Seduce Your Tastebuds

Seduce Your Tastebuds

Thursday, 30 June 2011

Savory Oats Crepes

For the final day of BM #6, we were randomly paired with another blogger from the theme.I was paired with KAlyani of What's Cooking??. Keeping up with the theme for this marathon, I searched for something with oats in her blog and found quite a few.Some of them were bakes so I settled for this savory Oats crepes or Healthy Oats Dosa.

Though I already have an Instant Oats Dosa in my blog, Kalyani's version was a little different and I am really glad that I tried it. I made very few changes in the recipe,like I made a paste of green chillies , coriander and ginger instead of adding it straight away into the batter. Little Angel is not fond of biting into these stuffs when she has a meal and I found this a better way to incorporate the flavors.Also Kalyani soaked the oats and then ground it I powdered the oats and then let it sit for a few minutes..Apart from this I pretty much followed the recipe as it is.


Savory Oats Crepes served with
Purple cabbage Chutney



I used :The original recipe is here

Instant oats - 1 cup
Rice flour - 1/2 a cup
Sooji / Semolina - 1/4 cup
Ginger- a small piece
Coriander leaves - a few
Green chilli - 2
Cumin seeds - 1/2 a teaspoon
Salt to taste


  1. Toast the oats and rawa separately in a pan. Keep aside.
  2. Grind to a fine powder when cool.
  3. Make a paste of green chillies, ginger and coriander leaves using a little water.
  4. In a bowl take the rawa-oats powder , rice flour, cumin seeds and salt. Mix well.
  5. Add water little by little and make a batter of dosa batter consistency.
  6. Add teh ginger-green chilli paste and mix well.
  7. Let it sit for a couple of minutes or till you get the side dish ready.
  8. When ready to prepare, mix well once again[you may find a layer of water above the batter.It is ok]
  9. Pour a ladle ful on a heated griddle and prepare dosas as usual.
  10. Serve hot with a side dish of your choice.




Savory Oats Crepes served with
Purple cabbage Chutney






Check out blogging marathon page to see what my fellow marathoners are cooking this week.


Read more about oats and the delicious recipes that can be prepared with it here

This day That year....

2008 - Bread Thayir Vadai


Bon Appetit...

Tuesday, 28 June 2011

Oats Chutney

If you love coconut chutney and looking for ways to make it healthy, here is one that tastes like coconut chutney , is healthy and no one will ever find the difference.



I used:

For chutney:

Toasted quick cooking oats - 1/2 a cup
Fried gram dal / pottukadalai - a little less than 1/4 cup
Green chillies - 2
Curry leaves - a handful
Tamarind - a small bit
Salt to taste

For seasoning

Oil- 1 teaspoon
Mustard seeds- 1/2 a teaspoon
Urad dal -1/2 a teaspoon
Curry leaves - a few

  1. Grind together all the ingredients mentioned under ' chutney' to a smooth paste adding a little water.
  2. Heat oil for seasoning and add the rest of the seasoning ingredients.
  3. When the mustard pops and the dal turns brown, pour over chutney.
  4. Mix well and serve as a side dish with idli / dosa.





Note:
  • Curry leaves lend a nice flavor to the chutney.It is optional
  • You can substitute curry leaves with mint leaves / coriander leaves.

Today is the sixth day of BM #6.Check out blogging marathon page to see what my fellow marathoners are cooking this week.


Read more about oats and the delicious recipes that can be prepared with it here

This day That year....

2010 - Vara Kothamalli Thuvaiyal - Coriander seeds Chutney.

2009 - Strawberry Banana Milkshake

Bon Appetit...

Monday, 27 June 2011

Oats Kharabhath

I had bookmarked this recipe from Madhuri's blog a long time back. Somehow I was not able to prepare this one. Hubby usually has Oats porridge for breakfast and one day Lil Angel wanted pasta.So it was pasta for her and Oats kharabhath for me.

A very simple recipe which has loads of health benefits from Oats and the veggies added to it and very filling too.The original recipe uses green chillies but I added a little sambar powder to spice it up. The taste was awesome



I used :
[The original recipe is here]

Quick cooking oats ,lightly toasted - 1 cup
Onion - 1, chopped
Tomato,chopped - 1
Frozen green peas - a handful
Capsicum,chopped - 1, small
Sambar powder- 1 1/2 teaspoons
Curry leaves -a few
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Turmeric powder - a pinch
Oil - 1 teaspoon
Salt to taste

Finely chopped coriander leaves and grated coconut to garnish


  1. Heat oil in a pan and put in mustard seeds, cumin and curry leaves
  2. When it splutters put in onion and capsicum and cook till onion turns translucent.
  3. Add the tomato and cook till mushy.
  4. Add water [ I used 1 1/2 cup] ,peas, turmeric powder,sambar powder, salt and bring to boil.
  5. When it comes to a rolling boil, slowly add the toasted oats and stir to mix so that there are no lumps.
  6. Cook till the mixture comes together and the oats is cooked.
  7. If more water is needed add warm water. If the mixture is watery, cook for a few more minutes.
  8. Remove from heat and serve garnished with coriander leaves and grated coconut.




Note :


  • This dish tastes best when served piping hot.
  • Kharabhath is good on its own ,but if you prefer a side dish, coconut chutney is a good one to go with it.
Today is the fifth day of BM #6.Check out blogging marathon page to see what my fellow marathoners are cooking this week.


Read more about oats and the delicious recipes that can be prepared with it here

This day That year....

2010 - Country Vegetable Soup

Bon Appetit...

Sunday, 26 June 2011

Savory Oats Snack

Yesterday the climate changed suddenly. It was sunny in the morning and by mid day it turned cloudy. Lil Angel was pestering me for some snacks and I was craving for something crispy and spicy to go with our evening tea. So I made this savory snacks using Oats.




I used:

Quick cooking Oats - 1 cup
Rice flour- 1 1/2 cups
Whole white urad dhal -1/2 a cup
Ajwain seeds -1 teaspoon
Red chilli powder - 1 teaspoon
Salt to taste
Oil for deep frying


  1. Roast oats and urad dal seperately till fragrant. The urad dal has to be golden brown in color.
  2. Cool and powder  [together] finely.
  3. In a large bowl take the rice flour, oats and urad dal powder, crushed ajwain, salt and red chilli powder.Mix well.
  4. Add water little by little and knead to a smooth dough.I used less than 1 1/4 cups of water. So be careful while adding water. Add a little, knead and then add some more. The quantity of water that is used up also depends on the quality if the ingredients.
  5. Heat oil for deep frying.
  6. Drop a small piece of dough into the oil and if it springs up immediately, the oil is ready. Simmer. If it takes a long time to rise up, let it heat for some more time.
  7. While the oil is getting heated up, take a ball of the dough and place it between 2 plastic sheets and roll out like chapathi. If it is rolled out too thick , the snack will not be crispy.
  8. Use a knife / cookie cutter to cut into the desired shape.
  9. Drop a few at a time and deep fry till golden brown.
  10. Drain onto paper towels.
  11. Repeat for the remaining dough.
  12. Let the crispies cool completely before storing them in air tight containers.



Note :


  • Don't let the oil heat up too much. Keep going between sim and full flame to get the correct temperature so that the snack is of uniform color
  • You can use pepper powder instead of red chilli powder
  • Garam masala can be added to make a masala  flavored snack.



It was raining by the time we had this and Lil Angel was so happy to be munching on these snacks as soon as she woke up from her beauty sleep.My way to relax on a cloudy evening - A crunchy snack, piping hot cup of tea and a thrilling novel. Perfect!!! 

Today is the fourth day of Blogging Marathon #6.Check out blogging marathon page to see what my fellow marathoners are cooking this week.


Read more about oats and the delicious recipes that can be prepared with it here

This day That year....

2009 Strawberry Milkshake


Bon Appetit...



Saturday, 25 June 2011

Instant Oats Coriander Rawa Idli

Before I go on to today's post, I would like to share a small piece of news. Seduce Your Tastebuds was the winner of April Junta of the month in the Veteran blogger Category.The details are here. I also got a badge for the same.


And if you have a minute hop over to my travel bog which I have updated after a long time and take a look at the Dazong Lake Scenic Area in Yancheng, Jiangsu province, China.

Now on to today's post...The recipe for the third day of blogging marathon, is a breakfast dish. Anything with the word 'instant' is a hit at home. It also saves a lot of time with the soaking, grinding and whatever other pre-preparations have to be done.This recipe comes from Priya's blog. I had bookmarked this recipe when we ran the previous edition of blogging Marathon.



Instant Oats Coriander Rawa  Idli served with
Sambar and Milagai podi


I used: The original recipe is here

Oats - 1 cup
White rawa /  sooji - 3/4th cup
Sour curd as needed [Around 2 cups]
Coriander leaves - a large fistful
Eno salt -1 teaspoon
Ginger green chillies paste- 1 teaspoon
Salt to taste
Oil to grease the idli plates


  1. Grind together coriander leaves, ginger green chilli paste using a little curd. Grind it to smooth paste.
  2. Dry roast the oats and powder.
  3. Roast the rava till fragrant.
  4. In a large bowl put in oats powder, rava, ground paste, a little salt and mix well.
  5. Add curd little by little and bring it to idli batter consistency. If curd is not sufficient add water.
  6. Grease idli plates and keep them ready.
  7. Just before you steam the idlis, add the eno salt and mix gently.
  8. Immediately pour into the idli plates and steam till done.
Serve hot with sambar / chutney / Milagai podi




Instant Oats Coriander Rawa  Idli served with
Sambar and Milagai podi

Note:


  • This idli tastes best when served piping hot.
  • If you are making more than one batch, divide the batter into small portions and  add Eno to each portion just before steaming.
  • To get a greener idli, add more of coriander leaves.
  • Instead of coriander leaves, mint leaves can be added.
  • Roasting the oats and rava is optional but when roasted and used, the idlis are more tasty.


Check out blogging marathon page to see what my fellow marathoners are cooking this week.


Read more about oats and the delicious recipes that can be prepared with it here

This day That year....

2010 -Nutrient demystified - Vitamin B2 - Riboflavin and Carrot garlic chutney


Bon Appetit...



..

Friday, 24 June 2011

Oats - Vallarai Podi

My second dish with oats is a spice mix. It is healthy and yumm and it comes with a story.......

A couple of months ago I was chatting with mom and the conversation turned towards my childhood. I recollected how I hated Math [I still do.Its not 'hate' now.I can call it an 'aversion'.But does it make a difference!?] and tried all means to get myself to remember those formulas.

It was during that period that 'Vallarai keerai' came into limelight.Vallarai , which is a spade shaped green leafy vegetable,is a herb known by the botanical name - Centella asiatica and also known by the name Indian Pennywort and is mentioned in the ancient Ayurveda text written by Charaka. So something from the Ayurvedic scriptures is definitely famous and when I was in school this herb became even more famous as it was sold with the promise that it would help improve memory power. When it came to my memory I can say it was perfect except when it came to Maths. So to enhance my 'math memory' I pestered mom to cook this for me everyday which she affectionately and dutifully did whenever she could find it in the market. I ate it with gusto as I wanted to score more in my board exams.

A teeny tiny bunch with just a few stalks would cost a ransom and was in great demand. Yes, seriously, they were so pricey. That's not all, as with all greens, they shrunk to such a size that at least 3-4 bunches are required for a single portion! Yet,I kept eating this herb till my exams got over. Then after a few years the craze about this herb seemed to vanish and I had long stopped eating it .I had passed out of school and was in college and I no longer needed to remember anything to do with Maths .

Then one day quite recently I saw this bunch of herbs along with the other greens at the farmers market and my memory sprang back ,bringing with it all that happened years ago in school. Out of eagerness, I got a bunch. Then it struck me that it was not even sufficient for Lil Angel and then I thought I will make a spice mix so that all of us could enjoy.

After this boring story of mine, let me tell you some interesting facts about this herb.
  • Apart from improving the memory power it has several other properties.
  • Keeps us young!! 
  • It imparts vigor and strength
  • It improves the receptive capacity of the mind.
  • It helps improve anemic conditions
  • Good for people with Diabetes
  • Improves complexion and hence its extracts are used in cosmetology
  • Increases the digestive capacity.
Pregnant woman must consult their Physician before using this herb.

Here is a list of the names in the regional languages -

English -  Indian  Pennywort

Tamil   Vallarai
Kannada - Ondelaga
Sanskrit -  Mandukaparni
Telugu - Saraswataaku
Hindi -   Brahmamanduki - Gotu Kola
Unani -  Khulakudi
Bengali -  Tholkuri
Malayalam -  Muttil
Gujarati -  Karbrahmi


 I know I should have uploaded a picture of this greens but I was so eager to make this spice mix that it slipped my mind. Will post the picture as soon as I can find it in the farmers market

This herb can be made into chutney, spice mixes, cooked with dal and can even be added to salads.

This is the second time I am making this spice mix and decided to give it a healthy twist by adding some quick cooking oats along with the lentils and the herb. This spice mix can be had with piping hot steamed rice and a dollop of ghee.





I used :

Vallarai Keerai - 2 bunches[about a fistful of leaves]
Quick Cooking Oats - 2 tablespoon
Gram dal - 1 tablespoon
Black pepper - 1 teaspoon
Sesame seeds, toasted - 1 teaspoon
Red Chillies - 2
Asafoetida powder - a pinch
Salt to taste
Oil - 1 teaspoon


  1. Separate the leaves and discard the stems.Wash the leaves thoroughly and drain in a colander. Spread the leaves on a kitchen towel till it is completely dry ,meaning, there should be no trace of water.
  2. Roast the oats till light brown and fragrant. Take care not to burn it.Keep aside.
  3. Heat oil in a pan and put in asafoetida powder, gram dal, pepper, red chillies. Roast till the dal turns golden brown.
  4. Switch off the flame and put in the dried greens, sesame seeds and mix well.
  5. When the lentil mix is cool, powder finely along with oats and salt.
  6. If the powder is warm after grinding, spread on a plate till it cools completely.
  7. Store in an airtight container and always use a dry spoon.
As I said earlier, this spice mix can be topped up on piping hot rice drizzled with ghee.




Note :
  • You can change the proportion of the ingredients to suit your taste.
  • Use more of the greens to get a dark green colored powder.
  • While roasting the lentils, a teaspoon of coriander seeds can be added for aroma.
.

Today is the second day of Blogging marathon #6.Check out blogging marathon page to see what my fellow marathoners are cooking this week.


Read more about oats and the delicious recipes that can be prepared with it here

This day That year....

2010 - Aloo Channa Chaat


Bon Appetit...

Thursday, 23 June 2011

Oats Pongal

It's time again for the Blogging Marathon initiated by Srivalli. This time I chose the theme "Seven different ways to use an Ingredient". As the title of the post suggests and as you may have guessed, I have chosen Oats and plan to post different types of recipes using this famous grain. I have already written about this nutritious grain here.

Ven Pongal, as we all know, is a famous South Indian breakfast. In this recipe I used oats instead of rice and followed the same method of preparation.



I used:

Quick cooking Oats -3/4 cup
Moong dhal - 1/4 cup
Turmeric powder - a pinch
Cumin seeds - 1 teaspoon
Whole black pepper, lightly crushed - 1 teaspoon
Ginger- a small piece, minced
Curry leaves - a few
Roasted cashew nuts - a few
Salt - to taste
Ghee- 1 tablespoon


  1. Roast the moong dhal till light brown and fragrant.This step is optional. Roasting the dal enhances the taste of the dish.
  2. Pressure cook moong  dhal with turmeric and enough water till mushy.
  3. In a pan put in the oats and roast till fragrant.
  4. Switch off the flame and add the cooked moong dal, salt. Mix well.[You can simmer here but sometimes the oats gets burnt before we mix in the dhal.Switching off the flame , mixing well and then cooking it is safer]
  5. Switch on the flame and cook till the oats is soft and the extra water has been absorbed. In case it is too dry add a little warm water.Remove from flame.
  6. Heat a small pan with ghee and add cumin seeds, black pepper, curry leaves, ginger.
  7. When it splutters add the roasted cashew and remove from flame.
  8. Pour over the oats pongal and mix well.
  9. Serve hot with sambar / chutney.



Note :

  • You can omit Turmeric powder if you prefer white colored pongal
  • Whole black pepper can be used as such if you feel the crushed pepper is very spicy
  • Any vegetable oil can be used instead of ghee



Check out blogging marathon page to see what my fellow marathoners are cooking this week.

The Oats page also has some delicious ways to use this grain. Do check it out...

Other Pongal varieties that you may like

Ven Pongal
Rava Pongal
Sakkarai Pongal

This day That year...

2010 - Nutrient demystified - Viamin B1 - Thiamine

Bon Appetit...

Sunday, 19 June 2011

Nutritional Need In Pregnancy - Part I

A knowledge about the nutrients required during pregnancy helps to plan a proper meal. Actually the nutrient need has to be met before conception.A women who is well nourished at the time of conception begins her journey into motherhood with reserves of several essential nutrients so that the fetus grows with adequate supplies of nutrients and the mothers health is not affected.

Time and again the importance of nourishment in pregnancy is emphasized as the infants who are well nourished in the womb have a better chance of entering this world in good physical and mental health.Undernourished mothers give birth to undernourished and low birth weight babies who may be premature and  fall prey to a whole range of illness and disease in their lifetime.

Each country has certain specifications which are followed to calculate the nutrients required. Also the condition of the mother at the time of conception also decides the type of nutrient required in larger quantity. So I am just giving a overview of the type of nutrient , the role they play in pregnancy and the food stuffs that are rich in that particular nutrient.

1. Energy :

The caloric needs of a pregnant woman increases in the later part of the pregnancy. The increased need for calories is to support the growth of fetus, placenta, development of maternal tissues, and to meet the increased basal metabolic rate.Basal metabolic rate is the base rate at which the body consumes energy for the basic metabolic functions like maintaining the body temperature, repairing tissues, pumping blood etc. During pregnancy this basal metabolic rate increases as there is additional work has to be done for the growing fetus and the due to the increase in the mothers body weight.

Normally, pregnancy calls for the weight gain of the mother .The fat that is accumulated in the body acts as the energy reserve. When there in a deficient intake of calories, this fat is used up for energy and thus protein is spared for tissue building.

While choosing foods rich in calories, one must opt for nutrient based calorie rich foods and avoid those with empty calories[ ie without any nutrient ]. Carbohydrates are the major sources of energy and it is available in two forms - Simple and complex.

Simple carbohydrates are found in rice, sugars, potato, pasta , some dairy products etc. These provide a quick burst of energy.Complex carbohydrates are essential in pregnancy.These take a longer time to break down.Vegetables, whole grain pastas, bread, beans etc fall into this group. Try to include more of green leafy vegetables like spinach etc, bran muffins, brown rice, whole wheat pastas and bread, sweet potato in the diet.


More about carbohydrates here.Also take a look at Glycemic index.


2. Proteins:

 Protein is required in larger quantity during pregnancy to meet the demands of

  • Growing fetus
  • Enlargement of the uterus, placenta, mammary glands
  • Increased maternal circulating blood volume
  • For the formation of amniotic fluid
  • Storage reserves for labor and lactation
  • Transfer of amino acids [ building blocks for proteins] from the mother to the fetus.
If the protein in the diet is insufficient during pregnancy, there is increased risk of of pregnancy disorders, the fetus grows at the expense of the body, meaning the fetus takes the protein from the mothers stores, maximum growth of the fetus cannot be achieved, number of cells in the tissues may be less especially in the brain.

When calorie and protein deficiency occur together, it takes its toll on the mothers and the lil ones health.

Protein of high biological value is better suited during pregnancy.Milk, meat, egg, pasteurized cheese, yogurt, tofu, cottage cheese, peanut, peanut butter are good sources of protein.

Read more about protein here.

Other articles related to protein -
Biological value of protein.
Functions of protein
Protein deficiency


Disclaimer : This post is written to be a guideline and is not a medical advice. For further doubts and clarification consult your Dietitian / Gynecologist.

Earlier in this series on pregnancy:

Series Introduction
Pregnancy - Signs and Symptoms
Changes in the body during pregnancy - Part 1 , Part 2 , Part 3
Gestational diabetes - Part 1 and Part 2
Diet in pregnancy

Healthy Living....

Friday, 17 June 2011

Final Roundup - Kid's Delight - Cool Comforts

Instead of opting for the store brought stuff to chill out this summer,I thought it would be a nice idea to make them at home. It will definitely be healthier, tastier and cheaper .And of course it will give us a great sense of satisfaction to see our Lil ones enjoy our dishes.So Srivalli's idea of Kid's delight was hosted here with the theme - Cool comforts.Thanks a bunch for the opportunity Srivalli. I enjoyed hosting this event and even more so doing the roundup. I was literally drooling over all the entries :)

You can find here the recipe that our blogger friends have sent.They are very refreshing , innovative, tasty and definitely the ones that kid's would love to chill out with this summer.There are 80 recipes to choose from... Let us indulge......

Srivalli of Spicing Your Life [ and Cooking 4 all seasons], who is the brain behind this lovely event, has prepared these coolers many of which she had relished in her childhood and now her kids follow her taste.Watermelon Granita , Chocolate Banana Smoothie , Milk Ice Cream ~ Pal Ice, Indian Style , Mango Ice Cream , Chocolate Pudding Recipe, Vanilla Custard with Fruits ~ Fruit Salad



Aarthi of Yummy Tummy sends in loads of coolers that so colorful and healthy,not to mention east to prepare too.Carrot Milk Shake , Icecream Cake with Chocolate Sauce, , Watermelon Juice ,Badam Milk , Tropical fruit Juice , Sharja , Mango Smoothie , Grape Juice ,Tomato Juice


Kim of Jhovaan - Meal - In Konkani feels an occasional salad in the diet helps cool the body apart from the fact that it is healthy and a change from juices and shakes.Here is her Cucumber and Peanut Salsa Salad


Lavanya of My Recipe Congeries made this Cantaloupe / Musk Melon Milkshake, a perfect summer breakfast drink.


Another musk melon delight from Sunanda Dey of Sunandas kitchen - Muskmelon Banana Smoothie to make the kids who normally hate musk melon to indulge on this nutritive fruit.



Sayantani of Homemaker's diary prepared this simple Mango sorbet.A perfect way to indulge in the 'mango mania'.



Jyoti of Pages prepared an easy Malai Kulfi with condensed milk


Sukanya of Saffronstreaks made this Watermelon smoothie for a delightful summer.


Jabeen of Jabeen's Corner made this easy dessert - Strawberry Shrikhand



A delicious and pure Fresh Orange juice from Saraswathi Ganesan of Sara's Kitchen.


An unusual combo of bananas and orange in Deeksha's[of Dee's Kitchen] - Banana Orange Smoothie



Ranjini and Ruchira of Tadka Pasta have come up with an innovative Watermelon Clone-sicles, delicious delight with watermelon and ice cream.



Rajani of My Kitchen Trails recreated her son's favorite restaurant drink at home - Orange mint water and this yummy Cool Milkshake



Magpie of Magpies Recipes made this delicious indulgence Salty Caramel Egg-less Ice-cream with Caramelized Peaches




Khushi of A Girl's Diary has 3 delicious entries, all of which are simple to make but delicious and exotic. Lychee suprise mocktail , Raisins La Vanille Crème Fouettée" and Pulpy mango shake with basil




Sobha Shyam of Good Food made these delightful summer drinks - Cherry Milkshake , Watermelon Smoothie , Minty Tangy Watermelon Juice , Apple Dates Milkshake


Soujanya of Souji's Home prepared two refreshing drinks to soothe the heat -Mint Lassi and Mixed fruit Milkshake



Qi Ting of Misadventures of fat Free Baker made this easy and cool dessert - Freezer single serving peanut butter choco fudge




A colorful juice and milkshake from Denny of Oh Taste N See - Minty green cucumber juice and Rose Milk



Kalyani of Kalyani's Kitchen shares with us two beverages perfect for summer - Mango Lassi and Andra Majjiga



A whole bunch of goodies from Jayasree of Kaila's Kitchen - Mango Ginger Sorbet , Eggless Mango Souffle , Triple Chocolate Ice Cream , Pineapple Yogurt Fool , Strawberry Frozen Yogurt


Anamika of Taste Junction presents - Apple Oats Smoothie- a delicious way to kick start the morning and a yummy Chocolate Mocha shake



Sonia of Dinner recipes Sonia’s Kitchen has sent in two Healthy Smoothie recipe for kids – Banana smoothie and Mango Smoothie



Krithi of Krithi's Kitchen prepared this healthy and tasty Carrot Kheer


Anjali Shukla of Spice n Sugar Tales sent in Mango Panna Cotta from the Northern Italian region of Piemonte.


Umm Mymoonah of Taste Of Pearl City prepared this tempting drink - Nongu Paal( Palm Fruit Drink) which was strongly recommended by her mom and MIL



Vaishali Sabnani of Ribbon's to Pasta's - Mocha orange, a cooler for older kids, Pink Lady to go ga ga over , delicious Fruit lollies , Rabdi Falooda Glass a nostalgic cooler from her childhood



Sravani from Srav's Culinary Concepts has prepared this Sagu Jaava, a healthy drink, that not only reduces the body heat but also reduces tongue inflammation and some delicious ice creams - Banana Ice Cream , Easy Mango Nut Icecream and Strawberry Icecream



Kaveri of Palakkad Chamayal's delicious and and healthy Mixed Fruit Milkshake to beat the summer heat




Raji of Vegetarian Tastebuds has sent this tempting Roasted Banana Ice Cream that can be prepared without an icecream maker. Also check out her Raisins and oats praline ice cream that looks so inviting.



Priya of Priya's Easy N Tasty Recipes is so well known for her innovative recipes and never fails to impress me. Here are her creations to chill out.I bet even the adults would love these coolers.Bottlegourd Juice , Mango & Cornflakes Smoothie , Strawberry Lemonade , Raspberry Smoothie , Mango Avocado Smoothie , Watermelon Granita



Apple Frapple , Sugarcane juice Sorbet , Dragon fuit- Banana smoothie , Oreo Cookies Milkshake , Guiltfree banana icecream, Dragon fruit sorbet , Oats banana dragon fruit milkshake from my Kitchen


Hope you liked this roundup. Incase I have left out any entry kindly drop me a mail and I will include it immediately....

Happy browsing....