Ingredients:

1. 2 cups of frozen pinneaple chunks
2. 6 tablespoons of powdered cane sugar
3. 2 tablespoons of saffron powder
4. 1/2 cup of cashew milk
5. 2 tablespoons of cardamom powder
6. 2 teaspoons of lemon juice

Instructions:

1. Blend everything together until you have a smoothie like texture.
2. Then pour the mixture into various molds and freeze them until the popsicles are formed.
3. Serve!

Ingredients:

1. 1 cup of jaumun fruits
2. 2 cups of cane sugar
3. 1 tablespoon of salt
4. 2 tablespoons of rose syrup
5. 5 tablespoons of organic jamun powder (find at an Indian store).

Instructions:

1. Heat your pan on a flow flame and put everything expect for the jamuns on the pan. Stir everything together until the sugar dissolves.
2. Now, add the jamuns to the pan and mix everything, DO NOT crush the jamuns in the process. Cook about 7- 10 minuets.
3. Now strain the syrup and put it in a jar.
4. Serve with deserts

Ingredients:

1. 2 cups of frozen guava chunks
2. 2 tablespoons of black salt
3. 2 tablespoons of cumin powder
4. 1 tablespoon of salt
5. 1 tablespoon of lemon juice
6. 1 cup of mango chunks
7. 5 tablespoons of coconut sugar
8. 1 cup of coconut milk

Instructions:

1. Blend everything in a blender and blend until you get an ice cream like texture.
2. Serve!

Ingredients:

1. 1 cup of pineapple chunks
2. 2 tablespoons of roasted cumin powder
3. 1 tablespoon of black salt
4. 1 tablespoon of lemon juice

Instructions:

1. Mix the lemon juice, black salt, and roasted cumin powder in a small bowl.
2. Eat by dipping the pineapple chunks in to the mixture you made in step 1.

My paternal grandmother makes the best gooseberry pickle on the planet and does it out of inspiration based on the community in South India she lives in. So whenever I visit her there, I always look foward to enjoying her pickle. So I thought I’d share the recipe with you all today!

Ingredients:

1. 1/2 kilogram of gooseberries
2. 100 grams of red chillies
3. 1/2 spoon of mustard seeds
4. 1 teaspoon of fenugreek (known as methi in hindi)
5. 3-4 spoons of salt
6. 1/4 kilogram of Indian sesame oil
7. 1/2 spoon of asafoetida
8. 1 spoon of turmeric powder

Instructions:

1. Wash the gooseberries and wipe them out dry with a towel.
2. Cut the gooseberries into pieces and remove the seeds from them.
3. Now put the cut gooseberries into one vessel and keep them aside.
4. Immediately turn on a pan and when the pan is hot, dry roast the aefoetida and fenugreek seeds for one minute.
5. When the materials turn red, and empty the contents of the pan and keep them aside.
6. Now put the pan back on the stove. Put the oil on the pan and fry the chilies in the oil for half a minute and keep those fried chilies aside.
7. Now turn on the pan again and put half a spoon of oil in it. Then put the mustard seeds inside the pan. Then put the asfoetida into the pan and finally put the gooseberries in that pan and stir everything consistently and slowly (keep on a low flame)
8. Then, put the turmeric powder in the pan and mix everything in the pan for 1 to 2 minuets
9. Cover the mixture in the pan with a lid for 2 to 3 minuets.
10. Then remove the lid that is covering the pan, and mix everything.
11. Now add the salt to the mixture in the pan and mix everything in the pan one more time.
12. After 2 minuets, the gooseberries would have cooked well.
13. After that, make powder with your asafoetida and fenugreek in a blender (blend them separately).
14. Now make a powder with the fried chilies as well.
15. Now add all the powders to the mixture in the pan and give the mixture a stir.
16. Now add oil to the gooseberry mixture that’s in the pan and mix everything well. Turn off the gas and let the mixture (which is now your pickle) cool for 10 minuets.
17. Serve and enjoy this yummy pickle!

Ingredients:

1. 1 raw mango, peeled and chopped
2. 2 tablespoons of lemon juice
3. 3 tablespoons of roasted chili powder
4. 2 tablespoons of roasted cumin powder
5. 2 tablespoons of cane sugar
6. 3 tablespoons of avocado oil

Instructions:

1. Put the ingredients in a blender and blend until you get a puree like texture.
2. Serve!

Ingredients:

1. 2 cups of frozen plums, that are pitted
2. 3 tablespoons of roasted cumin powder
3. 2 tablespoons of black salt
4. 4 tablespoons of rose syrup (that’s my twist)
5. 2 tablespoons of lemon juice.
6. 1/4 cup of water

Instructions:

1. Put all the ingredients in a blender and blend everything until you have an ice cream like texture.
2. That’s it, now its time to serve and enjoy it!!

Ingredients:

1. 1/4 cup of water
2. 1 cup of A2 yogurt
3. 4 tablespoons of roasted cumin powder
4. 2 tablespoons of lemon juice, without the seeds
5. Cilantro to garnish
6. 1 teaspoon of salt

Instructions:

1. Expect, for the cilantro, put the ingredients in a glass and mix them together well.
2. Garnish the drink with cilantro.
3. Now serve it and enjoy!