Sunday, October 6, 2013

Chocolate chip mint icecream

Some years ago, I tasted  this mint icecream in Malaysia for the first time.  While I was trying to figure out that newer taste, I could see hubby admiring it more and more. So I too thought it as good.....plain vanilla has been my favorite mostly :) After coming to USA, he started buying tubs of mint cream from ALDI. I would take only the choco chips from his bowl and that's my favorite part in it:)

After I started making icecreams at home, many a times I wanted to make chocolate chip mint icecream, but somehow intimidated to make with raw eggs as per original American version (that's another better version anyways). Then I used my quick method of condensed milk version and it tasted very delicious. I took hints from many websites on buying mint flavor (real mint juice may make the icecream slushy....I like slushy too). (Till then I thought of grinding mint leaves......which could have been more suitable for nature lovers like me....anyways I will try with caution next time ). I thought of making a very successful version at first to impress my DH and I couldn't take chances:) He totally loves this icecream and I am glad that I tried it:)

Chocolate chip mint Ice cream.



Chocolate chips before melting.

Mint icecream before adding chocolate. Mint extract and green food colors I used.


Ingredients:
Pure mint extract - 1/2 tsp (McCormick brand)
Sweetened Condensed Milk - 14 oz can (400 gm)
Whipped Topping - 8 oz  (225 gm)
salt - 1/8 tsp
green food color - 3 drops
dark chocolate chips - 1/2 cup

Method:
Mix condensed milk, salt, mint extract, green food color in a large mixing bowl.
Then add the whipped topping and mix gently.
Transfer this to a freezer-safe container .
Cover and freeze for 1 hour.

After an hour melt the chocolate in a double boiler or microwave.
I melt the chocolate by putting the choco chips inside a zip lock cover, zip it, microwave in reheat mode for 10 second , 10 second , 10 second. Every 10 second, take out and see if it gets little softer.
Take out, make a small cut in a corner.
Squeeze and pour the chocolate into the almost frozen icecream. Mix gently without breaking the chocolate layers. Then pour all the chocolate. Keep frozen for 4-5 hours.
Then serve as dessert.
Creamy rich mint icecream is ready !

Note:
I have made a little variation by adding tooti frooti (dry fruits) instead of chocolate in a small bowl. That too tastes good. But mint and chocolate combination is perfect for us.

Tuesday, October 1, 2013

Masala Idly

In my native place (Tirunelveli) there is an unwritten rule among us that the breakfast on the first day of the month should include idly or dosai and sambar. The elderly would consider this idli tradition very auspicious and would request their daughters and DILs to practice this on every month beginning as well as on festive days. So we can see the ladies preparing the idly batter the previous day. I guess this is something associated with buying bulk groceries or regular pantry checking during the beginning of the month and also to bring everyone to a breakfast schedule:) So no wonder, we can see numerous idly dosa varieties in our town :)
This masala idly can be seen as an idly stuffed with potato masala , which will taste similar to masal dosai. I have used left over potato masala curry and it tastes good too. The recipe is simple and hope you all enjoy it!
Masala idly with coconut chutney

steamed idlies



Idly stuffed with potato masala.

For idli:
Idly batter (thosai mavu) - 2 cups

Filling for 8 - 10 idlies:
Potato - 2
onion - 1
tomato - 1
cumin powder, turmeric powder - 1/4 tsp
red chili powder , garam masal powder - 1 tsp
besan flour - 1 tsp
minced ginger - 1 tsp
cilantro - few leaves
oil - 1 tbsp
fennel seeds (sombu) - 1 tsp
salt - to taste

Pressure cook the  potao, peel and mash it finely.
In a wok, heat a tbsp of oil and add fennel seeds.
As the fennel gets red, add the finely chopped onion, cilantro and cook till onion turns golden.
Then add finely chopped tomato and cook till it gets soft.
Add the minced ginger, mashed potato, powders mentioned above and add salt to taste.
Add little besan flour to thicken the masala , stir fry and keep aside.

Masala idli:
Grease the idli plates with few drops of ghee or oil.
Scoop 2 tbsp of idly batter to each hole.
Then put a heaped tbsp of potato masala.
Cover it with few tbsp of idly batter.
Steam cook this just like idly (inside a pressure cooker without steam valve or in idly cooker).
(Heat till we see lot of steam from nozzle, then reduce the heat and continue cooking in medium heat for 10 minutes).
Take out the plates. Let them cool for a few minutes or apply cold water at the back of idly plates and scoop out the idlies.
Masala idli is ready!

Serving suggestion:
Serve as breakfast or dinner along with sambar or coconut chutney.


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