Skip to main content

A hot summer weekend

What's a girl to do when's it way too hot to venture outside all weekend. This girl set to make some pina coladas. Not the real McCoy with rum, mind you! This one is a nice girl version.

I chilled 100 ml of coconut milk and 200 ml of sweetened pineapple juice in the freezer for half an hour, then blended them together until frothy. Some recipes say to add a scoop of vanilla icecream and I guess it would make your drink creamier and colder, but freezing did the trick well enough for me.

Pina Colada is my first entry for Srivalli's Thanda Mela. With sun blazing the next two months, you got plenty more coming.


notyet100 said…
perfect for the weathe rhere,..
poonam said…
hey! this sounds great!how've u been? :)
suma said…
Perfect summer cooler!! Even I prefer to semi-freeze my cool drink and then blend to make a creamy cooler sans the calories!!
Srivalli said…
That's looking awesome Simmy..will wait for your entries..:)
looks awesome.. do drop in at my site whenever.. following you
Lebouffe said…
Thats so yummy! -Naina
Anonymous said…
soooo nice and refreshing :)
Hi...this drink sounds interesting, love the combo and perfect for the weather...
Curry Leaf said…
Yum yum Yum.I too have tried this thgh without ice cream.must add it next time
I could do with a good BOTTLE of this, considering how hot it's become :(
Srivalli said…
Thank you for the lovely entry

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

The Living Roots Trek

I met Wesley at noon on a sunny day in May at the entrance to Tyrna village. The meeting had been three months in the making. Back in February, I had seen the pictures a friend posted from a trekking trip to Meghalaya. I'd been so taken in by the double decker living roots bridge that I immediately called Chalohoppo, the travel company she had gone with, and booked a trip for myself.

I'm not a trekker which means that instead of the rugged trip my friend had taken, I had arrived at a compromise. We will start the trip with the trek and then spend the rest of our stay in Meghalaya at a nice lakeside resort just outside Shillong. Which means that the day before I met Wesley, I'd landed in Guwahati and been met at the airport by a friendly Chalohoppo driver for a four hour drive to Cherrapunjee.

On arriving at the Sai Mika resort, nestled in the middle of mountains, I called the number I'd been given and was greeted by a friendly, enthusiastic voice of our guide for the tre…