Preparation time-20 minutes
Serving-3 to 4
Curd/yoghurt-250 gm(1 cup)
Black salt(kala namak)-1 tsp
Salt-1 tsp or as per taste
Mint leaves(chopped)-1/3 cup
Coriander leaves(chopped)-1/3 cup
Black pepper (crushed/grounded)-1/4 tsp
Roasted cumin powder-1 tsp
(Roast the cumin seeds for 2 minutes on medium
flame and grind it )
For written recipe :
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Music by Kevin MacLeod;
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I got the ice-cream base recipe from Gemma at Bigger Bolder Baking: http://www.biggerbolderbaking.com/dairy-free-homemade-ice-cream/
HOW TO MAKE THE ICE-CREAM BASE:
– 3 cans of full fat coconut milk
– 2/3 cup sugar
– 1 tsp vanilla
1. Put two cans of coconut milk in the fridge overnight
2. Put one can of coconut milk into a pot with 2/3 cup of sugar. Bring the pot to a light simmer for 30 minutes to 1 hour, until it reduces by about half and is thick. Put it in the fridge overnight as well.
3. The next day, open the 2 cans of coconut milk that were in the fridge. Carefully scoop the cream off the top into a mixing bowl. Use an electric mixer to beat the coconut cream on high until it is thick, fluffy and creamy.
4. Add the thick coconut milk & sugar mixture to the bowl and beat with the coconut cream. It should resemble a light, fluffy whipped cream after about 2 minutes.
5. Add a tsp of vanilla and beat a few seconds more until combined.
Biscuit recipe found here: http://minimalistbaker.com/the-best-damn-vegan-biscuits/
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