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Chikoo or Sapota is a seasonal fruit which is harvested from August till March. Sapota is a very sweet and grainy texture fruit. It is always better to peel the skin and then consume the fruit. This filling and healthy sapota milk shake can be served during breakfast time.
Chikoo Milkshake Recipe Video on Vidyascooking Youtube Channel
Ingredients:
1/2 Cup Ripe Chikoo / Sapota
1 1/2 Cups Chilled Milk
3 Tbsp Sugar
Prep:
Boil 1 1/2 cups milk and refrigerate until chilled
Wash and peel the sapota. Chop into half remove the seeds and reserve.
Method:
In a mixerjar add the chopped sapota and sugar. Cover and grind to form a smooth puree.
Add chilled milk and grind to form a smooth milk shake. Serve the milkshake in a tall tumbler...Enjoy!
Avocado, almonds and banana, this combination creates one of the creamiest and delicious milkshake ever. It is a complete meal, very filling and keeps us energetic for hours.
Almond, Banana and Avocado Milkshake Recipe Video on Youtube
Ingredients:
1 Whole Avocado
1 Ripe Banana
10 Almonds
1 Cup Milk
3 Tbsp Sugar
Garnish: Almonds, Walnuts, Raisins
Prep:
Boil the milk, bring the milk to room temperature. Place the milk in the fridge and allow to chill completely.
Chop the almonds, walnuts into tiny pieces for grinding and garnish.
Wash and Chop the avocado in half, scoop the avocado using a spoon then chop into chunks.
Peel and Chop the banana in to coins.
Method:
In a mixer jar add 10 chopped almonds, sugar, avocado and banana, grind to form a smooth puree.
Add milk and grind to form a smooth milkshake.
In a tall tumbler pour the milkshake and garnish with chopped almonds, walnuts and raisins. Serve right away...Enjoy!
Slice the avocado in half, remove the seed. Using a spoon scoop the avocado in a bowl and mash.
Method:
Reserve some chopped onions, tomato and coriander for garnish.
In a mixing bowl add the mashed avocado, finely chopped onion, tomato, chilly, coriander, lime juice, chilly powder, chaat masala, and salt. Mix all the ingredients till well combined.
In a serving platter place the potato biscuits. Top the biscuit with avocado mixture not more than a spoon.
Next garnish with finely chopped coriander, onion, tomato and nylon sev...Serve right away...Enjoy!
Avocado season starts from august till march. Consume this wonder fruit as mush as possible we alter and consume the fruit itself as a meal.
Other Papdi Chaat and Avocado Recipes On My Youtube
When grapes in season prepare this milkshake, we literally need three ingredients for this milkshake. Every year from december till march we get the best grapes in market. I like to use seedless and sweet grapes in my recipes.
Grapes Milkshake Recipe Video is posted on Youtube.
Ingredients:
1 Cup Seedless Grapes
3 Tbsp Sugar
2 Cups Chilled Milk
Prep:
Boil the milk. Bring the milk to room temperature and place it in the fridge until chilled.
Separate the grapes from stem. Rinse in water twice and reserve.
Method:
In a mixerjar add grapes and sugar first, grind to form a smooth puree.
Add milk and blend once more till well combined.
Pour the milkshake in a tall tumbler and serve...Enjoy!
Southindian version of baby potatoes roast is an excellent starter and can also be served as a side dish . This baby potatoes roast pairs well with curd rice, southindian meals or chapathi.
Baby Potatoes Roast Recipe Video on Youtube Channel
Baby Potatoes Roast Recipe Ingredients:
200 Grams Baby Potatoes
1/2 Cup Finely Chopped Onion
2 Finely Chopped Green Chilies
5 Sprigs Finely Chopped Coriander
2 Sprigs Curry Leaves
1/4 Tsp Asafetida
1 Tsp Chilly Powder
1/4 Tsp Turmeric Powder
1/2 Tsp Garam Masala
1 Tbsp Coriander Powder
1/2 Tsp Pepper Powder
1/4 Tsp Mustard Seeds
1/4 Tsp Cumin Seeds
1 Dry Red Chilly
1/4 Tsp Split Black Gram Dal
1 Tbsp Ginger and Garlic Paste
3 Tbsp Oil
Salt as per taste.
Prep:
Wash the potatoes with skin twice or thrice until the water is clear.
In a heavy bottom large pot bring 8 cups water to boil. Add the cleaned potatoes to the boiling water and cook it until the potatoes are soft. It took 15 minutes for me to cook the potatoes.
Remove the potatoes from flame and rinse in cold water. Allow the potatoes to cool down a bit then peel. Larger potatoes can be chopped in half.
Peel, wash and finely chop onions.
Wash the coriander and finely chop.
Peel, wash and grind equal amount for ginger and garlic, add it to a mixer jar and grind to form a smooth paste.
Remove the stem from chilly, rinse and finely chop.
Separate the curryleaves from stem. Rinse twice and reserve.
Method:
Heat a wok on Medium flame. Add oil once the oil starts to smoke place on low flame.
Add mustard seeds allow it to splutter, next add black gram dal and allow it to fry for few seconds.
Add cumin seeds, break and add 1 dried red chilly allow it to fry for few seconds.
Add finely chopped onion, curry leaves and finely chopped chilly fry till the onion turns transparent.
Add the chilly powder, turmeric powder, garam masala, coriander powder and pepper powder fry with onions for few seconds.
Next add the boiled potatoes and fry till the masala is well coated on the potatoes.
Add 1/4 cup of water stir, add 1 tsp salt stir well cover and cook till moisture has evaporated.
Stir and fry the potatoes in the masala till well coated and the edges of the potatoes turn crispy.
Remove from flame and dish out into a serving plate
Garnish with coriander and serve hot...Enjoy!
Other Potatoes and Roast Recipes on This Blog and Youtube Videos
