VANILLA ICECREAM/வெனிலா ஐஸ்கிரீம்/वनीला आइसक्रीम

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The all-time favourite Vanilla ice cream can be made right at home without ice cream maker. This summer dessert is a great pleasure to dig out the taste you die for, This recipe uses only three key ingredients to make amazingly delicious, flavourful and creamy scoops. We can light up the kids with this heavenly delight during the lockdown days. 

Ingredients we need:

Full-fat milk cream 300 gm

Milkmaid condensed milk 200 gm/1/2 tin

Vanilla Bean pod one or Vanilla essence.

Procedure:

Step one:

Blend the milk cream until fluffy and has soft peaks.

This process will take 10 seconds

Separate the vanilla bean into two and scrape the seeds from each part of the bean-pod 

Add to the cream.

Blend again to infuse the flavour and incorporate the pulp with seeds.

This will take 3 seconds.

Pour half tin or 200 gms of Nestle milkmaid condensed milk and blend again.

This will take 2  seconds.

 Step two:

Transfer the contents to an airtight container.

Place it in the freezer compartment for one hour.

Step Three:

Take out the container and Stir the half-set ice cream to break the crystal formation.

Transfer to a dry mixing bowl and blend once again for 2 seconds.

Transfer to the same air-tight container and place it back in the freezer compartment.

Let it freeze for overnight or 6-8 hours.

Replace it in the refrigerator compartment for 10 minutes before serving.

Ice cream is ready to serve.

Enjoy the classic Vanilla ice cream with your loved ones. It is sure to light up the faces of your loved ones,

Go creative with toppings of choco syrup or honey of choco chips or nuts. (Your choice)

The Vanilla ice cream may be served as the post-dinner dessert cravings

 

 

KONGU SPECIAL SAMBAR POWDER

Sambar powder is prepared in every home of kongu folks in bulk for sharing the powder to their married daughters, sisters and other relatives.The process is passed generation to generation to sustain the traditional method. 

This sambar powder enhances the taste of sambar, kootu, Porials, pulikuzhambu of south Indian recipes. This flavourful and fine aromatic powder helps to every house wife to make sambar in a jiffy. The perfect blend of aromatic spices is the staple component of every kongu cuisine. when the harvesting season starts, all the spices are being sold in every grocery store in cheap rate. We usually purchase all the spices well in advance in bulk. We sundry the spices such as dry chilies. curry leaves, coriander seeds (country), cumin seeds, pepper seeds, raw rice, fenugreek, seeds, chana dal, urad dal, asafoetida, Toor dal. Then, we clean them and collect them in a plate. Then dry roast every ingredient except curry leaves and red chilly. Then pour castor oil one spoon in a pan and roast the red chillies and curry leaves.in the right proportion and blend them into the powder in fine texture in a mill. 

After blending, the powder is being mixed with one spoon of castor oil and stored in an air tight container.

Now how to make perfect kongu sambar powder here.

Ingredients :

Red chilies  1 kg

Coriander seeds 1 kg

Cumin seeds 1/4 kg

Pepper corns 1/4 kg

Fenugreek seeds 100 gms

Asafoetida 50 mg

Curry leaves sun-dried 100 gms

Mustard seeds 50 gms

Chana dal 100 gms

Urad dal 100 gms
Crystal salt 25 gms

Turmeric powder  100 gms

Toor dal 100 gms

Rice 50 gms

Castor oil 250 ml

Procedure:

Heat one table spoon of castor oil in a dry pan and roast the red chilies.

Then curry leaves to be roasted.

Care should be taken to avoid burning.

Fry the asafoetida block and break into pieces to white texture.

Dry roast all the ingredients to a golden brown colour.one by one.

Dry roast the ingredients until the aroma emanates

Set aside to cool.

Now the dry roasted ad roasted ingredients are ready to be ground in a mill.

Heat the castor oil and mix with the sambar powder.

Castor oil is acting as a preservative and supports aroma.

The sambar powder should be stored in an air tight container.