Here's a simple, refreshing homemade kiwi flavored ice lollies (also called kiwi popsicles) recipe. This version focuses on pure kiwi flavor with a touch of sweetness and lime for brightness—it's naturally vibrant green and perfect for hot days!

Ingredients (makes 6–8 ice lollies, depending on mould size)

• 6–8 ripe kiwis (about 500–600g), peeled
• 2–4 tablespoons sugar, honey, or your preferred sweetener (adjust to taste—kiwis vary in sweetness)
• Juice of 1 lime (about 2–3 tablespoons) — adds zing and balances the flavor

Optional: ¼ cup water or coconut water (if you want a softer texture)

Optional extras: A few fresh mint leaves (blended in), kiwi slices for decoration, or a splash of tonic water for a fizzy twist

Instructions

1. Peel the kiwis and chop them into chunks. (Save 1–2 kiwis to slice thinly for decoration if desired.)
2. Add the kiwi chunks, lime juice, and sweetener to a blender or food processor. Blend until completely smooth. Taste and adjust sweetness if needed—ripe kiwis are quite sweet, so start low.
3. If using, blend in mint leaves or add a little water/coconut water for a smoother pour.
4. If you want pretty layered or decorated lollies: Place 1–2 thin kiwi slices against the sides of each mould for a nice visual effect.
5. Pour the kiwi puree into ice lolly moulds, leaving a little space at the top for expansion during freezing.
6. Insert the sticks (if your moulds require partial freezing first, freeze for 30–60 minutes, then add sticks to keep them centered).
7. Freeze for at least 4–6 hours, or overnight until solid.

To unmould: Run the moulds under warm water for a few seconds to loosen.

Enjoy immediately for the best texture!

Tips

• For creamier lollies → Blend in ½ cup Greek yogurt or coconut milk.
• For extra fun → Alternate layers with blended strawberry or mango puree for a tropical twist.
• Store in the freezer for up to 2 weeks (if they last that long!).

Super easy, healthy, and bursting with fresh kiwi taste—let me know if you'd like a variation! 

 

Here is a delicious recipe for Spicy Mint-Coriander Pani Puri Water (also known as Teekha Pudina Dhaniya Pani). This is the classic tangy, spicy, refreshing green water that makes pani puri burst with flavor. It's the "tikha" (spicy) version, packed with fresh mint (pudina) and coriander (dhaniya), balanced with sourness and heat.

This makes about 5–6 cups (1.2–1.5 liters) of pani, enough for 40–50 puris (adjust water for your preferred strength).

Ingredients

• ½–¾ cup fresh mint leaves (pudina) – packed (use mostly leaves, avoid thick stems as they can make it bitter)
• ¾–1 cup fresh coriander leaves (dhaniya) – packed (leaves + tender stems)
• 2–4 green chilies (adjust for spice level; use 4–5 for extra teekha/spicy)
• 1-inch piece ginger (adrak)
• Small lemon-sized ball of tamarind (imli) OR 3–4 tbsp thick tamarind pulp/extract (or juice of 2–3 lemons as substitute)
• 1–1½ tsp black salt (kala namak) – key for authentic flavor
• ½–1 tsp regular salt (or to taste)
• 1 tsp chaat masala
• 1 tsp roasted cumin powder (jeera powder)
• ½–1 tsp coriander powder (dhaniya powder) – optional for extra depth
• ½ tsp black pepper powder – optional for more kick
• Pinch of asafoetida (hing) – optional
• 4–5 cups cold water (adjust to desired consistency; start with less and add more)
• Optional: 1–2 tsp jaggery (gur) or sugar – to balance extreme heat if needed (many skip for pure spicy version)
• Optional garnish: A handful of boondi (tiny fried besan droplets) added just before serving

Step-by-Step Instructions

Prepare the herbs: Rinse the mint and coriander leaves thoroughly 2–3 times in water to remove any dirt. Pat dry lightly if needed.

Make the green paste: In a mixer grinder or blender, add:

• Mint leaves
• Coriander leaves
• Green chilies
• Ginger
• Tamarind (de-seeded and soaked in ¼ cup warm water for 10 mins if using whole, then squeeze out pulp) OR lemon juice

Blend to a smooth, thick paste. Add 2–3 tbsp water only if needed to help blending.

Strain the mixture: Pass the paste through a fine strainer or muslin cloth into a large bowl/jug. Press well to extract maximum flavor. Discard the leftover fiber.

Add spices and water: To the strained mixture, add:

• Black salt
• Regular salt
• Chaat masala
• Roasted cumin powder
• Coriander powder (if using)
• Black pepper powder
• Asafoetida
• Jaggery/sugar (if using)

Mix well until everything dissolves.

Dilute: Add 4–5 cups cold water (or chilled water/ice cubes for extra refreshment). Stir thoroughly. Taste and adjust:

• More spice → add extra green chili paste or black pepper
• More tang → add lemon juice
• More saltiness → add black salt
• Too strong → add more water

Rest and chill: Let it sit in the fridge for 30–60 minutes (or overnight) for flavors to meld. It tastes best chilled!

Serve: Just before serving, add a handful of boondi (if using) for texture. Fill into puris stuffed with potato-chickpea masala, chopped onion, and a dash of sweet tamarind chutney (optional for khatta-meetha twist).

Tips for Best Flavor

• Use fresh, vibrant herbs — this is what makes the pani taste street-style amazing.
• Black salt is non-negotiable for that signature punch.
• For ultra-spicy (very teekha), increase green chilies to 5–6 and add extra black pepper.
• Store in the fridge for up to 2–3 days. Stir before each use as spices settle.
• If it feels too raw/green, balance with a touch more chaat masala or lemon.

Enjoy your homemade pani puri party — it's addictive! Let me know if you'd like the stuffing recipe or sweet chutney to go with it. 

Green chilli chocolate is a bold and exciting fusion dessert where rich dark chocolate meets the gentle heat of fresh green chillies. Popular in gourmet and experimental cuisine, this sweet-spicy combination surprises the palate — starting smooth and chocolaty, then finishing with a warm chilli kick.

The heat level is completely customizable, making it perfect for first-timers as well as spice lovers. This recipe is quick, requires minimal ingredients, and works beautifully for gifting, food blogging, or creative dessert platters.

Here’s a simple and versatile recipe for Green Chilli Chocolate (makes about 10–12 pieces).

Ingredients

●       200 g dark chocolate (60–70% cocoa works best)

●       1 fresh green chilli (mild to medium heat)

●       1 tbsp fresh cream (optional, for smoothness)

●       ½ tsp butter (optional, for glossy finish)

●       Pinch of salt

●       Optional flavor additions:

○       Pinch of cinnamon

○       Few drops of vanilla essence

 Instructions

Prepare the green chilli:
 Wash the green chilli, remove the seeds, and finely mince it. Deseeding helps control the spice level while keeping the chilli aroma.

Melt the chocolate:
 Break the dark chocolate into pieces and melt it using a double boiler or microwave in short intervals, stirring until smooth and lump-free.

Infuse the chilli:
 Add the minced green chilli to the melted chocolate. Keep the heat very low and stir for 1–2 minutes to allow the chilli flavor to infuse into the chocolate.

Strain (optional):
 For a smooth finish, strain out the chilli pieces. If you prefer small bursts of heat, leave a few chilli bits in the chocolate.

Finish the chocolate:
 Stir in the cream, butter, salt, and optional cinnamon or vanilla. Mix until glossy and well combined.

Set the chocolate:
 Pour the mixture into silicone molds or a parchment-lined tray. Refrigerate for 30–40 minutes until fully set.

 Serve & Enjoy

●       Serve as chocolate squares or bites

●       Pair with coffee or red wine

●       Use as a gourmet dessert or edible gift

●       Perfect for food reels and creative menus

The chocolate delivers sweetness first, followed by a subtle, warming chilli finish — an unforgettable flavor experience.

 Tips

●       Start with less chilli; you can always add more heat later

●       Dark chocolate balances spice better than milk chocolate

●       A squeeze of lime on the side can enhance the chilli notes

●       Store in an airtight container in the refrigerator for up to one week

Smooth and chocolatey at first, these bites finish with a gentle green chilli heat that sneaks up on you. The contrast is bold, addictive, and made for curious palates. Pair with coffee, red wine, or a pinch of sea salt and let the flavors play. One bite is never enough — enjoy the adventure.

 

"Green noodles" typically refer to either noodles that are naturally green (like spinach-infused pasta, chlorella noodles, or green tea noodles) or regular noodles served with a vibrant green sauce (often spinach-basil pesto-style, popular in dishes like Peruvian tallarines verdes or kid-friendly "green pasta").

Here are two simple and popular ways to cook them:

1. Quick Green Sauce Noodles (e.g., Spinach Pesto-Style "Green Noodles")

This is one of the most common and family-friendly versions – creamy, nutritious, and ready in under 20 minutes.

Ingredients (serves 4):

• 12–16 oz pasta (spaghetti, linguine, or any shape)

• 5–6 cups fresh spinach (or a mix with basil)

• 1/2 cup nuts (walnuts, pine nuts, or almonds)

• 1/2 cup grated Parmesan or queso fresco

• 2–3 garlic cloves

• 1/4–1/2 cup olive oil

• Optional: 1/4 cup milk or evaporated milk for creaminess, lemon juice, salt/pepper

Steps:

1. Boil the pasta in salted water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.

2. While pasta cooks, blanch spinach in boiling water for 30–60 seconds (or sauté briefly). Drain and squeeze out excess water.

3. Blend spinach, nuts, garlic, cheese, and olive oil until smooth. Add pasta water or milk to thin if needed. Season with salt, pepper, and a squeeze of lemon.

4. Toss hot pasta with the green sauce. Add reserved pasta water for a creamier texture.

5. Serve topped with extra cheese.

This version is mild, kid-approved, and packs hidden veggies!

2. Homemade Green Spinach Noodles (The Pasta Itself is Green)

For fresh, vibrant green pasta dough – great for lasagna, fettuccine, or ravioli.

Ingredients (for about 1 lb pasta):

• 200g fresh spinach (or 100g frozen, thawed)

• 2 cups all-purpose flour (plus extra for dusting)

• 2 eggs (or vegan alternative: just spinach purée + flour/semolina)

• Pinch of salt

Steps:

1. Blanch spinach 30–60 seconds, drain, squeeze dry, and purée (or finely chop).

2. Mound flour on a surface, make a well, add eggs, salt, and spinach purée.

3. Mix and knead 8–10 minutes until smooth. Wrap and rest 30 minutes.

4. Roll thin (by hand or pasta machine), cut into desired shapes.

5. Cook fresh noodles in boiling salted water 1–3 minutes until they float and are al dente.

Serve with butter, simple tomato sauce, or pesto.

Other variations include store-bought chlorella or green tea noodles (boil 3–5 minutes) or Asian-style green jade noodles. Enjoy experimenting – the green color comes mostly from spinach or natural algae!