Aampanna Milkshake….The Mmmmilkshake

You know those weekend mornings when you wake up, make your way to the kitchen, open the fridge and think to yourself.. what on earth do I make for breakfast because all I actually want to do is get back into bed?? Okay, not one, but mostly most of my weekend mornings are like that. But it’s such a tough choice for me. because I love my sleep, but ermm, I love my food too. Zzzz.. chomp chomp, it’s a tough call, but to each in its own time,… ha ha, get it?

Ok, I know you don’t. But I amuse myself.

Anyhoo, coming back to weekends and mornings and quick fixes for ravenous souls; the fun part of being in the Southern Hemisphere right about now is that its MANGO SEASON AKA Mango Shake Time.. shake shake… shaking her head and self while typing this out

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Oh, Mango shake how I love thee… It’s a summer weekend tradition (yes, we are that serious and sentimental about the weekend breaky time that we label things a tradition.. or maybe it’s just me).. and last weekend, I spiced it up by serving a chilled glass of Aampanna Milkshake as I call it.. and all you need are 3 ingredients.

Mango, Milk, and Mint…MMMMilkshake.. now do you get this? come ON

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Everyone has their own version of how they like mango shakes; pulpy, non pulpy, thick, thin, less sugar, high on sugar.. Growing up, I remember the little brother liked to have the super liquid-y and extra sugary version, while I liked the pulpier version. Oh, the fights that ensued when only one version was made. But neither of us ever let go of the glass of milkshake, thick or thin.

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Anyhow, I still like my mango shake thick, chilled, and the sweetness contributed only from the mango. No added sugar for me in my mango milk shake. So while making the weekend-y mango shake for Arjun Singh and myself, as I drowsily took out the mango and milk from the fridge, I saw my cute little mint plant waving at me from its pot. (or maybe the it was the sleep, but I swear it called out to me). Some people invent medicines, I just mix ingredients.

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So I plucked the fresh mint and while whipping up the mango and milk, blended it in, and voila, milk aampanna. And yes, it tasted wonderful.

Ingredients

1 ripe mango

400 ml milk, preferably cold

4-5 mint leaves

Method

Blend all ingredients. Serve chilled.

Slurp Slurp.

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This post is a part of the 3Girls and a #BlogAlong monthly link-up, hosted by Upasna from Life on My Plate, Pooja from A Bit of This and a Lot of That and yours truly!

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I am also linking this post up to the yummylicious Foodie Friday link up at Annmarie’s blog. There are some seriously delicious things happening there!

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Peanut Butter and Banana Milkshake

Spring is sprung in Melbourne. And I couldn’t be more excited. It’s the season of fresh flowers, bright and sunny days, and cold cold milkshakes. Woo the hooooo!

And with winter on its way out, binge season is officially getting over and the love, no make that ladoo handles are showing. So guess whose new favourite weeknight and weekend morning activity is ‘Going to the Gym’…. I don’t love it but a girls gotta do what a girls gotta do to wear those sundresses, come summer.

So whipped up a yummy drink as a pre-workout treat and which can also multitask as a late morning breakfast if you like me wake up at 11, and want to have something before lunch. Coz the stomach is a-rumbling and you don’t want to be a -cooking. Haha.

Remember my Peanut Butter and Nutella Milkshake? Well, this is the healthy version of that, replacing the Nutella with a banana. And voila, a healthy treat is served. In a tasty serving for 2.

Hers
His

Ingredients:

2 cups milk (low fat, skimmed, full-cream.. your call)

1 tbsp peanut butter (smooth or crunchy)

1 ripe banana

Pinch of cinnamon

Method:

Put all ingredients in a blender.

Blend.

Serve.

Wipe that milky moustache off your lips.

Enjoy :)

Spring Sangria

Spring is passing us by super quick and a hot HOT summer is around the corner.  The good thing about these seasons is that it’s the time to Disco.. NOT.. but to guzzle cold smoothies, chilled coffee shakes, and best of all, sparkling sangrias. Plus, I am one of those weirdos on the planet who is NOT a fan of red wine as is, but give me a glass of red wine sangria and I guzzle it by the gallon. I kid you not.

I love the color, the fizz, the fruit. I wanted a refreshing glass of sangria filled to the brim with berries, no apples or pears or crunch, and topped off with sparkling soda and ice. And I went and made me some.

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Norms dictate I give out a recipe, and some ingredients with measurements and servings yada yada yada. But I say, it’s a sangria; don’t think too much. Just drink up.

A little bit of everything sweet, and a lot of wine makes a happy girl. And I am sure you agree. I am linking this post to the #bitofthisandlotofthat weekly challenge being hosted by my dear friend Pooja on her blog 

A Lazy Girl’s Pancake Recipe

 

I made these!
5 ingredients and 3 steps to this deliciousness on your plate

I am constantly drooling over pancakes and waffle items in breakfast menus, plus shopping at the Sainsburys and Coles of the world kind of spoils you, as you get ready made pancake batter in easy to carry bottles. Instant pleasures – 2 minute pancakes – Pour and cook. Lazy is as lazy finds.

 

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http://www.socialitelife.com

But being married makes you want to cook yumminess at home to show the husband that all that time googling food blogs is totally worth it. I wanted Sunday breakfast to be home-made pancakes yet also wanted minimal effort (input) and minimal mess (output).  I kept reading up on tons of pancake recipes; banana and chocolate, mixed berry madness, cinnamon and oatmeal, cornflour pancakes. Hmmm. It’s a crazy world out there. So I thought let’s go back to the basics. Let’s get the basic pancake recipe right, and the rest can always follow through.

Rather than search for exotic recipes, I searched for the basics. And that’s when I found Michael Ruhlman’s website http://www.ruhlman.com and this amazing tip:

2 parts liquid : 1 part egg : 1/2 part butter : 2 parts flour

Cram this formula up. Learn it until you can repeat it as easily as taking your own name. Trust me, it really works. I had all of these ingredients plus the other essentials (honey, maple syrup and FRUITS). Yes, this was totally happening! 

It just makes it all so simple. Once you understand the mathematics of it, then you can use your desired liquid (milk, buttermilk, yogurt) and adjust desired flour (1 part wholemeal to 1 part all purpose, or 1 part cornmeal to 1 part wholemeal). Add. Adjust. Cook. Let’s all say, THANK YOU Michael :)

Welcome to pancake perfection and exoticism in your very own kitchen!

http://www.socialitelife.com

So using this tip, I proceeded to conjure up some home-made pancakes to be served cafe style. Read on for the easiest pancake recipe EVER, with 5 ingredients and 3 basic steps, and trust me when I say, it works like a charm.

Exhibit A:

I made these!
I made these!

Ingredients

  1. All purpose flour (maida): 2
  2. Eggs: 1
  3. Milk: 2 cups
  4. Unsalted butter: 1/2 cup
  5. Powdered cinnamon: 1/2 tsp

Method

For the batter,

  1. Mix the dry ingredients (flour, cinnamon) in a bowl and keep aside.
  2. In another bowl, mix your wet ingredients (egg, milk, butter).
  3. Now add the wet ingredients to the dry ingredients and voila, your pancake batter is ready, quick and easy. (Also, this batter can be stored in the fridge overnight, so you can actually make it a day in advance and quickly churn out pancakes in the morning)

For cooking the pancakes,

  1. Cover your serving plate with aluminium foil to store the pancakes in, in order to keep them warm while you make the entire batch.
  2. Take a non-stick pan, dab a kitchen towel in a bit of oil and wipe the pan’s surface with the same.
  3. Once the pan is nicely heated, take a ladle full of the batter, pour into pan, and using the base of the ladle spread out the batter to flatten it. If you want thicker pancakes (like I do), add on another ladle-full, and then spread out the mix in the pan. Otherwise for crispy, thin pancakes one ladle of batter should be enough.
  4. In about 2-3 minutes, the pancake should be ready to flip over to the other side. Cook both sides to your ideal consistency. If you like well cooked pancakes, keep on for 3-4 minutes each side, while browning both sides. If you don’t want browned pancakes, ensure you cook each side for less than 3 minutes.

Serve the pancakes laden with maple syrup and honey, and topped off with your favourite fruits. The possibilities are endless, think strawberries, blueberries, kiwis, bananas, passionfruit, caramelised apples….

I couldn’t make up my mind, so I had a bit of every thing. And some honey.

Exhibit B

Honey and berries to top it all off

And if course, the pancake experience is never complete without the all important maple syrup. Oh, you beauty you!

nom nom nom
nom nom nom

Ruhlman’s tip totally changed my pancake-cooking mindset! Now am completely looking forward to experimenting with it and creating some more pancake-y memories at home.

Hope it helps you too :)