Thursday, June 4, 2009
Announcing RCI: Mumbai Street Food
Thank You, Lakshmi, for giving me the opportunity to host your very popular RCI.
My choice for this month's RCI is Mumbai Street Food.
But what is so special about 'Mumbai' street food, you might ask. After all, street food is something that is inherent to almost every other nukkad (street corner) in almost every corner of India.
The city is dotted with street carts selling a wide variety of food - the tourist popular places of Chowpatty or Juhu , the very famous but pricey chaats at Elco arcade, the sardar's dhaba at Linking Road that sells delicious tandoori fish and tandoori chicken, the delicious desserts at Bachelor's on Marine Drive, the delectable kebabs and phirnis at Mohd. Ali road, the late night hot spot of Bade Miyan, the hawkers outside almost every college in the city, the masala chai stalls scattered all across the city, the greasy hakka noodles..... the list seems almost endless!
While to many of us street food is just an indulgence - something to eat when the craving for something delicious strikes - like chaats and vadas and samosas and bhajjis and kulfis and golas (crushed ice lolly dunked in flavoured sugar syrup), to some others, street food is what they turn to for their meals - like the jhunka bhakri (gram flour gravy served with Indian bread) or the very humble sandwich or piping hot idlis and dosas.
And that to me is the essence of street food in Mumbai - that there something to suit every palate, every need and every pocket - at almost any time of the day.
So, let's celebrate the street food of Mumbai in this month's RCI.
There is a wide array of food to choose from, so just give your desire for lip-smacking food a free run!
1. Make any Mumbai street food and post it in your blog from now until June 30, 2009.
2. Archived posts are welcome, so long as they are re-posted for this event.
3. Multiple entries are (more than) welcome, but restricted to 4 per blog.
4. Link your post to this announcement and Lakshmi's RCI page. Use the logo wherever possible, though this is not mandatory.
5. Mail your entries to servedwithlove.aquadaze(at)gmail(dot)com with the following details:
Your name
Blog name and blog URL
Entry name and URL
A picture of your entry
Hope you join me in celebrating Mumbai's street food with all your delicious entries!!
My choice for this month's RCI is Mumbai Street Food.
But what is so special about 'Mumbai' street food, you might ask. After all, street food is something that is inherent to almost every other nukkad (street corner) in almost every corner of India.
The city is dotted with street carts selling a wide variety of food - the tourist popular places of Chowpatty or Juhu , the very famous but pricey chaats at Elco arcade, the sardar's dhaba at Linking Road that sells delicious tandoori fish and tandoori chicken, the delicious desserts at Bachelor's on Marine Drive, the delectable kebabs and phirnis at Mohd. Ali road, the late night hot spot of Bade Miyan, the hawkers outside almost every college in the city, the masala chai stalls scattered all across the city, the greasy hakka noodles..... the list seems almost endless!
While to many of us street food is just an indulgence - something to eat when the craving for something delicious strikes - like chaats and vadas and samosas and bhajjis and kulfis and golas (crushed ice lolly dunked in flavoured sugar syrup), to some others, street food is what they turn to for their meals - like the jhunka bhakri (gram flour gravy served with Indian bread) or the very humble sandwich or piping hot idlis and dosas.
And that to me is the essence of street food in Mumbai - that there something to suit every palate, every need and every pocket - at almost any time of the day.
So, let's celebrate the street food of Mumbai in this month's RCI.
There is a wide array of food to choose from, so just give your desire for lip-smacking food a free run!
1. Make any Mumbai street food and post it in your blog from now until June 30, 2009.
2. Archived posts are welcome, so long as they are re-posted for this event.
3. Multiple entries are (more than) welcome, but restricted to 4 per blog.
4. Link your post to this announcement and Lakshmi's RCI page. Use the logo wherever possible, though this is not mandatory.
5. Mail your entries to servedwithlove.aquadaze(at)gmail(dot)com with the following details:
Your name
Blog name and blog URL
Entry name and URL
A picture of your entry
Hope you join me in celebrating Mumbai's street food with all your delicious entries!!
Monday, June 1, 2009
Chicken Stew
This month, the Book Club read Joanne Harris' Five Quarters of the Orange.
First, the title: Five Quarters of an Orange. Five? Quarters?? Doesn't make any mathematical sense, does it? But it all makes sense when you read the book. No, no, no - I won't spoil it for you by writing all about it here, if it intrigues you, go ahead and pick up the book. It is an awesome read.
So what is this book all about?
It is a story that runs between present day France and an occupied France during WWII. It also a story of how seemingly innocent childhood obsessions, infatuations and selfishness could snowball into unexpected horrors.
At its heart is its main protagonist, a 65 year old widow Francoise Simon who moves to Les Laveuses, a small village on the banks of the Loire. There, she runs a creperie, dishing out food largely based on the recipes that she inherited from her mother.
But, she hides a dark secret - she is actually Framboise Dartigen who lived on the same farm many years ago with her widowed mother, Mirabelle and a brother Cassis and sister Reinette - and she does not wish the villagers to know her true identity. For, their family is much abhorred in the village.
But her veil of disguise is a thin one that threatens to unravel with the growing popularity of her creperie.
As she deciphers the cryptic notes scribbled alongside recipes in her mother's recipe book, Framboise finally gets the full picture of what really happened on the farm when she was 9 and more importantly, her role in triggering the chain of events that led to the family being so maligned.
In terms of food, I was spoilt for choice...there is just so much food here, with brief recipes thrown in as well! In the end, I decided to make what Mirabelle Dartigen put on the table the day that the ball started rolling.
First, the title: Five Quarters of an Orange. Five? Quarters?? Doesn't make any mathematical sense, does it? But it all makes sense when you read the book. No, no, no - I won't spoil it for you by writing all about it here, if it intrigues you, go ahead and pick up the book. It is an awesome read.
So what is this book all about?
It is a story that runs between present day France and an occupied France during WWII. It also a story of how seemingly innocent childhood obsessions, infatuations and selfishness could snowball into unexpected horrors.
At its heart is its main protagonist, a 65 year old widow Francoise Simon who moves to Les Laveuses, a small village on the banks of the Loire. There, she runs a creperie, dishing out food largely based on the recipes that she inherited from her mother.
But, she hides a dark secret - she is actually Framboise Dartigen who lived on the same farm many years ago with her widowed mother, Mirabelle and a brother Cassis and sister Reinette - and she does not wish the villagers to know her true identity. For, their family is much abhorred in the village.
But her veil of disguise is a thin one that threatens to unravel with the growing popularity of her creperie.
As she deciphers the cryptic notes scribbled alongside recipes in her mother's recipe book, Framboise finally gets the full picture of what really happened on the farm when she was 9 and more importantly, her role in triggering the chain of events that led to the family being so maligned.
In terms of food, I was spoilt for choice...there is just so much food here, with brief recipes thrown in as well! In the end, I decided to make what Mirabelle Dartigen put on the table the day that the ball started rolling.
"She was making fish stew with the scraps from the market, and I could smell the rich aroma of rosemary and garlic and tomatoes and frying oil coming from the kitchen".
"The stew was good; red onions and tomatoes cooked in garlic and herbs and a cupful of white wine, the fish scraps simmering tenderly amongst fried potatoes and whole shallots".
Terradaze is allergic to fish and so I made chicken stew instead, but this stew is something that you can make with chicken or fish or meat....or even only with lots of veggies. It is a very healthy and flavourful stew, you'll love it!
Chicken Stew
Ingredients:
Chicken - 250 gms, with the bone
Garlic - 3 cloves, sliced
Tomato - 1 large
Onion - 1, cut into cubes, layers separated
Mixed vegetables (I used 2 carrots, 2 sweet potatoes, 1 cup cauliflower, 1/2 cup celery)
White wine - 1/2 cup
Apple cider vinegar - 2 tbsps
Rosemary (fresh or dried) - 2 tbsps (or more if you want)
Mixed Italian seasoning - 1 1/2 tbsp (more or less according to your taste)
Peppercorn
Salt
Olive oil
Method:
Make the base stock - Heat oil and fry the garlic till it turns brown. Add the chicken and stir for about 5 mins. Add water, finely chopped tomato, herbs, peppercorn and salt and boil till the chicken cooks. Mash the tomato with the back of a spoon intermittently. Simmer for about 15 mins.
Strain the stock and de- bone the chicken.
Add the vegetables (except the celery) and onion to the stock, toss in some herbs and peppercorn and cook till the vegetables are just cooked. Now add the shredded chicken, celery, the white wine and the vinegar and simmer for another 5 minutes. Adjust the salt and the pepper to your taste.
For those of you who are vegetarians, just skip the chicken in the base stock and add some mushrooms instead. Teetotalers, substitute white wine with 2 tbsps of grape vinegar.
Serve hot with some warm dinner rolls.
In June, we are reading one of my all time favourite books, The Shadow of the Wind by Carlos Ruiz Zafon. I risk doing the entire review right here and now, but I will just stop at saying this - even if you are not a member of the book club, this is one book that is a MUST READ for any book lover. And if you want to read this book and cook with it as part of the book club, write in to Simran.
In June, we are reading one of my all time favourite books, The Shadow of the Wind by Carlos Ruiz Zafon. I risk doing the entire review right here and now, but I will just stop at saying this - even if you are not a member of the book club, this is one book that is a MUST READ for any book lover. And if you want to read this book and cook with it as part of the book club, write in to Simran.
Monday, May 25, 2009
Sabudana Khichdi....in the microwave
One of the biggest surprises when I moved to Dubai from Bombay was that I could call the gas company and they would send a cylinder within minutes!! Now that was a huge relief for me and also for Terradaze - I had been so terrible with booking gas cylinders in Bombay that there had been umpteen number of times that I would dispatch him to the agent's depot to get a cylinder.
Of course, I hadn't reckoned with Murphy. Yeah, the same guy who lands up when he shouldn't!
And so, there was this day when I invited some people over for a Diwali breakfast. Before they came, Murphy knocked. The gas ran out early in the morning - no sweat, for the the gas co. had faithfully delivered the cylinder withing minutes of calling them in the past. But apparently, we hadn't read the fine print - on Fridays, they would send in the cylinders only after the afternoon prayers!
I had planned to make sabudana khichdi and I desperately wanted to make it for my guests, especially considering that it was amongst the few things that I made very well.
Now what?
Well...I did have my trusted microwave. I have always cooked extensively in the microwave - do check out my microwave paneer jalfrezi , chicken kebabs and the simple bread pudding - but would I dare to make sabudana khichdi in the microwave?
As it turns out, I have never made sabudana khichdi on the stove top again!
Serve hot with some green chutney or some swetened yogurt.
Of course, I hadn't reckoned with Murphy. Yeah, the same guy who lands up when he shouldn't!
And so, there was this day when I invited some people over for a Diwali breakfast. Before they came, Murphy knocked. The gas ran out early in the morning - no sweat, for the the gas co. had faithfully delivered the cylinder withing minutes of calling them in the past. But apparently, we hadn't read the fine print - on Fridays, they would send in the cylinders only after the afternoon prayers!
I had planned to make sabudana khichdi and I desperately wanted to make it for my guests, especially considering that it was amongst the few things that I made very well.
Now what?
Well...I did have my trusted microwave. I have always cooked extensively in the microwave - do check out my microwave paneer jalfrezi , chicken kebabs and the simple bread pudding - but would I dare to make sabudana khichdi in the microwave?
As it turns out, I have never made sabudana khichdi on the stove top again!
Sabudana Khichdi
Ingredients:
Sago - 1/2 cup
Peanuts - roasted, peeled and coarsely powdered - 5 tbsps
Potato - 1, peeled and chopped, optional
Green chillies - 3
Dried red chillies - 2
Cumin seeds - 2 tsps
Curry leaves - 10
Coriander leaves, finely chopped - 2 tbsp
Juice of half a lemon
Sugar - 2 tsps
Salt - to taste
Oil/ghee - 2 tbspsMethod:
Wash the sago under running water, then soak in water for a couple of hours. Drain the water and wash the sago once again. Cover the sago a moist cheesecloth; let it sit overnight or at least 6 hrs, at the end of which the sago should turn soft and spongy.
Wash the sago under running water, then soak in water for a couple of hours. Drain the water and wash the sago once again. Cover the sago a moist cheesecloth; let it sit overnight or at least 6 hrs, at the end of which the sago should turn soft and spongy.
Peel and chop the potatoes into small cubes and soak them in water; after 10 minutes, discard the water.
Mix the peanut powder, salt and sugar in the sago, toss till the sago is nicely coated with the peanut powder.
Heat oil/ghee for a minute in the m/w. Pop in the cumin seeds and m/w on high for a minute. Add the curry leaves, red chillies and green chillies and m/w for another 40 seconds.
If using potatoes, add them in and cook for 2-3 minutes, or until they are tender.
If using potatoes, add them in and cook for 2-3 minutes, or until they are tender.
Add the sago and m/w for 4 minutes ( more or less, depending on the power of your m/w), stirring after every minute. When the waxy looking sago turns translucent, the khichdi is done. Add coriander leaves and lemon juice and m/w for a minute.
Serve hot with some green chutney or some swetened yogurt.
Easy as it sounds, sabudana khichdi is very easy to mess up. Here's what I do to ensure that my khichdi ends up nice and fluffy - spread the sago on a kitchen towel for a few minutes before mixing in the peanut powder - this works like magic - the excess water, if any, gets completely absorbed and the khichdi will not be soggy, I assure you.
Thursday, May 14, 2009
Bhel Puri
Say "chaat", and it is sure to trigger a flood in my mouth.
Speaking of chaat, think it won't be such a bad idea to have some on the side as I write this post...excuse me, will you, while I go and fix myself some bhel puri?
So as I was saying, we love our chaats, especially bhel puri. And though there are restaurants here that serve very good chaat, nothing compares to the chaat that is served on the streets of almost any and every city back home. In fact, one of the first things we do when we go to India is to hit the streets for some chaat.
Wait for a minute - think I need to add some more spice to this plate...
Almost everyone who has had chaat on the streets would have that one chaatwala who, they will aver and insist, makes the best chaat ever. Terradaze and I have been going to 'our' chaatwala since the time we were in college. Back then, given our very slim monthly allowances, even a..
(eats a few spoonfuls...hmmm. nice, really nice)
.... 5 buck bhel puri was a big indulgence - especially given the fact that we would have it at least twice every week - so more often than not, we'd end up sharing a plate, savouring every mouthful.
(a few spoonfuls more, the bhel puri is fast disappearing)
Then, we got jobs and moved to Bombay. Now, we could afford to have a plate of bhel puri all to ourselves, but unfortunately, could visit our chaatwala once every few months. And though there were so many chaatwalas all over Bombay, we still felt that 'our' chaatwala was better than the best. And so whenever, we went back home, very dutifully, we would seek him out. On one such visit, I managed to coax him to tell me how he made his bhel puri.
(eats the last spoonful)
And though I love the way my bhel puri turns out, I still think that nothing, absolutely nothing, can beat the taste of street food eaten on the streets!
(stares at the empty plate....ummm...why don't you take a look at how I make my bhel puri while I go and fix myself some more)
Speaking of chaat, think it won't be such a bad idea to have some on the side as I write this post...excuse me, will you, while I go and fix myself some bhel puri?
So as I was saying, we love our chaats, especially bhel puri. And though there are restaurants here that serve very good chaat, nothing compares to the chaat that is served on the streets of almost any and every city back home. In fact, one of the first things we do when we go to India is to hit the streets for some chaat.
Wait for a minute - think I need to add some more spice to this plate...
Almost everyone who has had chaat on the streets would have that one chaatwala who, they will aver and insist, makes the best chaat ever. Terradaze and I have been going to 'our' chaatwala since the time we were in college. Back then, given our very slim monthly allowances, even a..
(eats a few spoonfuls...hmmm. nice, really nice)
.... 5 buck bhel puri was a big indulgence - especially given the fact that we would have it at least twice every week - so more often than not, we'd end up sharing a plate, savouring every mouthful.
(a few spoonfuls more, the bhel puri is fast disappearing)
Then, we got jobs and moved to Bombay. Now, we could afford to have a plate of bhel puri all to ourselves, but unfortunately, could visit our chaatwala once every few months. And though there were so many chaatwalas all over Bombay, we still felt that 'our' chaatwala was better than the best. And so whenever, we went back home, very dutifully, we would seek him out. On one such visit, I managed to coax him to tell me how he made his bhel puri.
(eats the last spoonful)
And though I love the way my bhel puri turns out, I still think that nothing, absolutely nothing, can beat the taste of street food eaten on the streets!
(stares at the empty plate....ummm...why don't you take a look at how I make my bhel puri while I go and fix myself some more)
Bhel Puri:
Ingredients:
Puffed rice - 11/2 cups
Sev - 1/2 cup
1 Onion, chopped
1 Tomato, chopped
1 large potato, boiled and cut into cubes
Raw green mango, chopped - optional
Roasted masala peanuts, optional
Green Chutney
Tamarind Chutney
Papdi, crushed into a few big pieces
Rock salt
Chaat masala
Coriander leaves, for garnish
For the tamarind chutney:
Soak some tamarind - 2 lemon sized balls - in warm water for about half an hour. Extract the juice, strain it. To this add some pureed dates (soak 10 dates for a few hours, take the seed off and then puree in the mixie), 6-8 tbsps jaggery, 1 tsp roasted jeera powder, 1/2 tsp red chilli powder, rock salt and 1 tsp chaat masala. Bring it to a boil and let it simmer for about 15-20 mins till the juice thickens. Adjust the sweetness to your taste by addingmore or less jaggery.
For the green chutney:
Grind these together to a fine paste - 1 cup coriander leaves, 3/4 cup mint leaves, 6-8 green chillies, 1 large clove of garlic, juice of 1/2 a lemon and rock salt.
Making bhel puri:
Assemble all the ingredients listed from puffed rice to roasted peanuts. Add a few teaspoons of the tamarind chutney and the green chutney according to your taste preference. Mix it well. Add rock salt, if needed. Garnish with some chopped coriander, chaat masala, some crushed papdi, chopped onion and sev.
BURP!
And though I now prefer to not share my bhel with anyone, I really would like to share it with Sunday Snacks : Chaats/ Indian Street Food hosted by Pallavi and with JFI:Mint hosted by Ashwini, event conceived by Mahanandi.
Monday, May 11, 2009
My Favourite Things: Frozen Desserts - The Round Up
What agony - I came back from my short break to find my blogger and gmail ID disabled!! My apologies for the delayed round-up and more importantly, to all of you who tried to send in your entries only to find your mails bouncing back. I really regret the inconvenience.
Ladies, before you settle in your chairs to read this round-up, I strongly urge you to change into your gym gear. For though a lot of the frozen desserts here are low in fat and as healthy as desserts can possibly get, there are just so many here that I think you will definitely need to head to the gym at the end of the round up!!
FROZEN YOGURTS
Bindiya of In Love with Food makes this deliciously tangy, guilt - free Frozen Pineapple Yogurt.
Supriya of Queen of My Kitchen combines two of her favourite flavours - mango and saffron -to make this awesome Mango Saffron Frozen Yogurt.
Not having an ice cream maker didn't deter Lavanya of Vividha Ruchulu from making this lovely coloured Strawberry Yogurt Icecream.
With the mercury slowly inching up, Asha of Foodie's Hope whipped up this easy to make Mango Frozen Yogurt.
Parita of Parita's World combines strawberries, blueberries and raspberries to make her Mixed Berries Frozen Yogurt.
I (aka Aquadaze of Served With Love) made Strawberry Swirl Frozen Yogurt.
ICE CREAM
Dhanya of My Home Cooking makes a this creamy Strawberry Vanilla Ice Cream ....what's more, it's eggless!
And now that she has an ice cream maker, Lavanya of Vividha Ruchulu just had to make creamy Mango Ice Cream that she'd been craving for!
Maya of Konkan World makes a unique combination of raspberries and mangoes in this Mango Raspberry Ice Cream
Another very unusual pairing - Cashew and Orange Ice Cream, this comes from Notyet100 of Asankhana.
Malini of Khana Khazana with Malini makes French Vanilla Ice Cream and serves it up as an Ice Cream Sandwich and an Ice Cream Sundae.
KULFI
Prathibha of the Chef and her Kitchen celebrates her 50th post with this delicious Mango Kulfi, enhanced by the addition of nuts and saffron!
Who can resist kulfi falooda? Easy Crafts of Simple Indian Food makes falooda from scratch, find out all about it here.
Priya of Priya's Easy n Tasty Recipes celebrates her 500th post with this delicious Kulfi made the traditional way, without resorting to any short-cuts!
Bindiya of In Love with Food makes Summer Cool Kulfi in two ways, read all about it here.
Ramya of Passion for Cooking, inspired by Kulfis being made all over the blogsphere, makes her own version of Aam Kulfi.
SORBETS AND GRANITAS
Simran of Bombay Foodie makes this delighfully red and very healthy Watermelon Sorbet to beat the Bombay heat.
PJ of Seduce your Tastebuds makes this very different Japanese Green Tea Sorbet.
Priya of Priya's Easy N Tasty Recipes packs in the benefits of cantaloupe melon in this flavourful, low calorie Cantaloupe Granita.
CHILLED DESSERTS
Though technically not frozen desserts, I have included these as they need to be chilled before they can be relished.
Ramya of Ramya Cooks makes this awesome, no bake Mango Mirror Cheesecake.
From Ramya of Passion for Cooking, here's the irrestible Aam Khand.
From Indrani of Appyayan comes this easy to make Caramel Custard.
Thank you all very much for your participation in My Favourite Things: Frozen Desserts and thank you Bindiya, for this super opportunity to host My Favourite Things. Head over to Poornima's where she hosting this month's My Favourite Things: Cheese.
Ladies, before you settle in your chairs to read this round-up, I strongly urge you to change into your gym gear. For though a lot of the frozen desserts here are low in fat and as healthy as desserts can possibly get, there are just so many here that I think you will definitely need to head to the gym at the end of the round up!!
FROZEN YOGURTS
Bindiya of In Love with Food makes this deliciously tangy, guilt - free Frozen Pineapple Yogurt.
Supriya of Queen of My Kitchen combines two of her favourite flavours - mango and saffron -to make this awesome Mango Saffron Frozen Yogurt.
Not having an ice cream maker didn't deter Lavanya of Vividha Ruchulu from making this lovely coloured Strawberry Yogurt Icecream.
With the mercury slowly inching up, Asha of Foodie's Hope whipped up this easy to make Mango Frozen Yogurt.
Parita of Parita's World combines strawberries, blueberries and raspberries to make her Mixed Berries Frozen Yogurt.
I (aka Aquadaze of Served With Love) made Strawberry Swirl Frozen Yogurt.
ICE CREAM
Dhanya of My Home Cooking makes a this creamy Strawberry Vanilla Ice Cream ....what's more, it's eggless!
And now that she has an ice cream maker, Lavanya of Vividha Ruchulu just had to make creamy Mango Ice Cream that she'd been craving for!
Maya of Konkan World makes a unique combination of raspberries and mangoes in this Mango Raspberry Ice Cream
Another very unusual pairing - Cashew and Orange Ice Cream, this comes from Notyet100 of Asankhana.
Malini of Khana Khazana with Malini makes French Vanilla Ice Cream and serves it up as an Ice Cream Sandwich and an Ice Cream Sundae.
KULFI
Prathibha of the Chef and her Kitchen celebrates her 50th post with this delicious Mango Kulfi, enhanced by the addition of nuts and saffron!
Who can resist kulfi falooda? Easy Crafts of Simple Indian Food makes falooda from scratch, find out all about it here.
Priya of Priya's Easy n Tasty Recipes celebrates her 500th post with this delicious Kulfi made the traditional way, without resorting to any short-cuts!
Bindiya of In Love with Food makes Summer Cool Kulfi in two ways, read all about it here.
Ramya of Passion for Cooking, inspired by Kulfis being made all over the blogsphere, makes her own version of Aam Kulfi.
SORBETS AND GRANITAS
Simran of Bombay Foodie makes this delighfully red and very healthy Watermelon Sorbet to beat the Bombay heat.
PJ of Seduce your Tastebuds makes this very different Japanese Green Tea Sorbet.
Priya of Priya's Easy N Tasty Recipes packs in the benefits of cantaloupe melon in this flavourful, low calorie Cantaloupe Granita.
CHILLED DESSERTS
Though technically not frozen desserts, I have included these as they need to be chilled before they can be relished.
Ramya of Ramya Cooks makes this awesome, no bake Mango Mirror Cheesecake.
From Ramya of Passion for Cooking, here's the irrestible Aam Khand.
From Indrani of Appyayan comes this easy to make Caramel Custard.
I am a firm believer that even though you have some very good brands of frozen desserts in the market, nothing beats the goodness of home made ones. With or without an ice cream maker, it is possible to make awesome Frozen Desserts at home. After reading all these delicious frozen desserts, I am sure you won't lack in inspiration to make different Frozen Desserts at home this summer!
Thank you all very much for your participation in My Favourite Things: Frozen Desserts and thank you Bindiya, for this super opportunity to host My Favourite Things. Head over to Poornima's where she hosting this month's My Favourite Things: Cheese.
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