Monday, April 24, 2017

Gulkand milkshake recipe, gulkand milkshake

gulkand-milkshake-recipe
Gulkand milkshake, a simple, delicious and flavourful summer cooler which kids and others at home would enjoy this summer.
I wanted to use the gulkand I have and was thinking about this milkshake. I made this gulkand shake with roohafza, but you can make it with rose syrup. Roohafza has a strong flavour of kewra along with rose flavour I feel. So using it to finish it off too. Gulkand used to be my favorite in my childhood. At times, mom makes gulkand on her own by soaking it in honey. But we had no patience at all for that to get soaked well, we will finish it even before it is well soaked.
Very simple and easy milkshake. Ice cream is optional as well.
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Sunday, April 23, 2017

South Indian weekday lunch planner 3

South Indian weekday lunch planner for this upcoming week. I have not visited little India side this week, so I am going to manage with the vegetables available in local groceries around my home. I can manage for a week with all the vegetables like this, but not after that. I will start missing the Indian vegetables like drumstick, broad beans, plantain, especially my favorite brinjal😀.
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Saturday, April 22, 2017

Mango passion fruit juice recipe

passion-fruit-mango-juice
Mango passion fruit juice is a simple drink made with tropical fruits mango and passion fruit. Both flavours blend well together and makes an excellent drink.
Both mango and passion fruit are in season now and I made this yesterday. I had a long time wish to try passion fruit, but scared as usual to try. But it tastes and smells really good. I am going to buy passion fruit often hereafter and make juice.
Mango-passion-fruit-juice

How to make mango passion fruit  juice:



Mango passion fruit juice recipe

Recipe Cuisine: International |  Recipe Category: Juice
Prep Time: 5 mins   |  Cook time:0 mins Serves:3 | Author

Click here for cup measurements

Mango passion fruit juice is a simple drink made with tropical fruits mango and passion fruit. Both flavours blend well together and makes an excellent drink.
Mango passion fruit recipe

Ingredients

  • Mango - 1/2 cup, pulp
  • Passion fruit - 4
  • Sugar - 3 tbsp
  • Water - As needed

Method


  1. Cut passion fruit into two. Scoop the pulp in the middle gently with a spoon.
  2. Slice mangoes and scoop its pulp too and add to a blender.
  3. Add sugar and blend well with water. Filter through a big metal strainer to eliminate the seeds of passion fruit. Use chilled water while filtering to get all the pulp while straining.

Notes

  • I realized I added more mango. So I have given less measurement in the recipe. Nothing wrong, but to get passion fruit flavour, mango should be less.
  • Adjust water and sugar as per your preference.
  • While blending, add some water and use more water while straining. Make sure not to dilute too much.
  • I used my Preethi mixer for this with an extraction attachment, didn't used it properly, so i had to filter too 😋

Step by step pictures

  1. Cut passion fruit into two. Scoop the pulp in the middle gently with a spoon.mango-passion-fruit-1
  2. Slice mangoes and scoop its pulp too and add to a blender. Add sugar.Mango-passion-fruit-2
  3. Blend well with water. Filter through a big metal strainer to eliminate the seeds of passion fruit. Use chilled water while filtering to get all the pulp while straining.Mango-passion-fruit-3
Keep refrigerated for a while before serving. If cold enough to serve, can enjoy as such!
mango-passion-fruit-juice-r
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Wednesday, April 19, 2017

Sago payasam pressure cooker method

sago-payasam-recipe
Sago payasam recipe - Javvarisi or sabudana with sugar, milk in pressure cooker method.  Full video and step by step post.
Last year, I got a mail from my reader (Amirthavarshini) after I shared my sago payasam with jaggery video when I updated my old post with video. She mailed her mom's method of making sago payasam by roasting and pressure cooking the sago for payasam instead of soaking it. I then realized my mom also never used to soak sago but roast sago to make payasam. So wanted to try sago payasam with sugar and in pressure cooker. I tried this pressure cooker method for Tamil new year and turned out perfect. I used jaggery and coconut milk the other day, but thought since my blog has already sago payasam with jaggery, will post this sago payasam with sugar this time.
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Tuesday, April 18, 2017

Roohafza mojito recipe, roohafza mocktail

roohafza-mojito-recipe
Roohafza refreshing mocktail, a drink made with mint and lemon in virgin mojito style. I have used plain soda for this drink.
As I have said earlier, I didn't like the plain roohafza with water. I like it with milk as in mohabbat ka sharbat. So I thought of adding mint and plain soda like in virgin mojito. It was really refreshing for this summer. It's very simple to prepare if you have chilled soda and few fresh mint in stock.
How to make rohaafza mojito video:

I have a mint plant growing in my balcony to get few fresh leaves for my cooking. I always add mint to biryani and like few in my veg kurma, which I make weekly once for Aj's lunch box. Since I use only very few numbers, buying mint leaves always ends up in wastage. Not a big fan of mint chutney and thogayal, atleast not that often. So I decided to grow few plants so that I can get few when needed. And it is quite handy for me.
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Sunday, April 16, 2017

South indian Lunch planner 2, Tamil lunch recipes

tamil recipes lunch planner
South Indian (Tamil) weekly lunch planner for the coming weekdays. What I really like about this weekly lunch planner is I eat better. By saying I eat better, what I mean is, usually I tell myself I have to include more vegetables and eat less rice. Make my tummy full with more of vegetables than rice. But I am really poor in that. I eat more of rice and gravy than vegetables and at times, skip eating vegetables. My eating habit is really not right and I know it. But couldn't do anything about it than telling myself it's not right, I have to eat healthy. This is for past 3 years. I don't include vegetables properly in my diet.
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Saturday, April 15, 2017

Senai kizhangu (elephant yam) kuzhambu recipe


Elephant yam or karunai kizhangu added in a tangy delicious gravy prepared for rice. We make it just like any other puli kuzhambu. This is very good for health. We call it senai kizhangu also.
I have already tried making senai kizhangu tawa fry, senai kizhangu chips and senai kizhangu curry. But haven’t made kuzhambu with this. I made it today as I had a big half of this senai kizhangu. I have made pidi karunai kizhangu puli kuzhambu, but this one, I dont remember if I had made it before.
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Tuesday, April 11, 2017

Godhuma rava payasam recipe

gohuma-rava-payasam-recipe
Godhuma rava payasam is our recent favorite payasam, made with broken wheat, jaggery and milk as main ingredients.
Last year, when we saw samba godhumai rava in Mustafa, Vj told it will be nice if we make payasam with it. So I thought of trying it and bought. From then, I have made many a times, though more like a godhumai sweet kanji type. Why I say kanji because, I prepare without cardamom and cashew nuts as Vj doesn't like both. I make it with sugar too. and less milk.
Since this Friday Tamizh new year is coming up, thought of posting this special payasam as Tamil New year recipe.
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Sunday, April 9, 2017

South Indian weekly lunch planner

South Indian tamil lunch planner
Planning your week's lunch ahead according to the vegetable you purchase over weekend is a great idea for a hassle free cooking throughout the week. Everyday cooking becomes so much easier when you plan and prepare ahead in the weekend.
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Saturday, April 8, 2017

Sindhi koki recipe, how to make koki

Sindhi koki recipe
Sindhi koki recipe is a long time due in my blog. Sindhi koki is prepared with wheat flour as main ingredient. Onions, green chillies, coriander leaves, cumin seeds are added along with few other ingredients to make this filling breakfast/ dinner.
I heard about this koki recipe a few years ago through my friend Sangeeta. But I thought it is very similar to the wheat flour adai my mom makes for dinner and never tried. After so many years, I thought to give the recipe a try and made for my lunch menu 61. This was tasting so much different from my mom's south Indian style wheat flour adai. Both in terms of taste as well as texture. As oil goes into this dough generously, the koki turns our soft crisp.
How to make sindhi koki

Sindhi koki recipe

Recipe Cuisine: Indian |  Recipe Category: Breakfast/ dinner
Prep Time: 20 mins   |  Cook time:15 mins Serves:3 | Author

Click here for cup measurements

Sindhi koki recipe is a long time due in my blog. Sindhi koki is prepared with wheat flour as main ingredient. Onions, green chillies, coriander leaves, cumin seeds are added along with few other ingredients to make this filling breakfast/ dinner.
Sindhi koki recipe

Ingredients

  • Wheat flour - 1 cup
  • Onion - 1/2
  • Green chilli - 2
  • Coriander leaves - 3 tbsp
  • Oil - 2 tbsp
  • Coriander seeds powder- 3/4 tsp
  • Anardhana seeds powder - 1/4 tsp
  • Cumin seeds - 1 tsp
  • Salt - as needed

Method

  1. First mix wheat flour, onion, green chilli, coriander leaves, oil, coriander powder, anardhana powder,  cumin seeds, salt well in a mixing bowl.
  2. Add water gradually to make a stiff dough. Divide into 4 equal balls.
  3. Roll over the counter top carefully, dusting with flour.
  4. Transfer to hot tawa drizzled with oil. Cook in medium flame. Flip and cook with little more oil drizzled so that the koki is not dry. Once golden spot appears, take off from the tawa.

Notes

  • I added little bit of amchoor powder in place of anardhana since had no stock. Though both has different taste, thought of adding a bit of amchoor.
  • Oil is supposed to be added more in the dough.
  • Since oil is more, it will be slightly tricky to roll and transfer to the hot tawa. So you can use a butter paper and roll. So that transferring is easy.
  • If the koki cracks in the edges, you can correct the shape by pressing and keep in shape.
  • I added 3 tbsp oil, but it was too heavy. So I have mentioned less.

Step by step pictures

  1. First mix wheat flour, onion, green chilli, coriander leaves, oil, coriander powder, anardhana powder,  cumin seeds, salt well in a mixing bowl.
  2. Add water gradually to make a stiff dough. Divide into 4 equal balls.
  3. Roll over the counter top carefully, dusting with flour.
  4. Transfer to hot tawa drizzled with oil. Cook in medium flame. Flip and cook with little more oil drizzled so that the koki is not dry. Once golden spot appears, take off from the tawa.
Serve hot with pickle and raita!
Sindhi koki
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Wednesday, April 5, 2017

Vegetable palak gravy recipe

vegetable-palak-gravy-recipe
Vegetable palak is made by adding mixed vegetables in palak gravy. Palak paneer is most popular palak based gravy, but I am loving this vegetable palak these days as it's great alternate for paneer.
I had long time wish to try Diwani Handi like we get in Kailash pharbat. It is so rich, delicious and flavourful side dish. Usually I somehow guess the ingredients in a dish served at restaurants. This was really bit complicated to guess. I searched in the same name as Diwani handi in the internet, but nothing was convincing to match the taste.
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Saturday, April 1, 2017

Lunch menu 61, Indian lunch recipe ideas

Indian lunch menu idea with paneer tikka, koki (Sindhi style flatbread with wheat flour, onion, green chilli) dal makhani, vegetable palak gravy, gulab jamun, rice, raita, pickle.

Recipe links
This post is just a part of my lunch menu ideas, in which I share a menu combination with steps to explain how to plan and prepare the menu. All the recipes are given separately in which I have written the recipe detailed. Check out the links provided for respective recipes.
I always wanted to make paneer tikka in a lunch menu. I saw a lunch combo when I was browsing Instagram in which Rice, paratha, raita, paneer tikka, dal and soya masala gravy was there. I added jamun which I made with MTR jamun mix (which I shared in my Instagram profile) to the menu for dessert part. When I made jamun, I thought I should make a north Indian lunch menu. So made this before the Jamun gets over. Wanted to post last weekend itself but I didn’t edit pictures or wrote post.
Here is how I planned and prepared the menu.
  1. Soak rajma, urad dal for dal makhani overnight. (Jamun was also prepared prior)
  2. While preparing breakfast, side by side pressure cook for dal makhani.
  3. After breakfast, when you start your lunch work, first marinate for paneer tikka. 
  4. Chopping work :
    Cut vegetables for veg palak gravy, including preparing palak.(can be done before night too)
    Cube onion for paneer tikka, veg palak gravy. Finely chop one for Dal makhani, koki
    Tomato for paneer tikka, dal makhani
    Cube capsicum for paneer tikka.
    If you don’t have ginger garlic paste, peel ginger and garlic for making fresh paste for using in dal makhani, veg palak gravy.
    Green chilli for dal makhani, Koki, palak gravy.
    Coriander leaves for palak gravy, koki and garnish.
    Keep all the masala powders ready.
  5. Now on to the stove work. Pressure cook rice in one stove.
  6. Temper for dal makhani and simmer it in another stove.
  7. Sautee for palak gravy, set aside for cooling down.
  8. Temper for veg palak gravy and cook vegetables, in between which you can grind the palak for gravy. Finish veg palak gravy. 
  9. Mix raita.
  10. Lastly prepare dough for koki. Make hot parathas.
  11. I made very little paneer tikka so made cocktail paneer tikkas in tawa itself. In the same hot tawa after finishing parathas, can finish making paneer tikka in one go.
  12. If you want you can add papad to the menu.

Check out some drink recipes
  1. Sweet lassi
  2. Salt lassi
  3. Masala chaas
  4. Mango lassi
  5. Cucumber lassi
  6. Rose milk
  7. Jaj jeera
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