Idly Recipe

Serves - 

Difficulty - 

Time Available - 

Ingredients:

1 cup Black gram dal.
1 1/2 cup Raw rice.
1 1/2 cup Boiled rice.
Salt to taste.


Method:
1) Clean and soak dal in water for 2 hours.(soak dal about 2 hours before grinding.)
2) Clean and soak both the rice together for 4-6 hours.
3) Place half the dal in grinder. Add little water. Grind till smooth.
4) Add some more water if required and grind till paste is fluffy. Repeat with remaining dal.
5) Grind the rice in 2 or 3 batches, to a consistency of fine rava.
6) Mix rice and dal batters.
7) Add salt to taste.
8) Allow to ferment overnight.
9) Steam idlies and serve with coconut chutney.

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Sweet Poha Rcipe

Ingredients:

1/3 cup thick poha.
2 tbsp chopped jaggry.

1 small banana.
1/3 cup warm milk.

1 tbsp greated coconut.

Method:

1) In a small strainer rinse poha for couple of time.
2) Peel and slice the banana in a small bowl.
3) Add jaggry, add grated coconut.
4) Add poha and 1/3 cup worm milk.

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Minestrone Soup Recipe

Soups are delicious, nutritious and easy to prepare. A bowlful of soup at the beginning of a meal helps to stimulate the appetite.

Minestrone soup is a classic Italian vegetable and pasta soup.  Having bowl of this soup have lot of health benefits as you get more vegetables full with nutrients. Especially kids love this kind of soups and it is very healthy for them.

I use small macaroni but you can use any other small pasta instead. I use veg. stock while preparing soups but instead of this you can even cook with water. Generally soups cooked with veg. stock are more delicious.

Garlic and celery helps to enhance the flavour of this soup. As my little one likes this soup so much, I often prepare it for him.

Serves - 4-5 people

Difficulty - Moderate

Time Available - 15 mins to 30 mins

Ingredients:

1/2 cup cabbage, finely chopped.

1/2 cup onion, finely chopped.
1/2 cup potato, diced into very small pieces.

2 flakes garlic, finely chopped.

1/2 cup carrot, diced into very small pieces.

4 tbsp. celery, finely chopped.

3 medium sized tomatoes.

1/4 cup macaroni.

5 cup veg. stock or water.

3 tbsp baked beans (any beans).
2 tbsp. olive oil or any cooking oil.

Salt and pepper to taste.

Method:

1) Blanch the tomatoes and peel them to remove skin. Chop them finely.

2) Heat oil in a pan. Add onion and garlic. Stir fry till it becomes light brown in colour.

3) Add carrots and potatoes. Stir fry for 2 minutes.

4) Add celery, cabbage and blanch tomatoes. Cook for 3 minutes.

5) Add veg stock and baked beans. Cook for another 5 minutes. Take out 1 cup soup and add macaroni to the simmering soup. Lower heat. Cover and simmer for 15 minutes.
6) While macaroni is cooking, cool the reserved soup slightly and blend into a blender.
7) Add this puree to a simmering soup.

8) Add salt and pepper to taste and mix well. Simmer for another 2-3 minutes.

9) Serve hot, garnish it with little grated cheese.

Tip: 

1) You can add any green leafy vegetables (e.g. spinach), which further increases the nutritive value of this soup.

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Curd Cheese Salad Dressing Recipe

Curd cheese salad dressing is a good substitute for mayonnaise especially for a people who are vegetarian or wish to reduce oil and fats in their diet.

I use this salad dressing while making Apple Coleslaw.

Serves - 1 cup
Difficulty - Easy
Time Available -  Up to 15 mins.

Ingredients:
1 cup hung yoghurt/curd (chakka).
2 tsp. sugar.
Salt to taste.

Method:
1) In a bowl, take hung curd, sugar and salt. Whip for 20- 30 seconds.
2) Once it is ready, then refrigerate and use it within a week.

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Apple Coleslaw Recipe

Green vegetables and salads plays an important role in our daily diet. Salad supplies necessary vitamins and minerals. A traditional Indian thali also consists raita or kachumber. These Indian salads plays a role of side dish with main course.

Coleslaw is a traditional German Salad & there are so many ways to make it. The main ingredients of this salad are Apple, Cabbage, Capsicum and Onion.

I also add raisins, which  gives subtle sweetness to this salad. For salad dressing, I use curd cheese but you can try with mayonnaise instead of curd cheese. You can serve this salad as an appetiser or as a side dish. Try and Enjoy it. You will definitely like the taste and flavour of it.

Serves - 2 

Difficulty - Easy

Time Available -  Up to 15 mins.

Ingredients:

2 red apples, finely chopped like stick pieces.
3/4 cup cabbage, finely chopped.
1/4 cup onion, finely chopped.
1/4 cup capsicum, finely chopped.
1 tbsp raisins.
1/3 cup curd cheese salad dressing.
Salt and pepper to taste.

Method:

1) In a bowl, combine apple, cabbage, onion, capsicum and raisins. Mix gently.

2) Place in the fridge.

3) Just before serving, pour curd cheese salad dressing over the salad. Add salt and pepper to taste.

4) Lightly toss all the ingredients.

5) Serve cold.

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Sprouts and Mushroom Rice Recipe

Rice is a almost everyone's favourite food. It is a high source of carbohydrates than other major staple foods. But other nutrient contents are less in amount in it. Hence, if we can add different pulses, veggies etc. in rice then it will improve its taste and the nutritional value of the dish.

Sprouts and mushroom rice, in this dish I use sprouted green gram. Instead of green gram, you can also add green peas if you like.

This is a flavourful rice dish & extremely healthy. Sprouted grams are rich in protein, fiber content, fatty acid and vitamins. Mushroom is a source of vitamin B and D, it helps to boost immune system. It also acts as antioxidants, kicks up metabolism.

This mildly spiced rice dish is ideal for your kid. It will help to improve your kids growth and development.

Serve hot sprouts and mushroom rice with raita.

If you are looking for more rice recipes then why don't you try out this simple steamed rice.

Serves - 3-4 people

Difficulty - Advanced

Time Available - 30 mins to 1 hour

Ingredients:
1 1/2 cups basmati rice.
3 cups water.
2 veg. stock cubes, crushed.
2 tsp. oil.
1/2 tsp. cumin seeds (jeera).
Salt to taste.

Filling
3/4 cup sprouted green grams (moong).
6-7 button mushrooms.
1 medium sized onion, sliced.
2 medium sized tomatoes.
2 tbsp. oil.
Salt to taste.

Masala
1 small bunch coriander leaves (dhania).
2 tbsp. mint leaves (pudhina).
4-6 green chillies.
1" ginger, sliced.
10 flakes garlic, crushed.
2 tsp. cumin seeds (jeera).
1 tsp. fennel seeds (saunf).
4-5 cloves (lavang).
2 tsp. poppy seeds (khus-khus).
4 cardamom (elaichi).
2" cinnamon stick (dalchini).

Method:
1) Wash the rice and soak for 10 minutes. Drain water from rice and keep aside.
2) Boil 3 cups of water and add 2 cubes of veg. stock. Boil for 2 minutes.
3) Heat oil in a broad pan. Add cumin seeds.
4) When seeds crackle add rice and saute for 2-3 minutes.
5) Add hot veg. stock and salt. Simmer for 5 minutes.
6) Cover with a lid and cook on low heat till the rice is done.
7) Steam cook sprouts and mushrooms.
8) Heat a pan over medium heat and lightly roast cumin, fennel, cloves, poppy seeds, cardamom and cinnamon, for masala. In a blender add all the ingredients and make fine powder.
9) Add the remaining ingredients for masala and blend to a smooth paste and keep aside.
10) Blanch the tomatoes, peel outer skin. Blend the tomatoes and make a puree.
11) Heat oil in a pan. Add onion and fry till it becomes brown.
12) Add masala paste, cook on low heat for 2-3 minutes. Add tomato puree and cook till it gets thick.
13) Add the steamed sprouts, mushrooms and salt. Simmer for 5 minutes and remove from heat.
14) Combine cooked rice well with sprouts and mushroom masala. Put pan on a low heat, cover with lid and cook for 5 minutes.
15) Serve hot with raita.

Notes:
1) Instead of vegetable stock, you can also use water.
2) Adjust salt in the rice, if you are using veg. stock cubes as they already contain salt.

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Aloo Bonda Recipe

Aloo Bonda is a typical South Indian snack. It is quite similar to maharashtrian batata vada. The only major difference is that aloo bonda is more spicy than batata vada.

This is a deep fried snack made with spiced mashed potato coated with gram flour batter.  

There are some more variations to make bonda such as sweet potato or topica bonda, mutta bonda, vegetable bonda, mysore bonda, bread bonda, onion bonda and sweet one sugiyan made in Kerala.

If you are looking for more snacks then why don't you try out kothimbir vadi recipe.

Serves - 2-3 people

Difficulty - Moderate

Time Available - 30 mins to 1 hour

Ingredients:
Filling
2 big potatoes, boiled and peeled.
1 medium onion, finely chopped.
2 tsp. oil.
1/4 tsp. mustard seeds (rai).
1/4 tsp. cumin seeds (jeera).
1/4 tsp. turmeric powder.
1 tsp. ginger garlic paste.
1/2 tsp. red chilli powder.
1/2 tsp. garam masala powder.
2 green chillies, finely chopped.
Pinch of asafoetida (hing).
1 string of curry leaves, finely chopped (kadi patta).
2 tbsp. of coriander leaves, finely chopped (dhania).
2 tsp. lemon juice.
Salt to taste.

Batter
1/2 cup gram flour (besan).
1 tbsp. rice flour.
1/8 tsp. carom seeds (ajwain).
1/4 tsp. turmeric powder.
1 tsp oil.
1/2 cup water.
Salt to taste.
Pinch of baking soda.

Oil for deep frying.

Method:

Filling:
1) Slightly mash the boiled potatoes with your hand.
2) Heat oil in a pan. Add mustard seeds, when it gets splutter add cumin seed.
3) Add onion and cook till it becomes translucent in colour. Add curry leaves, green chillies, ginger garlic paste and coriander leaves, saute for a few seconds.
4) Add asafetida, turmeric powder, red chilli powder and garam masala powder. Mix it well.
5) Add salt and mashed potato. Add little lemon juice. Mix it well.
6) Let it cool off and make a medium size ball of the potato mixture. Keep asides.

Batter:
7) Combine all the ingredients of the batters in bowl and make a medium consistency of batter.
8) Heat oil for deep frying in a kadai (wok). Dip one potato ball in the batter and make sure that ball  gets uniform coating of batter over it.
9) Now slowly drop this coated ball into hot oil. likewise, put 2 to 3 bondas at a time in kadai. Fry them till they becomes golden brown in color.
10) Remove them from kadai and keep on paper towel. It helps to remove excess oil from it.
11) Serve hot aloo bonda with green chutney or tomato ketchup.

Tip:
To make Aloo Bonda more crispy add rice flour along with besan flour.

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Banana Orange Smoothie Recipe

Banana orange smoothie is one of the quick and simple recipe.  It is thick blended beverage made from banana, orange and yoghurt. All these natural protein & vitamin rich ingredients make this drink extremely healthy. Yoghurt serves as binder and banana gives a rich creamy texture to your smoothie. I use honey instead of sugar which gives nice sweetness to it. This is my husband's favorite drink.

In this way you can make different smoothies by using different combinations of fruits which you like. You can try this comforting smoothie in your breakfast or snacks.

If you are looking for more beverages then why don't you try out these simple jal jeera, salted lassi, sweet lassi recipe.

Serves - 3-4 people

Difficulty - Easy

Time Available - Up to 15 mins.

Ingredients:

2 cups fresh yoghurt (curd/dahi).
2 tbsp. honey.
2 ripe banana.
1 orange.
Sugar (Optional or as required)

Method:
1) Grate the orange rind and keep asides. (see below tip)
2) Peel the orange and remove the white from segments.
3) Combine the peeled segments of orange, sliced banana, honey and yoghurt in a blender and blend till it become smooth.
4) Keep in the fridge till it gets chilled.
5) Serve in a glass and sprinkle some orange rind.

Tip:
1) To get orange rind, grate a firm fresh orange on the fine holes of the grater without applying pressure. Grate only the orange outer skin without grating the white substance below it.

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Dalma Recipe

Dalma is quite popular in Odisha. It is made from toor dal and vegetables like potato, green papaya, unripe banana, eggplant (brinjal), pumpkin, gourd, arvi etc.

You can add any 3-4 vegetables from this list or either best way is, add whatever the veggie are available in your refrigerator. At the end, choice is yours. Hence, there are so many ways to make this dal.

In a tempering, they uses Panch Phutana. It's a blend of five spices which is commonly used in Oriya cuisine. It contains mustard, cumin, fenugreek, fennel and kalonji which gives nice aroma and flavour to your dal. Generally they make use of mustard oil or clarified butter (ghee) for their cooking.

Oriya cuisine uses less oil and spices, hence their dishes are good for health.

Serves - 2 people

Difficulty - Moderate

Time Available - 30 mins to 1 hour

Ingredients:
1/2 cup toor dal (arhar dal).
1 small potato.
1 small eggplant (brinjal).

2 small arvi.
1 green banana.
1/4 tsp. turmeric powder.
1 small onion, finely chopped.
2 tsp ginger garlic paste.
1 small tomato, finely chopped.
1/2 tsp cumin powder.
Salt to taste.

Tempering
2 tsp oil or clarified butter (ghee)
1 bay leaf
Panch phutana - 1/4 tsp. fennel seeds, 1/8 tsp. fenugreek seeds, 1/4 tsp cumin seeds, 1/4 mustard seeds, 1/4 tsp. nigella seeds (kalonji)
2 dried red chillies

Garnish
1 tbsp. fresh grated coconut.

Method:
1) Wash dal and soak in water for 30 minutes. Drain dal and add in a pressure cooker with 1 cup of water and cook for about 4-5 whistle, at medium heat.
2) In pot add potato, eggplant, arvi, banana, salt, turmeric powder and 1 cup of water.
3) Cook till veggies becomes soft. Drain all the water from vegetables and keep them aside.
4) Heat clarified butter or oil in a pot over medium heat and add all the tempering ingredients.
5) After spices crackles add onion and saute till they become translucent in colour.
6) Add ginger garlic paste & cook for few seconds.
7) Add tomato and cook till they gets soft.
8) Add cooked dal and vegetables, mix them well and pour 1/2 cup water. Add cumin powder and salt.
9) Bring it to boil, reduce heat and simmer till dal thickens as per the consistency you like.
10) Finally garnish with grated coconut. Serve hot with steamed rice, chapati or poori.

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Kothimbir Vadi Recipe

Kothimbir vadi (coriander and gram flour fritters) is a very popular snack in Maharashtra. Kothimbir is the Marathi word for coriander and vadi means fritter. Coriander is the main ingredient of this dish.

This vadi made with fresh coriander, gram flour and some spices. These fritters first steamed then shallow fried.

My mother make this vadi very tasty. As everyone in my family liked these fritters, she often used to made for us. I still remember those days when she used to bring a plate filled with kothimbir vadi then immediately we all were quick in grabbing one by one, so the whole plate would became empty within a minute.

These fritters are good choice for your teatime snack but also a mouthwatering, mild spicy starter for a banquet.

Serves - 4-6

Difficulty - Moderate

Time Available - 30 mins to 1 hour

Ingredients:

2 cup fresh coriander leaves, washed and finely chopped (dhania).
1 cup gram flour (besan).
1/2 cup rice flour.
1/2 tsp. turmeric powder.
1 tsp cumin powder (jeera).
1/2 tsp. chilli powder.
1/2 tsp. garam masala.
1" piece ginger.
7-8 green chillies.
4 tsp plain yoghurt (dahi).
Pinch of asafetida (hing).
Salt to taste.
Oil.

Method:
1) Make coarse paste of ginger and green chillies in a blender.
2) In a bowl, combine all ingredients except oil. Mix well.
3) Heat 3 tbsp. of oil in pan and pour on a mixture. Mix well with the help of spoon and make a soft dough.
4) Take some dough and roll into cylindrical shape.
5) Put the rolls into a greased (oil layered) tray and then keep in cooker or steamer. Steam for 10-15 minutes or till the knife inserted in the centre comes out clean.
6) Remove from steamer and cool to room temperature.
7) Cut them into 1/2" slices, by using a greased knife.
8) Put some oil in pan & keep it over medium heat.
9) Fry both the sides of vadis till it becomes golden in colour and crispy.
10) Serve hot with ketchup and tea.

Tips:
1) Use fresh coriander for best results.
2) The addition of rice flour makes it more crispy.
3) You can also deep fry them. But shallow frying is more healthy as it reduce the fat content from food.

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Kashmiri Rajma Curry Recipe

Kashmiri rajma (red kidney bean) curry, The name itself indicates that this dish belongs to kashmir. First time I ate this dish when I went to Mata Vaishno Devi shrine, Katara with my friend sunita and group.

As we were so much hungry that time after long pilgrimaged around 14-16 kms. of trek, we went to their bhojanalaya and ordered this rajma curry and white boiled rice. The food was delicious. Incomparable taste!!

The key ingredient of this dish is kashmiri rajma. These beans looks dark red in colour. The best place to buy this rajma is Katara, Jammu. I use common rajma as I don't have kashmiri rajma here in Muscat. But if you can get these red beans in Indian grocery market just try it out. They are amazing in taste.

Serves - 2-3 people
Difficulty - Moderate
Time Available - 30 mins to 1 hour

Ingredients:
1 cup kashmiri red kidney beans (rajma).
1/2 cup onion, finely chopped.
2 medium tomatoes.
3 tsp. ginger garlic paste.
7-8 pod green cardamom (elaichi).
2" stick cinnamon (dalchini).
1 1/2 tsp fennel powder (saunf powder).
2 tsp dried ginger powder (sunth powder).
1/2 tsp kashmiri red chilli powder.
Pinch of asafoetida (hing).
1 tbsp. oil.
Salt to taste.

Method:
1) Wash and soak the rajma in enough water overnight. The next day drain all the water and rinse the beans with water.
2) Add soaked beans and 2 cup water to a pressure cooker. Lock the lid and turn on heat.
3) Cook for 15 minutes or till they become soft. Turn off the heat. Wait till the pressure drops and then open cooker. Drain excess water.
4) Blanch tomatoes and peel off the skin. Blend to nice puree.
5) Heat oil in the pan at medium heat. Add green cardamom, cinnamon and asafoetida, saute till the nice aroma released from it.
6) Add onion and saute for 2 minutes or till it gets translucent. Add ginger garlic paste and cook till the raw flavour goes.
7) Add tomato puree. Cover with lid and cook for 10 minutes on low flame. Add little water if puree sticks to the bottom of pan.
8) Add dry spices fennel powder, dried ginger powder, red chilli powder. Mix and cook for 1 minute.
9) Add cooked rajma, salt as per taste and stir. Add 1.5 cup of water (or as per requirement) to adjust the consistency of curry. cover with lid. Reduce the heat and simmer for 15-20 minutes.
10) Serve Kashmiri rajma curry with steamy hot rice.

Tips:
In traditional way, they didn't added onion, tomato and ginger garlic paste in their cuisine. But I used onion and tomato to thicken the curry but it may be omitted.

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Steamed Rice or Plain Rice Recipe

Rice is the staple food of all the coastal region of India. In Gujarat, Konkan, Karnataka, Kerala, Tamil Nadu and Andhra pradesh rice is the main ingredients of most of the dishes.

I'm inborn konkani. So as any konkani person, I have also fond of steamed rice with fresh fish curry and with tasty fish fry. It is a complete meal for me, no need of anything else.

In my mother's house chapati were limited to only morning tiffin. In dinner also consist of Bhat (rice), bhaji, aamti, varan. She made bhakri also from rice or jowar flour.

I remember some moments of my childhood. When my grandmother cooked the brown rice, which is high in fiber and rich in vitamins and minerals. She collects all the excess white, starchy water from boiled rice. Served it to us before our meal. She used to sprinkle some metkut over it. A simply delicious. This drained water from boiled rice is also known as Pej or kanji in Konkani language.

There are some more variations to make a rice such as Khichdi, Pulao and Biryani.

Steamed rice goes very well with any Veg. curry, Non veg. curry, Dal and Kadhi. So enjoy your hot steamed rice with your favourite curry!!

Serves - 2 people
Difficulty - Easy
Time Available - 15 mins to 30 mins

Ingredients:

1 cup raw rice (any).
2 cup water.
1 tsp. oil. (optional)
Salt to taste.

Method:
1) Wash the rice. Drain and repeat 2-3 times or until the water run clear.

Cooking in Pressure cooker:
2) Add rice, water, salt and oil  in a pressure cooker. Mix it gently.

3) Close and lock the lid of cooker.

4) Bring to full cooking pressure on high heat (here you will  listen little hissing sound of steam).

5) Reduce to low heat and cook for 3 more minutes and then turn off the heat.

6) When all the pressure release by itself, open cooker fluff with fork.
7) Serve hot.

Cooking in Pot:
2) Fill the pot with water and bring it to boil on a high heat.

3) Add rice, salt and oil. Mix it gently.

4) Cook for 10 minutes or till grains becomes soft. turn off the heat

5) Drain excess water through the sieve.

6) Fluff with fork. Serve hot.

Tips:
Do check some tips for cooking rice.

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Cashew Nut Paste Recipe

Some Indian gravies do required cashew nut paste for a rich and creamy texture. You can also add this paste to your soups, baked dishes, vegetable curries and even sweets.

Serves - 1 cup

Difficulty - Easy

Time Available - Upto 15 mins.

Ingredients:

1 cup milk or water.

1 cup unsalted cashew nuts.

Method:

1) Heat the milk or water till warm.

2) Add cashew nuts to the warm water or milk. Cover with a lid and soak for at least 30 minutes.

3) In a blender, add cashew nut and very little soaking water or milk. Make smooth thick paste.

4) Remaining water or milk can be mixed as per consistency of the paste you like.

5) In the refrigerator, keep cashew nut paste in tightly wrapped glass jar.

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Tips For Cooking Rice

Every homemaker knows how to cook rice but below given tips may useful for further improving its quality.

1) Many homemakers are habitude to roughly wash the rice. Remember never rub the rice much while washing it. Due to that all of those proteins, vitamins and minerals in rice washed away. Wash the rice for 2-4 times or until the water runs clear.

2) After washing, let it soak in water for 15-20 minutes and drain. This will remove the starch and helps to remain each grain separate.

3) If we added a few drops of lemon juice while cooking, rice becomes white and remains separate.

4) Always use sufficiently larger size of vessels considering the rice triple in volume when cooked.

5) The quantity of water to be used for cooking depends upon the type and the quality of rice. If rice is fully aged (old rice) then generally for 1 cup of rice we have to add 2 cup of water. If you are cooking new rice, you need to use less water than regular amount otherwise your rice will get soggy and not fluffy.

6) To reheat leftover refrigerated rice in pressure cooker: Sprinkle a little water on the rice. Put little water in the bottom of cooker, then the tray, then rice on top. Close the lid of cooker. Bring to full cooking pressure on high heat and then turn off the heat.

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Salted Lassi Recipe

The heat of the summer has been intense here in India. The temperature reached high up to 45 degree C. So beat the heat with this simple, tasty and cool Indian drink. Salted Lassi.....

This is a salty version of sweet Punjabi lassi. Enjoy this savory drink along with meal or alone. It helps to cool the body and aids digestion.

There are some more variations of lassi, such as Sweet Lassi, Mango Lassi and Mint Lassi.

Few people are fond of salted lassi but I love mine sweet lassi with layer of malai and lots of nuts on topped.

This lassi consists of few ingredients such as yogurt, black salt, ginger and roasted cumin powder.

This refreshing drink keeps you cool on hot summer days. Try it.....

If you are looking for more beverages then why don't you try out these simple banana orange smoothie, jal jeera recipe.

Serves - 2 people
Difficulty - Easy
Time Available - Up to 15 mins

Ingredients:
11/2 cup yogurt (curd/dahi).
1 cup chilled water.
1 tsp. chopped ginger (adrak)
1/2 tsp. black salt (sanchal)
1/2 tsp. roasted cumin (jeera) powder.
6-8 ice cubes.
Few mint (phudina) leaves.(optional)

Method:
1) Combine yogurt, water, ginger, black salt and roasted jeera powder in blender.
2) Blend it at least for 30 seconds or till yogurt become light and frothy layer appears on top.
3) Add ice cubes and again blend it for 30 seconds.
4) Pour into glasses.
5) Garnish with some few mint leaves. Serve chilled.

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Sweet Lassi Recipe

Lassi is one of the popular Indian traditional drink, originated from Punjab. The popularity of lassi is not remained within Punjab but now days you can see it everywhere across India.

Lassi is generally taken along with lunch. A big glass of lassi and lunch is daily ritual in Punjabi customs.

There are some more variations of lassi, such as Salty Lassi, Mango Lassi and Mint Lassi.

This yogurt drink is not only refreshing in hot summer but also very healthy and rich in nutrients. Ayurveda also recommends taking yogurt in the form of drinks.

It's a blend of yogurt, sugar, some spices and often fruits. Traditionally churn it by madhani (whipper) and topped with a layer of homemade malai. Yummy..Yummy.....

If you are looking for more beverages then why don't you try out these simple banana orange smoothie, jal jeera recipe.

Serves - 2 people                        
Difficulty - Easy
Time Available - Up to 15 mins

Ingredients:
11/2 cup yogurt (curd/dahi).
4-5 tbsp. sugar.
1/4 tsp. cardamom (elaichi) powder.
pinch of saffron (kesar).
6-8 ice cubes.
2 tbsp. malai.
2 tbsp. dry fruits (cashew, pistachio, almond)

Method:
1) Combine yogurt, sugar, cardamom powder, saffron in blender.
2) Blend it at least for 1 minute or till yogurt become light and frothy layer appears on top.
3) Add ice cubes and again blend it for 30 seconds.
4) Pour into glasses. Add malai on top.
5) Garnish little saffron and dry fruits.
6) Serve chilled.

Tips:
1) For more health benefits, add honey instead of sugar.
2) If you want thin lassi then simply add water or milk as per the consistency you like.

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Jal Jeera Recipe

Jal jeera is famous traditional mint flavoured lemonade. This is popular summer drink in northern part of India due to hot climatic conditions.

Generally served as an appetizer but personally I prefer after my meal. It is a refreshing digestive drink and also good for dehydration and weight loss.

Jal jeera consists of cumin, mint, coriander, lemon, ginger, tamarind, black pepper, black salt and asafoetida. Few people may also add chilli or hot pepper. I add lots of khari boondi on top of the drink and it gives crunchy taste. This is my kid's one of the favourite drink.

Health benefits of its Ingredients:

Cumin: Aids digestion, natural anti oxidant and keeps immunity levels high.
Mint: It is a great appetizer and aids digestion. Help to relieve nausea.
Coriander: Is a powerful diuretic, making it perfect for the summer. It boosts immunity and is a rich source of fiber, iron, magnesium and potassium.
Lemon: It is a high source of vitamin C, hence boost immunity. It is an excellent appetizer as well as digestive aids. It is a detoxifying agent, helps removes toxins from the body.
Ginger: Powerful anti-oxidant and is an excellent for digestion, helps to relieve nausea and motion sickness.
Tamarind: It is a very good source of iron. Increase the efficiency of your digestive system.
Black Pepper: Improve digestion. The outer layer of pepper corn stimulates the breakdown of fat cell, keeping you slim.
Black Salt: It cools the body, is anti-acidic and digestive. It also contains essential minerals necessary for body functions.
Asafoetida: Aids digestion, natural anti oxidant

Jal jeera taste similar to Pani Puri ka pani. Readymade Jal jeera powders are available in market but this homemade jal jeera taste best.
Make it and see yourself.....

If you are looking for more beverages then why don't you try out these simple banana orange smoothie, salted lassi, sweet lassi recipe.

Serves - 4 people
Difficulty - Easy
Time Available - 15 mins to 30 mins

Ingredients:

1/4 cup mint (phudina) leaves.

1/4 cup coriander (dhania) leaves.

3 tbsp. lemon juice.

4 tbsp. sugar.
1 tbsp. chopped ginger (adrak).

1 tbsp. roasted cumin (jeera) powder

1 tbsp. tamarind (imli) seedless.

1/4 tsp. black pepper (kali mirch) powder.

1 tsp. salt.

1 tsp. black salt (sanchal).

Pinch of asafoetida (hing).

4 cup of water.

1 tbsp. khari boondi.

Method:

1) Soak the tamarind in 1/2 cup warm water for about 15-20 minutes. Mash and roughly strain the pulp.

2) Rinse the mint and coriander leaves.

3) Blend all the ingredients except boondi in 1/2 cup water till fine paste.

4) Strain through strainer.

5) Add 3 cups of water to the strained mixture.

6) Keep in the refrigerator.

7) Serve chilled. Add boondi while serving.

Tips:
1) If you are health conscious and wanted to avoid sugar, then add jaggery or honey instead of sugar.
2) You can also add chilled club soda instead of water.
3) Always use roasted cumin powder it helps to enhance the flavour and aroma of drink.

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Thank You God

वक्रतुण्ड महाकाय​ सूर्यकोटि समप्रभ​।

निर्विघ्नम् कुरु मे देव​ सर्व कार्येषु सर्वदा॥

अन्नपूर्णे सदापूर्णे शङ्कर-प्राणवल्लभे ।

ज्ञान-वैराग्य-सिद्धयर्थं बिक्बिं देहि च पार्वती ॥

माता च पार्वतीदेवी पितादेवो महेश्वरः ।

बान्धवा: शिवभक्ताश्च स्वदेशो भुवनत्रयम् ॥

Hi friends.... Welcome to My Food Planet.

I started my journey as a food blog author in April 2015 on one of the most auspicious day of the Hindu Calendar. Happy Akshay Tritiya...

Truly, to have well organised blog takes lots of efforts and continuous improvement. After I decided to write a blog, it took so many days to well arrange all the content and to make it more user friendly.

I am so glad to share my recipes with you, which I have learned from my own experience and hope you people also like it.

Lastly, I pay my homage to Shree Ganesha and Mata Annapurna; requesting to give a blessing for the fulfillment of my this small attempt.

Bon Appetit!

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