Chennai.Try these quirky recipes that give an innovative twist to the humble betel leaf..PAAN SHOT .INGREDIENTS:.Betel leaves (paan), torn into small pieces: 4 .Gulkand: 4 tbsp .Betel leaves masala: 2 1/2 tbsp .Fennel seeds: 1 tsp .Vanilla ice-cream: 2 1/2 cups .Ice cubes: 10 .METHOD:.Combine all the ingredients in a mixer and blend till smooth.Refrigerate for at least one hour.Pour equal quantities into 12 shot glasses and serve chilled..PAAN ICE-CREAM.INGREDIENTS:.Full fat milk: 1 litre .Sugar: 1 1/2 cups.Corn flour: 1/4 cup.Fresh cream: 1 1/2 cups (300gm).Betel leaves (paan): 10.Lemon juice: 1 tbsp.Dried dates, soaked overnight and finely chopped: 6.Fennel seeds, powdered: 1 tbsp.Cardamom powder: 1/4 tsp.Gulkand: 1/4 cup.Menthol: A pinch.METHOD: Wash the betel leaves and grind them to a fine paste along with the lemon juice in a blender. Sieve through a strainer and keep the juice aside. De-seed and finely chop the dates. Mix together the paan juice, dates, fennel seeds, cardamom powder and gulkand in a bowl. Keep aside. Dissolve the corn flour in ¼ cup of cold milk. Keep aside. Place the rest of the milk in a heavy bottomed pan and bring it to a boil. Add the sugar and simmer for 5 minutes. Add the dissolved corn flour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency. Remove from the fire and allow it to cool completely. Add the paan flavouring mixture and cream to the milk. Mix well and pour into a shallow dish. Freeze till slushy. Remove and beat with a whisk until smooth and creamy (or use a blender). Add the menthol and mix well. Freeze again until firm. Scoop and serve..PAAN CHAAT .INGREDIENTS:. Betel leaves (paan): 20 fresh.Oil for deep-frying .FOR THE BATTER: .Bengal gram flour: 1 1/2 cups.Asafoetida: A pinch.Chilli powder: 1 tsp.Salt to taste .FOR THE TOPPING: .Curd: 2 1/2 cups.Sweet chutney: 10 tbsp.Green chutney: 20 tsp.Chilli powder for sprinkling.Cumin seeds (jeera) powder for sprinkling.Se 200gm.METHOD:.Combine all the ingredients (for the batter) along with enough water in a deep bowl and mix well to make a thin batter. Keep aside.Heat the oil in a deep non-stick pan, dip each paan one at a time into the batter and deep-fry on a medium flame till it turns light brown and crisp from both the sides. Drain on an absorbent paper. Break two fried paan leaves into pieces and place them on a serving plate. Put ¼ cup of whisked curds, 1 tbsp of sweet chutney and 2 tsp of green chutney evenly over it. Finally sprinkle a little chilli powder, cumin seeds powder and sev evenly over it. Repeat to make 9 more plates. Serve immediately..The recipes are from www.tarladalal.com.Are you in Chennai? Then click here to get our newspaper at your doorstep!!