Want to whip up a great dessert for your friends and family? Try these delicious recipes of a mango and coconut smoothie or a kokum pancake and more.
Chef Swasti Aggarwal, Food Strategist at Foodhall in New Delhi and Chef Gautam Mehrishi from Living Foodz channel’s show “Hello Summer”, have listed a few recipes for you to try:
Mango Coconut Smoothie Bowl
Frozen mango chunks- 2 cups
Frozen pineapple chunks- 1/2 cup
Fresh banana- 1/2 cup
Tender coconut water- 1 cup
Fresh mango chunks
Fresh kiwi slices
Method: In a blender, blend together the frozen mango, frozen pineapple, banana with tender coconut water. It should be thick and creamy. Pour this immediately into a serving bowl and garnish with toppings.
Refined flour- 1.5 cup
Vanilla sugar-1 tsp
Baking powder- 1/2 tsp
Lemon Juice- 2.5 tbsp
Mustard oil- 1.5-2 tsp
Finely chopped walnuts- 2 tsp
Jaggery- 50-60 gm
Finely chopped carrot- 4-5 tbsp
Sugarcane juice- 1/2 cup
Clove powder- 1/2 tsp
Chopped Indian gooseberry- 3-4 tbsp
Maple syrup- 1 tbsp
Vanilla extract- 1 tsp
Brown sugar- 1.5 tbsp
Kokam syrup- 7-8 tbsp
Water as required
Honey for garnish
Method: In a bowl add refined flour, vanilla sugar, baking powder, lemon juice. Keep aside for 2 minutes.
For marmalade in pot add mustard oil, chopped walnuts and jaggery. Then in the bowl add chopped carrot and mix well. Mix and melt the jaggery.
In the marmalade pot add sugarcane juice, clove powder, chopped Indian gooseberry, maple syrup, vanilla extract and mix well. Cook well on low flame.
Then take carrot mixture bowl and add chopped walnuts, brown sugar, kokum syrup, egg , water as required. Prepare the batter and rest for 5 to 8 minutes.
In the marmalade pot add brown sugar, lemon juice, kokum syrup and mix well. Cook on low flame for 8 to 10 minutes. For pancake in a hot pan pour the batter and cook on low flame until it turns dark brown and flip on the other side when cooked.