Tuesday, 31 December 2013

Highlights Of 2013

There is never a better time to look back at the year than on its last day. It's a different thing that towards its last few months, 2013 seemed to be in a bit of a hurry but that discussion is for another time. I leave you with some of my top posts of the year. Some of them are my personal favourites and some of them are yours. Please do let me know which was your personal favourite and if I have missed out any!
Party safe tonight and I'll see you in the New Year!! Happy 2014, all you beautiful people! 

Friday, 27 December 2013

Chocolate And Vanilla Marble Cake

And then for tea time, we had some cake, of course!

Continuing from yesterday's post, where I shared the spoils from an afternoon of baking. First, for lunch we had a savoury quiche and then for our afternoon cuppa, I stuck to the old-fashioned, homely charm of a butter cake. You might get adventurous and fancy from time to time but ultimately home baking is about the classics and you can never go wrong with a pound cake.

There is something so comfortingly simple about a pound cake, complete with that ruptured, rustic top that has a charm of its own. There are many adaptations to a basic pound cake with the addition of lemon zest or orange zest or dry fruits or even, chocolate chips.

This chocolate-vanilla marble cake is my favourite version of the classic. I am not really sure but I suspect it appeals to my inner child to see those swirls of chocolate and vanilla play around with each other and result in that 'marbled' effect.
The recipe is the same for a basic pound, butter cake. Then half the batter is flavoured with cocoa powder. Alternate spoonfuls of the two batters are placed in the cake tin and then with a skewer, you gently draw swirls.

The final result is just delightful. You have the firm but light texture that you expect from a sponge cake. You can not only clearly see the two flavours but you will also taste them distinctly when you bite into a slice. Apart from the visual beauty of that marbling, the interplay between the sweet vanilla batter and the slightly darker, not-too-sweet chocolate batter ensures that the cake is not cloyingly sweet.

Baking this cake reminds me why I enjoy baking. Its about simple ingredients resulting in a beautiful cake that is homely, rustic, delicious and meant to be shared with family and friends amidst some gossip and giggles. All that's left is a cup of tea!

Thursday, 26 December 2013

Chicken And Spinach Quiche

After weeks of lacklustre baking, I got bitten by the baking bug yesterday in a big way. I don't celebrate Christmas, so I had the whole day as a holiday where I chose to stay home and bake up a storm. Ma was a bit bewildered with all the sudden action in the kitchen. I'm holding the weather responsible for this spurt of enthusiasm...the joys of a tropical winter!!
First up, for lunch I baked a chicken and spinach quiche. After all the sweet pie and tarts that this blog has seen, a savoury quiche has been on my mind. I went with a filling of cooked chicken, spinach, cheese and some celery, for some added herby flavour. Celery is one of my favourite herbs to add to food. So, I even raised the profile of the crust, by adding some celery to the pastry. It is a subtle touch that adds bags of flavour to this pie.
You can play around with your filling, as per your taste. Off the top of my head, I can think of mushroom, cheese and thyme, chicken and mushroom or even spinach, corn and ricotta. Just don't be stingy with the filling. I have used an egg-cream-milk mixture to bind the filling together. If you aren't generous with your filling, you run the risk of tasting more of the egg mixture, making it taste more like a frittata. I think I managed to get the right balance.
The filling was just right. My main ingredient was the chicken, with the spinach and celery giving not only some veggie flavours but also some needed visual texture. The creamy egg mixture binds it all together without in any way overpowering the other ingredients.
This quiche is a rustic and hearty dish, perfect for any family dinner. Make it as a part of a larger spread or if its just two of you, then it's a meal all by itself. I would, however, recommend some sort of green salad to infuse a certain freshness to help counter all the eggy creaminess of the filling. Come to think of it, this quiche would be perfect picnic food too, with its beautiful flavours and easy portability.
I do apologise for the poor quality of the photographs. We've been experiencing some overcast weather for the past few days and the lack of natural light has really affected these pictures. Moreover, I took them in haste with everyone waiting for lunch to start!!
Now, come back tomorrow and I'll tell you what we had for tea! Yup, it was a busy day in the kitchen!!

Monday, 23 December 2013

Gingerbread Men And Women

It does not matter whether you personally celebrate Christmas or not. In a month of holidays and partying, its just another excuse to celebrate. For the past few weeks, food blogs have been putting one Christmassy post after another. Procrastination, of course, saw me waiting till the very last for this post. At least, I got it up before Christmas!

I decided on the gingerbread theme. Its just so Christmassy.. you never hear of anyone making gingerbread biscuits, any other time of the year. It's only for Christmas!! And its a family affair, with everyone from kids to adults discovering their inner artist when it comes to decorating them.

Only one hitch .. I couldn't find any gingerbread cookie cutters, neither in Bombay nor in Delhi. Luckily, a darling sister-in-law carted these all the way from Down Under. I got the whole family, gingerbread man and woman and the kiddies, a boy and girl.
One you have the requisite cookie cutters, its all pretty straight forward. The dough is made in a food processor, then rolled out, cut up and baked. Once cooled, that's when the fun begins.
My advice to you, enlist the help of all those around you.. kids and adults alike. I did it all by myself and let's just say, I have new found respect for all the professional cookie decorators out there and their craft.
The photographs speak for themselves.. I am not the most creative nor the most patient. I did try to get creative with red accents on the clothing and red lippy for the girls. I strung all the kids together as a garland. And all my friends out there, do notice the curly hair on the women.. that's my personal touch!
And for all the observant ones out there, Rudolph the reindeer also makes an appearance, complete with his red nose. If you can't find him, look for the upside-down gingerbread boy in the garland. Go ahead and have your laugh for the day!!
Aside from all the decorating, there is also the taste of these cookies. It essentially has the texture of a shortbread with a mild ginger taste that matures with time. These would make an excellent addition to the cookie platter but they will be even better as edible Christmas tree decorations!! Engage the kids and you can imagine the fun with each one unleashing their artistic potential on these cookies.
Like I said earlier, whether you celebrate Christmas is immaterial. There is a spirit of love and celebration out there, embrace it and spread the joy. Wishing all of you a very Merry Christmas and a beautiful festive season!!

Saturday, 21 December 2013

Pancakes With Strawberry Compote

For the past few weeks, I've really been into weekend breakfasts. Blame it on the weather and increased winter appetites. First, it was the baked eggs, then there was the orange French toast, so this weekend, I thought it was time for pancakes!

And no, I don't have the skill to make the thin, delicate French crepes, so instead you're getting the easier, fluffier, thicker American version.

To help me make this American favourite, I turned to a lady from across the pond. Every Nigella book has a recipe for these pancakes, with small variations to each recipe.
I've always been intimidated with making pancakes, somehow thinking that they would require a lot of skill, with all the flipping action involved. Put your mind to rest, the batter is so thick that you have to spoon the batter onto the pan. The trick is that when little bubbles appear on the edges of the pancake, its time to flip them to the other side. There is no mess involved. If I can do it, trust me, anyone can!! And did I mention, the batter is simply made by blitzing all the ingredients together!
A popular choice to go with pancakes is honey/maple syrup along with some crispy, bacon to counter all the sugar action going on. I prefer the idea of a fruit compote. There's something appealing about the burst of freshness that fruit brings. I have gone with strawberries, but you can go with any other fruit, plums, cherries, apple and even, oranges for a citrus twist.
The pancakes are fluffy and light and with that fruit compote, you won't realise how many you've wolfed down. Then , you wash it all down with some coffee and that's when you realise that these deceptively light pancakes are indeed, quite filling.
And lest you think, this is too much sugar action for breakfast, let me tell you there is hardly any sugar in the pancakes, barely half a teaspoon. The sugar is in the compote and it is entirely up to your discretion, how much sugar you'd like to add to the fruit.
Do make these, I'm in no doubt that you and yours will enjoy them and won't be surprised if they become a regular on Sunday mornings. I'll leave you now, to be back soon with my Christmas post!!

Sunday, 8 December 2013

Orange Marmalade French Toast / Challah : 'TWD : Baking With Julia'

This week, the group at 'TWD : Baking with Julia' decided to bake Challah. Challah, for those not in the know, is a special Jewish braided bread eaten on Sabbath and holidays. But, for me, Challah is one of the most beautiful looking breads in the bread basket. If the sourdough exudes the rustic and rugged charm of a country guy, the challah is the slick, city boy in comparison. It is glossy, golden brown, beautifully braided and speckled with seeds, making it one impressive looking loaf. It's a different matter that yours truly couldn't even manage to braid the loaf in a straight line!!

And why won't it be good looking?! The dough is enriched with milk, butter and eggs that ensures that only do you get that beautiful colour but also that the bread is rich and beyond delicious. Even the seeds on top add to the taste and overall appeal of this  bread. The golden brown, glossy crust hides a soft, slightly sweet crumb that just cannot disappoint anyone.

The bread is beautiful, just eaten by itself, straight out of the oven. But, every challah recipe will recommend that this bread is excellent to make French toast. Now, that's an idea that will always find favour. Who doesn't like that sweet, fried, eggy bread that comes with a memory all the way from your childhood Sunday mornings??
But, because I put in all that effort to make the Challah, this wasn't going to be any, ordinary French toast. I thought I'd make things interesting with Nigella's recipe for Orange French toast that adds orange zest to the egg mixture and is then served with an orange marmalade syrup.
The citrus hit gives the French toast a zingy freshness and the slightly bitter undertones of the marmalade ensures that things don't get too sweet. The syrup hardly takes a few minutes, so, there is no elaborate prep required. I used challah and homemade marmalade but regular white bread and shop bought marmalade would do the trick equally well. It is such a small twist to your regular French toast and yet, the end result is the perfect indulgence for a lazy, weekend morning. All that's left to do is wash it all down with a cup of coffee!!
This weekend, I'll leave you with words of one of the most inspirational men of our times, "Do not judge me by my successes, judge me by how many times I fell down and got back up again." Rest in Peace, Nelson 'Madiba' Mandela!

Friday, 29 November 2013

Lemon Meringue Pie

I wonder, at times, that if it were not for my thoroughly biased friends, whether this blog would have continued beyond a few months. These rockstars, champion me like I can do no wrong with this blog. They refuse to see the photographs that are unsharp and grainy or the writing that at times, is unimaginative and cheesy or when the baking is sloppy and messy!! It's a different matter that they are way more creative and talented than yours truly, and definitely, always better cooks and bakers!!
And the best part is, that most of them, now live across the world and have never tasted my baking and yet, they encourage, compliment and feed the ego like only friends can. We may not celebrate Thanksgiving, here in India, but I can always bake a pie for my friends, the one thing I got right in life!!
So, why did I choose a lemon meringue pie?! Well, invariably these friends have a few suggestions for my future posts. It could be an old favourite of theirs or something they have recently tried. This pie has been on a friend's wish list and long overdue! (Yes Debi, this one has your name on it!!)

What goes in a lemon meringue pie?? It is a pie filled with a lemon custard and then topped off with a meringue topping that is reminiscent of a pavlova - crisp exterior with a marshmallowy inside.
And for all you baking enthusiasts, here's your trivia for the day, if the lemon custard were replaced with lemon curd, this would have been called a 'lemon meringue tart'!! Well, you learn something new every day!!
The pie shell is your usual buttery, short-crust pastry. The lemon custard is strictly for the citrus lovers or maybe, I went over board with the amount of lemon juice used. The lemon tang will hit your tongue, zing up your nose and pop your eyes wide open! Yes, it's not for the faint-hearted or the citrus non-believers!
The citrus layer is then moderated with that meringue that tones down all excesses of the custard it hides beneath itself. It is delightfully light on the palate and is much needed to balance the dish.
Anything I'd do differently? When you place the meringue on top of the custard, be sure to see that it touches the pastry shell on the edges, to anchor it and stop it from sliding once it's baked. Secondly, I wonder whether I should have baked the custard layer first and then baked the meringue layer. You can then be surer that the custard layer has set as desired. Any experts want to weigh in??
Else, this is a pie where a tiny slice goes a long way, making it perfect for a large group of friends. It is a pie that will jolt you out of your lethargy and invigorate with its vibrancy and zing!!
So, this weekend, a huge shout out to my friends, wherever in the world you are. Love you all heaps, even if I am utterly hopeless when it comes to picking up the phone!!

Sunday, 24 November 2013

Baked Eggs With Ham And Spinach

I am a 'morning' person. You will never hear me grumble about an early start to the day. If anything, I am a happier, more productive person when the day starts early. I can imagine how this fact is beyond the realm of understanding for many of you owls out there. I am friends with some of you!!
And so it is natural, that I enjoy a good breakfast. Not for me is just a hurried cup of coffee on the go. Weekday mornings maybe a boring, monotonous affair but the weekends are a different matter altogether. Life lets you a breathe a little easier, so grab the opportunity and indulge yourself!

Eggs are a favourite and for some, a natural choice for breakfast. And it offers so many choices. You could have it boiled, half-boiled, fried, scrambled, poached, as an omelette, as French toast or as I made them, baked!
Adapt the baked eggs recipe according to your taste and to what's available in your fridge. Me, I went all the way. I started with a slice of ham, then some wilted spinach, some cheese and then topped it off with an egg.

You do have to wait for 10-15 minutes, while the ramekins are in the oven. But, it's Sunday morning, you can take it easy.. straighten out those cushions in the living room, change your bed sheets, make a grocery list, please don't think of Monday morning, call up Mom, see what your friends are telling/showing you on Facebook and hey presto, the eggs are ready!!!
Put away everything else and savour these eggs.. they deserve that much for the good mood they are going to put you in, once you are done! The saltiness of the ham, the creaminess of the cheese, the vibrancy of the spinach and then there's the perfection of the eggs...there is not only the different tastes from all the components but also the different textures that simply complement each other.

Make these for breakfast and with a couple of buttered toasts, it is a complete meal that you can have any time of the day. Soo, what are you waiting for?? Now, how 'bout you telling me if you had/did anything interesting this weekend, breakfast or otherwise??

Tuesday, 19 November 2013

Cucidati | X-Cookies : 'TWD : Baking With Julia'

I have been most erratic with baking along with 'TWD : Baking with Julia', these past few months. With the year drawing to a close, I think I still have some time to catch up with a few of the interesting ones I missed out on. For instance, I have had my eye on these X-cookies, ever since I bought the book, last year.

Turns out these fig stuffed, hand-shaped cookies originate from Sicily. The distinctive X-shape that this batch has, is contributing baker, Nick Maglieri's, special touch in shaping these cookies. Apparently, for Sicilians all over the world, there is no Christmas without cucidati.
The dominant ingredient in the stuffing is figs. The rest you can take liberties with. My filling was much like Nick's, except that I replaced the apricot preserve with some homemade strawberry jam that I had lying around in the fridge.
The biscuit that holds this filling is a buttery, short-crusty kind of  pastry. Both the components can be made in a processor, so there is nothing tedious about it.
My issue was with the time consuming process involved in filling and then shaping these cookies. If anything, while working with these cookies, I had a vision of a Sicilian Nonna, sitting around with her friends, shaping these cookies while they indulged in a round of gossip and match making. As you might have guessed, this recipe is definitely not for those short on time or patience!!
But, if you manage to get through that tedious process, rest assured, the fruits of your labour will have many admirers. You will definitely taste the figs but the rest of the filling has a complexity that will not be easily distinguishable. The entire sweetness comes from the dried fruits, as there is no sugar added to the filling. That ensures that there is no cloying sweet after taste.
Give it a day or two, and the flavours meld and mature beautifully together and if you are discerning enough, you might get a hint of the alcohol used. The pastry that encases is buttery and a perfect foil for the filling.
These cookies are traditionally made for Christmas. If you have it in you to put yourself through the time consuming process of making these cookies, for your platter at home, you can be sure that these will be the star of the show!!

Friday, 8 November 2013

Night Express To Paris With Marvin The Martian

I never really know what my next blog post will be. All I know is that I prefer it to be something I've never tried before. A new technique, a new flavour combination or simply put, anything that looks like it will be fun to work with. For instance, in mid-July, the man at the fruit stall, pointed to a couple of boxes of cherries and told me they were the last of the season. I, then, remembered someone once telling me about homemade fruit wines and liqueurs.

Well.. it seemed the perfect opportunity to try my hand at it. From the response that initial photograph of the bottle of cherry liqueur got on my Facebook page, I wasn't the only one excited with my little experiment. Three months on, I didn't just stop at one bottle of cherry liqueur. There's now even a bottle of orange liqueur and coffee liqueur!! The bar's been getting a bit crowded!!

It's Friday evening..no time for baking a cake.. but perfect time for some cocktails!! The perfect excuse to put my bottle of cherry liqueur to work. There is no real reason why I chose these two particular cocktails other than they sounded fun and their names would give an interesting title to this post!!
Naturally, the cherry liqueur is the main star of the show. In the first drink, 'Night Express To Paris', the cherry liqueur is paired with brandy to transform into a beautiful, seductive drink, fittingly served in a cocktail glass. The deep ruby red liqueur lends this drink an amorous hue and the brandy added makes it deliciously, deceptively and devilishly potent!
In contrast, Marvin the Martian, is relatively well-behaved. The citrus soda brings out the fruitiness of the liqueur. It also results in a lighter, pretty hue which also reflects in its taste. This is a fresher, lighter drink that screams fun!
Whatever your mood this Friday evening, one of these drinks will match it. Because, while Diwali got over last week, the season of celebration has just begun!! Cheers!!

Saturday, 2 November 2013

Flourless Chocolate and Hazelnut Cake (Torta Gianduia)

It's that special time of the year .. Diwali is here!! Walk around any Indian city, town or village, you just can't miss the spirit of bonhomie and excitement that overtakes all of India. A time when all of India is lit up with lamps and lights to welcome the Goddess of prosperity in all aspects of our lives. A time when you reach out with the warmest wishes not only to your friends and family but even to random strangers that pass you by.
It is also a time when all kinds of deliciousness is being rustled up in kitchens across India, to be shared with family and friends. In the ideal world, you would want to make all that deliciousness in your kitchen. In the modern, practical world, you may outsource all that deliciousness, from people who are more adept than you. What remains important is that your home remains welcoming and warm to all!!
But that doesn't mean I can't bake a cake and share it with you this Diwali. And it's not just any cake, it is the most decadent and luscious chocolate cake that I've ever baked. Perfect for any celebration!!
This is a flour-less, chocolate and hazelnut cake that I had seen the 'Hairy Bikers' bake in Italy when they baked their way through Europe. I have never worked with hazelnuts before and wasn't sure how they tasted or for that matter, how they paired with chocolate. This cake explains and justifies why chocolate and hazelnuts are one of the most favoured and celebrated food pairings.
There is nothing complicated with the recipe. The cake will not rise much as there is no baking powder used. Instead it rises on account of the eggs used and how well you whisk those egg whites. Do be prepared for the top to sink a bit when you take it out of the oven.
The flavours of the toasted hazelnuts melded with the dark chocolate results in a dense, luscious chocolate cake where the taste and sensuality of chocolate is heightened without being overpowering. Even better, there is no cloying after taste and a small piece of this rich cake goes a long way.
The cake works well on its own but to finish it off for presentation, I added a small layer of my tried-and-tested frosting on the top of the cake. This is not an everyday cake but a cake for a celebration!!
This festive season, I wish you love, luck, happiness and prosperity in all aspects of your life. Wishing you a very happy and blessed Diwali, from my home to yours!! 

Saturday, 26 October 2013

Cheese and Ham Herb Bread / Roasted Pumpkin Soup

Can you feel it?? There is a slight nip in the early morning air and at night. Winter's round the corner and you know what that means .. milder temperatures, increased appetites and loads of baking!! After months of erratic baking, I see a busy few months on this blog. Soups, cakes, cookies, stews and warm puddings.. .. I want to make it all this winter!!
But for today, we'll start slowly with a soup. In deference to the pumpkin craze all this month on blog-o-sphere, I decided that my first soup of the season should be a roasted pumpkin soup. If you are looking for a fuss-free recipe that is full of flavour, you turn to Donna Hay.
The pumpkin is roasted along with an onion and a couple of garlic cloves. The best part, there is no peeling and chopping involved. You roast the veggies, just as they are, with a drizzle of oil. Once they are roasted, you simply peel off the skin and blitz it all and then add some chicken stock, milk and a teeny bit of honey. That's all there is to it!! Now, you know why I chose this recipe.
To go along with the soup, I made this bread. The recipe uses no yeast. So, anyone out there who's had a difficult relationship with yeast, this is for you!! It is bread speckled with ham, cheese, mustard and herbs... perfect with a soup.
Except for roasting the veggies that took an hour, making the soup and baking the bread, took a little over an hour. The soup is such a beautiful celebration of the vegetables involved. Roasting them heightens their flavour and brings out their natural sweetness. You balance the flavours and texture with some chicken stock and milk. We were won over!!
Since no yeast is used, the bread has a more denser and tightly packed crumb than usual. But, the flavours are all there and you will taste each and every component...the ham, cheese, herbs, the mustard.. all of it!! And did I mention, it also uses whole wheat flour.
The two dishes are wholesome and complement each other. In fact, keep the bread in mind for any soup you might have in mind. Sounds like just 'soup and bread', but it is a complete meal.
Winter is so gentle out here, that it brings a spring in my step and a smile on my face. What about you.. how's winter looking in your part of the world??

Thursday, 10 October 2013

Handvo - Savoury Spiced Mixed Lentils Cake

They say you can spend an entire lifetime sampling India's vast and diverse cuisine and you still would not have sampled it all. Every state has its own distinctive cuisine, with further subtle nuances within the different regions of each state.
For me, diversity begins at home. My father hails from Gujarat on the west coast and my mother from Odisha on the east coast. Much like the people of the two states, their cuisine could not be more different. Odia food is simple and without too much spices, letting the beautiful produce from the generous land speak for itself. Gujarati food, on the other hand, is more robust in terms of spices and flavour. Since, the land is not as bountiful as that in Odisha, the cuisine has a more lentil-based flavour profile. Each cuisine so unique and yet, so delightful. No wonder then that my sister and I grew up with such adventurous palates!!
We are in the middle of the nine day, Navratri festival, where India worships and celebrates the divine power of its feminine deities. The Gujaratis wait all year for Navratri, where they unleash themselves and their dancing talent on the world. Every night is a night for family, friends and some insanely crazy traditional dancing of 'garba-dandiya'. The enthusiasm and the energy is simply put, heady and infectious.
So, in the spirit of the season, I bring you this savoury lentils cake, straight from the Gujju heartland. The recipe is from Tarla Dalal, a Gujarati herself, who's taken a traditional recipe and adapted it for the modern kitchen.
The recipe might seem a bit lengthy but that is only because you have to soak and ferment the rice and lentils overnight. Once that is done, it hardly takes any time to put it together.
The end result will impress even the purists. The cake sets beautifully with this crispy top, thanks to the tempering that we pour on the batter just before baking. That crispy topping that is flavoured with seeds is addictive. This is a very wholesome cake with enough spice and complexity to tantalise and excite the palate. If you are balking at the thought of the vegetable, rest assured, it is there for volume and texture, you don't really taste it.
Paired with some mint-coriander chutney, it is a meal by itself. Wash it down with some lassi, it doesn't get better!!
I believe Navratri is a timely reminder to society to treat its women with the same respect and devotion we accord our Goddesses. With that sentiment in mind, I wish you all a very Happy Navratri and Dasera.

Monday, 7 October 2013

Sitaphal (Custard Apple) No-Churn Ice Cream

In the food blogging world, October is 'pumpkin' month. Every day, all this month, my inbox will have at least one pumpkin post. But, here's the thing, for all its celebrated status in America, the pumpkin has a more modest, humble status, here in India.
For starters, we get this vegetable all year round and almost always, it's prepared as a savoury dish. So, not for us is the hype that surrounds the pumpkin. For me, even the idea of pumpkin in desserts, is taking its time getting used to!!
But, if October is the month of pumpkins in America, here in India, it is the month of custard apples, or sitaphal as we call it. They are all over the market, right now and here for the shortest time possible.
It falls in the category of fruits, best eaten alone. Savoured at leisure, as you make your way through the fruit, removing the flesh from the seeds, one at a time. It is added to a few milk-based Indian desserts but the one dessert that wins hands-down with my entire family is Sitaphal ice-cream. And none of that artificially flavoured stuff please, but the real stuff, that is ice-cream flavoured with real fruit pulp.
The recipe I turn to does not require an ice-cream maker and it does not even require you to make a custard. It is so fantastically easy and does the job brilliantly. I was introduced to the recipe by my friend Vini, who made a fig and honey version of this ice-cream. Over the summer, I saw versions of this no-churn ice-cream on Aara's blog and then, the domestic goddess herself, Nigella got into the act with a no-churn coffee ice-cream. With fabulous reviews all round, about time, I gave it a go!!
Scroll down and read the recipe and you'll see for yourself, how easy it is!! Don't get too fussy about its consistency, this is along the lines of a soft serve ice-cream. And no, there will be no ice crystals to worry about. The standout point of this ice-cream is that it has none of the artificial taste that is associated with commercial ice-cream. You will taste the fruit in all its honesty.
I have used sitaphal, but feel free to use any soft fruit that's in season for you. I had tried it with mango over the summer and it was much appreciated. Look around the market and the possibilities are endless.
In India, the weather in October, gets hotter before it gets any cooler. Perfect weather for a scoop as you look forward to the upcoming festive season!!
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