Watermelon Summer drink

As summer is knocking on the door.....


Make watermelon summer drink to quench you thirst on a warm summer day.
Watermelon has lot of benefits
1) Weight loss
2) High in Vitamin C
3) Improving blood flow


I love watermelon, in summers this is my favourite drink...
I hope you will also enjoy it.
This drink contain sour and sweet flavour together.

Very simple recipe....easy to make.....healthy and delicious in taste.

For 2-3 people

Ingredients
2 cup of watermelon chunks (Use cool watermelon)
1 cup Mint
11/2 tsp Black salt or as per taste
11/2 tbsp lemon juice
some ice cubes (optional)



Method


Mix watermelon chunks, mint and black salt together in a blender.
Blend it nicely for 30-45 seconds.
Add lemon juice and mix well.
Sieve the drink gently .

 

 

Serve the drink with ice cubes an dgarnish with mint leaves .

Note :-
You can adjust quantity of salt and lemon juice as per your taste.
You can also add lemonade for sour taste.
You can add chaat masala for spicy taste.


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Besan Dhokla

Dhokla is a very famous snack from Gujrat,India.
It is very delicious in taste , spongy in texture.
It is very light snack .

Ingredients

1 cup Besan (Gram flour)
1/4 cup Sooji (Semolina)
4 1/4 tbsp sugar  
11/4 tsp salt
3/4 tsp citric acid
1 cup luke warm water
A pinch of turmeric
11/2 tsp eno fruit salt + 1 tsp water

Tempering
1 tsp mustard seeds
1 tbsp oil
11/4 cup water
3-4 chopped green chilies

For garnishing  (optional)
finely chopped cilantro
coconut powder/flakes

oil for greasing



Method


Take a bowl . 

Sieve sooji, Besan, salt,sugar,turmeric powder and citric acid together in a bowl.

Add water and make smooth paste.
Whisk for 3-4 minutes till sugar and citric acid dissolve.

 

 

 

 Prepare the steamer for dhokla

Now grease the tray or bowl or container well.

Now add the eno and 1 tsp water over it. 

Mix and whisk well quickly. Quickly pour the bubbled batter in a greased container.

Put the container in steamer and steam for 25 minutes.
Now turn the gas off . 

Get the lid off and cool it for 6-8 minutes.
Cut the dhokla into square pieces or desired shape.

Now will prepare tempering
Take a pan. heat oil in a pan.
Add mustard seeds, When it started cracking add green chilies.
When chilies cooked, then add water and boil it for 2-3 minutes on medium gas.
Now pour the water over the dhokla.


Garnish with cilantro and coconut flakes.

 

 

Serve with cilantro chutney

Note:-

1) Sieving is the most important step so you don/t need to worry about lumps.
2) Luke warm water is necessary . It will give more sponginess to your dhokla.
3) Add water on Eno will give you bubbled batter, it will help you to rise the dhokla.
4) In tempering you can add sesame seed, curry leaves.

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Khoya kofta (No Onion/No Garlic)

Khoya kofta

Khoya Kofta in tomato cashew gravy. Koftas are made from khoya and stuffed with dryfruits.

Gravy is made from cashews, Paneer and Tomatoes.

No onion /No Garlic recipe .... Serve with any type of bread, rice etc.

(My mom's recipe)

 Ingredients:-


For Kofta
Around 11/2 cup grated Khoya
2 tbsp corn starch(or Maida)
1/4 tsp salt
1 medium size boiled and grated potato


For Kofta's stuffing
2 tbsp finely chopped cashews
11/2 tbsp finely chopped Raisins
2 tbsp grated coconut


For Gravy
2 Medium size roughly chopped Tomato
1 Green chili roughly chopped
1 inch ginger piece roughly chopped
3/4 cup cashew pieces roughly chopped
1 1/2 tbsp Poppy seeds (khus-khus)
1/2 cup grated Paneer

1/4 tsp cumin seed
2-3 black pepper
1 bayleaf
1 small piece Cinnamon stick

1/4 tsp cardamom powder

1 tbsp sugar (or as required)
11/4 tsp salt  (or as required)

1/4 tsp turmeric powder
1/4 tsp coriander powder
1/4 tsp Garam masala powder

1/2 cup Cream
1/4 cup  milk
1/4 cup water


2 tbsp oil

For Garnishing

Cilantro
Some shredded Paneer


Method :-

Koftas

Take a bowl , add all ingredients of koftas and mix well.

Knead the mixture for 3-4 minutes and make soft dough.

For stuffing , mix  all stuffing ingredients in a bowl .

Divide the dough into equal parts and give each part a round shape of ball.
Take one ball and flatten it in the center and put 1/2 tsp stuffing (stuffing should be like 2-3 pieces of cashew, and raisins should be in each and every koftas) and carefully wrap from all the side and make cynidrical ball.( Wrap properly otherwise stuffing can come out while frying).
Repeat the process with other balls and make koftas.

(1 .You can make koftas in any desire shape

2. While frying koftas , first thing when your oil is hot then drop little ball of koftas dough and see that it is spreading or not , if it is that means dough is not ready to fry. Then you will have to add little more Maida/corn starch and check it again. But don't add more maida/corn starch other wise Koftas will become hard.)

Heat the oil in a pan for frying the koftas. Make sure oil neither should be hot nor cold.
Put the koftas in the oil , cook the koftas until they become light brown in color.

Gravy
Heat one tea spoon oil in a pan . Add cumin seed , black pepper , bay leaf  and cinnamon stick.
Stir it for few seconds. Add  tomato , green chili , ginger , and 1/2 cup water ... Boil it for 10 minutes on medium gas .

After it cools down , make puree.

Blend the cashew with 1/2 cup milk in a blender.
Add poppy seeds powder  in cashew paste and again blend for few seconds.
Cashew paste is ready.

Heat 1 tbsp oil in a pan. Add turmeric powder, red chili powder, coriander powder and stir for few seconds. Add cashew paste and stir for 6-8 minutes on medium gas continuously.

Now Add Tomato puree ...Stir for 5-6 minutes on medium gas.

Add grated Paneer,  milk and water. Mix well. Stir for 3-4 minutes on medium gas.

Add salt and sugar. Stir for more 1-2 minutes.  Add cream and stir for 1-2 minutes. Add Garam Masala powder .Stir for few seconds. Turn off the gas. Add Cardamom powder and cover with lid.

 Curry is ready.

Tips :-

1) Koftas should be cook on medium gas otherwise it will be uncooked from inside.

2) In gravy , you can add onion also. Make the onion , green chili and ginger paste.
heat oil in  a pan . Add onion paste and stir for 3-4 minutes then add cashew paste and then do it as above manner.

3) Quantity of water and milk can adjust as per thickness of gravy.

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Aloo Halwa (Potato Halwa)

Aloo Halwa is a very famous and delicious dessert. My mother used to make this halwa on Shivratri.  It can be eaten during any fasting or falahaar fasting.
It is very easiest and quickest halwa. It is made from boiled potatoes.

Ingredients:-
2 Boiled potatoes
11/2 tbsp ghee
3 tbsp sugar
1/4 cup milk
1/4 tsp Cardamom powder
Some cashews and Almond


Method

Peel and mashed the boiled potatoes.

Heat ghee on non-stick pan. Add mashed potatoes and mix it well.
Saute potatoes on medium gas for 8-10 minutes or until it become light golden in color.
(Keep stirring the halwa else it will start sticking at the bottom, it can be burn)

Now add sugar and milk.

Cook it 3-4 minutes on medium gas.Turn off the gas.
Now add cardamom powder and some chopped dryfruits.
Garnish with dry fruits.

Serve hot or cold.



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Burger for fasting (Vrat ka burger)

Finally I made something different, yummy and easy to make on Ashtami (Eight day of navratra) for fast burger...sound silly :).

Wow we can enjoy our fasting days while eating vrat ka burger ........it is yummy and easy to prepare. We can enjoy this burger on Shivratri, Janmashtami  or any fasting days

This burger is combination of sago pancake and Aloo tikki...which is according to fasting rules

(Tomato is only for garnishing purpose...you can skip tomato)

Ingredients

For pancake

1/2 cup sabudana (Tapioca)

1/2 cup Samo rice 

1 tsp green chili paste
1/2 tsp ginger paste
1  cup water 

Salt  to taste
Ghee or oil for cooking


For Aloo tikki

http://indiantummy.blogspot.com/2014/09/aloo-tikki-potato-pattie-for-fasting.html


For Green chutney
About one cup cilantro leaves
1-2 roughly chopped green chili
1 tsp ginger paste
A pinch of black pepper
1 tsp lemon juice
1 tsp senda salt or as required (Vrat ka namak)



4-5 small paneer cubes
4-5 slices of cucumber

2 tbsp sweet  yogurt


Garnishing
Some pomegranate seeds
cucumber slice
Tomato slice (optional)


Method:-

Soak Sabudana and samo rice for an hour.
Then drain it well and grind it together with 1/2 cup of water.








Take out in a bowl, add green chili and ginger paste and salt .
Mix well.

Add water and batter should like dosa batter .
Now heat pan , add some drop of oil and spread 2-3 tbsp spoon batter in small size
and spread little oil over the pan cake and cook it for 2-3 minute then flip it again cook it on medium gas...







Now make the tikkis as according to below link


http://indiantummy.blogspot.com/2014/09/aloo-tikki-potato-pattie-for-fasting.html


For chutney
In a grinder,  add all ingredients of chutney and add 1/4 cup water and grind it well.



Now plating time



Take one pancake and spread some chutney and place tikki over it...spread one tsp of sweet yogurt..
then spread paneer slices , and one cucumber slice on the paneer ..spread little green chutney....and covered with other pancake ...

take a tooth pick and put in the middle of burger....

covered with cucumber and tomato slice..

Serve with green chutney and pomegranate seeds

 Your burger is ready for fasting.....
enjoy

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Gobi stuffed Kachodi

Wheat flour Kachodis with spicy,tangy cauliflower stuffing .

If you want to make different stuffing for your kachoris,

try this Gobi (cauliflower) stuffing.

Spicy masala in crispy kachori mouthwatering option.

Enjoy this kachori with Aloo sabji.

Ingredients

for stuffing

1 cup grated cauliflower

1 medium size boiled potato

1/2 tbsp cornstarch 

salt to taste

1 grated green chili

1/4 tsp red chili powder

1/2 tsp coriander powder

1/4 tsp garam masala

1/4 tsp mango powder

For dough

11/4 cup whole wheat flour

3 tbsp oil

1/2 tsp salt

1/2 cup water or as required

Method

In a bowl add all stuffing ingredients and mix well.

In an another bowl, add flour and salt. Mix well

Add oil and mix well .

Add water gradually and knead the smooth dough.(Dough should neither soft nor hard).

Keep aside dough for 10-15 minutes .

Divide the dough into equal parts.

Make the smooth ball.

Heat oil in a pan or kadai for deep frying kachodis.

Grease your palm with oil and knead the dough again for a minute.

Now divide the dough into equal parts and roll them like a balls.

Roll the one ball like a puri..

Mold the puri into a cup and place one tbsp stuffing in the center. Pull the edges of puri to wrap the stuffing.

Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into puri shape.

(You can also roll kachoris form rolling pin but lightly, otherwise stuffing can come out.

Now Fry the kachoris on medium - low gas. After they start to puff, slowly turn them over.
Fry until golden brown from both sides.

Serve cauliflower stuffed kachori with aloo sabji.

Tips:-

Make sure stuffing is dry. If you think that mixture is not dry , so you can add more potato or corn flour.
Always fry kachoris on medium gas, otherwise it will be soft and half cooked on high gas
When ever you are rolling kachoris with palm or rolling pin, make sure there should not be any hole in kachoris, otherwise oil can go inside the kachoris.

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