Daaber Payesh (Source: Verma, R. (2013) A sweeter spin. GRAPHITI The Telegraph Magazine, Calcutta.)

Ingredients:

• 1 tender coconut with malai
• 100 ml coconut milk
• 100 ml milk
• 100 ml condensed milk
• 10- 15 raisins

Source: After Verma, R. (2013)

Method:

Cut the tender coconut from the middle, take out the water and keep aside.

Scoop out the malai and cut it into strips and keep aside.

Now heat the milk in a sauce pan and boil till reduced by 60 per cent.

Add the coconut water, coconut milk and condensed milk.

Add strips of tender coconut malai and simmer for 10 minutes.

Then put raisins. Remove from heat,

Daaber payesh is now ready. Pour in the tender coconut shell, refrigerate for an hour and then serve.

I am a Science student. Hence I organise non creatively this post shall thus be called 'Introduction'.

Hello there... I don't cook regularly.. Have never had to, food has always been readily available to me and I'm not averse to eating packaged and processed food. Needless to say I am nobody's health idol. But I like to tell myself (and sometimes other's) that I am good in the kitchen.. Well honestly speaking I have seen people with worse gut instincts when it comes to cooking and I believe preparing food has a lot to do with instincts and love for what you are working with and working towards.

This blog was a brainchild that came to me last night whilst reading the recipe of an interesting dessert (if you don't like sweet food in my book you are insane, plus if you don't like sweet people you wouldn't like me most of the times so you'd better leave).

Here I plan to keep a diary on interesting recipes that catch my eye ( I am not very experimental btw), and maybe if I do prepare something, a food diary. I am usually not consistent with things but I hope I shall be updating here regularly. :)