Desi Fiesta

Recipes

Recipes Tested and Tried from my Kitchen.The recipes will include appetizers, sweets, main dish, side dish,vegan recipes all around the world.

Red cabbage carrot Slaw (Vegan Thursday )

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For Today’s vegan thurday i wanted share my fav and a very healthy salad or slaw . Red cabbage also known as purple cabbage which contains so many health benefits and highly recommended for women as it has antioxidants to kills the cancer cells  and prevents  breast cancer. 

While green cabbage is the most commonly eaten variety of cabbage, highly recommend cabbage is said to be  red cabbage because of its added nutritional benefits and its robust hearty flavor. It has been said that  health benefits as dietary antioxidants, as an anti-inflammatory, and their potentially protective, preventative, and therapeutic roles in a number of human diseases is high . 

 So to this healthy veggie i added carrot in this slaw recipe with a sweet and tangy dressing. Serve this flavorful cabbage  carrot salad chilled or at room temperature its going to taste yummy . Lets move on to the recipe.

Ingredients

1/4 cup Tofu mayonnaise ( How to prepare ?? click here for recipe )
11/2 tbsp sugar
1 tbsp vinegar or lemon juice
1/2 small head red cabbage, finely chopped or thinly sliced or shredded
1/4 cup shredded or grated carrot
3 tbsp Onion (Chopped finely)
2 tbsp  Golden raisins
2 tbsp chopped walnuts
1 tbsp chopped coriander
1/4 tsp pepper pd

Method

  • Combine mayonnaise, sugar,pepper and vinegar/lemon juice  for dressing and set aside.
  • In a bowl, combine the cabbage, carrot,parsley,onion, raisins, and pecans.
  •  Toss to blend and stir in the tofu mayonnaise mixture. 
  • Add more mayonnaise, if needed.
  • A refreshing and healthy vegan salad is ready to serve !!
Sending this to  Vegan Thursday .
Sending To  Gujarati zaika

Sending To Cutchi kitchen

Donuts/ Doughnuts ( Mini Fried Eggless Version )

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Am having lots of fun cooking in a alphabetical order this month . Thanks to Blogging Marathon group and sri valli for this lovely thought and theme for this month. Now coming to today’s letter  Which D. I thought of including an american favorites  bread and bakes  for my international theme . As a pure veggie we have very less Options  while we stay aboard and we tend to miss lots of country favorites . We generally skip the bakes in fear that it may contain egg in it. So i wanted to try this eggless version of donuts at home . 

A doughnut or donut is a type of fried dough confectionery or dessert food. The doughnut is very much popular in western countries Which are made as a sweet/ snack that can be homemade too. They are usually deep-fried from a flour dough, and typically either ring-shaped or without a hole which is often filled with some jelly or any filling. Today am here with a ring shaped doughnuts an eggless version . I have made them Mini in size but you can make them in original size too.

Ingredients 

Flour (Maida/ all purpose)  – 2 cups
Milk – 3/4 cup (Luke Warm)
Butter – 1/4 cup (at Room temperature – should be soft)
Sugar – 2 tbsp
Active dry yeast – 1 tsp
Salt – ½ teaspoon ( to taste )
Oil – for frying donuts
Powdered sugar – 1/2 cup 
Chocolate sauce – for dipping  (optional)

Method

  • In bowl put the  Maida/ All purpose flour , sugar, salt n active dry yeast, and butter. 
  • Mix all the ingredients well and using the help of  Luke warm milk we have to a  soft and smooth dough. 
  • Knead the dough till it is nice a smooth. If you press a finger in dough it should spring back.
  • Now in a lightly floured surface roll the dough using rolling pin to about  1/2 cum thick.
  • now with help any round sharp edged container lid or a glass , or a cookie cutter.Cut the dough in to roundels and with a smaller essence cap or any smaller lid of any bottle to cut the center of the dough nuts.
  • Now remove the cut shapes and line them on a parchment paper .
  • Brush some oil or fat on the shaped donuts so that they don’t dry . Do the same for rest of the dough.
  • Rest the shaped doughnut for proving for about 2 hrs till they double in size.
  • Now heat oil in medium flame and then fry the donuts on by one till golden brown from both the side.
  • Now a plate take pd sugar and coat the fried donuts while the are still warm by  turning them both the sides .
  • Doughnuts can be served warm topped with chocolate sauce or as is .
Tips
  • While frying the oil should not be very hot .. It might burn the doughnuts.
  • You can also coat the doughnuts with white or dark chocolate glaze.

Logo courtesy : Preeti

Sending To  Gujarati zaika

Sending To Cutchi kitchen

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

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Cadriyad (Adriyad) / Sweet vermicelli / Sweet semiya kesari

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So here comes the third day of this energetic group of Blogging Marathon as  you all know we are having a long marathon this month doing recipes in alphabetical order  A-Z in 4 four themes given by srivalli . Am stunned seeing all our BM groups recipes .. They are  very unique and some i haven’t ever heard about . All the members of BM are rocking !! :). So for the 3rd day Letter C , after lots of research i made this simple yet delicious dish from somali even we all  make them . C – Cadriyad  is the recipe i selected under international recipes as theme . This is very very simple and my daughter likes this vermicelli a lot . You can make them in a blink of an eye.

Cadriyad  (Adriyad)  is a traditional Somali dish prepared with vermicelli which is sweetened  with sugar . It is more popular in the northern parts of Somalia where it is served as both  dessert  or as rice toppers . This is nothing but  a sweeten vermicelli as we make them often in India . The somali people serve these sweet vermicelli as an rice topper  that is they make some spicy rice and top these sweet vermicelli to balance the taste. After researching so much for BM i came too know that most the  International recipes are similar to Indian recipes and am glad to make them .

I used Colored Vermicelli …

Ingredients

1/2 cup Vermicelli ( I used colored vermicilli) 
1 cup Water (if needed u can add more)
3  tbsp Sugar (to taste) 
1/4 tsp  Cardamom (ground) 
2 tsp  Raisin’s
1 tsp chopped pistachios / Almonds (optional)
 2 tsp Unsalted butter /Ghee
1 tsp Oil

Method

  • Boil the vermicelli  in 1 – 1 1/2 cups of water in a sauce pan.
  • Cook for 4 to 5 minutes until they are  just tender. Do not make them mushy or over cooked .
  • Drain the vermicelli  in a sieve and rinse under cold water to get rid of the starch. This will make it less sticky.
  • Heat another pan add oil and sugar to it . Give a nice  stir.
  • Add then immediately add vermicelli and stir to coat well.
  • Now a garnish with raisins and nuts .
  • Serve the warm topped with butter as an rice topper.
Tips 
  • You can make this with any variety vermicelli.
  • You can also add any flavored spice you like for eg cinnamon pd , nutmeg pd.
Sending To  Gujarati zaika

Sending To Cutchi kitchen

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

Baked Jicama fries

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Am so happy that we have already kick started our BM this month so many delicious recipes from my dear co blogger’s 🙂 and here i am with second Letter for this month Blogging Marathon . For B i have chosen an healthy and very very delicious  fries – B for Baked Jicama Fries in International recipe as theme . I picked this delicious veggie from grocer  after studying a lot of healthy stuffs about this Mexican veggie.

Jicama is a crispy, sweet, edible tuber that resembles a turnip in physical appearance, although the plants are not related. It has been cultivated in South America for centuries, and the vegetable is quite popular in Mexican cuisine. Jicama’s unique flavor lends itself well to salads, salsas, and vegetable platters. 

Most jicama recipes involve shredding or dicing the vegetable and tossing it into some kind of salad. But if we make them in to fries they turn more yummier and flavorful. These spicy jicama fries are great healthy snacks with lots of crunch and flavor.

Ingredients

1 Medium Sized Jicama (at least 1 pound)
1/4 tbsp Olive Oil
1/4 tsp Salt
1/4 tsp Onion Powder
1/4 tsp Taco spice pd
1/4 tsp  Paprika pd
1 tsp lemon juice (squeezed from a fresh lemon)

Method

  • Pre-heat oven to 400 degrees Fahrenheit.
  • Peel and slice jicama into ½” thick sticks (french fry style).
This what Jicama look like
Pic courtesy :Here

  • Pour the oil, salt, onion powder and taco spice powder into a medium sized bowl and stir to combine.
  • Add the jicama sticks to the bowl and toss to coat.
  • Lay the jicama sticks on to a parchment paper/Silpat lined baking sheet (leave space between the pieces)
  • Bake for 25 – 30 minutes, tossing half way through baking time.
  • Remove from oven and squeeze lime over the fries.
  • Serve hot.

Notes

  • You could also use spray olive oil if you want to use less oil. 
  • You can also serve as a salad by mixing and ingredients and serving them raw.
Sending To  Gujarati zaika

Sending To Cutchi kitchen

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

Apricot and semolina pilaf (Turkish dessert )

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Am so happy to be a part of the famous group in this blogging – “Blogging Marathon” this month . BM is owned by sri valli of spicing your life . Thanks to sri valli for  making me a part of this lovely group . Now this month once i heard that they were planning to have a long marathon i was so excited to join and so so tensed whether it is possible for me to complete this marathon or not. I have tried my best 🙂 So this month we are having 4 themes and we have cook for letter A-Z . For first week of marathon i have chosen International recipes.  So here comes this delicious Turkish dessert to start the marathon .Starting the Letter  A – Apricot and Semolina pilaf.. This is an delicious dessert from Turkey  which is some what similar to our Indian kesari but has an rich taste as we have used milk, butter and apricots in this.
Mostly Turkish People use dried apricots a lot and most of their desserts are made with apricots . So i thought this the best way to start my marathon for “Blogging Marathon” This month

This lovely dessert or late-breakfast dish is made by toasting coarse semolina and almonds in butter, then simmering them with sweetened milk and dried apricots. The result is crumbly, aromatic and pilaf-like. It’s called helva in Turkey.

(Recipe adapted from here)


Ingredients


1 cup whole milk

1/4 cup sugar
2 tbsp stick unsalted butter
1/2 cup coarse semolina
2 tbsp Almonds slivers / Pistachios 
1/4 cup dried apricots ( diced)
1/4 tsp pure almond extract/ vanilla extract  (optional)
Pinch of salt

Method

  • In a small saucepan, bring the whole milk to a boil with the sugar. Simmer over low heat for 5 minutes.
  • In another large saucepan, melt the butter. 
  • Add the semolina and pistachio ( i used pistachio) and cook over moderate heat, stirring constantly, until golden and fragrant, about 8 minutes. 
  • Remove from the heat and gradually stir in the milk mixture, apricots, almond extract (optional) and salt. 
  • Cover and let stand until the liquid is completely absorbed, about 20 minutes. 
  • Fluff with a fork and serve with any sorbet
Tips 
  • You can use fine semolina but traditionally  they are made with coarse one.
  • They taste delicious when served with any flavored sorbet   
Sending To  Gujarati zaika

Sending To Cutchi kitchen

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

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Ellu Poorna Kozhukattai / Til Seeds Modak / Sweet Sesame Filling Dumplings

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SNC Challenge -12

Hi my dear SNC group !!!Am so happy to complete  the 10th challenge …As you all know there is an event going on +Divya Pramil   space You Too Can Cook  .. The event is all about two teams north and south team ..A member from north team and a member south team respectively  will challenge  the opposite team members with a recipe from their respective zone  and opposite teams have to post the same recipe on their Blog .. this takes place every month .. The idea of this event is that we learn so many different recipes from different zones .. Hats off to divya for this great idea .. click here to partcipate

                            

An update on whats going on till now in SNC challenge:

Challenge 1– October month’s challenge

North team Host shruti dhingra from ” shruti’s rasoi”- Bhel puri
South team Host divya from “Divya’s culinary journey “- Mysore pak

WINNER
NORTH TEAM

Challenge 2– November month’s challenge

North team host Pallavi from “cook -eat- burrp” – Gulab jamun
South team host Yashodha from “yashodha’s kitchen” – Adhirasam

WINNER
 SOUTH TEAM

Challenge 3– December month’s challenge

North team Host Meena from ” Random rambling ” – Misal pav
South team Host Sherin from ” Kuk’s kitchen” – Medu vada

WINNER
SOUTH TEAM

Challenge 4– Janurary month’s challenge
North team Host ” me ” (Manjula bharath) from “Desi fiesta” – Rajasthani  mini ghevar topped with kesar rabdi 
South team Host Ramya  from ” Lemon Kurry” – Vada curry

WINNER
SOUTH TEAM

Challenge 5 – February month’s challenge

North team’s host Sanoli from Sanoli’s recipes- Green pea kachori with dum aloo
South teams’s host Tamil from Tamil’s kitchen- paal kozhukattai

Challenge 6 – March  month’s challenge

North team’s host  Kirti Choudhary Kardam  from Flavour’s from my kitchen- Chana Dal Halwa/Barfi

South team’s host Sawsthi   from Indian healthy recipes – Vegetable Hyderbadi Biryani                                                                                      

WINNER 
NORTH TEAM

Challenge 7 – April Month’s challenge

North team’s host Hetal from Gjurati zaika- Khandvi 

South team’s host Shama from Easy2cookrecipes – Palm jaggery aapam 

Winner
South Team

Challenge 8 – May Month’s challenge

North team’s host Nabanita das from Esho-besho aahare – Dokar dalna .
South team’s host  Roha from Hyderbadi cuisine – Kurbani ka meetha.

Winner 
South Team

Challange 9- June Month’s challenge

North team’s host  Chandrani Banerjee from cuisine delights – Channar jelebi 
South team’s host Priya suresh from Priya’s verstile recipes 🙂 

Winner 
North Team

Challenge 10 – July Month’s challenge

North Team’s Host ” Me 🙂 ” – Rajasthani Thali

South Teams Host sowmya of Nivedhanam-  Vendayakeerai Parupu Urundai Mor Kuzhambu

Challenge 11- August  Month’s Challenge

North Team’s Host Divya pramil of You too can cook Indian food (Founder of SNC) – Pasiparrupu payasam
South Team’s Host Shruti dhingra  of  shruti’s Rasoi- Kesar pista kulfi

Challenge 12 – September Month’s challenge
North Team’s Host Viji of Viruthudhu unna vaanga – Ellu Kozhukattai
South Team’s Host Minnie Gupta of   The lady 8 Home 

So this Month’s yummy challenge is been hosted by my dear friend Vijayalakshmi Dharmaraj  and am so glad i tried this delicious Ellu kozhukattai  🙂 I haven’t made kozhukattai this was my first attempt and we fell in love these deliicous and healthy dumpling.Thank you so much for this delicious challenge viji 🙂 We totally enjoyed these yummy kozhukattai’s 🙂

 Kozhukattai’s is a popular Indian sweet dumpling made from rice flour, grated coconut and jaggery, and is similar to Modak made in northern parts of India. This dish is popularly associated with Lord Ganesh and Ganesh Chaturti celebrations in South India. This so very traditional dish from south India. Usually these kozhukkatai’s are made with home made rice flour but i did the easier way of using store bought rice flour as this was my first attempt. I would love to try them with home made rice flour next time .  Lets move the delicious recipe from my south team pal 🙂

 INGREDIENTS

For Sesame Filling


Black Sesame seeds – ¼ Cup
Jaggery pd – 1/3 Cup
Grated Coconut – ¼ Cup
Cardamom Powder – ¼ Tsp 

For Outer Layer


Rice flour – 1 Cup
Salt – ¼ Cup
Oil – 1 Tsp
Water – 1  Cup  or more as needed to form a smooth and very soft dough.

METHOD


Preparation of Sesame Filling

  • Heat a pan and dry roast the sesame seeds till it leaves out nice aroma and cool it completely and grind it in to coarse powder.  
  • Powder the jaggery  (1/3 Cup) if its in big size or break into small pieces , I used the powered jaggery ,In a pan take this jaggery and add 1 Tbsp of water to it Cook it till the jaggery is melted completely and  then switch off the flame.
  • Immediately,  filter the syrup to another bowl using tea sieve, then add grated coconut to it and again keep it in low flame, it will start boiling stir it continuously.
  • When it forms frothy in top add powdered sesame seeds and cardamom powder mix it well then switch off the flame when it starts rolling and becomes a mass .
  • Transfer this filling a bowl .

Preparation of Outer layer


  • In a bowl put the rice flour.
  • Boil 1  Cup  of water with  salt and oil, when it’s boiling well switch off the flame.
  • Water depends on the quality of rice flour you are using so adjust it it form a very very soft and smooth dough.
  • Add boiled water little by little to the rice flour and knead it using wooden ladle, cover it with damp cloth for 5 minutes.
  • Now it will be warm dough, and knead it well by oil greased hand. 
Shaping and Steaming the Modak / kozhukatai
  • Take equal parts of the dough in to lemon size balls
  • Grease your hands with oil, then tap the dough on you palm  and make  a circle shape.
  • Keep the filling in the center and fold it lifting one side to other and seal the edges either by pressing them nicely with your finger or use a fork and press them in the edges.
  • You can also take the lemon size balls make bowl and fill the fillings and then seal them . 
  • After shaping them, place in the idli plate (grease the plates before placing) or steam plate and steam it for 7-10 minutes. It will look transparent after cooked.
  • Serve them warm !! 

NOTE

  • You can also use homemade rice flour or  else you can use store bought  rice flour too.
  • You can also replace the black sesame with white.
  • Water for kneading the dough depends on the quality of rice flour you are using so make sure you add water lil by lil while kneading.
Thank you so much viji we totally loved these kozhukattai’s 🙂 and thanks again you made me do these yummilicious sweet dumpling. We enjoyed them a lot!! And these are prefect for ganesh pooja which is not far 🙂 lovely challenge viji 🙂 Completing this months challenge successfully 🙂

Tamizhar Samayal Tuesday – Event Annoucement

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We group of friends started a new event Tamizhar samayal tuesday which is going to happen in 2nd and 4th tuesday of every month.

Tamilnadu cuisine is famous for its flavor and spices,each disrict has their own signature foods.In this event you can cook and show case the food which is very popular and traditional in any region of Tamilnadu. Both veg and non-veg recipes are allowed.
This event doesn’t have any specific themes or ingredients,cook anything popular in the region of Tamilnadu.

The main motto of the event is to know the food cultures followed in each region especially in village sides.

Want to be a part of this event, do leave your mail id in the comment box.

Spiral Moon Cake

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Am here with another interesting dessert from china . So happy to be apart of IFC ( International food challenge) an group evoled by +Saraswathi Tharagaram (author of saras yummy bites )  and +Shobana Sekar (author of Kitchen secrets and snippets ).  I liked the thought of trying and tasting more international recipes and learning a lot about foods in other parts of the world .So here we are with our first challenge 
This is our first challenge this month covering the chinese  or Cantonese cuisine this month.

Cantonese Cuisine, also named Yue Cuisine or Guangdong cuisine, is one of the main cuisine styles in China. It comes from Guangdong Province in southern China and it is one of among the eight great traditions of Chinese cuisine.

The basic cooking techniques of Cantonese cuisine include roasting, stir-frying, sauteing  deep-frying, braising, stewing and steaming. Steaming and stir-frying are most commonly used to preserve the ingredients’ natural flavors. The most characteristic cooking methods of Cantonese Cuisine are cooking in salt, cooking in wine, baking in a pan, and soft ¨C frying.

Servings :To make 8 medium sized moon cake.

Yield: 10 moon cakes

(Adapated from House of annie )

Ingredients

300 g sweet potatoes (purple ones preferable)—start with about 400-500 g sweet potatoes unpeeled.
 1/4 cup milk powder
1 tbsp ghee or butter
 1/4-1/2 cup sugar (depending on how sweet your sweet potatoes are, just taste and add more sugar to taste)
1/2 tsp salt

Method

  •  Boil sweet potatoes then peel and mash the sweet potatoes.
  •  Add the rest of the ingredients to the mashed potatoes and mix till it forms a paste. 
  • Cook it on stove top till it thickens. ( or microwave for 10 minutes, Stir in between . I made it in microwave so its was really quick to make). 
  •  Roll out into 8 balls. Put aside while making the pastry dough.

For the Moon Cake Dough:


Water Dough

3/4 cup of all purpose flour / maida (I used maida)
2 tbsp sugar
5 tbsp water (less than half of  1cup)
11/2 tbsp of Butter
A pinch of salt

Oil dough

3/4 cup flour
1/4 cup oil
salt a pinch
1/2 tsp panada  essence (i used Buco panda)

Method

For the water dough

  • Sieve flour, sugar and salt.
  • Then cut butter into flour mixture using fingertips or pastry blender until mixture resembles breadcrumbs.
  • Add in water and mix to form a soft, non-sticky dough. If it is sticky, you will need to add a bit more flour to get it to be the right texture. You should be able to form a soft pliable ball that won’t stick to your hands. You don’t have to knead it. Cover and set aside to rest for 20 mins.
  • For the oil dough, sift flour and salt.
  • Then, make a well in the center of the flour and add in oil and pandan essence. ( I forgot to add color at this stage, So added later to the dough).
  •  Draw in the flour from the sides and mix to form a soft even colored dough, , if it’s too sticky, add more dough till you form a soft ball that doesn’t stick to your hands . Do not over-mix. Cover and set aside for 20 mins.

Rolling the cake Dough

  •  Preheat oven to 185 C or 350 F. 
  •  Divide both the dough(Wet/ water dough as ‘A’ & Oil dough as ‘B’) into 10 equal balls.
  • Taking one piece of (A), flatten and wrap (B) in it. Pinch to seal edges. 
  •  With the sealed side facing up, roll into a rectangle. 
  • Roll up like a snail to form a ‘cylinder’, turn the cylinder 90 degrees, with the end facing up. 
  •  Roll again into a long thin strip. 
  •  Using a sharp knife or a pastry cutter, cut the cylinder in the middle into two pieces.
  • With the cut side facing down, flatten the dough, making the edges slightly thinner than the center. 
  •  Stuff the filling and pinch to seal with out pulling too hard, otherwise the layers will tear. And when you pinch, you will find that the bottom looks ugly—don’t worry about it.
  •  Place sealed side down on lined baking tray and bake for about 30 mins until the top and bottom are a light golden brown.

Tips:

  • Make the Filling Sweeter Than You Might Think Because the outside is rather flaky and hardly sweet at all, it helps to make the filling quite sweet so that the overall pastry is balanced
  • The dough will dry out over time and be less easy to work with. So work fast.
  • If you feel the oil dough is becoming crumbly and and not forming a firm dough then you can sprinkle lil water and need them nicely .
Sending To  Gujarati zaika

Sending To Cutchi kitchen

Home Made Vegan Mayonnaise (Tofu Mayonnaise)

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Mayonnaise is a thick, creamy sauce often used as a condiment.  It may range in texture from that of light cream to thick.
I love veg mayo and always make sure that i have veg mayo in burgers and sandwich when having them in stores . I was badly carving for mayo spread on burger’s today so instead of trying with dairy product i thought of using the tofu’s. This is one vegan way of making mayo which  is super smooth, light and delicious you will hardly find that they are not made of egg or dairy product . So very simple and quick to make mayo which serves an great dressing to your salads. N more important thing is very healthy one..Lets move on to this delicious and quick mayo recipe..

Home Made Vegan Mayonnaise (Tofu Mayonnaise)
Home Made Vegan Mayonnaise (Tofu Mayonnaise)

Home Made Vegan Mayonnaise (Tofu Mayonnaise)



Ingredients

Soft Tofu – 200 gm
Garlic- 1 clove (optional)
Salt –  to taste
Lemon juice – 1/2 tsp
Pepper pd- to taste
Chili flakes – 1/4 tsp 
Mustard Pd – 1/4 tsp
olive oil / vegetable oil –  1tbsp
Dried Parsley (optional) – 1- 2 pinch

Method

  • In a blender start by putting the oil, lemon juice, salt, pepper pd ,
  • mustard pd and then chursh the tofu using hand and add it in the blender.
  • Blend these till well combined and they are smooth.
  • Now top them with chilli flakes, If you want to add more flavor to this delicious mayo add some dried parsley to this they taste yumm
  • Serve this as an dressing to any salad or just have them with some crunchy carrot or any crunchy veggie of your choice.
Tips
  • You can also use the normal tofu but while blending you might have to sprinkle some water to make them nice and smooth
  • Some don’t eat garlic so you can skip it if you don’t like the garlic flavor. 
  • You can chill them and use them within  one week.
Sending To  Gujarati zaika

Sending To Cutchi kitchen
Sending To Cooks joy

Watermelon Rose Popsicle – Vegan Thurday’s

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Its still so so hot here we all love to enjoy some chilled foods to beat the heat right .. Here i am with an delicious and chill Popsicle. This was my daughter and h’s fav and i made these long back for my anniversary but didn’t post it . Today for vegan Thursday i wanted to share this delicious and yummy cool Popsicle.Plus, by adding in pieces of whole fruit, these healthy treats become quite beautiful and irresistible! Lets move to the delicious recipe of making these Popsicle !!

Ingredients

2 1/2 cups deseeded watermelon
2- 3  tbsp sugar (adjust to your taste)
2 tbsp rose syrup (roofazha)
1 tsp lemon juice ( fresh juice squeezed for halved lemon)
Fruits of you choice to add in the popsicle I used Kiwi slice.
Popsicle sticks or moulds

Method

  • Simply blend the watermelon,sugar, lemon juice and rose syrup in a  blender and pour the mixture into Popsicle trays/ moulds.  
  • Add the kiwi slice and slide them to the end of the mould.
  • Freeze for 3 to 4 hours or until the pop is frozen solid.
  • Defrost for about 5 minutes before trying to remove the Popsicle from the tray 
  •  You can also try running the tray (upside-down) under warm water to melt the outsides and loosen them up, making them easy to remove.
Tips 
You can also add other whole fruits to this popsicle like chopped mangoes, blue berries etc