MANGO FALOODA WITH CHOCOLATE l DRINK BEVERAGES

Falooda is a famous summer drink which not only  quench the thirst but also cools the stomach because it contains milk, subja in it.  Rose syrup is also good for health.

During summer, we get good variety of mangoes so why not we enjoy this falooda.  What we have to do is only replace the rose syrup with mango pulp and mango bits in it that is all.  Your favourite mango falooda is ready to serve chilled.

Here i have used chocolates instead of ice cream as my daughter wants to have it with chocolate.  Since we had Roche chocolate with us, I used the same in it.

WATER MELON JUICE

During summer, water melon is available plenty.  Since it contains more water, consumption of this fruit will help in hydrating the body.  While the fruits are to be eaten fresh, sometimes, you can enjoy the juice also.

This recipe is lying in my folder for the past two years and yesterday only I realised that I have not posted this simple and healthy summer cooler.


A watermelon contains about 6% sugar and 91% water.  As with many other fruits, it is a good source of Vitamin C and is low in fat and  sodium.  The amino-acid  citrulline  is produced in watermelon rind.  Watermelon pulp contains carotenoids, including lycopene.Watermelon rinds are also edible, but most people avoid eating them due to their unappealing flavor.

MANGO PICKLE WITHOUT CHILLI POWDER AND OIL

Another variety of mango pickle without chilli powder and oil which I made was very tasty and everyone in the house as well as office enjoyed it.

Since we are not adding chilli powder and oil, this pickle cannot be stored for a longer period and should be consumed within a weeks time.  However, this variety of pickle is quite different from what we make normally.

KEETU MANGAI

Yet another variety of mango pickle without chilli powder and oil.  Keetu managai is prepared instantly and can be served from next day onwards.  This pikcle has to be consumed  very fast as it has got short shelve life.  However, you can enjoy this during the summer when plenty of mango available, making them fresh.

Keetu means sliced lengthwise.

BREAD, SEMIYA UPMA

Bread semiya upma can be  made very easily and tasty too.  I had 4 slices of bread and 1/3 cup of semiya lying in the packet.  If I make bread upma, it is not going to be sufficient for two and if semiya that it is also not sufficient.  So decided to mix both these little ingredients available with some veggies, it was sufficient for two for the breakfast.

You can try mix match like we do for cloths,  in food preparation also.  adding vegetables makes it more tastier.

 

FALOODA

Falooda is a cold beverage popular in Indian subcontinent.  Traditionally, it is made with rose syrup, vermicelli, basil seeds (subja),tapioca pearls etc.  We can make mango falooda, rabdi falooda etc.  I had made and posted the tender coconut falooda.

Falooda is a version of persian dessert known as faloodeh and is believed to have brought to India during the Mughal period.   Vermicelli used for preparing faloodeh is made from arrowroot whereas vericelli used in the Indian version is usually made from wheat. 

Here I used the falooda  sev.  we can  use the normal vermicelli which is available in the market for making sevai upma, sevai kheer etc.

Anyway, it is very delicious and comforting during summer.  mango falooda with chocolate

falooda

CHIKOO, BANANA AND APPLE MILK SHAKE

In this scorching heat, you always like to drink something cold and not feel like eating.  One must drink something healthy which will quench your thirst at the same time fill your stomach too.  Here is a healthy milk shake with three different variety of fruits and milk.  Milk is a great source of  calcium, vitamin A, B, protein etc.

subja is a coolant so you can add that too in the milk shake and serve chilled.

my children call it as ABC drink.  so let us move on to the recipe.

ALOO MATAR

Aloo matar is an easy preparation when you have sudden guests provided you have green peas in the fridge.  Aloo is always available at any time.  You can make it dry, with rasa means in gravy too.
Goes well with chapati, roti, phulka.  It is a very simple preparation and will be liked by all.

Aloo matar

IDLI BHEL

Idli bhel can be made as a chaat  item.  I had prepared dahi  idli chaat, idli fry, idli upma, idli chole chaat with left over idlis and the bhel is another  interesting chaat  item which everyone will enjoy specially children. 

You are always having the simple ingredients at home so it is not a big issue to prepare this dish.

VADA TIKKI (LEFT OVER DAL VADA)

Tikkis are always the favourite dish of every one. WE make various kinds of tikkis but today i am going to present a tikki which is made out of the left over item.

Vada Tikki I tried with the left over dal vada.  I had made dal vada and few of them were left out.  I tried kuzhambu with it and also the tikki.  both the items were very tasty.  You do not have to waste the food made if you think and reuse the same in a different way, you end up making a different dish out of it. That is what I have done here i.e best out of left over.

ARINELLIKKA SAMBAR

Arinellikka or star gooseberry is normaly eaten with salt and bit chilly powder.  you can also eat this as it is.  It is stored in salt water and can be had with curd rice or dal rice or eaten as it is.  Pickle is also make with this.  Today I tried making sambar with it and was yummy with plain steamed rice.  I loved it.  My son is very fond of this nellikka he eats it with bit salt.

BHATUA STIR FRY SUBZI

Bhatua leaf is one of ingredient  used while making sarson ka saag.  I liked the saag very much along with makai ki roti.   When I was making saag, there was some extra bhatua with me so I thought of trying the dry subzi with it and was liked by all at home.

TOMATO PULAO

Tomato pulao is a yummy rice variety with some veggies.  Today, I prepared the same for Lunch along with raita, papad, karuvadam etc.

As I was bored of eating chapati everyday and thinking of what to make as side dish for the chapati, for a change, I was thinking when my maid did not turn up for making chaptis, this dish for the last two days.

After  having a lovely time attending the  Happy Streets organised by Times of India  group, I was lazy to enter in the kitchen so made my day very easy by preparing this tomato pulao.  I have already posted tomato rice recipe in the blog.  You should have fully ripe tomato which is red in colour.

METHI LEAVES KARAKUZHAMBU

Fenugreek seeds are good for diabetes, to keep the stomach cool etc.  Methi leaves are used to make methi matar malai, methi thepla,methi paratha, methi subzi etc.  We can also make methi leaves sambar.  Here I have used the methi leaves to make karakuzhambu somewhat similar to vathalkuzhambu.  This curry is made with tamarind pulp, masalas etc. and is really tongue tickling.

This goes well along with plain white rice, along with fried vadam, chips, etc.

BREAD PARATHA

Varieties of Parathas are made by North Indian.   Hot parathas of any kind, is very tasty and liked by all.  I happened to have the aloo paratha soaked in ghee ( i mean a lot of ghee was put in while cooking the same)   along with Maa ki dal once when we went out in a Punjabi restaurant in a  Mall.  It was awesome minus the ghee which I could not digest as we use very less oil and ghee.  But those who are loving it that way, it is divine.

I made the bread paratha today because I had four slices of left over bread and was thinking what to do for the breakfast.  Since parathas are liked by my children very much, I decided to try this bread methi paratha and it was awesome with curd and sauce. 

PALAK PANEER DOSA

Instant Palak Paneer dosa I made tonight for a change as we were bored of having chapati everyday.  Since I had palak, paneer and the soaked methi seeds in the fridge, I thought of making this different kind of dosa which was quite tasty with pickle and sambar.

Few benefits of palak and paneer is given below after the recipe for your information.

KAIPPAKKA KONDATTAM, BITTER GOURD VATHAL

Bitter gourd is very good for health especially those who are suffering from diabetes.  This juice is very useful in controlling the sugar.

Bitter gourd vathal is made and stored in airtight container during summer.  This is used to make varuval or vathal kuzhambu during rainy season when  vegetables are scarce.  Most of the vathals, vadams, pickles are made during summer and stored by Indians during  summer. 

Let us look at the recipe now how to make this vathal.  In malayalam, it is called kondattam.

CLUSTER BEANS VATHAL, KOTHAVARAKKA VATHAL

Cluster beans or kothavarakka or kothavarankai or ghavar subzi is made normally as dry subzi.  South Indians make it poriyal, or usli, thoran etc. whereas in the north side, it is made along with onion, tomato etc with some masalas.

It is quite tasty but for some people, it gives gas trouble.  Hence we need to put garlic and hing powder in it to reduce that effect.

This can be sun dried and kept for frying or making subzi during rainy season.

TINAI DOSA

Tinai  (foxtail millet) dosa was really tasty with the sambar, chutney. Millet are good for health than the usual rice varieties.  Since it is healthy, I have started using these flours instead of rice now.

Millets are nutritious, easy to digest,  high on fibre.   Millets are a good source of  nutrients, including manganese, phosphorus, and magnesium.  

If you have got the flour, only have to grind urid dal and add to the flour and the job becomes very easy.

Let us look at the recipe now:

PAPAYA THOKKU

Raw papaya pickle is also very tasty like the raw mango thoku.  I had a piece of raw papaya in the fridge hence thought of trying it.  It came out so well and I had it with brown rice kichadi today.  Since my friend wants varieties of pickle for demonstration in her class, I was trying various kinds of pickles, and this is one among them.

It is a simple preparation and can keep it in fridge for a week.  Since the raw papayas are available through out  the year, we can prepare fresh pickle and consume.  Papaya thokku

Let us look at the recipe now:

PEANUT COCONUT MANGO PICKLE

Summer is the time to make vadams, aam ka panha, pickles etc.  Mango season has started and the market is flooded with kairi.  I have made few pickles today and presenting this peanut coconut mango pickle now.  

I am sure you will love this.  Before the mango season gets over, do try and give me your feed back.