Mango Avocado Milkshake Recipe, Mango Milkshake with Avocados

Mango Milkshake is a delicious drink and there's no denying that. But if you added some ripe avocados to when making mango milkshake? Even better! I've had family over the past couple weeks and thinks have been crazy ranging from cooking to sight seeing to shopping to eating.

Along with 6 people came a carton of mangoes, my favourite fruit. Although we were eating them as fast as they ripen, we were still left with a lot of mangoes that needed finishing up, a problem I was most happy with. There are so many different things you can make with ripe mangoes, like mango cheesecake, vegan mango cake, mango lassi, and even mango ice-cream milkshake.

So we made mango milkshake every day for 4 days and had it in the evenings. I had some overripe avocados which we threw into the mango milkshake one day and it turned out delicious.

Mango Avocado Milkshake Recipe

Preparation time: 5 minutes
Cooking time: 10 minutes
Yields 4-6 glasses

Ingredients:
2 of ripe mangoes
1 of ripe avocado
2 cups of milk
2 cups of water (adjust according to consistency desired)
Sugar of as needed
A pinch of salt
A few drops of vanilla essence (optional but recommended)

How to make Mango Avocado Milkshake:



1. Chop up the mangoes and the avocado. Keep all other ingredients handy and get your blender out.

2. Blend the mangoes and avocado into a smooth paste with no lumps. It will be super thick. Now add the milk and water and blend until well combined. You can adjust the water as needed. We added quite a bit because the avocados make the milkshake extra rich and thick. You can use just milk if that's what you prefer.

3. Once you get a uniform mixture, add the sugar, salt, and vanilla and blend some more. Chill and serve.

Notes:
- the avocado gives the mango milkshake a greenish tinge
- if you want just plane jane mango milkshake, then omit the avocado
- we used full cream milk but you can also use low fat milk
- adjust the sugar level after checking how sweet the mangoes are. the ones we used were bland so we had to add about 3 tbsp of sugar for this quantity of milkshake

Ragi Semiya Upma Recipe (Vermicelli Upma) - Upma Recipe

Ragi semiya upma - Amma made this delicious breakfast upma the last time I was in Kottayam. Although I am not a huge fan of semiya upma, I do make it now and then. Ragi semiya was new to me and I didn't expect to like it much but it was a very pleasant surprise!

Although I took pictures when amma was preparing the ragi semiya upma, they didn't turn out great. I am always on vacation mode when in Kottayam and feel lazy taking step by step pics. I'd much rather sit on the high kitchen counter, dangling my feet, drinking hot tea, and generally not caring about anything going on around me. There are few exceptions to this and the day the ragi semiya upma was made, it wasn't one of them.

So I did the next best thing and brought back a packet of Anil Ragi Vermicelli to Singapore. This is the brand my mom swears by and trust me, she has tried all of them. It's not easily available in Kerala but you can find it everywhere in Tamil Nadu.

If you love upma recipes, then check out idli upma recipe, vegetable rava upma, masala bread upma and vegetable dalia upma,

Ragi Semiya Upma (Vermicelli Upma) Recipe

Preparation time: 5 minutes
Cooking time: 25 minutes
Serves 2

Ingredients:
2 cups of ragi semiya (vermicelli)
1 small onion, sliced
3-4 green chillies
1/3 cup of grated coconut (optional but recommended)
2 tsp of oil
1/4 tsp of mustard seeds
1/4 tsp of split urad dal (ulutham paruppu)
1/2 tsp of grated ginger
Salt to taste

How to make Semiya Upma:

1. Heat the oil in a pan and add the mustard seeds. Whey they pop, add the urad dal and fry until golden brown.

2. Next, add the sliced onion, ginger, and green chillies and fry until the onions turn soft and pink. Don't fry them too much; it tastes great in the upma with a little bit of crunch.

3. Once the onions are sort of done, add the ragi semiya. Mix well and add salt.

Now, sprinkle about 1/4 cup water on this mixture. Mix well. Continue this with little water until the ragi is cooked. This will take about 12 minutes or so depending on how much water you add. Take care not to add too much because ragi semiya will cook to a mush very quickly and become yuck. Sprinkle water a little at a time, keep stirring, and let it cook evenly

(PS: it was very hard to take a picture with one hand of me sprinkling water).

4. When the vermicelli is cooked soft and there's no extra water remaining in the upma, add the grated coconut. Mix well and heat through. Adjust salt.

Serve hot with coconut chutney. If you prefer your upma sweet, you can sprinkle some sugar on it and eat with a ripe banana. Either ways, it tastes great. Ragi vermicelli has a chewy texture that I absolutely love!

Note: the ragi vermicelli packet advices cooking it on steam. I haven't tried that since this method I've detailed above is easier but amma says steaming will result in much softer vermicelli upma. If you want to try it, rinse the ragi semiya in some water and transfer to a steamer. Steam for about 5-6 mins and then use as above, skipping the sprinkling-water step.

The text art on the first pic of ragi semiya upma is by Sindhu.

Punjabi Chole Masala (Channa / Chana / Chickpeas) Recipe

Although I am always tempted to order channa masala when we out to eat, TH hardly ever agrees, saying "it's something we can make at home". Not that we can't make any of the other dishes at home, but somehow, dal and channa masala is a no-go for him.

It's strange because I have never really attempted restaurant-style channa masala at home. Not even once. But when I read this "controversial" post by Anita, I had to bookmark the recipe in question and make it soon. It took me a couple of years but here I am, finally.

Punjabi Chole Masala (Channa / Chickpeas) Recipe

Preparation time: 30 minutes
Cooking time: 45 minutes
Serves 4-6
Adapted from: A Mad Tea Party

INGREDIENTS:
1.5 cups of dried chickpeas, soaked overnight
1 tea bag (optional)
1/2 tsp of baking soda (optional)
1" piece of ginger, grated
2 onions, chopped
1 large tomato, chopped
2 tsp of red chilli powder
2 tbsp of oil
1 tsp of garam masala (I used Kitchen King Masala)
To Dry Roast:
3 tbsp of coriander seeds
A small piece of Indian cinnamon
4 cloves
1 tsp of whole black pepper
3 black cardamom
2 tsp of cumin seeds (jeera)
1 bay leaf
1-2 dry red chillies

INSTRUCTIONS:

1. Drain the soaked chickpeas and rinse it once or twice. Add enough water it cover it by an inch and add the baking soda (I don't generally do this but you can if you want the chickpeas to cook up quicker and softer) and a tea bag (this is for the deep colour which I love in Channa Masala - totally optional). Pressure cook for 4-5 whistles or partially cover and cook in a pan until soft.

2. Dry roast the listed ingredients taking care not to burn any of them. I made the mistake of adding coarsely ground jeera which turned a bit bitter. Don't make that mistake, add whole jeera.

Cool, grind, and set this masala powder aside.

3. Heat oil in the same pan and add the grated ginger. Fry for 30 seconds until fragrant.

Add the onions next and fry until it turns pink and transparent. Next, add the tomatoes.

Cook until the onions and tomatoes turn mushy and the oil separates. As Anita says "there isn't much oil to separate here" so just do this for 15 mins or so (if you are impatient like me) and get on with the rest of the process.

4. Add the ground masala powder, red chilli powder and garam masala to the onion-tomato mixture. Stir well for a few mins until this mixture turns dark and fragrant (I let it cook together for about 3-4 mins).

5. Now, add the cooked, drained channa and combine well.

6. Add about 3 cups of water and salt to this and cook in the open pan for 10-15 mins until your desired consistency is reached. Since I served it with chapati, I wanted it to be a bit on the "watery" side but not too much.

You must serve this channa masala with hot chapatis and raw, sliced onions. It tastes fantastic!

Prop Alert: The battered brass-copper bowl is from FabIndia - Rs. 750
Brown base material is a throw from Ikea

Text art on the first pic by the uber-talented Sindhu.

Pepper Rasam Recipe | Easy Milagu Rasam Recipe

Pepper Rasam or Milagu Rasam is my mom-in-law's specialty. I have always associated pepper rasam with being sick. It's not a very positive way at looking at it but that's just the way it's been so far. What I am sharing today is my mom in law's Papper Rasam recipe which is made not only when someone is sick but also when you crave something simple and spicy for lunch along with a basic vegetable kootu or cabbage poriyal.

Pepper Rasam is quite unique in some ways though. MIL adds garlic in her milagu rasam (which is avoidable if you want don't take garlic) and adds no toor dal which again you can play around with.

Pepper Rasam (Milagu Rasam) Recipe

Preparation time: 5 minutes
Cooking time: 30 minutes
Serves 4

Ingredients:
1 lemon-sized ball of tamarind
3-4 cloves of garlic, peeled and slightly crushed
1 generous pinch of hing / asafoetida
1/4 tsp of turmeric powder
1 tomato, chopped
Salt to taste
To dry roast (roast without oil)
2-4 dry red chillies
2 tbsp of channa dal / kadala paruppu
1 tbsp of toor dal
2 tbsp of coriander seeds
1 tbsp of black peppercorns
1/2 tbsp of jeera / cumin seeds
A few curry leaves
To temper:
2 tsp of ghee
1/4 tsp of mustard seeds

How to Make Pepper Rasam:

1. Dry roast the ingredients mentioned in the list until the dals turn golden brown. Make sure you keep the flame at low and keep mixing at all times for uniform browning. If you burn anything, I'd recommend starting over since that will ruin the flavour of the rasam completely. Cool this mixture, grind to a powder, and set aside.

2. Soak the tamarind in a cup of warm water, Extract juice and discard pulp.

3. Place the tamarind extract in a pan and add the peeled garlic, hing, turmeric, chopped tomato, and some salt. Bring to a boil.

4. When the mixture has boiled for about 3 mins, add the ground spice powder. You can add half of it to begin with and taste as you go for spice and flavour. The quantity need will change depending on how strong your tamarind is and your personal preference.

5. Boil this mixture for about 20 mins until the raw smell leaves the tamarind mixture. Thrown in more curry leaves if you feel like it. I will be honest, I did it for the pictures.

6. When the rasam has boiled long enough, remove from fire and heat the ghee in a small (tadka) pan. Add mustard seeds and 1/4 tsp jeera and when they splutter, dunk the entire thing into the rasam. Adjust salt.

That's it. Serve Milagu Rasam hot with steamed white rice and any curry of choice. I generally balance pepper rasam with some coconut-based side dish.

You can also drink Pepper Rasam straight out of a mug. Yum!

Vengaya Kara Kuzhambu (with Coconut Milk) Recipe

Recipe for vengaya kara kuzhambu - onion kara kuzhambu recipe. The kuzhambu (or pulusu, as we Reddiars call it) in my home and TH's home are very different. My mom-in-law's recipes are much milder, easier to make, and taste great with typical South Indian side dishes.

This kara kozhambu is something she makes very often and it goes best with rice although we have it with pretty much anything in hand, like ven pongal. In fact, some of you emailed me to ask for that kozhambu recipe when I posted the ven pongal recipe a couple months back.

I'm led to believe that this is her own concoction though. She adds coconut milk to the kozhambu to add flavour and thicken it up a bit. The end result is mild, flavourful, and absolutely delicious.

You may also want to check out my easy kara kuzhambu recipe (no coconut milk), Andhra onion tamarind curry, and this instant vatha kuzhambu.

Vengaya Kara Kuzhambu (with Coconut Milk)

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 6

Ingredients:
1 lemon-sized ball of tamarind
1 cup of peeled shallots / chinna vengayam
1 tbsp of coriander powder
1 tbsp of sambar powder
1/4 tsp of turmeric powder
3 tbsp of oil
1/4 tsp of mustard seeds
A few methi seeds / uluva / menthayam
A few curry leaves
1/2 tsp of red chilli powder (optional)
A generous pinch of hing
1 tomato, chopped
Salt to taste
1 cup of thick coconut milk
 
How It's Made:

1. Soak the tamarind in 1 cup warm water for 10 mins. Extract juice and discard the pulp.

2. Peel and wash the shallots. Leave them whole, no need to chop them.

3. Heat oil in a pan and add the mustard seeds. When they pop, add the methi seeds, and curry leaves. When the methi seeds start to turn brown, taking care not to burn them, add the chopped tomatoes and the shallots.

4. Mix well and add the tamarind water, salt, turmeric, chilli powder, coriander powder, sambar powder, and hing. Top off with another cup of water and bring to boil.

5. Simmer for 10-15 mins, adding more water if needed, until the shallots are cooked soft. The mixture should be a bit watery.

6. Finally, add the coconut milk and when it just begins to boil, remove from fire.

If you find the kozhambu too watery, you can add 1 tbsp rice powder in 3 tbsp water and add to the mixture and bring to boil. Usually, the coconut milk gives the gravy enough thickness.

Serve the kara kozhambu with rice, poriyal, and chips.

Paneer Payasam Recipe | Paneer Kheer Recipe | Step by Step

Before any of you get confused and wonder what Paneer Payasam is all about, let me tell you this is not Basundi or Rabri or any of those delicious things you get when you are super patient and have good-quality milk in hand.

What I have for you today is a delicious DELICIOUS dessert that takes all of 12 mins to make. This is another gem that Darsh introduced me to and I was floored, just like I was with her tiramisu recipe.

The name she gave this - Chenna Payash - leads me to believe that this is a Bengali dessert, not that we are surprised by that, so I want to leave a disclaimer that this may not be an authentic chenna payash recipe or anything. But did I mention it's delicious?

Paneer Payasam (Chenna Payash) Recipe

Preparation time: 2 minutes
Cooking time: 10 minutes
Serves 2-4 people


Ingredients:
3/4 cup of crumbled paneer (here's how you can make paneer at home)
2 cups of milk (I used low fat)
1/4 cup of sweetened condensed milk (adjust to taste)
2 of green cardamom pods
1/2 tsp of sugar
A few strands of saffron for garnish (optional)
A few pistachios (or almond slivers)

How to Make Paneer Payasam

1. Powder the cardamom seeds with the 1/2 tsp sugar until fine. I don't like biting into chunky cardamom seeds so I pound it fine. If you have powdered cardamom in hand, just omit the sugar and use a bit of that.

2. In a pan, bring the milk to boil on low heat.

3. Add the condensed milk and mix well.

4. Bring to boil again and then add the powdered cardamom.

5. Crumble paneer as fine as you can with your fingertips...

... and add it to the boiling milk. Stir well to combine. Let it simmer for about 5 minutes more. Test for sweetness and adjust the amount of milk/condensed milk as desired. You need to have enough liquid base for the paneer to swim in so keep an eye on the consistency. These proportions worked great for me.

That's it! You can serve it hot but personally we prefer it chilled for a couple of hours. So bring the payesh to room temperature and then chill in the refrigerator.

Oh, and if you want to add saffron, add it at the end when the payesh is hot.

Garnish with pistachios before serving. The payesh looks very dull on it's own and doesn't convey how delicious it is without the help of the pistachios ;)

Blueberry Muffins with Yogurt | Guest Post

I have a sister and a brother. I know many people do and it's not a huge deal but I like to believe my situation is a bit different. It is, actually. They are both more than 9 years older than me. So there's my brother and sister who are 1.5 years apart and then there's me, much younger than the two of them. This led to some interesting childhood events. I was bullied quite mercilessly, needless to say. But as we grew up a bit, my siblings were my almost-parents. My brother taught me how to brush my teeth and my sister and I have a TON of pictures together when she has made me up so much that I look unrecognisable. She also used to sing to me a lot and force me to scrub my face hard while bathing. Random, I know.

Anyway, this post is not so much about all that, it's more about my sister, her blog, and her lovely Blueberry Muffins. I have been especially caught up in other stuff over the past couple weeks (a work trip followed by a vacation followed by marketing classes at INSEAD for those of you who are curious) and was lamenting to the sis how I am just not able to post something in here. She immediately offered to help me out by sharing her gorgeous pics and recipe for blueberry muffins.

PS: I am Bindya to my old friends and family. You really didn't think my parents call me Nags, did you?

Over to her!

Hi, I am Bharathy of Spicy Chilly. Many of you already know that we are sisters (rocking in our own ways..as many of you had mentioned a lot of times.. ahem ;)) with our own food blogs for the past five years.
Well, after reading her 5th year post I was pleasantly surprised when I realised the hard work she'd put in and the fruits she plucked; though we started blogging at the same time she has 16 times the viewership and earnings than mine!! This definitely isn't a simple thing for anyone who works, travels, socialises, maintains home, friends, and cooks too! The word A.W.E.S.O.M.E would be an understatement here!

As already said, she was the one who introduced me to this world of blogging and when she too joined within a month or so, both of us should admit the fact that we loved every moment being here with lots of food, friends, pictures, gossips ;) and more, ever since.

I have a few out there who (still) mail me or message me amazed at our relationship, the warmth and concern we always share. Honestly, let me tell you, we are like any other sisters...we yell at each other, we fight, we cry (mostly one of us) we pour out, we compromise blowing peace pipes dancing around the fire and see to it that ultimately nothing is taken too seriously :)..or at least amma's words ring in my ears.."Bharathy aren't you ashamed to be so immature.. she's nine years (stressing on the number!) younger than you!" which has an instantaneous impact on me ;)

The cocktail is here, if you had missed out, which had been the post that stood above all my recipe posts in 2011. I'm still overwhelmed by the love you all had showered on us!

I had never really thought of doing a guest post but recently have been wanting to do some so badly for her.

Bindya, this is for you...

Blueberry Muffins were the ones I wanted to lay my hands upon when my sister in law got me a small can of preserved berries. I was soon in search of a good recipe for moist and soft muffins. As always the recipe from Joy of Baking didn't let me down. I wondered how quickly these Blueberry Muffins can be put together as they had suggested! The key ingredient in these blueberry muffins is yogurt. It adds a lot of moisture and gives it a bread-like texture without adding much complexity or calories.

Blueberry Muffins with Yogurt
Source - Joy of Baking
Makes 12 muffins

Ingredients:
1 cup (240 ml) plain yogurt (regular or low fat)
1 large egg, lightly beaten
1/4 cup (60 ml) canola or corn oil
1/2 teaspoon pure vanilla extract
2 cups (260 grams) all-purpose flour
1/2 cup (100 grams) granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups (100 grams) fresh or frozen blueberries (I used canned blueberries)

How to make Yogurt Blueberry Muffins:

1. Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or line 12 muffin cups with paper liners.

2. In a large measuring cup or bowl whisk together the yogurt, lightly beaten egg, oil, and vanilla extract.

3. In another large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Remove 1 tablespoon of the dry ingredients and toss it with the blueberries. If using frozen blueberries, do not thaw before adding them to the batter. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Gently stir in the blueberries. Do not over mix the batter or the muffins will be too tough and hard.

4. Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake for about 15 - 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Bharathy's Note: In spite of the warning given in the recipe source  that "these Blueberry Muffins are always quick to disappear",  guess I'd been a little careless and had halved the recipe which yielded 6 scrumptious ones and half of them were gone in no time with my children around! The pictures are of the remaining 3.