Chocolate Icecream

Ingredients:
1 1/4 liter Milk
3 Tbs cup Cocoa powder
1/2 Tbs Custard powder

2 Tbs Corn Flour
3 - 3.5 cups Sugar
1/3 tsp Venilla Essence

1 tsp instant Coffee powder / 2 tsp Coffee decoction
1/4 cup Choco Chips

Recipe:
Put 1 liter of milk and bring it to boil. Keep this in low flame for about 15 mins.

Put remaining 1/4 liter milk in a mixer. Add custard powder, corn flour, cocoa powder, and grind them for few seconds. Add coffee decoction and Venilla Essence and mix them well.

Put this mixture to a boiling milk and mix them well. Bring this to boil and keep it in low flame and stir it continuously for about 5-10 mins. Keep it aside for about one hour until it comes to room temperature.

Keep stirring the mixture frequently until it comes to room temperature. Transfer this to freezer safe container.

Keep it in a freezer for about 3-4 hrs. Mix it properly, add choco chips and place it in a freezer for next 5-6 hrs. (This step can be avoided if you like crunchy ice-cream)

Serve it as it is or decorate with some nuts / choco chips / chocolate syrup and serve. The above mentioned ingredients will serve around 10 cups of ice-cream.

Avalakki Vade (Pakoda) / Beaten Rice Fritters / Poha Fingers

Ingredients:
1 cup thick Beaten Rice / Avalakki
1 - 1.5 cups thin Beaten Rice / Avalakki
3 medium sized Potatoes / Aloo / Batate
1 large Onion
6 - 8 strands of Coriander leaves / Kottambari Soppu
6 - 8 strands of Curry leaves / Kari Bevina Soppu
Pinch of Asafoetida powder / Hingu
1 tsp Ginger Garlic paste / Finely grated / chopped Ginger & Garlic
3 - 4 Green Chillies
Salt to taste
Pinch of Cumin seed powder / Jeera powder
1/2 - 1 tsp Chilly powder
1/2 tsp Chat Masala
1/4 - 1/2 tsp Garam Masala
4 tsp Rice flour / Akki hudi
2 - 3 tsp Bengal Gram flour / Besan flour / Kadle hudi
Oil

Recipe:
Cook potato in a pressure cooker. Once the pressure goes off, remove the outer cover of potato, mash it, add salt, chilly powder, cumin seed powder, garam masala, chat masala and mix them well and keep it aside. Put around 3-4 cups of water to thick beaten rice, mix well and drain the extra water and keep it aside. Put thin beaten rice in a mixer and crush it as shown in the picture below.

Chop onion, green chillies, curry leaves, coriander leaves into small pieces as shown in the picture below.

Put 2 tsp oil in a pan and heat. Add ginger garlic paste and fry it for few seconds until it turns light golden in color.

Add asafoetida powder, chopped green chillies, curry leaves and mix them well. Add chopped onion switch off the flame and mix them well.

Add soaked beaten rice, cooked potato mix, crushed beaten rice, onion masala, chopped coriander leaves, rice flour, bengal gram flour, salt in a vessel and mix it well. The consistency of the batter should be thick as shown in the picture below.

Take lemon sized balls and pat them into round shape in your hand as shown in the picture below.

This can also be prepared like fingers as shown in the picture below.

Keep oil in a thick bottommed vessel and heat it. Put prepared batter in hot oil. Fry both the sides of Pakoda until it turns to golden in color. (Note: If the oil is not hot or prepared batter is not thick, it will leave into the oil)

Serve hot along with tomato ketchup or any chutney. The above mentioned ingredients will make around 30 Pakodas.