Trick to make 1 Minute Mint Lemonade

                                                                               

Everyone likes a glass of  fresh lemonade specially in the scorching summer.If you love quenching your thirst with an ice-cold glass of lemonade but aren't a fan of artificial aerated drinks,then this trick is for you.Next time whenever you crave for lemonade get an instant sip by using pre-made,frozen mint lemonade cubes to create your favorite drink.This recipe isn't just easy to make,it's perfect for any number of servings, from single to several,or even a pitcher,if necessary.You can prepare this cubes in freezer when you are expecting guests at home.Using this trick and your imagination you can make drink of your choice.I have added mint in my recipe to make it more refreshing.I am damn sure you will love this time saving hack.

          Ingredients (serves 4-5 glasses)

• 1/2 cup Lemon juice
• 1/3 rd cup Sugar
• 2 cup of Water 
• 8-10 Mint leaves(chopped)
• Salt(as per taste)

          Method of preparation

• In a medium size bowl mix all the ingredients and stir it nicely till the sugar dissolves properly.
• Transfer this mixture into ice-cube tray slowly so that all the cubes are filled evenly.
• Allow this lemon concentrate to freeze overnight in the freezer.
• To remove the cubes,insert a small kitchen knife along side each cube to gain hold,then gently pop out the cubes.
• In a glass add 1-2 cubes and add some water.
• Enjoy your drink !

          Note

• Amount of sugar will vary as per personal taste.
• You can also replace sugar with honey if you like.
• You can also add some grated ginger as per your choice

       
          Happy summer !

Dalitoy (konkani style dal)

                                                                                 

Dali toy is the konkani style dal It's the comfort food for konkani people just the way "dal fry/dal tadka"is to north indians and "varan"to maharashtrians.I inherited this recipe from my aai who is native from karnataka.Actually it's the simple dal preparation without complex flavors or masalas.Dalitoy accompanied with rice and Batata fodi  (potato rava fry) is the ultimate combination.The asafoetida,ginger and green chilli add a prominant flavor to this simple dal preparation.Friends do try this simple and healthy dal recipe.

          Ingredients (serves 3-4)

• 1 cup toor dal
• 3-4 green chillies(slit)
• 1 inch piece ginger(crushed or grated)
• 1/4 th tsp turmeric powder
• 2-3 tsp ghee or coconut oil
• 1/2 tsp mustard seeds
• 2 red chillies(I used bedgi chillies)
• 2-3 pinches asafoetida
• 4-5 curry leaves
• Salt(as per taste)
• Water ( as per requirement)

          
          Method of preparation

• Soak tur dal in water for atleast 1 hour.
• Cook dal in enough water,add slit green chillies and grated ginger while cooking.
• Once the dal is cooked, mix it nicely using a whisk.At this point add little water if required to adjust the consistency.
• In another pan heat ghee/oil and give tempering with asafoetida,mustard seeds,curry leaves and red chillies.
• Now add the cooked dal in the pan slowly.
• Add turmeric powder and salt,mix well.
• Let it cook for another 3-4 minutes.
• Turn off the flame and serve hot with rice.

          
          Note

• You can garnish this dal with some chopped coriander and grated coconut but it's optional.
• Some people don't add turmeric in the dal but it's again a personal choice.
• You can also add crushed garlic while tempering if you like.

         Happy cooking !

Banana chips/wafers

                                                                                 

Banana chips are my most favorite snack since childhood.Though we get readymade banana chips in indian stores in US ,i am little skeptical about the oil used by them for frying.I always wanted to try this recipe at home since a long time but was not possible as the special kind of surti banana used to make these chips are hard to find in indian stores here.

Surti raw bananas have a hard, green peel, and a slightly yellowish flesh inside.They are thicker than normal raw bananas, and longer as well.The peel too is thick and needs to be cut using a knife or peeler.They are also called as kerala banana or Nendran banana.This weekend when i had visited indian store i could luckily find some of these bananas.If you make chips with banana which have just begun to ripe,it will give little sweet taste to wafers.I borrowed this recipe from my aai and i am very much happy with the end result.

          Ingredients

• 2 Surti banana(unripe)
• Coconut oil for frying
• 1-2 tsp Salt
• 4-5 tablepoons water

         (Serves 2-3)

         Method of preparation

• Heat the oil in a deep non-stick pan on a slow flame.
• Apply some oil to your hands before cleaning the banana
• Cut both the edges of banana and make light vertical slits on the raw banana peels while taking care not to slit the raw banana.
• Remove the banana peel using your fingers.
• Mix 2 tsp of salt with 4-5 tbsp of water in a bowl and mix well till the salt dissolves completely and keep it aside.
• Slice half the raw banana using a slicer directly into the hot oil.
• If this step looks difficult for some, then they can slice the banana on a plate and they fry them taking care not to stick the pieces together while frying.
• Allow the banana slices to cook for a while and then add 1 tsp of salt-water mixture to the oil.Be careful while doing this as there is spluttering of oil during this step.
• Continue cooking the chips on a medium flame till they turn crisp from both the sides and the spluttering sound of oil-water stops,while stirring occasionally. Remove the banana chips from the oil and drain the excess oil.
• Repeat the same procedure to fry remaining banana chips. 
• Cool completely and serve or store in an air-tight container.

          Note

• I have used coconut oil for frying as it's more healthy and tasty,you can opt for other varities of cooking oil as per your choice.
• Use good slicer to make this banana slices, as thinner the slices more crispier the chips.
• This variety of banana gives natural yellow color after frying so no need to add turmeric powder to the salt water.
• If you want chips to be more spicy you can sprinkle some chilli powder or pepper powder as per your choice after frying.

          
          Happy frying !

Custard vermicelli kheer

I remember i had relished this kheer first time for my cousin's wedding since then i am a big fan of this recipe.You can try this new version of making vermicelli kheer when you are bored of making regular vermicelli kheer.This kheer is very quick to make specially when you have guests at home.You can also think of eating chilled bowl of kheer with a scoop of vanilla ice cream.Today i made this kheer on the ocassion of navratri festival as a dessert.

          Ingredients

• Vermicelli/Semiya - 1 cup
• Milk - 500 ml.
• Raisins - 8-10 
• Cashew nuts - 7-8
• Almonds(chopped) - 5-6
• Ghee - 2-3 tablespoon.
• Sugar - 1/2 cup.
• Custard powder(vanilla flavor)- 2 tablespoon.
• Cardamom powder - 1/4 teaspoon.

          Serves (2-3)
         
          Method of preparation

• Boil milk and keep aside.
• Heat ghee in a pan and add raisins, cashew nuts, almonds and saute it.
• Add seviya and roast till it changes colour to light golden brown.
• Into the roasted vermicelli and nuts add the hot milk carefully in the to avoid splutters.
• Let it simmer for 5 to 7 min.Stir in between.
• Now add sugar and mix well.
• In a bowl add custard powder and water/cold milk and mix well.
• Pour custard powder and water mixture into the pan and stir continuously.
• It will immediately start to thicken.
• Finally add cardamom powder.
• Let it simmer for around 5 minutes.
• Serve warm or cold as per choice.

          Note

• If you feel custard kheer is thickened after cooling you can add some milk and mix nicely.
• In this kheer i have used vanilla flavor custard powder but you can also try mango or raspberry flavored custard powder as per your choice.

          Happy cooking !

       

Tandoori roti in bread toaster

 


Tandoori Roti is an Indian unleavened whole wheat bread traditionally made in a clay oven or tandoor.Normally we eat tandoori roti in restaurants however it is not feasible solution to have and maintain the tandoor oven and hence there has been several clever ideas to prepare it.One such idea is to make roti in bread toaster.

I saw this thrifty roti making technique while surfing on google and gave it a try.The roti cooked in toaster would not have the same texture as baked in restaurants or tandoor oven but still an easy option to satisfy the strong craving of roti.These healthy rotis can be served with any gravy based veg or non veg dish.You can also apply butter to turn the simple roti to butter roti but it's completely optional.
                                                                             
                                                                                                                                                                                                                                                  
                              
     
          Ingredients

• 2 cups wheat flour/atta
• salt to taste
• 1 tbsp oil
• water as required(to knead)
• wheat flour/atta to dust 
• 2-3 tbsp butter for brushing (optional)

         (Serves 3-4)

                                                                            

 

        

          Method of preparation 

• In a large mixing bowl take 2 cups of wheat flour.
• Then add salt to taste.
• Add  1 tbsp of oil to the mixture.
• Combine all the ingredients well.
• Add water as required and knead for 5-10 minutes to form the soft dough.
• Cover with the moist cloth and rest for 20 minutes.
• After 20 minutes again knead slightly,making sure the dough is smooth and soft.
• Pinch a small ball sized dough.
• Make a ball and flatten it slightly.
• Dust with wheat flour before rolling.
• Roll the dough slightly thick to around 4-5 inch diameter.(depending on the size of toaster)
• Place rolled roti on to heated non-stick pan, turn it around when you see brown dots on one side.
• When roti is half done on both the sides transfer the half cooked roti into the toaster and turn on the toaster. 
• Keep the meter between 2-3 ,adjust the meter accordingly and it takes the same heat as required to toast the bread.
• Wait till the tandoori roti pops up and puffs up.
• Transfer the roti to plate using the forceps.
• Brush with some butter if you like to make butter roti.
• Serve hot with veg or non-veg gravy dish.

                                                                                                                                                           

                                       

          

          Note

• Add water cautiously to the flour not to make dough too soft.Dough should be hard enough to easily roll the ball with a rolling pin.You can add more dry flour to the dough if you feel dough is very soft.
• Keep rolling the dough balls into Roti while one is cooking on the pan so that next one is ready as soon as you move the first one into the toaster.

          Happy cooking !

Carrot curd raita/ Carrot pachdi

                                                                                   

Carrot raita/Carrot pachdi

Carrot raitha/Pachdi  is a great way to include raw carrots in our diet and also can be prepared in a few minutes.Carrot adds crunch plus lovely orange color to this raita along with little sweetness. It is very quick to make and goes very well with parathas,rotis or even biryani.

Pachdi can be considered as synonym of raita.Pachadis are tongue-tickling accompaniments, the preparation involves combining curds with veggies and/or spices and tempering it with mustard seeds, urad dal and curry leaves.Pachdi is very common in south indian cuisine.This raita is easy and can be made using few ingredients easily available in our kitchen.


         Ingredients

• Chilled Curd/Yogurt – 1 cup
• Carrot grated – 3/4 cup
• Coriander leaves – few leaves finely chopped(optional)
• Chat Masala powder – 1/4 tsp
• Cumin powder- 1/4 tsp
• Salt – to taste

          Serves 2-3 people

         For tempering

• Oil – 2 tsp
• Mustard seeds – 1/2 tsp
• Urad Dal – 1/2 tsp
• Cumin seeds– 1/2 tsp
• Green Chillies – 1 chopped
• Few karipatta leaves
• Hing – a small pinch

         Method of preparation

• Wash, peel the skin and grate the carrot. 
• Take curd in a mixing bowl and beat it nicely, add grated carrot to it and mix well.
• Now prepare tempering. Heat oil in a pan, add mustard seeds,cumin seeds,udad dal,hing,karipatta and chopped chillies.Once it splutters, Saute for a minute and remove from flame.
• Pour the tempering into the carrot curd mixture along with required salt, chat masala and cumin powder.Mix well and garnish with coriander leaves.
• Serve chilled.

          Note

• Carrot should be fresh for raita.
• I have not added sugar in this recipe but if you want you can add as per your taste.
• As this recipe involves curd it can not be stored at room temperature for long time.You can keep leftover raita in fridge.

          Happy Cooking !

Sitaphal rabdi

                                                     

                                                    

Me and my husband we both are a great fan of sitaphal. Sitaphal is the seasonal fruit.Sitaphal Rabdi (Custard apple rabdi) is a Indian dessert made using fresh sitaphal pulp.It is very popular seasonal sweet recipe. This awesome dish can serve as sweet or desserts.

I had tasted this recipe long time ago in a restaurant in pune. This is the first time I am preparing it at home and the outcome was super delicious and finger- licking.This recipe is the easiest way to impress your family and friends.

Custard Apple has lot of health benefits.It is full of vitamin C anti-oxidants, which also helps to  enhances the immune system.Custard apple is abundant with potassium, magnesium and contains vitamin A, calcium, copper, fiber and phosphorous. It has high calorific value, able to provide sustained energy.

                                                            

       Ingredients

• 1/2 liter Milk
• Sugar (around 6 tablespoons)
• Sitafal (Custard apple) pulp 1 cup
• Pinch of baking soda
• Cardamom powder (¼ tsp)
• Chopped dry fruits like cashew nuts, pistachios or almonds (as per choice)

                                                                                   

Sitaphal pulp 

      
        Method of preparation

• Boil milk in a heavy pot.
• Simmer (boil slowly at low temperature) till the milk is reduced to half,
• Stir milk while boiling.
• Mix in sugar and stir till dissolved.
• Add a pinch of baking soda to prevent milk from splitting.
• Then add cardamom powder and put off the flame.
• Cool to room temperature.
• Mix the sitaphal pulp and chopped dry fruits, mix well and chill for 1-2 hours.
• Serve chilled.

      
       Note

• I have not added the ingredients like saffron or rose petals etc as i wanted to have taste of pure sitaphal.
• Quantity of sugar in this dessert is also less as the custard apple itself is sweet in taste.

      

       Happy Cooking !       

Wheat flour banana appe(paniyaram)

                                                                           

Wheatflour banana appe( paniyaram)

In my search of using ripe bananas from my kitchen I found this dumpling recipe.Paniyaram or appe is the dumpling prepared in the special pan called appe pan. It’s absolutely healthy and easy to make recipe with all the readily available ingredients.

This recipe consumes very little time as it doesn’t involve grinding or fermenting. This recipe is the best option for breakfast, evening snack, for kid’s Tiffin box n also while travelling. Taste of this dish came out super yummy; my husband compared the taste of this appe to that of banana cup cakes.

                                                         

Batter ready for making appe

       
         Ingredients

• 1 cup whole wheat flour(atta)
• 1 tbsp rava
• 2 tbsp rice flour
• 1 tsp baking soda
• 1 tsp cardamom powder
• 1 ripe banana
• 1/2 cup jaggery
• 1/2 cup water
• 1 tbsp chopped cashews
• 2 tbsp desiccated coconut
• 1 tsp ghee
• pinch of salt
• ghee/oil (for frying the appe)

                                                  

fill each depression with the batter

         
        Method of preparation 

• Heat 1 tsp ghee in a small pan.Add the chopped cashews and fry until golden brown. 
• Add the desiccated coconut and switch off the stove.The residual heat in the pan is enough to toast the coconut slightly. Set aside to cool.
• In another pan place the grated jaggery and 1/2 cup water. Bring this to a boil. Stir until the jaggery dissolves. Set aside to cool.
• In a bowl, place the ripe banana and mash it with a fork. Add the fried coconut and cashews.
• Add jiggery syrup into the banana mixture.
• Add the whole wheat flour, rava, rice flour,baking soda and a pinch of salt. 
• Whisk to combine, adding water as needed to make a thick batter. Sprinkle in the cardamom powder and set aside to rest for 5 minutes.
• Meanwhile heat the paniyaram pan over medium heat. Maintaining the heat level at medium is important to ensure the paniyrams dont get too dark and the insides are cooked as well as the outside. 
• Pour about 1/2 tsp of the ghee/ oil in each depression. Add a small ladleful of batter in each depression. 
• Cover the paniyaram pan until it is cooked, for about 2 minutes. 
• Flip the paniyarams using a skewer and cook until golden brown on the other side. Serve while hot.

         
        Happy cooking!

Egg rawa fry

Eggs are commonly used to make omelette, half fry, egg curry, egg biryani, egg bhurji and so on, the recipe list continues. But I think hard-boiled egg is one of the healthiest ways you can consume it and is the perfect option for those watching their weight.

This simple recipe of hard-boiled egg i got from my friend Vatsala.Once I had been to her place for lunch and she had prepared this dish.This is the quick and tasty recipe from hard-boiled egg.It can be served as starter or side dish in non veg meal.I know you all will like this new version of boiled egg.As per goan nomenclature i call it "Tatyacho fodi"

                                                         

                               

      
        Ingredients

• Eggs (3)
• Water (as per requirement)
• Oil (1-2 tbsp)
• Rawa /semolina (1-2 tbsp)
• Chili powder (½ tsp)
• Turmeric powder (½ tsp)
• Salt (as per taste)

        Serves (1-2)

                                                        

    

        Method of preparation

• To make the perfect boiled egg, put eggs in a single layer,to a saucepan.Add enough cold water to cover them by 1 inch at least, and cook for 10-12 minutes on a medium flame.
• Once the eggs are properly cooked allow them to cool for a while then remove the outer shell from the eggs.
• Cut around 2-3 pieces of one egg.(Depending on the egg size)
• In a plate take rava and add turmeric powder, chili powder and salt. Mix properly.
• Coat each piece of egg with this rava mixture.
• Shallow fry this coated egg pieces on the frying pan by using oil.
• Flip over in between so that both the sides are nicely done .It takes about 5 minutes as eggs are already cooked.
• Egg rawa fry are ready, serve hot with tomato ketchup.

        Happy Cooking !                     

   

Mix Fruit Raita

                                                   

Mix fruit raita is the yummy raita that can be prepared using curd and diced fruits.This sweet and delicious raita makes use of curds-which is a powerhouse of calcium as well as good for digestive system.This raita will ensure that you stock up on calcium through tasty means!

Mix Fruit raita recipe is a simple and easy raita recipe which can be served as side dish in regular meals or the food you prepare for fasting.Raitas make very good combination with pulao,biryani or dal rice combination .They are quick to prepare and make your meal more rich and colorful.This mix fruit raita is a sweet raita,hence it can also be consumed plain as a dessert.                        

        
       Ingredients(serves 3-4)

• ½ cup chilled yogurt
• Pomegranate arils (2 tablespoons)
• Sliced and chopped apple (2 tablespoons)
• Sliced and chopped banana (2 tablespoons)
• Sliced and chopped pineapple (2 tablespoons)
• Cleaned and chopped black grapes  (2 tablespoons)
• ½ to 1 tsp sugar (as per taste)
• roasted cumin powder (1/4 tsp)
• Salt (as per taste)

        Method of preparation

• Whisk the yogurt till smooth.
• Add the sugar, salt and spice powders and stir well.
• Now add all the chopped fruits. Mix well
• Serve the fruit raita chilled.You can garnish the raita with pomegranate arils.

      
        Note

• As per your choice you can spice up the raita by using pepper powder, chili powder, chaat masala powder etc.
• I have added this fruits as per my choice and availability. There is no limit to the quantity and variety of fruits that you can add; you can make it fruity as per your wish.Various other fruits like pear, peaches, plums, strawberry and mango etc. can be used as per availability and taste.
• Once the fruits and curd is mixed together this combination should be finished fast as some fruits tend to oxidize and turn black. Also avoid use of over ripen fruits as it can ruin the overall taste of the raita.
• Chop all the fruits in the small cubes.
• Coriander leaves or mint leaves can be used for garnishing.

      

        Happy Cooking!

Banana Smoothie...

Banana smoothie

A deliciously healthy way to start the day is by banana smoothie. Banana smoothie makes excellent breakfasts or mid-day snacks since bananas blend so well with other flavors.

Although we eat a lot of bananas in the house, it seems like there are always a couple that ripen way faster than we can consume them.

I like ripe bananas for making smoothie, when they start turning black, as they begin to lose their appeal.

Although ayurveda doesn’t recommend consuming milk and fruit together. It’s ok to have this combination once in a blue moon.

        Ingredients

• 1 frozen ripe banana, cut into chunks
• 1 cup whole milk (cold)
• 1 – 2 tablespoons sugar/ Honey
• 1/8 teaspoon vanilla extract
• Water (as per requirement)

        (Serves 2)

        Method of preparation

• Initially blend only  banana chunks by  adding very little water to make fine paste.
• Then into the banana paste add remaining ingredients.
• Blend all ingredients until it reaches your desired consistency. Pour the smoothie into a glass. Drink it with a straw or straight from the cup.Drink immediately.

      Note

• I prefer adding cold milk rather than ice cubes to maintain the thick consistency. It’s a personal choice.
• Some avoid adding sugar or honey as banana is sweet enough to taste.It’s again a personal choice

       

        Happy Blending !