Peach Ice Cream

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Ingredients:
2 cups half and half
1 cup whole milk
3/4 cup sugar
1 tablespoon cornstarch dissolved in a little milk
2 teaspoon vanilla extract
2 large peaches or 1 1/2 cups pureed
A pinch of salt
A little red color (optional)

This ice cream is made in an ice cream maker.

Preparation: According to instructions the container that makes the ice cream is frozen in a freezer for 24 hours or the previous day.

Preparing the cream:  To a pan on medium heat add the milk and sugar and cook until the sugar is dissolved.  When the sugar is dissolved add the milk and cornstarch and cook for 5 to 6 minutes until it has come to a almost boil but not a rolling boil.  Add vanilla extract, mix and turn the heat of.  Transfer to a container and refrigerate it for 8 to 12 hours until it is well cooled.

Prepare the peaches:  Remove and discard the skin and chop the peaches, put it in a blender jar, add a pinch of salt and puree it.  Add a little red color if desired.  Refrigerate it for at least 2 hours or until it is cool.

Assemble the ice cream maker as per ice cream maker instructions.
Add the chilled cream and the pureed peaches and let the machine run for 10 to 20 minutes or until the mixture has become somewhat solid.  The ice cream maker does not make the ice cream solid the contents will need to be transferred to a freezer bowl and frozen until it has become solid or ice cream consistency.  After it has become solid it is ready to serve.

Roasted Moong Dal

Ingredients:
1 cup Moong dal
1 tablespoon ghee also called clarified butter or use oil
1/2 teaspoon cumin seeds
1/2 teaspoon panch phoron
1/2 teaspoon turmeric powder
1 teaspoon garam masala
2 green chilies or to taste
1 teaspoon grated ginger
3 cups water or as needed
1 teaspoon salt or to taste
a few chopped cilantro leaves(Hara dhania)
3 cups water or as needed

Preparation:  Roast the moong dal on medium heat until it is golden brown.  Let it cool and then wash it.

To a pressure cooker on medium heat with the clarified butter, add the cumin seeds and panch phoron, heat until the mustard seeds in the panch phoran pops.  Add the green chilies and ginger saute it for a few seconds, add the turmeric powder and garam masala saute it for a few seconds.  Add the roasted and washed dal add water, cover the cooker and cook for 10 minutes or until the dal is cooked.  When the steam has subsided, open the cooker and check to seed if the dal is cooked.  Add water as needed and salt to taste.  Let it come to a boil, add the cilantro leaves and turn the heat off and it is ready to serve.  Serves 4.

Mullu Murukku - Ridged Thengural

Ingredients:
2 cups rice flour
3/4 cup moong dal
1/4 cup + 2 tablespoon channa dal
1 teaspoon cumin seeds
1/2 teaspoon asafoetida powder
1 teaspoon salt to taste
5 tablespoon unsalted butter
2 cups of water approximately adjusted to need
oil for deep frying

Preparation:  Roast the moong dal and channa dal separately until it turns brownish and a roasted aroma is given out.  Keep it aside to cool and powder them separately to a fine powder.

Prepare the dough:  To a bowl with the rice flour add the powdered moong dal and channa dal and mix.
Add the cumin seeds, asafoetida and salt and mix.
Next add the butter and mix it well with the dough.
Last of all add the water slowly enough to make a firm dough.  The dough is ready to make murukku.

To make the murukku use a food press with the star disc.
Assemble the press and fill it with some dough.  To a pan on medium with with some oil, press the dough into the hot oil carefully spreading it around.  The oil needs to be on medium heat, if it is too hot the outside will be overcooked and the inside will not be cooked.  Let is cook for some time until the sizzling has come down and it feels firm, then turn it around and let it cook on the other side.  When the sizzling come down some more and the murukku had turned reddish in color take it out of the oil and it is now ready.

Mullu murukku is a crunch and tasty South Indian snack.