Strawberry Fool is a creamy delicious dessert that is made by layering fresh strawberries and whisked fresh cream. It is a special dessert and is a must try at home during strawberry season for its taste, also the dessert feels soft and creamy and is best served cold.

This is simple and doesn't need any cooking, each spoon has strawberry flavour and the soft cream gives it smooth texture, also the strawberry pieces add a bite and everything together feels fresh and satisfying. This comes together quickly without requiring much effort.

About Strawberry Fool

Strawberry Fool is a quick and easy to make dessert. You can enjoy fresh strawberries in a different form and this recipe is also easy to make and does not need much effort. It can be made ahead and kept in the fridge until serving time, the flavours blend together well and give a refreshing taste.

The texture is soft and creamy with little strawberry pieces throughout. Each spoon has a strawberry flavor and soft cream makes it smooth. Lemon juice if added gives a tangy taste that balances the sweetness. When you serve it cold everything comes together and tastes really good.

The recipe is flexible and depends on how sweet your strawberries are. Sugar can be adjusted based on your strawberries. Some people like more strawberries for stronger flavor while others prefer more cream. You can also skip lemon juice if you don't like the tangy taste.

I usually make this during strawberry season when berries are fresh and sweet. My family likes it really chilled. The creamy texture and fresh strawberry taste make it a favourite at home.

Strawberry Fool Ingredients

• Strawberries - I have used fresh, ripe strawberries for the pudding and the garnish. Medium sized ones give you better flavour and soft texture.
• Fresh Cream - I use fresh cream or whipped cream for making this rich and creamy. You can also use whipping cream if that is what you have.
• Sugar - I added sugar for sweetness, you can just adjust as per taste depending on how sweet your strawberries are.
• Lemon Juice - I used for tangy taste and it helps bring out fresh flavour. Adjust quantity based on how much tangy taste you like and it balances the sweetness.

Similar Recipes

• Mango mousse
• Chocolate mousse
• Oreo mousse
• Strawberry cheese cake
• Strawberry Kulfi

How to make Strawberry Fool Step by Step

1.Rinse it well, remove the leaf. Chop them roughly.

2.Take it in bowl, add sugar to it.

3.Mix well add lemon juice. Set aside for 10 minutes so that it becomes juicy.

4.To a mixing bowl add fresh cream, Whisk well until thick and peaks are soft. I used my hand mixer. I always take fresh cream from fridge just before whisking.

5.Add juicy strawberries reserving a tablespoon of it for topping.

6.Just give a quick mix, do not over mix. Take your serving glass. Spoon the mixture into it.

7.Fill the serving cup, spoon the juicy strawberries and add as topping. Chill until serving time.

Serve chilled!

Expert Tips

• Picking Strawberries - I usually choose ones that are completely ripe and naturally sweet, makes the dessert taste better. 
• Whisking Cream - I whisk until soft peaks form and then stop. If you over whisk it, the texture becomes heavy and does not work as well. 
• Strawberry Mix - I prefer keeping strawberry mixture slightly pourable so it spreads easily when layering. You get a smoother finish this way and flavours blend well together.
• Chilling Time - I always refrigerate the dessert before serving. It sets properly and tastes much better when cold. You can make it ahead and keep in fridge for few hours.
• Toppings - You an also add few nuts on the top for garnish, it also add crunch texture.

Serving and Storage

Serve Strawberry Fool as after meal dessert or on afternoon to beat the summer heat. You can store this in fridge for upto one day, consume within for best flavour and taste.

FAQS

1.Can I make this ahead?

Yes you can make it before some time and serve. The flavours blend well and taste even better when it sit for some time.

2.Which strawberries are best?

I use ripe, sweet and fresh ones for best flavour and the right texture overall. Medium sized ones work well too.

3.Can I add vanilla essence?

Yes you can use it and it mix well into the cream giving extra flavour. Add only small quantity for best taste.

4.Can I skip lemon juice?

Yes skip if you don't like tangy taste. Lemon juice gives a bit of freshness and balance the sweetness but it is optional.

5.How long can I store it?

You can store this in the fridge for about one day only. It taste best when fresh and cold.

If you have any more questions about this How to season Iron Tawa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this How to season Iron Tawa? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Strawberry Fool Recipe

Strawberry Fool is a creamy delicious dessert that is made by layering fresh strawberries and whisked fresh cream. It is a special dessert and is a must try at home during strawberry season for its taste, also the dessert feels soft and creamy and is best served cold.

Course Dessert

Cuisine Indian

Keyword 30 mins recipes, dessert recipes, fresh cream recipe, fruit recipes, lemon recipes, strawberry recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chilling Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 2 glass

Calories 440kcal

Author Sharmilee J

Ingredients

• 1 cup fresh cream / whipped cream
• 6 medium sized strawberries
• ¾ teaspoon lemon juice (optional)
• 1 tablespoon sugar

Instructions

• Rinse Strawberries well, remove the leaf. Chop them roughly.
• Take it in bowl, add sugar to it. Mix well add lemon juice. Set aside for 10 mins so that it becomes juicy.
• To a mixing bowl add fresh cream, Whisk well until thick and peaks are soft. I used my hand mixer. I always take fresh cream from fridge just before whisking.
• Add juicy strawberries reserving a tablespoon of it for topping.
• Just give a quick mix, do not over mix. Take your serving glass. Spoon the mixture into it.
• Fill the serving cup, spoon the juicy strawberries and add as topping. Chill Strawberry Fool until serving time.
• Enjoy Strawberry Fool chilled!

Notes

• Picking Strawberries - I usually choose ones that are completely ripe and naturally sweet, makes the dessert taste better. 
• Whisking Cream - I whisk until soft peaks form and then stop. If you over whisk it, the texture becomes heavy and does not work as well. 
• Strawberry Mix - I prefer keeping strawberry mixture slightly pourable so it spreads easily when layering. You get a smoother finish this way and flavours blend well together.
• Chilling Time - I always refrigerate the dessert before serving. It sets properly and tastes much better when cold. You can make it ahead and keep in fridge for few hours.
• Toppings - You an also add few nuts on the top for garnish, it also add crunch texture.

Nutrition

Serving: 100g | Calories: 440kcal | Carbohydrates: 12g | Protein: 4g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 134mg | Sodium: 33mg | Potassium: 170mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1754IU | Vitamin C: 23mg | Calcium: 84mg | Iron: 0.3mg

The post Strawberry Fool Recipe appeared first on Sharmis Passions.

How to season clay pot is a simple guide that helps you use new clay pots the right way. A properly seasoned clay pot cooks food evenly and brings out amazing aroma while cooking. And the food tastes different and the aroma fills your kitchen. 

The seasoning process takes a few days but it just makes the clay pot last much longer and cook better. Clay pots have been used in Indian homes for years and they continue to be favourite for making curries and everyday dishes. 

About Clay Pot

Clay pot or manchatty is a traditional cookware that is used for making curries, rice dishes and many everyday Indian foods. There are two types of clay pots, brown ones which are regular clay pots and black ones which are brown pots that are burnt for a few days. Both types work well but black clay pots are stronger and last longer because they are burnt and become more durable.

Cooking in clay pot is a bit different from metal cookware. The pot takes longer to heat up but once heated it cooks food evenly and keeps heat for long time. Even after switching off the stove the food continues to cook which is a specialty of clay pots. The food gets cooked slowly and evenly which brings out flavour and taste beautifully.

Clay pots have small pores in them which is why they need proper seasoning before first use. When you season the clay pot with starch water and oil it fills these pores and makes the cooking surface smooth. The seasoning process takes around five days but it is worth doing properly because it makes the pot last longer and cook better.

I usually buy clay pots from local shops and I ask shopkeeper for tips before bringing them home. I use clay pots for making fish curries, vegetable curries and rice dishes regularly.

How to Season Clay Pot - Things needed

• Water - Plain water is used for first soaking. Water helps pores in clay pot to open up gently before seasoning begins.
• Starch Water - Rice cooked water or rice washed water is used for soaking clay pot for three days. It helps seal pores and prepare the surface for oil seasoning.
• Ghee or Coconut Oil - I have used ghee or coconut oil for seasoning and spreading on both sides of pot. It fills pores and creates protective layer on cooking surface.
• Grated Coconut - Used during final seasoning step with oil. Coconut helps spread oil evenly inside pot and season cooking surface well.
• Turmeric Powder - Added to boiling water during last step of seasoning. Turmeric has natural properties that help complete seasoning process.
• Coconut Scrubber - Used for scrubbing pot during washing and initial preparation. It removes any loose particles without damaging clay surface.

Similar Recipes

• Season Cast iron tawa
• Season soapstone
• Kadu maanga achar
• Olan
• Moru curry

How to season claypots Step by Step

1.These 2 are the new claypots I am going to season for first use. First rinse and wash it well. Use a coconut scrubber.

2.Scrub it well, rinse and wash the claypots well.

3.After washing soak the claypots in plain water for 1 day. After you soak you can hear a slight sizzle sound if you note it keenly there are small pores in the claypots so when waters enters first time you can hear that mild sound.

4.Next day again scrub and wash it, soak in starch water(rice cooked water) or rice washed water for 3 days. Daily make it a point to change the starch water.

5.Wash it again sun dry it. Now add ghee or coconut oil.

6.Spread it well on both the sides back and top. Sun dry it for 2 -3 hrs until the oil is completely absorbed and is dry. Now add ghee or coconut oil, switch on the stove.

7.Add 1-2 tablespoon grated coconut and saute it well so that the coconut and oil spreads all over the inside of the pan. Saute until golden.

8.Do it for both the pans. Now remove the coconut add water along with turmeric powder let it come to a boil. Switch off and dry under the sun. Now your claypots are ready to use.

How to maintain claypots

1.After use let the pots come to room temperature then soak in water for a while. Then using coconut scrapper scrap the extras. The black one I used for making paneer fried rice today morning for packing mittus lunchbox and the brown one for making ragi koozh.

2.Scrub well and wash it in running water. Never use detergents or any soapy liquids. As there are small pores in the claypot there are chances for the soap to enter through the pores which in turn can mix in the food while getting cooked.So use rice flour or besan flour or chapathi flour to wash it. After washing in plain water then sprinkle rice flour.

3.Scrub it well and  wash it

4.Sun dry it then store.

This is the way I seasoned my claypots and maintain it.Hope you find this post useful.

Expert Tips

• Buying Clay Pots - Always pick pot that feels heavy and thick. Knock on back and listen for sharp loud sound, louder sound means good quality pot.
• First Cooking - You should make curries first time not dry dishes. This is safer because clay pot stays moist and there is less chance of burning smell.
• Heat Level - Always use low to medium flame while cooking in clay pot. High heat can cause cracks because clay gets too hot and expands.
• Cooling Down - Never pour water into hot pot immediately after cooking. Wait for it to cool naturally for while then soak in water slowly.
• Empty Pot Warning - Never heat clay pot when it is empty, this can damage it. Always have something cooking or liquid inside when heating.
• Washing Method - Use only rice flour or besan flour for washing, never use soap. Soap can enter small pores and mix with food during cooking.

Storage

After using a clay pot, let it cool down to room temperature before washing. Soak it in water for a while and then gently scrub it with coconut scrubber to remove stuck food. Wash it in running water using rice flour or besan flour, never use any soap or detergent as it can damage seasoning. Sun dry it completely before storing it in a dry place on your kitchen shelf.

FAQS

1.Can I use soap for washing?

No you should never use soap because it enters small pores in clay and can mix with food. Use rice flour or besan flour instead for washing.

2.When should I discard the clay pot?

If you see mild cracks forming at back of pot then stop using it for cooking. You can use it for soaking ragi or for gardening instead.

3.Which type is better, brown or black clay pot?

Black clay pots are stronger and last longer because they are burnt for few days. Brown ones are good too but black ones are more durable for regular cooking.

4.Can I use clay pot on induction?

No clay pots work only on gas stove, they will not work on induction cooktops. You need gas flame for clay pot to heat properly.

5.How long does seasoning process take?

Initial seasoning takes around five days with soaking and oil application. Real seasoning happens with regular cooking over first few weeks as you use it more.

If you have any more questions about this How to season claypots do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this How to season claypots? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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How to season claypot for first use | How to maintain claypots

How to season clay pot is a simple guide that helps you use new clay pots the right way. A properly seasoned clay pot cooks food evenly and brings out amazing aroma while cooking. And the food tastes different and the aroma fills your kitchen. 

Calories

Author Sharmilee J

Ingredients

• Water
• Starch Water
• Ghee or Coconut Oil
• Grated Coconut
• Turmeric Powder
• Coconut Scrubber

Instructions

How to season claypots for first use

• These 2 are the new claypots I am going to season for first use.First rinse and wash it well.Use a coconut scrubber.
• Scrub it well , rinse and wash the claypots well.
• After washing soak the claypots in plain water for 1 day.After you soak you can hear a slight sizzle sound if you note it keenly there are small pores in the claypots so when waters enters first time you can hear that mild sound.
• Next day again scrub and wash it, soak in starch water(rice cooked water) or rice washed water for 3 days.Daily make it a point to change the starch water.
• Wash it again sun dry it.Now add ghee or coconut oil.
• Spread it well on both the sides back and top.Sun dry it for 2 -3 hrs until the oil is completely absorbed and is dry.Now add ghee or coconut oil, Switch on the stove.
• Add 1-2 tablespoon grated coconut and saute it well so that the coconut and oil spreads all over the inside of the pan. Saute until golden.
• Do it for both the pans.Now remove the coconut add water along with turmeric powder let it come to a boil.Switch off and dry under the sun.Now your claypots are ready to use.

How to maintain claypots

• After use let the pots come to room temperature then soak in water for a while.Then using coconut scrapper scrap the extras.The black one I used for making paneer fried rice today morning for packing mittus lunchbox and the brown one for making ragi koozh.
• Scrub well and wash it in running water.Never use detergents or any soapy liquids.As there are small pores in the claypot there are chances for the soap to enter through the pores which in turn can mix in the food while getting cooked.So use rice flour or besan flour or chapathi flour to wash it.After washing in plain water then sprinkle rice flour.
• Scrub it well and  wash it
• Sun dry it then store.
• This is the way I seasoned my claypots and maintain it.Hope you find this post useful.

Notes

• Buying Clay Pots - Always pick pot that feels heavy and thick. Knock on back and listen for sharp loud sound, louder sound means good quality pot.
• First Cooking - You should make curries first time not dry dishes. This is safer because clay pot stays moist and there is less chance of burning smell.
• Heat Level - Always use low to medium flame while cooking in clay pot. High heat can cause cracks because clay gets too hot and expands.
• Cooling Down - Never pour water into hot pot immediately after cooking. Wait for it to cool naturally for while then soak in water slowly.
• Empty Pot Warning - Never heat clay pot when it is empty, this can damage it. Always have something cooking or liquid inside when heating.
• Washing Method - Use only rice flour or besan flour for washing, never use soap. Soap can enter small pores and mix with food during cooking.

The post How to season claypot for first use | How to maintain claypots appeared first on Sharmis Passions.

How to Season Iron Dosa Tawa is a simple guide that helps to use new iron tawa the first time. A properly seasoned tawa gives crisp dosas, prevents the batter from sticking and also protects the surface from rusting. With regular cooking the surface slowly becomes naturally nonstick, and the dosas get better in taste and texture.

Iron dosa tawas have been used in many homes for years because they last long and cook evenly. Both cast iron and regular iron tawas work well when seasoned properly. A well maintained tawa can be used for many years without any problem.

About Iron Dosa Tawa

Iron dosa tawa is one of the most commonly used traditional cookware for making dosa, chapathi and many other everyday dishes. Cast iron and regular iron both work well, but they need proper seasoning before first use. This helps the surface become smooth and makes cooking much easier after few uses.

Seasoning is simply building a thin layer of oil over the iron surface. This layer protects the tawa from rust and also helps the batter spread easily without sticking. Many people even find that an old iron tawa works better than a new one.  

There are many ways to season an iron tawa, but this method is simple and works well for both new and old tawas. The same process can also be used for iron kadai, frying pan or any other unseasoned iron cookware. Once the seasoning is done well, maintaining the tawa becomes much easier with a little regular care.

I use my tawa for making dosas, chapatis, roasting vegetables, making dosa pizza. My family can taste the difference when something is made on iron versus other cookware. 

Cast iron dosa tawa which is 5 yrs old and I use it on a daily basis.I bought it from a local whole sale shop and it costed 300 Rs.

How to Season Iron Dosa Tawa - Things needed

• Oil - Used for seasoning the tawa and forming a protective layer on the surface. You can use coconut oil or any cooking oil you have at home.
• Salt - Salt helps remove any dirt from the surface and works well along with oil while seasoning. Regular table salt is enough for this.
• Starch Water - Starch water from cooked rice helps during the seasoning process. You can also use rice washed water if starch water is not available.
• Mustard Seeds - Used during the final seasoning step. It gives a light tempering and helps spread the oil across the tawa.
• Urad Dal - Urad dal is added along with mustard seeds for the tempering. It also helps while seasoning the cooking surface.
• Onion - Onion is used for the final seasoning step. It helps condition the tawa and also improves the cooking surface after frying.
• Dish Soap - Used only for the first wash to remove factory coating and dust from the new tawa. It should not be used for regular cleaning after seasoning.
• Metal Scrubber - Used for scrubbing the new tawa well before seasoning. It helps remove dirt and loose particles from the surface.
• Clean Cloth - A clean cloth is used for wiping the tawa dry after washing. It is also useful for applying a thin layer of oil before storing.

Similar Recipes

• Aloo Paratha
• Masala Chapathi
• Chapati pizza
• Dosa Pizza
• Paneer Pizza

Chapathi Tawa I use regularly which is also almost 4 yrs old.I bought it from a local whole sale shop and it costed 100 Rs. I find online and even shops expensive so look out for local whole sale shops where it is damn cheap and no compromise in quality also.

From the days I started cooking I had no craze in buying nonstick pans even before I knew about its health hazards  as I didn't like the taste and texture of dosas / chapathis cooked in nonstick. The few ones I had were gifts / free items that came with my induction. But I am crazy about collecting traditional cookwares these days so more seasoning posts coming up soon.

Trust me, a well seasoned iron tawa works better than nonstick and the crispy texture it gives is worth all the effort we put in. I was searching for a flat dosa tawa and happy to find it in a local shop here in Coimbatore years back.

There are many different ways to season iron tawa. The tips and tricks I have given here can be used for any unseasoned iron utensils either kadai or pan or tawa.You can use these steps to re-season an old iron tawa too.

I have given both how to season iron dosa tawa for first time use and how to maintain it regularly.

You might have seen these pics of my dosa and chapathi tawa in my earlier posts too.

How to season Iron Tawa Step by Step

1.First rinse the new dosa tawa with dishwasher soap or liquid and a metal scrubber. Scrub it well and wash it. Dry it completely.

2.Now add 2 teaspoon of oil and 2 teaspoon salt to the tawa. Adjust the quantity of oil and salt according to the size of the tawa.

3.Spread it with well so that the oil salt mixture is evenly spread over the entire dosa tawa completely. Leave it aside for 1 day.

4.Next day scrub again to remove any rust or dirt. Now we need starch water(rice cooked water) or you can used rice washed water too.

5.Soak in starch water or rice washed water.If you don't have enough mix starch water with water and add.Soak it for 2 days.Change the starch water the next day and then leave aside.Wash it again.Now heat it up. Add 2 teaspoon of oil.

6.Add ½ teaspoon of mustard seeds, ¼ teaspoon of urad dal and let it splutter.

7.Using a spatula spread the tempering all over the dosa tawa. Now add 1 -2 tablespoon chopped onion and fry until golden. Spread and saute to cover the entire dosa tawa.

8.Remove it and wipe off with a clean tissue or a cloth.Now your dosa tawa is ready to use. The first 2 dosas may slightly stick at the edges but after making 3-4 dosas it will work perfectly. These steps are needed only for new dosa tawa and can be used for re-seasoning tawas which you haven't used for a long time too.

How to maintain Iron Dosa Tawa

1.Sometimes we might overheat the dosa tawa which makes dosas stick or any other reasons which may cause the dosas to stick.In that case either do this step 1 or step 2 to avoid dosa sticking.Heat the dosa tawa keep in low flame, add oil and salt spread using a ladle, keep spreading and cooking for 2 minutes. Switch off, wipe it with a cloth then start using.

2.This is the recent method amma read in a book and it works like a charm.Heat dosa tawa in low flame, roughly tear 2 small red chillies and put it on the tawa, spread to cover the entire dosa tawa and saute for 2 minutes. Switch off, wipe it with a cloth then start using. Alternatively you can use half onion prick with a fork and use it on the pan to wipe it off.

See my paratha puffing up!

Expert Tips

• Heat Level - Always cook dosas on low medium flame. If the tawa gets too hot, sprinkle little water, wipe it and then start making dosas.
• Before Making Dosa - Rinse the tawa once with water if oil was applied before storing. Wipe it dry well before heating.
• Avoid Moisture - After washing, never leave the tawa wet for a long time. Dry it well before storing to avoid rust.
• Cooking Eggs - If the tawa is used for eggs or non vegetarian dishes, wash it with soap before using it again for dosas.
• Re-seasoning - If the tawa has not been used for many weeks, season it again before making dosas. It helps bring back the smooth cooking surface.
• Storage - Keep the tawa in a dry place without stacking wet vessels on top. This helps the seasoning stay good for longer.

FAQS

1.Can I use my new tawa immediately?

Yes you can but seasoning gets stronger with use. First few dosas might stick but this is normal. 

2.How long does seasoning take?

Initial process takes about three days with soaking. Real seasoning happens with regular use over first few weeks. More you use it, better it gets.

3.Do cast iron and regular iron season differently?

Seasoning process is the same for both. Cast iron is heavier so takes slightly longer to heat but steps are identical.

4.My dosas are sticking, what do I do?

The tawa should not be too hot. If not, use red chilli refresh method or onion method. These work quickly and tawa is back to normal.

5.Can I wash with soap everyday?

If used for non-veg sometimes, you can use soap occasionally but for regular dosa making, just water is enough. Just rinse with water and wipe dry. 

If you have any more questions about this How to season Iron Tawa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this How to season Iron Tawa? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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How to season new iron dosa tawa, Tips to maintain iron tawa

How to Season Iron Dosa Tawa is a simple guide that helps to use new iron tawa the first time. A properly seasoned tawa gives crisp dosas, prevents the batter from sticking and also protects the surface from rusting. With regular cooking the surface slowly becomes naturally nonstick, and the dosas get better in taste and texture.

Calories

Author Sharmilee J

Ingredients

• Oil
• Salt
• Starch Water
• Mustard Seeds
• Urad dal
• Onion
• Dish Soap
• Metal Scrubber
• Clean Cloth

Instructions

How to season Iron Tawa Step by Step

• First rinse the new dosa tawa with dishwasher soap or liquid and a metal scrubber. Scrub it well and wash it. Dry it completely.
• Now add 2 teaspoon of oil and 2 teaspoon salt to the tawa. Adjust the quantity of oil and salt according to the size of the tawa.
• Spread it with well so that the oil salt mixture is evenly spread over the entire dosa tawa completely. Leave it aside for 1 day.
• Next day scrub again to remove any rust or dirt. Now we need starch water(rice cooked water) or you can used rice washed water too.
• Soak in starch water or rice washed water.If you don't have enough mix starch water with water and add.Soak it for 2 days.Change the starch water the next day and then leave aside.Wash it again.Now heat it up. Add 2 teaspoon of oil.
• Add ½ teaspoon of mustard seeds, ¼ teaspoon of urad dal and let it splutter.
• Using a spatula spread the tempering all over the dosa tawa. Now add 1 -2 tablespoon chopped onion and fry until golden. Spread and saute to cover the entire dosa tawa.
• Remove it and wipe off with a clean tissue or a cloth.Now your dosa tawa is ready to use. The first 2 dosas may slightly stick at the edges but after making 3-4 dosas it will work perfectly. These steps are needed only for new dosa tawa and can be used for re-seasoning tawas which you haven't used for a long time too.

How to maintain Iron Dosa Tawa

• Sometimes we might overheat the dosa tawa which makes dosas stick or any other reasons which may cause the dosas to stick.In that case either do this step 1 or step 2 to avoid dosa sticking.Heat the dosa tawa keep in low flame, add oil and salt spread using a ladle, keep spreading and cooking for 2 minutes. Switch off, wipe it with a cloth then start using.
• This is the recent method amma read in a book and it works like a charm.Heat dosa tawa in low flame, roughly tear 2 small red chillies and put it on the tawa, spread to cover the entire dosa tawa and saute for 2 minutes. Switch off, wipe it with a cloth then start using. Alternatively you can use half onion prick with a fork and use it on the pan to wipe it off.

Notes

Heat Level - Always cook dosas on low medium flame. If the tawa gets too hot, sprinkle little water, wipe it and then start making dosas.
Before Making Dosa - Rinse the tawa once with water if oil was applied before storing. Wipe it dry well before heating.
Avoid Moisture - After washing, never leave the tawa wet for a long time. Dry it well before storing to avoid rust.
Cooking Eggs - If the tawa is used for eggs or non vegetarian dishes, wash it with soap before using it again for dosas.
Re-seasoning - If the tawa has not been used for many weeks, season it again before making dosas. It helps bring back the smooth cooking surface.
Storage - Keep the tawa in a dry place without stacking wet vessels on top. This helps the seasoning stay good for longer.

The post How to season new iron dosa tawa, Tips to maintain iron tawa appeared first on Sharmis Passions.

Chocolate China Grass Pudding is a smooth and creamy dessert made with cocoa powder, milk and china grass. It has soft texture that melts in your mouth with a rich chocolate flavour. This recipe is very simple and quick to make with ingredients you have at home.

You can serve this pudding when you want something sweet and easy to prepare. It comes together in less than one hour including setting time. Many people like this pudding because it tastes good without needing too much effort or fancy ingredients.

About Chocolate China Grass Pudding

Chocolate China Grass Pudding is made by mixing cocoa powder and milk with sugar and then setting it to a pudding using china grass. China grass comes from seaweed and it helps pudding to set without any gelatin. The pudding turns out smooth and creamy with soft bite and rich chocolate taste.

This pudding is popular at home because it needs only simple ingredients. Some people like to add extra chocolate chips on top for more chocolate while others keep it basic. You can make it less sweet or more sweet depending on what your family likes.

You can also change how firm or soft the pudding is by adjusting china grass measure. Also add condensed milk for extra richness while others just use milk and cocoa powder. This recipe has their own version and all of them tastes delicious.

I usually make this pudding when I want something quick for dessert. My family likes it best when it served cold from fridge with chocolate sprinkle on top. 

Chocolate China Grass Pudding Ingredients

• Milk - I use regular milk for the base because it gives smooth texture.
• Cocoa Powder - I use good quality brown cocoa powder because it gives rich chocolate taste. Dark cocoa works better than light one.
• Brown Sugar - I use brown sugar because it adds sweetness with little caramel flavour. You can use regular white sugar also but brown sugar tastes better.
• Dark Chocolate Chips - I add these for extra chocolate flavor and little texture. It makes pudding taste more special.
• China Grass - I use china grass which is agar agar from seaweed to set the pudding firm. It comes in sheet form and works without any gelatin.
• Water - I add water to dissolve china grass. This helps it break down and mixes well into pudding.

Similar Recipes

• Chocolate pudding
• Tender coconut pudding
• Chocolate china grass pudding
• Rose pudding
• Mango pudding

How to make Chocolate China Grass Pudding Step by Step

1.Take ½ cup milk add sugar to it I used brown sugar you can replace with regular sugar too. Add cocoa powder, mix well without lumps.

2.Add this mixture to boiled milk mix well.

3.Add chocolate chips and let it boil for 5 minutes.

4.See now this is a bit thick and creamy. Now strain and set it aside.

5.Cut agar agar into small strips in case if its a big sheet like. Measure and take agar agar in a sauce pan, add water to it. Heat it up. Keep stirring and cook in low flame. Cook until it is completely dissolved and the water is clear without any strips.Switch off.

6.Strain china grass into the chocolate mixture, mix well. Pour into moulds and set for at least 30 minutes. Agar agar puddings set well in room temperature itself. If you want to serve chilled then refrigerate for a while before serving.

Serve chilled with chocolate shavings or chocolate semiya.

Expert Tips

• Dissolving China Grass - I always dissolve china grass in water on low heat until it becomes clear without any pieces. Once it dissolves do not wait long before adding to chocolate mix or it will set and become too thick.
• No Lumps - I usually mix cocoa powder with milk first to get smooth texture. This gives pudding smooth feel without any grainy bits.
• More Chocolate - I sometimes add extra chocolate chips if I want more chocolate taste. Good quality chips make it taste really good.
• Setting Time - I find that pudding set nice in room temperature in about thirty minutes. You can also keep in fridge if you want it more cold.
• Adjust Sweetness - I prefer adding sugar little by little and taste it. This way you can make it sweet exactly how you like.

Serving and Storage

Serve Chocolate China Grass Pudding cold with chocolate sprinkle or choco chips on top. Serve it with cold milk or add little ice cream if you want. Store leftover pudding in airtight container in fridge and it stay fresh for two to three days. 

FAQS

1. Can I use regular sugar? 

Yes you can use white sugar but brown sugar gives caramel flavor and taste better in chocolate.

2. What if pudding not set properly? 

This happens if china grass does not dissolve well or you not use enough so next time dissolve it completely until water becomes clear.

3. Can I add more chocolate? 

Yes you can add more chocolate chips or increase cocoa powder for extra taste just make sure pudding is still set with right amount of china grass.

4. How long pudding stay fresh? 

Pudding stays fresh in fridge for two to three days in airtight container after that texture change and it taste little dry.

5. Can I make ahead for party? 

Yes you can make pudding one day before and keep in fridge just add sprinkle on top when you serve so it look fresh.

If you have any more questions about this Chocolate China Grass Pudding Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Chocolate China Grass Pudding Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Chocolate China Grass Pudding Recipe

Chocolate China Grass Pudding is a smooth and creamy dessert made with cocoa powder, milk and china grass. It has soft texture that melts in your mouth with a rich chocolate flavour. This recipe is very simple and quick to make with ingredients you have at home.

Course Dessert

Cuisine American, French, Indian, Italian, Mediterranean, Mexican

Keyword agar agar recipes, chinagrass jelly custard, chocolate recipes, dessert recipes, milk recipes, pudding recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting Time 30 minutes minutes

Total Time 1 hour hour

Servings 3 cups

Calories 184kcal

Author Sharmilee J

Ingredients

• 1 cup milk
• 2 tablespoon dark choco chips

Chocolate mix:

• ½ cup milk
• 3 tablespoon brown sugar
• 1 ½ tablespoon coco powder

For china grass mix:

• 5 gms china grass
• ⅓ cup water

Instructions

• Take ½ cup milk add sugar to it I used brown sugar you can replace with regular sugar too.
• Add coco powder, mix well without lumps.
• Add this mixture to boiled milk mix well.
  
• Add choco chips and let it boil for 5 mins till it is thick & creamy.
• Now strain and set it aside.
• Cut agar agar into small strips in case if its a big sheet like. Measure and take agar agar in a sauce pan, add water to it. Heat it up.
• Keep stirring and cook in low flame. Cook until it is completely dissolved and the water is clear without any strips. Switch off.
• Strain china grass into the chocolate mixture, then mix well.
• Pour into moulds and set for atleast 30mins. Agar agar puddings set well in room temperature itself. If you want to serve chilled then refrigerate for a while before serving.
• Serve Chocolate China Grass Pudding chilled with chocolate shavings or chocolate sprinkles!

Notes

• Dissolving China Grass - I always dissolve china grass in water on low heat until it becomes clear without any pieces. Once it dissolves do not wait long before adding to chocolate mix or it will set and become too thick.
• No Lumps - I usually mix cocoa powder with milk first to get smooth texture. This gives pudding smooth feel without any grainy bits.
• More Chocolate - I sometimes add extra chocolate chips if I want more chocolate taste. Good quality chips make it taste really good.
• Setting Time - I find that pudding set nice in room temperature in about thirty minutes. You can also keep in fridge if you want it more cold.
• Adjust Sweetness - I prefer adding sugar little by little and taste it. This way you can make it sweet exactly how you like.

Nutrition

Serving: 75g | Calories: 184kcal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 64mg | Potassium: 319mg | Fiber: 1g | Sugar: 21g | Vitamin A: 199IU | Vitamin C: 0.05mg | Calcium: 205mg | Iron: 1mg

The post Chocolate China Grass Pudding Recipe appeared first on Sharmis Passions.

Ragi Roti is a healthy breakfast dish made using ragi flour, onion, curry leaves, green chillies and salt. It is soft but little chewy and has a mild nutty taste, these are healthy, gluten fren and tastes so good. This roti recipe is really good for breakfast or even as light snack when you feel hungry and want something wholesome and filling.

These rotis are little different from normal wheat roti because ragi gives unique taste and makes it more healthy and nutritious. The onion and green chillies add small spice and curry leaves gives nice flavour while cooking. You can have it with chutney or even plain, it tastes so good. If you want something gluten free and healthy, ragi roti is a great choice.

About Ragi Roti

Ragi Roti is a traditional Indian flatbread made from ragi flour. Making dishes using ragi flour or finger millet flour is very common in South India. The texture is soft if cooked right. It has small nutty taste which is different from wheat roti. Ragi roti can be made quickly and can make for a healthy breakfast or snack.

Taste is earthy and nutty from ragi while onions and green chillies add mild sweetness and spice. Curry leaves gives fresh aroma which makes it more tasty. It is different from normal roti and feels wholesome. You can eat it plain or with any chutney. I served it with onion thokku and it was so good.

You can make small changes if you want. You can add grated carrot or beetroot to make it little more healthy and look colourful. You can add pinch of turmeric powder or cumin powder for extra flavour. You can also sprinkle few sesame seeds on top while cooking for crunch.

I usually make ragi roti on weekends when want quick breakfast for family. It is fast to make and feels comforting. It is simple but feels satisfying. I like both sweet version and salt versions of ragi roti very much. As a kid I liked the sweet more but now like both.

Ragi Roti Video

Ragi Roti Ingredients

• Ragi flour - I have used ragi flour for base. It gives nutty taste and make roti healthy. You can use other millet flour also. I used homemade sprouted ragi flour which I had in hand.
• Onion - I have added chopped onion for sweetness and small crunch. It balances ragi taste. 
• Green chillies - I just used finely chopped for mild spice. You can skip if you want mild roti.
• Curry leaves - I added for fresh aroma and flavour. You can skip if not available, roti still tastes good.
• Oil - I added for toasting the roti and greasing butter paper, you can use any oil of your choice.
• Salt - to balance the taste.
• Water - Hot water is added to ragi flour to make the dough.

Similar Recipes

• Tandoori Roti 
• Ragi Roti
• Roti Pizza
• Bajra Roti
• Makki Roti

How to make Ragi Roti Step by Step

1.To a mixing bowl - add 1 cup ragi flour, add 1 medium sized onion chopped finely, 1 big green chilli, 1 tablespoon curry leaves and required salt to taste.

2.Mix this well first.

3.Add hot water little by little.

4.Mix with spatula well first until no dry flour is seen.

5.By now it will be warm enough to handle with hand.

6.Gather together to form a dough.

7.Divide into 4 equal portions.Make big lemon sized balls.

8.Grease the butter paper with few drops of oil. Place the ball and flatten it. Start patting it with your fingers.

9.It should be slightly thick like this. You can make 2 rotis at a time so that you can alternate them while one is getting cooked in the tawa.

10.Heat dosa tawa and drizzle few drops oil.

11.Carefully transfer the butter paper with roti side down. Gently peel the paper.

12.Drizzle oil at the sides and on top.

13.Cook covered for 2 minutes.

14.Flip over and cook. Toast the rotis on both the sides till golden spots appear here and there, drizzle oil.

15.Ragi roti is ready!

Expert Tips

• Flour - Any ragi flour is good to use make sure it is not fine. You can use regular ragi flour or sprouted ragi flour.
• Dough - I keep the dough moist and sticky. You can adjust water accordingly and mix. If dough is too tight then it will have more cracked edges while pressing.
• Flattening - I grease my fingers with little oil / water while flattening so it does not stick.
• Cooking on tawa - I drizzle oil on tawa and cook in medium flame. Flip only when one side is cooked.
• Making rotis - You can make two at same time and alternate while cooking. I usually make it around 3-4 inches in diameter. But it is purely your preference, you can make it big too.
• Storing leftover- I keep the leftover in fridge for 1-2 days. Reheat on tawa before serving.

Serving and Storage

Serve it as breakfast with coconut chutney, tomato chutney or spicy dip. It also goes good with yogurt or sambar. Store leftover in airtight box in fridge for 1-2 days. Reheat on tawa to make soft and warm.

FAQS

1.Can I skip green chillies?

Yes, you can skip it if you want mild roti. Still taste good with onion and curry leaves. You can even add ½ teaspoon red chilli powder replacing chillies.

2.Can I make dough ahead?

Yes, you can keep dough in fridge few hours. Bring to room temperature, sprinkle little water mix well then proceed. Storing the dough for long hours in fridge is not recommended as it may dry up.

3.Can I add vegetables?

Yes, carrot, cabbage, beetroot or zucchini grated works. Just make sure dough is not too wet.

4.Can I use wheat flour?

You can, but taste will be different. Adding wheat flour is a different recipe. THis ragi roti is traditionally made using only ragi flour.

5.Can I freeze cooked roti?

Yes, but if you want to freeze then half cook the rotis and stack them between butter paper and store in freezer. When you want to serve, thaw it then cook and serve.

If you have any more questions about this Ragi Roti  Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Ragi Roti Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ragi Roti Recipe

Ragi Roti is a healthy breakfast dish made using ragi flour, onion, curry leaves, green chillies and salt. It is soft but little chewy and has a mild nutty taste, these are healthy, gluten fren and tastes so good. This roti recipe is really good for breakfast or even as light snack when you feel hungry and want something wholesome and filling.

Course Main Course, Snack

Cuisine Indian

Keyword 30 mins recipes, Dinner recipe, flat bread recipes, flatbread recipes, millet recipes, ragi recipes, roti, roti recipes, tiffin recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 rotis

Calories 256kcal

Author Sharmilee J

Ingredients

• 1 cup ragi flour (finger millet flour)
• 1 medium sized onion finely chopped
• 1 green chilli finely chopped
• 1 tablespoon curry leaves finely chopped
• salt to taste
• hot water as needed
• oil to toast

Instructions

• To a mixing bowl - add 1 cup ragi flour, add 1 medium sized onion chopped finely, 1 big green chilli, 1 tablespoon curry leaves and required salt to taste.
• Mix this well first.
• Add hot water little by little.
• Mix with spatula well first until no dry flour is seen.
• By now it will be warm enough to handle with hand.
• Gather together to form a dough.
• Divide into 4 equal portions.Make big lemon sized balls.
• Grease the butter paper with few drops of oil. Place the ball and flatten it. Start patting it with your fingers.
• It should be slightly thick like this. You can make 2 rotis at a time so that you can alternate them while one is getting cooked in the tawa.
• Heat dosa tawa and drizzle few drops oil.
• Carefully transfer the butter paper with roti side down. Gently peel the paper.
• Drizzle oil at the sides and on top.
• Cook covered for 2 minutes.
• Flip over and cook. Toast the rotis on both the sides till golden spots appear here and there, drizzle oil.
• Ragi roti is ready!

Video

Notes

• Flour - Any ragi flour is good to use make sure it is not fine. You can use regular ragi flour or sprouted ragi flour.
• Dough - I keep the dough moist and sticky. You can adjust water accordingly and mix. If dough is too tight then it will have more cracked edges while pressing.
• Flattening - I grease my fingers with little oil / water while flattening so it does not stick.
• Cooking on tawa - I drizzle oil on tawa and cook in medium flame. Flip only when one side is cooked.
• Making multiple rotis - You can make two at same time and alternate while cooking.
• Storing leftover- I keep the leftover in fridge for 1-2 days. Reheat on tawa before serving.

Nutrition

Serving: 50g | Calories: 256kcal | Carbohydrates: 47g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 64mg | Potassium: 281mg | Fiber: 1g | Sugar: 2g | Vitamin A: 280IU | Vitamin C: 151mg | Calcium: 240mg | Iron: 2mg

The post Ragi Roti Recipe appeared first on Sharmis Passions.

Strawberry Muffins are a flavourful treat made using flour, baking powder, curd, strawberry. It has a natural fruity flavour and sweet not too heavy. These muffins are perfect for weekend baking when you want something healthy and special, they come out soft and fresh.

Strawberry muffins are easy to make at home and everyone at home enjoys them, baking can be finished in less than an hour from start. They stay fresh for a couple of days when stored in container and tastes good for breakfast or snack with tea. Strawberry gives that fruit flavour and fresh piece on top.

About Strawberry Muffins

Strawberry Muffins are eggless baked goodies that has become popular at home kitchen for quick snack and breakfast. Fresh strawberry and strawberry essence both are used for strong fruity flavour, flour and baking powder makes them rise and come out fluffy.

Texture is soft and spongy inside because curd and oil makes the batter moist, baking powder helps them rise while baking. Top comes out golden and crusty while inside stays tender and not dense, fresh strawberry pieces on top add little texture and looks nice.

You can adjust how much strawberry essence you use depends on preference, some people like stronger fruit taste and some prefer subtle hint. Some add more fresh strawberries if available. You can also use frozen strawberry but fresh strawberry gives better texture and colour to the muffins.

I usually make this in strawberry season on weekends for my family, they love the strawberry taste and flavour. 

Strawberry Muffins Ingredients

• Flour - Used flour for making base of muffin and it gives structure and texture. I usually sift it with baking powder and soda.
• Baking powder and baking soda - These help muffin rise and become fluffy and light, just small amount needed. 
• Sugar - Added sugar for sweetness and it dissolves into oil and curd mixture. 
• Curd - Used thick curd instead of eggs and it gives moisture and binding to batter. Curd also keeps muffins soft and tender.
• Olive oil - Used olive oil for richness and it makes muffins moist inside. Oil gives tender texture compared to butter.
• Strawberry essence - I added strawberry essence for flavour, it gives fruity taste throughout the muffin. 
• Fresh strawberries - I have used fresh strawberry pieces throughout batter and on top for texture and real fruit flavour. 

Similar Recipes

• Chocolate muffins
• Carrot muffins
• Whole wheat jaggery muffins
• Wheat flour muffins
• Eggless vanilla muffins

How to make Strawberry Muffins Step by Step

1.Preheat oven at 180 deg C. Measure flour and add it to sieve. Add baking powder and baking soda to it.

2.Sieve it in a mixing bowl. In another mixing bowl add oil and sugar.

3.Mix well with a whisk. Add curd.

4.Mix well until sugar completely dissolves. Now add flour mixture.

5.Mix it. Add strawberry essence. Add chopped strawberries reserving a tablespoon for topping.

6.Give a quick mix. Arrange muffin liners. My liners were too big for my mould so I lined them up in paper cups and ramekins.

7.Using a ice cream scooper scoop the batter and fill the liners till ¾th.

8.Top with reserved cut strawberries. Bake in preheated oven for 25-30 minutes or until the top turns golden.

You can use a toothpick to check if its done. You can store these muffins for 2 - 3 days in room temperature.

Expert Tips

• Mixing - I mix oil and sugar first until combined, then add curd and mix until smooth. Use spatula to avoid over mixing which makes muffin tough.
• Curd consistency - I use thick curd and or let it drain in cloth for a while if runny. Thick curd is important because it give better texture and muffin not come out dense.
• Strawberry - I chop strawberries small and add them just before baking, some I keep aside for topping. 
• Oven temperature - I make sure the oven is preheated well before baking as it is important for even baking. Muffin needs consistent heat so top gets golden while inside stay soft and moist.
• Filling muffin - I fill the liner till three quarter full and leave space for muffin to rise. Dont overfill.
• Testing doneness - I poke the toothpick in centre and if it comes out clean, then muffin is ready. If still wet batter on toothpick then give a few more minutes to bake.

Serving and Storage

Serve this muffins as snack, after meal dessert or for parties and these taste delicious and stays good for up to three days in room temperature in an airtight container.

FAQS

1.Can I add nuts?

Yes, you can any nuts of your choice like almonds, cashew, walnut for crunch texture.

2.Can I skip strawberry essence?

Yes, use fresh strawberry without essence, flavour will be bit less strong but still tastes good.

3.Why my muffins come out dense and not fluffy?

Over mixing the batter makes muffin dense, mix gently with spatula, also check oven preheat properly before baking.

4.Can I add more strawberry?

Yes you can add more strawberries but adjust flour or curd slightly to keep batter consistency right.

5.How long they stay fresh?

Muffin stay good in container for two three day at room temperature, you can freeze for one month also.

If you have any more questions about this Strawberry Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Strawberry Muffins Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Strawberry Muffins Recipe

Strawberry Muffins are a flavourful treat made using flour, baking powder, curd, strawberry. It has a natural fruity flavour and sweet not too heavy. These muffins are perfect for weekend baking when you want something healthy and special, they come out soft and fresh.

Course Snack

Cuisine American, Chinese, French, Indian, Italian, Mediterranean, Mexican

Keyword all purpose flour recipes, Baking, baking recipes, curd recipes, eggless, maida recipes, Muffins, strawberry recipes, yogurt recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 big muffins

Calories 216kcal

Author Sharmilee J

Ingredients

• 1 cup flour / maida
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ⅓ cup sugar
• ½ cup thick curd
• ¼ cup olive oil
• ½ teaspoon strawberry essence
• ½ cup cut fresh strawberries

Instructions

• Preheat oven at 180 deg C.
• Measure flour and add it to sieve. Add baking powder and baking soda to it. Sieve it in a mixing bowl.
• In another mixing bowl add oil and sugar. Mix well with a whisk.
• Add curd. Mix well until sugar completely dissolves.
• Now add flour mixture. Mix it.
• Add strawberry essence. Add chopped strawberries reserving a tablespoon for topping. Give a quick mix.
• Arrange muffin liners. My liners were too big for my mould so I lined them up in paper cups and ramekins.
• Using a ice cream scooper, scoop the batter and fill the liners till ¾th.
• Top with reserved cut strawberries. Bake in preheated oven for 25-30 mins or until the top turns golden.
• You can use a toothpick to check if its done. Enjoy Eggless Strawberry Muffins!

Notes

• Mixing - I mix oil and sugar first until combined, then add curd and mix until smooth. Use spatula to avoid over mixing which makes muffin tough.
• Curd consistency - I use thick curd and or let it drain in cloth for a while if runny. Thick curd is important because it give better texture and muffin not come out dense.
• Strawberry - I chop strawberries small and add them just before baking, some I keep aside for topping. 
• Oven temperature - I make sure the oven is preheated well before baking as it is important for even baking. Muffin needs consistent heat so top gets golden while inside stay soft and moist.
• Filling muffin - I fill the liner till three quarter full and leave space for muffin to rise. Dont overfill.
• Testing doneness - I poke the toothpick in centre and if it comes out clean, then muffin is ready. If still wet batter on toothpick then give a few more minutes to bake.

Nutrition

Serving: 40g | Calories: 216kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 91mg | Potassium: 73mg | Fiber: 1g | Sugar: 13g | Vitamin A: 22IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 1mg

The post Strawberry Muffins Recipe appeared first on Sharmis Passions.

Ajwain Potli is a simple home remedy made from roasted ajwain seeds wrapped in a muslin cloth. This remedy is safe and natural without any chemicals, many family use it during winter when cold and congestion are common in babies. You can try this for babies as it is a natural inhaler and absolutely safe.

Making potli takes just takes few minutes and ingredients needed is only ajwain seed, no other thing is required. Potli can be hold near baby nose so that they breathe in aroma, or keep close while they sleep so they get benefit passively. This remedy is very affordable it works well for preventing cold.

About Ajwain Potli for Babies and Kids

Ajwain Potli is a traditional remedy used in many Indian homes to treat cold, congestion and breathing difficulty in babies and toddlers. It is made by roasting ajwain seeds until nice aroma release, then tying them in small muslin cloth to create potli that can be use as an natural inhaler. 

The strong smell from roasted ajwain helps clear nasal passage and makes breathing easy for little ones who struggle with stuffiness. This remedy works best when potli is fresh and aroma is still strong, it can be used for two days then make new potli.

You can make potli in different sizes depending on baby age and comfort, small potli is easier for older kids to hold while larger ones are good for keeping near crib. Some people keep potli in pillow case or hang it near baby cot so that the aroma spreads in the air. 

I usually make potli when my baby starts getting stuffy nose and cold sign comes, it helps so much and baby breathing become easier and they can sleep better. I feel fresh roasted potli is more effective than old ones.

Similar Recipes

• Cereal Recipes for Babies
• Baby Puree Recipes
• Nuts Powder for Babies
• Rice Cereal for Babies
• Wheat Porridge

Ajwain Potli for Babies and Kids Ingredients

• Ajwain seeds - Used ajwain seed for making potli and it strong aroma help with congestion and breathing. 

How to make Ajwain Potli Step by Step

1.Measure a tablespoon of ajwain seeds, dry roast until nice aroma comes. Let it cool down completely.

2.Take a muslin cloth, add the roasted ajwain to it

3.Bring the edges to the center and put  a knot. Your ajwain potli is ready.

Just inhale every now and then which helps in easy breathing and gives a soothing effect.

Expert Tips

• Roasting - I always dry roast ajwain in pan on medium heat until aroma comes out strong. I don't roast too much or it will burn and smell becomes bad, just roast until golden brown.
• Cooling - I let roasted ajwain cool complete before tying in cloth, if it is too hot it makes cloth uncomfortable to hold. 
• Cloth selection - I use muslin cloth because it is soft and does not irritate baby skin, any thin breathable cloth also works. 
• Potli size - I make small potli so that babies and kids can easily hold and play with it without dropping. 
• Storage - I keep potli in container after two days aroma fade and make fresh one. Don't keep same potli for too long as aroma become weak and it not work good anymore.
• Safety - I always make sure knot is tight so that ajwain don't spill out, keep it away from baby mouth so that they don't put it in mouth. When baby is sleeping I keep potli near but not direct on face.

Serving and Storage

Serve Ajwain Potli to baby by keeping it near nose so that they breathe in aroma, or hold it gently during day when baby awake and playing. Serve at night by keeping potli near crib or pillow so that baby gets benefit while sleeping and congestion relief comes. Store potli in airtight container for two days only, after that aroma fades and it does not work, make fresh potli for continued benefit.

FAQS

1. At what age can baby use Ajwain Potli?

Ajwain Potli is safe from three months onwards as there is no direct contact with skin, just aroma inhale.

2. Can I use the same potli multiple times?

You can use for two days but aroma becomes weak after that, make fresh potli for better results and effectiveness.

3. Is Ajwain Potli safe for newborn baby?

Yes it safe as long as it far from baby face and no direct contact happens, aroma inhale is enough.

4. Can I use Ajwain Potli along with other medicine?

Yes Ajwain Potli can be used along with medicines, it is natural remedy and does not interfere with medicine given by doctor.

5. What if baby tries to put potli in mouth?

Make sure potli knot is tight and kept away from baby reach, if baby gets it in mouth just take out and wash hand and mouth.

If you have any more questions about this Ajwain Potli for Babies and Kids do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Ajwain Potli for Babies and Kids? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

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Ajwain Potli for Babies and Kids

Ajwain Potli is a simple home remedy made from roasted ajwain seeds wrapped in a muslin cloth. This remedy is safe and natural without any chemicals, many family use it during winter when cold and congestion are common in babies. You can try this for babies as it is a natural inhaler and absolutely safe.

Course howtos

Cuisine Indian

Keyword 30 mins recipes, Baby Food

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup

Calories

Author Sharmilee J

Ingredients

• 1 tablespoon ajwain / omam / carom seeds

Instructions

• Measure a tablespoon of ajwain seeds, dry roast until nice aroma comes. Let it cool down completely.
• Take a muslin cloth, add the roasted ajwain to it.
• Bring the edges to the center and put  a knot. Your ajwain potli is ready. Just inhale every now and then which helps in easy breathing and gives a soothing effect.

Notes

• Roasting - I always dry roast ajwain in pan on medium heat until aroma comes out strong. I don't roast too much or it will burn and smell becomes bad, just roast until golden brown.
• Cooling - I let roasted ajwain cool complete before tying in cloth, if it is too hot it makes cloth uncomfortable to hold. 
• Cloth selection - I use muslin cloth because it is soft and does not irritate baby skin, any thin breathable cloth also works. 
• Potli size - I make small potli so that babies and kids can easily hold and play with it without dropping. 
• Storage - I keep potli in container after two days aroma fade and make fresh one. Don't keep same potli for too long as aroma become weak and it not work good anymore.
• Safety - I always make sure knot is tight so that ajwain don't spill out, keep it away from baby mouth so that they don't put it in mouth. When baby is sleeping I keep potli near but not direct on face.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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Lemon Poppy Seed Muffins is a soft spongy muffins which has a citrus flavour. You get a crunch from poppy seeds in every bite.These muffins come together quickly for weekend baking when you want homemade treat for special breakfast or snack. It gives the feeling of baking without too much effort.

Muffins are easy to make at home with ingredients most kitchen will already have, baking can be finished in thirty minutes from start. They stay soft and fresh for two three days when store dwell in container, tastes good with tea or as a simple dessert. Lemon makes them feel a bit fancy for guests but they are simple enough for everyday baking too.

About Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins is a popular homemade muffin in many kitchen now. It is a simple Western style muffin that comes out well every time.The texture is soft and fluffy inside because yogurt and egg make batter moist and light, sugar sprinkle on top before baking helps create crusty edge while inside stay tender. 

Lemon flavour is fresh and tangy, it balances well with the sweetness of sugar. You can adjust how much lemon you like by using more or less zest, some people prefer strong lemon taste and some prefer just hint of it. Some bakers add lemon extract but it not necessary, plain muffin taste really good on their own. 

Poppy seeds can be increased or reduced base on preference, you can add more if you like texture. Some people make glaze on top but I find sugar sprinkle is enough and lookd nice too. Fresh lemon juice make big difference from bottled one, and yogurt keepd muffin moist for longer.

I usually make these when I want quick something for family or when guests are coming, my kids really love lemon taste and eat them while still warm. At home we always make extra because they finish too fast, it comes out consistent every time.

Lemon Poppy Seed Muffins Ingredients

• Wheat flour - Used wheat flour for making base of muffin and it give nice structure. I usually sift it first to avoid lumps in the batter.
• Sugar - Added regular white sugar for sweetness in muffin batter. It dissolves while mixing and makes batter sweet.
• Poppy seeds - Used black poppy seeds for texture and little crunch in every bite. I just sprinkle it in batter and it give nice look and texture.
• Baking powder and baking soda - These help muffins rise and become fluffy and light. I make sure to measure them carefully and not add too much or muffin gets bitter taste after baking.
• Egg - Used one egg to bind all ingredients and give structure. Egg also helps muffin rise and come out fluffy, I whisk it well before adding to other ingredient.
• Yogurt - Added yogurt for making batter soft and moist, it helps muffin stay tender for longer. 
• Melted butter - Used melted butter for richness in batter. I always let it cool a bit before mixing with egg and yogurt, butter gives muffin soft texture.
• Lemon juice and zest - Used fresh lemon juice and zest for bright flavour. I use both juice and zest together for strong lemon taste in muffin.
• Salt - Added small amount of salt, it helps balance sweetness and make lemon flavour come out better.

Similar Recipes

• Chocolate muffins
• Carrot muffins
• Whole wheat jaggery muffins
• Wheat flour muffins
• Eggless vanilla muffins

How to make Lemon Poppy Seed Muffins

1.Preheat oven at 190 deg C for 10 minutes. To a mixing bowl - add wheat flour, baking powder, baking soda and salt. Add sugar to it.

2.Add black poppy seeds, mix well and set aside.

3.In another mixing bowl - add an egg whisk until pale. Add curd.

4.Add lemon juice. Whisk once.

5.Add melted butter, mix it. Add flour mixture.

6.Add lemon zest. Mix with a spatula.Using an ice cream scooper scoop out the batter.

7.Arrange muffin liners in muffin mould. Drop the scooped batter into the liners, sprinkle sugar on top.Bake in preheated oven at 190 deg C for 25-30 minutes or until the top turns golden and crusty.

Serve warm!

Expert Tips

• Mixing - I always mix dry and wet separate, then combine gently with spatula. Over mixing makes muffin tough and dense, mixing gentle help it stay fluffy.
• Oven temperature - I preheat oven well before starting to bake, make sure it is hot enough. This helps muffin bake even and top get golden.
• Sugar on top - I sprinkle good amount of sugar, this creates crusty sweet topping that makes it taste better.
• Lemon flavour - I use fresh lemon juice and zest together, it gives best taste without bitterness. 
• Filling even - I use ice cream scooper to scoop batter so all muffins fill even and gets baked at the same time. This way they all come out with same golden colour and texture.
• Check if done - I poke toothpick in centre of muffin and if it comes out clean, it is ready. Top should look golden and crusty when done baking, inside still soft and warm.

Serving and Storage

Serve this while still warm from oven. This can be served as breakfast or snack with tea, they taste good as a light dessert too. Store any leftovers in an airtight container for two to three days at room temperature.

FAQS

1. Can I use all purpose flour?

Yes all purpose flour can be uses and it works fine, texture comes out bit different but muffins still taste good.

2. Can I make lemon flavour stronger?

Yes you can add more zest or lemon extract if you prefer stronger lemon taste in muffins.

3. Why my muffins come out dense?

Over mixing makes muffin dense and heavy, mix gently with spatula. Also check oven is properly preheated before start.

4. Can I prepare batter ahead?

You can make batter and refrigerate for few hour but bake same day for best fluffy muffins.

5. How long they stay fresh?

Muffins stay good in container for two three days at room temperature, you can freeze them for one month also.

If you have any more questions about this Lemon Poppy Seed Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Lemon Poppy Seed Muffins Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Lemon Poppy Seed Muffins Recipe

Lemon Poppy Seed Muffins is a soft spongy muffins which has a citrus flavour. You get a crunch from poppy seeds in every bite.These muffins come together quickly for weekend baking when you want homemade treat for special breakfast or snack. It gives the feeling of baking without too much effort.

Course Baking, Breakfast, Snack

Cuisine American, Chinese, French, Indian, Indo Chinese, Italian, Japanese, Mediterranean, Mexican

Keyword 30 mins recipes, Baking, baking recipes, butter recipes, cake, Cake Recipes, lemon recipes, Muffins, wheat flour recipes, yogurt recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9 muffins

Calories 182kcal

Author Sharmilee J

Ingredients

Dry mix:

• 1 ½ cups wheat flour
• ½ cup sugar
• 1 tablespoon black poppy seeds
• ½ tablespoon baking powder
• ¼ teaspoon baking soda

Wet mix:

• 4 tablespoon melted butter
• 1 no egg
• ¼ teaspoon salt
• ¾ cup yogurt
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

Instructions

• Preheat oven at 190 deg C for 10 minutes.
• Take a mixing bowl - add wheat flour, baking powder, baking soda and salt. Add sugar to it.
• Add black poppy seeds, mix well and set aside.
• In another mixing bowl - add an egg whisk until pale. Add curd.
• Add lemon juice. Whisk once.
• Add melted butter, mix it. Add flour mixture.
• Add lemon zest. Mix with a spatula.
• Using an ice cream scooper scoop out the batter.
• Arrange muffin liners in muffin mould. Drop the scooped batter into the liners, sprinkle sugar on top.
• Bake in preheated oven at 190 deg C for 25-30 minutes or until the top turns golden and crusty.
• Serve Lemon Poppy Seed Muffins warm!

Notes

• Mixing - I always mix dry and wet separate, then combine gently with spatula. Over mixing makes muffin tough and dense, mixing gentle help it stay fluffy.
• Oven temperature - I preheat oven well before starting to bake, make sure it is hot enough. This helps muffin bake even and top get golden.
• Sugar on top - I sprinkle good amount of sugar, this creates crusty sweet topping that makes it taste better.
• Lemon flavour - I use fresh lemon juice and zest together, it gives best taste without bitterness. 
• Filling even - I use ice cream scooper to scoop batter so all muffins fill even and gets baked at the same time. This way they all come out with same golden colour and texture.
• Check if done - I poke toothpick in centre of muffin and if it comes out clean, it is ready. Top should look golden and crusty when done baking, inside still soft and warm.

Nutrition

Serving: 25g | Calories: 182kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 216mg | Potassium: 65mg | Fiber: 1g | Sugar: 12g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

The post Lemon Poppy Seed Muffins Recipe appeared first on Sharmis Passions.

Murungai Keerai Kootu is a simple South Indian side dish made with drumstick leaves, dal, and fresh coconut paste, has mild flavour with soft, creamy texture. This is one of the easy side dish recipes to make, feels filling and is made with simple ingredients.

This recipe is served with hot rice, and also it goes well with sambar and rasam rice. This feels like a comforting meal. It is just also a good way to include healthy greens in our daily lives. It feels very light to eat and keeps you fuller for a longer time.

About Murungai Keerai Kootu

Murungai Keerai Kootu is made often in homes as side dish for lunch. Most people like drumstick leaves, it is also easily available. These have a distinct taste and flavour. It is a simple dish without too many spices and can be made under few minutes.

You can also add an amount of sambar powder to bring everything together without taking away the taste of the greens, but its optional. Also the coconut in this recipe gives the kootu a creamy texture and the tomato adds a mild tang.

You can just add garlic to this kootu. This recipe can be adjusted to your taste preference, you can adjust spicesness to your taste. Also add in more coconut or reduce for mild flavour and it's also a healthier option for all ages. This is a staple dish in Indian homes.

I make this for lunch as it does not take much time once the leaves are cleaned. It is simple but always feels satisfying.

Since my childhood I have a aversion eating greens and amma used to try all possible ways to sneak in this veggie sometimes I even swallow it like tablet put the greens n drink water and now when I see mittu doing the same.

The only time I ate greens without much fuss was during my both pregnancies. Even now I m not fond of greens but love some varieties and this drumstick leaves is one of them but gugu loves greens definitely not my gene. As we don't get this greens variety in shops often whenever I see this never miss to cook and eat.

Murungai Keerai Kootu Ingredients

• Drumstick Leaves -  I make this with tender drumstick leaves as they cook faster. 
• Dals - I used toor dal and moong dal for this recipe. The toor dal gives body while the moong dal makes the kootu soft and creamy. 
• Tomato - I have added a ripe tomato for a light tang. It balances the earthy taste of the greens nicely without making the kootu sour.
• Spice powders - Turmeric powder gives colour and sambar powder adds a gentle spice. I keep both on the lighter side so the greens still stands out.
• Coconut paste - I have ground fresh coconut with cumin into a smooth paste. It makes the kootu creamy and also gives a lovely flavour.
• Tempering - I have used oil, mustard seeds, urad dal, small onions and green chilli for the tempering. The onions become lightly golden and gives so much flavour to the kootu. I never skip this part.
• Salt and water - Both are added as needed. I sometimes add little hot water at the end if the kootu becomes thick after resting.

Similar Recipes

• Kootu curry
• Keerai kootu
• Pudalangai kootu
• Chow chow kootu

How to make Murungakeerai Kootu Step by Step

1.Dry roast moong dal till golden brown. Pressure cook both the dals with ¾ cup of water, salt and turmeric powder, Cook until mushy and soft. Mash it well with a ladle and set aside.

2.To a mixer jar : add coconut, jeera and little water grind it to semi fine paste. Set aside. Cooked dal is ready.

3.Clean the greens. Pluck the drumstick leaves from stem, rinse it well drain water and keep aside.

4.In a kadai heat oil - add green chillies, then tomato saute till it turns mushy.

5.Add turmeric powder and sambar powder. Saute and cook for a minute. Then add water.

6.Add required salt. Cook covered till the greens is cooked and turns soft.

7.Now the colour is changed and there is no water too, add cooked dal.

8.Mix well. Add coconut paste and cook for few minutes in low flame.

9.Meanwhile you can do the tempering. Heat oil in a tadka pan - add mustard seeds and urad dal let it splutter. Add chopped onion saute till golden.

Add the tempering and mix well. Switch off

Expert Tips

• Cleaning - I always clean the drumstick leaves first before starting the recipe. 
• Dal - I cook the dals until it is soft enough to mash well or else the kootu will not have that smooth texture.
• Coconut - I prefer not to add too much water while grinding the coconut. 
• Tempering - I always make the tempering at the end. Pouring it over the hot kootu gives a much nicer flavour and aroma.
• Consistency - We like this kootu little thick for rice. If it becomes too thick later, I simply mix in little hot water while reheating.
• Ghee - I always add a spoon of ghee while serving. It lifts the flavour so much even though it is only a small addition.

Serving and Storage

Serve it hot with rice and appalam for a simple meal. This goes well with sambar rice, rasam rice also. I don't recommend keeping this in the fridge. Consume it on the same day. 

FAQS

1. Can I use only toor dal?

Yes you can, sometimes make it that way and it still tastes good.

2. Can I skip the coconut?

You can, but I feel the coconut gives the kootu a much better taste.

3. Why is my kootu slightly bitter?

Tender drumstick leaves usually tastes milder, so I always use them if I can.

4. Can I add garlic?

Yes, many people do and it gives a different flavour.

5. What can I serve with this?

 We mostly have it with hot rice, ghee and appalam.

If you have any more questions about this Murungai Keerai Kootu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Murungai Keerai Kootu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Murungai Keerai Kootu Recipe

Murungai Keerai Kootu is a simple South Indian side dish made with drumstick leaves, dal, and fresh coconut paste, has mild flavour with soft, creamy texture. This is one of the easy side dish recipes to make, feels filling and is made with simple ingredients.

Course Lunch, Side Dish

Cuisine Indian

Keyword 30 mins recipes, curry, curry recipes, healthy recipes, Kerala Meal Sidedish, lunch recipes, Side Dish, spinach recipes, veg recipes, vegetable

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2

Calories 409kcal

Author Sharmilee J

Ingredients

• 2 cups drumstick leaves
• 1 small tomato chopped roughly
• ½ teaspoon turmeric powder
• ½ teaspoon sambar powder
• ¼ cup toor dal
• ⅛ cup moong dal
• water as needed

To temper:

• 1 teaspoon mustard seeds
• ½ teaspoon urad dal
• 10 nos small onion
• 2 teaspoon oil
• 1 no green chilli slitted

To grind:

• 2 and ½ tablespoon coconut
• ½ teaspoon jeera
• water as needed

Instructions

• Dry roast moong dal till golden brown.
• Pressure cook both the dals with 1 cup of water, salt and turmeric powder, Cook until mushy and soft.
• Mash it well with a ladle and set aside.
• To a mixer jar : add coconut, jeera and little water grind it to semi fine paste. Set aside. Cooked dal is ready.
• Clean the greens. Pluck the drumstick leaves from stem, rinse it well drain water and keep aside.
• In a kadai heat oil - add green chillies, then tomato saute till it turns mushy.
  
• Add turmeric powder and sambar powder. Saute and cook for a minute. Then add water.
• Add required salt. Cook covered till the greens is cooked and turns soft.
• Now the color is changed and there is no water too, add cooked dal.
• Mix well. Add coconut paste and cook for few mins in low flame.
• Meanwhile you can do the tempering. Heat oil in a tadka pan - add mustard seeds and urad dal let it splutter. Add chopped onion saute till golden.
• Add the tempering and mix well. Switch off.
• Serve Murungai Keerai Kootu hot with a drizzle of ghee with rice, heaven!

Notes

• Cleaning - I always clean the drumstick leaves first before starting the recipe. 
• Dal - I cook the dals until it is soft enough to mash well or else the kootu will not have that smooth texture.
• Coconut - I prefer not to add too much water while grinding the coconut. 
• Tempering - I always make the tempering at the end. Pouring it over the hot kootu gives a much nicer flavour and aroma.
• Consistency - We like this kootu little thick for rice. If it becomes too thick later, I simply mix in little hot water while reheating.
• Ghee - I always add a spoon of ghee while serving. It lifts the flavour so much even though it is only a small addition.

Nutrition

Serving: 125g | Calories: 409kcal | Carbohydrates: 53g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 25mg | Potassium: 783mg | Fiber: 6g | Sugar: 3g | Vitamin A: 411IU | Vitamin C: 528mg | Calcium: 1073mg | Iron: 4mg

The post Murungai Keerai Kootu Recipe appeared first on Sharmis Passions.

Mango Fool is a creamy and delicious dessert that is made by layering mango sauce, whisked fresh cream and cubed mangoes. Mango Fool makes occasions special and a must try at home during mango season for it's taste, also the dessert feels soft and creamy and is best served cold.

This has creamy texture, the whipped cream makes it smooth, the mango pieces add a texture and a bit of lemon juice balances the sweetness. This has bright mango flavour and it comes together quickly without requiring much effort.

About Mango Fool

Mango Fool is quick and easy to make if you have a sudden urge for a dessert and want to treat your guests in style and coolness. It's mango and whipped fresh cream layered with cut mango pieces, mango sauce as topping. 

You can enjoy seasonal mangoes in a different form and this recipe is also easy to make and does not need much effort. It can be made ahead and kept in freezer until serving time, the flavours blend together well and gives refreshing taste.

The recipe is flexible and depends on how sweet your mangoes are. Powdered sugar can be used instead of regular sugar too. Sweet and juicy mangoes always give the result, so choosing ones when they are in season makes a real difference.

I make this with Alphonso or Banganapalli mangoes. This is when they come around. My family likes it really well chilled.

Mango Fool Ingredients

• Mango - I have used ripe, sweet mangoes for the puree and the garnish. Juicy ones give you better flavour.
• Fresh Cream - Used to make the dessert rich and creamy. You can also use whipping cream.
• Sugar - I added sugar for sweetness, you can just adjust as per taste
• depending on how sweet your mangoes are.
• Lemon Juice - I used for tangy taste. Adjust quantity based on how sour you like and it balances the sweetness.

Similar Recipes

• Mango Falooda
• Mango cheese cake
• Mango yogurt popsicle
• Mango Ice Lollies
• Mango Watermelon Kiwi Popsicles

How to make Mango Fool Step by Step

1.Chop the mango, reserve 1 tablespoon of chopped mango and take the rest in a blender, add sugar and lemon juice to it. Blend to make a puree.

2.To a mixing bowl add fresh cream, Whisk well until thick and peaks are soft. I used my hand mixer.

3.Add ¼ cup mango puree to it reserving ¼ cup. Mix well.

4.Now it is mixed well and fresh cream mixture is ready. Take your serving glasses, first add mango puree as first layer just a tablespoon or 2 for each cup.

5.Then spoon fresh cream mango mixture and add it till ¾ of the cup. Finally add chopped mangoes as garnish.

6.Spoon some reserved mango puree over it and finally done. Refrigerate for an hour then serve.

Serve chilled!

Expert Tips

• Picking Mangoes - I usually choose ones that are completely ripe and naturally sweet, makes the dessert taste better.
• Whisking Cream - I whisk until soft peaks form and then stop. If you over whisk it, the texture becomes heavy and does not work as well.
• Mango Puree - I prefer keeping it slightly pourable so it spreads easily when layering. You get a smoother finish this way.
• Chilling Time - I always refrigerate the dessert before serving. It sets properly and tastes much better when cold.
• Layering - Spoon the layers gently if you want them to look neat. The different layers show up nicely in the glass when you layer properly.

Serving and Storage

Serve this dessert as after meal dessert or on afternoon to beat the summer heat. You can store this fridge for upto a day, consume within for best flavour and taste.

FAQS

1. Can I make ahead?

Yes you can make it before some time and serve.

2. Which mangoes are best? 

I use ripe, sweet and juicy ones for best flavour and the right texture overall.

3. Can I use powdered sugar? 

Yes you can use and it mixes well into the puree without leaving grainy bits.

4. Can I add condensed milk?

Sure, condensed milk gives a rich a taste and flavour.

5. Can I skip lemon? 

Yes skip, if needed but it adds a bit of freshness and balances the sweetness of the mango.

If you have any more questions about this Mango Fool Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Mango Fool Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mango Fool

Mango Fool is a creamy delight dessert made by layering mango sauce, whisked fresh cream and cubed mangoes. Mango Fool makes occasions special and a must try at home during mango season for its taste. Mango Fool making is simple & quick for sudden dessert cravings and to treat visitors cool & style.

Course Dessert

Cuisine American, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword 30 mins recipes, dessert recipes, easy mango recipes, fresh cream recipe, fruit recipes, lemon recipes, salad, salad recipes

Prep Time 15 minutes minutes

Refrigerating Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 cups

Calories 144kcal

Author Sharmilee J

Ingredients

• ½ cup fresh cream
• 1 medium sized mango (½ cup mango puree)
• 1 tablespoon sugar
• ¾ teaspoon lemon juice

Instructions

• Chop the mango, reserve 1 tablespoon of chopped mango and take the rest in a blender, add sugar and lemon juice to it. Blend to make a puree.
• To a mixing bowl add fresh cream, Whisk well until thick and peaks are soft. I used my hand mixer.
• Add ¼ cup mango puree to it reserving ¼ cup. Mix well.
• Take your serving glasses, first add mango puree as first layer just a tablespoon or 2 for each cup.
• Then spoon fresh cream mango mixture and add it till ¾ of the cup.
• Finally add chopped mangoes as garnish. Spoon some reserved mango puree over it. And finally done.
• Refrigerate for an hour then serve Mango Fool.

Notes

• Choose fully ripen sweet juicy mangoes.
• Making the puree a bit saucy makes it easy to pour and tastes good too.
• You can replace normal sugar with powdered sugar too.

Nutrition

Serving: 75g | Calories: 144kcal | Carbohydrates: 12g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 9mg | Potassium: 116mg | Fiber: 1g | Sugar: 11g | Vitamin A: 997IU | Vitamin C: 19mg | Calcium: 25mg | Iron: 0.1mg

The post Mango Fool Recipe appeared first on Sharmis Passions.

Mango Ambrosia is a delicious assortment of mango custard with fruits & flavours that the family craves for more. Mango Ambrosia is simple and easy to make in minutes. It is an amazing treat in summer season. The smoothness of the mango custard blends well with the fresh fruits and makes it simple and light snack option.

This recipe is made in few minutes and takes little effort, it doesn't need any cooking. This needs short chilling time and is a good option when you want something homemade dessert. Each spoon has mango flavour and with the fruits it feels fresh and refreshing.

About Mango Ambrosia

Mango Ambrosia is a simple easy fruit salad made by combing mango mixture with different varieties of fruits. The mango custard has a rich creamy mixture made with few ingredients like mangoes, milk, fresh cream, sugar, and saffron. It has smooth texture, natural sweet taste from the mangoes.

This dessert is really popular when it is summer and fresh mangoes are available. When you eat it cold it is really nice to have. The dessert actually tastes even nicer when you serve it cold so it is nice to have the dessert, in the fridge and eat it when it is cold.

It is also very easy to make this dessert as it takes just few minutes of your time. You can use the fruits you have at home like apples or bananas or grapes or pineapple or pomegranate or even some extra mango pieces.

Every time you try a combination of fruits the dessert tastes a little different and the texture is also different so you can try out different fruits and see what you like.

I usually make this dessert when I get mangoes that are sweet. Everyone at home loves the dessert. It gets emptied pretty fast. The dessert is one of those things that you can keep in the fridge for a day. 

Mango Ambrosia Ingredients

• Mangoes - I have used ripe sweet mangoes for creamy texture and mango flavour, but you can use any variety you like.
• Milk - Added milk to make the mango mixture smooth and creamy. 
• Fresh Cream - Used to make the dessert rich and creamy. You can also use whipping cream.
• Sugar - Added sugar for sweetness, you can just adjust as per taste depending on how sweet your mangoes are.
• Saffron - Used for mild flavour and natural colour. You can also skip and make this recipe.
• Fruits - I just added mixed fruits like apple, banana, grapes, pineapple and pomegranate for texture and freshness. 

Similar Recipes

• Mango Falooda
• Mango cheese cake
• Mango yogurt popsicle
• Mango Ice Lollies
• Mango Watermelon Kiwi Popsicles

How to make Mango Ambrosia Step by Step

1.To a mixer jar - add mango pulp, sugar and saffron

2.Add milk to it.

3.Blend it well finally add fresh cream and give a quick blend.

4.Now our mango custard is ready. To a mixing bowl - add mixed fresh fruits.

5.Add the custard on top, give it a quick mix. Chill it until serving time.

Serve chilled!

Expert Tips

• Mangoes - I usually use ripe and naturally sweet mangoes because they give the best flavour. 
• Adjust Consistency - You can add little more milk if you like a thinner custard. I have made it slightly thick so it coats the fruits well.
• Fruits - I always add fresh fruits for better taste and texture. You can use any fruits of your choice.
• Chilling - I just chill the dessert before serving because it tastes much better when cold. The flavours also blend nicely after chilling.
• Mix Gently - You can fold the fruits carefully into the custard. This keeps the fruit pieces whole and makes the dessert look fresh.

Serving and Storage

Serve this dessert as after meal dessert or on afternoon to beat the summer heat. You can store this in fridge for upto a day, consume within a day for best flavour and taste.

FAQS

1. Is it very sweet?

No , It depends on fruits and sugar added. You can always adjust as per your taste.

2. Can I skip milk?

Yes you can try with almond milk or other plant milk. Taste will change little but still good.

3. Can I make custard thin consistency?

If you prefer thinner consistency you can some more milk and adjust consistency.

4. Can I skip saffron?

Yes you can, if it is not available, this dessert will still taste creamy and delicious with the mango flavour.

5. Can I add condensed milk?

Sure, condensed milk gives a rich a taste and flavour.

If you have any more questions about this Mango Ambrosia Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Mango Ambrosia Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mango Ambrosia Recipe

Mango Ambrosia is a delicious assortment of mango custard with fruits & flavours that the family craves for more. Mango Ambrosia is simple and easy to make in minutes. It is an amazing treat in summer season. The smoothness of the mango custard blends well with the fresh fruits and makes it simple and light snack option.

Course Dessert

Cuisine Indian

Keyword custard recipes, dessert recipes, easy mango recipes, fresh cream recipe, fruit recipes, milk recipes

Prep Time 15 minutes minutes

Chilling Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 3 cups

Calories 250kcal

Author Sharmilee J

Ingredients

• 2 small sized mangoes
• ½ cup milk
• ¼ cup fresh cream
• 2 to 3 tablespoon sugar
• few strands saffron
• 1 cup fresh fruits I used apple, banana, pomegranate, mango, pineapple, grapes etc.

Instructions

• To a mixer jar - add mango pulp, sugar and saffron.
• Add milk to it. Blend it well finally add fresh cream and give a quick blend. Now our mango custard is ready.
• To a mixing bowl - add mixed fruits.
• Add the custard on top, give it a quick mix. Chill Mango Ambrosia until serving time.

Notes

• Mangoes - I usually use ripe and naturally sweet mangoes because they give the best flavour. 
• Adjust Consistency - You can add little more milk if you like a thinner custard. I have made it slightly thick so it coats the fruits well.
• Fruits - I always add fresh fruits for better taste and texture. You can use any fruits of your choice.
• Chilling - I just chill the dessert before serving because it tastes much better when cold. The flavours also blend nicely after chilling.
• Mix Gently - You can fold the fruits carefully into the custard. This keeps the fruit pieces whole and makes the dessert look fresh.

Nutrition

Serving: 75g | Calories: 250kcal | Carbohydrates: 43g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 26mg | Potassium: 382mg | Fiber: 3g | Sugar: 38g | Vitamin A: 2089IU | Vitamin C: 52mg | Calcium: 82mg | Iron: 0.5mg

The post Mango Ambrosia Recipe appeared first on Sharmis Passions.

Fried Rice Style Oats is a simple dish made using rolled oats with vegetables, garlic and soya sauce. It gives it a taste of fried rice without any rice at all. The oats just stay light and separate rather than mushy, the vegetables add some crunch totally irrestible.

This can be made for breakfast, lunch, dinner or just as quick snack when there is not much time to cook, and whole thing looks colourful with carrot and cabbage mixed. It takes about half an hour start to finish, most of it just stirring and sautéing so it works well on busy days too.

About Fried Rice Style Oats 

Fried Rice Style Oats is a simple variation to regular vegetable fried rice, using same garlic, pepper and soya sauce flavours, only the base is oats. It has become common breakfast or light meal option in a lot of South Indian homes where people are trying to eat more oats but still want something savoury.

This recipe taste comes mostly from garlic and pepper, oats give a soft, chewy bite once cooked and carrot also gives the dish most of its colour along with bit of natural sweetness. This also works packed for lunch boxes since it does not go soggy quickly.

Rolled oats work best for this since they hold together well and do not turn to mush as easily as quick cooking oats, though quick oats can be used if that is what is available, just use less water and watch the time closely. Cabbage can be swapped for beans or peas, and spring onions can be added on top if there are some in fridge, they add nice fresh bite. 

I usually make this on days when the fridge has bits of vegetables left over from something else, it is one of those recipes that does not really need exact quantities.

Last week I was not in a mood to have porridge so tried this oats fried rice style.With the little dosa batter made dosas for the kids so me and hubby had this for breakfast.

If you like fried rice flavour then am sure you will love this too. After trying oats upma have got the knack to cook oats without mushing it up. Do try this and let me know how you like it.

Fried Rice Style Oats Ingredients

• Rolled oats - Rolled oats just hold its shape much better than instant oats once cooked, giving that separate grain like texture similar to rice.
• Garlic - Crushed garlic is sautéed first and gives more strong flavour.
• Onions - Onions add little sweetness once sautéed.
• Carrot - Carrot brings colour mainly, along with mild sweetness and some crunch, lengthwise chopping works better than dicing it.
• Cabbage - Adds volume without much flavour of its own, softens little on cooking but should still have some bite left.
• Soya sauce - Just small amount is needed here, this is what makes the dish taste like fried rice rather than plain sautéed oats.
• Pepper powder - Gives the heat in this recipe since there is no green chilli used, can be adjusted up if a spicier taste is wanted.
• Salt - Balances everything out, add gradually since soya sauce already carries some saltiness.
• Water - Only used little at a time while cooking oats, this is what keeps oats fluffy instead of turning them soft and sticky.
• Oil - Needed to sauté garlic and vegetables properly, plain cooking oil works fine here, nothing needs to be fancy.

Similar Recipes

• Bread Upma
• Pori Upma
• Tomato Quinoa
• How to cook quinoa
• Millet upma

How to make Fried Rice Style Oats

1.Dry roast oats until slightly golden and a nutty aroma comes

2.Sprinkle 2 tablespoon water cook covered for few minutes then fluff it. Do not pour more water just sprinkle and cook. This is the key to to cook oats without turning mushy.

3.Repeat this(sprinkle water, cook covered fluff it up)until oats is cooked soft yet grains separate, Set aside to cool. Heat oil in a pan - add crushed garlic and saute for a minute.

4.Then add onion saute till transparent. Add carrot and cabbage. Saute for few minutes until it shrinks.

5.Add capsicum toss and cook for few minutes. Do not let the crunchiness go so just toss and cook. Add soya sauce.

6.Add pepper powder and required salt.

7.Cook in high flame for a minute, toss well. Finally add cooked oats and toss it.Mix well and switch off. Add more pepper powder if needed.

Serve hot with tomato sauce!

Expert Tips

• Roasting - I dry roast oats until it smells nutty, this step really changes the final flavour and texture.
• Water - Sprinkle water in small amount rather than pouring it in one go, pouring too much is main reason oats turn mushy.
• Vegetables texture - Cook them on a high flame for couple of minutes so they still have some bite left when serving.
• Cooling - I let cooked oats sit for a few minutes before adding to the pan, it tosses together much more easily this way.
• Oats choice - Quick cooking oats work in pinch but rolled oats give firmer, less mushy result, so that is usually the better choice.
• Tasting - Everyone has different spice tolerance, so it helps to taste once before adding more pepper at end.

Serving and Storage

Serve Fried Rice Style Oats hot, straight off pan, with bit of tomato sauce on the side or plain itself. Works fine on its own without any accompaniment if you are eating it as quick meal. Leftovers keep well in an airtight container in the refrigerator for up to 2 days.

FAQS

1.Can I make it with cooking oats?

You can, just reduce the water a little since they cook much faster.

2.Why did my oats turn mushy?

You probably added too much water, so add it little by little next time.

3.Can I add spring onions?

You definitely can. I skipped them because I didn't have any.

4.Can I add other vegetables?

Yes you can go ahead and use any vegetables you have at home.

5.Can this be make this and store?

Yes you can make this ahead and store for one day and have it. don not keep it for more than that.

If you have any more questions about this Fried Rice Style Oats Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Fried Rice Style Oats Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Fried Rice Style Oats Recipe

Fried Rice Style Oats is a simple dish made using rolled oats with vegetables, garlic and soya sauce. It gives it a taste of fried rice without any rice at all. The oats just stay light and separate rather than mushy, the vegetables add some crunch totally irrestible.

Course Breakfast, Main Course

Cuisine American, Chinese, French, Indian, Indo Chinese, Italian, Mediterranean, Mexican

Keyword fried rice recipes, fry, fry recipes, oats breakfast recipes, oats recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2 people

Calories 188kcal

Author Sharmilee J

Ingredients

• 1 cup rolled oats
• 2 teaspoon garlic
• ½ cup onions chopped lengthwise
• ¼ cup carrot chopped lengthwise
• ½ cup cabbage chopped lengthwise
• ¼ teaspoon soya sauce
• ¾ teaspoon pepper powder
• salt to taste
• water as needed

Instructions

• Dry roast oats until slightly golden and a nutty aroma comes.
• Sprinkle 2 tablespoon water cook covered for few mins then fluff it, Do not pour more water just sprinkle and cook. This is the key to to cook oats without turning mushy.
• Repeat this until oats is cooked soft yet grains remain separate. Set aside to cool.
• Heat oil in a pan - add crushed garlic and saute for a minute.
• Then add onion saute till transparent. Add carrot and cabbage. Saute for few mins until it shrinks.
• Add capsicum toss and cook for few mins. Do not let the crunchiness go so just toss and cook. Add soya sauce.
• Add pepper powder and required salt. Cook in high flame for a minute, toss well.
• Finally add cooked oats and toss it. Mix well and switch off.
• Add more pepper powder if needed.
• Serve Fried Oats hot with tomato sauce!

Notes

• Roasting - I dry roast oats until it smells nutty, this step really changes the final flavour and texture.
• Water - Sprinkle water in small amount rather than pouring it in one go, pouring too much is main reason oats turn mushy.
• Vegetables texture - Cook them on a high flame for couple of minutes so they still have some bite left when serving.
• Cooling - I let cooked oats sit for a few minutes before adding to the pan, it tosses together much more easily this way.
• Oats choice - Quick cooking oats work in pinch but rolled oats give firmer, less mushy result, so that is usually the better choice.
• Tasting - Everyone has different spice tolerance, so it helps to taste once before adding more pepper at end.

Nutrition

Serving: 125g | Calories: 188kcal | Carbohydrates: 35g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 100mg | Potassium: 315mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3003IU | Vitamin C: 12mg | Calcium: 49mg | Iron: 2mg

The post Fried Rice Style Oats Recipe appeared first on Sharmis Passions.

Mango Pina Colada is a refreshing mocktail made with mango, pineapple juice, coconut water and tender coconut water. It has a naturally sweet and fruity taste. This drink has creamy texture and looks yellow in colour. It has rich taste from mangoes and freshness from pineapple and coconut.

This drink is usually prepared on summer days, family get together party or for festive occasions. This can be served as a welcome drink for guests and before a special meal. It is quick and easy to make recipe, just everything is blended to smooth consistency, anyone can prepare without much effort.

About Mango Pina Colada

Mango Pina Colada is a simple drink made inspired by the classic pina colada recipe, mango adds fruity twist to this drink. It is a non alcoholic drink that can be enjoyed by both children and adults. It can be enjoyed on warm days as a simple drink and uses very few ingredients.

This drink has a smooth and creamy texture with a naturally sweet taste. Mango gives the drink golden colour and adds some thickness and creaminess. Also pineapple adds mild tangy flavour, and tender coconut water makes it light and refreshing.

This drink can be made with either fresh or frozen mangoes depending on the season, both works well. You can adjust the texture, taste, and thickness according for your preference. Add in more tender coconut water or skipping if you prefer. It still tastes refreshing and feels soothing to drink on hot days.

I usually make this for special occasions or for weekend parties, this is quick refreshing drink to enjoy.

Mango Pina Colada Ingredients

• Mango - I used ripe, sweet mangoes for the best taste. Mango gives natural sweetness, thick texture and bright golden colour.
• Pineapple juice - This brings a fresh fruity taste with a slight tanginess. Fresh pineapple juice can be used instead of packaged juice.
• Coconut milk - I simply added coconut milk for creamy texture and gives mild coconut flavour.
• Tender coconut water - Adding tender coconut water makes the drink lighter and adds a fresh flavour.
• Ice cubes - I prefer to add some ice cubes to chill the drink immediately. It also gives that refreshing feel.
• Sugar - Added sugar for sweetness, but its optional, it can be skipped if the fruit is naturally sweet.

Similar Recipes

• Vanilla Milkshake
• Chocolate Milkshake
• Banana Milkshake
• Apple Milkshake
• Strawberry Milkshake

How to make Mango Pina colada Step by Step

1.To a mixer jar - add frozen mangoes. Add pineapple juice and coconut milk. If you want you can add sugar. I did not add as the mangoes and pineapple juice was already sweet enough.

2.Add tender coconut water and few icecubes. Blend until smooth.

Serve immediately.

Expert Tips

• Choose Mangoes - I choose ripe and sweet mangoes so there is no need to add extra sugar.
• Blending - You blend the drink well so that it turns out creamy without any fruit pieces.
• Chilled - I feel the drink tastes much better when all the ingredients are cold.
• Adjust sweetness - I taste the drink before serving and add sugar only if it really needs it.
• Serving - I always serve this just after blending because it tastes more fresh.
• Water - I keep the amount of liquid balanced so the drink stays thick and creamy.

Serving and Storage

Serve chilled Mango Pina Colada as welcome drink or with light snacks. It is best to have it once freshly made, but you can store the leftovers and consume it within a day.

FAQS

1. Can I use fresh mango ?

Yes you can use fresh ripe mango for this recipe, any variety is fine.

2. Can I skip sugar?

No it depends on the sweetness of mangoes and pineapple juice. just taste the drink before adding sugar.

3. Can I skip tender coconut water?

Yes, chilled water can be used. The drink will still taste refreshing.

4. Can I make this ahead?

Yes this can e made ahead and kept in in the refrigerator for hours.

5. Can kids have it?

Yes kids can have it since it is a  non alcoholic drink.

If you have any more questions about this Mango Pina Colada Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Mango Pina Colada Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mango Pina Colada Recipe

Mango Pina Colada is a refreshing mocktail made with mango, pineapple juice, coconut water and tender coconut water. It has a naturally sweet and fruity taste. This drink has creamy texture and looks yellow in colour. It has rich taste from mangoes and freshness from pineapple and coconut.

Course Drinks

Cuisine American, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword 30 mins recipes, dessert recipes, drink recipes, easy mango recipes, Healthy tea time drink, juice recipes, pineapple recipes

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 glasses

Calories 210kcal

Author Sharmilee J

Ingredients

• 1 medium sized mango
• ½ cup coconut milk
• ½ cup pineapple juice
• ¼ cup tender coconut water
• few nos ice cubes

Instructions

• To a mixer jar - add frozen mangoes.
• Add pineapple juice and coconut milk. If you want you can add sugar. I did not add as the mangoes and pineapple juice was already sweet enough.
• Add tender coconut water and few ice cubes.
• Blend until smooth. Enjoy Mango Pina Colada!

Notes

• Choose Mangoes - I choose ripe and sweet mangoes so there is no need to add extra sugar.
• Blending - You blend the drink well so that it turns out creamy without any fruit pieces.
• Chilled - I feel the drink tastes much better when all the ingredients are cold.
• Adjust sweetness - I taste the drink before serving and add sugar only if it really needs it.
• Serving - I always serve this just after blending because it tastes more fresh.
• Water - I keep the amount of liquid balanced so the drink stays thick and creamy.

Nutrition

Serving: 250ml | Calories: 210kcal | Carbohydrates: 26g | Protein: 2g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 41mg | Potassium: 450mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1123IU | Vitamin C: 45mg | Calcium: 36mg | Iron: 2mg

The post Mango Pina Colada Recipe appeared first on Sharmis Passions.