STRAWBERRY ICE CREAM Ingredients 4 frozen sliced ripe bananas 1 ½ cups frozen sliced strawberries 1/2 cup coconut cream Method Place all the ingredients in a food processor and pulse until you get a smooth puree. Scrape the ree into a small pan. Freeze for at least 4 hours – but preferably overnight – before serving! Don’t confused cream of coconut for coconut cream! You want the latter. Unfamiliar with coconut cream? Easy— it’s the thick cream at the top of a can of coconut milk! Ingredients Curry leaves – 2 springs Red chilies – 3 numbers Mustard seeds – 1/4 teaspoons Cumin powder – 1 tablespoon Coriander powder – 1 cup Chili powder – 1 cup Ginger garlic paste – 1 teaspoons Salt to taste Oil – 2 tablespoons Tomatoes (chopped) – 1kg Onions (chopped) – 1kg Tamarind juice – 1/4 cup Jaggery – 1 tablespoons Eggs (boiled) – 3 numbers Turmeric powder – 1/4 teaspoons Cumin seeds – 1/4 teaspoon Water – as required Method Take a pressure cooker, add oil heat it, add onions, salt, ginger garlic paste, tomatoes, turmeric powder, chili powder, coriander powder, cumin powder, mix it well and cook it with closed lid for about 15 to 20 minutes in a slow flame. Heat oil in a pan, add mustard seeds, cumin seeds, red chilies, curry leaves, onion and tomato gravy and mix well. Add tamarind juice, jaggery, salt, water, mix this and once it comes to boil. At last, add boiled eggs, cook this for few minutes then switch off the flame. Published in Daily Times, January 27th 2018.