Friday, April 13, 2012

Mango-Langka Popsicle

I owe much of my childhood happiness to frozen treats- magnolia chocolate popsicles and my neighbor's  home made ice candy. One of my fondest food memories is playing under the furious sun and holding a melting "ice buko".  

Summer is all about fun in the sun. As the temperature climbs, a frozen treat is the only thing you would want to refresh and cool your body down. KCC March hosts  Inuyaki and Jun  came out with the  theme   "frozen treats". Inspired by Mexican Paletas I am sharing you a simple recipe of Mango-Langka Popsicle with a kick.


2 tblspn Water
2 pcs Ripe Mango
3 tblspn Langka (jack fruit), small diced
a pinch and a dash of Chili Powder


Puree Mango in a food processor or blender. Add water.

Pour pureed mango into mold and add pieces of langka and pinch of chili powder.

Place in freezer for few hours until set.

 Enjoy !

Tuesday, April 10, 2012

Salmon Tikka

A "me-time" meal is just what you want after a long and busy day. This dish is perfect when you wish to indulge in luxury minus the fuss. The only catch is that you have to head out to buy some fresh salmon- and a bottle of vin blanc ! The first melting bite, as you sit solo with no destructions, will definitely make the effort worth the while.


1 Salmon Fillet (about 250 g)
Lemon Wedges
Sea Salt
Freshly Ground Pepper

Marinade :
2 tbsp Yoghurt
1 tsp Cumin Seeds, freshly roasted and crushed
1 tsp Fennel Seeds, freshly roasted and crushed
1 tsp Ground Black Pepper
1 tsp Chili Flakes
1 tbsp Olive Oil


Combine yoghurt, cumin , fennel, black pepper, chili and olive oil in a bowl. Marinate salmon for 15 minutes.

In a pan, cook salmon until golden brown

Serve with fresh lemon wedges and blanched asparagus.

Food Note :

1. Chicken is traditionally used for this dish. Tikka is a popular British Indian Food and originated in UK.
2. Recipe Published in Cook Magazine,  Feb 2012