Even though the rainy weather in Pune today calls for chai pakora, the lazy soul in me opted for simple and quick smoothie for an early evening meal. It’s tangy, spicy, naturally sweet and yum!
A year ago, when we lived in California US, we had a routine of making daily smoothies. It ranged from everyday green smoothies to just the fruity ones. I still try to make it often but I am not as disciplined anymore. I need to get back to that again soon.
For now, I hope you enjoy my recipe and if you do, please leave me a comment below or lets connect on my social media handles :).
Chop guavas into rough pieces and blend with minimal water. (I used a hand blender to avoid crushing the seeds). Sieve it through and discard the seeds.
Mix all ingredients with the guava pulp and blend it all again together.
To serve
In a plate mix salt and red chilli powder. Rub lemon juice on the rim of the glasses and dip the rim in the salt and chilli mix. Pour in the smoothie. Garnish with fresh mint and enjoy!!!
Keyword guava mint and chilli smoothie, smoothie recipes
We all look forward to summer coolers and finding ways to make the existing beverages interesting. Matcha adds a rustic and earthy flavour to the usual lemonade.
I hope you enjoy trying this beverage and I would love to hear from you if you do. Let me know in the comments below or write to me on my social media handles.
This is a staple condiment in every Indian home. It takes snacks chaats to the next level. I hope you enjoy and try these Indian dips and let me know in the comments below what is your favourite condiment or dip.
A total bliss on a summer afternoon or indulge with family and friends to celebrate an occasion. Made by slow cooking milk until it thickens into a luscious Rabri texture, loaded with nuts and beautifully fragrant with saffron and cardamom, this recipe is a keeper. The secret of making a good kulfi is slow cooking the milk in an iron pan.
I have very fond memories of indulging in this delicacy with my cousins and sibling during our trips to maternal grandparents place during holidays and festivals. We would all get pocket money from our grandparents to buy chocolates and ice creams but this being the favourite of all, every penny was spent on it.
When I made this, the husband said it refreshed all this fond childhood memories too 😀.
How to make it?
In an iron pan, boil 750 ml milk. Once it comes to a boil, reduce flame, stir well and add 1/4 cup cream. Let it simmer on medium low flame for 20 mins. Keep stirring in frequent intervals. The milk starts reducing, now add 3 tbsps sugar and let it simmer for 5 mins. Muddle 6-7 saffron stands with a tsp of hot milk from the pan and add it back to the pan. Add the 1/3 cup crushed nuts (adjust quantity as per preference). Taste and adjust sugar if needed. Let it simmer for another 10 mins or until the milk thickens further (coats the back of the spoon). To quicken this process, add the cornflour slurry (mix 1 tsp cornflour with 3 tbsp water) and keep stirring. Take it off the flame, let it cool completely. Add some crushed nuts at the bottom of the mould, pour in the kulfi mix, cover with lid or foil and let it freeze for an hour. After an hour, insert icecream stick and top it up with more crushed nuts. Cover and again freeze for at least 5 hours or until set. To unmould, dip the mould in normal water for 15 seconds. Serve with sabja and falooda.
Enjoy!!!
If you try this kesar badam pista recipe please tag me on your social media or write to me here in the comments, I would be really happy to know about your re-creations. You can also connect with me on my Instagram or Facebook handle.
In an iron pan, boil milk. Once it comes to a boil, reduce flame, stir well and add cream. Let it simmer on medium low flame for 20 mins. Keep stirring in frequent intervals.
The milk starts reducing, now add sugar and let it simmer for 5 mins.
Muddle the saffron stands with a tsp of hot milk from the pan and add it back to the pan.
Add the crushed nuts (adjust quantity as per preference).
Taste and adjust sugar if needed. Let it simmer for another 10 mins or until the milk thickens further (coats the back of the spoon). To quicken this process, add the cornflour slurry and keep stirring.
Take it off the flame, let it cool completely.
Add some crushed nuts at the bottom of the mould, pour in the kulfi mix, cover with lid or foil and let it freeze for an hour.
After an hour, insert icecream stick and top it up with more crushed nuts. Cover and again freeze for at least 5 hours or until set.
To unmould, dip the mould in normal water for 15 seconds. Serve with sabja and falooda.Enjoy!!!
Notes
If popsicle moulds are not available, use steel glasses or small bowls.
A staple and refreshing drink in all Indian households and in ours too. It hydrates well in the long summers and there is nothing better than a delicious, sweet and tangy glass of aam panna.
If you try this recipe I would love to hear from you in the comments below or let me know on my social media handles.
Peel and chop raw mangoes. Boil them in a pressure cooker with water. Let it cool.
In a blender churn together all the ingredients except lemon juice.
Pour it back to the pan and bring it to a boil. Let it simmer for 5-8 mins until it reduces to syrup like consistency. Take it off the flame and add lemon juice.
Let it cool and store in a clean and sterilised glass bottle for up to a month in refrigerator.
To serve - fill half glass with the aam panna syrup and half glass chilled water.Enjoy!!!
Keyword raw mango drink, raw mango summer cooler, aam panna
A food stylist, photographer, and blogger. After leading Human Resources for several years in India and the US, my inner calling prompted me to work on a dream and a vision envisaged by my younger self many years ago. Being creatively inclined and with an interest in food, I decided to embark on my journey towards endless and limitless possibilities.
