Showing posts with label Beat the heat. Show all posts
Showing posts with label Beat the heat. Show all posts

Tuesday, April 19, 2016

Healthy Ekpani/Brahmi/Ondelaga Thambuli

Brahmi leaves are known to rejuvenate the mind, enhance memory, improve concentration, and to directly influence the quality of consciousness.
This "Brahmi Thambuli" is a best way to beat the heat as it is prepared using buttermilk as one of the main ingredient.

 Undoubtedly buttermilk considered as the best summer soother, buttermilk or chaanch or chaas, is a wonder drink that goes beyond quenching your thirst and refreshing you. Being a by-product of the process of churning cream into butter, low calorie, most of the beneficial properties associated with milk are retained in buttermilk too.Buttermilk is a natural probiotic, which means that it provides the “gut friendly” bacteria that aid in digestion. It also helps to reduce frequent heartburn, and regulates the acidity that usually follows a spicy meal.


  1. 1/4 cup Brahmi leaves
  2. 1/4 cup Grated coconut
  3. 1 Cup Sour butter milk
  4. 3-4 Green chillies
  5. 1/2 tsp Jeera
  6. 1 inch piece Ginger
  7. Salt to taste


  • Wash brahmi leaves under running water and drain well.
  • Now grind all the ingredients to smooth paste using little buttermilk at a time.
  • Serve chilled along with rice right in the beginning of lunch.
  • If you wish to drink this thambuli then dilute it with some more buttermilk and mix it well and serve.

Thursday, March 17, 2016

Chunky n Easy Egg salad For Sandwiches and crackers

Chunky egg salad is great on a sandwich or as a side dish at a picnic or potluck. This is an easy egg salad recipe that will make the perfect addition to your meal
I would love to share my egg salad recipe with you, in hopes that you’ll fall in love with it! It is truly one of my favorite breakfast.
Creamy and full of flavor, this chunky egg salad has a nice crunch from bell pepper and minced onion. Extra bursts of flavor come from Worcestershire sauce, mayo and Dijon mustard.

 A good egg salad should start with perfectly hard boiled eggs, where the yolks are creamy, instead of overcooked, chalky, and crumbly.You can make egg salad sandwiches with this, or put spoonfuls of egg salad on crackers for a snack.


  1. 1/4 cup Mayonnaise 
  2. 1/2 teaspoon salt
  3. 1/4 cup onion, minced
  4. 1/4 teaspoon Worcestershire sauce
  5. 1 teaspoon Dijon mustard
  6. 1/4 teaspoon  white pepper or red chilly powder ( in this recipe i have used red chilly Powder
  7. 2 tsp Tomato ketchup 
  8. 6 hard-cooked eggs
  9. 2 tablespoons green pepper, minced 
  10. 1 tomato,thinly sliced.
  • Place the eggs in a single layer in the bottom of a saucepan, and cover them with enough cold water to rise an inch above the eggs. Place over high heat, and once the water has come to a boil, immediately remove the pan from the heat and cover with a lid. Let the eggs sit in the hot water for 10 minutes, then drain the eggs. Peel them under cold, running water.
  • In medium bowl, stir mayonnaise, salt, onion, green capsicum,Worcestershire sauce, mustard and chilly or pepper powder,tomato ketchup until well mixed. you can also add a pinch of sugar if you like.
  • Roughly chop the eggs, then mix with the remaining ingredients. Chill the egg salad for a few hours, then serve on crackers or in sandwiches. Enjoy!

Wednesday, June 10, 2015

Aamras Puri

Our Indian wedding recipes contains a variety of traditional wedding recipes. Wedding is a very special event in anyone's life. It is an occasion to indulge in revelry and merry making. Celebrate wedding along with some delicious food. 
Today i am here with one of the famous recipe of indian wedding "Aamras puri",specially prepared during summer season. Try this easy recipe at home and i am sure your family going to love this.
Aamras or Amras is the pulp of the Mango fruit eaten in India. The pulp of a ripe fruit is extracted usually by hand and consumed along with puri.A regional version of Amras is a popular dessert in Rajasthani cuisine,Marwari, Maharashtrian(ambyacha ras) and Gujarati homes, especially during festivities.

Ingredients for Aamras:
  1. 4 cups Mango Flesh (cubed) preferably Alfonso Mangoes. 
  2. 14 cup Milk
  3. 11/2 tbsp Sugar or to taste.
How to make Aamras:
  1. In a microwave or stove top, heat the milk near boil. Crush the saffron strands, add it to the milk and let it stand for around 15 minutes.
  2. Use an electric blender, puree the mango flesh, milk and sugar.

Ingredients For Puri:
  1. 2 cups Wheat flour
  2. 2tsp oil
  3. Salt to taste
  4. Oil for frying

How to make Puri:

  1. Add wheat flour, oil & salt in a bowl.
  2. Add water to form a firm dough & knead till smooth.
  3. Cover it & keep aside for about 15 minutes.
  4. Knead again. Divide into small balls & roll out into round shape.
  5. Heat oil in a pan. Fry puri till light brown from both side.
  6. Serve hot with aamras.
  7. If you like your puris crisp then try adding 1/2 cup of fine rava along with the wheat flour.

Sunday, April 5, 2015

Kok-Pom Punch

Shake up your summer party with the nonalcoholic drinks with the seasonal fruit"Kokum" ,naturally tangy fruit lends a juicy crispness, while light orange.pomegranate  and ginger add a punch of flavor,which never fails to refresh and satisfy. I really like the tartness of citrus fruits – any excuse to use lemon and limes. I used an equal mix of fresh pomegranate juice, kokum orange,lemon and tomato juice  to keep that lovely burnt blood red that resembles the colour of red wine.

 Most punch recipes cater to a single crowd: drinkers or non-drinkers. This one is delicious either way. Whether you fizz it up with champagne or mineral water, kokum-ginger punch will put a colorful sparkle in your celebrations.

Ingredients :
  1. 1 liter Pure cold water
  2. 1/2 cup sugar 
  3. 1/4 cup pomegranate seeds
  4. 1 orange
  5. 1 tomato
  6. Juice of 2 lemon
  7. 1tbsp kokum syrup or soak 10 sun dried kokum fruits in warm water and us it
  8. A small piece of ginger,crushed
  9. Few pieces of crushed ice
  • Place your fruit pieces and sugar into your blender and add about 2 cups of pure cold water.
  •  Put the lid on the blender. Blend the mixture on the medium setting for several seconds. Stop the blender and put the setting on the high setting. Add crushed ice.Blend for several seconds on high until the juice is the desired consistency.
  • Add more water as needed, and continue to blend for a few more seconds if necessary. 
  • Separate the juice from the pulp by pouring the juice through a mesh strainer or cheesecloth into a container -- if you want pure juice -- and then discard the pulp. Serve your juice immediately or store it in the refrigerator in an airtight container for no longer than 10-12 hours to minimize loss of nutrients.

Tuesday, December 2, 2014

Radish kosambari/salad

Radish Salad can be made in minutes and tastes great with any Indian meals..


2  Radaish ,medium(2 cups grated)

1 tsp Ginger ,grated

1,Green chilly,chopped finely

2 tbsp Coriander leaves,chopped

1tsp Lemon juice

Salt to taste                                                    
  1/4 cup hung curd
  1/4 tsp sugar

For tempering:
  1. 1/2 tsp Mustard seeds
  2. 1/2 tsp Urad /black gram dal
  3. 1/4 tsp Jeera/cumin
  4. 1 spring curry leaves 
  5. 2tsp coconut or any veg oil

  1. Wash Radish nicely under the running water,peel and grate coarsely and keep aside.
  2. Peel ginger and grate finely.
  3. Chop green chilli and coriander leaves finely.
  4. Mix curd,sugar and salt.
  5. Mix muli, ginger, green chilli and coriander leaves. Add lime juice and curd mixture.Mix again 
  6. Now prepare the by heating oil in a small pan,add all the ingredients needed for tempering* and pour over the salad.
  7. Now salad is ready to serve.

Thursday, August 1, 2013

Sweet lime/Mosambi Juice

Sweet lime juice
Mosambi juice or the sweet lime juice is a favorite heat reliever of the summer months. This citrus fruit ranges from sweet to bland in taste. They are not acidic in flavor or taste and are not sour. This drink is made by extracting the juice of sweet lime and adding black salt or chaat masala to give it an appetizing taste. Ensure that you drink this juice fresh as it turns bitter in taste.Sweet lime Juice is considered best, affordable all year round and its available at every street joint and road side stall or vendor.

  • 6 Sweet lime/mosambi
  • 1tsp Ginger,chopped
  • 1/4tsp Black salt/kala namak
  • Sugar To taste
Cooking Directions :

Mosambi juice
1st Method ( blender)
  1. Peel and remove the seeds from the sweet lime.
  2. Roughly chop into pieces and then blend the sweet lime pieces with ginger,sugar and black salt in a blender.
  3. now strain the juice in a fine strainer and squeeze the pulp or press the pulp with a back of a spoon in the strainer to extract additional juice and discard the pulp.
  4. add some crushed ice cubes and serve chilled.
2nd method (Electric juicer)
  1. in a electric juicer, add the sweet lime pieces in the juice feeder and extract the juice.
  2. add sugar,crushed ginger and black salt and stir.
  3. serve in glasses with some crushed ice cubes and serve

Saturday, June 15, 2013

Colostrum pudding (Posu/Ginnu/Junnu/karvas )

Prepared from 1st day colostrum and fresh milk

Colostrum is the first milk of mammals. Like human colostrum, colostrum from cows is rich in immune factors, antimicrobial fatty acids, vitamins and minerals--all necessary to protect the calf from infection and insure adequate growth during infancy. Colostrum has a long history of use in the practice of medicine, especially in Ayurvedic medicine, and has been successfully used to treat a host of chronic diseases including allergies, autoimmune diseases, respiratory ailments, digestive disorders, diabetes, osteoporosis, heart disease, gout and depression. In fact, colostrum is said to be the perfect anti-aging food and has been used in expensive spas for years.
      In the English countryside, colostrum is called "beestings" and is used in a variety of custard and pudding dishes. It can be substituted for eggs because when used, it will cause the puddings to "set." In konkani we call it posu, in kannada Ginnu and in Marati it is known as Karvas and in north india it is know as Junnu

  • 1 cups cow's colostrum (milk from the first or second milking after calving)*
  • 2 cups  colostrum (2nd milking)*
  • 11/2 cups Jaggery 
  • 1 tsp Cardamom powder
prepared from 1st milking and 2nd milking 
Cooking Directions
  1. Mixing the colostrum with milk is an art one has to learn, but the rule of thumb is that if it's from the first milking, then it should be thinned 1:2, but if it's from the second milking, then it should be thinned with two parts colostrum to one part milk. To make sure you're getting the mix right, do a test batch and cook it to see how it comes out.
  2. First dissolve the jaggery in a milk and stir together the milk and colostrum, When you're sure of the mix,strain if necessary to remove any impurities in the jaggery. add the cardamom powder and stir to mix
  3. Now Pour the mixture into a saucepan or bowl or pudding mould and steam it just like we steam idli in a steamer.
  4. Boil some water in a vessel and put a lid or cover it with a  foil to avoid moisture entering and cook gently in a water bath on the stove-top for until the mixture is set. The pudding should be solid, soft and smooth  the texture is similar to creme caramel. It will take about 10 to 15 minutes depending on the size of the ramekins or pudding moulds.
  5. Let it cool completely before cutting.
  6. Serve chilled.
  1. Jaggery can be replaced with Sugar  for this recipe (depending on your taste). I prefer adding jaggery itself.
  2. You can replace cardamom powder with saffron strands or vanilla essence to get a different flavor.

Tuesday, May 28, 2013

Banana choco Sundae

Over the weekend, I got together with some of my neighbours for an Ice Cream Social. We had been talking about doing this for quite some time but had never followed through.We each brought different ice cream toppings, candy and accouterments. We had hot fudge, caramel, butterscotch, whipped cream, sprinkles, Oreos, brownie bites and cookies.We piled our bowls high with a bit of everything and topped off our sundaes with different waffles.These were works of art, unparalleled masterpieces even.Each bite was a unique experience that was never exactly replicated.As an homage to our ice cream social, I'm posting this fun and yummy recipe of  banana chocolate ice cream

Nothing says summer like homemade ice cream.I really enjoy eating ice cream all year round. it is my dessert passion! The hot summer months are just a great excuse for enjoying ice cream more often. It certainly will help to cool off the rising temperatures. that's for sure!Try out this light,easy and delicious recipe and Enjoy!
  • 3 Large bananas or 4 medium
  • 2 cups Full fat milk
  • 1 cup Fresh cream
  • 1 Lemon
  • 1 cup Sugar
  • 1/2 cup Dark chocolate,grated
  • 1tbsp Butter salted or unsalted, cut into small pieces
  • 1/2tsp Vanilla extract/essence
For serving:
  • 3-4 Bananas
  • 1-2 tbsp Honey
  • Some waffle biscuits

Cooking Directions
  1. Slice the bananas into 1/2-inch pieces and toss them with 1/2 cup sugar and butter in a non stick pan and cook on slow flame,stirring during cooking, until the bananas are light browned and cooked through.
  2. Scrape the bananas and the thick syrup from the pan into the blender or food processor. Add milk, cream, remaining sugar, vanilla, lemon juice and salt ,puree until smooth.
  3. Chill the mixture thoroughly in the refrigerator till almost set.It will take about 3-4 hours.
  4. After its set, take it out and beat it again to remove crystals from it.
  5. Now add Add 1/2 of the chocolate gratings and again blend it well in a blender.After this beating, you will see air bubbles in it which will make ice-cream more softened after solidifying.
  6. Now put this ice cream mixture in an air-tight container otherwise it may become harden,sprinkle remaining grated chocolate and Refrigerate for 6-7 hours or overnight.
  7. For serving, take 4 wide bowls, add freshly cut banana pieces mixed with honey and Scoop ice cream into four bowls and garnish with banana slices, chocolate sprinkles and waffle biscuit.

Please do leave your wonderful comments and thoughts using the comment box below. Remember that your comments and thoughts are highly welcomed and appreciated.

Tuesday, April 30, 2013

Water melon rind halwa

Summer and watermelon are inseparable. Watermelon are found almost everywhere in the world. Although we can find watermelons in our markets throughout the year, the season for watermelon is the summer when they are sweet and of the best quality. No other fruit can we find so crunchy and thirst quenching like watermelon.
 When the heat of summer tires us with thirst, eating watermelon is a safe alternative to taking energy drinks. Since it contains high water quantity it can hydrates us whereas other drinks are caffeine filled energy drinks, which can easily dehydrate us. Nothing can be more satisfactory on a hot, dusty day than a crisp, juicy slice of watermelon! 

        Do you know that the rind of water melon is edible?....... The term rind usually refers to the skin or peel of a fruit. In watermelon, the rind consists of two parts - the outer green skin and the inner white pulp.The outer green skin of the rind is hard and inedible, so it is discarded. The inner whitish part of the rind is edible, although it has a bland taste when raw and is not as soft as the central red part. Today i am not using the juicy red part of the watermelon but the white part of water melon rind to make this delicious halwa.

      I got this recipe from one of my friend, who posted in one of the  Face book food group , I was drawn to it like a magnet. (Don't ask why because I have no idea. Maybe it had something to do with my hesitation to throw away all that pretty green rind. Or, maybe I just like any recipe with the word halwa.) This recipe is simple just like carrot or bottle gourd halwa. 
  • 5 cups Water melon rind (grated)
  • 1/2 cup Jaggery
  • 1/4 cup Sugar
  • 1/4tsp Cardamom powder
  • 2tbsp Ghee/clarified butter
  • 1cup Fresh cream
  • 1tbsp Cashewnut,broken
  • 1tbsp Raisins
  • 10 Almonds,sliced
  • 5-6 strands of Saffron
Cooking Directions:
  • For this recipe, you'll need the rind of a 2 kg melon. Use the white inner rind, not the outer green part, which might have been waxed. Shred the rind with the large holes of a box grater, or cut it into chunks and shred it in a food processor .
  • Fry nuts in little ghee till golden and keep aside
  • Now take a heavy bottomed kadai or pan,add ghee and sugar and stir till it changes to light brown colour,now add the grated water melon rinds and Keep stirring on high flame till the water dries up completely.
  • Now add the cream and cook further on medium flame,till the fat separates.
  • Add jaggery and keep on stirring till the halwa turns to light brown colour and almost dry.
  • Add saffron stands and cardamom powder and stir for 2-3 minutes and switch off the gas.
  • Garnish with roasted nuts and tasty water melon halwa is ready to serve !
If you have tried any of these recipes or have recipes of your own, i want to hear about your experiences so be sure to leave your comments in the comment box below this post..thank you :)

Monday, April 22, 2013

Avnaas-ambya sasam ( Mustard flavoured pineapple and mango salad)

Aunas Ambo sasam (called pineapple and mango respectively in English) is an excellent mango pineapple sweet sour dish. It is a very popular dish from the Konkani/ Mangalorean cuisine .Mango is the king of fruits and has got a variety of mangoes like the Alphanso, Malgova, Thothapuri, Mallika etc. Traditionally Aunas ambo sasam uses mango and pineapple. when mangoes are not available, you can also use all mixed fruits which would give a wonderful sweet and sour combination of taste and flavors. It is a popular GSB feast dish and locally known as Ambe (mango) sasam and is normally a must in most marriage food.In this dish fruits are together tossed in a mustard flavored coconut paste and spiced with red chili to make a dish that surely serves as an exotic accompaniment. This dish is a blend of sweet, sour and hot all at once. .Do try this luscious and exotic recipe specially during hot summer season.This really makes a great salad!

  • 2 cups Mango pieces (any sweet variety will do)
  • 2 cups Pineapple cubes
  • 1 cup Black or green grapes
  • 2 cups Freshly grated coconut
  • 2 Whole Red chillies,roasted in oil
  • 1tsp Mustard seeds
  • 1tbsp Jaggery or sugar
Cooking Directions
  1. For preparing the Avnaas ambya sasam, firstly mix the Jaggery or sugar into the chopped fruits and keep aside.
  2. Grind the coconut with the red chillies adding little water to a coarse paste. 
  3. Just before taking, add the mustard seeds and grind for a few more seconds till the mustard seeds are slightly crushed.
  4. Now add the coconut paste to the fruits with salt and mix well. Serve this excellent and yummy dish cold or at room temperature.

Wednesday, April 10, 2013

Papaya-coconut pudding

There's something oh-so-soothing about a bowl of creamy pudding for dessert. This is a Lighter recipe for your favorite puddings, so you can feel good about indulging in pudding for dessert as i have added some healthy ingredients.If you want can add healthy ingredients, such as nuts and fresh fruit, to make these delicious pudding even better for time i will come up with more interesting pudding using some more fruits and nuts.
  • 3cups Papaya pieces
  • 1 cup Coconut milk
  • 2tbsp Cornstarch/flour
  • 1/4 cup Jaggery
  • 1/4tsp Cardamom powder
  • 1/2 cup Fresh cream
  • 2tbsp icing sugar
Cooking Directions

  • Boil coconut milk,cornstarch in a pan.
  • Then add Jaggery powdered and boil till it dissolves completely and the coconut sauce becomes thick and creamy.
  • Let it cool completely,then blend it with papaya pieces and cardamom powder to smooth paste.
  • Transfer this to a pudding mould and refrigerate for 3-4 hours.
  • Whip cream and icing sugar till light and fluffy.
  • Demould the pudding and decorate with prepared icing and serve chilled.

Monday, April 8, 2013

Summer salad

We Indians eat a lot of hot and spicy dishes around here, a great way to cool the palate is with the delicious combination of yogurt and cucumber. This easy-to-make cucumber salad, also called kachumber, is a refreshing accompaniment to spicy dishes such as biryanis and other Indian food. I have used Iceberg Lettuce, carrots ,beetroot and tomatoes which is a great combination for a salad. Coriander leaves lends a very nice aroma and taste to this salad. The yoghurt and a tinge of sugar makes it a perfect dressing.
  • 1 cup Hung curd
  • 1/2 cup Fresh cream
  • 1 cup Cucumber ,peeled and chopped
  • 1/4 cup Carrots,Finely chopped
  • 1/4 cup Onions,finely chopped
  • 1/4 cup Tomatoes,Finely chopped
  • 2tbsp Beetroot,finely chopped
  • 1 cup Grapes (green and white),
  • 1 bunch iceberg lettuce
  • 1tsp lemon juice
  • 2 Oranges,
  • 1/4 cup Pomegranate seeds
  • 1tsp Pepper powder
  • 2tbsp Coriander leaves,chopped
  • 1/2 cup Cherry tomatoes, preferably orange coloured,cut into half
  • 1tsp Sugar
Cooking Directions

For yoghurt dressing:
  •  Beat hung curd,fresh cream and pepper till light and glossy.
  • Add sugar and salt and give a nice beat.Refrigerate at least 30 minutes before serving.
  • Now combine all the chopped vegetables in a bowl and add lemon juice, mix it well with a spoon.Then add 1/2 of the pomegranate seeds and mix it well with the other chopped vegetable and chill it for at least 30 minutes before serving.
To serve the salad:
  • Nicely arrange the iceberg lettuce on a serving tray.
  • Combine curd mixture with vegetable salad and mix it lightly with a fork or spoon ,check for seasoning,then slowly put all the salad in the center over the bed of lettuce.
  • Carefully arrange all the fruits as shown in the picture and serve chilled.
  • Sprinkle some chat masala and some lemon juice for that extra punch!

  1. First taste the cucumbers to make sure that they are not bitter. Depending on the variety of cucumber you are using, and many other factors, you may find a cucumber that is distinctly bitter in taste. If this happens, soak the cucumber slices in salted water for half an hour, or longer, until the bitterness is reduced, then rinse and drain before using.
  2. Always place in ice cold water so that it remains crisp in texture.Iceberg lettuce makes a beautifully crisp, fresh and tasty base for salads.
you can try this salad with different vegetables like boiled green peas and potatoes or with some fresh sprouts and fruits of your choice.

Friday, April 5, 2013

Red Flash..mocktail

Beat the summer with this refreshing rose-beetroot lemonade.this drink is  rejuvenating and this rose drink lends a feeling of coolness and saturates one completely even in the intense heat of summers. It is helpful to the body in many ways. With its constant use, the body gets nourished with the essential protein and vitamins.Rose petals are used to treat internal asthma, high blood pressure, bronchitis, slow circulation, diarrhea,cough, fever and fluid retention, indigestion, insomnia, palpitation, stress and urinary tract infections.They are ingested as a tea to provide a comforting effect and diminish body temperatures during high fevers.The tea also effectively cleanses toxins and heat from the body.
They have a diuretic effect and hence, are beneficial in relieving excessive fluids from the urinary bladder.Rose petals help to get rid of the waste and toxic substances in the body, through the kidneys.

  • 1/2 cup Fresh,pink rose petals
  • 1 tsp Grated beetroot
  • 2 tbsp mint leaves
  • 1/2 cup Sugar
  • 2 Lemons
  • 2 cups Crushed ice/cubes
  • 1tsp Ginger,grated
Cooking Directions
  1. Boil rose petals,grated beetroot,ginger,mint leaves and sugar in 1/2 liter of water till sugar dissolves completely ( approx 15 minutes)on low flame.
  2. Let it cool completely.
  3. Now strain the syrup and refrigerate for an hour before serving.
  4. Just before serving add squeeze lemon juice and mix it well.
  5. Take 2 tall glasses/goblet, Add crushed ice and then slowly pour the chilled rose syrup.
  6. Serve garnished with cherry

Wednesday, March 20, 2013


Phirni is a popular dessert eaten among the Muslim community of North India and also in Pakistan, Iran, and Afghanistan. Today, restaurants offer phirni in a wide range of flavours including apricot, mango, fig, walnut,apple and custard apple. This is simple rice pudding made by boiling rice paste with milk and sugar, and flavoured with cardamom, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or also consumed alone as a dessert.
Prep time: 20-25 mins
Cook time: 15-20 minutes
  • 1/2cup Basmati rice
  • 1 litre Full fat milk
  • 10-12 saffron strands
  • 1/2-3/4 cup Sugar or to taste
  • 10 to 12 Pistachios(pista) - (finely chopped)
  • 3 to 4 Elaichi(cardamon) - (peel and crush finely)
  • 10 to 12 Cashew nuts - (cut into small pieces)
Cooking Directions
  1. Clean rice, wash and soak in water for 30 minutes. strain rice and grind it to a li thick,coarse paste using little milk.
  2. Heat milk remaining milk in a heavy based pan. Once the milk comes to boil put the rice paste in it and cook till this mixture comes to boil again(stir continuously)on a low flame t till Phirni becomes thick and rice gets cooked well.Keep stirring all the time to avoid burning.
  3. Add sugar, cashew nut pieces and mix.
  4. Cook Phirni till sugar dissolves completely.
  5. Phirni is ready,now add saffron strands and turn off the gas.
  6. Put Elaichi powder and mix well.
  7. Take out Phirni in a bowl and garnish with chopped pistachios or pour Phirni in individual bowls and garnish with chopped pistachios and keep it in the fridge to cool.
  8. Serve chilled.

Saturday, March 16, 2013

Orange-ginger juice

This morning's juice was simple to make and complex in flavours. The oranges I have right now are some of the best this season vibrant and sunny! The orange fruit belongs to the genus "Citrus" and the family of "Rutaceae" . Oranges are oval to sphere-shaped fruits with orange to red orange shades. They have leathery, porous skin and soft, citric and juicy flesh which are ideal for juicing. Orange juice  is obviously one the most popular drink of all time. It is made by extracting the flesh of oranges, desiccating, pureeing or by subsequent reconstitution of the dried fruit. You can add some water, milk or other ingredients to the orange concentrate, but without these, orange juice could still be great tasting. 
Prep time: 15 minutes
  • 500 ml freshly squeezed orange juice ( 4-5 oranges)
  • 2tsp Grated ginger
  • 2 cups Ice cubes
  • Salt a pinch
Cooking Directions
 How to make the perfect orange juice:

  1.  First, tightly squeeze oranges repeatedly to soften them. Wash them thoroughly, cut into halves and remove seeds. If you're using a juicer, load and juice oranges according to specific machine instructions.
  2. If you're not using a juicer, separate the peel from the flesh using a sharp knife by carefully cutting around the edge of the orange half. Grip the peeled orange half and tightly squeezed the juice directly into a tall glass or pitcher. Continue squeezing, rotating it around your clean hands, until no longer juice comes out. If you want your juice to be pulpy, scrape the orange flesh with a slotted spoon and add this directly into the juice. If you want it with lesser pulp, pour the juice passing through a strainer.
  3. Blend all the ingredients on high power until smooth in a blender, about 1 minute.
  4. Garnish with orange wedges and serve.
Note : Orange Juice is often a vital part of your breakfast and most people want to drink it early in the morning. Actually, it is advisable to drink orange juice after breakfast or after meals because it is acidic in nature. We wouldn't want our empty tummies to ache by drinking it first thing in the morning. But as you indulge in the goodness of orange juice, have you realized what nutrients did you get as well?

Friday, March 8, 2013

Strawberry and Vanilla Panna Cotta


 I want to dedicate this dessert to the many amazing women in my life. My grandmothers who represented the era of hard work and possessed an inner strength of steel during a time of adversity. My mother who taught me to love and laugh and enjoy the sheer pleasure of being alive,my two daughters for the joy they have brought into my life and To all my readers, viewers and visitors .

For vanilla panna cotta:
  • 2 teaspoons powdered unflavored gelatin
  • 3 tablespoons cold water
  • 1 cup whole milk
  • 1 cup fresh cream
  • 1/2 cup Sugar
  • 1 cup plain yogurt
  • 1 1/2 tablespoons vanilla essence
For strawberry Panna cotta:
  • 6 tablespoons strawberries, crushed
  • 2 teaspoons powdered unflavored gelatin
  • 3 tablespoons cold water
  • 1 cup whole milk
  • 1 cup fresh cream
  • 1/3 cup Sugar
  • 1 cup plain yogurt
  • 10 Fresh strawberries to garnish
Cooking Directions
To make the strawberry Panna cotta:
  1. Sprinkle the powdered gelatin over the cold water and let sit for ten minutes until softened.
  2. Combine the milk and cream in a saucepan and heat until warm. When the gelatin is softened, stir it into the milk with the sugar and stir over low heat until dissolved.
  3. Remove from heat let it cool a bit.
  4. Now stir in the strawberry crush until smooth. once you are done strain it and then blend chilled yoghurt into the mixture till smooth.
  5. Pour into serving glasses (only part way full) and refrigerate for a minimum of 4 hours.
  6. Once the strawberry panna cotta is set start making your vanilla panna cotta.
To make the vanilla Panna Cotta:
  1. Sprinkle the powdered gelatin over the cold water and let sit for ten minutes until softened.
  2. Combine the milk and cream in a saucepan and heat until warm. When the gelatin is softened, stir it into the milk with the sugar and stir over low heat until dissolved. Remove from heat let it cool a bit .
  3. Now stir in the yoghurt and vanilla extract until smooth.
  4. Pour into on top of the strawberry Panna cotta in the serving glasses (almost to the top full) and refrigerate, again f or 4-6 hours.
  5. Garnish with fresh strawberries and serve chilled

Tuesday, February 26, 2013



Basundi is a very famous milk based Indian dessert served in many weddings and festivals.Now its easily available in almost all the sweet shops.This is very traditional dish but now you can get many version of using different fruits.So far i have tried only 2 version Strawberry and Mango,both are absolutely delicious.


  1. 11/2 litre - full fat milk
  2. 3/4 - cup sugar
  3. Saffron - a pinch
  4. Almonds -10-12 for garnishing
  5. 2tbsp - Charoli seeds ( chironji)
  6. 1/2tsp - Cardamom powder


  • Slice almonds and roast charoli seeds in ghee and keep aside.
  • Bring milk to a boil,simmer over low flame till milk coats the back of the spoon.
  • Stir continuously.Now add sugar and saffron and cook till sugar gets fully dissolved.
  • Take out from the heat and Sprinkle cardamom powder,stir it well,  let it comes to room temperature.Then refrigerate for at least 1 hour.
  • Chill and serve garnished with almond and chironji
  • You can add some pistachios to make it more appetizing.
Tip: You also can add 1/2 a cup of condensed milk for make it more rich and creamy and it will reduce your cooking time.So if you are using condensed milk add when the milk is reduced to half or just before adding sugar.

Wednesday, January 23, 2013

Healthy salad

Matar Raitha/peas salad
When i was a kid my mom used to make special yoghurt dressing salad with cucumber ,tomato and onion and me and my brothers used to enjoy it a lot.Somehow home made salad dressing just tastes better to me.What i like is the rich creamy tangy yoghurt dressing and the nice flavour of fried garlic with a hint of sweetness which comes from the fresh green peas that i have used as a main ingredient.All together its yummy ,tangy and creamy yoghurt dip which goes well with almost anything....

  • 1/4 cup Peas(shelled )
  • 1 cup Curd ( thick)
  • 5-6 Garlic cloves( sliced)
  • 2 Green chillies ( chopped)
  • 2tsp Coriander leaves ( roughly chopped)
  • 1tsp Pudina/Mint leaves
  • 1-2 whole red chillies 
  • 1tsp Oil
Cooking Directions
  1. Blanch peas in boiling water for 5 minutes and strain.
  2. Heat oil in a pan add sliced garlic and sauté for a few seconds,then add peas and both the chillies and saute again for 2 minutes.
  3. Add salt to taste and mix it well,
  4. Lastly add both chopped pudina /mint leaves and coriander leaves and saute for a second and switch off the gas.
  5. Mix peas mixture with curd and some pepper and serve with any type of pulao or parata

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