PINK LASSI -- A PERFECT SIP ON SUMMER

This Pink Lassi makes a perfect refreshing drink to sip on summer days...Its delicious and has a flavorful twist with addition of rose syrup...

If you are bored of regular lassi, then you will definitely be in love with this flavorful and beautiful drink...

 

 

 INGREDIENTS

• Thick Yogurt - 1&1/2 cups
• Chilled Milk -1/2 cup
• Rose Syrup or Roohafaza - 4 tbsp
• Crushed ice - about 1/2 cup
  

 

 

PREPARATION

• Combine thick yogurt, milk and rose syrup into the blender. Blend it into the smooth mixture. 
• Now add in the crushed ice and blend it again for few minutes. 
• Pour it into individual glasses and serve chilled. 
• Here we go Beautiful Pink Lassi is ready to serve.

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GIRMIT- A POPULAR SNACK OF NORTH KARNATAKA

Girmit is popular snack from North Karnataka. This recipe is  popular In Hubli- Dharwad, people enjoy it as an evening snack. This is easy snack to prepare, hardly takes 15 minutes to get ready. The main ingredient used in ‘Girmit’ is puffed rice It's a variation of ‘ Bhel’ but taste is completely different. 

Looking at the ingredients one feels what special about it ? You are right. Its not the ingredients but the way its made gives it a unique taste. 

INGREDIENTS

•   Puffed rice – 2 cups
•   Onion,chopped – 1 medium
•   Tomato, chopped – 1 big
•   Red chilly powder – 1  tsp (adjust per your taste)
•   Tumeric powder – 1/4 tsp
•   Roasted Bengal gram – 1/4  cup ( powdered)
•  Cilantro -  1/4 cup
•  Fine besan sev – 1/4 cup
•  powder – 1/4 tsp
•  Roasted Bengal gram – 1/4 cup ( powdered)
• Tamarind paste-1 tbsp
•  Jaggery -1/2 tsp
•  Cumin seeds – 1/4 tsp
•  Curry leaves -4 to 5
•  Mustard seeds-1/4 ysp
•  Salt to taste
•  Water – little( to sprinkle)
•   Oil –tbsp

METHOD

• Place a pan on medium flame and add oil into it. 
• When oil heats up, add cumin seeds, mustard seeds and curry leaves.Fry  for 10 seconds.
• Add chopped onion and fry till onion becomes soft and transparent.
• Add tamarind paste, jaggery, tumeric powder and salt.Stir well
• Add powdered roasted bengal gram and red chilli powder.Mix everything well cook for 1 minute. Turn off the flame.
•   Add puffed rice and sprinkle little water and  mix everything well. 
•   If the prepared onion mixture is moist, no need of adding water. Water is added to make the mixing process little easy, otherwise it is totally optional.
•   Finally add chopoed tomatoes, fine sev and chopped cilantro.
•   Girmit is ready to serve with hot cup of tea.

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Natural Blueberry Icecream-

The perfect summer treat!!! The colour what i have got from fresh blueberry is just unbelievable. The bright purple colour is natural from blueberries, is an eye pleaser..

This Natural blueberry icecream has that perfect creamy texture and its so refreshing all because of those fresh real blueberries..

The best thing of this icecream is you can make blueberry icecream any time of the year because you can use fresh or frozen blueberries.. Another batch of blueberries are sitting in my freezer and I am very soon going to make this yummy treat again. 

INGREDIENTS

• Fresh blueberries- 3/4cup (you can also use frozen blueberries)
• Sugar -1&1/2tbsp
• Lemon juice- 1&1/2tsp ( to avoid crystallization of sugar)
• Whipping cream- 1cup ( chilled)
• Sweetened condensed milk-1/2 cup+1tbsp

METHOD

• Firstly puree the fresh blueberries into processor.
• Transfer blueberries puree into a saucepan.To that add sugar and lemon juice. Stir well and cook it on medium flame.
• Bring mixture to a boil then reduce the heat.
• Let the mixture simmer for another 10 minutes until it slightly reduces.
• Transfer the cooked mixture into a bowl and keep it refrigerator for later use.
• Now whip the chilled cream until you get stiff peaks.
• Add in condensed milk and whip it again.
• Lastly add chilled blueberry puree into the icecream base and fold in until it is  fully combined. At this you will get to see that beautiful purple colour.
• Transfer the icecream mixture into freezer safe container and freeze for atleast 6 to 7 hours.
• The best time to freeze icecream is overnight.
• Tadaa... Perfect and refreshing Blueberry Icecream is ready to serve.
• You can serve icecream as it is or add extra blueberries or some black currant

Almond Cilantro Pasta with Pesto Sauce Recipe

 

 

Almond Cilantro Pesto Pasta is a delicious and aromatic pasta recipe packed with flavor of fresh cilantro and almond pesto. 

Homemade pesto sauce is always flavorful and it has rustic texture, the freshness of cilantro and nutty flavor from almonds. 

You can also add veggies like broccoli, cherry tomatoes or make it without veggies both ways it equally tastes great..

So lets see how to make this easy Almond Cilantro Pesto Pasta recipe.

 

INGREDIENTS

• 1 cup fusilli pasta ( use any kind of pasta variety, I preferred to go with fusilli pasta)
• 1/2 cup cilantro (coriander leaves ) packed
• 15 almonds ( soaked in hot water
• 3-5 pearls small garlic ( peeled)
• 1 green chilly chopped
• 1/2 tsp olive oil
• salt to taste
  

 

METHOD

• Soak almonds in hot water.Let it remain in hot water for atleat 5 minutes and then peel the skin off.
• Cook pasta with enough water along with oil and salt.. Adding oil in pasta while cooking can avoid sticking. 
• After pasta is cooked. Drain water and keep it  aside.
• Add little olive oil on a frying pan. Slightly roast peeled garlic and chopped green chilly.
• Later grind roasted garlic and green chill along with cilantro and  peeled almonds.
• Grind it to a coarse paste.
• You can few drops of water while grinding pesto.Do not add more, pesto can turn too runny.
• Then add cilantro almond pesto to cooked pasta.
• Add salt as per your taste. Mix everything well until the pasta is coated well with the pesto.
• Here you go Cilantro Pesto Pasta is ready to serve..

 

Shahi Kesar Kulfi Stuffed Mango

 

When you have Mango, then Kulfi  stuffed mango is must try recipe. You can use any Kulfi flavour of your choice. Today, I want to stuff my mangoes with shahi Kesar Kulfi. Its going to be a royal dessert. It's easy to make and fun to eat.

Let's see the recipe

Ingredients

• Whole Fully Riped Mangoes

Ingredients for Shahi Kesar Kulfi

• Full day Milk - 2 cups
• Condensed milk - 1/2 cup
• Milk powder - 2 tbsp
• Khoya - 1/4 cup
• Kesar- a pinch soaked in warm milk

Method

• Pour the milk into heavy bottom pot and let the milk boil.
• Add milk powder and mix well until powder dissolves completely in the milk.
• Cook the milk until it slightly thickens.
• Then add khoya, condensed milk and soaked Kesar.
• Mix well again and let everything cook for another 7 to 8 minutes.
• Turn of the flame.
• Let the Kulfi mixture cool completely.
• As mixture cools down, it will become more thick.
• Meanwhile make mango shell ready.
• For that remove seed from the mango without tearing off the skin. Freeze the mango shell for atleast 30 mins before you fill Kulfi into it.
• After 30 mins, fill in Kulfi mixture in the mango shell and freeze it until they are fully set.
• If Kulfi mixture is left over, you can fill it in Kulfi moulds and set them  in the freezer.
• At the time of eating kulfi, do not forget to peel the mango skin..Just joking...
• The  creamy and yummy Shahi Kesar Kulfi Stuffed Mango is ready .
• Happy Eating