FERRERO ROCHER MILKSHAKE INGREDIENTS METHOD Combine the milk + Ferrero Rocher in a blender. Blend until smooth. Pour into a glass. Top it with ice cream + chocolate syrup + an additional Ferrero Rocher candy. NOTES FOR MORE RECIPES CLICK ON THE NAMES BELOW:- LIKE OUR FACEBOOK PAGE – https://www.facebook.com/virtual.treat.for.foodies
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LITCHI TENDER COCONUT MOCKTAIL BY DISHA LAHORI INGREDIENTS METHOD From 1 coconut I got 2 cup of water and around 3/4 cup of thin malai . Refrigerate both the ingredients till chill . Else we can use ice cubes . Take the coconut water + malai + litchi flesh + sugar / honey and blend
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MANGO TADGOLA MILKSHAKE / MANGO NUNGU MILKSHAKE RECIPE BY DISHA LAHORI INGREDIENTS METHOD Peel and chop the mango and transfer it to a blender. Add sugar + milk and blend well till its smooth. Take a tall glass and add a layer of tadgola /nungu / iceapple . Now pour the mango milk shake over
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FALOODA SEV RECIPE BY SHWETA GALINDE INGREDIENTS Cornflour – 1/2 cup Water – 1 1/4 cup Sugar – 2 tbsp sev maker Oil – for greasing 1 big bowl with chilled water and ice cubes METHOD . Video link – https://www.youtube.com/shorts/1wzVNpGN8rQ Take a non stick pan. Add the cornflour + sugar .Add water little by little
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PERFECT RECIPE OF PUNES FAMOUS MANGO MASTANI BY DISHA LAHORI Mango Mastani is a popular Mango Drink sold in Pune. A unique and tasty desi style mango milkshake recipe made with ice cream, mango pulp and a generous .. Sujata Mastani was set up in 1968 and began its journey as a small shop in the busy heart of the city.
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TENDER COCONUT SHAKE BY DISHA LAHORI INGREDIENTS ½ cup Tender coconut water 1 cup Tender coconut 6 Scoops Vanilla ice cream Few Ice cubes METHOD Take tender coconut pulp + ice cubes + tender coconut water , ice cream in a blender. Blend it coarsely . [ don’t blend smooth , we should get the crunch . Pour into
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CHOCOLATE PANI PURI BY DEEPA JAYDEEP FOR CHOCOLATE PURI 12 pani-puri ½ cup roughly chopped dark chocolate 2 tsp Butter to melt chocolate METHOD – https://maryzkitchen.com/chocolate-making/ Take the chocolate in a microwave safe bowl and microwave on high for 1 minute, mix well till there are no lumps. Make holes in puris . Now
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EASY ORANGE POPSICLE WITH GLUCON D POWDER /EASY ORANGE ICE CANDY RECIPE BY SHWETA GALINDE Glucon-D Contains Glucose That Helps Replenish Body Glucose And Fills You With The Energy Required To Stay Active. It Is Easily Absorbed By The Body, Thus Giving Out An Instant Energy Boost And Refreshment. Key Ingredients – Sucrose, Glucose, Acidity Regulator,
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RASBHARI CHUTNEY / CAPE GOOSEBERRY PICKLE BY DISHA LAHORI A tangy delicious dip of cape gooseberry Incorporating them in your diet can give you these health benefits. Store house of Vitamin C and antioxidantsCape gooseberries have abundant Vitamin C much more than lemons! Not only is Vitamin C good for your skin, but it also helps in
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BADAM PISIN FALOODA A falooda is a South Asian version of a cold dessert made with noodles. It has origins in the Persian dish faloodeh, variants of which are found across West, Central, and South Asia. Traditionally it is made by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with ice
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JIGARTHANDA RECIPE / MADURAI SPECIAL JIL JIL JIGARTHANDA / HOMEMADE INSTANT JIGARTHANDA DRINK / HOW TO MAKE JIGARTHANDA DRINK Jigarthanda is a cold beverage, that is famous in the South Indian city of Madurai in Tamil Nadu . It is generally prepared and served at roadside stalls as a refreshment during the Indian summer. The basic ingredients include milk, almond gum, sarsaparilla root syrup [
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HOW TO MAKE MINT LEAVES POWDER / USES OF MINT LEAVES POWDER / PUDHINA POWDER The mint powder is prepared from dried mint leaves.The mint leaf, fresh or dried, is the culinary source of mint. Dry Mint Powder is good for health as it bolsters smooth digestion. In the ancient times, this powder was also used to clean and whiten the teeth. Moreover,
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HOMEMADE INSTANT ROOHAFZA SYRUP BY SHWETA GALINDE Rooh Afza is a concentrated squash. Well it is not just rose syrup , many other ingredients are added to it . Traditionally rooh afza was made with herbal extracts, fruits and aromatic spices Here in this recipe we are making instant rooh afza . It is sold commercially
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CHOCOLATE SYRUP / CHOCOLATE SAUCE /HERSHEYS CHOCOLATE SAUCE RECIPE BY SHAWETA GALINDE Chocolate syrup is a sweet, chocolate – flavored condiment . It is often used as a topping or dessert sauce for various desserts, such as ice cream, or mixed with milk to make chocolate milk or blended with milk and ice cream to
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PARFAIT RECIPE BY DISHA LAHORI it is pronounced as – paa·fei PARFAIT is basically different kind of food layered in alternate layers and served without mixing . it is in a tall, narrow, short-stemmed glass It can be your breakfast or lunch / dinner / dessert I mostly like to make parfait for breakfast
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EGGLESS CHOCOLATE PANCAKE BY DISHA LAHORI A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. INGREDIENTS Maida / APF – 1 cup Cocoa
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SITAPHAL RABDI RECIPE
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EGGLESS VANILLA CHOCOLATE CHIP COOKIES BY SHWETA GALINDE A chocolate chip cookie is a DROP COOKIE that originated in the United States and features chocolate chips or chocolate morsels as its distinguishing ingredient. Circa 1938, Ruth Graves Wakefield added chopped up bits from a Nestlé semi-sweet chocolate bar into a cookie. The traditional recipe starts with a dough composed of flour, butter, both brown and white
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DULCE DE LECHE CARAMEL Dulce de leche (also known as manjar, manjar blanco, and arequipe) is a thick caramel sauce made from milk and sugar. Dulce de leche is the key ingredient in many Latin desserts and pastries. It has a rich caramel flavor that pairs well with both fruit and chocolate, and it makes a wonderful filling for cakes. Traditionally, this is
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HOMEMADE INSTANT JALEBI RECIPE / HOMEMADE JALEBI PREMIX RECIPE BY SHWETA GALINDE Jalebi, also known as zulbia, jilapi, mushabak and zalabia, is an Indian sweet snack popular all over South Asia, and the Middle East. It is made by deep-frying maida flour batter in pretzel or circular shapes, which are then soaked in sugar syrup.
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PANI PURI / GOLGAPPAS /PUCHKAS INGREDIENTS Pani puri ka puri as required [20 or 30 ] Ragda stuffing or any other stuffing Sweet chutney Theeki pani PURI RECIPE – Puri recipehttps://maryzkitchen.com/puri-pani-puri/ https://maryzkitchen.com/how-to-make-puri-for-pani-puri/ RAGDA STUFFING INGREDIENTS White
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SITAPHAL PHIRNI / CUSTARD APPLE PHIRNI RECIPE Phirni is nothing but the ground rice pudding. Phirni is made from coarsely ground rice, milk and sugar. It is cooked on a slow flame which results in creamy, rich and thick texture. It is flavored with cardamom powder and saffron. Though there are many different flavor varieties are made e.g.
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ROYAL AND MANGO FALOODA INGREDIENTS [ serves 2 ] Boiled falooda sev – ½ cup Soaked sabja seeds – ¼ cup Chilled whole milk – 1 ½ cup Mixed dry fruits finely chopped – 3 tbsp [raisins /almonds /pista /cashew ] Jelly – ¼ cup rasberry or strawberry or any flavour to make it
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MANGO LASSI RECIPE INGREDIENTS 2 cups ripe mangoes peeled and chopped
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DRIED APRICOT / PEACH MILKSHAKE INGREDIENTS Dried apricots – 4 or 5 Chilled milk – 2 cup Honey – 2 tsp or as per taste Vanilla ice cream – 1 scoop PREPARATION Wash the apricots and soak it over night . METHOD Drain the water and chop the aricots. Take the chopped apricots + 1/4
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ANJEER / DRY FIG MILKSHAKE INGREDIENTS PREPARATION METHOD Take the chopped figs + 1/2 cup milk and grind it well . Now add the remaining milk + honey + vanilla ice cream and blend again till frothy . Once done pour it in a glass and serve chilled . NOTES FOR MORE RECIPES CLICK ON
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SIZZLING BROWNIE INGREDIENTS FOR EGGLESS WHEAT FLOUR BROWNIE Wheat flour- 1 cup Granulated sugar – 1/2 cup Unsweetened cocoa pwdr – 1/4 cup Baking soda – 1/2 tsp Baking pwdr – 1/2 tsp Milk pwdr – 1 tsp Curd at room temperature – 1/2 cup Milk – 1/2 cup Oil – 1/4 cup Vanilla essence
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ORANGE BLOSSOM INGREDIENTS Any chilled orange cold drink like fanta or miranda – 2 cup Vanilla ice cream – 2 or 3 scoops METHOD Take both the ingredients in a mixing jar and blend it till frothy . Serve chilled orange blossom in a tall serving glass . Serve immediately . NOTES We can also
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TADGOLA / PALM FRUIT CUSTARD INGREDIENTS PREPARATION METHOD Boil the remaining milk in a pan. Add the sugar and mix well. Keep the medium low. Once it starts boiling ,lower the flame to lowest . Now slowly add the custard pwdr mixture into it and mix well. Cook for 2 – 3 minutes by continuously
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MANGO CUSTARD INGREDIENTS Milk – 500 ml [ from this take ¼ cup and keep aside ] Vanilla custard pwdr [any brand ]– 2 heapful tbsp Sugar – 4 or 5 tbsp or as per taste Mango peeled and finely chopped – 1 big bowl or as required Dry fruits chopped – 3 or 4
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TADGOLA TENDER COCONUT CRUSH INGREDIENTS PREPARATION METHOD Take the coconut water + malai + tadgola + sugar / honey and blend it . Instead of blending we can just mash both the tadgola + tender coconut flesh with hands nicely . *. Instead of adding sugar / honey , we can add a scoop of
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GRANITA / ITALIAN ICE – is like Indian gola – crushed / shaved ice drizzled with artificial flavours and sometimes topped with condensed milk .Granita is a form of semi frozen dessert .It is made from fruits crushed with lemon juice + water [ optional ] + sweetening agent like condensed milk /sugar / honey
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STRAWBERRY MILK SHAKE INGREDIENTS Strawberry – 10 or 12 Chilled milk – 2 cup Vanilla ice cream – 2 scoop Sugar / honey / strawberry crush – to adjust sweetness depending on your taste and fruits sweetness . A drop of strawberry essence and red colour if required to enhance the colour and flavour [
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CHOCOLATE DRINK PREMIX POWDER By SHWETA GALINDE INGREDIENTS Milk powder – 1/2 cup Powdered sugar – 1 cup Unsweetened cocoa powder – 1/2 cup Cornflour – 1/4 cup Chocolate OR vanilla essence – 1 tsp METHOD Take all the above ingredients in a mixie jar and blend well ,so that all the ingredients mix well
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KHAJUR MILKSHAKE INGREDIENTS Seedless khajur / dates – 6 or 7 Chilled milk – 2 cup Honey / sugar to adjust sweetness [optional ] Vanilla ice cream – 1 scoop METHOD Discard the seeds and chop the dates into small pieces. If they are hard ,then soak in hot milk for sometimes. Take the chopped
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SITAPHAL / CUSTARD APPLE MILKSHAKE INGREDIENTS Sitaphal – 2 big [ ripe] Sugar if required to adjust sweetness Chilled milk – 2 or 2 ½ cup Vanilla ice cream – 1 or 2 scoop PREPARATION Scoop the flesh from the custard apple . Pulse beat [ 1 second gap ] the flesh with seeds in
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MILK POWDER GULAB JAMUN BY GEETA KOSHTI Gulab jamun (also spelled gulaab jamun) is a milk-solid-based sweet from the Indian subcontinent, and a type of mithai, popular in India, Nepal, Pakistan (where it is known as gulab jamun), the Maldives (where it is known as gulaabujaanu), and Bangladesh (where it is known as gulab jam), as well as Myanmar. MILK
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KHUS MILKSHAKE RECIPE INGREDIENTS Khus syrup – 1 tbsp or 1 ½ tbsp Chilled milk – 1 cup Sabja seeds – 1 tsp Vanilla icecream – 1 ½ scoop or as required PREPARATION Soak the sabja seeds in water for minimum 10 mins or more to swell . Boil ,filter and cool the milk
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ROSE MILK INGREDIENTS PREPARATION ROSE SYRUP AT HOME Boil 2 cups sugar + 1 ½ cup water . Let it boil for 3 – 4 mins. At the end add ½ or ¾ tsp of red /pink food colour ,mix well and off the flame . Now add 1 tsp of rose essence and
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IDLI FINGER FRIES / IDLI FRY / CRISPY IDLI FRY INGREDIENTS Leftover idlis – 4 Molgapodi as required Oil to deep fry PREPARATION Make idlis following this recipe – VARITEIES OF IDLI RECIPES – https://maryzkitchen.com/?s=IDLI Refrigerate the leftover idlis . Min 1 hr or overnight .[ To avoid too much absorption of oil in deep fried
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TENDER COCONUT MILKSHAKE INGREDIENTS Tender coconut – 1 [ with water + tender flesh ] Vanilla ice cream – 2 or 3 scoops PREPARATION Refrigerate the coconut water and
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COOKING TIPS BY WHATSAPP AND FACEBOOK MEMBERS FROM THEIR KITCHEN AND EXPERIENCE – Brinjal should have thorns on it for good taste . Always pick up onion which r dry n has double layer.. u can store these for minimum 6 months When you buy cauliflower always take little yellowish one not white one Will
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COCONUT SHRIKHAND VARIETIES OF SHRIKHAND – You searched for shrikhand – Mary’s Kitchen (maryzkitchen.com) INGREDIENTS Fresh curd [ not sour ] – 2 cup RECIPE –
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CHOCOLATE SHRIKHAND VARIETIES OF SHRIKHAND – https://maryzkitchen.com/?s=shrikhand INGREDIENTS Fresh thick curd [ not sour ] – 2 cup Perfect recipe – perfect thick and creamy homemade curd
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FRUIT SHRIKHAND VARIETIES OF SHRIKHAND – https://maryzkitchen.com/?s=shrikhand INGREDIENTS Fresh curd [ not sour ] – 2 cup – PERFECT RECIPE – perfect thick and creamy
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NUTELLA SHRIKHAND VARIETIES OF SHRIKHAND – https://maryzkitchen.com/?s=shrikhand INGREDIENTS Fresh curd [ not sour ] – 2 cup PERFECT RECIPE – perfect thick and creamy homemade curd recipe Nutella – 3 or 4 tbsp or as per your taste Choco chips – as required Finely chopped almond + cashew + pista – 1 or 2 tbsp
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STRAWBERRY SHRIKHAND VARIETIES OF SHRIKHAND – https://maryzkitchen.com/?s=shrikhand INGREDIENTS Fresh curd [ not sour ] – 2 cup Perfect recipe – perfect thick and creamy homemade curd recipe For
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CONDENSED MILK SHRIKHAND VERIETIES OF SHRIKHAND – https://maryzkitchen.com/?s=shrikhand INGREDIENTS Fresh curd [ not sour ] – 2 cup PERFECT RECIPE – perfect thick and creamy homemade curd recipe
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NUTELLA MILKSHAKE INGREDIENTS Boiled and cooled milk – 1 cup [ milk should be chilled ] Nutella – 2 tbsp Vanilla ice cream – 2 scoop + 1 scoop for topping Sugar pwdr – if needed as per taste METHOD Take all the ingredients in the mixie jar / blender and blend it till frothy
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