Falood

BM# 100: Week 3, Day 3
Theme : Let’s have a toast!

Falooda was a regular dessert I used to order in India. With its many layers, it always looked like a complicated recipe to me. So for a long time, I didn’t even look up the recipe. I had decided it in my mind that this is too difficult to make it at home.

It took me sometime to realize that every single layer of this dessert is easy to make. But it does require some shopping to be done. As long as you get basil seeds (Sold as Tukmaria seeds or sabja seeds in Indian stores), falooda sev (thin strands specially made for falooda) and rose syrup, you are good to do. If you really think about it, it’s nothing but glorified rose milk. Top it with ice cream or kulfi of your choice, it’s a great dessert or an icy cold drink for summer.

Some recipes add strawberry jello also as another layer. But it’s optional. It adds another stunning color to the dish, though.

Read on for the recipe.

Makes 1

Ingredients:

  • 2 teaspoons soaked basil seeds
  • 2 tablespoons cooked falooda sev
  • 1 tablespoon rose syrup, readymade
  • 1 cup milk
  • 1 scoop of malai kulfi or ice cream

Method:

  1. Soak 1 teaspoon Basil seeds in 2-3 tablespoons of water. Set aside for 30 minutes.
  2. Cook falooda sev per package instructions. Let it cool and set aside.
  3. At the time of assembling, add a tablespoon of rose syrup to a glass. Add a spoon or two of the now puffed up basil seeds. Add about 2 tablespoons of sev and then add a glass of milk.
  4. Top it with ice cream or kulfi. Using a spoon, mix and drink.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#100

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Watermelon Aguas Frescas

BM# 100: Week 3, Day 2
Theme : Let’s have a toast!

Summer means watermelons and mangoes in India. Drinking Watermelon juice is very common to help cool the body down. It’s a straightforward no fuss recipe of blending watermelon with sugar.

Now coming to the recipe here, it’s the Mexican version of watermelon juice. Agua means water and fresco means cool in Spanish. Agua frescas means cool water and are not limited to just watermelons. It can made with a whole bunch of fruits and sometimes even cereals. Water and fruits are blended with sugar or sweetener of your choice and served with ice. I have seen some interesting recipes like tamarind agua Fresca and cinnamon rice water. You can read more about it here.

Read on for the recipe and prepare it this summer please :-)!

Makes 6-8 servings

Ingredients:

  • 2 cups diced watermelon
  • 4 cups water
  • 1/4 cup sugar, or per taste
  • Ice cubes

Method:

  1. Blend the fruit with 2 cups water and sugar.
  2. Pour it into a pitcher and add the remaining 2 cups of water. Taste test and add more sugar if needed.
  3. Serve immediately with ice cubes.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#100

Strawberry lemonade Mocktail

BM# 100: Week 3, Day 1
Theme :
Let’s have a toast!

It’s time for a toast.

Raise your glasses please.

It’s time to celebrate.

But what are we celebrating?

Well, a milestone…and a wonderful one at that. This is the reason why my blog is alive after all these years. A reason why I have a group of friends to whom I can ask about anything and everything and will get a reliable answer in a few minutes!

It’s time to celebrate being a part of the Blogging Marathon and to celebrate its 100th edition :-). Let’s raise our glasses and join in a toast.

Congratulations on the 100th edition, Valli! May this be the first of the many more to come!

Serves two

Ingredients:

  • 6 strawberries
  • 4 tablespoons (brown) sugar
  • 1/2 lemon, cut into 4 pieces
  • 2 cups water
  • Ice cubes
  • Lemon wedges for serving

Method:

  1. Blend the strawberries coarsely with the sugar, leave some chunks on. Set aside.
  2. In a steel glass, add the lemon wedges. Using a fork (I used my pestle) or a wooden spoon, crush the lemon wedges so that it releases the juice as well as some of the citrus oil from the peel.
  3. In a pitcher or a bowl, add the crushed strawberries and the muddled lemon together. Add two cups of water.
  4. Refrigerate until the time of serving. Serve in a glass filled with ice and some lemon wedges for decoration.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#100