Showing posts with label Summer Special. Show all posts

Thursday, July 2, 2026

Strawberry Salsa | Summer Salsa Recipe

Strawberry Salsa, a refreshing salsa that tastes great with any chips/crackers. If you like salsa and chips combo, then you have to try this salsa when the strawberries are in season. It's so light, delicious and a perfect salsa to make on the hot summer days.

Last week, we went to our annual strawberry picking and had a lot of fresh strawberries which were so delicious so I asked my IG followers what would make with it. Got a lot of interesting suggestions and this salsa recipe was mentioned by a couple of followers so thought of giving it a try immediately and it was an instant hit at our home. Thanks to my IG followers.

Today is the third time i've made this salsa in the last 4 days. It was so good and even my toddler liked it very much and asked me to make it again.

To be honest, this recipe doesn't need any precise quantity. You can add more or less of all the ingredients listed in the "Ingredients" list as per your liking. Also, if you want some spiciness, add some jalapeno too.

Now let's check out how to make this delicious Strawberry Salsa

Strawberry Salsa | Summer Salsa Recipe

Preparation Time : 10 mins | Cooking Time : 0 mins | Serves : 2
Recipe Category: Salsa | Recipe Cuisine: Fusion

Ingredients

Strawberry - 20

Onion(chopped) - 1/3 cup

Coriander leaves - a few

Honey - 1tbsp

Lemon juice - 1 tbsp

Salt - as needed

Procedure

First wash and pat dry the strawberries and then cut the strawberries into small pieces. In a bowl, add the chopped strawberries, onions and coriander leaves.

Next add the honey, lemon juice and salt. Tossed it all well together.

Delicious Strawberry Salsa is ready. Serve it with chips or crackers as per your like.

Related: Mexican Salsa/ Pica De Gallo

Notes:

Keep all the ingredients and mix it all together when it's ready to serve.
Depending on the sourness of the strawberries, you may need less or more of the lemon juice.
Instead of honey, maple syrup/ agave syrup can also be used.

Tuesday, May 26, 2026

Yogurt Popsicles | Yogurt Mango Popsicles

Yogurt Mango Popsicles, a delicious and creamy popsicle made from yogurt. It's one of the easiest popsicles that you can make in minutes and tastes absolutely delicious.

If you're looking for some homemade popsicles to enjoy this summer, then definitely give this popsicle a try!

Though the temperature is still below 10 for most of the days here in May this year, i'm done with winter cooking and move on to making popsicles.

Every day after back from the school, the little one asks what popsicle did you make today? He's enjoying these homemade popsicles a lot, that's the main reason for making a lot more popsicles this year than ever.

Yogurt Layer

In today's recipe, i have used home made curd / yogurt. But any plain store bought yogurt too works fine for this recipe. Make sure that the yogurt is fresh and doesn't have too much of a sour taste. For creamy popsicles, i highly recommend to use the full fat yogurt more than the low fat versions.

I have made these yogurt popsicles in two layers such as yogurt and mango layers. But these popsicles can be made with only yogurt layers too. Also, instead of mango, you can use other fruit puree also for layers like strawberry, peach and so on. As we're all big mango lovers, i'm apt for mango layer.

Sweetener

I have used maple syrup for this popsicle as a sweetener. Honey and sugar can also be used. If you're using sugar, make sure that the sugar is completely melted in the yogurt before pouring it in the popsicle moulds.

Now let's check out how to make these delicious popsicles.

Yogurt Popsicles | Yogurt Mango Popsicles

Preparation Time : 6 hrs | Cooking Time : 0 mins | Serves : 2
Recipe Category: Popsicles | Recipe Cuisine: Indian

Ingredients

Plain Yogurt - 1/2 cup

Maple Syrup - 2 tbsp

Vanilla essence - 1/4 tsp

For Mango Layer

Mango -1

Maple syrup - 2 tbsp

Procedure

In a bowl, add the yogurt, maple syrup and vanilla essence and mix it all well together.

Next for the mango layer, peel a mango, peel, cut into small chunks and put it in a blender jar along with maple syrup. Grind the mango into smooth puree.

In a popsicle mold, add the yogurt mixture till it reaches half way through the popsicle mold then add the mango puree till it reaches the top. Cover it with foil paper and insert the popsicle stick at the center of each popsicle(or else you can use the popsicle stick that comes from the mould too).

Freeze it for a minimum of 6 hrs or overnight. Just before serving, take the popsicle out and dip the popsicle mould in warm water and take the popsicle out(it comes out easily).

Delicious Yogurt Mango Popsicles are ready!

Related: Rosemilk Popsicles

Notes:

For yogurt layer, vanilla essence is purely optional.
Adjust the sweetness of the popsicles as per your peference.

Monday, May 11, 2026

Mango Popsicles | Mango Ice

Mango Popsicles, a delicious and refreshing popsicle made from fresh mangoes. It's one of the best popsicles that you can have on hot summer days. It's light, refreshing and instantly cools you off.

I'm a person who thinks that mangoes are best when eaten as it is ! So i hardly make any desserts or any recipes with it regularly. Occasionally make one or two. That's all.

But now that i want my little one to enjoy all kinds of summer treats, I'm a little hesitant to try every flavor of ice cream/popsicle that are available in the market. So i prefer to make a little quantity at home especially for the kiddo and this mango popsicle is an instant hit at our home.

So if you haven't tried making mango popsicles at home then do give it a try ! It's simply amazing !

Mango

For this recipe, i have used the red mangoes that are available here in all grocery stores. But you can try this with any well ripened mangoes provided that are less fibrous and more fleshy.

Lemon Juice

Other than mangoes, this recipe calls for lemon juice and maple syrup. But if your mangoes are tart, you no need to add the mentioned quantity of lemon juice in this recipe. You can reduce the lemon juice quantity or leave it out if your mangoes have enough tartness. When you taste test your mango puree make sure you can feel the tartness well. That's what makes this popsicle so refreshing.

Maple Syrup

For sweetener, i used maple syrup in this recipe. However, you can use honey, sugar or any other sweetener as per your liking. Depends on the sweetness of the mango , you may need more or less sweetener.

Ok, that's it. Now let's check out how to make this delicious mango popsicle.

Mango Popsicles | Mango Ice

Preparation Time : 6 hrs | Cooking Time : 5 mins | Serves : 4
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

Mango -1

Lemon Juice - 1 tbsp

Maple syrup - 2 tbsp

Procedure

First take a mango, peel the skin and cut into small pieces and then put it in the blender jar.

Next, add the lemon juice and maple syrup an grind them into smooth puree.

Pour the mango puree in the popsicle mould and cover it with foil paper and insert the popsicle stick at the center of each popsicle(or else you can use the popsicle stick that come from the mould too).

Freeze it for minimum 6 hrs or overnight. Just before serving, take the popsicle out and dip the popsicle mould in warm water and take the popsicle out(it comes out easily).

Tasty and refreshing Mango popsicle is ready.

Related: Creamy Mango Kulfi

Notes:

Make sure to freeze it for minimum 6 hrs.
If you don't have popsicle mould, you can pour it in small tumbler and cover it with foil paper and freeze it too.

Monday, July 29, 2024

Rose Ice Cream | No Churn Rose Ice cream recipe

Rose Ice Cream, a delicious , flavorful and easy to make homemade ice cream. This Rose ice cream is a no-churn ice cream so you can make this easily at home with a blender. It's such a simple recipe with a very few ingredients, but the taste and flavors are simply amazing.

If you like rose milk or rose flavor in general then this rose ice cream is definitely for you. Do give it a try and i'm sure that you would be amazed by its deliciousness.

Heavy Cream

The key ingredient of this ice cream is the heavy/full fat cream. Here in the recipe, i have used cream with 35% fat. Higher fat content gives the richness to the ice cream. So highly recommend to use full fat cream.

Sugar

Make sure to add the sugar when the cream starts to thicken, then only the sugar will be all melted when the cream reaches its peak.

However you can also use condensed milk for more richness. If you're using condensed milk, you can add it in the cream when it reaches peak and gently fold it.

Flavoring

Rose essence is the key to the flavor of this ice cream. If you're using rose water instead of rose essence then add more rose water because its flavor is not very concentrated.

Freezing

When freezing this ice cream / any ice cream, make sure the cling wrap touches the ice cream completely. It prevents the ice crystal formation and gives a super smooth ice cream.

Scooping

For perfect ice cream scoop, keep the ice cream out of freezer for 2-3 mins and then dip the ice cream scoop in the warm water and scoop the ice cream. It would be easy to scoop a perfect ball of ice cream.

Rose Ice Cream | No-Churn Ice cream recipe

Preparation Time : 10 mins | Cooking Time : 0 mins | Serves : 2
Recipe Category: Ice Cream | Recipe Cuisine: Indian

Ingredients

Heavy Cream - 1 cup

Sugar - 1/3 cup

Rose essence - 4 drops

Red food color - 3 to 4 drops

Procedure

In a bowl, add the cream and start beating the cream with a hand blender.

Once the cream starts to thicken, add the sugar, rose essence and food color.

Blend it all together until it forms soft peak. Transfer the mixture into a bowl and cover it with cling paper tightly. Make sure that the cling paper touches the cream.

Cover again with butter paper to avoid any water crystalization and then keep it in the freezer for minimum 8 hrs or overnight.Once it froze, remove the cling paper, scoop and serve.

Delicious Rose Ice cream is ready to enjoy !

Related : How to make Strawberry Sorbet

Notes:

You can use condensed milk instead of sugar.
You can use rose milk syrup instead of rose essence and color, that too gives the same taste.
You can freeze this ice cream in any freezer safe container.

Wednesday, May 13, 2020

Strawberry Coconut Milk Popsicle | Summer Treats

Strawberry Coconut Milk Popsicle, a delicious and healthy popsicle without any artificial sweetener. All you need is some strawberries, coconut milk and honey, throw everything in the blender, puree and pour into popsicle mold and freeze. Yep, it's that simple, your home made strawberry popsicle is ready to devour.

I had this popsicle recipe in mind for a while to try, so bought a pack of strawberries with the thought of making it last weekend and in the next morning, it started to snow here. Yeah, in May!!! I was brought up with the idea of not eating anything cold even when it's drizzling outside and now it's snowing!! Had the dilemma but went with my plan anyway and enjoy it after two days when the temperature is bit better :-)

For the past couple of days, the temperature is so pleasant here to go outside and finally spring is here !! The trees begin to sprout the leaves & buds and it's amazing to witness the whole world around you awakens and slowly everything in grey and black starts to become colorful :-) I'm from the place(Tamilnadu,India) where autumn and spring are not in our weather seasons, hence i'm always fascinate about these seasons and after all these years still i'm at awe when the leaves fall and sprouts again!!

Related: How to make Mango Falooda

Ok, now coming back to the recipe, the amount of each ingredients used in the recipe is up to my preference. There is no hard rule here in making popsicle, you can add more or less of any ingredients as per your liking. Use this as guide and make as you like. Now let's check out how i have made this delicious strawberry popsicle.

Strawberry Coconut Milk Popsicle

Preparation Time : 10 mins | Cooking Time : 0 mins | Serves : 6 small pops
Recipe Category: Popsicle | Recipe Cuisine: General

Ingredients
Strawberry - 1/2 lb
Coconut milk - 1/2 can(around 3/4 cup)
Honey - 2 to 3 tbsp

Procedure

Trim the top of strawberries and chop them into small pieces. Add into the blender along with coconut milk.

Next add honey and grind them into smooth puree. Take the popsicle mold and stick few strawberries on the sides of the mold(it's purely optional).

And pour the strawberry puree into the mold and cover it with lid. Freeze it for 6 to 8 hrs.

Delicious Strawberry Popsicle is ready.
For more summer treats and popsicle recipe, check out here

Related: How to make Watermelon Popsicle

Notes:

To remove the popsicle from the mold, keep it under running water for a while or put it in glass with warm water for a while
Depends on the sweetness of the strawberry, you can add more or less of honey. Mine was so sweet, so i used 2tbsp of honey only.
Instead of canned coconut milk, you can use fresh coconut milk also.
For additional flavoring, you can add a dash of vanilla extract.

Friday, February 28, 2020

Pineapple Raita | Raita recipe

Pineapple Raita, a delicious and quick to make raita from pineapple chunks. For past few months, ST has started to take curd as side for his lunch box daily, so instead of packing plain curd, sometimes i like to add some seasonal fruits which are available in my pantry at that time. Few are instant hit and like it so much like this pomegranate raita.

Coming to this pineapple raita, when i had tried this raita for the first time, i packed it for lunch box after given a taste test which was actually really good. At lunch time, ST called me and told me that the raita was too bitter and asked me to discard the remaining.Even i had tasted, it was so bitter.

I was wondering why it turned out bitter after some time ? Then obviously i had searched on google and it says "Raw pineapple contains bromelain, an enzyme that breaks down the protein in your milk/milk product, making it bitter". So it's not advisable to keep pineapple and milk product together for longer time.

If you're making this, i would suggest to finish it off at once or if you're planning to have it later, to avoid the bitter taste, you can pre cook the pineapple and then add into the curd. Otherwise it's such a delicious raita to finish off the meal, do give it a try and let me know how you like it.

For the past few days, i have been listening to some of the videos from food blogger submit conference on various topics like SEO improvement, instagram engaging, how to make videos and the list goes on. After listening to all this, it was really overwhelming.

With every inventions, there are equal amount of opportunities and challenges. If you want to excel in grabbing those opportunities, you have to face all the challenges first and over come it. Like Google search, it showcases your interest to the world(if you have page) whoever search on that particular topic, but in order to be on the top result, you need be a SEO expert first.

For me, there are days that i really want to make my page on that top list. And there are other days that i don't even care about a single thing about the blogging. So the really challenge is always find balance between these two extreme ends and being consistent.

Hope this is applicable to various life scenario not only blogging. But is that even possible all time? I don't know, guess even google can't answer 😜 Thanks for reading all the way to the end of my random thoughts scribbled. Now let's check out the recipe.

Pineapple Raita | Raita recipe

Preparation Time : 2 mins | Cooking Time : 0 mins | Serves : 1
Recipe Category: Raita | Recipe Cuisine: Indian

Ingredients
Curd - 1/4 cup
Pineapple - 1/4 cup(cubed)
Salt - a pinch
Paprika - 1/8 tsp
Cumin Powder - 1/8 tsp
Mint leaves - few

Procedure

Take the curd in a bow and whisk it smooth, cut the pineapples into small pieces.

Add the pineapples,salt,paprika,cumin powder into the curd and mix it all together.

Tasty Pineapple raita is ready. Add some mint leaves on top before serving.

Related : How to make Cucumber Raita

Notes:

Use thick curd for better taste.
I have used fresh pineapples, but you can use caned ones also
For extra spice,instead of paprika, you can use red chili powder.
Cumin powder for flavor, but it's optional.
Keep it longer time make it bitter, so it's advisable to serve it immediately.

Friday, July 19, 2019

Mango Kulfi with Mango Pulp | Kulfi Recipe

Mango Kulfi, a rich and creamy frozen summer delight made from the mango and thickened milk. Kulfi is a frozen milk dessert from India, nowadays it comes with various flavors and this mango kulfi is one of the famous flavors across India.

I had tasted kulfi(store bought) a few times in the past and really loved the creaminess and flavor. It's such an easy & creamy frozen dessert to make without any ice cream machine.

In today's recipe, I have used kesar mango pulp available in the can, but you can use the fresh mangoes too, but make sure that they are sweet and have less fiber varieties. Depending on the sweetness of the mango, you can add more or less sugar as per your preference.

Related : Mango Kiwi Popsicle

Though i make popsicles often in summer, i'm not a big fan of any frozen dessert or never once crave for them. Yep that's true, now i can imagine your facial expression while reading this line, it's hard to say it in the public, every time when i say "i don't like ice cream/popsicle", people has that confused look on their face, i can totally understand because i myself never seen any person who don't like ice cream/popsicle outside of my family.

As a kid, me and my brother were very prone to cold and got sick often, just like any doctors, our doctor also suggested avoiding frozen dessert and our parents took it very religiously and kept us out of frozen desserts completely. After I grew up, I found that all the frozen treats are too cold for my throat and it hurts really , so I stopped having ice creams altogether . That's my story and ice creams!!

Nowadays I make all these frozen treats for ST only, he is a big frozen dessert lover, like all kinds of ice creams and popsicles. I post here only after he approves and gives a big thumbs up !! and for this kulfi he gave a big thumbs up. Once it melted, I too had a few spoons, it's indeed delicious!!! So, now let's check out the recipe.

Related : Rose Milk

Mango Kulfi with Mango Pulp | Kulfi Recipe

Preparation Time : 6 hr | Cooking Time : 15 mins | Serves : 3
Recipe Category: Desserts | Recipe Cuisine: Indian

Ingredients
Milk - 1 cup
Mango Pulp - 1/2 cup
Sugar - 2 tbsp
Cardamom -1
Pistachios - 1 tsp (optional)

Procedure

Heat the milk in a sauce pan, let it comes to boil.

Add sugar and keep the flame in low and let it simmer for 5 - 7 mins. By that time, the milk should be reduced to about the half.Switch off the flame.

Let it cool completely, then crush the cardamom seed and add into it. Next add the mango pulp into it and mix it well.

Pour the milk-mango mixture into the kulfi mold/any glass and cover it with foil paper.

Keep it in the freezer for 4-6 hrs/overnight. Next day, remove it from the freezer and peel the foil paper.

Keep it under running water for few secs and flip it on the any serving plate/bowl.

Yummy Mango Kulfi is ready.

Related : More Summer Treats

Related: How to make Mango Falooda

Notes:

Adjust the sugar depends on the sweetness of the mango pulp.
Kulfi tends to melt very easily, so serve it immediately.
Cardamom here is optional, but i highly recommend.
Use full fat milk for richness and creaminess.
If you have popsicle stick, you can use them too,it will be more easy to unmold them.

Pages

Thursday, July 2, 2026

Strawberry Salsa | Summer Salsa Recipe

Tuesday, May 26, 2026

Yogurt Layer

Sweetener

Yogurt Popsicles | Yogurt Mango Popsicles

Monday, May 11, 2026

Mango

Lemon Juice

Maple Syrup

Mango Popsicles | Mango Ice

Monday, July 29, 2024

Heavy Cream

Sugar

Flavoring

Freezing

Scooping

Rose Ice Cream | No-Churn Ice cream recipe

Wednesday, May 13, 2020

Strawberry Coconut Milk Popsicle

Friday, February 28, 2020

Pineapple Raita | Raita recipe

Friday, July 19, 2019

Mango Kulfi with Mango Pulp | Kulfi Recipe