Our community is primarily driven by home cooks across the country who share their recipes from traditional family classics to their very own inventions. Our mission is keeping families at home and around the dining table. But deciding what to cook and what to eat everyday is definitely not easy. Our advanced search functionality, multilingual app and website (in English, Hindi, Marathi, Bengali, Tamil, Telegu & Gujarati) and well explained step by step recipes makes the process of discovery even easier.ĭespite some great eating out options today, nothing beats the pleasure of a good home cooked meal 'Ghar ka khana'. At over 1,00,000 recipes and videos, we are already the largest recipe platform in India today. Our platform promotes discovery of the incredible variety of food made in homes today, from the most basic recipe to undiscovered regional and world cuisines. And that too was a great summery treat.BETTERBUTTER is a cooking platform for the Indian cook. With some scoops I made ice cream floats for V and myself. It was just perfect and V and I really enjoyed it. The hint of coconut elevated the whole ice cream to give it that refreshing tropical taste. Since I had a half used can of coconut milk I used that as well in the ice cream and I am glad I did. It was light and refreshing- just how you want a fruity ice cream to be. So I modified one of David Lebovitz recipes from his book The Perfect Scoop. Some recipes called for gelatin, some had eggs. There are many chikoo (sapota) ice cream recipes online, mostly by Indian bloggers, probably because it’s a fairly common fruit in India. The fruit has an exceptionally sweet, malty flavor and makes for a great ice cream flavor. I would eat it only because it was good for you. Growing up I wasn’t too fond of the taste- didn’t hate it but didn’t love it either. It contains a good source of dietary fibre and therefore acts as a good remedy to curb constipation.
#Frozen chikoo milkshake skin
Thus they help in boosting immunity besides good skin and hair. But it’s supposed to be really good for you. Ripened chikoo contains minerals like iron, potassium, copper and vitamins A and C and others like niacin, folate, etc. It doesn’t look pretty at all though it’s brown and furry. Now chikoo or sapota/Sapodilla (it’s english name) is a great fruit. So, when I saw a bag of frozen chikoos in the frozen aisle of the asian store in Phoenix, I had to buy it. They also carry this chikoo ice cream which I don’t remember trying (though I have definitely heard of it), but V loves it. I love their coconut ice cream and they have a custard apple and lychee ice cream which I love as well. The brand specializes in natural fresh fruit ice creams. In India, there is this brand of ice cream called Naturals. This ice cream is one such recipe that has been in my folders for a very long time.
#Frozen chikoo milkshake how to
Or maybe I just need to learn how to manage everything better.Īnyway, since I have not been cooking anything new, this is the best time to tend to the backlog of recipes I have in my folder.
Its good that life has been busy, but I wish it didn’t take away from blogging (food related) time.
Thank god for iPhone apps, I still am able to get a little of my daily dose of the two. Plus,I hardly get time to spend on pinterest or foodgawker (my daily food porn fixes!). Or time to check everybody else’s blogs and what’s been cooking in their kitchen. Nor have I been able to find time to spend on my laptop and blog.
I have been so busy with other stuff that I don’t feel like spending time in the kitchen. Either its been leftovers or take out (which in our town means pizza mostly) or its been a thrown together sandwich or just toast and egg or parantha and egg. For the past several days I haven’t been cooking much.
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