“It is the present that matters and how well we live it.
And the future, we need not worry. It is what we make of it!”


Plum Ice CreamPlum Ice Cream {eggless}. I knew I’d need more pink this October. Remember when I said I had frozen plums while baking the Wholewheat Plum Frangipane Galette. It’s a feeling of nostalgia to see summer and stone fruit season end, a season I wish I could stretch; hang on to forever maybe. I do love pears and apples too, but my love for stone fruit overrides all that.

Plum Ice CreamThe plums sitting in the freezer were not forgotten one single day. It’s strange how you think you can freeze, store away, forget about something, or rather hope to, but that very something remains niggling in one corner of your head. These plums were like that. Frozen for just over a month, yet calling my name every moment.

plumsI had a plum granita in mind, but the boy loves creamy ice cream more. With summer having been left far behind, creamy ice cream screams comfort and happiness. The Plum Ice Cream hit the right notes. It was delicious, fruity, sweet, hints of tart and full of natural plum goodness. It was PINK too, a really pretty shade and a great fit for Pinktober {Pink + October}, which as you might know is breast cancer awareness month.

PINKIt has been a tradition for several years to mark October with a tinge of PINK on PAB; it begins with a PINK birthday cake for Mr PAB in the beginning of October. This year we had a special Rainbow Cake for him, baked by the ‘soon to be 18‘ daughter. She had a field day dressing it up too {in pink of course, with the pinktober ribbon in marzipan!}.

Plum Ice Cream Thought I’d tie up this post with an interesting Easy Doodle Recipe Contest being hosted on Blogadda. Ahem… I thought doodling would come to me easy, but I have to admit I considered throwing the towel in too many times. All those years of doodling in school and college, notebooks full of doodles instead of notes, abandoned me. I was inspired by the daughter’s free hand doodling in her notebooks. Take a look …

Meher art… and then maybe understand why I couldn’t even share my shaky hand, embarrassing attempt! Anyhow, I tried in the spirit of competition, and in the knowledge that sharing the PINK would only help spread the message even further! With a simple, yet powerful message from the WHO, it’s never too late to know more!

PINK, Breast cancer awareness month, October

Here’s my attempt at digital doodling {my freehand attempt was really bad}. The recipe is simple, fun and full of natural goodness. I hope you enjoy making this ice cream. If plums are not in season, or if you haven’t got a nice lot frozen and stashed away like me, you could always reach for other fruit. Frozen berries like raspberries, strawberries, and even blueberries would work well here.

Plum Ice Cream

Do taste and adjust for sweetness and balance of flavours. Plums have a tart edginess so there is no need for a dash of lime juice here. If you choose a sweeter berry, you might consider adding a tbsp or two of lime juice. And vodka would work well instead of kirsch. Alcohol doesn’t freeze, so it helps keep home made ice cream softer. Kirsch contributes to elevating fruity flavours in stone fruit ice creams, enhancing the taste beautifully. Vodka on the other hand has a neutral taste and is great for all ice creams.

Recipe digital doodle eggless plum ice cream Doodling is hopefully something I’ll work on in future. You can find below the Thermomix version of the ice cream as that’s how I make mine. The quantities are the same for both, only the fruit is frozen in the TM version. I also like to keep all ingredients chilled when I make ice cream. It helps quicken the freezing process!

Happy Pinktober!

My Doodle recipe is a part of Easy Doodle Recipe contest at BlogAdda.com in association with TastyKhana.com

[print_this]Recipe: Low Fat Plum Ice cream {eggless} your picture

Summary: Fruity and bursting with natural flavours, this creamy Plum Ice Cream is a wonderful way to incorporating more fruit in your diet. With simple everyday ingredients, it’s a simple make ahead dessert option. Serve with slivers of pistachios for a pop of colour!

Prep Time: 5 minutes
Total Time: 10 minutes {plus freezing time}

  • 750gms frozen plum wedges {stoned/chopped with skin}
  • 180gm hung yogurt {drained well overnight}, chilled
  • 1 tin condensed milk {400g}, chilled
  • 200ml low fat cream, chilled
  • 1 tbsp Kirsch


  • This is a Thermomix recipe. You can make it with the same proportions if you have an ice cream maker or by hand too.
  • Place chilled hung yogurt, frozen plum wedges, cream, Kirsch and condensed milk in bowl of TM. Process for 1 minute at Speed 10 till smooth.
  • Serve immediately or place in freezer safe bowl in freezer.


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“Thou shouldst eat to live; not live to eat.”
Marcus Tulius Cicero

Blogadda Workshop @ Olive, 22Sep 2012, Olive Bar & Kitchen, Mehrauli, DelhiCan’t believe we’re already looking at the end of September. A sense of panic hits me at this time every year; why does time fly so? Hard to believe that October is knocking at the door, still so much to do and so much pending work! Hanging on to the wings of time, here’s a post that’s on my list-of-things-to-do FAST – Cook & Style with Chef Saby, Chef Saurabh & Chef Astha.Blogadda Workshop @ Olive, DelhiIt was a food workshop jointly hosted by BlogAdda.com, Juberfam & Mittal & Olive Qutub. As promised, it was an afternoon of fun, food art, food tips, recipes demos, live cooking, pizza tossing, meeting other food bloggers and food enthusiasts.Blogadda Workshop @ Olive, DelhiThis was Blogaddas first foray into the real world in north India, and the workshop followed two recently held similar events in Bangalore & Mumbai. I was fortunate to be interviewed by Blogadda a while ago, and was glad to finally meet the face behind my earlier interaction, the affable Harish! Sagarika was there too, and she joined Harish in playing the perfect host!

BlogAdda.com is the largest community of bloggers in India. We provide a platform to showcase Indian bloggers and help them promote to a large audience. BlogAdda has features that helps bloggers connect to other bloggers thereby forming a powerful network. For readers, there is a brilliant variety of content aggregated in a variety of useful forms.

Juberfam & Mittal gourmet products It was also an opportunity to experience a gourmet range of products from Juberfam & Mittal, which is bringing in high quality products essentially from Spain to India for the F & B industry as well as the FMCG consumer. The line includes the best quality of Olive Oil & Olive fruit, Pate & Sea Salts, Tuna Fish in Olive Oil,  Cold Cuts,  Smoked Paprika, Beverages, Natural Cosmetics.Chef Saby, Chef Saurabh & Chef AsthaChef Saby and his talented team entertained us that afternoon. Olive is known for being ever professional. Saby, ‘the man with the midas touch’ as I call him, regaled us with his stories while taking us through an excellent session of food art. That the man is amazing is an understatement, oft repeated, yet proven time & again!Olive Bar & Kitchen, Mehrauli, DelhiOlive is quintessentially charming. Dappled sunlight on soft arm chairs. A white pebbled courtyard punctuated by bougainvillea, that stands under a vast canopy of the Banyan tree. It is home to warm and casual elegance. This Moghul mansion turned alfresco Mediterranean restaurant was rated as one of the world’s best new restaurants by Conde Nast Traveler.Chef Saby,Olive Bar & Kitchen, Mehrauli, DelhiAt the helm of affairs is one of India’s best rated chefs, Sabyasachi Gorai, or as popularly called Chef Saby! Conferred the Best Chef of India by the President of India in 2012, he never ceases to amaze … and never tires of keeping his guests entertained!Blogadda Workshop @ Olive, 22Sep 2012, Olive Bar & Kitchen, Mehrauli, DelhiEvery visit to Olive throws up something new about him. This time he astounded us with his food art demonstration. Edible art at it’s creative best, you could see that he belongs to a family of artists, and is a graduate in art and management! So many feathers to his cap!!Chef Saby,Olive Bar & Kitchen, Mehrauli, Delhi

Art of the plate is a form of expression of a modern day food artist who is also a chef”

Art on a pate - Chef Saby,Olive Bar & Kitchen, Mehrauli, DelhiAt Olive it’s called ‘Art on the plate‘, a plate of food you could eat with your eyes, a story that you connect with instantly … and a window into Saby’s interesting world! The winter dessert with snowman was created from one such experience, and this platter forms the Olive winter dessert on a plate.  CUTE little snowman with bellies FULL of rum and raisins, a triple chooclate mousse tree, whipped cream snow and marzipan fir trees!Art on a pate - Chef Saby,Olive Bar & Kitchen, Mehrauli, DelhiThen there was the main course  monsoon platter with a herb marinated grilled fish with tomato mousse and smoked paprika from Juberfam & Mittal, beautifully plated on a ‘Gurgaon’ stone. The surprise element was a fishing net made of egg that covers the platter. A light drizzle of red caviar completed the dramatic look!Blogadda Workshop @ Olive, 22Sep 2012, Olive Bar & Kitchen, Mehrauli, DelhiThe menu that afternoon celebrated some of Jubarfam & Mittals best offerings. The winners were clearly the vinegars based in fruit pulp. Creativity packaged in pretty bottles, the flavours celebrated tomato, passion fruit and mango! We had some whisked with olive oil in a dressing that Chef Saurabh made. Excellent!Close second was the range of infused extra virgin olive oils . Saby cooked up a simple pasta with garlic and chilly infused EVOO. Simplicity at it’s best with flavours that made you sit up and take notice! We also sampled some excellent La Chinata Extra Virgin Olive Oil with Olives famous pav bread. Paired with sea salt, it was  a marriage made in heaven! {was happy to note that Juberfam & Mittal are bringing only extra virgin olive oil into India, and not pomace. } Exotic Mushroom Risotto,  Olive Bar & Kitchen, Mehrauli, DelhiThe best risotto ever, Exotic Mushroom Risotto was served once again {like at our last visit}. It forms part of the handpicked Mediterranean classic dishes that appear on the menu put together by Chef Saby.  Keeping us good company that afternoon was alcohol free wine Enmia Zero, though the Sangria was quite popular too!Blogadda Workshop @ Olive, 22Sep 2012, Olive Bar & Kitchen, Mehrauli, DelhITowards the end we had a little talk on food blogging by yours truly where I talked a little about blogging tips, focus, my inspiration, carbon footprint, food photography, recipes, content and quality of content on food blogs.Apple Cinnamon Quark CakeI spoke about the fall cake above that I made inspired by the season, apples and my love for making soft cheese especially quark and mascarpone. The layered cake is a recipe I developed recently for an ongoing project … and it was really really nice {if I may say so myself}!Blogadda Workshop @ Olive, 22Sep 2012, Olive Bar & Kitchen, Mehrauli, DelhIRekha was also a panelist and she discussed food photography, her forte being to make healthy food look good, her journey into food blogging and basic rules of a good photograph. The session ended with Ritu, an author who spoke about her experience with getting her books published {she writes fiction and is 2 books old, and on her way to completing two more}. Her insights were invaluable for anyone who might be considering writing a book. Desserts,Olive Bar & Kitchen, Mehrauli, DelhiIt was then time for dessert and once again it showcased the immense talent that Saby and his team hone! Each dessert was a showstopper. I had a dark chocolate mousse {thanks to sweet Astha who got me a serving as I was very busy talking}, and then a piece of carrot cake I grabbed after Saby said he uses only butter in his carrot cake! Divine! Pizza, Olive Bar & Kitchen, Mehrauli, Delhi

Olive Bar & Kitchen, Mehrauli, DelhiThe evening ended with a pizza tossing session at the open wood fired oven in the white bricked courtyard. Wonderful experience with Saby who held court sharing tales of pizza tossing competitions, training, his experiences and much more!Blogadda Workshop @ Olive, DelhiIt was time to bid adieu and we left with Juberfam and Mittal goodie bags with EVOO, alcohol free wine, olives and the wonderful wonderful smoked paprika, and Chef Saby’s famous bottle cake & handmade chocolates. {I cooked with the paprika today. Made chicken & mushroom puff pastry pie. The paprika smoked with oak wood smoke has an amazing aroma, and is used in some of the finest kitchens across the globe.}

Thank you Blogadda {Harish & Sagarika}, Olive {Saby, Saurabh & Astha} and Juberfam & Mittal {Mr & Mrs Mittal} for playing such wonderful hosts. It was a memorable afternoon indeed!

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“A good meal soothes the soul as it regenerates the body. From the abundance of it flows a benign benevolence.”
Frederick W. Hackwood

Southern Flavours, Curd rice It was the cover of the book the minute I unpacked the couriered parcel that took my breath away! Southern Flavours – The Best of South Indian Cuisine sent to me for review from Blogadda, the largest community of bloggers in India. Rich, vibrant, full of culture & authentic recipes, a book that would definitely catch my eye in the book shop! Medhu VadaiI have a special connect with South India where I spent 5 years of my childhood. While in school in Bangalore, most kids would carry neat round steel boxes with curd, lime or tamarind rice with that sinfully delicious looking bright red pickle floating in oil on top, the contrast between white rice and red pickle completely fascinating. Others would carry steel ‘tiffin‘ boxes {no tupperware etc} filled with pillowy soft freshly made idlis {steamed rice cakes} with the magical ‘gun powder’ crowning it!Curd Rice and Medhu VadaiThose years gave me a strong connect with South Indian cuisine, which for North Indians seemed out of reach 25 years ago. When we got back to New Delhi, I remember piling into the car every fortnight {with the dals and rice soaked and drained}, with my mother driving  several miles to get the mixture ground. Specialised grinders were hard to find. Then the overnight wait for fermentation to take place; then the next morning the precious coconut was dehusked and ground into chutney. The reward – light as air idlis and crisp buttery dosas!Southern Flavours My taste buds still tingle at the very thought of that vibrant food, so this wonderful book was really welcome. I was tearing through it  and hit the kitchen pretty soon. Mine being a well stocked North Indian kitchen, I was pretty short on fresh ingredients like coconut and tamarind {my last batch from a sweet reader of PAB has been used up}. To make up, I had a leafy curry leaves tree in my backyard, and loads of ginger, green coriander and fresh chilies on hand!Southern Flavours, Curd rice My first stop had to be curd rice as I do make some once in a while. I was really embarrassed on reading the recipe in Southern Flavours  as my earlier curd rice attempts fell short on every level. Was soon stirring a big bowl of this delicious authentic tempered ‘tiffin’ favourite from Down South. The bowl was scraped clean … mmmm! It was full of flavour, healthy and comforting!Medhu Vadai The next stop was going to be snacky, something for the kids who love lentil patties or medhu vadas {recipe follows}. These are like an Indian version of savoury doughnuts, but made with a lentil batter as opposed to plain flour. Healthier {though deep fried}, crisp and fabulous in winter! I didn’t get to the chutneys {dipping sauce} and the family enjoyed them crisp out of the oil!Medhu Vadai I had trouble getting them into dough-nut shapes the first time around {tough is the word}, and on my second batch 2 days later, I had marginal success. I think it’s an art I yet have to master, but they are taste great in any shape! I now have tamarind soaking for a chutney, ingredients on hand for tamarind rice, lime rice, rasam {like a clear hot spicy soup} … and so much more!Southern Flavours, Curd Rice and Medhu VadaiThis is a sneak into a book packed with authentic and old recipes from Chandra Padmanathan, who adds a little trivia to most recipes, which is what makes the book all the more interesting. You get transported to another era, sometimes a wedding, sometimes childhood, sometimes sweet potato season … a culinary connect on every page!

This review is a part of the Book Reviews Program at BlogAdda.com. Participate now to get free books!


[print_this]Recipe: Medhu Vadai / Lentil Patties
your picture

Summary: A popular snack, normally served with idli for breakfast, and at all auspicious occasions. It can also be served as a teatime or cocktail snack

Prep Time: 15 minutes
Total Time: 40 minutes

  • 1 cup husked, split gram dal {urad dal dhuli}
  • 1/2 cup cooked rice
  • 4 green chilles {I used 2}
  • 1/2 tsp asafoetida powder {hing}
  • 1/2″ piece ginger, peeld and grated
  • 2 tbsp finely chopped coriander leaves
  • 1 sprig curry leaves
  • 1tsp salt or to taste
  • Oil for deep frying


  1. Wash dal. Drain and soak in 2 cups water for 2 hours.
  2. Drain completely. Add rice, green chillies, asafoetida powder and ginger. Grind to make a smooth batter, gradually adding 1-2 tbsp water.
  3. Add coriander leaves, curry leaves and salt. Mix well.
  4. Heat oil in a deep frying pa to smoking point. Lower heat to moderate. Wet your hands and flatted a ladle of batter into a 2″ round patty. Make a hole in the centre and gently slip into hot oil . {Beware of trying this if you are not used to deep frying. Please exercise great caution when working with hot oil. I make small balls of vadas by dropping the batter gently into the oil with a teaspoon.}
  5. Fry vadai in batches, turning frequently, till golden brown and crisp.
  6. Drain and place on kitchen towel to absorb excess oil.
  7. Serve hot with any chutney.


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