Cantaloupe Ice Cream

Ingredients:

Cantaloupe – 2 cups cubed

Sugar - ½ cup

Condensed milk  - ¼ cup

Whipping cream - 1 cup

Preparation:
Cube the cantaloupe and keep aside.

Take a blender and put the cantaloupe and sugar in the blender and blend well.  Do not add water. Whisk the blended cantaloupe pulp, condensed milk and whipping cream to get a smooth consistency. Pour into a bowl and freeze it. After an  hour or 2  take the bowl out from the freezer beat again and ieept back into the freezer. Repeat this process for 2 to 3 times, this makes the ice cream to be very smooth. Then keep in the freezer for 5 hrs or until its fully set. 

Scoop out the ice cream and serve with wafers or garnish with nuts, chopped  cantaloupe.

Note: You can adjust the sugar and condensed milk depending on how much sweet you like.

Beef Curry

Ingredients:
Beef - 2 lb
Onion - 2 or 3
Tomato - 1 small
Turmeric powder - 1/4 tsp
Roasted Coriander & chili powder - 2 tbs
Garam Masala - 1/2 tsp
Fennel Seed - 1 tsp
Ginger - 5 to 6 flakes
Garlic - small piece
Green chili - 3
Curry leaves - 3 twigs
Red chili - 6
Coconut pieces - few (Cut into small pieces)
Salt and oil as required  

Preparation:

Cut beef into bite pieces, wash nicely and keep aside. Cut onion into thin slices. Heat oil in a pan and when it becomes hot crush ginger, garlic and green chili and add to this & saute until raw smell goes away. Then add the onion and saute until it becomes translucent and then add chopped tomatoes and saute it till the oil get separated. Now add turmeric powder, roasted coriander & chili powder and mix well. Add the washed beef into it & cover with the lid & cook on low flame. After sometime add garam masala powder and fennel seeds stir nicely and allow it to get cooked on low heat. When its done remove from fire.

Meanwhile, heat 2tbs of oil in a small pan add curry leaves,coconut pieces & red chili to it. When it splutters turn off the heat and pour this into the beef gravy.

Serve warm with steamed rice, chapathi,parotta.