Icecream Fried

Fried Icecream

Yes.. its easy , but has to be prepered well in advance..not a quick dessert tough.
The general principal involved in making Deep Fried Ice Cream is to coat a frozen ball of ice cream in an egg batter, then roll it in cornflakes or cookie crumbs, taking care to make sure the ice cream is fully covered so it doesn’t melt when briefly cooked in the hot oil.
Another variation is to tightly form pound cake around the ice cream before frying instead of battering it in the cornflakes or cookie crumbs.
Making Fried Ice Cream is surprisingly easy and doesn’t require exotic or expensive ingredients. However since the ice cream has to be refrozen several times to achieve the best results, Fried Ice Cream is more of a make ahead rather than an instant gratification dessert, so you’ll probably prefer to make it a day or so before you plan to serve it.
Popular toppings for Fried Ice Cream include powdered sugar, whipped cream, drizzled honey, and/or chocolate, caramel, maple, or butterscotch syrup. Fried Ice Cream is also wonderful topped with chopped nuts or fruit.
The dessert is commonly made by taking a scoop of ice cream frozen well below the temperature at which ice cream is generally kept, possibly coating it in raw egg, rolling it in cornflakes or cookie crumbs, and briefly deep frying it. The extremely low temperature of the ice cream prevents it from melting while being fried. It may be sprinkled with cinnamon and sugar and a touch of peppermint, though whipped cream or honey may be used as well.
If fried ice cream is coated in raw egg prior to deep frying, the egg may remain uncooked due to the low temperature of the ice cream. If the egg is not carefully prepared or stored beforehand, the dish may cause salmonella food poisoning.

Tempura batter: A light batter is made of cold water and soft wheat flour. Eggs, baking soda or baking powder, starch, oil, and/or spices may also be added.

HAPPY FRIED ICEREAM!

I , Fish and Fishes

Try This @ Hotel Riyas, Near Yakkara BRidge, West Yakkara, Palakkad.

Ph: 9447604267, 0491 - 2529975

Seafood Sunday...

Crab, Fried fishes , Prawns, and more intrestingly Squid and Octopus, all these went in with a slow and steady phase. I did not expext my sunday lunch would be full and only of seafoods. The dishes were beyond expectations.


I, along with ten other food lovers, went on a long drive to hotel Riyas near Yakkara Bridge, Palakka, Kerala.We reached just in time for the lunch, with Riya's overwhelming happiness we were showered with great Hospitality.

Fourteen banana leaves covered the table with eleven of us surrounding.First came the prawns, four plates with two mildly spiced and two highly spiced, the jumbo king size prawns were huge with Riya's secret recipe, the taste was astounding. The flesh was firm and to the bite, what an appetizer to start with.

The second course consists of six varieties of fishes, all whole and all fried, all six with diffrent mouth feel, all our fingers and mouth worked without a break. The way the fish is presented is so good , even the Vegans will try the fish.

Three plates of crab with four crabs in each plate was our next course, The mouth watering river crabs took time to eat with bot our hands. A glass of sour buttermilk as sorbet inbetween the courses, truly refreshed our taste buds and increased our eagerness to the next seafood.

With Riya's suggestions and comments in between , with mouth full of fish and crab, the eating and enjoying seafood went on and on. Then came the real delicacy of our day, the squid, and Octopus, cut in to roundles and cooked with mild spice, The way the dishes were served is soo good, I strongly beleive that food is first eaten with eyes, then with nose and at last with mouth. We paid around forty five hundred which is less for Riya's food and hospitality. to end with , its worth travelling all the way to Riya's to taste the seafood delicacies.

Hotel Riyas,Near Yakkara Bridge, Wesy Yakkara, Palakkad. Phone: 0491 - 2529975, Mob: 09447604267.

Who stole my Larousse Gastronomique?

The worst day in my life, I lost my Larousse Gastronomique, it is an encyclopedia of gastronomy. Its the first cooking session for the freshers after a few sessions of demonstrations. I was happy with the kashmiri menu, the same happiness were with the students. Being the first session I was not verymuch concerned with the dress code and observation. Everyone knew the menu, and stood without knowing the recipe.

The briefing was a long one, which left no doubt in them about the recipe, the menu was Kashmiri pulao, Mutton rogan josh and Phirnee. As soon as the table was alloted for the students to cook, my mind was covered with the flavour of chocolate and cocoa. With an eye on the kashmiri menu, I started preparing my favourite Brownies. The recipe was simple and my own version, melt hundred grams of butter and mix in two hundred grams of sugar,mix in two beaten eggs, add fifty grams of cocoa and hundred grams of refined flour sieved along with half teaspoon of baking powder, add one teaspoon of chocolate essence, pour in the mould and bake at onehundred and seventy five degree celcius for thirty minutes.After thirty minutes , I was happy with the outcome, three bars of Brownies with the awesome color and flavor, which created a nostalgia in me.

Students were ready with the presentation, on one table the pulao was mashed and on the other the mutton was dried up, looking at this my Brownies happiness faded quickly, but being the fisrt cooking session, what the students prepared is not bad at all. They created a good impression, I started planning more activities for them in the days to come. All off a sudden ,everything shattered, including their fisrt impression, when someone stole my Larousse Gastronomique. Than the person who stole it, I am ashamed of having them in my cooking session.

Coffee Alco...

IRISH COFFEE
An alcohol drink made from black coffee, sugar, and irish whiskey, toppped with fresh cream. To prepare irish coffee, warm a tall glass and pour in 1 good measure of Irish whiskey.Add about 2 teaspoon sugar, then fill the glass to within 3 cm of the top with very strong hot coffee. Mix to dissolve the sugar, then carefully pour double(heavy) cream over the back of a teaspoonwhich is just touching the surface of the coffee, so that the cream floats on the surface of the coffee. Once the cream is added do not stir.

The original Irish coffee was invented by Joseph Sheridan, a head chef at Foynes, County Limerick. Foynes' port was the precursor to Shannon International Airport in the west of Ireland; the coffee was conceived after a group of American passengers disembarked from a Pan Am flying boat on a miserable winter evening in the 1940s. Sheridan added whiskeyto the coffee to warm the passengers. After the passengers asked if they were being served Brazilian coffee, Sheridan told them it was Irish coffee.

Never mind, any whiskey will do, the only part to concentrate is the coffee, which should be very hot and very very strong. When whiskey is not available , try with the available alcohol, Rum, brandy or……. . When coffee is not available, will tea act as a substitute.

HAPPY ALCO COFFEE……

Onasadhya

A day before Onam, Its 1st of September and we together celeberated Onam, a great start for the asociation activities in our school. All the traditional dishes were there as goes the traditional customs. Mr. Gismon (as King Mahabali) who greeted everyone nad wished happy Onam was an additional attraction. Tough the day started for me at five am , I enjoyed the day wich ended as sweet as the Pal ada pradamam. The traditional dance and the music made everyone happy , around five in the evening everyone parted with the holiday mood, as the 2nd september is holiday for Onam in Tamilnadu.

A sudden surprise on the 2nd of september, and a long drive to Kerala and I am there for the Onam lunch. I thank Amaravishy for the great Onasadhya. I started with rice and sambar, along with went Avial, Cabbage porial and other accompaniments. Then the taste of adapradamam and at last, rice with curd to finish with. The best hospitality with the best food, What else. Onam will not be better than this.