juice

ORANGE JUICE

Ingredients

1. 3-4 medium-sized oranges
2. Knife
3. Electric or hand juicer
4. Glasses

Preparation

Before juicing, roll the oranges on a flat surface. Next, cut the orange in half. Remove any seeds. Using a hand juicer or electric juicer, extract the juice from the orange. If you like pulp in your juice, scrape a bit out from the flesh. Serve immediately.

ice cream

Ingredients

1. 3/4 cup sugar 
2. 2 tablespoons cornstarch
3. 1/8 teaspoon table salt
4. 2 cups milk 
5. 1 cup heavy whipping cream
6. 1 egg yolk
7. 1 1/2 teaspoons vanilla bean paste*
8. 1 cup peeled and coarsely chopped peaches 
9. 2 tablespoons light corn syrup
10. 1 1/2 tablespoons butter 
11. 1 cup coarsely chopped pecans
12. 1/4 teaspoon kosher salt

Preparation

1. 1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
2. 2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.
3. 3. Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4 to 5 minutes. Coarsely mash, and let cool 30 minutes. Stir peach mixture into cooled cream mixture.
4. 4. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
5. 5. Meanwhile, melt butter in a small skillet over medium heat; add pecans, and cook, stirring constantly, 8 to 9 minutes or until toasted and fragrant. Remove from heat, and sprinkle with 1/4 tsp. kosher salt. Cool completely (about 30 minutes).
6. 6. Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in pecan mixture.
7. *Vanilla extract may be substituted.

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Puliyodharai (Tamarind Rice)

Puliodharai (Tamarind Rice)

Ingredients

 For Tamarind Pickle (makes 2 cups. can be stored in fridge)

• 1.5 cup Tamarind fruit (or 2 cups thick tamarind extract)
• 4 cups warm Water
• 8-10 Dried Red Chilli
• 1 TBsp Black Mustard Seeds (Rai)
• 2 TBsp Chana Dal (brown chickpea lentil)
• 2 TBsp Urad Dal (split black gram) {opional}
• 2 tsp Methi Seeds (Fenugreek)
• 1 tsp Jaggery (or sugar)
• 2 TBsp Salt (adjust to taste)
• 1 tsp Hing chunks (asafoetida) {If chunks not available, use
• 4 TBsp Curry Leaves
• 1 cup Sesame Oil (til oil)

For the Tamarind Rice

• 1 cup cooked rice
• 1 TBsp Sesame Oil
• 1 TBsp Pulikkachal (Tamarind Pickle)
• 1 TBsp roasted Peanuts

Optional (additional flavor)

• 1 tsp Coriander Seeds
• 1 Dry Red Chilli

Instructions

To make the Pickle

1. Soak tamarind fruit in warm water for 15 minutes.
2. Squeeze out all the pulp into the water and discard the fruit.
3. Dry roast fenugreek (methi) seeds Remove & grind to a coarse powder. (use a mortar & pestle or a grinder)
4. Heat Sesame (Til) Oil and add the Hing chunks. Let that fry for 1 minute. (If you don’t have chunks, skip this step & add powder along with the salt.
5. Add Dried Red Chillies. Let them fry in the oil for 1-2 minutes.
6. Add the Chana Dal & Urad Dal & fry until the dals turn golden brown.
7. Add curry leaves & turmeric powder. Add the tamarind extract water & mix well.
8. Add the salt, (if using – asafietida powder), jaggery (or sugar)
9. Let the mixture boil & reduce by half.
10. Add the ground Methi (fenugreek) seeds
11. Mix well and continue to boil.
12. Let the mixture cook until it has reduced and become a thick paste. (another way to tell if its done is when the oil starts to leave & float around the sides)
13. Store in air tight container in the fridge for upto 3 months

To make the Tamarind Rice

1. Cook rice. Cool the rice by spreading it all over a large plate & mixing some oil in it. This helps to cool it faster while also ensuring it doesn’t form lumps.
2. Once the rice is cool, add enough tamarind pickle (pulikkachal). Mix well without breaking the rice.
3. You can add roasted peanuts, if you want
4. For additional flavor, roast coriander seeds & dry red chilli & Grind to a powder
5. Add this powder to the rice. Mix well & serve.
6. This is the kind of rice that tastes better & better as it has time to rest & absorb all that flavor from the pickle.