Late in summer, when the first sprinkles of monsoon sign in...when monsoon is just about the corner...thats when I see these glorious orange-yellow mangoes. They have a mature, robust, full bodied flavour that lingers. These are my favourite. My son lapped up mango mash as an infant, but after a season away from the divine fruit, it took some time to get him to fall in mango love again. Here's my recipe for a Mango finale with some Cashew fanfare: Ingredients: Fully ripe mango - 1 cut into bite sized pieces Cashew - half cup soaked for about three hours Sugar - To taste Milkmaid - Two tablespoons (optional) Process: Grind the soaked Cashew first in a mixie, then add the sugar. Add mango pieces and the milkmaid to the jar and blend till silky smooth. Adjust the quantity of sugar according to taste. Those who are concerned over the sugar intake can skip adding any. What comes out is flowing mango garbed in heavenly yellow. The cashew flavour is just a hint and the milkmaid gives a fr...

An Apple a day keeps the doctor away. No arguments there. Which is why I fed my son Rudra a mashed apple everyday for his first eighteen months. Thanks to Ms Gamedar, my son was fortunate to have a balanced diet comprising of Uggu, properly cooked fruit and other yummy food that was very very good. Here is the recipe for ' Apple mash ': Ingredients: . 1 Apple peeled, cored and cut into tiny pieces . One teaspoon sugar . One or two tablespoons of milk Process: Take the apple pieces in a dish that has a tight fitting cover. I used a steel tiffin box. Put this box in a pressure cooker and add water to the cooker. About an inch's depth should be fine. Do not add water inside the dish with apples. The moisture in apples is enough to cook them. Pressure cook for about five whistles. Remove the apple pieces, allow them to cool a little and then blend them with the milk and sugar in a mixer or a blender. Remove the mash to a bowl, drizzle a lil honey on top and feed baby while the ...