All posts by Nisha Madhulika

Gajar Matar Subji Recipe Video – Carrots with Peas Recipe

Gajar Matar Subji Recipe Video – Carrots with Peas Recipe

Gajar matar sabzi is a healthy and easy recipe to make. This colorful and mildly spiced preparation can compliment any meal. Simple and easy is the key for this recipe. The best thing about this super yummy and delicious sabzi is that it is very easy to make. This quick and simple recipe is prepared with minimal ingredients and makes a perfect combo with chapatti or parantha.

This delectable, spiced and aromatic gajar matar sabzi is really healthy and fresh. You can tweak this recipe as per taste. Potatoes can also be added along with carrots and peas to give another delightful twist to the sabzi. Go ahead and follow this quick and simple recipe of gajar matar with step-by-step pictures and enjoy!

Directions

Getting ready:

Peel out the skin of the carrot with a peeler. Remove its stalk. Wash the carrots thoroughly with water. Drain out excess water from it. Cut the carrots into ½ inch long pieces. Keep it aside.

gajar matar

Wash the tomatoes thoroughly with water. Drain out excess water from it. Dry out them completely. After that, chop the tomatoes into small chunks. Keep it aside.

gajar matarMaking:

Place a pan on flame and pour some oil into it. When the oil gets heated, add cumin seeds, asafoetida, turmeric powder, ginger, green chilly and coriander powder to it. Saute the spices for a while.

gajar matar

Then add carrots pieces into the pan along with green peas, red chilly powder and salt. Sit to mix all the ingredients really well.

gajar matar

Now add 2-3 tbsp of water into the sabzi. Mix it well. Cover the pan and let the sabzi cook for 5 minutes on medium flame. Check later.

gajar matar

After 5 minutes, remove the lid. Stir the sabzi and press a carrot chunk with the spatula. It is still hard. So, again cover the pan and cook the sabzi for another 3 minutes. Check later.

gajar matar

After 3 minutes, take the lid off. Press a carrot and check the sabzi. Carrots have turned tender. Sabzi is now cooked aptly. Don’t overcook the sabzi till it becomes mushy. Now add chopped tomatoes, garam masala and half quantity of chopped green coriander into the sabzi. Mix everything really well.

gajar matar

Now again cover the pan and cook the sabzi for 2 more minutes on low flame. 2 minutes are over. Stir the sabzi. Carrot green pea sabzi is now ready. Turn off the flame. Transfer the sabzi into a serving bowl.

gajar matarServing:

Garnish this tantalizing and finger-licking carrot green pea sabzi with some coriander sprigs and serve it steaming hot along with chapatti, parantha, naan or rice. Enjoy!

gajar matarSuggestions

  • If you want then you can add tomato paste to it. You can also add ½ tsp of dry mango powder to the sabzi instead of tomatoes. It will turn out delicious.
  • For 3-4 members

Gajar Matar Subji Recipe Video - Carrots with Peas Recipe gajar matar
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Carrots – 2 (250 grams)
  • Tomatoes – 2 (medium sized)
  • Green peas – 1 cup
  • Oil – 2-3 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Asafoetida – 1 pinch
  • Cumin seeds – ½ tsp
  • Coriander powder – 1 tsp
  • Salt – less than 1 tsp or to taste
  • Green chilly – 1 (finely chopped)
  • Ginger baton – 1 inch (grated)
  • Red chilly powder – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Garam masala – ¼ tsp
Instructions
  1. Cut the carrots into ½ inch long pieces.
  2. Chop the tomatoes into small chunks.
  3. Heat a pan with some oil. When the oil gets heated, add cumin seeds, asafoetida, turmeric powder, ginger, green chilly and coriander powder to it. Saute the spices for a while.
  4. Then add carrots pieces into the pan along with green peas, red chilly powder, salt and 2-3 tbsp of water. Sit to mix all the ingredients really well.
  5. Cover and cook the sabzi until carrot turns tender. Sabzi is now cooked aptly. Now add chopped tomatoes, garam masala and chopped green coriander into the sabzi. Mix everything really well.
  6. Carrot green pea sabzi is now ready. Turn off the flame. Transfer the sabzi into a serving bowl.
  7. Garnish this tantalizing and finger-licking carrot green pea sabzi with some coriander sprigs and serve it steaming hot along with chapatti, parantha, naan or rice. Enjoy!

 

Mango Apple Smoothie Recipe

Mango Apple Smoothie Recipe

Mango apple smoothie is a very refreshing drink during summers. It is very easy to prepare at home and makes a perfect breakfast for busy people. This fruity medley is a delicious mouth watering combination of mango, apple and milk. Smoothies are very flexible, you can experiment with any combination of your favorite fruits.

This smoothie is nutritious as well as tasty. During the summers, we all want something really soothing and refreshing and this quenching drink with juicy mango and apple is instantly cooling and refreshing. So, follow this easy step-by-step instructions and serve this delicious and refreshing smoothie to your family and friends. They will love it for sure!

Directions

Getting ready:

Thoroughly rinse the apple with water. Drain out excess water from it. Allow it to dry out completely. After that, peel out its skin with the help of a knife. Chop the apple into small chunks. Discard its seedy part.

mango apple smoothie

Wash the mango thoroughly with water. Remove excess water from it and let it dry out completely. Peel out the skin of the mango with a knife. Chop the pulp of the mango into small chunks. Discard its seed.

mango apple smoothieMaking:

Drop the mango and apple chunks in a mixer jar.

mango apple smoothie

Then add khand into the jar along with milk. Churn to blend everything nicely.

mango apple smoothie

Now add ice-cubes into the jar. Blend it again to churn the ice. Here, we have used chilled milk. Everything is blended nicely. Mango apple smoothie is now ready to serve.

mango apple smoothieServing:

Pour this mouth-drooling and delicious mango apple smoothie into glasses and serve it chilled. Enjoy!

mango apple smoothieSuggestions

  • You can adjust the quantity of khand according to your taste.
  • You can also use honey, brown sugar or any other sweetener you like. Or if you don’t want to add any sweeteners then skip it because the fruits have their natural sweetness in them.
  • Instead of milk you can add curd or juice into it.
  • If you don’t want to add ice-cubes then keep the smoothie inside the refrigerator so that it freezes up. Or you can store the chopped fruits inside the refrigerator and then prepare its smoothie it will also become chilled.
  • You can take any combination of fruit for making the smoothie such as banana with mango, banana with apple, mango and peach, mango and litchi, mango and melon etc. Prepare it with any fruit of your choice or availability.
  • If you are serving it to kids then garnish it with 1-2 tbsp of vanilla ice-cream. They will love it for sure!

Mango Apple Smoothie Recipe mango apple smoothie
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mango – 1
  • Apple – 1
  • Khand – 2 tbsp
  • Toned milk – 1 glass
Instructions
  1. Peel and chop apple and mango into small pieces.
  2. Take mango, apple, milk and khand in a mixer jar. Blend it together.
  3. Add ice cubes and churn it again.
  4. Pour mango apple smoothie in glasses and serve it chilled. Enjoy!

 

Khus Khus Poori Recipe – Khus Khus Ki Puri – Poppy Seeds Puri

Khus Khus Poori Recipe – Khus Khus Ki Puri – Poppy Seeds Puri

Khus khus poori is a tasty and super yummy treat to your guests. Poppy seeds or Khus-khus are almost used in all Indian cuisines. Today we have delicious poori recipe prepared with poppy seeds and other desi spices. We have also added nigella seeds to add flavoring.

These khus khus pooris makes an incredible breakfast or serve them steaming hot in lunch with your favorite curry or pickle and raita. Khus khus poori is surely a treat to you that you will crave for more and more. So, try out our version of khus khus poori recipe with this simple recipe and step-by-step pictures. Enjoy!

Directions

Making:

Take refined flour in a big mixing bowl and add 3 tbsp of ghee to it followed by salt and nigella seeds. Mix everything really well. Now add water in small portions and knead stiff dough as required for making poori. Dough is now ready. Less than ½ cup of water is used for kneading this much quantity of flour. Cover and keep it aside for 15-20 minutes to set.

khas khas poori

Meanwhile, heat a pan and add brown cardamom seeds, cloves, cinnamon stick, black peppercorns, cumin seeds, asafoetida and nigella seeds into it. Dry roast all the spices until they become slightly brown and fragrant.

khas khas poori

Once the whole spices are roasted aptly, transfer it to a plate. Allow them to cool down completely. After that, place them in mixer jar and ground it into a fine powder. Also add salt and coriander powder. Churn it again. Masala is now grounded well. Transfer it to a bowl.

khas khas poori

Now add soaked poppy seeds into the mixer jar. Ground it into a coarse paste. Keep it aside. Prepare the stuffing for the pooris.

khas khas poori

Place a pan on flame and pour 1 tbsp of ghee into it. Once the ghee is melted, add poppy seeds paste into it. Saute the paste until it becomes fragrant and there is slight change in colour. It will take about 4-5 minutes. Keep the flame on medium.

khas khas poori

Poppy seeds paste is now roasted aptly. Add ginger paste to it. Saute it again for a while. After that, add grounded masala, red chilly powder and dry mango powder. Mix it really well and saute it for 1-2 minutes. Keep the flame on low.

khas khas poori

Now everything is mixed well. Stuffing is now ready. Turn off the flame. Transfer the stuffing to a bowl. Allow it to cool down completely.

khas khas poori

Dough has also puffed up. Grease the hand with some ghee and rub the dough. Divide the dough into smaller than small lemon sized balls. 17 dough balls are prepared with this much quantity of flour.

Khas khas poori

Lift a dough ball and make it smooth. Flatten it slightly. Roll it out into 2.5-3 inch diameter circle. Place 1 tsp of stuffing on it. Then lift its edges and bring them together. Close the stuffing completely.

khas khas poori

Now flatten it by pressing with palm, so that the stuffing spreads evenly. Place the stuffed dough ball on rolling board. Roll it out gently with a rolling pin into 2.5-3 inch poori.

khas khas poori

Heat enough oil in a wok to deep fry the pooris. Once the oil is heated aptly, drop rolled poori into it. Keep the flame on medium.

khas khas poori

When poori starts floating on oil then flip its side. Press it gently with the spatula and fry it until it turns golden brown in colour from both the sides.

khas khas poori

Poori is fried aptly. Lift it with slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer it on kitchen paper towel. Similarly, stuff, roll and fry the rest of the pooris until the dough is utilized completely. Khus khus pooris are now ready.

khas khas pooriServing:

Serve these crispy and delectable khus khus pooris steaming hot along with matar paneer, aloo matar, aloo tamatar, chutney, raita, pickle or any sabzi you desire. Enjoy!

Suggestions

  • Here we have roasted whole spices and used its powder but you can also use garam masala instead of it. You can also use ghee for frying the pooris.
  • If you don’t have small mixer jar them crush the roasted whole spices in a mortar pestle and prepare a fine powder of it.
  • If you will roast it in non-stick wok then it will not stick to the bottom. Otherwise, poppy seeds paste sticks at the base of the pan which we have to scrape out with a spatula.
  • Be careful while stuffing the pooris. Close the stuffing properly. Flatten it so that the stuffing becomes even. Make sure that the poori doesn’t splatter with rolling it. If it sticks on the rolling board then dust it with some dry flour. Fry them as you fry pooris.

Khus Khus Poori Recipe - Khus Khus Ki Puri - Poppy Seeds Puri khas khas poori
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 1.5 cup (200 grams)
  • Ghee – 4 tbsp
  • Nigella seeds – ¼ tsp
  • Salt – ½ tsp
  • Poppy seeds – ¼ tsp (soaked for an hour)
  • Oil – to fry
  • Cumin seeds – 1 tsp
  • Asafoetida – 1 pinch
  • Whole spices – cloves – 3, black peppercorns – 8-10, brown cardamom – 2, cinnamon stick – ½ inch
  • Coriander powder – 1 tsp
  • Ginger paste – ½ tsp
  • Nigella seeds – ¼ tsp
  • Red chilly powder – less than ¼ tsp
  • Salt – ½ tsp or to taste
  • Dry mango powder – ¼ tsp
Instructions
  1. Take refined flour and add 3 tbsp of ghee, salt and nigella seeds. Add water in small portions and knead stiff dough. Cover and keep it aside for 15-20 minutes to set.
  2. Meanwhile, heat a pan and add brown cardamom seeds, cloves, cinnamon stick, black peppercorns, cumin seeds, asafoetida and nigella seeds into it. Dry roast all the spices. Place them in mixer jar along with salt and coriander powder. Churn it. Transfer to a bowl.
  3. Now add soaked poppy seeds into the mixer jar. Ground it into a coarse paste.
  4. Place a pan on flame and pour 1 tbsp of ghee into it. Add poppy seeds paste into it. Saute the paste until the colour changes.
  5. Add ginger paste, grounded masala, red chilly powder and dry mango powder to it. Saute it again for a while. Transfer it to a bowl.
  6. Divide the dough into smaller than small lemon sized balls.
  7. Roll out the dough ball into 2.5-3 inch diameter circle. Place 1 tsp of stuffing on it. Close the stuffing completely.
  8. Roll it out gently with a rolling pin into 2.5-3 inch poori.
  9. Heat enough oil in a wok. Drop rolled poori into it. Keep the flame on medium.
  10. Fry it until it turns golden brown in colour from both the sides.
  11. Transfer it on kitchen paper towel.
  12. Serve these crispy and delectable khus khus pooris steaming hot along with matar paneer, aloo matar, aloo tamatar, chutney, raita, pickle or any sabzi you desire. Enjoy!

 

Kundru Chutney Recipe – Ivy Gourd Chutney – Tindora Chutney Recipe

Kundru Chutney Recipe – Ivy Gourd Chutney – Tindora Chutney Recipe

Kundru or Ivy gourd chutney is a devouring chutney recipe that accompaniment your meals well. Kundru chutney is highly nutritious as well. A whole new dimension is added to this yummy chutney with the usage of few Indian spices. This savoury kundru chutney is truly an amazing accompaniment with your meals.

Kundru chutney is not only delicious in taste but also it can be prepared instantly. So, here we have the simplest possible recipe for you all with step-by-step pictures. Enjoy!

Directions

Getting ready:

Rinse kundru thoroughly with water. Drain out excess water and allow them to dry out completely. Remove the stalk of the kundru and chop it into thin round pieces. Similarly, cut all the kundrus and keep it aside.

kundru chutneyMaking:

Place a pan on flame and pour some oil into it. Once the oil gets heated, add chana lentil and urad lentil in the oil. Saute them until they turn golden brown in colour.

kundru chutney

Now add cumin seeds and curry leaves into it. Keep stirring continuously and saute them as well. Everything is roasted well. Now transfer it to a plate.

kundru chutney

Pour some more oil into the pan. Keep 1 tsp of oil aside for tempering. Now add chopped kundru into the oil. Keep stirring continuously and fry until it turns crisp. Keep the flame on medium and high.

kundru chutney

Kundru has turned crunchy. It took 6-7 minutes to fry kundru. Turn off the flame. Transfer it to the same plate. Allow it to cool down completely.

kundru chutney

Once everything cools down completely, transfer them to a mixer jar along with green chillies, red chilly powder, salt, coriander leaves and squeeze out lemons into it.

kundru chutney

Churn to grind everything into a fine paste. Add ½ cup of water to it. Grind it again until it turns into a smooth paste.

kundru chutney

Kundru chutney is now grinded well. Transfer it to a bowl. Now add tempering to the chutney.

kundru chutney

For this, heat a small pan with 1 tsp of oil. Once the oil is heated aptly, add red mustard seeds to it followed by asafoetida. Let the seeds crackle. Then turn off the flame.

kundru chutneyServing:

Garnish this tangy and finger-licking kundru chutney with the tempering. Mix it slightly. Serve this kundru chutney as a side assortment with cheela, dosa, idli or any meal. Keep this chutney in refrigerator and use it within 3-4 days. Enjoy!

kundru chutneySuggestions

  • Instead of lemon you can also add tamarind pulp or dry mango powder into this chutney.

Kundru Chutney Recipe - Ivy Gourd Chutney - Tindora Chutney Recipe kundru chutney
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Kundru – 200 grams
  • Oil – 2 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Urad dal – 1 tbsp
  • Chana dal – 1 tbsp
  • Lemon – 1
  • Green chilly – 4 (small sized)
  • Curry leaves – 20-25
  • Asafoetida – 1 pinch
  • Red mustard seeds – ¼ tsp
  • Cumin seeds – 1 tsp
  • Red chilly powder – ½ tsp
  • Salt – 1 tsp or to taste
Instructions
  1. Chop kundrus into thin round pieces.
  2. Place a pan on flame and pour some oil into it. Fry the lentils, cumin seeds and curry leaves. Now transfer it to a plate.
  3. Pour some more oil into the pan. Now add chopped kundru into the oil.
  4. Kundru has turned crunchy. Transfer it to the same plate. Allow it to cool down completely.
  5. Transfer everything to a mixer jar along with green chillies, red chilly powder, salt, coriander leaves, ½ cup of water and squeeze out lemons into it.
  6. Kundru chutney is now grinded well. Transfer it to a bowl.
  7. For this, heat a small pan with 1 tsp of oil. Once the oil is heated aptly, add red mustard seeds to it followed by asafoetida. Let the seeds crackle.
  8. Garnish this tangy and finger-licking kundru chutney with the tempering.

 

Lauki Tamatar ki Subzi / Ghiya ki Sabzi / Bottle gourd Punjabi curry video

Lauki Tamatar ki Subzi / Ghiya ki Sabzi / Bottle gourd Punjabi curry video

Lauki tamatar sabzi is a mildly spiced sabzi which is liked by everyone. Lauki or bottlegourd is a special summer vegetable with excellent health and nutritional benefits. This vegetable is among the top recommended vegetables which is good to consume.

This preparation of lauki tomatoes sabzi is really delicious that tastes great with chapatti or paranthas. Tomatoes gives a very nice and tangy-zingy taste to this curry. Making this sabzi is really simple and require the most basic ingredients, which add flavors and taste to the sabzi. So here is the detailed recipe with step-by-step pictures to help you make perfect lauki tamatar sabzi. Enjoy!

Directions

Getting ready:

Thoroughly rinse tomatoes and green chilly with water. Drain out excess water from it. After that, place them in mixer jar and along with ginger baton and grind everything to make a fine paste. Then transfer it to a bowl.

lauki tamatar sabzi

Wash bottle gourd thoroughly with water. Pat it dry. After that, peel off its skin with the help of a peeler. Then chop it into ½ inch thick and ½ inch long pieces. Place it in a bowl.

lauki tamatarMaking:

Place a pressure cooker on flame. Pour ghee into it. Once the ghee melts completely, add asafoetida and cumin seeds into it. Roast it for a while.

lauki tamatar

Then add turmeric powder, coriander powder and tomato-ginger-green chilly past into it followed by red chilly powder. Mix it really well. Saute the masala for 3-4 minutes until the ghee starts separating from the edges of the masala. Keep stirring at regular intervals for 1-2 minutes more.

lauki tamatar

Ghee has started leaving the edges of the masala. It is now roasted well. Add chopped bottle gourd into it followed by salt. Mix it really well. Keep mixing and saute for 2 minutes until the bottle gourd chunks gets nicely coated with the masala.

lauki tamatar

Now add a cup of water into the bottle gourd. Put the lid on and cook the sabzi until it releases a whistle. After that, turn off the flame and let the pressure settle on its own.

lauki tamatar

Pressure is now completely released. Remove the lid. Transfer it to a serving bowl. Tomato bottle gourd sabzi is now ready to serve.

lauki tamatarServing:

Serve this scrumptious and mouth-watering lauki tamatar ki sabzi steaming hot along with rice, chapatti or parantha. Enjoy!

Suggestions

  • Here we are making bottle gourd less spicy in ghee but if you want to make it spicy then you can prepare it in refined oil along with onion, garlic, red chilly powder and garam masala.
  • You can add 1 or 2 cup of water into the sabzi to make more gravy. Add water as desired.
  • For 4-5 members

Lauki Tamatar ki Subzi / Ghiya ki Sabzi / Bottle gourd Punjabi curry video lauki tamatar
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bottle gourd – 500 grams
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder – ½ tsp
  • Coriander powder – 1 tsp
  • Red chilly powder – 1 pinch
  • Salt – ¾ tsp or to taste
  • Tomatoes – 2
  • Green chilly – 1
  • Ginger baton – ½ inch
  • Green coriander – 1 tbsp
  • Ghee – 1 tbsp
Instructions
  1. Prepare a fine paste of tomato, green chilly and ginger.
  2. Peel and chop the bottle gourd into ½ inch thick and ½ inch long pieces. Place it in a bowl.
  3. Heat a pressure cooker with ghee. Add asafoetida and cumin seeds into it.
  4. Then add turmeric powder, coriander powder and tomato-ginger-green chilly past and red chilly powder. Mix it really well.
  5. Add chopped bottle gourd into it followed by salt. Mix it really well.
  6. Now add a cup of water into the bottle gourd. Put the lid on and cook the sabzi until it releases a whistle.
  7. Transfer it to a serving bowl. Tomato bottle gourd sabzi is now ready to serve.
  8. Serve this scrumptious and mouth-watering lauki tamatar ki sabzi steaming hot along with rice, chapatti or parantha. Enjoy!

 

Mango Lassi Recipe – Mango Yogurt Smoothie

Mango Lassi Recipe – Mango Yogurt Smoothie

Mango Lassi is a soothing and refreshing cold drink for hot summer days and also an amazing drink to brighten up any meal. This pale drink is a blend of mango and fresh curd which is popular in almost every Indian restaurant. We are using fresh ripe mangoes for making this lassi but canned mangoes can also be used.

This mango lassi is best when served chilled to beat the heat of scorching sun. This lassi is thick, creamy and a rich beverage with lots of mango flavors. Making mango lassi is really easy to make at home. Here is a simple and quick recipe for making mango lassi at your home with step-by-step pictures. Enjoy!

Directions

Getting ready:

Rinse the mango thoroughly with water. Drain out excess water from it. Allow it to dry out completely. Peel off its skin. Cut out its pulp and place it in a bowl. Discard its seed. Chop the mango pulp into small chunks.

mango lassiMaking:

Take mango pulp in a mixer jar. Add sugar into it.

mango lassi

Further add curd to it. Churn to blend everything really well.

mango lassi

Now add 1 cup of ice-cubes/chilled water to it. Blend it again. Mango lassi is now ready.

mango lassi

Pour mango lassi in two serving glasses.

mango lassiServing:

Garnish this refreshing and luscious mango lassi with pistachio slices and serve it chilled as it is. Enjoy!

mango lassiSuggestions

  • Here we have used safeda mango but if you couldn’t find safeda then use any other variety of mango which contain less fibre.
  • Adjust the quantity of sugar as per taste. Instead of sugar you can use honey, brown sugar, khand or anything you desire.
  • For garnishing you can use green cardamom powder, saffron strands, vanilla ice-cream or anything you want.

Mango Lassi Recipe - Mango Yogurt Smoothie mango lassi
Author: 
Recipe type: Drinks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mango – 1 cup
  • Fresh curd – 1 cup
  • Pistachios – 2 (thinly sliced)
  • Sugar – 4 tsp
Instructions
  1. Peel and cut the mango pulp and place it in a bowl. Discard its seed.
  2. Take mango pulp, sugar and curd in a mixer jar. Churn to blend everything really well.
  3. Now add 1 cup of ice-cubes/chilled water to it. Blend it again.
  4. Pour mango lassi in two serving glasses and garnish with pistachios. Enjoy!

 

Honey and Lemon Green Tea Recipe – Iced Lemon Green Tea Recipe

Honey and Lemon Green Tea Recipe – Iced Lemon Green Tea Recipe

Iced lemon green tea is another soothing, refreshing and rejuvenating drink recipe to provide you relief from the scorching heat of summers. It is not only a good coolant for summer but is also loaded with many health benefits.

Start up you day with this iced tea recipe flavored with honey and lemon. This devouring and lip smacking beverage is perfect with any snack. You can serve refreshing lemon tea hot or chilled as per your taste and desire. This simple recipe with step-by-step pictures will help you make perfect glass of Iced lemon green tea. Enjoy!

Directions

Getting ready:

Grate a lemon with a grater. Don’t grate the white part or the pulp. Grate only its yellow skin. Lemon zest is ready. Place it in a small bowl.

green teaMaking:

Place a vessel on flame and pour 2 cups of water into it. Add lemon zest into it. Cover the vessel and let it simmer. After a while, remove its lid. Water is now boiling. Turn off the flame.

green tea

Let the water cool down a bit so that it remains hot about 70-80 degree Celsius. Now add green tea and cinnamon powder into the water. Cover the vessel for 2 minutes and let the tea brew.

green tea

After 2 minutes, tea has brewed. Strain the green tea into a jar.

green tea

Then add honey into the green tea. Mix it really well.

green tea

Cut a lemon into half and squeeze its juice into the tea. Mix it really well. Green tea is now ready.

green teaServing:

Pour this healthy green tea steaming hot and serve it as it is.

green tea

 

If you want to drink cold green tea then place the jar inside the refrigerator for an hour. After that, place 3-4 ice-cubes in a glass and fill it with chilled green tea. Serve this chilled green tea as it is.

green teaSuggestions

  • You can replace honey with khand or brown sugar as desired.

Honey and Lemon Green Tea Recipe - Iced Lemon Green Tea Recipe lemon green tea
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Water – 2 cups
  • Green tea – 1 tbsp
  • Lemon – 1
  • Lemon zest – 1 pinch
  • Honey – 2 tbsp
  • Cinnamon powder – ¼ tsp
Instructions
  1. Place a vessel on flame and pour 2 cups of water into it. Add lemon zest into it. Cover the vessel and let it simmer.
  2. Let the water cool down a bit so that it remains hot about 70-80 degree Celsius. Now add green tea and cinnamon powder into the water. Cover the vessel for 2 minutes and let the tea brew.
  3. After 2 minutes, tea has brewed. Strain the green tea into a jar. Then add honey and lemon into the green tea. Mix it really well.
  4. Pour this healthy green tea steaming hot and serve it as it is.
  5. For cold green tea place 3-4 ice-cubes in a glass and fill it with chilled green tea. Serve this chilled green tea as it is.

 

Kokum Kadhi recipe – Solkadhi Recipe

Kokum Kadhi recipe – Solkadhi Recipe

Kokum kadhi is ideal recipe from the Goan cuisine, perfect to be served with steamed rice or chapattis. Kokum kadhi, also known as sol kadhi is the best dish loaded with homely flavors and tanginess. The highlight of this recipe is that no curds nor chickpea flour is used to make this kadhi. The complementary soothing flavor of coconut milk and zingy flavor of kokum makes it a well balanced assortment.

Everyone will really enjoy this sol kadhi for sure. Making this delectable kokum kadhi is really easy, once you have all the ingredients ready. Serve this mouth watering sol kadhi immediately after preparing with steaming hot steamed rice or chapattis, paranthas or poori. Relish eating this super yummy kokum kadhi at your home with this easy and simple recipe!

Directions

Getting ready:

Take kokum in a bowl and add lukewarm water to it. Soak it for half an hour. After that, crush it properly with the back of a spoon so that it all its juice comes out.

kokum kadhi

Strain the kokum juice through a sieve in a bowl. Press kokum with a spoon and squeeze out its juice completely.

kokum kadhiMaking:

Add kokum extract into the coconut milk. Mix it really well.

kokum kadhi

Now add 1 cup of water into it. Stir to mix well.

kokum kadhi

Further add salt and sugar. Mix everything really well. Now add tempering to it.

kokum kadhi

For this, heat a small pan with some oil. When oil is heated aptly, add cumin seeds, red mustard seeds and asafoetida. Let it roast for a while. Once the seed starts to splutter, add curry leaves to it along with dry red chilly. Let everything get roasted well. Turn off the flame.

kokum kadhi

Tempering is now ready. Pour this tempering into the curry. Mix it really well. Kokum curry is now ready.

kokum kadhi

 

Serving:

Garnish this tangy and mouth-drooling kokum curry with some chopped green coriander. Stir to mix it. Serve it as it is along with any meal or have it as a refreshing drink. Enjoy!

kokum kadhiSuggestions

  • If you want to make coconut milk at home then grate fresh coconut. Add ½ cup of water into it. Grind it into a fine paste in mixer grinder. Then strain the paste. After that, again add water to the coconut left on the sieve and grind it into a fine paste. Sieve it again. Coconut milk is ready.

Kokum Kadhi recipe - Solkadhi Recipe kokum kadhi
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Coconut milk – 1 cup
  • Kokum – 8-10
  • Green coriander – 1-2 tbsp (finely chopped)
  • Salt – ½ tsp or to taste
  • Oil – 1 tbsp
  • Red mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Asafoetida – ½ pinch
  • Dry red chilly – 1
  • Curry leaves – 8-10
  • Sugar – 1 tsp (optional)
Instructions
  1. Soak kokum in lukewarm water for 30 minutes. After that, crush it properly. Strain the kokum juice through a sieve in a bowl.
  2. Add kokum extract,1 cup of water, sugar and salt into the coconut milk. Mix it really well.
  3. Heat a small pan with some oil. When oil is heated aptly, add cumin seeds, red mustard seeds, asafoetida, curry leaves and red chilly into it. Let it roast for a while.
  4. Tempering is now ready. Pour this tempering and green coriander into the curry. Mix it really well. Kokum curry is now ready.
  5. Serve this tangy and mouth-drooling kokum curry as it is along with any meal or have it as a refreshing drink. Enjoy!

 

Kokum Juice Concentrate Recipe – Instant Kokam Sharbat

Kokum Juice Concentrate Recipe – Instant Kokam Sharbat

Kokum juice or instant kokam sharbat is a perfect summer coolant with amazing taste and flavors of kokum and few spices. Kokum juice is a popular drink in Goa and kokum fruit can be be purchased easily there. Apart from being a delicious summer cooler, kokum juice also aids digestion and improves appetite.

Kokum is a good source of vitamin C and is an antioxidant. Making kokum juice at home is very easy. This quick and simple recipe of concentrated kokum juice with step-by-step pictures can be prepared instantly. So, what are you waiting for. Beat the heat this summers with this another delightful, refreshing and rejuvenating drink of kokum.

Directions

Getting ready:

Wash kokum thoroughly with water. Drain out excess water from it. Boil a cup of water and put the kokum into it. Let the kokum immersed in hot water for 2 hours. After 2 hours, transfer the soaked kokum in a mixer jar along with its water. Grind it into a smooth and fine paste. Transfer kokum paste to a bowl.

kokum sharbatMaking:

Take sugar in a vessel along with ¾ cup of water. Turn on the flame. Let it simmer until the sugar dissolves completely. Keep stirring it at regular intervals with a spoon.

kokum sharbat

Sugar is dissolved completely. Sugar syrup is now ready. Add kokum paste into it along with black salt, black pepper powder and roasted cumin seeds. Mix all the ingredients really well.

kokum sharbat

Let the kokum mixture cook for 7-8 minutes until it turn thick in consistency. Keep stirring continuously. To check, take few drops of sharbat in a bowl and let it cool down completely. After that, stick it between thumb and fore-finger. There is the formation of a thread between the fingers, while stretching the fingers apart. Sharbat should be sticky with one thread consistency.

kokum sharbat

Concentrated kokum sharbat is now ready. Turn off the flame. Allow the sharbat to cool down completely. Transfer the kokum mixture on a sieve and strain the mixture through it in a bowl.

kokum sharbat

Transfer this concentrated sharbat into a jar. Concentrated kokum sharbat is now ready.

kokum sharbatServing:

To serve, take a serving glass and put some crushed ice into it. Pour 2-3 tbsp of concentrated kokum sharbat into the glass and fill the glass with water. Mix it well. Serve this delicious and tangy kokum sharbat as it is. Store this sharbat in a bottle and place it inside refrigerator and consume it within 2-3 months.

kokum sharbatSuggestions

  • Right after straining the kokum mixture, you can make sharbat with the leftovers remained on the sieve.
  • If you want to keep this concentrated kokum sharbat outside the refrigerator then mix some preservative like sodium benzoate. Add 1 tsp of sodium benzoate into the sharbat. Store it in a bottle and consume it within 6 months.
  • For 15-20 glasses sharbat

5.0 from 1 reviews
Kokum Juice Concentrate Recipe - Instant Kokam Sharbat kokum sharbat
Author: 
Recipe type: Drinks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Kokum – 1 cup
  • Sugar – 2 cups (500 grams)
  • Black salt – 2 tsp
  • Roasted cumin powder – 1 tsp
  • Black pepper powder – ½ tsp
Instructions
  1. Let the kokum immersed in hot water for 2 hours. Transfer the soaked kokum in a mixer jar along with its water. Grind it into a smooth and fine paste.
  2. Take sugar in a vessel along with ¾ cup of water. Turn on the flame. Let it simmer until the sugar dissolves completely.
  3. Add kokum paste into it along with black salt, black pepper powder and roasted cumin seeds. Mix all the ingredients really well.
  4. Let the kokum mixture cook for 7-8 minutes until it turn thick in consistency. Sharbat should be sticky with one thread consistency.
  5. Concentrated kokum sharbat is now ready. Transfer the kokum mixture on a sieve and strain the mixture through it in a bowl.
  6. To serve, take a serving glass and put some crushed ice into it. Pour 2-3 tbsp of concentrated kokum sharbat into the glass and fill the glass with water. Mix it well.

 

Dalia Khichdi recipe – Cracked Wheat Khichdi Recipe

Dalia Khichdi recipe – Cracked Wheat Khichdi Recipe

Dalia khichdi is considered to be one of the simplest, healthy and delicious one pot meal. This low in fat and cholesterol, high in iron and fibre is best food for everyone. This tempting daliya khichdi can be easily digested and can be prepared instantly.

Laden with goodness of porridge and moong dal and tempered with some desi spices, is good if you are having any uneasiness in your stomach. So, try out this simple and easy recipe of daliya khichdi at your home. Enjoy!

Directions

Getting ready:

Take daliya on a plate and clean it nicely. Make sure that there isn’t any dirt in the daliya. Keep it aside in a bowl. Rinse moong dal thoroughly with water. Drain out excess water from it. Keep it aside.

daliya khichdiMaking:

Place a pressure cooker on flame and pour 1 tsp of ghee into it. When ghee is melted aptly, add daliya into it. Stir to roast daliya till it turns fragrant and golden brown in colour.

daliya khichdi

Once the daliya is roasted, add moong dal into it. Mix it well and roast it for 1 minute.

daliya khichdi

Now add 4 cups of water into it along with salt, turmeric powder, ginger paste and green peas. Mix all the ingredients really well. Put the lid on and cook daliya until the cooker releases a whistle. After that, turn off the flame. Leave the cooker as it is till the pressure releases itself. Pressure of the cooker is now released completely. Remove the lid. Daliya khichdi is now cooked aptly.

daliya khichdi

For tempering, take a small pan and pour the remaining ghee into it. Once ghee is aptly heated, add cumin seeds and asafoetida into the pan. Let the seeds splutter. Turn off the flame. Tempering is now ready.

daliya khichdi

Pour this tempering into the daliya khichdi. Mix it really well.

daliya khichdi

Daliya khichdi is now ready. Transfer it to a serving bowl and serve.

daliya khichdiServing:

Serve this delicious and nutritious daliya khichdi steaming hot as it is. Enjoy!

  • For 3-4 members

Dalia Khichdi recipe - Cracked Wheat Khichdi Recipe daliya khichdi
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Daliya – ½ cup
  • Moong dal – ½ cup
  • Green peas – ¼ cup (optional)
  • Ghee – 2 tbsp
  • Asafoetida – 1 pinch
  • Cumin seeds – ½ tsp
  • Ginger paste – 1 tsp (optional)
  • Turmeric powder – less than ¼ tsp
  • Salt – 1 tsp or to taste
Instructions
  1. Rinse moong dal thoroughly with water. Drain out excess water from it. Keep it aside.
  2. Heat a pressure cooker and pour 1 tsp of ghee into it. Add daliya into it. Stir to roast daliya.
  3. Add moong dal into it. Mix it well.
  4. Now add 4 cups of water into it along with salt, turmeric powder, ginger paste and green peas. Mix it really well. Cook until a whistle is released. Turn off the flame.
  5. Pressure of the cooker is now released completely. Remove the lid.
  6. For tempering, take a small pan and pour the remaining ghee into it. Add cumin seeds and asafoetida into the pan.
  7. Pour this tempering into the daliya khichdi. Mix it really well.
  8. Daliya khichdi is now ready. Transfer it to a serving bowl and serve.
  9. Serve this delicious and nutritious daliya khichdi steaming hot as it is. Enjoy!