Monday, June 29, 2015

Baked Pazham Nirachadu

  1. Rip Plantain /Nendra pazham  - 2
  2. Coconut , shredded - 3 tbs
  3. Sugar - 3 tbs
  4. Ghee - 1 tsp
  5. Cardamom powder - a pinch
  6. Flour - 2 tbs
  7. Salt to taste
  8. Dates - 2
  9. Raisins - 10
  10. Cashew nut - 10
  11. Coconut oil - 2 tbs
  12. Brown sugar - 1 tbs
Use ripe plantain. Not mushy or over ripe plantain

  1. Heat ghee in a pan
  2. Add coconut, cardamom powder, raisins and cashews and fry them for a minute
  3. Add sugar to it and mix well. Take off the pan from the flame. (Take care not to burn or brown coconut)
  4. Pre heat oven at 150 Degree Celsius
  5. Peel off the plantain skin.
  6. Using a small sharp knife, make a horizontal slit through the plantain, taking care not to cut both ends. While making slit, the sharp end of the knife shouldn't reach the other end of the plantain.
  7. Using the tail of a spoon or your fingers, widen the slit slowly.
  8. Remove the seeds of the plantain
  9. Spoon the coconut mixture into the slit and press it down
  10. Remove the dates' seed and cut the dates into small pieces
  11. Place dates on the coconut stuffing
  12. Mix flour and salt with water to make a slightly thin paste consistency
  13. Spoon the flour paste on the coconut mixture to close the plantain slit
  14. Sprinkle brown sugar on top of the flour paste
  15. Brush coconut oil in baking pan and on plantain
  16. Bake it for 30-40 minutes or until cooked and slightly browned
  17. Take off from the oven and cool it.
Serve it warm with caramel sauce!

Sunday, June 28, 2015

Irachi Pathiri Sandwich

Irachi Pathiri is a Malabar special Muslim dish. It is usually made with meat/chicken masala stuffed in flour poori, deep fried and again shallow fried with egg mixture on it. I have tried to avoid the deep frying part by using bread instead flour dough. It is definitely worth a try!

  1. White bread slices, big- 8
  2. Minced chicken  - 150gm
  3. Onion , chopped - 1 medium
  4. Green chilli, chopped - 1
  5. Ginger - chopped - 1/2 tsp
  6. Garlic, chopped - 1 tsp
  7. Turmeric powder - 1/4 tsp
  8. Chilli powder - 1/2-1 tsp
  9. Coriander powder - 1 tsp
  10. Salt to taste
  11. Oil - 1 tsp + 3 tbs
  12. Sugar - 1 tsp
  13. Cardamom  powder - a pinch
  14. Egg - 2
  15. Milk - 1/2 cup

  1. Heat a tsp of oil in a non stick pan
  2. Saute ginger, garlic, green chilli and onion in the oil
  3. When onion is translucent and lightly browned, add turmeric powder, chilli powder, coriander powder and saute for 1 more minute
  4. Add minced chicken and salt and mix well and fry till chicken is cooked very well
  5. Remove chicken mixture from flame.
  6. Trim off the hard sides of the bread slices
  7. Spoon the chicken masala to the centre of 1 bread slice , wet the sides of the bread slice ends on all four sides with water
  8. Take another slice of bread and wet the sides with water and top the bread slice with chicken masala like as sandwich
  9. Stick all four sides by squeezing the wet edges of both slices together. Take care not cut the bread slices
  10. Repeat the same rest of the 6 slices too. So now you have 4 sets of sandwiches.
  11. To make the egg custard mixture, mix egg, sugar, cardamom, milk and a pinch of salt in a flat bottomed bowl and keep aside.
  12. Heat a flat pan with 2 tbs of oil to roast the sandwich
  13. Dip both sides of sandwich in the egg custard mixture. There should be an egg custard coating on both sides of sandwich
  14. Roast the sandwich in the hot pan covered.
  15. Turn the sandwich once the bottom side has browned a bit (take care not to burn it) and cook the other side till browned
  16. Move the roasted sandwich to a kitchen tissue to soak up extra oil
  17. Repeat steps from 13 to 16 for all four sets. Cut it diagonally and serve warm!

Saturday, June 27, 2015

Butter Cake

This is the best butter cake I have baked and I have tasted. I think this butter  doesn't need much description. You just have to bake it and taste it :)

  1. Plain flour - 1 and 3/4 cup
  2. Sugar - 1 and 3/4 cup
  3. Butter - 225gm
  4. Baking powder - 1 + 3/4tsp
  5. Milk - 1/2 cup
  6. Egg - 4
  7. Vanilla Essence - 1 tsp
  8. Salt - a pinch, only if you are using unsalted butter
  9. Edible colour gel - any colour, a drop, optional
  • Preheat the oven for a minimum of 20 minutes
  • Don't over mix the batter
  • Cake can be made with no added colour to get cream buttery cake

  1. Preheat the oven at 150 degree Celsius
  2. Prepare a 9 inch spring form pan or other cake pan with similar volume by buttering it and placing parchment paper in the pan bottom ( I have used a small bread loaf pan and a 7inch round pan)
  3. Sift Flour, salt and baking powder well
  4. Beat butter until pale and fluffy.(approximately 1 minute using a hand mixer)
  5. Add sugar and beat for 2 more minutes in medium
  6. Add eggs, vanilla essence and beat for 2 more minutes in medium
  7. Add half the flour and beat using mixer for 30 sec until mixed
  8. Add milk and beat for 30 sec
  9. Add rest of the flour and mix until combine, approximately 1 minute.
  10. Divide the batter into 2 bowls, half and half(optional step)
  11. Mix any color you would like to have in one of the batter bowl and mix it (optional step)
  12. Spoon the batter from each bowl irregularly in the prepared cake pans. Make swirls in the double coloured batter in the cake tin using a spoon tail.
  13. Bake for 50 minutes until a skewer dipped in the cake centre comes out clean

Thursday, June 25, 2015

Thari Kanji/ Semolina porridge

When I was working in Trivandrum soon after the college days, along with friends, we used to stay at a rented house. Every evening, we used to buy vegetable, milk, curds, fis etc on daily basis as we didn't have a fridge there.. (Can't imagine living without a fridge now..). And we cooked each night wonderful dinner with rice, curry, thoran and at times with fish or chicken too.. Sonia was the expert in fish cutting and frying.. mmm... beautiful days from past...So coming back to thari Kanji, it was one of the very common breakfast item for me and Kavya on most of the busy mornings. And almost all days had busy mornings, we had to apply kastoori manjal to increase our complexion, we had to gossip about everyone around us, we had to select the dress for office...etc etc :D
Thari Kanji is a very quick, easy to cook breakfast with mild sweet taste.  It is one among the many yummy Nombu thurakkal ( breaking Ramzan fasting) dish as well. It is considered to be good for lactating mothers too.. My mom used to make this for me every day after I gave birth to my lovely son..

  1. Milk - 1.5 - 2 cups
  2. Semolina/ Rava, roasted - 2.5tbs
  3. Sugar to taste
  4. Cardamom - 1(optional)
  5. Saffron - a pinch (optional)
  • When rava is cooked, its solid white or cream color will change to a bit transparent
  • Thari Kanji is not a very sweet dish, it should be mildly sweetened
  1. Heat 1.5 cup milk in a saucepan
  2. Add cardamom and saffron if you are using it
  3. When milk is hot, add rava and  stir so that there is no lumps formed
  4. Once the rava is cooked, add sugar and mix well
  5. If porridge  is too thick, add little more milk, if too thin, add 1/2 to 1 tsp more rava and cook it.
  6. Switch off the flame and enjoy it warm

Cherupayar thoran/ Green gram stir fry

Cherupayar thoran is a traditional Kerala dish which goes well with rice or Kanji/ Rice porridge. I think each house hold have their own recipe for thoran, basically any thoran has the main ingredients plus shredded coconut, coconut oil, mustard seeds, cumin seeds, green chilli and shallots..

  1. Cherupayar/ green gram bean/ Mung bean - 1/2 cup
  2. Coconut, shredded - 1/3 cup
  3. Coconut oil - 1 tbs
  4. Shallots, peeled - 3-4
  5. Green chilli - 1
  6. Dried red chilli - 2
  7. cumin seeds - 1/2 tsp
  8. Mustard seeds - 1/2 tsp
  9. Curry leave  - 10-12
  10. Turmeric powder - 1/4tsp
  11. Salt to taste
  12. Garlic, crushed -2 cloves

  1. Cook cherupayar in a pressure until it is cooked and drain it. It must be soft when pinched, but retain its shape. We don't want a mushy thoran :). It took 5 min in pressure cooker for me
  2. Crush coconut, green chilli, shallots and cumin seeds using a mortar and pestle or use a blender and pulse few times. We are looking for coarsely crushed mix
  3. Heat coconut oil in a pan
  4. Splutter mustard seeds in it
  5. Add dry red chilli, garlic and curry leaves to it  and give a toss. (Be careful while doing this as the oil is hot)
  6. Add cherupayar, turmeric powder and salt and mix well by gentle stir
  7. Let it fry for 2 minutes
  8. Add coconut mixture now and give a final stir to mix everything
  9. After 1 minute, switch off the flame and enjoy it warm with Kanji or rice.

Monday, June 22, 2015

Sughiyan/ Green gram bean sweet snack

Sughiyan is a fried sweet snack made with green gram dal/cherupayar. It is a typical Malabar evening snack and my Dad's favourite. We never used to make this at home as me and my brother was not fond of it during our childhood. I think I have tasted it only once or twice before. Since Ramzan is coming up, I was looking for nombu thurakkal snacks and Sughiyan caught my attention. And, since we are relocating soon, I wanted to finish off all those grocery items in my kitchen store.
The below recipe yields sughiyan with a crispy outer shell and soft and delicious inside. It has that earthy taste from green gram dal, sweetness from jaggery and wonderful scent of cardamom.

  1. Green gram dal /Cherupayar- 1 cup
  2. Jaggery - 150gm
  3. Cardamom - 1 
  4. Salt a pinch
  5. Coconut, shredded - 1/2 cup
  6. Flour - 1 cup
  7. Turmeric powder or Yellow color - a pinch/ 1 drop ( optional)
  8. Ghee/ clarified butter - 1 tbs
  9. Oil for frying
  10. Cashews and raisins - 10 each ( optional)
  • This recipe give 10 medium sized Sughiyan
  • Don't over cook green gram dal. Dal should be soft when pinched but it must retain its shape
  • I have made sughiyan even without using optional items. It still tastes as good
  • Turmeric or yellow color is added to get yellow color of the batter. It doesn't impact the taste
  • Using unniyappam chatti for frying helps to retain the ball shape without breaking. And also helps to reduce the frying time and wastage of oil

  1. Cook green gram dal in a pressure cooker till cooked. Don't over cook the dal. We don't want to mash it to paste. 
  2. Take out the seeds from cardamom and powder it
  3. Heat ghee in a pan.
  4. Fry cashews and raisins in it
  5. Add cardamom and coconut and give it a toss
  6. Melt jaggery in half a cup of water and strain it through a fine mesh to remove dirt
  7. Mix cooked green gram , salt and jaggery to the coconut mixture and cook it till the liquid is almost dried up
  8. Switch off the flame and keep it for cooling
  9. When it is still warm, make lime size or small balls out of it
  10. Keep it in fridge
  11. Take flour in a deep bowl 
  12. Mix with a pinch of salt
  13. Add water, around 1 cup to the flour and make a lump free batter
  14. The batter shouldn't be too thick or thin. Consistency should be similar to dosa batter
  15. If you are using turmeric or yellow color, add it to the batter now. I didn't use both 
  16. Now heat oil in a kadai or unniyappam chatti
  17. Dip each ball in the batter and fry it in medium flame
  18. All sides of sughiyan should be fried well
Hot fried sughiyan with hot tea or coffee on a cool rainy evening with your family..mmm

This Recipe is an entry to The KitchenAid India Navratri Challenge for The Hub @ Archana’s Kitchen.

Sunday, June 21, 2015

Spinach Banana Smoothie

Can't imagine spinach in your breakfast smoothie??? You have to try this spinach banana smoothie then, it tastes nothing more than a banana smoothie with added nutrients from spinach.

  1. Banana - 2
  2. Baby spinach leaves - 2 cups
  3. Sugar to taste (optional)
  4. Strawberry - 3 (optional)
  5. Ice cubes - 1 cup
  6. Water - 1cup

  1. Blend all ingredients in a blender this wonderful green smoothie
Check out for more recipes from Beat the Heat series

Saturday, June 20, 2015

Mango Lassi/ Mango flavoured yogurt

Who doesn't love this simple mango flavoured yogurt aka mango lassi? I never used to like Lassi some time back, actually I had never tasted a Mango lassi before. But once I tasted it was so good that now I have it when ever I can.. :) Mango Lassi have the sweetness from mangoes and the tanginess from yogurt. It used to be made with homemade yogurt and sweet mangoes. Now, that reminds me of the thick yogurt which my Velyamma (aunty) used to make at home. She always got it right... Whenever we went to her house for lunch, she used to have this thick yogurt that she made at home..mmm..
Coming back to the Mango Lassi recipe..

  1. Mangoes, peeled and cut - 1.5 cups
  2. Plain thick yogurt - 1.4 cups
  3. Water  - 1 cup
  4. Sugar to taste - optional
  5. Ice cubes

  • Omit sugar if mangoes are really sweet
  • I have used Greek yogurt and Alphonso mangoes to make it
  • Try it as frozen popsicles

  1. Blend all ingredients in blender to get smooth mango lassi!
Checkout for more recipes from Beat the Heat series.

Friday, June 19, 2015

Stir Fried Asparagus

Stir Fried Asparagus is a 2 minute healthy snack or side dish. It tastes best when served warm!

  1. Asparagus -  as much as you like
  2. Canola oil/Olive oil - few spoons
  3. Salt to taste
  4. Pepper to taste

  1. Heat a flat bottom round pan, similar to crepe or dosa pan
  2. Lay asparagus on hot pan. (Don't keep asparagus one on top of the other as multiple layer, lay in a single layer)
  3. Drizzle  1-2 tsp of oil on it and give a stir
  4. Take the asparagus from flame in less than 2 minutes if they are thin. We don't want to over cook asparagus.(In one to two minutes, asparagus should some browning on it.)
  5. Sprinkle Some Salt and pepper on the asparagus while still hot and enjoy it warm

Thursday, June 18, 2015

Frozen Yogurt Bites

Theses are such an easy healthy recipe that anyone can make. They looks so cute too...
There is no recipe needed for these. You can use any fruit and some yogurt to make it. I have used greek yogurt plain one, some mango puree and some mangoes, strawberries and mint leaves. You may use flavoured yogurt, yogurt+ fruit puree, add sugar to yogurt and fruits, even a sprinkle of chaat masala on it to make it to your taste.

Spoon a teaspoon of yogurt to silicone cupcake moulds and top with any fruit pieces on it and freeze.. that is it.. Frozen yogurt bites are ready!
Click here for more recipes from Beat the heat series!

Fruit Punch

  1. Mango, peeled and chopped - 1 cup
  2. Banana - 1
  3. Strawberry - 5
  4. Orange, peeled - 2 wedges
  5. Sugar to taste (optional)

  1. Chill all the fruits
  2. Blend strawberries and banana with some ice cubes , 1/2 cup water and sugar in a blender. Keep it aside
  3. Clean the blender
  4. Blend mango and orange with 1/2 cup water and sugar. 
  5. In a serving glass, pour 1/2 the glass with strawberry mix, then the rest with Mango mix 2-3 swirls using a spoon tail
  • If you want make it quick, just blend all in a blender and still tastes good!
  • Use sweet fruits and omit sugar
Check out for more recipes from Beat the heat series!

Monday, June 15, 2015

Lemon Rice

  1. Cooked Rice - 4 cups
  2. Gingelly oil - 2 tbs
  3. Cumin seeds - 1/2 tsp
  4. Curry leaves - 10-12
  5. Split Urud dal/ split uzhunnu parippu - 1 tsp
  6. Green chilli - 1
  7. Turmeric powder - 1/2 tsp
  8. Hing/ Asafoetida - a pinch
  9. Coriander leaves, chopped - 2 tbs
  10. Dry red chilli - 2
  11. Onion , slices - 1 cup
  12. Lemon juice - 2-3 tbs
  13. Peanuts - 2 tbs
  14. Ginger , chopped - 1 tsp

  1. Heat oil in a pan
  2. Splutter cumin seeds
  3. Add split Urud dal, peanuts, curry leaves, red dry chilli, green chilli , hing , turmeric powder and chopped ginger to it
  4. Sauté for a minute and add onion slice
  5. Sauté till onion is translucent and add salt and 2 tbs of lemon juice to it and mix well 
  6. Add cooked rice, mix it with a fork so as not to break the rice
  7. Switch off the flame and add coriander leaves and 1 tsp of lemon juice and mix well

  • It is better to cook rice with salt, otherwise salt might not be uniformly distributed
  • I have used kyma rice for making lemon rice, you can use any rice which isn't sticky

Cucumber Mint Lemonade

Cucumber Mint Lemonade is so refreshing and delicious iced drink. It is a must for beating the summer heat!

  1. Cucumber - half a cucumber, around 2 inch long
  2. Lemon - 1/2
  3. Mint leaves - 12
  4. Sugar to taste
  5. Ice cubes - 2 cups

  • Use lemon and not lime
  • Don't omit ice cubes during blending, it makes a lot of difference
  • Swap sugar with honey to make it healthier
  • Add few drops of ginger juice for a change

  1. Peel cucumber skin and remove seeds
  2. Take juice of half a lemon
  3. Blend the cucumber, lemon juice and other ingredients in a blender
  4. Add a cup of water and mix it well and enjoy!
Beat the Heat!

Sunday, June 14, 2015


Finally I made a very successful batch of appams today.  This is my third trial in making appams. In the first trial I made appam batter using puttipodi and baking soda + etc etc and it turned out to be a super flop. Second trial turned out better, but not the best. Third trial is the below recipe which I really liked. Patience is the key to success for appams, Give it time for soaking and fermentation to soft appams :)

  1. Raw rice / Pachari - 2 cups
  2. Jaggery - 300gm
  3. Cardamom - 1
  4. Sesam seeds - 1 tbs
  5. Coconut bits/ thenga kothu - 1/2 cup
  6. Banana - 2
  7. Salt to taste
  8. Coconut oil/ghee - for deep fry
  9. Clarified butter / Ghee - 2tbs


  • I have soaked the rice in the morning at around 10am
  • Made batter  at night around 8pm
  • Made appams next day morning at 9 am
  • I have use banas similar to robusta, palayankodan pazham is best suited for making appams
  • Adjust Jaggery qty according to your taste

  1. Soak rice in water for a minimum of 5 hrs
  2. Melt jaggery in half a cup of water on heat
  3. Strain it in a fine mesh top remove dirt
  4. Strain the soaked rice and grind it with banana, cardamom, salt and melted jaggery.
  5. The batter need not be vey smooth, similar to idli batter. (if you take little batter on your finger and rub with another finger, there will be few sand like particle you will feel., not many)
  6. Batter should not be too runny, nor thick, similar to idli batter again
  7. Keep the batter for fermentation for minimum 5-6 hrs.
  8. Fry coconut bits and sesame seeds in ghee and keep aside, take care not to burn them
  9. Heat appachatti(picture above) in medium to high flame
  10. Fill half of each cup with coconut oil or ghee
  11. Spoon the batter in to each cup upto 3/4 full and fry till brown on both side. You may use, spoon, fork or bamboo stick for flipping appams in appachatti (Take care not to burn appams. They will burn very fast if unattended. Adjust the heat accordingly)

Saturday, June 13, 2015

Pidi / Rice balls in coconut milk

Pidi is a dish made with rice flour and coconut milk and usually served with chicken or meat curry. I think it is a traditional dish of Jacobites in Kerala.  I heard about Pidi for the first time from my friend Susan. Susan is one of my best friend. We studied together in 11th and 12th std and then for Engineering at Kothamangalam. Her house was close to Kothamangalam college.  During all my study leaves, which is usually 1 month, I go home, Calicut, for the first few weeks, after that I used to stay at Susan's house for atleast 1-2 weeks. :) Those were some memorable days in my life which I always cherish, company of one of my best friend and her wonderful parents + delicious food cooked by her Mom...Good old days..
So coming back to Pidi recipe, here it goes.

  1. Rice flour (fine)- 1.5 cups
  2. Coconut, shredded - 1/2 cup
  3. Coconut milk - if using thick paste - 4tbs or if using coconut milk as such - 2.5-3 cups
  4. Salt to taste
  5. Shallots, sliced - 1/4 cup
  6. Cumin seeds - 1/2 tsp

  1. Boil 1.5 cups of water. ( use same amount as rice flour)
  2. Add shallot , cumin seeds, coconut and salt to it.
  3. After a minute, add rice flour mix it well with water using wooden spatula or stiff laddle
  4. Switch off the flame
  5. Once the flour is almost mixed with water keep it closed till the dough is cooled enough to be touched with hand (it should still be warm)
  6. Knead the dough with hand well and make small balls out of it.
  7. Heat 2.5 -3 cups of coconut milk in a sauce pan. (if using coconut paste, make thin coconut milk using 3 tbs of coconut milk paste = 2-3 cups of thin coconut milk)
  8. Once the coconut milk is about to boil, add pidis/ rice balls in to it. (don't stir). All balls must be fully dipped in coconut milk. If needed, add more coconut milk
  9. Cook pidis in low flame for 5 minutes.
  10. Give careful stir in between so that pidis don't stick to the bottom and also the stir should not break the pidis
  11. Once the coconut milk consistency is thick enough for your liking (some like it thick like me or you can leave it thin too )and pidis are fully cooked through ( took around 15-20 minutes for me), switch off the flame.

  • Pidis can be served with chicken curry
  • You may add 1-2 tsp of sugar to the coconut milk to add slight sweetness to the pidis,  this is optional
  • I have used Nirapara pathiri podi for making pidi

Thursday, June 11, 2015

Saffroni Pear

  1. Pear - 3
  2. Sugar - 1 cup
  3. Lime juice - 1/3 cup
  4. Saffron - 1/2 tsp
  5. Cardamom - 5
  6. Corn starch - 2 tsp
  7. Orange juice/Water - 3 + 1/4 cup

  1. Peel the pear skin
  2. Boil 2 cups of water with lime juice, saffron , sugar and cardamom 
  3. Add pears in it and cook for about 30 min till pears are cooked
  4. Once pears are cooked, take it out and keep aside
  5. Mix corn starch in 1/4 cups of water
  6. Reduce the syrup or thicken it by adding the corn starch water and switch off the flame

Serve poached pear with syrup!

Sunday, June 7, 2015

Paniyaram/ Fried Rice Lentil balls


  1. Idli batter - 1.5 cups
  2. Mustard seeds - 1/4 tsp
  3. Curry leaves - few
  4. Pepper corns - 1 tsp
  5. Dried dry chilli - 1
  6. Ginger, chopped - 1/2 tsp
  7. Shallots, chopped - 1/4 cup
  8. Carrot, shredded - 1/4 cup(optional)
  9. Oil/Ghee - 1 tbs + for frying
Appa chatti or Paniyaram pan
  1. Heat 1 tbs of oil for tempering
  2. Splutter mustard seeds in it.
  3. Fry curry leaves, pepper,ginger, shallots and dried chilli in the oil and switch off the flame
  4. Mix the above and carrots with idli batter
  5. Heat appa chatti or paniyaram pan
  6. Fill 1/2 of each cup with oil
  7. Once the oil is hot, spoon the batter in to each cup and cook till the paniyarams are browned(Flip over in between to brown both sides)
Serve paniyarams with chutney or sambar

Friday, June 5, 2015

Honey Almond Pear Cupcake

Honey Almond Pear cupcake is made of Almond flour, honey and pears. It is gluten free, butter free and sugar free...

  1. Almond flour - 200gm
  2. Honey - 1/4 cup
  3. Coconut oil - 1/4 cup
  4. Cinnamon - 1tsp
  5. Baking powder - 3/4tsp
  6. Egg - 2
  7. Pear, cut into juliennes  - 1

 Frosted few cupcakes with Dark chocolate ganache, white chocolate ganache and strawberry frosting

This recipe yields 6 large cupcakes
Use sweet pear

  1. Preheat oven at 180 Degree Celsius for 20 min
  2. Combine oil, honey, egg, cinnamon and baking powder well using a hand whisk
  3. Add Almond flour mix well with spatula (batter will be thick)
  4. Line cupcake mould with liner
  5. Spray coconut oil on the liner
  6. Place some pear juliennes on the liner, add a tablespoon of batter, then place some pear juliennes and again top with batter and  few juliennes.

Thursday, June 4, 2015

Coconut Matcha Icecream

  1. Milk - 1.5 cups
  2. Matcha powder - 1/2 tsp
  3. Coconut milk, thick - 1 cup
  4. Sugar - 3/4 cup
  5. Vanilla extract - 1 tsp
  6. Egg - 2 medium size

  1. Heat milk in a sauce pan
  2. Whisk egg in a bowl
  3. Add sugar and vanilla extract to milk and mix well.
  4. Add Matcha powder and mix well. (You may add matcha powder by sifting it directly on hot milk and stirring to reduce matcha lumps in the milk mixture)
  5. Once the milk is hot, pout 1/2 cup of milk to egg bowl. Whisk continuously when adding hot milk.
  6. Once 1/2 cup milk is mixed well with eggs, add egg mixture to the sauce pan which has rest of the hot milk in it, Stir continuously so that the egg don't get scrambled
  7. Allow the mixture to start boil. Stir continuously so that there are no lumps and the mixture don't stick to the bottom of the pan.
  8. Switch off the flame as the mixture thickens and start to boil
  9. Seive the mixture through a mesh and let it chill in fridge over night
  10. Add  coconut milk to the icecream mixture and blend it in a blender for 2 minutes
  11. Chill it in the freezer and repeat the blending and chilling every 2 hours for 3-4 times
  12. If using icecream maker, then skip step 9 to 11. Instead, once the milk mixture cools to room temperature add coconut milk to the mixture and pour to icecream maker  to follow the instructions of icecream maker.