Category Archives: Competition

Raw Mango Chili Ice Cream


Already few months back I have discussed about #Foodventures in one of my post, let me share that the contest in on , and when it comes to a dinner with Michelin Star Chef – Vikas Khanna or Food Connoisseur – Vir Sanghvi, who will end up trying with one adventure. Now this comes with Food Topics – my 2nd post getting under Sweet and Spicy.

When it comes sweet and spicy, my mind strike only for dessert, as of summer vacation and kids at home. Due to summer, now every one of us try hard to keep us cool and so me. Finally got struck with Ice creams and this resulted me to take a challenge with a Sweet and Spicy Ice Creams. Recently I have tried out Mint Ice creams and it was such a hit not only in home, family and among friends but also with my followers.

Now my brain started to work on the ingredients, as my fellow foodie friends Naveen and Sangeeta Das, suggested me to give a try with Raw Mango and Chili, after the mint ice cream. I kept dragging in the preparation, and now this is the right time for preparation. But they want me try out raw mango ice cream and Chili Ice Cream. But after this topic, I thought why we don’t combine both raw mango and Chilies into an ice cream

Now I am ready for the adventure with food and this is called FOODVENTURE. The main aim of the #foodventure is to spread the passion in food. I tried out my “RAW MANGO CHILI ICE CREAM”, I don’t want to mention that there is something different but everything is different in this Ice Cream.

The Ice Cream came out to its own perfect texture, one could feel the flavor of raw mango and chili and when it melts in the mouth we can feel the tingling taste of raw mango with little sweetness, and punch of green chili.

The secret of the taste is “Too much of anything is good for nothing”, so be sure with the right quantity of raw mango, green chilies and sugar getting induced in the Ice Cream. When something induced much, you will miss the punch in the Ice Cream.

Not only it’s me and my hubby, also my kids liked to have this Ice Cream. A must to try and also friends, like me each and every one of you would have a good and wonderful adventure with food. Feel free to share your adventure on Foodventures by Axis Bank Dining Delights and a person with the best foodventure will have dinner with Michelin Star Chef – Vikas Khanna and Food Connoisseur – Vir Sanghvi.

Let me share my recipe…


  • Full fat milk – 1 cup
  • Fresh cream – ¾ cup
  • Sugar – ¾ cup + 1 tbsp
  • Raw Mango – ¾  cup
  • Green chili – 1 no (medium sized)
  • Salt – a pinch


  • Pour the milk in a wide mouth bowl, pour in the fresh cream and mix them well.
  • Grind the sugar to a fine powder, keep it aside.
  • Add in the sugar to the bowl and whisk it well, until the sugar gets dissolved.
  • Take ¼ cup of mango pieces, pinch of salt and half the green chili in a blender, blend them well to a fine paste by pouring in 2 tbsp of water.
  • Pour in the mango paste to the milk mixture and whisk them well until it becomes fluffy.
  • Grate rest of the raw mango pieces and keep it aside.
  • Sprinkle half the quantity of grated mango pieces to the milk mixture, whisk it.
  • Pour the milk mixture to an air tight container and freeze it for 5 to 6 hrs.
  • After 6 hrs, blend the leftover mango pieces and the green chili, with a tbsp. of water to a fine paste.
  • Remove the container, scrap the ice cream, transfer it to a blender and blend the well with the mango paste until fluffy.
  • Add in the leftover grated mango to the ice cream, whisk it well.
  • Pour it to an air tight container and freeze it for another 6 to 8 hrs.
  • Remove the bowl from the freezer, scoop the ice cream and serve chilled.

Serve chilled with a sprig of mint leaves.

Do check out this video for more details about the #Foodventure –



Tender Coconut Custard


This is my next share about my adventure with food, so called foodventure –Dessert with Twist. I hate summers, but like the nature produce at summer. As a foodie, I like to explore and give a try to all the fruits and veggies, gifted by nature and at times I too develop a healthy coolant recipe with no artificial flavoring or artificial essence. I like to have tender coconut, on summers right from my childhood. But whenever I have tender coconut, I would demand for the tender coconut meat, when I found it glassy and thin I would like to have it. Incase if it’s hard and thick, I would never have it.

This things happens right from my childhood, but now after developing few culinary skills, I thought why we don’t try something with this tender coconut meat. This time when I had tender coconut, I got the tender coconut meat home, and was wondering what to prepare with this. Just like that went and checked my refrigerator and found summer special fruits lying there. It was apple, plum and banana and whenever I have apple and banana at home, I go for fruit custard which I love to the core and would say my anytime favorite dessert.

And now hope you all would have caught what my mind says, yes my mind wants me to try Custard with the Tender coconut meat. I very well knew that once the tender coconut meat gets grinded with milk or tender coconut water, it would retain a thick and fluffy texture. And so now I am into action, as told in the previous post – Let me share my adventure with food with #Foodventures, conducted by Axis Bank Dining Delights where the best foodventure will get a chance to dine with Michelin Star Chef – Vikas Khanna and Food Connoisseur Vir. Sanghvi.

Never miss the opportunity to get featured with the celebrities and to bring out your #Foodventures to the world.

You can also refer to their website in this link: and the video to get a clear view of #Foodventures:

Let me now share my recipe…


  • Tender coconut meat / Yelaneer Thengai – 2 nos
  • Milk – ½ cup
  • Sugar – 1 tbsp
  • Agar-agar – a fistful
  • Mixed fruits (pomegranate, apple, papaya, watermelon) – 2 cups


  • Drain all the water and take only the tender coconut meat in the blender. Blend well to a fine paste.
  • Pour in the milk along with sugar and blend them well to a fine paste.
  • Meanwhile wash the agar-agar in running water (until it becomes soft).
  • Boil the water, add in the agar-agar and continue until it gets dissolved in water.
  • Remove from flame, bring it to room temperature.
  • Pour it to the tender coconut paste, continue blending it to fine paste.
  • Pour it to bowl, refrigerate it for 5 hrs.
  • Peel and finely chop the fruits. In a glass bowl, start layering the fruits one by one and top it with tender coconut custard.
  • Refrigerate for 20 to 30 mins.

Curtain Raiser for Young Chef Olympiad 2016


Got an invite through FBAB (Food Bloggers Association of Bangalore) for being a part of Young Chef Olympiad 2016’s curtain raiser event with Chef Shaun Kenworthy at the Masterclass in IIHM (International Institute of Hotel Management), Bangalore. This event happened yesterday around 6.00 P.M to 8.00 P.M.

I was very much excited to attend the event, watch the live cook off and meet the Chef Shaun Kenworthy. I was much tensed that I should not be late, finally reached in time.

Shalini Charles, Director IIHM Bangalore, welcomed us and share us the concept and impact of the Young Chef Olympiad.

Then had an interesting and amazing live cook-off with Chef Shaun kenworthy,  who show cased his talents in platting by preparing a dessert with the ingredients available in Indian markets and named it as ” A TRIFFLE INDIAN”,  will share about this dish in the next post. Stay Tuned.

Then had an interesting section with Chef Abhjit Saha, who says that this competition also helps in promoting the Indian cuisine all over the world through the Chefs and Judges across the world. He also mentioned about the future of the Indian Cuisine is what we cook at home is the Authentic Indian Cuisine and what chefs create is Chef’s cuisine. As there is a currently passion trending among all of us to have our same Indian cuisine with the touch of other cuisines may be through a small change with ingredients, the way of cooking (I have seen people baking vada (fritters)), the way of platting and so on.

About Young Chef Olympiad 2016: This is the 2nd Young Chef Olympiad 2016, happening from 27th January till 1st February. This been the world’s biggest Olympiad Conducted for Culinary students among 67 countries with 67 top student chefs in India on the 67th Republic Day. This competition takes place for 6 days across 4 major cities (Bangalore, New Delhi, Mumbai and Kolkatta) of India. They have the age limit of 18 to 24. The student who won the competition will be given the GRAND TITLE and a cash prize of $10,000.

The grand opening starts on 27th January 2016 at TALKATORA Indoor Stadium, New Delhi. This will be followed by the cook-off in all the four cities which leads to the grand finale held at Kolkatta on 1st February.

This year the best culinary students from England, France, Malaysia, China, Switzerland, Australia, USA, Spain, Sweden, Hong kong, Canada and more are going to participate. Ashwin Nicholos Oon, Team Malaysia won the competition – 1st International Young Chef Olympiad 2015

I am happy to say that Bangalore is one among the four cities where apart of cook-off is going to take place. It was about to be held on 29th January 2016 between 9:00 A.M and 1:00 P.M at “Seasons Hall” Royal Orchid Hotel, Old Airport Road, Bangalore. Also I would say I am lucky as got an invite for this cook-off at Bangalore.

Also they have got their support from Taj Group of Hotels, who host foods and look after the stay, Chefs from various parts of the world to support them for their judging panel, and Chef. Sanjeev Kapoor is the Chief Judge in their judging panel.

Also they say that there is no second chance in this competition, and the participants started practicing for almost 2 weeks back till now in Dubai.  They also say that this gives each and every participants to get into an international platform which helps them to learn different cuisines, opportunity to interact with chefs and judges across the world. Also they say that it’s a perfect opportunity for youngsters to stick on to the best platform and this competition also helps to promote the Indian Cuisine across the world through the chefs.

Finally we had delicious and wonderful starters and desserts made by the students of IIHM, Bangalore. Also we got a goodie bag with cup cakes baked by them as a token of love.

Young Chef Olympiad - IIHM

Young Chef Olympiad – IIHM

Wishes to Young Chef Olympiad: I wish each and every contestants to give out your best and also would say that there are people’s waiting for opportunities and you are blessed to have such a huge opportunity, utilize the platform and give your best.

Eagerly waiting forward for the competition to be held at Bangalore. Thank FBAB for the invite and IIHM, Bangalore to make it possible.