This recipe was sent to me by Aruna . She has sent me a lot of recipes and I owe her for the immense support she is giving to Aayisrecipes. I have been trying many of her recipes in last few days and loved this milkshake. Here is what she said about this milkshake, “It is summer and the heat is killing. This is good milkshake, and in case it fruit is sweet then no need of sugar”.
Mashmelons are called as ‘chibbad’ in Konkani. The Indian name for mashmelon/musk melon/cantalope is ‘Karbooja’. They are used in a sweet dish called as ‘HashaLe’ (I will post the recipe soon). But I had never bought it here before. With the kind of heat we are experincing here these days, any kind of milkshake would catch my immediate attention.
Updated on August 21 I used ‘ Honey dew melons ‘ for this milkshake (Thanks Shobitha for the information). Read here about different melons available in American grocery stores.
I tweaked the proportions to suit our taste. This had the distinguising flavour of melon. Increase the amount of melon if desired.
Note: Honey dew melon leaves a tinge of bitter taste to the milkshake, so be careful if using this melon, since I had used this melon, I have reduced the amount of fruit considerably(have used just 2 pieces) in the milkshake. I think cantalope should solve this problem.
Updated on 29th August Today I tried this milkshake with cantalope. It tasted amazing (no bitter taste at all)
Ingredients: Honey dew melon (around 2″ cubes) 2 pieces or Cantalope pieces 1 cup Sugar 2 tea spns Cardamom powder 1/4 tea spn Milk 2 cups
If melons are too sweet, don’t add sugar.
Method: Blend all the ingredients in mixer/blender. Strain through a tea strainer. Serve chilled.
Serves : 2 Preparation time : 5min
My maternal grandmother was a great cook. She had her own set of recipes for which she was very famous in the family. Few of them are pani puri , masala dosa , batate song and many more. Her all dishes had a very distinguishing taste. Her pulavs were also special.
Few days back, I got a request for the masala pulav from Anu, I tried this recipe which I had noted down from my mom’s diary. Due to sheer laziness, I used to make easy pulavs so far and had never tried this version. When I tried it, I simply loved it. It has the history of three generations now, so it ought to be something special.
Ashwini had blogged about another version of masala bhaath here, which is usually prepared during weddings.
I was not having coriander leaves when I prepared this. Hence the omission in the picture.
Ingredients: Basmati rice 1 cup Coriander seeds 1/2 tea spn Cumin seeds 1/2 tea spn Cloves 4-5 Cinnamon 2″ piece Pepper 3-4 Fenugreek(Methi) seeds 1/4 tea spn Turmeric a pinch Ghee 1 tea spn Chilli powder 1 tea spn or green chillis 3-4 Cardamom pods 2 Onion 1 Vegetables 1 cup Coconut 2 tbl spns Coriander leaves 4-5 strands Salt
Vegetables like green beans, carrot, potato, cauliflower can be used. I used ivy gourd(tendli) as mentioned by Ashwini and it tasted great.
Method: Dry roast coriander seeds, cumin seeds, 2-3 cloves, 1″ cinnamon, pepper, fenugreek seeds and turmeric. Powder them. Heat ghee and fry remaining cloves, cinnamon, cardamom pods and onion. Add chillis (or chilli powder) and fry till the onions turn brownish. Now add rice and fry for around 5mins. Add vegetables and powder. Fry for a minute, add around 2 and half cups of water and cook until done. Garnish with coconut and coriander leaves. Serve with salad or raita.
Serves : 2 Preparation time: 20mins
