Kokum curry/Sol Kadhi

Ingredients:

Kokum(Soaked in water)- 10-12
Coconut milk- 1 cup
Oil- 1-2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves 5-6
Green chillies 1-2
Asafoetida - 1/2 tsp
Red chillies - 1-2
Ginger(finely chopped) - 1/2 tsp
3,4 Garlic(finely chopped)
Jaggery - 1 tsp

Method:

Soak the kokum in 1 cup of water for 15-20 minutes. Then strain and squeeze it completely. Keep the kokum water aside.

Heat oil in a kadai. Add mustard seeds and cumin seeds. When they splutter add curry leaves, red chilly, asafoetida, finely chopped ginger, garlic, and green chillies. Saute them for few seconds on medium flame. 

Add the kokum water, coconut milk and little slat. Add 1 tsp of Jaggery(optional). Jaggery adds taste and balances the tanginess of kokum. 

Mix well and cook on medium flame for 3-4 minutes. 

When it comes to a boil, switch off the flame. Finally garnish with coriander leaves and serve. This curry goes well with rice. You can also keep this in fridge and serve cold after lunch, as it helps in digestion and keeps your body cool.

Chikoo Ice Cream

Ingredients:

Full fat milk - 1/2 litre
Corn flour - 2-3tbsp
Custard powder - 1-2tbsp
Gms - 1 tsp
Cmc - 1/4 tsp
Sugar - 6-7 tbsp
Milk powder - 2-3 tbsp
Fresh cream - 100gms
Chikoo pulp(4-5 chikoos chopped and boiled with little sugar and blended in mixer grinder)

Method:

Take milk in a vessel and allow it to boil. Add sugar, corn flour, custard powder, gms, cmc and milk powder to the boiling milk and stir well on medium flame. There should be no lumps. When it thickens, remove from fire and allow to cool.

Pour this in to air tight plastic container. Keep it in freezer to set for about 3-4 hrs.

When set, take it out from the fridge. Churn it well with electric blender/mixer for 2-3 minutes or until it becomes fluffy.

Add fresh cream,vanilla essence,chikoo pulp and mix well. (To prepare the chikoo pulp, boil chopped chikoo with little sugar until it becomes soft and then grind it in to smooth paste using mixer grinder).

Add dry fruits of your choice. Again pour this mixture in to the container and keep it in the freezer for 6-7 hours (Repeat the churning process 2,3 times at intervals of 3-4 hrs for good result. This process is done to avoid crystallization of the ice cream. Finally freeze for 6-7 hours).
Note: Freezer should be at maximum temperature and freeze the ice cream in air tight container.