Contests
Contests
YUMMY SUMMER RECIPES CONTEST
Share photos and recipes of some healthy and tasty summer dishes.! Top entries win gift vouchers worth upto Rs. 5,000! Contest closes on 30th May 2019. TERMS & CONDITIONS: 1. Send original entries only. 2. It is deemed that participants are responsible/liable for the photos/ content that they post. 3. ParentCircle may use the photographs for publishing purposes in future at its discretion. 4. The decision of judges is final.
Comments
Ramit Ghai May 30, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe "COFFEE BREAD JALEBI" (Totally a new concept without using squeezer bottle/malmal kapra for making jalebi's, yet with the main ingredient of adding flavour to jalebi, named Nescafe, no need of adding any extra ingredients like maida or baking powder) Ingredients :- 1) 6 slices of white bread 2) 1/2 teaspoon Nescafe coffee powder plus to sprinkle on top at the time of garnishing/decorating 3) 2 tablespoon suji 4) 2 tablespoon everyday milk powder 5) 2 tablespoon brown sugar 6) 1 tablespoon condensed milk for topping 7) oil a drop needed everytime to grease the hands while making a ball and giving shape of Jalebi plus for deep frying also 8) 1/4 th glass milk or as per requirement to make a soft dough For chashni:- 1) White sugar 1 cup 2) Water 2 cups Method- 1) Take bread cut the sides, keep away now make crumbs of that white bread as shown, keep aside,will use this. 2) Mix coffee, brown sugar, suji and everyday milk powder to the fresh bread crumbs. 3) Using milk, make a soft dough. 4) Grease the hands with the oil, take some bread dough, make a ball and gently give a jalebi type roll. 5) Prepare all in the similar way. 6) Now take oil in a non-stick kadai, heat well. 7) Place coffee bread jalebi's in it, fry on sim flame and make it brown from both the sides. 8) On the other side take a steel utensil put water in it, when boil comes add sugar and make chashni of it. 9) When the jalebi gets browned take out and put immediately inside the chashni. 10) Keep dipped for 1 hour approximately . 11) After 1 hour the size will be doubled. 12) Serve hot.
"COFFEE BREAD JALEBI"
(Totally a new concept without using squeezer bottle/malmal kapra for making jalebi's, yet with the main ingredient of adding flavour to jalebi, named Nescafe, no need of adding any extra ingredients like maida or baking powder)
Ingredients :-
1) 6 slices of white bread
2) 1/2 teaspoon Nescafe coffee powder plus to sprinkle on top at the time of garnishing/decorating
3) 2 tablespoon suji
4) 2 tablespoon everyday milk powder
5) 2 tablespoon brown sugar
6) 1 tablespoon condensed milk for topping
7) oil a drop needed everytime to grease the hands while making a ball and giving shape of Jalebi plus for deep frying also
8) 1/4 th glass milk or as per requirement to make a soft dough
For chashni:-
1) White sugar 1 cup
2) Water 2 cups
Method-
1) Take bread cut the sides, keep away now make crumbs of that white bread as shown, keep aside,will use this.
2) Mix coffee, brown sugar, suji and everyday milk powder to the fresh bread crumbs.
3) Using milk, make a soft dough.
4) Grease the hands with the oil, take some bread dough, make a ball and gently give a jalebi type roll.
5) Prepare all in the similar way.
6) Now take oil in a non-stick kadai, heat well.
7) Place coffee bread jalebi's in it, fry on sim flame and make it brown from both the sides.
8) On the other side take a steel utensil put water in it, when boil comes add sugar and make chashni of it.
9) When the jalebi gets browned take out and put immediately inside the chashni.
10) Keep dipped for 1 hour approximately .
11) After 1 hour the size will be doubled.
12) Serve hot.
Simi Ramesh May 31, 2019
@Ramit Ghai
Rita Arora May 30, 2019
Layered black rice and mango pudding Recipe link <a href="https://youtu.be/mQoUeaNaqMM" target="_blank" style="color: #0065f6;">https://youtu.be/mQoUeaNaqMM</a>
Recipe link
https://youtu.be/mQoUeaNaqMM
Simi Ramesh May 31, 2019
@Rita Arora
Rita Arora May 30, 2019
Mint Steamed Kairi Dumplings Video link <a href="https://youtu.be/lCm20cAIoMY" target="_blank" style="color: #0065f6;">https://youtu.be/lCm20cAIoMY</a>
Video link
https://youtu.be/lCm20cAIoMY
Ramit Ghai May 30, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe "Famous Nagpur Orange Halwa" (Traditional Sweet of Nagur) Ingredients - 1)Orange 2 only pulp needed (peel the orange and take out skin also) 2)Orange zest 1/2 teaspoon 3)Pure desi ghee 1 full tablespoon 4)Sugar 1/2 cup 5)Orange food colour 2-3 drops 6)Elachi powder 1/4teaspoon 7)Everyday milk powder 1cup 8)Full cream milk 1cup 9)Homemade malai/cream 1/2 cup 10)Dessicated dry coconut powder 3/4 cup 11)Chopped Almonds for garnishing/decorating Method - 1) Place a non stick pan on flame add milk boil well 2) Add malai, mix well 3) Add pure desi ghee and again mix well, keep the flame low 4) Add Everyday Milk Powder and continuously stir, do not leave for a second, keep stirring 5)Break the lumps if any seen 6)Now add sugar, keep stirring 7)Add orange food colour and elachi powder, mix well 8)when the mixture gets thickened add orange pulp along with the zest, keep stirring again, otherwise it will stick 9)Lastly add coconut powder and cook further for few minutes 10)Take out in a bowl, decorate with chopped nuts and serve.
"Famous Nagpur Orange Halwa" (Traditional Sweet of Nagur)
Ingredients -
1)Orange 2 only pulp needed (peel the orange and take out skin also)
2)Orange zest 1/2 teaspoon
3)Pure desi ghee 1 full tablespoon
4)Sugar 1/2 cup
5)Orange food colour 2-3 drops
6)Elachi powder 1/4teaspoon
7)Everyday milk powder 1cup
8)Full cream milk 1cup
9)Homemade malai/cream 1/2 cup
10)Dessicated dry coconut powder 3/4 cup
11)Chopped Almonds for garnishing/decorating
Method -
1) Place a non stick pan on flame add milk boil well
2) Add malai, mix well
3) Add pure desi ghee and again mix well, keep the flame low
4) Add Everyday Milk Powder and continuously stir, do not leave for a second, keep stirring
5)Break the lumps if any seen
6)Now add sugar, keep stirring
7)Add orange food colour and elachi powder, mix well
8)when the mixture gets thickened add orange pulp along with the zest, keep stirring again, otherwise it will stick
9)Lastly add coconut powder and cook further for few minutes
10)Take out in a bowl, decorate with chopped nuts and serve.
Ramit Ghai May 30, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe "Juicy Honey Maggi" "Cold Pudding" (Healthy/Innovative/without sugar and milkmaid,no dryfruits,just made in real fruit juice with a twist of first boiling at high temp and then cooling at room temp, arranging over ice,go through pictures step by step, it's a super cold pudding glazed with dabur honey,u might have not heard of this healthy pudding. Plz have a look at this healthy honey cold pudding. INGREDIENTS :- 1)Maggi -1 single (do not use masala pouch) 2)Real Fruit Juice - 1&1/2 cup 3)Whipped Cream - 1 teaspoon beat well - for decorating 4)Dark Cooking Chocolate - A pinch kaddukasd - for decorating 5)Pomegranate 3-4 spoons - for decorating 6)Silver Elachi Balls - for decorating 7)Dabur Honey 1teaspoon - for decorating/glazing the pudding and giving final touch METHOD :- 1) 1 Cake of maggi only 2) Real Mixed Fruit Juice 1 & 1/2 cup just in which maggi can be made easily, Boil the juice and put maggi cake in it, make it soft, take out in a glass bowl, cool well and then decorate 3) Silver Elachi Balls to decorate 4) Pomegranate seeds just to decorate 5) Dark cooking chocolate just a pinch to decorate the bowl ,kaddukas a pinch, hope u are getting my point and then sprinkle on top of pudding 6) Finally arrange 1 by 1 nicely, serve decorated with glazed honey, serve chilled. Noodles is not a healthy diet, but it depends how u make it. Noodles by itself is not harmful. The masala that comes with noodles has some unwanted ingredients which may cause problems to our health, so avoiding maggi masala i made this maggi in a super healthy way, this would be both delicious and healthy. All these by putting together gives a healthy, tasty and sumptuous meal. 1)Dark Cooking Chocolate is good for health. 2)Juice is good for health. 3)Honey is good for health. 4)Rest all ingredients are just for decorating. 5)Yes one important thing of this juicy honey maggi pudding is, it has to be served chilled.
"Juicy Honey Maggi"
"Cold Pudding"
(Healthy/Innovative/without sugar and milkmaid,no dryfruits,just made in real fruit juice with a twist of first boiling at high temp and then cooling at room temp, arranging over ice,go through pictures step by step, it's a super cold pudding glazed with dabur honey,u might have not heard of this healthy pudding.
Plz have a look at this healthy honey cold pudding.
INGREDIENTS :-
1)Maggi -1 single (do not use masala pouch)
2)Real Fruit Juice - 1&1/2 cup
3)Whipped Cream - 1 teaspoon beat well - for decorating
4)Dark Cooking Chocolate - A pinch kaddukasd - for decorating
5)Pomegranate 3-4 spoons - for decorating
6)Silver Elachi Balls - for decorating
7)Dabur Honey 1teaspoon - for decorating/glazing the pudding and giving final touch
METHOD :-
1) 1 Cake of maggi only
2) Real Mixed Fruit Juice 1 & 1/2 cup just in which maggi can be made easily, Boil the juice and put maggi cake in it, make it soft, take out in a glass bowl, cool well and then decorate
3) Silver Elachi Balls to decorate
4) Pomegranate seeds just to decorate
5) Dark cooking chocolate just a pinch to decorate the bowl ,kaddukas a pinch, hope u are getting my point and then sprinkle on top of pudding
6) Finally arrange 1 by 1 nicely, serve decorated with glazed honey, serve chilled.
Noodles is not a healthy diet, but it depends how u make it.
Noodles by itself is not harmful. The masala that comes with noodles has some unwanted ingredients which may cause problems to our health, so avoiding maggi masala i made this maggi in a super healthy way, this would be both delicious and healthy. All these by putting together gives a healthy, tasty and sumptuous meal.
1)Dark Cooking Chocolate is good for health.
2)Juice is good for health.
3)Honey is good for health.
4)Rest all ingredients are just for decorating.
5)Yes one important thing of this juicy honey maggi pudding is, it has to be served chilled.
Ramit Ghai May 30, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Ripe Banana Halwa/Laddu Ingredients :- 1) Ripe Banana 5 2) Sugar 3/4th cup 3) Desi ghee 1 Big Spoon 4) Dry dessicated coconut powder just enough to roll the Laddu Method:- 1) Take a non-stick pan 2) Using masher, mash the ripe banana's 3) Put the ripe banana's in it, cook for few minutes 4) Now add 3/4 th cup of sugar 5) When the sugar melts add pure desi ghee & mix well 6) Cook further for few minutes, till pan leaves ghee 7) Take out in a glass bowl, put dry-fruit on top, can eat as halwa also or if u want to make laddu of it, then take a small portion in your Palm, roll into ball shape & then coat in dry dessicated coconut powder, so laddu's will get ready.
Ripe Banana Halwa/Laddu
Ingredients :-
1) Ripe Banana 5
2) Sugar 3/4th cup
3) Desi ghee 1 Big Spoon
4) Dry dessicated coconut powder just enough to roll the Laddu
Method:-
1) Take a non-stick pan
2) Using masher, mash the ripe banana's
3) Put the ripe banana's in it, cook for few minutes
4) Now add 3/4 th cup of sugar
5) When the sugar melts add pure desi ghee & mix well
6) Cook further for few minutes, till pan leaves ghee
7) Take out in a glass bowl, put dry-fruit on top, can eat as halwa also or if u want to make laddu of it, then take a small portion in your Palm, roll into ball shape & then coat in dry dessicated coconut powder, so laddu's will get ready.
Ramit Ghai May 30, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe CondensedMangoLaddu's Mango laddu's are delicious balls of mango pulp & condensed milk rolled in dessicated coconut, they are completely different from regular Laddu's...As these are tasty & healthy! Condensed Mango Laddu's Ingredients:- 1)mango puree half cup 2)condensed milk half cup 3)one teaspoon of ghee (pure desi ghee) 4)roasted semolina 3 teaspoon 5)dry desiccated coconut powder 1 and a half cup Method- 1)Take a non stick pan 2)Add desi ghee in it 3)Put dry desiccated coconut powder in the non stick pan 4)Cook and fry for 2 minutes on medium flame and then keep aside , take it out in a bowl 5)Now in the same pan add mango puree and condensed milk both together and stir for 3 minutes 6)Add roasted semolina and stir it frequently till it forms a dough consistency on low flame 7)Mix in the above prepared dried desiccated coconut powder mixture 8)Once it form a dough consistency let the mixture cool completely 9)Now take small portion of it and roll it in your palms, make small balls and then roll in dry desiccated coconut powder it's ready to be served 10)Serve at room temperature
CondensedMangoLaddu's
Mango laddu's are delicious balls of mango pulp & condensed milk rolled in dessicated coconut, they are completely different from regular Laddu's...As these are tasty & healthy!
Condensed Mango Laddu's
Ingredients:-
1)mango puree half cup
2)condensed milk half cup
3)one teaspoon of ghee (pure desi ghee)
4)roasted semolina 3 teaspoon
5)dry desiccated coconut powder 1 and a half cup
Method-
1)Take a non stick pan
2)Add desi ghee in it
3)Put dry desiccated coconut powder in the non stick pan
4)Cook and fry for 2 minutes on medium flame and then keep aside , take it out in a bowl
5)Now in the same pan add mango puree and condensed milk both together and stir for 3 minutes
6)Add roasted semolina and stir it frequently till it forms a dough consistency on low flame
7)Mix in the above prepared dried desiccated coconut powder mixture
8)Once it form a dough consistency let the mixture cool completely
9)Now take small portion of it and roll it in your palms, make small balls and then roll in dry desiccated coconut powder it's ready to be served
10)Serve at room temperature
savita Vanjani May 30, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe carrot dhokla A super healthy option of breakfast it's instant so mom's r happy .. attractive look makes kids happy. ingredients 1 cuprawa (semolina) 2 spoongram flour 2 small sizecarrots puied 1 tspncitric acid 2 tspnsugar 1 tspneno 1 tspnsalt 1/2 cupcurd 1 tspncurry leave 1 tspnmustard seeds 2_3green chilli chopped or whole 2-3 tspnoil method In a small mixing pot grind grated carrot to get Puree (I have added a small tomato while grinding for more colour) Heat 2 tspn oil in a pan now add semolina and saute it for 2 mins let it cool now In a pan add semolina, gram flour carrot Puri,curd, salt and make batter by adding water. Keep mixture for 10 mins then add 1 tspn sugar mix well and at last add Eno In a greased mould put the batter And steam it for 20 to 25 mins (it takes little more time) Unmould carefully In a pan take 2 tspn oil,mustard seeds,Curry leaves green chilli 1/4 cup water, 1 tspn lemon juice, sugar, salt and boil it then springle it on dhokla Serve it with green chutney or as per ur wish it's wonderful in taste and healthy too.
carrot dhokla
A super healthy option of breakfast it's instant so mom's r happy .. attractive look makes kids happy.
ingredients
1 cuprawa (semolina)
2 spoongram flour
2 small sizecarrots puied
1 tspncitric acid
2 tspnsugar
1 tspneno
1 tspnsalt
1/2 cupcurd
1 tspncurry leave
1 tspnmustard seeds
2_3green chilli chopped or whole
2-3 tspnoil
method
In a small mixing pot grind grated carrot to get Puree (I have added a small tomato while grinding for more colour)
Heat 2 tspn oil in a pan now add semolina and saute it for 2 mins let it cool now
In a pan add semolina, gram flour carrot Puri,curd, salt and make batter by adding water.
Keep mixture for 10 mins then add 1 tspn sugar mix well and at last add Eno
In a greased mould put the batter
And steam it for 20 to 25 mins (it takes little more time)
Unmould carefully
In a pan take 2 tspn oil,mustard seeds,Curry leaves green chilli 1/4 cup water, 1 tspn lemon juice, sugar, salt and boil it then springle it on dhokla
Serve it with green chutney or as per ur wish it's wonderful in taste and healthy too.
Ramit Ghai May 30, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Innovative Fusion dessert Ingredients:- 1) Maggi 1 packet (1 cake only) 2) Whipped cream 1-1/2 bowl (1 bowl to make mango icecream and 1/2 bowl to make layers while decorating) 3) Roohafza syrup 2 tablespoon 4) Brahmi Badaam syrup 2 tablespoon 5) Water 1 full big cup (1/2 cup each to be used for boiling maggi) 6) Mithai mate 1/2 tin 7) Lemon juice 5-6 drops 8) Green cardamom (elachi) 2 pounded nicely 9) Mango puree 1 bowl plus few chopped pieces for making layers while decorating 10) Pomegranate 1 for decorating layers 11) Almonds few pieces for decorating 12) Nescafe (coffee) powder to sprinkle on top while serving Method :- 1) Whisk the whipped cream nicely 2) Add mango puree pulp to it 3) Add mithai mate 4) Beat nicely 5) Now add elachi powder & drops of lemon juice, again beat well till soft peaks found 6) Put in aluminium tin, keep in freezer for few hours to set 7) After sometime mango ice-cream will be ready 8) On the other side Take 2 woks, in that add water to each 9) In one wok add brahmi badaam syrup and in another add roohafza syrup, give a nice boil to both the water syrups 10) Now put 1/2 cake of maggi in each syrup, but do not over boil 11) Off the flame & keep aside 12) Take a big empty glass 13) Start decorating firstly put a scoop of mango icecream, then brahmi badaam syrup falooda then whipped cream then top it with fruits, repeat the process by adding roohafza syrup falooda and so on....so that a nice layers can be seen 14) Lastly at time of serving sprinkle Nescafe powder on top 15) Serve chilled
Innovative Fusion dessert
Ingredients:-
1) Maggi 1 packet (1 cake only)
2) Whipped cream 1-1/2 bowl (1 bowl to make mango icecream and 1/2 bowl to make layers while decorating)
3) Roohafza syrup 2 tablespoon
4) Brahmi Badaam syrup 2 tablespoon
5) Water 1 full big cup (1/2 cup each to be used for boiling maggi)
6) Mithai mate 1/2 tin
7) Lemon juice 5-6 drops
8) Green cardamom (elachi) 2 pounded nicely
9) Mango puree 1 bowl plus few chopped pieces for making layers while decorating
10) Pomegranate 1 for decorating layers
11) Almonds few pieces for decorating
12) Nescafe (coffee) powder to sprinkle on top while serving
Method :-
1) Whisk the whipped cream nicely
2) Add mango puree pulp to it
3) Add mithai mate
4) Beat nicely
5) Now add elachi powder & drops of lemon juice, again beat well till soft peaks found
6) Put in aluminium tin, keep in freezer for few hours to set
7) After sometime mango ice-cream will be ready
8) On the other side Take 2 woks, in that add water to each
9) In one wok add brahmi badaam syrup and in another add roohafza syrup, give a nice boil to both the water syrups
10) Now put 1/2 cake of maggi in each syrup, but do not over boil
11) Off the flame & keep aside
12) Take a big empty glass
13) Start decorating firstly put a scoop of mango icecream, then brahmi badaam syrup falooda then whipped cream then top it with fruits, repeat the process by adding roohafza syrup falooda and so on....so that a nice layers can be seen
14) Lastly at time of serving sprinkle Nescafe powder on top
15) Serve chilled
Rita Arora May 30, 2019
Fruit Chia Pudding Recipe link <a href="https://youtu.be/KBqLIb01blI" target="_blank" style="color: #0065f6;">https://youtu.be/KBqLIb01blI</a>
Recipe link
https://youtu.be/KBqLIb01blI
Rita Arora May 30, 2019
Crispy Quinoa Cake with Corn Puree & Apple Slaw First step- Ingredients- FOR QUINOA CAKE -1 cup boiled quinoa - 2 tbsp onion -2 tbsp cauliflower -2 tbsp fresh coriander -2 tbsp cabbage -2 tbsp carrot -1 green chilli -1 boiled banana -1/2 tsp ginger garlic -salt to taste -1/2 tsp red chilli pwd -1/2 tsp Garam Masala -1 tbsp lemon juice -1 cup masala oats -1 tbsp oil FOR CORN PUREE -1 tsp oil -1/2 tsp garlic -1 tbsp onion -1/2 Green Chili -1/3 Cup sweet corn -1/2 cup vegetable stock -Salt and Pepper to taste -1/2 tsp lemon juice APPLE SLAW- -1 yellow Apple cut into matchsticks -1 tbsp hung curd - 1 tsp apple cider vinegar -1 tsp honey -1 tsp sesame seeds -1 tbsp pomegranate seeds Video link <a href="https://youtu.be/wSkMNDGctaE" target="_blank" style="color: #0065f6;">https://youtu.be/wSkMNDGctaE</a>
First step-
Ingredients-
FOR QUINOA CAKE
-1 cup boiled quinoa
- 2 tbsp onion
-2 tbsp cauliflower
-2 tbsp fresh coriander
-2 tbsp cabbage
-2 tbsp carrot
-1 green chilli
-1 boiled banana
-1/2 tsp ginger garlic -salt to taste
-1/2 tsp red chilli pwd
-1/2 tsp Garam Masala -1 tbsp lemon juice
-1 cup masala oats
-1 tbsp oil
FOR CORN PUREE
-1 tsp oil
-1/2 tsp garlic
-1 tbsp onion
-1/2 Green Chili
-1/3 Cup sweet corn -1/2 cup vegetable stock
-Salt and Pepper to taste
-1/2 tsp lemon juice APPLE SLAW-
-1 yellow Apple cut into matchsticks
-1 tbsp hung curd
- 1 tsp apple cider vinegar
-1 tsp honey
-1 tsp sesame seeds
-1 tbsp pomegranate seeds
Video link
https://youtu.be/wSkMNDGctaE
Rita Arora May 29, 2019
Red Velvet Roulade Goodness of beetroot and spinach gives a healthy factor. Spinach is an extremely nutrient-rich vegetable. It contains high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron and calcium. Beetroots mainly consist of water (87%),carbohydrates(8%) and fiber (2-3%). One cup (136 grams) of boiled beetroots contains less than 60 calories. Red velvet roulade is healthy and easy to make appetizer for parties. We can make it in advance. Goodness of beetroot and spinach gives a healthy factor and beautiful and attractive presentation will attract your guests. Ingredients & Quantity FOR ROULADE- 1/2 cup gram flour 1/4 cup whole wheat flour 1/4 cup oat flour 1/4 cup rice flour 1/4 cup semolina 1/4 cup yogurt 1/2 cup beetroot puree Salt and pepper 1 tsp ginger garlic paste Oil FOR 1st FILLING - Pinch of asafetida - 1/2 tsp cumin seeds - 1 tsp ginger garlic paste -1 onion chopped -1/2 raw mango -1 cup spinach puree -1 cup broccoli ( grated) FOR 2nd FILLING- -1 cup tofu or paneer ( grated ) -3 tbsp cashews ( roasted) -1/4 cup sweet corn ( boiled) -Chilly powder -1/2 tsp Cumin powder -1/4 tsp Garam masala FOR SALSA- -2 tbsp boiled sweet corn - 2 tbsp fresh pomegranate seeds - 2 tbsp cucumber chopped - 1 tbsp green bell pepper chopped - 1 tbsp raw mango chopped - Salt and Pepper to taste - 1 tsp lemon juice - 1 tsp honey FOR ROULADE- Mix all the ingredients together adding sufficient water to get a dosa batter consistency. Let the batter sit for 15 minutes. Heat up a non stick tava and spread the batter with the help of ladle. Cook the crepe on medium heat brushing butter on both sides. Repeat with remaining batter. FOR FILLING 1-Heat up oil in a pan, add asafetida, cumin seeds, ginger- garlic paste, onion and raw mango. Add broccoli, saute for 2 mins add spinach puree, sweet corn and cook for 5-6 mins. Keep aside. FOR FILLING 2- In a bowl add grated paneer, cashew, add seasoning and keep aside. FOR SALSA- Take all the ingredients in a bowl, mix well and keep aside. PLATING- take a crepe, spread spinach paste in half, spread paneer filling on other half . Roll it and cut into roundels. Fill the coriander mint chutney and tamarind chutney in disposable droppers and serve with roulade. Serve with beetroot, yogurt dip and salsa.
Goodness of beetroot and spinach gives a healthy factor.
Spinach is an extremely nutrient-rich vegetable. It contains high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron and calcium.
Beetroots mainly consist of water (87%),carbohydrates(8%) and fiber (2-3%).
One cup (136 grams) of boiled beetroots contains less than 60 calories.
Red velvet roulade is healthy and easy to make appetizer for parties. We can make it in advance. Goodness of beetroot and spinach gives a healthy factor and beautiful and attractive presentation will attract your guests.
Ingredients & Quantity
FOR ROULADE-
1/2 cup gram flour
1/4 cup whole wheat flour
1/4 cup oat flour
1/4 cup rice flour
1/4 cup semolina
1/4 cup yogurt
1/2 cup beetroot puree
Salt and pepper
1 tsp ginger garlic paste
Oil
FOR 1st FILLING
- Pinch of asafetida
- 1/2 tsp cumin seeds
- 1 tsp ginger garlic paste
-1 onion chopped
-1/2 raw mango
-1 cup spinach puree
-1 cup broccoli ( grated)
FOR 2nd FILLING-
-1 cup tofu or paneer ( grated )
-3 tbsp cashews ( roasted)
-1/4 cup sweet corn ( boiled)
-Chilly powder
-1/2 tsp Cumin powder
-1/4 tsp Garam masala
FOR SALSA-
-2 tbsp boiled sweet corn
- 2 tbsp fresh pomegranate seeds
- 2 tbsp cucumber chopped
- 1 tbsp green bell pepper chopped
- 1 tbsp raw mango chopped
- Salt and Pepper to taste
- 1 tsp lemon juice
- 1 tsp honey
FOR ROULADE- Mix all the ingredients together adding sufficient water to get a dosa batter consistency.
Let the batter sit for 15 minutes. Heat up a non stick tava and spread the batter with the help of ladle. Cook the crepe on medium heat brushing butter on both sides. Repeat with remaining batter.
FOR FILLING
1-Heat up oil in a pan, add asafetida, cumin seeds, ginger- garlic paste, onion and raw mango. Add broccoli, saute for 2 mins add spinach puree, sweet corn and cook for 5-6 mins. Keep aside.
FOR FILLING 2-
In a bowl add grated paneer, cashew, add seasoning and keep aside.
FOR SALSA-
Take all the ingredients in a bowl, mix well and keep aside.
PLATING-
take a crepe, spread spinach paste in half, spread paneer filling on other half . Roll it and cut into roundels.
Fill the coriander mint chutney and tamarind chutney in disposable droppers and serve with roulade. Serve with beetroot, yogurt dip and salsa.
Rita Arora May 29, 2019
FROZEN YOGHURT BAR it's simple and easy to make this frozen yoghurt bark and the flavor possibilities are endless. Ingredients to make Frozen yoghurt a OR CHOCOLATE YOGHURTBARK *1/4 CupYoghurt *1-2 tbspHoney *1 tsp cocoa powder *few roastedcashews for Garnish 2-FOR MANGOYoghurt BAR- *one fourth Cup hungYoghurt *2 tbsp frozenMango *two drops of vanilla essence *Mangopuree for swirl *ChoppedPistachiosfor garnish 3-FOR KIWIYOGHURT BAR- *one fourth Cup hungYoghurt *2 tbsp frozen Kiwi *1-2 tablespoonHoney *Pumpkinseeds and Almonds for Garnish 4-FOR STRAWBERRYYOGHURTBAR- *half cup hungYoghurt *1 tablespoonHoney *1.5 tbsp strawberry compote *two drops of vanilla essence *coloured sprinkler for garnish 5-FOR CREAM CHEESEYoghurtBAR- *one fourth Cup hungYoghurt *2 tbspCreamCheese *1-2 tablespoonHoney *two drops of vanilla essence *Cranberries andPumpkinseeds for Garnish How to make Frozen yoghurt bar- FOR CHOCOLATE YOGHURT BAR- Mix together yogurt, cocoa powder, honey, and cashews in a blender jar. Spread your yogurt mix on a small baking tray or plate lined with cling wrap or foil paper. Spread some cashews on top. Place tray in freezer for a minimum of 4 hours to harden. Once hard enough, break into pieces and enjoy immediately FOR MANGO YOGHURT BAR- Mix together yogurt, Frozen mango and honey in a blender jar. Spread your yogurt mix on a small baking tray or plate lined with cling wrap or foil paper. Swirl some extra mango puree on top and scatter over some pistachios Place tray in freezer for a minimum of 4 hours to harden. Once hard enough, break into pieces and enjoy immediately FOR KIWI YOGHURT BAR- Mix together yogurt, Frozen kiwi and honey in a blender jar. Pulse for a while Spread your yogurt mix on a small tray or plate lined with cling wrap or foil paper. Swirl some extra honey on top and scatter over some roasted pumpkin seeds and almonds. Place tray in freezer for a minimum of 4 hours to harden. Once hard enough, break into pieces and enjoy immediately 4-FOR STRAWBERRY YOGHURT BAR- Mix together yogurt, strawberry compote and honey in a blender jar. Pulse for a while Spread your yogurt mix on a small tray or plate lined with cling wrap or foil paper. Swirl some extra strawberry compote on top and scatter over some colourful sprinkler. Place tray in freezer for a minimum of 4 hours to harden. Once hard enough, break into pieces and enjoy immediately FOR CREAM CHEESE YOGHURT BAR- Mix together yogurt, cream cheese, vanilla essence and honey in a blender jar. Pulse for a while Spread your yogurt mix on a small tray or plate lined with cling wrap or foil paper. Swirl some extra honey on top and scatter over some dried cranberries and pumpkin seeds. Place tray in freezer for a minimum of 4 hours to harden. Once hard enough, break into pieces and enjoy immediately My Tip: Add fruits and garnish according to your choice.
it's simple and easy to make this frozen yoghurt bark and the flavor possibilities are endless.
Ingredients to make Frozen yoghurt a OR CHOCOLATE YOGHURTBARK
*1/4 CupYoghurt
*1-2 tbspHoney
*1 tsp cocoa powder
*few roastedcashews for Garnish
2-FOR MANGOYoghurt BAR-
*one fourth Cup hungYoghurt
*2 tbsp frozenMango
*two drops of vanilla essence
*Mangopuree for swirl
*ChoppedPistachiosfor garnish
3-FOR KIWIYOGHURT BAR-
*one fourth Cup hungYoghurt
*2 tbsp frozen Kiwi
*1-2 tablespoonHoney
*Pumpkinseeds and Almonds for Garnish
4-FOR STRAWBERRYYOGHURTBAR-
*half cup hungYoghurt
*1 tablespoonHoney
*1.5 tbsp strawberry compote
*two drops of vanilla essence
*coloured sprinkler for garnish
5-FOR CREAM CHEESEYoghurtBAR-
*one fourth Cup hungYoghurt
*2 tbspCreamCheese
*1-2 tablespoonHoney
*two drops of vanilla essence
*Cranberries andPumpkinseeds for Garnish
How to make Frozen yoghurt bar-
FOR CHOCOLATE YOGHURT BAR-
Mix together yogurt, cocoa powder, honey, and cashews in a blender jar.
Spread your yogurt mix on a small baking tray or plate lined with cling wrap or foil paper.
Spread some cashews on top.
Place tray in freezer for a minimum of 4 hours to harden.
Once hard enough, break into pieces and enjoy immediately
FOR MANGO YOGHURT BAR-
Mix together yogurt, Frozen mango and honey in a blender jar.
Spread your yogurt mix on a small baking tray or plate lined with cling wrap or foil paper.
Swirl some extra mango puree on top and scatter over some pistachios
Place tray in freezer for a minimum of 4 hours to harden.
Once hard enough, break into pieces and enjoy immediately
FOR KIWI YOGHURT BAR-
Mix together yogurt, Frozen kiwi and honey in a blender jar.
Pulse for a while
Spread your yogurt mix on a small tray or plate lined with cling wrap or foil paper.
Swirl some extra honey on top and scatter over some roasted pumpkin seeds and almonds.
Place tray in freezer for a minimum of 4 hours to harden.
Once hard enough, break into pieces and enjoy immediately
4-FOR STRAWBERRY YOGHURT BAR-
Mix together yogurt, strawberry compote and honey in a blender jar.
Pulse for a while
Spread your yogurt mix on a small tray or plate lined with cling wrap or foil paper.
Swirl some extra strawberry compote on top and scatter over some colourful sprinkler.
Place tray in freezer for a minimum of 4 hours to harden.
Once hard enough, break into pieces and enjoy immediately
FOR CREAM CHEESE YOGHURT BAR-
Mix together yogurt, cream cheese, vanilla essence and honey in a blender jar.
Pulse for a while
Spread your yogurt mix on a small tray or plate lined with cling wrap or foil paper.
Swirl some extra honey on top and scatter over some dried cranberries and pumpkin seeds.
Place tray in freezer for a minimum of 4 hours to harden.
Once hard enough, break into pieces and enjoy immediately
My Tip:
Add fruits and garnish according to your choice.
Dyuthi May 29, 2019
#summercontest #food#recipe KHAJOOR TULSI THANDAI : This thandai is a refreshing drink and it is what you need in this summer to beat the heat in a healthy and tasty way. Ingredients for 2 glasses of thandai 1-Jaggery cubes-100gms 2- Rock sugar- 50gms 3- Dry dates- 2nos 4- Ajwain seeds -10 gms 5-Drinking water 2 glasses 6-Raisins 2tsp 7- Quarter of Grated raw mango 8- Tulsi leaves 5-6nos 9- Tamrind- 50gms Method of preparation: 1- Soak jaggery and rock sugar in 2 glasses of water. 2- Soak tamrind separately in a cup of water 3- Also soak raisins and dry dates in another cup of water 4-Allow them to soak for 2 hours 5-Now ,filter jaggery and rock sugar water into another bowl 6- Squeeze and remove tamrind pulp from soaked water and add to the jaggery-sugar mixture 7- Strain out ,squeeze the raisins and chop dry dates finely and add to above mixture. 8- Then add grated raw mango to it. 9- Also add ajwain seeds to this and mix well 10- Finally add Tulsi leaves. Cool Thandai is ready!!
KHAJOOR TULSI THANDAI :
This thandai is a refreshing drink and it is what you need in this summer to beat the heat in a healthy and tasty way.
Ingredients for 2 glasses of thandai
1-Jaggery cubes-100gms
2- Rock sugar- 50gms
3- Dry dates- 2nos
4- Ajwain seeds -10 gms
5-Drinking water 2 glasses
6-Raisins 2tsp
7- Quarter of Grated raw mango
8- Tulsi leaves 5-6nos
9- Tamrind- 50gms
Method of preparation:
1- Soak jaggery and rock sugar in 2 glasses of water.
2- Soak tamrind separately in a cup of water
3- Also soak raisins and dry dates in another cup of water
4-Allow them to soak for 2 hours
5-Now ,filter jaggery and rock sugar water into another bowl
6- Squeeze and remove tamrind pulp from soaked water and add to the jaggery-sugar mixture
7- Strain out ,squeeze the raisins and chop dry dates finely and add to above mixture.
8- Then add grated raw mango to it.
9- Also add ajwain seeds to this and mix well
10- Finally add Tulsi leaves.
Cool Thandai is ready!!
Urvashi Mahato May 29, 2019
KACCHI KERI KA MEETHA ACHAR. Tasty and healthy kacchi keri ka meetha achar. Ingredients 1. Kacchi keri- 1kg 2. Salt (Namak) 3. Turmeric (Haldi) 4. Mustard oil ( Sarsoon tail) - 2 tsp 5. Panch Foran - ( Sauf+ meethi seeds+ Kalongi+ sarsoon + jeera) -1 tsp 6. Gur- 1kg 7. Jeera, Sauf aur meethi powder bhuni hui. 8. Sukhi laal mirch- 4-5 Method 1. Kacchi keri ko grate kar le 2. Usme namak aur haldi daal kar aadhe ghante tak rakh de. 3. Ek pan le le, pan thodi garam hone k bad sarsoon tail daale 4. Usme panch foran aur laal mirch daale 5. Kuch der bad kacchi keri aur Gur daal kar ache se hilate rahe. 6. Tab tak hilaye jab tak Kachi keri aur Gur sticky na ho jaye. 7. Fir usme upar se bhuna hua jeera, bhuni hui sauf aur bhuni hui meethi powder daale. 8. Upar se kacchi keri ko chote chote tukdo me kaat kar sajaye. 9. Taiyar hai swadisht KACHI KERI KA MEETHA ACHAR.
Tasty and healthy kacchi keri ka meetha achar.
Ingredients
1. Kacchi keri- 1kg
2. Salt (Namak)
3. Turmeric (Haldi)
4. Mustard oil ( Sarsoon tail) - 2 tsp
5. Panch Foran - ( Sauf+ meethi seeds+ Kalongi+ sarsoon + jeera) -1 tsp
6. Gur- 1kg
7. Jeera, Sauf aur meethi powder bhuni hui.
8. Sukhi laal mirch- 4-5
Method
1. Kacchi keri ko grate kar le
2. Usme namak aur haldi daal kar aadhe ghante tak rakh de.
3. Ek pan le le, pan thodi garam hone k bad sarsoon tail daale
4. Usme panch foran aur laal mirch daale
5. Kuch der bad kacchi keri aur Gur daal kar ache se hilate rahe.
6. Tab tak hilaye jab tak Kachi keri aur Gur sticky na ho jaye.
7. Fir usme upar se bhuna hua jeera, bhuni hui sauf aur bhuni hui meethi powder daale.
8. Upar se kacchi keri ko chote chote tukdo me kaat kar sajaye.
9. Taiyar hai swadisht KACHI KERI KA MEETHA ACHAR.
foodiesananda May 29, 2019
#ContestAlert #TastySummer #Photo#Food #Recipe Paan ice cream Ingredients-- 1.paan leaves -- 3 chopped. 2. Gulkand - 2 tbsp 3. Sounf - 1 tsp 4. Elaichi powder- 1/2 tsp 5. Condensed milk- 4 tbsp 6.Whipped cream - 250 ml 7. Full fat milk- 10 tbsp. 8. Cherry for gurnishing. Method- 1.Take a bowl and combine condensed milk and milk properly. 2. Add the whipped cream in it. 3. Beat with the help of the hand beater untill the mixture is fluffy. 4. Add chopped paan leaves in it. 5.Add gulkand, elaichi powder, sounf accordingly and give it a good mix. 6.Set it in a box and keep in the freezer for 7/10 hours. 7. After the ice cream sets, serve chilled with Cherry.
Paan ice cream
Ingredients--
1.paan leaves -- 3 chopped.
2. Gulkand - 2 tbsp
3. Sounf - 1 tsp
4. Elaichi powder- 1/2 tsp
5. Condensed milk- 4 tbsp
6.Whipped cream - 250 ml
7. Full fat milk- 10 tbsp.
8. Cherry for gurnishing.
Method-
1.Take a bowl and combine condensed milk and milk properly.
2. Add the whipped cream in it.
3. Beat with the help of the hand beater untill the mixture is fluffy.
4. Add chopped paan leaves in it.
5.Add gulkand, elaichi powder, sounf accordingly and give it a good mix.
6.Set it in a box and keep in the freezer for 7/10 hours.
7. After the ice cream sets, serve chilled with Cherry.
foodiesananda May 29, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Cold coffee with ice cream Ingredients- 1. Full fat milk 250 ml 2. Sugar powder 5 tbsp 3. Coffee powder 3 tbsp 4. Cocoa powder 2 tbsp 5. Chocolate sauce half cup 6. Condensed milk 6 tbsp 7. Vanilla ice cream 2 scoop 8. Grated chocolate 2 tbsp Method- 1. In a blender add milk, condensed milk, cocoa powder, coffee powder, powdered sugar, grated chocolates? Blend properly. Now make a design in the glass from the top to the bottom by the chocolate sauce.pour the cold coffee in the glasses.Serve chilled with vanilla ice cream and chocolate sauce.
Cold coffee with ice cream
Ingredients-
1. Full fat milk 250 ml
2. Sugar powder 5 tbsp
3. Coffee powder 3 tbsp
4. Cocoa powder 2 tbsp
5. Chocolate sauce half cup
6. Condensed milk 6 tbsp
7. Vanilla ice cream 2 scoop
8. Grated chocolate 2 tbsp
Method-
1. In a blender add milk, condensed milk, cocoa powder, coffee powder, powdered sugar, grated chocolates? Blend properly. Now make a design in the glass from the top to the bottom by the chocolate sauce.pour the cold coffee in the glasses.Serve chilled with vanilla ice cream and chocolate sauce.
foodiesananda May 29, 2019
#ContestAlert #TastySummer #photo #Food #Recipe Watermelon smoothie Ingredients-- 1. Watermelon- 12/15 pieces ( chopped and seeds removed) 2.curd - 1 cup 3.Vanilla ice cream- 4 scoop 4. Powdered sugar- 3 tbsp 5. Ice cube- 4/5 Method- 1. Blend watermelon, curd and vanilla ice cream together. Add powdered sugar in it. Pour it in a glass. Serve chilled with ice cubes.
Watermelon smoothie
Ingredients--
1. Watermelon- 12/15 pieces ( chopped and seeds removed)
2.curd - 1 cup
3.Vanilla ice cream- 4 scoop
4. Powdered sugar- 3 tbsp
5. Ice cube- 4/5
Method-
1. Blend watermelon, curd and vanilla ice cream together. Add powdered sugar in it. Pour it in a glass. Serve chilled with ice cubes.
foodiesananda May 29, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Mango delight Ingredients-- 1.Ripe mango - 1 ( chopped into pieces) 2. Fresh cream- 1 cup 3.sugar powder-- 2 tbsp 4.cold water - 1/2 cup 5. saffron- few strands. Method- 1. Blend mango , fresh cream and cold water together. Add sugar powder and give it a good mix. Pour it in the glass , sprinkle few strands of the saffron on the too of the mango delight. Serve chilled.
Mango delight
Ingredients--
1.Ripe mango - 1 ( chopped into pieces)
2. Fresh cream- 1 cup
3.sugar powder-- 2 tbsp
4.cold water - 1/2 cup
5. saffron- few strands.
Method-
1. Blend mango , fresh cream and cold water together. Add sugar powder and give it a good mix. Pour it in the glass , sprinkle few strands of the saffron on the too of the mango delight. Serve chilled.
Dyuthi May 29, 2019
TAD GOLA ICE CREAM Tad gola also known as iceapple,taatiningu,toddy palm etc is a juicy summer fruit whose taste lightens our soul. During summer almost all shopping or crowdy streets are full of iceapples. I personally love savouring on this fruit. I always wanted to try preparing something with this tasty fruit and finally made this ice cream. Ingredients required: 1-200ml condensed milk 2-Half litre milk 3-tad gola 6nos peeled and chopped 4- tad gola water 5- Raisins and cashews for garnish accordingly 6- 2 cups fresh Cream Procedure 1-Combine milk and condensed milk in a bowl 2-Add the whipped cream 3-Beat the mixture with a whisk or electric beater until smooth 4- Add chopped tad gola and it's water 5- Set it in a tray and keep in freezer 6-After it sets, serve in bowls and garnish with raisins and cashews.
Tad gola also known as iceapple,taatiningu,toddy palm etc is a juicy summer fruit whose taste lightens our soul. During summer almost all shopping or crowdy streets are full of iceapples.
I personally love savouring on this fruit. I always wanted to try preparing something with this tasty fruit and finally made this ice cream.
Ingredients required:
1-200ml condensed milk
2-Half litre milk
3-tad gola 6nos peeled and chopped
4- tad gola water
5- Raisins and cashews for garnish accordingly
6- 2 cups fresh Cream
Procedure
1-Combine milk and condensed milk in a bowl
2-Add the whipped cream
3-Beat the mixture with a whisk or electric beater until smooth
4- Add chopped tad gola and it's water
5- Set it in a tray and keep in freezer
6-After it sets, serve in bowls and garnish with raisins and cashews.
Dyuthi May 29, 2019
#Contestalert#tastysummer#recipe#photo LITCHI KAJU KULFI Kulfi - An all time natural desi treat. It is a lip smacking Indian dessert and has rich creamy texture which tickles our taste buds. A fusion of this delicious dessert with an attractive fruit like litchi is all what this hot season demands. Ingredients: 1-Condensed milk 300ml 2-Milk half litre 3-Litch fruit 8 nos peeled and chopped 4- Cashew nuts finely chopped -6nos 5- 1 tbsp cornflour 6- Vanilla essence 2-3 drops Procedure: 1-Mix milk and condensed milk in a thick bottomed pan and bring to boil. Stir continuously. 2-Reduce the flame and cook for 10-15 minutes stirring time to time. 3- Dissolve 1 tbsp cornflour in 2 tbsp milk and make a paste 4-Add this paste to the boiling mixture and continue to cook for 3-4 minutes till the mixture is thick. Add vanilla essence.Remove from fire and allow it to cool down 5-When cooled add the chopped litchi and mix well. Pour the mixture into moulds. Freeze till it sets. 6-Remove from mould and garnish with cashews. I thoroughly enjoyed preparing home made natural litchi kulfi and had even more fun eating them.
LITCHI KAJU KULFI
Kulfi - An all time natural desi treat. It is a lip smacking Indian dessert and has rich creamy texture which tickles our taste buds. A fusion of this delicious dessert with an attractive fruit like litchi is all what this hot season demands.
Ingredients:
1-Condensed milk 300ml
2-Milk half litre
3-Litch fruit 8 nos peeled and chopped
4- Cashew nuts finely chopped -6nos
5- 1 tbsp cornflour
6- Vanilla essence 2-3 drops
Procedure:
1-Mix milk and condensed milk in a thick bottomed pan and bring to boil. Stir continuously.
2-Reduce the flame and cook for 10-15 minutes stirring time to time.
3- Dissolve 1 tbsp cornflour in 2 tbsp milk and make a paste
4-Add this paste to the boiling mixture and continue to cook for 3-4 minutes till the mixture is thick. Add vanilla essence.Remove from fire and allow it to cool down
5-When cooled add the chopped litchi and mix well. Pour the mixture into moulds. Freeze till it sets.
6-Remove from mould and garnish with cashews.
I thoroughly enjoyed preparing home made natural litchi kulfi and had even more fun eating them.
foodiesananda May 29, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Caramel pudding Ingredients-- 1.Milk- 400 ml 2. Sugar - 100 gm 3. Sugar - 4 tbsp for caramel sauce 4. Water- 1 tbsp for caramel sauce. 5. Condensed milk - half cup 6.Egg -3 7. Vanilla essence few drops. 8. Sugar balls for decoration- 8/10 pieces. Method- 1. Preheat the oven to 190 degree centigrade. 2. In a non stick pan add sugar and water. 3. Swirl the pan to melt it down. 4. The caramel came to boil allow it to bubble up till it turns golden brown. 5. Pour it in a baking pan and spread evenly. 6.Whisk eggs condensed milk, sugar and vanilla essence till fluffy. 7. Add in milk. 8.pour this through a sieve. 9. Pour it over the caramel 10. Take a bigger pan and fill it half way with water. 11. Place the caramel pan inside the pan. 12. Bake it for 35 minutes. 13. Allow it cool. 14. Put into the fridge for 3 hours. 15. Now release the sides by knife and place a plate over the tin and holding the tin carefully invert the tin. 16. Tap the top of the tin and lift it for caramel pudding. 17. Decorate with the sugar balls. 18. Serve chilled.
Caramel pudding
Ingredients--
1.Milk- 400 ml
2. Sugar - 100 gm
3. Sugar - 4 tbsp for caramel sauce
4. Water- 1 tbsp for caramel sauce.
5. Condensed milk - half cup
6.Egg -3
7. Vanilla essence few drops.
8. Sugar balls for decoration- 8/10 pieces.
Method-
1. Preheat the oven to 190 degree centigrade.
2. In a non stick pan add sugar and water.
3. Swirl the pan to melt it down.
4. The caramel came to boil allow it to bubble up till it turns golden brown.
5. Pour it in a baking pan and spread evenly.
6.Whisk eggs condensed milk, sugar and vanilla essence till fluffy.
7. Add in milk.
8.pour this through a sieve.
9. Pour it over the caramel
10. Take a bigger pan and fill it half way with water.
11. Place the caramel pan inside the pan.
12. Bake it for 35 minutes.
13. Allow it cool.
14. Put into the fridge for 3 hours.
15. Now release the sides by knife and place a plate over the tin and holding the tin carefully invert the tin.
16. Tap the top of the tin and lift it for caramel pudding.
17. Decorate with the sugar balls.
18. Serve chilled.
Ramit Ghai May 29, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe "Steamed Diet Dahi Bhallee" Traditionally dahi vada is prepared by frying in oil, soaking fried dahi vada in water removes excess oil but still it's fatty, so here is for you my steamed diet dahi vada with no oil, zero calorie, needed just for greecing the mould, perhaps good for health, made with innovation,my style,my version,made in microwave in just few easy steps,may be of ur choice. "Steamed Diet Dahi Bhallee" INGREDIENTS :- 1) White Urad Dal 1/2 cup soaked overnight 2) Ginger 1/2 inch tukra very finely chopped 3) Jeera seeds 1 teaspoon 4) Salt to taste 5) Kasoori methi 1tablespoon 6) Green chillie 1 chopped finely 7) Eno 1 pouch 8) Curd 500gm 9) Oil for greecing the mould 10) Water 1/4 cup to put inside the batter and 1/4 cup to put below steamer mould For Garnishing/Decorating/Plating:- 1)Roasted jeera powder (sprinkle on top as per own taste) 2)Salt to taste (sprinkle on top) 3)Red chillie powder to taste (sprinkle on top as per own taste) 4)Coriander leaves chopped finely 5)Coriander Chutney as per own taste 6)Sweet Tamarind (imli) chutney as per own taste METHOD:- 1) Wash dal 5-6 times and then soak in RO Water for overnight 2)Next day drain the water and make rough puree, daradara i mean, do not make a paste of it, it should be dardari kind of 3) Take out in a bowl add all the ingredients, beat well and at the same time add eno pouch with 1/4 cup of water, beat quickly 4) Put in greeced mould, cover the lid and keep in microwave for 5 minutes, as shown in picture, below the steamer put 1/4 cup of water, see the picture so that u will come to knw easily 5) When it beeps take out easily 6) Open the lid, take out steamed vada's in a plate 7) Soak in water for few minutes (3-4minutes approximately) no need to boil the water, just take fresh RO WATER and soak it 8) After that squeeze the water and keep aside, the steamed vada's will be double in size/volume. 9) Arrange and do plating. 10) Serve decorated.
"Steamed Diet Dahi Bhallee"
Traditionally dahi vada is prepared by frying in oil, soaking fried dahi vada in water removes excess oil but still it's fatty, so here is for you my steamed diet dahi vada with no oil, zero calorie, needed just for greecing the mould, perhaps good for health, made with innovation,my style,my version,made in microwave in just few easy steps,may be of ur choice.
"Steamed Diet Dahi Bhallee"
INGREDIENTS :-
1) White Urad Dal 1/2 cup soaked overnight
2) Ginger 1/2 inch tukra very finely chopped
3) Jeera seeds 1 teaspoon
4) Salt to taste
5) Kasoori methi 1tablespoon
6) Green chillie 1 chopped finely
7) Eno 1 pouch
8) Curd 500gm
9) Oil for greecing the mould
10) Water 1/4 cup to put inside the batter and 1/4 cup to put below steamer mould
For Garnishing/Decorating/Plating:-
1)Roasted jeera powder (sprinkle on top as per own taste)
2)Salt to taste (sprinkle on top)
3)Red chillie powder to taste (sprinkle on top as per own taste)
4)Coriander leaves chopped finely
5)Coriander Chutney as per own taste
6)Sweet Tamarind (imli) chutney as per own taste
METHOD:-
1) Wash dal 5-6 times and then soak in RO Water for overnight
2)Next day drain the water and make rough puree, daradara i mean, do not make a paste of it, it should be dardari kind of
3) Take out in a bowl add all the ingredients, beat well and at the same time add eno pouch with 1/4 cup of water, beat quickly
4) Put in greeced mould, cover the lid and keep in microwave for 5 minutes, as shown in picture, below the steamer put 1/4 cup of water, see the picture so that u will come to knw easily
5) When it beeps take out easily
6) Open the lid, take out steamed vada's in a plate
7) Soak in water for few minutes (3-4minutes approximately) no need to boil the water, just take fresh RO WATER and soak it
8) After that squeeze the water and keep aside, the steamed vada's will be double in size/volume.
9) Arrange and do plating.
10) Serve decorated.
Ramit Ghai May 29, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe COFFEE GANACHE CAKE INGREDIENTS 1. Cake flour / All Purpose Flour 2 cups 2. Cocoa powder 1/4 cup 3. Baking powder 2 teaspoon 4. Icing Sugar 2 cups 5. Eggs 3 6. Salt 1/4 teaspoon 7. Vanilla extract 1 teaspoon 8. Oil 1/2 cup 9. Water 1 cup 10. FOR GLAZE:- Semi sweet chocolate or dark cooking chocolate 5 bars 11. Butter 1 tablespoon 12. Sugar 2 tablespoon 13. Instant coffee powder 1 teaspoon 14. Grated Chocolate Curls for garnishing 5-6 tablespoons 15. Karonda 8 pcs PREPARATION 1. Preheat oven to 150C. Grease the baking pan with oil and dust some flour. 2. In a bowl, sift and combine cake flour, baking powder, cocoa powder, sugar and salt. Mix well. 3. Add oil, water and one egg to the flour mixture. Whip in low speed for a minute. 4. Add the remaining two eggs and whip in high speed for 5 minutes until combined. 5. Pour the prepared batter into prepared baking pan and bake for 45 minutes at 150C or until the inserted tooth pick comes out clean. Once done, allow it to cool completely. 6. Use double boiling method to prepare ganache. Keep the small pan with water on stove and boil. 7. Place the bowl wider than the bowl on Stove on top. Add chocolates, sugar, butter and instant coffee powder to it. 8. Add little prepared sugar syrup and keep mixing until everything combined and chocolate melts. Allow it to cool. The ganache has to be in easily pouring consistency. 9. Once the cake is cooled, place the cake in plate. Pour the prepared chocolate coffee ganache all over the cake so that it spreads evenly. 10. Garnish with grated chocolate curls on top along with karonda pcs
COFFEE GANACHE CAKE
INGREDIENTS
1. Cake flour / All Purpose Flour 2 cups
2. Cocoa powder 1/4 cup
3. Baking powder 2 teaspoon
4. Icing Sugar 2 cups
5. Eggs 3
6. Salt 1/4 teaspoon
7. Vanilla extract 1 teaspoon
8. Oil 1/2 cup
9. Water 1 cup
10. FOR GLAZE:- Semi sweet chocolate or dark cooking chocolate 5 bars
11. Butter 1 tablespoon
12. Sugar 2 tablespoon
13. Instant coffee powder 1 teaspoon
14. Grated Chocolate Curls for garnishing 5-6 tablespoons
15. Karonda 8 pcs
PREPARATION
1. Preheat oven to 150C. Grease the baking pan with oil and dust some flour.
2. In a bowl, sift and combine cake flour, baking powder, cocoa powder, sugar and salt. Mix well.
3. Add oil, water and one egg to the flour mixture. Whip in low speed for a minute.
4. Add the remaining two eggs and whip in high speed for 5 minutes until combined.
5. Pour the prepared batter into prepared baking pan and bake for 45 minutes at 150C or until the inserted tooth pick comes out clean. Once done, allow it to cool completely.
6. Use double boiling method to prepare ganache. Keep the small pan with water on stove and boil.
7. Place the bowl wider than the bowl on Stove on top. Add chocolates, sugar, butter and instant coffee powder to it.
8. Add little prepared sugar syrup and keep mixing until everything combined and chocolate melts. Allow it to cool. The ganache has to be in easily pouring consistency.
9. Once the cake is cooled, place the cake in plate. Pour the prepared chocolate coffee ganache all over the cake so that it spreads evenly.
10. Garnish with grated chocolate curls on top along with karonda pcs
Ramit Ghai May 29, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Dark Chocolate Ganache Cake INGREDIENTS 1. 1.5 cups All Purpose Flour 2. 1 tsp Baking Soda 3. 1/4 tsp Salt 4. 1/2 cup Sugar 5. 1/4 cup unsweetened cocoa powder 6. 1 tsp vanilla extract 7. 1 tbsp Vinegar 8. 1 cup hot Water 9. 5 tbsp canola Oil 10. For ganache :- 200g chopped dark chocolate and 120g whipping Cream 11. Designer chocolate pcs 2-3 PREPARATION 1. Sieve flour baking soda, salt and cocoa powder. Keep it aside 2. Preheat oven to 150, line cake tin 3. In a bowl, mix water, oil and sugar well. Add vinegar and vanilla extract. Whisk together 4. Slowly add dry ingredients and whisk until well combined. Pour batter into cake tin. Bake for 45 minutes until done 5. Allow the cake to cool for 15 minutes, demould and keep it aside 6. Warm the cream, pour it over dark chocolate. Allow to sit for a minute. Mix well. Now pour this over the cake. While cutting and serving the cake should be at room temperature to enjoy the rich flavour of Ganache 7. Decorate with designer chocolate pcs
Dark Chocolate Ganache Cake
INGREDIENTS
1. 1.5 cups All Purpose Flour
2. 1 tsp Baking Soda
3. 1/4 tsp Salt
4. 1/2 cup Sugar
5. 1/4 cup unsweetened cocoa powder
6. 1 tsp vanilla extract
7. 1 tbsp Vinegar
8. 1 cup hot Water
9. 5 tbsp canola Oil
10. For ganache :- 200g chopped dark chocolate and 120g whipping Cream
11. Designer chocolate pcs 2-3
PREPARATION
1. Sieve flour baking soda, salt and cocoa powder. Keep it aside
2. Preheat oven to 150, line cake tin
3. In a bowl, mix water, oil and sugar well. Add vinegar and vanilla extract. Whisk together
4. Slowly add dry ingredients and whisk until well combined. Pour batter into cake tin. Bake for 45 minutes until done
5. Allow the cake to cool for 15 minutes, demould and keep it aside
6. Warm the cream, pour it over dark chocolate. Allow to sit for a minute. Mix well. Now pour this over the cake. While cutting and serving the cake should be at room temperature to enjoy the rich flavour of Ganache
7. Decorate with designer chocolate pcs
Ramit Ghai May 29, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Eggless Black Forest Cake INGREDIENTS 1. 1 1/2 cup flour 2. 1 cup milk 3. 1/2 cup cocoa powder 4. 1 tsp baking soda 5. 3/4 cup powdered sugar 6. 1/2 cup Olive oil 7. 1/2 tsp vanilla essence 8. 1 pinch salt 9. Whipped cream 1 small bowl 10. Dark chocolate curls 2-3 tablespoons 11. Melted dark chocolate truffle 2-3 teaspoon 12. Karonda pcs 5 PREPARATION 1. First of all preheat oven at 180C. Shift all dry ingredients together for atleast 3-4 times . 2. Now add oil to it and mix well. 3. Add vanilla essence and mix well. 4. Now mix dry ingredients in wet mixture in two batches and make a lump free batter with cut and fold method . 5. Pour the batter in a greeced baking cake tin , lined with butter paper . 6. Tap the pan on slab for few times to escape any large bubbles trapped inside the batter. 7. Now place the pan in preheated oven and bake for 40 minutes or till toothpick inserted in its middle comes out clean . 8. Once done, remove from oven and let it rest for 5-10 minutes and then invert on a wire rack and cool completely, decorate as desired, using whipped cream, melted dark chocolate truffle, karonda pcs and chocolate curls.
Eggless Black Forest Cake
INGREDIENTS
1. 1 1/2 cup flour
2. 1 cup milk
3. 1/2 cup cocoa powder
4. 1 tsp baking soda
5. 3/4 cup powdered sugar
6. 1/2 cup Olive oil
7. 1/2 tsp vanilla essence
8. 1 pinch salt
9. Whipped cream 1 small bowl
10. Dark chocolate curls 2-3 tablespoons
11. Melted dark chocolate truffle 2-3 teaspoon
12. Karonda pcs 5
PREPARATION
1. First of all preheat oven at 180C. Shift all dry ingredients together for atleast 3-4 times .
2. Now add oil to it and mix well.
3. Add vanilla essence and mix well.
4. Now mix dry ingredients in wet mixture in two batches and make a lump free batter with cut and fold method .
5. Pour the batter in a greeced baking cake tin , lined with butter paper .
6. Tap the pan on slab for few times to escape any large bubbles trapped inside the batter.
7. Now place the pan in preheated oven and bake for 40 minutes or till toothpick inserted in its middle comes out clean .
8. Once done, remove from oven and let it rest for 5-10 minutes and then invert on a wire rack and cool completely, decorate as desired, using whipped cream, melted dark chocolate truffle, karonda pcs and chocolate curls.
Ramit Ghai May 29, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Dark Chocolate Chocochip Cake INGREDIENTS 1. 1 cup Maida 2. 1/2 cup Milk powder 3. 3/4 cup Sugar 4. 1/2 cup Dark cocoa powder 5. 1/2 tsp Baking Powder 6. 1/2 tsp Baking Soda 7. 1tsp Vanilla essence 8. 1 tsp Chocolate essence 9. 1 tsp chocolate Brown colour 10. 3/4 cup Milk 11. 2 tsp Curd 12. 50 gm Butter 13. Chocolate ganache 5-6 tablespoons 14. Sugar water syrup 3-4 tablespoons 15. Dark Chocolate chocochips 2 teaspoon 16. White chocolate chocochips 2 teaspoon 17. 1 pc of karonda (for decoration) PREPARATION 1. Sieve the maida, sugar, soda, baking powder, milk powder and cocoa powder, now mix well. 2. Take a bowl, put all liquid ingredients, milk, vanilla, chocolate essence, colour, curd, butter and mix all. 3. Put all dry ingredients in liquid. Fold it gently. 4. Grease & dust the cake tin. Pour the batter and put into pre heated oven & bake at 150 degree for 50 minutes. 5. Now take out of the oven and cool it and cut cake in three layers. 6. Put some sugarwater syrup and chocolate whipped cream one by one on each layer. 7. Top layer cover it nicely with ganache all over. 8. Make a cut design, using warm knife, dipped in hot water, decorate with both chocolate chips(White and brown). 9. Place karonda in centre, Serve decorated.
Dark Chocolate Chocochip Cake
INGREDIENTS
1. 1 cup Maida
2. 1/2 cup Milk powder
3. 3/4 cup Sugar
4. 1/2 cup Dark cocoa powder
5. 1/2 tsp Baking Powder
6. 1/2 tsp Baking Soda
7. 1tsp Vanilla essence
8. 1 tsp Chocolate essence
9. 1 tsp chocolate Brown colour
10. 3/4 cup Milk
11. 2 tsp Curd
12. 50 gm Butter
13. Chocolate ganache 5-6 tablespoons
14. Sugar water syrup 3-4 tablespoons
15. Dark Chocolate chocochips 2 teaspoon
16. White chocolate chocochips 2 teaspoon
17. 1 pc of karonda (for decoration)
PREPARATION
1. Sieve the maida, sugar, soda, baking powder, milk powder and cocoa powder, now mix well.
2. Take a bowl, put all liquid ingredients, milk, vanilla, chocolate essence, colour, curd, butter and mix all.
3. Put all dry ingredients in liquid. Fold it gently.
4. Grease & dust the cake tin. Pour the batter and put into pre heated oven & bake at 150 degree for 50 minutes.
5. Now take out of the oven and cool it and cut cake in three layers.
6. Put some sugarwater syrup and chocolate whipped cream one by one on each layer.
7. Top layer cover it nicely with ganache all over.
8. Make a cut design, using warm knife, dipped in hot water, decorate with both chocolate chips(White and brown).
9. Place karonda in centre, Serve decorated.
Ramit Ghai May 29, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Strawberry Cake INGREDIENTS 1. 1 box white cake mix 2. 1 full packet strawberry flavored gelatin 3. 3/4 cup vegetable Oil 4. 1/2 cup milk 5. 2 large Eggs 6. 1cup fresh strawberry puree PREPARATION 1. Preheat the oven to 150 degrees. 2. In the bowl of a stand mixer, combine the cake mix, gelatin, milk, oil, eggs and fresh strawberry puree. 3. Beat on low speed until mixed, then beat on medium speed for 3 to 4 minutes. 4. Grease the cake pans with butter and flour 5. Bake at 150 degrees for 40 to 45 minutes, or tooth pick comes out clean . 6. Allow the cakes to cool for 10 minutes, then turn them out onto a wire rack to cool completely.
Strawberry Cake
INGREDIENTS
1. 1 box white cake mix
2. 1 full packet strawberry flavored gelatin
3. 3/4 cup vegetable Oil
4. 1/2 cup milk
5. 2 large Eggs
6. 1cup fresh strawberry puree
PREPARATION
1. Preheat the oven to 150 degrees.
2. In the bowl of a stand mixer, combine the cake mix, gelatin, milk, oil, eggs and fresh strawberry puree.
3. Beat on low speed until mixed, then beat on medium speed for 3 to 4 minutes.
4. Grease the cake pans with butter and flour
5. Bake at 150 degrees for 40 to 45 minutes, or tooth pick comes out clean .
6. Allow the cakes to cool for 10 minutes, then turn them out onto a wire rack to cool completely.
Ramit Ghai May 29, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Caramel Crunch Cake INGREDIENTS 1. 1 cup refined oil 2. 3 eggs 3. 3/4th cup sugar 4. 2 cup Maida 5. 2 tsp drinking chocolate powder 6. 1tsp baking powder 7. Whipped cream for decorating the cake 1 small bowl 8. 1/2 cup cocoa powder 9. Sugar water syrup 2-3 tablespoon 10. Chocolate Caramel glaze 3-4 tablespoon 11. Karonda pcs 5 12. Crunch 2-3 teaspoons 13. Any flavour can be used in white whipped cream 2-3 drops, i used butterscotch flavour PREPARATION 1. Sieve maida and baking powder together, Keep aside. 2. On the other side beat eggs add oil and sugar.. again beat well. 3. Now add the above sieved maida mixture into the egg mixture and again beat well..at the same time add cocoa powder and drinking chocolate also. 4. Lastly take aluminum cake utensil. greece it with oil, dust with maida, pour the cake batter into it and Keep in microwave preheated convection mode for 50 minutes at 150 degree temperature. (First preheat for 10minutes then place the cake tin inside and set the temperature to 50min). 5. When it beeps, open the door of microwave, check it using toothpick, if it comes out clean that means the cake is ready, take out the cake n cool it. 6. Decorate nicely by using the whipped cream, first divide the cake in layers, put sugar water syrup in each layer then put some whipped cream, repeat the process. 7. Now cover the cake all over nicely with the whipped cream. 8. Using piping bag put caramel glaze on top of cake and make a design using toothpick. 9. Serve decorated with karonda pcs and crunch on top
Caramel Crunch Cake
INGREDIENTS
1. 1 cup refined oil
2. 3 eggs
3. 3/4th cup sugar
4. 2 cup Maida
5. 2 tsp drinking chocolate powder
6. 1tsp baking powder
7. Whipped cream for decorating the cake 1 small bowl
8. 1/2 cup cocoa powder
9. Sugar water syrup 2-3 tablespoon
10. Chocolate Caramel glaze 3-4 tablespoon
11. Karonda pcs 5
12. Crunch 2-3 teaspoons
13. Any flavour can be used in white whipped cream 2-3 drops, i used butterscotch flavour
PREPARATION
1. Sieve maida and baking powder together, Keep aside.
2. On the other side beat eggs add oil and sugar.. again beat well.
3. Now add the above sieved maida mixture into the egg mixture and again beat well..at the same time add cocoa powder and drinking chocolate also.
4. Lastly take aluminum cake utensil. greece it with oil, dust with maida, pour the cake batter into it and Keep in microwave preheated convection mode for 50 minutes at 150 degree temperature. (First preheat for 10minutes then place the cake tin inside and set the temperature to 50min).
5. When it beeps, open the door of microwave, check it using toothpick, if it comes out clean that means the cake is ready, take out the cake n cool it.
6. Decorate nicely by using the whipped cream, first divide the cake in layers, put sugar water syrup in each layer then put some whipped cream, repeat the process.
7. Now cover the cake all over nicely with the whipped cream.
8. Using piping bag put caramel glaze on top of cake and make a design using toothpick.
9. Serve decorated with karonda pcs and crunch on top
Ramit Ghai May 29, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe "Carrot Custard Cake With Custard Frosting" (No colors used in cake.. Cake made with custard, only for carrot fondant I used red and green colour, that's it...go through recipe) INGREDIENTS Required For Cake 1) cup butter, softened 2) 1 cup sugar 3) 1 cup milk, room temperature 4) 1 tsp vinegar 5) 1 tsp vanilla extract 6) 1 cup maida / plain flour 7) cup custard powder 8) tsp baking soda 9) 1 tsp baking powder 10) 1 red carrot grated (squeeze the liquid and then put inside) Method:- 1) firstly, in a large mixing bowl take cup butter and 1 cup sugar. 2) beat smooth and fluffy till the butter and sugar combine well. 3) now add 1 cup milk, 1 tsp vinegar and 1 tsp vanilla extract. mix well. 4) now add grated red carrots to it. mix well. 5) sieve 1 cup maida, cup custard powder, tsp baking soda and 1 tsp baking powder. 6) mix well using cut and fold method. 7) transfer the cake batter into the round cake mould and bake at 150 degree celsius for 50 minutes. INGREDIENTS Required For Custard Frosting 1) 600 ml Milk 2) 100 ml Fresh cream , (I used amul cream) 3) 1 teaspoon Vanilla Extract 4) 50 grams Caster Sugar 5) 2 tablespoons Corn flour Method- 1) In a large saucepan; stir in the milk, cream, cornflour and vanilla. Make sure the corn flour has dissolved completely. 2) Turn the heat to high and bring the mixture to a boil while stirring continuously. 3) Once the custard mixture comes to a boil ,turn the heat to low. Add the castor sugar to the simmering custard mixture. Keep whisking it until the mixture thickens. Make sure you keep stirring continuously so no lumps form. 4) Once the milk mixture has thickened, continue to stir for few more minutes and turn off the heat. The vanilla custard is ready. 5) Keep aside till it reaches to Luke warm consistency Method of Decorating Cake- 1) Cut the cake in three layers 2) Put sugar water syrup 2 tablespoon in each layer 3) Put spoonful of custard 4) Repeat 3 times and cover the cake all over nicely with custard 5) Keep in Refrigerator/fridge for sometime to set 6) Once the custard is set on cake 7) Make small carrots using fondant material and place on top of cake (Note for fondant - material required is white fondant, red colour, green colour and cornflour, mix fondant along with colours separately, roll in cornflour and make small carrots.)
"Carrot Custard Cake With Custard Frosting"
(No colors used in cake..
Cake made with custard, only for carrot fondant I used red and green colour, that's it...go through recipe)
INGREDIENTS Required For Cake
1) cup butter, softened
2) 1 cup sugar
3) 1 cup milk, room temperature
4) 1 tsp vinegar
5) 1 tsp vanilla extract
6) 1 cup maida / plain flour
7) cup custard powder
8) tsp baking soda
9) 1 tsp baking powder
10) 1 red carrot grated (squeeze the liquid and then put inside)
Method:-
1) firstly, in a large mixing bowl take cup butter and 1 cup sugar.
2) beat smooth and fluffy till the butter and sugar combine well.
3) now add 1 cup milk, 1 tsp vinegar and 1 tsp vanilla extract. mix well.
4) now add grated red carrots to it. mix well.
5) sieve 1 cup maida, cup custard powder, tsp baking soda and 1 tsp baking powder.
6) mix well using cut and fold method.
7) transfer the cake batter into the round cake mould and bake at 150 degree celsius for 50 minutes.
INGREDIENTS Required For Custard Frosting
1) 600 ml Milk
2) 100 ml Fresh cream , (I used amul cream)
3) 1 teaspoon Vanilla Extract
4) 50 grams Caster Sugar
5) 2 tablespoons Corn flour
Method-
1) In a large saucepan; stir in the milk, cream, cornflour and vanilla. Make sure the corn flour has dissolved completely.
2) Turn the heat to high and bring the mixture to a boil while stirring continuously.
3) Once the custard mixture comes to a boil ,turn the heat to low. Add the castor sugar to the simmering custard mixture. Keep whisking it until the mixture thickens. Make sure you keep stirring continuously so no lumps form.
4) Once the milk mixture has thickened, continue to stir for few more minutes and turn off the heat. The vanilla custard is ready.
5) Keep aside till it reaches to Luke warm consistency
Method of Decorating Cake-
1) Cut the cake in three layers
2) Put sugar water syrup 2 tablespoon in each layer
3) Put spoonful of custard
4) Repeat 3 times and cover the cake all over nicely with custard
5) Keep in Refrigerator/fridge for sometime to set
6) Once the custard is set on cake
7) Make small carrots using fondant material and place on top of cake
(Note for fondant - material required is white fondant, red colour, green colour and cornflour, mix fondant along with colours separately, roll in cornflour and make small carrots.)
Ramit Ghai May 29, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Eggless Pineapple Jelly Cake INGREDIENTS 1. Maida 1 cup 2. Curd 1 /2 cup 3. Sugar 1 /2 cup 4. Baking powder 1 teaspoon 5. Baking Soda 1 /2 teaspoon 6. Milk powder 2 tablespoon 7. Pineapple chopped 1/4 cup 8. 1 tsp Pineapple essence 9. 1 /2 cup Pineapple juice 10. Oil or Butter 1 /2 cup 11. Yellow food colour 2 drops 12. Pineapple glaze 4-5 tablespoons 13. Caramel 2-3 tablespoons 14. Karonda fruit 5pc PREPARATION 1. Seive maida, baking powder and milk powder. 2. Mix curd baking soda and sugar and keep aside for 5 minutes. 3. Preheat the oven on 150 degree. 4. If you are taking butter then whip it till light and if using oil then mix oil and pineapple essence in curd after five minutes. 5. Now mix dry ingredients in wet in two batch and mix it. 6. Now add pineapple juice and make a smooth cake batter. 7. Pour the batter in greased baking tin and bake it for 50 minutes or till the toothpick comes out clean.Take it out and let it cool down completely. 8. Now for icing 9. Cut in two parts.. Apply whipped cream. Spread some pineapple pieces. And cover it.Now apply whipped cream all over the cake base. 10. Lastly add pineapple glaze on top of it and give a design by piping caramel. 11. Serve decorated with karonda fruit
Eggless Pineapple Jelly Cake
INGREDIENTS
1. Maida 1 cup
2. Curd 1 /2 cup
3. Sugar 1 /2 cup
4. Baking powder 1 teaspoon
5. Baking Soda 1 /2 teaspoon
6. Milk powder 2 tablespoon
7. Pineapple chopped 1/4 cup
8. 1 tsp Pineapple essence
9. 1 /2 cup Pineapple juice
10. Oil or Butter 1 /2 cup
11. Yellow food colour 2 drops
12. Pineapple glaze 4-5 tablespoons
13. Caramel 2-3 tablespoons
14. Karonda fruit 5pc
PREPARATION
1. Seive maida, baking powder and milk powder.
2. Mix curd baking soda and sugar and keep aside for 5 minutes.
3. Preheat the oven on 150 degree.
4. If you are taking butter then whip it till light and if using oil then mix oil and pineapple essence in curd after five minutes.
5. Now mix dry ingredients in wet in two batch and mix it.
6. Now add pineapple juice and make a smooth cake batter.
7. Pour the batter in greased baking tin and bake it for 50 minutes or till the toothpick comes out clean.Take it out and let it cool down completely.
8. Now for icing
9. Cut in two parts.. Apply whipped cream. Spread some pineapple pieces. And cover it.Now apply whipped cream all over the cake base.
10. Lastly add pineapple glaze on top of it and give a design by piping caramel.
11. Serve decorated with karonda fruit
Ramit Ghai May 29, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Waterdrop Raspberry Jelly Cake INGREDIENTS 1. All Purpose Flour 2 cup 2. Sugar, powdered 3/4 cup 3. Butter 3/4 cup 4. Rose extract 1 tsp 5. Baking powder 1 tsp 6. Eggs 4 7. Whipped cream 1 small bowl 8. Sugar water syrup 3-4 tablespoons 9. Raspberry crush 6 tablespoons 10. Neutral glaze jelly mixed with 2-3 drop of raspberry red food colour PREPARATION 1. Sift flour and baking powder together. 2. In another bowl whisk the eggs and keep aside. 3. In a bowl whisk sugar, butter till light and fluffy. 4. Gradually add in Rose extract and the whisked eggs. 5. Mix in the flour with a spatula by cut and fold method. When uniformly mixed, transfer in a greased baking heart shaped pan. 6. Pre- heat the oven at 150 degree centigrade. Bake for 50 minutes, or until a skewer inserted in the middle of the cake comes out clean. 7. Cool well, cut in three layers. 8. Put sugar water syrup along with whipped cream and raspberry crush, repeat the process, cover the cake all over nicely,put glazed raspberry red jelly on top. 9. Serve decorated with chocolate slices and insert a pc of karonda fruit, looks beautiful as simple as it can, drop jelly as it looks like droplets of water
Waterdrop Raspberry Jelly Cake
INGREDIENTS
1. All Purpose Flour 2 cup
2. Sugar, powdered 3/4 cup
3. Butter 3/4 cup
4. Rose extract 1 tsp
5. Baking powder 1 tsp
6. Eggs 4
7. Whipped cream 1 small bowl
8. Sugar water syrup 3-4 tablespoons
9. Raspberry crush 6 tablespoons
10. Neutral glaze jelly mixed with 2-3 drop of raspberry red food colour
PREPARATION
1. Sift flour and baking powder together.
2. In another bowl whisk the eggs and keep aside.
3. In a bowl whisk sugar, butter till light and fluffy.
4. Gradually add in Rose extract and the whisked eggs.
5. Mix in the flour with a spatula by cut and fold method. When uniformly mixed, transfer in a greased baking heart shaped pan.
6. Pre- heat the oven at 150 degree centigrade. Bake for 50 minutes, or until a skewer inserted in the middle of the cake comes out clean.
7. Cool well, cut in three layers.
8. Put sugar water syrup along with whipped cream and raspberry crush, repeat the process, cover the cake all over nicely,put glazed raspberry red jelly on top.
9. Serve decorated with chocolate slices and insert a pc of karonda fruit, looks beautiful as simple as it can, drop jelly as it looks like droplets of water
Ramit Ghai May 29, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Chocolate Truffle Cake INGREDIENTS 1. 1 cup Maida 2. 3/4 cup Sugar 3. 1/2 tsp Baking Powder 4. 1/2 tsp Baking Soda 5. 1/2 cup Milk powder 6. 1/2 cup Dark cocoa powder 7. 1tsp Vanilla essence 8. 1 tsp Chocolate essence 9. 1 tsp chocolate Brown colour 10. 3/4 cup Milk 11. 2 tsp Curd 12. 50 gm Butter 13. White neutral jelly 2-3 tablespoons 14. Chocolate ganache 5-6 tablespoons 15. Designer chocolate 2pc 16. Sugar water syrup 3-4 tablespoons PREPARATION 1. Sieve the maida, sugar, soda, baking powder, milk powder and cocoa powder, now mix well. 2. Take a bowl, put all liquid ingredients, milk, vanilla, chocolate essence, colour, curd, butter and mix all. 3. Put all dry ingredients in liquid. Fold it gently. 4. Grease & dust the cake tin. Pour the batter and put into pre heated oven & bake at 150 degree for 50 minutes. 5. Now take out of the oven and cool it and cut cake in three layers. 6. Put some sugarwater syrup and chocolate whipped cream one by one on each layer. 7. Top layer cover it nicely with ganache all over 8. Put white neutral jelly on top of ganache, using toothpick make a neat design, insert designer chocolate and serve decorated
Chocolate Truffle Cake
INGREDIENTS
1. 1 cup Maida
2. 3/4 cup Sugar
3. 1/2 tsp Baking Powder
4. 1/2 tsp Baking Soda
5. 1/2 cup Milk powder
6. 1/2 cup Dark cocoa powder
7. 1tsp Vanilla essence
8. 1 tsp Chocolate essence
9. 1 tsp chocolate Brown colour
10. 3/4 cup Milk
11. 2 tsp Curd
12. 50 gm Butter
13. White neutral jelly 2-3 tablespoons
14. Chocolate ganache 5-6 tablespoons
15. Designer chocolate 2pc
16. Sugar water syrup 3-4 tablespoons
PREPARATION
1. Sieve the maida, sugar, soda, baking powder, milk powder and cocoa powder, now mix well.
2. Take a bowl, put all liquid ingredients, milk, vanilla, chocolate essence, colour, curd, butter and mix all.
3. Put all dry ingredients in liquid. Fold it gently.
4. Grease & dust the cake tin. Pour the batter and put into pre heated oven & bake at 150 degree for 50 minutes.
5. Now take out of the oven and cool it and cut cake in three layers.
6. Put some sugarwater syrup and chocolate whipped cream one by one on each layer.
7. Top layer cover it nicely with ganache all over
8. Put white neutral jelly on top of ganache, using toothpick make a neat design, insert designer chocolate and serve decorated
Ramit Ghai May 29, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe "Colourful" "Eggless DuckCake" INGREDIENTS 1. All Purpose Flour 2 cup 2. Sugar, powdered 3/4 cup 3. Butter 3/4 cup or Refined oil 3/4 cup (choose any 1 of your own choice) 4. Vanilla extract 1 tsp 5. Baking powder 1/2 tsp 6. Baking soda 1/4 tsp 7. Whipped cream 1 small bowl 8. Sugar water syrup 3-4 tablespoons 9. Food spray powder colours (yellow, rust, florescent green, aqua blue and orange needed for spray purpose...red and brown caramel needed to make eyes and tongue of duck, as shown) 10. Milk 1/2 cup or as required according to the consistency PREPARATION 1. Sift flour, baking soda and baking powder together. 2. In a bowl whisk sugar, butter till light and fluffy. 3. Gradually add in vanilla extract and the milk. 4. Mix in the flour with a spatula by cut and fold method. When uniformly mixed, transfer in a greased baking pan. 5. Pre- heat the oven at 150 degree centigrade. Bake for 50 minutes, or until a skewer inserted in the middle of the cake comes out clean. 6. Cool well, cut in three layers. 7. Put sugar water syrup along with whipped cream, repeat the process, cover the cake all over nicely. 8. Using piping bag, put rose nozzle inside, make flowers all over the sides and two male-female ducks on top of cake, decorate well. 9. Serve decorated
"Colourful"
"Eggless DuckCake"
INGREDIENTS
1. All Purpose Flour 2 cup
2. Sugar, powdered 3/4 cup
3. Butter 3/4 cup or Refined oil 3/4 cup (choose any 1 of your own choice)
4. Vanilla extract 1 tsp
5. Baking powder 1/2 tsp
6. Baking soda 1/4 tsp
7. Whipped cream 1 small bowl
8. Sugar water syrup 3-4 tablespoons
9. Food spray powder colours (yellow, rust, florescent green, aqua blue and orange needed for spray purpose...red and brown caramel needed to make eyes and tongue of duck, as shown)
10. Milk 1/2 cup or as required according to the consistency
PREPARATION
1. Sift flour, baking soda and baking powder together.
2. In a bowl whisk sugar, butter till light and fluffy.
3. Gradually add in vanilla extract and the milk.
4. Mix in the flour with a spatula by cut and fold method. When uniformly mixed, transfer in a greased baking pan.
5. Pre- heat the oven at 150 degree centigrade. Bake for 50 minutes, or until a skewer inserted in the middle of the cake comes out clean.
6. Cool well, cut in three layers.
7. Put sugar water syrup along with whipped cream, repeat the process, cover the cake all over nicely.
8. Using piping bag, put rose nozzle inside, make flowers all over the sides and two male-female ducks on top of cake, decorate well.
9. Serve decorated
Neeru gupta May 28, 2019
#TastySummer #ContestAlert #Fresh_Mint_Mojito Mojito is a traditional Cuban highball. Traditionally, a mojito is a cocktail. Ingredients - 200 GM fresh mint leaves 200 GM lemon 250gm sugar Method - Take sugar in a vessel, add 1 cup water to it. Turn on flame let it cook until sugar dissolves, stir at intervals. Take lemons cut and extract juice from them in a bowl, also wash and clean fresh mint leaves. Mean while check the syrup if it forms thread and is dense. Add 1tsp lemon juice to the syrup. 3 thread syrup is ready. Turn off the flame. Put lemon juice and mint leaves in mixer jar grind finely. Take out in a bowl. As syrup cools, add grinded mint leaves and lemon juice to it. Again grind for 30 seconds. Strain the pulp with strainer, separate the pulp. Fill the syrup in the bottle and use for a perfect drink. For serving - put ice cubes in a glass, add 3 tbsp fresh mint mojito syrup. Add soda, a lemon slice and mint leaves too. Relish this Fresh Mojito any time.
#ContestAlert
#Fresh_Mint_Mojito
Mojito is a traditional Cuban highball. Traditionally, a mojito is a cocktail.
Ingredients -
200 GM fresh mint leaves
200 GM lemon
250gm sugar
Method -
Take sugar in a vessel, add 1 cup water to it.
Turn on flame let it cook until sugar dissolves, stir at intervals.
Take lemons cut and extract juice from them in a bowl, also wash and clean fresh mint leaves.
Mean while check the syrup if it forms thread and is dense. Add 1tsp lemon juice to the syrup. 3 thread syrup is ready. Turn off the flame.
Put lemon juice and mint leaves in mixer jar grind finely. Take out in a bowl.
As syrup cools, add grinded mint leaves and lemon juice to it. Again grind for 30 seconds.
Strain the pulp with strainer, separate the pulp.
Fill the syrup in the bottle and use for a perfect drink.
For serving - put ice cubes in a glass, add 3 tbsp fresh mint mojito syrup. Add soda, a lemon slice and mint leaves too. Relish this Fresh Mojito any time.
Neeru gupta May 28, 2019
#TastySummer #ContestAlert #Smooked_chaas Beat the heat like a true Indian, with India's special and favourite soothing and refreshing smoked chaas. In this recipe I give a small twist. It is very easy to make hassle free drink. So today I am sharing with you how to make smoked chaas at home. Ingredients - 1 cup curd 1 cup water 1 tsp black salt 1 tsp roasted cumin seeds tsp chat masala 6 - 7 ice cubes 1 tbsp ghee For smoke - 1 pcs coal 1 tbsp ghee tsp red chilli powder Method - In a jar add curd, water and black salt, ice cubes and blend all of this together. Add roasted cumin seeds, chat masala and mix well. Take coal and burn it in a flame, once it hot place it in a tiny bowl and put some ghee on it in a tiny bowl and some red chilli powder, place the bowl in a chaas. Cover it with lid and keep it for 2 minutes. Our smoke infused chaas is ready to serve.
#ContestAlert
#Smooked_chaas
Beat the heat like a true Indian, with India's special and favourite soothing and refreshing smoked chaas. In this recipe I give a small twist. It is very easy to make hassle free drink. So today I am sharing with you how to make smoked chaas at home.
Ingredients -
1 cup curd
1 cup water
1 tsp black salt
1 tsp roasted cumin seeds
tsp chat masala
6 - 7 ice cubes
1 tbsp ghee
For smoke -
1 pcs coal
1 tbsp ghee
tsp red chilli powder
Method -
In a jar add curd, water and black salt, ice cubes and blend all of this together.
Add roasted cumin seeds, chat masala and mix well.
Take coal and burn it in a flame, once it hot place it in a tiny bowl and put some ghee on it in a tiny bowl and some red chilli powder, place the bowl in a chaas. Cover it with lid and keep it for 2 minutes.
Our smoke infused chaas is ready to serve.
Neeru gupta May 28, 2019
#TastySummer #ContestAlert #paan_masala_icecream Ingredients - 1 liter milk full cream 3 paan leaves tsp saunf powder 10 almonds chopped tsp cardamom powder 1 tbsp gulkand 2 tbsp sugar Method - In a pan add milk and boil reduced until half. Beat the paan leaves as like chutney. In a milk add milk powder, sugar, cardamom powder, saunf, almonds and mix well. Switch off the flame add gulkand and beated paan leaves mix well. Let it cool completely and fill the ice cream mould. Keep it in freezer for 7 - 8 hours. After 7 hours our paan masala ice-cream is ready to serve. Garnish with colorful sprinkles.
#ContestAlert
#paan_masala_icecream
Ingredients -
1 liter milk full cream
3 paan leaves
tsp saunf powder
10 almonds chopped
tsp cardamom powder
1 tbsp gulkand
2 tbsp sugar
Method -
In a pan add milk and boil reduced until half. Beat the paan leaves as like chutney. In a milk add milk powder, sugar, cardamom powder, saunf, almonds and mix well. Switch off the flame add gulkand and beated paan leaves mix well.
Let it cool completely and fill the ice cream mould. Keep it in freezer for 7 - 8 hours.
After 7 hours our paan masala ice-cream is ready to serve. Garnish with colorful sprinkles.
Neeru gupta May 28, 2019
#TastySummer #ContestAlert #Jalebi ice-cream sandwich Ingredients - 100 gm paneer for Jalebi 1/8 cup all purpose flour 1/8 cup semolina 1/4 cup milk 2 cup sugar for syrup sugar 1 cup water For ice-cream sandwich - 200 ml vanilla ice cream For garnish - 1/4 cup chocolate vermicelli 10-12 pistachios chopped Method - Grate the paneer. add all purpose flour, semolina and milk mix well and make lump free batter. In a pan add sugar and water make sugar syrup. Now pour the Jalebi batter into the piping bag. In a pan add ghee heat it and make Jalebi on low flame until golden and crispy. Remove from ghee and dip in sugar syrup for 2 minutes. Let it cool completely. Now arrange vanilla ice cream scoop on each Jalebi and cover with another piece of Jalebi. Now wrap in cling wrap and keep it in freezer for 2 hours. After 2 hours our paneer Jalebi ice-cream sandwich set properly. Now coat with chocolate vermicelli and chopped pistachios. Serve immediately.
#ContestAlert
#Jalebi ice-cream sandwich
Ingredients -
100 gm paneer for Jalebi
1/8 cup all purpose flour
1/8 cup semolina
1/4 cup milk
2 cup sugar for syrup sugar
1 cup water
For ice-cream sandwich -
200 ml vanilla ice cream
For garnish -
1/4 cup chocolate vermicelli
10-12 pistachios chopped
Method -
Grate the paneer. add all purpose flour, semolina and milk mix well and make lump free batter.
In a pan add sugar and water make sugar syrup.
Now pour the Jalebi batter into the piping bag.
In a pan add ghee heat it and make Jalebi on low flame until golden and crispy.
Remove from ghee and dip in sugar syrup for 2 minutes.
Let it cool completely.
Now arrange vanilla ice cream scoop on each Jalebi and cover with another piece of Jalebi.
Now wrap in cling wrap and keep it in freezer for 2 hours.
After 2 hours our paneer Jalebi ice-cream sandwich set properly.
Now coat with chocolate vermicelli and chopped pistachios.
Serve immediately.
Neeru gupta May 28, 2019
#TastySummer #ContestAlert #Vermicelli_Golden_Matcha_Gulkand_Cake Preparation time - 4 hours Cooking time - 45 minutes Servings - 6 people Ingredients - 1. 1 cup vermicelli 2. cup cup sugar 3. 750 ml milk 4. 3 tbsp milk powder 5. cup white chocolate melted 6. Cup China grass 7. 2 tbsp Gulkand 8. cup fresh cream 9. 1 tbsp golden matcha powder 10. 1 drop pink food colour 11. cup chopped pistachios for garnish 12. 1 tbsp butter for grease the mould Method - * Dry roast vermicelli. * Now boil 750 ml milk and add ? cup roasted vermicelli in a wok. * Cook on low flame about 40 minutes stirring occasionally. * Meanwhile in a another wok add ? cup of water to ? cup roasted vermicelli. * Give a boil then cook covered on medium flame till well Swollen and water dries up. (4 - 5 minutes). * Now add cup of sugar mix. * Cook again for 2 - 3 minutes. * Switch off the flame and rest it for 5 minutes. * Grease a cake mould with butter. * Pour cooked vermicelli into a greased cake mould. * Let it set for 15 minutes. * Meanwhile when milk is reduced and thick like as kheer add Cup sugar cook for 5 minutes. * Add milk powder mix and switch off the flame. * Add 1 tbsp Sprig golden matcha powder and mix well. * Add melted white chocolate and mix well. * Now soak cup china grass, 1 tsp golden matcha powder in 1 cup of water for 10 minutes then boil it and cook china grass melts completely. mixture has also thickened. * Add dissolved China grass to vermicelli kheer (retain 2 tablespoon for top layer) and mix well. * Pour immediately over dry vermicelli in cake mould. * Refrigerate for an hour. * Melt 2 tbsp Gulkand . * Add half cup of Amul fresh cream. * Add one teaspoon sprig Golden matcha powder and mix well. * Melt retained China grass again with 2 tablespoon of water. * Pour melted China grass in Gulkand mix. * Add one drop of pink food colour and mix well. * Pour immediately over set vermicelli cake. * Garnish with chopped pistachios. * Refrigerate for further an hour to set completely. Demould it .
#ContestAlert
#Vermicelli_Golden_Matcha_Gulkand_Cake
Preparation time - 4 hours
Cooking time - 45 minutes
Servings - 6 people
Ingredients -
1. 1 cup vermicelli
2. cup cup sugar
3. 750 ml milk
4. 3 tbsp milk powder
5. cup white chocolate melted
6. Cup China grass
7. 2 tbsp Gulkand
8. cup fresh cream
9. 1 tbsp golden matcha powder
10. 1 drop pink food colour
11. cup chopped pistachios for garnish
12. 1 tbsp butter for grease the mould
Method -
* Dry roast vermicelli.
* Now boil 750 ml milk and add ? cup roasted vermicelli in a wok.
* Cook on low flame about 40 minutes stirring occasionally.
* Meanwhile in a another wok add ? cup of water to ? cup roasted vermicelli.
* Give a boil then cook covered on medium flame till well Swollen and water dries up. (4 - 5 minutes).
* Now add cup of sugar mix.
* Cook again for 2 - 3 minutes.
* Switch off the flame and rest it for 5 minutes.
* Grease a cake mould with butter.
* Pour cooked vermicelli into a greased cake mould.
* Let it set for 15 minutes.
* Meanwhile when milk is reduced and thick like as kheer add Cup sugar cook for 5 minutes.
* Add milk powder mix and switch off the flame.
* Add 1 tbsp Sprig golden matcha powder and mix well.
* Add melted white chocolate and mix well.
* Now soak cup china grass, 1 tsp golden matcha powder in 1 cup of water for 10 minutes then boil it and cook china grass melts completely. mixture has also thickened.
* Add dissolved China grass to vermicelli kheer (retain 2 tablespoon for top layer) and mix well.
* Pour immediately over dry vermicelli in cake mould.
* Refrigerate for an hour.
* Melt 2 tbsp Gulkand .
* Add half cup of Amul fresh cream.
* Add one teaspoon sprig Golden matcha powder and mix well.
* Melt retained China grass again with 2 tablespoon of water.
* Pour melted China grass in Gulkand mix.
* Add one drop of pink food colour and mix well.
* Pour immediately over set vermicelli cake.
* Garnish with chopped pistachios.
* Refrigerate for further an hour to set completely. Demould it .
Mukti Sahay May 28, 2019
#TastySummer #ContestAlert #Recipe Fruit cream INGREDIENTS Hung curd - 1 bowl Fresh cream - 2 tbsp Banana cut in diced - 1 Grapes cut in half - 1/2 bowl Powder sugar - 4 tbsp Lemon juice - 2 tbsp Tuttty frutty for garnishing METHOD Peel the banana and cut in diced. Wash the grapes and cut in two pieces. Take a bowl add chopped fruits and pour lemon juice and mix well Beat the hung curd till light and fluffy and add fresh cream.. Add sugar powder and mix well. Now add banana and grapes and mix well Garnish with tutty fruitty
Fruit cream
INGREDIENTS
Hung curd - 1 bowl
Fresh cream - 2 tbsp
Banana cut in diced - 1
Grapes cut in half - 1/2 bowl
Powder sugar - 4 tbsp
Lemon juice - 2 tbsp
Tuttty frutty for garnishing
METHOD
Peel the banana and cut in diced.
Wash the grapes and cut in two pieces.
Take a bowl add chopped fruits and pour lemon juice and mix well
Beat the hung curd till light and fluffy and add fresh cream..
Add sugar powder and mix well.
Now add banana and grapes and mix well
Garnish with tutty fruitty
Mukti Sahay May 28, 2019
#TastySummer #ContestAlert #Recipe Mango yogurt popsiles INGREDIENTS Fresh mango pulp - 1 cup Thick yogurt - 1 cup Sugar - 2 tbsp Vanilla extract - 1/2 tsp METHOD Take a bowl add fresh mango pulp and 2 tbsp sugar and mix well In another bowl add thick yogurt,vanilla extract and two tbsp sugar and mix well. Take a plastic glass and fill with 2 tbsp mango puree,now add 2 tbsp of thick yogurt. Lastly we fill with 2 tbsp mango puree. Insert stick,put in the freezer for 4 - 5 hours.
Mango yogurt popsiles
INGREDIENTS
Fresh mango pulp - 1 cup
Thick yogurt - 1 cup
Sugar - 2 tbsp
Vanilla extract - 1/2 tsp
METHOD
Take a bowl add fresh mango pulp and 2 tbsp sugar and mix well
In another bowl add thick yogurt,vanilla extract and two tbsp sugar and mix well.
Take a plastic glass and fill with 2 tbsp mango puree,now add 2 tbsp of thick yogurt.
Lastly we fill with 2 tbsp mango puree.
Insert stick,put in the freezer for 4 - 5 hours.
Dyuthi May 28, 2019
#contestalert#recipe#tastysummer#food KACCHI KERI PANEER CUTLETS 'MANGO' a fruit which brings happiness to us in all of it's varieties. The best part about summer is that it is the season of mangoes.Usually when our grandparents or parents tell us about their summer vacation stories they mention about the big mango trees and how they aimed stones at the fruit and enjoyed collecting it. In this way mango is a part of golden memories of their childhood. Kacchi Keri(raw mango) is a unique variety, which is usually used to make pickle or juice but I have tried to make innovative cutlets out of it. Ingredients required: 4-5 boiled and mashed potatoes 120 gms paneer Half raw mango finely chopped / grated 1 Capsicum chopped 2 carrots grated 3 onions chopped 3 slices of bread Rava for binding as required According to taste: Salt Ginger garlic paste Chilly poweder Garam masala Chaat masala Procedure: 1-Combine mashed potatoes ,paneer , raw mango and bread 2-Add capsicum,carrots and onions 3-Then add the spices, Ginger garlic paste and salt as mentioned above 4-Mix all the ingredients well 5-Give it your desired shape 6-Dip it in rava and deep fry 7-Serve it hot with ketchup.
KACCHI KERI PANEER CUTLETS
'MANGO' a fruit which brings happiness to us in all of it's varieties. The best part about summer is that it is the season of mangoes.Usually when our grandparents or parents tell us about their summer vacation stories they mention about the big mango trees and how they aimed stones at the fruit and enjoyed collecting it. In this way mango is a part of golden memories of their childhood. Kacchi Keri(raw mango) is a unique variety, which is usually used to make pickle or juice but I have tried to make innovative cutlets out of it.
Ingredients required:
4-5 boiled and mashed potatoes
120 gms paneer
Half raw mango finely chopped / grated
1 Capsicum chopped
2 carrots grated
3 onions chopped
3 slices of bread
Rava for binding as required
According to taste:
Salt
Ginger garlic paste
Chilly poweder
Garam masala
Chaat masala
Procedure:
1-Combine mashed potatoes ,paneer , raw mango and bread
2-Add capsicum,carrots and onions
3-Then add the spices, Ginger garlic paste and salt as mentioned above
4-Mix all the ingredients well
5-Give it your desired shape
6-Dip it in rava and deep fry
7-Serve it hot with ketchup.
Prabha May 28, 2019
Prabha May 28, 2019
Mukti Sahay May 28, 2019
Oreo ice cream INGREDIENTS Oreo biscuits - 2 cup Fresh cream - 1 cup Condensed milk - cup METHOD Take a blender add condensed milk and fresh cream and blend it Add the chopped oreo biscuits and mix well. Pour the mixture into air tight container. At the top add the broken oreo biscuits and freeze it Enjoy with oreo ice cream
INGREDIENTS
Oreo biscuits - 2 cup
Fresh cream - 1 cup
Condensed milk - cup
METHOD
Take a blender add condensed milk and fresh cream and blend it
Add the chopped oreo biscuits and mix well.
Pour the mixture into air tight container.
At the top add the broken oreo biscuits and freeze it
Enjoy with oreo ice cream
Suman Agrawal May 28, 2019
#TastySummer #ContestAlert #Recipe Mango panna cotta ingredients -1 cup Cream (I have used full fat double cream) 1/2 cup Milk ,1cup mango puree - cup Sugar (As per taste)1cup mango puree 1 tsp Vanilla Essence 2 - 2 tbsp Agar Agar strands or 2 tsp Agar Agar Powder to garnish- whipped cream,tutti fruity and pudina leaves. Method: - First, start with the preparation by soaking agar agar in a bowl of hot water (about cup of water) for couple of minutes. While the agar agar is soaking,, chill the silicon moulds. In a pan, add whole milk and cream and bring them to a boil on low flame. Mix in the sugar and let it simmer till the sugar dissolves completely. Switch off the gas and keep it aside to cool. Next test cream and milk mixture with your fingers to see if the sugar has been completely dissolved or not. If there is any sugar lumps, the panna cotta will not have smooth silky texture. So make sure that the sugar is completely dissolved. The temperature of both agar agar mixture and the cream mixture should be same, luke warm. If the milk and cream mixture is still hot, place the pan in a bowl of iced water and whisk till it becomes luke warm. Now add the agar agar mixture along with,mango puree and the vanilla essence and whisk them well. Pour this cream mixture in silicon moulds. Cover their mouth with a cling film..keep them in refrigerator for at least 4-5hours or overnight to set well .Demould and garnish with whipped cream,tutti fruity and pudina leaves.
Mango panna cotta
ingredients -1 cup Cream (I have used full fat double cream)
1/2 cup Milk ,1cup mango puree
- cup Sugar (As per taste)1cup mango puree
1 tsp Vanilla Essence
2 - 2 tbsp Agar Agar strands or 2 tsp Agar Agar Powder
to garnish- whipped cream,tutti fruity and pudina leaves.
Method: -
First, start with the preparation by soaking agar agar in a bowl of hot water (about cup of water) for couple of minutes. While the agar agar is soaking,, chill the silicon moulds. In a pan, add whole milk and cream and bring them to a boil on low flame. Mix in the sugar and let it simmer till the sugar dissolves completely. Switch off the gas and keep it aside to cool. Next test cream and milk mixture with your fingers to see if the sugar has been completely dissolved or not. If there is any sugar lumps, the panna cotta will not have smooth silky texture. So make sure that the sugar is completely dissolved. The temperature of both agar agar mixture and the cream mixture should be same, luke warm. If the milk and cream mixture is still hot, place the pan in a bowl of iced water and whisk till it becomes luke warm. Now add the agar agar mixture along with,mango puree and the vanilla essence and whisk them well. Pour this cream mixture in silicon moulds. Cover their mouth with a cling film..keep them in refrigerator for at least 4-5hours or overnight to set well .Demould and garnish with whipped cream,tutti fruity and pudina leaves.
Suman Agrawal May 28, 2019
#TastySummer #ContestAlert #Recipe Mango stuffed Bread Rasmalai Ingredients 4-6Bread Slices 400ml Milk 100ml Condense Milk 4tsp Sugarfree natura or to taste 1 Tsp. Cardamom Powder Few Saffron Strands Chopped Nuts (Pistachios, Almonds and Cashews) For stuffing -2tbsps grated paneer,2tbsps finely chopped mango,1tsp powdered sugar free natura , Chopped Nuts, (Pistachios, Almonds and Cashews) To garnish mango pieces, blanched Pistachios,glazed cherries Method For stuffing -Mix grated paneer with sugarfree natura .Now add finely chopped mango and chopped nuts. For ras malai -Boil milk on medium heat. add Condensed Milk and Cook till half the quantity or rabri like consistency. Now add sugar free natura , saffron and cardamom powder and keep aside to cool. Cut the bread into round shape with the help of bowl or cookie cutter. Fill stuffing between two rounds of bread slices and press gently. Similarly prepare remaining bread slices and arrange on a serving platter Pour milk portion over bread. Garnish with mango pieces, blanched Pistachios and glazed cherries . Serve chilled.
Mango stuffed Bread Rasmalai
Ingredients
4-6Bread Slices
400ml Milk
100ml Condense Milk
4tsp Sugarfree natura or to taste
1 Tsp. Cardamom Powder
Few Saffron Strands
Chopped Nuts
(Pistachios, Almonds and Cashews)
For stuffing -2tbsps grated paneer,2tbsps finely chopped mango,1tsp powdered sugar free natura , Chopped Nuts, (Pistachios, Almonds and Cashews)
To garnish mango pieces, blanched Pistachios,glazed cherries
Method
For stuffing -Mix grated paneer with sugarfree natura .Now add finely chopped mango and chopped nuts.
For ras malai -Boil milk on medium heat.
add Condensed Milk and Cook till half the quantity or rabri like consistency.
Now add sugar free natura , saffron and cardamom powder and keep aside to cool.
Cut the bread into round shape with the help of bowl or cookie cutter.
Fill stuffing between two rounds of bread slices and press gently.
Similarly prepare remaining bread slices and arrange on a serving platter
Pour milk portion over bread.
Garnish with mango pieces, blanched Pistachios and glazed cherries .
Serve chilled.
Suman Agrawal May 28, 2019
Suman Agrawal May 28, 2019
#TastySummer #ContestAlert #Recipe Curd vegetable spaghetti pasta Ingredients spaghetti pasta 1cup hung Curd -1/2cup Mustard seeds - 1/4 tsp Curry leaves - 5-6 Urad dal - 1/2 tsp Dry red chillies - 2 Green chilly - 1 Asaefoetida - a pinch Oil - 1 tblsp cup of finely chopped and slightly cooked vegetables of choice like carrot,capsicum,corn ,zuchhini 2tbsps ,tomatoes and cucumber Cashew - 1 tblsp Coconut (fresh grated) - 2 tblsp Sugar - a pinch Salt - to taste to garnish -tomato ,capsicum,red chilli and curd Method-Fill a deep pot with water and bring it to a boil. When the water boils, add salt and little oil in the water and put the spaghetti pasta. Let the spaghetti pasta cook till al dente . Drain the water completely and run it under cold water immediately. This will stop the cooking process and prevent the pasta from sticking to each other. Beat the curd Add the required salt and sugar to it. Heat oil in a small pan, splutter the mustard seeds, urad dal, dry red chillies, asafoetida and curry leaves. Add this to the beaten curd. Grind the cashews, green chillies and grated coconut together and add it to the curd with vegetables,tomatoes and cucumber. Finally. Add the cooked spaghetti pasta to the curd and mix well. Curd vegetable spaghetti pasta is ready to serve. Garnish with tomato, capsicum,red chili and curd .Serve chilled .
Curd vegetable spaghetti pasta
Ingredients
spaghetti pasta 1cup
hung Curd -1/2cup
Mustard seeds - 1/4 tsp
Curry leaves - 5-6
Urad dal - 1/2 tsp
Dry red chillies - 2
Green chilly - 1
Asaefoetida - a pinch
Oil - 1 tblsp
cup of finely chopped and slightly cooked vegetables of choice like carrot,capsicum,corn ,zuchhini
2tbsps ,tomatoes and cucumber
Cashew - 1 tblsp
Coconut (fresh grated) - 2 tblsp
Sugar - a pinch
Salt - to taste
to garnish -tomato ,capsicum,red chilli and curd
Method-Fill a deep pot with water and bring it to a boil. When the water boils, add salt and little oil in the water and put the spaghetti pasta. Let the spaghetti pasta cook till al dente
. Drain the water completely and run it under cold water immediately. This will stop the cooking process and prevent the pasta from sticking to each other. Beat the curd Add the required salt and sugar to it. Heat oil in a small pan, splutter the mustard seeds, urad dal, dry red chillies, asafoetida and curry leaves. Add this to the beaten curd. Grind the cashews, green chillies and grated coconut together and add it to the curd with vegetables,tomatoes and cucumber.
Finally. Add the cooked spaghetti pasta to the curd and mix well. Curd vegetable spaghetti pasta is ready to serve. Garnish with tomato, capsicum,red chili and curd .Serve chilled .
Suman Agrawal May 28, 2019
#TastySummer #ContestAlert #Recipe Recipe name:Rosy kulfi wada With Falooda Time required-30 minutes plus freezing time Ingredients-4 cup full cream milk, 1/2tsp crushed saffron strings, 6tbsp sugar, 2 green cardamoms seeds ,crushed For the falooda-1cup corn flour or arrowroot powder, 2 cups water, 1 litre ice cold water rose syrup for topping Method- Boil the milk over medium heat until reduced to half. Add the saffron while it is boiling. Add sugar and boil for another 10 minutes. Remove from heat. Add cardamom,crushed . Divide the mixture between four kulfi round moulds. Freeze until set. For the falooda- Mix the corn flour or arrowroot powder with water and cook over the low heat , stirring constantly until transparent. If required, add a little more water. Push the mixture through a fine metal colander with the back of the spoon, into a bowl of ice cold water. Keep in the refrigerator until required. To serve- Garnish the kulfi with the falooda and rose syrup and serve .
Recipe name:Rosy kulfi wada With Falooda
Time required-30 minutes plus freezing time
Ingredients-4 cup full cream milk, 1/2tsp crushed saffron strings, 6tbsp sugar, 2 green cardamoms seeds ,crushed
For the falooda-1cup corn flour or arrowroot powder, 2 cups water, 1 litre ice cold water
rose syrup for topping
Method- Boil the milk over medium heat until reduced to half. Add the saffron while it is boiling. Add sugar and boil for another 10 minutes. Remove from heat. Add cardamom,crushed . Divide the mixture between four kulfi round moulds. Freeze until set.
For the falooda- Mix the corn flour or arrowroot powder with water and cook over the low heat , stirring constantly until transparent. If required, add a little more water. Push the mixture through a fine metal colander with the back of the spoon, into a bowl of ice cold water. Keep in the refrigerator until required.
To serve- Garnish the kulfi with the falooda and rose syrup and serve .
Mukti Sahay May 28, 2019
#TastySummer #ContestAlert #Recipe Mixed fruit shrikhand INGREDIENTS Hung curd - 1 cup Sliced banana - 1 Chopped apple - 1 Chopped papaya - 1 Sugar powder - 2 tbsp Cinnamon powder - 1 tsp Saffron - few strands METHOD Hung the curd in a muslin cloth for 4 - 5 hours then we get hung curd. Add sugar powder ,cardamom powder and saffron and whisk it. Take a glass add chopped fruits and now add hung curd and garnish with saffron strands. Serve chilled.
Mixed fruit shrikhand
INGREDIENTS
Hung curd - 1 cup
Sliced banana - 1
Chopped apple - 1
Chopped papaya - 1
Sugar powder - 2 tbsp
Cinnamon powder - 1 tsp
Saffron - few strands
METHOD
Hung the curd in a muslin cloth for 4 - 5 hours then we get hung curd.
Add sugar powder ,cardamom powder and saffron and whisk it.
Take a glass add chopped fruits and now add hung curd and garnish with saffron strands.
Serve chilled.
Mukti Sahay May 28, 2019
Creamy fruity yogurt INGREDIENTS Chopped mix fruits (pomegranate,banana,apple) - 2 cup Hung curd - 1 cup Fresh cream - 2 tbsp Honey - 2 tbsp METHOD Hung the curd in a muslin cloth for 4 - 5 hours now we get hung curd. Add honey and fresh cream in the hung curd and mix well. Add one cup chopped fruit in the hung curd and mix well. Add in the serving bowl and at the top add one cup of chopped fruits. Keep in the fridge for an hour. Serve chilled.
INGREDIENTS
Chopped mix fruits
(pomegranate,banana,apple) - 2 cup
Hung curd - 1 cup
Fresh cream - 2 tbsp
Honey - 2 tbsp
METHOD
Hung the curd in a muslin cloth for 4 - 5 hours now we get hung curd.
Add honey and fresh cream in the hung curd and mix well.
Add one cup chopped fruit in the hung curd and mix well.
Add in the serving bowl and at the top add one cup of chopped fruits.
Keep in the fridge for an hour.
Serve chilled.
Mukti Sahay May 28, 2019
#TastySummer #ContestAlert #Recipe Baked yogurt INGREDIENTS Hung curd - 1/2 bowl Cottage cheese / paneer - 2 tbsp Fresh cream - 2 tbsp Sugar powder - 2 tbsp Pomegranate seeds - 2 tbsp Silver balls - 2 tbsp Vanilla extract - 2 tsp Cheery - 1 METHOD Hung the curd in a muslin cloth for 2 - 3 hours and then prepare baked yogurt Add fresh cream,cottage cheese/ paneer ,sugar powder and vanilla extract and mix well. Bake 160' c for 30 seconds Garnish with cherry,silver balls and pomegranate seeds
Baked yogurt
INGREDIENTS
Hung curd - 1/2 bowl
Cottage cheese / paneer - 2 tbsp
Fresh cream - 2 tbsp
Sugar powder - 2 tbsp
Pomegranate seeds - 2 tbsp
Silver balls - 2 tbsp
Vanilla extract - 2 tsp
Cheery - 1
METHOD
Hung the curd in a muslin cloth for 2 - 3 hours and then prepare baked yogurt
Add fresh cream,cottage cheese/ paneer ,sugar powder and vanilla extract and mix well.
Bake 160' c for 30 seconds
Garnish with cherry,silver balls and pomegranate seeds
Mukti Sahay May 28, 2019
#TastySummer #ContestAlert #Recipe Mango Raita INGREDIENTS Mango pieces- 1 cup Hang curd- 1 cup Mayonnaise- 2 tbsp Fresh cream- 1 tbsp Sugar powder- 2 tbsp Olive oil- 1 tsp White pepper- 1/2 tsp Salt- a pinch METHOD Hang the curd in a muslin cloth for 3-4 hours and then prepare raita. Beat the hang curd. Add mayonnaise and cream and mix it well. Add olive oil, sugar, white pepper and salt and mix well. Now, add mango cubes and mix well. Mango Raita is ready to eat. Serve chilled
Mango Raita
INGREDIENTS
Mango pieces- 1 cup
Hang curd- 1 cup
Mayonnaise- 2 tbsp
Fresh cream- 1 tbsp
Sugar powder- 2 tbsp
Olive oil- 1 tsp
White pepper- 1/2 tsp
Salt- a pinch
METHOD
Hang the curd in a muslin cloth for 3-4 hours and then prepare raita.
Beat the hang curd.
Add mayonnaise and cream and mix it well.
Add olive oil, sugar, white pepper and salt and mix well.
Now, add mango cubes and mix well.
Mango Raita is ready to eat.
Serve chilled
Mukti Sahay May 28, 2019
#TastySummer #ContestAlert #Recipe Mango chuski INGREDIENTS Raw mango pulp- 1 cup Water- 1 cup Sugar- 4 tbsp Black salt- 1/2 tsp Roasted cumin seed powder- 1/2 tsp METHOD Boil the raw mango in a pressure cooker. Once cooled, remove the skin and mash the pulp well. Add sugar, black salt, roasted cumin seed powder and 1 cup of water and mix it well. Pour all these mixture in a container and keep in the freezer for 5 hours. Once it is half done, add the stick in the chuski. Serve chilled
Mango chuski
INGREDIENTS
Raw mango pulp- 1 cup
Water- 1 cup
Sugar- 4 tbsp
Black salt- 1/2 tsp
Roasted cumin seed powder- 1/2 tsp
METHOD
Boil the raw mango in a pressure cooker.
Once cooled, remove the skin and mash the pulp well.
Add sugar, black salt, roasted cumin seed powder and 1 cup of water and mix it well.
Pour all these mixture in a container and keep in the freezer for 5 hours.
Once it is half done, add the stick in the chuski.
Serve chilled
Mukti Sahay May 28, 2019
#TastySummer #ContestAlert #Recipe Strawberry icecream INGREDIENTS Milkmaid - 1 cup Fresh cream - 1 cup Sugar powder - 4 tbsp Strawberry puree - 1 cup Strawberry chunks - 1/4 cup Strawberry for garnishing - 1 METHOD Take a blender add milkmaid,fresh cream,sugar powder and and blend it. Add strawberry chunks and mix well. Pour in the air tight container and keep in the freezer for 4 - 5 hours. Serve in the bowl and add strawberry puree and garnish with strawberry Serve chilled.
Strawberry icecream
INGREDIENTS
Milkmaid - 1 cup
Fresh cream - 1 cup
Sugar powder - 4 tbsp
Strawberry puree - 1 cup
Strawberry chunks - 1/4 cup
Strawberry for garnishing - 1
METHOD
Take a blender add milkmaid,fresh cream,sugar powder and and blend it.
Add strawberry chunks and mix well.
Pour in the air tight container and keep in the freezer for 4 - 5 hours.
Serve in the bowl and add strawberry puree and garnish with strawberry
Serve chilled.
Mukti Sahay May 28, 2019
#TastySummer #ContestAlert #Recipe Chocolate shrikhand CINGREDIENTS Hung curd- 1 cup Condensed milk- 1/2 cup Coffee powder- 2 tsp Cocoa powder- 2 tsp METHOD Keep the curd in a muslin cloth for 4-5 hours in freeze. Now we get hung curd. Whisk the hung curd. Now mix the coffee powder in lukewarm water and add it in the hung curd and mix it well. Now add condensed milk and cocoa powder in the hung curd and mix it again. Chocolate Shrikhand is ready to eat. Serve chilled. hocolate shrikhand
Chocolate shrikhand
CINGREDIENTS
Hung curd- 1 cup
Condensed milk- 1/2 cup
Coffee powder- 2 tsp
Cocoa powder- 2 tsp
METHOD
Keep the curd in a muslin cloth for 4-5 hours in freeze. Now we get hung curd.
Whisk the hung curd. Now mix the coffee powder in lukewarm water and add it in the hung curd and mix it well.
Now add condensed milk and cocoa powder in the hung curd and mix it again.
Chocolate Shrikhand is ready to eat. Serve chilled.
hocolate shrikhand
Mukti Sahay May 28, 2019
#TastySummer #ContestAlert #Recipe Strawberry shrikhand INGREDIENTS Strawberry - 225 gms Hung curd - 250 gms Sugar powder - 2 tbsp Fresh cream - 1/2 cup METHOD Wash and chop strawberry. Hung the curd in a muslin cloth for 4 - 5 hours in a fridge then we get hung curd. Take a blender add strawberry and blend it. Now we get strawberry puree. Take a bowl add strawberry puree,hung curd,sugar powder and fresh cream and blend it. Pour the mixture in the serving dish and garnish with strawberry and serve
Strawberry shrikhand
INGREDIENTS
Strawberry - 225 gms
Hung curd - 250 gms
Sugar powder - 2 tbsp
Fresh cream - 1/2 cup
METHOD
Wash and chop strawberry.
Hung the curd in a muslin cloth for 4 - 5 hours in a fridge then we get hung curd.
Take a blender add strawberry and blend it.
Now we get strawberry puree.
Take a bowl add strawberry puree,hung curd,sugar powder and fresh cream and blend it.
Pour the mixture in the serving dish and garnish with strawberry and serve
Sanchita Mittal May 28, 2019
Waffles topped with Vanilla Ice cream, kit kat chocolate fingers, nuts and Chocolate sauce Waffles are crispy outside while airy and fluffy inside. Here I have come up with an Eggless version of waffles which is a pure bliss when served with a dollop of creamy vanilla ice cream, kit kat chocolate fingers nuts and a generous drizzle of hot chocolate sauce. Preparation Time:5 mins Cooking Time:30 mins Total Time:35 minsMakes 4 waffles Ingredients 1 cupself raising flour 1/4 cupsoft butter 1/4 cuppowdered sugar 1 cupmilk 1/4 teaspoonvanilla essence 1/4 teaspoonsalt A pinch ofbaking soda 1 teaspoonlemon juice 1 teaspoon butterfor greasing For Serving 1 teaspoon honey 2 teaspoon chocolate sauce 2 Scoops of creamy vanilla ice cream 2 Kit kat chocolate fingers 1 teaspoon coarsely crushed walnuts Method For the waffles Combine the butter, sugar, milk and vanilla essence in a deep bowl and mix well using a whisk. Add the self raising flour, salt and baking soda, mix well using a blender Add the lemon juice and mix well. Preheat the waffle iron machine and grease it with butter. Pour 1 ladle full of the prepared batter in a waffle cavity and spread evenly. Cook for 6 minutes or until the waffle is golden brown. Repeat for the remaining batter to make more waffles. Serve immediately with honey, dollops of creamy vanilla ice cream, kit kat chocolate fingers and hot chocolate sauce.
Waffles are crispy outside while airy and fluffy inside. Here I have come up with an Eggless version of waffles which is a pure bliss when served with a dollop of creamy vanilla ice cream, kit kat chocolate fingers nuts and a generous drizzle of hot chocolate sauce.
Preparation Time:5 mins Cooking Time:30 mins Total Time:35 minsMakes 4 waffles
Ingredients
1 cupself raising flour
1/4 cupsoft butter
1/4 cuppowdered sugar
1 cupmilk
1/4 teaspoonvanilla essence
1/4 teaspoonsalt
A pinch ofbaking soda
1 teaspoonlemon juice
1 teaspoon butterfor greasing
For Serving
1 teaspoon honey
2 teaspoon chocolate sauce
2 Scoops of creamy vanilla ice cream
2 Kit kat chocolate fingers
1 teaspoon coarsely crushed walnuts
Method
For the waffles
Combine the butter, sugar, milk and vanilla essence in a deep bowl and mix well using a whisk.
Add the self raising flour, salt and baking soda, mix well using a blender
Add the lemon juice and mix well.
Preheat the waffle iron machine and grease it with butter.
Pour 1 ladle full of the prepared batter in a waffle cavity and spread evenly.
Cook for 6 minutes or until the waffle is golden brown.
Repeat for the remaining batter to make more waffles.
Serve immediately with honey, dollops of creamy vanilla ice cream, kit kat chocolate fingers and hot chocolate sauce.
Sanchita Mittal May 28, 2019
Apple Grape Virgin mojito Beat the heat with cool and refreshing Apple Grape Virgin mojito Total Time:10 minutes Serves:2 Ingredients 1 big size ripe apple 1/2 cup of seedless grapes 10-15 mint leaves 1 tablespoon lemon Juice 1 cup ice cubes( I have used homemade mint ice cubes) 1 tablespoon fine sugar or as per the taste 2 pinches Black Salt for seasoning 1 bottle Club Soda to serve Method Peel the apple and crush apple and grapes in a blender to make a puree. Strain the puree and collect juice in a container. Crush mint leaves and sugar together in a muddler. Take a chilled serving glass, add crushed mint leaves and apple grape juice, add black salt and lemon juice. Add lots of mint flavoured ice cubes and crushed ice. Add chilled club soda and garnish with mint leaves and serve chilled. My tip Lemongrass would make a great substitution for mint.
Beat the heat with cool and refreshing
Apple Grape Virgin mojito
Total Time:10 minutes
Serves:2
Ingredients
1 big size ripe apple
1/2 cup of seedless grapes
10-15 mint leaves
1 tablespoon lemon Juice
1 cup ice cubes( I have used homemade mint ice cubes)
1 tablespoon fine sugar or as per the taste
2 pinches Black Salt for seasoning
1 bottle Club Soda to serve
Method
Peel the apple and crush apple and grapes in a blender to make a puree.
Strain the puree and collect juice in a container.
Crush mint leaves and sugar together in a muddler.
Take a chilled serving glass, add crushed mint leaves and apple grape juice, add black salt and lemon juice.
Add lots of mint flavoured ice cubes and crushed ice.
Add chilled club soda and garnish with mint leaves and serve chilled.
My tip
Lemongrass would make a great substitution for mint.
Mukti Sahay May 27, 2019
#TastySummer #ContestAlert #Recipe Jamun shrikhand INGREDIENTS Jamun- 10 to 12 Hung curd- 1 cup Sugar- 2 tbsp Mint leaves- for garnishing METHOD Remove the seeds of the jamun. Grind the jamun pulp and make a paste. Whisk the hung curd. Add jamun pulp, sugar and mix it well. Garnish with mint leaves. Serve chilled.
Jamun shrikhand
INGREDIENTS
Jamun- 10 to 12
Hung curd- 1 cup
Sugar- 2 tbsp
Mint leaves- for garnishing
METHOD
Remove the seeds of the jamun.
Grind the jamun pulp and make a paste.
Whisk the hung curd. Add jamun pulp, sugar and mix it well.
Garnish with mint leaves.
Serve chilled.
Mukti Sahay May 27, 2019
#TastySummer #ContestAlert #Recipe Jamun cooler INGREDIENTS Jamun- 10 to 12 Sugar- 2 tbsp Water- 2 cup Black salt- 1/2 tsp Lemon juice- 2 tbsp Ice cubes- 10 to 12 Mint leaves- for garnishing METHOD Wash the jamun and remove the seeds. Take a blender, add jamun pulps, salt, sugar, water and lemon juice and blend it. Pour the jamun cooler in the serving glass. Add ice cubes and garnish with mint leaves. Serve chilled.
Jamun cooler
INGREDIENTS
Jamun- 10 to 12
Sugar- 2 tbsp
Water- 2 cup
Black salt- 1/2 tsp
Lemon juice- 2 tbsp
Ice cubes- 10 to 12
Mint leaves- for garnishing
METHOD
Wash the jamun and remove the seeds.
Take a blender, add jamun pulps, salt, sugar, water and lemon juice and blend it.
Pour the jamun cooler in the serving glass.
Add ice cubes and garnish with mint leaves.
Serve chilled.
Mukti Sahay May 27, 2019
#TastySummer #ContestAlert #Recipe RAW MANGO SQUASH INGREDIENTS Raw mango - 1 Black salt - 1 tsp Sugar - 1 cup Green food color - a pinch METHOD Wash and chop the mango. Boil with one cup of water until soft. Once cooled,to make a paste. Heat sugar and water in a pan. When water comes to boil and sugar dissolves add mango paste Cook on medium flame for five mins Add black salt and green food color and mix well. Once cooled fill in the bottles and keep it in the fridge. Pour 3 tbsp of this squash in a glass Add water and ice cubes.
RAW MANGO SQUASH
INGREDIENTS
Raw mango - 1
Black salt - 1 tsp
Sugar - 1 cup
Green food color - a pinch
METHOD
Wash and chop the mango.
Boil with one cup of water until soft.
Once cooled,to make a paste.
Heat sugar and water in a pan.
When water comes to boil and sugar dissolves add mango paste
Cook on medium flame for five mins
Add black salt and green food color and mix well.
Once cooled fill in the bottles and keep it in the fridge.
Pour 3 tbsp of this squash in a glass
Add water and ice cubes.
Sanchita Mittal May 27, 2019
Belkhand or Bel ka Shrikhand Woodapple Shrikhand This is my traditional and innovative recipe. Wood apple is beneficial during summers as it prevents us from getting heat strokes and indigestion. Shrikhand is a thick and rich creamy sweet yogurt recipe. This is a unique and different, twisted version of shrikhand with addition of pulp of bel/ wood apple fruit, cardamom and dry fruits. INGREDIENTS for Bel Shrikhand or Belkhand 2 cups yogurt fresh 1 cup bel/Wood Apple pulp (deseeded) 2 cardamoms/elaichi crushed 1 cup powdered sugar or as required 1 teaspoon rose water For garnish 1 tablespoon pistachios chopped 2 pinch saffron threads Method Hang the curd in a muslin, cheese cloth for 2 hours. Break the wood apple into 2 halves and scoop out the pulp, remove the seeds. Collect the pulp in a big bowl and soak in half cup of water for an hour. Mash the pulp and remove the seeds if any. Now pure the bel pulp along with the cardamon in a blender until smooth. Take out the curd in a bowl from the muslin cloth. Add the thick bel pure to the curd and mix very well for about 5-6 minutes You can also use a blender. Now add rose water and sugar. Blend until mixture is smooth and lump free. Pour shrikhand in individual serving bowls. Chill for 2 hours and garnish with dry fruits and saffron. Serve the belkhand in the bel shell or serving bowls. Its an amazing finger licking dish which goes well with pooris, paranthas or you can have just like that. Enjoy endlessly......
Woodapple Shrikhand
This is my traditional and innovative recipe.
Wood apple is beneficial during summers as it prevents us from getting heat strokes and indigestion.
Shrikhand is a thick and rich creamy sweet yogurt recipe. This is a unique and different, twisted version of shrikhand with addition of pulp of bel/ wood apple fruit, cardamom and dry fruits.
INGREDIENTS for Bel Shrikhand or Belkhand
2 cups yogurt fresh
1 cup bel/Wood Apple pulp (deseeded)
2 cardamoms/elaichi crushed
1 cup powdered sugar or as required
1 teaspoon rose water
For garnish
1 tablespoon pistachios chopped
2 pinch saffron threads
Method
Hang the curd in a muslin, cheese cloth for 2 hours.
Break the wood apple into 2 halves and scoop out the pulp, remove the seeds.
Collect the pulp in a big bowl and soak in half cup of water for an hour.
Mash the pulp and remove the seeds if any.
Now pure the bel pulp along with the cardamon in a blender until smooth.
Take out the curd in a bowl from the muslin cloth.
Add the thick bel pure to the curd and mix very well for about 5-6 minutes You can also use a blender.
Now add rose water and sugar.
Blend until mixture is smooth and lump free.
Pour shrikhand in individual serving bowls.
Chill for 2 hours and garnish with dry fruits and saffron.
Serve the belkhand in the bel shell or serving bowls.
Its an amazing finger licking dish which
goes well with pooris, paranthas or you can have just like that.
Enjoy endlessly......
Sanchita Mittal May 27, 2019
Mango And Watermelon Smoothie Mango and watermelon go together very well in a smoothie. This is a healthy version as the honey added to make the smoothie a bit sweeter, keeps you full throughout the day and give a natural energy boost. Mango is high in fibre, and is a great source of vitamins A and C. It also contains folate, B6, iron and a little calcium, zinc and vitamin E. Mangoes are a good source of antioxidants, containing certain phytochemicals such as gallotannins and mangiferin Prep time 10minutes Ingredients 2 cups watermelon cubed and deseeded 1 mango peeled and diced into cubes 2 tablespoons fresh curd 4 mint leaves 1/4 teaspoon black salt 1 teaspoon rose water 2 teaspoon honey (according to sweet preference) 1 cup crushed ice 1 tablespoon mango chunks 1 tablespoon watermelon balls 1 mint sprig for garnish Method Blend watermelon, mango, water, and sugar and all ingredients along with crushed ice together in a blender until smooth. Pour the chilled smoothie in a serving glass. Garnish with Mango and watermelon chunks and mint sprig. Serve chilled. Enjoy endlessly...
Mango and watermelon go together very well in a smoothie. This is a healthy version as the honey added to make the smoothie a bit sweeter, keeps you full throughout the day and give a natural energy boost.
Mango is high in fibre, and is a great source of vitamins A and C. It also contains folate, B6, iron and a little calcium, zinc and vitamin E. Mangoes are a good source of antioxidants, containing certain phytochemicals such as gallotannins and mangiferin
Prep time 10minutes
Ingredients
2 cups watermelon cubed and deseeded
1 mango peeled and diced into cubes
2 tablespoons fresh curd
4 mint leaves
1/4 teaspoon black salt
1 teaspoon rose water
2 teaspoon honey (according to sweet preference)
1 cup crushed ice
1 tablespoon mango chunks
1 tablespoon watermelon balls
1 mint sprig for garnish
Method
Blend watermelon, mango, water, and sugar and all ingredients along with crushed ice together in a blender until smooth.
Pour the chilled smoothie in a serving glass.
Garnish with Mango and watermelon chunks and mint sprig.
Serve chilled.
Enjoy endlessly...
Sanchita Mittal May 27, 2019
Cranberry grape cooler Fantastic summer drink , healthy and refreshing Give a try to just taste that awesome tanginess and get the dose of vitamin C. Ingredients 2 cups cranberry juice, chilled 1 cup green grapes chilled 1 tablespoon lime juice 7-8 mint leaves 1/2 cup Ice cubes or as required For the garnish - 2 Lime slices 3-4 grapes for serving 1/2 teaspoon sugar (optional) Method Grind grapes and mint leaves in a mixer. Strain the mixture to get the fresh grape juice. Then in a large pitcher, combine the cranberry juice, grape juice and lime juice. Serve in a glass over lots of crushed ice. Garnish with grape slices or anything as per the choice.
Fantastic summer drink , healthy and refreshing
Give a try to just taste that awesome tanginess and get the dose of vitamin C.
Ingredients
2 cups cranberry juice, chilled
1 cup green grapes chilled
1 tablespoon lime juice
7-8 mint leaves
1/2 cup Ice cubes or as required
For the garnish - 2 Lime slices
3-4 grapes for serving
1/2 teaspoon sugar (optional)
Method
Grind grapes and mint leaves in a mixer.
Strain the mixture to get the fresh grape juice.
Then in a large pitcher, combine the cranberry juice, grape juice and lime juice.
Serve in a glass over lots of crushed ice.
Garnish with grape slices or anything as per the choice.
Mukti Sahay May 27, 2019
#TastySummer #ContestAlert #Recipe PAPAYA POPSILES INGREDIENTS Chopped papaya - 1 bowl Fresh mint leaves - 2 tbsp Lemon juice - 2 tbsp Honey - 1 tbsp METHOD Wash and chop the papaya and blend it. Wash and blend fresh mint leaves,lemon juice and honeytogether Take a plastic glass and fill with 2 tbsp papaya pulp Now add 2 tbsp of mint leaves puree. Insert stick put in the freezer for 4 - 5 hours. Yummy papaya mint popsicle is ready to serve
PAPAYA POPSILES
INGREDIENTS
Chopped papaya - 1 bowl
Fresh mint leaves - 2 tbsp
Lemon juice - 2 tbsp
Honey - 1 tbsp
METHOD
Wash and chop the papaya and blend it.
Wash and blend fresh mint leaves,lemon juice and honeytogether
Take a plastic glass and fill with 2 tbsp papaya pulp
Now add 2 tbsp of mint leaves puree.
Insert stick put in the freezer for 4 - 5 hours.
Yummy papaya mint popsicle is ready to serve
Sanchita Mittal May 27, 2019
Truffle Pudding (Mix fruit custard pudding egg less) Truffle Pudding is a light, soft and supple, silky and luscious, cool and refreshing, less on calories and melt-in-the-mouth dessert and is fun to make. Ingredients 12 Marie Biscuits coarsely broken 2 tablespoons sugar 1 pack Tops Strawberry jelly crystals (vegetarian) 2 tablespoons homemade strawberry compote (I prepared strawberry compote by boiling 15 chopped strawberry in one cup water and half cup sugar and a pinch of Cinnamon powder.) 2 tablespoons Custard powder 10 green grapes chopped 15 strawberries sliced 3, 4 cherries(optional) 1 litre Milk full cream 5 drops vanilla essence 4 slices bread, brown edges removed and cut into small pieces 4 pineapple slices (fresh or tinned) for the garnish 1 strawberry 2 teaspoon pineapple chunks Method Prepare jelly as per instruction on the pkt, place jelly crystals in a bowl add one and a half glass hot water, keep stirring, till crystals dissolve. keep aside covered I also prepared strawberry compote by boiling 15 chopped strawberry in one cup water and half cup sugar a pinch of cinnamon. Prepare custard by boiling milk , add sugar and custard powder ( dissolved in 1 cup milk)and vanilla essence, keep stirring till it thickens , keep aside. Spread a layer of the biscuit mixture in a 2 inches deep dish and press lightly. Pour strawberry compote and arrange strawberry slices. Pour hot custard over it, spread bread pieces then add a layer of chopped fruits pour liquid jelly again over it. Then repeat the steps twice or thrice accordingly until the height of the dish is covered(reached) In the end that is for the top most layer cover with rest of the liquid jelly. Garnish with Pineapple slices and strawberry Set in the refrigerator for about 3-4 hours and serve chilled to your loved ones with love
Truffle Pudding is a light, soft and supple, silky and luscious, cool and refreshing, less on calories and melt-in-the-mouth dessert and is fun to make.
Ingredients
12 Marie Biscuits coarsely broken
2 tablespoons sugar
1 pack Tops Strawberry jelly crystals (vegetarian)
2 tablespoons homemade strawberry compote
(I prepared strawberry compote by boiling 15 chopped strawberry in one cup water and half cup sugar and a pinch of Cinnamon powder.)
2 tablespoons Custard powder
10 green grapes chopped
15 strawberries sliced
3, 4 cherries(optional)
1 litre Milk full cream
5 drops vanilla essence
4 slices bread, brown edges removed and cut into small pieces
4 pineapple slices (fresh or tinned)
for the garnish
1 strawberry
2 teaspoon pineapple chunks
Method
Prepare jelly as per instruction on the pkt, place jelly crystals in a bowl add one and a half glass hot water, keep stirring, till crystals dissolve.
keep aside covered
I also prepared strawberry compote by boiling 15 chopped strawberry in one cup water and half cup sugar a pinch of cinnamon.
Prepare custard by boiling milk , add sugar and custard powder ( dissolved in 1 cup milk)and vanilla essence, keep stirring till it thickens , keep aside.
Spread a layer of the biscuit mixture in a 2 inches deep dish and press lightly.
Pour strawberry compote and arrange strawberry slices.
Pour hot custard over it, spread bread pieces then add a layer of chopped fruits pour liquid jelly again over it.
Then repeat the steps twice or thrice accordingly until the height of the dish is covered(reached)
In the end that is for the top most layer cover with rest of the liquid jelly.
Garnish with Pineapple slices and strawberry
Set in the refrigerator for about 3-4 hours and serve chilled to your loved ones with love
Sanchita Mittal May 27, 2019
Wood Apple Smoothie with honey, Oats and coconut Wood apple is very beneficial during summers as it prevents us from getting heat strokes and indigestion. It is a rich source of Vitamins and fibre. When combined with other fruits, It makes a delicious quick breakfast, a nice refreshing snack, a wonderful healthy dessert or a super post-training drink or a best summer cooler. Preparation time : 40 minutes Cook time: 10 minutes Serving: 2 Level of Cooking : Easy So here I am presenting Wood Apple Smoothie with the goodness of jaggery, honey, coconut and oats. Ingredients for Bel / Woodapple Smoothie 1 medium size Bel/Woodapple fruit (ripe) 2 tablespoons Honey 1 tablespoon Instant oats 1/2 cup Curd 1 tablespoon Grated fresh coconut 1/4th teaspoon Cardamom powder 1/4 teaspoon Black peppper powder 1 tablespoons Jaggery(according to sweet preference) For garnishing: 1 teaspoon Pomogranate seeds 1 teaspoon Chopped mango pieces 1 teaspoon coarsely crushed Cashew nuts Method Firstly gather all the ingredients. Soak the oats in 2 teaspoon sweet water or any fruit juice and keep aside for 5 minutes. Break open the shell of Bel fruit, scoop out all the pulp in a vessel. Soak bel pulp in 1 to 2 cups of water for 30 minutes. Squeeze out the pulp, removing fibre and seeds in the process. Now take this fruit pulp in a blender jar, add honey, ice cubes, jaggery, coconut, soaked oats, curd, cardamom and black pepper powder, and blend for few seconds till they form a smooth mixture. Pour in chilled glasses, garnish with crushed cashews, pomogranate seeds, chopped mango pieces. Serve chilled as a mid day snack or a cool refreshing drink. Enjoy endlessly....
Wood apple is very beneficial during summers as it prevents us from getting heat strokes and indigestion.
It is a rich source of Vitamins and fibre.
When combined with other fruits, It makes a delicious quick breakfast, a nice refreshing snack, a wonderful healthy dessert or a super post-training drink or a best summer cooler.
Preparation time : 40 minutes
Cook time: 10 minutes
Serving: 2
Level of Cooking : Easy
So here I am presenting Wood Apple Smoothie with the goodness of jaggery, honey, coconut and oats.
Ingredients for Bel / Woodapple Smoothie
1 medium size Bel/Woodapple fruit (ripe)
2 tablespoons Honey
1 tablespoon Instant oats
1/2 cup Curd
1 tablespoon Grated fresh coconut
1/4th teaspoon Cardamom powder
1/4 teaspoon Black peppper powder
1 tablespoons Jaggery(according to sweet preference)
For garnishing:
1 teaspoon Pomogranate seeds
1 teaspoon Chopped mango pieces
1 teaspoon coarsely crushed Cashew nuts
Method
Firstly gather all the ingredients.
Soak the oats in 2 teaspoon sweet water or any fruit juice and keep aside for 5 minutes.
Break open the shell of Bel fruit, scoop out all the pulp in a vessel.
Soak bel pulp in 1 to 2 cups of water for 30 minutes.
Squeeze out the pulp, removing fibre and seeds in the process.
Now take this fruit pulp in a blender jar, add honey, ice cubes, jaggery, coconut, soaked oats, curd, cardamom and black pepper powder, and blend for few seconds till they form a smooth mixture.
Pour in chilled glasses, garnish with crushed cashews, pomogranate seeds, chopped mango pieces.
Serve chilled as a mid day snack or a cool refreshing drink.
Enjoy endlessly....
Mukti Sahay May 27, 2019
#TastySummer #ContestAlert #Recipe Cucumber mint popsiles INGREDIENTS Cucumber - 1 Fresh mint leaves - 2 tbsp Lemon juice - 2 tbsp Honey - 1 tbsp METHOD Wash and chop the cucumber ,add honey and blend it. Wash and blend fresh mint leaves,lemon juice together Take a plastic glass and fill with 2 tbsp cucumber juice. Now add 2 tbsp of mint leaves puree. Insert stick put in the freezer for 4 - 5 hours. Yummy cucumber mint popsicle is ready to serve
Cucumber mint popsiles
INGREDIENTS
Cucumber - 1
Fresh mint leaves - 2 tbsp
Lemon juice - 2 tbsp
Honey - 1 tbsp
METHOD
Wash and chop the cucumber ,add honey and blend it.
Wash and blend fresh mint leaves,lemon juice together
Take a plastic glass and fill with 2 tbsp cucumber juice.
Now add 2 tbsp of mint leaves puree.
Insert stick put in the freezer for 4 - 5 hours.
Yummy cucumber mint popsicle is ready to serve
Suman Agrawal May 27, 2019
#TastySummer #ContestAlert #Recipe Recipe name Pudina-kiwi smoothie ingredients-1 cup peeled and sliced kiwis 3/4 cup fresh yogurt 1/2 teaspoon fresh lemon juice 2tablespoon powdered sugar 8 leaves of fresh pudina Lots of Ice To garnish-fruit sauce,cherry and pudina leaves Recipe preparation Put fruit of your choice in blender, you can even use strawberry banana or kiwi strawberry. Now add yogurt,lemon juice,powdered sugar and ice cubes into the blender.Blend till smooth and creamy. Garnish the smoothie with fruit sauce,cherry and pudina leaves. serve chilled.
Recipe name Pudina-kiwi smoothie
ingredients-1 cup peeled and sliced kiwis
3/4 cup fresh yogurt
1/2 teaspoon fresh lemon juice
2tablespoon powdered sugar
8 leaves of fresh pudina
Lots of Ice
To garnish-fruit sauce,cherry and pudina leaves
Recipe preparation
Put fruit of your choice in blender, you can even use strawberry banana or kiwi strawberry.
Now add yogurt,lemon juice,powdered sugar and ice cubes into the blender.Blend till smooth and creamy.
Garnish the smoothie with fruit sauce,cherry and pudina leaves.
serve chilled.
Suman Agrawal May 27, 2019
#TastySummer #ContestAlert #Recipe Recipe name: Rosy suttoo almond milk shake Ingredients: 2tsp sutto powder,4 cupc cold milk, 1 tsp sugar For almond chutney: 10Almonds, 1 tsp Poppy seeds, 6Munakka, 10White Pepper. crushed ice as required ,2tsp rose syrup For Garnishing: peeled almonds rose petals, saunf to taste Method: Make badam chutney by blending all the ingredients by adding 1 tsp water. In a glass put suttoo powder, Mix it with badam chutney, Cold milk with sugar and blend well with crushed ice. Garnish with peeled almonds, rose petals and saunf .Serve chilled in 4 glasses.
Recipe name: Rosy suttoo almond milk shake
Ingredients: 2tsp sutto powder,4 cupc cold milk, 1 tsp sugar
For almond chutney: 10Almonds, 1 tsp Poppy seeds, 6Munakka, 10White Pepper.
crushed ice as required ,2tsp rose syrup
For Garnishing: peeled almonds rose petals, saunf to taste
Method: Make badam chutney by blending all the ingredients by adding 1 tsp water. In a glass put suttoo powder, Mix it with badam chutney, Cold milk with sugar and blend well with crushed ice. Garnish with peeled almonds, rose petals and saunf .Serve chilled in 4 glasses.
Suman Agrawal May 27, 2019
#TastySummer #ContestAlert #Recipe Name of recipe -Herbal green iced tea Ingredients-2cups water 2tsp granulated sugar or to taste 1tsp green tea leaves 1/2tsp saunf 1/4tsp green cardamom powder Few strands of saffron Lemon juice to taste ice, tulsi leaves, and lime slices for garnish Method- Place 2 cups of water in a medium pot and bring to a simmer over high heat. Add sugar . Once water is simmering, remove from heat and add green tea, cardamom powder, saunf and saffron Cover and let steep for 10 minutes. Strain . Chill tea in refrigerator. Stir in lime juice and serve over ice with tulsi leaves, saunf ,saffron and lime slices for garnish.
Name of recipe -Herbal green iced tea
Ingredients-2cups water
2tsp granulated sugar or to taste
1tsp green tea leaves
1/2tsp saunf
1/4tsp green cardamom powder
Few strands of saffron
Lemon juice to taste
ice, tulsi leaves, and lime slices for garnish
Method-
Place 2 cups of water in a medium pot and bring to a simmer over high heat.
Add sugar .
Once water is simmering, remove from heat and add green tea, cardamom powder, saunf and saffron
Cover and let steep for 10 minutes.
Strain .
Chill tea in refrigerator.
Stir in lime juice and serve over ice with tulsi leaves, saunf ,saffron and lime slices for garnish.
Suman Agrawal May 27, 2019
#TastySummer #ContestAlert #Recipe Recipe name-Kiwi oats milk shake Ingredients -Kiwi cup) Milk - 2 cups(chilled) 2tbsps roasted oats Sugar to taste or honey Crushed Ice as required As required Kiwi slice and cherry to garnish Method-Step For preparing kiwi-oats milk shake, blend together milk, roasted oats and sugar or honey . Add kiwi and blend again. Serve with crushed ice in 4 glasses. Kiwi milk shake is ready. Garnish with Kiwi slice and cherry.
Recipe name-Kiwi oats milk shake
Ingredients -Kiwi cup)
Milk - 2 cups(chilled)
2tbsps roasted oats
Sugar to taste or honey
Crushed Ice as required As required
Kiwi slice and cherry to garnish
Method-Step For preparing kiwi-oats milk shake, blend together milk, roasted oats and sugar or honey .
Add kiwi and blend again. Serve with crushed ice in 4 glasses. Kiwi milk shake is ready. Garnish with Kiwi slice and cherry.
Shreya May 27, 2019
Ten-Minute Microwave Cinnamon Roll (for when you crave a quick delicious bite) Can be eaten straight out of the mug or transferred to a bowl and with a scoop of ice cream. Enjoy ;) Ingredients: - 9 tablespoons All-purpose flour/Maida - teaspoons Baking Powder - A pinch of salt - 3-5 tablespoons water - teaspoon cinnamon powder (if not available, grind pieces of cinnamon sticks, and process in a mixer) - 2 tablespoons powdered sugar (can be made by running sugar through a food processor/mixer) - teaspoon water For glaze/ icing 4 tablespoons powdered sugar - teaspoon of milk/coconut milk/water 1. Combine flour, baking powder, and salt in a bowl. Add 3-5 tablespoons water slowly until a dough is formed. Dough should be soft, but not sticky. (If sticky add a bit more flour, and if dry, add a little water until dough formed.) 2. Dust your work surface with flour, roll dough between hands to form a cylinder, then roll out dough into a strip, a couple millimetres thick. 3. Brush melted ghee over the one side of the dough. 4. Combine the cinnamon powder and 2 tablespoons of powdered sugar, and sprinkle generously over the applied ghee. 5. Roll the dough gently, starting at one side, and using ghee, smooth out the end once rolled. 6. Grease a mug with oil/ghee, then place the rolled up cinnamon roll inside. 7. Sprinkle teaspoon of water over the dough, then microwave for 40-50 seconds (Do Not Overcook, as the cinnamon roll will become rubbery if you do) 8. For glaze, combine powdered sugar and warm milk/coconut milk/water. 9. Pour glaze over cinnamon roll while still hot.
Can be eaten straight out of the mug or transferred to a bowl and with a scoop of ice cream. Enjoy ;)
Ingredients:
- 9 tablespoons All-purpose flour/Maida
- teaspoons Baking Powder
- A pinch of salt
- 3-5 tablespoons water
- teaspoon cinnamon powder (if not available, grind pieces of cinnamon sticks, and process in a mixer)
- 2 tablespoons powdered sugar (can be made by running sugar through a food processor/mixer)
- teaspoon water
For glaze/ icing
4 tablespoons powdered sugar
- teaspoon of milk/coconut milk/water
1. Combine flour, baking powder, and salt in a bowl. Add 3-5 tablespoons water slowly until a dough is formed. Dough should be soft, but not sticky. (If sticky add a bit more flour, and if dry, add a little water until dough formed.)
2. Dust your work surface with flour, roll dough between hands to form a cylinder, then roll out dough into a strip, a couple millimetres thick.
3. Brush melted ghee over the one side of the dough.
4. Combine the cinnamon powder and 2 tablespoons of powdered sugar, and sprinkle generously over the applied ghee.
5. Roll the dough gently, starting at one side, and using ghee, smooth out the end once rolled.
6. Grease a mug with oil/ghee, then place the rolled up cinnamon roll inside.
7. Sprinkle teaspoon of water over the dough, then microwave for 40-50 seconds (Do Not Overcook, as the cinnamon roll will become rubbery if you do)
8. For glaze, combine powdered sugar and warm milk/coconut milk/water.
9. Pour glaze over cinnamon roll while still hot.
Urvashi Mahato May 27, 2019
NUTTY MANGO SMOOTHIE This is one of my healthy and tasty recipes to beat the summer. It's has a delicious flavor and can be made within few minutes without much preparations.. INGREDIENTS:- Peeled Ripe medium size mangoes- 3 Yoghurt- 1 glass Sugar or (ideally Honey) - If required, (I have not used suger or honey) Dry fruits-1/3 cup METHOD:- 1. Pour the yogurt in the jar 2. Add ripe mangoes, roughly chopped. 3. Chop the dry fruits (Cashew nut, Kishmish, walnut, almonds, pista) or any dry fruits of your choice. 4. Add sugar or ideally honey, if required 5. Blend the mixture 6. Pour it in a glass and top it with dry fruits of your choice. 7. You can also sprinkle caster suger on top of the smoothie to decorate it. 8. It's Ready to serve- NUTTY MANGO SMOOTHIE.
This is one of my healthy and tasty recipes to beat the summer. It's has a delicious flavor and can be made within few minutes without much preparations..
INGREDIENTS:-
Peeled Ripe medium size mangoes- 3
Yoghurt- 1 glass
Sugar or (ideally Honey) - If required, (I have not used suger or honey)
Dry fruits-1/3 cup
METHOD:-
1. Pour the yogurt in the jar
2. Add ripe mangoes, roughly chopped.
3. Chop the dry fruits (Cashew nut, Kishmish, walnut, almonds, pista) or any dry fruits of your choice.
4. Add sugar or ideally honey, if required
5. Blend the mixture
6. Pour it in a glass and top it with dry fruits of your choice.
7. You can also sprinkle caster suger on top of the smoothie to decorate it.
8. It's Ready to serve- NUTTY MANGO SMOOTHIE.
Prabha May 26, 2019
Chocolate Frappe with Ice-Cream Ingredients(serves 2): 1.5 glass full cream milk 3 tbsp sugar 2 tbsp Instant Coffee powder 2 scoops Vanilla Ice-Cream (optional) 2 scoops Belgium Chocolate Ice-Cream (optional) Chocolate Syrup (optional) Method: 1. Take 1.5 glass full-cream milk and pour it in shake jar. 2. Add 2 tbsp instant coffee powder in it. 3. Add 2 tbsp sugar in it. 4. Blend it for 1 minute. 5. Now add 2 scoops Belgium Chocolate Ice-Cream in it and again blend it for 2 minutes. This step is optional but I add is because it gives very nice flavour to our frappe. 6. Take two glasses and pour chocolate syrup on the edges so that it flows down the glass and it becomes presentable like you have seen at shakes corner and all. 7. Pour the frappe into the glasses. It must have become frothy which gives very good texture to it. 8. Now add 1-1 scoop vanilla ice-cream on top and garnish with chocolate syrup. This step is optional, if you don't want can serve without topping.
Ingredients(serves 2):
1.5 glass full cream milk
3 tbsp sugar
2 tbsp Instant Coffee powder
2 scoops Vanilla Ice-Cream (optional)
2 scoops Belgium Chocolate Ice-Cream (optional)
Chocolate Syrup (optional)
Method:
1. Take 1.5 glass full-cream milk and pour it in shake jar.
2. Add 2 tbsp instant coffee powder in it.
3. Add 2 tbsp sugar in it.
4. Blend it for 1 minute.
5. Now add 2 scoops Belgium Chocolate Ice-Cream in it and again blend it for 2 minutes. This step is optional but I add is because it gives very nice flavour to our frappe.
6. Take two glasses and pour chocolate syrup on the edges so that it flows down the glass and it becomes presentable like you have seen at shakes corner and all.
7. Pour the frappe into the glasses. It must have become frothy which gives very good texture to it.
8. Now add 1-1 scoop vanilla ice-cream on top and garnish with chocolate syrup. This step is optional, if you don't want can serve without topping.
savita Vanjani May 26, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe healthy DIABETIC snack karela tikki Karela Tikkis Recipe is a wholesome diabetic friendly snack where the grated Karela is mixed with carrots, paneer and chaat masala powder to make delicious tasting tikkis. In this recipe the nutrition from the karela is kept intact by keeping its juices and the skin. Bulk of the nutrition lies in the skin and the juices. ingredients 2Karela (Bitter Gourd/ Pavakkai) , grated 1Carrot (Gajjar) , grated 200 gramsPaneer (Homemade Cottage Cheese) , grated 1/4 cupOats Flour 2Green Chillies , finely chopped 1 teaspoonRed chilli powder 1/4 teaspoonTurmeric powder (Haldi) 1 teaspoonChaat Masala Powder 1/4 cupCoriander (Dhania) Leaves , chopped To begin makingKarela Tikki Recipes first prep all the ingredients and keep aside. Ensure you use the skin and the juice from the karela, as all the nutrition is present in the juice and the skin which will be very helpful for the diabetic. Combine the bitter gourd, carrots, paneer, oats flour, chaat masala ,red chilies powder, turmeric powder, green chillies, coriander and salt together in a mixing bowl and mix well. Check the taste and adjust the salt accordingly. Divide the mixture into equal portions and shape into round, flat karela tikkis. Preheat a pan over medium heat, place each tikki and drizzle oil over the tikki and cook on medium heat on both sides until it gets a golden brown colour on both sides. Ensure the you cook on low to medium heat, so the karela will cook from the inside as well. Serve Karela Tikkis as a tea time snack along withGreen Chutney
healthy DIABETIC snack karela tikki
Karela Tikkis Recipe is a wholesome diabetic friendly snack where the grated Karela is mixed with carrots, paneer and chaat masala powder to make delicious tasting tikkis. In this recipe the nutrition from the karela is kept intact by keeping its juices and the skin. Bulk of the nutrition lies in the skin and the juices.
ingredients
2Karela (Bitter Gourd/ Pavakkai) , grated
1Carrot (Gajjar) , grated
200 gramsPaneer (Homemade Cottage Cheese) , grated
1/4 cupOats Flour
2Green Chillies , finely chopped
1 teaspoonRed chilli powder
1/4 teaspoonTurmeric powder (Haldi)
1 teaspoonChaat Masala Powder
1/4 cupCoriander (Dhania) Leaves , chopped
To begin makingKarela Tikki Recipes first prep all the ingredients and keep aside.
Ensure you use the skin and the juice from the karela, as all the nutrition is present in the juice and the skin which will be very helpful for the diabetic.
Combine the bitter gourd, carrots, paneer, oats flour, chaat masala ,red chilies powder, turmeric powder, green chillies, coriander and salt together in a mixing bowl and mix well.
Check the taste and adjust the salt accordingly.
Divide the mixture into equal portions and shape into round, flat karela tikkis.
Preheat a pan over medium heat, place each tikki and drizzle oil over the tikki and cook on medium heat on both sides until it gets a golden brown colour on both sides.
Ensure the you cook on low to medium heat, so the karela will cook from the inside as well.
Serve Karela Tikkis as a tea time snack along withGreen Chutney
Rekha May 26, 2019
Serves:2
1/2 cup ragi flour
Jaggery as per taste
Banana -1
Water as needed
Directions to do
Take a bowl with little water and boil it
Add jaggery to it
Make a syrup of it
Add ragi flour and mix it, add cardamom powder
Mix it well.The batter should be as idly batter
Take another bowl make jaggery syrup and roast banana in it and keep aside
In kuzhi paniyaram pan add little ghee to the pan and pour spoon of ragi flour , place banana and then pour ragi flour
Allow it to cook the batter and then turn it aside
Variations:
We can place any fruit instead of banana
Archana May 26, 2019
#TastySummer #ContestAlert #Recipe My Healthy Curd & Mango Smoothie Recipe Ingredients :- 1 1/2 Chilled unflavored Yogurt / Curd 1 small mango (Cut into small pieces) 2 Tb Spoon Chia seeds (soak in 1/2 cup water for 5 minutes ) 2 Spoon of Honey 2-3 TbSpoon Muesli Some Dried Berries and seeds if you want Method:- Take one Mason Jar Take 1 Tspoon honey and apply it in the bottle around Pour some of chilled yogurt then spread some soaked chia seeds. Then layer of Mango again pour the yogurt again layer of chia seeds, then layer of Muesli, then again mango pieces and after it serve by Garnishing with dried barries and seeds... (Also garnishing with dryfruits) Tips:- In this recipe We can also use our favorite fruit instead of mango or we can also use multiple fruits
My Healthy Curd & Mango Smoothie Recipe
Ingredients :-
1 1/2 Chilled unflavored Yogurt / Curd
1 small mango (Cut into small pieces)
2 Tb Spoon Chia seeds (soak in 1/2 cup water for 5 minutes )
2 Spoon of Honey
2-3 TbSpoon Muesli
Some Dried Berries and seeds if you want
Method:-
Take one Mason Jar
Take 1 Tspoon honey and apply it in the bottle around
Pour some of chilled yogurt then spread some soaked chia seeds.
Then layer of Mango again pour the yogurt again layer of chia seeds, then layer of Muesli, then again mango pieces and after it serve by Garnishing with dried barries and seeds...
(Also garnishing with dryfruits)
Tips:-
In this recipe We can also use our favorite fruit instead of mango or we can also use multiple fruits
Dyuthi May 25, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Mango Ras malai: Our india is known for it's rich tradition and culture. Celebration is like the other name of India. Whether it's a festival or a wedding the variety of food is a special attraction. The delightful desserts and sweets of Indian cuisine are like cherry on cake. There are hundreds of varieties where each state of the country gives it's typical toothsome sweets. A popular sweet dish Rasmalai or Rossomalai is a dessert from the West Bengal region of india. 'Ros' meaning juice and 'malai' meaning cream. This kind of a cool dessert is all what we need this summer as it has the goodness of milk too. I've given this traditional sweet a mangolicious touch using the seasonal fruit mango. Ingredients required for mango Rasmalai: Step 1- To make Paneer patty 1- One litre toned milk ( less fat) 2- 2 medium sized lemon /1 tbsp vinegar 3- Corn starch 4-Yellow food colour (optional) Step 2- To make Sugar syrup 1- 4 cups water 2- 1 cup sugar 3- 2 green cardamom pod Step 3- To make mango Malai 1- 3 cups milk 2- 1/4 condensed milk 3- 1/2 cup mango puree 4- Almond nuts for garnishing 5- 1/4 tsp green cardamom powder Procedure: 1-To make the paneer: Boil 1 litre of toned milk in a pan, add lemon/ vinegar for curling of milk. Once the milk is curled use a muslin cloth to filter and separate the paneer that is formed. After 30 minutes add cornstarch to paneer and knead for 7-8 minutes. Add yellow food colour to it. Make medium sized patties out of paneer. 2-To make sugar syrup: Take 4 cups of water in a pan add 2 crushed cardamom and 1 cup of sugar and bring to boil. Add patties to boiling syrup. Close the lid and cook for 12-13 minutes on high flame. Allow it to cool in it's own syrup. 3-To make mango Malai: Add 3 cups of milk in a pan and allow it to boil. Stir well and add cardamom powder, almond nuts and milk maid(refer above measurements). Turn off and allow it to cool down. Strain and pour the mango puree into it and beat the malai. 4-Final step: Remove the paneer patties from the sugar syrup and add all the malai on top of it. Refrigerator for 6-7 hours or over night. This was a summer dish which I prepared during my vacation and it was really fun, hope u guys like it!!
Mango Ras malai:
Our india is known for it's rich tradition and culture. Celebration is like the other name of India. Whether it's a festival or a wedding the variety of food is a special attraction. The delightful desserts and sweets of Indian cuisine are like cherry on cake. There are hundreds of varieties where each state of the country gives it's typical toothsome sweets.
A popular sweet dish Rasmalai or Rossomalai is a dessert from the West Bengal region of india. 'Ros' meaning juice and 'malai' meaning cream. This kind of a cool dessert is all what we need this summer as it has the goodness of milk too. I've given this traditional sweet a mangolicious touch using the seasonal fruit mango.
Ingredients required for mango Rasmalai:
Step 1- To make Paneer patty
1- One litre toned milk ( less fat)
2- 2 medium sized lemon /1 tbsp vinegar
3- Corn starch
4-Yellow food colour (optional)
Step 2- To make Sugar syrup
1- 4 cups water
2- 1 cup sugar
3- 2 green cardamom pod
Step 3- To make mango Malai
1- 3 cups milk
2- 1/4 condensed milk
3- 1/2 cup mango puree
4- Almond nuts for garnishing
5- 1/4 tsp green cardamom powder
Procedure:
1-To make the paneer: Boil 1 litre of toned milk in a pan, add lemon/ vinegar for curling of milk. Once the milk is curled use a muslin cloth to filter and separate the paneer that is formed. After 30 minutes add cornstarch to paneer and knead for 7-8 minutes. Add yellow food colour to it. Make medium sized patties out of paneer.
2-To make sugar syrup: Take 4 cups of water in a pan add 2 crushed cardamom and 1 cup of sugar and bring to boil.
Add patties to boiling syrup. Close the lid and cook for 12-13 minutes on high flame. Allow it to cool in it's own syrup.
3-To make mango Malai: Add 3 cups of milk in a pan and allow it to boil. Stir well and add cardamom powder, almond nuts and milk maid(refer above measurements). Turn off and allow it to cool down. Strain and pour the mango puree into it and beat the malai.
4-Final step: Remove the paneer patties from the sugar syrup and add all the malai on top of it. Refrigerator for 6-7 hours or over night.
This was a summer dish which I prepared during my vacation and it was really fun, hope u guys like it!!
Jayanthy Asokan May 25, 2019
Fresh Strawberry And Nut Crumble Bar Ingredients For fresh strawberry jelly 200 gms fresh strawberries 100 gms castor sugar 1/2 lemon ( juice) 10 gms gelatin For Shortbread bar 140 gms all purpose flour 10 gms cornflour 2 gms salt 110 gms butter 35 gms castor sugar 1 teaspoon vanilla extract 1 fistful almond chopped Method Slice strawberries into pieces. In a pan,add castor sugar on a medium flame. Add strawberries to sugar and mix gently till sugar coats the fruit. Within few minutes sugar and strawberries will combine well. Let it boil for few minutes. Now add water to gelatin and let it sit aside. When the strawberry jelly mixture reduces to half , squeeze lemon juice to it. Add dissolved gelatin to the strawberry mixture and stir continuously. Let it boil till the mixture thickens. Switch off the flame when the jelly attains jam consistency. Let it cool. For making Short bread crust. Add sugar and butter into a clean bowl. Cream butter and sugar till pale. Sift all the dry ingredients and add to the cream mixture. Mix with the electric beater until it forms a crumbly mixture. Add vanilla extract to the mixture and mix thoroughly. Save some shortbread dough separately. Line a parchment paper in a baking tray and add the short bread mixture and flatten it evenly using fingers. Add little all purpose flour to the reserved shortbread dough and mix well until it retains the crumbly mixture. Spread cooled strawberry jam on to the spread shortbread dough evenly. Using fingers press the reserved crumbly mixture and cover the spread jam. Sprinkle in chopped almonds. Bake in a preheated oven at 350 degree Fahrenheit until the top is well baked . After baking,let it cool before slicing. Crumbly and gooey top fresh Strawberry and Nut Crumble Bar is ready to serve with all goodness of fresh strawberries,nuts and buttered healthy short bread crust for kids this summer.
Ingredients
For fresh strawberry jelly
200 gms fresh strawberries
100 gms castor sugar
1/2 lemon ( juice)
10 gms gelatin
For Shortbread bar
140 gms all purpose flour
10 gms cornflour
2 gms salt
110 gms butter
35 gms castor sugar
1 teaspoon vanilla extract
1 fistful almond chopped
Method
Slice strawberries into pieces.
In a pan,add castor sugar on a medium flame.
Add strawberries to sugar and mix gently till sugar coats the fruit. Within few minutes sugar and strawberries will combine well.
Let it boil for few minutes. Now add water to gelatin and let it sit aside.
When the strawberry jelly mixture reduces to half , squeeze lemon juice to it.
Add dissolved gelatin to the strawberry mixture and stir continuously. Let it boil till the mixture thickens.
Switch off the flame when the jelly attains jam consistency. Let it cool.
For making Short bread crust.
Add sugar and butter into a clean bowl. Cream butter and sugar till pale.
Sift all the dry ingredients and add to the cream mixture. Mix with the electric beater until it forms a crumbly mixture.
Add vanilla extract to the mixture and mix thoroughly. Save some shortbread dough separately.
Line a parchment paper in a baking tray and add the short bread mixture and flatten it evenly using fingers.
Add little all purpose flour to the reserved shortbread dough and mix well until it retains the crumbly mixture.
Spread cooled strawberry jam on to the spread shortbread dough evenly.
Using fingers press the reserved crumbly mixture and cover the spread jam.
Sprinkle in chopped almonds.
Bake in a preheated oven at 350 degree Fahrenheit until the top is well baked .
After baking,let it cool before slicing.
Crumbly and gooey top fresh Strawberry and Nut Crumble Bar is ready to serve with all goodness of fresh strawberries,nuts and buttered healthy short bread crust for kids this summer.
Jayanthy Asokan May 25, 2019
Salted Caramel Panna Cotta Topped With Praline Ingredients 400 ml milk ( 300 ml +100 ml divided) 100 gms sugar 2 teaspoon gelatin powder 1 teaspoon vanilla extract 1 pinch salt For Praline 1/4 cup sugar 1/2 cup sugar Method Dissolve gelatin in 100 ml warm milk and keep it aside. Boil 300 ml milk on a medium heat. Add vanilla extract to it and mix well and keep it aside. In heavy bottomed pan add sugar (100 gms) with 1 tablespoon of water. Let it melt on a medium flame until it becomes dark amber colour. Do not stir. If sugar firms lumps,swirl the pan. Now add the warm milk mixture to the caramel and stir continuously.( Solidified caramel will melt again). Add a pinch salt to the caramel mixture. Add dissolved gelatin and mix well. The caramel mixture will starts to thicken. Switch off the flame and strain the caramel mixture. Transfer the strained caramel mixture to the desired bowl or glasses and refrigerate for 4 hours or overnight. To make Praline...add 1 tablespoon water to the sugar and let it melt on a medium heat. Once it becomes dark amber colour add in chopped nuts and mix well until it is coated evenly. Transfer on to a aluminium foil and spread evenly. Let it cool. Powder the Praline using a rolling pin. Sprinkle the Praline over the set Panna cotta, before serving. Salted caramel Panna cotta Topped with Praline is enriched with healthy, wholesome full fat milk and healthy nuts. Kids who say a big no to milk and nuts will love to have this dessert this summer anytime.
Ingredients
400 ml milk ( 300 ml +100 ml divided)
100 gms sugar
2 teaspoon gelatin powder
1 teaspoon vanilla extract
1 pinch salt
For Praline
1/4 cup sugar
1/2 cup sugar
Method
Dissolve gelatin in 100 ml warm milk and keep it aside.
Boil 300 ml milk on a medium heat. Add vanilla extract to it and mix well and keep it aside.
In heavy bottomed pan add sugar (100 gms) with 1 tablespoon of water. Let it melt on a medium flame until it becomes dark amber colour. Do not stir. If sugar firms lumps,swirl the pan.
Now add the warm milk mixture to the caramel and stir continuously.( Solidified caramel will melt again). Add a pinch salt to the caramel mixture.
Add dissolved gelatin and mix well. The caramel mixture will starts to thicken.
Switch off the flame and strain the caramel mixture. Transfer the strained caramel mixture to the desired bowl or glasses and refrigerate for 4 hours or overnight.
To make Praline...add 1 tablespoon water to the sugar and let it melt on a medium heat. Once it becomes dark amber colour add in chopped nuts and mix well until it is coated evenly. Transfer on to a aluminium foil and spread evenly. Let it cool. Powder the Praline using a rolling pin.
Sprinkle the Praline over the set Panna cotta, before serving. Salted caramel Panna cotta Topped with Praline is enriched with healthy, wholesome full fat milk and healthy nuts. Kids who say a big no to milk and nuts will love to have this dessert this summer anytime.
Jayanthy Asokan May 25, 2019
ENTERMET(Tender Coconut Filling,Black Raspberry Jelly and Red Velvette Cake) Entermet is a French Dessert with two to three layer's comprising of Filling, Insert and Base. This Indo French multi-layered Entermet (with different kinds of complementing flavors)is made with our Tropical fruit Tender coconut(water and flesh), whipping cream and cream cheese for Filling and Black Raspberry Jelly as Insert and Red Velvette cake as a Base. It is served as a dessert.This dessert is a unique one for all occasion. As scorching summer is going on,this delicious dessert can be devoured by all... Components : 1.Red velvet cake (Base) 2.Tender coconut cream cheese mousse (Filling) 3.Black Raspberry Jelly (Insert) 4.Cocoa butter spray finish(Decoration) 5.Sugar garnish. Ingredients for Red velvette cake Ingredients Butter 60 gms Powderd sugar 150 gms Egg 1 Vanilla essence 1 teaspoon All purpose flour 125 gms Baking powder 2.5gm Salt1 gm Cocoa powder 15 gm Baking soda 2.5gm Milk 125 ml Vinegar 2.5 ml (non fruit vinegar) Red coloring.. Required as per the darkness. Method 1.Cream butter and sugar together with a hand mixer till pale in colour. Add eggs one at a time and blend well. Add vanilla essence and blend well. 2.Sift flour, baking powder, baking soda, salt and Cocoa powder well and set aside. Take a non grease bowl containing milk, add vinegar and let it stand for a couple of minutes. It will curdle and become buttermilk. <a href="http://3.To" target="_blank" style="color: #0065f6;">3.To</a> the creamed mixture fold in the sifted dry ingredients little at a time. Fold in alternately with the butter until the batter is uniform and smooth without any lumps. Add required amount of of red coloring to achieve the red velvet colour. 4.Preheat oven to 170 C. Bake for about 15 minutes or skewer inserted in the cake, comes out clean. Ingredients for Tender Coconut Cream Cheese Mousse (Filling) Coconut milk 125 ml Condensed milk 80 gm Gelatin 25 gm Whipping cream 275 gm Fresh tender coconut flesh 1 coconut Cream cheese 100 gms Tender coconut water 50 ml Method 1.Bloom the gelatin in some cold water. Bring the coconut milk to a boil with condensed milk. 2.Add the bloomed gelatin and mix well to dissolve the gelatin. 3.Once cooled down to warm heat, fold in whipped cream and and beaten cream cheese to make mousse and set in moulds. Black Raspberry Jelly (Insert) Black Raspberry puree 75 gms (I used tinned ones) Castor sugar 25 gms Gelatin 4 gms Method 1.Bloom the gelatin. Boil the puree with castor sugar and add the bloomed gelatin and mix well until it dissolve. 2.Pour the jelly mix into prepared moulds and set it in fridge overnight. Assembly 1.Prepare jelly /insert first and freeze. 2.Grease the ring and cling wrap on one side of the jelly mould. 3.Cut the cake according to the silicon mould shape and to the shape of the jelly ring. To set... 4.Take any silicon mould as per your wish. Wipe the mould cleanly. 5.Pour the tender coconut mousse as a first layer, insert the jelly by gently pushing inside. Pour the mousse filling and cover the jelly. 6.Above,place the base (red velvet cake). 7.Keep it in fridge and let it set. Once set, put it in the freezer to set rock hard. It takes overnight to form rock hard. 8.Demould the entermet and spray it with cocoa spray (pink colour) (edible) Sugar Garnish 9.Take liquid glucose in a small ball shape and spread flat on a silpat. Add pink colour to it and bake it for 170 to 180 degree centigrade for 10 to 15 minutes. Beautiful sugar decorations are ready to top the beautiful Indo French Fusion Entermet.
Entermet is a French Dessert with two to three layer's comprising of Filling, Insert and Base.
This Indo French multi-layered Entermet (with different kinds of complementing flavors)is made with our Tropical fruit Tender coconut(water and flesh), whipping cream and cream cheese for Filling and Black Raspberry Jelly as Insert and Red Velvette cake as a Base. It is served as a dessert.This dessert is a unique one for all occasion. As scorching summer is going on,this delicious dessert can be devoured by all...
Components :
1.Red velvet cake (Base)
2.Tender coconut cream cheese mousse (Filling)
3.Black Raspberry Jelly (Insert)
4.Cocoa butter spray finish(Decoration)
5.Sugar garnish.
Ingredients for Red velvette cake
Ingredients
Butter 60 gms
Powderd sugar 150 gms
Egg 1
Vanilla essence 1 teaspoon
All purpose flour 125 gms
Baking powder 2.5gm
Salt1 gm
Cocoa powder 15 gm
Baking soda 2.5gm
Milk 125 ml
Vinegar 2.5 ml (non fruit vinegar)
Red coloring.. Required as per the darkness.
Method
1.Cream butter and sugar together with a hand mixer till pale in colour. Add eggs one at a time and blend well. Add vanilla essence and blend well.
2.Sift flour, baking powder, baking soda, salt and Cocoa powder well and set aside.
Take a non grease bowl containing milk, add vinegar and let it stand for a couple of minutes. It will curdle and become buttermilk.
3.To the creamed mixture fold in the sifted dry ingredients little at a time. Fold in alternately with the butter until the batter is uniform and smooth without any lumps.
Add required amount of of red coloring to achieve the red velvet colour.
4.Preheat oven to 170 C.
Bake for about 15 minutes or skewer inserted in the cake, comes out clean.
Ingredients for Tender Coconut Cream Cheese Mousse (Filling)
Coconut milk 125 ml
Condensed milk 80 gm
Gelatin 25 gm
Whipping cream 275 gm
Fresh tender coconut flesh 1 coconut
Cream cheese 100 gms
Tender coconut water 50 ml
Method
1.Bloom the gelatin in some cold water. Bring the coconut milk to a boil with condensed milk.
2.Add the bloomed gelatin and mix well to dissolve the gelatin.
3.Once cooled down to warm heat, fold in whipped cream and and beaten cream cheese to make mousse and set in moulds.
Black Raspberry Jelly (Insert)
Black Raspberry puree 75 gms (I used tinned ones)
Castor sugar 25 gms
Gelatin 4 gms
Method
1.Bloom the gelatin. Boil the puree with castor sugar and add the bloomed gelatin and mix well until it dissolve.
2.Pour the jelly mix into prepared moulds and set it in fridge overnight.
Assembly
1.Prepare jelly /insert first and freeze.
2.Grease the ring and cling wrap on one side of the jelly mould.
3.Cut the cake according to the silicon mould shape and to the shape of the jelly ring.
To set...
4.Take any silicon mould as per your wish. Wipe the mould cleanly.
5.Pour the tender coconut mousse as a first layer, insert the jelly by gently pushing inside. Pour the mousse filling and cover the jelly.
6.Above,place the base (red velvet cake).
7.Keep it in fridge and let it set. Once set, put it in the freezer to set rock hard. It takes overnight to form rock hard.
8.Demould the entermet and spray it with cocoa spray (pink colour) (edible)
Sugar Garnish
9.Take liquid glucose in a small ball shape and spread flat on a silpat. Add pink colour to it and bake it for 170 to 180 degree centigrade for 10 to 15 minutes. Beautiful sugar decorations are ready to top the beautiful Indo French Fusion Entermet.
Nidhi agrawal May 24, 2019
CUCUMBER SALAD ROLLS summers ??? salad ???? ???? ?? ??? ???? ????? ??, ??????? ????? water contents ???? ???? ??? ?? ???? dehydration ?? ????? ??, easily digest ?? ???? ?? ?? ???? nutrient value ?? ?? ?? ?????? ??? ??? ??? ???? ???? ?? tempting ?? ???? ?? ????? ?? ?? ??? ??????, ?? ??? ?? ????? ?? ???? ?? salad ?? ??? ?? tempting ???? ?????? ?? ?????? ??? Ingredients Boiled corns 2 tablespoons Finely chopped onion 1 Finely chopped tomato 1 Finely chopped red bell pepper 1 Finely chopped yellow bell pepper 1 Finely chopped broccoli 1 small sized Finely diced paneer or cheese 50 GM's Sprouts 2 tablespoons Finely chopped cucumber 1 1 Cucumber for peeling Mayonnaise 1 tablespoon Salt according to taste Black pepper 1/4 teaspoon Lemon juice 1 teaspoon Method : bell peppers ?? broccoli ?? ???? steam ?? ???? ?? ?? cucumber ?? ???? strips ??? ???? ?? bowl ??? ?? ??? ingredients ?? ????? ????? mix ?? ???? ?? ?? cucumber ?? strips ???? ?? ???? ??? ?? ???? ??? ?? ?? side ?? ?? salad filling ?? ?? cucumber strip ?? ??? ?? ???? ??? strips ?? ??? ?? ????? ?? ???, ?? ???? ?? ??? ?? ??? ?? serve ?????
summers ??? salad ???? ???? ?? ??? ???? ????? ??, ??????? ????? water contents ???? ???? ??? ?? ???? dehydration ?? ????? ??, easily digest ?? ???? ?? ?? ???? nutrient value ?? ?? ?? ?????? ??? ??? ??? ???? ???? ?? tempting ?? ???? ?? ????? ?? ?? ??? ??????, ?? ??? ?? ????? ?? ???? ?? salad ?? ??? ?? tempting ???? ?????? ?? ?????? ???
Ingredients
Boiled corns 2 tablespoons
Finely chopped onion 1
Finely chopped tomato 1
Finely chopped red bell pepper 1
Finely chopped yellow bell pepper 1
Finely chopped broccoli 1 small sized
Finely diced paneer or cheese 50 GM's
Sprouts 2 tablespoons
Finely chopped cucumber 1
1 Cucumber for peeling
Mayonnaise 1 tablespoon
Salt according to taste
Black pepper 1/4 teaspoon
Lemon juice 1 teaspoon
Method : bell peppers ?? broccoli ?? ???? steam ?? ???? ?? ?? cucumber ?? ???? strips ??? ???? ?? bowl ??? ?? ??? ingredients ?? ????? ????? mix ?? ???? ?? ?? cucumber ?? strips ???? ?? ???? ??? ?? ???? ??? ?? ?? side ?? ?? salad filling ?? ?? cucumber strip ?? ??? ?? ???? ??? strips ?? ??? ?? ????? ?? ???, ?? ???? ?? ??? ?? ??? ?? serve ?????
Suman Agrawal May 24, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Recipe name oats-fruity parfait Ingredients 1cup yogurt 1/4 cup Kelloggs oats, roasted 2 Tablespoons milk 1 cup mixed fruit and berries To garnish-tutti fruity,tulsi leaves Method -In a bowl combine yogurt, oats and milk. Stir to combine then layer half in a wide-mouth glass. Add half the fruit and berries then layer in remaining yogurt mixture and berries. Refrigerate overnight, and up to4 hours. Garnish- with tutti fruity,tulsi leaves.
Recipe name oats-fruity parfait
Ingredients
1cup yogurt
1/4 cup Kelloggs oats, roasted
2 Tablespoons milk
1 cup mixed fruit and berries
To garnish-tutti fruity,tulsi leaves
Method -In a bowl combine yogurt, oats and milk.
Stir to combine then layer half in a wide-mouth glass.
Add half the fruit and berries then layer in remaining yogurt mixture and berries.
Refrigerate overnight, and up to4 hours.
Garnish- with tutti fruity,tulsi leaves.
Suman Agrawal May 24, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Recipe name-Watermelon cold soup Ingredients- 2 medium tomatoes, chopped, 2cups diced seedlesswatermelon, 1/2 cucumber, peeled, seeded and chopped, 1 red bell pepper chopped, 1 medium shallot, sliced,1piece of bread , 2tbsps loosely packed basil and mint, plus small leaves for topping,1tsp olive oil,1tsp vinegar,salt and pepper to taste ,crushed ice fruits balls of choice Method-Place the tomatoes, watermelon, cucumber, bell pepper, shallot, bread , basil and mint in a large bowl. Season with salt, and pepper to taste. Stir in the olive oil and vinegar. Puree all the ingredients in a blender, Strain through a fine-mesh sieve into a bowl, pressing to extract any liquid; discard the solids and season with salt and pepper. To serve, top the soup with fruits balls of choice, the small herb leaves and a drizzle of olive oil. Chill until serving time.
Recipe name-Watermelon cold soup
Ingredients- 2 medium tomatoes, chopped, 2cups diced seedlesswatermelon, 1/2 cucumber, peeled, seeded and chopped, 1 red bell pepper chopped, 1 medium shallot, sliced,1piece of bread , 2tbsps loosely packed basil and mint, plus small leaves for topping,1tsp olive oil,1tsp vinegar,salt and pepper to taste ,crushed ice
fruits balls of choice
Method-Place the tomatoes, watermelon, cucumber, bell pepper, shallot, bread , basil and mint in a large bowl. Season with salt, and pepper to taste. Stir in the olive oil and vinegar.
Puree all the ingredients in a blender, Strain through a fine-mesh sieve into a bowl, pressing to extract any liquid; discard the solids and season with salt and pepper.
To serve, top the soup with fruits balls of choice, the small herb leaves and a drizzle of olive oil.
Chill until serving time.
Suman Agrawal May 24, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe SAUNF ka Hariyala (SHARBAT) saunf sharbat that will help you ease some of the heat. both fennel seeds and rose petals has great cooling effect on body. INGREDIENTS 4 paan (betal leaves )leaves saunf / fennel seeds1/4 cup powdered, soaked for about 2-3 hrs, Dry munnakka 6,seedless and soaked 1/2tsp white pepper powder 1/2tsp cardamom powder 1tsp khuskhus soaked and drained (poppy seeds) 1tsp dried rose petals Powdered sugar to taste Water1 cup Crushed ice as required To garnish soaked fennelseeds,grated coconut ,rose petals Method Blend soaked fennel seeds with rose petals in blender with water . strain the water with help of strainer in a bowl. Make paste of Dry munnakka, poppy seeds,( betal leaves )leaves, cardamom powder and white pepper powder till smooth. Blend with sugar, water and crushed ice. Garnish with soaked fennel seeds,grated coconut. Serve with fresh rose petals.
SAUNF ka Hariyala (SHARBAT)
saunf sharbat that will help you ease some of the heat. both fennel seeds and rose petals has great cooling effect on body.
INGREDIENTS
4 paan (betal leaves )leaves
saunf / fennel seeds1/4 cup powdered, soaked for about 2-3 hrs,
Dry munnakka 6,seedless and soaked
1/2tsp white pepper powder
1/2tsp cardamom powder
1tsp khuskhus soaked and drained (poppy seeds)
1tsp dried rose petals
Powdered sugar to taste
Water1 cup
Crushed ice as required
To garnish soaked fennelseeds,grated coconut ,rose petals
Method Blend soaked fennel seeds with rose petals in blender with water . strain the water with help of strainer in a bowl. Make paste of Dry munnakka, poppy seeds,( betal leaves )leaves, cardamom powder and white pepper powder till smooth. Blend with sugar, water and crushed ice. Garnish with soaked fennel seeds,grated coconut. Serve with fresh rose petals.
Suman Agrawal May 24, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Oats Fruity yogurt pudding bowl ingredients 1/2 cup roasted oats 1/2cup orange juice 1/4cup glucose biscuit powder 1/2 cup sweet beaten yoghurt Cup strawberry puree Honey to taste strawberries and grapes garnish Instructions-Combine roasted oats, orange juice, glucose biscuit powder and honey.Spread 1 layer of this in bottom of bowl.Press gently.Mix sweet beaten yoghurt with strawberry puree or any fruit of choice.Top it over oats layer.Garnish with strawberries and grapes.cool and serve. Oats Fruity yogurt pudding bowls are ready.
Oats Fruity yogurt pudding bowl
ingredients
1/2 cup roasted oats
1/2cup orange juice
1/4cup glucose biscuit powder
1/2 cup sweet beaten yoghurt
Cup strawberry puree
Honey to taste
strawberries and grapes garnish
Instructions-Combine roasted oats, orange juice, glucose biscuit powder and honey.Spread 1 layer of this in bottom of bowl.Press gently.Mix sweet beaten yoghurt with strawberry puree or any fruit of choice.Top it over oats layer.Garnish with strawberries and grapes.cool and serve. Oats Fruity yogurt pudding bowls are ready.
Suman Agrawal May 24, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Recipe name Mango-paneer pudding Ingredients 2cups ripe mango pulp ,1/2 cup cottage cheese(paneer) 1/4 cup cream, 1 tbsp agar-agar powder 1/4th cup water, 1/4 cup sugar 1/4 cup mango pieces tutti fruttti to taste tulsi leaves glazed cherry for garnishing Method -Dissolve the agar-agar powder in 1/4 th cup of warm water. Keep it aside. In a mixer blend the mango pulp, paneer, cream and sugar. Take a bowl and mix both the blended mixture and the dissolved agar-agar powder and Keep it in the refrigerator for setting. When fully set garnish with mango pieces, tutti fruttti , tulsi leaves and glazed cherry and serve chilled . Mangoes are in season,i tried combination of Mango -paneer to make my recipe healthy .I added some colors like tutti fruttti ,cherry and cream to it to make it tasty and <a href="http://attractive.So" target="_blank" style="color: #0065f6;">attractive.So</a> here is my innovative Mango-paneer pudding Easy to make ,attractive to eyes and tasty to tongue-Mango-paneer pudding .
Recipe name Mango-paneer pudding
Ingredients
2cups ripe mango pulp
,1/2 cup cottage cheese(paneer)
1/4 cup cream,
1 tbsp agar-agar powder
1/4th cup water,
1/4 cup sugar
1/4 cup mango pieces
tutti fruttti to taste
tulsi leaves
glazed cherry for garnishing
Method -Dissolve the agar-agar powder in 1/4 th cup of warm water. Keep it aside.
In a mixer blend the mango pulp, paneer, cream and sugar.
Take a bowl and mix both the blended mixture and the dissolved agar-agar powder and Keep it in the refrigerator for setting.
When fully set garnish with mango pieces, tutti fruttti , tulsi leaves and glazed cherry and serve chilled .
Mangoes are in season,i tried combination of Mango -paneer to make my recipe healthy .I added some colors like tutti fruttti ,cherry and cream to it to make it tasty and attractive.So here is my innovative Mango-paneer pudding
Easy to make ,attractive to eyes and tasty to tongue-Mango-paneer pudding .
Suman Agrawal May 24, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe RECIPE NAME -white chocolate trifle mango pudding Ingredients 4white chocolate cubes cup diced ripemango 3 tbsp ripe mango puree 1 tbsp sugar free natura 2 tsp lemon juice 100 gm fresh cream 1 tbsp biscuit powder 1 tbsp finely chopped nuts of choice mixed with Choc chips For garnish Mango puree Diced mango Tinned cherries Method- first layer -mix diced mango, mango puree and sugar free natura along with lemon juice For second layer -put the white chocolate in a double boiler to melt. Now mix fresh cream in the melted chocolate. Cool to room temperature. Third layer -mix biscuit powder,choco chips and cashew nuts in another bowl to prepare a mixture. at the base of the serving glass first put the mango puree, diced mango layer, then second chocolate-cream layer,then biscuit mixture layer. Repeat this process. Garnish with diced mango and tinned cherries, keep it in the fridge for 1-2 hours .serve chilled . Your mango white chocolate Trifle is ready to serve.
RECIPE NAME -white chocolate trifle mango pudding
Ingredients
4white chocolate cubes
cup diced ripemango
3 tbsp ripe mango puree
1 tbsp sugar free natura
2 tsp lemon juice
100 gm fresh cream
1 tbsp biscuit powder
1 tbsp finely chopped nuts of choice mixed with Choc chips
For garnish
Mango puree
Diced mango
Tinned cherries
Method-
first layer -mix diced mango, mango puree and sugar free natura along with lemon juice
For second layer -put the white chocolate in a double boiler to melt. Now mix fresh cream in the melted chocolate. Cool to room temperature.
Third layer -mix biscuit powder,choco chips and cashew nuts in another bowl to prepare a mixture.
at the base of the serving glass first put the mango puree, diced mango layer, then second chocolate-cream layer,then biscuit mixture layer.
Repeat this process.
Garnish with diced mango and tinned cherries,
keep it in the fridge for 1-2 hours .serve chilled .
Your mango white chocolate Trifle is ready to serve.
Suman Agrawal May 24, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Recipe name-Cucumber leechi drink Ingredients -12 fresh lychees 1/2cup grated cucumber 2tsp sugar Around 10 mint leaves 2 tsp lemon juice 1/2cup grated cucumber 1/4tsp black salt 1/4tsp roasted cumin powder Crushed ice as required Method-Peel the skin of the lychee fruits Blend about 8 lychees along with mint leaves, grated cucumber, sugar, lemon juice and 1cup of water. Chop the remaining lychees Filter out the blended juice in a glass and add the chopped lychees and mint leaves to it Add roasted cumin powder, black salt and crushed ice as required .garnish with lemon slice and pudina leaves. Serve chilled
Recipe name-Cucumber leechi drink
Ingredients -12 fresh lychees
1/2cup grated cucumber
2tsp sugar
Around 10 mint leaves
2 tsp lemon juice
1/2cup grated cucumber
1/4tsp black salt
1/4tsp roasted cumin powder
Crushed ice as required
Method-Peel the skin of the lychee fruits
Blend about 8 lychees along with mint leaves, grated cucumber, sugar, lemon juice and 1cup of water.
Chop the remaining lychees
Filter out the blended juice in a glass and add the chopped lychees and mint leaves to it
Add roasted cumin powder, black salt and crushed ice as required .garnish with lemon slice and pudina leaves.
Serve chilled
Suman Agrawal May 24, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Recipe name-muskmelon and cucumber slush (kharbooja-kheera slush )_ Ingredients-2cups musk melon cut into small pieces 1/2cucumber grated 1/4 tsp roasted cumin powder 4 tsp powdered sugar or sugar free powder to taste 1/4 tsp black salt 2 tbsp pudina paste Few leaves of pudina Cherry to garnish Method -Blend the musk melon and cucumber pieces in a liquidizer to a smooth puree. Combine all the ingredients in a bowl and mix well. Pour the mixture into a shallow container and keep in freezer of refrigerator until it is firm (approx. 2-3 hours).Blend the mixture in a liquidizer till it is slushy. Pour into glasses and serve immediately.
Recipe name-muskmelon and cucumber slush
(kharbooja-kheera slush )_
Ingredients-2cups musk melon cut into small pieces
1/2cucumber grated
1/4 tsp roasted cumin powder
4 tsp powdered sugar or sugar free powder to taste
1/4 tsp black salt
2 tbsp pudina paste
Few leaves of pudina
Cherry to garnish
Method -Blend the musk melon and cucumber pieces in a liquidizer to a smooth puree. Combine all the ingredients in a bowl and mix well. Pour the mixture into a shallow container and keep in freezer of refrigerator until it is firm (approx. 2-3 hours).Blend the mixture in a liquidizer till it is slushy. Pour into glasses and serve immediately.
Ankita Yagnik May 24, 2019
YUMMY SUMMER RECIPES. #ContestAlert #TastySummer #Photo #Food #Recipe LUFFA DESSERT DELIGHT. INGREDIENTS:- Luffa Guard(Galka):- 250 gm Sugar :- 150 gm(as per taste) Ghee:- 3 tbsp Mava:- 100 gm Milk:- 1 cup Elichi powder:- 1 tbsp RECIPE:- Cut luffa guard in to small pieces. Heat ghee in a non stick pan,add luffa guard in it and soute it till it gets softer. Add milk and mava in it. Cook it till all the milk gets disolve and forms in to halva. Lastly add elichi powder. Garnish with almond and cashews. Benefits:- Luffa guard itself has so many health benifits but we dont use it regularly as our food. This is nice way to give kids benifits of luffa guard. Luffa guard is very good as a coolent. It is herbal remedy for Piles.
#ContestAlert #TastySummer #Photo #Food #Recipe
LUFFA DESSERT DELIGHT.
INGREDIENTS:-
Luffa Guard(Galka):- 250 gm
Sugar :- 150 gm(as per taste)
Ghee:- 3 tbsp
Mava:- 100 gm
Milk:- 1 cup
Elichi powder:- 1 tbsp
RECIPE:-
Cut luffa guard in to small pieces.
Heat ghee in a non stick pan,add luffa guard in it and soute it till it gets softer. Add milk and mava in it. Cook it till all the milk gets disolve and forms in to halva. Lastly add elichi powder. Garnish with almond and cashews.
Benefits:-
Luffa guard itself has so many health benifits but we dont use it regularly as our food.
This is nice way to give kids benifits of luffa guard.
Luffa guard is very good as a coolent. It is herbal remedy for Piles.
Santoshbangar May 23, 2019
Eggless Wheatflour Cream Chocolate Pancake INGREDIENTS 1 1/2 c.wheat flour 1/4 c.unsweetened dark cocoa powder 1/2 c.sugar 2 tsp.baking powder 1 1/4 c.whole milk 2 tbsp.butter Pinch of salt Whipped cream, for serving Chocolate sauce for serving DIRECTIONS In a large bowl, combine flour, cocoa powder, sugar, and baking powder. Whisk to combine. In a separate large bowl, combine milk, and butter and whisk until combined. Pour wet ingredients into dry ingredients and stir until just combined. Heat a large nonstick skillet over medium heat and melt 1 tablespoon butter. Pour about 1/4-cup pancake batter onto the pan, spreading it out evenly. When a lip forms around the edge of the pancake and little bubbles appear, flip and continue cooking on other side (about 1-2 minutes per side). To serve, layer pancakes with whipped cream, and top with a dollop of whipped cream and a chocolate drizzle.
INGREDIENTS
1 1/2 c.wheat flour
1/4 c.unsweetened dark cocoa powder
1/2 c.sugar
2 tsp.baking powder
1 1/4 c.whole milk
2 tbsp.butter
Pinch of salt
Whipped cream, for serving
Chocolate sauce for serving
DIRECTIONS
In a large bowl, combine flour, cocoa powder, sugar, and baking powder. Whisk to combine.
In a separate large bowl, combine milk, and butter and whisk until combined. Pour wet ingredients into dry ingredients and stir until just combined.
Heat a large nonstick skillet over medium heat and melt 1 tablespoon butter.
Pour about 1/4-cup pancake batter onto the pan, spreading it out evenly. When a lip forms around the edge of the pancake and little bubbles appear, flip and continue cooking on other side (about 1-2 minutes per side).
To serve, layer pancakes with whipped cream, and top with a dollop of whipped cream and a chocolate drizzle.
Ramit Ghai May 23, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe "Muesli Yogurt Delight" or it can also be defined as "Muesli Yogurt Parfait" Ingredients:- 1) Hung Curd /Yogurt - 1glass/cup thick curd 2) Saffola Muesli - 1 teaspoon each for both the glass/cup 3) Almonds - 6 pc chopped 4) Jaggery - Approximately 1/4 tsp just to sprinkle on both the glasses 5) Dabur Honey - 1 teaspoon for each glass/cup 6) Strawberry crush - 1 teaspoon each for both the glass/cup 7) Blueberry crush - 1 teaspoon each for both the glass/cup 8) Kiwi crush - 1 teaspoon each for both the glass/cup 9) Mango crush - 1 teaspoon each for both the glass/cup 10) Black Currant crush - 1 teaspoon each for both the glass/cup 11) Pomegranate seeds 5-6 tablespoons 12) Banana 1(chopped) 13) Orange just 3-4 PC's (chopped) 14) Green Grapes 8-10 pc (chopped) 15) Digestive Biscuits (4-5 biscuits needed) Method:- 1) Beat Yogurt, to it add strawberry crush, again beat well, till a nice baby pink colour appears. 2) Put 1 spoon each in both the glasses, to this add all the chopped fruits one by one along with the strawberry crush. 3) Now take a digestive biscuit, chop it roughly, put this inside in both the glasses. 4) Repeat the process, just by changing the crushes, like first we used strawberry crush, similarly will just change one by one, now will use black currant crush and repeat the process, then will use kiwi crush and will repeat the process, then blueberry crush and finally will use mango crush, in this way a perfect parfait will be ready in one Yogurt dessert, including so many fresh fruits (can use cheeku, pineapple, apple, papaya also, but don't use guava and watermelon) 5) Lastly sprinkle jaggery powder, put muesli along with chopped almonds on top of it. 6) Put honey and decorate it with a mint leaf. 7) Serve immediately.
"Muesli Yogurt Delight" or it can also be defined as "Muesli Yogurt Parfait"
Ingredients:-
1) Hung Curd /Yogurt - 1glass/cup thick curd
2) Saffola Muesli - 1 teaspoon each for both the glass/cup
3) Almonds - 6 pc chopped
4) Jaggery - Approximately 1/4 tsp just to sprinkle on both the glasses
5) Dabur Honey - 1 teaspoon for each glass/cup
6) Strawberry crush - 1 teaspoon each for both the glass/cup
7) Blueberry crush - 1 teaspoon each for both the glass/cup
8) Kiwi crush - 1 teaspoon each for both the glass/cup
9) Mango crush - 1 teaspoon each for both the glass/cup
10) Black Currant crush - 1 teaspoon each for both the glass/cup
11) Pomegranate seeds 5-6 tablespoons
12) Banana 1(chopped)
13) Orange just 3-4 PC's (chopped)
14) Green Grapes 8-10 pc (chopped)
15) Digestive Biscuits (4-5 biscuits needed)
Method:-
1) Beat Yogurt, to it add strawberry crush, again beat well, till a nice baby pink colour appears.
2) Put 1 spoon each in both the glasses, to this add all the chopped fruits one by one along with the strawberry crush.
3) Now take a digestive biscuit, chop it roughly, put this inside in both the glasses.
4) Repeat the process, just by changing the crushes, like first we used strawberry crush, similarly will just change one by one, now will use black currant crush and repeat the process, then will use kiwi crush and will repeat the process, then blueberry crush and finally will use mango crush, in this way a perfect parfait will be ready in one Yogurt dessert, including so many fresh fruits (can use cheeku, pineapple, apple, papaya also, but don't use guava and watermelon)
5) Lastly sprinkle jaggery powder, put muesli along with chopped almonds on top of it.
6) Put honey and decorate it with a mint leaf.
7) Serve immediately.
Ramit Ghai May 23, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Summer Calls For Refreshing Drinks, As said there is nothing can beat a glass of lassi in summer's, so presenting before you dil baahar lassi in five flavours fully loaded with malai and dryfruit, in short can be described as "malai maar ke" Dil Baahar Lassi INGREDIENTS:- 1) Thick Curd 3 Small glass 2) Malai of Curd 1 small bowl 3) Milk 1 small glass 4) Ice cubes 4-5 pcs 5) White Powdered Sugar 2 tablespoon 6) Mix Dry-fruit 3-4 tablespoon roughly chopped 7) Tutti-frutti 2 Tablespoon multi coloured 8) Crushes 2 teaspoon for each glass 1) Strawberry 2) Blueberry 3) Kiwi 4) Black Currant 5) Mango Method- 1) Take haandi, put curd inside along with milk, use madaani, and blend nicely with hand.(in hindi we can say ridkana... 2) Now add sugar and ice cubes to it, mix it nicely 3) Take glasses put 2 teaspoon crush in each glass. 4) Now fill it with curd milk lassi mixture. 5) Using spoon mix it nicely. 6) Lastly put curd malai on top of each glass. 7) Decorate with chopped dry-fruits and tutti-frutti. 8) Serve Chilled.
Summer Calls For Refreshing Drinks, As said there is nothing can beat a glass of lassi in summer's, so presenting before you dil baahar lassi in five flavours fully loaded with malai and dryfruit, in short can be described as "malai maar ke"
Dil Baahar Lassi
INGREDIENTS:-
1) Thick Curd 3 Small glass
2) Malai of Curd 1 small bowl
3) Milk 1 small glass
4) Ice cubes 4-5 pcs
5) White Powdered Sugar 2 tablespoon
6) Mix Dry-fruit 3-4 tablespoon roughly chopped
7) Tutti-frutti 2 Tablespoon multi coloured
8) Crushes 2 teaspoon for each glass
1) Strawberry
2) Blueberry
3) Kiwi
4) Black Currant
5) Mango
Method-
1) Take haandi, put curd inside along with milk, use madaani, and blend nicely with hand.(in hindi we can say ridkana...
2) Now add sugar and ice cubes to it, mix it nicely
3) Take glasses put 2 teaspoon crush in each glass.
4) Now fill it with curd milk lassi mixture.
5) Using spoon mix it nicely.
6) Lastly put curd malai on top of each glass.
7) Decorate with chopped dry-fruits and tutti-frutti.
8) Serve Chilled.
Ramit Ghai May 23, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe CHAHAO KHEER (Manipuri style) Ingredients :- 4 cups milk 1/3rd cup black basmati rice(special basmati rice of manipur to be purchased from Imphal west district as shown in picture) 2 cups water 1/2 tin milkmaid (No sugar needed) 2-3 tbsp dry coconut (dessicated coconut powder ) 1/2 tsp elachi powder Few assorted/mix dry fruits Method:- 1)soak the black rice for 2 hours.. after that drain the water 2)Now take a pan add rice n 3 cups milk with 1 cup of water and cook it for 20minutes. Now add the remaining 1 cup milk plus 1 cup water n again cook for 10-15minutes... 3)Stir in between now add condensed milk, elachi powder n dry dessicated coconut powder to it.. cook on sim flame for few minutes. 4)Serve hot or cold as per your choice. (There are many ways of making this chahao kheer, this is the easiest one,can avoid coconut it's optional)
CHAHAO KHEER (Manipuri style)
Ingredients :-
4 cups milk
1/3rd cup black basmati rice(special basmati rice of manipur to be purchased from Imphal west district as shown in picture)
2 cups water
1/2 tin milkmaid (No sugar needed)
2-3 tbsp dry coconut (dessicated coconut powder )
1/2 tsp elachi powder
Few assorted/mix dry fruits
Method:-
1)soak the black rice for 2 hours.. after that drain the water
2)Now take a pan add rice n 3 cups milk with 1 cup of water and cook it for 20minutes. Now add the remaining 1 cup milk plus 1 cup water n again cook for 10-15minutes...
3)Stir in between now add condensed milk, elachi powder n dry dessicated coconut powder to it.. cook on sim flame for few minutes.
4)Serve hot or cold as per your choice.
(There are many ways of making this chahao kheer, this is the easiest one,can avoid coconut it's optional)
Ramit Ghai May 23, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Raskheer Ingredients - 1)full cream milk 2 packets 2)white rice 1/2 cup soaked for 2 hours 3)elachi 2-3 4)Jaggery 3/4 cup Dry fruit chopped (kaju,kishmish,almonds) 5)water 1/2 cup Method - 1)Place milk on flame in a pan/wok 2)Soak the rice for 2 hours,drain the water 3)In the boiling milk add soaked rice to it 4)Add elachi pods only the seeds not the green cover, mix well 5)Continuously stir well 6)Add chopped dry-fruits and mix well 7)A nice thickened mixture will be seen 8)Off the gas flame, cover the milk with net for sometime till kheer gets cooled, keep aside 9)After sometime check it..A nice malai/cream will come on top and the kheer is properly cooled 10)On the other side place a utensil on the flame add water to it 11)When a nice boil will come add gur(jaggery) to it 12)keep stirring, off the flame, cool and keep aside the melted jaggery 13)when both milk and jaggery are properly cooled, add jaggery fluid in milk, mix well, serve garnished with chopped nuts. Note-It's a healthy dessert made with jaggery,hope u will like it
Raskheer
Ingredients -
1)full cream milk 2 packets
2)white rice 1/2 cup soaked for 2 hours
3)elachi 2-3
4)Jaggery 3/4 cup
Dry fruit chopped (kaju,kishmish,almonds)
5)water 1/2 cup
Method -
1)Place milk on flame in a pan/wok
2)Soak the rice for 2 hours,drain the water
3)In the boiling milk add soaked rice to it
4)Add elachi pods only the seeds not the green cover, mix well
5)Continuously stir well
6)Add chopped dry-fruits and mix well
7)A nice thickened mixture will be seen
8)Off the gas flame, cover the milk with net for sometime till kheer gets cooled, keep aside
9)After sometime check it..A nice malai/cream will come on top and the kheer is properly cooled
10)On the other side place a utensil on the flame add water to it
11)When a nice boil will come add gur(jaggery) to it
12)keep stirring, off the flame, cool and keep aside the melted jaggery
13)when both milk and jaggery are properly cooled, add jaggery fluid in milk, mix well, serve garnished with chopped nuts.
Note-It's a healthy dessert made with jaggery,hope u will like it
Santoshbangar May 23, 2019
#contestalert #tastysummer #photo #recipes Chocolate covered banana INGREDIENTS 100gm semisweet chocolate, chopped 3 popsicle sticks or wooden skewers(I here used ice-cream sticks) 1bananas, peeled and cut crosswise into thirds 1/4cup coarsely grinD peanut in sugar powder DIRECTIONS Place chocolate in a heatproof bowl set over (not in) a pan of gently simmering water. Stir just until melted. Line a baking sheet with waxed paper. Insert a popsicle stick in one end of each banana piece. Dip banana, one piece at a time, in chocolate, spooning on additional chocolate to cover. Sprinkle peanuts on plate and coat banana pieces on all sides and set on prepared baking sheet. 4 refrigerate it till firm Chocolate cup cake
Chocolate covered banana
INGREDIENTS
100gm semisweet chocolate, chopped
3 popsicle sticks or wooden skewers(I here used ice-cream sticks)
1bananas, peeled and cut crosswise into thirds
1/4cup coarsely grinD peanut in sugar powder
DIRECTIONS
Place chocolate in a heatproof bowl set over (not in) a pan of gently simmering water. Stir just until melted.
Line a baking sheet with waxed paper. Insert a popsicle stick in one end of each banana piece. Dip banana, one piece at a time, in chocolate, spooning on additional chocolate to cover.
Sprinkle peanuts on plate and coat banana pieces on all sides and set on prepared baking sheet.
4 refrigerate it till firm
Chocolate cup cake
Tina Matta May 23, 2019
#ContestAlert#TastySummer#Photo#Food#Recipe BROWNIE Recipe: Ingredients All purpose flour 170 GM Baking powder 1/2 teaspoon Sugar 150 gms Coco powder 2 tablespoons Coffee pwd 2 tsp Butter abt 100 gms Milk 200 lt Vanilla 1 tsp Kaju to decorate Dark chocolate compound 50 GM's Process :-) Preheat oven to 180c for 10 min. Heat milk in a pan not boil. Add the Coco pwd, chocolate, sugar and oil or butter. Mix properly. Sieve the flour and baking powder. Now add the milk mix into flour. Mix properly. It will be a thick batter. Pour the batter in the previously greased square pan and bake for 25 min. Check after 20 min. A toothpick should come out with some crumbs but not with batter
BROWNIE
Recipe:
Ingredients
All purpose flour 170 GM
Baking powder 1/2 teaspoon
Sugar 150 gms
Coco powder 2 tablespoons
Coffee pwd 2 tsp
Butter abt 100 gms
Milk 200 lt
Vanilla 1 tsp
Kaju to decorate
Dark chocolate compound 50 GM's
Process :-)
Preheat oven to 180c for 10 min. Heat milk in a pan not boil. Add the Coco pwd, chocolate, sugar and oil or butter. Mix properly. Sieve the flour and baking powder. Now add the milk mix into flour. Mix properly. It will be a thick batter. Pour the batter in the previously greased square pan and bake for 25 min. Check after 20 min. A toothpick should come out with some crumbs but not with batter
Tina Matta May 23, 2019
#ContestAlert#TastySummer#Photo#Food#Recipe 4 tbsp Blue Curacao 2-1/2 tsp lemon juice 4 cups litchi juice Garnish with lemon and mint sugar mixed with blue Curacao syrup litchi cherry bamboo skewers Method rub the glass in sugar syrup .press coloured sugar to coat .keep in fridge Blend litchi juice ,blue curacao and lemon juice in a shaker . put ice in glass . serve chilled with garnish on skewers
4 tbsp Blue Curacao
2-1/2 tsp lemon juice
4 cups litchi juice
Garnish with lemon and mint
sugar mixed with blue Curacao syrup
litchi
cherry
bamboo skewers
Method
rub the glass in sugar syrup .press coloured sugar to coat .keep in fridge
Blend litchi juice ,blue curacao and lemon juice in a shaker .
put ice in glass .
serve chilled with garnish on skewers
Tina Matta May 23, 2019
#ContestAlert#TastySummer#Conyest Virgin -mint - Mojito Ingredients Lemon soda / sprite / limca ? Club soda 50 ml ? Sugar syrup 2 tablespoons? Fresh mint leaves few ? Lemon juice 3 tablespoons? Crushed ice to serve?Polo mint 1 ?Lemon slice? ? Step 1 In a pitcher add mint sprigs and sugar. With a muddler crush the ingredients together to blend in the flavours. Add polo mint crushed . Add sugar syrup, lemon juice and club soda. Step 2 Add the lemonade and mix. In a glass add crushed ice and pour the beverage into the glass. Serve chilled. Step 3 Garnish with lemon slice, powdered sugar & mint
Virgin -mint - Mojito
Ingredients
Lemon soda / sprite / limca ?
Club soda 50 ml ?
Sugar syrup 2 tablespoons?
Fresh mint leaves few ?
Lemon juice 3 tablespoons?
Crushed ice to serve?Polo mint 1 ?Lemon slice?
?
Step 1
In a pitcher add mint sprigs and sugar. With a muddler crush the ingredients together to blend in the flavours. Add polo mint crushed . Add sugar syrup, lemon juice and club soda.
Step 2
Add the lemonade and mix. In a glass add crushed ice and pour the beverage into the glass. Serve chilled.
Step 3
Garnish with lemon slice, powdered sugar & mint
Tina Matta May 23, 2019
#ContestAlert#TastySummer#Contest ~Triffle pudding ~ Ingredients 5-6 piece cake any flavor ( I used chocolate) 2 cup custard 2 cup mix fruits ( strawberry, Kiwi, banana, pomegranate) chopped 2 cups whipped cream Custard ~Preparation ~ 1/2 kg milk me 4tsp sugar dal kar boil kare 2 tblspoon custard Ko 2 tblspoon cold milk me mix kare & jab milk boil ho jaye to usme dal de achhe se mix kare Custard ready h Whipped cream tayar kare Ab ek glass me sabse pahle cake ko dale, fir mix fruits dale , fir custard ki layer, last me whipped cream ki layer Ab again yahi repeat kare End me whipped cream ki layer ke upar Ap dry fruits or fresh fruit se garnish kare Tasty triffle pudding ready It's really very yummy
~Triffle pudding ~
Ingredients
5-6 piece cake any flavor ( I used chocolate)
2 cup custard
2 cup mix fruits ( strawberry, Kiwi, banana, pomegranate) chopped
2 cups whipped cream
Custard
~Preparation ~
1/2 kg milk me 4tsp sugar dal kar boil kare
2 tblspoon custard Ko 2 tblspoon cold milk me mix kare & jab milk boil ho jaye to usme dal de achhe se mix kare
Custard ready h
Whipped cream tayar kare
Ab ek glass me sabse pahle cake ko dale, fir mix fruits dale , fir custard ki layer, last me whipped cream ki layer
Ab again yahi repeat kare
End me whipped cream ki layer ke upar Ap dry fruits or fresh fruit se garnish kare
Tasty triffle pudding ready
It's really very yummy
Tina Matta May 23, 2019
#ContestAlert#TastySummer#Contest Mango almond smoothie Ingredients 2 cups of chopped mango pieces 24 almonds 100 ml water /coconut milk / coconut water Pinch of Cardamom powder (if you like) sugar as needed Method Soak almonds in water for at least 4 hours and blanch them Add almonds, cardamom, sugar and water to a blender and blend till almonds are smooth Then add chopped mangoes and blend again till smooth. If needed add little more water Do not add too much water, smoothie becomes tasteless
Mango almond smoothie
Ingredients
2 cups of chopped mango pieces
24 almonds
100 ml water /coconut milk / coconut water
Pinch of Cardamom powder (if you like)
sugar as needed
Method
Soak almonds in water for at least 4 hours and blanch them
Add almonds, cardamom, sugar and water to a blender and blend till almonds are smooth
Then add chopped mangoes and blend again till smooth. If needed add little more water
Do not add too much water, smoothie becomes tasteless
Tina Matta May 23, 2019
#ContestAlert#TastySummer#Contest choco chip cake ? 2 packets digestive biscuits, marie biscuits Dry fruits ( optional ) For Chocolate Syrup 1 /2cup sugar 1/2 cup cocoa powder 1 cup water 2/3 cup butter 1 tsp vanilla extract ? For Chocolate Ganache 1/2 cup whipping cream 120g milk chocolate, chopped- Morde Method Break the biscuits into small pieces into a large bowl. Prepare the chocolate syrup. *In a sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. *Add the butter and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. * Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes. *Pour the syrup over the biscuits and nuts and combine well with a spoon. *Transfer the mixture into a round cake ware Press well using the back of the spoon *Cover and refrigerate for about 30 minutes Prepare Chocolate Ganache. Place cream into a small saucepan and heat until just begins to boil. Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth. Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving. Decorate with toasted nuts , choco- chips , gems , cherries , cut into slices and serve.
choco chip cake
?
2 packets digestive biscuits, marie biscuits
Dry fruits ( optional )
For Chocolate Syrup
1 /2cup sugar
1/2 cup cocoa powder
1 cup water
2/3 cup butter
1 tsp vanilla extract
?
For Chocolate Ganache
1/2 cup whipping cream
120g milk chocolate, chopped- Morde
Method
Break the biscuits into small pieces into a large bowl.
Prepare the chocolate syrup.
*In a sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well.
*Add the butter and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly.
* Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes.
*Pour the syrup over the biscuits and nuts and combine well with a spoon.
*Transfer the mixture into a round cake ware
Press well using the back of the spoon
*Cover and refrigerate for about 30 minutes
Prepare Chocolate Ganache. Place cream into a small saucepan and heat until just begins to boil.
Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth.
Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving.
Decorate with toasted nuts , choco- chips , gems , cherries , cut into slices and serve.
Tina Matta May 22, 2019
#ContestAlert#TastySummer#Contest Saavan ka Nazraana .............( Fusion ghewar cake ) .......... Ghewar is a sweet desert from rajasthan traditionally associated with teej . I am presenting a fusion ghewar this monsoon with a tasty twist to toppings of this sweet cake and with a honey & brown bread twist to rabdi .i have infused some home made gulkand to the rabdi & a yummy mango moussse for soothing this hot summers Saavan ka Nazraana .............( Fusion ghewar cake ) .......
Saavan ka Nazraana
.............( Fusion ghewar cake ) ..........
Ghewar is a sweet desert from rajasthan traditionally associated with teej . I am presenting a fusion ghewar this monsoon with a tasty twist to toppings of this sweet cake and with a honey & brown bread twist to rabdi .i have infused some home made gulkand to the rabdi & a yummy mango moussse for soothing this hot summers
Saavan ka Nazraana
.............( Fusion ghewar cake ) .......
Tina Matta May 22, 2019
#ContestAlert#TastySummer#Contest Mexican layered casserole ( with my Desi twist) For The Rice 2 1/2 cups cooked long grained rice 2 tbsp oil 2 tsp finely chopped garlic 2 tsp dry red chilli flakes 1 tsp jeera powder 1 tsp mixed herbs 1/2 cup sliced onions 3/4 cup chopped capsicum all three colured bell peppers 1/2 cup beans 1/2 cup boiled sweet corn kernels 2 tbsp tomato ketchup salt to taste For The Refried Beans 1 1/2 cups soaked , boiled and coarsely mashed rajma 1 tbsp oil 1 tsp finely chopped garlic 2 tsp dry red chilli flakes 1/2 cup finely chopped spring onions 1 cup chopped tomatoes 1/4 cup tomato ketchup 1/2 tsp chilli powder , optional salt to taste To Be Mixed Into Sour Cream 1 cup hung curds (chakka dahi) 2 tsp lemon juice salt and to taste For The Uncooked Salsa 1 cup finely chopped tomatoes 1/2 cup finely chopped onions 1 tsp dry red chilli flakes 1 tbsp finely chopped (dhania) salt to taste Other Ingredients 2 tbsp finely chopped spring onions 4 tbsp grated processed cheese 1 cup coarsely crushed corn chips 1 packet doritos / nachos / mad angles 1 cheese slice Method For the rice Heat the oil in a broad non-stick pan, add the garlic and saut on a medium flame for a few seconds. Add the chilli flakes and onions and saut on a medium flame for 1 minute. Add the capsicum and saut on a medium flame for 1 minute. Add the corn and saut on a medium flame for a few seconds. Add the rice, tomato ketchup and salt,pepper , jeera powder,chilli flakes & mixed herbs .mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside. For the refried beans Heat the oil in a broad non-stick pan, add the garlic and chilli flakes and saut on a medium flame for a few seconds. Add the spring onion and saut on a medium flame for 1 minute. Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while mashing them slightly with the back of the spoon. Add the tomato ketchup, rajma, chilli powder, salt and 1 tbsp of water, mix wel land cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside. For the uncooked salsa Combine all the ingredients in a deep bowl and mix well while mashing it with a back of a spoon. Keep aside. take a big serving bowl, place a portion of the rice and press it lightly using the back of a spoon.place a cheese slice Top it with a portion of the refried beans and again press it lightly with the back of a spoon.Put a portion of the sour cream and spread it evenly using the back of a spoon.Spread a portion of the uncooked salsa and spread it evenly.Finally sprinkle tbsp of spring onion whites and greens evenly over it, garnish with 1 tbsp grated cheese crisp and cup coarsely crushed nacho chips
Mexican layered casserole ( with my Desi twist)
For The Rice
2 1/2 cups cooked long grained rice
2 tbsp oil
2 tsp finely chopped garlic
2 tsp dry red chilli flakes
1 tsp jeera powder
1 tsp mixed herbs
1/2 cup sliced onions
3/4 cup chopped capsicum all three colured bell peppers
1/2 cup beans
1/2 cup boiled sweet corn kernels
2 tbsp tomato ketchup
salt to taste
For The Refried Beans
1 1/2 cups soaked , boiled and coarsely mashed rajma
1 tbsp oil
1 tsp finely chopped garlic
2 tsp dry red chilli flakes
1/2 cup finely chopped spring onions
1 cup chopped tomatoes
1/4 cup tomato ketchup
1/2 tsp chilli powder , optional
salt to taste
To Be Mixed Into Sour Cream
1 cup hung curds (chakka dahi)
2 tsp lemon juice
salt and to taste
For The Uncooked Salsa
1 cup finely chopped tomatoes
1/2 cup finely chopped onions
1 tsp dry red chilli flakes
1 tbsp finely chopped (dhania)
salt to taste
Other Ingredients
2 tbsp finely chopped spring onions
4 tbsp grated processed cheese
1 cup coarsely crushed corn chips
1 packet doritos / nachos / mad angles
1 cheese slice
Method
For the rice
Heat the oil in a broad non-stick pan, add the garlic and saut on a medium flame for a few seconds.
Add the chilli flakes and onions and saut on a medium flame for 1 minute.
Add the capsicum and saut on a medium flame for 1 minute.
Add the corn and saut on a medium flame for a few seconds.
Add the rice, tomato ketchup and salt,pepper , jeera powder,chilli flakes & mixed herbs .mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
For the refried beans
Heat the oil in a broad non-stick pan, add the garlic and chilli flakes and saut on a medium flame for a few seconds.
Add the spring onion and saut on a medium flame for 1 minute.
Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while mashing them slightly with the back of the spoon.
Add the tomato ketchup, rajma, chilli powder, salt and 1 tbsp of water, mix wel land cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
For the uncooked salsa
Combine all the ingredients in a deep bowl and mix well while mashing it with a back of a spoon. Keep aside.
take a big serving bowl, place a portion of the rice and press it lightly using the back of a spoon.place a cheese slice Top it with a portion of the refried beans and again press it lightly with the back of a spoon.Put a portion of the sour cream and spread it evenly using the back of a spoon.Spread a portion of the uncooked salsa and spread it evenly.Finally sprinkle tbsp of spring onion whites and greens evenly over it, garnish with 1 tbsp grated cheese crisp and cup coarsely crushed nacho chips
Mukti Sahay May 22, 2019
#ContestAlert #TastySummer #Contest CUCUMBER MINT POPSILES INGREDIENTS Cucumber - 1 Fresh mint leaves - 2 tbsp Lemon juice - 2 tbsp Honey - 1 tbsp METHOD Wash and chop the cucumber ,add honey and blend it. Wash and blend fresh mint leaves,lemon juice together Take a plastic glass and fill with 2 tbsp cucumber juice. Now add 2 tbsp of mint leaves puree. Insert stick put in the freezer for 4 - 5 hours. Yummy cucumber mint popsicle is ready to serve
CUCUMBER MINT POPSILES
INGREDIENTS
Cucumber - 1
Fresh mint leaves - 2 tbsp
Lemon juice - 2 tbsp
Honey - 1 tbsp
METHOD
Wash and chop the cucumber ,add honey and blend it.
Wash and blend fresh mint leaves,lemon juice together
Take a plastic glass and fill with 2 tbsp cucumber juice.
Now add 2 tbsp of mint leaves puree.
Insert stick put in the freezer for 4 - 5 hours.
Yummy cucumber mint popsicle is ready to serve
Tina Matta May 22, 2019
#contestalert #summerrecipes CHOCOLATE OREO PARFAITS INGREDIENTS: 20 chocolate oreo cookies 200 gms semi-sweet chocolate, roughly chopped 2 tbsp butter 100 gms heavy cream 200 gms whipping cream DIRECTIONS: 1. With a food processor or in a large zip-topped bag with a rolling pin, crush the chocolate sandwich cookies to crumbs. Place the chocolate in a bowl. Heat the cream until steaming and pour over the chocolate. Let sit for 2 minutes, then stir until smooth. If chunks of chocolate remain, heat again . Set aside to cool to room temperature. Beat the whipping cream to soft peaks. Reserve approximately 3/4-1 cup for topping. Gently fold the chocolate into the remaining heavy cream in two additions, just until no streaks of chocolate remain. Layer the Oreo crumbs and chocolate into 2-4 large glasses and top with whipped cream. Garnish with cherry , chocolate vermicelli, oreo biscuit.Serve immediately or store in the fridge
CHOCOLATE OREO PARFAITS
INGREDIENTS:
20 chocolate oreo cookies
200 gms semi-sweet chocolate, roughly chopped
2 tbsp butter
100 gms heavy cream
200 gms whipping cream
DIRECTIONS:
1. With a food processor or in a large zip-topped bag with a rolling pin, crush the chocolate sandwich cookies to crumbs.
Place the chocolate in a bowl. Heat the cream until steaming and pour over the chocolate. Let sit for 2 minutes, then stir until smooth. If chunks of chocolate remain, heat again . Set aside to cool to room temperature.
Beat the whipping cream to soft peaks. Reserve approximately 3/4-1 cup for topping. Gently fold the chocolate into the remaining heavy cream in two additions, just until no streaks of chocolate remain.
Layer the Oreo crumbs and chocolate into 2-4 large glasses and top with whipped cream.
Garnish with cherry , chocolate vermicelli, oreo biscuit.Serve immediately or store in the fridge
Mukti Sahay May 22, 2019
#ContestAlert #TastySummer #Contest ORANGE POPSILES INGREDIENTS Fresh orange pulp - 1 cup Sugar - 1/ 2 cup Vanilla extract - 1/2 tsp Orange food color - a pinch METHOD Heat half cup of sugar and 1/4 cup of water in a pan When sugar melt and syrup get thick turn off the flame. Take a bowl add orange pulp,vanilla extract and mix well Add the sugar syrup and a pinch orange food color in the orange pulp and mix well Take a plastic glass and fill with orange pulp Insert stick,put in the freezer for 4 - 5 hours.
ORANGE POPSILES
INGREDIENTS
Fresh orange pulp - 1 cup
Sugar - 1/ 2 cup
Vanilla extract - 1/2 tsp
Orange food color - a pinch
METHOD
Heat half cup of sugar and 1/4 cup of water in a pan
When sugar melt and syrup get thick turn off the flame.
Take a bowl add orange pulp,vanilla extract and mix well
Add the sugar syrup and a pinch orange food color in the orange pulp and mix well
Take a plastic glass and fill with orange pulp
Insert stick,put in the freezer for 4 - 5 hours.
Santoshbangar May 22, 2019
#summerrecipes Lauki and Rakhana Pudding Ingredients 1 cup grated lauki / bottle gourd 1 can evaporated milk 2 1/2cup makhana 1/3-1/2 cup sugar 1 tsp ground cardamo 1 tbsp sliced almonds Instructions Boil lauki and roast rakhana. Grind majha and lauki to smOth paste In abottomed pan and add milk and when bole add the makhan Makhana andlauki to it. Saute for about 5 minutes till the lauki starts to soften up a little. and let it come to a boil. Simmer for a couple of minutes. Add the sugar to this and mix well to let it dissolve. Add the cardamom and simmer for a few more minutes. Remove from heat . Pour in serving dish and freeze for 3-4hours
Lauki and Rakhana Pudding
Ingredients
1 cup grated lauki / bottle gourd
1 can evaporated milk
2 1/2cup makhana
1/3-1/2 cup sugar
1 tsp ground cardamo
1 tbsp sliced almonds
Instructions
Boil lauki and roast rakhana.
Grind majha and lauki to smOth paste
In abottomed pan and add milk and when bole add the makhan
Makhana andlauki to it. Saute for about 5 minutes till the lauki starts to soften up a little.
and let it come to a boil. Simmer for a couple of minutes.
Add the sugar to this and mix well to let it dissolve. Add the cardamom and simmer for a few more minutes.
Remove from heat .
Pour in serving dish and freeze for 3-4hours
Mukti Sahay May 22, 2019
#ContestAlert #TastySummer #Contest PAPAYA MINT POPSILES INGREDIENTS Chopped papaya - 1 bowl Fresh mint leaves - 2 tbsp Lemon juice - 2 tbsp Honey - 1 tbsp METHOD Wash and chop the papaya and blend it. Wash and blend fresh mint leaves,lemon juice and honeytogether Take a plastic glass and fill with 2 tbsp papaya pulp Now add 2 tbsp of mint leaves puree. Insert stick put in the freezer for 4 - 5 hours. Yummy papaya mint popsicle is ready to serve
PAPAYA MINT POPSILES
INGREDIENTS
Chopped papaya - 1 bowl
Fresh mint leaves - 2 tbsp
Lemon juice - 2 tbsp
Honey - 1 tbsp
METHOD
Wash and chop the papaya and blend it.
Wash and blend fresh mint leaves,lemon juice and honeytogether
Take a plastic glass and fill with 2 tbsp papaya pulp
Now add 2 tbsp of mint leaves puree.
Insert stick put in the freezer for 4 - 5 hours.
Yummy papaya mint popsicle is ready to serve
Mukti Sahay May 22, 2019
#ContestAlert #TastySummer #Contest MANGO WATERMELON SHRIKHAND INGREDIENTS Hung curd - 1 cup Mango pulp - 1 cup Watermelon chunks - 1 cup Sugar - 2 tbsp Cardamom powder - 1/4 tsp Mint leaves - for garnishibg METHOD Grind the mango pulp and make a paste. Whisk the hung curd add sugar and cardamom powder and mix well. Now add watermelon chunks and mix well. Take a serving bowl add hung curd and watermelon mixture now at the top add mango pulp. Garnish with mint leaves and watermelon chunks. Serve chilled.
MANGO WATERMELON SHRIKHAND
INGREDIENTS
Hung curd - 1 cup
Mango pulp - 1 cup
Watermelon chunks - 1 cup
Sugar - 2 tbsp
Cardamom powder - 1/4 tsp
Mint leaves - for garnishibg
METHOD
Grind the mango pulp and make a paste.
Whisk the hung curd add sugar and cardamom powder and mix well.
Now add watermelon chunks and mix well.
Take a serving bowl add hung curd and watermelon mixture now at the top add mango pulp.
Garnish with mint leaves and watermelon chunks.
Serve chilled.
Mukti Sahay May 22, 2019
#ContestAlert #TastySummer #Contest JAMUN COOLER INGREDIENTS Jamun- 10 to 12 Sugar- 2 tbsp Water- 2 cup Black salt- 1/2 tsp Lemon juice- 2 tbsp Ice cubes- 10 to 12 Mint leaves- for garnishing METHOD Wash the jamun and remove the seeds. Take a blender, add jamun pulps, salt, sugar, water and lemon juice and blend it. Pour the jamun cooler in the serving glass. Add ice cubes and garnish with mint leaves. Serve chilled.
JAMUN COOLER
INGREDIENTS
Jamun- 10 to 12
Sugar- 2 tbsp
Water- 2 cup
Black salt- 1/2 tsp
Lemon juice- 2 tbsp
Ice cubes- 10 to 12
Mint leaves- for garnishing
METHOD
Wash the jamun and remove the seeds.
Take a blender, add jamun pulps, salt, sugar, water and lemon juice and blend it.
Pour the jamun cooler in the serving glass.
Add ice cubes and garnish with mint leaves.
Serve chilled.
Mukti Sahay May 22, 2019
#ContestAlert #TastySummer #Contest MANGO AFZA INGREDIENTS Raw mango pulp - 1 mango Ripe mango pulp - 1 mango Roasted cumin seeds - 1 tsp Chat masala - 1 tsp Mint leaves - 6 - 7 Salt - to taste Sugar - 4 tbsp Ice cubes - 8 - 10 METHOD Take a blender add raw mango pulp.ripe mango pulp,roasted cumin seeds powder,chat masala,one cup of water,,salt and sugar and blend it. Pour the mixture in the serving glass. Add ice cubes and garnish with mint leaves. Serve chilled sweet and tangy mango afza
MANGO AFZA
INGREDIENTS
Raw mango pulp - 1 mango
Ripe mango pulp - 1 mango
Roasted cumin seeds - 1 tsp
Chat masala - 1 tsp
Mint leaves - 6 - 7
Salt - to taste
Sugar - 4 tbsp
Ice cubes - 8 - 10
METHOD
Take a blender add raw mango pulp.ripe mango pulp,roasted cumin seeds powder,chat masala,one cup of water,,salt and sugar and blend it.
Pour the mixture in the serving glass.
Add ice cubes and garnish with mint leaves.
Serve chilled sweet and tangy mango afza
Mukti Sahay May 22, 2019
#ContestAlert #TastySummer #Contest SATTU DRINK INGREDIENTS Roasted gram flour / sattu - 4 tbsp Finely chopped onion - 2 tbsp Finely chopped green chilly- 1/4 tsp Black salt - 1/2 tsp Salt - to taste Roasted cumin seeds powder - 1 tsp Lemon juice - 2 tsp Water - 2 glass METHOD Take a large bow. Add all the listed ingredients and mix well. Pour the mixture on the glass Serve chilled.
SATTU DRINK
INGREDIENTS
Roasted gram flour / sattu - 4 tbsp
Finely chopped onion - 2 tbsp
Finely chopped green chilly- 1/4 tsp
Black salt - 1/2 tsp
Salt - to taste
Roasted cumin seeds powder - 1 tsp
Lemon juice - 2 tsp
Water - 2 glass
METHOD
Take a large bow. Add all the listed ingredients and mix well.
Pour the mixture on the glass
Serve chilled.
Mukti Sahay May 22, 2019
#ContestAlert #TastySummer #Contest Nutty lassi INGREDIENTS Fresh curd- 2 cup Chilled water- 1/2 cup Ripe banana - 1 Soaked almonds - 10 Cashew nuts - 10 Dates - 3 Crushed ice cubes- 10-15 METHOD Remove the skin of the almonds. Take a blender. Add fresh curd,banana, chilled water,almonds,cashew nuts and dates and ice cubes and blend it. Pour the mixture into the glass. Garnish with crushed almonds and banana
Nutty lassi
INGREDIENTS
Fresh curd- 2 cup
Chilled water- 1/2 cup
Ripe banana - 1
Soaked almonds - 10
Cashew nuts - 10
Dates - 3
Crushed ice cubes- 10-15
METHOD
Remove the skin of the almonds.
Take a blender. Add fresh curd,banana, chilled water,almonds,cashew nuts and dates and ice cubes and blend it.
Pour the mixture into the glass.
Garnish with crushed almonds and banana
Mukti Sahay May 22, 2019
#ContestAlert #TastySummer #Contest ROSE LASSI INGREDIENTS Fresh curd- 2 cup Chilled water- 1/2 cup Rose syrup- 1/2 cup Sugar- 4 tbsp Crushed ice cubes- 10-15 Chopped almonds- 1 tbsp Rose petals- for garnishing METHOD Take a blender. Add fresh curd, chilled water, sugar, rose syrup and ice cubes and blend it. Pour the mixture into the glass. Garnish with crushed almonds and rose petals
ROSE LASSI
INGREDIENTS
Fresh curd- 2 cup
Chilled water- 1/2 cup
Rose syrup- 1/2 cup
Sugar- 4 tbsp
Crushed ice cubes- 10-15
Chopped almonds- 1 tbsp
Rose petals- for garnishing
METHOD
Take a blender. Add fresh curd, chilled water, sugar, rose syrup and ice cubes and blend it.
Pour the mixture into the glass.
Garnish with crushed almonds and rose petals
Mukti Sahay May 22, 2019
#ContestAlert #TastySummer #Contest Raw mango squash INGREDIENTS Raw mango - 1 Black salt - 1 tsp Sugar - 1 cup Green food color - a pinch METHOD Wash and chop the mango. Boil with one cup of water until soft. Once cooled,to make a paste. Heat sugar and water in a pan. When water comes to boil and sugar dissolves add mango paste Cook on medium flame for five mins Add black salt and green food color and mix well. Once cooled fill in the bottles and keep it in the fridge. Pour 3 tbsp of this squash in a glass Add water and ice cubes.
Raw mango squash
INGREDIENTS
Raw mango - 1
Black salt - 1 tsp
Sugar - 1 cup
Green food color - a pinch
METHOD
Wash and chop the mango.
Boil with one cup of water until soft.
Once cooled,to make a paste.
Heat sugar and water in a pan.
When water comes to boil and sugar dissolves add mango paste
Cook on medium flame for five mins
Add black salt and green food color and mix well.
Once cooled fill in the bottles and keep it in the fridge.
Pour 3 tbsp of this squash in a glass
Add water and ice cubes.
Mukti Sahay May 22, 2019
#ContestAlert #TastySummer #Contest Masala chaas INGREDIENTS Fresh curd - 1 cup Green coriander leaves - 1 tsp Fresh mint leaves - 1 tsp Black salt - 1/2 tsp Roasted cumin seeds powder - 1/2 tsp Black pepper powder - 1/4 tsp Crushed ice - 8 - 10 METHOD Take a blender add fresh curd,mint leaves,green coriander leaves,roasted cumin seeds powder,black pepper powder,black salt and half cup of water and blend it. Also add crushed ice and blend it. Pour into the serving bowl and garnish with green coriander leaves and roasted cumin seeds powder.
Masala chaas
INGREDIENTS
Fresh curd - 1 cup
Green coriander leaves - 1 tsp
Fresh mint leaves - 1 tsp
Black salt - 1/2 tsp
Roasted cumin seeds powder - 1/2 tsp
Black pepper powder - 1/4 tsp
Crushed ice - 8 - 10
METHOD
Take a blender add fresh curd,mint leaves,green coriander leaves,roasted cumin seeds powder,black pepper powder,black salt and half cup of water and blend it.
Also add crushed ice and blend it.
Pour into the serving bowl and garnish with green coriander leaves and roasted cumin seeds powder.
Mukti Sahay May 22, 2019
#ContestAlert #TastySummer #Contest Strawberry icecream INGREDIENTS Milkmaid - 1 cup Fresh cream - 1 cup Sugar powder - 4 tbsp Strawberry puree - 1 cup Strawberry chunks - 1/4 cup Strawberry for garnishing - 1 METHOD Take a blender add milkmaid,fresh cream,sugar powder and and blend it. Add strawberry chunks and mix well. Pour in the air tight container and keep in the freezer for 4 - 5 hours. Serve in the bowl and add strawberry puree and garnish with strawberry Serve chilled.
Strawberry icecream
INGREDIENTS
Milkmaid - 1 cup
Fresh cream - 1 cup
Sugar powder - 4 tbsp
Strawberry puree - 1 cup
Strawberry chunks - 1/4 cup
Strawberry for garnishing - 1
METHOD
Take a blender add milkmaid,fresh cream,sugar powder and and blend it.
Add strawberry chunks and mix well.
Pour in the air tight container and keep in the freezer for 4 - 5 hours.
Serve in the bowl and add strawberry puree and garnish with strawberry
Serve chilled.
Mukti Sahay May 22, 2019
#ContestAlert #TastySummer #Contest Mango yogurt popsiles INGREDIENTS Fresh mango pulp - 1 cup Thick yogurt - 1 cup Sugar - 2 tbsp Vanilla extract - 1/2 tsp METHOD Take a bowl add fresh mango pulp and 2 tbsp sugar and mix well In another bowl add thick yogurt,vanilla extract and two tbsp sugar and mix well. Take a plastic glass and fill with 2 tbsp mango puree,now add 2 tbsp of thick yogurt. Lastly we fill with 2 tbsp mango puree. Insert stick,put in the freezer for 4 - 5 hours.
Mango yogurt popsiles
INGREDIENTS
Fresh mango pulp - 1 cup
Thick yogurt - 1 cup
Sugar - 2 tbsp
Vanilla extract - 1/2 tsp
METHOD
Take a bowl add fresh mango pulp and 2 tbsp sugar and mix well
In another bowl add thick yogurt,vanilla extract and two tbsp sugar and mix well.
Take a plastic glass and fill with 2 tbsp mango puree,now add 2 tbsp of thick yogurt.
Lastly we fill with 2 tbsp mango puree.
Insert stick,put in the freezer for 4 - 5 hours.
Nisha Kolay May 22, 2019
#TastySummer My Recipe Mango Sago Ingredients : Ripe mango - 1 big sized(1 & 1/2 cup approx.) Sago (small) - 1/4 cup Condensed milk - 1/2 cup Milk - 1/2 cup Sugar - 2-3 tsp (If needed) Method : Soak sago for an hour. Wash it to remove excess starch before and after soaking process.I used the small ones,not too very small variety also,size of black pepper. Boil enough water first and add the soaked sago and cook until its soft and translucent. Drain water in strainer and wash it under running tap water to wash out the excess starch. Chop the mangoes (no skin) and reserve finely chopped mango pieces(1/4 of a mango) for garnish. Blend rest of the mango pieces with condensed milk and milk,sugar if desired to a smooth paste. Add more milk if you want to change the consistency. Transfer to a bowl,add the cooked sago. Mix well and keep refrigerated. Garnish with chopped mangoes just before serving.
Ingredients : Ripe mango - 1 big sized(1 & 1/2 cup approx.)
Sago (small) - 1/4 cup
Condensed milk - 1/2 cup
Milk - 1/2 cup
Sugar - 2-3 tsp (If needed)
Method : Soak sago for an hour. Wash it to remove excess starch before and after soaking process.I used the small ones,not too very small variety also,size of black pepper.
Boil enough water first and add the soaked sago and cook until its soft and translucent.
Drain water in strainer and wash it under running tap water to wash out the excess starch.
Chop the mangoes (no skin) and reserve finely chopped mango pieces(1/4 of a mango) for garnish.
Blend rest of the mango pieces with condensed milk and milk,sugar if desired to a smooth paste.
Add more milk if you want to change the consistency. Transfer to a bowl,add the cooked sago.
Mix well and keep refrigerated. Garnish with chopped mangoes just before serving.
Suman Agrawal May 22, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Recipe name Aam ki Gilori Ingredients-1cup mango puree,1/4cup powdered sugar,1/4 tsp powdered sugar, For stuffing-2 khoya burfi grated,1/4cup dessicated coconut ,silver wirk,tutti fruity red or green or glazed cherries,1/2tsp melted ghee Method Mix smooth mango puree and sugar and cook on low heat stirring constantly, till thick like sauce. Remove from heat, add cardamom powder. for stuffing grate khoya burfi and mix with desiccated coconut. Grease a tray with melted ghee and spread prepared mango puree evenly to make papad and keep in sun to dry for 2-3 days or till dry. when dry gently cut into stripes to make gilori.fill each stripe with 1tsp stuffing and give shape of gilori.Cover each gilori with silver wirk.and decorate with tutti fruity red or green or glazed cherries. Mango gilories are ready to serve.
Recipe name Aam ki Gilori
Ingredients-1cup mango puree,1/4cup powdered sugar,1/4 tsp powdered sugar,
For stuffing-2 khoya burfi grated,1/4cup dessicated coconut ,silver wirk,tutti fruity red or green or glazed cherries,1/2tsp melted ghee
Method Mix smooth mango puree and sugar and cook on low heat stirring constantly, till thick like sauce. Remove from heat, add cardamom powder.
for stuffing grate khoya burfi and mix with desiccated coconut. Grease a tray with melted ghee and spread prepared mango puree evenly to make papad and keep in sun to dry for 2-3 days or till dry. when dry gently cut into stripes to make gilori.fill each stripe with 1tsp stuffing and give shape of gilori.Cover each gilori with silver wirk.and decorate with tutti fruity red or green or glazed cherries. Mango gilories are ready to serve.
Suman Agrawal May 22, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Recipe name-Raw mangoherbal MURABBA papad flowers (Swad bhi sehat bhi murrabba flowers (-KACHHA AAAM ) Ingredients-2cups raw mango puree, 400gms sugar, 1tsp dry pudina powder ,1tsp roasted cumin powder,1tsp black pepper powder1/4tsp black salt,chat masala 1/4tsp[ (optional),powdered sugar as required , glazed cherries to decorate Method- Transfer the raw mango puree in a pan with sugar and salt.cook till it is thick and dry. Add roasted cumin powder, dry pudina powder,black pepper powder and chatmasala and mix well .It should be completely dry .Adjust seasoning to your taste . Spread on greased tray and keep in sun to dry.when completely dry,cut into desired shapes. Coat with powdered sugar.Decorate with glazed cherries . -Raw mango- Herbal MURABBA papad flowers are ready. you can use it in making aam punnah by adding and blending sugarsyrup,water and ice as required .
Recipe name-Raw mangoherbal MURABBA papad flowers
(Swad bhi sehat bhi murrabba flowers (-KACHHA AAAM )
Ingredients-2cups raw mango puree, 400gms sugar, 1tsp dry pudina powder ,1tsp roasted cumin powder,1tsp black pepper powder1/4tsp black salt,chat masala 1/4tsp[ (optional),powdered sugar as required , glazed cherries to decorate
Method- Transfer the raw mango puree in a pan with sugar and salt.cook till it is thick and dry. Add roasted cumin powder, dry pudina powder,black pepper powder and chatmasala and mix well .It should be completely dry .Adjust seasoning to your taste . Spread on greased tray and keep in sun to dry.when completely dry,cut into desired shapes. Coat with powdered sugar.Decorate with glazed cherries . -Raw mango- Herbal MURABBA papad flowers are ready.
you can use it in making aam punnah by adding and blending sugarsyrup,water and ice as required .
Suman Agrawal May 22, 2019
#ContestAlert #TastySummer #Photo #Food #RecipeWatermelon Granita- the EASIEST frozen dessert. Who can resist the watermelon? This delicious thirst-quencher is packed with nutrients like Vitamin-C, and flavor of mint ( pudina). Full of flavors and refreshing. I have garnished it with tutti-frutti to give it a colorful look and crunch .Something so simple and tasty, If youve never made a granita before, you have to try this. If youve never made a ?#?granita? before, you have to try this. Recipe name Watermelon Granita#summer Ingredients -2 cups watermelon, deseeded and cubed, 2tbsps sugar or to taste ,1tsp lemon juice ,4-5 mint leaves,1/4tsp black salt To garnish slice of water melon, pudina leaf and tutti-frutti Method - Blend all ingredients in a blender and pour into a shallow dish. Freeze for at least 2-3hours.When hardened, scrape top with a fork .place shavings into dishes to serve. Garnish with tutti-frutti, mint leaf and slice of water melon, Enjoy! Watermelon - Full of flavor and refreshing.
Recipe name Watermelon Granita#summer
Ingredients -2 cups watermelon, deseeded and cubed, 2tbsps sugar or to taste ,1tsp lemon juice ,4-5 mint leaves,1/4tsp black salt
To garnish slice of water melon, pudina leaf and tutti-frutti
Method - Blend all ingredients in a blender and pour into a shallow dish. Freeze for at least 2-3hours.When hardened, scrape top with a fork .place shavings into dishes to serve. Garnish with tutti-frutti, mint leaf and slice of water melon, Enjoy! Watermelon - Full of flavor and refreshing.
Suman Agrawal May 22, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Recipe name- Curd seviyan Ingredients-1/2 cup vermicelli / seviyan ,2 cups hung curd beaten / dahi,2tbsps grated cucumber, salt to taste For tempering -2 tsp oil, 1red chilli whole,1/2 tsp mustard seeds, A few curry leaves,A pinch of asafetida, To garnish -A few roasted cashew nuts ,2 tbsp pomegranate seeds ,chopped coriander leaves and carrot leaf to garnish , Method-Dry roast vermicelli and keep aside. Bring 1 cup of water to a boil. Add the roasted vermicelli to the boiling water. Let this boil on medium heat till vermicelli is cooked and the water dries <a href="http://up.Do" target="_blank" style="color: #0065f6;">up.Do</a> not overcook. Remove the cooked vermicelli and keep aside to cool down un covered . Take curd in a bowl. Add salt and beat the curd till it turns smooth. Add the cooked vermicelli, grated cucumber to this curd and mix well. Heat oil in a pan for tempering .Add mustard seeds and asafoetida.When mustard seed splutter, add curry leaves and red chillie.Saut for a few seconds and remove from heat. Add the seasoning to the prepared vermicelli curd mixture and mix well. Garnish with pomegranate seeds, roasted cashew nuts, chopped coriander leaves and carrot leaf.
Ingredients-1/2 cup vermicelli / seviyan ,2 cups hung curd beaten / dahi,2tbsps grated cucumber, salt to taste
For tempering -2 tsp oil, 1red chilli whole,1/2 tsp mustard seeds, A few curry leaves,A pinch of asafetida,
To garnish -A few roasted cashew nuts ,2 tbsp pomegranate seeds ,chopped coriander leaves and carrot leaf to garnish ,
Method-Dry roast vermicelli and keep aside. Bring 1 cup of water to a boil. Add the roasted vermicelli to the boiling water. Let this boil on medium heat till vermicelli is cooked and the water dries up.Do not overcook. Remove the cooked vermicelli and keep aside to cool down un covered . Take curd in a bowl. Add salt and beat the curd till it turns smooth.
Add the cooked vermicelli, grated cucumber to this curd and mix well. Heat oil in a pan for tempering .Add mustard seeds and asafoetida.When mustard seed splutter, add curry leaves and red chillie.Saut for a few seconds and remove from heat. Add the seasoning to the prepared vermicelli curd mixture and mix well. Garnish with pomegranate seeds, roasted cashew nuts, chopped coriander leaves and carrot leaf.
Suman Agrawal May 22, 2019
Recipe name -Cherry Panna cotta -#ContestAlert #TastySummer #Photo #Food #Recipe- Ingredients-1/4cup fresh cherry pureeed, 1cup, fresh cream, 1/4cup milk, 2tbsps sugar, 1tsp agar agar powder Fruit sauces, cherries and mint leaves to garnish Method -Boil the cream and milk with sugar in a deep non stick pan. Set aside to cool down to room temperature. Mix the agar powder in four tsps of luke warm water and stir it into the milk. Transfer the cream-milk mixture into a bowl, add the cherry puree and mix well. Put the mixture into silicon moulds. Place them in a refrigerator for three to four hours to set. Serve chilled. #ContestAlert #TastySummer #Photo #Food #Recipe
Ingredients-1/4cup fresh cherry pureeed, 1cup, fresh cream, 1/4cup milk, 2tbsps sugar, 1tsp agar agar powder
Fruit sauces, cherries and mint leaves to garnish
Method -Boil the cream and milk with sugar in a deep non stick pan. Set aside to cool down to room temperature. Mix the agar powder in four tsps of luke warm water and stir it into the milk. Transfer the cream-milk mixture into a bowl, add the cherry puree and mix well. Put the mixture into silicon moulds. Place them in a refrigerator for three to four hours to set. Serve chilled.
#ContestAlert #TastySummer #Photo #Food #Recipe
Suman Agrawal May 22, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe-ALOE VERA is commonly known around the world as a miracle plant, one of its main functions is to help to improve digestion. Hence it is the reason why I chose to make healthy drink. Aloe Vera extracts are also used in food and energy drinks. The second lead of todays recipe is the guava or you can choose any juicy sweet fruit like leechi or pear. A Lemon and Mint Drink with salt and roasted cumin powder makes a refreshing summer beverage. This drink is a healthy cleanser, refreshing or to boost your digestion. Recipe name -Aloe vera Miracle drink Ingredients- 1and cups cucumber washed and chopped with peel 1large guava washed and pureed or pear pureed with peel 2tbsps of pudina 1/2 cup fresh aloe gel, peeled 4tsp sugar or to taste Lemon juice to taste Black salt, salt, pepper and roasted cumin powder to taste cup of water Crushed ice as required Garnish with lemon slice,aloevera leaf and pudina leaves. Here is the recipe-.wash and cut guavas or pear with peel and chopped cucumber with peel. Grind in mixie with some water. Pass through a sieve.You will get green colored puree. in a pan cook, fresh aloe gel, green puree with sugar and 2cups water. Cook on low heat for 2 minutes. Cool to room temperature. Add all the remaining ingredients and blend well with half of pudina leaves till smooth. Garnish with lemon slice, aloevera leaf and pudina leaves. Serve chilled. To make your own aloe vera gel at home-Wash the leaf. Place the leaf on a cutting board and carefully peel the thin layer of skin off the leaf. Discard the skin and put all of the gooey clear gel. .
Recipe name -Aloe vera Miracle drink
Ingredients- 1and cups cucumber washed and chopped with peel
1large guava washed and pureed or pear pureed with peel
2tbsps of pudina
1/2 cup fresh aloe gel, peeled
4tsp sugar or to taste
Lemon juice to taste
Black salt, salt, pepper and roasted cumin powder to taste
cup of water
Crushed ice as required
Garnish with lemon slice,aloevera leaf and pudina leaves.
Here is the recipe-.wash and cut guavas or pear with peel and chopped cucumber with peel. Grind in mixie with some water. Pass through a sieve.You will get green colored puree. in a pan cook, fresh aloe gel, green puree with sugar and 2cups water. Cook on low heat for 2 minutes. Cool to room temperature. Add all the remaining ingredients and blend well with half of pudina leaves till smooth. Garnish with lemon slice, aloevera leaf and pudina leaves. Serve chilled.
To make your own aloe vera gel at home-Wash the leaf. Place the leaf on a cutting board and carefully peel the thin layer of skin off the leaf. Discard the skin and put all of the gooey clear gel.
.
Suman Agrawal May 22, 2019
Hello friends- Hello friends ALOE VERA is commonly known around the world as a ?miracle ? plant, one of its main functions is to help to improve digestion. it is the reason that I chose to make ?healthy? dressing of fruit salad with Aloe Vera. Aloe Vera extracts are also used in food for energy. The second lead of todays recipe are fruits. You can choose anysweet fruits of choice.For crunch I added cucumber. Aloe-Vera dressing with Lemon and Mint ,salt and roasted cumin powder makes a refreshing salad. This fruit salad is a healthy and tasty too. #ContestAlert #TastySummer #Photo #Food #Recipe Recipe name: fruit salad with Aloevera-mint dressing Ingredients: 100g diced apple with skin, 50g diced pear, 25 g diced pineapple; /kiwi diced, cucumber diced, pomegranate seeds For the dressing: 1tsp honey; tsp lemon zest,2tbsps ginger-mint juice; 2tbsps l lemon juice;2tbsps aloevera jam ,1tsp extra virgin olive oil,2tsp finely chopped mint leaves, 2tsp finely chopped coriander leaves with stem, 1tsp roasted cumin powder,salt and pepper powder to taste, For platter decoration -slices of kiwi, pudina leaves and alovera Method: Mix together the diced fruit in a bowl & keep aside. In another bowl, add all the ingredients for dressing & blend well. Toss the diced fruits in it. Store in the refrigerator until chilled. Garnish with a slice of kiwi & serve cold. #ContestAlert #TastySummer #Photo #Food #Recipe
ALOE VERA is commonly known around the world as a ?miracle ? plant, one of its main functions is to help to improve digestion. it is the reason that I chose to make ?healthy? dressing of fruit salad with Aloe Vera. Aloe Vera extracts are also used in food for energy. The second lead of todays recipe are fruits. You can choose anysweet fruits of choice.For crunch I added cucumber. Aloe-Vera dressing with Lemon and Mint ,salt and roasted cumin powder makes a refreshing salad. This fruit salad is a healthy and tasty too.
#ContestAlert #TastySummer #Photo #Food #Recipe
Recipe name: fruit salad with Aloevera-mint dressing
Ingredients: 100g diced apple with skin, 50g diced pear, 25 g diced pineapple; /kiwi diced,
cucumber diced, pomegranate seeds
For the dressing: 1tsp honey; tsp lemon zest,2tbsps ginger-mint juice; 2tbsps l lemon juice;2tbsps aloevera jam ,1tsp extra virgin olive oil,2tsp finely chopped mint leaves, 2tsp finely chopped coriander leaves with stem, 1tsp roasted cumin powder,salt and pepper powder to taste,
For platter decoration -slices of kiwi, pudina leaves and alovera
Method: Mix together the diced fruit in a bowl & keep aside. In another bowl, add all the ingredients for dressing & blend well. Toss the diced fruits in it. Store in the refrigerator until chilled. Garnish with a slice of kiwi & serve cold.
#ContestAlert #TastySummer #Photo #Food #Recipe
Suman Agrawal May 22, 2019
#ContestAlert #TastySummer #Photo #Food #RecipeRecipe name (Make Mango paturi and reserve it at least for 1 month) Ingredients for Mango outer covering 2 large (500 grams) Mango 2 table spoon Sugar 2 1/2tsp cardamom powder For stuffing -1/4cup glazed cherries,1/4cup chopped aam papad prepared (cuttings after making rectangles can be used) ,few strands of saffron ( for stuffing combine all the ingredients well ) For wrapping -1/4cup desiccated coconut, few strands of saffron Method for outer covering(aam papad) wash and peel mango, cut into pieces. Make puree with sugar and cardamom powder. Let it keep on fire to cook. Simmer 7-8 minutes stirring constantly. Now take a greased plate and spread the pulp on to it evenly. dry it out in the hot sun. When the top is dried, turn and dry some more till no moisture is left. How to make paturi cut prepared aam papads in rectangular shapes .Spread stuffing evenly and roll tightly .Thus make all the rolls. Wrap the rolls in aluminum foil and keep in refrigerator for 4 hours. When firm . Coat with desiccated coconut and strands of saffron. Cut into slices. Uses- Mango paturi can be served as sweet. Mango paturi Can be served with ice creams. Mango paturi is appropriate for Tiffin and salads dressings.
Ingredients for Mango outer covering
2 large (500 grams) Mango
2 table spoon Sugar
2 1/2tsp cardamom powder
For stuffing -1/4cup glazed cherries,1/4cup chopped aam papad prepared (cuttings after making rectangles can be used) ,few strands of saffron
( for stuffing combine all the ingredients well )
For wrapping -1/4cup desiccated coconut, few strands of saffron
Method for outer covering(aam papad) wash and peel mango, cut into pieces. Make puree with sugar and cardamom powder. Let it keep on fire to cook. Simmer 7-8 minutes stirring constantly. Now take a greased plate and spread the pulp on to it evenly. dry it out in the hot sun. When the top is dried, turn and dry some more till no moisture is left.
How to make paturi cut prepared aam papads in rectangular shapes .Spread stuffing evenly and roll tightly .Thus make all the rolls. Wrap the rolls in aluminum foil and keep in refrigerator for 4 hours. When firm . Coat with desiccated coconut and strands of saffron. Cut into slices.
Uses- Mango paturi can be served as sweet.
Mango paturi Can be served with ice creams.
Mango paturi is appropriate for Tiffin and salads dressings.
Suman Agrawal May 22, 2019
#ContestAlert #TastySummerRecipe name (Make Mango paturi and reserve it at least for 1 month) Ingredients for Mango outer covering 2 large (500 grams) Mango 2 table spoon Sugar 2 1/2tsp cardamom powder For stuffing -1/4cup glazed cherries,1/4cup chopped aam papad prepared (cuttings after making rectangles can be used) ,few strands of saffron ( for stuffing combine all the ingredients well ) For wrapping -1/4cup desiccated coconut, few strands of saffron Method for outer covering(aam papad) wash and peel mango, cut into pieces. Make puree with sugar and cardamom powder. Let it keep on fire to cook. Simmer 7-8 minutes stirring constantly. Now take a greased plate and spread the pulp on to it evenly. dry it out in the hot sun. When the top is dried, turn and dry some more till no moisture is left. How to make paturi cut prepared aam papads in rectangular shapes .Spread stuffing evenly and roll tightly .Thus make all the rolls. Wrap the rolls in aluminum foil and keep in refrigerator for 4 hours. When firm . Coat with desiccated coconut and strands of saffron. Cut into slices. Uses- Mango paturi can be served as sweet. Mango paturi Can be served with ice creams. Mango paturi is appropriate for Tiffin and salads dressings.
Ingredients for Mango outer covering
2 large (500 grams) Mango
2 table spoon Sugar
2 1/2tsp cardamom powder
For stuffing -1/4cup glazed cherries,1/4cup chopped aam papad prepared (cuttings after making rectangles can be used) ,few strands of saffron
( for stuffing combine all the ingredients well )
For wrapping -1/4cup desiccated coconut, few strands of saffron
Method for outer covering(aam papad) wash and peel mango, cut into pieces. Make puree with sugar and cardamom powder. Let it keep on fire to cook. Simmer 7-8 minutes stirring constantly. Now take a greased plate and spread the pulp on to it evenly. dry it out in the hot sun. When the top is dried, turn and dry some more till no moisture is left.
How to make paturi cut prepared aam papads in rectangular shapes .Spread stuffing evenly and roll tightly .Thus make all the rolls. Wrap the rolls in aluminum foil and keep in refrigerator for 4 hours. When firm . Coat with desiccated coconut and strands of saffron. Cut into slices.
Uses- Mango paturi can be served as sweet.
Mango paturi Can be served with ice creams.
Mango paturi is appropriate for Tiffin and salads dressings.
Nisha dhingra May 22, 2019
#ContestAlert #TastySummer #Recipe . Healthy Fruit Museli Ingredients Museli Curd Apple juice Fresh Fruits (As per choice) Nuts Honey Cinnamon Powder Flax Seeds Recipe : Take a bowl Add Some museli Add some apple juice to curd and add this to Museli Add some nuts Top it with fresh fruits ( I used kiwi ,mango & grapes) Sprinkle some cinnamon powder & flax seeds Pour some honey to sweeten it up Freeze for 1 hour Serve chilled A healthy yummy breakfast is ready
Healthy Fruit Museli
Ingredients
Museli
Curd
Apple juice
Fresh Fruits (As per choice)
Nuts
Honey
Cinnamon Powder
Flax Seeds
Recipe :
Take a bowl
Add Some museli
Add some apple juice to curd and add this to Museli
Add some nuts
Top it with fresh fruits ( I used kiwi ,mango & grapes)
Sprinkle some cinnamon powder & flax seeds
Pour some honey to sweeten it up
Freeze for 1 hour
Serve chilled
A healthy yummy breakfast is ready
Ramit Ghai May 22, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe "Blue Curacao Lemonade" (For 1 Big Glass) Ingredients Required :- 1) juice of 1 lemon plus some round slices to put inside 2) sugar syrup 2 tablespoons (Take 1tablespoon sugar plus 2 tablespoon water in a cup mix well and make syrup) 3) mint leaves few to put inside & few for garnishing 4) Ice few cubes needed 5) Soda 1 bottle 6) Blue Curacao Syrup - 1 small spoon Method:- 1) Take a big glass 2) Add fresh mint leaves 3) Put ice cubes 4) Add curacao syrup 5) Add lemon juice 6) Add sugar syrup 7) Put soda along with Lemon rings, mix well with a spoon 8) Serve chilled It's a tasty & refreshing blue curacao mocktail which gives a cooling effect...
"Blue Curacao Lemonade"
(For 1 Big Glass)
Ingredients Required :-
1) juice of 1 lemon plus some round slices to put inside
2) sugar syrup 2 tablespoons (Take 1tablespoon sugar plus 2 tablespoon water in a cup mix well and make syrup)
3) mint leaves few to put inside & few for garnishing
4) Ice few cubes needed
5) Soda 1 bottle
6) Blue Curacao Syrup - 1 small spoon
Method:-
1) Take a big glass
2) Add fresh mint leaves
3) Put ice cubes
4) Add curacao syrup
5) Add lemon juice
6) Add sugar syrup
7) Put soda along with Lemon rings, mix well with a spoon
8) Serve chilled
It's a tasty & refreshing blue curacao mocktail which gives a cooling effect...
Ramit Ghai May 22, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Kokum kheer Ingredients:- 1) 2Ltr. Full Cream Milk 2) 1Cup Fresh Coconut Milk 3) 2raw kokum (pureed well,,kacchee green colour ke le) 4) 2ripe kokum (pureed well,,pakke hue dark red colour ke le) 5) 1Tsp elachi powder 6) Jaggery (gur) to taste 7) 1/2 cup Boiled white rice or can use ur left over rice. 8) 4Tbsp Desi Ghee 9) Assorted dry fruits 10) Silver elachi balls for decorating /garnishing Method- 1) Take a wok. 2) Add desi ghee,heat well. 3) Add boiled rice to it and cook for 5-6 min on sim flame. 4) Add milk to it and cook further for atleast 1hour on sim flame,,make it brown in colour. 5) Add fresh coconut milk and cook further for 10min. 6) Add elachi powder mix well. 7) Lastly add jaggery to it (according to taste as this Kheer is spicy and tangy u can add little condensed milk also,,,milkmaid i mean ,,3tbsp. 8) When the Kheer is ready, cool well and devide the mixture into two bowls. 9) In one bowl add the raw kokum pureed paste and in another bowl add the ripe kokum red paste. 10) Mix well both the bowls separately. 11) Know we are having two colour of kheers (green and red - raw and ripe) 12) Take medium sized glasses put 1 layer of raw kheer than 1layer of ripe kheer,,repeat the process. 13) In glass each layer will be seen green then red, then again green then red,,,make layers of it as u can see in picture also. 14) Decorate with dryfruits and silver elachi balls. 15) Serve hot or cold as per choice. (can purchase from any departmental store or easyday but will not get easily from sabji mandi) Special Note - 1) Soak kokum in hot water for few hours after that discard the water and then use it 2) Soak Separately both the kokum 3) Raw one in 1 bowl and Ripe one in another bowl...
Kokum kheer
Ingredients:-
1) 2Ltr. Full Cream Milk
2) 1Cup Fresh Coconut Milk
3) 2raw kokum (pureed well,,kacchee green colour ke le)
4) 2ripe kokum (pureed well,,pakke hue dark red colour ke le)
5) 1Tsp elachi powder
6) Jaggery (gur) to taste
7) 1/2 cup Boiled white rice or can use ur left over rice.
8) 4Tbsp Desi Ghee
9) Assorted dry fruits
10) Silver elachi balls for decorating /garnishing
Method-
1) Take a wok.
2) Add desi ghee,heat well.
3) Add boiled rice to it and cook for 5-6 min on sim flame.
4) Add milk to it and cook further for atleast 1hour on sim flame,,make it brown in colour.
5) Add fresh coconut milk and cook further for 10min.
6) Add elachi powder mix well.
7) Lastly add jaggery to it (according to taste as this Kheer is spicy and tangy u can add little condensed milk also,,,milkmaid i mean ,,3tbsp.
8) When the Kheer is ready, cool well and devide the mixture into two bowls.
9) In one bowl add the raw kokum pureed paste and in another bowl add the ripe kokum red paste.
10) Mix well both the bowls separately.
11) Know we are having two colour of kheers (green and red - raw and ripe)
12) Take medium sized glasses put 1 layer of raw kheer than 1layer of ripe kheer,,repeat the process.
13) In glass each layer will be seen green then red, then again green then red,,,make layers of it as u can see in picture also.
14) Decorate with dryfruits and silver elachi balls.
15) Serve hot or cold as per choice.
(can purchase from any departmental store or easyday but will not get easily from sabji mandi)
Special Note -
1) Soak kokum in hot water for few hours after that discard the water and then use it
2) Soak Separately both the kokum
3) Raw one in 1 bowl and Ripe one in another bowl...
Ramit Ghai May 22, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Gond Katira Sharbat served with Chak-Hao Cake/Muffins "Gond Katira Sharbat" Ingredients:- 1) Gond 1 teaspoon 2) Khus syrup 1 teaspoon 3) Milk 1 glass 4) Sugar 1 small spoon 5) Some ice-cubes Method:- 1) Soak gond in little water, add khus syrup & keep aside overnight 2) Next day a jelly will be formed(as shown in steps) 3) Take a glass of milk in a mixi jar 4) Add 1 small spoon sugar 5) Add that khus flavoured gond jelly 6) Churn the mixer 7) Take glass put some ice-cubes 8) Pour the katira sharbat 9) Serve chilled "CHAK-HAO CAKE" Ingredients - 1) Black Rice - 1 cup 2) Milk - 3/4th cup 3) Olive Oil - 1/2 cup 4) Brown Sugar - 1/4th cup 5) Baking Powder - 1/4th teaspoon 6) Baking soda Powder - 1/4th teaspoon 7) Almond/Cashewnut any 1 of ur choice Method- 1) Take Olive oil add brown sugar to it, blend well 2) On the other side take black rice and grind it coarsely do not make full powder of it 3) No need of sieving because rice is roughly coarsed/powdered 4) Now add this black rice powder, baking powder, baking soda along with the milk to the oil sugar mixture, beat nicely, the consistency should be free flowing 5) Greece the Silicon muffin moulds, put batter in each mould, place cashewnut or Almond on top 6) Preheat the microwave convection mode at 150degree for 10 minutes 7) When it beeps place the silicon muffin moulds inside and set the temperature at same 150 degree for 25min
Gond Katira Sharbat served with Chak-Hao Cake/Muffins
"Gond Katira Sharbat"
Ingredients:-
1) Gond 1 teaspoon
2) Khus syrup 1 teaspoon
3) Milk 1 glass
4) Sugar 1 small spoon
5) Some ice-cubes
Method:-
1) Soak gond in little water, add khus syrup & keep aside overnight
2) Next day a jelly will be formed(as shown in steps)
3) Take a glass of milk in a mixi jar
4) Add 1 small spoon sugar
5) Add that khus flavoured gond jelly
6) Churn the mixer
7) Take glass put some ice-cubes
8) Pour the katira sharbat
9) Serve chilled
"CHAK-HAO CAKE"
Ingredients -
1) Black Rice - 1 cup
2) Milk - 3/4th cup
3) Olive Oil - 1/2 cup
4) Brown Sugar - 1/4th cup
5) Baking Powder - 1/4th teaspoon
6) Baking soda Powder - 1/4th teaspoon
7) Almond/Cashewnut any 1 of ur choice
Method-
1) Take Olive oil add brown sugar to it, blend well
2) On the other side take black rice and grind it coarsely do not make full powder of it
3) No need of sieving because rice is roughly coarsed/powdered
4) Now add this black rice powder, baking powder, baking soda along with the milk to the oil sugar mixture, beat nicely, the consistency should be free flowing
5) Greece the Silicon muffin moulds, put batter in each mould, place cashewnut or Almond on top
6) Preheat the microwave convection mode at 150degree for 10 minutes
7) When it beeps place the silicon muffin moulds inside and set the temperature at same 150 degree for 25min
Ramit Ghai May 22, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Dish name Pomegranate Dhokla Served With Instant Aam Panna "JUICY POMEGRANATE DHOKLA" INGREDIENTS :- 1)Besan 1-1/2 cup 2)Salt 1/2 teaspoon 3)Sugar 1 teaspoon 4)Turmeric 1/4 teaspoon 5)Citric acid 1 teaspoon 6)Water 1-1/2 cup 7)Eno Fruit salt 1/2 teaspoon 8)Soda 1/2 teaspoon For tarka:- 1) Refined oil 1 teaspoon 2) Curry patta 7-8 3) Salt 1/2 teaspoon 4) Green chillies 3 sliced 5) Rai/Mustard 1/2 teaspoon 6) Water 1/2 cup 7) Sugar 1 tablespoon 8)Pomegranate juice 1 cup METHOD :- 1)Combine besan,salt,sugar,turmeric powder,citric acid in a glass bowl 2)Add water to it, mix well and keep aside for 15 minutes 3)Break the lumps 4)After 15 minutes add baking soda and Eno fruit salt 5)Mix in clockwise direction 6)Immediately put into the greeced microwave dhokla steamer 7)Cover the lid and keep in microwave for 6 minutes at 100 percent high 8)On the other side take a glass bowl add refined oil,curry patta,salt,green chillies,mustard seeds,sugar and 1/2 cup of water, mix well, keep in microwave for 4 minutes 9)When the tarka is cooled properly add pomegranate juice to it 10)Put this tarka on ready spongy dhokla, keep aside for few minutes, till the juice is absorbed 11)Cut and serve decorated with pomegranate & chopped coriander leaves "INSTANT AAM PANNA" INGREDIENTS - 1) 1 kg raw mangoes 2) Salt 1/4 teaspoon 3) Rock Salt to taste 4) Sugar 5-6 tablespoons 5) Cumin Seeds 3/4teaspoon 6) Water for boiling plus 1ltr to be added at later stage 7) Mint Leaves for decoration Method:- 1) Wash the raw green mangoes 2) Pat dry nicely, then take out the skin, chop into big pieces, discard the seeds aside 3) Boil nicely, till it get's soft 4) Cool well and blend in blender, sieve it 5) Now put the puree again in blender add salt, rock salt, sugar & cumin seeds 6) Blend well again 7) Sieve again it nicely 8) Now to that sieved puree add 1 ltr water, mix well 9) Store in bottle & serve as n when required 10) Serve decorated with mint leaves 11) Instant Aam panna is ready to serve Note- Instant "Aam Panna" puree doesn't require to be caramelized on gas (my own innovation)
Dish name
Pomegranate Dhokla Served With Instant Aam Panna
"JUICY POMEGRANATE DHOKLA"
INGREDIENTS :-
1)Besan 1-1/2 cup
2)Salt 1/2 teaspoon
3)Sugar 1 teaspoon
4)Turmeric 1/4 teaspoon
5)Citric acid 1 teaspoon
6)Water 1-1/2 cup
7)Eno Fruit salt 1/2 teaspoon
8)Soda 1/2 teaspoon
For tarka:-
1) Refined oil 1 teaspoon
2) Curry patta 7-8
3) Salt 1/2 teaspoon
4) Green chillies 3 sliced
5) Rai/Mustard 1/2 teaspoon
6) Water 1/2 cup
7) Sugar 1 tablespoon
8)Pomegranate juice 1 cup
METHOD :-
1)Combine besan,salt,sugar,turmeric powder,citric acid in a glass bowl
2)Add water to it, mix well and keep aside for 15 minutes
3)Break the lumps
4)After 15 minutes add baking soda and Eno fruit salt
5)Mix in clockwise direction
6)Immediately put into the greeced microwave dhokla steamer
7)Cover the lid and keep in microwave for 6 minutes at 100 percent high
8)On the other side take a glass bowl add refined oil,curry patta,salt,green chillies,mustard seeds,sugar and 1/2 cup of water, mix well, keep in microwave for 4 minutes
9)When the tarka is cooled properly add pomegranate juice to it
10)Put this tarka on ready spongy dhokla, keep aside for few minutes, till the juice is absorbed
11)Cut and serve decorated with pomegranate & chopped coriander leaves
"INSTANT AAM PANNA"
INGREDIENTS -
1) 1 kg raw mangoes
2) Salt 1/4 teaspoon
3) Rock Salt to taste
4) Sugar 5-6 tablespoons
5) Cumin Seeds 3/4teaspoon
6) Water for boiling plus 1ltr to be added at later stage
7) Mint Leaves for decoration
Method:-
1) Wash the raw green mangoes
2) Pat dry nicely, then take out the skin, chop into big pieces, discard the seeds aside
3) Boil nicely, till it get's soft
4) Cool well and blend in blender, sieve it
5) Now put the puree again in blender add salt, rock salt, sugar & cumin seeds
6) Blend well again
7) Sieve again it nicely
8) Now to that sieved puree add 1 ltr water, mix well
9) Store in bottle & serve as n when required
10) Serve decorated with mint leaves
11) Instant Aam panna is ready to serve
Note- Instant "Aam Panna" puree doesn't require to be caramelized on gas (my own innovation)
Ramit Ghai May 22, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe "Juicy-Fruity" "Maggi-Caffeine Dessert" (An innovative dessert made with maggi, will be used as falooda made with a super sweet caramelized syrup) Ingredients:- 1) Maggi 1 packet (1 cake only) 2) Whipped cream 1-1/2 bowl (1 bowl to make mango icecream and 1/2 bowl to make layers while decorating) 3) Roohafza syrup 2 tablespoon 4) Brahmi Badaam syrup 2 tablespoon 5) Water 1 full big cup (1/2 cup each to be used for boiling maggi) 6) Mithai mate 1/2 tin 7) Lemon juice 5-6 drops 8) Green cardamom (elachi) 2 pounded nicely 9) Mango puree 1 bowl plus few chopped pieces for making layers while decorating 10) Pomegranate 1 for decorating layers 11) Almonds few pieces for decorating 12) Nescafe (coffee) powder to sprinkle on top while serving Method :- 1) Whisk the whipped cream nicely 2) Add mango puree pulp to it 3) Add mithai mate 4) Beat nicely 5) Now add elachi powder & drops of lemon juice, again beat well till soft peaks found 6) Put in aluminium tin, keep in freezer for few hours to set 7) After sometime mango ice-cream will be ready 8) On the other side Take 2 woks, in that add water to each 9) In one wok add brahmi badaam syrup and in another add roohafza syrup, give a nice boil to both the water syrups 10) Now put 1/2 cake of maggi in each syrup, but do not over boil 11) Off the flame & keep aside 12) Take a big empty glass 13) Start decorating firstly put a scoop of mango icecream, then brahmi badaam syrup falooda then whipped cream then top it with fruits, repeat the process by adding roohafza syrup falooda and so on....so that a nice layers can be seen 14) Lastly at time of serving sprinkle Nescafe powder on top 15) Serve chilled
"Juicy-Fruity"
"Maggi-Caffeine Dessert"
(An innovative dessert made with maggi, will be used as falooda made with a super sweet caramelized syrup)
Ingredients:-
1) Maggi 1 packet (1 cake only)
2) Whipped cream 1-1/2 bowl (1 bowl to make mango icecream and 1/2 bowl to make layers while decorating)
3) Roohafza syrup 2 tablespoon
4) Brahmi Badaam syrup 2 tablespoon
5) Water 1 full big cup (1/2 cup each to be used for boiling maggi)
6) Mithai mate 1/2 tin
7) Lemon juice 5-6 drops
8) Green cardamom (elachi) 2 pounded nicely
9) Mango puree 1 bowl plus few chopped pieces for making layers while decorating
10) Pomegranate 1 for decorating layers
11) Almonds few pieces for decorating
12) Nescafe (coffee) powder to sprinkle on top while serving
Method :-
1) Whisk the whipped cream nicely
2) Add mango puree pulp to it
3) Add mithai mate
4) Beat nicely
5) Now add elachi powder & drops of lemon juice, again beat well till soft peaks found
6) Put in aluminium tin, keep in freezer for few hours to set
7) After sometime mango ice-cream will be ready
8) On the other side Take 2 woks, in that add water to each
9) In one wok add brahmi badaam syrup and in another add roohafza syrup, give a nice boil to both the water syrups
10) Now put 1/2 cake of maggi in each syrup, but do not over boil
11) Off the flame & keep aside
12) Take a big empty glass
13) Start decorating firstly put a scoop of mango icecream, then brahmi badaam syrup falooda then whipped cream then top it with fruits, repeat the process by adding roohafza syrup falooda and so on....so that a nice layers can be seen
14) Lastly at time of serving sprinkle Nescafe powder on top
15) Serve chilled
Ramit Ghai May 21, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Mast Mast Mango Mastani INGREDIENTS :- BLENDING - 1) 2cup ripped mango, roughly chopped 2) 4 small glass thick milk, cold 3) 2 scoops vanilla ice creams 4) 1 scoop mango ice cream 5) 6 tsp sugar MASTANI - 1) 30 mango pieces, roughly chopped 2) 4 scoops vanilla ice creams 3) 4 tsp almonds, chopped 4) 4 tsp cashews, chopped 5) 4 tsp tutti frutti, colour of your choice Method - MANGO MILK SHAKE RECIPE: 1) In al arge blender add 2 cup ripped mango along with thick cold milk. 2) Also add scoops of vanilla ice creams and scoop of mango ice cream. 3) Finally add sugar and blend. 4) Blend smooth to form a thick milk shake. keep aside MANGO MASTANI RECIPE:- 1) In a large glass, firstly add few pieces of mangoes. 2) Then add a scoop of vanilla ice cream. 3) Next, pour prepared mango milk shake, leave space at the top for ice cream scoop and nuts. 4) Add a scoop of vanilla ice cream 5) Now top with few more chopped mangoes. 6) Garnish with chopped cashews, almonds . 7) Also add some tutti frutti. 8) Serve chilled .
Mast Mast Mango Mastani
INGREDIENTS :-
BLENDING -
1) 2cup ripped mango, roughly chopped
2) 4 small glass thick milk, cold
3) 2 scoops vanilla ice creams
4) 1 scoop mango ice cream
5) 6 tsp sugar
MASTANI -
1) 30 mango pieces, roughly chopped
2) 4 scoops vanilla ice creams
3) 4 tsp almonds, chopped
4) 4 tsp cashews, chopped
5) 4 tsp tutti frutti, colour of your choice
Method -
MANGO MILK SHAKE RECIPE:
1) In al arge blender add 2 cup ripped mango along with thick cold milk.
2) Also add scoops of vanilla ice creams and scoop of mango ice cream.
3) Finally add sugar and blend.
4) Blend smooth to form a thick milk shake. keep aside
MANGO MASTANI RECIPE:-
1) In a large glass, firstly add few pieces of mangoes.
2) Then add a scoop of vanilla ice cream.
3) Next, pour prepared mango milk shake, leave space at the top for ice cream scoop and nuts.
4) Add a scoop of vanilla ice cream
5) Now top with few more chopped mangoes.
6) Garnish with chopped cashews, almonds .
7) Also add some tutti frutti.
8) Serve chilled .
Ramit Ghai May 21, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe "KULFI" (THANDAI FLAVOURED) Ingredients - 1) Full cream milk 1 packet plus 2 tablespoons more to be mixed with cornflour 2) Cornflour 1 tablespoon 3) Sugar 1/2 tablespoon 4) Thandai powder 1 tablespoon 5) Gulukand 1 tablespoon 6) Green Cardamom pounded 1 teaspoon 7) Fresh white bread crumbs 1 katori 8) Milkmaid 1/4 cup 9) Almonds chopped for decorating Method- 1) Combine the milk, bread crumbs, condensed milk, sugar, thandai powder and elachi powder in a deep microwave safe bowl and microwave on high for 5 min stirring once in between after 2 min 2) Add the cornflour paste and microwave on high for 2 minutes stirring once in between 3) When the mixture is proper cooled, add gulukand to it, mix well, decorate with chopped almonds, put some very finely chopped almonds inside also... 4) Put in Ice-Cream Moulds & set in Freezer to set for few hours...!
"KULFI"
(THANDAI FLAVOURED)
Ingredients -
1) Full cream milk 1 packet plus 2 tablespoons more to be mixed with cornflour
2) Cornflour 1 tablespoon
3) Sugar 1/2 tablespoon
4) Thandai powder 1 tablespoon
5) Gulukand 1 tablespoon
6) Green Cardamom pounded 1 teaspoon
7) Fresh white bread crumbs 1 katori
8) Milkmaid 1/4 cup
9) Almonds chopped for decorating
Method-
1) Combine the milk, bread crumbs, condensed milk, sugar, thandai powder and elachi powder in a deep microwave safe bowl and microwave on high for 5 min stirring once in between after 2 min
2) Add the cornflour paste and microwave on high for 2 minutes stirring once in between
3) When the mixture is proper cooled, add gulukand to it, mix well, decorate with chopped almonds, put some very finely chopped almonds inside also...
4) Put in Ice-Cream Moulds & set in Freezer to set for few hours...!
Ramit Ghai May 21, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe "Blue Curacao Lemonade" Story behind making this Curacao Lemonade is that it's a yummy mocktail energy drink, can be served on any occasion, perhaps a new one among lemonade's..! (For 1 Big Glass) Ingredients Required :- 1) juice of 1 lemon plus some round slices to put inside 2) sugar syrup 2 tablespoons (Take 1tablespoon sugar plus 2 tablespoon water in a cup mix well and make syrup) 3) mint leaves few to put inside & few for garnishing 4) Ice few cubes needed 5) Soda 1 bottle 6) Blue Curacao Syrup - 1 small spoon Method:- 1) Take a big glass 2) Add fresh mint leaves 3) Put ice cubes 4) Add curacao syrup 5) Add lemon juice 6) Add sugar syrup 7) Put soda along with Lemon rings, mix well with a spoon 8) Serve chilled It's a tasty & refreshing blue curacao mocktail which gives a cooling effect...
#TastySummer
#Photo
#Food
#Recipe
"Blue Curacao Lemonade"
Story behind making this Curacao Lemonade is that it's a yummy mocktail energy drink, can be served on any occasion, perhaps a new one among lemonade's..!
(For 1 Big Glass)
Ingredients Required :-
1) juice of 1 lemon plus some round slices to put inside
2) sugar syrup 2 tablespoons (Take 1tablespoon sugar plus 2 tablespoon water in a cup mix well and make syrup)
3) mint leaves few to put inside & few for garnishing
4) Ice few cubes needed
5) Soda 1 bottle
6) Blue Curacao Syrup - 1 small spoon
Method:-
1) Take a big glass
2) Add fresh mint leaves
3) Put ice cubes
4) Add curacao syrup
5) Add lemon juice
6) Add sugar syrup
7) Put soda along with Lemon rings, mix well with a spoon
8) Serve chilled
It's a tasty & refreshing blue curacao mocktail which gives a cooling effect...
Ramit Ghai May 21, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe "LEMON CHILLIE ICE-CREAM" Ingredients - Milk 3 cups Green chillies 2 small chopped Cornflour 1 tablespoon Sugar 3 tablespoon Amul fresh cream 1/2 katori Vanilla essence 1 teaspoon Lemon zest 1 teaspoon Khus khus syrup 2 teaspoon Method- 1) Take a wok/patila add milk in it 2) On the other side take cornflour add little milk in it and make a paste of it 3) Add this paste to the boiling milk 4) Add sugar 5) Keep stirring till the milk is reduced and a thick consistency of milk is seen 6) Off the flame and keep aside till it is cooled, cover it with net (jaali) 7) After it's cooled properly add chopped green chillies, khuskhus syrup and lemon zest 8) Add vanilla essence and Amul fresh cream 9) Mix well 10) Take aluminium tin, put the mixture inside, cover with a steel plate, set in freezer to set 11) when it is properly set, take out from freezer and again blend well, pour again in the aluminium tin, cover it with steel plate and keep in freezer to set The key word to this ice-cream is unique and spicy, this is a wonderful party treat, the bite of green chillie and lemon zest gives a zingy tangy spicy taste and when fresh cream is added with khuskhus the creamy texture melts in mouth....
#TastySummer
#Photo
#Food
#Recipe
"LEMON CHILLIE ICE-CREAM"
Ingredients -
Milk 3 cups
Green chillies 2 small chopped
Cornflour 1 tablespoon
Sugar 3 tablespoon
Amul fresh cream 1/2 katori
Vanilla essence 1 teaspoon
Lemon zest 1 teaspoon
Khus khus syrup 2 teaspoon
Method-
1) Take a wok/patila add milk in it
2) On the other side take cornflour add little milk in it and make a paste of it
3) Add this paste to the boiling milk
4) Add sugar
5) Keep stirring till the milk is reduced and a thick consistency of milk is seen
6) Off the flame and keep aside till it is cooled, cover it with net (jaali)
7) After it's cooled properly add chopped green chillies, khuskhus syrup and lemon zest
8) Add vanilla essence and Amul fresh cream
9) Mix well
10) Take aluminium tin, put the mixture inside, cover with a steel plate, set in freezer to set
11) when it is properly set, take out from freezer and again blend well, pour again in the aluminium tin, cover it with steel plate and keep in freezer to set
The key word to this ice-cream is unique and spicy, this is a wonderful party treat, the bite of green chillie and lemon zest gives a zingy tangy spicy taste and when fresh cream is added with khuskhus the creamy texture melts in mouth....
mishraaadya4 May 21, 2019
#OrangeMocktail Ingredients_ 2Cup orange juice 2Cup Soda 2Tablespoon Lemon juice 2Spoon sugar or according to taste 1Orange slice 1/4Cup ice cubes. Recipe_ <a href="http://1.In" target="_blank" style="color: #0065f6;">1.In</a> a Bowl add Orange juice, Lemon juice & Sugar. 2.Mix all ingredients well. 3.Pour the mixture in a glass. 4.Add the icecubes in it. 5.Add the soda over it. 6.Garnish it with a orange slice. 6.Ready Orange Mocktail. Serve cold.
Ingredients_
2Cup orange juice
2Cup Soda
2Tablespoon Lemon juice
2Spoon sugar or according to taste
1Orange slice
1/4Cup ice cubes.
Recipe_
1.In a Bowl add Orange juice, Lemon juice & Sugar.
2.Mix all ingredients well.
3.Pour the mixture in a glass.
4.Add the icecubes in it.
5.Add the soda over it.
6.Garnish it with a orange slice.
6.Ready Orange Mocktail. Serve cold.
Ramit Ghai May 21, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Watermelon Kulfi Ingredients :- 1) Watermelon 100gm 2) White sugar 1 tablespoon 3) Everyday milkpowder 4 tablespoons 4) Almonds 8-10pc Method :- 1) Picture depicted is of 1kg tarbuj but will use only 100gm from it, cut into small pieces (discard the seeds) 2) Take a mixer jar put watermelon pieces add sugar, everyday milkpowder and almonds all together 3) Churn it nicely 4) Put in moulds 5) Deep freeze it 6) After few hours serve it A super innovation done by me without using milk, hope u will like it. Using this quantity, we can make 3 kulfi's..!
#TastySummer
#Photo
#Food
#Recipe
Watermelon Kulfi
Ingredients :-
1) Watermelon 100gm
2) White sugar 1 tablespoon
3) Everyday milkpowder 4 tablespoons
4) Almonds 8-10pc
Method :-
1) Picture depicted is of 1kg tarbuj but will use only 100gm from it, cut into small pieces (discard the seeds)
2) Take a mixer jar put watermelon pieces add sugar, everyday milkpowder and almonds all together
3) Churn it nicely
4) Put in moulds
5) Deep freeze it
6) After few hours serve it
A super innovation done by me without using milk, hope u will like it. Using this quantity, we can make 3 kulfi's..!
Sakshi Lodhi May 21, 2019
Beat to heat.. Summer special Recipe name... Muskmelon smoothie 1 cup curd 1 cup milk full creme 1 cup musk melon pieces 2 tbsp sugar as required Ice cubes as required Take a mixer jaar . Pour All ingredients and grind. make a smooth paste add ice cube.mix well .. Pour in your desired glass..serve chilled
Recipe name... Muskmelon smoothie
1 cup curd
1 cup milk full creme
1 cup musk melon pieces
2 tbsp sugar as required
Ice cubes as required
Take a mixer jaar .
Pour All ingredients and grind.
make a smooth paste add ice cube.mix well ..
Pour in your desired glass..serve chilled
Sakshi Lodhi May 21, 2019
Recipe name_ Vanilla _ ice cream fruits delight 1 cup Home made Vanilla ice cream 1 cup mango pieces chilled 2_3 tbsp tutti-frutti icecubs as required Take a glass .pour chopped mango pieces.add vanilla ice cream, tutti-frutti..again follow this process.garnish with mango pieces tutti-frutti.
1 cup Home made Vanilla ice cream
1 cup mango pieces chilled
2_3 tbsp tutti-frutti
icecubs as required
Take a glass .pour chopped mango pieces.add vanilla ice cream, tutti-frutti..again follow this process.garnish with mango pieces tutti-frutti.
Mistuni BANERJEE May 21, 2019
Recipe Name : Mango with dry fruits Idli Ingredients -- Ripe mango 3 tbsp (small cubes), Semolina 1/2 cup, Powder sugar 4 tbsp, Buttermilk for making the batter, Ghee 2 tsp, Green cardamom powder 1/4 tsp, Coconut greated 2tbsp, Cashew 8-10 PC's chopped, Almond 8-10 pcs chopped, Raisins 8-10 pcs chopped. Process -- Mix all the ingredients except raisins and cashew and pour buttermilk to make a thick consistent batter. Keep it aside for 20-30 mins. Grease the idli plate with ghee. Put s raisins and a cashew in each Idli casing. Now pour the batter over it and cook it for 3-4 mins in the microwave OR for 10-12 mins on the gas oven.
Ingredients -- Ripe mango 3 tbsp (small cubes), Semolina 1/2 cup, Powder sugar 4 tbsp, Buttermilk for making the batter, Ghee 2 tsp, Green cardamom powder 1/4 tsp, Coconut greated 2tbsp, Cashew 8-10 PC's chopped, Almond 8-10 pcs chopped, Raisins 8-10 pcs chopped.
Process -- Mix all the ingredients except raisins and cashew and pour buttermilk to make a thick consistent batter. Keep it aside for 20-30 mins. Grease the idli plate with ghee. Put s raisins and a cashew in each Idli casing. Now pour the batter over it and cook it for 3-4 mins in the microwave OR for 10-12 mins on the gas oven.
Tina Matta May 21, 2019
#No Bake Chocolate cake #No Bake -Chocolate Ganache cake Everybody love no-bake desserts as they are easy and quick to prepare, perfect for those moments whenever you want something sweet but dont feel like turning on the oven. This Chocolate Biscuit Cake is one of them, and I guess many of us are familiar with it since childhood, in various shapes and forms. Chocolaty, rich dessert made with crushed biscuits, chocolate syrup and toasted nuts, hard not to fall in love with it. This is the kind of recipe that is never refused, looks quite impressive taking in count the little time involved, tastes awesome and everybody love it every time I make it.. Ingredients:- For the base 2 packets of digestive biscuits For chocolate syrup 1/2 cup sugar 3 tbsp Cocoa powder 2 tbsp cornflour 1 tsp vanilla essence 2 tbsp butter 1 cup water 1 tbsp walnuts For chocolate ganache 1 cup cream 1 cup dark chocolate 1 packet of fresh strawberries 1 packet chicochips mix Procedure:- Break the biscuits into small pieces into a large bowl. Heat a non-stick pan over medium high heat and toast walnuts for about 5 minutes, stirring frequently to toast evenly. Add toasted nuts over the biscuits. Prepare the chocolate syrup. In a medium sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to boil for about 7-8 minutes stirr constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes. Pour the syrup over the biscuits and nuts and combine well using a large spatula or spoon. Transfer the mixture into a 6 inch greased non-stick round cake ware Press well using the back of the spoon or a spatula. Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache. Prepare Chocolate Ganache. Place cream into a small saucepan and heat until just begins to boil. Put chopped chocolate and let sit for 1 minute. Stir until smooth. Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving. Decorate with fresh strawberries ,chicochips toasted nuts if desired, cut into slices and serve.
#No Bake -Chocolate Ganache cake
Everybody love no-bake desserts as they are easy and quick to prepare, perfect for those moments whenever you want something sweet but dont feel like turning on the oven. This Chocolate Biscuit Cake is one of them, and I guess many of us are familiar with it since childhood, in various shapes and forms. Chocolaty, rich dessert made with crushed biscuits, chocolate syrup and toasted nuts, hard not to fall in love with it. This is the kind of recipe that is never refused, looks quite impressive taking in count the little time involved, tastes awesome and everybody love it every time I make it..
Ingredients:-
For the base
2 packets of digestive biscuits
For chocolate syrup
1/2 cup sugar
3 tbsp Cocoa powder
2 tbsp cornflour
1 tsp vanilla essence
2 tbsp butter
1 cup water
1 tbsp walnuts
For chocolate ganache
1 cup cream
1 cup dark chocolate
1 packet of fresh strawberries
1 packet chicochips mix
Procedure:-
Break the biscuits into small pieces into a large bowl.
Heat a non-stick pan over medium high heat and toast walnuts for about 5 minutes, stirring frequently to toast evenly. Add toasted nuts over the biscuits.
Prepare the chocolate syrup. In a medium sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to boil for about 7-8 minutes stirr constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes.
Pour the syrup over the biscuits and nuts and combine well using a large spatula or spoon.
Transfer the mixture into a 6 inch greased non-stick round cake ware
Press well using the back of the spoon or a spatula.
Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache.
Prepare Chocolate Ganache. Place cream into a small saucepan and heat until just begins to boil.
Put chopped chocolate and let sit for 1 minute. Stir until smooth.
Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving.
Decorate with fresh strawberries ,chicochips toasted nuts if desired, cut into slices and serve.
Tina Matta May 21, 2019
#Melon_Mango_Mocktail Ingredients- Watermelon juice-1glass Watermelon piece-3-4 Lemon juice-1-1.5 of Powder suger-2tbsp Mint leaves-6-8 Mango juice-1/2glass Icecube-7-8 Method- Mix all the ingredients together Blend it well and pour into glass.garnish it with mint leaves. Serve it cool.
Ingredients-
Watermelon juice-1glass
Watermelon piece-3-4
Lemon juice-1-1.5 of
Powder suger-2tbsp
Mint leaves-6-8
Mango juice-1/2glass
Icecube-7-8
Method-
Mix all the ingredients together
Blend it well and pour into glass.garnish it with mint leaves.
Serve it cool.
Tina Matta May 21, 2019
Banana Strawberry chia Smoothie The classic banana strawberry chia smoothie recipe is hard to beat. Its cool and refreshing, its sweet and delicious and its always healthy. A Must try recipe to beat the heat this summer INGREDIENTS: 1 tablespoon chia seeds 1 cup frozen strawberries, washed 2 fresh bananas , peeled and sliced 1 cup fresh curd 1 cup crushed Ice 1 tablespoon honey, if needed to sweeten 1 pinch of cinnamon powder 1 teaspoon strawberry syrup Method Soak chia seeds in a cup of water for 5 minutes. Strain and keep aside. Add all ingredients and half of chia seeds to a blender, and pulse until combined. Pour into 2 glasses and add a teaspoon of soaked chia seeds into each glass. Give a stir. Garnish with strawberry and serve immediately. My tip If the smoothie is too thick, add some water or ice . If it is too thin, add more fruit.
The classic banana strawberry chia smoothie recipe is hard to beat.
Its cool and refreshing, its sweet and delicious and its always healthy.
A Must try recipe to beat the heat this summer
INGREDIENTS:
1 tablespoon chia seeds
1 cup frozen strawberries, washed
2 fresh bananas , peeled and sliced
1 cup fresh curd
1 cup crushed Ice
1 tablespoon honey, if needed to sweeten
1 pinch of cinnamon powder
1 teaspoon strawberry syrup
Method
Soak chia seeds in a cup of water for 5 minutes.
Strain and keep aside.
Add all ingredients and half of chia seeds to a blender, and pulse until combined.
Pour into 2 glasses and add a teaspoon of soaked chia seeds into each glass.
Give a stir.
Garnish with strawberry and serve immediately.
My tip
If the smoothie is too thick, add some water or ice . If it is too thin, add more fruit.
Santoshbangar May 21, 2019
Crunchy Ice Cream Balls of leftover bread with Chocolate Sauce -- Ingredients: White Bread Slices - 8 Frozen Ice cream - Vanilla ice cream/ or any ice cream of your choice Oil - For deep frying Chocolate Sauce for Decoration Method: 1. Take a bread slice. Cut it into round shape. (Place a round shaped bowl on it. Now press it to get a round shape). Similarly make round shape of other slices. 2. Place a scoop of frozen ice cream on a bread slice. Now lay another bread slice over it. Seal the edges care fully using little water. 3. Repeat the above 2 steps for rest of the bread slices. 4. Place it in the freezer for about 30 mins. 5. Remove from the freezer & shallow fry in oil until golden brown. It will take only 20 - 30 seconds to fry. The outside will be crispy hot and inside will be still frozen. 6. Pour some Chocolate Sauce over it and enjoy the Fried Ice Cream Balls.
Ingredients:
White Bread Slices - 8
Frozen Ice cream - Vanilla ice cream/ or any ice cream of your choice
Oil - For deep frying
Chocolate Sauce for Decoration
Method:
1. Take a bread slice. Cut it into round shape. (Place a round shaped bowl on it. Now press it to get a round shape). Similarly make round shape of other slices.
2. Place a scoop of frozen ice cream on a bread slice. Now lay another bread slice over it. Seal the edges care fully using little water.
3. Repeat the above 2 steps for rest of the bread slices.
4. Place it in the freezer for about 30 mins.
5. Remove from the freezer & shallow fry in oil until golden brown. It will take only 20 - 30 seconds to fry. The outside will be crispy hot and inside will be still frozen.
6. Pour some Chocolate Sauce over it and enjoy the Fried Ice Cream Balls.
Santoshbangar May 21, 2019
Chocolate Apple Oats Crumbled Samoothee Coco powder-1tbls mix in hot milk Apple-1cored and slice semi-skimmed milk-200gm fat-free natural yoghurt-100gm Oats -1tbls roasted Almond flakes-2tsp Method Place the coco powder ,apple, milk, yoghurt, oats sugarand nuts in a blender and blend until smooth. Add cold water, a little at a time, to achieve a smooth consistency and blend again. glasses and serve. The smoothly is not so thick Bec after chilling it becomes thick
Coco powder-1tbls mix in hot milk
Apple-1cored and slice
semi-skimmed milk-200gm
fat-free natural yoghurt-100gm
Oats -1tbls roasted
Almond flakes-2tsp
Method
Place the coco powder ,apple, milk, yoghurt, oats sugarand nuts in a blender and blend until smooth.
Add cold water, a little at a time, to achieve a smooth consistency and blend again. glasses and serve.
The smoothly is not so thick Bec after chilling it becomes thick
Santoshbangar May 21, 2019
Mango pineapple cream yoghurt ice bites.....it is ice-cream Ingredients Hung curd-1 1/2 cup cream-1tbls Pineapple-1cupdiced Mango -1cup diced sugar-2tblsor adgust according to sweetness. Kiwi&grated fresh coconut Steps Grind Mango ,Pineapple,curd and sugar to smooth paste. Add cream and mix well Take rectangle dish and cover with butter paper. Pour this paste to this bowl Add small pieces of mango and kiwi.and grated coconut on top of thispaste.(here I use grapes) Freeze it for 6-7hours or until it is set..cut into desired pieces.
Ingredients
Hung curd-1 1/2 cup
cream-1tbls
Pineapple-1cupdiced
Mango -1cup diced
sugar-2tblsor adgust according to sweetness.
Kiwi&grated fresh coconut
Steps
Grind Mango ,Pineapple,curd and sugar to smooth paste.
Add cream and mix well
Take rectangle dish and cover with butter paper.
Pour this paste to this bowl
Add small pieces of mango and kiwi.and grated coconut on top of thispaste.(here I use grapes)
Freeze it for 6-7hours or until it is set..cut into desired pieces.
Santoshbangar May 21, 2019
Mango Truffles Mango is main fruit in summer consumed in different ways. Ingredients: 1big Mango 3tbls sugar or according to tastet 200 gms desiccated coconut 2tbls Dry milk powdered or Khoya Almond and coconut Method wash And peel Mango Diced it and grind in mixi with sugar to smooth paste Heat the mango puree with sugar. The amount of sugar will depend on the quality and sweet of mango Let it simmer on medium to low heat for 20 minutes. . Keep 3 tbsp coconut aside for rolling truffles. Mix rest of the coconut with dry milk or Khoya and cook for another 2-3 minutes. Take off the gas and let the mixture cool for around 15-20 minutes. When the mixture has cooled down a little and is comfortable to handle, make balls of desired size. Roll in coconut and and decorate with almond
Mango is main fruit in summer consumed in different ways.
Ingredients:
1big Mango
3tbls sugar or according to tastet
200 gms desiccated coconut
2tbls Dry milk powdered or Khoya
Almond and coconut
Method
wash And peel Mango
Diced it and grind in mixi with sugar to smooth paste
Heat the mango puree with sugar. The amount of sugar will depend on the quality
and sweet of mango
Let it simmer on medium to low heat for 20 minutes. . Keep 3 tbsp coconut aside for rolling truffles. Mix rest of the coconut with dry milk or Khoya and cook for another 2-3 minutes. Take off the gas and let the mixture cool for around 15-20 minutes.
When the mixture has cooled down a little and is comfortable to handle, make balls of desired size.
Roll in coconut and and decorate with almond
Prabha May 20, 2019
Vanila shrikhand
Prabha May 20, 2019
Kesar badam shake
Anita Dubey May 20, 2019
Ingredient required for this Juice: 1.Watermelon 1 Kg ( Finely Chopped) Watermelon juice Watermelon 2. Black Salt 3/4 Teaspoon Black Salt for Watermelon Juice Black Salt for Watermelon Juice 4. Lemon 01 Piece Lemon for water melon juice Preparation Method of Watermelon Juice (????? ?? ????) 1. We need a Blender / Mixer Grinder 2. Put watermelon, Black salt and Mint leaves into a blender Jar. 3. Blend it well. 4. Put the Liquid in a strainer. Throw out the leftover stuff from the strainer. Strainer for Watermelon Juice 5. Add Lemon Juice after squeezing a lemon. 6. Serve it garnishing with mint leaves.
1.Watermelon 1 Kg ( Finely Chopped)
Watermelon juice
Watermelon
2. Black Salt 3/4 Teaspoon
Black Salt for Watermelon Juice
Black Salt for Watermelon Juice
4. Lemon 01 Piece
Lemon for water melon juice
Preparation Method of Watermelon Juice (????? ?? ????)
1. We need a Blender / Mixer Grinder
2. Put watermelon, Black salt and Mint leaves into a blender Jar.
3. Blend it well.
4. Put the Liquid in a strainer. Throw out the leftover stuff from the strainer.
Strainer for Watermelon Juice
5. Add Lemon Juice after squeezing a lemon.
6. Serve it garnishing with mint leaves.
Anita Dubey May 20, 2019
Banana shake good for Entire Family specially for my kids. Ingredients for banana shake 2 large Bananas (Ripe) 2 to 4 dates or (sugar or maple syrup as needed) tsp cinnamon or tsp cardamom powder (or vanilla extract) 2 ice cubes (optional) 1 Packet Patanjali cow milk 24 almonds (1 to 1 ounce) How to make the recipe Prepare milk for banana milkshake If using milk boil, cool and chill it. Wash and soak them for 4 to 6 hours. Peel the skin and discard. Give the almonds a good rinse. Add them to a blender jar. Also add dates or sugar.Next put in the cinnamon or cardamom powder. Pour the water or milk. Then blend well. To reduce the chunks, blend them as smooth as possible. Pour banana shake to serving glasses.
Ingredients for banana shake
2 large Bananas (Ripe)
2 to 4 dates or (sugar or maple syrup as needed)
tsp cinnamon or tsp cardamom powder (or vanilla extract)
2 ice cubes (optional)
1 Packet Patanjali cow milk
24 almonds (1 to 1 ounce)
How to make the recipe
Prepare milk for banana milkshake
If using milk boil, cool and chill it.
Wash and soak them for 4 to 6 hours. Peel the skin and discard. Give the almonds a good rinse.
Add them to a blender jar. Also add dates or sugar.Next put in the cinnamon or cardamom powder.
Pour the water or milk. Then blend well. To reduce the chunks, blend them as smooth as possible.
Pour banana shake to serving glasses.
Hem Lata Srivastava May 20, 2019
False ka sharbat Ingredients:- False 250 gm Sugar 2 tbsp or as per taste Roasted cumin powder 1 tsp Black salt 2 tsp Mint leaves chopped 1 tbsp and for garnishing Lemon slice for garnishing Method :- Wash the false and then mash with the help of spatula so that the pulp leaves the seeds. Mix false, black salt, roasted cumin powder, 2 glass water and sugar and put the mixture into the mixture grinder and turn on the mixture, the pulp will get into the water. Now take out the mixture, filter it a large bowl and pour the juice into the serving glass. Add ice cubes and mint leaves, garnish with lemon slice and mint leaves.
Ingredients:-
False 250 gm
Sugar 2 tbsp or as per taste
Roasted cumin powder 1 tsp
Black salt 2 tsp
Mint leaves chopped 1 tbsp and for garnishing
Lemon slice for garnishing
Method :-
Wash the false and then mash with the help of spatula so that the pulp leaves the seeds.
Mix false, black salt, roasted cumin powder, 2 glass water and sugar and put the mixture into the mixture grinder and turn on the mixture, the pulp will get into the water.
Now take out the mixture, filter it a large bowl and pour the juice into the serving glass.
Add ice cubes and mint leaves, garnish with lemon slice and mint leaves.
SUPARNA S GHOSH May 20, 2019
Bel fruit (Aegle marmelos) drink.. One Bel pulp.. Mash the pulp with masher with a cup of water.. later strain the pulp using Stariner. Add 1 cup ice + 3 cups of water + jaggery according to taste + lemon juice + Black salt + Jeera powder stir well .. serve cool
One Bel pulp..
Mash the pulp with masher with a cup of water.. later strain the pulp using Stariner. Add 1 cup ice + 3 cups of water + jaggery according to taste + lemon juice + Black salt + Jeera powder stir well .. serve cool
Hem Lata Srivastava May 20, 2019
Ingredients ------ Litchi 15 to 20 4 large cup water sugar 1 tbsp or as required Lemon juice 2 tbsp A pinch of black salt Ice as required Mint leaves for garnishing Method -------- Clean the skin of litchis ,remove the seeds and keep the pulp in a bowl. Make a smooth puree with litchi flash and sugar (you can also add honey instead of sugar) Mix with water,black salt, lemon juice, one more time blend the mixture. Put the ice in serving glasses then pour the mixture garnish with mint leaves and serve ..
Litchi 15 to 20
4 large cup water
sugar 1 tbsp or as required
Lemon juice 2 tbsp
A pinch of black salt
Ice as required
Mint leaves for garnishing
Method --------
Clean the skin of litchis ,remove the seeds and keep the pulp in a bowl.
Make a smooth puree with litchi flash and sugar (you can also add honey instead of sugar)
Mix with water,black salt, lemon juice, one more time blend the mixture.
Put the ice in serving glasses then pour the mixture
garnish with mint leaves and serve ..
Anusuresh May 20, 2019
1. Amla juice Ingredients : 8 medium amla 4 teaspoon sugar 1 tablespoon honey 1/4 teaspoon salt 1/2 teaspoon green cardamom ice cubes or water Preparation : To make amla juice, take amla and cut them. Discard the seeds. Now, blend the chopped amla with water till it turns into a fine paste. Strain it well. Add sugar, honey, cardamom, and salt and blend it again. Pour the blended juice into a glass and serve with ice-cubes. Amla juice is Ready for Drink 2. WaterMelon Ingredients : 4 cup of chopped watermelon 1/2 t/s Rock Salt 1 tbsp Chat Masala 1/2 lime juice (optional) 1/2 inch ginger chopped (optional) Few Ice cubes. Preparation : Chop fresh watermelon without the skin into medium sized pieces. Do remove the seeds before grinding the watermelon. Combine chopped watermelon, rock salt, chat masala, ginger and lime if using. Grind them into a juicer or grinder for about a minute. the juice if required on a mesh strainer. Watermelon Juice is ready for Drink Serve them in glass with ice cubes.. Watermelons are sweet but if you find them not so sweet then add some sugar while making the juice.
Ingredients :
8 medium amla
4 teaspoon sugar
1 tablespoon honey
1/4 teaspoon salt
1/2 teaspoon green cardamom
ice cubes or water
Preparation :
To make amla juice, take amla and cut them. Discard the seeds.
Now, blend the chopped amla with water till it turns into a fine paste. Strain it well.
Add sugar, honey, cardamom, and salt and blend it again.
Pour the blended juice into a glass and serve with ice-cubes.
Amla juice is Ready for Drink
2. WaterMelon
Ingredients :
4 cup of chopped watermelon
1/2 t/s Rock Salt
1 tbsp Chat Masala
1/2 lime juice (optional)
1/2 inch ginger chopped (optional)
Few Ice cubes.
Preparation :
Chop fresh watermelon without the skin into medium sized pieces. Do remove the seeds before grinding the watermelon. Combine chopped watermelon, rock salt, chat masala, ginger and lime if using. Grind them into a juicer or grinder for about a minute. the juice if required on a mesh strainer. Watermelon Juice is ready for Drink Serve them in glass with ice cubes..
Watermelons are sweet but if you find them not so sweet then add some sugar while making the juice.
Mousumi Biswas May 20, 2019
Choco vanilla ice cream
Shalu Bansal May 19, 2019
Ingredients
1/2 Ripened Avocado
1 cup coconut milk
1 Tbps Sugar
1 Tbps Grated Pistachios
1/2 cup crushed ice
Preparation Time :10 min
Steps:
1.Take an Avocado cut it into half. Take half of it peel it cut it into pieces and put that in blender add sugar and 1/2 cup Coconut milk.
2.Blend it till it smoothen, add another 1/2 cup milk and then add crushed ice.
3. Again blend. The shake is ready to be served.
4.Pour it in a glass. Garnish it with grated Pistachios.
Anita Agarwalla May 19, 2019
Barley fruit salad Summer special recipe Healthy n tasty salad
Summer special recipe
Healthy n tasty salad
Namrata Rajesh shah May 19, 2019
??? ????? 1 ??
?? ???? 200 ?????
????? 400 ?????
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???? ??? ?? ????
???? ???? ??? ?? ?? ???? ???? ?? ?? ?? ?? ?? ???? ???? ???? ????? ???? ?? ??????? ?? ????? ??? ?? ?????? ?? ???? ?????? ????? ????? ????? ????? ???? ?? ???? ???
Shloka May 19, 2019
Refreshing Mango mojito Recipe: Serves 2 Preparation time - 15 minutes Ingredients - 1 cup Fresh Mango puree 1 tbsp Lime juice 2 cups of chilled water or Soda 1/2 cup crushed ice Handful of basil leaves Mix all ingredients nd serve cool cool with basil leaves garnishing.
Recipe:
Serves 2
Preparation time - 15 minutes
Ingredients -
1 cup Fresh Mango puree
1 tbsp Lime juice
2 cups of chilled water or Soda
1/2 cup crushed ice
Handful of basil leaves
Mix all ingredients nd serve cool cool with basil leaves garnishing.
Feli Rodrigues May 19, 2019
Orange & Mint Lemonade Ice Lollies For Orange drink 6 tbsp Tang 500 ml water Mix keep aside For Lemonade 6 fresh lemon squeezed Salt , Sugar as per taste 500 no water Mint leaves Stir keep aside Take 4 lollies container. Fill bottom half with Lemonade extract and top half with Orange extract. Cover it and keep in freezer to set.
For Orange drink
6 tbsp Tang
500 ml water
Mix keep aside
For Lemonade
6 fresh lemon squeezed
Salt , Sugar as per taste
500 no water
Mint leaves
Stir keep aside
Take 4 lollies container. Fill bottom half with Lemonade extract and top half with Orange extract. Cover it and keep in freezer to set.
Piyusha May 19, 2019
Choco fruity jello Ingredients: Litchi 5 to 6 pieces Mango 1/2 cup Milk 1 cup Brown suger 1 tb spoon Milk chocolate 1/2 cup Malai 1/2 tb spoon Agar agar or veg geletin 2 tb spoon Cashue 1 tb spoon Recipe: First take a deep pan,boil milk than add brown suger and let it boil for 2 mnts than add white chocolate and stir it than add geletin and mix it. Now take one mold and pour this mixture and freeze it for 2 hours. Now cut mangos and litchi. Now boil water than add suger and mix it and add geletin. after 2 hours remove choco jelly and remove 2 pieces of jelly and put fruits in the place of jelly. And at the end pour water and suger mixture on the fruits and chocolate jelly add cashue and again freze it fo 1 hour.
Ingredients:
Litchi 5 to 6 pieces
Mango 1/2 cup
Milk 1 cup
Brown suger 1 tb spoon
Milk chocolate 1/2 cup
Malai 1/2 tb spoon
Agar agar or veg geletin 2 tb spoon
Cashue 1 tb spoon
Recipe:
First take a deep pan,boil milk than add brown suger and let it boil for 2 mnts than add white chocolate and stir it than add geletin and mix it.
Now take one mold and pour this mixture and freeze it for 2 hours.
Now cut mangos and litchi.
Now boil water than add suger and mix it and add geletin.
after 2 hours remove choco jelly and remove 2 pieces of jelly and put fruits in the place of jelly.
And at the end pour water and suger mixture on the fruits and chocolate jelly add cashue and again freze it fo 1 hour.
Sangita Jalavadiya May 18, 2019
Sangita Jalavadiya May 18, 2019
@Sangita Jalavadiya
#Wood_Apple_Smoothie(Bel_Smoothie)
This is very healthy smoothie...best treatment for stomach disease.Prevent from Summer.
#Ingredients:---
Bel ka pulp - 1 cup
Hung Curd - 1 cup
Sugar - as per taste
Chopped dry fruits
Rose essence-2drops
Water
#Other ingredients:---
Mint leave,rose petals and Chopped pista for garnish
#Method:---
Bel ke pulp me water mix Kakrlo. phir hatho se mash Karlo.
Than strain the pulp.
Mix sugar ,rose essence, and curd in it.
Blend it.
smoothie ko glass me pour kre.
Uper se chopped dry fruits dale.
Cherry ,chopped pista ,rose petals or mint leaves se garnish kre.
Fridge me thanda karke serve Kare.
Ready he Wood_Apple_Smoothie....
Roopa M May 19, 2019
@Sangita Jalavadiya
mishraaadya4 May 19, 2019
Orange&BeetrootJuice Ingredients_ 4 Oranges 1/2 Beetroot 1Teaspoon black salt 2 Spoon Sugar or to taste 1/4 Cup icecubes One slice orange One slice beetroot Recipe_ 1.Orange ka chhilkar juicer se juice nikal lein 2.Beetroot ko katkar chooper main pis lein. Seive its juice. <a href="http://3.In" target="_blank" style="color: #0065f6;">3.In</a> to a Glass pour Orange juice. 4.Add suger & salt.mix well. 5.pour beetroot juice in it. Dont mix. 6.Add icecubes in juice. 7.Garnish with orange & beetroot slice. 8.Serve cold juice.
Ingredients_
4 Oranges
1/2 Beetroot
1Teaspoon black salt
2 Spoon Sugar or to taste
1/4 Cup icecubes
One slice orange
One slice beetroot
Recipe_
1.Orange ka chhilkar juicer se juice nikal lein
2.Beetroot ko katkar chooper main pis lein. Seive its juice.
3.In to a Glass pour Orange juice.
4.Add suger & salt.mix well.
5.pour beetroot juice in it. Dont mix.
6.Add icecubes in juice.
7.Garnish with orange & beetroot slice.
8.Serve cold juice.
Tina Matta May 18, 2019
@TinaMatta Mixed Fruit Sangria.... (non-alcoholic) Mixed Fruit Sangria Mocktail is just the thing to kick off the summer months with! Its easy, delicious, and perfect for any age 1 bottle sprite 1 apple chopped 1 kiwi chopped few grapes a mango slice chopped mint leaves ice cubes lemon juice 2 tbsp pineapple juice ;fresh 2 tbsp orange juice fresh take a glass add ice cubes add pineapple and orange juice top with chopped fruits , lemon and mint leaves
Mixed Fruit Sangria.... (non-alcoholic)
Mixed Fruit Sangria Mocktail is just the thing to kick off the summer months with! Its easy, delicious, and perfect for any age
1 bottle sprite
1 apple chopped
1 kiwi chopped
few grapes
a mango slice chopped
mint leaves
ice cubes
lemon juice
2 tbsp pineapple juice ;fresh
2 tbsp orange juice fresh
take a glass add ice cubes add pineapple and orange juice top with chopped fruits , lemon and mint leaves
Tina Matta May 18, 2019
@TinaMatta Cucumber Cooler Minty Pineapple 1 cucumber slices 1 cup pineapple chopped 1 tbsp pineapple crush few mint leaves 1 tsp chia / sabja seeds 1/2 tb sp lemon juice crushed ice First add cucumbers in a blender jar. Add mint leaves in it Add lemon juice, pineapple chopped, pineapple crush Add crushed ice & blend all till smooth Serve chilled in a tall glass. Top with soaked sabja seeds. Garnish with mint & lemon wedge
Cucumber Cooler Minty Pineapple
1 cucumber slices
1 cup pineapple chopped
1 tbsp pineapple crush
few mint leaves
1 tsp chia / sabja seeds
1/2 tb sp lemon juice
crushed ice
First add cucumbers in a blender jar. Add mint leaves in it
Add lemon juice, pineapple chopped, pineapple crush
Add crushed ice & blend all till smooth
Serve chilled in a tall glass. Top with soaked sabja seeds. Garnish with mint & lemon wedge
savita Vanjani May 18, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe BROKENWHEAT AND CORNFLAKE COOKIE Brokenwheat and cornflake Cookies are a great method of adding dalia to kids' diet. These cookies include healthy ingredients and has a deeper flavour of dalia. They are baked quickly and can be stored at room temperature for weeks. They serve as a midday snack for your night cravings or as teatime snack too. ingredients 1/2cup wheat flour(atta) 1 /4 cup cooked broken wheat 1/3cup powder sugar 1/4 cup dark chocolate flakes or chocochips 1/4 cup cornflakes 3 tbsp butter 1tsp vanila essence 1tsp baking pwd method <a href="http://1.in" target="_blank" style="color: #0065f6;">1.in</a> a bowl add butter ,sugar and beat till pluffy. 2. now add vanila essence mix well 3. add wheat flour and cooked broken wheat and combine 4.now add chocolate flakes and baking powder again mix well. 5. atlast add cornflakes and mix the mixture with light hand. 6.scoop 1tbsp each cookie batter on lined baking tray and keep in refrigerator to chill for 20 minutes. 7.then bake in a preheated oven at 180 degrees for 20 minutes. 8.take out cookies and let it cool completely at room temperature. 9. your broken wheat and cornflake cookie are ready to serve.
BROKENWHEAT AND CORNFLAKE COOKIE
Brokenwheat and cornflake Cookies are a great method of adding dalia to kids' diet. These cookies include healthy ingredients and has a deeper flavour of dalia. They are baked quickly and can be stored at room temperature for weeks. They serve as a midday snack for your night cravings or as teatime snack too.
ingredients
1/2cup wheat flour(atta)
1 /4 cup cooked broken wheat
1/3cup powder sugar
1/4 cup dark chocolate flakes or chocochips
1/4 cup cornflakes
3 tbsp butter
1tsp vanila essence
1tsp baking pwd
method
1.in a bowl add butter ,sugar and beat till pluffy.
2. now add vanila essence mix well
3. add wheat flour and cooked broken wheat and combine
4.now add chocolate flakes and baking powder again mix well.
5. atlast add cornflakes and mix the mixture with light hand.
6.scoop 1tbsp each cookie batter on lined baking tray and keep in refrigerator to chill for 20 minutes.
7.then bake in a preheated oven at 180 degrees for 20 minutes.
8.take out cookies and let it cool completely at room temperature.
9. your broken wheat and cornflake cookie are ready to serve.
Smruti Rana May 17, 2019
#Mixed_Fruits_Jelly_Curd
Smruti Rana May 17, 2019
@Smruti Rana
Simi Ramesh May 18, 2019
@Smruti Rana
Vidhi matta May 18, 2019
Cake for kiddos.. 2 cups flour 1 cup Milk powder 1 cup sugar 1/4 cup ghee 1 tsp baking powder 1tsp baking soda 2 tsp coco powder 1 tsp vanilla essence ..mix ghee n sugar n beat well.. Then add Maida slowly n beat.. Then beat all Ingridients To gather.. . Then preheated oven at 180degrees Then bake it in aluminium dish in Otg. Then let it bake Dr 35 mins Yummycake is ready.. You can decorate with gems n choclates
2 cups flour
1 cup Milk powder
1 cup sugar
1/4 cup ghee
1 tsp baking powder
1tsp baking soda
2 tsp coco powder
1 tsp vanilla essence
..mix ghee n sugar n beat well..
Then add Maida slowly n beat..
Then beat all Ingridients To gather.. .
Then preheated oven at 180degrees
Then bake it in aluminium dish in Otg.
Then let it bake Dr 35 mins
Yummycake is ready..
You can decorate with gems n choclates
Vidhi matta May 18, 2019
My recipe of Mago barfi... Take 1 cup mango pulp... In a non stick pan;reduce it TILL it thickens n keep stirring fr 10 minutes Then in a non stick pan take 10 cup milk...reduce it to half..keep stirring..let it thickens.. Then take 1/4 teaspoon of alum .n this reduced mango pulp..pour it in milk... Let milk granulize.. Then add 4- 5 spoons of sugar.... Then add elaichi powder..let mixture fully thicken Then remove it in aluminium Greased plate . Let cool fr 30 minutes . Cut into diamond pieces.. Yummy mango Barfi is ready
Take 1 cup mango pulp...
In a non stick pan;reduce it TILL it thickens n keep stirring fr 10 minutes
Then in a non stick pan take 10 cup milk...reduce it to half..keep stirring..let it thickens..
Then take 1/4 teaspoon of alum .n this reduced mango pulp..pour it in milk...
Let milk granulize..
Then add 4- 5 spoons of sugar....
Then add elaichi powder..let mixture fully thicken
Then remove it in aluminium Greased plate .
Let cool fr 30 minutes .
Cut into diamond pieces..
Yummy mango Barfi is ready
Mousumi Biswas May 18, 2019
Fried ice cream in my air fryer Bread ( I have used brown ) Ice cream any flavor ( I have used mother dairy rabri flavor) Elaichi powder Bread crumbs Cornflour slurry Melted butter Cut bread into rounds ( I used the leftover to make bread crumbs with a little sugar n elaichi ) Put dollop of frozen ice cream in a bread round n sandwich with another Use your thumb to press down the edges Dip in thin slurry n coat with bread crumbs Freeze for ,30_40min Preheat air fryer 180 degree celcius for 5 minutes Airfry the bread for 2_3 seconds per side For deep fried version heat oil n fry the stuffed bread for few seconds Serve immediately with chocolate sauce
Bread ( I have used brown )
Ice cream any flavor ( I have used mother dairy rabri flavor)
Elaichi powder
Bread crumbs
Cornflour slurry
Melted butter
Cut bread into rounds ( I used the leftover to make bread crumbs with a little sugar n elaichi )
Put dollop of frozen ice cream in a bread round n sandwich with another
Use your thumb to press down the edges
Dip in thin slurry n coat with bread crumbs
Freeze for ,30_40min
Preheat air fryer 180 degree celcius for 5 minutes
Airfry the bread for 2_3 seconds per side
For deep fried version heat oil n fry the stuffed bread for few seconds
Serve immediately with chocolate sauce
astha mahajan May 17, 2019
Eggless Watermelon Cupcakes I always want to experiment with watermelon. A juicy delicious fruit of summer. Dont you love it? Already posted some recipes with watermelon and I have one more to share Baking is my stress buster. I always bake to refresh my mood. Love the aroma of baking.So here is the soft and yummy watermelon Cupcakes . INGREDIENTS : Refined flour or maida 1 cup Milk powder 1/4 cup Powered sugar 1/2 cup Baking powder 1/2 teaspoon Baking soda 1/2 teaspoon Watermelon juice 1/2 cup Vanilla 1/2 teaspoon Lemon juice 2 teaspoon Lemon zest 1/4 teaspoon Oil 1/4 cup Choco chips 1/4 cup Red food colour as require, optional INSTRUCTIONS : 1.Preheat the oven at 180. 2.Grease the muffins tray or cupcake moulds. 3.Sieve refined flour, baking powder, soda and milk powder. Mix well and keep aside. <a href="http://4.In" target="_blank" style="color: #0065f6;">4.In</a> a large bowl add powered sugar, oil, watermelon juice and lemon juice. Beat until sugar dissolve completely. 5.Add vanilla and lemon zest. You can add 1/2 teaspoon lemon zest if you like strong flavour of lemon. Mix well. 6.Now add all the dry ingredients. Mix well to make a lump free smooth batter. Add colour and mix well. 7.Fold the choco chips in the batter. 8.Fill the moulds 3/4 with the batter. If you dont have muffins moulds you can make it in any cake tin. 9.Bake in preheated oven at 180 for 20 minutes or until the toothpick comes out clean. 10.Let it cool down. 11.Serve with tea, coffee or juice. Or satisfy your sudden hunger pangs. 12.Decorate with whipped cream and watermelon . Enjoy.. NOTES : I have used olive oil, you can any flavourless white oil or butter. If you dont have muffins moulds you can make it in any cake tin.
I always want to experiment with watermelon. A juicy delicious fruit of summer. Dont you love it? Already posted some recipes with watermelon and I have one more to share
Baking is my stress buster. I always bake to refresh my mood. Love the aroma of baking.So here is the soft and yummy watermelon Cupcakes .
INGREDIENTS :
Refined flour or maida 1 cup
Milk powder 1/4 cup
Powered sugar 1/2 cup
Baking powder 1/2 teaspoon
Baking soda 1/2 teaspoon
Watermelon juice 1/2 cup
Vanilla 1/2 teaspoon
Lemon juice 2 teaspoon
Lemon zest 1/4 teaspoon
Oil 1/4 cup
Choco chips 1/4 cup
Red food colour as require, optional
INSTRUCTIONS :
1.Preheat the oven at 180.
2.Grease the muffins tray or cupcake moulds.
3.Sieve refined flour, baking powder, soda and milk powder. Mix well and keep aside.
4.In a large bowl add powered sugar, oil, watermelon juice and lemon juice. Beat until sugar dissolve completely.
5.Add vanilla and lemon zest. You can add 1/2 teaspoon lemon zest if you like strong flavour of lemon. Mix well.
6.Now add all the dry ingredients. Mix well to make a lump free smooth batter. Add colour and mix well.
7.Fold the choco chips in the batter.
8.Fill the moulds 3/4 with the batter. If you dont have muffins moulds you can make it in any cake tin.
9.Bake in preheated oven at 180 for 20 minutes or until the toothpick comes out clean.
10.Let it cool down.
11.Serve with tea, coffee or juice. Or satisfy your sudden hunger pangs.
12.Decorate with whipped cream and watermelon .
Enjoy..
NOTES :
I have used olive oil, you can any flavourless white oil or butter. If you dont have muffins moulds you can make it in any cake tin.
Shabnam Desai May 17, 2019
Summer season, the best thougth what I get in mind is raw mangoes. This is my simplest yet tastiest sweet and sour green mango chutney. Which can be made in flat 30minutes and can store it in the refrigerator for many days. Recipe 3 - large green mangoes 1 - cup sugar 3 or 4 cloves 1/2 teaspoon jeera 2 teaspoon vegetable oil 1/2 teaspoon salt 1/2 teaspoon tumeric Method and preparation 1.Peel and cut the mangoes into very tiny pieces. 2. Heat the pan, add oil, when the oil becomes add the cloves and the Jeera. Lower the flame 3. Then add the cut mango pieces and let it cook till it cooks a little soft. 4.Add the sugar, stir well, then add tumeric and the salt and cook till the sugar melts and the mango mixes well with the sugar and very soft but a little coarse. Cool it and store it in a jar in the refrigerator. Easy, fast and tasty mango chutney is ready.
Recipe
3 - large green mangoes
1 - cup sugar
3 or 4 cloves
1/2 teaspoon jeera
2 teaspoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon tumeric
Method and preparation
1.Peel and cut the mangoes into very tiny pieces.
2. Heat the pan, add oil, when the oil becomes add the cloves and the Jeera. Lower the flame
3. Then add the cut mango pieces and let it cook till it cooks a little soft.
4.Add the sugar, stir well, then add tumeric and the salt and cook till the sugar melts and the mango mixes well with the sugar and very soft but a little coarse.
Cool it and store it in a jar in the refrigerator.
Easy, fast and tasty mango chutney is ready.
Tina Matta May 17, 2019
Royal dessert ...crunchy gul -e-bahaar A global Desi fusion ..... for gul-e,-bahaar 500 gms hung curd 2 tbsp honey 2 tbsp gulkand 2-3 freas rose petals 1/2 tsp rose essence 3-4 tbsp dry fruit crunch For dry fruits crunch 2 tbsp almonds 2 tbsp pistachio 2 tbsp cashews 3 tbsp jagggery 1 tbsp gulkand for garnish digestive biscuits / sponge cake chia seeds Shahi gulab syrup dry fruits a pinch pink colour optional mint leaves edible flowers for plating roast all dry fruits in a pan .keep aside Add 3 tbsp jaggery in a pan .melt it till it changes colour .add dry fruits and gulkand transfer in a plate .let it cool .keep aside Now crush the crunch in bits For gulbahar shrikhand Take curd in Muslin cloth and keep aside .Take thick curd in a bowl .add honey ,gulkand ,rose essence,rose petals and add dry fruit crunch in it plate the gulbahar shrikhand on the bed of cake crumble ,crushed buscuits , chia seeds soaked in rose syrup ,crushed dry fruits and a tulie to garnish ,mint leaves ,edible flowers and rose petals Strawberries fresh
A global Desi fusion .....
for gul-e,-bahaar
500 gms hung curd
2 tbsp honey
2 tbsp gulkand
2-3 freas rose petals
1/2 tsp rose essence
3-4 tbsp dry fruit crunch
For dry fruits crunch
2 tbsp almonds
2 tbsp pistachio
2 tbsp cashews
3 tbsp jagggery
1 tbsp gulkand
for garnish
digestive biscuits / sponge cake
chia seeds
Shahi gulab syrup
dry fruits
a pinch pink colour optional
mint leaves
edible flowers for plating
roast all dry fruits in a pan .keep aside
Add 3 tbsp jaggery in a pan .melt it till it changes colour .add dry fruits and gulkand
transfer in a plate .let it cool .keep aside
Now crush the crunch in bits
For gulbahar shrikhand
Take curd in Muslin cloth and keep aside .Take thick curd in a bowl .add honey ,gulkand ,rose essence,rose petals and add dry fruit crunch in it
plate the gulbahar shrikhand on the bed of cake crumble ,crushed buscuits , chia seeds soaked in rose syrup ,crushed dry fruits and a tulie to garnish ,mint leaves ,edible flowers and rose petals
Strawberries fresh
Bhumika Patel May 17, 2019
Pan shoots Its really very healthy, mouth watering beverage and helped to beat the heat and its aroma makes you feel refreshed. Ingredients 4 nos Fresh Betel leaves 2 tsp Fennel Seeds 2 tsp Dessicated coconut 3 tbsp Gulkand 3 scoops Vanilla Ice-Cream 2-3 nos ice cubes 1/4 cup Water 2 tsp Sugar (optional) a drop of Green Food Colouring (optional) Method Tear apart the paan leaves using your hand and add to a mixer. In the same mixer jar, add all the other ingredients except for water. Pulse together for few seconds. Add water and food colour if using and blend until smooth. Do a taste test to see if you need sugar as gulkand already has some sugar in it. I added about 2 tsp of sugar and blended it again. Pass it through a sieve and collect the smooth refreshing paan drink
Its really very healthy, mouth watering beverage and helped to beat the heat and its aroma makes you feel refreshed.
Ingredients
4 nos Fresh Betel leaves
2 tsp Fennel Seeds
2 tsp Dessicated coconut
3 tbsp Gulkand
3 scoops Vanilla Ice-Cream
2-3 nos ice cubes
1/4 cup Water
2 tsp Sugar (optional)
a drop of Green Food Colouring (optional)
Method
Tear apart the paan leaves using your hand and add to a mixer.
In the same mixer jar, add all the other ingredients except for water. Pulse together for few seconds.
Add water and food colour if using and blend until smooth. Do a taste test to see if you need sugar as gulkand already has some sugar in it. I added about 2 tsp of sugar and blended it again.
Pass it through a sieve and collect the smooth refreshing paan drink
Sanchita Mittal May 17, 2019
Musk melon lassi Musk melon lassi is a cool, refreshing aromatic and healthy beverage which is just perfect to beat the heat especially in summers. It is also a low calorie drink option for weight watchers. Muskmelons are rich in potassium which helps in regulating the blood pressure and keeps hypertension at bay. Strengthens eyes They have high doses of vitamin A and beta carotene, which helps sharpen the eye sight as well as reduce the risk of developing cataracts. Prep time 10 minutes Serves 2 Ingredients 2 cups musk melon deseeded and cubed 1/2 cupchilled milk 2 cups freshthick curd 1/2 cuphoney or as per the taste 2 teaspoons rose water 2 teaspoonschocolate syrup 1 cup ice cubes Method Add the musk melon, milk, curd and honey in a blender and blend for a minute. Now add some ice cubes or crushed ice and blend again. Drizzle a teaspoon of chocolate syrup on the inner walls of chilled serving glass and pour the prepared musk melon lassi. Garnish with a dash of rose water and serve chilled.
Musk melon lassi is a cool, refreshing aromatic and healthy beverage which is just perfect to beat the heat especially in summers.
It is also a low calorie drink option for weight watchers.
Muskmelons are rich in potassium which helps in regulating the blood pressure and keeps hypertension at bay.
Strengthens eyes
They have high doses of vitamin A and beta carotene, which helps sharpen the eye sight as well as reduce the risk of developing cataracts.
Prep time 10 minutes
Serves 2
Ingredients
2 cups musk melon deseeded and cubed
1/2 cupchilled milk
2 cups freshthick curd
1/2 cuphoney or as per the taste
2 teaspoons rose water
2 teaspoonschocolate syrup
1 cup ice cubes
Method
Add the musk melon, milk, curd and honey in a blender and blend for a minute.
Now add some ice cubes or crushed ice and blend again.
Drizzle a teaspoon of chocolate syrup on the inner walls of chilled serving glass and pour the prepared musk melon lassi.
Garnish with a dash of rose water and serve chilled.
Sanchita Mittal May 17, 2019
Watermelon Agua fresca is a drink served throughout Mexico. It is a combination of fruits, sugar and water to make a light non-alcholic beverage. It is made with several different fruits. This is a watermelon drink." It is not too sugary and a perfect ice-cold drink for the summerish period of Ramadan to quench the thirst during iftari. Watermelon Agua fresca is a cool, hydrating and refreshing drink. It is a combination of fruits, sugar and water to make a light non-alcholic beverage. It is made with several different fruits. This is a watermelon drink. It is not too sugary and a perfect ice-cold drink for the summer. Health benefitsof watermelon- Watermelon is 92% water, making it incredibly hydrating and can help increase feelings of satiety. It contains lycopene and is full of antioxidants, like vitamin C which can have anti-inflammatory benefits. Watermelon may aid in post-exercise recovery by easing muscle soreness. I have also used coconut water for some added electrolytes and natural sweetness. The coconut flavour pairs well with watermelon Prep Time:15minutes Yields:2glasses Difficulty:easy Ingredients 2 cups watermelon deseeded and cubed into 1 inch pieces 1/2 cup water 1/4th cup coconut water 1 teaspoonsugar or can avoid sugar 2 cups chilled club soda 2 teaspoons fresh lime juice 4 lime slices 8-10 fresh mint leaves. 1 cup ice cubes Method In a blender, add the watermelon, water and sugar. Pour the mixture through a coarse strainer into a large container. Stir in lime juice, coconut water and refrigerate for about 4 hours until well chilled To serve Take 8 mint leaves and 2 lime slices in a muddler and muddle it. Pour chilled water/ club soda (or seltzer) and watermelon juice and garnish with lime slices and mint leaves. Served chilled.
It is a combination of fruits, sugar and water to make a light non-alcholic beverage.
It is made with several different fruits. This is a watermelon drink."
It is not too sugary and a perfect ice-cold drink for the summerish period of Ramadan to quench the thirst during iftari.
Watermelon Agua fresca is a cool, hydrating and refreshing drink.
It is a combination of fruits, sugar and water to make a light non-alcholic beverage.
It is made with several different fruits.
This is a watermelon drink. It is not too sugary and a perfect ice-cold drink for the summer.
Health benefitsof watermelon-
Watermelon is 92% water, making it incredibly hydrating and can help increase feelings of satiety.
It contains lycopene and is full of antioxidants, like vitamin C which can have anti-inflammatory benefits.
Watermelon may aid in post-exercise recovery by easing muscle soreness.
I have also used coconut water for some added electrolytes and natural sweetness. The coconut flavour pairs well with watermelon
Prep Time:15minutes
Yields:2glasses
Difficulty:easy
Ingredients
2 cups watermelon deseeded and cubed into 1 inch pieces
1/2 cup water
1/4th cup coconut water
1 teaspoonsugar or can avoid sugar
2 cups chilled club soda
2 teaspoons fresh lime juice
4 lime slices
8-10 fresh mint leaves.
1 cup ice cubes
Method
In a blender, add the watermelon, water and sugar.
Pour the mixture through a coarse strainer into a large container.
Stir in lime juice, coconut water and refrigerate for about 4 hours until well chilled
To serve
Take 8 mint leaves and 2 lime slices in a muddler and muddle it.
Pour chilled water/ club soda (or seltzer) and watermelon juice and garnish with lime slices and mint leaves.
Served chilled.
Sanchita Mittal May 17, 2019
Water Melon Mint Flavoured Lassi Lassi is a traditional Punjabi drink or we can say yogurt based smoothie which one can enjoy indifferentflavours in summers to beat the heat and keep the body cool. It can be either sweet or salted and any fruits or herbs of one's choice can be added for variety. Here I am presenting a unique version of watermelon flavoured sweet lassi. Prep time 5 minutes Cooking time 5 minutes Serve 2 Ingredients 2 cups Watermelon Chunks deseeded 10 Mint Leaves 2cupsfresh yogurt 2 pinch of sendha salt 2 pinch of roasted cumin powder 3tablespoonssugaror as per the taste. 1 cup ice cubes 1 teaspoon rose water. Method Blend all ingredients in a blender until smooth. Pour the prepared lassi in chilled serving glass with ice-cubes, drizzle rose water, garnish with mint sprig and serve chilled. Here I have served the lassi in the watermelon bowl.
Lassi is a traditional Punjabi drink or we can say yogurt based smoothie which one can enjoy indifferentflavours in summers to beat the heat and keep the body cool.
It can be either sweet or salted and any fruits or herbs of one's choice can be added for variety. Here I am presenting a unique version of watermelon flavoured sweet lassi.
Prep time 5 minutes
Cooking time 5 minutes
Serve 2
Ingredients
2 cups Watermelon Chunks deseeded
10 Mint Leaves
2cupsfresh yogurt
2 pinch of sendha salt
2 pinch of roasted cumin powder
3tablespoonssugaror as per the taste.
1 cup ice cubes
1 teaspoon rose water.
Method
Blend all ingredients in a blender until smooth.
Pour the prepared lassi in chilled serving glass with ice-cubes, drizzle rose water, garnish with mint sprig and serve chilled.
Here I have served the lassi in the watermelon bowl.
Sanchita Mittal May 17, 2019
Mini Fruit pizza bites are my kid's favorite and my favorite too as these are healthy, eye catching and delectable snack. Mummy bhi khush aur bacchon ka tummy bhi khush These fruity pizzas are easy and fun to make and can be relished at any time of the day in summers , in tiffin box or as evening snacks in a kiddy (birthday party) party and just perfect for the season of love. The choice of fresh fruits depends on the need and availability. No one can eat just one. Prep 10 minutes Cook Time 5 minutes Ingredients 6 Oatmeal Digestive cookies. For Cream cheese frosting 1 tablespoon sweetened condensed milk. 2 tablespoons thick yoghurt./ butter 2 tablespoons cream cheese, softened. 2 tablespoons powdered sugar. 1/2 teaspoon vanilla extract. 1/5 th teaspoon cinnamon powder. 1 tablespoon grounded muesli Fresh fruits 6 strawberries slices. 6 kiwi slices 2 tablespoons pomegranate kernels Method For the cream cheese frosting beat the cream cheese, milkmaid, muesli and yogurt /butter in a medium bowl using a hand blender, at a medium speed until smooth, for about 2 minutes. Add the powdered sugar and beat for 2 minutes. Add the vanilla extract and cinnamon powder and beat for 1 more minute. Frosting the cookies - Spread the oatmeal digestive cookies on a serving plate Spread a thick layer of frosting over each of the cookie. Add fresh fruit toppings- like strawberry and kiwi slices and pomegranate kernels to the cookies. Serve chilled to your loved ones Enjoy endlessly. My tip Fruits should be added to these mini pizzas, just before serving to ensure their freshness.
Mummy bhi khush aur bacchon ka tummy bhi khush
These fruity pizzas are easy and fun to make and can be relished at any time of the day in summers , in tiffin box or as evening snacks in a kiddy (birthday party) party and just perfect for the season of love.
The choice of fresh fruits depends on the need and availability.
No one can eat just one.
Prep 10 minutes
Cook Time 5 minutes
Ingredients
6 Oatmeal Digestive cookies.
For Cream cheese frosting
1 tablespoon sweetened condensed milk.
2 tablespoons thick yoghurt./ butter
2 tablespoons cream cheese, softened.
2 tablespoons powdered sugar.
1/2 teaspoon vanilla extract.
1/5 th teaspoon cinnamon powder.
1 tablespoon grounded muesli
Fresh fruits
6 strawberries slices.
6 kiwi slices
2 tablespoons pomegranate kernels
Method
For the cream cheese frosting beat the cream cheese, milkmaid, muesli and yogurt /butter in a medium bowl using a hand blender, at a medium speed until smooth, for about 2 minutes.
Add the powdered sugar and beat for 2 minutes.
Add the vanilla extract and cinnamon powder and beat for 1 more minute.
Frosting the cookies -
Spread the oatmeal digestive cookies on a serving plate
Spread a thick layer of frosting over each of the cookie.
Add fresh fruit toppings- like strawberry and kiwi slices and pomegranate kernels to the cookies.
Serve chilled to your loved ones
Enjoy endlessly.
My tip
Fruits should be added to these mini pizzas, just before serving to ensure their freshness.
Sanchita Mittal May 17, 2019
Banana, Pumpkin seeds Mango smoothie Healthy Banana Mango smoothie is a sunshine in a glass. Smoothies are best way to enjoy fresh fruits and summer.Banana mango smoothieis once such thick and creamy smoothie that is prepared by combining two best fruits, mango and banana and is totally gluten free It can be consumed as a refreshing, tropical drink or a breakfast or a snack Ingredient used - Pumpkin seeds Preparation time: 1 hour, 5 minutes Cook time: 0:0 Serving: 2 Level Of Cooking : Easy Taste : Sweet Ingredients 2 ripe bananas 1/2 bowl Pumpkin seeds soaked in water 1 teaspoon water Melon seeds 1 ripe mango medium peeled, deseeded and chopped 1/2 cup almond milk 1/2 cup milk 1 tablespoon honey 1 cup ice cubes A pinch of nutmeg powder 1 teaspoon pumpkin seeds and watermelon seeds for the garnish Method Soak pumpkin seeds in water for 1 hour Peel and chop the bananas and mango Add chopped fruits in a blender and add soaked pumpkin seeds, water melon seeds, nut meg powder, almond milk, honey and ice cubes. Blend well, until you get a smooth mixture. Delicious and healthy banana pumpkin seeds, mango smoothie is ready. Pour into chilled serving glasses, and garnish with pumpkin seeds and watermelon seeds.
Healthy Banana Mango smoothie is a sunshine in a glass.
Smoothies are best way to enjoy fresh fruits and summer.Banana mango smoothieis once such thick and creamy smoothie that is prepared by combining two best fruits, mango and banana and is totally gluten free
It can be consumed as a refreshing, tropical drink or a breakfast or a snack
Ingredient used - Pumpkin seeds
Preparation time: 1 hour, 5 minutes
Cook time: 0:0
Serving: 2
Level Of Cooking : Easy
Taste : Sweet
Ingredients
2 ripe bananas
1/2 bowl Pumpkin seeds soaked in water
1 teaspoon water Melon seeds
1 ripe mango medium peeled, deseeded and chopped
1/2 cup almond milk
1/2 cup milk
1 tablespoon honey
1 cup ice cubes
A pinch of nutmeg powder
1 teaspoon pumpkin seeds and watermelon seeds for the garnish
Method
Soak pumpkin seeds in water for 1 hour
Peel and chop the bananas and mango
Add chopped fruits in a blender and add soaked pumpkin seeds, water melon seeds, nut meg powder, almond milk, honey and ice cubes.
Blend well, until you get a smooth mixture.
Delicious and healthy banana pumpkin seeds, mango smoothie is ready.
Pour into chilled serving glasses, and garnish with pumpkin seeds and watermelon seeds.
Sanchita Mittal May 17, 2019
Raw Mango Abshola Mouthwatering and refreshing, smokey flavoured cool drink made from raw mangoes, mint leaves and spices. Just perfect to beat the heat during summers. It is different from aam panna. Prep Time :10 minutes Cook time :15 minutes Serve :4 Level Of Cooking :Easy Taste :Mild Ingredients 500 grams Raw mangoes (kacche aam) boiled 1 tablespoon Cumin seedsdry roasted 1/2 teaspoon black pepper powder 1/4 teaspoon black salt 1/2 cup Fresh mint leaves 1/2 cup Sugaror as per the taste 1/4 teaspoon Salt orto taste 2 teaspoons Oil 2 cups Ice cubes oras required 1 Raw mango slicefor garnishing 1 Lemon slice 1 mint sprig Method Peel raw and boiled mangoes and squeeze out the pulp. Put mint leaves, mango pulp (reserving some in a bowl) and sugar in a blender jar and blend well. Crush cumin seeds in a mortar with a pestle. Add crushed cumin seeds, black salt, black pepper powder and salt to the blender jar and blend again. For the smokey flavour Heat a piece of coal. Place a small bowl in the middle of reserved mango pulp and put the hot coal in it, pour oil over the hot coal and cover immediately. Remove the coal and add the smoked mango pulp to the blender jar and blend well. Add 2 cups water and ice cubes and blend again. Now rub a lemon slice on the brim of the serving glass and dip in a plate of salt. Salt will get stuck to the brim. Pour the drink into individual glasses, garnish with lemon slice and a mint sprig and serve chilled.
Mouthwatering and refreshing, smokey flavoured cool drink made from raw mangoes, mint leaves and spices.
Just perfect to beat the heat during summers.
It is different from aam panna.
Prep Time :10 minutes
Cook time :15 minutes
Serve :4
Level Of Cooking :Easy
Taste :Mild
Ingredients
500 grams Raw mangoes (kacche aam) boiled
1 tablespoon Cumin seedsdry roasted
1/2 teaspoon black pepper powder
1/4 teaspoon black salt
1/2 cup Fresh mint leaves
1/2 cup Sugaror as per the taste
1/4 teaspoon Salt orto taste
2 teaspoons Oil
2 cups Ice cubes oras required
1 Raw mango slicefor garnishing
1 Lemon slice
1 mint sprig
Method
Peel raw and boiled mangoes and squeeze out the pulp.
Put mint leaves, mango pulp (reserving some in a bowl) and sugar in a blender jar and blend well.
Crush cumin seeds in a mortar with a pestle.
Add crushed cumin seeds, black salt, black pepper powder and salt to the blender jar and blend again.
For the smokey flavour
Heat a piece of coal.
Place a small bowl in the middle of reserved mango pulp and put the hot coal in it, pour oil over the hot coal and cover immediately.
Remove the coal and add the smoked mango pulp to the blender jar and blend well.
Add 2 cups water and ice cubes and blend again.
Now rub a lemon slice on the brim of the serving glass and dip in a plate of salt.
Salt will get stuck to the brim.
Pour the drink into individual glasses, garnish with lemon slice and a mint sprig and serve chilled.
Sanchita Mittal May 17, 2019
Pasta Mango Sabja Pudding Parfait- my innovative recipe. This is an altogether different version of a healthy dessert. This mango and thandai flavoured pasta and sabja seed pudding has a unique texture and tastes heavenly when served chilled. The addition of soaked sabja seeds give a smooth jelly like texture and the occasional ever-so-slight crunch. It is a quick and easy fusion recipe and a total bliss to try hands on. Prep Time 15 minutes Cook Time10minutes Servings 2 Ingredients 1/2cupMacaroni wheat pasta 1 tablespoon almond thandai syrup 1tablespoonfresh creamAmul 2 tablespoons milkmaid or 1 cup evaporated whole milk 1/4teaspoonVanilla essence 1 tablespoon sabja seeds soaked in water 1 cup Ripe and juicy mango finely cubed 1 teaspoon pumpkin seeds 2 tablespoons mango jelly 2 - 3dropsolive Oil Method Keep an empty glass in refrigerator for 10 minutes. Boil water and add a few drops of oil and pasta and cook it al dente. (Pasta should be cooked until tender but slightly firm to the bite.) Once done, strain the water and keep it aside. Now whisk milkmaid, cream and vanilla essence until well blended. Add the boiled macaroni pasta give it a toss and keep it aside. Prepare Mango Jelly as mentioned in the pack and refrigerate for 15 minutes. Assembling of the Pudding. Take out the chilled glass from refrigerator and add the thandai syrup. Then add cubed mango pieces. Followed by a layer of pasta milkmaid mixture, then add a teaspoonful of mango jelly. Add a teaspoon of soaked sabja seeds Repeat the steps in the same sequence until you reach the brim of the glass. Top it with a teaspoon of soaked sabja seeds, mango cubes and pumpkin seeds. (You can top it with any other seeds or fruits of your choice) Bon apptit! Your Yummy, Pasta Mango Sabja Pudding is ready to serve. Serve Chilled and enjoy.
This is an altogether different version of a healthy dessert.
This mango and thandai flavoured pasta and sabja seed pudding has a unique texture and tastes heavenly when served chilled.
The addition of soaked sabja seeds give a smooth jelly like texture and the occasional ever-so-slight crunch.
It is a quick and easy fusion recipe and a total bliss to try hands on.
Prep Time 15 minutes
Cook Time10minutes
Servings 2
Ingredients
1/2cupMacaroni wheat pasta
1 tablespoon almond thandai syrup
1tablespoonfresh creamAmul
2 tablespoons milkmaid or 1 cup evaporated whole milk
1/4teaspoonVanilla essence
1 tablespoon sabja seeds soaked in water
1 cup Ripe and juicy mango finely cubed
1 teaspoon pumpkin seeds
2 tablespoons mango jelly
2 - 3dropsolive Oil
Method
Keep an empty glass in refrigerator for 10 minutes.
Boil water and add a few drops of oil and pasta and cook it al dente.
(Pasta should be cooked until tender but slightly firm to the bite.)
Once done, strain the water and keep it aside.
Now whisk milkmaid, cream and vanilla essence until well blended.
Add the boiled macaroni pasta give it a toss and keep it aside.
Prepare Mango Jelly as mentioned in the pack and refrigerate for 15 minutes.
Assembling of the Pudding.
Take out the chilled glass from refrigerator and add the thandai syrup. Then add cubed mango pieces.
Followed by a layer of pasta milkmaid mixture, then add a teaspoonful of mango jelly.
Add a teaspoon of soaked sabja seeds
Repeat the steps in the same sequence until you reach the brim of the glass.
Top it with a teaspoon of soaked sabja seeds, mango cubes and pumpkin seeds.
(You can top it with any other seeds or fruits of your choice)
Bon apptit!
Your Yummy, Pasta Mango Sabja Pudding is ready to serve.
Serve Chilled and enjoy.
Nidhi agrawal May 17, 2019
No cooking no baking enjoy curd with fruits yummy & healthy tooooo curd delite Fruit curd icecream delite rcp.... Heavy curd le mene amul ka fresh curd liya taki wo khatta nahi hota (aap home made bhi curd use kar sakte he per wo curd khatta nahi hona chahiye or curd thick hona chahiye) usko achhe se fette (aap chaho to sugar add kar sakte ho)or ek tray me felade uper se sare fruits dalde freezer me rakh de 7-8 hr uske baad man chahe shape me cut kare garmi me healthy curd fruit delight ka maja uthaye
Fruit curd icecream delite rcp....
Heavy curd le mene amul ka fresh curd liya taki wo khatta nahi hota (aap home made bhi curd use kar sakte he per wo curd khatta nahi hona chahiye or curd thick hona chahiye) usko achhe se fette (aap chaho to sugar add kar sakte ho)or ek tray me felade uper se sare fruits dalde freezer me rakh de 7-8 hr uske baad man chahe shape me cut kare garmi me healthy curd fruit delight ka maja uthaye
Nidhi agrawal May 17, 2019
Ingredients_
2 Water melon ke gol slice kate hue
1/4cup mango peices
1/4cup Litchi
1/4cupGreen grapes
1Banana
1Orange
1Apple
1/4cup pomegranete dane
Aur fruits jo aapke pass available ho
1/4cup Gratted paneer
1teaspoonChatmasala
Salt totaste
1teaspoonBhunajeera
1teaspoonBlacksalt
To taste Lemon juice
Recipe_
Friends. winter main hot cheese pizza khate hain aub summer main chilled &cool tarbooj pizza ka maja lijiye.
1.all fruits chopped.
2. tabooj ka slice kat lein 2inch ka phir us per all fruits kate hue decorate karein. 3.grapes banana orange mango Litchi apple if kivi musk melon mango papaya aadi fruits ho to bhi lagaye.
4.all masale &lemon juice spread & gratted paneer se garnish karein.
5.Aur 8peice ke kat laga dein like a pizza 6.1hour fridge main rakhe cool &chilled hi serve karein ready to eat
Prabha May 17, 2019
Ingredients
2spoons gelatin
Half cup whole milk
Half cup sugar
1cinamon stick
1spoon ground cardamon seeds
1spoin chai powder
Citrus short breads
Direction
Bloom the gilatin in milk
In a saucepan combine the cream sugar cinnamon cardamom and chai powder and bring into asimmer. Let it stand for 5minutes,then stir it into the gelatin mix. Strain and pour into the gasses and let set overnight.
Serve cold garnished and citrus short bread.
Deepti Goel May 17, 2019
Chatpati chanamatar katori Ingredients For mathi Sooji 1/4 cup Maida 1 cup Ajwain 1tablespoon Oil 1 table spoon Water sufficient for kneading Salt 1teaspoon Add all the above ingredients and knead the dough tightly and keep it aside for 1 hour . Roll the dough in small sized circular shape and deep fry On medium flame . Crispy mathi's are ready. For matar chana topping. Ingredients Matar soaked and boiled 1cup White grams soaked and boiled 1cup 2 teaspoons oil 1/4 cup cottages Amul paneer Cumin 1 table spoon Hing a pinch Ajvain 1 teaspoon Finely chopped 2-3 green and red chillies Ginger slices Garlic slices Salt according to taste Amchoor powder 1 table spoon Chat masala 1 teaspoon In pan put oil and add cumin, sasetofida(hing), ajvain, green and red chillies, ginger slices , garlic slices.saute them for 2-3 minutes.Mix the soaked and boiled matar and chana in a pan.add water so that all gets mixed with each other and let them cool for 20-25 minutes . Keep them stirring.add cottages Amul paneer to it and mix well. Add salt, amchoor powder. And chat masala.cook till the water dries up. For garnishing Long ginger slices Coriander leaves onoin long slices Cottages Amul Paneer Tomato long slices finely cut Finely chopped green chillies Imli paste Place the mathi at the bottom. Put the matar chana dressing over the mathi. Put imli paste and then add ginger,onion, chilly and tomato slices and cottaged Amul paneer and coriander leaves. Chatpati chana matar katori is ready to water up your mouth and to be eaten up in seconds. Enjoy it.
Ingredients
For mathi
Sooji 1/4 cup
Maida 1 cup
Ajwain 1tablespoon
Oil 1 table spoon
Water sufficient for kneading
Salt 1teaspoon
Add all the above ingredients and knead the dough tightly and keep it aside for 1 hour .
Roll the dough in small sized circular shape and deep fry On medium flame .
Crispy mathi's are ready.
For matar chana topping.
Ingredients
Matar soaked and boiled 1cup
White grams soaked and boiled 1cup
2 teaspoons oil
1/4 cup cottages Amul paneer
Cumin 1 table spoon
Hing a pinch
Ajvain 1 teaspoon
Finely chopped 2-3 green and red chillies
Ginger slices
Garlic slices
Salt according to taste
Amchoor powder 1 table spoon
Chat masala 1 teaspoon
In pan put oil and add cumin, sasetofida(hing), ajvain, green and red chillies, ginger slices , garlic slices.saute them for
2-3 minutes.Mix the soaked and boiled matar and chana in a pan.add water so that all gets mixed with each other and let them cool for 20-25 minutes . Keep them stirring.add cottages Amul paneer to it and mix well. Add salt, amchoor powder. And chat masala.cook till the water dries up.
For garnishing
Long ginger slices
Coriander leaves
onoin long slices
Cottages Amul Paneer
Tomato long slices finely cut
Finely chopped green chillies
Imli paste
Place the mathi at the bottom. Put the matar chana dressing over the mathi. Put imli paste and then add ginger,onion, chilly and tomato slices and cottaged Amul paneer and coriander leaves.
Chatpati chana matar katori is ready to water up your mouth and to be eaten up in seconds.
Enjoy it.
savita Vanjani May 17, 2019
#ContestAlert #TastySummer #Photo #Food #Recipe Innovative Bel (woodapple)fruit kulfi BEL FRUIT KULFI when in summer your tongue crave for icecream or kulfi ,just try bel fruit kulfi.This fruit is eaten in juice form when u have digestive disorders but if u dont like juice then try bel in kulfi form. I sure you definitely like this. Ingredients for kulfi -------------------------------- 1.medium size ripe bel fruit 2.1 cup full fat milk 3.3/4 cup condensed milk 4. 1/2 tsp cardamom powder 5. 5-6 chopped almonds 6. 1tsp red tutti fruity 7.1 cup water Method . Hit the Bel fruit with a rolling pin all around to crack open it. . .Now scoop out the golden yellow pulp with the help of a spoon. .Take it out in a bowl and add 1 cup water.After that smash it well with your hands until the pulp gets properly dissolved in the water. (separate the seeds and threads from the pulp) .Grind the pulp in a mixer jar and then strain the pulp out from strainer. .Bring milk to boil in a heavy bottomed pan.Let the milk reduce to almost half and add condensed milk to it. Mix well and bring to boil. Switch off the flame add cardamom powder and chopped almonds and let the milk cool. .Now add bel pulp to the milk mixture .Mix well until smooth and add tutti fruity. pour into kulfi mould. .Cover it using aluminum foil paper wrap and insert wooden stick and Freeze it over night or minimum 6 hours. To pull the kulfi out, show under running water for a minute and pull it out gently and serve immediately.
Innovative Bel (woodapple)fruit kulfi
BEL FRUIT KULFI
when in summer your tongue crave for icecream or kulfi ,just try bel fruit kulfi.This fruit is eaten in juice form when u have digestive disorders but if u dont like juice then try bel in kulfi form. I sure you definitely like this.
Ingredients for kulfi
--------------------------------
1.medium size ripe bel fruit
2.1 cup full fat milk
3.3/4 cup condensed milk
4. 1/2 tsp cardamom powder
5. 5-6 chopped almonds
6. 1tsp red tutti fruity
7.1 cup water
Method
. Hit the Bel fruit with a rolling pin all around to crack open it. .
.Now scoop out the golden yellow pulp with the help of a spoon.
.Take it out in a bowl and add 1 cup water.After that smash it well with your hands until the pulp gets properly dissolved in the water. (separate the seeds and threads from the pulp)
.Grind the pulp in a mixer jar and then strain the pulp out from strainer.
.Bring milk to boil in a heavy bottomed pan.Let the milk reduce to almost half and add condensed milk to it. Mix well and bring to boil. Switch off the flame add cardamom powder and chopped almonds and let the milk cool.
.Now add bel pulp to the milk mixture .Mix well until smooth and add tutti fruity. pour into kulfi mould.
.Cover it using aluminum foil paper wrap and insert wooden stick and Freeze it over night or minimum 6 hours.
To pull the kulfi out, show under running water for a minute and pull it out gently and serve immediately.
Mousumi Biswas May 17, 2019
Watermelon popsicles Blend some watermelon with honey n cardamom powder Seive n pour into moulds Freeze for 6_8 hours Unmould n enjoy
Blend some watermelon with honey n cardamom powder
Seive n pour into moulds
Freeze for 6_8 hours
Unmould n enjoy
Vidya. Shah. May 17, 2019
Summer C C P ( Cherry, Cheese & Pineapple) Ingredients: 1 cups fresh cherries ( de seeded) 1 cup cheese cubes. 1 cup pineapple cubes. (Fresh pineapple cooked in sugar & water till tender) 1 large tomato scooped from top. 1 mini candle Ice cubes as required. Few toothpicks Match box. For platting: Place the tomato in the center of the plate. Arrange ice cubes around it. Take a toothpick & fix first the cherry,followed by cheese & then the pineapple piece. Fix the toothpick at the side of the tomato to hold it. Repeat with the rest in a circular way. Now fix the candle in the center of the tomato & light it up! This is a great appetizer for summer presented on a bed of ice. Can be served with Mojito! Looks awesome, increasing appetite too!
Ingredients:
1 cups fresh cherries ( de seeded)
1 cup cheese cubes.
1 cup pineapple cubes. (Fresh pineapple cooked in sugar & water till tender)
1 large tomato scooped from top.
1 mini candle
Ice cubes as required.
Few toothpicks
Match box.
For platting: Place the tomato in the center of the plate. Arrange ice cubes around it. Take a toothpick & fix first the cherry,followed by cheese & then the pineapple piece. Fix the toothpick at the side of the tomato to hold it. Repeat with the rest in a circular way. Now fix the candle in the center of the tomato & light it up! This is a great appetizer for summer presented on a bed of ice. Can be served with Mojito!
Looks awesome, increasing appetite too!
Vidya. Shah. May 17, 2019
Tempting Healthy Tikkies. Ingredients: 2 cups boiled & mashed potatoes. 2 cup boiled moong sprouts. Salt to taste A pinch of turmeric powder 1/2 tsp cumin powder 2 tbsp chopped fresh coriander leaves 1 tbsp ginger garlic paste 2 tbsp bread crumbs. Ingredients for garnishing: 1) Coriander mint green chutney 2) Tomato rings. Thin. 3) Few mint leaves. 4) Boiled green peas. 5) Hung curds 6) Tomato wedges. Method for Tikkies : In a large bowl add in all the ingredients along with potatoes & mix well. Divide this pliable dough into small lime sized portions. Take one piece & press it to form a round Tikki. Repeat with the rest & keep aside. Heat a non stick Tawa & place few of these Tikkies & allow to get light brown color on both the sides. Repeat till all done. For plating: Take a soup spoon & place a tomato ring,apply little green chutney,now keep tikki over it. Garnish with hung curds,tomato wedge & a mint leaf. Repeat with the rest. Take a white tray & arrange these spoons. Spread the boiled green peas. Ready to serve & relish! This dish does not contain any oil! But provides carbo from potatoes,calcium from hung curds,vitamins & minerals from mint,green peas & tomatoes. Very filling,nutritious & look very inviting too!
Ingredients:
2 cups boiled & mashed potatoes.
2 cup boiled moong sprouts.
Salt to taste
A pinch of turmeric powder
1/2 tsp cumin powder
2 tbsp chopped fresh coriander leaves
1 tbsp ginger garlic paste
2 tbsp bread crumbs.
Ingredients for garnishing:
1) Coriander mint green chutney
2) Tomato rings. Thin.
3) Few mint leaves.
4) Boiled green peas.
5) Hung curds
6) Tomato wedges.
Method for Tikkies : In a large bowl add in all the ingredients along with potatoes & mix well. Divide this pliable dough into small lime sized portions. Take one piece & press it to form a round Tikki. Repeat with the rest & keep aside. Heat a non stick Tawa & place few of these Tikkies & allow to get light brown color on both the sides. Repeat till all done.
For plating: Take a soup spoon & place a tomato ring,apply little green chutney,now keep tikki over it. Garnish with hung curds,tomato wedge & a mint leaf. Repeat with the rest. Take a white tray & arrange these spoons. Spread the boiled green peas.
Ready to serve & relish! This dish does not contain any oil! But provides carbo from potatoes,calcium from hung curds,vitamins & minerals from mint,green peas & tomatoes. Very filling,nutritious & look very inviting too!
Tina Matta May 17, 2019
Gajar Basundi Parafit For the Basundi/Rabri 2 liter Milk 3/4 cup Sugar 1 teaspoon Cardamom (Elaichi) Powder 2 Saffron strands 1/4 cup Pistachios For the Gajar ka Halwa 500 grams Carrots (Gajjar) , washed and peeled (preferably red) 1/4 cup Ghee 400 ml Milk 150 grams Khoya (Mawa) 200 grams Sugar 1 teaspoon Cardamom (Elaichi) Powder 2 tablespoons Ghee 1 tablespoon Slivered Almonds (Badam) 1 tablespoon Pistachios , sliced For bisuit base 12 digestive oats biscuits 3 tbsp butter melted To begin making the Basundi Recipe, we will first have to condense the milk. To do this, place the milk on high heat over a heavy bottomed saucepan and bring it boil. Add the sugar and stir continuously until the sugar dissolves. Once the sugar has dissolved and the milk is boiling vigorously for a few minutes Once the milk has reduced to half of its original quantity, turn off the heat. The Basundi (Rabri) is almost ready. All you have to do now is to stir in the cardamom powder and the finely chopped nuts. Transfer the Basundi (Rabri) to a serving dish and allow it to cool before you can refrigerate for 3-4 hours. For the Gajar ka Halwa To begin making the Gajar Halwa with Khoya, grate the washed and peeled carrots. Heat a pressure cooker on medium flame, add ghee and grated carrots and saute for a couple of minutes. Sprinkle a little water and close the pressure cooker. Pressure cook the carrots for 1 whistle and turn off the flame.heat a kadai on medium flame, add milk and allow it to come to a rolling boil, turn down the heat and let the milk reduce to 3/4th its quantity. Once the milk has reduced and thickened, add the grated khoya, elaichi powder and sugar. Allow the khoya and sugar to melt and transfer the cooked carrots into the milk. Continuously stir the milk and carrot mix, till you get a thick gajar halwa. For base Crush digestive biscuits with a rolling pin in a zip lock bag add melted butter and mix to get a sand like texture assemble this mixture at the base on top add basundi add gajar halwa on top and garnish with shahi tukda or caramel chikki
For the Basundi/Rabri
2 liter Milk
3/4 cup Sugar
1 teaspoon Cardamom (Elaichi) Powder
2 Saffron strands
1/4 cup Pistachios
For the Gajar ka Halwa
500 grams Carrots (Gajjar) , washed and peeled (preferably red)
1/4 cup Ghee
400 ml Milk
150 grams Khoya (Mawa)
200 grams Sugar
1 teaspoon Cardamom (Elaichi) Powder
2 tablespoons Ghee
1 tablespoon Slivered Almonds (Badam)
1 tablespoon Pistachios , sliced
For bisuit base
12 digestive oats biscuits
3 tbsp butter melted
To begin making the Basundi Recipe, we will first have to condense the milk. To do this, place the milk on high heat over a heavy bottomed saucepan and bring it boil.
Add the sugar and stir continuously until the sugar dissolves. Once the sugar has dissolved and the milk is boiling vigorously for a few minutes Once the milk has reduced to half of its original quantity, turn off the heat. The Basundi (Rabri) is almost ready. All you have to do now is to stir in the cardamom powder and the finely chopped nuts.
Transfer the Basundi (Rabri) to a serving dish and allow it to cool before you can refrigerate for 3-4 hours.
For the Gajar ka Halwa
To begin making the Gajar Halwa with Khoya, grate the washed and peeled carrots.
Heat a pressure cooker on medium flame, add ghee and grated carrots and saute for a couple of minutes. Sprinkle a little water and close the pressure cooker.
Pressure cook the carrots for 1 whistle and turn off the flame.heat a kadai on medium flame, add milk and allow it to come to a rolling boil, turn down the heat and let the milk reduce to 3/4th its quantity.
Once the milk has reduced and thickened, add the grated khoya, elaichi powder and sugar.
Allow the khoya and sugar to melt and transfer the cooked carrots into the milk.
Continuously stir the milk and carrot mix, till you get a thick gajar halwa.
For base
Crush digestive biscuits with a rolling pin in a zip lock bag add melted butter and mix to get a sand like texture
assemble this mixture at the base
on top add basundi
add gajar halwa on top and garnish with shahi tukda or caramel chikki
Tina Matta May 17, 2019
Fusion Rasmalai Stuffed Bread rasmalai soaked in chocolate rabdi Rasmalai is a popular Indian dessert with creamy sweet cheese dumplings. This classic dessert inspires me to make another lighter variant called Bread Rasmalai. You can call it a sister of the conventional Ras Malai. Desserts are an integral part of our diet, whether or not we are on a diet!! Even if we are, we tend to find shortcuts and supplements to convince our calorie meters!!! Well, bread is replaced with cheese dumplings! But serve this dessert chilled and enjoy the difference .. Ingredients :- For the rabdi 1 /2 litre whole milk 2 tbsp milk powder Cardamom powder 1 tsp Grated chocolate shavings For the filling 1 cup mashed cottage cheese 1 tsp sugar 2tbsp milk powder 1tsp vanilla essence For the rasmalai 4slices of fresh brown sandwich bread 1 glass of milk Procedure: Heat milk in a pan till it comes to a boil Reduce flame and simmer it till it reduces to nearly half Add milks powder and cook till it dissolves Add chocolate grated .Switch off the flame and keep the chocolate rabri aside. To prepare the filling take all the ingredients cottage cheese, sugar , milk powder & vanilla essence & mix well For assembling take some milk or water in a plate Dip the bread pieces (with edges trimmed) in the milk.Squeeze out and excess milk with both the hands. Fill the filling in the center and carefully make balls out of it Prepare all the balls this way Then dip these balls in the chocolate rabri carefully. Serve at room temperature or chilled Garnish with chocolate sauce & choco chips
Stuffed Bread rasmalai soaked in chocolate rabdi
Rasmalai is a popular Indian dessert with creamy sweet cheese dumplings. This classic dessert inspires me to make another lighter variant called Bread Rasmalai. You can call it a sister of the conventional Ras Malai.
Desserts are an integral part of our diet, whether or not we are on a diet!! Even if we are, we tend to find shortcuts and supplements to convince our calorie meters!!! Well, bread is replaced with cheese dumplings! But serve this dessert chilled and enjoy the difference ..
Ingredients :-
For the rabdi
1 /2 litre whole milk
2 tbsp milk powder
Cardamom powder
1 tsp Grated chocolate shavings
For the filling
1 cup mashed cottage cheese
1 tsp sugar
2tbsp milk powder
1tsp vanilla essence
For the rasmalai
4slices of fresh brown sandwich bread
1 glass of milk
Procedure:
Heat milk in a pan till it comes to a boil
Reduce flame and simmer it till it reduces to nearly half
Add milks powder and cook till it dissolves
Add chocolate grated .Switch off the flame and keep the chocolate rabri aside.
To prepare the filling
take all the ingredients cottage cheese, sugar , milk powder & vanilla essence & mix well
For assembling take some milk or water in a plate
Dip the bread pieces (with edges trimmed) in the milk.Squeeze out and excess milk with both the hands.
Fill the filling in the center and carefully make balls out of it
Prepare all the balls this way
Then dip these balls in the chocolate rabri carefully.
Serve at room temperature or chilled
Garnish with chocolate sauce & choco chips
Tina Matta May 17, 2019
#Moong sprouts salsa in oats katori Moong sprouts salsa salad in Oats Katori is a healthy take on the popular katori chaat, where the katori is made of Oats instead of maida. Topped with sprouts and all the veggies , this is the perfect snack that is healthy and delicious. For oats Katori Plain Oats - 1 cup ( Powdered ) Whole Wheat Flour - 1/2 cup Salt to taste Ajwain - 1 tsp Oil - 2 tbsp Chilled water 4 tbsp Mix herbs Method:- Mix Plain oats, whole wheat flour, salt, ajwain, saffola active oil and mix herbs in a bowl. Add water and knead to make a soft dough. Keep the dough aside for 10 minutes. Roll the dough into 1/4 inch thick circle. Cut 3 inch circles using a cookie cutter. Keep the circles on the back of muffin tin. Bake for 15 mins at 180 degrees C until they are crispy and golden brown. Remove them from the oven and keep aside. Cool them completely. Keep aside Ingredients for Sprouted Salsa 1 cup Sprouted moong I cup corn boiled Onion chopped 1 medium paneer cut in cubes & tossed in Maggi masala mix Green capsicum & red capsicum chopped 1 medium pomegranate seeds Tomato chopped 1 medium Maggi masala mix Green chillies chopped 2 corriander chopped Lemon juice 2 tablespoons chili garlic sauce Chaat masala 2 teaspoons Method Mix sprouted green grams, onion, capsicum, tomato , corns , pomegranate seeds , paneer tossed in suhana paneer butter masala and green chillies. Refrigerate for half an hour. Make a dressing by mixing lemon juice, chaat masala , sweet chilli garlic sauce and salt. Mix dressing with sprouted moong and vegetables at the time of serving. Fill the oats katories with this mixture. Top with low fat yogurt, onion, tomato, coriander , pomegranate seeds and chaat masala. Garnish with micro greens Serve immediately.
Moong sprouts salsa salad in Oats Katori is a healthy take on the popular katori chaat, where the katori is made of Oats instead of maida. Topped with sprouts and all the veggies , this is the perfect snack that is healthy and delicious.
For oats Katori
Plain Oats - 1 cup ( Powdered )
Whole Wheat Flour - 1/2 cup
Salt to taste
Ajwain - 1 tsp
Oil - 2 tbsp
Chilled water 4 tbsp
Mix herbs
Method:-
Mix Plain oats, whole wheat flour, salt, ajwain, saffola active oil and mix herbs in a bowl.
Add water and knead to make a soft dough.
Keep the dough aside for 10 minutes.
Roll the dough into 1/4 inch thick circle.
Cut 3 inch circles using a cookie cutter.
Keep the circles on the back of muffin tin.
Bake for 15 mins at 180 degrees C until they are crispy and golden brown.
Remove them from the oven and keep aside.
Cool them completely. Keep aside
Ingredients for Sprouted Salsa
1 cup Sprouted moong
I cup corn boiled
Onion chopped 1 medium
paneer cut in cubes & tossed in Maggi masala mix
Green capsicum & red capsicum
chopped 1 medium
pomegranate seeds
Tomato chopped 1 medium
Maggi masala mix
Green chillies chopped 2
corriander chopped
Lemon juice 2 tablespoons
chili garlic sauce
Chaat masala 2 teaspoons
Method
Mix sprouted green grams, onion, capsicum, tomato , corns , pomegranate seeds , paneer tossed in suhana paneer butter masala and green chillies. Refrigerate for half an hour. Make a dressing by mixing lemon juice, chaat masala , sweet chilli garlic sauce and salt. Mix dressing with sprouted moong and vegetables at the time of serving.
Fill the oats katories with this mixture.
Top with low fat yogurt, onion, tomato, coriander , pomegranate seeds and chaat masala.
Garnish with micro greens Serve immediately.
Tina Matta May 17, 2019
A very interesting breakfast recipe to full fill ur daily need of nutrition ....and keep u energetic this summer season .... Hara bhara Upma with a twist of broccoli keema For the upma 1 st layer Brocolli keema 1 tsp cumin seeds 1/2 tsp ginger 1 green chili few curry leaves broccoli florets chopped saute cumin seeds ,ginger chilli onion add broccoli toss and cook for a minute keep aside 2 nd layer cashewnut upma 1/2 cup sooji 1/2 cup coconut milk 1 cup water 1/2 tsp chana dal 1/2 tsp cashew 1/4 tsp mustard seeds 1 tbsp ghee heat ghee in a pan roast cashews add mustard seeds, chana dal ,roast sooji add coconut milk add water keeo aside for tomato upma layer saute mustard seeds, onion ,Ginger garlic paste in oil .add tomato chopped add chettinad masala or sambar masala toss in half the quantity of upma for spinach gravy oil mustard seeds. red chilli onion garlic Ginger spinach blanched coconut milk chettinad masala salt saute onion mustard Ginger garlic paste in oil add spinach blanched add coconut milk and cook for few minutes for breads i used brown bread cut in roundels & toasted them
Hara bhara Upma with a twist of broccoli keema
For the upma
1 st layer
Brocolli keema
1 tsp cumin seeds
1/2 tsp ginger
1 green chili
few curry leaves
broccoli florets chopped
saute cumin seeds ,ginger chilli onion add broccoli toss and cook for a minute keep aside
2 nd layer
cashewnut upma
1/2 cup sooji
1/2 cup coconut milk
1 cup water
1/2 tsp chana dal
1/2 tsp cashew
1/4 tsp mustard seeds
1 tbsp ghee
heat ghee in a pan roast cashews add mustard seeds, chana dal ,roast sooji add coconut milk add water keeo aside
for tomato upma layer
saute mustard seeds, onion ,Ginger garlic paste in oil .add tomato chopped add chettinad masala or sambar masala toss in half the quantity of upma
for spinach gravy
oil
mustard seeds.
red chilli
onion
garlic Ginger
spinach blanched
coconut milk
chettinad masala
salt
saute onion mustard Ginger garlic paste in oil
add spinach blanched add coconut milk and cook for few minutes
for breads i used brown bread cut in roundels & toasted them
Vidya. Shah. May 17, 2019
#TastySummer Parentcircle Healthy Summer Delight. Ingredients: 1 cup blueberry 1 cup pomegranate 1 cup strawberry 1 cup cucumber 1 cup carrots. 1 cup pineapple 1 tbsp lemon juice Method: wash & chop all the above ingredients & blend them in slow juicer. Add in lemon juice & mix well. Allow to chill. Slow juicer retains the fiber contents of all fruits & the veggies. Carrots are rich in vitamin A so good for eye sight,blueberries are anti oxidants,cucumbers are low in calories helps in hydration plus rich in vitamins & minerals,pineapple helps in digestion & is anti inflammatory too. Lemon juice has plenty of vitamin C which prevents infection too. This juice is very filling too & is excellent for weight watchers too. It does not require any salt or sugar & is awesome to drink in summer as a meal by itself! Usually our appetite decreases in summers so this juice will be not only filling but healthy & full of vitality too as its punched with marvelous ingredients full with nutrition!
Parentcircle
Healthy Summer Delight.
Ingredients:
1 cup blueberry
1 cup pomegranate
1 cup strawberry
1 cup cucumber
1 cup carrots.
1 cup pineapple
1 tbsp lemon juice
Method: wash & chop all the above ingredients & blend them in slow juicer. Add in lemon juice & mix well. Allow to chill.
Slow juicer retains the fiber contents of all fruits & the veggies. Carrots are rich in vitamin A so good for eye sight,blueberries are anti oxidants,cucumbers are low in calories helps in hydration plus rich in vitamins & minerals,pineapple helps in digestion & is anti inflammatory too. Lemon juice has plenty of vitamin C which prevents infection too. This juice is very filling too & is excellent for weight watchers too. It does not require any salt or sugar & is awesome to drink in summer as a meal by itself! Usually our appetite decreases in summers so this juice will be not only filling but healthy & full of vitality too as its punched with marvelous ingredients full with nutrition!
Tina Matta May 17, 2019
Hey all ,I am Tina Matta and presenting for u all my very refreshing and delicious fusion pannacotta recipe that will surely tickle ur taste buds Paan panacotta INGREDIENTS Milk 1/2 cups Cream 1/4 cups Sugar 2 tsp Gelatine pow 1/2 tsp Pan masala 1 tbsp DIRECTIONS First soak the gelatin powder into the water for ten min Heat a pan add cream milk and add sugar and bring it to boil Add pan masala and mix it well Now add getaline mixture and bring it to boil for one or two min Keep it aside and cool for some time Pour this mixture into muffin mould refrigerate it for four hours refrigerate it for two hours Now demould it on the plate and decorate with Brahmi Badam syrup & paan masala
Paan panacotta
INGREDIENTS
Milk 1/2 cups
Cream 1/4 cups
Sugar 2 tsp
Gelatine pow 1/2 tsp
Pan masala 1 tbsp
DIRECTIONS
First soak the gelatin powder into the
water for ten min
Heat a pan add cream milk and
add sugar and bring it to boil
Add pan masala and mix it well
Now add getaline mixture and
bring it to boil for one or two min
Keep it aside and cool for some time
Pour this mixture into muffin mould
refrigerate it for four hours
refrigerate it for two hours
Now demould it on the plate and
decorate with Brahmi Badam syrup & paan masala
Divya Jain May 16, 2019
"Quinoa Granola Berry Parfait" This quinoa granola recipe is perfect for a healthy, vegetarian, on the go summer breakfast option! INGREDIENTS- 1/2 Cup Almonds 3/4 Cup Toasted Quinoa 1/2 Cup Pumpkin Seeds 1/2 Tsp Kosher Salt 2 Tbsp Olive Oil 1/4 Cup Honey 1/2 Cup Golden Raisins 1 Cup Whole Strawberries 1 Small Beetroot, Peeled And Diced 1 Banana, Peeled And Diced 3 Tbsp Chia Seeds 2 Pitted Dates 2 Tbsp Oats 1 Cup Almond Milk 1 Tbsp Honey 250 ml Vanilla Ice Cream METHOD- 1) Preheat Oven To 350'F. 2) Chop Almonds. In A Bowl Combine Almonds, Quinoa, Pumpkin Seeds And Salt. Stir In Olive Oil And Honey To Thoroughly Combine. 3) Spread Onto A Baking Sheet And Bake For 20 Minutes, Stirring Few Times In Between Baking. 4) To Make Smoothie, Place All The Ingredients (Strawberries, Beet, Banana, Chia Seeds, Dates, Oats, Milk And Honey In The Blender And Blend Until Smooth. 5) To Assemble, Layer Good Amount Of Granola And Berry Smoothie. Add Some Fresh Berries And Top It Up With A Scoop Of Vanilla Ice Cream.
This quinoa granola recipe is perfect for a healthy, vegetarian, on the go summer breakfast option!
INGREDIENTS-
1/2 Cup Almonds
3/4 Cup Toasted Quinoa
1/2 Cup Pumpkin Seeds
1/2 Tsp Kosher Salt
2 Tbsp Olive Oil
1/4 Cup Honey
1/2 Cup Golden Raisins
1 Cup Whole Strawberries
1 Small Beetroot, Peeled And Diced
1 Banana, Peeled And Diced
3 Tbsp Chia Seeds
2 Pitted Dates
2 Tbsp Oats
1 Cup Almond Milk
1 Tbsp Honey
250 ml Vanilla Ice Cream
METHOD-
1) Preheat Oven To 350'F.
2) Chop Almonds. In A Bowl Combine Almonds, Quinoa, Pumpkin Seeds And Salt. Stir In Olive Oil And Honey To Thoroughly Combine.
3) Spread Onto A Baking Sheet And Bake For 20 Minutes, Stirring Few Times In Between Baking.
4) To Make Smoothie, Place All The Ingredients (Strawberries, Beet, Banana, Chia Seeds, Dates, Oats, Milk And Honey In The Blender And Blend Until Smooth.
5) To Assemble, Layer Good Amount Of Granola And Berry Smoothie. Add Some Fresh Berries And Top It Up With A Scoop Of Vanilla Ice Cream.
Divya Jain May 16, 2019
"TROPICAL FRUSHI MILLET DONUT" Enjoy the flavours of sweet millet donut bites which bursts with the colours and flavours of tropics. INGREDIENTS- For Millet: Barnyard Millet 1 cup Water 2 cups For Sweet Coconut cream sauce: unsweetened Coconut cream 1/4 cup White Sugar 2 tbsp Pinch of Salt Toppings: kiwi 1 thinly sliced Cherries thinly sliced Apple 1 thinly sliced Sesame Seeds 2 tbsp Nigella seeds 2 tbsp METHOD- 1) MILLET COOKING: Wash and soak millet for half an hour. Boil 2 cups water. Add soaked millet, cover lid and cook for 8,10 minutes. 2) SWEET COCONUT CREAM SAUCE: In a sauce pan combine all the ingredients of sauce and bring to a light simmer. Switch off the flame. 3) Mix the cooked millet with coconut sauce, while both are hot and combine until all sauce is soaked. 4) Place coconut millet mixture into a donut mould. Press all over gently and refrigerator for 15-20 minutes. 5) Flip donuts onto a serving plate and decorate donuts using sliced fruits and seeds.
Enjoy the flavours of sweet millet donut bites which bursts with the colours and flavours of tropics.
INGREDIENTS-
For Millet: Barnyard Millet 1 cup
Water 2 cups
For Sweet Coconut cream sauce: unsweetened Coconut cream 1/4 cup
White Sugar 2 tbsp
Pinch of Salt
Toppings: kiwi 1 thinly sliced
Cherries thinly sliced
Apple 1 thinly sliced
Sesame Seeds 2 tbsp
Nigella seeds 2 tbsp
METHOD-
1) MILLET COOKING: Wash and soak millet for half an hour. Boil 2 cups water. Add soaked millet, cover lid and cook for 8,10 minutes.
2) SWEET COCONUT CREAM SAUCE: In a sauce pan combine all the ingredients of sauce and bring to a light simmer. Switch off the flame.
3) Mix the cooked millet with coconut sauce, while both are hot and combine until all sauce is soaked.
4) Place coconut millet mixture into a donut mould. Press all over gently and refrigerator for 15-20 minutes.
5) Flip donuts onto a serving plate and decorate donuts using sliced fruits and seeds.
Smitha.R P May 16, 2019
RAGI MANNI (FINGER MILLET) INGREDIENTS Ragi - 1/4 kg Coconut milk. - 1 cup Jaggery - 2 cups Cardomom 1tpsn Ghee Salt ...as per taste Raisins , cashew, Almonds for garnishing Method Soak Ragi in water for 2 hours. Blend it with coconut.Filter it . Leave it for few hours.Drain the extra water. Heat the collected Ragi milk .Stir it using ghee and put some jaggery. Salt is as per the taste. Leave it for few minutes. Now Ragi manni is ready to serve. Use cardomom, cashew ,Raisins and Almond for garnishing. This is very healthy and best food to eat in summer.
INGREDIENTS
Ragi - 1/4 kg
Coconut milk. - 1 cup
Jaggery - 2 cups
Cardomom 1tpsn
Ghee
Salt ...as per taste
Raisins , cashew, Almonds for garnishing
Method
Soak Ragi in water for 2 hours. Blend it with coconut.Filter it . Leave it for few hours.Drain the extra water. Heat the collected Ragi milk .Stir it using ghee and put some jaggery. Salt is as per the taste. Leave it for few minutes.
Now Ragi manni is ready to serve.
Use cardomom, cashew ,Raisins and Almond for garnishing.
This is very healthy and best food to eat in summer.
Bindiya bhagnani May 16, 2019
Strawberry Shrikhand INGREDIENTS 1/2 kg - Curd 300 g - Sugar 10 to 12 - crushed strawberries 2 - 3 drops - Strawberry essence 1/2 tbsp - Pistachio Instruction :- 1. Tie curd in clean muslin cloth overnight(6-7 hours). Take into a bowl, add sugar and mix. Keep aside for 25-30 mins to allow sugar to dissolve. 2. Beat well till sugar has fully dissolved into curd. Pass through a big holed strong strainer, pressing with hand or spatula. Add crushed strawberries and essence. Mix well. 3. Empty into a glass serving bowl, top with pistachio and strawberry crushed. Chill for 1-2 hours before serving.
INGREDIENTS
1/2 kg - Curd
300 g - Sugar
10 to 12 - crushed strawberries
2 - 3 drops - Strawberry essence
1/2 tbsp - Pistachio
Instruction :-
1. Tie curd in clean muslin cloth overnight(6-7 hours). Take into a bowl, add sugar and mix.
Keep aside for 25-30 mins to allow sugar to dissolve.
2. Beat well till sugar has fully dissolved into curd.
Pass through a big holed strong strainer, pressing with hand or spatula.
Add crushed strawberries and essence.
Mix well.
3. Empty into a glass serving bowl, top with pistachio and strawberry crushed.
Chill for 1-2 hours before serving.
Bindiya bhagnani May 16, 2019
Makhaniya Lassi Ingredients :- Thick Curd/Dahi - 500 Milliliter Sugar - 4 Tablespoon Milk - 1/2 Cup Vanilla Icecream - 4 Tablespoon Ice cubes - as required Cardamom Powder - a pinch or more for garnishing Pistachio- as required for garnishing Saffron stands 5 to 6 Instructions 1.Take a bowl and add thick curd and sugar. Mix it well and keep aside for 3 to 5 minutes. 2.Now, take a blender jar. Add sweetened curd, milk and 4 to 6 ice cubes. Blend it for a minute. 3. Then add vanilla ice cream and blend it again. 4. Take a serving glass. Add ice cubes then pour the lassi. 5.Garnish it with cardamom powder, chopped pistachio saffron stands and ice cubes. Refreshing 'Makhaniya Lassi | Punjabi Makhaniya Lassi' is ready to be served. Serve chilled.
Ingredients :-
Thick Curd/Dahi - 500 Milliliter
Sugar - 4 Tablespoon
Milk - 1/2 Cup
Vanilla Icecream - 4 Tablespoon
Ice cubes - as required
Cardamom Powder - a pinch or more for garnishing
Pistachio- as required for garnishing
Saffron stands 5 to 6
Instructions
1.Take a bowl and add thick curd and sugar. Mix it well and keep aside for 3 to 5 minutes.
2.Now, take a blender jar. Add sweetened curd, milk and 4 to 6 ice cubes. Blend it for a minute.
3. Then add vanilla ice cream and blend it again.
4. Take a serving glass. Add ice cubes then pour the lassi.
5.Garnish it with cardamom powder, chopped pistachio saffron stands and ice cubes.
Refreshing 'Makhaniya Lassi | Punjabi Makhaniya Lassi' is ready to be served. Serve chilled.
Anita Agarwalla May 16, 2019
Flavoured Curd
Anita Agarwalla May 16, 2019
Chocolaty Frozen Yogurt Bites
Anita Agarwalla May 16, 2019
Panjabi Lassi
Bindiya bhagnani May 16, 2019
Watermelon Milk cooler Ingredients :- Watermelon - 1 Bowl finely chopped Rose Syrup - 2 Teaspoon Crushed Watermelon - 1/2 Cup Skimmed Milk - 2 Cup Pink Rose Petals - few chopped Watermelon balls and Wedges - for garnishing Ice cubes - as required Chopped Dry nuts (Pistachios and Almonds) - as required for garnishing Instructions :- 1.Take a bowl and add chopped watermelon, crushed watermelon along with its juice, ice cubes, skimmed milk, rose syrup, chopped rose petals. Give a nice stir. 2.Take a serving glass and pour the sharbat. On the top of it add watermelon balls. Garnish it with watermelon wedge and chopped dry nuts. 3. Delicious 'Watermelon Milky cooler is ready to be served.
Ingredients :-
Watermelon - 1 Bowl finely chopped
Rose Syrup - 2 Teaspoon
Crushed Watermelon - 1/2 Cup
Skimmed Milk - 2 Cup
Pink Rose Petals - few chopped
Watermelon balls and Wedges - for garnishing
Ice cubes - as required
Chopped Dry nuts (Pistachios and Almonds) - as required for garnishing
Instructions :-
1.Take a bowl and add chopped watermelon, crushed watermelon along with its juice, ice cubes, skimmed milk, rose syrup, chopped rose petals. Give a nice stir.
2.Take a serving glass and pour the sharbat. On the top of it add watermelon balls. Garnish it with watermelon wedge and chopped dry nuts.
3. Delicious 'Watermelon Milky cooler is ready to be served.
Bindiya bhagnani May 16, 2019
Watermelon lemonade Ingredients:- Watermelon Juice - 1 & 1/2 Glass Lemon juice - juice of 1 & 1/2 lemon + for garnishing Mint Leaves - few Powdered Sugar - 2 Tablespoon or as per taste Lemon slices - 4 Watermelon balls or pieces - 4 to 5 Soda water - as required Salt - as required Ice cubes - as required Instructions <a href="http://1.To" target="_blank" style="color: #0065f6;">1.To</a> make the juice of watermelon, just crush the watermelon using a blender. Then strain the juice. 2.Now, take a bowl and add watermelon juice, lemon juice, sugar. Mix well. Add mint leaves to it. 3.Take a serving glass. Dip the edges of the glass in lemon juice then in salt. You will get a nice garnishing. 4.Fill the serving glass half with watermelon juice mix. 5.Add few mint leaves, lemon slices then watermelon pieces or balls. Add ice cubes. 6.Top it with soda water and give a stir. Refreshing 'Watermelon Lemonade' is ready to be served.
Ingredients:-
Watermelon Juice - 1 & 1/2 Glass
Lemon juice - juice of 1 & 1/2 lemon + for garnishing
Mint Leaves - few
Powdered Sugar - 2 Tablespoon or as per taste
Lemon slices - 4
Watermelon balls or pieces - 4 to 5
Soda water - as required
Salt - as required
Ice cubes - as required
Instructions
1.To make the juice of watermelon, just crush the watermelon using a blender. Then strain the juice.
2.Now, take a bowl and add watermelon juice, lemon juice, sugar. Mix well. Add mint leaves to it.
3.Take a serving glass. Dip the edges of the glass in lemon juice then in salt. You will get a nice garnishing.
4.Fill the serving glass half with watermelon juice mix.
5.Add few mint leaves, lemon slices then watermelon pieces or balls. Add ice cubes.
6.Top it with soda water and give a stir.
Refreshing 'Watermelon Lemonade' is ready to be served.
Anita Agarwalla May 16, 2019
Paan paneer Tikka
Anita Agarwalla May 16, 2019
Prabha May 16, 2019
Hi, My name is <a href="http://vandana.my" target="_blank" style="color: #0065f6;">vandana.my</a> summer recepie- is #spinach corn cheese patties with papaya noodles and plum chutney along with lotus stem crisp. *Ingredients for papaya noodles* Green raw papaya-1/2 (Cut into thin jullians) Vinegar-1 ts Garlic cloves-2-3cloves Brown sugar -2-3tsp(according to taste) Green chilly-1-2 Lemon juice 2-3tsp Soy sauce-2tbs Tomato-1(cut in julians) Capcicum-1(cut in jullians) Peanuts-1/4 cup (salted) Salt to taste Spring onion-2 Method- Put the jullians of raw papaya in chilled water for 10 -15 min and drain while using it. Now make dressing by Grounding garlic ,chilly,brown sugar,lemon juice,soya sauce and vinegar . Now combine the tomato ,capsicum,drained papaya jullians and the dressing.adjust the salt and top it with peanuts and spring onion. *Ingredients for spinach cheese corn patties* Processed cheese grated-1-2tbs Capsicum-1/2 (cut into very small squares) Corn -1/2 cup(boiled) Potato -2-3(boiled n mashed) Spinach (blanched and chopped)-1cup Bread crumbs-for binding Suji-1/4 cup(to coat outer surface of patties.) Salt-to taste Jeera powder-1/2tsp Chilly powder-to taste Dhania powder-1 tsp Dry mango powder-1/2 tsp Ginger garlic powder-1/2 tsp Onion-1/2 (cut into very small squares) Oil-for frying Or airfryer (for oil free version) Method- Mix in all the ingredients except suji and oil. Now make the pattie shape and roll it in suji. Now fry it untill golden. Or air fry it without oil. *Plum chutney* Ingredients Plum-2-3 Salt to taste Brown sugar-1-2 tsp Lemon juice-1 lemon Mirchi-1/4 tsp Dhania-1/4 tsp Method - Cook plum with sugar for 3-4 min.after that turn off heat .now blend all the ingredients in mixer jar.and adjust the seasoning according to taste. *Lotus stem crisp* Ingredients- Lotus stem-1/2(cut in thins) Cornflour-1-2 tbs Salt-to taste. Chilly powder-according to taste. Chat masala-1/2 tsp Oil -for frying Method- Sprinkle dry cornflour on lotus stem thins along with salt and chilly powder.now fry it till crisp .sprinkle chat masala just after it comes out of oil.
My name is vandana.my summer recepie- is
#spinach corn cheese patties with papaya noodles and plum chutney along with lotus stem crisp.
*Ingredients for papaya noodles*
Green raw papaya-1/2
(Cut into thin jullians)
Vinegar-1 ts
Garlic cloves-2-3cloves
Brown sugar -2-3tsp(according to taste)
Green chilly-1-2
Lemon juice 2-3tsp
Soy sauce-2tbs
Tomato-1(cut in julians)
Capcicum-1(cut in jullians)
Peanuts-1/4 cup (salted)
Salt to taste
Spring onion-2
Method-
Put the jullians of raw papaya in chilled water for 10 -15 min and drain while using it.
Now make dressing by Grounding garlic ,chilly,brown sugar,lemon juice,soya sauce and vinegar .
Now combine the tomato ,capsicum,drained papaya jullians and the dressing.adjust the salt and top it with peanuts and spring onion.
*Ingredients for spinach cheese corn patties*
Processed cheese grated-1-2tbs
Capsicum-1/2 (cut into very small squares)
Corn -1/2 cup(boiled)
Potato -2-3(boiled n mashed)
Spinach (blanched and chopped)-1cup
Bread crumbs-for binding
Suji-1/4 cup(to coat outer surface of patties.)
Salt-to taste
Jeera powder-1/2tsp
Chilly powder-to taste
Dhania powder-1 tsp
Dry mango powder-1/2 tsp
Ginger garlic powder-1/2 tsp
Onion-1/2 (cut into very small squares)
Oil-for frying
Or airfryer (for oil free version)
Method-
Mix in all the ingredients except suji and oil.
Now make the pattie shape and roll it in suji.
Now fry it untill golden.
Or air fry it without oil.
*Plum chutney*
Ingredients
Plum-2-3
Salt to taste
Brown sugar-1-2 tsp
Lemon juice-1 lemon
Mirchi-1/4 tsp
Dhania-1/4 tsp
Method -
Cook plum with sugar for 3-4 min.after that turn off heat .now blend all the ingredients in mixer jar.and adjust the seasoning according to taste.
*Lotus stem crisp*
Ingredients-
Lotus stem-1/2(cut in thins)
Cornflour-1-2 tbs
Salt-to taste.
Chilly powder-according to taste.
Chat masala-1/2 tsp
Oil -for frying
Method-
Sprinkle dry cornflour on lotus stem thins along with salt and chilly powder.now fry it till crisp .sprinkle chat masala just after it comes out of oil.
Mistuni BANERJEE May 16, 2019
Recipe : Mango Pineapple Juicy Crush. Ingredients : 1) 1 cup Mango (fresh) chopped 2))3/4 cup Pineapple (fresh) chopped 3) 1/3 cup Yogurt 4) 1/3 cup Coconut Milk 5) 1 tablespoon Sugar 6) 2-3 pc Ice cubes 7) Cashew nuts and Kismis for garnishing Process : At first pour coconut milk in a blender jar . Then add yogurt , mango( chopped) , pineapple (chopped), sugar and ice cubes. Blend until fruits are well mixed and smooth. Then take a serving glass and serve Mango Pineapple Juicy Crush with chopped cashew & kismis garnish.
Ingredients : 1) 1 cup Mango (fresh) chopped
2))3/4 cup Pineapple (fresh) chopped
3) 1/3 cup Yogurt
4) 1/3 cup Coconut Milk
5) 1 tablespoon Sugar
6) 2-3 pc Ice cubes
7) Cashew nuts and Kismis for garnishing
Process : At first pour coconut milk in a blender jar . Then add yogurt , mango( chopped) , pineapple (chopped), sugar and ice cubes. Blend until fruits are well mixed and smooth.
Then take a serving glass and serve Mango Pineapple Juicy Crush with chopped cashew & kismis garnish.
Mukti Sahay May 16, 2019
WATERMELON SALSA INGREDIENTS Chopped water melon - 1 bowl Chopped onion - 1 tbsp Chopped capsicum - 2 tbsp cut in cubed Chopped cucumber - 2 tbsp cut in cubed Chopped green chilly - 1/4 tsp Chilly flax - 1/2 tsp Black salt - 1/2 tsp Salt - to taste Lemon juice - 2 tbsp Parsley - 1 tsp Chopped coriander leaves - 1 tbsp METHOD Take a large bowl add water melon,cucumber,capsicum,onion,green chilly,parsley and coriander leaves and mix well. Sprinkle black salt,salt,chilly flax,and mix well. Pour lemon juice and mix well. Serve with nachos.
INGREDIENTS
Chopped water melon - 1 bowl
Chopped onion - 1 tbsp
Chopped capsicum - 2 tbsp cut in cubed
Chopped cucumber - 2 tbsp cut in cubed
Chopped green chilly - 1/4 tsp
Chilly flax - 1/2 tsp
Black salt - 1/2 tsp
Salt - to taste
Lemon juice - 2 tbsp
Parsley - 1 tsp
Chopped coriander leaves - 1 tbsp
METHOD
Take a large bowl add water melon,cucumber,capsicum,onion,green chilly,parsley and coriander leaves and mix well.
Sprinkle black salt,salt,chilly flax,and mix well.
Pour lemon juice and mix well.
Serve with nachos.
Mukti Sahay May 16, 2019
WATERMELON CHUSKI WITH RABRI INGREDIENTS Watermelon juice - 1 cup Lemon juice - 1 tbsp Sugar - 1/4 cup Milk - 5 cup Crushed almonds METHOD Take a blender add watermelon pieces,lemon juice and 2 tbsp sugar and blend it. To make a juice. Add watermelon juice in the mold and keep in the freezer for 4 - 5 hours. Boil milk in a heavy bottom vessel till thick. Add sugar and crushed almonds and mix well. Keep in the freeze for 4 - 5 hours. Add the watermelon chuski cubes in the cold thickened milk. Yummy watermelon chuski with rabri is ready to serve.
INGREDIENTS
Watermelon juice - 1 cup
Lemon juice - 1 tbsp
Sugar - 1/4 cup
Milk - 5 cup
Crushed almonds
METHOD
Take a blender add watermelon pieces,lemon juice and 2 tbsp sugar and blend it.
To make a juice.
Add watermelon juice in the mold and keep in the freezer for 4 - 5 hours.
Boil milk in a heavy bottom vessel till thick.
Add sugar and crushed almonds and mix well.
Keep in the freeze for 4 - 5 hours.
Add the watermelon chuski cubes in the cold thickened milk.
Yummy watermelon chuski with rabri is ready to serve.
Mukti Sahay May 16, 2019
WATERMELON CHARGER INGREDIENTS Water melon - 10 - 15 pieces Sugar powder - 2 tbsp Lemon juice - 2 tbsp Black salt - 1/2 tsp Watermelon juice - 4 tbsp Mint leaves - 2 tbsp Crushed ice - 8 - 10 METHOD Take a blender add watermelon pieces and churn it Add sugar powder,black salt,lemon juice,watermelon juice and mint leaves and churn it Garnish with mint leaves and crushed ice.
INGREDIENTS
Water melon - 10 - 15 pieces
Sugar powder - 2 tbsp
Lemon juice - 2 tbsp
Black salt - 1/2 tsp
Watermelon juice - 4 tbsp
Mint leaves - 2 tbsp
Crushed ice - 8 - 10
METHOD
Take a blender add watermelon pieces and churn it
Add sugar powder,black salt,lemon juice,watermelon juice and mint leaves and churn it
Garnish with mint leaves and crushed ice.
Mukti Sahay May 16, 2019
WATERMELON ICECREAM INGREDIENTS Frozen watermelon pieces - 3 cup Condensed milk - 1/2 cup Half lemon - optional METHOD Take a blender add frozen watermelon pieces and condensed milk and blend until smooth and creamy. Pour the mixture into air tight container and keep in the freezer for 4 - 5 hours. Enjoy the watermelon ice cream with family.
INGREDIENTS
Frozen watermelon pieces - 3 cup
Condensed milk - 1/2 cup
Half lemon - optional
METHOD
Take a blender add frozen watermelon pieces and condensed milk and blend until smooth and creamy.
Pour the mixture into air tight container and keep in the freezer for 4 - 5 hours.
Enjoy the watermelon ice cream with family.
Sweta Ojha May 15, 2019
Fruit triffle Ingredients Vanilla Cake sponge Milk Sugar Vanilla custard powder Chopped fruits Dry fuits Jelly Whipped cream Method.. Make custard according to the instruction given on the pack adding sugar to it. Chill it in fridge. Add fruits and dry fruits to it. In short glasses add cake sponge pieces pour fruit custard on it.. now add a layer of jelly to it. Now top it with whippes cream. Chill and serve
Ingredients
Vanilla Cake sponge
Milk
Sugar
Vanilla custard powder
Chopped fruits
Dry fuits
Jelly
Whipped cream
Method..
Make custard according to the instruction given on the pack adding sugar to it. Chill it in fridge. Add fruits and dry fruits to it. In short glasses add cake sponge pieces pour fruit custard on it.. now add a layer of jelly to it. Now top it with whippes cream. Chill and serve
Jeena Roseline May 16, 2019
@Sweta Ojha
Pallavi Vora May 15, 2019
Jeena Roseline May 16, 2019
@Pallavi Vora
Mukti Sahay May 16, 2019
WATERMELON SHARBAT INGREDIENTS Wate melon / tarbooj pulp- 500 gms Black salt- 1/2 tsp Lemon juice - 2 tbsp Crushed ice- 8 to 10 Mint /pudina leaves for garnishing METHOD Remove the seed of the watermelon / tarbooj. Put watermelon pulp and black salt in the blender and blend it. Take a glass, add crushed ice and pour the watermelon juice. Squeeze the lemon juice and mix well. Garnish with mint / pudina leaves . Serve chilled.
INGREDIENTS
Wate melon / tarbooj pulp- 500 gms
Black salt- 1/2 tsp
Lemon juice - 2 tbsp
Crushed ice- 8 to 10
Mint /pudina leaves for garnishing
METHOD
Remove the seed of the watermelon / tarbooj.
Put watermelon pulp and black salt in the blender and blend it.
Take a glass, add crushed ice and pour the watermelon juice.
Squeeze the lemon juice and mix well.
Garnish with mint / pudina leaves .
Serve chilled.
Mukti Sahay May 16, 2019
WATERMELON MANGO SHRIKHAND INGREDIENTS Hung curd - 1 cup Mango pulp - 1 cup Watermelon chunks - 1 cup Sugar - 2 tbsp Cardamom powder - 1/4 tsp Mint leaves - for garnishibg METHOD Grind the mango pulp and make a paste. Whisk the hung curd add sugar and cardamom powder and mix well. Now add watermelon chunks and mix well. Take a serving bowl add hung curd and watermelon mixture now at the top add mango pulp. Garnish with mint leaves and watermelon chunks. Serve chilled.
INGREDIENTS
Hung curd - 1 cup
Mango pulp - 1 cup
Watermelon chunks - 1 cup
Sugar - 2 tbsp
Cardamom powder - 1/4 tsp
Mint leaves - for garnishibg
METHOD
Grind the mango pulp and make a paste.
Whisk the hung curd add sugar and cardamom powder and mix well.
Now add watermelon chunks and mix well.
Take a serving bowl add hung curd and watermelon mixture now at the top add mango pulp.
Garnish with mint leaves and watermelon chunks.
Serve chilled.
Mukti Sahay May 16, 2019
FRUIT TRIFLE INGREDIENTS Chocolate brownies - 1 cup Ripe mango chunks - 2 tbsp Crane berry - 2 - 3 Chopped watermelon - 2 tbsp Butterscotch ice cream - 2 scoop METHOD Cut the fruit into small pieces and keep it aside. We have to assemble them in glass. First put small pieces of chocolate brownies in a giass. Then in secomd layer add chopped fruits. Then in third layer add butterscotch ice cream and label it. Garnish with crane berry,ripe mango chunks and watermelon pieces. Serve chilled
INGREDIENTS
Chocolate brownies - 1 cup
Ripe mango chunks - 2 tbsp
Crane berry - 2 - 3
Chopped watermelon - 2 tbsp
Butterscotch ice cream - 2 scoop
METHOD
Cut the fruit into small pieces and keep it aside.
We have to assemble them in glass.
First put small pieces of chocolate brownies in a giass.
Then in secomd layer add chopped fruits.
Then in third layer add butterscotch ice cream and label it.
Garnish with crane berry,ripe mango chunks and watermelon pieces.
Serve chilled
Mukti Sahay May 16, 2019
WATERMELON MINT JUICE INGREDIENTS Wate melon pieces - 2 cuo Black salt- 1/4 tsp Salt - 1.4 tsp Lemon juice - 1 tbsp Crushed ginger - 1 tsp Mint /pudina leaves - 2tbsp METHOD Remove the seed of the watermelon / tarbooj. Addt watermelon pieces, black salt salt,mint leaves and crushed ginger in the blender and blend it. Take a serving glass, and pour the watermelon juice. Squeeze the lemon juice and mix well. Garnish with mint / pudina leaves . Serve chilled.
INGREDIENTS
Wate melon pieces - 2 cuo
Black salt- 1/4 tsp
Salt - 1.4 tsp
Lemon juice - 1 tbsp
Crushed ginger - 1 tsp
Mint /pudina leaves - 2tbsp
METHOD
Remove the seed of the watermelon / tarbooj.
Addt watermelon pieces, black salt salt,mint leaves and crushed ginger in the blender and blend it.
Take a serving glass, and pour the watermelon juice.
Squeeze the lemon juice and mix well.
Garnish with mint / pudina leaves .
Serve chilled.
Mukti Sahay May 16, 2019
WATERMELON TUTTYI FRUITY INGREDIENTS Skin of watermelon - 250 gms Sugar - 250 gms Water - 1 cup Yellow food color - 1/2 tsp Green food color - 1/2 tsp Orange food color - 1/2 tsp METHOD Peel the outer skin of the watermelon and remove the watermelon pulp and slice it Cut into cubes Wash the watermelon cubes into running water for 3 - 4 times Boil the watermelon cubes in enough water. Heat enough water in a pan. When the water comes to boil add the watermelon pulp and boil for 4 - 5 mins. Turn off the flame and cover the lid for 4 - 5 mins. Once cooled strain it. Heat sugar and water till sugar dissolves Add boiled watermelon cubes in it and cook till watermelon cubes are transparent Divide the watermelon cubes with sugar syrup in three bowls separately and add yellow,orange and green food color Keep it for 24 hours. After 24 hours strain it and spread in the plat e and keep for dryer under the fan. Now your tutti frutti is ready to eat Store in the fridge
INGREDIENTS
Skin of watermelon - 250 gms
Sugar - 250 gms
Water - 1 cup
Yellow food color - 1/2 tsp
Green food color - 1/2 tsp
Orange food color - 1/2 tsp
METHOD
Peel the outer skin of the watermelon and remove the watermelon pulp and slice it
Cut into cubes
Wash the watermelon cubes into running water for 3 - 4 times
Boil the watermelon cubes in enough water.
Heat enough water in a pan.
When the water comes to boil add the watermelon pulp and boil for 4 - 5 mins.
Turn off the flame and cover the lid for 4 - 5 mins.
Once cooled strain it.
Heat sugar and water till sugar dissolves
Add boiled watermelon cubes in it and cook till watermelon cubes are transparent
Divide the watermelon cubes with sugar syrup in three bowls separately and add yellow,orange and green food color
Keep it for 24 hours.
After 24 hours strain it and spread in the plat e and keep for dryer under the fan.
Now your tutti frutti is ready to eat
Store in the fridge
Mukti Sahay May 16, 2019
WATERMELON PAPAYA SMOOTHIE INGREDIENTS Wate melon / tarbooj pulp- 1 cup Papaya pulp - 1 cup Chat masala - 1/2 tsp Black salt- 1/2 tsp Lemon juice - 2 tbsp Crushed ice- 8 to 10 Mint /pudina leaves for garnishing METHOD Remove the seed of the watermelon / tarbooj. Put watermelon pulp and papaya pulp black salt,chat masala in the blender and blend it. Take a glass, add crushed ice and pour the watermelon ,papaya smoothie Squeeze the lemon juice and mix well. Garnish with mint / pudina leaves and papaya,watermelon chunks Serve chilled .
INGREDIENTS
Wate melon / tarbooj pulp- 1 cup
Papaya pulp - 1 cup
Chat masala - 1/2 tsp
Black salt- 1/2 tsp
Lemon juice - 2 tbsp
Crushed ice- 8 to 10
Mint /pudina leaves for garnishing
METHOD
Remove the seed of the watermelon / tarbooj.
Put watermelon pulp and papaya pulp black salt,chat masala in the blender and blend it.
Take a glass, add crushed ice and pour the watermelon ,papaya smoothie
Squeeze the lemon juice and mix well.
Garnish with mint / pudina leaves and papaya,watermelon chunks
Serve chilled
.
Mukti Sahay May 16, 2019
WATERMELON PUNCH INGREDIENTS Watermelon pieces - 2 cup Lime juice - 2 tbsp Thinly sliced lime - for garnishing METHOD Blend the watermelon and lime juice. Pour into the serving glass. Garnish with thinly sliced lime and ice.
INGREDIENTS
Watermelon pieces - 2 cup
Lime juice - 2 tbsp
Thinly sliced lime - for garnishing
METHOD
Blend the watermelon and lime juice.
Pour into the serving glass.
Garnish with thinly sliced lime and ice.
Mukti Sahay May 16, 2019
WATERMELON POPSILES INGREDIENTS Chopped watermelon - 1 bowl Fresh mint leaves - 2 tbsp Lemon juice - 2 tbsp Honey - 1 tbsp METHOD Wash and chop the watermelon and blend it. Wash and blend fresh mint leaves,lemon juice and honey together Take a plastic glass and fill with watermelon juice Now add 2 tbsp of mint leaves puree. Insert stick put in the freezer for 4 - 5 hours. Yummy watermelon mint popsicle is ready to serve
INGREDIENTS
Chopped watermelon - 1 bowl
Fresh mint leaves - 2 tbsp
Lemon juice - 2 tbsp
Honey - 1 tbsp
METHOD
Wash and chop the watermelon and blend it.
Wash and blend fresh mint leaves,lemon juice and honey together
Take a plastic glass and fill with watermelon juice
Now add 2 tbsp of mint leaves puree.
Insert stick put in the freezer for 4 - 5 hours.
Yummy watermelon mint popsicle is ready to serve
Mukti Sahay May 16, 2019
Watermelon lassi INGREDIENTS Watermelon pieces - 2 cup Curd - 1 cup Honey - 1 tbsp Ice cube - 8 - 10 METHOD Listed above all the ingredients add in the blender and blend it Take a serving glass add ice cubes and pour the watermelon lassi. Enjoy the refreshing drink.
INGREDIENTS
Watermelon pieces - 2 cup
Curd - 1 cup
Honey - 1 tbsp
Ice cube - 8 - 10
METHOD
Listed above all the ingredients add in the blender and blend it
Take a serving glass add ice cubes and pour the watermelon lassi.
Enjoy the refreshing drink.
Mukti Sahay May 16, 2019
WatermelonSlush INGREDIENTS Chopped watermelon - 2 cup Sugar syrup - 1/2 cup Lemon juice - 2 tbsp METHOD Chop and remove the seeds of the watermelon. Blend to make juice. Add sugar syrup and lemon juice and mix well. Pour the mixture into airtight container Keep in the freezer After one two hour scrap this with fork and mixed well. Freeze and scrap again. Repeat the process for scraping the frozen watermelon for every one and two hour Garnish with mint leaves.
INGREDIENTS
Chopped watermelon - 2 cup
Sugar syrup - 1/2 cup
Lemon juice - 2 tbsp
METHOD
Chop and remove the seeds of the watermelon.
Blend to make juice.
Add sugar syrup and lemon juice and mix well.
Pour the mixture into airtight container
Keep in the freezer
After one two hour scrap this with fork and mixed well.
Freeze and scrap again.
Repeat the process for scraping the frozen watermelon for every one and two hour
Garnish with mint leaves.
Prabha May 16, 2019
Nandini aggarwal May 16, 2019
#summerreceipecontest mix fruit juice first all fruits wash and peel off and cut nicely. 1. 1 cup pomegranate 2. 1 cup pine apple 3. 1 cup orange Juice it and add i tea spoon dry fruit mixture mast and chill out this. Garnish with pudina leaves
1. 1 cup pomegranate
2. 1 cup pine apple
3. 1 cup orange
Juice it and add i tea spoon dry fruit mixture mast and chill out this. Garnish with pudina leaves
Sujata Gupta May 16, 2019
STRAWBERRY BANANA SMOOTHIE It's a simple and quick recipe to beat the heat of this summer.... The classic strawberry banana smoothie recipe is hard to beat. Its sweet, its fresh, its good for you, and its always tasty. TOTAL TIME:10 MINS PREP TIME:5 MINS INGREDIENTS: 2 cups frozen strawberries 1 fresh banana, peeled 1 cup milk .1/2 cup yoghurt 1 cup Ice 1 tablespoon honey, if needed to sweeten DIRECTIONS: Add all ingredients to a blender, and pulse until combined. Serve immediately. (If the smoothie is too thick, add more milk. If it is too thin, add more fruit and/or ice.)
It's a simple and quick recipe to beat the heat of this summer....
The classic strawberry banana smoothie recipe is hard to beat. Its sweet, its fresh, its good for you, and its always tasty.
TOTAL TIME:10 MINS
PREP TIME:5 MINS
INGREDIENTS:
2 cups frozen strawberries
1 fresh banana, peeled
1 cup milk
.1/2 cup yoghurt
1 cup Ice
1 tablespoon honey, if needed to sweeten
DIRECTIONS:
Add all ingredients to a blender, and pulse until combined. Serve immediately.
(If the smoothie is too thick, add more milk. If it is too thin, add more fruit and/or ice.)
Sarika Kumar May 15, 2019
Healthy Recipe of Brown Rice Ingredients 1 cup brown rice 2 tablespoon olive oil 1 onion small 2-3 florets of broccoli 1/2 cup french beans( slightly boiled) 1/2 carrot 1/4 th cup tricolour capsicums 1 tsp black and white sesame seeds 1/2 tsp jeera 1 tsp chia seeds soaked overnight salt and pepper to taste 1/2 tsp vinegar 1/2 tsp soya sauce 1/2 tsp tomato ketchup A pinch of sugar few curry leaves few coriander leaves and spring onion for garnishing METHOD 1 ) soak the brown rice for 4-5 hours 2)Boil the brown rice in an open pan and keep it aside 3)Take a big wok and add oil 4)Add heeng , jeera and curry leaves 5) put all the healthy vegetables( broccoli, carrots ,capsicums,french beans, onions) cook on high flame for 5-6 minutes. 5)Now add rice and mix 6)Add salt, pepper, Sesame seeds , chia seeds,Tomato ketchup, soya sauce , vinegar and a pinch of sugar 7)Give a quick mix and serve hot. 8)Garnish with coriander and spring onion.
Ingredients
1 cup brown rice
2 tablespoon olive oil
1 onion small
2-3 florets of broccoli
1/2 cup french beans( slightly boiled)
1/2 carrot
1/4 th cup tricolour capsicums
1 tsp black and white sesame seeds
1/2 tsp jeera
1 tsp chia seeds soaked overnight
salt and pepper to taste
1/2 tsp vinegar
1/2 tsp soya sauce
1/2 tsp tomato ketchup
A pinch of sugar
few curry leaves
few coriander leaves and spring onion for garnishing
METHOD
1 ) soak the brown rice for 4-5 hours
2)Boil the brown rice in an open pan and keep it aside
3)Take a big wok and add oil
4)Add heeng , jeera and curry leaves
5) put all the healthy vegetables( broccoli, carrots ,capsicums,french beans, onions) cook on high flame for 5-6 minutes.
5)Now add rice and mix
6)Add salt, pepper, Sesame seeds , chia seeds,Tomato ketchup, soya sauce , vinegar and a pinch of sugar
7)Give a quick mix and serve hot.
8)Garnish with coriander and spring onion.
Sarika Kumar May 15, 2019
#navbharatkhanakhazanawithcmtc #cmtcweeklycontest25 #Theme -Salad HEALTHY PANEER TIKKA SALAD RECIPE INGREDEINTS 250 gm paneer 2 tablespoon Curd 1 tablespoon Besan 1 tablspoon Ginger garlic paste 1 tablespoon mustard oil 1 tsp chat masala salt and pepper to taste 1 tsp Roasted zeera powder 1 lemon For Salad 2 tablespoon cheery tomatoes 1 cucumber 1/2 carrot(boiled) 1/2 zuccini(boiled) 4-5 salad leaves 1 tablespoon mint chutney 1 tablespoon curd 1 tablespoon powder sugar 1 tablespoon vinegar METHOD 1) Mix curd, chatmasala , mustard oil, salt and pepper and marinate paneer pieces for 15 minutes. 2) Prepare dressing by adding curd, vinegar,sugar,mintchutney and mix all the vegetables. 3) Roast paneer on tawa . 4) place salad leaves then put all the vegetables and then place paneer Tikka pieces. 5) Enjoyy this healthy salad
#cmtcweeklycontest25
#Theme -Salad
HEALTHY PANEER TIKKA SALAD
RECIPE
INGREDEINTS
250 gm paneer
2 tablespoon Curd
1 tablespoon Besan
1 tablspoon Ginger garlic paste
1 tablespoon mustard oil
1 tsp chat masala
salt and pepper to taste
1 tsp Roasted zeera powder
1 lemon
For Salad
2 tablespoon cheery tomatoes
1 cucumber
1/2 carrot(boiled)
1/2 zuccini(boiled)
4-5 salad leaves
1 tablespoon mint chutney
1 tablespoon curd
1 tablespoon powder sugar
1 tablespoon vinegar
METHOD
1) Mix curd, chatmasala , mustard oil, salt and pepper and marinate paneer pieces for 15 minutes.
2) Prepare dressing by adding curd, vinegar,sugar,mintchutney and mix all the vegetables.
3) Roast paneer on tawa .
4) place salad leaves then put all the vegetables and then place paneer Tikka pieces.
5) Enjoyy this healthy salad
Parul May 15, 2019
Mango Lassi It's a delightful summer drink with the goodness of mango and curd. Recipe - Blend chopped mangoes and sugar as per your taste. Now add curd and make lassi . Add ice and serve chilled. If u like , dry fruits and mango chunks can also be added.
It's a delightful summer drink with the goodness of mango and curd.
Recipe - Blend chopped mangoes and sugar as per your taste.
Now add curd and make lassi .
Add ice and serve chilled.
If u like , dry fruits and mango chunks can also be added.
Brishti Ghosh May 15, 2019
Dish name: Rasgulla Fruit Custard Recipe... Milk...1ltr Chopped fruit(apple,banana,grapes, pomegranate)...1bowl Liquid date palm jaggery...1/2 cup Custard powder...2tspn Cherry for decoration Vinegar...1tspn Method.... Firstly boil the milk . Then take out 2 cup of milk & add vinegar to make paneer. Drain out excess water from paneer & make it dry. After 1/2 an hour when the paneer became dry, then mash it well & make small balls from it. Add all the paneer balls in boiling milk & let it boil for 10 minutes. Mix 2 tspn custard powder with 3tspn hot milk.Mix it well without any lump & add it to boiling milk. After 5 yo 7 minutes switch off the flame & make the custard cool for 5 to 7 minutes in room temperature. After that add liquid jaggery & all fruits. Don't add liquid jaggery in boiling milk, it can be curdle. Make it completely cool & then keep it in fridge. Decorate with cherry & serve chilled.
Recipe...
Milk...1ltr
Chopped fruit(apple,banana,grapes, pomegranate)...1bowl
Liquid date palm jaggery...1/2 cup
Custard powder...2tspn
Cherry for decoration
Vinegar...1tspn
Method....
Firstly boil the milk .
Then take out 2 cup of milk & add vinegar to make paneer.
Drain out excess water from paneer & make it dry.
After 1/2 an hour when the paneer became dry, then mash it well & make small balls from it.
Add all the paneer balls in boiling milk & let it boil for 10 minutes.
Mix 2 tspn custard powder with 3tspn hot milk.Mix it well without any lump & add it to boiling milk.
After 5 yo 7 minutes switch off the flame & make the custard cool for 5 to 7 minutes in room temperature.
After that add liquid jaggery & all fruits.
Don't add liquid jaggery in boiling milk, it can be curdle.
Make it completely cool & then keep it in fridge.
Decorate with cherry & serve chilled.
Mousumi Biswas May 15, 2019
Poha mango kheer Wash puffed rice (chirva /poha ) n keep aside Boil milk n reduce to half Add sugar n poha Add elaici powder n cook till milk thickens n poha is soft Turn off flame n let it cool Add saffron , mango pieces n dry fruits Serve chilled
Wash puffed rice (chirva /poha ) n keep aside
Boil milk n reduce to half
Add sugar n poha
Add elaici powder n cook till milk thickens n poha is soft
Turn off flame n let it cool
Add saffron , mango pieces n dry fruits
Serve chilled
Prabha May 15, 2019
My favorite summer receips is chilled fruit custard. Boil milk in a pan and add sugar, add custard piwder small cup, then pour 3 to 4 tbsp of milk to it. Stir well, when the milk turns hot pour 2 tbsp of the mix to the hot milk, stir well. Cook at medium heat until custard turn thick. Cool this completely and add chops fruits in it , i prefer comengrade and mango and banana. And serve yummy custard.
Boil milk in a pan and add sugar, add custard piwder small cup, then pour 3 to 4 tbsp of milk to it. Stir well, when the milk turns hot pour 2 tbsp of the mix to the hot milk, stir well. Cook at medium heat until custard turn thick. Cool this completely and add chops fruits in it , i prefer comengrade and mango and banana. And serve yummy custard.
Mousumi Biswas May 15, 2019
Bread katori Chaat Dip bread slices in water for a few seconds Squeeze out water Press it down into muffin bowls / tray Bake till the bread is toasted well n takes the shape of katories For filling mix the following in a big bowl Par boiled corn ,chana ,moth chopped onion , tomatoes ,green chillies , seasoning , lime juice Put into each kator Sprinkle sev n chopped coriander leaves i n serve immediately
Dip bread slices in water for a few seconds
Squeeze out water
Press it down into muffin bowls / tray
Bake till the bread is toasted well n takes the shape of katories
For filling mix the following in a big bowl
Par boiled corn ,chana ,moth chopped onion , tomatoes ,green chillies , seasoning , lime juice
Put into each kator
Sprinkle sev n chopped coriander leaves
i n serve immediately
Mousumi Biswas May 15, 2019
Morning Delight Blend together few pieces of Water melon , apples , tomatoes , salt, black salt, black pepper, mint . Dhania leaves, lime juice, jal jeera I didn't add water or curd . You can . It's your choice . I didn't even strain it as the fibres are healthy . Again it's upto you .
Blend together few pieces of
Water melon , apples , tomatoes , salt, black salt, black pepper, mint . Dhania leaves, lime juice, jal jeera
I didn't add water or curd . You can . It's your choice . I didn't even strain it as the fibres are healthy . Again it's upto you .
Prabha May 15, 2019
Prabha May 15, 2019
My favourite healthy summer drink is cucumber straberry infussion It is a healthy combination of cucumber and strawberry slices infused in water and the summery touch comes by adding on some ice cubes
It is a healthy combination of cucumber and strawberry slices infused in water and the summery touch comes by adding on some ice cubes
Mousumi Biswas May 15, 2019
Here's d recipe of apple kheer Grate 1 apple n saute in ghee till soft - cool Boil milk (i used milk powder) add d apple n cook for 10 - 15 min Add sugar elaicchi pow n a tejpatta . Cook till milk is thick Add almonds n 1 -2tsp honey Serve chilled
Grate 1 apple n saute in ghee till soft - cool
Boil milk (i used milk powder) add d apple n cook for 10 - 15 min
Add sugar elaicchi pow n a tejpatta . Cook till milk is thick
Add almonds n 1 -2tsp honey
Serve chilled
Pallavi Vora May 15, 2019
Rujuta Jadhav May 15, 2019
Rujuta Jadhav May 15, 2019
Mousumi Biswas May 15, 2019
Non fried Dahi bhalles Made these yummy soft melt in the mouth yellow moong dal bhalles in the paniyaram pan . Soaked them in salted water Served with chilled yogurt , green and tamarind chutneys . Guilt free yet yummy
Made these yummy soft melt in the mouth yellow moong dal bhalles in the paniyaram pan .
Soaked them in salted water
Served with chilled yogurt , green and tamarind chutneys .
Guilt free yet yummy
Sarika Kumar May 15, 2019
Paneer cutlets
Sarika Kumar May 15, 2019
Matar ki chaat
Brishti Ghosh May 15, 2019
Dishname:Leftover Rice Ice cream I believe on that theory "not to waste food".We can have it as our next meal.But that is not interesting. So I always want to try something interesting with leftovers.This time I have made leftover rice ice cream. Recipe... Ingredients... Cooked rice...1cup Chilled milk...1cup Milkmaid...3tspn Sugar...3tspn Fresh cream...150gm Vanilla essence...2drops Salt a pinch Chocolate chips...3tspn Method... Take rice, milk, salt, sugar & vanilla essence in a mixing jar & blend it well. In another bowl take milkmaid & fresh cream & beat it well with the help of a hand beater. Now mix both the mixture & transfer it in an airtight container. Cover it well & keep it in freezer for 2 hours. After 2 hours take out the container & whip up again with a beater.Now mix some chocolate chips & place back the container in freezer. After 6 to 7 hours take out the box & serve it.
I believe on that theory "not to waste food".We can have it as our next meal.But that is not interesting. So I always want to try something interesting with leftovers.This time I have made leftover rice ice cream.
Recipe...
Ingredients...
Cooked rice...1cup
Chilled milk...1cup
Milkmaid...3tspn
Sugar...3tspn
Fresh cream...150gm
Vanilla essence...2drops
Salt a pinch
Chocolate chips...3tspn
Method...
Take rice, milk, salt, sugar & vanilla essence in a mixing jar & blend it well.
In another bowl take milkmaid & fresh cream & beat it well with the help of a hand beater.
Now mix both the mixture & transfer it in an airtight container.
Cover it well & keep it in freezer for 2 hours.
After 2 hours take out the container & whip up again with a beater.Now mix some chocolate chips & place back the container in freezer.
After 6 to 7 hours take out the box & serve it.
Sarika Kumar May 15, 2019
Chena Murki
Sarika Kumar May 15, 2019
Healthy paneer Tikka Salad
Brishti Ghosh May 15, 2019
Dish name:Carrot Banana Smoothie Recipe... Ingredients Carrot...2 Banana...2 Almond milk...1cup Mint leaves...4 to 5 Black salt...1/4tspn Jal jeera powder...1tspn Soaked dates...4 Method... Peel off the soaked dates & blend it with chopped carrot,banana & all the ingredients. Take a long glass & pour the smoothie. Add extra almond milk if needed. Serve chilled with ice cubes.
Recipe...
Ingredients
Carrot...2
Banana...2
Almond milk...1cup
Mint leaves...4 to 5
Black salt...1/4tspn
Jal jeera powder...1tspn
Soaked dates...4
Method...
Peel off the soaked dates & blend it with chopped carrot,banana & all the ingredients.
Take a long glass & pour the smoothie. Add extra almond milk if needed.
Serve chilled with ice cubes.
Poonam Jadhav May 15, 2019
Sweta Ojha May 15, 2019
Recipe name: Pan fried chocolate fantasy Ingredients: 1 cup maida 4tsp cocoa powder 4tbsp sugar syrup Vanilla icecream Chocolate icrcream Praline Chopped mangoes (optional) Method Make a semi thin batter with maida, cocoa powder, sugar syrup, water. Take a non stick pan. Grease butter a little. Now pour the batter and spread and make a thin pancake. Freeze the pan cake for 5 to 10 mins. Now put vanilla icecream, chocolate syrup, mangoes and pralines as stuffing and roll the pan cake. Slice it and drizzle with chocolate sauce..
Ingredients: 1 cup maida
4tsp cocoa powder
4tbsp sugar syrup
Vanilla icecream
Chocolate icrcream
Praline
Chopped mangoes (optional)
Method
Make a semi thin batter with maida, cocoa powder, sugar syrup, water.
Take a non stick pan. Grease butter a little. Now pour the batter and spread and make a thin pancake. Freeze the pan cake for 5 to 10 mins.
Now put vanilla icecream, chocolate syrup, mangoes and pralines as stuffing and roll the pan cake. Slice it and drizzle with chocolate sauce..
Reena Andavarapu May 15, 2019
Dishname: Roasted Aam Pudina Panna #A_healthy_summer_drink What could be more healthy and thirst quenching than this yummy summer drink made from roasted raw green mangoes!!The season is full flooding with mangoes. So let's make full out of it. Here goes the receipe : Ingredients : 3 unripe green sour mangoes 15 mint leaves 1 1/2 tbsp roasted cumin powder 1 1/2 tbsp black salt 1 tsp salt 1 tbsp pepper powder Plain Water/ jagerry + water Method : ~Roast the mangoes on a tawa covered or on direct flame like we roast brinjals. ~ The skin will get charred and the inside will become pulpy ~ That is perfectly done ~ Remove in a deep vessel. Cover till cooled. Helps to trap the smoky flavour. ~ Now peel and take the pulp in a grinder jar, add all the remaining ingredients and grind to a smooth paste. ~ Your aam panna preserve is ready. Store in an airtight container and refrigerate. ~ To serve take two tall glasses ,coat rim with mixture of cumin powder and black salt. ~ Add a tbsp of aam panna pulp in each glass. Add jaggery water to fill the glass. Drop in ice cubes and garnish with mint leaves. This makes a healthy panna with jaggery water.Or add 2 tbsps sugar and plain water to fill the glass. Drop in ice cubes ,garnish with mint leaves enjoy. ~ Both are tasty in their own ways. As there is no sugar added in the preserve you can have it in either way you like.
#A_healthy_summer_drink
What could be more healthy and thirst quenching than this yummy summer drink made from roasted raw green mangoes!!The season is full flooding with mangoes. So let's make full out of it. Here goes the receipe :
Ingredients :
3 unripe green sour mangoes
15 mint leaves
1 1/2 tbsp roasted cumin powder
1 1/2 tbsp black salt
1 tsp salt
1 tbsp pepper powder
Plain Water/ jagerry + water
Method :
~Roast the mangoes on a tawa covered or on direct flame like we roast brinjals.
~ The skin will get charred and the inside will become pulpy
~ That is perfectly done
~ Remove in a deep vessel. Cover till cooled. Helps to trap the smoky flavour.
~ Now peel and take the pulp in a grinder jar, add all the remaining ingredients and grind to a smooth paste.
~ Your aam panna preserve is ready. Store in an airtight container and refrigerate.
~ To serve take two tall glasses ,coat rim with mixture of cumin powder and black salt.
~ Add a tbsp of aam panna pulp in each glass. Add jaggery water to fill the glass. Drop in ice cubes and garnish with mint leaves. This makes a healthy panna with jaggery water.Or add 2 tbsps sugar and plain water to fill the glass. Drop in ice cubes ,garnish with mint leaves enjoy.
~ Both are tasty in their own ways. As there is no sugar added in the preserve you can have it in either way you like.
Rhianna Fernandes May 15, 2019
FRESH FRUIT TARTS For the tart dough: 7 tablespoons AMUL butter softened 1/2 cup powdered sugar 1 egg 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1 1/4 cups all-purpose flour sifted 1/4 teaspoon baking powder For the pastry cream: 2 cups milk 1 cup sugar 6 egg yolks 1/4 cup cornstarch 1/4 teaspoon salt 1 teaspoon vanilla extract For the fruit tart: 1 pint Fresh cut fruit such as strawberries, blueberries, blackberries, raspberries, peaches, mango, and kiwi Apricot jam melted, as needed To make the tart dough: In a standing mixer fit with the paddle attachment, or with an electric mixer by hand, cream the butter and sugar together on medium-high speed until pale and fluffy, about 3 minutes. Scrape down the sides of the bowl and add egg. Continue mixing until combined, scraping down the bowl as necessary. Add vanilla and salt, mix until combined. Reduce mixer speed to low. Add flour and baking powder and blend until the dough comes together (do not overmix). Scrape dough onto a piece of plastic wrap. Wrap tightly and chill at least 1 hour. To blind-bake the tart crust: Preheat oven to 350 degrees (177 degrees Celsius). On a lightly floured surface, roll out dough to a thickness of 1/8-inch to 1/4-inch (0.3 cm to 0.6 cm). If the dough crumbles or breaks apart, press back together with your fingertips. Loosely roll the dough around the rolling pin, then gently unroll it over the tart pan, preferably with a removable bottom (9 inches or 24.4 cm in diameter, or substitute a pie plate). Press the dough firmly into the bottom of the pan and up the sides. Trim any excess dough. Cover the dough with parchment paper or foil. Fill with pie weights or dried beans (you will need about 2 pounds or 1 kilogram, see notes). Bake 12 minutes. Remove pie weights or beans and parchment paper or foil. Return to oven and bake until golden brown and fully cooked, about 10 to 15 minutes longer. Cool completely. To make the pastry cream: In a medium non-aluminum saucepan over medium heat, warm milk until tiny bubbles appear on the surface, about 6 to 8 minutes (about 180 degrees Farenheit / 82 degrees Celsius). In a large bowl, whisk together egg yolks and sugar. Whisk in cornstarch and salt. While whisking constantly, pour in half of the hot milk. Whisk in remaining hot milk and return to saucepan. Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency, about 5 to 8 minutes. Whisk in vanilla. Scrape in to a bowl. Cover with plastic wrap, pressing it directly on to the surface of the pastry cream. Refrigerate until chilled, about 2 to 3 hours. To make the tart: Fill cooled tart crust with chilled pastry cream. Arrange fruit in a decorative pattern. Using a pastry brush, brush fruit with melted apricot glaze (reheat as necessary if glaze cools and becomes too sticky).
For the tart dough:
7 tablespoons AMUL butter softened
1/2 cup powdered sugar
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups all-purpose flour sifted
1/4 teaspoon baking powder
For the pastry cream:
2 cups milk
1 cup sugar
6 egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
For the fruit tart:
1 pint Fresh cut fruit such as strawberries, blueberries, blackberries, raspberries, peaches, mango, and kiwi
Apricot jam melted, as needed
To make the tart dough:
In a standing mixer fit with the paddle attachment, or with an electric mixer by hand, cream the butter and sugar together on medium-high speed until pale and fluffy, about 3 minutes.
Scrape down the sides of the bowl and add egg. Continue mixing until combined, scraping down the bowl as necessary. Add vanilla and salt, mix until combined.
Reduce mixer speed to low. Add flour and baking powder and blend until the dough comes together (do not overmix).
Scrape dough onto a piece of plastic wrap. Wrap tightly and chill at least 1 hour.
To blind-bake the tart crust:
Preheat oven to 350 degrees (177 degrees Celsius).
On a lightly floured surface, roll out dough to a thickness of 1/8-inch to 1/4-inch (0.3 cm to 0.6 cm). If the dough crumbles or breaks apart, press back together with your fingertips.
Loosely roll the dough around the rolling pin, then gently unroll it over the tart pan, preferably with a removable bottom (9 inches or 24.4 cm in diameter, or substitute a pie plate).
Press the dough firmly into the bottom of the pan and up the sides. Trim any excess dough. Cover the dough with parchment paper or foil. Fill with pie weights or dried beans (you will need about 2 pounds or 1 kilogram, see notes). Bake 12 minutes.
Remove pie weights or beans and parchment paper or foil. Return to oven and bake until golden brown and fully cooked, about 10 to 15 minutes longer. Cool completely.
To make the pastry cream:
In a medium non-aluminum saucepan over medium heat, warm milk until tiny bubbles appear on the surface, about 6 to 8 minutes (about 180 degrees Farenheit / 82 degrees Celsius).
In a large bowl, whisk together egg yolks and sugar. Whisk in cornstarch and salt.
While whisking constantly, pour in half of the hot milk. Whisk in remaining hot milk and return to saucepan.
Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency, about 5 to 8 minutes. Whisk in vanilla. Scrape in to a bowl.
Cover with plastic wrap, pressing it directly on to the surface of the pastry cream. Refrigerate until chilled, about 2 to 3 hours.
To make the tart:
Fill cooled tart crust with chilled pastry cream. Arrange fruit in a decorative pattern. Using a pastry brush, brush fruit with melted apricot glaze (reheat as necessary if glaze cools and becomes too sticky).
Mistuni BANERJEE May 15, 2019
Recipe Name : Moti Mango Payes Ingredients : Milk 500 ml. Mango Pulp 1cup Khoya 100 gm, Govindabhog Rice Flour 2-3 tsp, Kaju Paste 3-4 tsp Sugar 150 gm Saffron 1 tsp Process : Pour the milk into the pan .Add sugar and saffron and by boiling the milk will become thick and turn to kheer from milk. Take a bowl keep the smashed khoya in the bowl add kaju paste, Govindabhog rice flour ,now by using milk to make a dow of khoya and to make small balls from this dow. Now to float the small balls into the kheer and boiled some times and turn off the flame ,then add mango pulp and cooling the Payes. Sprinkle pinch of saffron over the recipe and it make "Moti Mango Payes"
Ingredients : Milk 500 ml. Mango Pulp 1cup Khoya 100 gm, Govindabhog Rice Flour 2-3 tsp,
Kaju Paste 3-4 tsp
Sugar 150 gm
Saffron 1 tsp
Process : Pour the milk into the pan .Add sugar and saffron and by boiling the milk will become thick and turn to kheer from milk.
Take a bowl keep the smashed khoya in the bowl add kaju paste, Govindabhog rice flour ,now by using milk to make a dow of khoya and to make small balls from this dow.
Now to float the small balls into the kheer and boiled some times and turn off the flame ,then add mango pulp and cooling the Payes.
Sprinkle pinch of saffron over the recipe and it make "Moti Mango Payes"
annuairhostess May 15, 2019
Healthy Milky Masala Thandai Thandai is made with the mix of dry nuts, seeds, fragrant spices, and milk. This recipe is very easy and is loaded with nutrition. It has tremendous health benefits. Ingredients for Thandai Drink 2 cups Whole Cow Milk 2 teaspoon Mishri or Khadisakhar teaspoon Saffron strands Ingredients for Thandai Masala 6 pieces Almonds 8 pieces Pistachios, unsalted 6 pieces Cashews tablespoon Melon seeds (if not available add pumpkin seeds) teaspoon Poppy seeds 1 teaspoon Fennel seeds (Whole Saunf) 4 pieces Black peppercorns 1 teaspoon Cardamom Powder or 2 whole cardamom teaspoon Cinnamon powder teaspoon Nutmeg Powder Few dried rose petals or Gulkand Method Step 1 Preparing Thandai Masala - Soak almonds, pistachio, cashew, melon, fennel seeds and poppy seeds in water for 4 hours or overnight. Wash and drain off the excess water from nuts and blend soaked nuts with 3 tablespoon milk using a Vitamix or blender to a fine thick paste Step 2 Also, grind dry spices Cardamom, cinnamon, peppercorn, nutmeg and Rose petals in a dry blending jar. Keep this powder aside for later use. Step 3 Preparing Thandai Drink In a saucepan, add milk and bring it to a rolling boil. After one boil, lower the heat; add sugar and Saffron strands. Keep stirring the milk continuously to avoid burning or sticking of milk at the bottom of the pan. Step 4 Now add Thandai Masala (both the nuts paste and spice powder) to boiling saffron milk. Simmer milk for 5 more minutes stirring it continuously. Step 5 Transfer the Thandai milk to a jar; let it cool completely and then refrigerate for a couple of hours. Step 6 Garnish this cool & fragrant Thandai with chopped pistachios, Rose petals, and Saffron strands.
Thandai is made with the mix of dry nuts, seeds, fragrant spices, and milk. This recipe is very easy and is loaded with nutrition. It has tremendous health benefits.
Ingredients for Thandai Drink
2 cups Whole Cow Milk
2 teaspoon Mishri or Khadisakhar
teaspoon Saffron strands
Ingredients for Thandai Masala
6 pieces Almonds
8 pieces Pistachios, unsalted
6 pieces Cashews
tablespoon Melon seeds (if not available add pumpkin seeds)
teaspoon Poppy seeds
1 teaspoon Fennel seeds (Whole Saunf)
4 pieces Black peppercorns
1 teaspoon Cardamom Powder or 2 whole cardamom
teaspoon Cinnamon powder
teaspoon Nutmeg Powder
Few dried rose petals or Gulkand
Method
Step 1
Preparing Thandai Masala - Soak almonds, pistachio, cashew, melon, fennel seeds and poppy seeds in water for 4 hours or overnight. Wash and drain off the excess water from nuts and blend soaked nuts with 3 tablespoon milk using a Vitamix or blender to a fine thick paste
Step 2
Also, grind dry spices Cardamom, cinnamon, peppercorn, nutmeg and Rose petals in a dry blending jar. Keep this powder aside for later use.
Step 3
Preparing Thandai Drink In a saucepan, add milk and bring it to a rolling boil. After one boil, lower the heat; add sugar and Saffron strands. Keep stirring the milk continuously to avoid burning or sticking of milk at the bottom of the pan.
Step 4
Now add Thandai Masala (both the nuts paste and spice powder) to boiling saffron milk. Simmer milk for 5 more minutes stirring it continuously.
Step 5
Transfer the Thandai milk to a jar; let it cool completely and then refrigerate for a couple of hours.
Step 6
Garnish this cool & fragrant Thandai with chopped pistachios, Rose petals, and Saffron strands.
Brishti Ghosh May 15, 2019
Dishname...Tender_Coconut_ChiaSeeds_Payasam Recipe... Soya milk...500ml. Chia seeds ...2tspn Tender coconut....2cup Date palm jaggery...1cup Chopped cashew nuts, raisin...1/2cup Coconut water...1cup Slightly roasted semolina...2tspn Cherry for decoration Method... Take coconut water in a bowl & soak the chia seeds in it for an hour. Boil liquid jaggery in hot pan & stir it in low flame.Add chopped dry fruits, tender coconut & cook it for 3 to 4 minutes. Add soya milk & roasted semolina in jaggery & boil it another 5 to 7 minutes. After that add soaked chia seeds & stir it 2 to 3 minutes more. After that switch off the flame & make it cool in room temperature. Keep it in fridge then ,decorate with cherry or any of your favourite dry fruits & serve chilled.
Recipe...
Soya milk...500ml.
Chia seeds ...2tspn
Tender coconut....2cup
Date palm jaggery...1cup
Chopped cashew nuts, raisin...1/2cup
Coconut water...1cup
Slightly roasted semolina...2tspn
Cherry for decoration
Method...
Take coconut water in a bowl & soak the chia seeds in it for an hour.
Boil liquid jaggery in hot pan & stir it in low flame.Add chopped dry fruits, tender coconut & cook it for 3 to 4 minutes.
Add soya milk & roasted semolina in jaggery & boil it another 5 to 7 minutes.
After that add soaked chia seeds & stir it 2 to 3 minutes more.
After that switch off the flame & make it cool in room temperature.
Keep it in fridge then ,decorate with cherry or any of your favourite dry fruits & serve chilled.
Sunita Katyal May 15, 2019
Mango is the versatile fruit one can make a very easy and tasty recipe by using <a href="http://Mango.My" target="_blank" style="color: #0065f6;">Mango.My</a> recipe is also very easy and yummy too.The preparation time is only 5 min. and cooking time is 15 min. First of all take jar of Maharaja Mixed grinder and pour presoaked rice in it make a paste. In a boiling milk add the paste of rice and stir well until the milk thickens then add sugar in it keep stiring till sugar dissolves.Now remove from heat, cool to room temperature and now add mango pulp in this or you can also put mango in cube form. Pour this mixture into bowls, garnish with sliced pistachios, almonds and kesar and now it is ready to serve. Its always better to serve it chilled.
First of all take jar of Maharaja Mixed grinder and pour presoaked rice in it make a paste. In a boiling milk add the paste of rice and stir well until the milk thickens then add sugar in it keep stiring till sugar dissolves.Now remove from heat, cool to room temperature and now add mango pulp in this or you can also put mango in cube form. Pour this mixture into bowls, garnish with sliced pistachios, almonds and kesar and now it is ready to serve. Its always better to serve it chilled.
Sanapala Srinivas May 15, 2019
Mango is the special fruit of summer so mixing mango and curd will give u better taste and healthy too
Recipe -2 cups organic curd
2 cups fresh and ripe mango pieces
1 tablespoon honey
1/2 teaspoon ground cardamom
2 to 3 teaspoons lemon zest
1/2 cup water
Add all the ingredients to a blender and blend until smooth. Taste the mango lassi to see if the sweetness is to your liking. Add more honey if necessary.
Serve it that's it
Simi Ramesh May 15, 2019
A yummy summer recipe called "pudding fruit punch" Ingredients : Milk 1/4ltr Bread slices 5 Egg 1 Sugar 3 tbspn Vanilla essence 1tsp Fruits seasonal Icecream Method: Caramelize a tbspn of sugar with a tsp of water until brown and coat the pan for making the pudding. Set it to cool .Now mix sugar in 1/4 ltr milk and then add bread , egg and essence to it. Make it a smooth paste either by mixing ir by grinding. Pour this mix into the coated pan, cover it with an aluminium foil and steam in the pressure cooker for 20 minutes. Then cool it to room temperature before chilling it in the refrigerator. The chilled pudding can be topped with fruits and icecream and had it as a summer refreshing treat. Loved by kids and adults alike!
Ingredients :
Milk 1/4ltr
Bread slices 5
Egg 1
Sugar 3 tbspn
Vanilla essence 1tsp
Fruits seasonal
Icecream
Method:
Caramelize a tbspn of sugar with a tsp of water until brown and coat the pan for making the pudding. Set it to cool .Now mix sugar in 1/4 ltr milk and then add bread , egg and essence to it. Make it a smooth paste either by mixing ir by grinding. Pour this mix into the coated pan, cover it with an aluminium foil and steam in the pressure cooker for 20 minutes. Then cool it to room temperature before chilling it in the refrigerator. The chilled pudding can be topped with fruits and icecream and had it as a summer refreshing treat. Loved by kids and adults alike!
Simi Ramesh May 15, 2019
@Simi Ramesh
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