Archive for the Miscellaneous Specials Category

Miscellaneous Recipes II

Posted in Miscellaneous Specials with tags , , , on March 22, 2017 by icareufriend

When I camped in the US of A with my sons, my youngest son Sabeshan and his wife Ambika wanted me to prepare this as was done by her mother. After noting down how it was done by her mother, I modified according to my experience and prepared it as follows:

KUzh dOSA

Ingredients

Raw or Parboiled rice

Salt

Grated coconut

Sour curd/butter milk

Mustard

Finely chopped green chilli

Curry leaves

Oil

 

2 cups

As per taste

1 Tbs (optional)

1 Tbs (optional)

1 tsp

1 tsp

1 sprig

qs

 

This also known as ‘KaLi kiNDi dOSA’.

Method

Soak the rice after cleaning for 2 hours. Drain the water and grind it to the consistency of dOSA batter. Out of this, take out 1 ladle of batter in another vessel and add a cup of water to it. Mix well and heat till it becomes thick like ‘kanji.’ Let it cool. Then mix it with the rest of the batter well with a little salt to taste. Sauté mustard in oil till it splutters and add the chopped green chilli and finely cut curry leaves. Remove from fire and add this to the batter. If the batter is very thick, you may add a little water to enable you to prepare dOSA. You may add a tablespoonful of sour curd or butter milk and grated coconut if you like. Take a skillet and smear it with a little oil. Place over it a ladle or two batter and spread as dOSA of required thickness. Add a little oil to the side and when it is crisp turn to the other side and again add a little oil to make it crisp. Remove.

KUzh dOSA with chutney

Goes well with any chutney, milagAyppoDi or SAmbAr.

Note: 

  1. This time I am letting you know another tip provided by my younger daughter in law Preethi Gnaneshwar. As per her advice, if you add a piece of ginger to the coconut chutney, it enhances the taste as well as improves digestion. 
  1. I also learnt from her that whenever you want to use raw plantain for curry or poDimAS, instead of peeling the skin, cutting and pressure cooking, you can directly pressure cook it with the skin after cutting into halves. Then you can just peel out the skin and either cut it for curry into small pieces or mash it for poDimaS.

Miscellaneous Recipes I

Posted in Miscellaneous Specials with tags , , , on March 6, 2017 by icareufriend

It took more than three months for me to post this as I was in between deeply engaged on my return trip to India, bringing back my home into groove after the famous Vardah cyclone and other trivial jobs. The matter was ready while I was in the US of A.

Jalebi

Ingredients

 

MaidA (All purpose flour)

Corn flour

Sour curd

Oil to fry

Yellow orange food colour

Sugar

Lemon juice

Rose essence*

 

125 gms

1 Tbs

4 Tbs

q.s.

1 pinch

125 gms

1 tsp

½ tsp

* Some people use powdered cardamom seeds.

Method

Add the flour after sieving well and to this add the colour and curd. Mix water to bring them to the consistency of VaDA batter. After the batter is ready, cover it with a cloth and keep in a warm place for overnight to rise. The batter will be sour after it ferments. Mix well before use.

Take a wok, which is flat bottomed and heat a little oil in it. Take a good pliable bottle with wide mouth but narrow nozzle. Fill the bottle with the batter and squeeze over the hot oil 2 or three jalebis, which need not be exactly circular. I was assisted by my son Dr. Varadamurthy (See the link

https://www.youtube.com/watch?v=F7Mld5p3ifc&feature=youtu.be)

While making jalebis remember to keep the flame at medium level so that oil does not fume. Once the jalebi is crisp and fried on both sides, use a needle to lift it up, drain the oil and then drop in the sugar syrup. The crisp jalebi should not be in the syrup for more than a minute as otherwise it will be soft. Similarly it should be served hot before it becomes soft.

jalebi

You can also see sugar syrup being prepared in a kaDAi where I have added sugar to water to bring it to single thread consistency. Add lemon juice to prevent the syrup crystallizing. Mix rose essence or powdered cardamom. Some people add again colour to the syrup. But I do not add. (See the link

https://www.youtube.com/watch?v=8sfwWInM4Xk&feature=youtu.be)

Commercial preparations use a pinch of Rangkat, also known as Rongalite or Sodium Hydrosulfite. This will make the jalebi crisp when added to the batter. It is available in food store. Some people add cooking soda in its place. Some add both. But I will not advise you to add these.

In my previous posting, I wrote about making use of the western vegetables to prepare our food varieties. My eldest daughter in law Anitha Varadamurthy prepared a curry using the sweet potato (yam) available in the US of A as shown below exactly the same way we prepare potato curry.

sweet-potato-yam 

               Sweet Potato (Yam)  

sweet-potato-curry

                      Yam Curry

Note: 

  1. This time she gave me a good tip which I want to share with you. Till now I was using raw or boiled rice with (deskinned) full blackgram to make dOSA and iDli batters. My daughter in law, Anitha asked me to try iDli boiled rice available, specially in place of raw boiled rice. After following her advice I found not only that the iDli and dOSA are softer than prepared from my method but also the use of black gram has come down. Now I use the following proportions for preparing batter:

          iDli batter – iDli boiled rice:deskinned full black gram =  4:1

          dOSA batter- iDli boiled rice:deskinned full black gram = 5:1 

  1. I also learnt from my younger daughter in law, Ambika Sabeshan a new tip. Till now I was just storing the coriander and curry leaves directly in the refrigerator but she asked me to store wrapping them in a tissue paper (changing them once they become wet) by which the leaves do not dry or blacken but remain fresh.

Miscellaneous Specials VIII

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on July 25, 2012 by icareufriend

(Contd. from previous posting)

FalUdA and KESar Kulfi

Ingredients 

 

Rose syrup/RUh AfzA

Takmaria/SabjA/FalUdA/Basil seeds

Fresh creamy milk

Chopped almonds and piStA nuts

Sugar

Corn flour vermicelli

Vanilla ice cream/KESar Kulfi

 

3 tbs

100 gms

500 ml

2 tbs

150 gms

q.s.

150 gms

 

Method

First prepare the rose syrup or RUh AfzA as discussed in our previous posting or else you can buy from the shop if readily available. Similarly you can buy or prepare vanilla ice cream. Soak the basil seeds (aka by other names as mentioned above) in water for an hour. Let us see how corn flour vermicelli or falUdA noodles are prepared. Dissolve 100 gms of corn flour in 100 ml water without any lumps. Add to this 500 ml water again and heat under simmered flame. Stir constantly for 15 minutes till the mixture turns thinner and becomes translucent. Put off heat and keep ready ice cold water in a basin. Over it hold a big holed strainer and pour into it this corn flour liquid. Just press the liquid by the bottom of a flat ladle. Alternately you can thicken the corn flour and use a savoury press to make needles to fall into the cold water. You can also fry the vermicelli in a little ghI and boil it in water and then strain under cold water to get separate noodles.  Some people use “Chaumin”, the Chinese noodles. Now take glasses required and pour the rose syrup/ RUh AfzA into them, place falUdA noodles and soaked seeds equally. Whip the milk and pour equally over them. Top each glass with vanilla ice cream or kESar kulfi and garnish with the chopped nut pieces fried in ghI.

 

          SabjA or Basil Seeds                           FalUdA Noodles

    FAlUdA

If you do not get KESar Kulfi readily, you can prepare it as follows:

Ingredients

 

Fresh creamy milk

Castor sugar

Powdered cardamom

Corn flour

Saffron strands

 

 

1 litre

100 gms

¼ tsp

1 tbs

A few 

 


KESar Kulfi

Method

First soak the saffron strands in a little warm milk as usual and keep aside. Remove lumps if any from corn flour, add the sugar and dissolve this in a little water. Heat the milk and when it starts boiling, simmer the flame and remove. Pour the milk gradually over the corn flour solution and stir simultaneously. Heat this over the simmered flame to reduce it to half the quantity and stir constantly. Thereafter put off the fire and cool. After it cools down, add the powdered cardamom and the soaked saffron strands with the milk. Mix thoroughly. Whip gently and either pour on a tray or into kulfi moulds. Freeze overnight or till the kulfi sets well.

(Concluded)

Miscellaneous Specials VII

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on July 19, 2012 by icareufriend

(Contd. from previous posting)

Banana Ice Cream

Ingredients

Variation I 

 

Fully ripe sweet banana pulp

Castor or powdered sugar

Fresh orange juice

Fresh lemon juice

Fresh milk cream

Fresh milk

GMS

CMC

 

1 cup

150 gms

¼ cup

1 tbs

1 cup

1 cup

1 tsp

½ tsp

 

Method

Mix GMS with a little milk and CMC with a little sugar and keep aside. Peel the banana and remove the pulp and blend it nicely. Keep the pulp aside. In place of lemon juice you can use ½ tsp citric acid crystals. Boil the milk and cool. Dissolve sugar into it gradually. Take a cup of banana pulp and mix to this and blend. Add to this the other ingredients and mix well. Follow the other procedure like freezing, whipping at intervals and finally freezing.

Variation II 

 

Fully ripe sweet banana 

Fresh milk

Fresh milk cream

Almonds

Cashew Nut fried in ghI

Custard powder

Castor or powdered sugar

Citric acid crystals

GMS

CMC

 

2 Nos

500 ml

½ cup

5

6

2 tbs

150 gms

¼ tsp

1 tsp

½ tsp

 

BanAnA Ice Cream

Method

Mix the sugar with the custard powder without lumps and dissolve this in a little milk. Keep aside. Freeze the milk cream with a little sugar. Soak the almonds in hot water. After it is soaked well peel the brown skin and keep aside. Mix GMS in a little milk and the CMC in a little sugar. Keep them also aside. Heat the milk and when it starts boiling simmer the flame and add the custard powder cum sugar milk mixture gradually and stir constantly. After 5 minutes, remove from fire and cool. Peel the banana, add citric acid crystals and soaked almonds. Mix it well into the cooled milk. Whip the frozen cream and mix with this. Add the GMS and CMC. Whip all these and freeze for 30 minutes. Freeze again to whip after 30 minutes. Break the fried cashew nut into small pieces. Place the finally whipped mixture over the tray and garnish with fried cashew nut pieces. Freeze for 1 hour or till the contents become solid. While scooping ensure that each cup gets the topped nuts.

You can prepare ice creams from other pulpy fruits in similar manner.

Bread BAdam MalAi Ice Cream

Ingredients 

 

Fresh creamy milk

Sweet milk bread loaves

Castor Sugar

PiStA and cashew nuts

Cardamom powder

Almonds

KESar yellow colour powder

Vanilla essence

GMS

CMC

 

1 litre

50 gms

100 gms

2 tbs

¼ tsp

2

A pinch

¼ tsp

½ tsp

¼ tsp

 

Method

Heat the milk to boil and reduce the quantity to half under simmered flame after it starts boiling. Put off the fire. Cool it down. Remove the crust from the bread and soak the white portion only in a little of the above reduced milk. Soak almond in water and peel the skin later. Mix GMS with a little milk and CMC with sugar. Keep aside. Now blend the soaked bread and almonds nicely and mix to the milk with sugar well. Mix other ingredients except the nut also thoroughly well. Freeze, whip in two intervals and finally freeze after garnishing the top with ghI fried nut pieces.  You can also use some saffron strands for garnishing.

Bread BadAm MalAi Ice Cream

You can use corn flour mixed in milk as well as a little MAwA (KhoA)in place of the bread but always add the milk to the corn flour or custard powder mix instead of the vice versa.

Jell-O Ice Cream

Ingredients 

 

Gelatine flakes

Sugar

Milk Cream

Fresh Creamy Milk

Water

Vanilla essence

PiStA green colour

 

50 gms

100 gms

100 gms

500 ml

q.s.

½ tsp

6 drops

 

Jell’o Ice Cream

Method

For this type of ice cream you can use any essence and appropriate colour. All you need to remember is: Never mix dissolved gelatine flakes and the milk in hot condition but in completely cold condition since the milk otherwise would curdle.

Heat milk and let it boil. After ten minutes put off the fire and cool the milk. Add half the colour to the milk along with vanilla essence and milk cream. Freeze, whip twice at intervals. 

Dissolve gelatine and strain. Allow it to cool. Add the remaining portion of the colour to the dissolved gelatine and mix well.

Now pour the finally whipped milk mixture over the jelly prepared and freeze till it solidifies into ice cream.

(To conclude)

Miscellaneous Specials VI

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , , , , , , , , , on July 16, 2012 by icareufriend

 

(Contd. from previous posting)

Certain tips for better Ice Cream preparation:

1. Never increase the quantity of sugar more than what is given, as this will not allow the ice cream to solidify into a thick mass.

2. Never add coffee decoction or blended coffee powder for coffee ice cream for the same reason but use instant coffee powder only as mentioned in the previous posting.

3. As already mentioned, you must whip the ice cream taking out from the freezer from time to time at intervals as otherwise you get ice fruit only with a lot of solidified ice diluting the taste.

4. If you want to add natural fruit juice, ensure that it is free from all impurities, strained for clarity and is mixed to the milk after it is cooled well.

5. Instead of using single egg use the yolk (yellow portion) of two eggs so that ice cream is very soft and nice. Before mixing the yolk, whip it well for homogeneity.  First boil the milk to thicken and add it when cooled to the custard powder mixed sugar with a little milk. To this add the whipped yolk slowly, stirring the mix constantly. Thereafter, just heat the whole thing for a minute, stir and remove from fire. Do not boil this. Thereafter only the mix is to be frozen and whipped at intervals.

6. To prepare bi or tri colour ice cream, divide the ice cream mix in to two or three equal parts. Add colours separately to each part. First freeze the first part and whip at least twice in intervals of 30 minutes and after this, on this thicken part pour the second part with a different colour frozen separately and whipped twice at intervals as the first one. Once the two parts placed like this frozen, you should not whip as otherwise the colours will mix. If you want the tri colour freeze the third part, whip at intervals as done in the case of first part and pour it over the other two frozen parts.

7. Always buy essences manufactured by well reputed companies and not local ones.

Some of you might have observed that whenever plain ice cream is served, in some parties they spread jaggery syrup over it to sweeten it more and make tastier.  This is prepared as follows and we may use this in some preparations of ice creams and cakes too:

Jaggery Syrup

Ingredients

 

Powdered jaggery

Sugar

Golden Syrup

Butter

Condensed milk

Vanilla essence

Salt

Water

 

250 gms

250 gms

5 tbs

1 tbs

150 gms

1 tsp

A pinch

½ cup

 

Method

For this, the jaggery should be pure without any impurities and sand particles.  Break jaggery into small pieces if you do not get powdered one and soak in water for half an hour or else dissolve the jaggery powder in water. Strain after jaggery is completely dissolved and add sugar and boil. Immediately after boiling add salt, golden syrup and butter. Mix well and remove from the fire. When it is warm add essence and condensed milk. If you prefer, you can add 100 gms of chocolate powder to jaggery powder to make it chocolate syrup.

Jaggery Syrup

You may not get Golden Syrup everywhere. In order to prepare this follow the following procedure:

Golden Syrup

Ingredients

 

Sugar

Water

Citric acid crystals

Chocolate powder

Vanilla essence

 

1250 gms

3 cups

1 tsp

1 tsp

1 tsp

 

Method

Take out 1 cup of sugar and caramelise as already discussed in this blog in previous posting. Ensure that the sugar is not burnt but turns into thick brown syrup on constant stirring under simmered flame. After the sugar is fully caramelised, add the water and remaining sugar as well as citric acid crystals. Again ensure that water is sufficient to keep sugar under its level and if not add more water or reduce the water as the case may be. Add the chocolate powder, boil till the sugar is dissolved completely and becomes syrupy. If taken a little between the thumb and index fingers and stretched it should be sticky. Remove from fire. Dissolve ½ tsp of baking soda in a little water and stir to this well. Strain and add vanilla essence. Mix well and refrigerate.

Golden Syrup

 Chocó Vanilla/Plain Vanilla Ice Cream

You can prepare plain vanilla ice cream also using this process by omitting the chocolate portion and treating the mixture as whole without dividing for chocolate.

Ingredients

 

Fresh creamy milk

Condensed milk

KhOA (MAwA) of milk

Golden syrup

Chocolate 

Sugar

GMS

CMC

Vanilla essence

 

500 ml  

100 gms

150 gms

1 tbs

50 gms

50 gms

1 tsp

½ tsp

1½ tsp

 

Method

Heat chocolate with a little milk and sugar. Remove from fire after it dissolves. Keep aside. Boil milk to thicken and cool down. Mix GMS with a little milk and keep aside. Mix CMC with a little sugar and keep aside. Mix condensed milk to the cooled milk. Add the khOA, golden syrup, GMS and CMC. Divide this into two and to one part add the chocolate mix and to the other part vanilla essence. To each part add half the quantity of cooled milk cum condensed milk mixture. Mix well and freeze in two separate trays. Whip at intervals of 30 minutes twice and then pour the vanilla part over the chocolate part and freeze for another hour without whipping. When you scoop, do it in such a way that both the ice creams are served in each cup.

 

    Chocó Vanilla Ice Cream                         Chocolate Ice Cream

Plain Vanilla Ice Cream

Orange Ice Cream

Ingredients

 

Pure Orange juice

Sugar

Citric acid crystals (optional)

Fresh creamy Milk

Custard Powder

GMS

CMC

Egg yolk

 

250 ml

100 gms

½ tsp

2 cups

1 tbs

1 tsp

½ tsp

1

 

Method

Since orange juice curdles the milk unlike mango juice we do not add it to milk directly or we allow the contents to get mixed vigorously. Remove lumps, if any from custard powder, add sugar and pour a little milk over it and stir well to mix without any lump. Keep aside.  Add some sugar to CMC and milk to GMS separately and keep aside. Boil the milk separately and pour this over the custard powder cum milk sugar mixture and stir well. Allow to cool. Now whip the yolk thoroughly and to this add all the above and mix well.  Finally add the orange juice and gently mix. Place it in a tray and freeze. Whip twice at intervals of 30 minutes and freeze for another hour.

Orange Ice Cream

If you do not want egg, you can omit it. If the orange is very sweet but lacks sour taste, you can add citric acid crystals to it and mix well.

(To conclude)

Miscellaneous Specials V

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , on July 11, 2012 by icareufriend

 

(Contd. from previous posting)

Mango Ice cream

Ingredients

 

Fresh ripe mango pieces

Fresh & Pure creamy milk

Sugar

 

1 cup

500 ml

50gms

 

Method

Blend the mango pieces nicely with a little preheated cooled milk in a blender and ensure that there are no lumps. If there are lumps, remove them using a table spoon. Keep aside the mango milk shake.

Boil the milk. Remove from fire and cool.  When it is cooled, add the mango milk shake and stir well. Pour it into an aluminium tray or an aluminium vessel. Put it in the freezer for about an hour. When the ice is crystallising at the edge, remove and whip the contents in a blender and again place it in the tray or vessel inside the freezer. Every 30 minutes take out like this for at least 2 hours or till the mix is completely homogenised. Freeze it for 6 to 8 hours or till the ice cream solidifies to scoop. When you want to serve, take out the ice cream, scoop and place it into an ice cream cup and serve.

Mango Ice Cream

Variation

Here we use in addition to the above items, 1 cup of fresh dairy cream or condensed milk, ½ a tsp of GMS and 1 tsp of CMC. Also we reduce the quantity of milk to 250 ml only. In this case, we keep the freezer settings to the maximum. Blend mango pieces in a blender as above and follow the rest of the procedure. What you have to keep in mind here is not to forget to include the cream, GMS and CMC. This is done at the stage of adding mango milk shake to the milk. Do not add GMS or CMC directly. Mix GMS with a little milk well and CMC with a little sugar before mixing to the milk along with the milk shake.

Rose Milk Ice Cream

Ingredients

 

Thick Rose milk

Fresh milk cream/condensed milk

Custard powder

GMS

CMC

 

3 cups

1 cup

2 tbs

½ tsp

1 tsp

 

Method

Prepare the rose milk as discussed in the previous posting but ensure that this is thicker than the one suggested. This means that the consistency of the milk boiled should be thicker than the one needed for Rose milk drink. Mix GMS with a little condense milk and the CMC with a little sugar. Also mix the custard powder with a little condensed milk. Now mix all these stirring well and follow the rest of the procedure as done above.

Rose Milk Ice Cream

Fresh Milk Cream

At times you may not get this readily. To prepare this at home, take fresh buffalo milk (not processed dairy milk) and heat it. When the milk rises up, simmer the flame and boil it for 15 minutes. Cool it well and freeze for half to 1 hour without disturbing the milk much by either stirring or mixing. Once it thickens and before it solidifies, remove and separate the cream formed over the surface manually. You can whip the rest of the milk to separate the remaining cream. The collected cream can be whipped once and refrigerated. Remember condensed milk is not the same a fresh milk cream.

Fresh Milk Cream

We will discuss more about ice creams in the next posting too.

 (To conclude)

Miscellaneous Specials IV

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on July 9, 2012 by icareufriend

 

(Contd. from previous posting)

At times you find different kinds of fruits left over or a lot of bananas after a function. Either we prepare Fruits Salad or PancAmrutam to make use of these fruits. These two items, if prepared well, will be liked by both adults as well as children. PancAmrutam is also famous in Pazhani and is used for abhishekam for Lord Shiva and Muruga.

Fruits salad

 Preparation time: 30 minutes

Ingredients

 

Fruits mentioned below

Sugar

Milk

Custard powder

Essences (Orange, Vanilla, pineapple)

 

2 cups

¾ cup

3 cups

1 tbs

Each 4 drops

 

 Fruits for Fruits Salad

Method

For this we use apple, grapes (only the sweet ones with a little sour taste as shown), banana, pomegranate, orange and mango. Straw and Rasp berries are optional. Wash apple and mango, peel these as well as banana.  Cut them into small dices. Wash the grapes (green as well as red) and keep aside. Peel orange and remove the fibres, tissues and seeds. Just retain the glossy juicy segments only and cut them into convenient pieces. Separate the beads of pomegranate and keep aside.

Remember to place the cut apple (and guava if used) dices in a vessel with water mixed with a little lemon juice as to retain their whiteness since they darken very fast.

For fruits salad, you must have a mix of fruits tasting sweet as well as little sour. That is why I have mentioned only a selective list. Some people include musk melon but its taste is not liked by many.  You also need cherries, cut into two to garnish as well as a little vanilla ice cream.

Fruits Salad

Boil milk. Add the sugar to custard powder and mix well. Add a little cold milk to this and mix well. Add the boiled milk to this slowly little by little and stir till you add the whole quantity. Heat this again over flame after simmering it. Keep stirring till the milk starts thickening. Put off the fire and remove it. Ensure that the milk does not become too thick. When warm, add the essences and mix well. After the milk becomes cold, add the fruit pieces/slices/dices and mix well. Refrigerate. Serve chilled after topping with a little vanilla ice cream and cut red cherries.

PancAmrutam

Preparation time: 30 minutes   

Ingredients

 

Banana slices

Dates

Large raisins

Jaggery

Pure Honey

Pure GhI

Diamond sugar crystals

 

1 cup

100 gms

100 gms

100 gms

¼ cup

2 tbs

2 tbs

 

Method

Peel the banana and mash the fruit into convenient lumps. Place them in a large vessel. Deseed the dates (or you can use seedless dates) and cut them into small pieces. Soak them in hot water for 10 minutes and mash them when cooled. Add this to the mashed banana. Powder the jaggery (ensure that it is free from sand and other impurities) and mix to this. Add the raisins after crushing them between fingers. Powder the sugar candy crystals and add. Add the ghI. Mix very well pressing the fruit, jaggery mix with a flat masher to have a homogeneous mixture. Allow this remain in this state for 2 to 3 hours before serving. Some people add cardamom powder also but I do not add.

PancAmrutam

Ice Creams

Ice creams are very popular on special occasions like birth days, parties, celebrations etc. Normally we buy, for emergency, commercial ice creams for which there is an elaborate manufacturing process. However, it is a pleasure to make these at home even though they differ from commercial varieties to some extent. Here I will discuss a few varieties that are made with and without eggs.

You can make ice creams from the readymade ice cream mixes available in food shops and all you need is to follow the instructions on the packets exactly. 

We can make ice creams from milkshakes also, e.g. mango, rose milk etc.

GMS (Glycerol mono stearate) and CMC (Carboxy methyl cellulose) are compounds used for stabilizing ice creams and are available in specialty food stores. These can be used wherever indicated.

  

      Essences for Ice cream                           GMS & CMC

Vanilla Ice Cream

Preparation time: 3 hours

Ingredients

 

Fresh & Pure creamy milk

Sugar

Custard powder

Vanilla essence

Food colour

 

500 ml

50gms

2 tbs

1 tsp

5 drops

 

Method

Break custard powder without any lumps and add to it sugar. Mix and add a little milk (say about 4 tbs) and again mix to remove lumps. Boil the remaining milk. Remove from fire and pour slowly over the custard sugar milk mixture. While adding milk little by little, keep stirring. Again heat this over simmered flame and stir constantly till it boils. Put off the fire and remove the milk mixture. When it is cooled, add essence and the colour and mix well. Pour it into an aluminium tray or an aluminium vessel. Put it in the freezer for about an hour. When the ice is crystallising at the edge, remove and whip the contents in a blender and again place it in the tray or vessel inside the freezer. Every 30 minutes take out like this for at least 2 hours or till the mix is completely homogenised. Freeze it for 6 to 8 hours or till the ice cream solidifies to scoop. When you want to serve, take out the ice cream, scoop and place it into an ice cream cup and garnish it with cherry pieces or ghI fried nut pieces and serve. You can also add the nut pieces to the ice cream in the vessel or tray when you finally freeze it so that they will not get mixed while whipping. In this case you have to scoop the portion without the nuts first and then over that place the scooped nut portion for garnishing with cherry pieces. Some people add two slices of sweet bread after removing the crumbs when they whip last to make the ice cream smooth.

Vanilla Ice cream

In the similar fashion, you can prepare orange, pine apple, strawberry etc ice creams using their essences and appropriate colour. In the case of chocolate or coffee ice creams, you need to add 1 tbs of drinking chocolate powder or instant coffee powder to the custard powder along with the sugar. You may increase the quantity of chocolate or coffee powder but never adjust the sugar as more sugar will not allow the ice cream to form.

 

(To conclude)