mango milk shake

Mango Milk Shake
1 lb mango pulp
6 cups whole milk
3 tbsp sugar
12 ice cubes

Put half of the mango pulp, 3 cups of milk, 1 1/2Tbsp of sugar, and 6 ice cubes into the blender.
Blend until smooth. Serve.
Repeat step 1, quickly, as people will already be asking for more.

chocolate cake.

this cake i've published in my previous id (tastychennai.blogspot.com)

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hi eveybody...
    
     this was my ever first made eggless chocolate cake.it was very spongy and creamy. all of my frnds liked it. its an easy recipe, let me write the recipe of my cake below.

ingredients:  for cake

•     plain white flour
•     coco powder
•     baking powder
•     powdered sugar
•     aerated soda 1 tsp
•     condensed milk

procedure:

1.      first take a baking tin and grease it with a little butter and flour.
2.     pre-heat the oven in 180 degree for 5 mins.
3.     now take a large bowl and sieve plain flour,coco powder,powdered sugar in it.
4.     add a teaspoon of aerated soda and baking powder to it.
5.     now mix all ingredients to a batter using a blender. 
6.     take the baking tin and pour the batter into it.
7.     now put it inside the oven.and bake it for 7 mins
8.     then,take the cake out and cool it for 15 mins.
9.     now loosen the sides of the cake, put it in a tray and gently remove the tin.
10.     now the cake is ready.

ingredients for whipping :

•  white butter
•  food colour (or coco powder opt.)
•  powdered sugar

procedure:

1. heat the butter till it becomes as semi liquid
2. now add food colour and powdered sugar to it
3. apply the mixture on the cake and the whipping is ready.
4. now cut the cake into two halves.
5. apply the chocolate whipping in between
6. and join the other half of cake .
7. also apply the whipping cream on the top of the cake.

    now you could decorate your cake as you wish.

chocolate ice cream

Ingredients:

 

2 1/2 cups milk
1/3 cup sugar
1 tbsp cornflour
1 cup grated dark chocolate
1/2 cup (100 grams) fresh cream
a few drops vanilla essence

Method:

 

1. Combine the chocolate and ½ cup of milk in a pan and melt it over a slow flame till it becomes a smooth sauce. Cool slightly.
2. In another pan, combine the remaining milk and sugar and bring it to a boil.
3. Dissolve the cornflour in 1 to 2 tablespoons of water, add to the boiling milk and sugar and simmer for 2 to 3 minutes.
4. Add the chocolate sauce and mix well. Cool completely and add the vanilla essence and cream.
5. Mix well, pour into a shallow container. Cover and freeze till it is almost set.
6. Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.
7. Transfer into a shallow container. Cover and freeze till it is firm. Scoop and serve.