Welcoem to posts!!
in the future - u will be able to do some more stuff here,,,!! like pat catgirl- i mean um yeah... for now u can only see others's posts :c
Met Srinath Sir today....He has given beautiful movies to Kannada industry....Very humble person...down to earth..Taking his blessings as the day day started made
my day💓💓
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Coconut Mango Ice Cream
Ingredients:
- Ripe mangoes, peeled and diced
- Coconut milk (full-fat)
- Granulated sugar (adjust to taste)
- Lime juice (optional, for a hint of acidity)
- Shredded coconut (optional, for added texture)
Instructions:
1. Place the diced mangoes in a blender or food processor and puree until smooth.
2. In a mixing bowl, combine the mango puree with coconut milk and granulated sugar. Adjust the amount of sugar to your desired level of sweetness.
3. If using, add a squeeze of lime juice to enhance the mango flavor and add a hint of acidity.
4. For added texture, stir in shredded coconut into the mixture.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a creamy consistency.
6. Once churned, transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.
7. When ready to serve, allow the coconut mango ice cream to sit at room temperature for a few minutes to soften slightly before scooping.
8. Scoop the ice cream into bowls or cones and garnish with additional shredded coconut or slices of fresh mango, if desired.
9. Enjoy the tropical flavors of Coconut Mango Ice Cream and savor the taste of summer!
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Pistachio smoothie😋
1 banana 🍌
1 small avocado 🥑
1/4 cup pistachio
1/4 cup yogurt 🍦
1 cup almond milk 🥛
Crushed pistachio for garnish
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Easy Mango Graham Roll ready in minutes
Ingredients :
About 1 and ½ cups diced ripe mangoes plus more for toppings
210 grams graham crackers or any crackers you prefer (digestive will do too) plus more for side crumbing
2 cups whipping cream (500ml)
1 and ½ cups cream cheese (180g)
1/4 cup sugar (50g)
1 tsp vanilla extract (5ml)
Instructions:
1. Mix together whipping cream, sugar and vanilla.
2. Whip until thickens then add softened cream cheese.
3. Whip until stiff peaks form. Scrape sides and bottom. Set aside.
4. Dice about 2 to 3 ripe mangoes.
5. Crush graham crackers coarsely.
6. Add about 1 and 1/2 cup whipped cream and cream cheese mixture.
7. Mix and spread on a parchment paper.
8. Fill with 2 cups whipped cream and cheese mixture.
9. Place some diced ripe mangoes, about 1 and ½ cup. And roll into a log.
10. Chill in the freezer for at least 30 minutes.
11. When its chilled enough, place it in the serving tray. Frost with some cream.
12. Cover sides with crushed graham.
13. Pipe on top with remaining cream.
14. Top with some mangoes and grahams.
15. You can refrigerate or serve it right away."
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Avocado Ice Cream
Creamy Avocado Ice Cream
Ingredients:
2 ripe avocados, peeled and pitted
1/2 cup sweetened condensed milk
1/2 cup heavy cream
1/4 cup lime juice
1 teaspoon vanilla extract
Pinch of salt
Directions:
In a blender or food processor, combine the ripe avocados, sweetened condensed milk, heavy cream, lime juice, vanilla extract, and a pinch of salt.
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Paneer Tikka
Ingredients:
400 grams paneer (Indian cottage cheese), cut into cubes
1 bell pepper (capsicum), cut into chunks
1 onion, cut into chunks and separated
1/2 cup thick yogurt (hung curd)
2 tablespoons chickpea flour (besan)
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
1 tablespoon lemon juice
2 tablespoons vegetable oil
Skewers, soaked in water (if using bamboo skewers)
Directions:
In a large mixing bowl, combine thick yogurt, chickpea flour, ginger-garlic paste, turmeric powder, cumin powder, coriander powder, garam masala, red chili powder, salt, and lemon juice. Mix well to make a smooth marinade.
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???
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High Iron Smoothie
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Mango Panna Cotta Coconut Cheesecake 🥭🥥
- Ingredients: -
For the Crust:
1 and 1/2 cups (225g) digestive biscuits or graham crackers, crushed
1/2 cup (115g) unsalted butter, melted
1 and 1/4 cups (150g) sweetened shredded coconut
For the Cheesecake Layer:
16 ounces (454g) cream cheese, softened
1/2 cup (100g) granulated sugar
1 cup (240ml) coconut cream
1/2 cup (120ml) whole milk
1 tablespoon powdered gelatin
1/4 cup (60ml) cold water
1 teaspoon vanilla extract
For the Panna Cotta Layer:
1 and 1/2 cups (360ml) heavy cream
1 ripe mango, peeled and diced
1/4 cup (50g) granulated sugar
1 tablespoon powdered gelatin
1/4 cup (60ml) cold water
For Garnish:
Extra diced mango
Toasted coconut flakes
- Directions: -
Prepare the crust: Lightly grease a 9-inch (23cm) springform pan and line the bottom with parchment paper. Combine crushed biscuits, melted butter, and shredded coconut in a bowl. Press into the bottom of the pan and refrigerate.
Make the cheesecake layer: Beat the cream cheese and sugar together until smooth. In a saucepan, warm coconut cream and milk. Sprinkle gelatin over cold water to soften, then add to the coconut mixture until dissolved. Cool slightly and mix into the cream cheese. Stir in vanilla extract. Pour over the crust and refrigerate until set, about 2 hours.
Prepare the mango panna cotta: Puree diced mango until smooth. Heat heavy cream and sugar in a saucepan, then add the pureed mango. Sprinkle gelatin over cold water, let it soften, then add to the mango mixture until dissolved. Cool to room temperature, then gently pour over the set cheesecake layer. Refrigerate until the panna cotta layer is set, about 2 hours.
Garnish and serve: Before serving, top with extra diced mango and toasted coconut flakes.
Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 4 hours and 40 minutes
Kcal: 320 kcal | Servings: 10 servings
#mangolove #coconutcheesecake #tropicaldessert #tasty_love
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Hi guys ,
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