Skip to main content

ORANGE FALOODA ( MY VERSION )

Hi Everyone,
 
Its too hot in Chennai..Temperature is going higher day by day !!!! How in other cities , is there also too hot ? Feeling like taking only chill liquid foods all day :)....
And todays recipe is about FALOODA .. I love falooda bcoz of its bright attractive colour ,mixed flavours and texture.I thought of trying falooda long time but I didn't get the ingredients in my local super market.The main ingredient required are Falooda sev and Basil seeds/sabja  but in our store they don't have these ingredients :( So I thought of trying it with my pantry ingredients and the result came out to be good.I cannot say this tasted exactly like restaurant style falooda but still the taste convinced me to think that I had something similar to falooda :)).
 
             
 
Here is the recipe for your ref,
 
INGREDIENTS :
 
Milk               - 1/2 cup.
Orange jelly   - 3 tsp ( I used homemade jelly)
Vanilla icecream - 1 scoop.
Orange slices     - 3 to 4 pcs.
Payasam vermicelli - 2 tsp
Sago / Javarisi        - 2 tsp.
Sugar                      - 3 tsp.
 
PREPARATION :
THESE ARE OUR INGREDIENTS
1) Boil sago with water and 1 tsp of sugar and refrigerate it.
 
2) Same way boil vermicelli with water and 1 tsp of sugar and refrigerate it.
 
3) Boil milk till it foams up , once done simmer the heat and boil for 10 more mins till the milk reduces to 1/4 cup , mix sugar and refrigerate it for 30 mins.
 
3) Refrigerate the serving glass for 15 minutes.
 
4) Once done add the jelly in your serving bowl , followed by orange slices .
 
                
5) Then place 2 tsp of Vermicelli over the orange slices and pour the milk over it.
 
6) Now add the sago , Icecream and pop up with some jelly and orange pieces and serve immediately.
 
7) Tatata..Looks very simple know..try something different for this summer and enjoy.
 
                   
 
          
             

 
NOTES :
1) I used homemade jelly(will share the recipe soon) , you can use any jelly of your favourite.
 
2) Don't over cook sago and vermicelli.. once they are cooked immediately drain the water and refrigerate it to prevent from further cooking.If you over cook them then your falooda will be mushy :(
 
 
Labels:

Comments

Post a Comment

Popular posts from this blog

KADAMBA / KANAVA MASALA /SQUID FISH CURRY

Hi, Sea has lot of creatures in it that we can cook and we were much more unaware of many . Squid fish is one among the yummy species which I was totally unaware even after coming to Chennai.One day in market I saw them and surprised that they are selling octopus ( it looked like that to me :)). Then I surfed in net and found actually they are squid ( kadamba / kanava) and not octopus , My friend Saranya cooked this gravy for us during her visit to our home .I copied the recipe from her and tried next week itself.Though the squid fish looks very weird the taste was so yummy and there is no fish odor in that.It just tasted like mutton. The cleaning part is little tricky but easy, I suggest once you finished cleaning dispose the waste immediately out of your house as the waste from squid fish is very smelly and also it starts leaving water .So dispose the waste of squid as quick as possible. Other than that the fish tastes heaven , spicy, yummy and very easy to cook. I have
Post a Comment
Read more

WARM WATER CHAPATI / BEGINNER GUIDE FOR SOFT CHAPATI

தமிழில் காண : கிளிக்   Hi All, If you are a beginner in cooking ,then chapati is the toughest task that needs a lot of practice. When I was learning cooking my chapatis will be either crisp like disc or rubbery that you need to dentist after chewing😭 So I try so many versions to make my chapati perfect and this warm water method is one success method , This method is so easy that your chapatis will be very very soft and light. A few tricks to make your chapatis perfectly soft and puffy are , Add water little by little while kneading . Don't knead dough too dry , make slightly sticky dough so that while toasting it comes to perfect softness. The recipe of perfect soft chapati is below, COOKING TIME : 1 hour. SERVES : yields about 10 chapatis INGREDIENTS : Wheat flour – 2 cups. Salt – 1/2 tsp. Warm water – 1 cup ( appx). Oil / ghee – few drops. METHOD : In a wide bowl add wheat flour ,salt and mix , make a well in middle of flou
7 comments
Read more