Vanilla Ice cream

I got this recipe from my younger brother.When hubby presented me this beautiful ice-cream scoop(one of the gifts for my birthday), I couldn't control my eager to try Venkatesh's recipe:)  He is our favorite ice-cream maker and I like that homely version very much:). He is good at making jellies too:) Though he is much younger than me, he pampers me with this ice cream once in a while.  At that time he would hurry to the near by shop on Fridays to buy a small pack of this ice cream mix (which we later found out as custard powder) and prepare the ice cream in a jiffy. Hubby and myself think that this resembles an ice cream sold in Kalimark shop in Palayamkottai. At that time, they  used to make their ice cream and beverages on their own. The good thing about this ice-cream is the less calorie count (when compared to my other versions). But we have to beat the mix in a blender multiple times to get that fluffy ice cream.

Home made vanilla ice cream.

Ingredients:

Milk (full fat) - 2.5 cups / 1/2 liter
custard powder - 2 tbsp (vanilla flavor)
sugar - 1/2 cup (or) 3/4 cup
condensed milk - 2 tbsp (optional)
butter - 1 tbsp
vanilla extract - 2 drops

Method:

Bring to boil 2 cups of milk.
In the remaining 1/2 cup milk  add sugar, condensed milk, vanilla, custard powder and mix well.
Add this mixture into the boiled milk.
Start heating in low fire. It will become somewhat thick. Take care not to burn it at bottom.
Switch off , add butter, essence and let it cool.
Place it in freezer. Then after 30 minutes take out and beat it in the mixie for a minute or more.
Freeze it again for 30 minutes and beat for a minute in mixer.
Then freeze it for 4 hours or till it sets completely..

Tips:
For more creamy ice cream, add 4 oz whipped topping before freezing.
By this we can reduce the usage of blender. I just blend it for 1 minute and only once before freezing.
But if we can't get the topping, then do the blending twice or thrice or more till its hard to churn.

Vithai kothamalli thovaiyal

Vithai - seed; kothamalli - coriander ; thovaiyal - thick chutney (Tamil - English)

This is chutney recipe is from my mom's maid Mary Vadivu ammal. She assisted mom for a very long time and I can't predict her age. Hope she was a old lady but very strong as a little girl. I love her hints on simple foods and home remedies. One of her recommendations for a sluggish winter day after a grand food is the kollu rasam and the vithai malli thovaiyal. Here goes the recipe.

Coriander seed chutney.

Ingredients:

coriander seeds - 2 tbsp
channa dhal - 2 tbsp
shredded coconut - 3 tbsp (optional)
dry red chillies - 4 or 5
garlic - a piece
cumin - 1/4 tsp
curry leaf - 1 sprig
salt - to taste
tamarind - 2 inch
oil - 1 tsp

Method:

Heat oil in a wok. Roast the channa dhal to a mild red color. Take out.
Then roast the coriander seeds, red chillies and coconut one by one.
Let them cool.
Then grind the roasted ingredients with all the above with very little water to get a thick chutney (thogaiyal).
Vithai malli chutney is ready!

Serving suggestions:

Serve with piping hot rice and kollu rasam.
Pairs well with curd rice, dhal rice , idly etc.

Health benefits:

Coriander seed helps subduing pitham and hence a good remedy for giddiness.
It increases digestion.
Its fiber is great for weight loss.