Monthly Archives: August 2021

My Kitchen with Kenwood – III – Ice Cream Maker

Who wouldn’t relish a flavorful creamy scoop of ice cream? Additionally, when the awesome treats gets swirled in your own kitchen, that could be eternal bliss.

There is a big list of things that petrify me. Like the processed grains, polished flour, polished sugar and many more that I mentioned in the previous post. The long list of ingredients – in a bottle of jam or sauce, in a pack of cookies or chips, in a can of juice or flavor enhanced milk…. the list is never ending. The need for increasing Shelf life of products, in a fast paced world does it all.

The long list of ingredients that bother me in a store bought ice cream tub, not only discouraged me from gobbling up to my heart’s content, but also daunted me even while having a single scoop. I craved for an ice cream I could enjoy, without guilt.

I wanted to make an ice cream with minimal necessary ingredients. But, my motto was to churn a delicacy that would be-

  • low in fat
  • less in sugar
  • creamy, yet less cream involved
  • flexible flavors with natural ingredients
  • no food colors involved

Above all, a tasty treat that can be a perfect alternative to the branded dainty.

I tried making ice cream with a blender. Each time I blended and put back the mix in the freezer, the blender ideally reduced the ice crystals. But, a thicker, heavier, creamier mix, rich in fat gave better results while using it.

I needed a perfect churner to churn my low fat ice cream mix. Then, I came across Kenwood Ice Cream Maker IM280.

Less in weight, easy to store and handle, and apt for small quantities to be tested in my R&D Lab – The Kitchen. This is again, a beginner’s perfect Kit.

First, I made the basic vanilla ice cream, with a combination of low fat milk, full cream and corn flour. I used raw sugar, just right for my family’s taste buds and vanilla for flavor. Simple alterations to the same basic ingredients does wonders too.

This short video shows how beautifully the Kenwood Ice Cream Maker churns our favorite dessert. It is pure joy, customising your own recipe to the needs of your loved ones.

In the same recipe, I added good quality 100% dark chocolate powder and my chocolate ice cream was done.

The product discussed above is a separate Ice Cream Maker. Kenwood also has a frozen dessert/ice cream attachment to go with its Kitchen machines.

My Kitchen with Kenwood- II- Kitchen Machines

Next Kenwood product to be discussed is the Kitchen machine. I have been using two Kitchen Machines. KENWOOD PROSPERO KITCHEN MACHINE KM241 and KMIX KITCHEN MACHINE KMX51.

The Mixers come with a dough hook, beater and whisk. For me, the dough hook is the most used.

Initially I started using the KENWOOD PROSPERO KITCHEN MACHINE – KM241

It can be called as a ‘beginner’s delight’. Easy to handle and is light weighted in comparison to other Kenwood kitchen machines. Since it can easily be taken out when needed from the shelves, the stress of placing it as a table top appliance, occupying space in the kitchen slab is reduced. This one is apt for kneading or whisking in small quantities. This machine is handy in kneading- the simple pizza base, chappathi dough to bread and buns.

The self explanatory video below, shows the procedure of kneading buns made easy. This certainly simplifies the inconvenience of kneading by hand.

The fear of all purpose flour, polished white sugar, unwanted enhancers and preservatives added in the store bought products, encouraged me to bake healthier versions of baked goodies. I started baking more and more breads and buns. I started using the sturdier version- Kmix Kitchen Machine. This machine comes with a 5lr. large mixing bowl made of polished stainless steel. This has been my ideal partner in the recent past, in making breads, buns, cakes and pastries.

100% Whole Wheat, Eggless, Spicy Masala Buns – with Flax Seed- Sesame Seed – Mint with my kMix Kitchen Machine KMX51

For the detailed recipe – see post – dosaikal.com.

Next to kneading, I use the beater for blending certain complicated cake batters – like the one below- date and walnut whole wheat batter or even a carrot cake batter which needs quick incorporation of ingredients. And not to miss, the cream cheese frosting that I do with the whisk attachment, with less strain on hands.

Date and walnut cake with cream cheese frosting

Most importantly, one big bowl can serve all purposes, thereby limiting the usage of several utensils in the kitchen. Kenwood Kitchen Machines are truly ‘K’apable, ‘K’omplete and ‘K’ompetent.

My Kitchen with Kenwood

When the latest Kenwood sale was on, I visited their showroom in Abu Dhabi. I was fascinated to see the wide variety of kitchen products. As a home-maker, I depend on certain Brands for preparing staple traditional foods. I value them as unavoidable necessities in the kitchen.

When it comes to my role as a Food Blogger, I believed I was more flexible. But, after visiting the Kenwood showroom, I realised I had been unknowingly collecting products of Kenwood, as a result of my ever-increasing cooking aspirations, for more than 10 years. From the basic Kenwood chopper to the latest Meat mincer to an Ice cream maker, I found my Kitchen filled with Kenwood appliances. A silent revelation isn’t it?

It seems like a long story to narrate, with my first Kenwood device purchased about 12 years ago. That was the basic chopper, which is a quintessential thing in the kitchen even today. The blades are as sharp as newly bought ones.

Indian gravy dishes- South Indian or North Indian, normally involve ginger-garlic-onions that have to be finely chopped, as a first step. This chopper finishes off the laborious job of chopping, in a jiffy.

Puttu – Steamed rice flour cylinders

This could be supposedly the best use of a contemporary appliance, put to use in a traditional dish. Puttu is a staple breakfast meal of Kerala. It is a much sort after healthy meal in Tamilnadu, especially during special ceremonies. My favourite childhood breakfast and dinner meal used to be Puttu with Banana, and still remains to be one.

Puttu is a rice or millet cake, steamed in the shape of a cylinder. It is made with powdered white or brown rice; powdered millets like Finger millet or Pearl millet. My latest version of Puttu is made with Bamboo Rice powder. Blending just enough water to make a lump free moist powder is the tricky part in making this delicacy. The Kenwood chopper helps in creating a lump free, yet perfectly moist puttu mix to be steamed. Once water is sprinkled over the rice or millet powder, I add the moist mixture into the chopper and give it a quick grind. The result is a lump free moist powder. This mix brings out the best ever, soft steamed Puttu.

This handy chopper is an easy travel partner too. When you thrive for home cooked meal on a holiday, chopping to tears is the worst thing to happen. This certainly solves half the stress of an annoying job in a hotel kitchenette.

Next in next.

Kollu Idli/ Horse Gram Steamed Cakes

Kollu or Horse Gram can be used to make soft and fluffy steamed cakes. Other millets used previously to make Idlis were grains and Horsegram is a lentil. Hence, the lentil here is combined with rice to make Idli, the staple breakfast/dinner food of Tamilnadu.

Kollu Idli/Steamed Rice Cakes with Horsegram

Ingredients (makes approximately 25-30 idlis)

  • kollu/horsegram– 1 cup
  • puzhungal arisi/parboiled rice or idli rice – 2 cups
  • uppu/salt – as needed approx. 1 tsp

Method of Preparation

  1. Wash and soak horse gram and rice separately in enough water for 6-8 hours

2. It is important to soak both rice and gram separately for idli. To make dosai, soaking and grinding together doesn’t alter the crispness or softness of pancakes

3. First, drain excess water and grind the horse gram into a smooth batter. It would be super foamy

4. Important point to note in Kollu Idli batter is, horse gram should be ground with minimum water needed. If excessive water is used, the final batter cannot be used to make Idli or steamed cake. Only Dosai/Pancake can be made

5. Remove horse gram batter from the blender and grind soaked rice separately to a smooth batter

6. When both batters are ready, add salt and blend well with a ladle or by hand. Do not use blender to mix both as batter will become watery

7. Leave the batter to ferment for 8 hrs or overnight

8. Millet or Gram batters do not need as much time as Rice Idli batter. They turn sour sooner

9. 8 hrs in a warm place is enough; If the climate is too hot, check after 6 hours; In an air conditioned environment, I place it in the oven overnight with the oven light on

10. Once fermented, mix the combined Idli batter well

11. Always keep the batter refrigerated for further use

12. Steam Idlis in the mould and serve them hot with chutney of choice.