Rose Falooda {Rose flavored ice cream sundae float}


An ice cream float with aromatic rose syrup, cool sweet basil seeds, thin noodles, and cold milk topped with creamy vanilla ice-cream and nuts of your choice!!

Summer to us means lots of watermelon, mangoes, lemonade and of course ‘rose falooda’ enjoyed with the company of family and friends. Rose falooda is one my favorite dishes to take along for summer barbecue parties. With so much focus on there grill people seem to forget about unique drinks! This super easy recipe is a sure crowd pleaser with it’s refreshing flavors.  It does not require any cooking once you have few ingredients on hand – Rose syrup, sweet basil seeds, low fat milk, cooked thin noodles (ok one quick thing to cook) and some vanilla ice cream. Continue reading “Rose Falooda {Rose flavored ice cream sundae float}”


Ginger Lemonade


Now that it is actually feeling like summer and memorial day is almost around the corner I want to share this recipe with you. Its my favorite lemonade recipe with a kick of fresh spicy and aromatic – ginger. My memories of Indian summers are hot and lazy days, off from school, hanging out with friends and cousins. Growing up, it was a ritual at my home, everyday, to make a giant jar of lemonade in the morning. We would then serve it to the family and friends that would visit us during the day! No one ever refused the offer of fresh homemade lemonade when they arrived from the scorching sun outside. My mom, always added ginger and for me lemonade always must have fresh ginger. The first time when my husband, Ravi tasted it, he related it to the fresh sugarcane juice in India. Only then I realized that there was something very different about this lemonade. It was the freshly grated ginger, with its aroma and spicy kick, that made it – oh so refreshing and delicious!

Continue reading “Ginger Lemonade”

Ginger Chai

I love my Chai but I especially enjoy it on a cold day! It is my favorite pick-me up drink and gives me a quick boost of energy. I love my tea with various spices but there is so much freshness and aroma to the ginger tea.

Ginger aids digestion, improves circulation, boosts the immune system and reduces inflammation which is helpful for people suffering from arthritis. It offers antioxidant support, and some research has also shown that ginger can help fight cancer cells. Ginger is readily available and has a long shelf life. It is one of my must-have ingredients in the refrigerator!

Ginger Chai


Here is how I make it:

Bring 3/4th cup of water to boil in a small pot.

Add 1 teabag (I love Tetley classic black tea).

Add 1tsp of peeled and grated fresh ginger.

Bring it to boil and simmer for 2 mins.

Add 1/4th cup of  skim or low fat milk.

Bring it to boil once more.

Filter using a strainer.

You can add sugar or honey for desired sweetness!

Enjoy HOT!









Mango Lassi

Here is s super easy recipe that children and grown ups love! We make it all the time in our home. Very soothing with spicy foods or great for a mid-afternoon snack! Requires very few ingredients and no-cooking!



Prep time: 5 mins  Cooking time:0 mins    Total time: 5 mins


1 cup plain low fat yogurt

1 cup Mango pulp

1 cup water

3 tbsp sugar

1/8 teaspoon salt

1/4 teaspoon  saffron


Blend all the the ingredients together for 2 mins in a blender.

Add more water if you like a thinner consistency.


Raw Mango Drink/Kairee Panha

Here is one of my favorite drinks that is packed with vitamin C and is so refreshing! I have to agree that it does take quiet some time and patience for this recipe but once ready it can be enjoyed for several weeks! Also the concentrate tastes great on a toast as mango jam.. yumm!!!


Step by step recipe:

Wash and dry the raw mangoes


Peel the mangoes


Pressure cook them for 20 mins on medium high heat. Let the mangoes cool completed. Then take out mango seed and put the pulp in a medium sauce pan and mash it to a smooth consistency


Add sugar and cook for half an hour on medium to low heat.


Add salt, saffron and cardamom powder. Mix it well and let it cool completely.


Mix the concentrate with a hand mixer/stick blender for 2 minutes to get a smooth consistency.

Refrigerate the concentrate in glass jars for up to a month.


To make the drink, mix 3 tablespoons of concentrate to a glass of water. Add some ice cubes.


Raw Mango Drink/Kairee Panha Recipe:

Prep time: 10 mins  Cooking time:50 mins    Total time: 60 mins


3 medium raw mangoes
1 cup Sugar (Or more if the mangoes are very sour)
1 tsp salt
1 tsp cardamom powder
1 tsp saffron


  1. Wash, dry and then peel the raw mangoes. Pressure cook for 20-30 mins. Make sure the mangoes are very soft and pulpy. Let it cool completely.
  2. Remove the mango seeds and mash the mango pulp.
  3. Add mango pulp and sugar to a medium sauce pan and cook on medium heat for 20 mins stirring frequently.
  4. Add salt, saffron and cardamom powder. Turn off the heat and let it cool completely
  5. Mix the concentrate with a hand mixer/stick blender for 2 minutes to get a smooth consistency.
  6. Refrigerate the concentrate in glass jars for up to a month.
  7. To make the drink, mix 3 tablespoons of concentrate to a glass of water. Add some ice cubes.