Monday, July 31, 2017

Mango Falooda | How to make Mango Falooda at home

Mango Falooda,a delicious and layered summer dessert prepared from mango puree, mango icecream,sweetned milk, sabja seed ,sev and nuts. This is my first attempt in trying falooda. Yep,i never had any flavor of falooda before,so i was very excited while preparing and controlled myself to wait till the photo shoot and later relished to the core.
As sabja seed is a natural coolant, having it during summer really helps to cool your body,so there are lot of drinks are prepared using this seeds during summer in North India. As a south indian, i don't know about this seeds benefit for a long time.Thanks to blog world, i got introduced to this wonderful seeds and now i'm using it in my drinks especially during summer.
Now coming to today's falooda recipe, it looks like a lot of steps to make this delicious drink, but you can prepare all the ingredients ahead and put it in refrigerator, so it will be easy to put together everything when you need.If you're a adherent fan of mangoes, then you must try this falooda on this summer when mangoes are in season. 

Mango Falooda

Preparation Time : 30 mins | Cooking Time : 20 minsServes :
Recipe Category: Desserts | Recipe Cuisine: Indian
Mango - 1 
Sabja Seed - 1 tsp
Vermicelli - 2 tbsp
Sugar - 3 to 4 tsp
Milk - 1 cup
Mango Ice cream - 1 scoop
Dried Nuts

Take the sabja seed in a bowl,add water and let it aside for 20 mins or until it's all bloomed.Heat water(just enough to cook the vermicelli)in a sauce pan,add the vermicelli and cook till it soft, drain and keep it aside.Next, heat milk in a sauce pan, add 2 tsp of sugar and bring into boil then keep the flame in medium and let it reduces to 3/4 cup.Remove from heat and let it cool completely.Peel the skin of the mango and cut into small chunks, put into blender along with the remaining sugar.Grind into smooth paste and pour into the bowl. Now place all the ingredients and the glass you're gonna serve the falooda into the refrigerator for 30 mins.In the mean time, chop the nuts into thin slices and few mango pieces for serving. Take out all the ingredients from the refrigerator.Now it's time to assemble, take the tall glass, add few mango pieces followed by sabja seed.Next add the mango puree & vermicelli, then pour the milk gently.Repeat the steps one more time or until you reach the top of the glass, finally add a scoop of mango ice cream and top it with few mango pieces and nuts.Tada, Your Mango falooda is ready.
  • Depends on the sweetness of mango, you can add more or less of sugar in mango puree.
  • As i don't have falooda sev, i have used vermicelli, if you have falooda sev, then use it.
  • I have used pistachios here for garnishing, but you can use any nuts or cheery for garnishing.
  • Taste best when serve chilled, so keep all the ingredients in the refrigerator for minimum 30 mins  before serving.
  • As per your liking and preference, you can add more or less of all ingredients and also you can assemble the glass as per your order.
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Friday, July 28, 2017

Pineapple Popsicle | Virgin Pina Colada Pops | Popsicle Recipe

Pineapple Popsicle / Virgin Pina colada Pops, an another quick to make popsicle with pineapple and coconut milk. Adding coconut milk in this recipe brings out the wonderful tropical flavor and also helps to reduce the prickly sensation in your mouth and throat after eating pineapple. I know many people who avoid pineapple because of the itchy and prickly feeling that leaves in your tongue. So if you're one of them, try this pineapple pops,i'm sure you would love this pops without hurting your tongue much.

Pineapple Popsicle

Preparation Time : 6 hrs | Cooking Time : 0 minsMakes : 6  
Recipe Category: Popsicle | Recipe Cuisine: Indian
Pineapple - 2 cups
Sugar - as needed
Coconut milk - 1 cup

Peel the skin and cut the pineapple into small chunks, put it in mixie/blender jar and grind into smooth puree.Add coconut milk and sugar into it and grind again until all blends well together.Filter the pineapple puree and discard the fiber. Now your virgin Pina colada is ready.Pour this into the popsicle mould and freeze it for minimum 6 hrs.Tada, your Pineapple popsicle is ready.
  • Depends on the sweetness of pineapple, you may need more or less sugar.
  • Don't have popsicle mould, then pour it in small plastic cups or tumblers and insert the ice stick and freeze
  • To remove the popsicle from mould, run water hot water for 10-15 sec and take it out,it will come out easily.
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Thursday, July 27, 2017

Cheesy Broccoli Pasta | Pasta with Broccoli | Pasta Recipe

Broccoli Pasta , an easy yet delicious pasta recipe with broccoli. I came to know about broccoli only after we moved to US. In initial days, i had bought broccoli and tried some indian recipe just like cauliflower, but we didn't like it much. Later one day while preparing mix veg pasta, i threw some broccoli into it and it was awesome with pasta & cheese. So now next to mushroom, broccoli is my favorite for pasta.
It's a simple one pot dish and  ideal for any party or potluck. It's really a crowd pleaser. If you're preparing this dish for party or potluck,prepare the dish ahead without cheese. Just before serving,spread the cheese on top and reheat it in microwave or stove top as per your preference so that i gonna be cheese gooey while serving.

Cheesy Broccoli Pasta

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Pasta | Recipe Cuisine: Italian
Pasta - 11/2 cup
Broccoli - a small crown
Onion - 1/2
Tomato - 2
Capsicum - 1/2
Garlic - 3 pods
Italian Seasoning - 1tsp
Paprika - 1/2 tsp
Olive oil - 1 1/2 tsp
Salt - to taste
Tomato Ketchup - 1 tbsp

Mozzarella cheese - 1/2 cup(shredded)

First heat the water in large saucepan,bring into boil and  add salt & pasta .Cook the pasta as per instructions in the pack,drain and set aside. Cut onion & capsicum in to thin slices,broccoli into small florets and mince the garlic.Heat the pan with olive oil, add the garlic, saute it for 30 secs, then add sliced onions and saute till it translucent.Add the capsicum & broccoli one by one and saute till broccoli reduces its size.Puree the tomatoes and add into pasta along with italian seasoning,tomato ketchup ,paprika & salt. Cook till the raw smell of tomato goes off.Now add the pasta into tomato masala,give a good mix and then add the cheeseCover the pan with  lid till the cheese melts.Switch off the flame and the pasta is ready to serve.
Serve hot for better taste.

  • Add salt carefully,since tomato ketchup and cheese already have salt.
  • Add more or less cheese as per your liking.
  • As per your preference, add more or less amount of broccoli.
  • For extra spicy, add a tsp of chili paste or pepper powder
  • Tastes best when served hot or warm.
  • You can use any type of pasta as per your like.
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Tuesday, July 25, 2017

Watermelon Lime Popsicle | Watermelon Popsicle | Popsicle Recipe

Watermelon Popsicle, an another refreshing summer popsicle made from watermelon puree with a hint of lime juice and honey.  After the discovery of my love towards lime,i'm kind of addicted to use it in almost every dishes especially in all my drinks. The flavor of lime is awesome and it goes well with almost every drink and it gives you instant refreshing.Yeah, i know, i'm sound like "Ambassador of lime"😏 .
Enough with lime stories, let's move on to today's recipe. Actually there is no so called "Recipe" for this popsicle, all you need to do is puree the watermelon, add honey & lime as per your liking,pour in popsicle mould and freeze. Voila, your watermelon popsicle is ready. But since i like this popsicle so much, i wanted to record it here. So here it is, try this delicious watermelon popsicle on this summer to enjoy with your family.

Watermelon Popsicle

Preparation Time : 6 hrs | Cooking Time : 0 minsMakes : 8 small popsicle 
Recipe Category: Popsicle | Recipe Cuisine: General
Watermelon - 2 cups(chopped)
Lime(medium) - 1/2

Chop the watermelon roughly into big chunks, put it in mixie/blender jar and grind into smooth puree.Squeeze the lime and add honey into it and blend it once again until all well mixed together.Take the popsicle mould, pour the watermelon puree into mould and close it with lid,freeze it for minimum 6 hrs.To remove the popsicle from mould, run water hot water for 10-15 sec and take it outTada, Refreshing & healthy watermelon popsicle is ready.
  • Depends on the sweetness of watermelon, you may need more or less of honey,so do taste test and add honey as per your preferred taste.
  • Lime give that extra zing to the popsicle and both flavor blends very well.
  • Instead of lime, you can use lemon also.
  • To enhance the flavor, you can add 2 or 3 mint leaves while puree the watermelon.
  • Don't have popsicle mould, then pour it in small plastic cups or tumblers and insert the ice stick and freeze
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Monday, July 24, 2017

Hakka Noodles | Vegetable Noodles

Hakka Noodles, a famous noodle recipe that is available in all road side stalls in India. It's a adaption of chinese food to indian taste and you can see different varieties of hakka noodles throughout India and the taste differs from region to region.
Actually Hakka Cuisine is the cooking style of hakka people(who speaks hakka language) from china.But in India, Hakka cuisine means indian adaption of original hakka dishes and it's predominantly having indian flavor,even in some places garam masala is used in noodles for flavoring. So the recipe i'm sharing today is not an authentic hakka noodles, it was influenced from the noodles  taste that i had had from the restaurant and other road side joints in India.But all i can say is it's one of the tastiest noodle recipe that i have tasted so far. If you like noodles from road side shops, then give it a try.  

Vegetable Hakka Noodles

Preparation Time : 15 mins | Cooking Time : 20 minsServes :
Recipe Category: Noodles | Recipe Cuisine: Indo-Chinese
Noodles - 200 gms
Mixed Vegetables - 1 cup(i have used cabbage, carrot & capsicum)
Spring onions - 2
Garlic - 3 pods
Tomato(small) - 2
Soy sauce - 2 tsp
Paprika - 1 tsp
Tomato ketchup - 1 tbsp
Pepper powder - as needed
Salt - to taste. 
Olive oil - 2 tsp

First cook the noodles, bring a pot of water to boil with enough salt, add the noodles into hot water and cook as per packet instructions or until it's soft.Drain and keep it aside. Shred the cabbage ,cut the carrot,capsicum into thin stripes and white part of green onions into small pieces, minced the garlic well.Heat a kadai with oil, add the garlic, saute till it fragrant, then carrot carrot and saute.Once the carrot becomes soft, add the cabbage and capsicum and saute till for a while in a high flame, then add the soy sauce and give a good mix.Chop the tomatoes roughly into pieces, put into the mixie/blender jar and grind into paste  and add into the veggies.Add paprika, salt and tomato ketchup and mix well.Cook till the moisture from the tomato is almost evaporated, then add the cooked noodles and pepper powder(if needed).Toss it well and finally add the finely chopped green parts of green onions and switch off the flame.Tasty Hakka Noodles is ready to serve.
  • Cook the noodles till it becomes soft but doesn't loose its texture.
  • Soy sauce and tomato ketchup already have salt in it and also remember we add salt in the noodles, so under do salt in the veggies.
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