Shirtless Somu trying to hide behind the swing as he poses for me making faces as if I am not going to let him eat it. Showing of his wife's artwork, yes Sapna painted the plate.
Mumbai has blazing heat. It is showing every where. Not that in our family Men need reason to drop the shirt. Yes even before Salman Khan made the sculpted body a fashion the original Mumbai Men never shied from showing their big 'O' or '8', forget the six packs no one even knew anything about them. If at all it sounded like a takeaway order of may be medu vada chutney!
So now when it is this Mumbai Summer the Men do what the Women cannot. Drop the shirts and show off the bodies. Inspite of the problems heat creates on health this is the time for Mangoes and here it is only Hapoos. I decided to treat my very busy family to a Mango cobbler and the two Peaches too went into it. The cobbler recipe went for a change in type of sugar and believe it or not the taste changes completely.
Here is the other cobbler I made in the past Apple N Grape Cobbler
I think since then I have made it so many times and now the slight change let me record it here on my own blog instead of rushing to ET's everytime.
1 cup all purpose flour
1 cup Demerera sugar
1 teaspoon baking powder
1 cup milk
1 large pinch salt
1/2 cup butter
2 small peaches
1 Hapoos mango
Preparing the fruit:
Heat water to boiling. Blanch the peaches for a min in the boiling water. Remove and keep aside. While they cool. Dice the Mango into cubes.
In a large bowl mix together all purpose, sugar, milk, salt and baking powder to smoothness. The mixing should not be for more than 5 mins.
In the baking dish melt the butter in the oven. Remove from oven and pour the batter over the molten butter. Now layer the fruits over it peaches at the edge. Slice out the flesh and throw away the seed. Then layer the diced mango in the center. Put the baking dish in the oven on the middle rack and bake at 180 deg Celsius for 40 mins. Test by inserting a knife to ensure it is baked completely and the knife comes out dry.
Cool a bit and serve while still warm along with a scoop of vanilla ice cream.