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.

Comments

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 :)
TREAT AND TRICK said…
Hi...this drink sounds interesting, love the combo and perfect for the weather...
CurryLeaf said…
Yum yum Yum.I too have tried this thgh without ice cream.must add it next time
Unknown said…
I could do with a good BOTTLE of this, considering how hot it's become :(

Popular posts from this blog

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but

Aloo Paranthas

In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious. But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.