Mango Lassi Muffin

Mango Lassi Muffins as the name suggests is made with mango lassi, a popular mango-yogurt drink. This is delicious one full of mango flavor, now who wouldn't love this muffin when it is delicious and soft. This is an eggless recipe. This muffin for sure will brighten your day with bright flavors.

Mango lassi is easy to make and I made my mango lassi for this recipe. Store-bought lassi can also be used. Mango lassi is often made in our home and any recipe that uses mangoes are always a huge hit. This can be made within 45-50 minutes, if you already have the lassi. Or else it just takes a few minutes extra to prepare.

For more fun. Drizzle a little mango lassi on top and add some more chunks of fresh mangoes for a special meal. This muffin is great for breakfast as well as snack.

I am sharing this for this month's #MuffinMonday. #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

I am also linking this to Sundays on Silverado and Happiness is Homemade.

Ingredients

Makes 10

Dry Ingredients

All-purpose flour - 1.5 cups

Salt - 1/8 tsp

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Wet ingredients

Oil - 1/3 cup

Mango lassi - 1 cup

Mango puree - 1/2 cup, canned

Brown sugar - 3/4 cup

Vanilla - 1 tsp

Flax seed powder - 2 tbsp

Method

Preheat the oven to 350 degrees F. Prepare a lined muffin pan. Mix the dry ingredients and set aside.

Mix all the wet ingredients in a bowl till smooth and devoid of any lumps.

Add the wet mixture to dry ingredients and whisk quickly. 

With a cookie scoop, scoop equal amounts into the prepared muffin pan.

Bake for 17  minutes or until inserted toothpick comes out clean.

Cool for 10-15 minutes. Serve.

Here are the muffin recipes we shared today. Thanks Stacy!

• Easy Spiced Peach Muffins from Zesty South Indian Kitchen
• Hatch Green Chile Corn Muffins from Palatable Pastime
• Mango Lassi Muffins from Magical Ingredients
• Verry Cherry Plum Mini Muffins from Food Lust People Love

Caprese Salad

Caprese salad is one of the popular salad or appetizer. This is very simple to make. Fresh tomatoes and basil of the season, fresh slices of mozzarella with a little bit of seasoning makes a dreamy. delicious salad that no one can stop eating. This Italian appetizer or salad is one of our favorites and we order this every time we got an Italian restaurant.

This salad can be made in no time. Very simple and easy. Ingredients are fresh and simple and the recipe is simple too! The fresh tomatoes and basil of the summer gives wonderful flavor. Though this can be had any time of the year, the season's produce always has the peak flavor enhancing the flavor profile of the meal. All you need to do is stack the slices and sprinkle salt and pepper, drizzle a little olive oil and balsamic vinegar. That easy. 

We make this often in our home. Every time I pick tomatoes and basil from the garden, there will be requests for caprese salad. The fresh aroma of basil is addictive and we enjoy this very often. This is great to have in summer, it is no cook recipe! Yes, no heat when sun is scorching us! Also, this is a crowd pleaser like the Kochumber. 

I am linking this to Blogging Marathon, Sundays on Silverado, and Happiness is Homemade.

I am also linking this to Souper Sundays by Deb of Kahakai Kitchen. Check her page if you would like to participate in Souper Sundays.

Ingredients 

Serves 4

Tomatoes - 3, 1/4-in slices

Mozzarella slices - about a pound

Salt - 1/4 tsp

Black pepper - 1/4 tsp, Fresh cracked 

Olive oil - 1 tsp

Balsamic vinegar - 1 tsp

Basil leaves - about 20

Method

Arrange the tomato slices, mozzarella slice, basil in this order.

Sprinkle salt and freshly cracked pepper.

Drizzle olive oil and balsamic vinegar. Serve Immediately.

Elote

Mexican street corn is one of the delicious way yo eat corn. The fresh corn if the season is grilled or roasted and dipped in a spicy, creamy sauce. Yes, creamy sauce, so get ready to get messy, unleash the child in you and enjoy the fresh summer street corn of Mexico. What is enjoying summer without eating a few ears of corn?

Fresh corn is available in all the markets, shuck them and use or buy a shucked ones too.  The creamy sauce is made with sour cream, Mayo, ancho chili powder, lime, cilantro and Mexican Cotija cheese, a crumbly salty cheese. It may be called as Mexican Parmesan. I have not used this cheese as it uses rennet. I have used a mixture of queso blanco and my vegan Parmesan as substitute.

It is quite easy to make. Grill the corn. Make the sauce by mixing them and coat the corn in sauce. Sprinkle with more chili powder, cilantro, and serve with lime wedges. The sauce can be made ahead or even in a jiffy. This is perfect for summer parties and outdoor grilling parties. 

I am linking this to Blogging Marathon, Happiness is Homemade, and Sundays on Silverado.

Ingredients 

Serves 6

Fresh corn - 6

Sour cream - 1/2 cup

Mayonnaise - 1/2 cup

Cilantro - 1:4 cup, plus a tbsp

Cayenne - 3/4 tsp

Salt - 1/4 tsp

Lime zest - 1/8 tsp

Lime juice - 1 tbsp

Queso blanco - 1/4 cup

Vegan Parmesan - 1 tbsp

Garnish

Cayenne - a little

Cilantro - 1 tbsp

Crumbly cheese (queso blanco) - 1 tbsp

Method

Roast the corn on gas or grill.

Add the rest of the ingredients and mix.

Take each grilled corn, dip and roll on the creamy sauce so that the sauce is coated on all sides.

Sprinkle with extra crumbly cheese, cayenne, and cilantro. Serve with lime wedges.

Bagel Upma

Bagel upma is a simple stir-fry of bagels with vegetables and spices. This is a quick and tasty meal that van be made in a short time. The added veggies help in boosting nourishment. Again, this is a very satisfying meal. This can be made with fresh bagels, as well as the ones that are sitting in your counter for more than a day. Try this for a variation than just toasting and serving with spreads.

Bagel upma is very similar to bread upma, instead of using the regular bread, I am using bagel. Bread will lose the shape and may become a little mushy. But because of the texture of bagel, it holds the shape much better and no soggy food.

I love bread upma and both my parents used to make this for me. After trying bagel, I found the perfect one for making my favorite upma. I have added lots of veggies and always try to include colorful veggies. This can be made with whatever veggies on hand. Add cubes of tofu or paneer or some beans to increase the protein content. The end result is always a satisfying bowl of upma. This can be a breakfast, brunch, or even a quick fix for dinner. We love this for any meal. We love to eat bagels with spreads like Piquant Veggie Bagel Spread. But we love this upma too that we make sure we have a few bagels for making this whenever we buy bagels.

July 26th Bagelfest Day and Christie is hosting an event to share bagel recipes or any ways to use bagels. I am sharing this quick and satisfying meal made with bagels. We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, follow our Pinterest board, too!

Ingredients

Serves 4 -5 

Bagel - 3, regular size

Oil - 1/4 cup

Onions - 1.5 cups, sliced

Bell peppers, mixed color - 2 cups, thinly sliced

Cabbage - 2 cup, thinly sliced

Carrots - 1 cup, shredded

Ginger - 1/2 tsp, chopped

Serrano pepper - 1, slit lengthwise

Tomatoes - 1.5 cup, sliced

Salt - 3/4 tsp

Cayenne - 3/4 tsp

Turmeric - 1/4 tsp

Mustard seeds - 1.5 tsp

Split urad dhal - 1 tsp

Cumin - 3/4 tsp

Curry leaf - 2 sprigs

Cilantro - 1/4 cup, chopped

Asafetida - 1/4 tsp

Method

Slice and cut the bagels to thin 1-in chunks. Set aside.

Prep the veggies and set aside.

Heat oil in a wok or a Dutch oven, add the red chilies, mustard seeds. When it splutters, add the split urad dhal, cumin, followed by curry leaf and asafetida. Add the serrano peppers, ginger, sliced onion and peppers. Sauté for 3-4 minutes till onions are translucent and peppers cooked.

Add the sliced tomatoes and cook for 2-3 minutes.

Add the shredded carrots and cabbage, Stir-fry for 2 minutes.

Add the salt, turmeric, and cayenne. Stir-fry for a minute.

Add the bagel chunks and stir-fry to toss well and cook for 2-3 minutes.

Switch off the flame and garnish with cilantro.

Serve immediately.

Here are the bagel recipes we shared today for "Get More Bagel Recipes". Thanks, Christie and Heather!

• Bagel Buns from A Kitchen Hoor’s Adventures
• Bagel Upmafrom Magical Ingredients
• Overnight Bagels with Black Pepperfrom Karen’s Kitchen Stories
• Parmesan Garlic Bagels from Hezzi-D’s Books and Cooks
• Summer Bread Pudding from The Freshman Cook

Mango Lassi

Mango lassi is the delicious, creamy, satisfying yogurt smoothie that is traditionally prepared using fresh mangoes and yogurt. This mango lassi is the best one for the summer heat using the season's fresh mangoes. This recipe uses fresh mangoes and it gets ready within 10-15 minutes. It is perfect for any day as well as parties.

Mango lassi is purely addictive and is a divine blessing during hot summer days. It is a summer fruit. When the heat shoots up, it is great to make this chilled mango lassi with freshest mangoes of the season. This is a no cook recipe. This drink is filling and hence comes to the rescue when you don't want to cook in summer. It is PERFECT

Mango lassi is very easy to prepare. The only time taken is to peel and cut the fruit. Blending takes a couple of minutes and this delicious, creamy drink is all ready for the family to enjoy. Plus, it is loved by all age groups and hence can be a great addition to any party menu.

Mango lassi can be prepared in a few ways but this recipe uses fresh mangoes. The lassi has a great flavor because of the fresh mangoes used. The fresh fruit ripe in the season has amazing taste and every time when you use the fresh ones, the fruit has enough sugar to sweeten the lassi. The color of the lassi can vary depending on the mango varietu used. I love Himam pasand, Banganapalli, and Jawwad variety. Alphonso is a great choice. Any variety of mango will make a delicious lassi even if there is a variation in color. I use Ataulfo, Maratho, Kent, or Hayden varieties that I can get here. If we are lucky, some years, we will get Banganapalli, Rasalu varieties in Indian groceries. Sugar can be added in minimum quantities.  I always use homemade yogurt. Feel free to use what you have. All you need is three ingredients - mangoes, chilled yogurt, and sugar.

Many of you would definitely agree with me - we all know we wait for the summer vacation and eat all juicy mangoes. When we go back to school, we yearn and wait for the next vacation. now we simple can feel great about those years. Probably the best years of our life and the best mangoes we ate. In addition to eating the fruit as such, when it is made into lassi, it makes a more special satisfying drink or meal. Just like this lassi, the Mango Icecream, Mango Kulfi,  and Vegan Mango Cake are made with fresh fruit and have amazing flavor. Falooda is another dessert that many of us love and mango falooda will be ranking high. Try this Mango Falooda Monster Milkshake made with fresh mangoes and treats made with fresh mangoes. No wonder this is the King of all fruits.

Ingredients

Makes 4 servings

Mango - 2.5 cups

Yogurt - 1.5 cups, chilled

Sugar - 4 tbsp

Ice cubes - optional

Method

Add everything to the blender and blend to a smooth puree. 

Serve immediately or store in refrigerator for a few hours until serving time.