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Mango rasayana recipe a mango specialty in the state of karnataka.Mango rasayana is a simple dessert made by extracting the mango pulp and mixing it with coconut milk and jaggery flavored with cardamom powder.Yes I have written the recipe here itself it is as simple as that.

Mango rasayana is also called as mango shikran or mango shikarni.Rasayana is a sanskrit word used in early Ayurveda.I referred this from wikipedia and tried it.

As its mango season thought to post this easy mango rasayana recipe which is a no cook version.I am sure you are enjoying mangoes as such do add on such delicacies to your meal too and enjoy.

More mango recipes here.


Mango rasayana recipe

Mango rasayana recipe a quick tasty mango dessert.

  • 1 medium sized mango
  • 1/2 cup coconut milk
  • 1 tbsp powdered jaggery
  • 1/4 tsp cardamom powder
  1. Rinse the mango cut it.Mark lines with a knife like checkerboard.

  2. Like this now take the mango cubes.This is just for easily taking out the pulp.Scrap the pulp from the seed part also and collect it in a bowl.

  3. Now mash it slightly with your finger tips.

  4. Add coconut milk, jaggery powder and cardamom powder to it.

  5. Give it a quick stir.Chill it and serve.

  • You can replace jaggery with sugar.Use clean jaggery powder so that there are impurities.
  • You can replace coconut milk with dairy milk too.
  • Chose nicely ripened less fibrous mangoes .I used alphonso variety.

How to make mango rasayana recipe:
  1. Rinse the mango cut it.Mark lines with a knife like checkerboard.
  2. Like this now take the mango cubes.This is just for easily taking out the pulp.Scrap the pulp from the seed part also and collect it in a bowl.
  3. Now mash it slightly with your finger tips.
  4. Add coconut milk, jaggery powder and cardamom powder to it.
  5. Give it a quick stir.Chill it and serve.

Serve chilled!

Creamy flavourful yummy mango rasayana ready!

The post Mango rasayana recipe, Mango shikarni recipe appeared first on Sharmis Passions.

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Badam popsicles recipe a mild flavorful dessert that pleases all.I was having chilled badam milk thats when had this idea of making badam milk popsicles and the texture and the popsicles were so good and that justifies the post here in this space.I am sure you will fall for this badam or almond popsicles.

I love popsicles more than icecreams as they are lite and less guilty when compared to the creamy rich ice creams.So you can often have popsicles especially when its made at home why not?!

Hope my regular readers know about my craze for popsicle moulds and this steel mould was bought through my friend from Canada and I was waiting to use them.

You can check out the full collection of popsicles here.

More popsicle recipes:

Mango popsicle recipe

Jigarthanda popsicles

Fruit popsicles

Mango jelly pops

Coffee popsicles

Badam popsicles recipe

Badam popsicles recipe a flavourful and creamy popsicles for this summer.

  • 1/4 cup almonds(badam)
  • 2 tbsp sugar
  • 1 and 1/2 cups milk
  • 5 strands saffron
  1. Take almonds in a mixer.Add sugar to it.

  2. Add saffron to the mixer.Powder it fine.Add this mixture to boiled milk.

  3. Let it simmer for 5 mins.

  4. Let it cook for some more time so that it becomes slightly thick and creamy.Switch off and cool down completely.Rinse your popsicle mould and keep it ready meanwhile.

  5. Pour the milk mixture into the mould.Close with lid.

  6. Close with lid and freeze for at least 8 hrs or overnight.Then while serving time, show the mould under running tap water or dip it in a bowl containing water.Carefully pull out the popsicles.

  7. Serve immediately.

How to make badam popsicles recipe:
  1. Take almonds in a mixer.Add sugar to it.
  2. Add saffron to the mixer.Powder it fine.Add this mixture to boiled milk.
  3. Let it simmer for 5 mins.
  4. Let it cook for some more time so that it becomes slightly thick and creamy.Switch off and cool down completely.Rinse your popsicle mould and keep it ready meanwhile.
  5. Pour the milk mixture into the mould.Close with lid.
  6. Close with lid and freeze for at least 8 hrs or overnight.Then while serving time, show the mould under running tap water or dip it in a bowl containing water.Carefully pull out the popsicles.

Serve immediately.

Yummy badam popsicles ready!

The post Badam popsicles recipe, Almond popsicles recipe appeared first on Sharmis Passions.

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Oreo ice cream recipe one icecream which I wanted to try since a long time.After making oreo pops I badly wanted to try oreo icecream too as kids are fond of it.This oreo ice cream recipe is very simple with milk and fresh cream without condensed milk, just tried on my own and it came out above my expectations.

Do try this creamy yummy oreo icecream and enjoy!

This oreo ice cream comes out so creamy and rich do try and let me know.I have used plain oreo cream biscuits but you can use any flavored one if you prefer like strawberry or even golden oreo.

Oreo ice cream recipe

Oreo ice cream recipe with milk and without condensed milk.

  • 1 cup fresh cream ((I used frozen))
  • 1/2 cup milk
  • 10 – 12 nos oreo biscuits ((1/2 cup crushed))
  • 1/3 cup sugar
  • 1/2 tsp vanilla essence
  1. To a mixing bowl add milk, then add sugar to it.Add vanilla essence to it.

  2. Mix well and set aside. To another mixing bowl, add fresh cream.I used frozen variety.

  3. Whisk well until thick and peaks are soft.I used my hand mixer.

  4. This is soft peak, if your fresh cream doesn’t form peaks its ok just whisk well until its thick that’s enough.Add milk to it.Whisk it again.Set aside.

  5. Take oreo biscuits add it to a plastic wrap, using a chapathi roller crush it roughly.

  6. Add crushed oreo to cream milk mixture.Reserve 2 tbsp and add the rest of crushed biscuits.Mix well with a laddle.

  7. Transfer the mixture to a freezer safe box,sprinkle remaining crushed oreos on top.

  8. Freeze until solid or at least for 8 hours.Next day remove from freezer, allow it for 5 mins then scoop and serve.

  9. Scoop and serve immediately.

  • I have used plain oreo so used vanilla essence.You can choose flavored oreo too its purely your preference.
  • Adjust sugar according to taste as oreo plus cream has sweetness already.

How to make oreo ice cream recipe:
  1. To a mixing bowl add milk, then add sugar to it.Add vanilla essence to it.
  2. Mix well and set aside.To another mixing bowl, add fresh cream.I used frozen variety.
  3. Whisk well until thick and peaks are soft.I used my hand mixer.
  4. This is soft peak, if your fresh cream doesn’t form peaks its ok just whisk well until its thick that’s enough.Add milk to it.Whisk it again.Set aside.
  5. Take oreo biscuits add it to a plastic wrap, using a chapathi roller crush it roughly.
  6. Add crushed oreo to cream milk mixture.Reserve 2 tbsp crushed oreo and add the rest of it.Mix well with a laddle.
  7. Transfer the mixture to a freezer safe box,sprinkle remaining crushed oreos on top.
  8. Freeze until solid or at least for 8 hours.Next day remove from freezer, allow it for 5 mins then scoop and serve.

Scoop and serve immediately.

Chilled yummy creamy oreo popsicle recipe ready!!

The post Oreo ice cream recipe, Easy oreo ice cream recipe appeared first on Sharmis Passions.

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Mango coconut milk popsicles recipe a 2 ingredient mango pops quick and easy to make.I was searching for easy popsicle recipes that when I saw this idea and immediately tried it.I wanted to surprise amma on mothers day and made these, and as expected she enjoyed it!

Mango lovers do try this and enjoy!

Hope my regular readers know about my craze for popsicle moulds and this tovolo mould is my most favorite which I bought through amazon last summer.

More popsicle recipes here.

More mango pops recipes:

Mango popsicle recipe

Mango kulfi

No cook mango kulfi

Mango jelly pops

Mango yogurt pops

Mango coconut milk popsicles recipe

Mango coconut milk popsicles recipe

  • 2 nos mangoes
  • 1 cup coconut milk* ((thick + thin))
  • 2 tsp honey
  • *I used 1/2 cup thick coconut milk and 1/2 cup thin coconut milk
  1. Rinse the mango first then cut into cubes and collect it.

  2. Collect the cut mangoes in a bowl.Take your popsicle mould. Add chopped mangoes to it.

  3. Take coconut milk, add honey to it mix well and keep it ready.

  4. Fill mango mixture till half if the popsicle mould.Now pour coconut milk mixture to the mould till the rim of the mould.

  5. Using a long stick mix it.

  6. Close with lid and freeze for at least 8 hrs or overnight.Then while serving time, show the mould under running tap water or dip it in a bowl containing water.Carefully pull out the popsicles.Serve immediately.

  • I did not add any sweetner to mango mixture as the mango was already sweet.If you prefer add sweetener of your choice.
  • I used 1/2 cup thick coconut milk and 1/2 cup thin coconut milk.

How to make mango coconut milk popsicles recipe:
    1. Rinse the mango first then cut into cubes and collect it.
    2. Collect the cut mangoes in a bowl.Take your popsicle mould. Add chopped mangoes to it.
    3. Take coconut milk, add honey to it mix well and keep it ready.
    4. Fill mango mixture till half if the popsicle mould.Now pour coconut milk mixture to the mould till the rim of the mould.
    5. Using a long stick mix it.
    6. Close with lid and freeze for at least 8 hrs or overnight.Then while serving time, show the mould under running tap water or dip it in a bowl containing water.Carefully pull out the popsicles.

Serve immediately.

Yummy healthy mango dessert ready!

The post Mango coconut milk popsicles, 2-ingredient mango pops recipe appeared first on Sharmis Passions.

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Punjabi style lobia masala recipe – I tried this yesterday and it came out soo good. I shared a pic on instagram and many asked for the recipe so posting it today itself.I browsed few recipes but zeroed on this one as this  was easy and quick too.Pressure cooking lobia along with the masalas did the trick I guess, it was delicious.

I soo love north indian food but don’t have NI friends tat close enough to serve me a meal so on and off I compensate for it like this else search for restaurants that serve authentic NI food.

You can serve chapathi, roti or even rice with this lobia masala.We call lobia as karamani in tamil.

Punjabi style lobia masala recipe

Punjabi style lobia masala recipe. Recipe reference : flavouroma

  • 1 cup lobia
  • 1 medium sized big onion(chopped finely)
  • 1 medium sized tomato(chopped roughly)
  • 1 no green chilli
  • 3 nos garlic
  • 1/2 inch ginger
  • 1 tsp kasoori methi crushed
  • 1 tbsp coriander leaves chopped
  • salt to taste
To temper:
  • 1 tbsp oil
  • 2 tsp jeera
  • 1/4 inch cinnamom stick
  • 1 nos cloves
Spice powders:
  • 1 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp curry masala powder
  1. Soak lobia for an hour,Set aside.Puree tomatoes and keep it ready.

  2. Heat oil in a pan – add the items listed under ‘to temper’ let it crackle.Then add ginger and garlic to crusher.

  3. Press it to get crushed garlic and ginger add it.Saute for a minute.Then add onion.

  4. Saute till it turns transparent.Then add tomato puree.Saute and cook for a minute.

  5. Then add all the spice powders along with salt, saute till raw smell of tomatoes leave.

  6. Strain and add lobia.Mix well.Add water and pressure cook for 3 whistles in medium flame.

  7. Let the pressure release by itself.Take little lobia separately and mash it well with a spoon.

  8. Now add it to the gravy and cook again for few mins it thickens.Simmer for 5 mins then add crushed kasoori methi and chopped coriander leaves, mix well and switch off.

  9. Serve hot with soft phulkas!

How to make lobia masala recipe:
  1. Soak lobia for an hour,Set aside.Puree tomatoes and keep it ready.
  2. Heat oil in a pan – add the items listed under ‘to temper’ let it crackle.Then add ginger and garlic to crusher.
  3. Press it to get crushed garlic and ginder add it.Saute for a minute.Then add onion.
  4. Saute till it turns transparent.Then add tomato puree.Saute and cook for a minute.
  5. Then add all the spice powders along with salt, saute till raw smell of tomatoes leave.
  6. Strain and add lobia.Mix well.Add water and pressure cook for 3 whistles in medium flame.
  7. Let the pressure release by itself.Take little lobia separately and mash it well with a spoon.
  8. Now add it to the gravy and cook again for few mins it thickens.Simmer for 5mins then add crushed kasoori methi and chopped coriander leaves, mix well and switch off.

Serve hot!

Serve hot with rice and roti! Enjoy!!

The post Punjabi style lobia masala recipe, Black eyed peas masala recipe appeared first on Sharmis Passions.

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Jeera rice with Vazhakkai fry – This is a very quick to make travel menu idea except the soaking time this can be made in a jiffy.I have packed this menu many times for hubbys and mittus lunchbox and thought to add it in this travel series as well as shelf life is more.

Check more menu ideas here.


Travel recipe idea 24

Travel recipe idea 24 with Jeera Rice and Raw Banana Fry

  • Jeera Rice
  • Vazhakai fry

The post Travel recipes idea 23 – Jeera rice, Vazhakkai fry appeared first on Sharmis Passions.

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Rose phirni recipe a creamy dessert made with rice, milk and rose essence.I love anything rose flavored even mittu is fond of it so thought to try this rose phirni also ramadan fasting has started so thought to share it.Happy ramzan to all those who are celebrating.

This phirni or firni is very easy to make and comes out so rich and creamy even with less efforts.As rice thickens the kheer you need to stand long stirring to get the creamy consistency.

Rose phirni recipe

Rose phirni recipe with stepwise pictures.

  • 1 and 1/2 cups milk
  • 1 heaped tbsp basmati rice
  • 2 tbsp sugar
  • 1/2 tsp rose essence
  • 2 drops pink food color
  • 2 tbsp chopped nuts ((I used pista nad badam))
  1. Take basmati rice in a mixer jar.Grindly it coarsely like this.Set aside.

  2. Boil milk then add rice mixture.

  3. Keep cooking in low flame, let rice cook(it should be soft and mash able).

  4. Add sugar after rice is cooked.Mix well and cook till it thickens.

  5. Add rose essence and pink food color.Mix well.

  6. See this is the consistency, it should be thick and creamy.It further thickens with time so switch off accordingly.Add chopped nuts mix and switch off.

  7. Serve warm or chilled with nuts garnished!

How to make rose phirni recipe:

  1. Take basmati rice in a mixer jar.Grindly it coarsely like this.Set aside.
  2. Boil milk then add rice mixture.
  3. Keep cooking in low flame, let rice cook(it should be soft and mash able).
  4. Add sugar after rice is cooked.Mix well and cook till it thickens.
  5. Add rose essence and pink food color.Mix well.
  6. See this is the consistency, it should be thick and creamy.It further thickens with time so switch off accordingly.Add chopped nuts mix and switch off.

Serve warm or chilled with nuts garnished!

Rose phirni ready…enjoy it cold!

The post Rose phirni recipe, Easy rose phirni recipe appeared first on Sharmis Passions.

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Instant jigarthanda popsicles recipe a quick easy version.This jigarthanda pops idea was given by my reader Subashini and am so glad that I tried as I didn’t expect it turn out  soo good.

I received these pops moulds recently and wanted to use it immediately so made these popsicles.

Jigarthanda is a very popular drink in Madurai…Jigar means ‘Heart’, Thanda means ‘Cold’ so the special drink is considered soothing to heart.It involves a lot of effort making this drink as its traditionally made by thickening milk then a icecream to go with it.I wanted to try out a instant version for making these popsicles and yes it clicked too.

I have used palkova and condensed milk to achieve the taste, though it was not tasting the same came very close to the orginal jigarthanda recipe.

Instant jigarthanda popsicle recipe

Instant jigarthanda popsicle recipe

  • 2 cups milk
  • 1/4 cup unsweetened khoya
  • 1/8 cup condensed milk
  • 1/4 cup nannari syrup
  • 1 cup soaked badam pisin(almond gum)
  1. Boil milk then simmer for 5 mins.Cool down completely , Set aside.

  2. Take almond gum in a bowl add water to it.Let it soak in water overnight.I soaked in bulk though didn’t use it fully for this.

  3. To a mixing bowl add khoya(you can use palkova too), then add milk to it.Add nannari syrup to it.

  4. Mix well so that khoya is dissolved.Add condensed milk to it.Add badam pisin to it.

  5. Mix well.I transferred to a jug so that its easy to pour.

  6. Take your favorite popsicle mould.Pour the mixture into it till the rim of the mold.

  7. Close with lid and freeze for atleast 8 hrs or overnight.Then while serving time, show the mould under running tap water or dip it in a bowl containing water.Carefully pull out the popsicles.

  • I used unsweetened khoya, if you are using palkova adjust the syrup accordingly else it will be too sweet.
  • You can plus or minus the ingredients measure according to your sweet preference.
  • I didn’t add extra sugar the syrup sweetness was perfect for us.You can check by tasting it before pouring into the mould.

How to make instant jigarthanda recipe:
    1. Boil milk then simmer for 5 mins.Cool down completely , Set aside.
  1. Take almond gum in a bowl add water to it.Let it soak in water overnight.I soaked in bulk though didn’t use it fully for this.
  2. To a mixing bowl add khoya, then add milk to it.Add nannari syrup to it.
  3. Mix well so that khoya is dissolved.Add condensed milk to it.Add badam pisin to it.
  4. Mix well.I transferred to a jug so that its easy to pour.
  5. Take your favorite popsicle mould.Pour the mixture into it till the rim of the mold.
  6. Close with lid and freeze for atleast 8 hrs or overnight.Then while serving time, show the mould under running tap water or dip it in a bowl containing water.Carefully pull out the popsicles.

Serve immediately.

Yummy jigarthanda popsicles ready!

The post Instant jigarthanda popsicles recipe appeared first on Sharmis Passions.

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Mango slush recipe easy and quick to make perfect to serve during summer.Mango slush is  a frozen dessert which can made as a drink or a dessert.This is a simple mango iced treat that everyone will enjoy especially mango lovers.

More mango recipes here.

Other related recipes:

Mango granita

Mango jelly

Mango custard

Mango slush recipe

Mango slush is quick and easy frozen dessert.

  • 1 small mango ((1 cup chopped))
  • 1 tbsp sugar
  • 1/2 tbsp lemon juice
  • 2 cups icecubes
  1. Rinse the mango well.Peel the skin from mango.Chop it roughly.Add sugar to it.

  2. Add lemon juice to it and then icecubes.Blend it in high speed for few seconds.Set aside.Crushed icecubes will be found here and there this is the perfect stage stop blending and set aside.

  3. Spread sugar on a plate.Slightly wet the rim of the serving glass with water then swirl the rim of the glass on the sugar.Now pour the mango slush and serve immediately.

  4. Serve chilled!

How to make mango slush recipe:
  1. Rinse the mango well.Peel the skin from mango.Chop it roughly.Add sugar to it.
  2. Add lemon juice to it and then icecubes.Blend it in high speed for few seconds.Set aside.Crushed icecubes will be found here and there this is the perfect stage stop blending and set aside.
  3. Spread sugar on a plate.Slightly wet the rim of the serving glass with water then swirl the rim of the glass on the sugar.Now pour the mango slush and serve immediately.

Serve chilled!

Enjoy this yummy guiltfree mango dessert!

The post Mango slush recipe, Easy mango slush recipe appeared first on Sharmis Passions.

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It is quite challenging to plan travel food recipe ideas especially after posting all the regular menus.This tempered rice was suggested by amma so thought to include it in the series.

First of all when the vacation mood sets in we don’t even feel like cooking so easy and quick to cook recipes are a must while packing at the same time shelf life should be more.Tempered rice is very easy to prepare just the basic tadka and chips you can use storebought ones or make your own.

I am planning to hit 25 ideas this summer 3 more to go..lets see how it goes

Travel recipe idea 22 – Tempered rice with chips

Travel recipe idea 22 – Tempered rice with chips

  • Tempered rice
  • Vazhakai chips
  • Nendran chips
  • Always use oil a bit generously.

The post Travel recipe idea 22 – Tempered rice with chips appeared first on Sharmis Passions.

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