JAMUN MOJITO

 JAMUN MOJITO

There is nothing better than a refreshing glass of a chilled Mojito on a hot summer’s day. Oh wait, there actually is. If you ask us fruit flavoured mojitos take the cake and walk a fine line of balance between fruit flavour and the refreshing factor of mojitos. This guide will teach you how to make a Jamun Mojito using a homemade Jamun syrup.

Ingredients:

For Jamun Syrup 

1/2 cup Deseeded Jamun 

1/2 cup Granulated sugar

10 mint leaves

1/2 tsp Lemon juice 

2 tbsp Water 

For each Mocktail 

4 tbsp- Jamun Syrup 

6 Mint leaves 

A few Lemon slices 

110 ml Club Soda/ sprite

Recipe:

1. To make the syrup add deseeded Jamun, sugar, water, a few mint leaves and lemon juice in a in a jar. Grind this syrup in a course mixture.
2. In a glass or serving jar add 4 tbsp of Jamun syrup, allow the pulps to come in while adding the syrup. 
3. Add mint leaves, muddle the leaves lightly by using a muddler. Next to add a few ice cubes, water, lemon slices and club soda/ sprite.
4. Stir gently, garnish with mint leaves, and serve the mocktail immediately.

Enjoy and keep showering your love.

PALAK PATTA PAKORA

 PALAK PATTA PAKORA

With the onset of monsoon, trust me, Palak Pakoda is a delicious and healthy snack to make your clan hog on! It’s perfectly crispy from the outside and is the best tea time treat. Here is how to make it. Palak pakoda are crisp and tasty deep-fried spinach fritters made with spinach leaves, besan and spices. These tasty palak pakora make for a quick snack.

Ingredients:

15-20 Palak / Spinach Leaves

3/4 cup Besan / Chickpea Flour

1/2 tsp Red Chilli Powder

1/2 tsp Turmeric Powder

1 tsp Ginger Paste

1/8 tsp Baking Soda

1 tbsp Lemon Juice

Salt to taste
Oil for frying

1 tbsp Chaat Masala

Recipe:

1. Mix besan, red chilli powder, turmeric powder, ginger paste, fresh coriander, green chilli, baking soda, lemon juice and salt in a bowl.
2. Add water and make a batter.
3. The batter should be just thin enough to coat the back of a spoon.
4. Heat oil for frying the pakora in a pan.
5. Once the oil is hot, simmer the heat to medium low.
6. Dip the spinach leaves in the batter and drop them in the hot oil.
7. Deep fry until golden brown from both the sides.
8. Drain on a tissue lined plate.
9. Fry all the pakora in the same manner.
10. Do not overcrowd the pan while frying the pakora.
11. Sprinkle chaat masala as soon as the pakoras are out from oil and toss well.

Serve hot with yogurt mint dip or coriander mint chutney.

Enjoy and keep showering your love.

PASTA WITH HIDDEN VEGGIES

 WHITE SAUCE PASTA WITH HIDDEN VEGGIES

Pasta made from scratch is a million times better than a box. This macaroni and cheese is perfectly rich and creamy and it’s sure to be loved by people of all ages!

Also, Pasta is always a winner with children. It is the ultimate comfort food for kids and adults alike. The brilliant thing about this recipe is that this is a healthy pasta because it is absolutely packed with hidden veggies that add nutrition for a healthy recipe that you can feel good about.

Trust me there is actually a tonne of veggies in that bowl.

Ingredients: 

1 cup pasta

1/2 cup water

1/2 cup cauliflower florets

1/2 cup carrot, sliced

1/2 cup green, yellow and red capsicum, sliced

1 small onion, sliced

1 tbsp oil

Salt as per taste

1/2 tsp black pepper

1 cup milk

1 cup cheese, shredded

Preparation

1. Add water, cauliflower and carrots in a pot over medium heat. Cover and cook until vegetables are tender. Add everything into a blender, including cooking water, and blend until smooth.
2. In a pan, add oil and sauté the onions and bell peppers for 1 minute. Add salt and black pepper.
3. Return blended veggies to the pan over medium heat, and add the milk and cheese. Stir until smooth.
4. Add pasta, reduce heat, mix thoroughly, and cover for 20 minutes.

This is great for picky kids who don’t like to eat veggies. Made without any flour and great in taste.

Enjoy and keep showering your love.

BROWNIE

 BROWNIE

A chocolate brownie or simply a brownie is a square or rectangular chocolate baked confection. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. They may include nuts, frosting, cream cheese, chocolate chips, or other ingredients. They are rich, fudgy in the middle, and made completely from scratch. These brownies are so much better than the box, and I bet you have what you need to make them already sitting in your kitchen.

Ingredients:

1/2 cup butter

1 tbsp oil

1/4th cup dark chocolate chunks

3/4 cup all purpose flour

2/3 cup cocoa powder

1 tsp baking powder

1 cup granulated sugar

1/2 tbsp vanilla extract

1/2 cup plain yoghurt

6-8 chopped almonds

1/4th cup white chocolate chunks (optional)

 Recipe:

1. Line a pan with butter paper and grease with oil.
2. In a bowl sift together flour, cocoa powder and baking powder. Also add in the salt.
3. Melt butter and chocolate chunks using a double boiler method or microwave. Whisk continuously till the butter melts completely.
4. Remove bowl from the pan and let it cool down a bit, for 5-6 minutes.
5. Once butter has cooled down, add oil, 1/4 cup yogurt and 1/2 cup sugar. Mix to combine.
6. Add the remaining 1/4 cup yogurt and 1/2 cup sugar and vanilla extract and mix till well combined.
7. Add in the flour-cocoa mix. Combine using a spatula, do not go overboard with mixing the batter, few streaks of flour is okay.
8. The batter will be really thick, that is fine. Fold in the almonds and chocolate chunks.
9. Transfer batter to the prepared pan. Spread the batter throughout the pan using a spatula or back of your spoon. If batter sticks to your spatula/spoon, simple spray little non-stick spray of your spoon and then spread the batter.
10. Bake the brownies at 180C degrees for 30-35 minutes.
11. Remove from oven and let them cool completely. Transfer to the refrigerator for 1-2 hours before cutting into pieces.

Slice into pieces and enjoy these eggless brownies!

Enjoy and keep showering your love.

FRUIT CREAM

 FRUIT CREAM

Fruit Cream is an Indian dessert where mix fresh fruits are added in a creamy base. We all crave for something sweet time to time, and making fancy desserts and sweets takes a lot of time and effort. I have always been a fan of fruity flavours when it comes to my desserts, as they are refreshing and light and thus this dessert is the best to satisfy my sweet tooth.

If you have guests or friends coming over, you can make this ahead of time and keep in the fridge.

Ingredients 
250 ml Fresh Cream

4 tbsp Powdered Sugar

1 tsp Vanilla essence

1/4 cup Apple (chopped)

1/4 cup Banana (chopped)

1/4 cup Kiwi (chopped)
1/4 cup Pomegranate

1/4 cup Strawberry (chopped)

1/4 cup Grapes (halved)
2 tbsp Cashew Nuts (crushed)
2 tbsp Almonds (crushed)
1 tbsp Pistachios (crushed)

Recipe: 

1. Whisk cream in a bowl until smooth and creamy.
2. Add powdered sugar and vanilla extract and mix until dissolved.
3. Add the fruits and nuts and mix well.
4. Chill for 1-2 hours and serve chilled.

Sprinkle some of the nuts before serving.

Enjoy and keep showering your love.

MATAR KULCHA

 MATAR KULCHA

Matar kulcha is one of the popular street food of north India specially in Delhi and amritsar. You might see many street vendors selling matar kulcha in roads or even outside schools and colleges. They serve the matar in large brass pots. Matar Kulcha Recipe is so simple and finger licking delicious that once you have it, there is absolutely no way you would want to stop. This roadside chole kulche is everything you have always wanted in your favourite chaat.

Ingredients:

For The Matar

1+1/4 cups dried white peas

3 to 4 cups water for pressure cooking the dried white peas.

1 tbsp oil

1/2 tsp cumin seeds

1 tsp chaat masala
1/2 tsp roasted cumin powder
1/2 tsp dry mango powder
1/4 tsp red chili powder
1/4 tsp garam masala powder

Toppings For Matar Kulcha
1 small onion,finely chopped

1 medium sized tomato,finely chopped

1 green chilli, slit or chopped

½ inch ginger, julienned or finely chopped
1 lemon, quartered

Some coriander leaves (optional)

Recipe:

Cooking Safed Matar (Dried White Peas)

1. Soak the matar or dried white peas overnight or for 7-8 hours.
2. Drain and then pressure cook with 3 to 4 cups of water till the matar are completely cooked.
3. If there is extra water and the mixture is thin, then simmer till the matar get a medium consistency.
4. Mash the matar slightly with a wooden spoon.
5. The soaked matar can also be cooked in a pan, but they will take a lot of time.

Making Matar Curry

1. In a pan, heat oil. on a low flame, first brown the cumin seeds.
   Remove the pan from fire.
2. Then add the dry spice powders one by one - chaat masala, roasted cumin powder, amchur powder, red chili powder, garam masala powder.
3. Stir and immediately pour this mixture into the cooked matar/peas or add the cooked matar to this mixture.
4. Switch on the fire and heat through the matar for 3-4 mins.
5. Now add the prepared jaljeera chutney and stir.
6. If the matar mixture looks dry, add some water.
7. Cook the matar or peas curry till all the flavors are mingled, for about 2-3 minutes.
8. Check the seasoning and add more black salt if required.
9. You can make this and keep it aside till you prepare the kulchas. when serving reheat the matar curry.
   Serve matar kulcha in bowls or plates. Top with onions, tomato, ginger and chilies. Squeeze some lemon juice on top and mix lightly.

Garnish with coriander leaves and serve with matar kulcha.

Enjoy and keep showering your love.

EGGLESS BANANA BREAD

 BANANA BREAD

Banana bread is an all-time favorite and I often make this quick bread with overripe bananas. It is basically a type of bread prepared with mashed bananas, and maida/plain flour. The texture of the bread is very similar to eggless banana cake as it would be moist, sweet and fluffy and is typically served for breakfast.

Ingredients:

4 medium sized ripe bananas or over ripe bananas

1+1/2 cups whole wheat flour

1/2 cup coconut oil or sunflower oil or any vegetable oil 

1/2 cup brown sugar

1/2 tsp cinnamon powder – optional

1.5 tsp baking powder

1/2 tsp baking soda
1 pinch salt

Recipe:

1. Take sliced bananas and sugar in a mixing bowl.
2. Mash the bananas well. Now add the oil, vanilla, cinnamon powder, to the banana and mix well.
3. Sieve the flour with the baking soda, baking powder, salt directly in the bowl containing the mashed bananas.
4. Fold the sieved flour really well.
5. Pour the bread mixture into the greased loaf pan.
6. Bake at 220 degree C for 30-40 minutes or till a toothpick inserted in the bread comes out clean.
7. The timing varies from oven to oven. depending on the temperature in your oven and the size of your pan, the cake might take less or more time than mentioned here.
8. The benchmark is that a tooth pick inserted in the bread should come out clean.
9. When the bread cools down, remove the banana bread from the pan.
10. Slice and serve banana bread warm.

The remaining banana loaf, you can wrap in a cling film or keep in a box in the fridge. Warm the banana bread before serving.

Enjoy and keep showering your love.

CHOCOLATE PIE

 CHOCOLATE PIE

A classic creamy chocolate pie, made completely from scratch!  This recipe is a deliciously simple staple for every home baker, served over a simple homemade pie crust and topped with from-scratch whipped cream! It's a classic recipe perfect for the holidays or an anytime treat!

Have you ever wanted to make a chocolate pie? Well, you should! They might be the most indulgent dessert ever AND they’re super-easy to make…if you weren’t already sold at “chocolate.” 

Ingredients

For tart crust:

1 pack digestive biscuits 

1/2 cup + 2 tablespoons butter, melted

For filling:

1+ 1/3 cup dark chocolate

1 tbsp granulated sugar

2/3 cup cream

3 tbsp butter

Recipe:

1. First, put digestive biscuits in a food processer and finely crush them. Transfer the cookie crumbs into a bowl and pour in the melted butter. And add the mixture in the tart mould and press down firmly to make a tart crust. Then store in the refrigerator.
2. Add dark chocolate in a heat-proof bowl. And pour whipping cream in a thick-bottomed sauce pan and add in butter and granulated sugar. And over medium heat, melt the butter and bring the mixture into a boil. When big bubbles start to appear, remove the pan from the heat and immediately pour the cream mixture into the chocolate chips. Then cover the bowl with a plate. Let stand for 5 minutes. The chocolate will melt during the time. And stir the mixture until silky and homogenous.
3. Fill the chocolate mixture into the now-chilled tart crust. And let cool in the refrigerator until set. Remove the tart from the pan.
4. Put roasted almonds on the pie and serve.

Keep refrigerated before serving.

Enjoy and keep showering your love.

PYAAZ KACHORI

 PYAAZ KACHORI

A crisp and flaky deep-fried snack recipe made with plain flour and onion stuffing. khasta kachori is famous across india and is made with myriad stuffing including peas, moong daal and potatoes but this recipe of kachori is made with an easy and simple stuffing of spiced onions. Pyaaz ki Kachori is a kind of Rajasthani snack, a fried pastry filled with a spicy onion filling. This glorious delicacy is not to be missed. It is one of the most famous spicy snacks from Jaipur and vicinity.

Ingredients:

3 Onions , finely chopped

1-1/2 cup All Purpose Flour

1/2 cup Whole Wheat Flour

1 tsp Cumin seeds

1/2 tsp Fennel seeds, coarsely crushed

1 tbsp Kasuri Methi

1/4 tsp Asafoetida

1 tsp Garam masala powder

1 tsp Coriander Powder

1 tsp Red Chilli powder

1/2 tsp Amchur

2 tsp Ginger garlic paste

1 tsp Whole Black Peppercorns, crushed coarsely

1 pinch Baking soda

2 tbsp Oil

Vegetable Oil, for frying

Salt, to taste

2 sprig Coriander Leaves, finely chopped

Recipe:

1. To begin making the Pyaaz Ki Kachori recipe, heat a pan with 2 tablespoons of oil. Once the oil is hot,  add asafoetida and saute it for a few seconds.
2. Add cumin seeds and saute till brown. Next, add ginger paste, garlic paste, red chilli powder, onions and saute till the onion turn slightly brown and translucent.
3. Once the onion turns brown, add amchur powder, coarsely crushed fennel seeds, coriander powder, crushed black peppercorns, garam masala and mix well.
4. Lastly, add kasuri methi, chopped fresh coriander and mix again to blend well. Allow the mixture to cool and add salt just before stuffing. The filling of kachori is ready.
5. The next step is to make the dough. Sieve maida and baking soda into a bowl. Make a well in the center and add sizzling hot oil and salt. Mix well with a spoon.
6. Now add sufficient water and knead the dough. Cover the dough with a clean kitchen towel for about 20 minutes.
7. Grease your palms and make small balls of the dough. Flatten the balls slightly and shape into small katoris /cups with your fingers.
8. Place some of the onion filling in the center and gather all the edges and seal. Flatten the kachoris with your hands and make all the kachoris in the same way.
9. Next, we will fry these Kachoris. Heat the required amount of  oil in a heavy bottomed pan and once the oil is hot, add the kachoris one by one. Fry them from both the sides till it turn golden and crispy.
10. Once done, take them out on an absorbent paper.

Serve this crispy and mouth watering Pyaaz Ki Kachori with Dhaniya pudhina chutney and Date and tamarind chutney for your evening snacks or tea party snacks. You can also serve it as an appetizer for potluck or as a starter for your dinner parties.

Enjoy and keep showering your love.