The temperature has crossed 36° C in Chennai, and you can hear the sound of kids playing all day. Yep, it’s the summer holidays, and that’s the perfect time to experiment with different types of ice cream. Papaya is available all year round, and relatively inexpensive. It is also quite nutritious, but as some people don’t like the taste of papaya, I thought of making an ice cream. I was inspired by Hawaiian cookery to make this extremely quick and easy and delectable papaya ice cream.
I don’t think you will find a single South Indian who will say No to a Masala Dosai. It is not only an all-time favourite, it is also a special treat. Masala dosai is relished for breakfast, lunch, tea, or dinner. It is not very spicy and therefore popular with many tourists as well. South Indian who live abroad make sure to have masala dosai whenever they visit home, and introducing their children to the masala dosai is a special ritual.
In a book fair during the late ‘80s, I came across Meera Taneja’s Indian Cookery and I bought it immediately because of the way the recipes were written. She had given a slightly different preparation for Murgh Makkanwali. I modified it to suit the ingredients available then and also the facilities in my kitchen. This preparation is different from what one usually comes across in restaurants as ‘Butter Chicken’ which uses leftover Tandoori chicken pieces, whereas Meera Taneja had used fresh chicken.