Monday, 19 June 2017

Aloo Pakoda

Aloo Pakoda
(Potato Pakoda)



Monsoon is here and there is nothing that gives us more joy during the monsoon season than a plate of pakodas. This weather just adds to the romance of pakoda and chai, and no one can resist these crunchy pakodas. There is a variety of pakoras like kanda bhajis, aloo pakoda, moong dal pakoda, mix dal pakoda, corn pakoda, palak pakoda, chili pakoda, paneer pakoda.....etc. aloo pakoda ia very popular one.

Aloo Pakoda is a tasty, amazingly delicious snack which is just perfect for this rainy season with a cup of hot ginger tea. This dish takes less time and can be prepared instantly.....so lets go for it. !!!


Aloo Pakoda



Aloo Pakoda



Ingredients:


1-2 medium size potato
1 cup gram flour
2 tbsp rice flour
1/4 tsp red chili powder
Pinch of turmeric powder
1/4 tsp cumin seeds
Pinch of hing
Oil for frying
Salt to taste


Method:


1. Wash, peel & cut potatoes into thin round slices.

2. In a bowl add gram flour, salt, red chili powder, turmeric powder, rice flour,
    cumin seeds, hing 
mix well.

3. Make a batter by using enough water.

4. Heat oil in a pan.

5. Dip each potato slices into the basen batter and deep fry them till golden brown.

6. Drain on a kitchen tissue.

7. Serve hot with tomato ketchup or green chutney.


Aloo Pakoda

Tips:


1. You can cut the potato in desired shape.

2. You can add chat masala to make pakodas more spicy.

3. Semolina can be used in place of rice flour.

You Might Like To Visit:


Veg Cutlet
Veg Cutlet
Veg Sandwich
Veg Sandwich
Dabeli
Dabeli








Pav Bhaji
Pav Bhaji
Ginger Tea
Ginger Tea
Masala Tea
Masala Tea

Wednesday, 10 May 2017

Fruit Custard

Fruit Custard


Fruit Custard is a healthy and delicious dessert made with milk and seasonal fruits. This dessert is prefect for summers as it is served chilled and consist of fresh fruits.....very good specially for kids. It is an easy, filling and timeless recipe loves by all.



Fruit Custard


Fruit Custard


Ingredients:


3 cups milk
3 tbsp vanilla custard powder
3 tsp sugar
2 cup chopped seasonal fruits
(mango, apple, banana, orange, papaya)
2 tbsp pomegranate seeds

Method:


1.Take 1/2 cup milk in a bowl, add custard powder & mix well till there are no lumps.

2. Boil remaining milk in a pan.

3. When it comes to a boil add custard powder milk to it & mix well.

4. Remove milk from heat & allow it to cool.

5. Refrigerate custard for an hour.

6. After an hour add chopped fruits and pomegranate seeds to custard & mix well.

7. Transfer the custard into serving boil, garnish with pomegranate seeds

8. Fruit Custard is ready, serve chilled.


Fruit Custard


Tips:


1. You can take your choice of fruits.

2.  Always mix custard powder in cold milk.

3. You can use canned fruits also.


You Might Like To Visit:


Orange Juice
Orange Juice
Apple Milkshake
Apple Milkshake
Masala Chach
Masala Chach








Pomegrenate Juice
Pomegrenate 
Juice
Watermelon Juice
Watermelon Juice
Ras Malai
Ras Malai

Saturday, 15 April 2017

Aam Panna

Aam Panna
( Keri Ka Panna/ Raw Mango Panna)


Aam Panna is a refreshing summer drink known for its heat resistant properties. Aam ka panna is a delicious and tangy drink made with raw mangoes, mint, sugar, salt, black salt and water. It's a tasty and healthy drink to fight against the intense summer heat......try it this summer and i am sure you love it.



Aam Panna


Ingredients:



1 raw mango
3 glass cold water
1/4 tsp cumin powder
1/2 tsp salt
1/4 tsp black salt
1 tbsp crushed mint leaves
8-10 ice cubs
4 tbsp sugar


Method:


1. Wash and boil raw mango till soft.

2. Remove the peel and take out the mango pulp.

3. Add 1/2 glass water to pulp, bland till smooth and strain it.

4. Now add remaining water to strained pulp and mix well.

5. Add sugar, cumin powder, salt, black salt, mint leaves, some ice cubes 
    and stir till sugar dissolve.

6. Add 1-2 ice cubes in each serving glass, pour aam panna.

7. Garnish with mint leaves and serve chill.


Aam Panna


Tips:


1. Add sugar according to sourness of mango or your taste

2. You can also steam mangoes till soft so pulp comes out easily.

3. Jaggery can be added in place of sugar.

4. You can add jal jeera,black pepper to aam panna.


You Might Like To Visit:


Apple Milk Shake
Apple Milk Shake
Fresh orange Juice
Fresh orange Juice
Masala Chach
Masala Chach








Water Melon Juice
Water Melon Juice
Choco Frappe
Choco Frappe
Pomegrante Juice
Pomegrante Juice


Friday, 10 March 2017

Thandai

Thandai


The festival of colors "Holi" is incomplete with out "Thandai and Gujiya". Thandai is a very popular refreshing milk based cool drink serve mainly during the festival of Holi. Milk, sugar, almonds,cardamom, saffron,cashew nuts, fennel seeds, watermelon seeds, rose petals, pepper, poppy seeds, pistachio are the main ingredients to prepare this healthy drink. Enjoy this Holi with cool cool Thandai.



Thandai


Thandai


Ingredients:


1 liter milk
20  almond
20 cashew nut
10 pistachio
2 tbsp melon seeds
2 tbsp poppy seeds
7-8 saffron strands
7-8 green cardamom
7-8 black peppercorns 
1 inch cinnamon stick
1 tsp fennel seeds
8-10 dried rose petals
8-10 fresh rose petals
Sugar to taste



Thandai


Method:


1. Soak saffron strands in 2 tbsp boiled milk & keep it aside.

2. Add almond, cashew nut, pistachio, melon seeds, poppy seeds to a grinder
    and make fine powder.

3. Now add green cardamom, black peppercorns, cinnamon stick, fennel seeds
    and dried rose petals to a grinder, make powder out of it.

4. Boil milk in a heavy bottom pan, when it comes to a boil add almond,
    cashew nut, pistachio, melon seeds, poppy seeds powder and mix well
   
5. Now add green cardamom, black peppercorns, cinnamon stick, fennel seeds,
    rose petals powder to milk and mix.

6. Add sugar and boil milk for another 5-7 mins.

7. Allow it to cool & add soaked saffron. Refrigerate it for an hour.

9. Pour thandai into serving glasses garnish with chopped nuts, fresh rose petals
     saffron 

10. Chilled Thandai is ready for Holi

.
Thandai


Tips:


1. Rose water can be added to thandai it gives a great flavour to it.

2. Thandai should always serve chilled.


3. If you don't like taste of cinnamon,you can skip it.


Thandai


You Might Like To Visit:


Chocolate Peda
Chocolate Peda
Gujiya
Gujiya
Gulab Jamun
Gulab Jamun









Rasmalai
Rasmalai
Besan Laddu
Besan Laddu
Coconut Laddu
Coconut Laddu




Sunday, 12 February 2017

Choco Freppe

Choco Frappe



Chocolate and Valentine's day are very closely associated. You gift chocolates, flowers, cards etc to your loved ones on this day. This Valentine's day prepare this yummy, delicious, creamy choco frappe for your special one.


Choco Frappe


Choco Frappe




Ingredients:


2 cup milk
1 tsp sugar
4 tsp chocolate powder
1 cup vanilla ice cream
3-4 ice cubs
2-3 tsp chocolate sauce


Method:


1. In a blander add milk, sugar, chocolate powder and blend till smooth and frothy.

2. Add ice cubs, 2 tbsp vanilla ice cream and bland again.


3. Pour it into serving glass,topped with vanilla ice cream, chocolate sauce.

4. Delicious and yummy choco frappe is ready to serve.




Choco Freppe


Tips:


1. You can adjust quantity of chocolate powder according to your taste.

2. In place of ice cream you can top the frappe with whipped cream
    and choco chip.

You Might Like To Visit:


Wednesday, 25 January 2017

Tri Color Dhokla

Tri Color Dhokla


Tri Color Dhokla is a delightful and tasty version of traditional dhokla. Celebrate this Republic day with Tri Color Dhokla.The main ingredients are dhokla batter, carrot, mint, coriander, coconut, ginger and spices.


Tri Color Dhokla


Tri Color Dhokla


Ingredients:


3 cup dhokla batter
1/2 cup coriander & mint paste
1/2 cup orange carrot puree
1/2 tsp ginger paste
1 tsp mustard seeds
1 tsp sesame seeds
5-6 curry leaves 
1 tsp coriander leaves
1 tbsp oil
2 tbsp fresh grated coconut
1/4 tsp soda bi carb
Salt to taste


Method:


1. First add salt,soda bi carb, ginger paste to dhokla batter and mix well.

2. Now divide this batter into 3 equal portion.

3. For white color layer keep first portion of batter as it is .

4. For saffron layer add carrot puree in second portion of batter & mix well.

5. For green layer add coriander & mint paste in third portion of batter and mix well.

6. Grease one dhokla plate and pour white color batter into it.

7. Repeat this process with the other 2 color batter.

8. Place dhokla plates into steamer and stem them for about 15-20 mins.

9. When  it is done take out the plates from steamer and allow it to cool.

10. Heat oil in a pan add mustard seeds, let them crackle, now add curry
      leaves and sesame seeds.

11. To assemble, place green layer into a the serving plate. Sprinkle some
     of the seasoning on it.

12. Now place white layer on it and add a little more seasoning, then finally
     top with the saffron
 layer and rest of the seasoning.

13. Garnish with coriander leaves & fresh coconut.

14. Cut the tricolor dhokla and serve with green chutney or tomato ketchup.



Tri Color Dhokla


Tips:



1. For saffron and green layer you can use food colors in place of carrot
    puree and coriander-mint paste.

2. Spinach puree can also replace coriander and mint paste.

3. Semolina can also be used in place of dhokla batter.




Tuesday, 10 January 2017

Til Laddu

Til Laddu
(Sesame Seeds Laddu)


Makar Sankranti  is traditional festivals celebrated in India and Til (sesame seeds) is a must during Makar Sankranti.Til and jaggery are considered as an auspicious combination on Makar Sankranti. Distributing and consuming til sweets on Makar Sankranti is a ritual. Til Laddu is the most popular one.

Sesame seeds are known for their nutritive benefits, Jaggery is rich in minerals and iron. Til laddu is a very good and nutritive combination of sesame seeds and jaggery. Til Laddu taste awesome and is easy to prepare.



Til Laddu


Til Laddu



Ingredients:


1 cup white til (sesame seeds)
1/2 cup jaggery
1/4 tsp green cardamom powder

Method:


1. In a pan dry toast sesame seeds on low heat till become light golden in color.

2. Let the sesame seeds cool.

3. Now grind them to a coarse mixture in a mixer jar.

4. Grind jaggery also to a coarse mixture. 

5. In a big bowl add sesame seeds, jaggery, cardamom powder and mix well.

6. Divide mixture into small equal portions and shape them into laddus.

7. Sesame seeds laddus are ready to serve.


Til Laddu


Tips:


1. You can use powdered sugar in place of jaggery.

2. Some other ingredients like peanuts, coconut, cashew nut or
    almond  can also 
be added in laddu.

You Might Like To Visit:


Til Burfi
Til Burfi
Chocolate Peda
Chocolate Peda
Carrot Halwa
Gajar Ka Halwa







Besan Laddu
Besan Laddu
Rice kheer
Rice kheer
Puran Poli
Puran Poli