Almond Kulfi Ice cream

Some months ago I made this ice cream,when I bought this pack of almonds in sale in an Indian grocery store. Here in NJ, one can see even the grocery stores announcing Deepavali sale for the customers and it is the good time to stock up the pantry:) It is advisable to store the nuts in refrigerator to ensure the freshness. Nuts gives a satiety factor for the dieters.  Almonds are wonderful snacks if we pop them in microwave with a dash of salt . They turn crunchy while roasting and becomes flavorful, which can be served as a less spicy snack. But almonds part in desserts is more precious:)  One day I wanted to make some nutritious dessert with lesser calorie and got this ice cream. I have narrated two methods I tried. The one with condensed milk is very easy, while the other has very less calories but takes more time. Here is the dessert for the weekend.

While typing this post, I can see many getting prepared for Varalakshmi nonbu festival. I think it is apt to post a sweet today:)

Happy Varalakshmi Nonbu !

Ingredients:

Almond - 20
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 - 2 tbsp

To soak and grind:

Almond - 20
cardamom seeds - 1 tsp
saffron - few strands
milk - to soak almonds

Method:

Soak the almonds overnight (or)Put it in boiling water, wait till it wrinkle, peel and grind immediately to a fine paste.
In a wok dry roast the remaining almonds and chop it to small pieces. Let it cool completely. Keep aside.
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, almond paste mixture 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.
Freeze again for 30 minutes and beat for a minute in a mixie.
Now add the chopped almonds and mix well.
Decorate with little saffron strands.
Then freeze it for 4 hours or till it sets completely..

                                                               Another method

To soak and grind:

Almond - 20
cardamom seeds - 1.5 tsp
saffron - 3 strands

Other ingredients:

Almond - 20
Sweetened Condensed Milk - 14 oz can (400 gm)
fat free Whipped Topping 8 oz (225 gm) - 2 packs

Preparation:

Soak the almonds overnight (or)Put it in boiling water, wait till it wrinkle, peel and grind immediately to a fine paste with saffron and cardamom (elachi).
In a wok dry roast the almonds and chop it to small pieces. Let it cool completely. Keep aside.

Method:

The whipped topping should be kept in refrigerator till we start using.
In a mixing bowl add the almond paste and Condensed milk . Mix well.
Then blend in the chopped almond.
Now add the whipped topping and mix gently (too much mixing will make the ice cream hard).
Immediately transfer them to a freezer-safe lidded container.
Cover and freeze for 3-4 hours.

Creamy rich almond kulfi ice cream is ready!

Serving suggestions:

Serve as dessert.
Before scooping, keep the ice cream in room temperature for 2 minutes to get it smoothly.

Vegetable Salna

Salna or chalna is a popular street food available as side dish for parotta or chapathi in Tamilnadu and Kerala, India. I make this salna very often and mix with chapathi, just like vegetable kothu parotta (scrambled chapati). This comes handy if we make it in a big batch and freeze in small portions for a week.

Vegetables:

Cauliflower - 1/4 of a flower
Beans - 20
fresh green peas - 1 cup
carrot - 1
potato - 2 (medium size)

Ingredients:

tomato - 2
Red onion - 1
coriander leaves - a handful.
mint leaves - few
curry leaves - few
coconut milk - 1/2 cup
red chilli powder - 1 tsp
turmeric powder - 1/4 tsp
curry masala powder- 1 tsp
salt - to taste
ghee / dalda / vanaspathy - 3 tbsp
cloves - 2
Fennel seeds - 1 tsp
bay leaf - 1
ginger garlic paste - 1 tbsp

to grind:

cardamom - 3
shredded coconut - 1/2 cup
cumin seeds - 1/2 tsp
green chillies - 4
cashew nut - 4

Method:

Grind ginger and garlic together.
Grind the items mentioned to a fine paste.
Cut cauliflower into big pieces.
peel and cut other vegetables in to big pieces.
Heat ghee in a pan. fry some fennel seeds and bay leaf.
Add the chopped onion, green chillies ,curry leaves, cilantro and mint leaves. After the onion turns golden brown , add ginger garlic paste and saute well.Then add the chopped tomato and fry till it is completely cooked.
Now add all the vegetables and mix well.
Add 2 cups of water,salt, chilli powder, turmeric powder , curry masala powder and stir well.
close the lid and cook all the vegetables to tender.Add the coconut masala and let it boil it gives a nice flavor.
Before switching off add the coconut milk.
Vegetable salna is ready!

Serving suggestions:

serve hot with parathas, parotta, chapati, roti or idly .