“If you wait for the mango fruits to fall, you’d be wasting your time while others are learning how to climb the tree”
Michael Bassey Johnson
Mango Coconut Pudding …when you can’t get enough of the mango season, and you can’t stop yourself from bringing together favourite flavours! These were everything they look like and more … delicious, delicate, flavourful, smooth, satisfying, elegant, sublime. I think it’s just one of those puddings that were meant to be …The better halves office in Bombay sent him a box of the most delicious Alphonsos. This variety of mangoes is possibly the most famous one across the globe, and most coveted. It is also most pursued by lovers of the fruit for the very short season that it shows up for.How better to explain Alphonsos than in Sejal Sukhadwala’s poetic and charming words as he writes in The Guardian “As anyone who’s tasted an Alphonso mango knows, its short season, from now until the end of June, is a major cause for celebration. Often making an appearance on “1,000 things to eat before you die”-type lists, this Indian variety has become more and more popular in the UK. It’s easy to see why. Alphonso’s voluptuous shape and sunshine-yellow skin reveals succulent saffron-coloured flesh that’s smooth and buttery: imagine a cross between peach, nectarine, apricot and melon with notes of honey and citrus. But better.”And I’m one of those people who find it hard to leave good enough alone. That mango was phenomenal but I wanted to do a dessert with it. Being summer, more of my fruit based desserts are quick and simple, often light puddings or a panna cotta. I did a series of desserts with mango juice not so long ago. Take a look!IMHO, if there are mangoes, it calls for a celebration. The good thing about the king of fruits is that it is so versatile. You can practically enjoy it at every meal. Our mornings and sometimes evenings are spent lazily sipping a Mango Fresh Turmeric Buttermilk Lassi these days. What’s not to love about fruit in season? More importantly, what’s not to love about mangoes? My entire childhood was spent climbing mango trees and eating mangoes!Aam ki chutney or a quick mango pickle also rule the roost. Aam panna or a Mango Cooler is one of the best things ever to keep the heat at bay. There’s no end to how versatile this fruit can be. For today, let me share my current favourite Mango Coconut Pudding. Like all good things in life, there is a small story behind how they came to be.
The Mango Coconut Pudding inspired by a popular dessert in Hong Kong, the Chinese Mango Pudding. The pudding is said to have Indian origins, and it seemed apt since the better halves company is Hong Kong based. This is my take on it, topped also with phalsas {a native Indian summer berry, drewia asiatica} and fresh mint.And before I leave you with the recipe, just sharing the announcement for my 7th Food Styling & Photography Workshop with Darter at Dirty Apron, New Delhi. All details can be found here, or click the image below.
Mango Coconut Pudding ...when you can't get enough of the mango season, and you can't stop yourself from bringing together favourite flavours! These were everything they look like and more ... delicious, delicate, flavourful, smooth, satisfying, elegant, sublime. I think it's just one of those puddings that were meant to be.
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 4 hourshours15 minutesminutes
Servings 6
Ingredients
Mango Coconut Pudding
400gmangofrom 4-5 Alphonsos
250gsingle cream
400mlcoconut milk
4tspgelatin
1/2cupraw sugar
Topping
1mangodiced
1/4cupphalsa berry
Few sprigs fresh mint
Instructions
Sprinkle the gelatin over 100ml coconut milk, and leave to soften. Stir.
Place mango and 200ml coconut milk in a blender. Blend to a smooth puree.
Place remaining coconut milk plus cream with sugar in a heavy bottom pan. Simmer until small bubbles appear at the edges. Stir in the gelatin, then mango puree.
Stand until it becomes slightly cool, then strain into glasses. Leave to set for a few hours or overnight.
Top with unsweetened cream, diced mango, phalsa berries and fresh mint. {Can be made 2-3 days in advance}
“Breakfast is everything. The beginning, the first thing. It is the mouthful that is the commitment to a new day, a continuing life.”
A. A. Gill
Kesari Halwa … another one in my breakfast series, and this one is probably the fastest one I’ve made to date. Least work too, or rather, nothing to it! Halwa is a very popular breakfast include in India, and almost every region has its own variation. The variation runs across meal courses too. Either which way, this is a much loved preparation, nostalgic too often.Up in North India, sooji ka halwa has always been popular on the breakfast menu. Eaten on it’s own, yet sometimes served with crisp puris, this semolina prep holds a special place. There are many ways to make halwa and kesari halwa is a popular rendition with an orangish colour brought on by the addition of saffron. Every house has a their own little recipe which is more often than never roasting the semolina/ suji, making a sugar syrup, then cooking the roasted suji together with the syrup until done. It is a little time consuming, needs you to stand and stir, and gives you a bunch of dirty dishes!Here’s a great alternative for those who crave a sweet breakfast, which has the natural goodness of grains, no preservatives, tastes good AND is ready in minutes. I’m talking about the Kesari Halwa from the MTR 3 Minute Breakfast Range. Importantly, there’s barely any cooking involved. None actually if you boil water in a kettle. As simple as putting the dry mix into a bowl, pouring hot water over it, giving it a good stir, then leaving covered for 3 minutes. Voila! You have halwa. That is it!! How good is this for busy mornings? Almost a magical preparation for breakfast in a hurry or on the go. Completely fuss free, and, honestly, the same consistency time and again! And the good thing is that you can eat it everyday!I made a simple video to show you just how simple making this Kesari Halwa is. Also, because it left me so much time, I thought I’d show you how to creatively present it. Breakfast and fruit is a firm favourite, so I served the halwa over pureed mango sauce {no added sugar}, with some seasonal phalsa berries, rose petals and mint from the garden. To finish, a scattering of saffron because it is Kesari Halwa after all, where kesar is the hindi term for saffron!
Try the breakfast for yourself and see how easy and yum it is. It’s available in cups as well for on the go consumption. I love plating and serving breakfast in fun sunshine bright colours to make one feel refreshed and active, ready for the day! And if you fancy something savoury alongside, then MTR offers a wide variety of savoury 3 minute breakfasts as well. Think Poha, Khatta Meetha Poha, Vegetable Upma, Magic Masala Upma, Oats Homestyle Masala…
“I’m a man of simple tastes. I’m always satisfied with the best.”
Oscar Wilde
When the Tropical Collection from Chumbak comes knocking at your door, how can you not fall in love with it? It’s fresh, it’s tropical, it’s everything you can celebrate spring with, a line you can usher summer in with as well! It’s an inspiring line, and immediately nudged me to do something fun. Take a look….
I played with the collection endlessly. It brings alive the child in you. You can’t take us Indians out of the our beloved tropics {for long at least}and you can’t take tropical out of India, so the collection is a sure win. I love the crisp, colourful feel, the energy it shares, the vibrancy it spills. The collection is inspired by tropical elements like palm leaves, pineapples, flamingos and the like.Here’s what I was inspired to do – Strawberry Pineapple Smoothies & Watermelon Kiwi Gooseberry Fruit Bowl. When we were young, my dad scooped or rather balled out watermelons and musk melons on our birthdays, then served the fruit chilled in fruit bowls. For some reason, just looking at the collection took me right back there, and before I knew it I was carving a fruit bowl. It’s the funnest thing to do for a pool party, kids birthdays, an evening pick me up in summer, or an anytime fresh healthy snack.I used kiwi stars, halved gooseberries and watermelon balls. I thought I’d throw in strawberry hearts too but forgot the in the fridge. Gah! Summer will see stone fruit galore, so the fun will double. You could do a stone fruit and berry inspired bowl. Or maybe set a watermelon granita in the melon bowl, freeze, slice and serve! No dearth of ideas when your life is flooded with inspiration.
Chumbak had a #spotthepineapple fun campaign to launch the collection. How can you be tropical and not have pineapple? So I figured I’d do a pineapple strawberry smoothie too. I freeze both strawberries and pineapple chunks, so this smoothie is the easiest thing ever. Throw in a cup of each, a cup or two of water, some sweetener, a dash of lime juice into the blender. Whirrrrrrrr it up and you’re good to go.That’s what the coming summer is going to ask for. Quick fresh foods that will keep the spirit light and happy. See how beautifully they paired with the Chumbak Tropical in the light of the afternoon setting sun? Such pretty hues that go so beautifully with the bougainvillea too. Same colours, tropical feel, and I am all set! There’s plenty of choice…
With a range of cushion covers that explode in bright colours, I think this is the best time for a summer makeover! Vibrant, vibrant, vibrant is all I think! Pineapples, flamingoes, elephants, flowers, geometric patterns {♥♥♥}, I want to redo my place! Oh and the sweet little owl too stepped out from a smitten golden ex Diwali into a rustic rainbow coloured creature. Can you imagine that the ullu {owl in hindi} went tropical too? I fell in love with this little fellow, toes and all!The other thing I really liked are the cookie jars. Spacious, clean lines, good quality airtight jars, and beautifully patterned, the counter tops will never be the same again. Even though I am not a gold person, I really like the golden cookie jar too. It fits in so well with the rest. And of course there is PLENTY MORE to the collection. I just picked a few.My all time favourite is of course the palm leaf pattern line. That has my name written all over it. It is fresh, understated, almost like each piece has been hand painted. The teacups are a generous size and stand tall. The pitcher is a winner and I would LOVE for it to sit on my counter. It pours well, it’s easy to clean and is an ideal size for milk or juice. Heck, it even doubles up as a stunning flower vase! It’s lovely to begin the day with for breakfast. Quick granola and fruit parfaits, omelette, toast, a glug of milk from the jug, coffeeeeeee … the leaf pattern is my kind of pattern. For salads too. The interesting bit is that the leaf pattern fits in to every time of the day, every meal too. From a crisp beginning in the morning for breakfast, to a soothing, lilting sun-downer feel, with calming, soothing hues.
Even the coordinated leaf platters are darling. I just find the leaf pattern very very refreshing, something anyone would love to own, serve on, put out for guests, hang on their wall as part of a plate collection. I shot with it a lot as you might notice.You can see I shot it the most. With flowers {poppies} for breakfast, with milk for breakfast too, with onion flowers just like that, then with the Strawberry Pineapple Smoothies & Watermelon Kiwi Gooseberry Fruit Bowl . That’s how versatile and handy it is. The great thing is that it pairs with almost every colour and meal. I’m thinking chilled lemonade through summer!
Strawberry Pineapple Smoothies & Watermelon Kiwi Gooseberry Fruit Bowl
Strawberry Pineapple Smoothies, and a Watermelon Kiwi Gooseberry Fruit Bowl are quick, inspired, no cook, tropical fruit based recipes for summer! Inspired by the Tropical Collection from Chumbak.
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 3people
Ingredients
Strawberry Pineapple Smoothies
1 1/2cupfrozen strawberries
1 1/2cupfrozen pineapple chunks
2cupschilled water
Raw sugar as required
Juice of 1/2 a lime
Watermelon Kiwi Gooseberry Fruit Bowl
1small watermelon
1kiwi
1cupcape gooseberries
Fresh mint to garnish
Instructions
Strawberry Pineapple Smoothies
Place all ingredients in jar of blender and process until smooth. taste and adjust seasoning adding more sugar if required.
Garnish with slices of fresh strawberries.
Watermelon Kiwi Gooseberry Fruit Bowl
With a melon baller, scoop out balls of watermelon. gently remove any remaining flesh to take a bowl out of the skin. Carve the edges with a sharp fruit knife if you like.
Peel and slice the kiwi. Stamp out stars with a small cookie cutter.
Halve the cape gooseberries.
Toss them all and put into the watermelon bowl. Chill. Scatter fresh mint over it. Serve chilled.
Note
Run the left over watermelon and kiwi in a blender to make watermelon juice. Add a dash of honey, fresh lime and rock salt. Serve chilled.
Thandai Indian Rice Kheer, my version of serving up Thandai in an Indian rice pudding, or kheer as locally called. Flavoured delicately, this indulgent rice pudding hits all the right notes. Sweetened gently with jaggery, the flavours of almond, cardamom and saffron just shine. The texture of broken simmered rice is what adds body to this delectable kheer or pudding.The underlying inspiration comes from Dolphia who inspired, coerced and pushed me to shoot saffron. That’s one of the reasons this kheer came to be. The other reason of course was that the better half has bitterly complained over the last few days that I haven’t made a kheer in years! As much as I love stirring a good kheer, for some reason it hadn’t happened yet…
Then yet another trip into Old Delhi, some Kashmir saffron bought to please Dolphia and the hub {in no particular order of course} meant that the kheer was simmering away gently quite soon. The recipe of course inspired by the season, all the Thandai kind of stuff I make at this time of the year. Thandai is a spice and nut blend, with ingredients that include almonds, melon seeds, fennel seeds, poppy seeds, green cardamom, saffron, rose petals, sometimes whole pepper too. It is popularly served up as a milk cooler, often with a local bhaang or intoxicant, on Holi. There are a million versions, every household laying claim to their recipe. Mine changes all the time!
Sometimes, a theme helps me find direction, and this time around the prettiness of the colours got to me. Spring is like that, and so is every visit into the heart of Old Delhi!
First I did a Saffron Almond Chia Thandai for Olive Tree Trading and that really set the mood. So much colourful prettiness and so much inspiration. That’s just how this time of the year is. I’ve dried loads of organic rose petals, so you’ll see me using those a lot.And so to cut a loooong story short, I finally made the Thandai Indian Rice Kheer. And it came out finger licking good. It’s a quick one, one I figured out as I went along. It’s the first time I’ve ground almonds with rice {an earlier version had the Thandai nut mix}. For some reason, I loved this simpler version. Here it is, the Thandai Indian Rice Kheer.
Flavoured gently, this indulgent Thandai Indian Rice Kheer hits all the right notes. Sweetened gently with jaggery, the flavours of almond, cardamom and saffron just shine. The texture of broken simmered rice is what adds body to this delectable kheer or pudding.
Saffron strands, almond slivers, pistachio bits, rose petals etc.
Instructions
Dry grind rice and almonds to a coarse breadcrumb like texture in a coffee grinder. You can add the cardamom seeds here if you like.Stir the above into cold milk with the jaggery, cardamom seeds and cream if using.
Put over low heat and cook for about 25-30 minutes, STIRRING OFTEN, until the rice is cooked and the kheer thick.
Taste and adjust sweetness if required. Take off heat and add a generous pinch of saffron. Stir well.
The kheer will continue to thicken as it cools. You might need to add a little milk as the absorption quality of rice differs. Once it gets to room temperature, ladle into earthenware bowls, individual serving bowls etc to set. Garnish with saffron strands, almond slivers, pistachio bits, rose petals etc.
Serve chilled.
Note: Rinse, drain and dry the rice overnight, else dry in microwave for 1 minute.
“Fussing over food was important. It gave a shape to the day: breakfast, lunch, dinner; beginning, middle, end.” Robert Hellenga
Fruits with Cream & Granola Parfaits … couldn’t be a better way to begin the morning. All this while I thought granola was just one of the best ways to start the day, so I made that a lot. It was simple. Granola + Milk + fruit = done! Then along came cream, an idea crossed my mind and breakfast got a makeover, a fun and colourful one at that. The parfait is showing up as dessert at home too now, made with just cream, no dahi! Folk who know me, know of my love for dairy. Everything and anything dairy hits a home run for me, and that speaks pretty much for everyone at home.The neat little tetrapacks of Mother Dairy cream have changed the way I work in the kitchen, cooked and baked. The ease, the taste, the quality stepped up what I do in the kitchen in exciting ways. I am sure if you are like me, and love to cook and bake, your pantry’ll never be without this handy staple. It literally finds its way into everything I make, especially sweet!So when Mother Dairy Creams asked if I’d like to take do a few recipes for #CreamOfAllFood and taking over their Instagram handle for a week, I could hardly say no. There was nothing I’d have liked to do better! Mother Dairy products have been a part of my growing up years, bringing up the kids, my kitchen, my culinary life. This was just going to be an extension of what I enjoy doing most – experimenting in the kitchen.A ton of ideas tumbled out of my head. I settled for this one first – Fruits with Cream & Granola Parfaits because I love the idea of layered desserts, cakes etc. Because the family had just returned from NYC and one of them described a delicious parfait they had for breakfast there. Because I had a sackful of granola at home that someone had sent as a gift. Because I love fruit in food, and lastly, I love playing with my food recipes…
One thing led to another. Some twitter conversations later, before I knew it, I was baking granola for the parfaits. I have always been charmed by doing things from scratch, granola being one of them. I find it difficult to understand why you wouldn’t bake something so simple at home? Please try baking some once, and you’ll do it over and over again. It makes life simple, you feel great, the kids get addicted to it, you can use it for energy bars, for breakfast…and for dessert too. Throw some into smoothies, scatter it over fruit salad or ice cream, or just munch on some as a snack. It is so customisable too. That done, a nice big batch smiled at me as I thought of putting the parfait together. It’s the simplest thing to do. As things go, I love the edge of subtle indulgence these Fruits with Cream & Granola Parfaits offer. There is little guilt for two reasons. No, make that three! Maybe more!!Cream is good fat. The granola is 100% wholegrain, glutenfree and home made. Last but not the least,the parfait has a generous portion of seasonal fresh fruit in there. And so many more reasons to enjoy this. Dahi/yogurt, honey, chia seeds … thing good gut bacteria and protein, think natural sweetener, think superfoods that are also called seeds of life. Above all, think S I M P L E !!So wait no further. I played out the recipe on Instastories the Mother Dairy Instagram handle that I’m taking over this week. This was #InstaCookingClass #1. Catch me there, or on the Mother Dairy FaceBook page later this week . Love to hear if you liked it {or not}, what recipes you might like to see in future, and what you’d like to make with the #CreamOfAllFood!
Tip: Use a piping bag or ziploc to pipe in the cream mix to make it neat.
Tip: Use any seasonal fruit you enjoy eg Banana Strawberry Parfait, Black Forest Parfait, Banoffee Parfait.
Tip: Great idea to make a parfait bar and get kids to 'build their own' colourful parfaits
Tip: Use more cream, less yogurt and turn this into a dessert with the cream.mix, fruit & nuts!!
Easiest Homemade Granola
Preheat the oven to 160C. Line a large baking dish with parchment.
Stir together all the dry ingredients EXCEPT the dried cranberries and chocolate chips in a large bowl. {Tip: Use the mixer bowl from The Kitchen Aid Stand Mixer as it is convenient to use and very big}.
Whisk the honey into the olive oil.
Pour the wet mix over the dry mix, and give it all a good stir.
Turn it into the prepared pan, press down lightly, and bake for approximately 45 minutes until light golden brown. Stir 2-3 times while baking.
Once baked, stir in the dried cranberries while still hot, and chocolate chips once cool.
“Wine is just a conversation waiting to happen.”
Jessica Altieri
Smoky Baked Mushroom Cheese Dip is a definite crowd pleaser, and a great addition to the holiday table. Smoky Gouda, wine simmered mushrooms, garlic and fresh thyme make one of the best cheesy dips ever. Baked briefly under a hot grill until the cheese melts into gooey goodnes. Serve immediately with simple crusty artisan bread to soak up the wine juices and deliciously flavoured cheese.Think of cooking with wine and the mind often wanders into the sweet tooth territory. As much as I love working with wine in bakes and desserts, my taste buds are definitely savoury. Begin to explore savoury options with wine and suddenly new avenues open up. The list seems endless. Here’s one super quick, simple and absolutely delicious recipe to stir up with wine. I used a really nice crisp Sauvignon Blanc from Big Banyan Wines, and baked a rustic garlic and thyme bread to serve with it. You can pretty much use a store bought crusty artisan bread. They are great to mop up the juices with!The mushrooms and bell pepper browned in clarified butter, with a dash of Worcestershire sauce simmered in wine add earthy rustic flavour to the dish. With generous smoky cheese added to it, you can expect magic to happen. Make sure you use quality ingredients including a good quality wine. That is the secret of any good recipe!To begin with, the Sauvignon Blanc itself is really nice, one of the better Indian white wines I have to say. Crisp, delicately flavoured and very fresh! The whiff of green bell pepper undertones complimented the Smoky Baked Mushroom Cheese Dip really nicely. The dip is like a fondue; quite popular during winter. Try and bake it in a cast iron pan since the pan retains heat for longer, keeping the cheese nice and gooey. The other good thing about cast iron pans is that they can be popped back into the oven to reheat if the dip gets cold.In the unlikely event that you have some Smoky Baked Mushroom Cheese Dip leftovers, make a grilled panini sandwich with it, layering it with fillings you enjoy. Then sit back and enjoy the deep moorish flavours that tease the palate. It’s really that addictive, like a pizza in a sandwich!The wine would work well in a creamy pasta sauce, also as a marinade for chicken. Another great option is to make a Queso Fundido using wine instead of vodka. Then a step further a Queso Flameado, a dish of hot melted cheese and spicy chorizo that is often served flambé. Often compared to cheese fondue, this is a party dish and a popular appetizer.
Smoky Gouda, wine simmered mushrooms, garlic and fresh thyme make one of the best cheesy dips ever. Baked briefly under a hot grill until the cheese melts into gooey goodness, serve immeditaley with home baked bread or a crusty bread to soak up the wine juices and deliciously flavoured cheese.
Course Appetiser, Snack
Cuisine Italian
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 3people
Ingredients
1tbspclarified butter/ghee
1tbspextra virgin olive oil
2clovesgarlicchopped
1tspfresh thyme leaves {or dried}
100gbutton mushroomssliced
1/2red bell pepperfinely chopped
1tspworcestershire sauce
2sprigs of fresh thyme {plus extra for garnish}
1/2cupBig Banyan Wines Sauvignon Blanc
250gsmoked Gouda cheese
100gmozzarella
Salt & freshly ground pepper to taste
Crusty bread
Instructions
Preheat the oven, top element only to 180C.
In a heavy bottomed pan, melt the clarified butter with olive oil. Add the chopped garlic and thyme. Saute until fragrant. Add the mushrooms and finely chopped bell peppers. Saute until the mushrooms are brown and add a splash of Worcestershire sauce.
Add the wine and sprigs of fresh thyme. Increase the heat and allow the wine to reduce by half. Season with salt and freshly ground black pepper. Now add the grated cheese and stir to allow it to melt slightly, allowing the wine and cheese to somewhat combine.
Once done, transfer into a cast iron pan and place in oven. Bake for 10-15 minutes or until the cheese has melted and is nice and bubbly.
Gently remove from oven, and serve immediately with crusty bread and Sauvignon Blanc from Big Banyan Wines.
