Archive | Drinks RSS feed for this section

Home-made Falooda ice cream (rose syrup, chia seed, and vermicelli)

7 Aug

Home-made Falooda ice cream (rose syrup, chia seed, and vermicelli)

They say you become like the people you surround yourself with.

Home-made Falooda Ice cream (rose syrup, chia seed, and vermicelli)  by Deena Kakaya

Home-made Falooda Ice cream (rose syrup, chia seed, and vermicelli) by Deena Kakaya

So, if you are around people who are athletic you will be more likely to use your gym membership or actually put on that swimming costume. If you spend time with folks who eat really healthy foods, you will consequently take inspiration and be eating gloriously green, blueberry chia and super food fuelled meals and if you find yourself with positive and happy people who tend to see the brighter side of life, you will inevitably think of challenges as stepping stones. If you immerse yourself in environments of intellectual dialogue, perhaps on politics or economics between ambitious and focused people, you will cultivate and progress your own mind and if your friends like money, cars and big houses…you may just find a way to achieve those same things.

If your mates are academic you will probably finish that post graduate qualification you’ve been thinking about for ages and if your pals wear cutting-edge make-up even to the supermarket or on a run, you will think twice before postponing that hair dressers appointment to cover up those grey hairs. If the banter around the dinner table on your Friday night get-together is about getting that next promotion or making partner, your energies too will flow that way. If you friends have found peace, love, God, family, children, simplicity…you may just find some time to do the same.

Intuitive isn’t it. I mean naturally. It’s one of the reasons parents worry about the company their children keep because we know that we can drive all our efforts to instil good values but the association that our children forge with groups of their choice will often have a very powerful influence on their own attitude and outlook. Why then have I not become more like my mother?

We stood at the Pani Puri stall in Wembley the other day and whilst I stood a little bit removed on the side, my mum plunged into the crowd and cheekily ordered a plate of dahi puri chaat and we could also that the anticipation was positively tickling her. I remarked to my dad that my mother hasn’t lost her inner child and he told me that it’s the way to hold onto the beauty of life.

Iridescent eyes and quivering excitement greeted us and of course a hand wafting around a plate bursting with cool, crisp, sour, sweet, tangy little filled puri. There is no pleasure like eating them with loved ones, outdoors, before they fall apart but nobody knows how to live a moment like my mother. Nobody would guess anything else about her.

As I had a little moan about the kitchen, the mess, the heavy earrings and stifling outfit, my hunger and of course the worries of nursery and work and oh! Life. My mother just chuckled and went upstairs in the cool of the late afternoon. She didn’t return for ages but I heard a loud snore as I went up the stairs thirty minutes later. When I told my dad, he said, ‘look, this is how peaceful people live life’.

Here’s to my mother. She wanted a falooda after her paratha, curry, Pani Puri and dahi puri on the street but couldn’t fit it in. Falooda are thick milkshakes perfumed with rose syrup, pumped with swelling chia seeds, and silky vermicelli and there is usually some sort of fruit and soaking in there too and perhaps even jelly but there is always ice cream floating on the top and it conveniently holds the umbrella. You get the picture. It is a treat for all but has that youthful, fun element to it-just like my mum. If she were a drink, I reckon she would be a falooda.

I would not be me if I did stretch the recipe a little…Rose milkshake was the remedy and bribe for many a parental challenge during my childhood. Don’t want to drink milk? OK have some rose milkshake. Don’t want to sit and watch that Bollywood movie? OK have some rose milkshake? Too much arguing with the cousins…yep. Rose Milkshake. It looks pretty and that aroma…mmm…You’ll find rose syrup in the ethnic aisle of large supermarkets like Tesco or in an Asian Store.

I have made an ice cream of it all. Ta-DA! The bright pink vermicelli? I soaked that in beetroot juice. I even have chocolate vermicelli in this version but the thing is, it’s an ice cream.

Ingredients

300ml whole milk

300ml double cream

7 tbsp. rose syrup

1 ½ tbsp. chia seeds

3 tbsp. finely broken vermicelli

25g cooked beetroot

One pink apple, cut into small cubes

4 tbsp. sugar

4 egg yolks

1 tsp. corn flour

Method

  1. If you are using an ice cream maker, ensure that your equipment is ready.
  2. Mix the milk, cream, Rose syrup and chia seeds together and chill them in the fridge for 3 hours.
  3. In the meantime puree the beetroot and soak the vermicelli in 50ml water.
  4. Once the milk has been chilled for the three hours, to allow the chia seeds to swell, make the custard. Combine the three egg yolks, sugar and corn flour in a large bowl and whip them until the sugar is no longer grainy and becomes a pale yellow colour and creamy in texture.
  5. Heat the milk and cream until it almost boils but do not let it boil.
  6. Add the milk and cream into the large bowl a little at a time, to avoid the eggs getting too hot and scrambling. Combine well and then turn it back into the saucepan that you heated the milk and cream in.
  7. Heat the custard on a very low flame and stir continuously. Do this until the back of the spatula can be covered and when you draw a line through the layer on the spatula, the line holds.
  8. Turn off the heat and mix in the vermicelli and apple and then allow the custard to cool to room temperature before leaving it in the fridge overnight. Now add the chocolate vermicelli if you are using it.
  9. Churn the custard in an ice cream maker or leave it in the freezer until it has set.

Strawberry and Thai basil lemonade

22 Jun

Strawberry and Thai basil lemonade

Strawberry and Thai basil lemonade

This could potentially be my last full summer with the boy. Potentially. This time next year I will be in the swing of it (I hope) and he will be in nursery.

This time last year I took him to pick berries in our local fruit picking farm ten minutes down the road. He was wearing a little white t-shirt with a red heart on it and it grew the colours of the season throughout the hours. Sadly the fruit flies had attacked the crop of strawberries but the blackberries were in abundance. At not even a year and half old he chattered away to me but had not cracked the concept of picking the fruit to take home, so he made repeated attempts at sticking the fruit back onto the shrubs. How does time do this to us? I remember where I had parked, the exact spot, like it was a few weeks ago. The pram wouldn’t open properly because I had had accidently wedged a pack of nappy wipes in the bottom tray and I took multiple bottles of water to douse the berries with, just in case he wanted a taste.

We picked gooseberries to make chutney with and raspberries that decorated my breakfast porridge until the winter kicked in. We made blackberry, lychee and apple crumble.  We made a lot of memories that I wish he could hold onto and relive, but he is so young. The memories are mine though, the baby is gone and the toddler will too soon. But the memories will always be mine and I won’t have the guilt, because I have done my best so far and I know that. All the swimming, cuddling, water play and splashing, the shopping trips and chatting over fruits and vegetables, cooking together, soft play, the park, the play dates the trips on the train to London…all of it…they will always be mine to hold.

This year, fortunately the strawberries were not predatory to any pests and I was bouncing with joy when I found alpine strawberries, in all their floral tasting glory, decorating the borders of my garden this year! They have light, lavender like taste and are utterly sweet without so much of the latent tang. It is time for a fresh start and a sweet one I hope, much like this recipe for strawberry and Thai basil lemonade. Not only does it look pretty and alluring, it’s curiously sweet, sour, fruity and herby essences are pretty darn sexy. It is true. Sexy is good in a drink, do it.

Ingredients to serve 4

3 cups water

200g strawberries washed and hulled

½ cup sugar

About 15 fresh Thai basil leaves

The juice of three large lemons

Method

  1. Chop the strawberries into quarters and then combine them with the lemon juice, water and sugar, mix well and then heat the mixture on a low-medium flame in a non-stick pan.
  2. Warm the ingredients through until the sugar has dissolved but don’t boil the liquid as the strawberries will start to lose their essence.
  3. Blend the strawberries with the liquid until it’s a smooth liquid and then add the Thai basil leaves and allow it to reach room temperature before popping it in the fridge to cool.

 

%d bloggers like this: