EGGLESS VANILLA ICE CREAM - MADE WITHOUT ICE CREAM CHURNER

 Ingredients

1.      Milk-1/2 litre                                                                                         

2.      Fresh cream-1 cup

3.      Corn flour-3tsp

4.      Sugar-8 tbsp

5.      Vanilla beans-2nos /vanilla essence-1tsp

Method of preparation

1.      Mix corn flour in ¼ cup of milk. Keep it aside.

2.      Mix the remaining milk, vanilla and sugar, boil this in a saucepan. Reduce the flame, add the corn flour. Stir continuously until the milk reaches a thick consistency -see the picture below. (it will take around 10-15 min)when it reaches required thickness switch off the flame, let it cool down.

3.      Beat the cream well. Add this into the cooled milk.mix well.

4.      Keep this in a freezer for 2 or 3 hours. When it is partially set, take it out. Blend  in a blender. Keep it back in the freezer and let it set completely.

5.      Scoop it on a serving bowl and serve.

thickened milk

NOTES: If you are using vanilla beans, then split the beans length wise using a knife, scrape out the oily seeds from inside and add this in to the boiling milk. You can adjust the quantity of sugar according to your taste. If the milk is not getting thicker even after long time, one more small spoon of corn flour can be added.

SURA PUTTU

Sura puttu is a Tamil nadu cuisine.Sura means shark.Sura puttu is a ‘thoran’  kind of dish made with shark.It is truly delicious and it goes well with rice.

Ingredients

1.      Shark fish -250gm,cleaned and cut into medium cubes

2.      Onion-2nos ,chopped

3.      Green chilly-4 or 5 ,cut into round pieces

4.      Ginger-1tsp,chopped

5.      Garlic-5pods,chopped

6.      Turmeric powder-1/2 tsp + ½ tsp

7.      Chilly powder-3/4 tsp

8.      Pepper powder-1 tsp

9.      Cloves-4nos

10.  Cinnamon stick-1no

11.  Salt

12.  Oil-2tbsp

13.  Water1/2 cup

14.  Grated coconut-one handful (optional)

Method of preparation

1.      Cook fish pieces by adding ½ cup water,1/2 tsp turmeric powder and salt. When it is cooked( if any water remains, dry it up completely by keeping in flame for some more time) break it into small pieces using a spoon or by hand. Keep it aside.

2.      Heat oil in a pan. Add cloves and cinnamon, stir for a minute. Add chopped ginger garlic and green chilly stir for 2minute.add chopped onion and salt(do not add more salt because it is already added while cooking the fish),cook until it turns soft.

3.      Add the crumbled fish pieces, all powders and coconut.mix well. Cook in low flame for 5minutes by keeping the pan closed. Serve warm..

MASALA IDIYAPPAM (STRING HOPPER)

Ingredients

1.      Idiyappam(string hopper)-4 nos

2.      Onion-1 medium,chopped

3.      Green chilly- 2 nos,cut in to thin circles

4.      Ginger-1tsp,chopped

5.      Coriander powder-1tsp

6.      Garam masala-1/2 tsp

7.      Carrot-3tbsp,grated

8.      Oil-2tbsp

9.      Mustard seeds-less than ¼ tsp

10.  Curry leaves-1 sprig

11.  Salt

Method of preparation

1.      Gently separate the strings of idiyappam.Keep it aside.

2.      Heat oil in a frying pan. Splutter mustard seeds, add curry leaves, ginger ,green chilly stir for  2 minutes. Add chopped onion and salt. When the onion becomes soft add  all powders stir for a while. Add grated carrots, let it cook for 5 minute.

3.      Add strings of idiyappam into this. Mix gently. Sprinkle few drops of water. Close with a lid .keep in low flame for 5 minutes. Serve hot…

NOTES: you can enhance the taste by adding some shredded chicken or scrambled egg.

               

CABBAGE THORAN

    Ingredients

1.      Cabbage-4 cups,finely chopped

2.      Grated coconut-2cups

3.      Onion-1 large,chopped

4.      Green chilly-4 or 5 chopped

5.      Curry leaves-2 sprigs

6.      Oil-1tbsp

7.      Turmeric powder-3/4 tsp

8.      Salt

For tempering

9.      Dry red chilly-2 nos,cut into two

10.  Mustard seeds-1/2 tsp

11.  Urad dal-1tsp

12.  Oil-1tbsp

Method of preparation

1.      Mix all the ingredients( 1-8 )well with your hands. Let it rest for 15 minutes.

2.      Heat oil in a pan splutter mustard seeds,add urad dal,dry red chilly, when the dal turns slightly brown add well mixed cabbage –coconut mixture. Cook on low flame for about 8 -10 minutes. Stir in between. Serve warm with rice..