Mango lassi recipe

Lassis are in high demand during summer’s. Every household tries to recreate new recipes to match the tastes buds of our loved ones. So, today it’s mango lassi for everyone. A simple and no fuss recipe to try.

Mango lassi

In my recipes I mostly try to avoid using food colour, as we already intake all these preservatives from the packed food.

Lassi is a traditional drink in India ,flavored with fruits, mint or be it salty. Lassi is an yoghurt based drink. Mango lassi is just like having milkshake.

Drinking Lassi has it’s own benefits. If one is suffering from acidity then this is the best drink for them. Lassi is good for digestion and skin.

Lassi is made with curd, add water to the curd and whisk is, dilute it and Lassi is ready. Add your flavor like if you want it salty or sweet.

Let’s get the recipe


Mango lassi


  • 1 cup curd or buttermilk
  • 1 cup mango pulp
  • 1/2 teaspoon elaichi powder
  • 1/2 sugar or as per taste
  • Few drops of mango essence
  • Some chopped pistachios for garnish


  • Take a blender jar, pour curd or buttermilk, mango pulp, elaichi powder, sugar and mango essence
  • Blend it for 1 minute
  • Pour it in the glass
  • Garnish with pistachios
  • Serve it chilled
  • Enjoy your mango lassi
  • Until then keep exploring…….

Rating: 1 out of 5.

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Gujarati Kadhi/How to make Gujarati kadhi

The name itself suggests how tasty n tangy this recipe is going to be,right.I tasted Gujarati kadhi first time with samosa that too in surat☺ it was sweet,sour and spicy and i did mistake it for chutney which has gone way too watery😁😁 later to realise that this is Gujarati kadhi.Believe me i just fell in love with this kadhi.So the next thing any food blogger would do is cook this at home,so with a little doubt in mind I made this kadhi knowing that in my house they don’t like sugar with spicy food if its sugar it has to be before cooking i had already cleared that it’s gonna be sweet,all are sport in my house they did say let’s try☺happy me .

So let’s see how simple and easy this recipe is

#purvanchalstadka #foodbloggers #indianfoodblogger#gujratikadhi#kadhi#buttermilkrecipe

Gujarati Kadhi


  • 250 ml buttermilk
  • 2 tablespoon ginger-green chilli paste
  • 4 to 5 curry leaves
  • 1 tablespoon coriander leaves
  • 1/2 tablespoon rai/mustard seed
  • Pinch of hing/asofetida
  • 1 tablespoon ghee
  • 2 tablespoon besan/chickpea flour
  • 1 tablespoon salt or as per taste
  • 4 to 5 tablespoon sugar or as per sweetness


  • Take a large bowl pour in buttermilk
  • Add besan/chickpea flour
  • Whisk it well
  • Let it settle
  • Take grinding jar, grind ginger-green chilli into fine paste
  • Mix this paste into buttermilk using whisk
  • Add sugar and whisk again
  • Keep it aside
  • Heat kadhai with ghee,add in rai
  • Let it crackle
  • Add in curry leaves, hing and saute for few seconds
  • Pour the buttermilk mixture into the kadhai
  • Add salt as per taste
  • Boil for 1 minute
  • Garnish with coriander leaves
  • Serve them hot with roti,rice or kachori,samosa 😊
  • Simple and full of flavour Gujarati kadhi is ready
  • Until then keep exploring…..

Mango Frooti/How to make mango frooti

Mango frooti is every one’s favourite, I remember while travelling in summer’s the first think we as kids would ask our dad on any station was mango frooti,and that one bottle was shared by all in the compartment and the last one to drink would wait for the last drop of frooti😂.Mango frooti means childhood memories,family time.Very recently I came to know that frooti can be made in the house as well,and as you know what better than home made stuff.

By drinking this frooti you won’t miss the taste of store brought one,trust me for this,give it a try and the best drink for your loved one’s this husband’s favourite one aswell❤

So without saying much lets get the recipe

#purvanchalstadka #foodphotograhy #foodbloggers #indianfoodblogger #drinks#beattheheat#summerdrink#mangofrooti#mangoes #Seasonal


  • 3 to 4 mangoes (baigan phali)
  • 3 raw mango
  • 1/2 kg sugar or as per taste
  • Water


  • Peel and cut mangoes both
  • Take a kadhai add in chopped mangoes 3 cups water and sugar
  • Boil it for 10 minutes or till when you notice mangoes turning soft

  • Off the flame, cool completely
  • Blend it to a fine paste in blender without water
  • Remove and strain

  • Pour in water that was remaining in the mango and if required more
  • Consistency of frooti depends on you adjust water according to your wish

  • Take a taste of the mixture and adjust sugar
  • Strain and store it a bottle and chill

  • Serve them when required by adding water and ice cubes
  • Mango frooti is ready and the taste is exactly like the store brought one’s.

Note-Mango used here is baigan phali which is easily available in the market’s, exact taste of frooti can be acquired only by baigan phali mangoes if you use other mangoes the taste will differ completely.

Saunf sharbat/Fennel seeds drink

Many a times we run for every thing packed or instant, don’t even take effort to do home made stuff. In this generation even we mother’s are to blame at times this is not for the working ladies or any one general, just that a little effort by us can make a lot of difference with our families health. Healthy and quick summer drink that can be stored in refrigerator and served as needed.Its in my family itself that non of the ladies are working and they are so lazy in doing anything out of the box,in regular work they are complete expert,enough of all this.Did you know that during the heat waves or looh saunf drink saves us from heat stroke. Saunf are cooling for the body inside and a super easy drink to be prepared in the house with only 3 ingredients.

Let’s get the recipe now

#purvanchalstadka #indianfoodblogger #foodbloggers #foodphotograhy #saunf#summerdrink#drinks#coolers#homemaderecipes


  • 4 tablespoon saunf/fennel seeds
  • 2 glass water
  • 10 tablespoon sugar
  • Elaichi or saffron optional


  • Take water in a bowl add in the saunf/fennel seeds and boil it for 15 minutes
  • After 15 minutes off the flame
  • Add in elaichi powder or kesar/ saffron whichever you are using
  • Add the sugar
  • Mix it
  • Let it cool completely

  • Strain the mixture
  • Remove the fennel seeds and put in a blender and blend it finely
  • Strain the pulp in the mixture with adding little water
  • By doing this we get a strong flavour of fennel seeds
  • This mixture is concentrated
  • While serving add half glass mixture and half chilled water with ice cubes
  • Ratio can vary according to your taste and sweetness
  • Saunf ka sharbat is ready
  • Serve them chilled

If you think of adding pudina or lemon the taste and aroma of fennel seeds will be over powered by mint and lemon juice and the exact taste won’t come, so do not add this.

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