Mango - Banana - Ice Cream

Mango - Banana - Ice Cream

Posted by Jayashree Kidambi on 26/05/2020

Home-made mango banana icecream topped with almonds. A cool treat during this lockdown and peak summer🍑🍌

Mango puree - I used 3 big mangoes

Elakki banana -4

Milk maid - 1 can

Fresh cream - 1

Safron

Almonds

Add all ingredients into a blender,  Make it into nice puree.  Pour it into a glass container.  Top it with crushed almonds.  Freeze it for 12 hours.  Enjoy.

Little Millet Icecream

Little millet icecream

Posted by Suvarna Shankar on 27/05/2020

Tastes Devine but at the same time healthy with zero processed sugar yet sweet enough !!  Enjoy this creamy delicious icecream for summer loaded with low fat and high nutrients ...

Ingredients:

½ cup little millet (dry roasted)

½ cup foxtail millet (dry roasted)

½ cup finger millet (dry roasted)

½ cup barnyard millet (dry roasted)

1 cup jaggery or to taste

1 cup fresh cream

4 ½ cups of water

Steps :  Add all millets and 4 cups of water in a deep pot. Place it on low – medium flame, cook it until they are soft.  Take a different pan; add ½ cup of water and jaggery, cook it to make syrup.  Mix all the ingredients and grind it to make smooth paste.  Freeze it overnight in air tight container. Serve chilled!

Onion Chutney

Freshly made Onion Chutney..

Posted by Mrs. Anuradha Srinivasan on 26/05/2020

Ingredients..

3_big onions or 6 normal sized_onions

A small piece of Tamarind

12 / 12 Red Chillies (Optional to add more as per your spicy requirements)

Salt (as required)

Til Oil - 2 Tables spoons

Mustard Seeds - 1 tsp (for seasoning)

Asafoetida - 2 tsp

Method.. : Cut the onions into Big pieces, soak it in Luke warm water along with Tamarind n Red chillies.. for about 15 minutes. This is just to avoid less burning in your eyes while preparing... Now strain the water n grind all together.. keep the water aside . In case u need to add.  In a Kadai, add one Big karandi Til oil..then Mustard seeds and Hing (Asafoetida) Now pour the grounded Onion paste to it n close the lid.  Add 1 more tablespoon of Gingelly Oil and Salt. Let it cook for About 20 minutes n Keep stirring to avoid formation of lump or burn at the bottom.  Once oil leaves sides.. it's done..

Thai Green Curry

Recipe for Thai Green Curry

Posted by Anuradha Srinivasan on 05/05/2020

1. Paste: Make a paste of the following items together

Coriander leaves : 1 cup

Kaffir lime leaves: 5

Green chillis (Sereno- spicy): 5

Garlic: 2 cloves

Small Onion: 2

Lemon grass: 2

Galangal: 1 inch

Cumin seeds: 1 1/2 teaspoon

2. Vegetables: wash and chop them as you would for avial

Carrots, green beans, zucchini, broccoli, eggplants (any kind- common to use green small ones) sundakkai, potato, asparagus, long beans, cauliflower, baby corn, tofu, snow peas etc.  Don’t be alarmed by the list- use whatever you have and you like.

3. Coconut milk: 1 cup

4. To season:

1 Kaffir lime leaves- chopped finely, Few slivers of red chilli, 4 Thai basil leaves - chopped finely, 1 teaspoon soy sauce, Salt according to taste, 1 tablespoon Palm/ raw sugar

Method:

1. In two table spoon oil, add the green paste and saute for 2 minutes.

2. Add vegetables, half of coconut milk, 1 cup water and cook them till they are 3/4 done. You can add 1/2 teaspoon of turmeric powder if you want.

3. Now add the remaining coconut milk, soy sauce, salt sugar, and 1 cup water. Let it simmer for 5 minutes.

4. Turn off the stove. Season with kaffir lime leaves, thai basil leaves, red chillis and squeeze half lemon before you serve.

Best served with rice and noodles.

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