I have adored ice cream from childhood. I have always wanted to make ice cream at home so that I can have rich and creamy ice cream whenever I wanted it. Store bought ice cream is never satisfying as it has a lot of air in it, and it isn’t the all that healthy due to the added colouring, preservatives, stabilisers, etc. I came across a recipe in Hershey’s Chocolate and Cocoa Cookbook, but it used ingredients that are not available in India. I have modified that recipe extensively to adapt it to what is easily available in Indian stores. It is a very easy and simple recipe that uses only 4 store bought ingredients and is also vegetarian.
My 100th recipe 🙂 A long time ago, in 1973 to be exact, I developed a highly nutritious ragi (millet) cookie recipe when I attended a Summer Institute in foods and nutrition. It was a great success; unfortunately someone leaked the recipe to the bakers in Chennai from which ragi biscuits were developed and appeared in local bakeries (and are still popular today, though quite far removed from my original). I have revived my creation here and modified it for the 21st century (so this also does not resemble the original, but is much tastier and eggless).
Banganapalli Mango is the reigning king amongst mangoes in South India. Though people express loyalty to other varieties such as Alphonso from North India or Malgova from Salem in Tamil Nadu, Banganapalli scores high in terms of size, smooth flesh, and delicate flavour. Banganapalli mango ice cream combines the two most sought after treats in summer – mango and ice cream.
I had always firmly believed that cakes should be made with butter and eggs. I found this recipe for an eggless butterless cocoa cake in Hershey’s Chocolate and Cocoa Cookbook which I bought in 1987. I decided to bake this cake for New Year 2014 and was greatly pleased by how moist and tasty it was, but my children complained that it was a bit rubbery. Still, it is a very good cake.