Aug 26, 2013

Mango Coconut Smoothie

On last day of forth week of blogging marathon, I choose healthy smoothie theme. Under this I prepare one more interesting smoothie with combination of mango chunks and coconut water. It’s really healthy and refreshing smoothie for summer and any party or occasion to serve. For little spicy flavor, you can add pinch of red chili flakes.

Preparation Time: 10 Minutes
Cooking Time: 0 minutes
Servings: 2 Glasses
Category: Beverages & Drinks

1 Cup Mango Chunks, Roughly Chopped or Pulp
1 Cup Fresh Unsweetened Coconut Water
2 Tbsp. Fresh Lime Juice
Pinch of Chili Powder

Blend all ingredients together in one bowl till to smooth consistency.
Serve as chilled into individual glasses.

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Aug 25, 2013

Kiwi Smoothie

Kiwi Smoothie is best and healthy option for summer season for kids and adults both. For Blogging Marathon, I had prepared Kiwi Smoothie under special theme. For this smoothie, we have to blend the kiwifruit and orange juice together till to smooth consistency and serve chilled with ice. The kiwifruit often shortened to kiwi in many parts of the world, is the edible berry of a woody vine, it has a fibrous, dull greenish-brown skin and bright green or golden flesh with rows of tiny, black, edible seeds. The fruit has a soft texture and a sweet but unique flavor. 

Firm kiwifruit ripen after a few days to a week when stored at room temperature, but should not be kept in direct sunlight. Faster ripening occurs when placed in a paper bag with an apple, pear, or banana. If stored appropriately, ripe kiwifruit normally keep for about one to two weeks. Kiwis are a rich source of vitamin C. They are also a good source of vitamins A, B6, E and K as well as folate, magnesium, phosphorus, copper and dietary fiber. The edible seeds contain omega-3 fatty acids. Antioxidants are especially present in the skin. Studies suggest that consuming 2-3 kiwifruit each day for 4 weeks helps thin and reduce fat in the blood which lowers the risk of clots and blockages.

Preparation Time: 10 Minutes
Cooking Time: 0 Minutes
Servings: 2 Glasses
Category: Beverages & Drinks

2 Ripe Kiwifruit, peeled and chopped
1/4 Cup Fresh Orange Juice
1/2 Tbsp. Honey/ Sugar Syrup
Few Ice-cubes

Combine all ingredients together and blend it till to smooth consistency. Serve chilled.

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Aug 24, 2013

Icle Kofte/ Icle Dumpling (Vegetarian)

Icle kofta is really fantastic dumpling recipe in which crust prepared with broken wheat and paneer and stuffed with paneer and onions. It’s really unique and tasty version of kofta or dumpling which you can serve as snack with green coriander dip and tomato ketchup. Even you can serve this recipe with tomato and onion based gravy as main course. 

This time I choose Special theme in BM where I get chance to taste and explore the recipe from my co-blogger’s blog. So for this I choose Gayathri’s blog Gayathri Cook Spot, she is really fabulous cook and friend of mine in BM. Last time, she had posted one really unique recipe Icle Kofte under dumpling theme which attracts me a lot. Here I get the chance to explore this kofta recipe in my kitchen and share with my friends. Hope she will like it my trial.

Preparation Time:  40 Minutes
Cooking Time: 30 Minutes
Servings: 6
Category: Snacks
Recipe Source: Gayathri’s Cook Spot

For Crust
1/2 Cup Broken wheat
1/3 Cup Cottage Cheese/ Paneer, Crumble
2-3 Tbsp. Semolina/ Sooji
Salt to Taste
1/2 Cup Hot water
Bread crumbs, Optional
For Filling
2/3 Cup Cottage Cheese/ Paneer, Crumbled
1 Small Onion, Chopped
2 Tbsp. Raisins
Salt to Taste
1 Tsp. Coriander Powder
1/2 Tsp. Red Chili powder
1 Tbsp. Coriander Leaves
1 Tsp. Oil
Oil for deep frying

For Filling
Heat the oil in non-stick pan. Add onion and sauté for 2 minutes.
Add crumble paneer and spices. Mix well and sauté for two minutes. 
Add raisins and coriander leaves. Mix well and remove from the flame.
Keep aside to cool at room temperature.

For Crust
Soak the broken wheat in hot water. Cover and keep aside for 15-20 minutes.
When wheat absorb whole water and become soft, add crumble paneer, sooji, salt and pinch of red chili powder. Knead as soft dough.
If dough is loose, add 2 tbsp. of bread crumb and mix it. Divide the dough into 6 equal portions.
Take each portion in to palm and place 1/6th portion of filling in between.
Cover the edges in shape of elongated kofta. 
Heat the oil in deep bottom pan or wok. Add the kofta in pan and fry them till to golden.
Serve hot koftas with chutney and lemon wedges.
Note: If your kofta are not bind properly then roll it in bread crumbs and fry them.

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Aug 20, 2013

Mexican Fried Rice

Mexican fried rice is side dish which made with white rice, peppers, herbs and ketchup.  It’s a great option for working lunch, parties and get together with friends. Personally I was enjoyed this recipe a lot with my mom in lunch menu. You can serve this Mexican fried rice with tomato salsa or any dip which you like most.

Preparation Time: 20-25 Minutes
Cooking Time: 20 Minutes
Servings: 3 Persons
Category: Mexican Cuisine

2 Cup Boiled Rice
1 Medium Onion, chopped
1 Carrot
1 Red Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
1 Green Chili
1/2 Tsp. Ginger Paste
1 Tsp. Mixed Herbs (Oregano, parsleys, rosemary)
1 Tbsp. Tomato ketchup
1 Tsp. Red Chili Sauce
Salt to taste
1 Tbsp. Oil
1 Tbsp. Green Coriander, Chopped

Heat the 1 tbsp. canola oil in pan.
Add green chili, ginger paste and onion and sauté till to translucent.
Add chopped carrots and cook till to little soft.
Add both bell peppers and sauces and mix well.
Add herbs and rice. Cook for 5-7 minutes more and adjust the salt as per taste. Mix well.
Garnish with chopped coriander and serve hot with beans or corn chips.

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Aug 18, 2013

Mexican Bean Soup

Mexican soup which made with chickpeas, beans and lots of vegetables that’s gives you nutrition and warm in winter. Mexican food is as complex food as any of great cuisine in the world like Chinese, Indonesian and Turkey. Mexican cuisine is combination of such staples ingredients such as corn, chili peppers, tomatoes, avocados and vanilla and more. However, the basis of the diet is still corn and beans with chili pepper as a seasoning as they are complementary foods.

Mexican bean soup is made with beans, chickpeas, corn and carrots with vegetable broth. Usually, tomatoes, chopped onions, and chopped cilantro are added, as well as crushed oregano and crushed red chili peppers. You can serve soup with tortilla chips or bread. It’s really tasty and delicious treat for your eyes and your stomach both.

Preparation Time: 3 Hours
Cooking time: 40 Minutes
Servings: 3 Persons
Category: Mexican Cuisine

1/2 Cup Kidney Beans/ Rajma
1/2 Cup Chickpeas
1/2 Cup Corn
1 Carrot, Chopped
1 Medium Onion, Chopped
2 Medium Tomatoes, Chopped
1/2 Tsp. Ginger Paste
2 Cup Vegetable Stock
1 Tbsp. Canola Oil
1/2 Tsp. Cumin Powder
1/2 Tsp. Chili Flakes
1/4 Tsp. Oregano
1 Tsp. Coriander Powder
Chopped Fresh Green Coriander
Salt & Pepper, for seasoning
Cheese, grated for garnishing

Wash and soak the beans and chickpeas for 4-5 hours.
Boil the both beans with water and salt till to 4-5 whistles. Keep boiled beans and water separate.
Heat the oil in pan. Add onion, ginger paste and cook till to slightly brown. Add tomatoes and cook till to little soft.
Add carrot, corn, boiled beans and chickpeas, cumin powder, coriander powder, oregano, chili flakes and vegetable stock. Cover and simmer for 20-25 minutes on low flame.
Add chopped coriander and seasoning with salt and pepper. Garnish with grated cheese.
Serve hot Mexican bean soup with bread sticks or corn chips.

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Aug 17, 2013

Virgin Mojito with Limca

Traditionally Mojito is a cocktail includes five ingredients are white rum or tequila, sugar, lime juice, sparkling water and mint. But you can prepare this drink in non-alcoholic form too without rum. For this you have to interchange the white rum with lemonade or limca. There are several variations of the mojito.

For 3rd week, I choose Mexican food as theme under Blogging Marathon. For this first I prepare virgin mojito beverage from Mexican cuisine.

Preparation Time: 10 Minutes
Cooking Time: 0 Minutes
Servings: 3 Glasses
Category: Mexican Cuisine

Handful Fresh Mint Leaves
2 1/2 Tbsp. Sugar
300ml Limca
1 Lemon Juice

Crush the mint leaves, lemon juice and sugar with muddler. Mix limca, crushed mint and ice cubes in one pitcher. Serve chilled in individual glasses.

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Aug 15, 2013

Meethay Ghoday- Hyderbadi Cuisine

For Indian Cooking Challlenge hosted by Srivalli has decided to prepare “Meethay Ghoday” from Hyderbadi Tradition for August challenge. This recipe is suggested by Mirellie, she is really fantastic Non- Indian food blogger from New York but still have wonderful knowledge about Indian Food. For ICC, we were adopted this recipe from Zaiqa blog. 

It’s my first time when I prepared Hyberbadi Cuisine. Meethay Ghoday is very simple and easy to make dessert from Hyderbadi tradition food. It’s a fried pasta form flowers which made by wheat flour and all-purpose flour and served with milk and nuts. Personally I prefer this dessert as chilled form.

Preparation Time:  1 Hour
Cooking Time:  15 Minutes
Servings: 2 Persons
Category: Hyderbadi Cuisine
Recipe Source: Zaiqa

3/4 Cup Flour (1/2 plain flour+ 1/4 wheat flour)
Pinch of Salt
1 Tsp. Ghee
Water for kneading
1 1/2 Cup Milk
1/2 Cup Sugar
2 Tbsp. Raisins and Almonds (Shallow Fried), for garnishing

Sieve the both flours and combine salt, oil and water to knead the dough.
Cover with damp cloth and keep aside for 30 Minutes.
Divide the dough into two portions and roll it as round disc using rolling pin.
Cut the dough into square shape using pizza cutter.
Prepare each square in flower shape as shown in picture.
Keep aside and leave the shaped flowers on plate for 6-8 hours or overnight until they are dry or hard.
Heat the oil or ghee in pan and deep fry them till to golden. 
Drain them on platter and keep aside.
Heat the milk with one cup water in another pan.
When it become boiling, add fried flowers and mix well.
Cover and cook for 15 minutes on low flame until they are softened.
Add sugar and mix again. Add more water if needed.
Now add shallow fried almonds and raisins and transfer into serving bowl.
Let it cool on room temperature and serve.

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Aug 12, 2013

Khatta Meetha Kaddu/ Pumpkin Curry

Again come with very common vegetable Pumpkin recipe, i.e. “Khatta Meetha Kaddu” or “Pumpkin Curry”. Pumpkin is gourd like squash in yellow and round shape.  Pumpkin curry or Kaddu ki sabzi is very easy and simple to prepare, for this you have to just chop the pumpkin and cook with spices. You can serve this sabzi with chapatti and poori. But poori and raita are best accompaniments with this curry. The main meals are served Kaddu ki sabzi, Poori, Raita, Halwa (Indian pudding) and Aloo ki sabzi in every religious ceremony in North India Specially.

Preparation Time: 12 Minutes
Cooking Time: 20 Minutes
Servings: 4
Category: Veg Curry

500gm Yellow Pumpkin
2 Tbsp. Clarifying Butter/ Ghee
1 Tsp. Turmeric Powder
1 Tbsp. Coriander Powder
1 Tsp. Red Chili Powder
Salt to Taste
1/2 Tbsp. Sugar
1/2 Lemon Juice
Green Coriander, Chopped for garnishing
For Tempering
1/2 Tsp. Mustard Seeds
1/2 Tsp. Cumin Seeds
1/4 Tsp. Fenugreek Seeds/ Methi Dana
1/4 Tsp. Dried Pomegranate Seeds/ Anardana
2-3 Whole Red Chili, Dried
Pinch of Asafoetida

Wash, peel and chop the pumpkin into cubes.
Mix all tempering ingredients except red chili and crush them into ground form.
Heat the ghee into deep bottom wok or kadai. Add crushed tempering ingredients and peppers.
When they start splutter, add chopped pumpkin. Add spices and mix well.
Cover and cook for 10-15 minutes till to soft.
Add sugar and lemon juice, mix and cook again for 5minutes.
Add chopped green coriander for garnishing and serve hot with pooris and raita.

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Spicy Apple Gourd Curry/ Masala Tinda Curry

A few days ago, I was talking to some Co-blogger friends of mine related to cooking and some other food related topics. Then during the whole conversation one of my friend +Kalyani Momchef from “Sizzling Tastebuds” asked me about Apple Gourd recipe. 

Today I post “Spicy Apple Gourd Curry or Masala Tinda Curry” for her. Under this recipe, we have to cook the tinda or apple gourd with spices and very special ingredient which my mom used i.e. cream or Malai. Cream made this recipe so creamy, and delicious more. You can serve this curry with chapatti and curd. I was to share Masala Tinda recipe for BM 31 under Main course theme. Hope everyone enjoy this recipe, please share your feedback with us under comment sections.

Preparation Time: 5 Minutes
Cooking Time: 12-15 Minutes
Servings: 3
Category: Veg Curry

500gm Apple gourd/ Tinda
1/4 Cup Fresh Cream
1 Tbsp. Ghee
1 Tsp. Cumin seeds
Salt to Taste
1 Tsp. Red Chili Powder
2 Tsp. Coriander Powder
1/2 Tsp. Garam Masala
1/2 Tsp. Turmeric Powder
1/2 Tsp. Raw Mango Powder
1/2 Tsp. Lemon Juice, Optional

Wash and peel the apple gourd. Cut into four pieces.
Heat the ghee in pressure cooker. Add cumin seeds, when they start splutter.
Add chopped gourd, spices and cream. Mix well.
Cover with lid and cook till to 4-5 whistles.
Add garam masala and raw mango powder, mix well.
Serve hot apple gourd curry with chapatti.
Note: If gourd is hard (pakka), then gives one-two whistles extra with extra water.

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Aug 10, 2013

Tamarind Dip/ Imli Ki Chutney

Preparation Time: 20-30 Minutes
Cooking Time: 10 Minutes
Servings: 1 Cup
Category: Side Dish- Sauces

1/2 cup Tamarind/ Imli
2 tbsp. Sugar
2 tsp. Chili powder
1 tsp. cumin seed
Salt to taste

Soak the tamarind in 3/4 cup of warm water for 30 minutes.
Squeeze out the pulp from the tamarind mixture.
Heat oil in a pan, add cumin seed when its crackles.
Add tamarind pulp and boil 2 minutes.
Add the sugar, chilli powder, cumin powder and salt and mix well.
Boil 5-10 minutes.
Strain the mixture and serve the Imli Ki Chutney with snacks and starters.

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