Mango Lassi

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A mango lassi is very famous beverage in India. It is prepared by mixing ripe mango or mango pulp with yogurt, milk and sugar. Some lassi are sweet, some are salty and some have mint. It is basically yogurt based mango milkshake or smoothie.

Preparation time Total time Course Servings
5 minutes 10 minutes Beverage 3-4

 

INGREDIENTS

  1. 1 cup chopped mango or 1 cup mango pulp (I used mango pulp)
  2. 1 cup yogurt
  3. 1 cup milk
  4. 3-4 tbsp sugar
  5. 1 tsp ground cardamom for garnishing
  6. 2 tsp almonds, chopped for garnishing
  7. Fresh mint leaves for garnishing

 

METHODS:

  1. Combine chopped mango or mango pulp, yogurt, milk and sugar into a blender. Before adding sugar check how sweet your mango is then add sugar. Then blend until smooth.                                                                                                                                    ING3
  2. Pour into a serving glass.
  3. For garnishing sprinkle some ground cardamom, put some almonds and mint leaves on top.                                          New Phototastic Collage
  4. Serve the lassi within 24 hours. It can be kept refrigerated for up to 24 hours.

 

NOTES:

  1. Instead of sugar, honey can be used in lassi.
  2. Ice cubes can be added to lassi.

 

Chickpeas spicy curry | North Indian style Chole masala recipe

This is very delicious, flavorful and one of the satisfying meal. Chole masala or chana masala is a north indian Panjabi cuisine of India. Chickpeas are good source of protein. Chickpeas are spiced with the gravy made from onions, tomatoes, garam masala and dry mango powder with other spices.

It can be served with Bhature (a fried leavened Indian bread), Puri (a fried unleavened Indian bread), naan (leavened, oven-baked flatbread) or Rice.

Now let’s see the north indian style recipe to make a chole masala.

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Preparation time Cook time Course Servings
8-10 hrs 40 minutes Main 4

INGREDIENTS:

  1. 1 cup white chickpeas
  2. 2 medium size tomato, paste
  3. 1 medium size onion, finely chopped
  4. 1 teaspoon ginger-garlic paste
  5. 1/4 cup fresh coriander, chopped
  6. 1 tablespoon oil
  7. Salt to taste

SPICES:

  1. 1/4 teaspoon turmeric powder
  2. 1/2 teaspoon cumin seeds
  3. 1/2 teaspoon red chilli powder
  4. 1 teaspoon garam masala
  5. 1 teaspoon coriander powder
  6. 1 teaspoon dry mango powder
  7. 1 teaspoon pomegranate powder
  8. 1/4 teaspoon kasuri methi

INSTRUCTIONS:

  1. Soak 1 cup of chickpeas in water for 8-10 hrs.
  2. Cook the soaked chickpeas in pressure cooker or in a deep pan. Cook until soft.DSC_0020 (2)
  3. Heat oil in a pan. Add cumin seeds. Add chopped onions. Saute for few minutes until the onions starts to soften.
  4. Add ginger garlic paste and stir until aroma evaporates. New Phototastic Collage
  5. Then add turmeric powder, red chilli powder, coriander powder, dry mango powder, pomegranate powder, garam masala and continue to saute. If you want you can add more spices according to your taste.
  6. Add tomato paste. Stir for couple of minutes until color changes to brown. New Phototastic Collage1
  7. Then add cooked chickpeas, salt to taste and mix well then and 1 cup of water. Cover the pan and cook for 15 minutes on low heat. New Phototastic Collage3
  8. Now to enhance the taste add kasuri methi and chopped coriander and simmer for 2 minutes. Turn off the heat. DSC_0072 (2)
  9. Transfer chole masala into a bowl and serve with bhature, puri, phulaka, naan or rice with onion slices or salad. DSC_0085

Banana Pineapple Orange smoothie

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A smoothie is the mixture of fresh and raw fruits or vegetables, which are blended together until smooth. It can be prepared by adding other ingredients such as ice cubes, dairy products like yogurt, milk, etc. or sweeteners.

In India “Lassi” is a smoothie which is made from some natural flavors of fruits, yogurt, crushed ice and sometimes sugar.  With refer to this in the recipe I have used yogurt to make a smoothie.

Now let’s see the recipe.

Preparation time Cook time Course Servings
5 minutes 5 minutes Beverage 4

 

INGREDIENTS:

  1. 2 large bananas, peeled and cut into chunks
  2. 1 cup fresh pineapple, cut into chunks
  3. 2 small oranges, peeled, take out the seeds from orange
  4. 1 cup non-fat yogurt
  5. 4-6 ice cubes

 METHODS:

  1. Add all the raw fruits and ice cubes into the blender. Blend until smooth.  DSC_0002 (2) DSC_0015 (2)
  2. Then add yogurt and blend again until smooth and thick. If your blender has difficulty in blending this thick mixture then add some cold water in it. DSC_0019 (2)
  3. Serve immediately. DSC_0038

Quick and easy yummy Spinach soup with mixed vegetables| souper good

It’s very healthy soup. Most of the people does not like only spinach soup. So that I have added mixed vegetables with spinach to enhance the taste and nutritious value. You can add your favourite vegetables. This soup is very good for kids in cough and fever and for daily quick meal.

Preparation time Cook time Course Servings
10 minutes 10 minutes Soup 2

INGREDIENTS:

  1. 1 cup fresh spinach leaves
  2. 4 baby carrots
  3. 1 small tomato
  4. 1/4 cup onion- chopped
  5. 1/4 cup fresh coriander chopped
  6. 1/4 teaspoon of pepper power
  7. 1/4 teaspoon ginger garlic paste
  8. 1/4 teaspoon cumin seeds powder
  9. 1/2 teaspoon olive oil
  10. 1 cup water
  11. Salt to taste

INSTRUCTIONS:

  1. First boil carrots and tomato for 10 minutes. Put it aside to cool down. Chop the carrot and mash the tomato. Now vegetables are ready.
  2. Heat oil in a pan. Add chopped onions. Stir it. Immediately add ginger garlic paste. If onion becomes translucent add spinach, coriander and some water enough to boil. Boil it -for 5 minutes. Let it cool down. Now spinach mixture is ready.
  3. Now in the grinder add vegetables and spinach mixture together. Add enough water to grind.
  4. After grinding put all the mixture in the pan add remaining water boil it. Add pepper powder, cumin seed powder and salt to taste.
  5. Server fresh and warm.

Mung bean sprout and Beetroot salad recipe

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Mung bean sprouts are very nutritious – low in calories, lots of fiber, vitamin B and deliver a boost of vitamins C and K. I also added Beetroot. Beetroots are rich in nutrients that help to boost your immune system and can produce new blood cells. A raw beetroot contains folic acid, iron, zinc, magnesium, potassium, fiber, vitamin C and carbohydrates.

I love this combination. If you want you can add more other vegetables in this salad. I have used carrot too. My kid loves to eat this salad. Now let’s see this simple recipe but full of nutrients and fiber.

Preparation time Cook time Course Servings
15 minutes 15 minutes Lunch 2

Ingredients:

  1. 200 gm mung bean sprouts
  2. 1/4 cup beetroot grated
  3. 1/4 cup carrot grated
  4. 1 teaspoon ginger garlic paste
  5. 1/4 teaspoon chaat masala powder
  6. 1/4 teaspoon red chilli powder. If you want spicier then add more chilli powder.
  7. 1/4 teaspoon black pepper powder.
  8. 1 small onion finely chopped.
  9. 1/4 cup fresh coriander leaves chopped
  10. 1 teaspoon lemon juice
  11. 1 teaspoon oil
  12. Salt to taste

Methods:

  1. Take a 200 gm bean sprouts DSC_0121
  2. Boil mung bean sprouts for 10 minutes. Don’t cook the sprouts too much.DSC_0122
  3. If sprouts are ready then let’s add vegetables. DSC_0130
  4. Now heat the oil in pan. Add chopped onions. Make it translucent.DSC_0141
  5. Then add ginger garlic paste, red chilli powder. Stir it for 2 minutes.
  6. Add beetroot, carrot & tomato mix well.DSC_0142
  7. Add boiled mung bean sprouts. Stir it. Covered for 2 minutes.
  8. And finally add chaat masala, coriander leaves, salt to taste & lemon juice. Mix well. Cover for a minute.DSC_0146
  9. Serve fresh.DSC_0153

Fish fry recipe

Fish fry. Yummy … It’s very mouthwatering dish. Easy to make. Takes less time to marinate. I usually shallow fry them. If you want you can deep fry them.

Preparation time Cook time Course Servings
15 minutes 15 minutes Main 2

Ingredients:                                                           

  1. 200 gm fish
  2. 2 teaspoon Fresh lemon juice
  3. 1 teaspoon ginger garlic paste
  4. 1/2 teaspoon turmeric powder
  5. 1/2 teaspoon red chilli powder
  6. 1/4 teaspoon garam masala powder
  7. 1/2 teaspoon fish fry masala (optional)
  8. 1/4 cup fresh coriander leaves chopped
  9. 2 tablespoon Rice flour
  10. 2 tablespoon oil
  11. Salt to taste

Methods:

  1. Mix 2 teaspoon of lemon juice Wash, salt and 1/4 teaspoon turmeric powder. Apply this mixture on fish. Set fish aside to marinate for 10 minutes.
  2. Mix ginger garlic paste, remaining turmeric powder, red chilli powder, garam masala powder, fish fry masala, chopped coriander, Rice flour and salt.
  3. Heat the enough oil to shallow fry in the pan.
  4. Now apply this coating to the fish fillets.
  5. Now shallow fry fish
  6. When the oil turns hot enough place the coated fish in the hot oil. And shallow fry on medium flame about 3 to 4 minutes. Then flip to the other side and shallow fry about 3 to 4 minutes.Fry until crisp
  7. Serve with lemon.

Potato & Fenugreek paratha recipe for kids | Stuffed paratha recipe

DSC_0011 (2)Parathas are one of the most popular unleavened flatbreads in India. Here I have used wheat flour for bread and for stuffing used potato and fenugreek mixture with the little spices. This can be the good lunch menu for kids. Now let’s see this yummy paratha recipe to fill your little ones tummy.

Preparation time Cook time Course Servings
15 minutes 15 minutes Snacks / Lunch 4

INGREDIENTS:

  1. 2 cup wheat flour to make a dough.
  2. 2 potatoes, boiled and mashed
  3. 1 cup fenugreek leaves fresh
  4. 1 teaspoon ginger garlic paste / powder (I have used powder)
  5. 2 tablespoon butter / oil (I have used butter) for paratha
  6. 1 tablespoon oil for dough
  7. Salt to taste

 

SPICES:

  • 1/2 teaspoon cumin seeds powder
  • 1/4 teaspoon turmeric powder
  • 1 pinch red chilli powder (optional)
  • 1/4 teaspoon mango powder
  • 1 pinch garam masala powder (optional)
  • 1/4 teaspoon pepper powder
  • 1/4 teaspoon carom seeds (ajwain)

DIRECTIONS:

  1. Add wheat flour, salt to taste and 1 tablespoon of oil in a mixing bowl.
  2. Add water to knead a dough. For 2 cup flour it might need 1 cup water. The quantity of water may vary depending on the flour used. Don’t add all the water in one go. Use 3/4 th of it. Mix it. Use water as needed and make a soft dough.
  3. Wrap dough with moist cloth and cover. Set it aside for 15- 20 minutes.
  4. Now let’s make paratha filling.
  5. Mix mashed potatoes and fenugreek leaves.
  6. Add Ginger garlic paste or powder.
  7. Then add the spices. Add salt to taste. Mix it.
  8. Now our filling is ready make 8 balls of it.
  9. Heat the flat pan on medium flame.
  10. Now take a dough knead again for 1/2 minute and make 8 round balls.
  11. Sprinkle some flour on rolling area. Take one ball. Flaten upto 2 – 3 inch using roller.
  12. Put a dough circle on your hand and place filling inside. Keep in mind that filling should not be too much and too less. Seal the edges by gathering them into the center.
  13. Again make round ball and roll it up to 6-8 inch. Keep it little bit thick. Use wheat flour while rolling. Filling should not be too less or too much.
  14. Now sprinkle some wheat flour onto the rolling area, place this ball and roll the paratha gently upto the diameter of 6-8 inches.
  15. Now if pan is hot enough then grease the pan using butter and transfer the paratha on it.
  16. If small bubbles shows up flip the paratha. Now it will start to puff. Spread some butter on upper side.
  17. Flip again and spread some butter on the other side.
  18. Flip once or twice and roast well until paratha cooked and brown spots appear on both the sides.
  19. Repeat this process for rest of the paratha.
  20. Serve paratha with yogurt, pickle or sour creme cheese.