Homemade Mango Frooti#AlphabetChallenge

Mango is a summer fruit, many at times the fruit is ripe but the taste of it is sour. Then what do you do with the fruit? Here is a mango frooti recipe, wherein, you can use this ripe but sour mango. Do try it and enjoy a delicious homemade summer drink.
Ingredients 
To Blend
1 Cup Sour Ripe Mangoes Puree
½ Cup Granulated Sugar
½ Cup Water 
To Serve - Per Glass
¼ Cup Prepared Mango Puree
¼ Teaspoon Roasted & Coarsely Crushed Cumin Seeds
Mint Leaves
Kala Namak/Black Salt
A Pinch of Salt or to taste
Ice Cubes
400 Ml Water
Method
Blend all the given ingredients well.

Place this in a sauce pan and cook on medium low flame , add ¼ cup granulated sugar and keep stirring ( add sugar according to sourness of the mango) till it sugar melts and it come to a boil.  

Keep stirring till it thickens a little for about 3 -4 minutes. Take off flame and let it cool. 

Then strain/sieve it.

To Make The Drink
For One Glass/Per Serving

In the prepared mango frooti, add a pinch of black salt/kala namak and roasted & coarsely crushed cumin seeds. Mix it well.

In a glass add mint leaves, ice cubes,

mango frooti, water, 

roasted and coarsely crushed cumin seeds, kala namak to taste, mix well.

It's ready to serve. Enjoy!!

My Notes

Do add the roasted and coarsely crushed cumin seeds is gives a soothing and delicious taste to the drink.
Can store for 6 months in freezer.

Labels: Homemade, Mango, Juices, Summer Fruits, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "H"

• A Day in the Life on the Farm: Asian Beef Bowls 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Baked Homemade Buttery Herb Croutons
• Blogghetti: Copycat Hidden Valley Ranch Seasoning 
• A Messy Kitchen: Dutch Hagelslag 
• Mayuri’s Jikoni: Grilled Halloumi Salad 
• Sneha’s Recipe: Homemade Mango Frooti 
• Jolene’s Recipe Journal: Honey Mustard Breaded Chicken 
• Culinary Cam: Huckleberry & Earl Grey Tea Cakes 
• Karen’s Kitchen Stories: Hurricane Popcorn 
• Food Lust People Love: Smoked Herring Spread  

Leftover Chocolate Cake Shake#SundayFunday

When you live in a two-person household, you always end with leftovers. Had Leftover Mocha Cake and Eggless Vanilla Ice Cream (which I often make) in the freezer. So here is the invention of a cake cum shake.

An American food/dessert, Chocolate Cake Shake. Today, am sharing my easy way to make this. This shake has  taste of both cake and milk  shake, is blends so well that you will love it.  This is perfect for summer a drink that will keep you cool in the scorching summer heat. 

Since I had just a big slice of cake could make only one serving, the next day he asked to make it again.. smiled and replied no cake so no shake.

If you want you can garnish this with a scoop of ice cream or frost it with whipped cream.. makes it an extra treat. 

Ingredients  

2 Scoops Vanilla Ice Cream
1/3 Cup  Milk
1 Big Slice Leftover Cake
Method

First, combine the ice cream and milk in a blender.Next, add the chocolate cake. Blend until smooth.

Pour into a glass. If you like, garnish with a small scoop of vanilla ice cream or whipped cream. No extra calories so minus the garnish.

Enjoy!!

Labels :  American, Dessert, Mid-day treat, Leftover series, Cake. Milk Shake, Vanilla,  Ice Cream, Sunday Funday

Sunday FunDay  - Leftover Valentine Day Candy 

• A Sweet-Cuterie Platter + Cupid's Blend Cookies from Culinary Cam
• Cinnamon Heart Imperial Liqueur from Food Lust People Love
• Double Chocolate Caramel Stuffed Cookies from Amy's Cooking Adventures
• Leftover Chocolate Cake Shake from Sneha's Recipe
• Peppermint Patty Brownie Bites from Karen's Kitchen Stories
• VORP from A Day in the Life on the Farm

Hot Chocolate With After Eight Peppermint#SundayFundy

Make this rich and creamy After Eight Peppermint Hot Chocolate as it’s the ultimate decadent chocolate drink. It also has pieces of the After Eight chocolate on top for a delicious hot beverage!

After Eight chocolates are thin dark chocolate squares filled with peppermint flavored fondant cream and are so good.

I love After Eight chocolates and chocolate with peppermint are a classic pairing, when add that to a homemade hot chocolate, you’ve just made a decadent hot beverage that anyone will love.

Serves One
Ingredients
1½ Cup Milk
1 Teaspoon White Sugar - optional
½ Teaspoon Coffee powder
1 Tablespoon Unsweetened Cocoa Powder
1 After Eight Chocolates
Whipping Cream (optional)
2 After Eight Chocolates - for garnishing
Method

In a heavy saucepan boil the milk. Add in cocoa powder, and sugar. Stir continuously until the sugar melts, then add the coffee powder, mix it well. Switch off the flame.
Place an After Eight chocolate in the bottom of your mug, add in your hot chocolate, then stir it thoroughly until the chocolate has melted into your drink. Garnish with whipping cream and After Eight chocolate.

It’s very simple to make this sweet minty bliss treat!
Make this rich and creamy After Eight Peppermint Hot Chocolate as it's the ultimate decadent chocolate drink. It also has pieces of the After 8 chocolate on top for a delicious hot beverage!

Labels: Peppermint, Chocolate, Hot Chocolate, Sunday Funday, Juices, International Cuisine, Serves One

• Candy Cane Bark from Sid's Sea Palm Cooking
• Candy Cane Meringue Kisses from Food Lust People Love
• Chocolate Peppermint and Chocolate Chip Cookies from Karen's Kitchen Stories
• Chocolate Peppermint Thumbprint Cookies from Mayuri's Jikoni
• Hot Chocolate With After Eight Peppermint from Sneha's Recipe
• Mint Chocolate Cookies (Biscuits) from Amy's Cooking Adventures
• Painted Peppermint Cookies from Culinary Cam
• Peppermint Patty Surprise Cookies from A Day in the Life on the Farm

Kiwi Yogurt Whip#AlphabetChallenge

There are times when I have a mild sweet craving, but, you want to have something that's healthy and not sugary. Then this fresh fruit kiwi whip is a great thick dessert which is not very sweet, yet packed with fresh fruit, and satisfying - perfect to satisfy that sweet tooth craving.

Ingredients
1 Cup Fresh Yogurt
1 Kiwi - washed & peeled
1 Banana - peeled

Method

Cube the peeled Kiwi and chop the banana.
Place with yogurt in a blender. Give it a good whiz. The fruit should be pureed and blended into the yogurt.
Pour into glasses or bowls, and pop into the freezer for a couple of minutes.

Remove from the freezer and serve chilled.
Enjoy!!
Labels: Glass Verrines, Juices, Healthy, Alphabet Challenge Kiwi, Banana

Let's take a look at the recipes being shared today with Alphabet "Y" 

Jolene’s Recipe Journal: Gingerbread Cinnamon Rolls 

Food Lust People Love: Yemma Aouïcha – Eggplant with Chickpeas 

Karen’s Kitchen Stories: Japanese Milk Bread with Yudane (Shokupan) 

Culinary Cam: Garlicky Yogurt Topped with Çılbır, Turkish Poached Eggs 

Blogghetti: Fresh Fruit Yogurt Parfaits  

Sneha’s Recipe: Kiwi Yogurt Whip 

A Day in the Life on the Farm: Tzatziki 

Mayuri’s Jikoni: Thandai Baked Yogurt 

A Messy Kitchen: Yuzu Pie 

Magical Ingredients: Yuca Paratha 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Jalapeño Yellow Cornmeal Brown Sugar Cookies

Whiskey Sour Mocktail#SundayFunday

This non-alcoholic take on a whiskey sour, made with Assam leaf tea for a bourbon-like flavor. It’s so refreshing and a perfect non-alcoholic alternative for a cocktail.

This whiskey sour mocktail has all the refreshing flavors of the traditional cocktail but without any alcohol! The combination of tart lemon has a delicious flavor profile that can be enjoyed at any time of day. Thanks to non-alcoholic whiskey, this mocktail is about as close as you can get to the real thing!

Serves One
Ingredients
25Ml Lemon Juice
½ Egg White
¾ Tablespoons sugar syrup, or to taste
Ice Cubes
1 Lemon Slice or Orange Slice to serve
For the infusion
½ Teaspoon Assam Tea Leaves
¼ Teaspoon Vanilla Extract - optional

Method 

First, make the infusion. Tip the tea leaves into a heatproof teapot or jug and pour over 150ml boiled water from the kettle. Immediately strain through a fine mesh sieve into a second heatproof jug, discarding the tea leaves, so the tea doesn’t become too strong. Add the vanilla ( I did not add this) and leave to cool.

Pour 150ml of the cooled tea infusion into a cocktail shaker, then add the lemon juice, egg white, sugar syrup ( I did not add and it tasted just as good) and a handful of ice. Shake until the outside of the shaker feels very cold. 

Strain the mocktail into an ice-filled tumbler, then garnish with a slice of lemon or a orange slice, to serve in the style of a classic whiskey sour.

My Notes 
I did not add any sugar syrup and it tasted just as good. Loved this drink.  

Labels: Mocktail, International Cuisine, Halloween, Tea, Lemon Juice, Egg Whites, Sunday Funday, Juices, Serves One

For Sunday Funday our theme is Halloween Drinks & Cocktails  

Satan's Whiskers from Karen’s Kitchen Stories
Whiskey Sour Mocktail from Sneha’s Recipe
Dark and Stormy Cocktail from A Day in the Life on the Farm
Reincarnation Instant Breakfast from Palatable Pastime
Jeepers Creepers Martini from Culinary Cam
DIY Starbucks Pumpkin Sauce and Pumpkin Spice Latte from Amy's Cooking Adventures

Subak-hwachae/Watermelon Punch - Korean#SundayFunday

This Korean Subak-hwachae/watermelon punch is a popular summer drink. It’s light, refreshing and will quench your thirst for sure! It's a non-alcoholic punch. I have used rose syrup for a little sweetness, you can add sugar according to your taste.

Ingredients 
1 Large Bowl Chopped Watermelon
4 Tablespoons Lemon juice 4 tbsp
4 Tablespoons Sugar or 2 Tablespoons Rose Syrup
2 Pinches Black Salt
Scooped Watermelon - as required for serving
Lemon slice - for garnish
Mint leaves - for garnish
Ice as required

Method

In the blender add watermelon, lemon juice, black salt, sugar and ice. Blend well. Then sieve and pour in the glasses. Now garnish with scooped melon, watermelon, lemon slice and mint leaves. 

Serve chilled!
Labels: Watermelon, Juices, Korea, Asian Cuisine, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our theme for Sunday Funday: " Melon".

• A Day in the Life on the Farm: Watermelon Mojitos
• Amy’s Cooking Adventures: Watermelon Crunch Salad with Watermelon Poppyseed Vinaigrette and Watermelon Caramel Walnuts
• Mayuri’s Jikoni: Watermelon Soda Float
• Sneha’s Recipe: Subak-hwachae/Watermelon Punch - Korean 

Homemade Fresh Peach Nectar#SundayFunday

Peach nectar is just a juice made with the pulp of the peach and it usually has a bit of sugar and lemon juice thrown in for flavor. You can drink peach nectar on its own or add it to other drinks and dishes for extra flavor. It's a deliciously satisfying drink made with fresh peaches!

Updated recipe to this I added a pinch of orange color.

Ingredients 

7  Fresh Peaches
1 Lemon Juice
 1 Cup Granulated Sugar 
6 Cups Water

Method

Fill a large pot with water and bring to a boil. Clean your peaches and cut an "X" in the bottom of each peach. (Makes for easier peeling later). Place the peaches in the water and cook for 2 minutes. Remove the peaches and put them in a large bowl filled with ice water to stop the cooking process.

When the peaches are cool enough to handle, peel off the skins, cut in half and remove the pit.

Add two peaches at a time into the blender, with a cup of water. Let the blender run on high until you have peach juice. Pour into a fine mesh strainer and with a spatula push out as much liquid as possible. Put the strained juice into a pot for cooking the juice in the next step. Repeat the same process till the remaining peaches are blended.

Add all the blended juice into a large pot, add the lemon juice and sugar if necessary and bring to a boil. Once the juice boils, remove from the heat to let cool.

Once cool, pour into airtight containers (I used mason jars) and store in the refrigerator until ready to use. It can also be frozen or canned for later use.
Labels: Nectar, American, Sunday Funday, Peach, Juices, Healthy, Homemade 

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Camilla of Culinary Adventures with Camilla.

Citrus Peach Sangria by Food Lust People Love
Fresh Peach Iced Tea by Our Good Life
Fuzzy Melba by A Day in the Life on the Farm
Georgia Peach Cocktail by Amy's Cooking Adventures
Grilled Peach Cocktail of Heavenly Wisdom by Culinary Adventures with Camilla
Homemade Fresh Peach Nectar by Sneha’s Recipe
Maple Roasted Peaches by Mayuri’s Jikoni
Peach Glazed Chicken Breasts by Making Miracles
Peach Scones by Palatable Pastime

Non Alchoholic Spiced Sangria#SundayFunday

When we visited Spain, enjoyed having different flavors of sangria, they were all alcoholic. Sangria is a typical Spanish beverage and it’s usually made with wine red or white, chopped fruit and some sweetener. Once you taste this drink your hooked to having more than glass at a time. Here I am making this awesome drink spiced nonalcoholic with  apple juice.    Let me tell you this is also divine and irresistible. 

Had guest for breakfast who do not have tea or coffee, hence decided to make this drink. Made it the previous evening and kept it in the refrigerator to chill. But as this was brewing , the house was full with aroma of spices and sweetness ... that was drawing me to kitchen to taste it. Oh My God! it tasted divine. You must try this. My guest were flabbergasted after tasting this drink.

Ingredients

A Liter Apple Juice
6 Whole Cloves.
2 Cinnamon sticks
1/2 cup Orange Juice or 2 Tablespoon Heaped Orange Powder ( I added orange powder)
2 Tablespoons Apple - finely diced per glass
Juice from 2 Limes or as per taste
2 Tablespoon Fresh ginger - peeled and thinly sliced

Method

In a large pot , add apple juice, orange juice or powder, cloves , cinnamon stick and ginger, give it a quick stir, bring it to a boil, then cover let it simmer for 5 minutes on low flame. Cool, strain the juice, add lemon juice, taste and adjust sweetness or tartness by adding orange / lime juice as per your taste. Cover and chill in refrigerator for few hours before serving. 

 Serve chilled with diced apples and enjoy.....

Labels: Juices, Spain, Non-Alcoholic, Apple,Orange juice, Sunday Funday, Healthy, Mocktail

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. The Theme For this Sunday is Marvellous Mocktails.

• Amaretto Sour Mocktail  by Food Lust People Love
• Baby Yoda Soda from Amy's Cooking Adventures 
• Blackberry Virgin Mojito by Making Miracles
• Color-Changing Nam Dok Anchan (Butterfly Pea Flower Lemonade) from Culinary Adventures with Camilla
• Frozen Strawberry Margarita Mocktail  by A Day in the Life on the Farm
• Non Alchoholic Spiced Sangria by Sneha's Recipe
• Virgin Margarita from Palatable Pastime

Kokum Sherbat#SundayFunday

The Summer heat is full on now and the never ending thirst to have cool treats and drinks which will soothe the swelter, scorching heat. One such drink that will cool down the heat and give a soothing effect to our body and its system it this apt drink. Kokum is a berry like fruit native to Western Ghats and the coastal region of India, it's an Indian Super fruit.
In English Kokum is known as Garcinia indica, a plant in the mangosteen family (Clusiaceae), which in India known as kokum, which is used in culinary, pharmaceutical and industrial. This drink is prefect and prepared in a jiffy it's no fuss. So lets go to the drink and cool down. 

Ingredients  

5 -6 Nos Kokum
1 Green chilly - de seeded & finely chopped
2 Tablespoon Jaggery or according to your taste
A pinch or two of roasted Cumin powder
4 Cups water
Shendav Namak/ Salt to taste
1 Teaspoon Lime juice
2 Tablespoons Coriander leaves finely chopped

Method
Rinse the kokum fruits in water. Lightly heat the water and add all the ingredients except coriander and green chilly, stir well and let it rest for a hour or two. When the juice and color of the kokum has been absorbed in the water, strain the juice. Then keep this in the fridge to cool. When ready to serve add the coriander leaves and green chilly, ice cubes. Serve chilled kokum sherbet and feel super cool. The lime juice in this drink gives a lovely tangy feel.  

My Notes 

 This juice can be prepared with sugar also. You can also store this juice in the fridge for a two to 3 days. If you want to store it for more days then do not add the green chilly and coriander leaves .

This is what Maharashtrian's used as a souring agent (apart from tamarind and before the tomatoes came along.)

Labels: Kokum, Juices, Healthy, Preservative free, Summer Fruits, Maharastrian Cuisine, Maharashtra, Sunday Funday

Magic with Berries

• Berry Spinach Salad by Making Miracle
• Blackberry Spinach Salad by Amy's Cooking Adventures
• Blueberry & Grape Smoothie by Mayuri's Jikoni
• Blueberry Picking and a Summer Salad with Microflowers and Berries by Culinary Adventures with Camilla
• Eggless Strawberry Banana Muffin by Cook with Renu
• Instant Pot Shredded Chicken Sandwiches with Blackberry Jalapeno BBQ Sauce by A Day in the Life on the Farm
• Kokum Sherbat by Sneha’s Recipe
• Sparkling Strawberry Cocktail by Food Lust People Love
• Summer Berry Turnovers by Karen's Kitchen Stories

SOP Mocktail# Foodieextravaganza

SOP Mocktail! is a Pineapple, Orange, Strawberry Mocktail.
This is a fun drink that the family can enjoy, with all the nutrients and fiber . This is a thick mocktail, I have not strained it, taste awesome and filling. Have this instead of mid time snack and stay healthy. If strawberries are out of season you can omit it and use only strawberry crush. This is cooling summer drink.

Makes 2 Tall Glasses
Ingredients
2 Orange - I used Kinnow - peeled and sectioned
5 Thick Slices Fresh Pineapple - cubed
4 Strawberries - sliced - fresh or frozen
3 Tablespoons Strawberry Crush or Sugar as needed
Ice Cubes as required

Method

Peel the orange and separate the segments.
Remove the pineapple skin and cut in cubes.

Blend the ingredients in a food processor and serve chilled.
Labels: Mocktail, Juices, Strawberry, Orange, Pineapple, Strawberry Crush, Healthy, Foodie Extravaganza Party

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.See all the other recipes for today's Foodie Extravaganza

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Check out the other #FoodieExtravaganza recipes this month! 

Barbecued Strawberry Chicken From Making Miracles 

Fresas con Crema From A Day in the Life on the Farm 

Korean Strawberry Milk From Tara's Multicultural Table 

Simple Strawberry Vodka From Food Lust People Love 

SOP Mocktail From Sneha's Recipe 

Strawberry Marshmallows From Karen's Kitchen Stories 

Strawberry Shrikand From Magical Ingredients 

Vanilla-Macerated Berry Shortcake From Culinary Adventures with Camilla