Steamed Banana Semolina Cake & Post A quote Challenge!


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Over-ripe Bananas sitting on the platter, what to do? Any ideas? I refer my Aji’s potli (Grandma’s bag of magic) full of simple recipes. And, make it time saving, economic, steamed, eggless and meatless too! Sounds a trip to heaven, doesn’t it? Believe me I cannot take the smell of meat and eggs on my dishes and gadgets! I just have to sanitize everything perfectly well until there is no trace of the foul smell. Monica Gellar I can beat you with my freakiness! Any other OCD’s for company??:P

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So without much commotion, I m going to share a detailed recipe of this healthy cake J

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Ingredients:

  • 1-2 ripe bananas (read over ripe in my case!!)
  • 1 cup. fine Semolina (Rava or Sooji)
  • 1 cup. finely chopped Jaggery (You can substitute with less than or equal amount of sugar).
  • 2 tsps. Cardamom powder
  • 3-4 strands of Saffron.
  • Chopped pistachios (You can add as many or as less. It’s an optional ingredient).
  • 1-2 tsps. Clarified butter (Ghee. It’s optional too. One could use olive oil too).
  • 1 big tbsp. Yoghurt/ Curd.

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Method:

  • Mix all the ingredients well until no lumps remain (not the nuts) and set aside for 5 minutes.The consistency of this batter is pretty thick (and sticky too) and not anything like the usual cake batter. So don’t get scared when you don’t see any folds of batter on tapping the spatula.Featured image
  • Add the chopped nuts.
  • Oil spray a steel container or the usual cake pan. I did not use any greasing and added a butter paper underneath into the pan.

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  • Spoon the batter into the cake pan.
  • Add water into the pressure cooker or steamer and set the cake pan inside it.Just cover the whistle hole with a bowl or just Al foil.
  • Allow it to steam cook for 8-15 minutes or until a tooth pick inserted comes out clean.

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  • Garnish with nuts and clarified butter!

I looked forward to summer vacations at my Aji’s place in Bombay. She would make this cake. What made it surreal was she made it with so much care. And truth be told, it was absolutely real. We did not have cameras and camera phones back then. I ponder if having them then could have helped me treasure the essence of my childhood for future. Reality is that memories may fade but the essence remains within the soul.But then I look at myself and see how she has passed on her looks to me 🙂

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My Aji stays across the globe. Every trip to the motherland my heart sinks another inch to see her grow older and frailer.

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Chanakya rightly said, he who lives in our mind is near though he may actually be far away; but he who is not in our heart is far though he might really be near by”.

I feel it better than ever before. Having lost so many dear ones in less than two years in my immediate family, the feeling of seeing incomplete houses is setting in. But, life goes on, doesn’t it?

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I have trained my brain to be thankful to the bag of goodies life has given me so far. And, having a family like mine in itself is a boon.

A toast of healthy emotional balance to all!

BTW,This is my First entry to the Post A quote Challenge By Sumana 🙂 Thanks again for the opportunity. I wanted to begin my quotes with my aji’s recipe who shares her name with you 🙂

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Coffee-Cinnamon Ice Cream: As Good As It Gets!


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I ❤ Bombay and honestly don’t need a reason to miss it! I miss it the most during hot & dry summers here. (Really, you miss perspiring? Unbelievable must you think J. I can see eyes balls rolling already :D!). One has got to be born there to feel the empathy and love of hot-humid weathers!

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Summers were long and fun. I longed to eat Aai’s homemade Coffee ice cream & Mango ice cream. She made often during the summer holidays thanks to my tonsillitis (that made cold foods a taboo through the rest of the year as I would quickly fall sick). But thanks to her, I could enjoy homemade preservative free Ice Creams.

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So here’s a recipe of a hassle-free, no techno-gadget friendly recipe of my Aai’s (mother’s) Coffee ice cream with a twist of Cinnamon added by me!

 Ingredients: (10-12 servings)

  • 5 litres 1% organic milk (approximately 0.39 gallons. Separate 1/4th cup milk from it and set aside).

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  • In a saucepan, bring the milk to boil.
  • While it boils, add the ¼ cup milk in a cup and stir in all dry ingredients. Microwave for upto 1 minute or until the milk is lukewarm.
  • Add vanilla extract to the lukewarm milk in the cup and mix well until frothy.
  • Pour the liquid into the boiling milk.
  • Keep stirring the mixture in the saucepan (over medium heat).
  • Reduce the mixture until it begins to thicken (due to the custard powder).
  • Set the pan off the flame (Switch the burner off :P, add the bourbon now and stir quickly if making alcoholic version).
  • Pour into suitable cups or bowls and allow it to cool down.
  • Place them in freezer uncovered.
  • Fork them after 20 minutes and cover the bowls. (So, we don’t ice the cream totally and make it crunchy.)
  • Few hours later, heaven on earth has just landed into your tummy! Top it with crisp cornflakes! Gives a good crunch to every bite.

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Now some would be curious to know why I chose to use Nescafe when there are other sophisticated (dark-medium) coffee beans and powders available in the American market?

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Aai always uses it and to my mind that’s the way it should be! There are recipes that are branded and then there are those that are Aai made (made by my mother). So apart from the addition of cinnamon (which was to elevate the coffee flavor and It did) nothing has been modified in the original recipe of my Aai.

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I sincerely hope (& pray) that the coffee ice cream brings the love and affection of our nuclear families. The love that exists but we fail to express. And the reason for us to stay up is the late night chatter and never ending conversations with loved ones. Dinners I feel get the family together and desserts bond them! Do you agree? 🙂

I came across this beautiful quote by an unknown writer, “Conscience keeps more people awake than coffee” or so we hope (I must add).

May conscience be with all of us, active and alert as it ever could be!

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Let it be clear and clutter free so we can reach out to the extent of mankind to heal, nurture, endure and love. Stay awake with a compassionate conscience and bowl of Coffee-Cinnamon Ice cream. And indulge guilt free with a clear conscience! The whole idea behind sharing the quote was pure Gluttony :P!

Déjà-Vu?

Chickpea Crusted Eggplant hearts on a Platter


Do you believe in the logic behind ”What’s in the name?” I absolutely do.

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In my defense of POV, I’d say nothing is in the name, the soul lies in the identity of the object (living or not. BTW, food is a living creation for me J)

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On that note of having people confused, let me further say that the recipe I am presenting today is my personal version of its traditional and famous counterparts made with passion, love as well as finesse across India. And needless to say that such a commonly made delicacy has no universal name or taste, but a common emotion! Oh yes, food has emotions and human mind associates food with memories.

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I would stay over at my grandmother’s house every Friday since every Saturday was early morning school day unlike the other days when school started at 10 am. My Aji (my mother’s mother up and bouncing at 89) would make Vangyache Kaap” very often during my sleepovers at their place. The prime reason being I simply adored them! My granny called it the “Brahmin’s fish” (Brahmins, do not eat non-vegetarian traditionally,I m an exception :P)!

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Sounds extremely odd to most mothers, isn’t it? I had surrendered to my mother’s strict discipline about eating all vegetables early on and eventually learnt to like them. So, I fell for eggplant/brinjal too!

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However I renamed my version of the traditional Marathi Vangyache kaap” as “Chickpea Crusted Eggplant Hearts on a Platter”. Sliced eggplant dipped in chickpea flour and minimal spices, elegantly cooked on a flat pan! Isn’t that such a hearty sight? Hence the name! Don’t mind the re-naming please!

And now without any more of blabber or Bakar (local word used for chatter in Bombay) I detail the ingredients and method for this delicacy!

Ingredients: (approx. 10 slices-3 persons)

  • 1 medium sized eggplant/brinjal (sliced about 10mm thick, washed and soaked in water)
  • 4 tbsps. Chickpea flour/besan.
  • 2-3 tsps. Ajwain/Carom seeds.
  • Salt to taste.
  • 2 tsps. Asafoetida.
  • 2 tsps. Turmeric powder.
  • 2 tsps. Garam masala /all spices powder.
  • 1-2 tsps. Red chili powder.
  • Olive oil Spray.

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Note: The carom seeds, asafetida and turmeric help balance the heaviness of eggplant. The eggplant is heavy on tummy or gives gases but its very subjective. To make it lighter on tummy and ease out any trouble later, the addition of these three ingredients plays a vital role.

 Method:

  • Mix all the dry ingredients and set aside.
  • Lightly dap the moisture from the sliced eggplant with a tissue.
  • Coat the eggplant slices with the dry mixture.
  • Heat the flat pan on a medium flame. Spray the olive oil spray on it evenly. Use a brush if required to coat the pan.
  • Lay the slices on the pan.
  • Spray the topside with oil and turn.
  • Allow it to cook for up to 1.5 minutes on each side and spray while flipping to the side not facing the pan.
  • The eggplant would change colour to a beautiful golden from the white and the sides would turn darker.
  • Push a knife or edge of the spatula to check if the eggplant has cooked well.If the fork moves in easily, its done!

 It could be an appetizer or a sidekick with rice or bread! But,frankly it could be whatever you want it to be 🙂

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Good food needs no words, it’s a language by itself. So, relax and relish. Enjoying food and creating aromatic memories is more important. Have it with wine or Sol-kadhi (Maharashtrian Mangosteen Soup) as long as it delights you, nothing else matters!

What say? J

Day 24: Permutations & Combinations!


Featured imageA serene pleasant morning woke me up early. I began the day with my third day of the 30 day ab-challenge followed by a cup of tea started by me finished by dear husband before he left for the office! What a morning it was!

Did not have a chance to have decent breakfast and was hungry at 10 am! I ate the coconut-peacan fudge I made last weekend! Sorry, was too hungry J.

As the sun came up, our life got busier with his highness Udeet and his kingdom of fantasy! We ponder so many times about what goes on in that little head of our naughty boy! He is on his toes all the time. Never a quiet minute passes by when he is around. Looking at him, we always ponder, what goes on in that little head of his! He’d be crying a minute and laughing the next. He lives a life of an uncrowned prince. A prince that has no thrown to topple him and no fear of losing a thrown he never owned! Never a moment of dullness or colourless, he is full of joy and enthusiasm. He rendered the emptiness of our world that have given us moments of pride and amusement, pain and trouble, but trust me not a moment of sadness or grief.

Yes and in return to all the happiness he gives us, we offer him dos and don’ts always helping him into taming himself to fit into this world of ours. I don’t know if it’s the right thing to do though! I feel rebellious so many times, but just gulp it down with a deep breath. But, are we doing any good to our new generation who look up to us? I have to think hard and read before answering some questions of his. For instance when he says, that boy is not well behaved,he is bad,should I tell him? It’s tough to be so naive and innocent,to top it all honest! I feel the misery sometimes of not speaking up to avoid the truth being told to people around,so I totally understand!

Don’t you think there is a theory of permutations and combinations in it? The one who has it all, never knows of it. The other one who wants it all, never fails to think of it! I look for happiness around me, while he (my son) reminds me that it is within me! And yet I ponder about what goes on in that little head of his!

I m sure if there was or is a device /method to look into how kids think (and why), the first one to own would be me! Their mind is more receptive, agile and sharp than ours-really I m learning every day through him (my son). I fuss over imperfections within me and those outside while he seems to be in perfect unison with the world. Isn’t it ironical? As an adult my ability to accept, forgive and forget should (ideally be) be better than a 3.5 year old. But, it’s not. We, adults are so obsessed with our ambitions and vanity that we barely want to budge. Everyday is a day of learning and we always ponder, what goes on in that little head of his!

Life at 3.5 does appear very contented. Doesn’t it? May it be the same for all the children anywhere in the world, I wish aloud.

Anyway, my mind goes into deep Gyan mode now and then, don’t mind 😛 ! It’s work in progress always J.

We played with cars and raced like one all over the apartment! Sounds familiar? I m sure most boy-moms would find their heart racing with the thought of tripping over one of those hot wheels or fancy remote cars.

So we ate all the leftovers from yesterday for lunch. Now, today I really wanted my boy to sleep in time because we had to go grocery shopping in the evening. The last weekend was so busy that we missed a trip to fresh produce and grocery totally! And thanks to that, I had to make Undhiyo out of my reserve frozen pack L. I hate to make lunch or dinner out of packs, but had no choice. The fresh ground masala made it flavourful 🙂

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Anyway, my son slept at 4 pm or so and hence we could not go to see the work at the house. My husband directly went there from office and returned home. After a round of cricket, we finally left for grocery store. The plan was boys would drop me to the Indian store and I will finish shopping there as well as get my eye brows done (have an event to attend, otherwise they are long enough to give Rapunzel a run for her length) while the boys get dairy from Trader Joe’s. But, our darling son suddenly felt very hungry outside the first stop! The whole drama was to basically eat the desi Ice cream at Nirvanaah there, but we ignored it. Bought him a pack of biscuits and asked him to munch on them while we finished buying fresh vegetables! We have all done the same tricks as a child, haven’t we? Like good parents, we finished grocery there and the boys left for TJ’s and I went into one of these fancy threading parlors!

I puffed 25$ on threading etc. and moved out looking human :P. Urgh, the troubles we women face! I totally hate going to the salon for anything. I m just so lazy when it comes to looking all prim and proper! I have taken that from my Baba (father). I am so lazy, don’t you think? Btw, has anyone ever faced the same felt the same lazy feeling to visit the salon?

By the time I was done, the boys were already there to pick me up.Came home and made fresh rotis for us.

Rohan had calls and was going to be busy until midnight so Udeet was to be taken care of! And you can imagine an hour long ordeal to make him sleep. Rohan finished his first call and came to see us in the other bedroom to find Udeet wide awake! Interesting right? I never imagine how he pulls on reserve battery settings for an hour! Finally he slept and after a tiring long day I fell asleep by his side.

Hope you had a good night too! To permutations and combinations,Cheers!

Indian Masala Omelette


Most simple recipes are the most difficult ones to execute. My family loves eggs. Egg recipes appear simple but not every one can cook eggs to perfection. The gourmet breakfast places are busy for a reason,don’t you think? (btw,totally in need to nominations for a great breakfast place where they serve good stuff-so suggestions welcome:)!

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Rohan, my husband likes it boiled or when it’s made into a thin crêpe like with hint of green chilis and onions.  Those thin crepes are tough to execute and my husband does a great job with that. Son likes fancy stuff with cheese, peppers and dill! Don’t even think of asking him why?! He is a big fan of Chopped and Cutthroat kitchen!

I prefer a thick Indian Masala Omelette that my Aai makes. It’s simple and totally inspired by the Iranian Omelette served in Iranian Cafés along with exotic Tea in Bombay or Pune in India. My father hailed from Pune and hence my mother was introduced to that style of thick omelettes.

It’s breakfast for most of us but to me it’s BLD J. Keeping it short with yapping and sharing the version His Highness Udeet (my son :P) and I both approved. Obviously, it’s far from my mother’s though Udeet enjoyed it!

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Ingredients: (for 1 and half people :P)

  • 3 eggs
  • 1 red onion finely chopped.
  • 1/8th cup chopped green capsicum.
  • 1/8th cup bell peppers (red and yellow).
  • 1 stalk of green onion finely chopped.
  • Salt to taste.
  • Olive oil-about 2 tbsps.
  • ½ cup cilantro finely chopped.
  • 1 tsp. ginger finely chopped.
  • 1/4th cup milk.
  • 2 tsps.cheese- my son wanted it because he wanted to make the recipe.could not say no to those tender little hands wanting to cook!
  • 1 tsp black pepper or ½ jalapeno finely chopped.
  • 2 tsps. turmeric powder. (Remember 100 foot journey: the movie?here’s the video).

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Method:

  • Beat the eggs with a whisk. Add milk and whish again.(Milk makes the crepes lighter and tasty-Aai’s tip J)
  • Add all the veggies in it along with cilantro, salt and turmeric.
  • Mix gently with the whisk-almost like folding it.

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  • Heat a pan, add oil and pour the batter over the pan.
  • Allow it to cook for 2-3 minutes until the edges start to leave the pan.
  • Slowly flip it with a spatula and pray it does not break. (Mine did not break this time while flipping. It broke when I was setting it on the plate :P. But, I don’t’ care for the shape J-Do ya?)
  • Cook it for 1-2 minutes and its done. The colour of the crust would be brown-golden. It’s the heavenly crust with very little oil or butter and loaded with veggies.

I have used eggs with the yolk but you can make the same without the yolk as well.I don’t favour total elimination of egg yolks. But,its a personal choice.

Eat, sleep and rejoice! Eh Bien,Bon appétite!

Dhaba Style: Murgh Methi ka Saag (Fenugreek Chicken Curry made in a Dhaba Style)


As a student of Architecture I had the opportunity to visit so many places within in India for study tours conducted each in 5 years of my under-grad course. Every state in India has charm of its own.

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Memories of a trip to DelhiAgraNainital and Kasauni bring back the wonderful winter, the delicious food at “Dhabas” (local food joints serving cheap and delicious Tandoori and Punjabi food). The best Aloo parathas in the world loaded with freshly hand-made butter (makkhan) and mint chutney served with freshly made Yoghurt, absolute bliss! I still remember at on such local joint in Agra, we had eaten a bowl (filled up to the brim) of Gajar Halwa (Shredded eggless carrot pudding) loaded with goodness of cashews and almonds made with pure malai (thickened condensed milk) for mere 7 INR!

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Another striking thing was the generosity and hospitality of the local confectioner’s (halwai/mithaiwala) was just beyond words. When they realized we loved the food at their joint,they offered us free servings of Gajar ka Halwa ! And, believe me to feed an army of 20 year old bachelors tired after a long day in bus, it requires guts! But, I appreciate that inherent quality of hospitality and welcome in the Northern parts of India.

We used to visit all these lovely destinations in winter. Winter is the season of fresh green vegetables in India and the cold makes it easy to burn those extra calories from Jalebis (Chickpea flour concentric fried dessert dipped into sugar syrup!) or Malpua (another sweet delicacy similar to pancakes).

Last winter here I saw really fresh and fragranted methi bunches (fenugreek bunches) in the Indian grocery store in Sunnyvale. I got lucky and bagged two healthy looking bunches (those who frequently visit Indian stores would understand the value of a green vegetable looking healthy and full versus the routine smashes, damaged bunch!).

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Nearly a decade after my Delhi study tour I was reminded of a delicious side dish called “Murgh Methi Ka Saag” (Fenugreek Chicken Curry served in local Indian joints called Dhaba) and thought of recreating this for my Chicken loving little guy. Extremely easy to make and super delicious. The recipe could be transformed into vegetarian or vegan by replacing the meat with tofu or Paneer (cottage cheese).

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It’s one of those recipes that has a fancy name but needs only few ingredients available in a typical Indian Kitchen Pantry worldwide.

(Trumpets honking and drums beating in honour of the royal entourage) Pesh-e-Khidmat hai,”Murgh Methi Ka Saag (Presenting Fenugreek Chicken Curry).

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 Ingredients:( for 4 persons)

  • 8 organic chicken tenders, de-skinned and washed.
  • 1 bunch of fresh fenugreek leaves-stems cut, leaves washed and chopped finely.
  • 3 tbsps. Garam masala (all spices) powder.
  • 1 tsp. cumin seeds.
  • 1 tsp. ajwain (carom seeds).
  • 1 tsp. kalaunji (nigella seeds).
  • 1 cup. Freshly chopped cilantro.
  • 2 tbsps. Lemon juice.
  • 1 jalapeno pepper finely chopped (optional).
  • 1 large white onion or 2 medium sized white onions-sliced thinly.
  • 1 tbsps. olive oil (can use clarified butter/ghee to get the exact richeness of Dhaba food).
  • 1-2 black peppercorns.
  • Salt to taste.
  • 5 tbsps. minced garlic.
  • 1 tbsp. tomato paste or ketchup.
  • 1 cup water, divided into 4 parts.
  • Pinch of cardamom powder.

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 (The Method involves the maker to be patient than anything else, so please bear with me-it’s an authentic slow-cooked recipe! In Dhabas they cook it for hours and hours, but we are trying to achieve most of it in 45 minutes max. I was able to finish the dish in 30-35 minutes. But, the slow cooking makes it rich and tastier.)

Method:

  • Heat the oil in a deep pan and add cumin, black pepper corns, ajwain, kalaunji, jalapeno, garlic and onions in the pan. Sauté until the onions turn golden.
  • The onion slowly comes together and oil begins to ooze out. Don’t worry this is a combination of oil and water content that oozes out once it is fully cooked.
  • Add chopped fenugreek and cilantro along with garam masala. Let it cook well.
  • Add the chicken breast tenders next. Do not cut them into smaller cubes.
  • Slow cooking will allow them to be cut into smaller portions naturally.
  • Sauté well and add water, 1/4 th cup at a time.
  • Cover and cook. Add water and stir at intervals 2 minutes apart.
  • Add tomato paste and add the remaining water. Cook it together. Add pinch of cardamom.
  • Add salt and let it slow cook covered.

Heaven is here J. The aroma is mesmerizing and you’d have to make sure to keep the parathas ready sooner J or like us you would end up swiping most of it JLT! Protein and Iron dose we called it :P!

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The one at Dhaba on the outskirts of Delhi was made in clarified butter and cooked for at least 5 hours on a low flame. This is a lighter and quicker version of the original Dhaba Style Murgh Methi ka Saag!

Mango on the Double <3


Summers in India meant fun filled times! The school would be shut for nearly 2 month long break and holidays were full of activities!

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My mother’s parents lived in Bombay itself, so we would stay with them for some days. Many folks from my mother’s side of the family have their birthdays in May (including me) and we all would have one cake amongst us to celebrate. 2 of my older cousins,my youngest aunt and me-all may babies would be blessed together by all!

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Being an only child I used to wait for summers to arrive and vacations to commence because my favourite cousins would come all the way from Nagpur to Bombay.That was the only time my loneliness as an only child would disappear! And my mami (Maternal Uncle’s wife) and cousins would land in Bombay a day before my birthday. The first thing she would ask me was “Moti (I was 10lbs at birth and hence nicknamed Chubby fat baby by her lovingly!), “what would you like me to make for your birthday?” For years my reply was a request to make Chinese Hakka Noodles and Hot-Sour soup! If given a choice, I would still request her for the same! She is one of the greatest culinary giants in my life! Her personality in general has an amazonic influence on my personality! (Hmm, may be she should be one of my feature Inspire US, what say? :P)

As we grew, all of us (me and my cousins) became very busy with studies and life in general. I still loved them dearly but the distance and lack of personal interaction drifted us away.

Thanks to technology though we are connected well in spite of living in three different countries (US, India & Australia). The youngest of us is Dha (4 years younger) while me and Wik (my cousin brother) are of exactly the same age. Like childhood, we still gang up against Dha by keeping silly secrets from her (As silly as we ate chicken together etc.)

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My cousin Wik hated mangoes (weird, right?). Me and his younger sis Dha would pounce upon the opportunity for him to turn down a wedge of mango or glass full of mango milkshake and share it amongst ourselves!

Yes, one more reason  why I loved summer’s back home was we could enjoy unlimited Alphanso mangoes! The emperor variety amongst the king of fruits!

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My Aai (mother) would make her special Mango Ice cream for us and serve it in style with Mango Milkshake in one of the fancy tall glasses. The tall glasses were not very common in late 80’s. And these were one of those rare times when food/drinks would be served (read: allowed) inside the bedroom where we made a huge tent house out of quilts and sheets (And what not!). My grandma’s bedroom had an A.C then so we used to feel very exclusive about ourselves. It made us feel so special.

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Back then, such things really mattered to the kids. With so much technology and random wealth (read: luxury as necessity became easy) finer things have lost their value, don’t you think? A box full of mangoes made me happier than a new gadget or new necklace. My grandparents would give me 10 INR as a birthday gift and I was still happy. Happiness seemed more real and meaningful.

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I see the change in and around me. Some things I like,some I have to accept but there are those I just don’t come to terms with. I feel our needs have gone from this to that and wants have no bounds. Most of our problems arise out of such complicated expectations from and of life. I sometimes feel stuck with my idealistic ways and wish to change.  Perhaps I lack enough determination to accept ideals have no reason to survive out of Bible or Geeta. The only logical question is would the change be acceptable to the pseudo (kiss blown in air environment) environment? Perhaps ,only time can tell.

After tall nostalgia comes the simple version of “Mango Milkshake with Home-made Saffron Mango Ice-cream”.

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Ingredients: (3-4 cups of Mango Milkshake)

  • 3-4 scoops of Mango Saffron Ice-cream.
  • 1.5cup milk (1% organic milk is perfect. I tried making it with almond milk, but boys did not like it. I would not recommend it either J)

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  • 1/4th cup of mango pulp (home made or store bought) or 1 whole Alphanso mango cubed.
  • 1-2 tsps. Vanilla essence. (Vanilla essence accentuates the flavours better. That’s the reason all the cake and cookie recipes have Vanilla listed in them. It helps kick the basic flavor of a fruit or just elevate the richness of the flavours. Try it! Mom’s additions never go wrong!)
  • A great blender!
  • Sugar if required.

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Method:

  • Fill in all the ingredients in the blender pot and blend.
  • Once it is frothy add a scoop of ice cream and serve J

Eating mangoes and delicacies made of mangoes would be the highlight. I think it was more about eating them together that made it special. Today, in US we have mangoes all round the year but never feel like eating them anymore. I miss you my wonderful cousins L

I m reminded of an old gazal (a distinct variety of light music) by Jagjit Singh that sums up the essence of childhood and makes one feel the lack of life in youth. The simple joys of innocence that one misses in the adulthood that an adult would give away everything including his youth to get his childhood back.

“ye daulat bhii le lo, ye shoharat bhii le lo
bhale chhiin lo mujhase merii javaanii
magar mujhako lautaa do bachapan kaa saavan
vo kaagaz kii kashtii, vo baarish kaa paanii” 

Perhaps a sip of my childhood memory might take you back to your own childhood! Enjoy the ride into nostalgia!