CHICKOO ICECREAM / SAPOTA ICECREAM

CHICKOO ICE CREAM / SAPOTA ICE CREAM

INGREDIENTS

Icecream base http://paripoornapaksiddhi.blogspot.in/2014/05/basic-icecream-base.html	½ no
Chickoo / sapota ripe soft	4 nos

METHOD

1.       Set your refrigerator to the coldest 1 hour prior to making.

2.       Peel the chickoo and remove the seeds.

3.       Put 2 in a blender and puree them.

4.       Finely chop up the other two chickoos.

5.       Pour the puree into the ice cream base and blend it all well till incorporated.

6.       Pour into a container with a tight fitting lid.

7.       Sprinkle the remaining chopped chickoo on top.

8.       Cover with a plastic sheet and then with a lid.

9.       Chill for 6 – 7 hours till set.

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FRIED ICECREAM

FRIED ICECREAM

INGREDIENTS

Ice cream scoops (vanilla or any of your choice )	4
Chocolate sponge cake crumbled	2 cups
Cornflakes crushed fine	2 cups
Cornflour	1 tbsp + as req
Water	3 – 4 tbsp
Oil	For deep frying
Chocolate sauce	For topping
Fresh cut fruit	As req.
Toasted chopped nuts	1 tbsp

METHOD:

1.       Make scoops of the ice cream if you are using a tub. 

2.       Mix the cornflour along with the water and make a thin paste or slurry.

3.       Keep your cake crumbs, crushed cornflakes and cornflour slurry ready before you proceed.

4.       Adjust the temperature of your refrigerator to the coldest at least 1 hour before you start.

5.       Try and use a mild flavoured ice cream along with the chocolate sponge. In case you are using chocolate ice cream then use vanilla sponge cake crumbs.

6.       Roll one scoop of the ice cream in the cake crumbs.

7.       Immediately roll it in the cornflour slurry and roll on the cornflakes.

8.       Press them tight onto the scoop but do it with light hands as the heat from your hands will make the ice cream melt.

9.       At the same time you need to be extremely fast in doing this process.

10.   As soon as one scoop is ready put it in a plastic container with a tight fitting lid and put it in the deep freeze.

11.   Proceed with the other scoops the same way and put in the freezer.

12.   Allow to chill for 3 hours.

13.   Now remove the freezing icecream scoops and repeat back the same process as before by giving on it a second layer with cake crumbs, cornflour slurry and cornflakes and put it back in the freezer.

14.   Allow to chill freeze again for 4 – 5 hours.

15.   Depending on your refrigerator if you feel the need then chill a further 2 hours.

16.   Just before serving arrange all the cut fruits on your serving plate beforehand.

17.   Heat oil in a pan for deep frying.

18.   Only when the oil gets to its smoking point remove the prepared scoops from the freezer.

19.   Put one scoop in the oil and fry for not more than 15 – 20 sec.

20.   Just enough for the outer layer to get a light brown colour.

21.   Remove on to an absorbent paper. Proceed the same way with the other scoops.

22.   Put the fried ice cream on the prepared serving plate.

23.   Drizzle chocolate sauce and chopped nuts on top.

24.   Another way of serving. Serve immediately.

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SITAPHAL BASUNDI / CUSTARD APPLE BASUNDI

SITAPHAL BASUNDI / CUSTARD APPLE BASUNDI

INGREDIENTS

Sitaphal / custard apple	2 nos
Whole full cream milk	½ lit.
Sugar	2 tsp + 5 tbsp
Pistachios chopped	1 tbsp
Kesar / Saffron strands	Few for garnish

METHOD:

1.       Remove out pulp from the custard apples.

2.       Add 2 tsp sugar to it and bring it to a boil.

3.       Reduce a little till it gets of a semi thick but coating consistency.

4.       Keep the whole milk for boiling. Reduce it to almost half.

5.       Keep on stirring regularly so that it forms an evenly creamy consistency.

6.       By now it would have also changed a little colour.

7.       Add in the sugar and again boil till the sugar dissolves.

8.       Add in 3 tbsp of the sitaphal pulp and stir it in.

9.       Allow to cool and chill it in the fridge. It will thicken a little more when it chills. 

10.   Serve garnished with a few chopped pistachios and strands of saffron.

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SITAPHAL ICECREAM / CUSTARD APPLE ICECREAM

SITAPHAL ICECREAM / CUSTARD APPLE ICECREAM

INGREDIENTS

Icecream base  http://paripoornapaksiddhi.blogspot.in/2014/05/basic-icecream-base.html	½ no
Fresh Sitaphal pulp / custard apple pulp	½ cup
Sugar	2 tsp
Salt	A pinch
Milk	2 tbsp
Fresh cream	½ cup

METHOD:

1.       Prepare the icecream base.

2.       In a bowl mix together the pulp, sugar, milk and salt.

3.       Bring it to a boil to remove out excess moisture. Do not cook.

4.       Remove from flame and allow to cool. Chill it.

5.       Mix it along with the icecream base. Add in cream and churn till it all gets creamy.

6.       It will also increase in volume.

7.       Pour into a plastic container with a tight fitting lid.

8.       Cover top with a plastic sheet and put the lid.

9.       Chill freeze for 6 – 7 hours.

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FANSACHYA PIKLELYA GARYANCHI BHAJI / RIPE JACKFRUIT BHAJI

FANSACHYA PIKLELYA GARYANCHI BHAJI / RIPE JACKFRUIT BHAJI

INGREDIENTS

Fansache piklele gare / jackfruit flesh ripe but firm	8 – 10 nos / 2 cups
Fansachya athalya / jackfruit seeds	8 – 10 nos
Oil	1 tbsp
Rai / mustard seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Haldi / turmeric pdr	¼ tsp
Red chilli pdr	½ tsp
Scraped fresh coconut	3 – 4 tbsp
Jaggery	1 tbsp
Salt	T.T.

METHOD:

1.       Pressure cook the jackfruit seeds till tender.

2.       Peel them off the papery skin and slice them into strips.

3.       Slice the jackfruit flesh. If the slices are too long then cut them in half or chunky pieces.

4.       Heat oil till smoking hot. Reduce the flame.

5.       Add in the mustard seeds, heeng and haldi and immediately add in the jackfruit seeds.

6.       Sauté a little and add in the coconut. Mix and add in the jackfruit flesh.

7.       Be careful as the flesh cooks immediately so don’t keep it for long.

8.       Make sure it is half cooked or at the most almost cooked.

9.       Add in the chilli pdr, jaggery and little water.

10.   Cover and give it one steam. The consistency should be thick saucy.

11.   Season with salt. Serve immediately with chapati or phulka, garnish with a little fresh coconut.

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FANSACHI KHEER / JACKFRUIT KHEER

FANSACHI KHEER / JACKFRUIT KHEER

INGREDIENTS

Ghee / clarified butter	1 tbsp
Fansache gare / jackfruit flesh (ripe but firm) chopped	1 cup
Gul / jaggery	½ cup
Naralache doodh / Coconut milk	2 cups
Kaju / Cashewnuts broken in pieces  (toasted)	4 – 5 nos
Velchi pdr / cardamom pdr (optional)	¼ tsp

METHOD:

1.       Heat ghee , add in the chopped jack fruit flesh.

2.       Sauté it for a min.

3.       Reduce the flame, cover and give it 2 steams.

4.       When you see that the ghee has separated out of the flesh, add in the jaggery.

5.       Stir it and allow the jaggery to melt completely.

6.       Switch off the flame.

7.       Slowly add in the coconut milk. Stir it around.

8.       Again switch on the flame and allow it to heat on a slow flame.

9.       Make sure you keep on stirring it.

10.   When the kheer is hot enough switch off the flame.

11.   Do not allow it to boil or the coconut milk might split.

12.   Add in a pinch of salt, Cashewnuts and cardamom pdr.

13.   Mix and serve hot.

14.   The jackfruit flesh has strong and distinctive flavour so usually I avoid adding cardamom. So here you can use your discretion.

15.   You can also add in raisins and toasted chopped almonds but make sure to remove the skin off them.

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