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Friday, May 30, 2014

Mango n Mint smoothie with carrot bits

The mango is a juicy stone fruit consisting of numerous tropical fruiting trees, that are cultivated mostly for edible fruits. The majority of these species are found in nature as wild mangoes.  The mango is native to South and Southeast Asia, from where it has been distributed worldwide to become one of the most cultivated fruits in the tropics. The highest concentration of Mangifera genus is situated in western part of Malesia (Sumatra, Java and Borneo) and in Burma and India. While other Mangifera species (e.g. horse mangoM. foetida) are also grown on a more localized basis,Mangifera indica – the 'common mango' or 'Indian mango' – is the only mango tree commonly cultivated in many tropical and subtropicalregions. It originated in India and Burma.It is the national fruit of India and the Philippines and the national tree of Bangladesh. In several cultures, its fruit and leaves are ritually used as floral decorations at weddings, public celebrations and religious ceremonies.

Mango is this season, summer and mango come together always.. There are various desserts to make using mangoes. Here is one smoothie to make you feel special. This one is for the                5 ingredient fix challenge started by Lakshmi Vimala. this recipe I got idea from a drink I used to have in singapore. Its Guava juice with pear bits in it. So gave it a try and it was a big hit! Thanks Vimala for this yummy Challenge!



  • Mango - 1
  • Milk - 2 cups
  • Sugar- one cup or required
  • Carrot - one chopped into small bits
  • Mint - few leaves


  • Boil milk in a vessel. Grind the mango into pulp using mixer.
  • Meanwhile in another vessel, add the carrot bits and allow it to boil in little ilk for about 5 mins.
  • The carrots must be half cooked.
  • Add sugar to mango and grind it into a smooth paste.
  • Add  the milk and mint leaves to it and make a smoothie.
  • Finally mix the carrot bits into the smoothie and serve.

Crunchy carrot bits in a smoothie will be a different experience to relish!

Sending this to 5 ingredients fix challenge

Thursday, May 29, 2014

Steamed rice Pakoda

Pakodas are a wonderful snack that has been discovered by us. There are various types of pakodas , thool pakoda, medhu pakoda, onion pakoda, vegetable pakoda. This pakoda is made with steamed rice or we can make use of left over rice for making pakodas. Vathal can be made the same way and dried and then deep fried. Its easy and simple to make. It can be served as evening snack or as side dish for lunch. It suits well with sambar rice, kuzhambu rice or even pulav. Try this simple snack at home and comment me the feedback!


  • Left over rice - 1 bowl
  • Onion medium 1 chopped
  • Curry leaves - chopped
  • Coriander leaves - chopped
  • Chilly powder - 1/4tsp
  • Garam masala - 1/2 tsp
  • Salt
  • Green chilly - 1 chopped


  • In a bowl, add the chopped onion, chopped curry leaves, chopped chilly and coriander leaves.
  • Add the powders and required salt for the pakoda.
  • Grind the leftover rice ina mixer and mix the mixture  nicely with hand.
  • Heat oil in a pan, Take small small lumps from the mixed dough for making pakodas.
  • Fry them till golden.

Enjoy and relish the crispness.. Kids will Love it too!!

Note: Since it has starch, pakodas may drink oil.

Wednesday, May 28, 2014

Mosambi juice with Basil seeds / Saathukudi juice with sabja seeeds

Sweet lime is a term referring to a citrus fruit which is typically round, green, 3–6 cm in diameter, and containing sour (acidicpulp. There are several species of citrus trees whose fruits are called limes, including the Key limePersian limekaffir lime, and desert lime. Limes are a good source of vitamin C, and are often used to accent the flavours of foods and beverages. They are grown year-round and are usually smaller and less sour than lemons.

Here is a cooler for the summer. Its a real coolant since it has sweet lime and sabja with it. Simple and easy to make..


  • Sweet lime -2 
  • Water- half cup
  • Sugar 2 tsp
  • Basil seeds - 1 tsp


  • Take the Mosambi and squeeze it using the juicer,  strain it. 
  • Mix required water according to its sourness.
  • Add sugar and mix well.
  • Soak basil seeds in water for 10 mins , for it to pop up.
  • Refrigerate the juice and soaked seeds.
  • Before serving add the juice in glass and top it with sabja seeds..

A coolant for this climate!!

Monday, May 26, 2014

Kesar Falooda

Falooda or Faluda is a cold and sweet beverage containing many ingredients very popular in South Asia. Traditionally it is made by mixing rose syrup with vermicelli, basil seeds, jelly pieces and tapioca pearls along with either milk, water or ice cream. Faloodeh, originally Paloodeh or Pālūde  is a Persian cold dessert consisting thin vermicelli noodles made from corn starch mixed in a semi-frozen syrup made from sugar and rose water. It is often served with lime juice and sometimes ground pistachios. It is a traditional dessert in Iran and also in neighbouring Pakistan. Paloodeh is originally from Shiraz and in Iran it is especially famous as Shirazi Faloodeh.[1] Paloodeh is one of the earliest forms of cold desserts, existing as early as 400 BCE.[citation needed] The name originally means smoothy (filtered). In Iran paloodeh (faludeh) is sold in ice cream stores (bastani) and in shops which specialize in preparing this dessert. The vermicelli used are often made from arrowroot rather than wheat. The rose syrup may be substituted with another flavoured base to produce kesar (saffron), mangochocolate or fig flavour.

My mom and MIL are falooda lovers. Even I Iove falooda.. So thought of making a perfect dessert at home in this summer. I wanted to make everything at home. Usually we buy ice cream from stores.this time I didn't want store bought ones. So made it  myself. Everybody at home  loved it.

Serves 3-4

Ingredients :

  • Vermicelli - one cup 
  • Basil /sabja seeds - 1 small cup
  • Fresh fruits chopped- one bowl..( Iused only pineapple)
  • Strawberry Jelly- 100 gms
  • badam Ice cream - 500 ml
  • Chopped nuts
  • Vanilla Milk - 300 ml

Method/ Assembling of Falooda:


  • Take the require glasses in which you are going to serve Falooda.
  • Bottom layer would be boiled vermicelli. (
    Just boil the semiya in hot water, strain it and add cold water to it and keep it aside).
  • Next layer is soaked sabja seeds( soak the basil seeds in water for about 10 mins)
  • Above that chopped fruits.
  • Above that If you want to add some more semiya , you can add. I have added in my glasses.
  • Now pour the Vanilla milk.( add vanilla essence to the boiled milk and required sugar). Add little extra sugar to this milk as I have not sweetened the vermicelli.( You can also add rose milk.
  • Next layer add the jellies.
  • Top most layer is ice cream. scoop the ice cream and place it on top.
  • Garnish with nuts.


Thursday, May 22, 2014

Almond Ice cream/ Badam Ice cream

Ice cream is a frozen dessert usually made from dairy products, such as milk and cream and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colourings are used in addition to, or instead of, the natural ingredients. The mixture of chosen ingredients is stirred slowly while cooling, in order to incorporate air and to prevent large ice crystals from forming. The result is a smoothly textured semi-solid foam that is malleable and can be scooped.

Who wouldn't love o have this ice cream in this hot summer? when I thought of ice cream flavor.. I was planning to make kesar badam falooda. So went in for Badam ice cream. A simple process and recipe. No machine required for making this ice cream..


  • Full cream - 300 ml ( I used Amul)
  • Milk - 250 ml 
  • Badam Mix powder - 100- 125 gms( Contained sugar in it


  • Boil 250 ml milk in a heavy bottomed vessel and make it shrink till it becomes 150 ml.
  • Add the badam mix little by little , by continuously stirring it.
  • When its mixed well and started toboil, add the full cream fully. Stir continuously.allowit to boil once. 
  • Check for sugar and allow it to cool. If you want to make it more richer you can also add chopped almonds to it. ( I did not add since I made it for falooda.
  • After its cooled or  warm. Pour it in the  box , to freeze it.
  • Before you scoop the ice cream for serving, keep the box outside for 10 mins and then scoop.


Yummilicious Almond ice cream is ready!

Wednesday, May 21, 2014

Strawberry Jelly

The garden strawberry is a widely grown hybrid species of the genus Fragaria(collectively known as the strawberries). It is cultivated worldwide for its fruit. The fruit (which is not a botanical berry, but an aggregateaccessory fruit) is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods as preservesfruit juicepiesice creamsmilkshakes, and chocolates. Artificial strawberry aroma is also widely used in many industrial food products.

 Technically, the strawberry is an aggregate accessory fruit, meaning that the fleshy part is derived not from the plant's ovaries but from thereceptacle that holds the ovaries. Each apparent "seed" (achene) on the outside of the fruit is actually one of the ovaries of the flower, with a seed inside it.

Strawberry Jelly prepared for making falooda.. Kids will definitely love it. Loved making it for my kid.
Strawberry Jelly Recipe:


  • Strawberry -  200 gms
  • Sugar- required acc to the sourness of strawberry
  • Unflavored Gelatine - 2 tsp


  • Make 200 gms strawberry into purée, strain it in mesh strainer.
  •  Add required sugar according to its sourness.. 
  • Allow it to boil. Mix 2 tsp of gelatine in little wAter. Pour this mixed gelatine in the boiling mixture and stir well. Switch off . 
  • Allow it to cool down. Pour it in the mould or any plate where you want to set . Refrigerate it for 2-3 hrs. It will set.

Enjoy the jellly with desserts or as jelly itself!

Saturday, May 17, 2014

Vanilla Panna Cotta with Strawberry Coulis

Vanilla is a flavor derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia). The wordvanilla, derived from the diminutive of the Spanish word vaina (vaina itself meaning sheath or pod), simply translates as little pod. Vanilla is the second most expensive spice after saffron,[9][10] because growing the vanilla seed pods is labor-intensive.[10] Despite the expense, vanilla is highly valued for its flavor, which author Frederic Rosengarten, Jr. described in The Book of Spices as "pure, spicy, and delicate"; he called its complex floral aroma a "peculiar bouquet".[11] As a result, vanilla is widely used in both commercial and domestic baking, perfume manufacture and aromatherapy. - acc to Wiki..

In the peak summer, I am in a spree to make  something to beat the heat. This dish is a longtime pending dish.I wanted to try this panna cotta for a long time. Tried this simple recipe and strawberry sauce.

Vanilla Panna Cotta Recipe:

Ingredients :

  • Whole milk - 300 ml
  • Unflavored powdered gelatin - 3 tsp
  • Full cream - 300 ml
  • Sugar - 2  tbsp or required
  • Vanilla extract - 2 -3 tsp



  • Pour the milk into the saucepan or vessel and place over medium heat on the stove. 
  • Next, add the cream, sugar. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar has dissolved 5-7 minutes.
  • Remove from heat, allow it to sit for a few minutes to cool slightly. 
  • In another bowl stir the gelatin powder in little water. dsouble boil it in a vessel. stir well without the lumps. When the geltin is dissolved nicely, pour it to the milk mixture .
  • Stir nicely, add vanilla extract and allow it to cool. Then pour into the glass or mould.
  • Refrigerate at least 6 hours or overnight. Add garnishes and serve.

Strawberry Coulis  Recipe:


  • Strawberries - 100 - 150 gms
  • Sugar  - according to the sourness of strawberry( I required more)
  • Lemon juice - 1/2 lemon
  • Water - 2tbsp


  • Make a puree of strawberry by adding water and strain the seeds.
  • In a medium saucepan, combine all the ingredients and bring to a boil. Once the sugar has been dissolved, turn off the heat.
  • Store in a sealed container in the refrigerator and use as garnish for the dessert.

Drool worthy Panna cotta was dug by my lil one, when I was clicking.

Recipe courtesy: BarbaraCakes
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