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Aditi Sawant – Page 2 – Addy's Pub

Addy's Pub

Author Archives: Aditi Sawant

Tropical Smoothie

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Beat the summer heat with a glassful of this fruity goodness.

This pineapple-banana-mango smoothie is a great mix of sweet and sour. The banana and mango lend it a natural sweetness and the pineapple balances the sweetness with a tang. It doesn’t need any milk or yoghurt as the banana gives the smoothie a thick and creamy texture.

You can even add some pineapple or mixed fruit juice to enhance the flavor!

Tropical Smoothie
Serves 2
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218 calories
56 g
0 g
1 g
3 g
0 g
875 g
25 g
43 g
0 g
0 g
Nutrition Facts
Serving Size
875g
Servings
2
Amount Per Serving
Calories 218
Calories from Fat 8
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 25mg
1%
Total Carbohydrates 56g
19%
Dietary Fiber 6g
23%
Sugars 43g
Protein 3g
Vitamin A
38%
Vitamin C
201%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Banana - 1
  2. Pineapple - 1/4
  3. Mango - 1
  4. Sugar - 1 teaspoon (Optional)
  5. Ice Cubes - 3-4
  6. Water* - 1 cup
Instructions
  1. Make cubes of pineapple, banana & mango.
  2. Place them in a blender.
  3. Add water, ice and sugar and blend to a thick consistency.
  4. Serve it cold.
Notes
  1. *You can use Pineapple or Mixed fruit Juice instead of water for enhanced flavor.
  2. Adjust the amount of sugar according to the sweetness of the fruits. If the fruits are very ripe and sweet, you can skip the sugar.
  3. You can even use honey in place of sugar in the recipe.
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calories
218
fat
1g
protein
3g
carbs
56g
more
Addy's Pub https://www.addyspub.com/

Mushroom Masala

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Mushrooms are such a delightful food to work with. They work well with several ingredients and are widely used in many cuisines all over the world.

I love the fact that they cook quickly & have a lovely chewy texture & whats more, they are packed with B vitamins such as riboflavin, folate, thiamine, pantothenic acid and niacin. They also happen to be the only vegan, non-fortified dietary source of vitamin D. Mushrooms also provide several minerals such as selenium, potassium, copper, iron, and phosphorus.

A great combination of healthy and tasty, this recipe of mushroom masala is a spicy and tangy preparation in which mushrooms are cooked in Indian spices and served with Roti or Naan.

 

Mushroom Masala
Serves 2
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Total Time
Total Time
120 calories
16 g
0 g
6 g
4 g
0 g
198 g
113 g
6 g
0 g
5 g
Nutrition Facts
Serving Size
198g
Servings
2
Amount Per Serving
Calories 120
Calories from Fat 50
% Daily Value *
Total Fat 6g
9%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 113mg
5%
Total Carbohydrates 16g
5%
Dietary Fiber 4g
15%
Sugars 6g
Protein 4g
Vitamin A
24%
Vitamin C
114%
Calcium
4%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Mushrooms* - 2 packs ,about 8 ounces
  2. Tomato - 1
  3. Onion - 1
  4. Mustard Seeds - 1/2 teaspoon
  5. Cumin Seeds - 1/2 teaspoon
  6. Green Chili - 1
  7. Curry Leaves - 5-7
  8. Red Chili Powder - 1 teaspoon
  9. Turmeric Powder - 1/4 teaspoon
  10. Asafoetida - a pinch
  11. Ginger Garlic Paste - 1 tablespoon
  12. Garam Masala - 1/4 teaspoon
  13. Salt to taste
  14. Oil - 2 teaspoons
Instructions
  1. Wash and cut the mushrooms in half or quarters.
  2. Heat oil in a pan and once the oil is hot add mustard seeds.
  3. Once the mustard seeds begin to crackle add cumin seeds, slit green chili & curry leaves.
  4. Add finely chopped onion, turmeric powder, asafoetida & ginger garlic paste and saute for a minute.
  5. Add chopped tomato and red chili powder and cook for a minute or until the oil starts to separate .
  6. Add mushrooms and mix in the garam masala.
  7. Add salt to taste and cover the pan with a lid and cook for about 5-10 minutes.
  8. There is no need to add water as the mushrooms let out a lot of moisture while getting cooked.
  9. The mushrooms get cooked pretty quickly so don't cook them for too long.
  10. Garnish the lovely mushroom masala with some chopped cilantro and serve with hot chapatis or parathas
Notes
  1. *You can use button mushrooms, baby bella or any other kind of mushrooms of your choice.
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calories
120
fat
6g
protein
4g
carbs
16g
more
Addy's Pub https://www.addyspub.com/

Chocolate Layer Cake with Chocolate Italian Meringue Buttercream & Chocolate Ganache

 

I have always wondered if a chocolate lover can ever get tired of having too much chocolate. I doubt if that’s possible as I certainly haven’t felt over-choc-ed ever. In fact I gorge on chocolate every chance I get.

What better way to celebrate the love for chocolate than with baking a towering chocolate layer cake for someone you love, right?. So that’s exactly what I did for my dearest taste buds Varun’s birthday. It was a chocolate layer cake filled with 2 frostings- Chocolate italian meringue buttercream and Chocolate ganache frosting.

 

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The plan was to make the 1st and 3rd layer of the buttercream with chocolate ganache and use chocolate italian meringue buttercream(CIMB) to make the 2nd layer and cover the cake. Now things didn’t really go as planned, mainly due to the lack of my knowledge of the whimsical tendencies of CIMB. I did the grave mistake of refrigerating the remaining CIMB after filling the 2nd layer of the cake.

When I got the CIMB out to cover the cake it was hard as a rock, so I tried to whip it back to life in my stand mixer. To my horror, I ended up with a sloppy mixture which looked nothing like the CIMB I once knew!! Turns out, CIMB or for that matter any IMB doesn’t really appreciate being refrigerated. So I ended up with an unusable gooey batch of buttercream. Luckily the leftover chocolate ganache came to the rescue and I used it to cover the cake.

The cake turned out to be delicious, as chocolatey as intended and a reason for doubling my  non- existent gym hours!

Here are the recipes of the cake and frostings I used to layer the cake. You can reduce the measurements used in the recipe of the cake and frostings for a smaller cake.

Recipe for the chocolate cake 

I have already posted the recipe of the cake on the blog before. Find it here.

This recipe makes 2 cakes. Cut each cake in half and now we have 4 layers to stack up with some delicious buttercream frosting!

 

Recipe of the Frostings:

Chocolate Italian Meringue Buttercream 

Total Time:20 min
 
Ingredients
  1. Egg Whites – 3
  2. Butter – 270 grams or 1&1/8 cups
  3. Sugar – 171 grams or 3/4 cup
  4. Chocolate – 204 grams or 3/4 cup
  5. Water – 48 ml or 3/4 cup
  6. Pinch of Cream of Tartar*

Instructions

  1. In a pan boil the water and add the sugar to it. Keep mixing till the sugar dissolves completely.Heat the sugar syrup till it reaches 240ºF.
  2. While the water and sugar is heating, in a stand mixer or with a hand mixer start beating the egg whites with a whisk attachment.
  3. Melt the chocolate in microwave or over double boiler and cool it down to room temperature.
  4. Once the egg whites are light and fluffy and the sugar syrup reaches the desired temperature add the syrup to the egg whites while beating them.
  5. Continue beating them for 7-10 minutes until they are able to form stiff peaks.
  6. Mix in butter, little at a time, while beating the egg whites on a medium speed.
  7. Add the melted chocolate to the mixture and beat till everything is combined. Don’t over-beat the mixture.
  8. Store the buttercream at room temperature and don’t refrigerate it.

* You can add a pinch of cream of tartar to the egg whites while beating them before adding the sugar syrup as it has been known to helping stabilize and give more volume to beaten egg whites.

Chocolate Ganache

Total Time:10 min
 
 Ingredients
  1. Semi Sweet Chocolate – 24 ounces / 3 cups
  2. Heavy whipping cream – 1.5 cups
Instructions
  1. Heat the whipping cream in a pan. Place the chocolate chips/ chopped chocolate bits in a heat proof bowl.
  2. Once the whipping cream comes to a boil, pour it over the chocolate and let it rest for 2-3 minutes.The heat from the cream will melt the chocolate.
  3. Mix the mixture thoroughly till it become dark brown and all the chocolate has melted.
  4. Once it comes down to room temperature , use it to layer the cake.
So give the cake and the frostings a try and let me know how it turned out for you.
 
Happy Cooking!! 
 
 
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Banana & Almond Choco Squares

Banana & Almond Choco Cake

Banana & Almond Choco Cake

 

These Banana almond chocolate cake squares are insanely moist and delightfully flavourful. The fluffy cake is smothered with rich chocolate glaze and topped with finely chopped salted almonds.

The banana and oil in the cake ensure a moist and airy texture & the cake can be refrigerated for upto 2 weeks or more!

Here is the video Recipe-

Banana & Almond Choco Squares
Yields 20
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Prep Time
Cook Time
Total Time
Prep Time
Cook Time
Total Time
184 calories
23 g
23 g
10 g
2 g
4 g
54 g
87 g
16 g
0 g
6 g
Nutrition Facts
Serving Size
54g
Yields
20
Amount Per Serving
Calories 184
Calories from Fat 90
% Daily Value *
Total Fat 10g
16%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 23mg
8%
Sodium 87mg
4%
Total Carbohydrates 23g
8%
Dietary Fiber 1g
6%
Sugars 16g
Protein 2g
Vitamin A
3%
Vitamin C
1%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. All purpose flour - 1 cup
  2. Granulated Sugar - 1 cup
  3. Cocoa Powder - 1/3 cup
  4. Baking powder - 3/4 teaspoon
  5. Baking soda - 3/4 teaspoon
  6. Salt - 1/4 teaspoon
  7. Milk - 1/4 cup
  8. 1 teaspoon Instant coffee mixed in 1/2 cup warm water
  9. Large Egg - 1
  10. Oil - 1/4 cup
  11. Pure Vanilla Extract - 1 teaspoon
  12. Ripe Banana - 1
  13. Chopped Salted Almonds - Handful (About 20-25)
  14. Semisweet Chocolate - 1 cup
  15. Cream - 1 cup
Instructions
  1. Preheat the oven to 350°F (180°C). Butter and line a baking pan with parchment/wax paper.
  2. In a bowl sift and combine all the dry ingredients including half of the chopped almonds. Mix thoroughly till well combined.
  3. In another bowl, mash the banana with a fork and beat in the egg, oil, milk and vanilla extract. Add warm coffee to the mixture and mix well.
  4. Add the wet mixture to the dry ingredients and combine them well with the help of a whisk or spatula. Don't over mix the batter.
  5. Add the batter to the prepared cake pan and give it a tap to get rid of any air bubbles.
  6. Place the pan on the middle rack of the oven and bake for 18-20 minutes or till a toothpick inserted comes out clean.
  7. While the cake is baking, heat a pan and add cream to it. Let it come to a boil.
  8. If you have chocolate bar instead of chocolate chips, chop the bar roughly into small pieces.
  9. Add the chocolate to a bowl and pour the boiling cream over it. Cover the bowl immediately and let it rest. The heat will gradually melt the chocolate.
  10. After about 5 minutes remove the lid from the bowl and mix the cream and molten chocolate together to form a smooth ganache. Let it cool down to room temperature.
  11. Once the cake is baked, remove the cake pan from the oven and set it on the cooling rack until it comes down to room temperature.
  12. Place the cake on a plate and pour the chocolate ganache over it to coat it evenly.
  13. Refrigerate the cake at least for an hour.
  14. To serve, remove the cake from the fridge and top it with the remaining chopped almonds. Cut the cake in squares and serve.
Notes
  1. 1. Ensure that the ingredients for the cake are at room temperature.
  2. 2. Make sure not to over bake the cake as it may result into a dry and tough cake.
  3. 3. Better chocolate makes a better ganache so try to get your hands on the best chocolate available to you. I used Ghirardelli semi-sweet chocolate chips.
  4. 4. You can use plain almonds instead of salted ones.
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calories
184
fat
10g
protein
2g
carbs
23g
more
Addy's Pub https://www.addyspub.com/
Banana & Almond Choco Squares

Food For Taut – Moong Dal Chilla (Split green gram crepes)

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Trying to find a healthy and tasty breakfast/lunch recipe? Look no further! This moong dal chilla is packed with low-fat protein & is high in fibre. Not only is it an extremely nutritious recipe but also one that will keep you feeling full for a long time!

Moong dal chilla is basically a dosa made out of soaked ground green or yellow moong dal. It is pretty easy to make and requires very few ingredients, so let’s get started!

 

Moong Dal Chilla
Yields 6
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Prep Time
Cook Time
Total Time
Prep Time
Cook Time
Total Time
23 calories
2 g
0 g
2 g
0 g
0 g
21 g
27 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
21g
Yields
6
Amount Per Serving
Calories 23
Calories from Fat 14
% Daily Value *
Total Fat 2g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 27mg
1%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
1%
Sugars 1g
Protein 0g
Vitamin A
4%
Vitamin C
76%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Moong dal* (Split Green Gram) - 1 cup
  2. Ginger - 1/2 inch piece
  3. Garlic - 4 cloves
  4. Green Chillies - 2-3
  5. Oil - 2 teaspoons
  6. Sugar - 1/2 teaspoon
  7. Salt to taste
Instructions
  1. Soak the moong dal in water for atleast 3-4 hours.
  2. Once the dal is soft, drain the water & reserve it for later.
  3. Grind the dal, ginger, garlic, chillies salt and sugar to a paste with little bit of reserved water. The consistency of the batter should be like that of dosa batter.
  4. Heat a non-stick pan on medium heat.
  5. To make one chilla add about 1/4 cup of batter to the pan and spread it in a circular motion to make a thin dosa or crepe like chilla.Try to make it as thin as possible to ensure that you have a tasty and crispy chilla.
  6. Add some drops of oil to the sides and once the chilla starts to brown on one side flip it over.
  7. Let it cook on the other side for a few seconds.
  8. Once cooked, slide the chilla on a plate.
  9. Serve it hot with a corriander chutney or ketchup. My favourite accompaniment is the Maggi Hot and sweet chilli sauce!
Notes
  1. * You can also use the yellow moong dal/split yellow gram, instead of split green gram.
  2. You can even add chopped onion, chopped cilantro or other veggies of your choice to the chilla before flipping it over while cooking.
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calories
23
fat
2g
protein
0g
carbs
2g
more
Addy's Pub https://www.addyspub.com/

Paneer Makhani

 

 

Paneer Makhani also known as Paneer Makhanwala or Paneer Butter Masala is a delightful Indian dish starring the pillowy Cottage Cheese/Paneer.

Tender pieces of Paneer are cooked to perfection in a silky tomatoey sauce. The sauce can also be used to make Butter Chicken. This recipe is truly simple to execute and hardly takes any time.

So give it a try, I assure you that you will stop ordering it at the restaurant and make it at home every single time!

Here is the video Recipe-

Paneer Makhani
Serves 4
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Prep Time
Cook Time
Total Time
Prep Time
Cook Time
Total Time
185 calories
17 g
32 g
13 g
2 g
7 g
184 g
87 g
11 g
0 g
6 g
Nutrition Facts
Serving Size
184g
Servings
4
Amount Per Serving
Calories 185
Calories from Fat 118
% Daily Value *
Total Fat 13g
21%
Saturated Fat 7g
34%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 32mg
11%
Sodium 87mg
4%
Total Carbohydrates 17g
6%
Dietary Fiber 3g
12%
Sugars 11g
Protein 2g
Vitamin A
41%
Vitamin C
74%
Calcium
5%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Cumin seeds - 1 teaspoon
  2. Onion - 1
  3. Ginger - 1 inch
  4. Garlic - 5-6 cloves
  5. Tomatoes - 3-4
  6. Fenugreek Leaves - 1 teaspoon
  7. Honey - 1.5 tablespoon
  8. Green Chili/Thai pepper - 1*
  9. Red chilli powder - 1 tablespoon*
  10. Garam Masala - 1/4 teaspoon
  11. Green Cardamom Powder - 1/4 teaspoon
  12. Paneer/Cottage Cheese - 10 ounce slab or as required
  13. Butter - 2 tablespoons
  14. Fresh cream - 1/4 cup
  15. Oil - 2 teaspoons
  16. Salt to taste
  17. Chopped cilantro
Instructions
  1. Chop onions and tomatoes in cubes & ginger and garlic into fine pieces.
  2. Add oil to a pan and once it heats up add cumin seeds.
  3. Add ginger and onion to the pan and sauté for a minute.
  4. Add garlic and tomatoes and cook till tomatoes turn soft.
  5. Once cooked set the mixture aside.
  6. While the tomato onion mixture is cooling , in a separate pan add 1/2 tablespoon butter and lightly fry paneer with a little salt and red chili powder.
  7. Get a nice brown sear on both the sides of paneer and set it on a plate to cool.
  8. Once cool enough, cut the paneer in small pieces of desired size.
  9. Grind the tomato-onion mixture into a purée.
  10. In the pan used for cooking tomatoes, add remaining butter and chopped chillies.
  11. Add the ground tomato purée to it.
  12. Add the red chili powder, green cardamom powder & garam masala and cook the mixture for a couple of minutes.
  13. Add water to get the gravy to the desired consistency.
  14. As the sauce comes to a boil, add fenugreek leaves and honey to it.
  15. Stir in the cream and cook till well combined.
  16. Add salt to taste & mix in the paneer/cottage cheese.
  17. Stir the paneer/cottage cheese lightly and cook for a couple of minutes.
  18. Garnish with chopped cilantro and some cream & serve it with rotis parathas or rice.
Notes
  1. *You can increase the number of chillies and red chili powder amount to make the gravy spicier.
  2. To make it lighter on calories you can substitute heavy cream with light cream or milk and skip the butter.
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calories
185
fat
13g
protein
2g
carbs
17g
more
Addy's Pub https://www.addyspub.com/

Hope you try and enjoy the recipe.

Happy Cooking!

Chicken in Velvety Mushroom Sauce

 

 

This recipe of Chicken in Mushroom sauce is a heavenly delight. It’s insanely easy to make, is ready in a few minutes and is a wholesome meal that will keep you full for a long time.
The blanket of velvety mushroom sauce jazzes up the humble pan seared chicken and transforms it into a fancy entrée .

 

Chicken in Velvety Mushroom Sauce
Serves 2
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Total Time
Total Time
459 calories
3 g
145 g
33 g
37 g
12 g
259 g
315 g
1 g
0 g
18 g
Nutrition Facts
Serving Size
259g
Servings
2
Amount Per Serving
Calories 459
Calories from Fat 289
% Daily Value *
Total Fat 33g
50%
Saturated Fat 12g
62%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 145mg
48%
Sodium 315mg
13%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
3%
Sugars 1g
Protein 37g
Vitamin A
17%
Vitamin C
10%
Calcium
6%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Boneless Chicken Breasts Fillets - 1/2 pound
  2. Baby Bella Mushrooms - 1 packet
  3. Asparagus - 6-8 spears
  4. Garlic - 2-3 cloves
  5. Chicken broth - 1/2 cup
  6. Cream - 1/4 cup
  7. Lemon juice - 1 tablespoon
  8. Vinegar - 1 tablespoon
  9. Olive oil - 2 tablespoons
  10. Butter - 1 tablespoon
  11. Dried Rosemary & Thyme - A pinch each
  12. Cayenne pepper/Paprika - 1/4 teaspoon
  13. Parsley for garnish
  14. Salt & pepper to taste
Instructions
  1. Wash and cut the mushrooms into quarters.Cut the chicken breasts into pieces of desired size. Season the pieces with salt and pepper. Set aside for 30 minutes.
  2. Chop the garlic finely.
  3. Heat a heavy bottomed pan. To it add some olive oil and the chicken.
  4. Lightly season asparagus with salt and pepper and add it to the pan. Sear it along with the chicken.
  5. Cook the chicken pieces for 4-5 minutes on each side. Sear them well to get a nice golden brown crust.
  6. Remove the chicken and asparagus from the pan and wrap it loosely in an aluminium foil. Set it aside.
  7. In the same pan, add 1/2 teaspoon of olive oil and the mushrooms.
  8. Sauté them while loosening the crust formed on the pan leftover from the fried chicken.Make sure you get all the bits as that is where the flavor lies.
  9. Once the mushrooms start to soften and become little watery add the butter and minced garlic to the pan and sauté .
  10. Once the garlic turns golden brown add in the chicken broth and light cream.
  11. Add the rosemary, thyme, cayenne pepper, salt and pepper to the mushroom sauce and cook it till its texture turns creamy.
  12. Remove the sauce from heat and mix in the vinegar and half of the lemon juice in the mushroom sauce.Splash the remaining lemon juice over the asparagus.
  13. Pour the mushroom sauce over the chicken and garnish with finely chopped parsley.
  14. Serve it with the side of asparagus and enjoy.
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calories
459
fat
33g
protein
37g
carbs
3g
more
Addy's Pub https://www.addyspub.com/

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Pav Bhaji

 

MUMBAI, THE CITY THAT NEVER SLEEPS,
WHERE YOU WILL FIND EVERYTHING IN HEAPS..the energy, enthusiasm, life, good food and also..people..lol!!

Food is the soul of the colorful culture of amchi Mumbai. Its food palette is one of the most diverse and unique ones you will ever come across. From the sweet & savory to the bold and spicy, you will find all the flavors in there & nothing sums it up better, than Mumbai’s street food.

Vada pav, Chaat, Pav bhaji, to name a few, are Mumbai’s darling fast foods.
Not only are they extremely delicious but also surprisingly easy on the pocket.

We will be looking at recipes of many street foods in the coming blog posts. In this segment we are making Pav Bhaji!!

Pav bhaji is one of the healthier meals (of course only if pools of butter enough to swim in are avoided), which is also prepared in almost every Indian household.
It is a concoction of myriad vegetables and spices. The spice mix called the ‘pav bhaji masala‘ is easily available at any indian store.

Mom’s Recipe – Sunday Afternoon Mutton (Goat/Lamb) Curry

 

 
Recipe of Mutton Curry(Goat/Lamb Curry)-
 
Back in the day, when I was younger and not so married, nothing was more delightful than enjoying lovely home cooked comfort food by Dearest Aai Sawant. Sunday afternoon usually featured chicken or mutton curry. It helped a lot in forgetting the sorrowful fact that the next day was Monday!
 
It was always fun to spend quality time with Mom, Dad and Sru over the weekends and good food always complemented it.
Miss the good old days when pestering mom with the question ‘Is the food done yet??’ was as fun as the mouth watering aroma of the tempered spices that filled our home.
I confess to having my tongue burnt time and again, in impatient attempts to devour piping hot food when it was finally served! But it was no biggy compared to the curry, the conversations and awesome family time we shared over it!
 
Here is my Mom’s recipe of the Mutton Curry which was the highlight of many many Sundays!

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