Chennai's summer was at its best this year. Temperatures soared in par with gold prices. The best thing to cool off was the CSK matches and they kept winning and winning. They were great and unstoppable. Glad they won the cup again.
Summer brings with it all kinds of coolants. Seasonal fruits, vegetables and other delicacies that are synonymous with summer crop up at every nook and corner of the city.
When we were young (i am not old now :-}), a kulfi man with his trademark red cloth bundled over a barrel of kulfis, would ring his trawler's bell (wonder why they didn't' have the conventional horn...!). All the kids would be out and throwing tantrums at their parents to get what they wanted. But, once amma tasted it and decided to make it herself once she saw our (we are three gentle giants) appetite for it.
The recipe is very simple: Whole milk boiled for a very long time along with crushed almonds,cardamom with a dash of cornflour and sugar. Once it cooled off, they re poured into kulfi moulds and frozen till rock hard and all of us would delve into it as much as we liked.
I grew up with this; when it was time to make my own, i started to improvise. I omitted cardamon and added badam flavouring (MAS is the best), and thinly sliced almonds to give an extra kick to this dessert. Biting into the almond slices midway adds richness to this dish and we all love it.
Summer brings with it all kinds of coolants. Seasonal fruits, vegetables and other delicacies that are synonymous with summer crop up at every nook and corner of the city.
When we were young (i am not old now :-}), a kulfi man with his trademark red cloth bundled over a barrel of kulfis, would ring his trawler's bell (wonder why they didn't' have the conventional horn...!). All the kids would be out and throwing tantrums at their parents to get what they wanted. But, once amma tasted it and decided to make it herself once she saw our (we are three gentle giants) appetite for it.
The recipe is very simple: Whole milk boiled for a very long time along with crushed almonds,cardamom with a dash of cornflour and sugar. Once it cooled off, they re poured into kulfi moulds and frozen till rock hard and all of us would delve into it as much as we liked.
I grew up with this; when it was time to make my own, i started to improvise. I omitted cardamon and added badam flavouring (MAS is the best), and thinly sliced almonds to give an extra kick to this dessert. Biting into the almond slices midway adds richness to this dish and we all love it.
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