25 May 2012

Cold Coconut and Raw Mango Soup

I quite lose my appetite during the summer. The blazing heat and intense humidity of a tropical climate make me want to survive on just cold water or lemonade. It leaves me very doleful, to be honest.
So this month I thought of forgetting about baking and the oven and instead focus only on cool liquids and fresh salads, ice cream and sorbets. I wanted to eat stuff that was healthy, light and refreshing – preferably something that I could make without cursing the heat and wishing for an air conditioner in the kitchen.

The coconut and mango soup I made fit the bill effortlessly. Keep the ingredients ready and it can be made in a jiffy. Good Food magazine suggests that you drink it as is or mix it with plain boiled rice.

Cold Coconut and Raw Mango Soup
Serves 6
1 tsp oil
2 green chillies
½ cup grated fresh coconut
2 medium raw mangoes, peeled and grated
1 litre, water
2 tsp salt
2 tsp oil
1 tsp mustard seeds
3 dried red chillies, torn into bits
1 sprig curry leaves
½ tsp asafetida
1.       Roast the green chillies in oil in a small wok. In a mixer, grind the green chillies, coconut and raw mango to a fine paste. Use a little water if necessary.
2.       Mix the ground paste with 1 litre of water. For the seasoning, heat the oil in a small wok and add the mustard seeds. When they splutter, put in the curry leaves, asafetida and dry red chillies.
3.       Pour the hot seasoning into the soup, add the salt and mix. I like having it cold – chill it for a few hours before serving.

8 May 2012

Bailey's Chocolate Ice Cream (Easy!)

What if I told you that I found a really easy chocolate ice cream recipe to make at home? And that it doesn’t involve an ice cream maker or even a copious amount of hand whisking? Until a few months ago, I didn’t think that I would ever attempt to make ice cream or sorbets at home.  I couldn’t imagine that ice cream without the creaminess that an ice cream maker gives would be worth eating.

Now I only long for a scoop to make nice balls of ice cream with.

 This recipe from David Lebovitz is the easiest chocolate ice cream recipe ever. It maybe that it freezes so well because of all the alcohol in it, but the Bailey’s does hit the right spot! This is what you make when you are having a fancy dinner party and realize in the morning that you do not have any more inclination or time to spend on dessert. It takes very little effort to put together and requires only a few hours in the freezer. But it is so very impressive.
On an aside, David Lebovitz’s site (remember the nutella and poached pears?) is a must visit for all of you who want to learn the tricks of ice cream making. The articles here and here are worth a read. 

The World's Easiest Chocolate Ice Cream

From David Lebovitz

Makes 4- 6 scoops


55 grams of semi sweet chocolate, chopped
6 tbsp / 80ml milk
6 tbsp / 80 ml Bailey's liquor
1 medium sized banana, peeled and cut into chunks
1 tbsp / 15 ml vodka (or rum)


1. In a small bowl set over a pan of simmering water (or in the microwave), melt the chocolate with the milk.

2. Blend the melted chocolate the Baileys, the banana, and rum until smooth.

3. Pour into a plastic or metal container, cover, and freeze for at least 4 hours.
4. Sprinkle chocolate chips and serve.