Fresh Fruit Ice Popsicle


Fresh Fruit Ice Popsicle.

Summer motives me to try some new recipes that will keep us cool and happy.

Fresh Fruit Ice Popsicle is made out of fresh fruits no water or sugar added.

Mango and tender coconut popciles:

2 ripe mango

1/2 cup tender coconut water

Zest of 1 lime

Pulp of half tender coconut nut

Blend all the above ingredients in a blender and set to freeze overnight.

Water melon, lime and mint popsicle:

2 cups cut water melon

1/2 TSP lime juice

10 mint leaves

Blend all the above ingredients in a blender and freeze over night.

Pomogrenate, black grape and ginger popsicle.

1 cup pomogrenate peeled

1 cup black grape

1 small piece of ginger

Blend all the above ingredients in a blender and leave to freeze over night.

These are absolutely yummy and guilt free indulgence!!!

Enjoy your summer.

Crepe made by my 14yr old son

Basic Ingredients:

200- 300ml milk

200 gms flour

3 eggs

1-2 tbsp sugar

1 TSP vanilla essence

2tbsp melted butter

Pinch of salt

For stuffing or garnishing:

Banana or any other fruit (optional) Chocolate sauce or maple syrup (optional) Ice cream (optional)

Method: Mix all the basic ingredients well and spread thin on a non-profit stick pan.

You may stuff the pancake with your choice of fruit. Decorate and garnish the way you like it.
https://yogitauchil.wordpress.com/2017/04/22/crepe-made-by-my-14yr-old-son

Fusion Dinner -Spaghetti topped with fried tofu, peanut sauce and garnished with spring onions.



On a day when I have no clue what dinner is going to be, everything I have in my refrigerator becomes a fusion dinner.

Ingredients:

Cooked spaghetti.

Tofu

Boiled peanuts (since I did not have the roasted peanuts).

Garlic and dry red chillies paste.

Tamrind water

Palm sugar

Salt to taste

Peanut oil

Spring onions leaves for garnishing.

Method:

In a pan shallow fry the tofu and keep aside.

In a pan take some peanut oil sautee the garlic and chilli paste.

Add the tamrind water,  palm sugar and salt, add the ground peanut, bring to boil.

On a plate spread the cooked spaghetti, place the fried tofu on the spaghetti, pour the peanut sauce and garnish with spring onions.

Kallummakkaya Narachithu/ stuffed mussels- Kerala style!!!

Kallummakkaya Narachithu/ stuffed mussels is every malayees dream come true!!!

Though I am not one I am a big fan of this dish and have been trying to learn the art of making it for the longest time.

Warning the process is long and cumbersome, but worth every pain and patience.

Ingredients:

  • 50 fresh whole mussels
  • 1 cup boiled rice
  • 1 cup grated coconut
  • 1 cup rice flour
  • 2tsp fennel seeds
  • 1/2 Tsp cumin seeds
  • 15 shallots or 2 medium onion.
  • 5 cardamoms
  • Salt to taste

For frying masala:

1/2 tsp salt

1/2 tsp turmeric powder

3 tsp chilli powder

1tsp fennel seeds powder

Method:

Clean the mussel from out side. Open the raw mussels using a sharp small knife and clean it from inside ( this is the most cumbersome work and takes time, energy and arm power)

Boil 1 litre of water, add the rice, switch the fire and keep it closed for 5 mins, after 5 mins stir the rice, continue this process 3-4 times in an interval of 5mins each, until the rice is half cooked.

In a small jar container grind the Cumins, fennel seeds and cardamoms coarsely. Add the onions, coconut along with salt further grind for sometime. Leave aside.

Wash the half cooked rice and drain. In large container mix the coconut masala to the half boiled rice and grind coarsely with water.This does not have to be very thick dry paste, it should be a little loose paste. Mix well and to bring in thickness add the rice powder. When you hold the mixture it should bind together.

Now stuff the rice mixture in between the opened mussels and steam for 30mins. You may steam it like idly.

Remove from fire and leave it to cool. You may store it in the fridge and use it later too. When cool coat with masala to shallow fry like fish.

This dish can be had for lunch or dinner or just as a snack by itself with evening tea.

A big hug and thank you to my friend Sahira Salim for helping and guiding me😍