Tag Archives: foodie friday

2 mins Strawberry Mug Cake – By MY DAUGHTER

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Just like that I was busy with few of works, my daughter came and ask for baking a cake. I told do check out the recipe and prepare by youself. Intimes of doubt call me for help – But she never called me, with help of the younger one (lil BRO), she started mixing the batter. Just like that went and asked, “Any help?”. These kids where laughing at me and told, ” Never enter the kitchen, unless and until we call you”.
Finally this was result – 2 minutes Strawberry Mug Cake. I never imagined the cake would be so tasty, spongy and it melts in the mouth, proud of her.

For the recipe of 2 mins Strawberry Mug Cake, Click here.

 

 

Sapota Chocolate Falooda

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Sapotta is a delicious calorie-rich fruit like mango, banana and jack fruit. It has a smooth and grainy texture with a sweet and musky flavor. It is also known as “chikoo” or “chiki” in Hindu, “sapota” in Telugu,“sapotta” in Tamil and “sapodilla” in English.

Recently I have been trying out few summer recipes, with fruits. Already I have shared a falooda recipe, around last summer and this time when I got to see sapotta, thought of trying out Falooda. The outcome was too good, I have induced Hershey’s chocolate syrup and condensed milk for more sweetness and more flavor.

Benefits of sapotta: The Vitamin-E in the fruit moisturizes the skin and also it is rich in antioxidants and acts as an anti-ageing agent.

Do check out my other falooda recipe in this link: https://madraasi.com/2015/06/10/falooda/ and other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/

Taking this to Fiesta Friday #115 hosted by Angie@thenovicegarderner

Let us move on to the recipe…

Sapotta Chocolate Falooda

Sapotta Chocolate Falooda

Ingredients:

  • Sapota – 2 nos
  • Hershey’s syrup – 1 tbsp
  • Condensed milk – 2 tbsp
  • Basil seeds – 2 tbsp
  • Falooda sev or Vermicelli – 2 tbsp
  • Ice cream (Chocolate or Butter Scotch) – 2 scoops

Preparation:

  • Peel and roughly chop the sapota into fine pieces. Keep it aside.
  • Boil the vermicelli or falooda sev, drain the water and keep it aside.
  • Soak basil seeds in water for 20 mins and keep it aside.
  • Take a long tall glass, add in half the quantity of sapota, add in a tbsp. of basil seeds and add in a tbsp. of vermicelli.
  • Pour in 1 ½ tbsp. of Hershey’s chocolate syrup, add in the leftover sapota, top in with leftover basil seeds and then little the amount of vermicelli.
  • Pour in 2 tbsp of condensed milk, drizzle hershey’s chocolate syrup over it.
  • Add in 2 scoops of ice cream (chocolate or butterscotch).
  • Top it with little basil seeds.

Served chilled.

 

Pista Nungu Mousse / Pistachios Ice-Apple Mousse

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Nungu / Ice-Apple is a seasonal fruit available only on summers. I use to have nungu after peeling their skin during my childhood. There is one such sweet memory from my childhood, most of the times I and my cousin use pierce a hole and drink the water from all the nungu and keep it as such in the place and move out as we never did anything. But finally one day we were caught red handed and got nicely from the whole family (cousins). After that whenever we get nungu in home, my mom and aunty use to force everyone will have the nungu and as we can’t look into it everytime 😛  remembering such a sweet moment when the great day April 10th is about to knock again in my life.

As me my kids also likes to have only the water, but as of summer and know after realizing the health benefits of nungu as a super coolant, I want to make them consume. Last year I have tried out few recipes like Nungu payasam, crumbled Ice-Apple, Nungu Milkshake and now this time it’s been MOUSSE. This is my first attempt with mousse and so happy I have tried it out with Nungu/Ice-Apple/Toddy Palm, I got to try two versions and both of them was a super dooper hit with my kids.

A very easy, simple but very healthy and perfect coolant recipe for this Hot Hot Boiling Indian Summers, give a try and enjoy the summer. Let me share the recipe of PISTA ICE-APPLE MOUSSE

As it’s Friday, sharing my happiness by partying with my all time favorite Fiesta Friday #114 hosted by Angie@thenovicegarderner.

For more summer recipes, do check out this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/

Pista Nungu Mousse / Pistachios Ice-Apple Mousse

Pista Nungu Mousse / Pistachios Ice-Apple Mousse

Ingredients:

  • Pistachios (unsalted) – 15 nos
  • Saffron – few strands
  • Milk – 2 cups
  • Nungu / Ice-Apple – 3 nos (medium ones are preferred neither soft nor too hard)
  • Sugar – 3 tsp
  • Gelatin – 2 tsp
  • Whipped cream – 3 tbsp.

Preparation:

  • Soak pistachios in warm water for 20 mins or leave them in boiling water for 15 mins.
  • Drain the water, bring it to room temperature, peel the skin and keep it aside.
  • Peel the skin and chop the pistachios into fine pieces.
  • Roughly chop the nungu into pieces, blend these nungu pieces along with a cup of milk to a fine paste, keep it aside.
  • Boil a cup of milk, add in ¾ th portion of pistachios along with 3 tsp of sugar and few strands of saffron for 2 mins or until the milk starts turning in colour.
  • Remove from fire and wait until it the milk reaches the luke warm texture, now add in 2 tsp of gelatin and stir well, so that it would get dissolved (be sure no lumps should be formed).
  • Now pour in this pistachio milk to the blender along with the nungu paste and blend for a min or just whip it.
  • Beat the whipped cream well.
  • Take a glass, pour nungu mixture to half the quantity of glass then fill the rest of the glass with whipped cream.
  • Top it with the finely sliced pistachios and few strands of saffron.
  • Refrigerate for 3 to 4 hrs and serve chilled.