Mango Lassi Recipe - Easy Mango Recipes

I am trying varieties of Mango recipes in my kitchen in this mango season.Recently my friend Shalini gave me a big tin of mango pulp and few mangoes.I tried Ripe mango pickle, Mango Kesari, Mango lassi and mango kulfi with it. I am yet to post Mango kulfi and ripe mango pickle. Lassi is my family favorite recipe. We love to have lassi in different flavors. So I tried Mango lassi at home for Sendhil & Raksha. Its so easy to make and it came out creamy, thick with the yummy flavor of mango.Both loved it very much. For vegan version, you can replace curd & milk with almond milk. Lets see how to make easy, Indian style sweet mango lassi using mango pulp.

Mango Lassi Recipe

How to make creamy mango lassi at home

Cuisine: Indian

Category: Dessert

Serves: Serves 1-2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

1 cup = 250ml Ripe mango - 1/2 no Or Mango pulp - 1/2 cup Boiled & cooled milk - 1/4 cup Thick,fresh curd - 1 cup Sugar – 1-2 tbsp (Adjust based on the sweetness of mango) Cardamom powder or vanilla essence - 1/4 tsp Chopped nuts & mint leaves - to garnish

METHOD

Wash and peel the skin of ripe mango. Chop into cubes and grind them in a mixie jar adding a tbsp of water. Measure 1/2 cup of pulp from it. Take the measured mango pulp in a big mixie jar. To this, add sugar, milk, curd, vanilla essence or cardamom powder.Milk should be at room temperature. Grind everything to a thick,creamy paste. Add more milk or curd to adjust its consistency as you wish. Transfer it to a tall glass and serve immediately with chopped nuts and fresh mint leaf on top. Enjoy !

Note

Adjust the quantity of sugar based on your taste. You can use readymade store bought mango pulp too. But taste it before you use to check its sweetness. If the pulp is too sour, do not use it for making lassi. Make sure you do not use hot milk. Lassi will look curdled. You can use either cardamom powder or vanilla essence for flavor OR you can avoid both.

Enjoy this creamy, yummy mango lassi at home !! It tastes D-licious !!

Technorati Tags: mango lassi with mango pulp,easy mango lassi,mango lassi with kesar mango pulp,best mango lassi recipe,mango lassi recipe,mango lassi recipe indian style,mango lassi recipe indian,sweet mango lassi recipe

Very good recipes Tags: mango lassi with mango pulp, easy mango lassi, mango lassi with kesar mango pulp, best mango lassi recipe, mango lassi recipe, mango lassi recipe indian style, mango lassi recipe indian, sweet mango lassi recipe

Rose Milk Popsicle Recipe - Easy Popsicle Recipes

This is my first post on popsicle recipes. So I wanted to share a very simple and quick popsicle recipe. What else it could be other than rose milk popsicle. Rose milk is loved by adults and kids as well. Its a best summer drink and a healthy choice for kids. Some kids don’t like to drink it as milk. Instead serving it as a popsicle will sure attract them. My daughter Raksha, who never drink Rose Milk tasted this popsicle and gave poses for my pics too. Do try this homemade easy popsicle recipe during this summer vacation for yourself & your kids and enjoy !! Lets see how to make rose milk popsicle at home.

Rose Milk Popsicle Recipe

Easy popsicle recipe with rose milk

Cuisine: Indian

Category: Popsicle recipes

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 60 Minutes

Total time: 65 Minutes

INGREDIENTS

1 cup = 200ml Boiled milk - 1 cup Rose essence - few drops Sugar - 1.5 tbsp Popsicle mould - 3 nos Popsicle sticks – 3nos

METHOD

Boil milk and take 1 cup of it. Add sugar and few drops of rose essence as per the color you need. Mix well and let the milk cool down. Check for sweetness. Actually rose milk tastes sweeter than the frozen popsicle. So you should add more sugar than the usual quantity.Keep this in mind. Pour the milk into popsicle mould till 3/4 th. Cover it with a plastic sheet or zipwrap.Freeze it for 30 minutes.Open it once in the middle and insert the popsicle stick in the mould.Again freeze it for 30 minutes to 1 hour till its set completely. Take out and show the mould under running water for less than a minute.Remove the popsicle carefully and consume it immediately.Enjoy !

Note

Add more or less sugar based on your taste. Actually rose milk popsicle tastes less sweeter than the rose milk. So you should add more sugar than the usual quantity.

Try this easy popsicle at home and attract your kids . See who is enjoying it ??

Technorati Tags: Rose milk popsicle,Rose milk popsicle recipe,healthy popsicle recipes,popsicle recipes for kids,homemade popsicle recipes,how do you make homemade popsicles,homemade popsicles for kids,what to make popsicles out of

Very good recipes Tags: Rose milk popsicle, Rose milk popsicle recipe, healthy popsicle recipes, popsicle recipes for kids, homemade popsicle recipes, how do you make homemade popsicles, homemade popsicles for kids, what to make popsicles out of

Thalippu Vengaya Vadagam Recipe – Kari Vadagam

I am a big fan of Vengaya Vadagam/ Small onion vadagam since my childhood.This younger generation people may not be aware of this traditional recipe and slowly its forgotton by our people :( When I was young, my dad used to buy a packet of thalippu vengaya vadagam from an Iyer mess every year during summer. My mom adds it in Thuvaram paruppu sadam, Kootan choru and we love to have it as a side dish for curd rice too. . After marriage, I was amazed to see my MIL making Kari vadagam/Vengaya vadam on her own. She says its a very simple recipe preparation and can be easily made at home. Our job is to just mix and make balls. Sun will do the remaining part, she says funnily.Since Sendhil is not fond of vadagam, she stopped making it for some years. This year, I requested her to make this yummy onion vadagam for me. Last week we prepared it in Bangalore. I felt the chopping part and sun drying part takes more time. But the end result will be worth the wait. It came out great with wonderful aroma while frying. Iam enjoying it by making vadagam chutney/thogayal and use it for tempering Vatha kuzhambu and Kootu varieties. Nowadays my lunch smells divine because of this vadagam. You too give a try and feel proud to make your own homemade vengaya vadagam recipe. Lets see how to make this easy and yummy Thalippu Vadagam/ Kari vadam at home.
Check out my Koozh Vadam, Killu vadam and Javvarisi vadam too.

Vengaya vadagam recipe

How to make thalippu vengaya vadagam recipe

Cuisine: South Indian

Category: Homemade

Serves: 15 balls

Prep time: 30 Minutes

Cook time: 10 days

Total time: 10days30Minutes

INGREDIENTS

1 cup - 200ml Small onion/Shallots - 1.5 cups ( chopped) Garlic cloves - 1/2 cup ( Chopped) Chopped curry leaves - 2 tbsp White urad dal - 1/4 cup ( soak in water for 30 minutes) Mustard seeds - 1 tbsp Toor dal - 1 tbsp Cumin seeds - 1.5 tbsp Methi seeds -3/4 tbsp Red chilli powder - 1 tbsp Turmeric powder - 1 tsp Salt - as needed Castor oil - 2 tsp Cooking oil - to deep fry vadam after drying

METHOD

Wash and soak the white urad dal for 30 minutes.Wash and peel the small onion and curry leaves.Chop it finely. Peel and chop garlic cloves. Measure them in a cup. Take everything in a wide bowl. Mix well. To this add, mustard seeds, methi seeds, toor dal, cumin seeds, salt, red chilli powder. Mix well using your hands. Drain the water from the soaked urad dal and grind it coarsely without adding water. Dal should be coarse. Now mix the dal with onion mixture tightly and make balls of small lemon size. Let it dry under the Sun for a day.Coarse Urad dal paste acts as a binding agent here. So do not skip this step, If you wish, you can spread the mixture as it is without making balls and sun dry them. In that case, take the required amount of dried vadagam, keep in a separate bottle and use it. Reserve the remaining vadagam without touching often because there are chances of getting worms quickly.  On the same day night, take the partially dried balls. Break into crumbs and add castor oil to it. Mix well and make tight balls again. Let it dry over night under the fan. The next day, sun dry the balls.As the balls dry, it will loosen. So roll it tight everyday. Repeat the same process until the balls dry completely and becomes black in color. It will take nearly one week to 10 days to for the balls to dry depending on the weather/heat. For me, it took nearly 10 days. My MIL says it takes a week in Salem. After the balls are dried well, store in an air tight box. For adding this gravy, take one ball, break into small pieces and fry in oil until it emits a nice aroma. Add to vatha kuzhambu, Kootu and poricha kuzhambu recipes. Enjoy !

Try these yummy, flavorful vadagam at home and enjoy your lunch !

Technorati Tags: indian vengaya vadagam,vengaya vadagam recipe,vengaya vadagam preparation,make vengaya vadagam,onion vadam,how to make vadagam,onion vadagam,onion vadam recipe,onion vadam preparation,venkaya vadam

Very good recipes Tags: indian vengaya vadagam, vengaya vadagam recipe, vengaya vadagam preparation, make vengaya vadagam, onion vadam, how to make vadagam, onion vadagam, onion vadam recipe, onion vadam preparation, venkaya vadam

Killu Vadam Recipe – How To Make Killu Vathal–2 Versions

I have never thought I would make Vadam/Vathal in Bangalore. This year Bangalore’s weather is equally hot to Salem. So I told my MIL to make Vengaya Vadagam and killu vadam for me. Last year when I posted Arisi Koozh Vathal recipe, I had mentioned about my mom’s Killu vadam recipe using leftover rice. Before marriage, I have helped my aachi & mom to make this killu vadam. She makes in lots and store for months together. Its a very simple recipe that is made with pazhaya sadam. After marriage, I learnt another version of killu vadam from my MIL. In this version, boiled rice is soaked in water for two hours, ground smooth adding spices and cooked to make it thick like a koozh. Then it is pinched into small pieces and spread on a paper or cloth. This one tastes so crunchy with melt in mouth texture. But this is a time consuming job when compared with leftover rice killu vathal. Both the versions has its own advantages and disadvantages. So I have shared both the version of making killu vadam. Choose any as per your liking and try it. But however you make, it would be loved by all. The flavor of onion reminds you onion pakoda while eating. You can enjoy this vadam with Sambar sadam, Tamarind rice and lemon rice.Ideal for travel. Try it and share your feedback here. Lets see how to make Killu vadam at home.
Check out my other SUMMER RECIPES too.

Killu Vadam Recipe

How to make killu vadam recipe - 2 versions

Cuisine: Indian

Category: Vadam/Vathal

Serves: 2 cups

Prep time: 120 Minutes

Cook time: 20 Minutes

Total time: 140 Minutes

INGREDIENTS

Version - 1 Leftover Rice - 2 cups Green chilli - 3 nos Cumin seeds/Jeera - 2 tsp Small onion - 15 nos Lemon juice – 1/2 lemon (small size) Salt - as needed Water - very little Version - 2 Steamed rice/ Boiled rice - 1 cup ( Lunch rice, saapadu arisi) Green chilli - 3 nos Cumin seeds/Jeera - 2 tsp Small onion - 15 nos Lemon juice – 1/2 no ( small size) Salt - as needed' Water - 5 cups ( as needed)

METHOD

METHOD –1 Add water to the leftover rice till it immerses and leave it overnight. The next day morning, take the rice and drain the excess water. Take the rice in a big mixie jar.Add green chillies,Hing and salt. Grind to a smooth paste adding very little water if necessary. Add water in a tbsp only if needed. It should come like a thick paste.So do not make it watery. Its the most important point to keep in mind. After grinding the paste,transfer it to a vessel. Chop the onions into small cubes and add to the rice paste. Add cumin seeds.Sprinkle few drops of lemon juice. Mix well and check for salt. Take a cotton cloth or plastic sheet/Polythene sheet. Pinch the rice dough and arrange it in the cloth as shown below. Let it dry under the sun for 3-4 days till it shrinks and change in color. Keep it under the fan during night. Heat oil to deep fry and fry the vadam till it becomes crispy. Deep fry one or two to check whether its dried up completely. If its not chewy and soft inside, vadam is dried. Else sun dry it for another day or two.Fry the vadam till onions turn slightly golden brown. Do not burn them.Remove and serve with rice varieties !! Remove and serve as an accompaniment for rice. METHOD –2 Wash and soak the rice for 2 hours. Grind it to a smooth paste adding green chillies, hing , salt & enough water. I added 2 cups of water to grind it. ( Actually this batter has to be fermented over night.But I skipped this step and made the batter instantly by adding lemon juice for sourness). Add 3 cups of water in a kadai. Let it roll boil.Add the rice paste and mix well. Add cumin seeds & required salt. Mix well and boil the mixture till it becomes a thick paste. After it becomes a thick paste and leave the sides of pan, add water around the paste and cover the kadai with a lid. Adding water in the sides help to prevent the burnt bottom. Keep the flame low and cover cook the mixture till it changes its color to pale white. After the mixture is cooled down, add lemon juice and chopped onions.Check for taste.Pinch into small pieces by dipping your hands in water.Spread them on a white cloth or polythene sheet. Let it dry for 3-4 days till it shrinks and changes in color. Keep it under the fan during night. Heat oil and deep fry one or two to check whether its dried up completely. If its not chewy and soft inside, vadam is dried. Else sun dry it for another day or two.Remove after the vadam is fried well. Onions should turn slightly golden brown. Do not burn them.Remove and serve with rice varieties !! Enjoy !

Note

As I told, method 1 is easy compared with method 2.Its ideal for beginners and leftover rice can be used effectively in this summer. Even my choice is for Method – 1. In method 2, you can add more water while grinding & cooking the batter. If the batter is too thick, vadam may taste hard.So make the batter slightly thin.

I love to have Killu vadam with Sambar Sadam more than other rice varieties. What’s your choice ??

Technorati Tags: killu vadam,how to make rice vathal at home,rice vathal recipe,how to make vadagam,onion vathal recipe,how to make rice vadam maavu,leftover rice vathal recipe,arisi koozh vathal recipe,Vathal recipes,Vadam recipes,Summer recipes,Rice crispers

Very good recipes Tags: killu vadam, how to make rice vathal at home, rice vathal recipe, how to make vadagam, onion vathal recipe, how to make rice vadam maavu, leftover rice vathal recipe, arisi koozh vathal recipe, Vathal recipes, Vadam recipes, Summer recipes, Rice crispers

Masala Coke (Pepsi) – Masala Soda Recipe

Masala coke is a very popular Indian Cold drink in Juice shops of Bangalore and Mumbai.I have tasted masala coke in a small juice shop in Gandhi bazaar. You can find varieties like masala Pepsi, masala Sprite, masala Thumbs up, lemon soda,Lemon cola, lemon ginger soda, paneer soda etc in the menu. The recipe of masala coke is very simple & that is made with easily available ingredients.It can be quickly prepared in minutes by adding a lavish sprinkle of masala powders to Coke or Pepsi. When I saw the juice shop guy making it, I got tempted to try it at home. So I bought a can of diet coke & coco cola and tried it for myself and Sendhil. We enjoyed it thoroughly. It tastes more like jal jeera with the fizz of coke. If you are concerned about drinking Coke or Pepsi, you can make the same with soda water and enjoy it as masala soda.Make and Serve during parties and get together during this vacation.I am sure everyone will enjoy this drink. Lets see how to make masala coke at home.
Check out my other Summer Drinks Recipes too !

Masala coke recipe

Masala coke/pepsi recipe at home - Masala soda drink for summer

Cuisine: Indian

Category: Drinks

Serves: Serves 2

Prep time: 2 Minutes

Cook time: 2 Minutes

Total time: 4 Minutes

INGREDIENTS

Coke/Pepsi/Coco cola/Thumbs up - 300ml can ( Adjust all these powders based on taste) Chat masala powder - 1/2 tsp Black salt - 1/4 tsp Roasted Cumin powder - 1/4 tsp Ajwain powder – A  small pinch, Optional Pepper powder - 1/4 tsp Lemon juice - few drops Mint leaves - to garnish Ice cubes - to add while serving

METHOD

In a serving glass, add all the spice powders, lemon juice given above. Add the coke little by little till 1/3 rd of the glass and wait till the bubbles/froth subside. Mix with a spoon.Add another 1/3 rd  of glass and mix well. Repeat until the entire glass is full.Check for taste and add more chat masala, black salt & pepper powder, lemon juice as per your taste.Serve immediately adding some ice cubes.Garnish with mint leaves if you wish and enjoy !!

Note

Adjust the quantity of masala powders based on taste. For variations, you can replace coke with diet coke, Pepsi, Thumbs up, Sprite or even Club Soda. If you have jal jeera powder, you can add that instead of chat masala powder & cumin powder.

Enjoy this easy, yummy Masala coke/Pepsi at home during this summer vacation. You will love it !!

Technorati Tags: how to make masala soda at home,masala coke recipe,recipe for masala cola,masala lime soda recipe,how to make masala coke,indian masala soda recipe,nimbu masala soda recipe,Masala pepsi recipe,Masala thumbs up,Indian drink recipes,Summer recipes

Very good recipes Tags: how to make masala soda at home, masala coke recipe, recipe for masala cola, masala lime soda recipe, how to make masala coke, indian masala soda recipe, nimbu masala soda recipe, Masala pepsi recipe, Masala thumbs up, Indian drink recipes, Summer recipes