Now Relish With C urd Rice

How To Make Tomato Rasam

Fruit Carving Of Water Melon

Raw Mango Laungi

How To Make Potato Chips In Microwave

Refersh yourself with kulfi

Pink Lemonade

Cuisines Of India

Watermelon Juice

Watermelon 

There is nothing better than a refreshing Watermelon drink to beat the summer heat. This recipe is easy to prepare too and everyone would love it.

Ingredients:-

1/4 watermelon

10 mint leaves

1 pinch pepper

Method of Preperation:-

Cut a thin slice of watermelon and keep aside. Scoop the rest of the watermelon flesh into a mixer and run it in the mixer along with mint leaves and pepper. Stain and allow to cool in the fridge. Remove the seeds from the watermelon kept aside and cut it into small pieces. Serve the chilled watermelon juice in a tall glass after adding the small pieces inside. Sugar need not be added as the fruit is sweet. If necessary one spoon of honey can be added.

THANDAI

Ingredients:

• 1 litre milk
• 1 can sweetened condensed milk
• 30 almonds blanched
• 6 tsps whole pumpkin/sunflower seeds (unsalted)
• 1 1/2 tsp cardamom powder
• 3 tsps rose water (optional)
• Crushed ice
• Rose petals to garnish

Preparation:

• Grind the almonds, sunflower/pumpkin seeds, cardamom powder and rose water into a fine paste in a food processor.
• Add the milk, condensed milk and crushed ice to the paste and blend well.
• Strain the drink through a fine seive or muslin and serve in glasses, granished with rose petals.

Blender Cleaning Tips

Squirt a few drops of liquid soap into the blender, fill halfway with warm water, cover and blend, rinse and repeat as necessary.

Gujiya

GUJIA

Ingredients :

500 gms maida (flour)
1kg khoya
3tbsps kismish (raisins)
200 gms almonds (cut into thin strips)
6 tbsps cooking oil. ( keep some more aside for deep frying)
200 ml water.
500 gms sugar.

Method 

Mix six tablespoons of oil with maida. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent. Now add some water and knead lightly. Keep adding water as required and knead into a soft dough. Set aside and cover with a damp cloth. 
Put the khoya in a deep-frying pan and fry to a light brown colour. Add sugar into the khoya and mix well. Add almonds and kismis. Fry for a few minutes and remove from the fire. Let it cool.

Roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati. Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards. Take care that the filling does not ooze out. 

Deep fry these gujjias, a few at a time, till they are a deep golden brown. Fry on a slow fire. When done, take them out with a sieve type ladle, draining the oil completely. Let them drain further on a spread out newspaper, till all the grease is soaked up. 

Store in an airtight glass jar. 

Tip Of The Week

To prevent the growth of fungus in pickles, burn a small grain of asafoetida over a burning coal and invert the empty pickle jar for some time before putting pickles in the jar.

Mango Pickel

    

Raw Mango Panna

The hot summer makes you long for a cool satisfying drink. Instead of drinking some artificially flavored and sugar filled drink, try this raw mango drink - Kairi Panna that will not only quench your thirst but also make you feel cool in the hot summer. It is a great refreshing drink.

  

  Ingredients: (Serves 4-6)

1.     2 large raw mango

2.    1/2 cup sugar or as per your taste

3.    black salt/kala namak/rock salt

4.    1 teaspoons lightly roasted cumin seeds powder

5.     Crushed fresh mint leaves

Method:-

Roast the raw mangoes on direct fire or boil it. Cool it and peel off the skin.
Mash the roasted mangoes and make  pulp and mix sugar, black salt and cumin seeds powder according to taste.

Garnish with fresh coriander leaf and serve with crushed ice.

Tip Of The Week

To keep potatoes from budding, place an apple in the bag/basket with the potatoes.

Kitchen Gadgets

Gajar ki Kanji

Yummy Kanji

Ingredients-

• 4 Large  black Carrots.
• 1 Medium Beetroot.
• 3 tablespoons Salt.
• 1½ tablespoons Coarse red chilli powder.
• 4 tablespoons Coarse mustard seeds powder.

Method:

• Scrub carrots and beetroot and wash under running water. Peel and cut into 1 inch pieces.
• Take carrot and beetroot  in a bowl.
• Add salt, coarse red chilli powder, coarse mustard powder and mix.
• Add eighteen cups of water and stir.
• Cover the bowl with a muslin cloth and tie it round the rim.
  Let it stand in the sun for three to four days.
• When ready chill in the refrigerator and serve chilled.
• The kanji must not be used after 10 days and it should be consumed within ten days.

Tip Of The Week

Remove the stems of chillies while storing ,this will help them to stay fresh for longer duration.

Spiced Peanuts.

Ingredients:

Raw Peanuts 2 Cups
Besan 2 Tbsps
Rice Flour 1 Tbsp
Red Chili Powder 1/2 – 1 tsp
Cumin Powder a Pinch
Garam Masala a Pinch
Turmeric Powder a Pinch
Soda bi Carb a Small Pinch
Salt to taste
Oil for Deep Frying

Method of preparation:

In a mixing bowl, whisk together besan, rice flour, red chilli powder, garam masala, turmeric powder, soda bi carb and salt into thick batter with little water.Pour the whisked besan batter on to the peanuts and mix well to coat the peanuts with the batter.

Heat oil in a deep pan on medium heat.

When oil gets hot, slowly drop the peanuts into oil.
Deep fry the peanuts till they turn golden brown in color on all sides.
Remove the peanuts onto absorbent paper.Once peanuts cool down, store them in a tight jar and they stay good for couple of weeks.
Serve spiced peanuts as a snack.

Variations: You can also add your choice of spices to the batter if you wish.

Tip Of The Week

To restore color and shine to an aluminum pan, boil some apple peels in it for a few minutes, then rinse and dry.