Chocolate Milkshake

Chocolate flavoured milk or chocolate flavoured dishes are favourite not only for the kids but for many adults too. My husband is an ardent lover of chocolate flavoured milk. This is one of the easiest milkshakes made in no time. Also there is no need for the extra addition of sugar or honey or jaggery.  You can make this and serve it during summer. I am sure everyone will love this recipe.


Vanilla Icecream – 2 scoops

Milk – 1/4 cup

Hershey’s chocolate syrup – 1/8 cup

  • Add all the ingredients in the mixer and blend everything well.
  • Refrigerate it and serve it chill.
  • You can also garnish it with chocolate shaveings or a scoop of icecream on the top or with the chocolate syrup.

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Sambaram/ Neer moru

    Sambaram or Neer moru is the drink made in my home during summer days. Once the summer season starts my mom makes this at home and refrigerate it. During the summer vacation we will have this at noon. Now I have also started doing the same during summer season. This helps in hydrating our body and keeps our body cool. Also this is made on Raama navami(Lord Rama’s birthday). It is a very simple and easy drink that one should drink during summer days.


Curd – 1 cup

Water – 3 cups

Cumin seed powder- 1/2 tsp

Salt- As required

To grind

Green chillies- 2

Coriander- 4 arcs

Curry leaves-  few

Water – To grind

  • Wash and grind the coriander, curry leaves, green chillies with little water.
  • Take a cup of curd in a vessel. Add a cup of water and blend well to remove lumps.
  • Add remaining two cups of water.
  • Add 3/4 th tbsp of the ground paste and mix well.
  • Finally add the cumin seed powder.
  • Serve chill .
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Paanagam is a drink that is made on Raama navami aand thaipoosam. Thaipoosam is the festiveal celebrated for Lord Muruga by Hindus. We offer paanagam and thattaipayaru sundal (Cow peas) to Lord Muruga. Paanagam reduces body heat and prevents us from chicken pox and other heat related diseases during summer.



Jaggery – 1 cup

Water – 3 cups

Cumin seeds powder – 1/2 tsp

Chukku (Dried ginger ) powder – 1/2 tsp

  • Mix jaggery and water and heat it.
  • Allow the jaggery to dissolve completely in water.
  • Now turn off the flame and strain it to remove the dust particles.
  • Now add the cumin seed powder and dry ginger powder.
  • It is ready to serve.

Note: The quantity of water vary slightly depending on the quality of jaggery.

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Thandai is a Almond flavoured beverage which is very popular drink in North India. It is a refreshing Summer drink that cools down your body. This is made for Mahashivrathri and Holi. I came to know about this recipe through one of my favourite Hindi TV series. After that I searched for this recipe in many sites, made slight alterations and made it for Holi. My husband and I loved this toothsome drink. Happy Holi!!!


Milk –  1 large glass

Rose essence  – 1/4 tsp

Saffron – 6 strands(optional)

Sugar – 2 tsp

Finely chopped mixed nuts – 2 tsp

To Grind

Almonds – 20

Cashews – 15

Pistachios – 15

Black peppercorns – 1/2 tsp

Melon seeds- 1/8 cup

Fennel seeds – 2 tsp

Cinnamon – 1 inch stick

Poppy Seeds – 2 tsp


  • Boil milk and allow it to cool down.
  • Soak the almonds in water separately for 30 minutes. Later remove the skin and keep aside.
  • Soak cashews, pistachios, poppy seeds, black peppercorns, cinnamon stick, melon seeds and fennel seeds for 30 minutes.
  • Grind all the soaked ingredients into a fine paste with little water.
  • Mix saffron with little warm milk. I didnt add saffron but I recommend you to add.
  • Add 2 tbsp ground paste, sugar and mix it well with little milk.
  • Add remaining milk, rose essence and mix everything together.
  • Refrigerate the thandai.
  • Pour it into large glass and garnish it with finely chopped mixed nuts.
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Rose Lassi

Rose lassi or Roohafza lassi is a rose flavoured summer cooler which is fillng and refreshing during summer.  recipes with Roohafza have been in my bucket list for quite a long time. And finally I bought it for this summer. Hoping to try a lot with this syrup.


Curd- 1 1/2 cups

Roohafza syrup- 1/4 cup

Water- 1/4 cup

Sugar- 1/2 to 1 tbsp

  • Add curd, roohafza, water, sugar in a mixie jar or blender.
  • Blend everything together well until they are smooth and frothy.
  • Pour it in tall glasses and refrigerate.
  • Serve chill after garnishing with tutti-frutti or Rose syrup.
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