Kokum Tender Coconut Ice-Cream...!!!

Author: Siddhi Shirsat // Category: ,

Well i have not be able to post from quite some days now...I am soo busy that i even miss my regular blog hopping...but i will try to be on track now...So how r you all?...Summer is still in its peak so i am back with a ice-cream to beat the summer heat....but this time i have made this ice-cream combining some different flavours...Tender coconut ice-cream is very famous..so i made ice-cream using tender coconut and also added little kokum extract(A very famous syrup in western india made from a fruit used for making drinks and also some other dishes specially along the konkan sea coast ) to it to enhance its taste and flavour.Kokum is also a natural body cooling agent like khus,cumin etc, for more details you can refer here.This ice -cream was a very tasty and unique one...tender coconut gave it a sweet and juicy taste and kokum syrup gave little sour taste and a nice flavour along with a little pink tint too.


1 litre whole milk
1 n 1/4 cup sugar
1 cup tender coconut flesh cut n small pieces
2 table spoon dessicated coconut
2 table spoon kokum extract(or kokum syrup)
1/2 cup fresh cream
2 tea spoon corn flour


Boil the  milk and then reduce the flame and cook it till it gets reduced to half.Cook on low flame with stirring countinously till it reduces to 500ml. Then add sugar and stir it.After 2 mins add dessicated coconut and mix it well in it.

Mix 2 tea spoon cornflour in 3 table spoon milk and add to the above mixture.Stir and cook till it gets thicker.Cool this mixture for one hour.Add kokum extract and fresh cream and blend it in a hand blender for 2 mins.Finally add tender coconut flesh pieces and mix it well.

Put it in a mould and freeze for 6-7 hours.Remove scoops and serve it.You can even drizzle some kokum syrup and serve it.

Preparation Time: 8 hours

Array Of Summer Coolers...!!!

Author: Siddhi Shirsat // Category: ,

Summer has reached its peak so i am posting some refreshing and cooling mocktails and shakes which are made by combining different flavours.


A very refreshing and eyecatChing mocktail made by using khus syrup and lemonade gives a very refreshing and cooling effect in summer.

500 ml lemonade
2-3 table spoons of khus syrup
2 table spoon lemon juice
pinch of salt
ice cubes

Mix together khus syrup, salt and lemon juice. Add crushed ice and lemonade and mix.Pour in two glasses and add ice cubes and serve immediately.


Well how can i miss the very famous mango shake in season of mangoes.This is a very simple yet refreshing shake.


1 ripe mango( or 1 cup canned mango pulp)
300 ml chilled milk
cardomom powder
ice cubes(optional)

If using ripe mango, puree it.I use Goan special breed of mango called "mankurad" which is very famous in Goa
Mix everthing in a blend and blend to a smooth shake.Add more milk if its too thick.Serve chilled.

A delightful and filling mocktail with strawberries, bananas, pineapple, and coconut milk.Its a very unusuall combo , but taste is really good.


1 medium ripe banana mashed
1/2 cup strawberry crush
200ml coconut milk
2 tablespoon fresh cream
200 ml fresh pineapple juice
2 table spoon chopped fresh pineapple
few fresh mint leaves
canned cherries
crushed ice


Take the banana pieces, strawberry crush in a blender.Add coconut milk and blend till smooth. Add pineapple cubes to the banana mixture, keeping a few aside for garnish and blend again.Add fresh cream and pineapple juice and ice. Blend further. Crush few leaves of mint and add to the mixture. Pour into glasses. 
Serve chilled.


This refreshing mocktail with a little Goan touch  by using kokum syrup and spiced with ginger and cumin along with coconut water is a very  colling and refreshing one.


100 ml tender coconut water
150 ml pineapple juice
2 table spoon kokum syrup
2 tea spoon ginger juice
2 table spoon lemon juice
1 tea spoon roasted cumin powder
few pieces of pineapple
powdered sugar(optional)


Take tender coconut water in a bowl.. Add lemon juice, ginger juice, cumin powder, pineapple juice and mix it well.Then add kokum syrup and pineapple pieces and mix it.Add powdered sugar is required.Chill it and serve.

Mushroom Lollypop's...!!!

Author: Siddhi Shirsat // Category: ,

I am not geting enough time for blogging this days as i am bit busy nowdays, so was not able to post from last few days and even missed my regular blog hopping .But today i am back with a very tasty starter "Mushroom Lollypop".This is one of the most yummy and tasty starter in my vegetarian starters list.I found a very good recipe of it in sushmas blog here.She has given a very nice recipe of it and her pic is also very inviting.Do check her blog for many yummy chinese as well as other recipes.Thanx A lot Sushma for the lovely post.I tried her version and they were so tasty that they got over in few mins Try them soon and i am very sure that you all will love it.Its are perfect starter for some special guests at home.

  • 200 grams fresh button mushrooms
  • 1 cup coursly grinded cornflakes
  • oil

For Marinade:

  • 1 tea spoon pepper powder
  • 2 tea spoon fresh garlic paste
  • 2 tea spoon lemon juice

For Batter:

  • 1/2 cup maida(All purpose flour)
  • 1/2 cup cornflour
  • 2 tea spoon fresh garlic paste
  • 1 table spoon grated mozzarella cheese
  • 2-3 green chillis finely chopped
  • 2 table spoon finely chopped coriander leaves
  • 1/2 tea spoon baking powder
  • salt

While Serving:

  • Toothpicks
  • Silver foil


Wash the mushrooms well and then dry them fully by keeping them on a absorbant paper for few mins.Prick them with a fork at few places so that they absorb the marinade well.Mix all the ingredients of the marinade in a bowl and rub it all over the mushrooms very well.Keep them aside for 30-40 mins.

Mix all the ingredients of the batter and make a smooth and thick batter like that of a pakoda . Spread the crushed cornflakes on a plate.Now take each marinated mushroom and dip it well in the prepared batter and then roll it on a bed of crushed cornflakes so that it coats it well all over.Deep fry this mushrooms in hot oil till golden brown.

You can prick them with a toothpick before deeping in the batter or you can even prick it after frying the mushrooms as sometimes the toothpick tends to fall during frying.Then wrap the ends of toothpick with a silver foil and serve them hot.

I served them with oriental chilli-garlic sauce as it goes very well with it...

Preparation Time:50 mins

Mutter Paneer(Peas With Cottage Cheese)...!!!

Author: Siddhi Shirsat // Category: ,

Mutter Paneer is one of the most famous gravy dish in north indian paneer gravies....nothing much to say about this dish as its known by most of you.You can make this dish by making slight changes according to your taste.Its basic ingredients are tomato and onion puree and spices can be adjusted to your choice.I had tried making a little different version of mutter paneer from my regular version and it turned out very good , so i am posting it here today.I had serve it with butter-garlic naans whose recipe i will be posting soon.I am very busy this days so i not able to do blog hopping , so sll good stuff is being missed by me.Some of my blogger friends had given lot of awards from past few weeks and i was not able to post them.Sorry for that and thanx a lot for presenting them to me.

  • 250 grams paneer(cottage cheese)
  • 11/4 cup fresh green peas(or frozen)
  • 2 onions
  • 2 tomatoes
  • 1/2 cup cashewnuts
  • 1 cup milk
  • 4 kashmiri dry red chillis
  • 1 tea spoon poppy seeds
  • 4 cloves
  • 4 pepper corns
  • 1" cinnamon stick
  • 7-8 garlic cloves
  • 1" ginger piece
  • 1/2 tea spoon turmeric powder
  • 1 bay leaf
  • 1 tea spoon chilli powder(optional)
  • 1/2 tea spoon cumin powder
  • 1 tea spoon corainder powder
  • 1/2  tea spoon garam masala
  • 1/2 tea spoon amchur(dry mango powder)
  • butter
  • ghee
  • salt
  • oil


Soak cashew nuts, cloves, cinnamon, pepper corns and poppy seeds in 1/2 cup water for 2 hours.Then grind it with 2 raw onions, garlic cloves and ginger to a smooth paste using the water used for soaking the spices.

Blanch tomatoes in hot boiling water along with kashmiri red chills for 5-8 mins and then peel tomatoes and remove seeds and blend them into a smooth puree along with red chillis.Saute green peas in butter for 4-5 mins and keep aside.Cut the paneer in 1 inch cubes.

Heat 1 tea spoon ghee and 2 tea spoon oil in a pan and add bay leaf and after one min add the onion and spice paste.Saute it for 5-6 mins till the raw smell goes off.Then add tomato -chilli puree and cook for 2 more mins.Then add turmeric powder,salt, cumin powder, chilli powder,corainder powder and amchur powder and stir well.Then add sauted green peas and cook for 2 mins.Add milk and stir well.If gravy is very thick you can adjust the consistency by adding more milk or little water.

Add sugar and garam masala and mix well.Add diced panner cubes and close and cook for 4-5 mins.You can even saute the panner in butter before using or you can deep fry them.I have used them directly.Checkand adjust  the spices  if necessary and remove from flame.

Serve it hot with Naan or paratha.I served them with Butter Garlic Naan which i will post soon.

Preparation Time:  30 mins

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