How to make Roti dough in kitchenaid mixer ?

Ingredients:
Whole wheat flour - 3 cups
oil - 2 tbsp
salt - 1/2 tsp
water - almost 1 1/2 cup

Method:
Put flour and salt to the bowl of mixer.
Fix the bowl to the stand mixer.
Attach the dough hook to stand mixer.
My mixer is pro 600, so I lifted up the bowl and fixed it.
Now start in lowest speed to mix well for less than 30 seconds.
Add 1 cup water.
Slowly increase to 2 and 3 speeds.
Then I always set it in speed 4 or 5 for making the dough.
Add required water and let it run for 2  more minutes.
Almost within 3 minutes and 30 secs the dough will be ready.
The dough should be stiff enough to roll roti / chapati but soft and pliable (not sticky),
Then add oil and run for few seconds more.
The dough will be ready .
Switch off, take out and keep inside an airtight container. (or) we can start preparing roti right away.

Chapati / roti dough is ready !

Click to see chapati recipe.

Sapota ice cream

Chickoo fruit / sappotte / sapota / sappotta
The Indian sapota (Manilkara zapota) tree is a beautiful short tree. I would say Indian sapotta is more sweeter but smaller than many varieties.  My relationship with this tree started during my childhood. My grandma (dad's mom's sister) had two big shady sapotta trees in her front yard and her house used to be one of my favorite places because of her and these fruits :) So whenever I see sapotta fruits, the only thing I remember is her pretty smiling face !
Click to see my sapote mikshake too.

Coming to ice cream, the secret behind a creamy rich ice cream is butter and eggs with heavy cream milk. With the invention of ice cream churners, low calorie versions starts showing up, and that makes ice cream good for most people.  Making ice cream using pudding or custard (custard has egg while pudding won't) is one of the traditional methods. But this ice cream recipe is my very own version. I learned the basic ice cream from the kitchenaid ice cream maker manual and developed a lower calorie version (still soft and tastes like rich ice cream).
Sapote is a common fruit in India, whereas it costs around $4.99 / lb in USA. But Indian grocery stores here sell frozen sapote for around $2 per pack (340 gm). Also that frozen sapote is extremely sweeter and lovable than fresh ones (fresh ones never ripe in my house....I don't know much about other's experiences. May be I am not picking up the right ones). So I always go for this frozen one.
Here goes the recipe for sapote ice cream.

Chikoo ice cream in Kitchenaid Ice cream maker ♥ 

Frozen fruit pack from Indian grocery store

                           

                   

Grind the fruit to a fine paste.

Homemade custard (simple version).

Attach the ice cream maker to stand mixer and start at speed 1.

Pour the mixture and keep churning at speed 1 for 10 to 15 minutes

keep churning till the ice cream starts thicken.

Immediately take it out 

Keep in a serving bowl and enjoy immediately or keep it frozen till we need.

A big bowl of sapota ice cream :)

Ingredients:
half and half milk (or) whole milk - 1 1/2 cup
egg - 1
butter - 1 tbsp
sugar - 1/ 2 cup
chicku fruit (sappotta) - 4 ( puree 1 3/4 cup)
(or) a 340 gm pack from frozen aisle.
cardamom powder - 1/4 tsp

Preparation:
Keep the kitchenaid mixer's ice cream attachment in freezer overnight (more than 12 hours). I would suggest keeping it in freezer always, as we can make an ice cream or sorbet, whenever we wish.
Keep the fruit in water for few minutes to defrost.

Method:
Whisk egg thoroughly. Add to milk , butter and start heating  slowly. Cook in very little heat , till it reaches little thick stage (coats the back of spoon). Let cool. (This is not traditional custard, but a quick version to make my recipe easier).
Peel the sappota fruit, remove seeds. In a blender, grind together the fruit and sugar to a fine paste.
Add everything to the ice cream maker along with pinch of salt and cardamom powder.
Keep the setting to speed 1. Churn for nearly 10 - 15 minutes . Slow churning is the best. By this time, it will get thicker ice cream consistency. In kitchenaid mixer it takes 15 minutes.
Take it out and serve immediately as soft ice cream.
Or keep in freezer for 2-4 hours for a more firm ice cream.
Keep the left over in freezer.

Note: (Ice cream using mixie and freezer).
*This ice cream can be made without ice cream maker too. For that we have to do these steps:
1. In the above method, do everything till I mentioned 'add to ice cream maker'....then skip that step.
Put the prepared ice cream mix in a tight container. Keep frozen for 2 hours. Take out, beat / run in a blender ( or Indian mixie) for 1 minute. Then transfer this to the same box and keep frozen for 2 more hours. Again , take it out and beat in a blender. Keep frozen. repeat another time and keep frozen for 1 hour before serving.
* In this recipe, we can replace whole milk with fat free milk and it would taste closer.
*while using an ice cream maker, I start the process just before serving, as soft ice creams taste incredible and won't need much fat.

Serving suggestions:
Serve as dessert.
Makes 4  1/2 cup ice cream.
I think this would be enough to make 9 medium size servings.