Tag Archives: Milk

Blueberry Banana Smoothie

13 Apr

Blueberry Banana Smoothie.

Blueberries are blended with chilled milk into thick smoothie along with ripe banana. Honey is added for sweetness and blanched almonds for garnish. Serve blueberry banana smoothie immediately.
Makes: around a Glass of Blueberry Banana Smoothie.


Blueberries 1/4 Cup
Chilled Milk 1 Cup
Ripe Banana 1
Honey to Taste
Sliced Blanched Almonds for Garnish

Method of preparation:

Peel and the banana and roughly chop it.

Blend all the ingredients in a blender smoothly.
Pour into a serving glass and serve immediately.
Notes: Make sure to blend the blueberries well.

Suggestions: Adjust sweetness with honey.
Variations: Substitute honey with sugar if you wish.
Other Names: Blueberry Banana Smoothie.

Ada Payasam

1 Nov

Ada Payasam.

Ada is a Kerala style rice noodles. I used ribbon ada in this recipe but instead of using it as is, i chopped it up. The chopped ada is then boiled in milk till soft and translucent. Serve ada payasam hot or cold.
Makes: around 2 Servings of Ada Payasam.


Milk 3 Cups
Ribbon Ada a Small Handful
Cardamom 2 Pods
Sugar 1/4 Cup
Cashews 5
Ghee few Drops

Method of preparation:

Roughly chop the cashews.
Fry the cashews in little ghee till golden brown in color and keep aside.
Crush the cardamom pod, discard the green outer skin and finely grind the black seeds into powder.

Chop the ribbon ada into small pieces.
Alternatively, break the ribbons into small pieces and pulse them using a grinder to chop them into small bits.

Heat milk in a sauce pot on medium flame.
Stir in chopped ribbon ada.
Boil for around 20 minutes stirring occasionally till ada is soft and translucent.
Once ada is cooked, stir in cardamom powder.
Boil for a minute and remove from heat.
Stir in sugar and fried cashews.
Mix well and serve ada payasam hot or cold.
Notes: Make sure ada is cooked well before adding sugar.

Suggestions: Adjust the consistency of the payasam with milk.
Variations: You can also leave the ribbon ada as is. Alternatively, you can boil ribbon ada in water till soft and then add it to the hot milk.
Other Names: Ada Payasam.


3 Sep


Kulfi is a frozen dessert made with milk. Traditionally, milk is boiled till its reduced to one third, sweetened and flavored with cardamom and chopped nuts. It is then poured into earthen pots or kulfi moulds and freeze till solid. Here, to accelerate the process, we used evaporated milk and condensed milk.
Makes: around 2 Servings of Kulfi.


Evaporated Milk 1/2 Cup
Sweetened Condensed Milk 1/3 Cup / 80 ml
Cardamom Powder 1
Kulfi Moulds 2
Pistachios 2 Tbsps
Silver Warq 1

Method of preparation:

Finely chop the pistachios and keep aside.
Bruise the cardamom and grind the seeds into fine powder.

Bring to boil evaporated milk in a sauce pot, add cardamom powder.
Boil for couple of minutes to let the milk absorb all the cardamom flavor.
Cool the milk to room temperature, stir in condensed milk, half the chopped pistachios.

Pour the milk into kulfi moulds and seal with lid.
Each kulfi mould can hold upto one third cup of the flavored milk.
Alternatively, use any small bowls or glasses to fill up and cover with aluminium wrap.
Freeze the kulfi moulds in freezer for good 6 hours.

Run the moulds under hot water to ease the removal of kulfi.
Remove the kulfi onto a plate, garnish with remaining pistachios and silver warq.
Serve kulfi immediately.
Notes: Make sure to freeze the kulfi pots well.

Suggestions: You can place the kulfi moulds in ice cubes sprinkled with salt.
Variations: Alternatively, boil full fat milk till its reduced to one third instead of using evaporated milk and condensed milk. In which case, use sugar to sweeten the milk. Also fold in a tbsp or so of whipping cream if desired.
Other Names: Kulfi, Pista Kulfi, Elaichi Kulfi,

Fruits Custard

4 Aug

Fruit Custard.

Milk is boiled and thickened with corn flour and sweetened with honey. This is then chilled in refrigerator. Choice of fruits is chopped up and mixed with custard along with chopped nuts and dried fruits. Serve fruits custard immediately or chill until required.
Makes: around 3 Fruit Custard.


Milk 2 Cups
Corn Flour 1 1/2 – 2 tbsps
Apple 1
Mango 1 Small
Banana 1 Small
Dates 4
Almonds 8
Honey to taste
Mint leaf for garnish

Method of preparation:

Microwave almonds in half a cup of water for a minute.
Squeeze the almonds to remove the skin.
Finely chop the dates.
Wash and chop the apple into small pieces.
Peel and chop the mango into big chunks discarding the pit.
Peel and chop the banana into small chunks.
Mix all the chopped ingredients together.

Dissolve the corn flour in quarter cup of the room temperature milk and keep aside.

Heat remaining milk in a sauce pot and bring it to boil.
Keeping stirring while pouring the corn flour dissolved milk.
Let the milk boil for couple of minutes for milk to thicken.
Once milk is little thick, stir in desired honey and remove from heat.
Cool to room temperature and refrigerate the custard for few hours.

In a serving bowl, add the chopped fruits and dried fruits and nuts.
Layer the fruits with few tablespoons of the chilled custard.
Garnish with more fruits and nuts and more honey and a mint leaf.
Serve fruit custard immediately.
Notes: Make sure to use fruits that hold together when added to the custard.

Suggestions: Adjust the amount of corn flour for consistency of the custard. Slice the almonds if desired. Store the custard in refrigerator for good couple of days. Make sure to mix the banana just before serving.
Variations: Add seasonal fruits or your choice of fruits to the custard. Use store bought custard powder (having flavors and color) for a variation.
Other Names: Fruits Custard, Simple Custard with Fresh Fruits.

Mango Pala Thalikalu

14 May

Mamidipandu Pala Thalikalu.

Pala thalikalu is a traditional milk puddding made with rice flour. Milk is brought up to a boiling up and flavorings are added. Rice flour is made into soft dough with hot water and then the dough is shaped into balls and strings. The prepared balls are then boiled in milk till done.
Makes: around 4 Servings of Mango Pala Thalikalu


Mango Pulp 1 Cup
Milk 3 Cups
Rice Flour 1 Cup
Scraped Coconut 1 – 2 tbsps
Jaggery 3 – 5 tbsps
Almonds 10 – 15
Salt a Pinch

Method of preparation:

Soak almonds in warm water for sometime and peel off their skin.
Then finely chop the almonds.

Bring to boil a cup of water.
Remove from heat, stir in rice flour and salt.
Once warm enough to handle, knead the rice flour into soft dough.
Take around a lime sized dough and dissolve in few tablespoons of water.
Reserve this to mix it in milk later on.

Take the remaining rice flour dough and mix few teaspoons scraped coconut and chopped almonds to it.
Knead again and divide the dough into small portions.
Form some of the portions into balls and some of them into long thick strings.

Bring to boil milk in a sauce pot, stir in the rice flour mixture.
Boil for a minute, stir in prepared rice flour balls and strings.
Boil till the rice flour balls float (around 5 minutes).
Add little more milk if the mixture becomes too thick.
Mix in jaggery (if using), coconut and almonds.
When jaggery is dissolved, remove from heat.
Let the mixture cool down a bit.

Temper the mango pulp with little bit of rice flour mixture.
Then add all the tempered mango pulp to the cooked rice flour mixture.
Garnish with fresh mango pulp and chopped almonds.
Serve mango pala thalikalu warm or cold.
Notes: Make sure not to add sugar or jaggery if the mango pulp is already sweetened.

Suggestions: If the strings or balls are too small, they dissolve in milk once cooked. Make sure they are big enough to hold their shape. If the formations are too big, they take more time to cook in the milk.
Variations: A traditional version of palathalikalu. Few pinches of cardamom powder or a very small pinch of saffron can also be added to the boiling milk for more flavor.
Other Names: Mango Pala Thalikalu, Mamidi Pandu Paalathalikalu.