ROSE LATTE W/ ICE

Growing up any rose drinks during spring/summers was my mom’s go to. She’d make mocktails/sherbets at home with rose during summers coz its cooling for the body in the excessive heat. I decided to incorporate the love I have for roses in my fave fave drink LATTE IFKYK 😅🙈 Sharing step by steps below.

INGREDIENTS: (serves 1)

  • 175ml-200ml cold organic regular whole milk (you can also use any plant milk or other milk of your choice. I haven’t tested the recipe except with regular whole milk)
  • 1 tbsp dried rose petals or 1 tsp rose petal powder; this one is my fave
  • 30 ml freshly brewed espresso (I have Breville coffee machine at home that I use to brew. I typically do ‘double shot’ and medium-dark roast)
  • Ice cubes – optional
  • Vanilla extract – optional
  • Sugar syrup – optional

METHOD:

  • Grind the rose petals in a food chopper. The finer the texture the better. I didn’t have any rose petals powder at hand when I tested the recipe. (Skip this step if you are using rose petals powder)
  • In the same blender jar – add milk (add vanilla extract & sugar syrup along with milk – This is completely optional). Blend until it is frothy. It takes about 20-30 seconds in Nutribullet.
  • Lets assemble –
    • In a glass – add ice cubes
    • Pour rose milk
    • Pour expresso
    • Use a straw or spoon to stir
    • Dust dry rose petals or rose petals powder on top.
  • Serve cold w/ your preferred snacks

Bon Appetit 🎉🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky


20-MINUTE CARROT PEAS CURRY

INGREDIENTS (serves 4):

(If you’d like to see the recipe video – it is linked here)

  • 1 tbsp ghee
  • 1 tbsp cumin seeds
  • 1/2 red onion, minced in a food chopper
  • 4 fresh carrots, minced in a food chopper
  • 1/4 tsp turmeric
  • Salt to Taste
  • 1 cup frozen peas
  • 1 tbsp ginger garlic paste
  • 1 tomato – puréed
  • 2 green chillies (optional, if adding – purée them with tomatoes)
  • 1 tsp Kitchen King Masala
  • 1 tbsp chopped fresh cilantro

Method:

  • Heat the pan with ghee on a medium flame. Add cumin seeds then minced carrots and onions. Stir occasionally and let it cook for 5 minutes
  • While the onions & carrots cook, add salt, turmeric, frozen peas, ginger garlic paste, tomato-chilli puree, and kitchen king Masala. Mix completely and let all the water evaporate. Takes about 10-12 minutes. Add cilantro.
  • Turn off flame and let it cool a little before – using it to make a sandwich or serving with pasta.
  • Bon Appetit 🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky