I love having a thanda meetha paan after a heavy meal, the burst of flavour it creates in my mouth, and the way its cool and sweet juices flow into my throat. I love the paan-flavoured ice cream that select parlours serve. I have dreamt of making meetha paan ice cream at home for so very long, but it is something I got around to only recently. It turned out so beautiful, I wonder why I didn’t make it much sooner!
Do check out my recipe for meetha paan ice cream, here!
I love nimbu aka lemons. Period. I love that citrusy tang in my ice cream, fruit juice, mocktail or cake. Come summer, and I fall in love with lemons a wee bit more. That’s because I don’t think there’s anything that quenches thirst, on a hot summer’s day, better than lemon juice. Today, I’m here to tell you about a nimbu squash recipe, a favourite of mine, that is a total thirst quencher and is super delicious as well.
Check out the recipe, here!
I recently got the chance to dine at Flechazo, a new-ish Mediterranean-Asian buffet place in town. The place has been on my radar ever since it opened last year, and I am so glad I got a chance to visit now.
Check out a detailed account of my experience at Flechazo, here. Thanks!
I am on a home-made ice cream-making spree right now. I am thoroughly enjoying coming up with one flavour of ice cream after the other, and the family has been loving it, too. My latest experiment in this regard was a home-made Coffee Crunch ice cream, a big hit with everyone.
This home-made Coffee Crunch ice cream tasted absolutely gorgeous, sinfully rich and creamy. Chocolate chips broke the monotony of the coffee, adding a beautiful crunch to the ice cream.
If you love coffee and/or chocolate, you must try out this home-made Coffee Crunch ice cream, too. Check out my recipe, here!
I hope you have been reading and enjoying my stories from our recent trips to Madurai and Kumbakonam!
The latest travel story – one that reinforced a parenting belief that I’ve always held – is now up on my photo blog. Do check it out, here.
Mango season is here – Yay!
From the first of the season’s mangoes, I made an absolutely scrumptious hung curd parfait. This parfait uses honey as a sweetener, and is relatively healthier than other cream-based desserts. It is super simple to put together, too. You can have this as a quick snack or dessert. Make it ahead, and you could have it for breakfast as well. What more do you need from a dish, eh?
Check out my recipe for this awesome mango and hung curd parfait here!
Once I had learnt how to make decent paneer aka cottage cheese at home, I, of course, wanted to experiment with it. I wanted to play around with ingredients and flavours, to create different variations of paneer. One such variation I tried out recently, which turned out to be a huge hit at home, was herbed cottage cheese or paneer with chilli flakes and coriander.
Here‘s my recipe for the herbed paneer. Do check it out, folks!
Yesterday, on the auspicious day of Ugadi, I managed to recreate my favourite Lonavali ice cream from Ahmedabad. This ice cream is a tribute to the hill station of Lonavala, with bits of sesame chikki in it. It has a faint hint of rose to it, and makes for a gorgeous summer-time treat.
Check out my recipe, here!
Have you heard of Panneer Drakshe or the Indian Gulabi variety of grapes? My upbringing in Gujarat ensured that I had never heard of or tasted these grapes – a Tamilnadu specialty – till my mother introduced me to them, on a trip to the south.
Our recent trips to Madurai and Kumbakonam rekindled in me my love for these grapes.
Curious? Check out my detailed post about these gorgeous grapes, here.
On our recent visit to Madurai, the husband and I had the chance to visit the Nagapattinam Halwa Shop, one of the city’s best-kept secrets. Do check out my detailed account of our experience, here!