Daily Times

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 27^th 2018.