PEAS POORI

I wanted to prepare zhatpat breakfast because I had got up late today. I had some cooked peas in the fridge, thought using it out, but how? Yes, the idea is not bad making poori out of it. Quick and tasty pooris ready by limited time. Here is the recipe..

PEAS POORI ALONG WITH YAM PICKLE

WHAT YOU NEED:

WHEAT FLOUR - 1 CUP

COOKED PEAS - 1/2 CUP

GREEN CHILLI - 2

CUMIN SEEDS - 1 TSP

TURMERIC POWDER - 1/4 TSP

RED CHILLI POWDER - 1/4 TSP OR TO TASTE

SALT - TO TASTE

CORIANDER LEAVES - 1-2 TBSP, FINELY CHOPPED

PEAS POORI

HOW TO MAKE:

GRIND COOKED PEAS AND GREEN CHILLI TO SMOOTH PASTE.

IN A MIXING BOWL ADD SALT, RED CHILLI POWDER, CUMIN SEEDS, TURMERIC POWDER AND GROUND PASTE, MIX WELL.

NOW ADD WHEAT FLOUR, MAKE A FIRM BUT SOFT DOUGH ADDING WATER LITTLE BY LITTLE.

ADD CORIANDER LEAVES AND MIX AGAIN.

MAKE SMALL SIZE BALLS, DUST SOME WHEAT FLOUR AND ROLL WITH ROLLER.

HEAT ENOUGH OIL IN DEEP KADAHI. WHEN IT SMOKES PUT ROLLED POORI AND FRY ON BOTH SIDES.

SERVE PEAS POORI ALONG WITH ANY CURRY/ PICKLE FOR BREAKFAST

MACHKAT DOSA

This traditional machkat dosa was in my to do list since long. Today I got the ideal time to prepare machkat dosa. It is also made in different ways. Here whole udad Dal with skin is used, but I used normal dosa udad dal. I added green gram here. Both type of rice also can be added that is ukdo and surayi. Here I added only surayi/ White rice. It is very easy and healthy preparation. The recipe goes like this...

Makes 6-7 dosas.

MACHKAT DOSA

WHAT YOU NEED:

UDAD DAL - 1/4 CUP

RAW RICE - 3/4 CUP

GREEN GRAM - 1/4 CUP

COCONUT GRATINGS - 2 BIG HANDFULS

SALT - TO TASTE

MACHKAT DOSA

HOW TO MAKE:

WASH AND SOAK UDAD DAL, RICE AND GREENGRAM IN ENOUGH WATER FOR 2 HOURS.

THEN GRIND ALONG WITH COCONUT GRATINGS TO COARSE THICK BATTER.

HERE NO FERMENTATION IS NEEDED.

ADD SALT AND MIX WELL. ADD LITTLE WATER IF NEEDED.

HEAT DOSA TAVA, SPREAD A LADLEFUL BATTER OVER THE HOT TAVA. MAKE THICK DOSAS. PUT A TSP OIL AROUND THE DOSA, REDUCE THE HEAT TO MEDIUM. COVER AND COOK FOR FEW MINUTES. THEN FLIP THE DOSA AGAIN PUT OIL ATOUND AND FRY WELL.

SERVE HOT MACHKAT DOSA WITH COCONUT CHUTNEY OR PICKLE.

MANGO LASSI

It is summer, most of the times the milk get spoiled. I made thick buttermilk with this spoiled milk. Again there are plenty ripe mangoes in my kitchen. I thought the best way of using both is making MANGO LASSI. IT IS REALLY YUMMY, PERFECT IN HOT SUMMER

WHAT YOU NEED:

MANGOES - 2 OR 2 CUP MANGO PIECES

THICK BUTTERMILK - 1 1/2 CUPS

MILK - 1/2 CUP

SUGAR - 3-4 TBSP OR TO TASTE

CARDAMOM - 3-4

MINT LEAVES - A FEW

HOW TO MAKE:

BLEND ALL THE ABOVE INGREDIENTS IN A BLENDER TILL SMOOTH.

REFRIGERATE TILL THE LASSI IS CHILLED.

SERVE MANGO LASSI IN A TALL GLASS AND GARNISH WITH FEW MSNGO PIECES.

TENDLE BIBBE UPKARI / IVY GOURD TENDER CASHEW STIRFRY

Tendle and bibbe upkari is made on special occasions like Ugadi, Vijaya dashami, weddings or on temple festivals. Bibbo is tender cashew nuts. It is mainly a Konkani recipe.

IVY GOURD TENDER CASHEW STIR FRY

WHAT YOU NEED:

IVY GOURD - 20-25

TENDER CASHEW - 2 BIG HANDFUL /1 CUP

COCONUT GRATINGS - 1 TBS

DRIED RED CHILLI - 3-4, BROKEN

MUSTARD SEEDS - 1 TSP

SALT - TO TASTE

TENDLE BIBBE UPKARI

HOW TO MAKE:

WASH IVY GOURD AND CUT LENGTHWISE IN THIN STRIPS.

REMOVE THE OUTER COVER OFF CASHEWS, BREAK THEM INTO TWO. IF YOU DON'T GET VERY TENDER ONES SOAK THE CASHEWS IN HOT WATER AND USE WHEN IT BECOMES SOFT. THEN REMOVE ITS OUTER COVER AND PART THEM.

NOW HEAT KADAHI WITH A TSP OF OIL IN IT.

 ADD MUSTARD SEEDS, WHEN IT SPLUTTERS ADD DRIED RED CHILLI, SAUTE FOR A SECOND.

THEN ADD IVY GOURD, CASHEW AND MIX WELL.

ADD SOME WATER AND SALT TO TASTE.

COVER AND COOK TILL ALL THE WATER GOES AND DONE.

GARNISH WITH COCONUT GRATINGS.

SERVE TENDLE BIBBE UPKARI AS SIDE DISH

JEEV KADGI BATATE UPKARI / TENDER BREADFRUIT POTATO STIR FRY

A simple Konakni preparation of tender breadfruit with potato stir fry.

WHAT YOU NEED:

TENDER BREADFRUIT - HALF OF MEDIUM SIZE

POTATO - 1 

DRIED RED CHILLI - 3 BROKEN

MUSTARD SEEDS - 1/2 TSP

SALT - TO TASTE

HOW TO MAKE :

WASH BREADFRUIT AND POTATO. NO NEED OF REMOVING SKINS.

CUT BOTH THE VEGETABLES IN THIN STRIPS, AS SHOWN IN THE PIC.

NOW HEAT A TBSP OIL IN KADAHI. WHEN IT IS HOT ADD MUSTARD SEEDS. WHEN IT SPLUTTERS ADD DRIED RED CHILLI. STIR FOR A SECOND, 

IMMEDIATELY ADD POTATO PIECES, SUATE WELL. THEN ADD BREADFRUIT PIECES AND SALT. STIR WELL. REDUCE THE HEAT. COVER AND COOK TILL DONE.

STIR IN BETWEEN TO AVOID BURNING.

SERVE JEEV KADGI BATATE UPKARI AS SIDE DISH.

KADGI GHASHI / RAW JACK FRUIT GHASHI

Raw Jackfruit ghashi is a popular side dish in Konkani household. This preparation is made in temple festivals also. Here we don't add garlic seasoning. We add mustard seeds and curry leaves seasoning gives the special aroma of Temple feast.

KADGI GHASHI

WHAT YOU NEED:

RAW JACKFRUIT - 2 CUPS PIECES

COCONUT GRATINGS - OF HALF COCONUT

DRIED RED CHILLI - 7-8, ROASTED IN LITTLE OIL

TAMARIND - ONE SMALL GOOSEBERRY SIZE

FOR SEASONING:

MUSTARD SEEDS - 1 TSP

FENUGREEK SEEDS / METHI SEEDS - 4-5

CURRY LEAVES - 1 SPRIG

HOW TO MAKE:

FIRSTLY, PRESSURE COOK THE JACK FRUIT PIECES FOR 10-15 MINUTES. KEEP ASIDE.

GRIND COCONUT GRATINGS, ROASTED CHILLI, TAMARIND ALONG WITH LITTLE WATER TO A SMOOTH, FINE MASALA.

NOW IN A VESSEL ADD COOKED JACKFRUIT AND GROUND MASALA. 

ADD SOME WATER, MIX WELL. AND HEAT IT.

ADD SALT. CHECK THE THICKNESS OF GRAVY, ADD WATER IF NEEDED.

WHEN IT STARTS BUBBLING PUT OFF THE FIRE.

NOW HEAT 3-4 TSP OIL, WHEN IT IS HOT ADD MUSTARD SEEDS. WHEN IT STARTS CRACKLING ADD METHI SEEDS AND CURRY LEAVES. POUR IT OVER RAW JACKFRUIT GHASHI.

SERVE KADGI GHASHI ALONG WITH STEAMED RICE.

TOMATO JUICE

On summer days to beat the heat one should drink lots of water, eating juicy fruit also helps a bit. Fruit juices with little punch makes the feel like just entering in heaven, yes it tastes heavenly.

WHAT YOU NEED:

TOMATOES - 7-8

COCONUT WATER - 1 CUP

MINT LEAVES - 1 HANDFUL

GINGER - 3-4 INCHES PIECE, CRUSHED

LEMON JUICE - OF 1 LEMON

SUGAR - TO TASTE

TOMATO JUICE

HOW TO MAKE

WASH TOMATOES WELL AND THEN CHOP.

NOW IN BLENDER ADD IN CHOPPED TOMATOES, MINT LEAVES, SUGAR, GINGER AND LEMON JUICE. BLEND ALL TILL SMOOTH.

THEN ADD ONE CUP COCONUT WATER AND BLEND AGAIN.

CHILL THE JUICE IN REFRIGERATOR.

SERVE TOMATO JUICE IN TALL GLASSES.

DAHI PAKHALA

PAKHALA IS AUTHENTIC DISH FROM ORISSA, MADE FROM RICE AND ENOUGH WATER. IT IS CALLED WATER RICE, CONSUMING THIS WILL HELP TO BEAT THE HEAT ON SUMMER DAYS.

WHAT YOU NEED:

RICE - 1 CUP

CURD - 1 CUP

GREEN CHILLY - 1-2, FINELY CHOPPED

GINGER - 1/2 INCH, FINELY CHOPPED

ONION - 1, CHOPPED

CUMIN SEEDS - 1 TSP

CURRY LEAVES - 1 SPRIG

ÇORIANDER LEAVES - 1 STALK, FINELY CHOPPED

SALT - TO TASTE

HOW TO MAKE:

WASH RICE AND COOK SOFT IN ENOUGH WATER.

ALLOW TO COOL IT FOR 2-3 HOURS.

NOW MIX CURD, CHOPPED ONION, GINGER, GREEN CHILLI AND SALT.

HEAT A TSP GHEE IN A PAN. WHEN HOT SPLUTTER CUMIN SEEDS, ADD CURRY LEAVES. POUR IT OVER PAKHALA.

GARNISH WITH CORIANDER LEAVES.

SERVE DAHI PAKHALA WITH ANY FRIED CHIPS OR PAPADS.

PUMPKIN SAMBAR

A FRIEND POSTED PUMPKIN SAMBAR IN A FOOD GROUP A FEW MONTHS BACK. THIS SAMBAR IS UNIQUE BECAUSE, IT IS MADE WITHOUT DAL/ LENTILS. NORMALLY SAMBAR IS PREPARED WITH TURDAL, A MAIN INGREDIENT HERE. I WAS VERY MUCH WAITING TO GET THE PUMPKIN AND TO MAKE THIS UNIQUE SAMBAR.

PUMPKIN SAMBAR

WHAT YOU NEED :

PUMPKIN - 1 SMALL, CUT AND CUBED

TOMATO - 1 , CHOPPED

CHILLI POWDER - 1/2 TSP

 TURMERIC POWDER - 1/4 TSP

CORIANDER POWDER - 1 TSP

TAMARIND PULP - 2 tsp

ASAFOETIDA / HING - 1 CHICK PEA SIZE, DILUTED IN LITTLE WATER

SAMBAR POWDER - 2-3 TSP, ACCORDING TO YOUR SPICINESS AND TASTE

CORIANDER LEAVES - 1 SMALL BUNCH, FINELY CHOPPED

SALT - TO TASTE

FOR SEASONING:

MUSTARD SEEDS

JEERA - A FEW SEEDS

METHI SEEDS / FENUGREEK SEEDS  - 3-4 SEEDS

CURRY LEAVES

DRIED RED CHILLI - 1 BROKEN

PUMPKIN SAMBAR

HOW TO MAKE:

COOK PUMPKIN PIECES IN A VESSEL WITH ENOUGH WATER

ADD RED CHILLI POWDER, TURMERIC POWDER, CORIANDER POWDER AND SALT.

WHEN IT IS COOKED ADD CHOPPED TOMATO, ASAFOETIDA, TAMARIND AND SAMBAR POWDER. MIX WELL AND COOK AGAIN.

ADD CORIANDER LEAVES.

NOW MASH  A FEW COOKED PUMPKIN WITH THE SPOON TO GET DESIRED THICK GRAVY.

NOW HEAT A PAN WITH 2-3 TSP OIL. WHEN IT IS HOT ADD MUSTARD SEEDS, WHEN IT SPLUTTERS ADD JEERA SEEDS, METHI SEEDS, DRIED RED CHILLY AND CURRY LEAVES.

POUR IT ON HOT PUMPKIN SAMBAR.

SERVE PUMPKIN SAMBAR ALONG WITH STEAMED RICE.

CHIKKOO LASSI

Recently I made milkshake and special milkshake with ripe chikkoos. Now I prepared sweet lassi with chikkoo. Very tasty and refreshing drink on hot summer days.

CHIKKOO LASSI

WHAT YOU NEED:

RIPE CHIKKOOS - 4-5

THICK CURD - 1 CUP

CHILLED WATER - 1 CUP OR MORE OR LESS ACCORDING TO THE THICKNESS YOU NEEDED

SUGAR - TO TASTE

CARDAMOM POWDER/ MINT LEAVES - TO GARNISH

CHIKKOO LASSI

HOW TO MAKE:

TAKE CHIKKOO PIECES, SUGAR AND CURD IN A BLENDER, BLEND IT TILL SMOOTH.

NOW ADD CHILLED WATER AND BLEND AGAIN.

POUR IN GLASSES AND GARNISH WITH CARDAMOM POWDER OR MINT LEAVES.

SERVE CHILLED CHIKKOO LASSI.

JACKFRUIT ALMOND MILK SHAKE

I never thought jackfruit milkshake will be so tasty until I tried and tasted. Now jackfruit Season has arrived and we started getting jackfruits from our friends and neighbors. I made milkshake with the combination of almonds and mint leaves.

Jackfruit almond milkshake.

WHAT YOU NEED:

RIPE JACKFRUIT - 2 HANDFULS, CHOPPED

ALMONDS - 5-6, CRUSHED

MINT LEAVES - 10-15 LEAVES

MILK - 1 CUP

CHILLED WATER - 1 CUP OR MORE

SUGAR - TO TASTE

RIPE JACKFRUIT

JACKFRUIT ALMOND MILK SHAKE

HOW TO MAKE

ADD CHOPPED JACKFRUIT, CRUSHED ALMONDS, MINT LEAVES AND SUGAR IN A BLENDER.

BLEND TILL SMOOTH. THEN ADD ONE CUP MILK AND BLEND AGAIN.

ADD CHILLED WATER AND CONTINUE BLENDING TILL WELL BLENDED AND SMOOTH.

SERVE CHILLED JACKFRUIT ALMOND MILK SHAKE IN TALL GLASSES.

CABBAGE SANNA IDLI/ SPICY CABBAGE IDLI

One of the GSB's popular side dish Sanna Idli, a spicy idli made with rice and tur dal. I have posted plain and onion spicy idlis. This is made with cabbage.

WHAT YOU NEED:

RAW RICE - 1/2 CUP

TUR DAL - 1/2 CUP

COCONUT GRATINGS - OF 1/2 COCONUT

ONION - 2, MEDIUM, CHOPPED

CABBAGE LEAVES - 3-4, finely chopped

TAMARIND - SIZE OF SMALL GOOSEBERRY

DRIED RED CHILLI - 10 - 12

SALT - TO TASTE

CABBAGE SPICY IDLI

HOW TO MAKE:

SOAK RICE AND DAL FOR 2 HOURS. DRAIN.

GRIND DRIED RED CHILLI, COCONUT GRATINGS, TAMARIND AND SALT.

NOW ADD IN RICE AND DAL AND GRIND COARSELY. ADD LITTLE WATER WHILE GRINDING. REMOVE TO A MIXING BOWL.

NOW MIX CHOPPED ONION AND CABBAGE WELL. ADD LITTLE WATER IF NEEDED. THE MIXTURE SHOULD BE THICK BUT LITTLE WET. WHEN YOU PRESS IT IN YOUR HAND THE MIXTURE SHOULD HOLD ALL TOGETHER.

NOW PUT IN IDLI MOULDS AND STEAM THEM FOR 20 - 25 MINUTES OVER MEDIUM HEAT.

SERVE CABBAGE SANNA IDLI TOPPED WITH LITTLE COCONUT OIL AS SIDE DISH.

SWEET MANGO GOJJU

A very simple side dish from the Konkani Community made from ripe mango.

WHAT YOU NEED:

RIPE MANGO - 1

GREEN CHILLI - 1

JAGGERY - 1-2 TSP  OR  TO TASTE

SALT - TO TASTE

FOR SEASONING:

MUSTARD SEEDS - 1/4 TSP

URAD DAL - 1/4 TSP

DRIED RED CHILLI - 1 SMALL, BROKEN

CURRY LEAVES

HOW TO MAKE:

TAKE PULP FROM THE MANGO REMOVING IT'S SKIN AND SEED.

GRIND PULP, GREEN CHILLI, JAGGERY AND SALT IN A MIXER GRINDER.

HEAT A TSP OIL IN A SMALL PAN. ADD MUSTARD SEEDS. WHEN IT SPLUTTERS ADD URAD DAL, DRIED RED CHILLI AND CURRY LEAVES. POUR THIS SEASONING OVER THE GOJJU.

SERVE SWEET MANGO GOJJU AS SIDE DISH.

BLACK CHANA AND MALABAR SPINACH KABAB

We have planted Malabar spinach / Vali in our backyard. In Kerala I have not seen this particular vegetable in markets. We love Vali very much. So we brought it's cuttings from Mangalore and planted it here. The plant is growing so well. Today I used some leaves in making kababs. It is yummy indeed. For kababs I used black chickpeas and Malabar spinach. No onion and garlic is added here.

WHAT YOU NEED:

BOILED BLACK CHICKPEAS - 1 CUP

VAALI - 8-9 LEAVES

CUMIN SEEDS - 1 TSP

GREEN CHILLI - 2

GARAM MASALA POWDER - 1 TSP

DRIED FENUGREEK LEAVES - 1 TBSP

TURMERIC POWDER - A LITTLE

CORIANDER LEAVES - 1 TBSP, FINELY CHOPPED

CORNFLOUR - 1 TBSP

SALT - TO TASTE

PREPARED CHANA MIX

PREPARED PATTIES

BLACK CHICKPEAS

HOW TO MAKE:

BLACK CHANA AND MALABAR SPINACH KABABS

WASH VAALI LEAVES WELL AND CHOP IT FINELY.

HEAT A TBSP OIL IN KADAHI, WHEN HOT ADD CHOPPED LEAVES, AND STIR FRY TILL THEY BECOME SOGGY.

THEN ADD BOILED CHICKPEAS. SAUTE FOR FEW MINUTES OR TILL ALL THE WATER, IF ANY, GOES AWAY.

ADD TURMERIC POWDER, SALT AND FENUGREEK LEAVES. STIR WELL AGAIN FOR FEW MINUTES MORE.

PUT OFF THE HEAT. WHEN IT GETS COLD ADD GREEN CHILLI AND GRIND TO A COARSE MASALA.

NOW AGAIN HEAT KADAHI WITH A TSP OIL, SPLUTTER CUMIN SEEDS. 

ADD GROUND MIXTURE TO IT , SAUTE WELL.

ADD GARAM MASALA POWDER, CORN FLOUR AND CHOPPED CORIANDER LEAVES. MIX WELL.

MAKE PATTIES OUT OF IT AND DEEP FRY OR SHALLOW FRY.

SERVE BLACK CHICKPEAS AND MALABAR SPINACH KABABS WITH SAUCES.

STRAWBERRY AND GREEN GRAPES JUICE

Lots of Strawberries and Grapes in the market, you will simply fall in love with these beautiful fruits. Seeing it's stunning beauty and color, I couldn't stop buying.

WHAT YOU NEED:

FRESH STRAWBERRY - 10-15, WASHED AND CHOPPED

GREEN GRAPES/BLACK GRAPES - 1 BOWL, WASHED

SUGAR - TO TASTE

COLD WATER

HOW TO MAKE:

IN A BLENDER TAKE EQUAL QUANTITY OF CHOPPED STRAWBERRIES AND GREEN GRAPES.

ADD SUGAR TO TASTE AND BLEND SMOOTH.

ADD COLD WATER TO MAKE DESIRED CONSISTENCY AND BLEND AGAIN.

SERVE CHILLED STRAWBERRY AND GRAPES JUICE IN TALL GLASSES.

SPECIAL CHIKKOO MILK SHAKE

MY HUSBAND STARTED LIKING CHIKKOOS. RECENTLY HE HAD THE CHIKKOO MILK SHAKE; SINCE THEN OUR FRUIT TRAY IS FILLED WITH CHIKKOOS. THE VENDOR GAVE HIM A BEAUTIFUL SHAKE RECIPE AND I TRIED IT TODAY. IT IS A BIG HIT HERE. HERE IS THE RECIPE...

SPECIAL CHIKKOO MILK SHAKE

WHAT YOU NEED:

CHIKOO - 8

BOOST - 2 TBSP

MILK - 3 CUPS

SUGAR - TO TASTE

PEA NUTS 

HOW TO MAKE:

WASH CHIKOO WELL AND PEEL ITS SKIN, REMOVE THE SEEDS.

DESKIN THE ROASTED PEANUTS, GRIND COARSELY AND KEEP ASIDE.

BLEND CHIKKO WITH SUGAR. THEN ADD SOME MILK AND BLEND AGAIN.

NOW ADD BOOST AND REMAINING MILK, BLEND SMOOTH.

CHECK THE SUGAR, IF LESS ADD AND BLEND.

NOW SERVE CHILLED MILK SHAKE IN TALL GLASSES WITH A TBSP OF COARESE PEANUT POWDER OVER IT.

BIMBUL NONCHE/ BILIMBI PICKLE

Here we have a big Bilimbi tree in the backyard and the tree is full of fruits. I feel really sad when it gets wasted, I can use only 3-4 fruits in curries. Today I made Bimbul pickle with lots of gravy.

WHAT YOU NEED:

BIMBUL - 25, MEDIUM SIZE

DRIED RED CHILLI - 20 NUMBERS

MUSTARD SEEDS - 2 TSP

ASAFOETIDA - BIG CHANA SIZE

SALT (CRYSTAL) - 2 -3 DESSERT SPOONS OR TO TASTE

BIMBUL NONCHE

HOW TO MAKE:

WASH BIMBUL AND PAT DRY WITH KITCHEN TOWEL. 

THEN CUT IN ROUNDS AND KEEP ASIDE.

GRIND SUN DRIED DRIED RED CHILLI, MUSTARD SEEDS, ASAFOETIDA AND SALT TO A FINE POWDER.

THEN ADD ONE CUP WATER WHICH IS BOILED AND COOLED TO THE POWDER AND AGAIN GRIND. DO NOT ADD ALL THE WATER IN ONE GO, ADD LITTLE WATER AT A TIME AND GRIND. THEN YOU GET NICE THICK GRAVY.

NOW MIX THE CHILLI PASTE AND BIMBUL PIECES WELL. 

KEEP ASIDE FOR 3-4 HOURS BEFORE USE.

STORE IN A CLEAN GLASS JAR IN THE FRIDGE. IT WILL LAST ONLY FOR 5-6 DAYS.

CHIKKOO MILK SHAKE

Fresh fruits drinks are always welcome. Here is one cool drink made with fresh Chikkoo.

CHIKKOO MILK SHAKE

WHAT YOU NEED:

FRESH RIPE CHIKKOO - 8 MEDIUM SIZE

MILK - 3 CUPS

SUGAR - TO TASTE

ICE CUBES

HOW TO MAKE:

WASH CHIKKOO WELL AND PEEL ITS SKIN AND REMOVE THE SEEDS.

IN A BLENDER PUT THE CHIKKOO PIECES AND A TBSP SUGAR, BLEND TILL SMOOTH.

NOW ADD A CUP OF MILK, BLEND IT AGAIN.

ADD ALL THE MILK AND BLEND AGAIN.

CHECK THE SWEETNESS, IF IT IS LESS ADD SUGAR ACCORDING TO THE TASTE AND BLEND AGAIN.

SERVE CHILLED CHIKKOO MILK SHAKE IN A TALL GLASS WITH ICE CUBE.