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Wednesday, 30 May 2018

Kallummakaya Kinnapathiri / Steamed Rice And Mussels Masala Layered Pathiri


1 1/2 cup jeerakashala rice/ kaima rice
1 cup thick coconut milk
2 cardamoms
400-500 gms mussels, cleaned
2- 2 1/2 tsp kashmiri chilli powder
1/2 tsp turmeric powder
3 onions, finely chopped
1 tsp ginger -garlic paste
2-3 green chillies, finely chopped
1 tomato, chopped
1/4-1/2 tsp garam masala
few curry leaves, chopped
few coriander leaves, chopped
salt to taste

  1. Wash and soak the rice in water for 4 hours.
  2. Marinate the cleaned mussels with chilli powder, turmeric powder and salt and keep it aside for 15 minutes.
  3. Heat oil in a pan and fry the marinated mussels and keep it aside. 
  4. In the same oil used for frying mussels, add chopped onions and saute well adding little salt.
  5. Add ginger- garlic paste , chopped green chillies and saute well till raw smell is gone.
  6. Then add chopped tomato and saute well till soft.
  7. Add fried mussels, garam masala, chopped coriander leaves and curry leaves, mix well and cook for 2-3 minutes. Adjust the salt and remove from flame.
  8. To prepare the kinnapathiri, grind the drained rice adding coconut milk, cardamoms and salt to a smooth batter using a grinder/blender. The batter shouldn't be too watery or too thick.
  9. Heat water in a steamer. Grease a round steel plate/ round cake pan with 1 tsp ghee and pour a ladle full of batter to this greased plate.
  10. Place this plate/ pan in the steamer, cover with its lid and steam cook for 3-4 minutes or until the rice batter has cooked.
  11. Spread a layer of mussels masala and pour another ladle of rice batter on top. Cover and steam cook until the rice batter on top has cooked.
  12. Repeat the process till mussels masala and batter is used up or till the pan is full. Cover and steam cook for 15-20 minutes or until the rice batter on top has cooked well.
  13. Remove from the steamer and allow it to cool. Carefully flip it over onto a plate and cut it into pieces and serve...

Monday, 21 May 2018

Mixed Dal Vada / Kootu Vada


1 cup chana dal / kadalaparippu
1/2 cup toor dal / thuvaraparippu
1/2 cup urad dal / uzhunnu parippu
2 tbsp green chillies, finely chopped
2 tbsp ginger, finely chopped
3 tbsp coriander leaves, chopped
1 sprig curry leaves, chopped
1/4 tsp asafoetida/ kaayam
1/4 tsp fennel seeds
1/2 tsp crushed pepper
salt to taste
oil for frying

  1. Wash and soak the chana dal, toor dal and urad dal in water for 1 hour.
  2. Drain the water and grind it all together into a coarse paste without adding water.
  3. Transfer to a bowl and add chopped ginger, green chillies, curry leaves, coriander leaves, asafoetida, fennel seeds, crushed pepper and salt and mix well with your hand.
  4. Make small balls out of the mixture and flatten them with your palms like parippuvada.
  5. Heat oil in a pan and drop the prepared vadas gently to the hot oil and fry them on medium flame until they turn golden brown....Serve hot..

Saturday, 19 May 2018

Custard Falooda


For Custard:

2 cups milk
4 tbsp custard powder
3-4 tbsp sugar

For Vermicelli:

1 cup milk
1/4 cup condensed milk
2-3 tbsp sugar

1 cups fruits, chopped
1 tbsp basil seeds/ sabja seeds
nuts, chopped
2-3 tbsp tutti frutti
vanilla ice cream, as required
cherries for garnishing

  1. Soak basil seeds in 1/2 cup of water for for 10-15 minutes.
  2. In a bowl, add custard powder and 1/2 cup of milk and mix well without any lumps.
  3. Heat remaining milk in a saucepan adding sugar on medium flame. When it reaches the boiling point, add the custard mixture and stir continuously until it becomes smooth and thick.
  4. Remove from the flame and then keep it in refrigerator to cool.
  5. In a pan, boil 1 cup of milk adding condensed milk and 2-3 tbsp sugar. 
  6. Add vermicelli to it and cook it on low flame till it turns thick. Then keep it in refrigerator to cool.
  7. To serve, take tall glasses and add little soaked basil seeds and then layer with 2 tbsp custard.
  8. Then add chopped fruits and then layer with little cooked vermicelli and top it with a scoop of ice cream.
  9. Garnish it with nuts, tutti frutti and cherries..Serve immediately...

Unni Madhuram / Sweet Banana Dumplings


2 ripe plantains / nendrapazham, finely chopped
5-6 bread slices
1/4 tsp cardamom powder
3-4 tbsp sugar
6  chopped cashew nuts, roasted
1 tsp ghee
oil for frying

  1. Cut bread into pieces and make bread crumbs using a food processor or mixer.
  2. In a bowl, add the chopped plantains, half of the bread crumbs, cashew nuts, cardamom powder, sugar and ghee.
  3. Then mix it well with your hand and knead to form a dough.
  4. Make small balls out of this dough and roll each ball in the remaining bread crumbs and make even balls.
  5. Heat oil in a deep pan and fry each balls till golden brown on medium flame.
  6. Remove from the oil and drain them onto paper towel..Serve with tea..

Thursday, 17 May 2018

Elaneer Sarbath/ Tender Coconut Sarbath ( Pondam Sarbath)


2 tender coconuts / elaneer/ pondam
lemon juice of 1 lemon
sugar as required
ice cubes

  1. Make hole on fresh tender coconuts (use young tender coconuts that has pulpy flesh) and pour out the tender coconut water into a large bowl.
  2. Then cut open them and scoop the pulp and add to the tender coconut water.
  3. Add lemon juice and sugar to this and mix well. Add ice cubes and serve chilled...
  • You can also add 2 tsp basil seeds/ sabja seeds/ kaskas (soaked in 1/4 cup of water for 10 minutes).

Tuesday, 15 May 2018

Broccoli Manchurian


1 medium broccoli
1/4 cup ( 4 tbsp) all purpose flour
3-4 tbsp cornflour
1/4 tsp pepper powder
1/4 tsp chilli powder
1 medium onion, finely chopped
2 green chillies, chopped
3 garlic cloves, finely chopped
2 tbsp tomato sauce
1- 1 1/2 tbsp red chilli sauce
3-4 tsp soy sauce
1/4 tsp sugar
1 small capsicum, cubed
spring onions, chopped
salt to taste

  1. Clean and cut broccoli into florets and keep it aside.
  2. In a bowl, add all purpose flour, cornflour, pepper powder, chilli powder and salt and make a  batter without any lumps adding about 1/4 cup of water.
  3. Dip the broccoli florets in this batter until well coated for about 15 minutes.
  4. Heat oil in a pan and deep fry the marinated cauliflower florets till crispy and golden brown.
  5. In another thick bottomed pan, heat 1 1/2 tbsp oil ( same oil used for frying broccoli) and add chopped onion, garlic and green chillies and saute well until onions are soft and lightly browned.
  6. Add cubed capsicum and saute for a minute.
  7. Add tomato sauce, soy sauce, chilli sauce and sugar to this and mix well.
  8. Then add 1-2 tsp cornflour mixed with 1/2 cup of water and mix well.
  9. When it starts to boil, add the fried broccoli florets and stir well for 2-3 minutes. Adjust the salt.
  10. Garnish with chopped spring onions and remove from flame...Serve hot...

Monday, 14 May 2018

Kadala Masala / Black Chickpeas Masala


1 1/2 cup kadala /black chickpeas
1/2 tsp turmeric powder
1/2 cup thengakothu/ coconut slices
2 onions, chopped
1 tbsp chilli powder
1-1 1/2 tsp pepper powder
1 tsp garam masala
1/2 tsp mustard seeds
1 sprig curry leaves
salt to taste
oil as required

  1. Soak kadala/ chickpeas in water for 5-6 hours or overnight and then pressure cook it with turmeric powder, coconut slices and salt adding enough water. 
  2. In a bowl, mix chilli powder, pepper powder and garam masala with little chickpeas cooked water to a smooth paste and keep it aside.
  3. Heat oil in a pan and splutter mustard seeds. Add chopped onions and saute well till transparent.
  4. Add the masala paste (step 2) to this and saute well till the raw smell disappears.
  5. Then add the drained kadala and mix well till the masala is well coated with the kadala.
  6. Adjust the salt and spice level. Add curry leaves and mix well. Switch off the flame and serve as a side dish..

Thursday, 10 May 2018

Luqaimat / Sweet Dumplings

                 As the blessed month of Ramadan is approaching, the theme chosen for this month's Muslim Food Blogger's Challenge is  "Ramadan food from the Islamic world". I tried an Arabic dish known as Luqaimat for this challenge. Luqaimat / Fried sweet dumpling is a very famous Arabic dessert which is usually made in the month of Ramadan for Iftar. These fried dumplings are crunchy on the outside, soft in the middle and is dipped / coated with the sugar syrup or date syrup...


For Batter:

2 1/2 cup plain flour
3 tbsp cornflour
1 tsp salt
1 tbsp yeast
2- 2 1/4 cup warm milk
3 tbsp thick yoghurt
oil for frying

For Syrup:

1 cup sugar
1/2 cup water
1/4 tsp cardamom powder
pinch of saffron

1 tbsp sesame seeds for sprinkling

  1. Mix together the milk, yoghurt and yeast in a small bowl.
  2. Add the plain flour, cornflour and salt in a large bowl and add in the milk mixture little by little and mix until you get a thick batter. The batter should not be too thick or watery.
  3. Keep this batter covered in a warm place for about an hour till it is doubled.
  4. In a saucepan, add sugar and water and bring to boil. Add saffron and cardamom powder and let it boil until the syrup slightly thickens. Allow it to cool completely.
  5. Heat oil in a thick bottomed pan/ kadai and drop little batter using a spoon or by hand and fry them until they turn golden on all sides.
  6. Remove from the oil and drain them onto paper towel..
  7. Place the dumplings in a serving plate and pour the prepared sugar syrup all over and garnish with sesame seeds and serve..
  • You can also use date syrup instead of sugar syrup...

Monday, 7 May 2018

Blueberry Ice cream


2 cups fresh blueberries
1 1/2 tsp lemon juice
1 1/2 cup milk
1 cup whipping cream
2/3 cup sugar or as required ( or use 3/4-1 tin condensed milk)
1 tsp vanilla essence

  1. In a small saucepan, add the rinsed blueberries, 2 tbsp water, 1 tbsp sugar and 1 1/2 tsp lemon juice and cook over low heat until tender for about 8-10 minutes.
  2. Then switch off the flame and allow to cool completely and then puree it in a blender and keep it aside.
  3. Heat milk and sugar in a pan at medium flame stirring till the sugar has dissolved completely. Switch off the flame.
  4. Transfer this to a large bowl and allow to cool at room temperature.
  5. Once cooled, add the blueberry puree, whipping cream and vanilla essence and beat well using an electric beater till everything is combined.
  6. Pour this mixture into freezer safe container, cover tightly and allow to freeze for an hour.
  7. Then remove the container from freezer and beat it again, cover and freeze for 8 hours or until set..
  8. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve :)

Thursday, 3 May 2018

Vendakka Thakkali Ularthu / Okra - Tomato Stir Fry


250 gm okra, cut into 1 inch pieces
1 onion, chopped
3 green chillies, chopped
1/2 tsp chilli powder
1/4 tsp turmeric powder
1 big tomato, chopped into small pieces(remove its seeds)
1 tsp mustard seeds
1/4 tsp cumin seeds
salt to taste
oil as required

  1. Heat oil in a pan and fry the okra pieces and keep it aside.
  2. In the same pan, heat 1 tbsp oil used for frying okra ( remove excess oil) and splutter mustard seeds and cumin seeds.
  3. Add sliced onion and green chillies and saute well.
  4. Add turmeric powder and chilli powder and saute well till the raw smell disappears.
  5. Add the chopped tomato and saute well till it turns soft. Add salt to this and mix well. 
  6. Then add the fried okra and stir well till the masala is well coated with okra.
  7. Remove from the flame and serve hot with rice....

Tuesday, 1 May 2018

Fish Kabsa


1/2 kg thick flesh fish, cut into pieces ( I used kingfish)
2 cups kaima rice/ basmati rice
3 cups of water
3 tomatoes
1 1/2 tbsp ginger, chopped
1 1/2 tbsp garlic, chopped
2 big green chillies, chopped
1 big onion, chopped
1/2 tsp turmeric powder
1/2 or 1 dried lemon
salt to taste
2 tbsp oil

For Masala Powder:

1 tbsp pepper corns
1 1/2 tsp coriander seeds
3/4 tsp cumin seeds
3 cardamoms
1/2 tsp fennel seeds
1 big piece cinnamon
1/2 bay leaf
small piece of nutmeg
4 cloves
1/2 tsp dry ginger powder/ chukkupodi
1/4 tsp fenugreek seeds
1/4 tsp turmeric powder

  1. Wash the rice, drain it and keep it aside.
  2. Blanch the tomatoes (add tomatoes in a pan of boiling water for 2-3 minutes and then transfer them to a bowl of cold water), then peel off the skin and grind to a paste / puree and keep it aside.
  3. Prepare masala powder by grinding together all the ingredients under "For Masala Powder" to a fine powder.
  4. Heat oil in a pressure cooker and add chopped ginger, garlic, green chillies and onions and saute well till it starts to change colour.
  5. Add turmeric powder to this and mix well.
  6. Add cleaned fish pieces and mix well adding little salt and cook for 5 minutes.
  7. Then add pureed tomatoes ( about 1 cup) and mix well.
  8. Add 3 cups of water and allow it to boil. When it starts to boil, add drained rice and salt and mix well.
  9. Then add  about 2 1/2-3 tbsp masala powder ( step 3) and mix well.
  10. Add dried lemon and cook covered for 1 whistle at high flame and then reduce the flame and cook for another 1 whistle.
  11. When the pressure releases, open the pressure cooker and then serve garnished with coriander leaves...
Recipe Source: Magic Oven

Sunday, 29 April 2018

Vellarikka Varavu / Yellow Cucumber Thoran


2 cups / 1/2 of 1 big yellow cucumber / vellarikka
3 garlic cloves, crushed
2 green chillies, slit
1/2-3/4 tsp chilli powder
1/4 tsp turmeric powder
1/4 cup grated coconut
salt to taste
1 tsp mustard seeds
1 tbsp oil

  1. Peel off the skin of vellarikka, remove its seeds and cut it into 1/4 inch cubes.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add chopped vellarikka, crushed garlic, green chilles, chilli powder, turmeric powder and salt and mix well.
  4. Add grated coconut to this, mix well and cook covered at low flame until done, stirring occasionally. (Sprinkle little water if required).
  5. Then remove the lid and stir well for 1-2 minutes till all the water dries up...Remove from flame and serve as a side dish with rice...

Friday, 27 April 2018

Pottukadala Chutney/ Roasted Gram Chutney


1/2 cup pottukadala / roasted gram
1 cup grated coconut
2 green chillies
1 shallot
small piece ginger
salt to taste
1/2 tsp mustard seeds
2 dried red chillies
1 sprig curry leaves
1 tbsp oil

  1. Grind roasted gram, grated coconut, green chillies, ginger, shallot and salt together to a smooth paste adding enough water. Transfer it into a serving bowl.
  2. Heat oil in a small pan and splutter mustard seeds. Add dry red chillies and curry leaves.
  3. Pour the seasoning over the chutney,mix well and serve with idli/ dosa.....
  • If the chutney is thick, you can adjust the consistency by adding little water....

Thursday, 26 April 2018

Spinach / Palak Dosa


8-10 ladle of thick dosa batter
1 cup spinach/ palak, chopped
2 green chillies, chopped
1/2 inch ginger, chopped
1/2 tsp cumin seeds
salt to taste

  1. In a blender, add the chopped spinach, green chillies, ginger and cumin seeds and grind well to a fine paste adding little water.
  2. Transfer this to a bowl and add the dosa batter, stir well and add salt if required.
  3. Heat a dosa tawa/ pan and lightly grease with oil.
  4. Pour a ladle full of  batter in the centre and using the back of the ladle spread as concentric circles.
  5.  Drizzle 1/2 tsp of oil over the dosa and cook till crispy. Turn the other side and cook if required.
  6. Serve hot with chutney or sambar...
  • You can also prepare this dosa by grinding only curry leaves if you do not want spicy dosa...

Recipe adapted from here...

Thursday, 22 March 2018

Carpet Pudding


1 packet arrowroot biscuit /marie biscuit or any tea biscuit
1 tbsp instant coffee powder
1/2 cup hot water
1 tbsp sugar
2 tsp gelatin
1/2 cup boiling water
300 ml whipping cream
50 gm caramel pudding powder/ creme caramel
7-8 oreo biscuits, crushed
10 tea biscuits, finely crushed
2 tbsp desiccated coconut

  1. In a bowl, add the gelatin and 1/2 cup of boiling water and stir well until the gelatin has completely dissolved or melted. Keep it aside to cool.
  2. Prepare the coffee syrup by adding coffee powder and sugar in 1/2 cup of hot water.
  3. Dip each biscuit in the coffee and arrange them in 2 layers in the pudding dish.
  4. In a mixing bowl, add the whipping cream, creme caramel and cooled gelatin and beat together using mixer until fluffy.
  5. Pour this mixture over the biscuit layer and spread it evenly.
  6. Then decorate the pudding with crushed oreo biscuits, crushed tea biscuits and desiccated coconut in carpet design.
  7. Keep it in the refrigerator to set and then serve chilled...

Saturday, 10 March 2018

Carrot Idiyappam

                 For Muslim Food Bloggers Challenge, this month's theme is " Breakfast".  I am choosing the carrot idiyappam as this month's challenge, which can be served with any curry of your choice. There is not much difference in the taste compared to traditional idiyappam. I enjoy trying different varieties of idiyappams as it is my kids favourite breakfast item...


2 big carrots
2 cups rice flour / idiyappam podi
salt to taste
boiling water as required

  1. Peel and chop carrots into small pieces and cook it until soft adding enough water. Then grind / puree the cooked carrots to a smooth paste adding little water.
  2. In a mixing bowl, combine rice flour, carrot puree and enough salt. Then add required amount of boiling water and mix thoroughly by stirring with a wooden spoon.
  3. Then knead well with your hands until the dough becomes soft.
  4. Grease the idiyappam maker/press and idli plates with little oil to prevent sticking.
  5. Fill the dough in an idiyappam maker/ press and rotate/press little dough gently into the greased idli plates.

     6. Place the idli plates in a steamer and steam cook for 10-12 minutes or until done...Serve hot with side dish of your choice....

      rel='nofollow' href="http://www.inlinkz.com/new/view.php?id=765626" title="click to view in an external page.">An InLinkz Link-up

Tuesday, 6 March 2018

Green Grapes Pickle / Pacha Munthiri Achar


1/2 kg green grapes / pacha munthiri
1" piece ginger, crushed
5 garlic cloves, crushed
3 green chillies, chopped
2 1/2-3 tbsp kashmiri chilli powder
1/4 tsp turmeric powder
1 sprig curry leaves
1/4 cup vinegar
1/2 tsp roasted and crushed mustard seeds
1/4 tsp fenugreek powder
1/2 tsp asafoetida
1/2 tsp mustard seeds
1 tsp salt or as required
2 tbsp sesame oil

  1. In a bowl, add the cleaned grapes and mix it well with salt, green chillies, crushed ginger and garlic and keep it covered overnight.
  2. Then next day, mix it with chilli powder, turmeric powder, asafoetida, fenugreek powder and vinegar and keep it aside.
  3. Heat sesame oil in a pan and splutter mustard seeds and add curry leaves. Switch off the flame and allow to cool.
  4. Then add this cooled seasoning and crushed mustard seeds to the grapes mixture and stir it well. Adjust the salt and spice level.
  5. Transfer it to a clean and dry airtight glass jar/ bottle.....

Sunday, 4 March 2018

Hot Milk Sponge Cake With Custard Cream / Number Cream Cake

                 Last week was my son Shayaan's 4th birthday..Since he likes fresh fruits, I made this trending cake decorated with fruits to make him happy. This is an easy to make hot milk sponge cake layered with custard cream.


For the cake:

2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 1/2 cup granulated sugar
4 eggs
2 tsp vanilla extract
1 cup milk
4 tbsp unsalted butter

For Custard Cream:

1 cup milk
4 tbsp custard powder
4 tbsp sugar
1 1/2 cup whipping cream


For the cake:
  1. Preheat oven to 180 degree celcius. Grease and butter 2 rectangular trays / tins and line them with a parchment paper.
  2. In a bowl, whisk together the flour, baking powder and salt and keep it aside.
  3. Heat milk and butter in a pan until the butter melts. Keep aside but keep it hot.
  4. In a large bowl, beat the sugar, eggs and vanilla extract with an electric mixer or whisk until light and fluffy.
  5. Whisk in the flour mixture and hot milk-butter mixture.
  6. Divide the batter into two prepared tins, spread it evenly and tap the tin on the counter to remove air bubbles. 
  7. Bake in the preheated oven for 25-30 minutes until cake springs back when touched on top. The top will be browned and edges will come away from the tin.
  8. Cool in tin for 5 minutes and then carefully invert out, remove parchment paper and cool completely on a wire rack.
For Custard Cream:
  1. Add custard powder in a small bowl and mix it with 1/4 cup of milk and keep it aside.
  2. In a pan, boil remaining milk adding sugar. Add custard mixture to this and cook for a minute until the mixture boils and thickens.
  3. Transfer into a bowl, cover with cling film such that it touches the custard and refrigerate until cooled.
  4. In a bowl, add whipping cream and whip till stiff peaks form.
  5. Once the custard cools completely, beat the custard until creamy and smooth.
  6. Add custard to the whipped cream in two portions and whip again until the stiff peaks form. (Add coloring of your choice if you wish and mix).
  7. Transfer the cream to the piping bag fitted with a round nozzle.
 Assembling the Cake:
  1.  Make a stencil of the number (or letter) you want the size of the cake.

    2. Place the stencil on top of the cake and cut with a sharp knife. Do the same with the other layer of cake.

    3. Then place a cake layer on cake board. Start piping dots with cream all over the cake in even lines.

  4. Carefully lay the other cake layer on top aligning it properly. Then again pipe the cream on top.

      5. Decorate it with berries, kiwi fruits, edible wafer flowers etc (you can use macarons, any aother fruits, chocolate etc..).

Recipe Source: Cake from here..
                          Custard cream from here...

Thursday, 22 February 2018

Black Eyed Beans Pulao / Vellapayar Pulav


1/2 cup black eyed beans / vellapayar
1 cup basmati rice
2 cups of water
1 onion, thinly sliced
2 green chillies, chopped
1 tsp ginger-garlic, crushed
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp coriander powder
1/4 tsp garam masala
1/2 tsp cumin seeds
2 cardamoms
2 cloves
1 cinnamon piece
salt to taste
1 1/2-2 tbsp oil

  1. Soak the black eyed beans in water for 5-6 hours or overnight.
  2. Soak the rice in water for 30 minutes. Mean while boil the black eyed beans with turmeric powder and salt adding enough water and keep it aside.
  3. Heat oil in a pan and add cardamoms, cinnamon , cloves and cumin seeds. Add sliced onion, green chillies and crushed ginger-garlic and saute till soft.
  4. Add red chilli powder, coriander powder, garam masala and salt and saute till the raw smell disappear.
  5. Then add the drained boiled black eyed beans, mix well and cook for about 5 minutes at medium flame.
  6. Add the drained rice to this and mix well for a minute. Then add 2 cups of water and mix well. Adjust the salt..
  7. When it starts to boil, reduce the flame and cook covered till done. Remove from flame, garnish with chopped coriander leaves and serve hot ............

Friday, 16 February 2018

Ring Batura


2 cups plain flour/ maida
1 cup wheat flour/ atta
1 egg
1 tsp yeast
2 tbsp yoghurt
1 tbsp sugar
salt to taste
milk as required for kneading
oil for frying

  1. In a bowl, add plain flour and wheat flour and mix well.
  2. Add yoghurt, yeast, sugar, egg and salt into this and knead it well to make a soft dough adding milk and keep it covered for 4-5 hours.
  3. Then knead it again and roll the dough using a rolling pin and cut out into ring shapes using a large and small round cookie cutters. (Cut out smaller circles in the centre of larger circles to make rings).

     4. Heat oil in a pan on medium flame and deep fry the ring batura's on both sides. Drain on paper towels and serve...

Saturday, 10 February 2018

Mint Lemon Soda / Mint Soda Sarbath


1/2 cup fresh mint leaves
lemon juice of 1 lemon
4 tbsp sugar ( add to your taste)
a pinch of salt
1 1/2 cup chilled soda, or as required

  1. In a blender, add the mint leaves, lemon juice, salt and sugar and blend well adding 1/2 cup of water.
  2. Add 2-3 tbsp of prepared mint-lemon mix in two serving glasses and pour chilled soda on top of this....Serve immediately...
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