Today I have planned a guest post by my dear friend Drina from Eaternalzest. I came across her gorgeous blog some months ago through Twitter. Yes Twitter has brought me lots of new friendship in 2011 and I am really glad for this little social network. Drina is living in Dubai but here comes the twist, she is originally Goan. I was so thrilled to meet some goan foodie online and then too her ancestral place is close by to my husbands village. Goans are fun people too, always charming and totally Sussegade. Drinas blog has a great collection of recipes and I always enjoy visiting her page because I know there will be some unexpected food post with a nice inspiring idea. Yes Drina has the hang on blogging and she is through and through a foodie, a girl who loves, lives and enjoys it. Thank you Drina for being my friend! You guys can connect with her on FB or Twitter, and don’t forget to visit her blog and to leave her a comment. =)
It is amazing how blogs and bloggers make the world a smaller place.It was another slow work day and I was here… not minding my business and poking around to see what other kitchens were cooking and oozing out… And then I saw this beautiful and very neat and tidy blog. Hmmm this lady had some interesting recipes going… hey whats more is that the pictures she was posting up brought back a lot of memories, my memories of Goa. There were gorgeous pictures of beaches, houses, trees and I squinted my eyes to try and find the fine print… I was looking for the word “Goa” somewhere.. and there it was… in fact it was everywhere! Initially I was just enthralled by the assortment of recipes and failed to see “Goa” scattered everywhere. I immediately jumped on to twitter and asked this young lady how she found herself in Goa and if she was there on vacation; and then my ears were treated to a few beautiful words. “No, I’m a blogger from Goa!” My face lit up like a bunny on wheatgrass. A blogger from Goa?!??! I would have never thought. Her blog “Masala Herb” is like my kitchen away from home… I can almost smell everything from the mud to the clay pots and everything! I love Goan food, absolutely delicious and distinguishable from curries everywhere else in India… its just sad that I haven’t been at it yet; but this year I promised myself to get in touch with my roots.
Now a few months later, we are constantly in touch and here I am writing a little guest post for a friend and blogger I made while I was poking my nose around.
I don’t believe I am a great baker although I do intend to start baking at some point… (its on my resolution list) BUT, I do give a shot at making desserts.. you know the ones that do NOT involve baking. Quite lately I have had an obsession with ice-cream, only because I found out how easy it is… and the shocking bit is… you don’t need an ice cream maker! Surprise!
This was a post I had intended to put up for ‘Pinktober’ and no i didn’t get lazy… although I have primarily been victim to laziness for a lot of other things. I was in fact tied up with an awesome trip I did in November and after I got back from my vacation.. I was too busy making merry for Christmas.
And now finally, I have some time to dish this yumminess out. After the Mango Kulfi I made earlier last year… I had been consumed by an ice-cream obsession… and in Dubai.. it never is too cold for ice cream. In fact there is never a particular time or season for ice cream, it’s the one thing you can enjoy, and slip into your childhood licking away drops of melting ice cream running over your hand and staining your pretty dress. Truth be told, I have even had the ice-cream for breakfast, lunch and dinner. Hey don’t judge me, I was doing the shoot for this post and I live by myself… so what do I do with the semi-solid melting puddles of ice cream… eat it of course! Oh I do love soupy-goopy ice cream
This ice cream making session… I wanted to try out something different, something I have had at a Japanese restaurant eons ago. With the taste still lingering in my mouth I shopped for these delicate Adzuki beans, not so common in Dubai, but I did manage to find it at Choithrams. They look like kidney beans, but do not be fooled, these fellas are rounder and stubbier. They often also go by the names of Azuki beans, Aduki beans or even Japanese red beans. Its quite common in the east asian countries primarily Japan where it is mainly eaten as a sweet paste in desserts or pastries. The beans themselves don’t possess much sweetness but, they are boiled with sugar for quite some time till it has attained a paste like consistency.
This ice cream was delicious, the memories of the same sweet and textured cream surrounded me all over again. Ice cream truly is heaven and the answer to all problems
So treat yourself to this easy-peezy-japaneezy ice cream
1½ Cup Sweetened Azuki Bean Paste
1 Cup Sugar
3 Egg Yolks
1 Vanilla pod split
1 ½ Cup Milk
1 ½ Cup Heavy Cream
Firstly you are going to need some aduki bean paste. You have 2 options, you can get some paste in the market and you could simply use that or you could make it. I managed to find some semi-cooked aduki beans that were already sweetened and decided to make my own paste.
I boiled them for about 40 to 45 minutes in enough water to just barely cover them until I was able to mash up the beans to a thick goopy paste. If the paste gets too thick add some water to loosen it, however keep in mind that you dont want a watery consistency. Once this is done set it aside.
While the beans are being prepared; on the side, using a food processor, whisk the egg yolks and sugar in a large bowl
While your aduki bean paste and egg yolks are being whisked away, boil some milk in a saucepan.
Slowly pour the hot milk into the yolk and sugar mixture while the processor is still going. This tempers the egg and what you have there is a wonderful custard.
Pour the entire mixture back into the saucepan with the split vanilla pod until it thickens; but do not bring it to a boil.
Take the mixture off the heat and whisk in the red bean paste.
Allow the mixture to cool for about 5-10 minutes and stir in the cream
Strain the whole mixture through a sieve; I chose to leave some bits of the red beans in there to provide some texture.
Here is the interesting bit; you can go ahead and pop it into your ice cream maker according to instructions.
OR, if you don’t have an ice cream maker like me; just pop it into the freezer and it will work just as well.
I do hope you guys enjoyed this and I’d like to thanks Ms. Helene for allowing me to guest post on her page! it Truely was a real pleasure
If you liked my recipe; do come down and visit my page on http://www.eaternalzest.com
and drop me a little hello!
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