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RUM AND RAISIN ICE CREAM

Ingredients:
Raisins - 75 gms
White rum - 4 tbsp
Single cream - 450 ml
Vanilla essence - 2-3 drops
Egg yolks - 3
Castor sugar - 100 gms
Double or whipping cream - 150 ml

Method:

  • Put the rum and raisin  in a small bowl and set aside to marinate.
  • Meanwhile, use the single cream, vanilla essence, egg yolks and castor sugar to make a vanilla custard.
  • Add vanilla essence to the single cream and gently heat to simmering point.
  • Beat the egg yolks and sugar in a large bowl until thick and pale yellow in colour. Gradually pour the hot cream into the egg mixture, stirring constantly.
  • Strain the mixture into a heavy based or double saucepan and stir over a gentle heat until the custard thickens enough to coat the back of a wooden spoon.
  • Pour into a large mixing bowl and allow to go cold.
  • Beat the double or whipping cream until it forms soft peaks and fold gently into the custard with the rum and raisins.
  • Pour into freezer container and freeze.
  • Beat the mixture twice, at hourly intervals.
  • Cover, seal and freeze.
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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.