Six Years Ago, I drafted my first post,around this time, this month. With no humble intention to write a fancy blog or share recipes ,I began to copy recipes from my family into drafts. But over a period, I had friends occasionally asking me, if  I could share a recipe with them. As  I vaguely still remember , that was the day when I let me blog post live to the public, but reverted back to personal once they tried the recipe on.


That day I didn't know this was just beginning !!Its my blog's 6th Anniversary this month. As every year passed by,my posts in terms of write up, pictures have become better than before. With every new post, I am learning everyday and there is a want to reproduce pictures absolutely real and make them look like ready to dig in or sip in .We all live in this materialistic world and learn a lot from others.


Looking at other blogs , reading their stories and pictures, sometimes you get transported to their world. Many times we are awestruck with the way things are depicted. At that juncture, I have just got inspired and try to understand How ? and Why ? Today's blogging and WordPress platform has become a lot more competitive than when I stepped my baby footsteps into this humongous world.
Here is a peep from when I started to where we are today!!

5 Years Back - Belated Birthday Bloggy
4 Years back -  SK turns TWO !! Happy Birthday . Celebrations with Singara.
In 2012 and 2013 , I had a taken a long sabbatical , not knowing if ever I will return to blogging.
2014 - Was a new comeback .

Mango Lassi is UK's favorite drink among st a lot of people. My family, in particular my son is no different. He loves his Mango lassi and would end up ordering in restaurants whenever we frequent or pick a bottle of Mango Lassi from our Costco Visits.  SO when half the tin of Mango Pulp was left out after making Mango Lemonade , I quickly whizzed up Mango Lassi or call it Aam ka lassi with just basic ingredients , available at home. Slurp !!!

RESTAURANT STYLE MANGO LASSI Serves 3-4 | Time Taken 15 Minutes INGREDIENTS: 2 Cups  Kesari Mango Pulp 1 Cup  Chilled Yogurt Saffron Strands – Kesar ( optional) Sugar -2-3 Tsp ¼ - ½ Cup Milk  ( adjust accordingly) ** 1 Cup = 250ml DIRECTIONS: Bring together – the mango pulp, chilled yogurt, sugar and milk in a blender and process them into a smooth puree consistency. Garnish the delightful Mango Lassi with a few saffron strands and serve cold. NOTES: If you are using fresh mangoes , peel the skin ,scoop out the mangoes and measure the quantity out to 2 cups. If the yogurt is not very cold, make sure to add a few ice cubes while blending. Otherwise keep the lassi in the fridge for a couple of minutes, add a few ice cubes and serve. Addition of milk is to think the consistency down. If you would like it thick , you many eliminate it. Kids generally do not enjoy saffron threads, so do not add it to their garnish. My Son is not different. He found it so distracting. Instead if you would like to include saffron to your lassi, microwave a pinch of the same in 2-3 tsp of milk. Let it settle to room temperature. Now blend it along with your lassie. There are lot of variations you could add to this lassi – Cardamom, rose water and vanilla essence.