…to this season’s last few sweet & juicy mangoes!!
Rightly called the king of fruits was enjoyed through-out this summer season. Recently, I managed to get a few as it’s hardly seen in the market. I have made mango pudding, mango custard and milk-shakes very often while it was available in plenty and truly never got tired of it.
Instant dessert made out of the last stock – Chilled Mango shake with ice-cream and chopped mangoes.
1. Ripe mangoes chopped, 1 bowl
2. Preferably mango ice-cream or plain vanilla ice-cream
3. 1 Cup chilled milk
4. 2 Tbspn sugar
5. Mango syrup
6. Strawberry and chopped mangoes for garnishing
Process (Can serve upto 4 if glass sizes are medium)
In a mixie jar, take the ice-cream, milk, sugar, mangoes and run it through until smooth. Now while serving in glasses, pour some Rooh-Afza and a little mango syrup around the glass-edges with the help of a spoon to make it look colorful and tempting. Pour the milk-shake into the glasses. Now scoop out a little ice-cream and put into the glass as a third step. Garnish the top layer with lots of chopped mangoes and a strawberry with a dash of cream and serve it fresh & chilled to your guests.
This is such an easy-weasy breakfast that is sure to fill your tummy and help you kick start your day packed with nutrition and energy. The mildly powdered cinnamon fills your senses while pancakes are cooked in the pan and you would want to have more and more… munching every bite with sheer delight.
Ingredients for the flour mix
- Refined Flour – 1 Cup
- Baking Powder – 1 tspn and a little more
- Soda bi-carb – 1/2 tspn
- A pinch of salt
- Powdered sugar – 1/2 cup
- Powdered cinnamon – A pinch
Sieve all the above ingredients together and keep aside.
For the batter
- 1 Egg
- 1 Cup milk
- 1 tbsp melted butter
Take the flour mix and add the egg, milk and the melted butter and keep it inside the fridge for half ‘n hour. Now take a non-stick pan and heat it properly. Pour the batter into the pan with the help of a ladle. When you see bubbles appearing on the pancakes, flip them until nice and golden brown.
Serving Tip – You can easily get maple syrup in the super markets. You may either serve them plain or pour the syrup onto the pancakes and serve with chopped fresh fruits(Banana, apples, blueberry, strawberries etc), and a dollop of cream. Nice, fragrant fruity syrups can be made at home too. Shall share the recipe soon.
Anyday…anytime this dessert will find a little place in your tummy. Isn’t?
Ingredients you shall need to prepare
Milk – 1 Lt.
Basmati rice / Gobindobhog rice (Bengali special rice for kheer/rice pudding) – 2 tbspn washed and soaked
Dry fruits (Cashwenuts & Raisins) – A handful
Bayleaf – 2
Powdered Cardamom – 2 pods
Sugar – 4 tbspn
1. Boil the milk and reduce it to 1/3rd
2. Add the bayleaf and continue to boil
3. After 5 mins add the saoked rice and continue to stir
4. When the rice is cooked well and you find a slightly thick consistency, add the sugar, cardamom powder and dry fruits and stir it well for another 10 minutes on slow fire. It would turn ivory in color.
5. Chill it in referigerator before you serve and garnish it with shredded almonds and saffron strands