- Finely chop the apple and dates.
- Add the chopped dates to the milk and boil it for 2-3 minutes.
- Allow the milk to cool.
- Take a mixer grinder, pour the milk in the jar and add the sliced apples to it.
- Blend it nicely.
Home made pop corn is ready to munch.
Hi all!!!!!!!! I am going to try pomegranate ice cream today. Basically am a ice cream lover. I want to try ice cream in home. Dishes made at home are healthy and delicious when compared to outside food. But few dishes can’t be made at home easily. Ice creams come under that category. How hard we try we don’t get the perfect finishing of a ice cream which we purchase outside.
I have made pomegranate juice and filled them in ice tray. Was thinking what to do with them, After googling several recipes finally decided to do pomegranate ice cream.
Ice cream is a simple to do but we want patience. The time taken to get the final output is more than the ingredients.
1. Pomegranate – 2 peeled
2.Milk – 1/2 liter
3.Sugar – 10 tsp
1. Put the peeled pomegranate in a mixer grinder and make pomegranate juice.
2. Keep the pomegranate juice aside.
3. Heat the milk till it boils and simmer it for 5 minutes.
4. Add sugar to the milk and make a homogeneous mixture.
5. Allow the milk to cool for room temperature.
6. Now mix the milk and pomegranate juice in mixer grinder.
7. Transfer the mix in a plastic box and refrigerate it.
8. Once the mixture become solid use a fork and break the solid and use a mixer grinder to make it like a shake.
9. Again transfer it to the plastic box and refrigerate.
10. Repeat the process till the smoothness of the ice cream is obtained.
Cool ice cream is ready with the goodness of the whole pomegranate and milk. As we are not going to filter the juice, the entire benefit of the pomegranate is retained.
1.We can add corn flour or custard powder to the milk to get the creamy texture.
1.Wheat/Multi-grain flour – 4 cups
2.water – 2 cups
3.Salt – 1/2 tsp
1.Take a vessel.
2.Add wheat flour and salt to it.
3.Mix it well.
4.Add enough water and knead the mixture.
5.Keep the dough in a box and allow it to soak.
FOR MAKING CHAPATI
1.Take small amount of the dough and make it a small ball.
2.Take some flour separately in a small bowl.
3.Dip the dough in the flour and press it on both the sides.
4.Keep it on the rolling stand.
5.Take a rolling pin and press the dough to get a round.
6.Turn the dough and sprinkle flour over it.
7.Again press it with a rolling pin.
8.Repeat it till we get a round shape.
9.Heat the tawa.
10.Put the rounded dough and cook it.
11.Flip it and cook it on other side also.
1.If the dough is hard the chapati will also be hard.
2.Chapathi will be soft if we soak it for 20-30 minutes.
1.Milk – 1 liter
2.Garlic – (3-4)
3.Cashewnut – 2 tbsp
4.Almond – 2 tbsp
5.Raisins – 1 tbsp
6.Dates – 3
7.Brown sugar (Panagkarkandu)/White sugar – 1 tbsp
1.Add Panagkarkandu/White sugar to the milk and heat it till the sugar dissolves.
2.Finely chop the cahsewnuts, almond, raisins and dates.
3.Add them to the milk.
4.Boil till the milk reduces to 1/2 liter.
1.Since it is a very rich food we can serve 1/2 cup to each.
2.We can also serve it chilled.
3.We can also refrigerate it and serve as ice cream.
1.Hing and turmeric powder are optional.
2.If interested we can add cumin seeds or mustard seeds & urad dal initially to the oil.
Raagi is a healthy millet. It is a good source of calcium. Few of us don’t drink milk and intake curd. They lack in calcium. Raagi is a substitute for them to get calcium.
This dish is simple and can be prepared with very minimum number of ingredients. It goes well with ghee & sugar, SAMBHAR and curd.
1.Raagi flour – 2 cups
2.Water – 8 cups
3.Salt – 1 tsp
1.Take a heavy bottomed vessel/wok.
2.Mix salt and flour well.
3.Heat water in the vessel and allow it to boil.
4.Take 2 tbsp of raagi flour and add it to the water.
5.Stir it immediately to avoid lumps.
6.Add the remaining flour slowly and stir well to avoid lumps.
7.Remove the vessel from the stove.
8.Use mathu and stir it to break the lumps formed.
9.Scrap the sides and again place the vessel on the stove.
10.Close the lid and cook it for 20-30 minutes in low flame till the raw smell goes.
1.While stirring with mathu keep the vessel surrounded by towel in between the legs to get grip and apply full force to break the lumps.
Rice flour puttu/Arisi puttu is a famous South Indian snack. It is a famous dish especially in Kerala. It is a healthy breakfast/snack. From kids to elders people of all age group love this dish. It is very simple and quick to prepare. We can very quickly prepare this dish as a snack for sudden guests. It is steamed so it is oil free food.
Puttu is my favorite dish till date. It is sold in my home town at morning and evening. Nowadays ready-made rice puttu flour is available in many grocery shops and super markets. We can buy that to prepare puttu or we can prepare the flour in home also. The rice flour for puttu should be coarse.
Puttu can be prepared from puttu maker or idli handa. The puttu prepared from puttu maker is called as Kola puttu. This kind of puttu is famous in Kerala. Also puttu and konda kadali is a famous combination in kerala. Puttu can be made from many flours. The procedure for doing arisi puttu from idli handa is given below.
1.Rice flour – 3 cup
2.Sugar – 1 cup
3.Grated coconut – 1 cup
4.Cardamom – 4
5.Hot water – 1/2 cup
6.Water – 2 cups
7.Salt – a small pinch
1.Heat a kadai.
2.Dry roast the rice flour for 2-3 minutes.
3.Keep stirring for even cooking.
4.Allow it to cool.
5.Transfer the contents in a bowl and sprinkle some hot water and mix it well.
6.Repeat it till the rice flour becomes coarse.
7.Close it with a lid and let it sit for 10 minutes.
8.Take a idli handa, Add water to it and allow it to boil.
9.Meanwhile, fill the idli plates with rice flour and steam it for 10-12 minutes.
10.Transfer it into a bowl and add sugar , grated coconut and crushed cardamom.
11.Mix it well and adjust the seasoning as per the taste.