“My advice to you is not to inquire why or whither, but just enjoy your ice cream while it’s on your plate. That’s my philosophy.”
Thornton Wilder

Mango Frozen YogurtThey don’t call the MANGO the king of fruits for nothing! We are well & truly into mango season here in North India, and this luscious, juicy fruit is keeping us happy! To keep in tune with the dieting divas low fat diet, this turned out to be a perfect fit … a Mango Frozen Yogurt which tasted every bit like an ice-cream, rich, smooth & divine, but was sans the cream!Mango Frozen Yogurt Maybe it was the magic of the Thermomix, or maybe this contraption I bought from Sydney recently. Whatever it was, maybe just good proportions, but this was a winner, a perfect fit for July, the National Ice Cream Month.SydneyWhile in Sydney last month, I couldn’t help a quick dash to Victoria’s Basement, a store I love to spend time at. Every nook & cranny is packed with tasteful and exciting things, be it kitchenware, cookware, ceramics, bakeware, small handy gadgets. I got just an hour in the store, and it was like a mad dash. I raced through the store at top speed, grabbing whatever I thought was on my list {and loads that wasn’t}.

One such buy was this Cuisipro – Greek Yoghurt/Yoghurt Cheese Maker. The cheese lover in me looked at it longingly for a precious 10 minutes, then put it back because it was for $20 and I thought it might not be worth it. Mr PAB literally forced me to take it, and that was my best buy this visit. { Disclaimer: I have not been paid to write about the product or the shop. I just love both and thought this worth sharing}.Mango Frozen Yogurt It’s just an innovative little box with a uniquely designed stainless steel strainer that fits within. You ladle your yogurt into it, shut it and leave it in the fridge overnight {or 3 days as in my case} … and voilà! Like magic I got this beautiful very think hung yogurt that I could cut into cubes too.Mango Frozen Yogurt One look at it and I knew there was mango fro yo in the very near future! I had planned on making mango ice cream {with the MacTweets Ice Cream Dreams theme in mind}, but eventually fatless my ice cream was going to be! {I made my hung yogurt with homemade fat free yogurt}.Mango Frozen Yogurt Turned out GREAT! I blitzed frozen diced mango & chilled hung yogurt in the Thermomix which is pure magic for stuff like this. The blades are S T R O N G and result in a mean puree! In the freezer for 3 hours and I was serving pretty yellow scoops! NICE!! I attempted making some pistachio macarons as well, but the high heat and humidity here had other plans … and my feet failed. Not sure if I’ll have time to try baking macarons again this month as our little pooch {Coco} is turning out to be quite a full time job. Look at her. She is the cutest but naughtiest little thing, and currently races around the house like a little rabbit!

Do you want to join us making MACARONS?

If you do, you are most welcome to join us. You can find all the information at our dedicated macaron blog MacTweets. We generally post the round-up by the end of every month, following which a new challenge is posted!


Recipe: Mango Frozen Yogurt
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Summary: A low fat, cream free mango frozen yogurt that celebrates the king of fruits in India. Smooth, refreshing and sweet, this is a great way to indulge guilt free.

Prep Time: 15 minutes
Total Time: 20 minutes {plus chilling time}

  • 650gms mango, diced, {frozen as I made mine in the Thermomix}
  • 250gms hung yogurt {homemade with 2% fat, hung in fridge for 3 days},
  • 100gms powdered sugar
  • 2 tbsps honey


  1. I made mine in my Thermomix.
  2. Place all ingredients in TM bowl, and run at Speed 10 for about 3 minutes, scraping the sides if required, until smooth and crystal free.
  3. Transfer to freezer safe bowl. Serve immediately or store in freezer.
  4. If making in ice cream maker, chill both mangoes and hung yogurt well, and process all ingredients till smooth and well blended. Adjust sugar if need be. Turn into ice cream maker and make as per manufacturers instructions.
  5. Makes approximately 1 litre.


Before I go, I’d like to tell you that Chef Jeff is raffling off some free copies of his new e-book Dinner Revolution, and has offered a few copies for readers of PAB. Do head across to Dinner Revolution and enter his raffle to win a book he says will revolutionize how you cook dinner!The e-book has over 200 healthy and mouthwatering dinner recipes, which have less than 10 ingredients and take less than 30 minutes to prepare. An amazing variety of recipes including vegetarian and simple side dishes …
Caribbean Chicken Quesadilla
Lasagna Roll-Ups
Vegetarian Pad Thai
Shrimp Coconut Curry
Firecracker Shrimp Salad
Southwest Turkey Burgers
Moroccan Carrots
Thai Cucumber Salad
Hamburger Stroganoff
Blackened Red Snapper Soft Tacos

To win an attractive gift hamper of ADFs Ethnic Indian products, click HERE for a simple yet fun contest. 

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Also find me on The Rabid Baker, The Times of India

“The smallest seed of faith is better than the largest fruit of happiness.”
Henry David Thoreau

Black Sesame Macarons with Cherry Chocolate GanacheInspiration comes in strange ways. I’m racing with the wind, time is no longer my friend, the hands of the clock whiz by at a dizzy pace … and the pressure of baking macarons for our baby, MacTweets appears to be a lost case. Then uncannily enough I get a direct message on Twitter from Shulie, my sweet talented friend from Food Wanderings asking if I’d like to do a guest post for her on macarons. I want to say yes but I know I can’t manage it. I should say no … but predictably, I say, “Yes of course, sure!”Black Sesame Macarons with Cherry Chocolate GanacheHow  ambitious of me! Didn’t realize that Shulie is doing a series on macarons on tree nut free macarons. Blimey! With the current humidity and high heat here in North India, where the monsoons are knocking on the door, I wonder what I was thinking. In good times, with perfect weather, I can barely find my feet with normal almond meal macs! Black Sesame Macarons with Cherry Chocolate GanacheHave you met Shulie @ Food Wanderings … an immensely talented and wonderful food blogger of Indian Jewish descent, born and raised in Israel, who now lives in the US. She is fun, has a wonderful style of writing and a knack of blogging the ‘right’ things {read the most delicious coffee ice cream recently posted}. She loves food photography and styling to the point of silliness and I begin to wonder if she’s another long lost twin!Vintage pots & pans, New DelhiShe promised to come down to India to buy pots and pans after I blogged about vintage pots & pans from my favourite little shop in New Delhi. It’s another passion we share … pots, pans, cookbooks, accessories, food culture. Shulie confesses to possess ‘many other food quirks’ and that gladdens my heart. She’s a lot like me! Black Sesame Macarons with Cherry Chocolate Ganache Mac time! I bravely peeped into my freezer to see what it held for me. Black sesame seeds. Should I? The devil may care attitude kicked in, and I threw a 1/4 cup of black sesame seeds into the Thermomix with 1/2 a  cup of sugar! Left the feet to fate …  time to think of pairings with fruit to fit the macarons into MacTweets. The theme this month – FRUIT, not a difficult task for fruit passionate me.Black Sesame Macarons with Cherry Chocolate Ganache & HKGBlack sesame seed macarons sandwiched with fresh cherries in a dark chooclate ganache were the happy ending of my mac-adventure this time, colours inspired by the tea set I found in a night market in HKG last month.

Do head across to  Food Wanderings to catch the rest of the post & recipe.

Do you want to join us making MACARONS?

If you do, you are most welcome to join us  for the next challenge. You can find all the information at our dedicated macaron blog MacTweets. We generally post the round-up by the end of every month, following which a new challenge is posted!

This post featured in the Foodbuzz Top 9 on 5th July 2011 via @ foodwanderings.
“Today’s Top 9: July 05, 2011
The best of 2,261 posts from the Foodbuzz Community, as chosen by our editors and users. You’re looking at #3!”

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“One must ask children and birds how cherries and strawberries taste.”
Johann Wolfgang von Goethe

Cherry & Peach Oat Crumb BarsThere’s something about this season, and it’s certainly not the heat & dust which spells the North Indian summer. It’s the cherries, plums, peaches and apricots that make life oh-so-worthwhile! Stone fruit in season spells INSPIRATION! Peaches are beginning to appear but are yet to reach their blushing best. The cherries on the other hand are juicy enough to paint the town red, pleasantly more sweeter than expected.Cherry & Peach Oat Crumb Bars I had 3 not so sweet peaches and a box of fabulous cherries on hand, and I headed for the bookmarked folder with Smitten Kitchen in mind. SK is a great place for fuss free and delicious comfort food; bars, cookies, cakes all celebrated at Deb’s beautiful place.Cherry & Peach Oat Crumb BarsThese Granola Bars from her blog are a favourite. This time I had peach shortbread in mind as the recipe sounded quite flexible. I contemplated sneaking in some more colour into them, and thus were born Cherry & Peach Oat Crumb Bars. 3 cups of flour sounded a bit more refined than what my comfort zone allows. I took a chance and substituted a cup of plain flour with rolled oats,  both basic kitchen pantry cabinet items, and always found in my larder. Didn’t get a smooth, very crisp shortbread look like Debs, but the oats fitted in quite well. Cherry & Peach Oat Crumb BarsDo you like to bake with stone fruit? Whats your favourite? I love doing the crumbles, crisps and buckles, but often it isn’t enough to feed the blog, if you know what I mean. These bars are wonderful to make if you are on limited time. You can easily halve the recipe too. Do remember though that if you have a light porous stone in the kitchen, cherries will mark your space forever! Use vinyl tablecloths that are easy to wipe clean as pitting cherries is one of the messiest jobs, yet the rewards are the sweetest!Cherry & Peach Oat Crumb BarsI wasn’t too sure what I would do with such a large number of crumb bars as I got carried away and made the whole recipe. Would they freeze well? Hmmm … with these thoughts I ran the squares past the kids when they came in from school, hungry as ever. Cherry & Peach Oat Crumb BarsPlain flour might have made these firmer; oats made them slightly chewy soft. The bars were loved … and are all gone!  I think this is a great way to use stone fruit in a bake. Fruit and oats offer a great make ahead snack for summer, served chilled out of the fridge! These also make an indulgent dessert served with a scoop of vanilla ice cream/whipped cream and a stone fruit compote. YUM!!KittensBTW, here’s an update on the kittens. They’re growing, are almost 2 weeks old and are getting quite adventurous! They’ve been gone since yesterday. Man Friday says that the mother will take them to seven different places before they learn to fend for themselves. Mumcat picks all three in her mouth, jumps over the wall and disappears! Then in a few days they are back again!!

[print_this]Recipe: Cherry & Peach Oat Crumb Bars
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Prep Time: 15 minutes
Total Time: 45 minutes

  • 2 cups all purpose flour
  • 1 cup vanilla sugar
  • 1 cup rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 vanilla bean scraped
  • 200gms chilled butter, cubed
  • 1 large egg
  • 3-4 peaches, pitted and sliced
  • 100gms cherries, pitted and halved
  • 1 sachet vanilla sugar


  1. Preheat oven to 190C. Line a 9 X 13″ baking tin with baking parchment.
  2. Whisk the flour, sugar, oats, baking powder, baking soda and salt in the bowl of the blender to mix. {Thermomix Speed 5, 6 seconds}
  3. Add chilled butter, vanilla bean and egg and process until you have a breadcrumb like mix. {Thermomix Speed 10, 6 seconds, repeat}
  4. Turn out 2/3 of the crumb mix into the prepared tin and pat gently into place. Top with sliced peaches and pitted cherries. Sprinkle with vanilla sugar if using.
  5. Scatter the remaining 1/3 crumb mix over the fruit and bake for 30 minutes, until the top is light brown.
  6. Cool completely before cutting into squares. Store in an airtight box in the fridge.


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Also find me on The Rabid Baker, The Times of India

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