Rose Falooda {Rose flavored ice cream sundae float}

Rose Falooda – 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 watermelons, mangoes, lemonade and of course ‘Rose Falooda’ enjoyed with family and friends. Rose Falooda is one my favorite thing to make for summer barbecue parties! This super easy recipe is a sure crowd pleaser with its 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}”

Lemon ginger tea

Lemon ginger tea is soothing infusion of fresh ginger and lemon, lightly sweetened  with honey. This super healthy detox tea without tea leaves makes a perfect caffeine free drink for children and grownups.

Back in 2010, while our visit to beautiful city of Srinagar in Kashmir, I first tasted lemon ginger tea. Perched on Kralsangri hill that captures finest panoramic view of the Dal Lake, surrounded by majesty of Zabarwan Mountains, our stay at Taj Vivant was memorable. Their elaborate tea lounge offered Lemon ginger tea along with an array of other teas and the herbal kashmiri kehwa. Continue reading “Lemon ginger tea”

Energizing green smoothie


Energizing green smoothie – A delicious smoothie that is naturally sweetened with fresh apples and oranges, is packed with superfoods spinach and hemp seeds, has anti-inflammatory ginger and is made in nutrient rich hydrating coconut water! Continue reading “Energizing green smoothie”

Pomegranate juice

Pomegranates – The jewel of autumn. We are in peak autumn and the plump pomegranates are in season!  They are in every grocery store and so are many videos on how to seed a pomegranate. I love pomegranates for their taste, nutrition and of course the gorgeous red color. They are make beautiful garnish on pretty much any dish. My favorite way to enjoy them is by making fresh pomegranate juice!

Continue reading “Pomegranate juice”

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


Mango Lassi is a 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 or for breakfast.  Requires very few ingredients and no-cooking!

Mango Lassi
Recipe type: Breakfast, Snack
Cuisine: Indian
Prep time: 
Total time: 
Serves: 3
Smooth and creamy yogurt smoothie with the rich and flavorful aroma of mangoes and saffron.
  • 1 cup plain low fat yogurt
  • 1 cup Mango pulp
  • 1 cup water
  • 3 tbsp sugar
  • ⅛ teaspoon salt
  • ¼ teaspoon saffron
  1. Blend all the the ingredients together for 2 mins in a blender. Add more water if you like a thinner consistency. Chill and Enjoy!



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.