Click HERE to view Summer Recipes like Juices, Smoothies, Popsicle, Lassi and other Varieties.

April 21, 2018

Elachi Shrikhand Recipe | Summer Recipes

 Having a sudden guest to your house in this summer and don’t know what to serve instead of tea or coffee. Shrikhand is a great cool alternative which can be prepared in minutes. All you have to do is to have hung curd prepared in advance. You can keep giving this cool and healthy thirst squasher to your kids and family instead of chemical based cool drinks.

Recipe Cuisine : Indian | Recipe Category: Dessert
Preparation Time: 5 mins  |  Serves: 2-3
Thick Curd / Yogurt
2 cups
½ cup or required
Cardamom Powder
¼ tsp
To Serve:

Chopped Badam
1 tsp per serve

Hung Curd:
1. Take a wide bowl and keep juice strainer over the bowl.
2. Pour the curd over the strainer.
3. Close the strainer with plate.  
4. Now keep this bowl with the strainer in a refrigerator for 5-6 hrs or overnight.
5. Now you can get a thick cheese like curd.
How to make Shrikhand?
6. In a bowl, add thick curd (from 5), sugar and cardamom powder. Mix them well with whish or ladle.
7. Serve one scoop of this curd and top it with chopped nuts.

     Yummy and delicious dessert is ready to serve.

1. You can use any dry fruits for topping.
2. You can use powdered sugar instead of granulated sugar.
3. Adjust the sugar level according to your taste.

April 19, 2018

Podi Idli Upma Recipe / Leftover Idli Upma

We make idli upma with leftover idlies. I added idli podi instead of chillies and then prepared the idli upma. The taste was really good and everyone loved it. An interesting variant you should definitely try.

Click HERE to view 15+ Idli Recipes.

Full Video Recipe:

Recipe Cuisine : South Indian | Recipe Category: Breakfast
Preparation Time: 5 mins  | Cooking Time: 7 mins | Serves: 1

Leftover Idli
1 tbsp
Mustard Seeds
¼ tsp
Urad Dal
½ tsp
Channa dal / Kadalai Paruppu
1 tsp
Curry Leaves
½ spring
Finely Chopped Onion
2 tbsp
Idli Podi (Recipe HERE)
2 tbsp

1. Take 1 cup of lukewarm water in a wide bowl.
2. Add one idli at a time in the water (from 1) and immerse the idli completely; immediately take it out from the water with the help of ladle. Keep it aside. Do this step for all the idlies.
3. Squeeze the water from the idlies and smash them with your fingers. The idli will become soft powder.
4. Heat the oil in a pan, add mustard seeds and wait for popping.
5. Add urad dal and fry for few seconds.
6. Add channa dal and fry for few seconds.
7. Add curry leaves fry till they become crisp.
8. Add chopped onion and fry till they become translucent.
9. Add idli podi and fry for few seconds.
10. Add the powdered idli (from 3) and mix them gently and close the lid of the pan and cook for2-3 mins.
     Wow yummy and tasty Podi Idli Upma is ready to serve with coconut chutney.

1. Use of onion is optional.
2. Use any type of idli podi.
3. Use ghee instead of oil.
4. No need to add salt. Already the idli and podi also contains enough salt.

April 18, 2018

Aam Panna Recipe / Raw Mango Juice

Juice from Raw Mango ? What to drink to quench our thrust in this hot summer?
This recipe is to prepare Raw Mango Juice concentrate which can be used to create sweet and tasty natural mango juice in seconds. You can also store it for weeks. You have to taste it once to experience the goodness.

Click HERE to view Summer Recipes.

Recipe Cuisine : Indian | Recipe Category: Beverages
Preparation Time: 10 mins  | Cooking Time: 5 mins | Serves: 5
Raw Mango
½ - ¾ cup
Cumin Powder
½ tsp
Pepper Powder
¼ tsp
¼ tsp
As required
Ice Cubes
As required

1. Wash and cut the raw mangoes into 4 pieces vertically.
2. Remove the seed from it.
3. Pressure cook them with ½ cup of water for 3-4 whistles in medium flame. Allow it to cool down completely.
4. After pressure has gone, transfer the cooked mangoes with its pulp into wide bowl.
5. Remove the pulp from the skin of the mangoes using the ladle or spoon. Discard the skin. Collect the pulps from it. Use little water to remove the pulp from the skin and vessel.
6. Add sugar, cumin powder, pepper powder and salt with this pulp.
7. Grind them into a fine paste using the mixie jar.
8.  Transfer the pulp into air tight container and refrigerate for a week.
How to serve?
9. Add few ice cubes in a glass, then add 2-3 tbsp of the amm pulp and required water. Mix them well and serve it immediately.

      Yummy and tangy Aam Panna / Raw Mango Juice is ready to sip!

1. I have used chaat masala powder instead of cumin and pepper powder.

April 17, 2018

Thai Iced Coffee Recipe | Recipes Around the World

Coffee for us is always hot degree coffee. Eventhough cold coffee is very famous in Restaurants, for some reason we don’t try it cold. Thai Iced Coffee is easy to make recipe and the taste is more like Madurai Jigirthanda. I strongly insist not to miss this in this summer.  

Click HERE to view more SUMMER Recipes

Recipe Cuisine : International / Thailand | Recipe Category: Beverages
Preparation Time: 10 mins  | Cooking Time: 5 mins | Yields: 3 cups
Coffee Syrup (Decoction)
½ cup
Condensed Milk (Recipe HERE)
¼ cup
¼ cup
Ice Cubes
As required
Fresh Cream
¼ cup

1. In a bowl, add ¼ cup of coffee syrup, condensed milk and milk. Mix them well with ladle.
2. Bring them to boil. Immediately switch off the flame. Allow it to cool down completely. Then refrigerate it for 2 hours.
3. Keep the remaining coffee decoction in a refrigerator for 2 hours.
4.  Add few ice cubes in a tall glass. Then add 1 tbsp of coffee syrup (from 3) and ½ cup of the coffee mixture (from 2). Finally add 2 tbsp of fresh cream on the top. Don’t mix them. Serve as it is.
      Wow yummy and delicious Thai Iced Coffee is ready to sip.

1. I have used Amul fresh cream for this recipe.

Homemade Condensed Milk Video Recipe:

April 11, 2018

Mango Pachadi Recipe/ Mangai Pachadi | Mango Recipes

I have already posted a variety of MangoPachadi earlier. But this one is another version using green chillies. The taste of this recipe was unique and nice. So I am posting it as a variant.

Recipe Cuisine : South India | Recipe Category: Pachadi
Preparation Time: 2 mins | Cooking Time : 14 mins | Yields : ¾ - 1 cupd

Raw Mango (medium size)
Green Chillies
1 or 2
½ cup
½ tsp
As required
To Temper:

Sesame Oil
2 tsp
Mustard Seeds
¼ tsp
Hing / Asafoetida
¼ tsp or equivalent

1. Wash and cut the heat and tail of the mango.
2. Cut them into two halves. Remove the seed of the mango.
3. Then cut them into small pieces.
4. In a pressure cooker, add the mango pieces, salt, chopped green chillies and required water. Add water till the mango pieces immersed in the water completely.
5. Pressure cook them for 4-5 whistles in a medium flame. Allow it to cool down completely.
6. After pressure has gone, remove the lid of the cooker and mash the mango pulp with the backside of the ladle.
7. Add the powdered jaggery and mix them well. Add water if needed.
8. Meanwhile, heat the oil in a pan, add mustard seeds and wait for popping. Add hing and switch off the flame.
9. Pout this mixture into the mango jaggery mixture. Mix them well and cook them for 2 mins.
   Yummy and tasty mango pachadi is ready to serve.

1. Adjust the water level according to pachadi consistency.
2. Adjust the jaggery level according to your sweetness.


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