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.

Watermelon Carrot Juice

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Today am here with another delicious and refreshing drink to beat the summer heat :). They are really an yummy combo and tastes super refreshing. This month my partner for Potluck party was +Nupur of UK-Rasoi  she made an delicious looking  Moroccan cous-cous salad which i had to make it this month . Unfortunately after a trying a lot to find  cous- cous near my place i gave up and made this refreshing drink from her blog 🙂 . Glad that i tried this unusual combo of juice from her blog as me and my h enjoyed it to the core . Thanks for sharing such delicious and healthy drink Nupur :). Now lets move on to the recipe .. Watermelon , carrot, orange, lemon, mint and at last the secret touch of chaat masala in this drink brings an awesome taste to the drink.. Lets quickly move to the recipe for preparing this delicious and yummy drink ..

Recipe source : UK Rasoi

Ingredients

1 cup  watermelon (chopped)
1/2 cup orange  juice
1 cup carrots (chopped)
1 lemon – juice squeezed out
1/2 tsp chaat masala – optional
1 tbsp crushed mint leaves – optional
1 tbsp Sugar (adjust to your taste )

Method :

  • Puree watermelon, orange juice , mint leaves sugar and carrot together in a blender and strain it well. 
  • Add lemon juice,chaat masala mix well in to the strained puree.
  • Another way is to simply juice all the ingredients in a juicer together. 
  • Now serve it chilled with lots of ice cubes  🙂
Thanks for sharing this delicious and refreshing juice nupur 🙂 
Sending this to JCO potluck party
Sending to Guru’s cooking

Sending to Daily swad sugandh

Sending to saju’s taste and simply tadka

Sending To  Gujarati zaika

Watermelon Strawberry Lassi (Low Fat version )

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A lassi is a refreshing, East Indian yogurt shake and are most favorite among punjabi’s. They are so refreshing in  hot summer days and an delicious thirst quencher .I made this lassi flavored with fruits in it makes it more delicious and yummy. Enjoy on its own at breakfast or as a cooling and delicious antidote to spicy dinner entrees.  I made this lassi with watermelon and strawberry 🙂 Both are my fav fruits and you can get the blend taste of both fruits in this yummmy lassi 🙂 To make this more healthier I made them with low fat greek yogurt.  Greek yogurt  is high in protein than in ordinary plain yogurt, which helps promote fullness .That makes it particularly appealing to vegetarians, who sometimes struggle to get enough of the proteins and other nutrients. An identical serving of regular yogurt, on the other hand, provides less nutrients, meaning you may feel hunger pangs sooner. Lets Move on to this low fat version of fruity lassi 🙂

Ingredients

1 cups Low Fat Greek yogurt
1 1/2 tbsp sugar (adjust to your taste)
1 cup watermelon chunks (deseeded)
1 cup fresh chopped strawberries (remove stalk)
1⁄2 cup  ice water ( if you like your lassi more thin you can add more water but its meant to be nice and thick )

Methods

  • In a blender, combine all ingredients except mint, and process until mixture is frothy. 
  • Serve over ice in a tall glass. 

Tips

You can also use plain yogurt for this recipe but well set one not too sour yogurt can be used .

Sending to Guru’s cooking

Sending to Daily swad sugandh

Sending to saju’s taste and simply tadka

Sending To  Gujarati zaika

Spinach and Rice Dumpling (Steamed snack)

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If you have leftover rice at home and don’t know how to use them in a delicious way you should try this steamed snack 🙂 This is an delicious steamed snack which i tried from +Vardhini Koushik  (Author of COOKS JOY) space for her b’day-  click here 🙂 . They tasted absolutely yummy and thanks to vardhini for sharing this delicious recipe 🙂 Now moving on to the recipe this is an easy to make and a very healthy one . They are kids friendly too drop sufficient amount of ghee on these dumplings and kids would love to finish them 🙂 .. Let see for the ingredients needed and the recipe.. 

Ingredients
2 1/2 cups chopped spinach
1 1/2 cups cooked rice
3/4 cup besan (Kadala maavu)
1 tsp cumin seeds (Jeeragam)
A pinch Asafoetida
1/2 tsp chilly powder
Salt to taste
2 tsp oil
1/4 tsp ginger garlic paste
Ghee (optional)
Method
  • Take cooked rice and spinach in a bowl.
  • Add besan, cumin seeds, chilly powder,ginger garlic paste,salt, oil and asafoetida.
  • Mix then all together. If needed you sprinkle a little amount water till you form balls out of it.
  • Form small balls and place in a vessel or a idli cooker and steam for 10 – 15 minutes as we do for  idli.
  • Enjoy these quick and healthy snack warm with pickle or even try this with coconut chutney.
Tips
  • If you find the dumpling too dry then apply sufficient amount of ghee oh top of the steamed dumpling and enjoy them.
  • You can even have this with any spicy south indian kozhambu 🙂
Thank you vardhini for sharing such yummy recipes we enjoyed to the core 🙂
Sending to saju’s taste and simply tadka

Sending To  Gujarati zaika

Basil leaves Lemonade

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Its too Hot over here and we all would love enjoy an refreshing drink for sure right !! How about making an healthy refreshing  lemonade .We are going make this refreshing and healthy lemonade using a leafy herb from the mint family with a clove flavor. Basil is usually green, though there are purple varieties, such as Opal Basil. Lemon basil, anise basil, clove basil and cinnamon basil all have flavors similar to their names. 

You can use any basil for this recipe and its going to taste yummy anyways . The basil we use in india which is called as tulsi can also be used as all will be knowing the purity of this ingredient we people even pray as tulsi is said to be the goddess of purity. Tulsi can also be called  as an holy basil.. Tulsi extracts are used in ayurvedic remedies for a variety of ailments. Traditionally, tulasi is taken in many forms: as herbal tea, dried powder, fresh leaf or mixed with ghee. Essential oil extracted from Karpoora tulasi is mostly used for medicinal purposes and in herbal cosmetics, and is widely used in skin preparations. So today am here with this very healthy and yummy refreshment to beat the summer heat. I used the packaged variety basil which we get here in the U.S but u can use any variety for this recipe.

Ingredients 

1 cup basil or Tulsi (any varity nicely washed)
2 tbsp sugar (adjust to taste)
1 1/2 cups water
1 medium sized lemon ( squeeze and take out the juice)

Method

  • Grind the basil leaves and sugar first and add little by little water and grind the mixture till well blended.
  • Now add lemon juice to this and strain the juice in serving glass.
  • Add some ice cubes and serve chilled.
Tips
If you feel the juice is lil concentrated you can add more water.

So this healthy drink goes for our Vegan Thursday today 🙂

Fresh Pulpy Mango Juice

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Mangoes are my all time favorite and i relish mango in any form 🙂 may it be a dessert , juice or as is 🙂 .. Today am here with a delicious an a yummy way to make a simple pulpy mango juice .. This juice i made for +Divya Pramil ‘s Bday from her blog Click here and i enjoyed this thoroughly  🙂 Thanks for sharing this refreshing and delicious juice divya :)… Now Lets Move on to this delicious and a simple way of making a pulpy mango juice..

Ingredients

Ripe Mangoes – 2 no’s
Sugar – 6 tsp
Lemon – 1 no
Chilled water – 1 2/3 cup

Garnish


Some chopped mangoes
Mint leaves

Method

  • Peel the skin from a mango and chop into smaller cubes. Discard the seed. 
  • Then add sugar into a saucepan and pour water until the sugar gets immersed. Place on flame and stir well until it gets dissolved. Remove from flame, strain to remove dirt and set aside. 
  • Now add the mango pieces into a blender or juicer and blend well until smooth. 
  • Now pour the chilled water and sugar water and blend again. Squeeze in the lemon juice in mango pulp and mix well.
  • Strain using a strainer if its too fibrous.
  • Pour into serving glasses, garnish with chopped mango , mint leaves and serve!! 

  
Tips

  • If your mango is sweet enough then reduce the amount of sugar. 
  •  Add water little by little, never add all the water at once, sometimes the flavor will get lost and become watery, it depends on each mango variety. 

Sending to Guru’s cooking

Sending to Daily swad sugandh

Vendayakeerai Parupu Urundai Mor Kuzhambu

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SNC Challenge -10

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 click here

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



This month’s Host Nivedhanams Sowmya  had challenged an delicious and healthy Mor kozhambu . We loved this delicious and different urundai kozhambu a lot 🙂 As i didn’t have fresh methi i used kasoori methi for this recipe but i will surely try it fresh methi too. This an an traditinal south indian kozhambu variety with is made with Curd and so it is called Mor kozhambu . Last month we made a delicious chettinadu pakoda kozhambu and here we are with another kozhambu variety challenged by south team 🙂 

Thanks to sowmya for sharing this delicious and healthy kozhambu.. we loved it a lot.Lets see how to make this yummy kozhambu..  






  

Ingredients


For Mor Kuzhambu

Tuvaram Parupu / Toor Dal – 2 tbsp
Kadalai Parupu / Channa Dal – 2 tbsp
Red Chili – 2
Green Chili – 4
Coconut – ½ cup
Cumin Seeds – ½ tsp
Curd – 2 Cups
Asafeotida – ¼ tsp
Salt – 1 tsp
Curry Leaves – 6
Oil – 1tsp
Mustard Seeds – ½ tsp

For Paruppu Urundai

Tuvaram Parupu / Toor Dal – ½ cup
Red Chili – 5
Asafeotida – ¼ tea spoon
Salt – ½ tea spoon
Turmeric – ¼ tea spoon
Venthaya Keerai / Kasoori Methi / Methi Leaves – ¼ cup ( I used kasoorthi methi for making these urndai )

Method 

For the morkuzhambu 

  •  Soak the toor dal and channa dal for 1 hour.
  •  Grind the dal with green chili, cumin seeds and coconut. 
  • Add this to the well beaten curd and set aside

For the parupu urundai

  •  Soak the toor dal for 1 hour. Grind this with red chili without adding water. No water should be added. 
  • Make it to a coarse paste.
  •  Add the kasoori methi or the fresh fenugreek leaves and mix well. Also add salt, turmeric and asafeotida.
  • Make small balls (little smaller than lime) and arrange them on a greased idli plate and steam cook the balls for 5 – 7 minutes.
  • Remove the balls once done and set aside.

How to proceed ?

  • Heat the mor kuzhambu mixture and bring it to a simmer. Now add the balls slowly and allow it to cook until the balls float on top.
  • Heat a small pan and add oil, once hot crackle the mustard seeds. Add the red chili and curry leaves and add this to the parupu urundai mor kuzhambu
  • Now the vendaya keerai parupu urundai mor kuzhambu is ready to be served.
  • Serve this Kozhambu with steamed rice and any stir fry / poriyal as side for this. Even fryums will go with this delicious kozhambu 🙂
Tips
  • As time passes the kozhambu becomes thicker n thicker if you want you can some water and re heat the kozhambu it one boil.
  • I used Dried kasoori methi but you can use the fresh fenugreek  leaves even.
  • Add asfoetida so that this kozhambu is easily digestable as we a are making use of dals in this .
  • You can increase the amount of green chilli if you are a spice lover.

Peas Carrot Pulao

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Pulao’s are comfort food that  can be made in minutes  and are delicious even . Carrot and pea are generally a delicious combo and by making puloa with this combo makes it more delicious and colorful too. This combo of veggie pulao needs really less time to prepare and therefore can be made in jiffy . This can be a perfect lunch box pulao which is easy to prepare and pack with no fuzz and needs so special side , a cup raita will do and you can enjoy this delicious puloa .. This pulao I prepared for +Divya Pramil  b’day from her blog and we really enjoyed this healthy and delicious combo of veggie in a pulao 🙂 Click here to see divya’s peas carrot pulao. Thanks divya for sharing this delicious puloa  .. This puloa was a really quick and a yummy one  🙂

Ingredients

Basmati rice – 1.5 cups
Water – 2.5 cups
Big onions – 2
Carrots – 2
Fresh/ frozen/ dried  Peas- 1 cup
Green chillies – 1
Ginger garlic paste – 1 tsp
Cinnamon stick – 1 inch long stick
Bay leaf – 1
Cumin seeds – 1/4 tsp
Fennel seeds – 1/4 tsp
Cloves – 1-2 
Salt – As per taste
Ghee – 4 to 5 spoons

 Method

Rice Cooker Method

  • Wash basmati rice in water three times, this helps to remove extra starch and avoids the stickiness between grains after cooking. Then soak the washed rice in water and set aside for 10 minutes. 
  • In rice cooker add 2 1/2 cup of water , rice, whole spices – cumin, cinnamon stick, cloves, bay leaves, salt and cook them. Note : I made this in rice cooker you can even make this pulao in pressure cooker but no need to cook the rice first in that case you can directly saute the veggies in pressure cooker and then cook the rice together.
  • Meanwhile slice onions and carrots into very thin slices. 
  • I used frozen peas but if your are using dried peas you need soak them a hour or so. Slice green chillies remove the seeds and set them aside. 
  • Now heat the pan and add ghee to it. 
  • Then add the sliced onions and saute well until it turns translucent then saute green chilli and ginger garlic paste for few minutes .
  • Now add the sliced carrots and peas, salt and saute well  till the veggies get half done .
  • Mix in the cooked rice in the carrot  peas mixture and make sure that you don’t break the rice . Stir gently so that it gets coated with ghee and veggie mixture well. 
Pressure Cooker Method
  • If you are making in pressure cooker saute the veggies in the same, add the soaked basmati rice, water and then you can cook them in pressure cooker for 10 minutes in high flame then 10 minutes in low flame After it releases the pressure you can open and give it a mix. 
Serve this pulao hot with any raita or pachadi or even a spicy gravy 🙂
Tips 
  • For 1 cup of rice  1 1/2 cup water should be gud as we want are pulao to be grainy and each rice should be separated.
  •  You can also add some  fried cashews to this pulao for extra taste and flavor. 
  • I made the rice in rice cooker with the whole spices so that they enhance all the flavors and get that aromatic smell all over your home 🙂 

Sending to Guru’s cooking

Sending to Daily swad sugandh

 Sending to Enveetu Kitchen by CupoNation

Short Bread Sandwich cookie

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I am back with and delicious cookie recipe which was a part of the challenge in our HBC group .I loved the Strawberry nutella thumbprint cookie a lot and wanted to make these sandwich cookies even . So i gave it a try and they came out so well and where delicious  i love short bread cookies as such but sandwiching then with jam made it look more attractive and taste was excellent .Thanks to  +Vijayalakshmi Dharmaraj  of Virudhu unna vanga who challenged us with these delicious cookies this month 🙂 Now lets move on too our cookies.

These cookies are made from the normal short bread cookie dough. I had already made Some Royal short bread cookies which where dipped in melted chocolates But these sandwich cookies are sandwiched with jam and they taste so yumm my family thoroughly enjoyed each bit of it 🙂 Lets move on quickly to the recipe 🙂 

Ingredients

All purpose flour – 3 ½ Cup + more for dusting the work surface & rolling pin
Salt – ¼ Tsp
Unsalted butter – 1 ½ Cup (3 Sticks)
Granulated sugar – 1 Cup
Vanilla essence – 1 Tsp
Raspberry jam or fruit jam of your choice ( I used blueberry jam) – ¾ Cup Confectioner’s sugar or icing suagr – For dusting the cut-out cookies.

Method

  • Preheat the oven to 350 F/175 C.
  •  In a bowl mix together butter and sugar until they are just combined.
  • Add the vanilla to it and mix it once.
  •  In another mixing bowl sift together the flour and salt, then add them to the butter and sugar mixture and combined well to make dough.
  •  Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  •  Roll the dough ¼ inch thick and cut 2 ¾ inch rounds with a plain or fluted cutter. With ½ of the rounds, cut a hole from the middle of each round with a heart or round shaped cutter. (I used heart shaped and a small round shape for inner part)  and leave some cookies  flat so that you spread some jam … Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
  •  Bake the cookies for 20-25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  •  Spread the jam on the flat side of each solid cookie.
  • Dust the top of the cut-out cookies with confectioner’s sugar  (this is completely optional ) and press the flat sides together, with the jam in the middle and the confectioner’s sugar on the top.
Tips 
You can make these cookies in any shape you like and i also tried making them in thumprint cookie shapes even that came out good 🙂
Thanks to Viji for this delicious cookie challenge this month i thoroughly enjoyed baking them 🙂 

Strawberry Nutella Thumbprint Cookie |Thumbprint Cookie Recipes

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Today am here with a delicious cookie which +VIJAYALAKSHMI DHARMARAJ  of Virthu unna vanga had challenge for our Home Bakers Challenge this month 🙂 I really loved baking this delicious and attractive cookies . Thanks to viji for challenging this wonderful collection of cookies . These cookies where so delicious and looked so beautiful .. My hubby was like wooow 🙂 and  i was so happy that i impressed him 🙂 😛 . Thanks Once again to viji and HBC  group for this lovely cookie challenge .  Viji had challenged 4 cookies in which i made two of them .. This is the first one 🙂

As these cookies are made with fresh strawberries they so delicious and  we get the lovely pink colour naturally :)..The combo with strawberry cookies and nutella makes it a sinful desserty cookie 🙂 Me and my H loved it a lot 🙂  Lets move on to the recipe to make these delicious baked goodie 🙂


Recipe Source : Sinfully Spicy


Ingredients

1 1/2 cups all-purpose flour
4 tbsp unsalted butter [softened]
7 tbsp granulated white sugar
1 tsp vanilla extract
1/4 tsp baking powder [use aluminium free]
pinch of salt
3 tbsp thick crushed fresh strawberry mix [homemade by crushing  strawberries with 1 tsp of milk [if required]+2 drops of red food color] 
Nutella [for filling in the center part of the cookie]

Method

  • Sift the flour, salt and baking powder together in a bowl.Set aside.
  • In another bowl, cream the softened butter and sugar using a hand-held mixer for about 4 minutes.
  • Add the vanilla extract and crushed strawberry to the bowl and combine well with the butter mixture using a whisk.
  • Fold in the flour mixture with the butter mixture gently to form a dough.The dough will be soft and a little sticky but not loose.Do not over mix. You might need to oil your hands and bring the dough together.
  • Once combined, cover the dough with a plastic cling film and refrigerate for 1 hour.
  • Preheat the oven to 350 F/175 C.
  • Line your cookie sheet with a parchment paper.
  • Take out the refrigerated dough,lightly oil your palms and make small balls with it.Put the balls on the cookies sheet and press down slightly to flatten out.
  • With the help of your thumb or back of a tea-spoon make a small hole in the middle of the cookies where u ll fill the nutella after baking.
  • If at this point you feel that the butter in the cookies is melting, refrigerate again for about 15 minutes.
  • Bake the cookies in the oven for about 8-12 minutes or untill the bottom starts turning brown. Mine took 10 minutes exact.Do not bake them beyond 12 mins.These will continue to cook after you take them out of the oven.
  • Take out the cookie sheet from the oven and using the teaspoon again press out the hole in the cookies.You will not be able to do this after the cookies have cooled.
  • Once the cookies have cooled, fill in the nutella in the little holes in the cookies.
  • Serve with cold milk.

Notes:

  • The consistency of strawberry mix is of real importance.Make a thick, almost paste like mix in your processor/blender.If some bits remain, it does not matter but the mix should not be runny or watery.
  • The color of cookies/dough can differ depending on how red your strawberries are.I chopped off the white portions and used red part only.
  • I made my cookies less sweet because with nutella filling they could be very overwhelming.
  • The dough can be slightly difficult to work with,but refrigerate and it will be manageable.
  • Since every oven is different, the time of baking may vary from appliance to appliance.
  • You can fill in the cookies with any jam or melted chocolate chips too.
  • Shape the cookies and refrigerator it so that you have less crackers in your cookies instead of refrigerating and then shaping  . 
Sending these cookies to Our HBC group Host for the month +VIJAYALAKSHMI DHARMARAJ  of Virudhu unna vanga
                                     

Sending to Guru’s cooking

Sending to Daily swad sugandh

Strawberry Lemonade – Virtual b’day party for vardhini

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Today is special day as one of our famous and wonderful blogger is celebrating her b’day . Yes its vardhini author of cooks joy celebrating her b’day today. So we friends planned to give a virtual party for her 🙂 . Vardhini is an great person a multitasker you may say Bcoz she is a working women and having two kids around all the time even though she is an awesome cook and a blogger  . We  came to know each other some months ago and am so glad i found her via this mass blogosphere . She is wonderful person who have been so encouraging and helping me any time . Am so happy today to share the recipe of this sweet buddy and celebrating her b’day virtually :).We a bunch of friends do this virtual party to make our close buddies happy :).. this ain’t a group so we have fun by doing this in our own way for our friends who we chat with all day.

“Happy b’day +Vardhini Koushik  !! Have a fun filled year ahead “

So today’s recipe is from Vardhini’s space .She is having a lovely collection of recipes and we friends planned to go”vegan” On her b’day so we prepared some vegan recipe from her space .  Hope all will love this recipes 🙂  I prepared 3 recipes from her space which i n my family loved it. Thanks to vardhini for sharing such delicious recipes 🙂

Here is a card for you +Vardhini Koushik   🙂 Wish you have wonderful year ahead filled with joy and happiness 🙂

I made Tomato potato channa puloa , spinach rice dumplings and strawberry lemonade .. A vegan treat for you vardhini hope you like it 🙂

Today am sharing the first recipe i made for her which is an amazingly delicious drink, my hubby just loved it and as the color was red my daughter drank whole the glass leaving for me only to taste 🙂 Yeah its strawberry lemonade from vardhini’s blog click here

Ingredients

1 cup chopped strawberries
1/2 cup lemon juice
1/2 cup sugar (adjust to taste)
2 cups water

Method

  • Take strawberries and a tablespoon of lemon juice in a blender , puree well.
  •  Strain the puree add water, sugar and mi them well.
  • Refreshing and cool strawberry flavored lemonade is ready to sip on a sunny day. 

This refreshing drink was a great hit in my house and my h keeps on asking me too make them  every day 🙂 Thanks a lot for this delicious and refreshing recipe vardhini 🙂

Sending to Guru’s cooking

 Sending to Enveetu Kitchen by CupoNation