Strawberry Ice Cream

Strawberry Icecream

This recipe is from Pioneer Woman. I made a few changes to the recipe. The recipe below yields 2 quart of ice cream.

Ingredients:

  • Whole milk – 2 cups
  • Heavy cream – 2 cups
  • Egg – 2
  • Egg yolk – 3
  • Sugar – 1 cup plus 2 tbsps separated
  • Vanilla extract – 3/4 tsp
  • Strawberry – 1 lb, hulled

 

Method:

  • Combine milk and cream together in a sauce pan.
  • Bring it to a boil on medium heat. Stir the milk once in a while.
  • Switch to low heat and let it simmer for 30 minutes.

Strawberry Icecream

  • Beat eggs, egg yolks and 1 cup of sugar together in the bowl of an electric mixer until the egg mixture turns thick and pale yellow in color.(Electric mixer works better than a whisk)
  • Let the mixer run on very low speed. Pour 1 cup of hot milk mixture slowly into the egg mixture. Mix until well combined.

Strawberry Icecream

Strawberry Icecream

  • Pour the egg mixture slowly back into the milk mixture and whisking at the same time. It prevents the egg from curdling. The custard will become frothy.

Strawberry Icecream

  • Let the custard cook until it becomes thick and coats the back of a spoon. Keep stirring continuously.

Strawberry Icecream

Strawberry Icecream

  • Turn off the heat. Transfer the custard to a big bowl. Stir in the vanilla extract.

Strawberry Icecream

  • Puree the hulled strawberries together with 2 tbsps of sugar.

Strawberry Icecream

  • Whisk in the strawberry puree until well combined.(I did not use a whisk in the picture. But a whisk will work really well instead of a spatula)

Strawberry Icecream

Strawberry Icecream

  • Cover the custard with a cling wrap. The wrap should touch the top of the custard to prevent a skin from forming as the custard cools.

Strawberry Icecream

  • Refrigerate the custard mixture until it is very cold. For best result, let the custard cool overnight.

Strawberry Icecream

  • Follow the instructions  on your ice cream maker and churn the mixture.
  • I have a Cuisinart ice cream maker. I chill the Cuisinart ice cream bowl for 24 hours before making the ice cream.
  • I place the chilled bowl in the ice cream maker. Place the beater inside and close the lid.
  • I turn on the machine and pour the strawberry custard slowly into the bowl.
  • The ice cream will be ready within 25 minutes of churning.

Strawberry Icecream

  • Transfer the ice cream into a freezer safe container and freeze for 1-2 hours before serving.

 

Almond Biscotti

Almond Biscotti

Biscotti are Italian cookies. The cookies are baked in the shape of a log. The biscuit is cut into long slices and baked again.

The ingredients below yields twenty 3 inch biscotti’s.

Ingredients:

  • Whole Almonds – 1/2 cup
  • All purpose flour – 2 cups
  • Baking powder – 1 + 1/2 tsps
  • Unsalted butter – 6 tbsps, softened
  • Sugar – 2/3 cup
  • Vanilla extract – 2 tsps
  • Almond extract – 1/4 tsp
  • Salt – 1/2 tsp
  • Egg – 2

Method:

    • Preheat oven to 350F.
    • Line a baking tray with foil.
    • Place the almonds on the tray and roast the almonds for 5 minutes.
    • Remove the almonds from the tray and let them cool down completely.

Almond Biscotti

  • Chop the almonds and set them aside.

Almond Biscotti

  • Mix flour and baking powder in a bowl and set them aside.
  • In the bowl of an electric mixer, mix butter, sugar, vanilla extract, almond extract and salt together until well combined.

Almond Biscotti

 

Almond Biscotti

  • Add egg and mix until well combined. Scrape the sides of bowl and mix well.

Almond Biscotti

 

Almond Biscotti

  • Add flour mixture little by little and mix until just combined.

Almond Biscotti

  • Add the almond pieces and mix until combined.

Almond Biscotti

  • Line a baking tray with parchment paper.
  • Preheat oven to 350F.
  • Use your hand to mix the dough and separate the dough into two half.
  • Roll the dough into two balls using your hand.
  • Gently elongate the two balls into a 9.5 inches x 2 inch log about 3/4 inch tall.
  • Place the logs on the parchment paper and flatten the tops using a wet spatula.

 

Almond Biscotti

  • Bake for 25 minutes.
  • Remove it from the oven and reduce the oven temperature to 325F.
  • Brush the logs completely with water(except the bottom).

Almond Biscotti

  • Wait for 5 minutes. Slice the biscotti diagonally or straight into 1/2 inch to 3/4 inch slices.
  • Place the biscotti’s again on the baking tray cut side down (not like the ones in the picture )and bake them for 15 minutes. Until they are dry and golden brown.
  • They will harden as they cool down.

Almond Biscotti

  • Cool the biscotti’s on a wire rack.

Almond Biscotti

 

 

Mysore Bonda

Mysore Bonda 1

The recipe below yields 22 small bonda’s.  Hot bonda’s with coconut chutney, sambar or any spicy chutneys.

Ingredients:

  • Urad dal – 1 cup, soaked overnight or for 4 hours in water
  • Salt – to taste
  • Whole pepper corn – 1/2 tsp
  • Curry leaves – 6 to 8 leaves
  • Coconut pieces – 2 tbsps ( fresh coconut chopped into small pieces)
  • Serrano pepper – 2 tsps, minced
  • Cilantro – few strands, chopped
  • Rice flour – 1/4 cup
  • oil – for deep frying

Method:

    • Drain the soaked urad dal and grind it into a very smooth and fluffy batter using very little water in a wet grinder.
    • Add salt to taste.
    • Transfer the batter into a mixing bowl.
    • Add whole pepper corns, curry leaves, coconut pieces, Serrano pepper and cilantro. Mix until just combined.

Mysore Bonda 2

    • Add rice flour and mix until just combined. Do not over mix the batter.

Mysore Bonda 3

    • Add more salt if required.
    • Heat oil for deep frying.
    • Add a small dollop of batter to the oil to check if the oil is hot enough. The batter must sizzle and rise up immediately.
    • The bonda’s must be cooked on medium heat. If they turn golden brown too fast, the inside of the bonda will be raw.
    • Dip your fingers in water and scoop a small amount of batter and slide it gently into the oil.

Mysore Bonda 4

Mysore Bonda 6

    • Care should be taken to make sure that your fingers don’t touch the oil.
    • If the bonda’s starts turning brown very quickly, switch to low heat.

Mysore Bonda 7

  • Flip the bonda’s at regular interval and make sure that both the sides are cooked.
  • Remove the bonda’s using a slotted spoon onto a paper towel lined bowl/plate.

 

 

 

Mushroom Pepper Fry

Mushroom pepper fry 6

This recipe is for all the bell pepper lovers. The stars of this dish are mushrooms and freshly ground pepper. It works well with chapathi/roti. I serve it with jeera rice and raita. The recipe below is similar to Pepper mutton fry recipe.

Ingredients:

  • Oil – for sauteing
  • Onion – 3/4 cup, diced
  • Ginger garlic paste – using 1 inch ginger and 3 garlic cloves
  • Green bell pepper – 1, diced
  • White mushroom – 227grams/ 8 oz, chopped
  • Salt – to taste
  • Freshly ground Pepper powder – 1 tsp or more, adjust according to taste

Method:

    • Heat oil in a wok.
    • Add onions and saute until the onions turns lightly golden brown.

Mushroom pepper fry 1

    • Add ginger garlic paste and saute for 30 seconds.

Mushroom pepper fry 2

    • Add bell pepper and saute until the bell pepper is almost cooked. Do not over cook the bell pepper.
    • Add 1 tsp of oil if it becomes too dry.

Mushroom pepper fry 3

    • Add mushroom and salt to taste. Do not over cook the mushrooms.

Mushroom pepper fry 4

    • When the mushroom is done, turn off the heat and add freshly ground pepper powder.

Mushroom pepper fry 5

  • Mix well and serve.

 

Sweet Pongal / Sakarai Pongal

Uma's Kitchen

Sweet Pongal

Here is the recipe for sweet pongal / Sakarai pongal. Pongal is prepared in all Tamil peoples home to denote the beginning of the Tamil month Thai. Here is my mom’s recipe.

The pongal is left to spill out of the pot as it cooks. If you do not want the pongal to boil over as it cooks, add a few drops of oil to the rice and dal as it cooks.

I always use dark brown jaggery. It gives a dark colour and tastes better than the light brown jaggery.

In the US, dark brown jaggery is packaged as South Indian Jaggery.

Ingredients:

  • Water – 6 cups
  • Raw Sona Masoori Rice / Pacha Arisi – 2/3 cup
  • Yellow moong dal / Pacha Parippu – 1/3 cup
  • Dark brown Powdered Jaggery – 1 cup +1/2 cup (
  • Ghee – 3 + 1/2 tbsps
  • Whole Cashews – 12, broken
  • Dried Raisins…

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Ven Pongal

Uma's Kitchen

Ven Pongal

I love Ven pongal. Can be had with sambar and chutney. But the best side dish for ven pongal is Kathirikkai Kosthu. This recipe is my mom’s version of Ven pongal.Ven pongal is simple to prepare. It gets its taste from the seasoning.

Ingredients:

  • Sona Masoori / Pacha Arisi – 2 cups
  • Yellow moong dal / pacha parippu – 1 cup
  • Water – 10 cups
  • Ghee – 4 tbsps
  • Cumin seeds – 3/4 tsp
  • Whole black pepper – 15
  • Curry leaves – 6
  • Green Chilli – 1 or 2, make a cut in it
  • Minced ginger pieces – 2 tsps
  • Cashews – 6, broken into small pieces
  • Salt – to taste

Method:

  • Wash the rice and dal and let it soak in water.
  • Boil 10 cups of water in a heavy bottom vessel.
  • Add the soaked rice and dal to the water and let it cook.
  • Keep an eye…

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