Tuesday, July 29, 2014

Mango ice cream Milkshake

Mango pieces  - 1/2 cup
Milk chilled - 1 cup
Vanilla ice cream - 1 scoop
Mango jam - 1 tsp
Honey optional

In a blender add milk, ice cream, mango, jam and blend for 30 seconds.
Serve in glasses.

If you want more sweet, add honey and blend it.

Other Mango recipes:

1) Mango Chocolate Drink
2) Mango Puree Fruit Salad

Tuesday, July 15, 2014

Marshmallow Candies

Marshmallow big size – 10
(If you are using small size, take 5 to 6 and roll it as small ball)
Butter – 2 tsp
Chocolate chips semi sweet – 1 cup
Gems / Sweet hearts for decoration


  1. In microwave safe bowl add butter and chocolate. Keep it for 40 sec to 1 min.
  2. After that leave it for 30 sec. Dip each marshmallow into chocolate and press the gem/sweet heart. Prick this with lollipop stick or tooth pick.
  3. Keep it in freezer for 30 minutes. 

Thursday, July 10, 2014

Biyyam Vadiyalu / Sun dried Rice Fryums

Biyyam / Rice - 3 cups
Saggubiyyam / Sabudana - handful
Water - 12 cups
Salt to taste
Vaamu / Ajwain - 2 tbsp

  1. Soak rice and sabudana separately for overnight.
  2. Next day drain the water in rice and make a batter with 2 cups of water . The consistency should be like dosa batter.
  3. Add 10 cups of water to a bowl, put it on a stove.
  4. Add drained sabudana and allow to cook. Sabudana should be transparent if it cooks properly. Add salt and mix well.
  5. At this stage reduce the heat add rice batter and mix continuously to avoid lumps.
  6. Mix well for 10 minutes. The batter becomes thick.
  7. Place the star shaped plate with  murukku press. Fill the murukku press with thick batter.
  8. Press on the plastic sheet. Leave some space in between. Place it under direct sunlight for 24 hrs. Flip it. Dry them under sun for 2-3 days or until they are completely dries.
  9. Store them in an air tight container. They stay for one year.
  10. Deep fry them in oil. Serve them with South Indian meal.

Note: Rice and water ratio should be 1:4.

Monday, July 7, 2014

Pala Puri / Milk Puri


Puri – 6
Milk – ¼ liter
Sugar – 2 Tsp

For Paste 
Grated coconut – ½ cup
Roasted poppy seeds – 1 Tsp


  1. Make puris using wheat flour.  
  2. Heat the milk in a pan, when its boiling add paste and mix it for 5 mins on low flame. 
  3. Add sugar/honey and mix for 2 mins. Keep it aside. Let it cool. 
  4. Now add the puri to milk leave it for 2 mins. 
  5. Remove the puri and fold twice like handkerchief. 
  6. Keep it on the plate and pour remaining milk over it. 
Linking to:
Gayathri's WTML event hosted by Sapana.

Wednesday, July 2, 2014

'ONLY' Summer Food & Drinks June 2014 - Event Roundup

I would like thanks to Pari for giving me the wonderful chance to host this event. Thank you friends for participating in the event. The winner is announced by Pari, which is sponsored by Tarla Dalal Office.

Roundup recipes.

Delectabla flavours entries:

            1)  Mango Juice                     


Mayuri's jikoni entries:

          2) Apple cinnamon ice cream     


          3) Roasted eggplant dip


            4) Vanilla chia pannacotta             


                5) Water mousse                       


Taleoftwotomatoes entries:

              6) Pineapple smoothie

                  #pineapplesmoothie fllowme@taleoftwotomatoes

                    7)  Sharjah drink           

                   Sharjah Shake

Prachisvegkitchen entries:

               8) Watermelon cooler                   


                   9) Mango banana smoothie


                  10) Glucamole salad


                11) Thandai mousse


              12) Baked Mathri


 Shobha Keshwani entries

               13) Persimmon lassi

                      Photo: PERSIMMON LASSI 
Persimmons can be eaten fresh, dried or cooked. Their flavour ranges from firm to mushy and is very sweet. This delicate Oriental fruit is native to China. It spread to japan very long ago and later was introduces to California during the middle of the neneteenth century. Persimmon fruits are rich in health promoting nutrients such as vitamins, minerals, and anti-oxidants. Persimmon fruit pudding is a very popular dessert. I have made and posted the recipe earlier. You can refer to it in the blog.
Today I have made a sweet and refreshing drink with the fruit pulp and yogurt. Select ripe ones for this and the pulp can be spooned out easily. Since the fruit is very sweet you don't need any kind of sweeteners. You may add a little honey if you wish.


            14) Mango crepes with coconut sauce


            15) Moong sprout salad


Lav art craft food

               16) Dahi vada


Seduce your tastebuds entries:

               17)    Bajra Curd rice


               18) Rose milk popsicle


                  19) Jal jeera


Savorindian entries:

               20) Watermelon cooler


Realhomecookedfood entries:

                21) Strawberries and cream frappucaino


                 22) Chocolate espresso smoothie


                  23) Mango cheesecake parfait


                    24) Banana split milk shake

                   25) Badam pista kesar kulfi


              26) Chickoo kulfi


              27) Mango pineapple coolatta



               28) Carrot orange juice


               29) Beetroot Lemonade


Smithakalluraya entries:

            30) Mango rasayana

                   mango rasayana recipe,mango seekarane,mango shikran,mango kheer,aam kheer,mango payasam,mango seekarane recipe

              31) Mouth refresher

                    watermelon & orange juice recipe,watermelon refresher,watermelon orage refresher recipe,watermelon juice

Hamareerasoi entries

             32) Honeydew melon juice


Sweettoothraf entries:

             33) Mango trifle


Cookinggoodfood entires entries:

              34) Mango and dark chocolate trifle


Cookininpajamas entries:

               35)  Quick raw mango pickle


Mystylerecipes entries:

               36) Pudding with berries