Iced treats are a great way to cool off in this scorching heat and when humidity is at its worst. Fruit based frozen treats are flavorsome and at the same time guilt-free too. Tropical fruits are definitely my most preferred fruits for making fruit based recipes. If you don’t want to have fruits right away and you think they might get spoiled, best way is to peel and cut them followed by storing them in the freezer in an air-tight freeze-proof container for future use.
This time I decided to use pineapple. The three forms I’ve prepared here have the same recipe, therefore making it very hassle-free to prepare depending on the time you have. Pineapple Cooler takes the least time as you don’t have to wait for it to set. The recipe is tangy, minty with a hint of ginger. It is really refreshing and cooling! Hope you all like it.
This is what you will need:
5-6 slices of frozen pineapple (Cut pineapple into slices or small pieces and store it in the freezer)
A handful of fresh mint leaves
2 inch piece of ginger
Juice of 1 lemon
2 tbsp powdered sugar (Can be avoided)
- Muddle ginger and mint leaves together in a mortar and pestle.
- Cut the core of the pineapple slices and keep aside.
- In a blender/mixer grinder, add all the above ingredients along with the ginger mint mixture and blitz. Give it a quick taste to see if it is as per to your liking. Make changes accordingly.
Pineapple Cooler- Now if you want to have it like a drink, simply pour it in a glass and relish!
Granita- For Granita, pour it in a freeze-proof container and set it to chill. Give it a good scrape with the help of a fork after every 1-2 hours. Don’t let it set completely. We are looking for a soft slushy texture. It tastes delicious with vanilla ice cream.
Popsicles- Pour it in Popsicle moulds and chill overnight. I have used paper cups here to support the sticks.
There you go! These are my favorite ways of having an amazing chilling experience. What’s yours?
I am linking this recipe to Four Seasons hosted by Delicieux and Eat your Veg.
When it comes to cooking delicious food, always make sure never to compromise on good quality ingredients. Try your best to find the the best possible quality available. There are so many different kinds of rice. If you want each cooked grain of rice separate from one another, it is important to use rice of a good brand.
If you have leftover rice, you will have yummy fried rice in front of you in no time. Toss it up with your favorite ingredients and you will be good to go.
This is what you will need:
1 cup uncooked basmati rice (Wash and soak rice for 15 minutes. Boil rice four cups of water. Add ½ tsp salt. Check after 5-7 minutes. Squeeze half a lime. Drain the water when done and let the steam escape. )
4-5 finely chopped garlic
1 tbsp finely chopped ginger
1 green pepper finely chopped
1 tbsp finely chopped green chili
2 medium sized finely chopped red onions
1 cup finely diced blanched carrots
1 tbsp dark soy sauce
1 tbsp white vinegar
½ tsp asafetida
1 tbsp olive oil
Salt to taste
- Heat olive oil in a wok and add ginger and garlic. Brown them completely on a medium flame. They will become crunchy. Add asafetida and green chili. Saute.
- Add onions and saute until translucent.
- Add soy sauce and vinegar. Next add in carrots, green pepper and rice. Season with salt. Mix well and serve hot with your favorite gravy.
Note: We had fried rice with potato gravy. To make it, fry the potatoes and keep aside. Heat oil in a pan. Add asafetida, tomato ketchup, 1 tsp honey, chili flakes, soy sauce, water, cornflour to thicken the gravy. Add in the potatoes and season with salt. Sprinkle dry coriander.
Happy Eating! 🙂
In the past one year, I seem to have developed a rare fondness for South Korean dramas/films. It all started after a friend gave me this long list of K-dramas to watch. Just randomly, I picked out Boys over Flowers not knowing how famous this show already was. Since then, even after I finished with my friend’s list, I continued to create my own list of favorites. I recently watched Let’s Eat. It is highly recommended for a food lover. The food scenes on the show will urge you to rush to your kitchen and get something to eat for yourself. :p (Not joking)! Now, I am also keen on knowing more about Korean Cuisine. This dish is inspired from all the different kinds of food stuffs that I have seen on South Korean Films/Dramas. 😉
Noodles are my ultimate weakness. I am ever ready to make room for noodles in my tummy. I have made this recipe once before but hadn’t clicked any pictures so, I could not post it. I was too hungry and a tad lazy. 😉 Most of the time, my laziness tends to get in the way! Anyhow, it was really delicious and wanted to share it on my blog. Therefore, I decided to make it again. 🙂
This is what you will need:-
Ingredients (Serves 3 super hungry people :p )
3 packets Instant Noodles
1 bowl button mushrooms
1 tbsp chopped ginger
4-5 cloves garlic
1 red onion cut in julienne
1 finely chopped green chili
100 gm cottage cheese/paneer cut in thin cubes (Can use Tofu if available)
1 tsp Sugar
1 tsp oil
Salt to taste
A few sprigs of coriander
- In a non-stick pan, brown cottage cheese on both sides on a medium flame. Season with salt. Add a dash of soy sauce and coat evenly. Keep aside.
- In the same pan, heat oil. Sauté green chili and garlic. Add ginger and sauté until it releases its aroma.
- Add onions and sauté until translucent. Add a pinch of salt to quicken the process.
- Next, add mushrooms, 1 tbsp soy sauce (add more if you like-keep a check on the salt), sugar and chili sauce (according to your taste). Cook until mushrooms begin to lose their moisture. Pour ½ litre water. Bring to a boil, add cottage cheese; cover the pan and let it simmer for 5 minutes. Add coriander.
- Meanwhile, add lemon juice, 1-2 tsp soya sauce, and a dash of salt to around 3 cups of boiling water for the noodles. They will soak in the entire flavor preventing them from being bland.
Now, either you can add the broth to the noodles in your bowl, or you can combine the noodles with the broth beforehand and serve. I preferred the latter.
Happy Slurping! 🙂
14th February – A day to celebrate love; also coincides with my mother’s birthday. Definitely, there was going to be a cake. I only had to decide which flavor it was going to be. Surfing through my kitchen, I stumbled upon ginger flavored honey. And there— I was ready to give it a try.
The cake turned out moist. Flavor of ginger was coming right through, combined with the natural sweetness from the honey. I did not add any sugar in this recipe, so I believe that cut down a few calories—thereby, making it healthier. 🙂 In this recipe I have used store bought Ginger Honey. If you want to use fresh ginger honey, go ahead! In case, you’re wondering how to make it? You can go here. There is an easy to follow method on this lovely blog accompanied by beautiful pictures.
Ready to spread some baking love? 😉
This is what you will need:
¾ cup plain flour
¼ cup milk powder
A little less than ½ cup ginger flavor honey
1 cup unsalted butter/fresh cream
1 tsp baking powder
1 pinch baking soda
¼ cup milk
½ tsp pineapple essence
- Grease your baking tin and keep aside. Turn on oven at 150 degree centigrade.
- Dry Ingredients– Combine plain four, milk powder, baking soda and baking powder in a bowl and keep aside.
- In another bowl, whisk unsalted butter/fresh cream, ginger honey and pineapple essence together.
I know! Does not look so pretty!
- Add your dry ingredients to the honey ginger mixture little by little. Keep adding milk and form a smooth batter.
- Pour the batter into your greased tin and place it into your pre-heated oven and bake at 180 degree centigrade for 30 minutes. Check after 20 minutes with a toothpick.
Took a little help for the writing bit from my elder sister. I admit, I need a little practice to write better on cakes 😉
Enjoy this naturally sweet cake with a hot cup of tea! 🙂
I am also linking this recipe to the Treat Petite Challenge, hosted by Cakeyboi and The Baking Explorer