Mango shake

Summer is almost here; we are already into the season of Mangoes, the king of  all fruits. The weather in Thailand is already very hot and humid and the mercury is soaring higher everyday. It’s extremely important to consume a lot of liquid throughout the day; water, fresh fruits and vegetables, juices, shakes and smoothies, you’ve got plenty of choice. Today we will make Mango Shake. It’s simple to make and really tasty. I am sure everybody  knows how to make it. There are many variations of this, but in my humble opinion, it’s all about letting the sweetness of mango to take the center stage ably aided by the rest of the ingredients. Let’s get started.

Ingredients :
1. Pulp of a big size mango
2. Milk
3. Saffron (optional)
4. Sugar(optional)
5. Ice cubes
6. Dry fruits(optional)

Method:
In a blender, put sliced mango pulps, ice cubes, milk, sugar (you can also make without sugar). Blend it till you don’t see any mango pulp floating around. Add dry fruits as per your preference. I have used 2-3 raisins and cashew nuts. Serve it in a tall glass. You can decorate it with a few saffron strands before serving.

Enjoy.
Mo

Vermicelli kheer with palm sugar

Makar Sankranti is almost here. With festivities going on all over India, it is perfect time to cook something sweet. Bengali’s celebrate Poush Sankranti during this period. Bengal is known for her Rosogolla and Mishti Doi. But on Poush Sankranti, both of them take back seat and make way for Dudh Puli, Nolen Gurer Sandesh and every damn desert with jaggery in it. Respecting the same trend, I will prepare a very simple desert… of course with jaggery. Traditionally, this is supposed to be made with Nolen Gur; but since it is impossible to find it anywhere in Thailand; I will make this with Thai Palm Sugar.

Ingredients:
1. Vermicelli (50g)
2. Milk (500ml)
2. Palm sugar
3. Ghee or clarified butter (one teaspoon)
4. Cashew nuts (10-12 pieces)
5. Almond flakes (Optional)
6. Saffron (Optional)

Method:
Heat clarified butter in a pan and roast vermicelli until light golden brown. Keep it aside.

Bring the milk to boil and add palm sugar to it. Keep stirring the milk so that the palm sugar gets melted and mixed with the milk. Simmer the milk for 2-3 minutes. Add the vermicelli. Cook on a low flame until the vermicelli strands becomes soft. Add the broken cashew nuts. You can add raisins, broken almonds or any other dry fruit of your choice.

Top it up some almond flakes and sprinkle a pinch of saffron. Your jaggery powered Vermicelli Kheer is ready.

Enjoy.

Mo