Tender Coconut Icecream

 Have you ever tried Ice Cream during winter?

This tender coconut ice cream is going to remind you about the hot summer days and give you some relief if you are having cold in your city. Thankfully there is no "So Called Winter" in Mumbai. Tender coconut ice cream is super creamy and soft in texture. It just melts in your mouth from the first bite. This ice cream is purely made with tender coconut flesh and with just few ingredients. You can make this yummy ice cream using coconut flesh, coconut water, coconut milk adding together with condensed milk (to avoid extra sugar) and some fresh cream, that it. Sounds tempting! This does not need any ice cream maker too. 

Ingredients

• Tender coconut Flesh - 2 cups (chopped)
• Coconut milk - 1/2 cup
• Coconut water - 1/2 cup
• Condensed milk - 1/2 cup
• Whipping cream - 1 cup

Process

• In a blender, add coconut milk, coconut water and coconut fleshes and blend everything together to a smooth paste. 
• Add cold heavy cream to a bowl and beat until stiff peak forms making sure you dont overbeat the cream. Mix this cream with coconut paste together and fold it using gentle strokes.
• Now pour the condensed milk to this mixture and combine everything well making sure its thick and smooth. Ice cream base is ready.
• Finally freeze the ice cream base in a container for 4-5 hours.
• Once ready, scoop the ice cream out and pour it in a coconut shell or serving bowl. Enjoy chilled. 

RAISIN COOKIES

These cookies are so quick to bake and are very popular too. May be because of the chewy texture and buttery sweet flavor. These raisin packed cookies are a baker's friend as the batter is quickly made and then all you do is drop spoonful onto a baking sheet. The cookies are baked until their centers are still soft and just beginning to turn brown yet their edges are a lovely golden brown color. 

Ingredients 

• All purpose flour - 2 cup
• Baking powder 2 tsp
• Salt - a pinch
• Unsalted butter 3/4 cup
• Brown sugar - 1 cup
• Egg - 1
• Vanilla essence - 1 teaspoon
• Milk - 2-3 tsp
• Raisins - 1 cup

Process

• In a bowl, add flour, baking powder and salt. Whisk together. 
• In a separate bowl, add butter and beat until smooth and creamy. Add sugar and beat till fluffy. Then add egg, vanilla and mix well. Now add flour mixture to the batter and beat until incorporated. Add milk to make a soft batter. Lastly add the raisins and beat well.
• Preheat the oven  at 180 degree. 
• Grease the baking tray with butter or you can use parchment paper.
• Drop one tablespoon of the batter on to the baking sheet / baking tray and bake for 13-15 minutes. Check once the tops of the cookies are still soft with just a touch of color. Once the edges are golden brown, remove from oven and let it cool down.  

Doi Maach (Fish in Yogurt)

Bengali lunch is always incomplete without a fish item. Either a fish fry or macher jhol, kalia or any fish curry. For Bongs like us Fish is an Emotion, and when its weekend, non-veg is must. Each fish dish has its own delicacy. Today I have cooked Doi Mach (Fish in yogurt) - a taste that lingers in your mouth. 

Ingredients

• Rohu fish (or any freshwater fish) - cut into pieces
• Turmeric powder - 1 tsp 
• Red chilli powder - 1 tsp (or as per taste)
• Salt - to taste
• Mustard oil 
• Bay leaf - 1
• Cloves - 2-3
• Green cardamoms - 2-3
• Cumin seeds - 1/2 tsp
• Ginger garlic paste - 1 tsp
• Curd - whisked - 300 gram
• Onion paste - 1 big onion
• Coriander leaves - for garnishing (optional)

Process

1. In a bowl, put the fish pieces and add turmeric, chilli powder, salt and teaspoon of mustard oil and gently massage the spices into the fish. Keep aside for 10 minutes. 
2. Whisk the curd well and add turmeric and red chilli powder. Cover and keep aside.
3. In a frying pan, add 2 tsp of mustard oil and heat well till the oil is smoking to burn off most of its pungency. Then add marinated fish pieces and fry for a couple of minutes on each side till golden brown. 
4. In the same pan add little more oil and add bay leaf, cumin seeds and all the whole spices and saute on medium heat (about 4-5 minutes)
5. Add the onion paste and saute till light golden brown, then add ginger garlic paste and cook with a little water until its rich and the oil has surface to the top.
6. Now add the whisked curd and spice mixture to the pan, keeping the flame to medium and stir gently and simmer the curd gravy for 10-12 minutes or until the oil surfaces and the gravy has a lovely rich golden mustard yellow color.
7. At this stage, add salt and combine well, add fried fish pieces to the gravy and simmer it for another 7-8 minutes to gently poach the fish to perfection. Once the oil has risen to the top, turn off the flame. Garnish with some fresh coriander leaves and serve hot with hot steamed rice.