MANGO ICE CREAM

I prepared this last summer, and it  turned out be almost perfect and as good as ice cream bought from the store. It s the season of mangoes and the best  time to try this recipe too...

Ingredients:

3 cups Whole milk

3 tbsp Sugar

2 tbsp Vanilla custard powder (Brand: Brown & Polson)

2 cups Sweetened condensed milk

1 Cup Mango Puree

1/2 Cup Malai

1/2 tsp  Vanilla extract

Method:

• Make a smooth paste of the custard powder and 1/4 cup milk (at normal temperature). Bring remaining milk to a boil. 
• Add sugar and stir to dissolve. When the milk comes to a rolling boil, reduce heat and slowly stir in the custard mixture. 
• Keep stirring till the milk thickens. The custard is ready when it coats the back of a spoon. Remove from heat and let it cool completely.

• While the custard is cooling, take a large bowl (which will fit into your freezer) and blend the mango puree with the condensed milk. Stir well to combine. 
• Once the custard has cooled, add it to the puree-condensed milk mixture. Also add the heavy cream and the vanilla extract.

• Cover and freeze for an hour. 
• This is the most important step…the 'churning'. Since this ice-cream is made without an ice-cream maker, doing it right manually determines the final quality of the ice-cream.   
• Remove bowl from freezer and using a hand beater, whip the mixture for 10 minutes at the highest speed on your beater. The mixture will begin to bubble because of the whipped cream. Return to freezer for another 30 minutes.
• Repeat the whipping process, but reduce time to 5 minutes. Return to freezer for 30 minutes.
  
  
  
  This needs to be done 2 more times(once every 30 mins). By the third time your mixture would have thickened and would be harder to churn.  After the last churn, you can transfer ice-cream to  the container and freeze overnight or for at least 6 hours.
  
  
  

DARK CHOCOLATE CAKE

CHOCOLATE CAKE is something we would all vouch for .... Here's yet another simple recipe for a chocolate cake that would never go wrong. This recipe is by praks and the cake below was also baked by her and decorated by poo! Do try baking this , as its one recipe that would never go wrong, if the measurements are followed perfectly.

INGREDIENTS:

•  3 EGGS 
• 1 1/4 cup (125 g) refined flour
• 4 tbsp cocoa powder
• 1 cup butter (150 g)
• 1 cup powdered sugar ( 150 g)
• 1 tsp vanilla essence
• 3-4 tbsp milk
• 3/4 - 1 tsp baking powder

 METHOD:

1. Sift the flour, cocoa powder and baking powder together. 
2. Cream the butter, by double boiling it and add sugar along, mix till its light and fluffy.
3. separate the egg whites and beat the yolks lightly.
4. Add vanilla essence and add the yolks and essence into the creamed mixture, stirring gently.
5. Fold in the flour, a few tablespoons at a time, to form a smooth batter. 
6. Beat the egg whites stiff and gently fold into the flour mixture.
7. Now add milk to get a dropping consistency.

Pour the batter into a greased and lined cake tray. bake in oven at 175 C for 35 mins.

SERVES 16 ( 1 SLICE PER SERVING)

HONEY CUSTARD

Since its a new blog, i would like to post in a sweet recipe, one of the first dishes i learnt to cook from my granny as a child, way back in 9th std.

I used to be thin like a stick then and granny's sole mission was to get me to put on some weight. Being the only child and parents going out to work i would take the liberty of skipping meals till evening. It was during my 9th std holidays, wen dodda (granny in tulu) came down to stay with us, she taught me to cook this delightful custard, so simple, quick to make and yummy tooo.... Here's the recipe for all of you to try!!

INGREDIENTS: 

• Milk 1/2 lt 
• 1/2 to 3/4 cup sugar (acc. to your taste)
• 1/2 cup custard powder ( i used brown n polson)
• a cup or two of assorted fruits
• honey
• vanilla essence
• dry fruits, i used cashew, almonds and raisins.

METHOD:

1. Bring milk to boil, turn the heat to sim, add sugar and boil milk for another 5 mins.
2. Mix custard powder in little cold water till it mixes well forming a running liquid mixture.
3. Pour this mixture slowly into boiling milk, with one hand and stir it with the other. Avoid lumps forming in the milk.
4. Cook for another 5 mins by constantly stirring it till the mixture thickens. 

 NOTE: To check if its done, dip a spoon into the mixture, if the custard sticks to the back of the spoon and slowly runs down ... your custard is ready.


            Cool the custard and keep it in the freezer for half an hour. If you are planning to eat after few hours , keep it in the fridge. 

TO SERVE: Chop a variety of fruits ( i used guava, banana and mango) mix them well in a bowl and fill a spoonful in each bowl. Pour out custard into the bowl and garnish with dry fruits and some honey.

Easily serves 6.