Ingredients :

Watermelon – 2 Cups (1″ Cubes)

Tomato – 2 no. (Cubed)

Demerara (Brown) Sugar – 1-2 Tbsp.

Extra Virgin Olive Oil – 1 Tbsp.

Balsamic Vinegar – 1 Tbsp.

Green Chili – 1 No. (Finely Chopped)

Coriander Leaves – 1 Tbsp.

Red Onion – 1 No. (Small, Sliced)

Cracked Peppercorns – As Required

Sea Salt – As Required

Method –

Combine the watermelon, tomatoes, sugar, salt, oil, vinegar, chili and coriander leaves in a bowl.
Keep in the refrigerator for 20-30 minutes. Add the sliced onion and pepper and serve cold.

Ingredients :

Mango Pulp : 800 ml. Can

Sweetened Condensed Milk : 400 ml. Can

Whipping Cream : 200 ml.

Handheld mixer with a whipper attachment

Method :

Ideally find unsweetened mango pulp otherwise you need to reduce the amount of condensed milk in the recipe.

I used a sweetened mango pulp tin and forgot to adjust the quantity of the condensed milk. The resulting mango ice cream was nauseatingly sweet.

In a large bowl add the mango pulp and the condensed milk. Whip these together till mixed well.

In a steel bowl add the whipping cream and place the bowl over a bowl filled with ice cubes.

Whip the cream till it forms soft peeks.  Now add to  the mango pulp mix and fold it in gently. Now pour the mixture into an aluminium bowl or tin and keep in the freezer for 30 minutes. Remove from freezer, use a wire whip to whip it again and then refreeze for further 30 minutes. This should be done about 3-4 times total and then keep in the freezer till it sets completely.

Serve decorated with fresh mango cubes and chopped nuts.





Ingredients :

Large Potatoes : 2 no.

Mangoes : 2   – 3 Enough to give about 300 ml. Juice

Hot Green Chillies like Lavangi or Jalapeno or Habanero : 4 – 5 no.

Ginger : 1 inch cut into Julienne

Black Mustard Seeds : 1 Tsp.

Methi Dana or Fenugreek Seeds : 1/4 Tsp.

Curry Leaves :  4-5 no.

Whole Dried Red Chillies : 3-4 no.

Asafoetida or Hing : 1/4 Tsp.

Whole Wheat Flour : 1 Tbsp.

Salt and Sugar : To Taste

Ghee or Clarified Butter : 1 Tbsp.

Chopped Coriander Leaves : 1 Tbsp.

Method :

Peel and cut the potatoes into cubes or triangle shapes. Peel the mango and remove the pulp and puree it.

Cut the chillies in two pieces lengthwise. Make a paste of whole wheat flour and water.

In a shallow pan add ghee and heat over low heat. Add the potatoes to the ghee and saute till lightly browned. Remove and set aside.

Now add the mustard and fenugreek seeds and let them pop.

Now add the green chillies, ginger, hing, curry leaves and red chillies and saute and then add the potatoes.

Add the mango pulp and enough water to cook the potatoes. Add salt and sugar and cover and cook till the potatoes are cooked but firm.

Now add the flour paste and cook till the gravy thickens.  Garnish with chopped coriander leaves.




Ingredients :

Apples :  2 medium sized

Milk : 1 liter (Full fat)

Sugar : 8 to 10 Tsps.

Cinnamon : ½ inch stick

Vermicelli (semiyan) : 1 Tbsp.

Ghee (Clarified Butter) : ½ Tbsp.

Method :

Peel and cut the apples into ½ inch cubes. Crush the cinnamon into small pieces. Add the apples, cinnamon and sugar to the milk; bring to boil and then simmer for 20 – 30 minutes till the apples are completely cooked. Then puree in the blender and strain the mixture.

In a thick bottomed pot, melt the ghee and the sauté the vermicelli in it till brown. Then add the apple milk mixture and cook on low heat for 10 minutes.

Can be served hot or cold.

Ingredients :

Papaya – 1 medium sized, ripe

Cucumbers – 2 – 3 medium sized

For the dressing :

Extra virgin olive oil : 2 Tbsp.

Lime juice  : juice of 1 lime

Brown sugar : 1-2 Tbsp.

Salt : To tase

Green Chilli : 1 no.

Fresh Ginger : 1/2 inch piece

Fresh Coriander : a few sprigs, chopped


Method :

Peel the papaya and cucumbers. Cut the papaya and cucumbers into 1/2 inch dices. Refrigerate for a few minutes.

To make the dressing, first finely chop (brunoise) the green chilli and the ginger. Then mix together the lime juice, oil, salt, sugar, ginger and the chilli.

Now toss the pieces of papaya and cucumber in the dressing along with the chopped coriander.

Serve cold.