All posts by Nisha Madhulika

Nimbu Pudina Sharbat – Mint Lemonade Recipe

Nimbu Pudina Sharbat  – Mint Lemonade Recipe

Soothing and refreshing Lemon Mint sharbat is all you need  to beat the scorching heat of summers. You will relish this amazing drink anytime of the day. This tangy spicy drink will tantalize your taste buds for sure.

Here is an easy recipe with step by step pictures to make tempting glassful of Mint Lemonade recipe everyone will love drinking ! Try this amazing recipe and surprise your friends and family. Here is simple and quick recipe with step by step pictures and detailed method for its preparation. Enjoy!

Direction :

Getting Ready :

Separate the mint leaves from stalk, rinse thoroughly with water and dry over the sieve completely.lemon pudina sharbat Making:

Place the 1 cup mint leaves in the mixer jar, add 4 tbsp sugar to it. Also add ½ tsp black salt and ½ tsp roasted cumin powder , squeeze out one lemon and add its juice too. Add ½ cup water as well and grind finely.lemon pudina sharbat

Strain it through the sieve, remove if there are any leftovers.lemon pudina sharbat

Put ice cubes in a glass. Now add sharbat to the glasses. Fill half the glasses with prepared sharbat. Fill rest of the glasses with water. You can also use soda water instead of water.lemon pudina sharbat Serving:

Garnish with some lemon slices and mint leaves.Refreshing and chilled lemon mint sharbat is ready to serve.Apart from soothing and refreshing this sharbat aids digestion as well. Have this refreshing Lemon Mint sharbat to beat the scorching heat of summers which will be liked you.lemon pudina sharbat Suggestion:

  • You can adjust the quantity of sugar as per your preference.
  • You can adjust the quantity of ice cubes depending on how chilled you want to serve the sharbat.
  • You can also use soda water instead of water.

 

Nimbu Pudina Sharbat - नीबू पोदीना का मसालेदार शरबत - Mint Lemonade Recipenimbu pudina sharbat
Author: 
Recipe type: drinks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mint Leaves- 1 cup
  • Lemon – 1
  • Sugar- 4 tbsp
  • Lemon slices- 4 ( for garnishing )
  • Mint leaves- (for garnishing )
  • Roasted Cumin Powder- ½ tsp
  • Black salt- ½ tsp (or to taste )
Instructions
  1. Separate the mint leaves from stalk, rinse thoroughly with water and dry over the sieve completely.
  2. Place the 1 cup mint leaves in the mixer jar, add 4 tbsp sugar to it. Also add ½ tsp black salt and ½ tsp roasted cumin powder , squeeze out one lemon and add its juice too. Add ½ cup water as well and grind finely.
  3. Strain it through the sieve, remove if there are any leftovers.
  4. Put ice cubes in a glass. Now add sharbat to the glasses. Fill half the glasses with prepared sharbat. Fill rest of the glasses with water. You can also use soda water instead of water.
  5. Garnish with some lemon slices and mint leaves.Refreshing and chilled lemon mint sharbat is ready to serve.Apart from soothing and refreshing this sharbat aids digestion as well. Have this refreshing Lemon Mint sharbat to beat the scorching heat of summers which will be liked you.

Raw Mango Spicy Papad – Kairi ka Spicy Papad

Raw Mango Spicy Papad  – Kairi ka Spicy Papad

Mango papad recipe has been that one special recipe reminding us of the childhood memories. We all might have sometime  or the other tasted this delightful yummy tangy and tantalizing aam papad for sure. specially in our childhood.

Here you can add some desi masalas to add a little spice and zing to it. Adding spices gives a super yummy variation to the authentic taste of aam papad. Share with friends and family, everyone will like it for sure. Here is an easy recipe with step by step pictures to make yummy Aam Papad at home quickly. Give it to kids, surely they will relish every bite of it!

Direction :

Getting ready :

Take 4 raw mangoes, peel and cut them and take out the pulp. Cut small pieces.Mango papad Making :

Take a vessel , put the mango pieces in it, pour 1 cup water too. Then turn on the flame. Cover and boil the mangoes for 4 to 5 minutes until they are soft. Boil for a few more minutes if they are not soft.Mango papad

Let the mangoes cool down, then grind them. To grind them first of all strain them through a strainer so that the fibers are removed. Remove the fibers from the strainer and place the pulp back in the same vessel.Mango papad

Turn on the flame, and add ½ cup (125 gms ) sugar into it,  2.5 tsp garam masala powder, 2 tsp black salt and take ¼ tsp red chili powder. Cook the pulp while mixing all the ingredients, so that the sugar dissolves and the pulp becomes dense. We cooked it for 3 to 4 minutes.mango papad

Once the pulp is ready, to spread the mango sheet we need a polythene sheet and place it over a tray, take a little ghee and grease the sheet with it, spread a light coating of ghee on it, polythene sheet is smooth and ready, pour the paste on the sheet.mango papad

Spread it over thinly with a ladle. To dry them either place them under the fan or in sunlight with the aam papad covered with a thin cloth so that there is no dust sticking to it.mango papad

Mango Papad is dried and ready, it easily comes out off the polythene sheet,mango papad

lift it and place it on the board, and cut it into desired size, you can cut it easily like this, place it like this, to cut equal stripes, remove the extra part from it, mango papad is cut into pieces. Separate it fro the other sheet as well and cut it likewise.mango papad Serving :

Sumptuous Mango papad is ready, You can store this Mango Papad and eat it for 2 to 3 months, it tastes delicious, Making them is really easy. Give it to kids, I am sure they will relish every bite of it.

Suggestion:

  • Strain the mango pulp so that the fibers are removed and nice Mango papad are prepared.
  • You can skip using red chili powder if desired.
  • You can make the mango papad thick or thin as desired.
  • You can keep them under a fan to dry or in sunlight, but there should be no wind,
  • so that there is no dust on the mango papad.
  • When it becomes a little dry you can place a thin cloth over it and dry in sunlight.

 

Raw Mango Spicy Papad - कच्चे आम का चटपटा पापड़ - Kairi ka Spicy Papadmango papad
Author: 
Recipe type: Misscelaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw mangoes- 4 ( 750 gms)
  • Sugar – ½ cup ( 125 gms )
  • Ghee – 1 tsp
  • Garam masala – 2.5 tsp
  • Black alt- 2 tsp ( or to taste )
  • Red chili powder- ¼ tsp ( optional )
Instructions
  1. Take 4 raw mangoes, peel and cut them and take out the pulp. Cut small pieces.
  2. Take a vessel , put the mango pieces in it, pour 1 cup water too. Then turn on the flame. Cover and boil the mangoes for 4 to 5 minutes until they are soft. Boil for a few more minutes if they are not soft.
  3. let the mangoes cool down, then grind them. To grind them first of all strain them through a strainer so that the fibers are removed. Remove the fibers from the strainer and place the pulp back in the same vessel.
  4. Turn on the flame, and add ½ cup (125 gms ) sugar into it, 2.5 tsp garam masala powder, 2 tsp black salt and take ¼ tsp red chili powder. Cook the pulp while mixing all the ingredients, so that the sugar dissolves and the pulp becomes dense. We cooked it for 3 to 4 minutes.
  5. Once the pulp is ready, to spread the mango sheet we need a polythene sheet and place it over a tray, take a little ghee and grease the sheet with it, spread a light coating of ghee on it, polythene sheet is smooth and ready, pour the paste on the sheet.
  6. Spread it over thinly with a ladle. To dry them either place them under the fan or in sunlight with the aam papad covered with a thin cloth so that there is no dust sticking to it.
  7. Mango Papad is dried and ready, it easily comes out off the polythene sheet,
  8. lift it and place it on the board, and cut it into desired size, you can cut it easily like this, place it like this, to cut equal stripes, remove the extra part from it, mango papad is cut into pieces. Separate it fro the other sheet as well and cut it likewise.
  9. Sumptuous Mango papad is ready, You can store this Mango Papad and eat it for 2 to 3 months, it tastes delicious, Making them is really easy. Give it to kids, I am sure they will relish every bite of it.

 

Raw Banana Cutlet recipe – Kachhe kele ke cutlets – Banana kabab

Raw Banana Cutlet recipe – Kachhe kele ke cutlets – Banana kabab

Raw Banana Cutlets taste sumptuous. You can have it as a snack with tea , you can eat it along with your favorite sauce or chutney. You can also serve it as an appetizer to guests. These amazing variation in cutlets recipe are to drool over.

Here is a quick recipe with pictures to make Banana Kebabs. Relish this amazing snack anytime. Serve these crispy and appetizing raw banana cutlets steaming hot along with green coriander chutney or tomato sauce. Enjoy!

Directions

Getting ready:

Take bananas in a pressure cooker and pour ¼ cup of water into it. Place it on flame, put the lid on and let the bananas cook until a whistle is released. After that, turn off the flame and release half pressure of the cooker and let the remaining pressure settle on its own.

Banana kabab

After a while, pressure will be escaped. Take off the lid, transfer the bananas in a bowl and allow them to cool down slightly.

Banana kabab

Meanwhile, peel the boiled potato and mash it finely with the back of a spoon.

Banana kabab

Bananas have cooled down slightly, peel them and put them in the same bowl with mashed potatoes. Mash the bananas finely as well with back of the spoon.

Banana kababMaking:

Now add corn flour, salt, green chilies, ginger, green coriander and black pepper powder into the mashed potato and mashed banana. Mix all the ingredients really well. Mixture for making cutlets is now ready.

Banana kabab

Grease the hand with some oil then pinch some mixture and roll it into smooth ball then flatten it and shape it as a cutlet. Place it on a plate and make cutlets from the remaining mixture as well.

Banana kabab

To shallow fry the cutlets, heat a pan and pour some oil on it. When the oil gets heated, place some cutlets on it. Drizzle some oil on each cutlet and fry them on medium flame.

Banana kabab

Cutlets have turned golden brown from lower side, flip their sides and shallow fry them until they get golden brown from the other side as well. Cutlets are ready, transfer them on kitchen paper towel placed over a plate. Raw banana cutlets are now ready to serve.

Banana kababServing:
Serve these crispy and appetizing raw banana cutlets steaming hot along with green coriander chutney or tomato sauce. Enjoy!

Suggestions

  • If you want to boil the potato in microwave then place it in microwave and cook it for 4.5-5 minutes and 3 minutes is sufficient for cooking the bananas in microwave.
  • If you are making these culte s for fasting days then add buckwheat flour instead of corn flour and sendha salt instead of salt.
  • You can also deep fry the cutlets. If you are deep frying them then make sure you add apt amount of corn flour into it. If the cutlets are splattering into oil then add some more corn flour into the mixture. Oil should be sufficiently hot for frying the cutlets. If oil is less hot then cutlets will absorb too much of oil.

Raw Banana Cutlet recipe - Kachhe kele ke cutlets - Banana kabab
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw bananas – 5
  • Potato – 1 big or 2 small size (boiled)
  • Corn flour – 2 tbsp
  • Ginger – 1 inch baton grated or 1 tsp paste
  • Green chilies – 2 (finely chopped)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil - ¼ cup
  • Salt - ½ tsp or to taste
  • Black pepper powder - ¼ tsp
Instructions
  1. Take bananas in a pressure cooker and pour ¼ cup of water into it. Place it on flame, put the lid on and let the bananas cook until a whistle is released. After that, turn off the flame and release half pressure of the cooker and let the remaining pressure settle on its own.
  2. After a while, pressure will be escaped. Take off the lid, transfer the bananas in a bowl and allow them to cool down slightly.
  3. Meanwhile, peel the boiled potato and mash it finely with the back of a spoon.
  4. Bananas have cooled down slightly, peel them and put them in the same bowl with mashed potatoes. Mash the bananas finely as well with back of the spoon.
  5. Now add corn flour, salt, green chilies, ginger, green coriander and black pepper powder into the mashed potato and mashed banana. Mix all the ingredients really well. Mixture for making cutlets is now ready.
  6. Grease the hand with some oil then pinch some mixture and roll it into smooth ball then flatten it and shape it as a cutlet. Place it on a plate and make cutlets from the remaining mixture as well.
  7. To shallow fry the cutlets, heat a pan and pour some oil on it. When the oil gets heated, place some cutlets on it. Drizzle some oil on each cutlet and fry them on medium flame.
  8. Cutlets have turned golden brown from lower side, flip their sides and shallow fry them until they get golden brown from the other side as well. Cutlets are ready, transfer them on kitchen paper towel placed over a plate. Raw banana cutlets are now ready to serve.
  9. Serve these crispy and appetizing raw banana cutlets steaming hot along with green coriander chutney or tomato sauce. Enjoy!

 

Instant Rava Dosa- Quick Sooji Dosa Recipe

Instant Rava Dosa- Quick Sooji Dosa Recipe

Instant Rava Dosa is an amazing variation from the usual dosa recipe. You can make it very easily adn quickly to satisfy your hunger pangs. Everyone will relish eating it , be it kids or adults. Serve this crispy dosa with a lip smacking chutney of your choice.

Here is a quick recipe of Quick Sooji dosa with pictures to help you make it very easily and have it for breakfast . You can serve these with green coriander chutney, peanut chutney or any chutney of your choice.

Direction :

Getting Ready :

Making :

Take 1 cup fine semolina in a bowl, then add ½ cup whisked curd , ½ tsp ginger paste , 1 or 2 finely chopped green chili , ¾ tsp salt or to taste,  ½ tsp cumin seeds and 1 tbsp finely chopped green coriander. Mix all ingredients well. Add water in little quantity to prepare a batter. Make it of a poring consistency like that of a dal dosa. We have used 1 cup water to make the batter for dosa. Add more water if the batter is thick if required.sooji dosa

Keep the batter aside for 10 to 15 minutes so that the semolina puffs up. Once 10 minutes are over , the batter is ready.sooji dosa

Heat the girdle for making a dosa. Spread 3 to 4 tbsp oil on the girdle and spread it. Once the girdle is hot , cool it a bit. Wipe the extra oil with a tissue.sooji dosa

Put 2 to 3 tbsp batter over the girdle. And spread it thinly in a circular motion. Increase the flame. Then spread a little oil on the sides of the dosa and a little over it.Roast it until it is slightly golden brown from below. Dosa has roasted well. Place it in a plate. Then reduce the flame and cool down the girdle. To cool it instantly sprinkle a little water over the girdle then wipe it with a wet cloth. sooji dosa Serving :

Scrumptious Rava dosa is ready. 4 dosas are ready with this quantity of batter. You can serve these with green coriander chutney, peanut chutney or any chutney of your choice.sooji dosa Suggestion:

  • If you don’t have fine semolina then add 2 to 3 tbsp refined flour or wheat flour to it.
  • Don’t spread dosa over very hot girdle.
  • If desired you can flip and roast the dosa but this dosa is very thin.
  • We have prepared palin rawa dosa but you can also add potato masala to it and make masala rawa dosa.
  • Cool the girdle to spread dosa. It will be difficult to spread the batter on very hot girdle.
  • Make sure the consistency of the batter is neither too thick nor too thin.
  • The tawa should be rightly cooled then the flame should be increased.
  • It is easier to make a dosa on a bigger hob and a non stick girdle.

 

Instant Rava Dosa- सूजी का दोसा - Quick Sooji Dosa sooji dosaRecipe
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina – 1 cup (180 gms)
  • Whisked curd- ½ cup
  • Green Coriander- 1 to 2 tbsp (finely chopped )
  • Green Chili- 1 or 2 (finely chopped )
  • Ginger paste- ½ tsp
  • Salt- ½ tsp ( or to taste)
  • Cumin seeds- ½ tsp
  • Oil- 3 to 4 tbsp
Instructions
  1. Take 1 cup fine semolina in a bowl, then add ½ cup whisked curd , ½ tsp ginger paste , 1 or 2 finely chopped green chili , ¾ tsp salt or to taste, ½ tsp cumin seeds and 1 tbsp finely chopped green coriander. Mix all ingredients well. Add water in little quantity to prepare a batter. Make it of a poring consistency like that of a dal dosa. We have used 1 cup water to make the batter for dosa. Add more water if the batter is thick if required.
  2. Keep the batter aside for 10 to 15 minutes so that the semolina puffs up. Once 10 minutes are over , the batter is ready.
  3. Heat the girdle for making a dosa. Spread 3 to 4 tbsp oil on the girdle and spread it. Once the girdle is hot , cool it a bit. Wipe the extra oil with a tissue.
  4. Put 2 to 3 tbsp batter over the girdle. And spread it thinly in a circular motion. Increase the flame. Then spread a little oil on the sides of the dosa and a little over it.Roast it until it is slightly golden brown from below. Dosa has roasted well. Place it in a plate. Then reduce the flame and cool down the girdle. To cool it instantly sprinkle a little water over the girdle then wipe it with a wet cloth.
  5. Scrumptious Rava dosa is ready.4 dosas are ready with this quantity of batter. You can serve these with green coriander chutney, peanut chutney or any chutney of your choice.

 

Instant Paneer Idli – Quick Paneer Veg Idli

Instant Paneer Idli  – Quick Paneer Veg Idli

Paneer idli is an amazing variation to the usual idli recipe which we all relish as a snack every time. You can make it really easily and with very basic and easily available ingredients . Make it anytime you want to have a quick snack or serve them in breakfast. These spongy vegetable paneer idlis makes a healthy meal.

Here is a quick recipe of Paneer Idli with step by step pictures. Team it up with your favorite chutney like green coriander chutney, peanut chutney or any chutney or dip to enhance the taste. Relish it any time. Impress your dear ones with this simple yet super scrumptious instant paneer idli recipe.

Direction :

Getting Ready :

Whisk 1 cup curd. Chop ½ cup carrot, , ½ cup capsicum, 2 tbsp green coriander, 2 green chilies. Grate 125 gms paneer .

Making :

Take ½ cup semolina , place it in a big bowl, also add ½ cup ( 50 gms ) chickpea flour and 1 cup whisked curd and mix it well, there should be no lump in the batter. If it is dense then add little water in it.

paneer idli

Once the batter is ready mix veggies . Add ½ cup carrots, ½ cup capsicum, 2 tbsp green coriander, 2 green chilies , ¾ tsp salt  and keep the batter aside for 15 minutes to set. After that add grated paneer to it.

paneer idli

Then ready the idli stand for making the idlis , taken a stand and put a little oil in the moulds and grease them.

paneer idli

Put a little water in a cooker and let it boil, add ½ to 2 cup water in the cooker, turn on the flame, and let the water boil, cover it so that the water boils easily.

paneer idli

Add 1 tsp eno fruit salt to the batter, pour 1 tsp water over it, do not stir it too much, nor for too long, just mix it till the eno mixes well.

paneer idli

Once the batter is ready, fill the mould with the batter, arrange the moulds in the stands, we have used a little less than ½ cup water in it, screw them well.

paneer idli

Check if there is boil in the water in the cooker,place the stand in the cooker, and close the cooker, make sure you have removed the whistle from the cooker lid. Cook the idli on medium flame for 10 to 12 minutes .

paneer idli

After 12 minutes, check the Idli. To check it,poke the idli in the middle , check if the knife comes out clean, then the idli is ready.

paneer idli

Cover your hands with a cloth, and take out the idli stand like this and keep it, open and separate the moulds, so that the idli cools down quickly, once cool take out the idlis with the help of a knife.

paneer idli

For making them more sumptuous add some tempering over them. For it, heat the tadka pan, add 1 tbsp oil to it, let the oil heat up, then add mustard seeds in the oil, we have taken ¼ tsp black mustard seeds. Roast the mustard seeds well, turn off the flame, then put curry leaves into it and put the tempering over the idlis.

paneer idli Mouth drooling Paneer idli is ready. It can be served with coconut chutney, tomato sauce, peanut chutney or any chutney of your choice. Serve it as a snack; I am sure everyone will relish eating it specially kids.

Suggestions:

  • If the kids don’t like green chili then you can skip using it.
  • Make sure you remove the whistle from the cooker lid.
  • If you have a little batter left, then you can make a pancake from it.
  • While making the batter , make sure the batter is not very thin, keep it a little dense, you can add water later if it seems dense.
  • Mix eno fruit salt in the batter at last and stir it till it mixes well, do not stir it for too long.

Instant Paneer Idli - Quick Paneer Veg Idlipaneer idli
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Whisked Curd- 1 Cup
  • Semolina- ½ Cup (100 gms)
  • Chickpea Flour -1/2 Cup (50 gms)
  • Cottage Cheese - 125 gms
  • Carrot -1/2 Cup (Finely Chopped)
  • Capsicum- ½ Cup (Finely Chopped)
  • Green Coriander - 2 tbsp (Finely Chopped)
  • Green Chili -2 ( Finely Chopped)
  • Salt -3/4 tsp (or to taste)
  • Oil -2 tbsp
  • Black Mustard Seeds -1/4 tsp
  • Curry Leaves - 10 to 12
  • Eno Fruit Salt -1 tsp
Instructions
  1. Whisk 1 cup curd.
  2. Chop ½ cup carrot, , ½ cup capsicum, 2 tbsp green coriander, 2 green chilies.
  3. Grate 125 gms paneer .
  4. Take ½ cup semolina , place it in a big bowl, also add ½ cup (50 gms ) chickpea flour and 1 cup whisked curd and mix it well, there should be no lump in the batter. If it is dense then add little water in it.
  5. Once the batter is ready mix veggies . Add ½ cup carrots, ½ cup capsicum, 2 tbsp green coriander, 2 green chilies, ¾ tsp salt, then keep the batter aside for 15 minutes to set. After that add grated paneer.
  6. Then ready the idli stand for making the idlis , taken a stand and put a little oil in the moulds and grease them.
  7. Put a little water in a cooker and let it boil, add ½ to 2 cup water in the cooker,
  8. Turn on the flame, and let the water boil, cover it so that the water boils easily.
  9. Add 1 tsp eno fruit salt to the batter, pour 1 tsp water over it, do not stir it too much, nor for too long, just mix it till the eno mixes well.
  10. Once the batter is ready, fill the mould with the batter, arrange the moulds in the stands, we have used a little less than ½ cup water in it, screw them well.
  11. Check if there is boil in the water in the cooker,place the stand in the cooker, and close the cooker, make sure you have removed the whistle from the cooker lid. Cook the idli on medium flame for 10 to 12 minutes .
  12. After 12 minutes, check the Idli. To check it,poke the idli in the middle , check if the knife comes out clean, then the idli is ready.
  13. Cover your hands with a cloth, and take out the idli stand like this and keep it, open and separate the moulds, so that the idli cools down quickly, once cool take out the idlis with the help of a knife.
  14. For making them more sumptuous add some tempering over them. For it, heat the tadka pan, add 1 tbsp oil to it, let the oil heat up, then add mustard seeds in the oil, we have taken ¼ tsp black mustard seeds. Roast the mustard seeds well, turn off the flame, then put curry leaves into it and put the tempering over the idlis,
  15. Mouth drooling Paneer idli is ready. It can be served with coconut chutney, tomato sauce, peanut chutney or any chutney of your choice. Serve it as a snack; I am sure everyone will relish eating it specially kids.

 

Mango Mastani – How to make Pune’s Mango Mastani

Mango Mastani – How to make Pune’s Mango Mastani

Pune ‘s favorite Mango Mastani is here to tantalize your taste buds and cool your senses. Relish this glassful of flavorful drink this summer to beat the heat. Serve it to guests or to kids, everyone will be over joyed to have it.

Here is a step by step recipe with pictures to make Mango mastani. This fruity and nutty shake garnished with chocolate syrup and topped with your favorite ice cream will be a sure delight to have. You can eat it as well as drink it. You will enjoy it anyway.

Direction :

Getting Ready :

Wash, peel  and cut 2 ripe mango into small pieces. Keep a little mango aside for making the shake.mango mastani

Take 15 to 16 grapes. Cut its tip and dice into 2 or 4 small pieces.mango mastani Making:

Put the thick pieces of mangoes in a jar. Add 3 tbsp sugar, 400 ml milk to it to prepare a thick shake. Blend it well.mango mastani

To prepare Mango Mastani , put the chopped pieces of mango in a glass,  pour the mango shake into it. Leave a little space in your glass.mango mastani

Put 1 or 2 scoops of ice-cream in it, Put chopped dry fruits ( cashew, pistachios almonds  in it. Put a few pieces of mango and little grape pieces on the top. Pour a little chocolate syrup over it.mango mastani Serving :

Luscious Mango Mastani is ready . You can serve it to your guests at a party, and relish it. This much quantity makes 4 to 5 glasses of mango Mastani.

Suggestion:

  • You can increase or decrease the quantity of sugar as according to your taste.
  • Using Pistachios and grapes is optional.
  • Make sure you provide a spoon and a straw while serving it.
  • You can make Mango Mastani in various flavors with chocolate syrup , strawberry flavor or rose flavor as desired.

Mango Mastani - मैंगो मस्तानी - How to make Pune's Mango Mastanimango mastani
Author: 
Recipe type: Drinks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ripe Mangoes – 2 ( 400 grams )
  • Grapes – 15 to 16
  • Cashew nuts – 2 tbsp ( finely chopped )
  • Almond – 2 tbsp
  • Milk – 400 ml
  • Sugar – 3 tbsp
  • Pistachios – 1 tbsp finely chopped
  • Chocolate syrup – 2 tbsp
  • Ice cream – 2 scoops
Instructions
  1. Wash, peel and cut 2 ripe mango into small pieces. Keep a little mango aside for making the shake.
  2. Take 15 to 16 grapes. Cut its tip and dice into 2 or 4 small pieces.
  3. Put the thick pieces of mangoes in a jar. Add 3 tbsp sugar, 400 ml milk to it to prepare a thick shake. Blend it well.
  4. To prepare Mango Mastani , put the chopped pieces of mango in a glass, pour the mango shake into it. Leave a little space in your glass.
  5. Put 1 or 2 scoops of ice-cream in it, Put chopped dry fruits ( cashew, pistachios almonds in it. Put a few pieces of mango and little grape pieces on the top. Pour a little chocolate syrup over it.
  6. Luscious Mango Mastani is ready . You can serve it to your guests at a party, and relish it. This much quantity makes 4 to 5 glasses of mango Mastani.

 

Bharwan Karela – How to make Stuffed Karela – Stuffed Bitter Melon

Bharwan Karela- How to make Stuffed Karela – Stuffed Bitter Melon

Stuffed karela is scrumptious and nutritious recipe of bitter gourds. Everyone pinch their nose when it comes to have bitter gourd but this stuffed bitter gourds will make them ask for more and more. It is very easy to prepare at home. Some bitter gourds and few Indian aromatic spices is all that is needed to make this recipe. Stuffed bitter gourds makes a super delicious side assortment to your meals.

You can prepare it for lunch or dinner as a side assortment. They will devour it for sure! Pack them for your lunch or short distance travels. So, try out making bharwa karela with these easy to follow step-by-step instructions and pictures. Enjoy!

Direction :

Getting Ready :

Take small sized 250 grams Bitter gourd. Wash it then dry them. Cut the ends of the bitter gourd then scrap them.

stuffed karela

Slit the bitter gourd vertically, Make sure the lower end of the bitter gourd is intact.

stuffed karela

Scrap out the pulp and the seeds from it with a knife. Scrap all the bitter gourds likewise.

stuffed karela Making :

Use ¾ tsp of salt to cover up the bitter gourd in and out. Use the rest of the salt and mix it with the scraped out pulp and seeds and keep it for 10 to 15 minutes until they perspirates , so that the bitterness goes away.

stuffed karela

After 15 minutes, dip the bitter gourd in water and wash it well. Squeeze the extra water from it . Wash all the bitter gourds likewise. Then wash the scraping and the pulp too. Strain it through a strainer. Place the pulp back into the bowl and wash them once again.  Press the pulp through the strainer and drain the extra water.

stuffed karela

To prepare the masala for the stuffing , heat the pan, add to tsp oil to it. Let the oil heat up. Once heated add ½ tsp cumin seeds, ½ pinch asafoetida, 1/3 tsp turmeric powder, then add the pulp, roast all ingredients well. Also add finely chopped raw mango, 2 tsp fennel seeds powder, ¼ tsp red chili powder and ¾ tsp salt. Roast the stuffing for 1 minute.

stuffed karela

Once the stuffing is ready, take it out in a plate. To stuff the bitter gourds, open them and fill the stuffing , Press it with a spoon.

stuffed karela

To cook the Bitter gourds , heat a pan. Add 3 tbsp oil to it. Place the bitter gourds in the pan. Make sure you keep the flame low. Cover and cook the bitter gourd for 2 minutes.

stuffed karela

After 2 minutes check the bitter gourd. The bitter gourd is roasted from below, flip it so that the bitter gourd is roasted well on all sides. Cover the bitter gourd again for 2 minutes. Check the bitter gourd again.

stuffed karela

Bitter gourds are golden brown and roasted from all sides.  Place them out in a plate. Luscious Stuffed Bitter Gourds are ready. Garnish them with a little green coriander. You can relish this amazing side dish with poori , paratha , chapatti or rice.

stuffed karela Suggestion :

  • You can use 1 tsp dry mango powder instead of raw mango if desired.
  • You can use any cooking oil if desired.
  • Stuffed Bitter Gourds  can also be carried along with poori while you travel.

Bharwan Karela - How to make Stuffed Karela - Stuffed Bitter Melonstuffed karela
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bitter Gourd – 250 grams
  • Mustard oil - 3 to 4 tbsp ( You can use any cooking oil )
  • Asafoetida- ½ pinch
  • Cumin Seeds- ½ tsp
  • Red Chili Powder- ¼ tsp
  • Green Coriander – 1 to 2 tbsp
  • Raw Mango – 2 tbsp ( finely chopped )
  • Fennel powder- 2 tsp
  • Coriander powder- 2 tsp
  • Turmeric powder- ⅓ tsp
  • Salt – 1.5 tsp ( or to taste )
Instructions
  1. Take small sized 250 grams Bitter gourd. Wash it then dry them. Cut the ends of the bitter gourd then scrap them.
  2. Slit the bitter gourd vertically, Make sure the lower end of the bitter gourd is intact.
  3. Scrap out the pulp and the seeds from it with a knife. Scrap all the bitter gourds likewise.
  4. Use ¾ tsp of salt to cover up the bitter gourd in and out. Use the rest of the salt and mix it with the scraped out pulp and seeds and keep it for 10 to 15 minutes until they perspirates , so that the bitterness goes away.
  5. After 15 minutes, dip the bitter gourd in water and wash it well. Squeeze the extra water from it . Wash all the bitter gourds likewise. Then wash the scraping and the pulp too. Strain it through a strainer. Place the pulp back into the bowl and wash them once again. Press the pulp through the strainer and drain the extra water.
  6. To prepare the masala for the stuffing , heat the pan, add to tsp oil to it. Let the oil heat up. Once heated add ½ tsp cumin seeds, ½ pinch asafoetida, ⅓ tsp turmeric powder, then add the pulp, roast all ingredients well. Also add finely chopped raw mango, 2 tsp fennel seeds powder, ¼ tsp red chili powder and ¾ tsp salt. Roast the stuffing for 1 minute.
  7. Once the stuffing is ready, take it out in a plate. To stuff the bitter gourds, open them and fill the stuffing , Press it with a spoon.
  8. To cook the Bitter gourds , heat a pan. Add 3 tbsp oil to it. Place the bitter gourds in the pan. Make sure you keep the flame low. Cover and cook the bitter gourd for 2 minutes.
  9. After 2 minutes check the bitter gourd. The bitter gourd is roasted from below, flip it so that the bitter gourd is roasted well on all sides. Cover the bitter gourd again for 2 minutes. Check the bitter gourd again.
  10. Bitter gourds are golden brown and roasted from all sides. Place them out in a plate. Luscious Stuffed Bitter Gourds are ready. Garnish them with a little green coriander. You can relish this amazing side dish with poori , paratha , chapatti or rice.

 

Mango Frooti- Fresh Pulpy Mango Juice

Mango Frooti – Fresh Pulpy Mango Juice

Summer is a season of refreshing drinks. Mango frooti is one refreshing drink you will love to have anytime. A glass full of fresh Mango pulpy juice is all you need to complete your gatherings and to sooth your thirst during summers. This fresh homemade mango juice is simply awesome and a treat for all the mango lovers.

During the dog days of summer, there’s nothing quite like a refreshing and soothing glass of fresh mango juice. Here is a quick and easy recipe with pictures to make mango pulpy juice at home. Enjoy this drink made with your ever favorite fruit and enjoy the summers.

Direction :

Getting ready :

Wash and peel the ripe mangoes and take out the pulp. Cut them into small pieces.

mango pulpy juice
Wash and cut the raw mangoes into small pieces.

mango pulpy juice Making :

Take a vessel, place the mangoes in it to boil them. Add 1 cup water to boil the mangoes. Turn on the flame. Boil the mangoes till the mangoes turn soft. Check the mangoes after 5 minutes.

mango pulpy juice
Press the mangoes to check if soft. We have boiled the mangoes for 10 minutes.

mango pulpy juice

Add 2.5 cup (500 grams)  sugar to it. Add 1 cup water too so that the sugar dissolves well. Mix it well and cook until the sugar dissolves. Check it after a while. Once the sugar dissolves, turn of the flame. Let it cool a bit.

mango pulpy juice
When the mangoes cool a bit, strain the mangoes in a big bowl. Let it cool a bit more. Once cool place the pulp in the mixer jar. Put the strained juice too. Grind the pulp to make a fine paste.

mango pulpy juice
Place the paste in the bowl to mix it with the strained juice. Mix it well. Strain it once again so that the fine fibers strain out and that it mixes well too.

mango pulpy juice
Discard the extra fibers of mango in the strainer. Add 2 to 2.5 liters of water to it. Mix it well. Then place in the jar of water.

mango pulpy juice Serving :

Refreshing and flavorful Mango pulpy juice is ready. When it cools down a bit, place it in the fridge. Once cool serve this amazing drink, If you wish to have it chilled then out ice cubes in it.

mango pulpy juice Suggestions:

The color of the juice depends on the color of the pulp. If the mango is ripe the juice will be yellow in color, if slightly light in color the juice will be a little light.


Mango Frooti- Fresh Pulpy Mango Juicemango frooti
Author: 
Recipe type: Drinks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ripe Mango – 2 (700 grams )
  • Raw Mango – 2 (350 grams )
  • Sugar – 2.5 cup ( 500 grams )
Instructions
  1. Wash and peel the ripe mangoes and take out the pulp. Cut them into small pieces.
  2. Wash and cut the raw mangoes into small pieces.
  3. Take a vessel, place the mangoes in it to boil them. Add 1 cup water to boil the mangoes. Turn on the flame. Boil the mangoes till the mangoes turn soft. Check the mangoes after 5 minutes.
  4. Press the mangoes to check if soft. We have boiled the mangoes for 10 minutes.
  5. Add 2.5 cup (500 grams) sugar to it. Add 1 cup water too so that the sugar dissolves well. Mix it well and cook until the sugar dissolves. Check it after a while. Once the sugar dissolves, turn of the flame. Let it cool a bit.
  6. When the mangoes cool a bit, strain the mangoes in a big bowl. Let it cool a bit more. Once cool place the pulp in the mixer jar. Put the strained juice too. Grind the pulp to make a fine paste.
  7. Place the paste in the bowl to mix it with the strained juice. Mix it well. Strain it once again so that the fine fibers strain out and that it mixes well too.
  8. Discard the extra fibers of mango in the strainer. Add 2 to 2.5 liters of water to it. Mix it well. Then place in the jar of water.
  9. Refreshing and flavorful Mango pulpy juice is ready. When it cools down a bit, place it in the fridge. Once cool serve this amazing drink, If you wish to have it chilled then out ice cubes in it.

 

Kadha Prasad – Atte Ka Sheera – Wheat flour Halwa

Kadha Prasad – कड़ाह प्रसाद – आटे का हलवा – Atte Ka Sheera – Wheat flour Halwa

Kadha Prasad is mostly served at gurudwara or religious places as a prasad. This easy to make sweet recipe just requires 3 basic ingredients .i.e. ghee, wheat flour and sugar. You can make this amazing sweet recipe even when you crave for something sweet.

Here is an easy recipe with step by step pictures to make Kadha Prasad and serve it to your family and friends at gatherings. Relish a bowl full of amazing Atte ka Sheera after your meals or to soothe your sweet tooth! Enjoy.

Direction :

Making :

Turn on the flame , heat a pan , then pour ghee into it. Let the ghee melt.kada prasad

Put the wheat flour to the ghee. Roast it till it is brown and aromatic. Keep the flame medium.

kada prasad

Once the wheat flour is roasted well, add sugar to it. Also add 1.5 cup water to it. Stir it well and cook until dense.

kada prasad Serving :

Sumptuous Kada Prasad is ready. Take it out in a plate. You can offer it as a Prasad or relish it as a sweet dish as desired.

kada prasadSuggestion :

  • For Kada Prasad take thick wheat flour , If you don’t find it you can take the flour used for making chapatis.
  • We don’t put dry fruits in Kada Prasad still you can add according to your taste.
  • Make sure you stir the wheat flour constantly while roasting it and even when you add water to it so that no lumps are formed.

Kadha Prasad - Atte Ka Sheera - Wheat flour Halwakada prasad
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – ½ cup ( 80 grams )
  • Ghee – ½ cup ( 110 grams)
  • Sugar - ½ cup ( 110 grams)
Instructions
  1. Turn on the flame ,heat a pan , then pour ghee into it. Let the ghee melt.
  2. Put the wheat flour to the ghee. Roast it till it is brown and aromatic. Keep the flame medium.
  3. Once the wheat flour is roasted well, add sugar to it. Also add 1.5 cup water to it. Stir it well and cook until dense.
  4. Sumptuous Kada Prasad is ready. Take it out in a plate. You can offer it as a Prasad or relish it as a sweet dish as desired.

 

Palak Soya Bhurji – Spinach Soya Granules Keema

Palak Soya Bhurji – Spinach Soya Granules Keema

Palak soya bhurji is a unique yet super scrumptious way to give your meals a different taste and flavor. Iron, Mineral and Protein enriched soya spinach bhurji makes a perfect side assortment to our meals. The well chosen combination of spices and spinach-soya chunks makes this sabzi really tempting.

This sabzi is healthy and highly nutritious, so do give it your kids. Pack it in tiffin or stuff this sabzi into the chapattis, they will devour eating it for sure. Here is the easy and simple to prepare recipe with step by step pictures and detailed method of cooking. Enjoy!

Direction:

Getting ready :

Chop the spinach leaves and soya chunks.

palak soya chunks

Make fine paste of tomato, green chilly and ginger.

palak soya chunks

Make 3-4 pieces of one soya chunk. Grind the soya chunks in mortar pestle. Then take out the grounded soya chunks in a bowl.

palak soya chunks Making :

Pre heat a pan and add oil into it. When the oil is sufficiently hot then add grounded soya chunks into it. Sauté it for few minutes on low flame until there is slight change in color. Stir it constantly and cook. As the chunks turn brown in color, add 1 cup water to it. Cover and cook it on low flame.

palak soya chunks

Place a pan on flame. Add a little oil into it to sauté the masala. Add cumin seeds to the oil. Also add asafoetida, turmeric powder, coriander powder and sauté for few seconds..Then add tomato-ginger-green chilly paste. Also add red chilies. Sauté the masala well until the oil starts separating from it. Make sure you stir it at regular intervals and keep the flame low. Cook until water evaporates completely from it. Then cover it .

palak soya chunks

Add dry fenugreek leaves to the masala. Also check  if the chunks have turned puffy and have absorbed the water. Add the sauté masala in the soya chunks. Mix it well.

palak soya chunks

Add the spinach to it. Also add salt, garam masala and mix all ingredients really well. Cover and cook it for 2-3 minutes. Then check after 3 minutes. To evaporate the rest of the water, cook the sabzi on high flame for 1 minute as it is. Stir at regular interval. Add chopped green coriander. Sabzi is ready, turn off the flame and take it out in a plate.

palak soya chunksServing:

Sumptuous Palak Soya Bhurji is ready to be relished. Garnish with some green coriander leaves. Serve steaming hot sabzi with chapatti, parantha or naan.  This much quantity of sabzi can be served as side dish to 4-5 family members.

palak soya chunks Suggestions:

 

  • Make sure masala doesn’t get burnt.
  • You can also make sabzi as per your taste.
  • If you prefer eating less spicy than remove green chilly from the ingredients.But if you like eating green chilies then remove garam masala and red chilly powder for less spicy sabzi.
  • If you prefer eating spicier sabzi then add red chilly powder in more quantity.

 

Palak Soya Bhurji - Spinach Soya Granules Keemapalak soya bhurji
Author: 
Recipe type: main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Spinach – 250 grams
  • Soy chunks – 1 cup (50 grams)
  • Tomato – 3 (200 grams)
  • Green chilly – 1
  • Ginger – ½ inch baton
  • Refined oil – 2 tbsp
  • Green coriander – 2 tbsp (finely chopped)
  • Asafoetida – 1 pinch
  • Cumin seeds – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Coriander powder – ½ tsp
  • Salt – ¾ tsp (less than ¼ tsp) (as per taste)
  • Garam masala – less than ¼ tsp
  • Red chilly powder – less than ¼ tsp
  • Dry fenugreek leaves – 1 tbsp
Instructions
  1. Direction:
  2. Chop the spinach leaves and soya chunks.
  3. Make fine paste of tomato, green chilly and ginger.
  4. Make 3-4 pieces of one soya chunk. Grind the soya chunks in mortar pestle. Then take out the grounded soya chunks in a bowl.
  5. Pre heat a pan and add oil into it. When the oil is sufficiently hot then add grounded soya chunks into it. Sauté it for few minutes on low flame until there is slight change in color. Stir it constantly and cook. As the chunks turn brown in color, add 1 cup water to it. Cover and cook it on low flame.
  6. Place a pan on flame. Add a little oil into it to sauté the masala. Add cumin seeds to the oil. Also add asafoetida, turmeric powder, coriander powder and sauté for few seconds..
  7. Then add tomato-ginger-green chilly paste. Also add red chilies. Sauté the masala well until the oil starts separating from it. Make sure you stir it at regular intervals and keep the flame low. Cook until water evaporates completely from it. Cover it .
  8. Add dry fenugreek leaves to the masala. Also check if the chunks have turned puffy and have absorbed the water. Add the sauté masala in the soya chunks. Mix it well.
  9. Add the spinach to it. Also add salt, garam masala and mix all ingredients really well. Cover and cook it for 2-3 minutes. Then check after 3 minutes. To evaporate the rest of the water, cook the sabzi on high flame for 1 minute as it is. Stir at regular interval. Add chopped green coriander. Sabzi is ready, turn off the flame and take it out in a plate.
  10. Sumptuous Palak Soya Bhurji is ready to be relished. Garnish with some green coriander leaves. Serve steaming hot sabzi with chapatti, parantha or naan. This much quantity of sabzi can be served as side dish to 4-5 family members.