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.
In Tamil, the term Surulappam means rolled (or curled) flat fried bread. In this case, the bread happens to be a pancake. It also has a sweet stuffing of fresh coconut, sugar, and freshly crushed cardamom, which gives it the most exquisite taste and flavour.
Now that the temperature in Tamil Nadu is hovering around 35° C and schools are beginning to close for summer vacation, everyone is longing for cool treats to beat the heat. This is the perfect time to make ice cream, as homemade ice cream is cheaper and healthier than what you get in the store. Plain Vanilla Ice Cream can be served with Carrot Halwa to make it even more interesting.
Till March, southern India gets vegetables of very high quality. This is the best time to indulge in cooking exotic preparations. I found lovely, juicy, and tender carrots in the market, and as soon as I saw them I said ‘Carrot Halwa!’
Mothers find it difficult to prepare packed lunches which provide satiety and nutrients, variety, and of course easy to pack and easy to eat in any location or situation. I created this Spicy Egg Toast for my children to carry in their backpacks without any risk of oil or gravy leaking. A couple of decades later it still serves the same purpose when they take the bus to work.
Pork Vindaloo is primarily a Goan preparation with many variations found throughout the west coast. It is very easy to make and will keep even for 3 days without refrigerating. I have experimented making it with different combinations of spices, and finally I arrived at this recipe which is not too spicy and could be eaten with rice or chappatis.