Chilled Avocado Smoothie

 When it’s too hot to eat, drink your nutrition instead. Blend avocado with cold milk (or almond milk), a touch of honey, and a few ice cubes. You can also add banana for extra sweetness. The result is a creamy, naturally thick smoothie that feels indulgent but is actually packed with goodness.

 

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Lemon Lush

  

 Ingredients:

1 3/4 cups all-purpose flour

1/4 cup pdr sugar

1/2 tsp salt

1 cup butter, room temperature

2 (8- ounce) blocks cream cheese, room temperature

3/4 cup granulated sugar

2 (3.4- ounce) packages instant lemon pudding mix

3 cups cold milk (2% or whole milk)

zest of 2 lemons

1 (8- ounce) container whipped topping

 

Preparations

 Preheat the oven to 350°F. Coat a 9×13 baking dish with non stick spray. Set aside.

In a large bowl combine the flour, powdered sugar, salt, and butter with a pastry cutter. The mixture will come together like a dry cookie dough. You can use your hands if you need to as well to mix.

Press the mixture evenly into the bottom of the prepared pan. Bake for 25 minutes until lightly golden. Transfer the pan to a wire rack to cool completely.

When the crust is cooled combine the cream cheese and the granulated sugar in a mixing bowl and mix until creamy. Spread this layer evenly on the crust.

In another bowl whisk together for 5 minutes the pudding, milk, and lemon zest until it’s thick. Spread the pudding layer on the cream cheese layer.

Finally spread the whipped topping on the pudding layer.

Cover airtight and chill for at least 4 hours. This is great to make a day ahead too.

Notes

Store airtight in the refrigerator for up to 4 days.

Freeze airtight for up to 2 months for best freshness. Thaw in the refrigerator.

 

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Korean Banana Milk

Ingredients

• 2 ripe bananas
• 1 1/2 cups cold milk (whole milk for creaminess, but any will work)

• 2–3 tbsp sugar or honey (adjust to taste)
• 1/4 tsp pure vanilla extract
• Ice cubes, optional

Directions

• Peel the bananas and place them in a blender. Add the cold milk, sugar or honey, and vanilla extract.
• Blend on high speed until the mixture is completely smooth and frothy. Taste and adjust the sweetness if needed.
• If you like your drink extra chilled, blend in a few ice cubes or serve over ice. Pour into glasses and enjoy immediately while it’s at its freshest and creamiest.

Options 

Swap out the milk for oat milk, almond milk, or coconut milk for a dairy-free option. Add a pinch of cinnamon or nutmeg for a warm, spiced undertone.
 

Blend in a tablespoon of peanut butter for a protein boost or a handful of oats to turn it into a filling breakfast drink. 

If you prefer a lower-sugar version, simply skip the added sweetener and let the bananas do all the work.

 

 

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Ghevar - Rajasthan's special Dessert

  

Ingredients:

for batter

½ cup ghee / clarified butter

1 block ice

2 cup maida / plain flour / refined flour

½ cup milk, chilled

3 cup water, chilled

1 tsp lemon juice

for sugar syrup

1 cup sugar

¼ cup water

other ingredients

oil / ghee for deep frying

dry fruits, for garnishing

¼ tsp cardamom powder / elachi powder
    

Preparations

take ½ cup ghee and rub with ice block.

now add 2 cup maida and crumble well.

then  add ½ cup chilled milk and give a rough mix.

finally add 3 cup of chilled water, 1 tsp lemon juice and make a smooth flowing consistency

pour the 2 tbsp of batter keeping a good distance from hot oil.the batter will splatter and later the froth subsides. repeat 10-15 times, leaving a hole in the center when you pour the batter

pull the ghevar out once cooked, and drain off the oil completely.

pour the sugar syrup over ghevar, garnish with chopped nuts and sprinkle cardamom powder.

finally, garnish the ghevar with rabri and ready to serve.  

notes:

keep the batter really chilled to get honeycomb texture.

adjust the consistency of batter by adding ice cold water.

whisk well without allowing ghee or milk from curdling.

ghevar can be stored for a month in an airtight container and dip in sugar syrup just before serving.

 

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Oats Almond Apple Date Smoothie

Ingredients

1 Apple, peeled and diced

3 Dates, pitted

10 Whole Almonds , soaked in water for 30 minutes

1 cup cold Milk

 

 2 tbsp Instant Oats 

 

 

Preparations

 

Blend Apple, oats, dates, almonds with just half the milk, until smooth in a blender.

Add the remaining milk and blend again to combine well. Open the jar and pour the smoothie in a glass and serve.

 

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Fresh Basil Mousse

  

 

Ingredients

To Bloom the Gelatin:

1/4 ounce unflavored gelatin powder,  2 1/4 tsp / 7gm- Veg. gelatin is available

1 ounce cold milk, any percentage will do (about 2 tbsp/ 30g)

For the Mousse:

sugar  1/2 cup; 100 gm

fresh basil- 1 1/2 cups, loosely packed / 43 gm

 1 tsp kosher salt; for table salt, use about half as much by volume or the same weight

 

roughly chopped white chocolate, not chips  2/3 cup /  115gm

 

milk, divided, about 1 1/2 cups / 340ml

 

8 ounces heavy cream about 1 cup / 225gm

 

Fresh fruit, such as sliced strawberries, apricots, or nectarines, for garnish

 

Pine nuts or slivered almonds, for garnish (optional)

Directions

To Bloom the Gelatin: In a small ramekin, mix gelatin with milk, stirring with a fork to break up the lumps.  

for the Mousse: In the bowl of a food processor, combine sugar and basil, then grind until reduced to wet pulp. In a 2-quart stainless steel saucier, combine basil-sugar with salt, white chocolate, and approximately one-third of the milk. Warm over medium heat, stirring constantly with a flexible spatula, until the white chocolate has fully dissolved and the mixture is hot to the touch, but not simmering. Remove from heat, add prepared gelatin, and stir until fully melted.  

Using a fine-mesh strainer set over a large heat-proof bowl, strain mixture, pressing on the basil solids with a flexible spatula to extract as much liquid as possible without forcing the pulp through the sieve; discard basil solids. Stir in the remaining milk, then cover and refrigerate until firm and cold, about 3 hours or to a temperature of 40°F (4°C). Alternatively, the mixture can be refrigerated for up to 12 hours.  

 In the bowl of a stand mixer fitted with a paddle attachment, beat the chilled base on medium speed until creamy and smooth, about 90 seconds; if needed, use a flexible spatula to remove any remaining lumps by smearing them against the side of the bowl. Scrape the smooth base back into its original bowl. 

Add the cream to the stand mixer bowl (no need to wash) and whip with the whisk attachment until thick and stiff, about 3 minutes, although this will vary depending on the power of the mixer. Once thick, roughly fold approximately half the whipped cream into the basil mixture; then add the remainder and fold gently to combine. Transfer to a disposable pastry bag, snip off 1/4-inch from the tip, then pipe into serving dishes. Cover and refrigerate until firm, about 1 hour, or until needed, up to 12 hours. Serve with fresh fruit, sliced and macerated with sugar to taste, and/or nuts if you'd like.  

 

 

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Banana Pudding

Ingredients

1 box (5 oz) vanilla pudding mix

2 cups cold milk

1 can (14 oz) sweetened condensed milk

1 tsp vanilla extract

4 ripe bananas, sliced

1 box (11 oz) vanilla wafers

2 cups heavy cream *

¼ cup powdered sugar

Additional vanilla wafers and banana slices, cherries and nuts for garnish

 *To substitute for 1 cup (237 mL) of heavy cream, combine 7/8 cup (232 grams) of half-and-half with 1/8 cup (29 grams) of melted butter. This substitute works in virtually any recipe, including those that require whipping.  OR

* Mix equal parts silken tofu and soy milk and blend thoroughly to make a high protein, vegan substitute for heavy cream. This mixture works well to thicken soups and sauces. It can also be whipped like heavy cream.

Preparations

 In a large mixing bowl, whisk together the vanilla pudding mix and cold milk until smooth.  

Add the sweetened condensed milk and vanilla extract, mixing until well combined.  

In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.  

Gently fold half of the whipped cream into the pudding mixture until blended.  

In a serving dish or individual cups, layer the vanilla wafers, sliced bananas, and pudding mixture.  

Repeat the layers until all ingredients are used, finishing with a layer of pudding.  

Top with the remaining whipped cream and garnish with additional vanilla wafers and banana slices. 

Cover and refrigerate for at least four hours or overnight before serving.

 

 

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Badam Kesar Thandai

 

A royal blend of almonds (badam) and saffron (kesar), this variation is rich, creamy, and fragrant. The nutty texture of almonds pairs beautifully with the exotic aroma of saffron, making it a luxurious addition to festive spreads.

Ingredients:

For the thandai paste-

• 2 tbsp almonds
• 2 tbsp cashews
• 1 tbsp melon seeds
• 1 tbsp fennel seeds
• 1 tsp black peppercorns
• 4-5 green cardamom pods
• 1 tbsp poppy seeds ( optional)
• 1 tbsp rose petals ( optional)
• 1-2 tbsp sugar 

For the drink-

• 2 cups chilled milk (you can also use almond or coconut milk for a dairy-free version) 
• 2 tbsp sugar (adjust to taste) 
• 1 tsp saffron strands
• 2 tbsp thandai paste (prepared earlier)
•  1 tsp rose water (optional, for extra fragrance) 
• Crushed ice 
  
• A few slivers of almonds or pista for garnish

Method:

Prepare the thandai paste-

1. Soak the almonds, cashews, and melon seeds in warm water for 2-3 hours (or overnight for better texture). 
2. Once soaked, drain the water. Blend the almonds, cashews, melon seeds, fennel seeds, cardamom pods, black peppercorns, poppy seeds, and rose petals in a blender. Add a little milk or water to make a smooth paste.

Infuse the Saffron-

1. Soak the saffron strands in 1 tablespoon of warm milk for about 10-15 minutes, allowing it to release its colour and flavour. 
2. In a blender, combine the chilled milk, 2 tablespoons of thandai paste, sugar, and the saffron-infused milk. Blend until well-mixed and smooth. Taste the drink and adjust the sweetness by adding more sugar if needed. Add a few drops of rose water for extra fragrance, if desired. Blend again. 
3. Pour the Badam Kesar Thandai into glasses, optionally with crushed ice. Garnish with slivers of almonds, pistachios, or even a few saffron strands for a decorative touch. Serve chilled and enjoy this aromatic and refreshing drink.

Tips: Soaking almonds for several hours makes them softer and easier to blend, resulting in a smooth paste.

Vegan Option: You can substitute dairy milk with almond, cashew, or coconut milk for a vegan version of Badam Kesar Thandai.

 

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