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Wednesday 15 April 2015

Almond Milk - Baddam Milk for Kids

Almond Milk - Baddam Milk for Kids

Ingredients
¼  cup almonds Soaked in water for 2 hrs.
3 cups milk
2 tbsp Sugar
2/3 tsp green cardamom powder
1 tbsp almond slivers

Method (How to make almond milk at home)
Remove the skin of almond. Grind the almonds to a smooth paste in grinder using some milk.
If you don’t wants to remove skin  grind with skin because the skin contains many nutrients.
Heat milk in a thick-bottomed vessel and bring to a boil. Reduce heat, add almonds paste and simmer on low heat for fifteen to twenty minutes.
Add green cardamom powder and sugar and continue to boil for another two minutes.

Remove from heat, garnished with almond sliver.  Serve warm or chilled.

Monday 13 April 2015

Sapota- Chickoo Milkshake

Sapota- Chickoo Milkshake

Ingredients (for 4 servings)

2 cups peeled, chopped and deseeded chickoo (sapota)
500ml cups regular milk
4 tbsp sugar
8-10 ice cubes (optional)


Method

Add chopped chickoo pieces in the blender, pour the milk.

Add the sugar blend everything till smooth.

Add ice-cubes and blend again.


Serve the chickoo milkshake immediately.

Saturday 11 April 2015

Lime ginger lemonade

Lime ginger lemonade

Ingredients

1 cup fresh lemon juice
1 tsp fresh ginger
juice
1 ½ cup sugar
1 cup water

To decorate
lemon slices

Method

Mix water and sugar and stir well, heat till sugar dissolved into the water.  Let it to be cool completely, Sugar syrup is ready.
Mix the lemon juice, and ginger juice and add to the sugar syrup.
Mix well and pour into the airtight glass bottle the syrup.
For serving, put 4 tsp syrup in each glass 1 cup of water. Put 3 to 4 ice-cubes and decorate with lemon slices.

Serve chilled.

Thursday 9 April 2015

Fruit Magic

Fruit Magic

Ingredients

1 cup chopped mixed fruits (grapes, strawberry, kiwi, pineapple etc)
2 tbsp sugar syrup
2 tsp lemon juice
2 tbsp vanilla ice cream
½ cup  crushed ice
2-3 pineapple slices for decoration

Method

Put chopped fruit in blender, add sugar syrup, lemon juice, and crushed ice and blend for 1 minute.

Pour into 2 tall glasses top with 1 tbsp vanilla ice-cream.

Decorate with pineapple slices and serve cold.

Wednesday 8 April 2015

Mango Pickle

Mango Pickle

Ingredients

2 kg  Small Raw Mangoes
250 grams Red Chilli Powder  
100 grams Mustard Seeds
250 grams Garlic (peeled)
250 grams Ginger (peeled)
300 grams Salt
100 grams Turmeric powder  
500 ml Mustard oil   
1 tsp Red Chillies seeds  
1 tsp Mustard seed  
1 tsp Fenugreek Seeds
1 tsp Cumin seeds
1 tsp nigella (kalungi seeds)
1 tsp fennel seeds
2 tsp Asafoetida  
Ceramic/Glass Bottle (about 3 Kg capacity)

Method (How to make spicy mango pickle)

Cut the mangoes into ½ inch pieces.
Remove the seeds and wash with clean water. Dry in sun light around 5-6 hour.
Wash and Peel ginger and sun dry till water evaporate.
Make paste of garlic and ginger.
Grind  the mustard seeds to a fine powder.
In a large bowl mix mango pieces, ginger garlic paste, red chilli powder, turmeric powder, salt, mustard powder and mix well.
In a large, heavy-bottomed wok  heat the mustard oil  to a medium temperature and add  mustard seeds, kalungi, fennels seed, fenugreek seeds, red chilli seeds, asafoetida  and wait till they sputter.
Turn off the heat  let the oil cool completely.
Add the completely cooled oil to the mango piece and mix well.

Store in a dry,  airtight glass or ceramic bottle for about 2 weeks. After 1 week  stir pickle with dry spoon. After 2-3 weeks, the pickle is ready to eat.

Tuesday 7 April 2015

Eggless Pan Cake

Eggless Pan Cake
Ingredients
1 cup whole wheat flour (Aata)
1 tbsp sugar
A pinch of salt
2 tsp baking powder
1 pinch cinnamon powder
1 tbsp butter
1 tbsp oil
1 cup milk
½ tsp vanilla essence
For topping
1 tbsp butter
2-3 tbsp honey or any caramel syrup

Method
Sieve the flour and mix all other ingredients to make batter. Mix well and keep aside for 10 minutes.
Heat a non stick pan on medium flame. Pour a large ladle full of batter in the center of the pan. Do not spread the batter.
Cook the pan cake of low flame for half a minute, When the pancake turns a nice golden color flip it over and cook for half a minute form other side too,  and remove from the flame.
Prepare all pancake from the rest of the batter.

Serve warm, topped with batter, honey or caramel sauce. 

Monday 6 April 2015

Cucumber lemonade

Cucumber lemonade

Ingredients (for 4 servings)

300ml water

100g  sugar

1 cucumber, sliced

4 – 5 tsp  lemons juice


Method (How to make cucumber lemon lemonade)
Add sugar and water in saucepan  stir well, and heat till sugar dissolved. Let it  cool down completely, refrigerate it.
Peel and cut slices of  the cucumber, blend  in a blender or food processor, until mashed into a pulp. Pour the cucumber pulp into a fine mesh strainer place over a bowl to catch the liquid; allow to sit until you have about 200ml of liquid from the cucumber, about 15 minutes.

Stir the simple syrup, cucumber liquid, and lemon juice together in a pitcher. Serve chilled in the long glass with crushed ice.

Thursday 2 April 2015

Gulkand – Rose Petals Jam

Gulkand – Rose Petals Jam

Ingredients

1 cup Rose Petals, tightly packed (Light pink colour Small Indian rose)
4 tbsp Sugar

Method(How to make rose petal jam or gulkand)

Collect the fresh and fragrant rose petals. Discard stem and center part of the rose.
Gently wash the petals with water and let them dry on a paper or cloth.
Crush the petal with hand grinder or You can also chop the petals into pieces.
Spread a layer of rose petals in a dry glass jar. 
Now spread a layer of sugar over the rose petals evenly.
Then again spread a layer of petals over the sugar layer.
Repeat till all the petals are over.
Close the jar with a lid and keep it in the sunlight for 10-12 days
Mix the gulkand every other day using a clean and dry spoon.
After 12 days gulkand is ready for use.
Store in an airtight container and refrigerate it.


Wednesday 1 April 2015

Plain Pulav

Plain Pulav

Ingredients

1 cup basmati rice
2 cup hot water
2 small onions (sliced)
1/2 tsp turmeric powder
3-4 cloves
1/2 tsp Cumin seeds
2 green cardamom
6-8 Black pepper
1 inch stick cinnamon
1 green chilly
1 tbsp ghee for frying
1 tsp lemon juice
Salt to taste


Method

Wash and soak rice for 30 minutes.
Heat  oil or ghee in pan add cumin seeds, and all whole spices.
Add  sliced onions and sauté till golden brown, green chill, and turmeric powder.
Add the rice and fry for 2-3 minutes.
Finally add the 2 cup hot water and cook on a slow flame till rice is done.
Add lemon juice and remove from the heat.
Serve hot with any curry or raita.