Monday, October 23, 2017

Watermelon Juice

Watermelon Juice


Watermelon Juice-तरबूज़ का रस

Watermelon juice is refreshing juice in summer and it is rich of essential vitamins, minerals and water also. So we get more energy from watermelon. Most of nutritionist suggests using more watermelon to loose weight. Watermelon’s seeds are very important in mukhavas (mouth freshner). Enjoy Watermelon in summer.



    • Prep Time: 5 minutes
    • Cook Time: 10 minutesTotal Time: 15 minutes
    • Serving Size: 4
      Ingredients
        • 8 cup Fresh Watermelon (small pieces)
        • Sugar to taste (optional)
        • ½ tsp Black pepper
        • ½ tsp Black salt
        • 2 cup Ice Cubes
        • Mint leaves for garnishing
          Instructions
          • Remove seeds from watermelon.
          • Keep in a mixture jar.
          • Grind it till watermelon appears like liquid.
          • Sieve it properly in another bowl.
          • Mix black pepper and black salt in it.
          • Add ice cubes, garnish with mint leaves a serve.
          Notes
          • You can add sugar according to taste.
            Watermelon Juice-तरबूज़ का रस


          Lemonade – Nimbu Pani – Summer Coolers (नींबू पानी )

          Lemonade – Nimbu Pani – Summer Coolers
          Nimbu Pani is simple, quick and best Indian energy drink. Indian Lemonade is delicious, Vitamin C rich refreshing summer drink or Summer coolers. It made with lime juice, sugar, salt and water.
          Lemonade – Nimbu Pani – Summer Coolers-नींबू पानी - निम्बू पानी - ग्रीष्मकालीन कूलर


            • Prep Time: 5 minutes
            • Cook Time: 10 minutes
            • Total Time: 15 minutes
            • Serving Size: 4
              Ingredients
              • 4 glass Water (cold water)
              • Sugar to taste
              • 2 medium Lemons
              • Black Salt to taste (Kala Namak)
              • Pinch of Black pepper (optional)
              • 1 cup Ice cubes
              • 5-6 Mint leaves
              Instructions
              • Take water in a bowl.
              • Add sugar, salt in water.
              • Squeeze lemon by squeezer and add lemon juice in it.
              • Stir till sugar dissolved.
              • Add ice cubes and garnish with mint leaves. 
              Notes
              • You can add Chat masala, Jaljira masala, Ginger, Mint for variation.
                Lemonade – Nimbu Pani – Summer Coolers-नींबू पानी - निम्बू पानी - ग्रीष्मकालीन कूलर

              Homemade Buttermilk (Chaach)

              Homemade Buttermilk (Chaach)

              Traditional Buttermilk (छाछ) is originally liquid left behind after churning curd (दही). It is kind of daily drink. Buttermilk tastes sour because of lactic acid bacteria.
              In Saurashtra, buttermilk is must-have daily meal. There are many variant of buttermilk, with added water, sugar, salt, curry leaves, roasted cumin seeds. It’s called masala buttermilk.
              Homemade Buttermilk (Chaach) छाछ दही


                • Prep Time: 5 minutes
                • Cook Time: 5 minutes
                • Total Time: 10 minutes
                • Serving Size: 4
                  Ingredients
                    • 500 gm Fresh curd
                    • ½ liter cold water
                    • 2 tsp roasted cumin seeds
                    • Pinch of salt
                      Instructions
                      • Blend curd properly.
                      • Add water and again blend it.
                      • Mix curd and roasted cumin seeds in it.
                      • Butter milk is ready for serve.

                      Masala Chai – Masala Tea – Indian Tea

                      Masala Chai – Masala Tea – Indian Tea

                      How to make chai tea? Indian tea is quick, easy to make and most drinking refreshing beverages in India. Every Indian’s morning start with tea. There is no fix recipes for tea, many has their own versions of tea. You can adjust ratio of tea and milk according your taste. Mixture of Indian spices adds awesome taste and aroma in tea. Tea makes delicious combo with any snacks like Samosa, Gathiya or any other snacks.
                      Masala Chai – Masala Tea – Indian Tea


                        • Serving Size: 4
                        • Prep Time: 5 minutes
                        • Cook Time: 10 minutes
                        • Total Time: 15 minutes
                          Ingredients
                          • 5 cup Milk
                          • 1 tbsp Tea leaf
                          • 2 tsp Sugar
                          • ¼ tsp Ginger (grated)
                          • ¼ tsp Cardamoms (powder)

                          Instructions
                          • Heat milk in a bowl.
                          • Add tea leaf, sugar and other spices.
                          • Boil till get good colour.
                          • Serve hot with any snacks.
                           

                          Amla Juice (Gooseberry Juice)


                          Amla Juice (Gooseberry Juice)

                          Amla Juice (Indian Gooseberry Juice) is healthy drink. Amla is very healthy fruit and widely used during winter. Amla is enrich with iron, vitamin C and other nutritional benefits. Amla juice is very helpful in digestion, glow skin and hair and hair fall. You can preserve amla juice and can useafter season also.Amla Juice (Gooseberry Juice)

                            • Rating: 5
                            • Prep Time: 5 minutes
                            • Cook Time: 10 minutes
                            • Total Time: 15 minutes
                              Ingredients
                              • 1 kg Amla (gooseberry)
                              • Black salt to taste
                              Instructions
                              • Grate or cut amla in to small pieces.
                              • Grind it like smooth pulp in a mixture jar.
                              • Sieve this pulp with cotton cloths.
                              • Squeeze cotton with hand properly.
                              • Store it for 10-15 day in a refrigerator.
                              • As serve time, mix black salt in it.
                              • Amla juice is ready for serve. 
                              Notes
                              You may get 600 ml juice out of 1 kg amla.

                              Surti Sev Khamani

                              Surti Sev Khamani

                              Surti Sev Khamani
                              Sev Khamni is popular Gujarati Snacks from Surat area. Sev Khamni is traditionally made from Dhokla and also known as Amiri Khaman. Seasoning adds classic tastes in Sev Khamni. This gram lentils snacks is juicy, sweet and tangy. Normally, Sev Khamni is quick breakfast recipe but can match with regular Gujarati dish or as evening snacks also.


                                • Prep Time: 5 hours, 15 minutes
                                • Cook Time: 30 minutes
                                • Total Time: 5 hours, 45 minutes
                                • Serving Size: 4
                                  Ingredients
                                  • 250 gm Chana dal
                                  • 250 gm Sev
                                  • For Seasoning
                                  • 2 tsp Oil
                                  • ½ tsp Mustard seeds
                                  • 2 tsp Ginger–Chili paste
                                  • 1 tsp Lemon juice
                                  • ½ tbsp Coriander seeds
                                  • Salt to taste
                                  • 2 tbsp Pomegranate
                                  • 1 tbsp Coriander leaves
                                  • Water according to requirement
                                  Instructions
                                  • Soak chana dal for 5-6 hour 
                                  • Soak chana dal for 5-6 hour and drain water from it. 
                                  • Grind coarsely. Now take in a steel tied container and cook for 2-3 whistle in cooker.
                                  • Now heat oil in a pan at slow flame.
                                  • Add mustard seeds in it.
                                  • When it is spluttering, add ginger chili paste, salt, sugar and lemon juice in it.
                                  • Stir well for 10-15 minutes and cook till oil is separated.
                                  • Now keep in a dish and garnish with Sev, coriander leaves and pomegranate.


                                  Monday, October 16, 2017

                                  Step By Step Tutorial on How to make Palak Paneer Restaurant Style Recipe, How to make Restaurant Style Palak Paneer, Cottage Cheese in Spinach Gravy


                                  Palak Paneer is a quintessential Indian dish, a favorite across the length and breadth of India. Although originally from the North, this leafy green, mildly spiced spinach and cottage cheese gravy has its own variations in different states. The curry with all the goodness from Spinach and Paneer is super quick to make as well. Try to make the most of your time by blanching the spinach on one stove and meanwhile it’s getting done, make the masala base for the curry and you have a delicious dish ready under 30 minutes.

                                  This recipe of Palak Paneer is just like the one that you get in your favourite indian Restaurants. The bright green colour of the spinach can be achieved by adding a small amount of baking soda in the water while blanching the spinach and making sure you do not over cook the spinach after adding it in the curry. The smoky effect that you get in Restaurant style curries is from the Dhungar method where a burning piece of coal which is kept on the curry is poured with some ghee on top and the smoke that releases is trapped in the curry. Do try this method and I am sure you will love it.

                                  I also make a No Onion and Garlic version of this recipe which I will post soon. To cook restaurant style palak paneer recipe, palak or spinach is first blanched in boiling water and it is then cooked with spices and paneer is added to it. I love this version of palak recipe more than others and so this palak paneer recipe is a regular at my house.

                                  I make palak paneer very often, either to go with rice, laccha paratha, Pooris or Makki Ki Rotis. Palak is very nutritious and together with paneer takes care of calcium, iron and protein levels of the body. These two main ingredients are also used in making several other tasty dishes. Here is How to make Palak Paneer Restaurant Style.

                                  Step By Step Tutorial on How to make Palak Paneer Restaurant Style Recipe, How to make Restaurant Style Palak Paneer, Cottage Cheese in Spinach Gravy

                                  Step By Step Tutorial on How to make Palak Paneer Restaurant Style Recipe, How to make Restaurant Style Palak Paneer, Cottage Cheese in Spinach Gravy


                                  Palak Paneer Recipe
                                  Prep time
                                  Cook time
                                  Total time
                                   
                                  Palak Paneer is a quintessential Indian dish, a favorite across the length and breadth of India. Here is how to make Restaurant Style Palak Paneer.
                                  Author:
                                  Recipe type: Main
                                  Cuisine: Indian
                                  Serves: 4


                                  Ingredients
                                  • Spinach - 200 g
                                  • Baking soda - ¼ tsp
                                  • Green chilli - 2-3
                                  • Vegetable oil - 4 tbsp
                                  • Cumin seeds - 1 tsp
                                  • Dry red chillies - 3-4
                                  • Onion - 1 cup ( Finely chopped )
                                  • Garlic - 5-6 cloves ( Crushed )
                                  • Tomato - 1 cup ( Finely chopped)
                                  • Coriander powder - 2 tsp
                                  • Garam masala powder - ½ tsp
                                  • Salt to taste
                                  • Lemon juice - 2 tsp
                                  • Fresh cream - 2 tbsp
                                  • Paneer - 200 g
                                  Instructions
                                  1. Heat water in a large pot.
                                  2. Clean the spinach and wash it thoroughly under running water.
                                  3. Once the water comes to a boil, add the cooking soda and spinach and blanch the spinach for 3-4 minutes.
                                  4. Drain the water and run the spinach under cold water immediately.
                                  5. Put the spinach a blender along with green chillies and make a smooth paste.
                                  6. Heat oil in a pan.
                                  7. Once the oil is hot, add cumin seeds and dried red chillies.
                                  8. Let them crackle for a few seconds.
                                  9. Add onion and garlic and fry until onion turns translucent.
                                  10. Add tomato and cook for 3-4 minutes.
                                  11. Add coriander powder, garam masala powder and fry for another minute.
                                  12. Add spinach puree and saute on high heat for minute.
                                  13. Add paneer, salt and ½ cup water and bring the curry to a boil.
                                  14. Switch off the heat and add lemon juice and mix well.
                                  15. For the Dhungar, heat a coal piece until it is red hot. Keep a bowl inside the bowl with curry and keep the piece of coal on top of it. Pour a tsp of ghee on top of the coal and immediately close the lid of the main bowl.
                                  16. Let it rest for 10-15 minutes.
                                  17. Open the lid, remove the coal piece and the small bowl and give the curry a gentle mix.
                                  18. Garnish the Palak Paneer with Fresh Cream.
                                  19. Serve hot with Naan or Phulke.

                                  Gujarati Khandvi Recipe

                                  Gujarati Khandvi Recipe

                                  Gujarati Khandvi Recipe

                                  Gujarati Khandvi Recipe




                                  Ingredients
                                    1/2 cup gms flour (besan)
                                    1 cup thin buttermilk
                                    Salt To Taste
                                    2-3 pinches turmeric powder
                                    1 tbsp Oil
                                      How to make Gujarati Khandvi

                                        • Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
                                        • Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
                                        • Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
                                        • When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
                                        • Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
                                        • Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
                                        • Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.

                                          Gujarati Khandvi Recipe

                                          Gujarati Khaman Dhokla Recipe

                                          Gujarati Khaman Dhokla Recipe

                                          Gujarati Khaman Dhokla Recipe

                                          Gujarati Khaman Dhokla Recipe




                                          Ingredients
                                            1 cup rice
                                            1 cup urad dal
                                            1 cup yellow moong dal
                                            3 cups sour buttermilk
                                            2 green chillies crushed fine
                                            1/4 tsp - ginger grated fine
                                            1/2 tsp - soda bicarb
                                            2 tbsp - oil
                                            2-3 pinches red chilli powder
                                            1/2 tbsp - coriander finely chopped
                                            Salt To Taste
                                              Instructions
                                              1. Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
                                              2. The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine soji in texture.
                                              3. Store in airtight container and use as required. Will keep good upto 2 months. To make khaman, take 1 cup flour in a bowl.
                                              4. Add buttermilk, and mix well. Keep- aside for 4-5 hours. Dissolve sodabicarb in the oil. Add to batter.
                                              5. Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6" diam. greased plate.
                                              6. Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done.
                                              7. Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
                                              8. Cut dhaman dhokla into squares or diamonds and serve hot with coconut chutney.

                                              Gujarati Khaman Dhokla Recipe

                                              Gujarati Kadhi Recipe

                                              Gujarati Kadhi Recipe

                                              Gujarati Kadhi Recipe



                                              Ingredients
                                                2 Cups Sour Curd
                                                4 tsp Besan
                                                1/2 inch Ginger, chopped
                                                2 Green chillies, chopped
                                                Salt To Taste
                                                Handful Corainder leaves
                                                2 tsp Oil
                                                1 Pinch Turmeric powder
                                                1/2 tsp Cinnamon powder
                                                  Instructions
                                                  1. Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well.
                                                  2. Make a paste of ginger, chillies, cinnamon and corainder leaves.
                                                  3. Boil the curd mixture on slow heat and stir continuously. Add the ground paste, and boil again.
                                                  4. Heat oil in a pan, add all seasonings. Fry until they splutter.
                                                  5. Pour this seasonings over guajarati kadhi. Garnish with coriander leaves and serve hot with rice.

                                                  Gujarati Kadhi Recipe