Anar Raita/ Pomegranates Raita

Today I share one of mine favourite raita or
curd i.e. “Pomegranates Raita or Anar Raita”. It’s a pinkish and creamy texture
curd with flavour of anar. You have to add little crushed
and juice of anar which gives baby pink color and taste of anar in raita.

Always try to add milk instead of water in
raita for smooth consistency which gives creamy texture and enhance the taste
too, even sprinkle little chaat masala at the time of serving. If you
want to prepare raita for few hours before then always add salt at the time of serving
otherwise it becomes sour or khatta in taste. Now learn how to prepare anar ka
raita with the help of following ingredients and instructions.
Time: 10 Minutes
Time: 0 Minutes
Servings: 2

Category: Side Dish- Curd

1 1/2 Cup Curd
1/2 Cup Pomegranates
1/2 Tbsp. Milk
Salt to Taste
Black Salt to Taste
1/2 Tsp. Roasted Cumin Powder
Red Chili Powder to Taste
1/4 Tsp. Black Pepper Powder
1/2 Tsp. Sugar
1/2 Tbsp. Coriander Leaves, Chopped
Whisk the curd till to smooth consistency
with 1/2 tbsp. of milk.
Crush the 1/4 cup pomegranates or anar
Combine the crushed and other 1/4 cup
pomegranates in curd with spices and sugar. Whisk well.
Place the curd in separate bowl and garnish
with pomegranates seeds, coriander leaves and cumin powder on the top of raita.
Serve chilled pinkish anar ka raita with biryani
or pulao.
Note: Adjust the spices according to your taste
and add little chat masala for enhance the more taste. If you like thin
consistency raita or curd, you can add more milk and whisk it.

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Lychee Ice-Cream

As per Kid’s delight summer special
theme, I post Lychee Ice-Cream on third day. Last two days, I was shared Coffee and Vanilla Ice-Cream with all of you… All three recipes are same in cooking technique. I was really enjoyed all three flavor. Hope all my readers also like my all three Ice-cream recipes and please share your experience with us.

For Lychee Ice-cream, you have to boil milk and add flavor of
lychee pulp and sugar according to taste. For thickness and creamy look, you have to add cornflour and fresh cream. For fresh lychee pulp, you have to peel the
lychee and blend it till to smooth consistency.
Through the high content vitamin C
content of the lychee fruit, the fruit benefits those suffering from colds, fevers
and sore throats. Lychee also helps the body to digest food properly for the
best nutrition and an added boost of health. Along with these health benefits lychee also contains phosphorous, calcium, magnesium and protein. Lychee, the Chinese believe, also has
the ability to relieve pain and shrink swollen glands.
The inside of a lychee
is a clear, pinkish-white color. The outside of the fruit is a hard spiky shell.
Its seed is brown in color and very hard. The seeds are poisonous and
should not be eaten. The fruit is rare because dragon fruit climbs
the bough on lychee plants, causing them to die. The lychee has a
sweet taste, and may be frozen, made into sauces, jam, puree, or preserves.
When frozen, the lychee tastes similar to sorbet.
Preparation Time:
10-12 Minutes
Cooking Time:
15 Minutes
Time: 6 Hrs

Serving: 4
Category: Ice-creams

1 1/2 Cup Milk
1/4 Cup Sugar
1/2 Tbsp. Cornflour
1/3 Cup Nestle Milk Powered
1/4 Cup Fresh Cream
1/4 Cup Fresh Lychee Pulp
1/6 Cup Finely Chopped Lychee
Few Drops Vanilla Essence
Boil the 1
cup milk in pan on medium flame.
Dissolve the
cornflour and milk powdered in half cup of milk and keep aside.
When milk
starts boiling, add cornflour and milk mixture.
Cook for 5-8
minutes on low flame till to dissolve.
Now add sugar and
boil for another 5-10 minutes till to little thick consistency.
Remove from
the flame and keep aside to cool completely.
Now add vanilla
essence, lychee pulp and cream.
Whisk for 5
minutes continuously for smooth consistency.
Pour this
mixture into container, cover and place in freezer for 3-4 hours.
Remove from
the freeze and blend it completely till to smooth.
Now add roughly and finely chopped fresh
Again pour
this smooth mixture into container, cover and place in freeze till to set
Serve chilled individual scoop of lychee ice-cream in cups.

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Vanilla Ice-Cream

Today I share very famous and tasty Vanilla Ice-cream
with all of you. It’s a basic, rich and creamy Vanilla Ice-cream. For
this recipe you have to boil the milk with cornflour and milk powder for
thickness. Mostly when prepare any chilled dessert especially ice-creams and
cakes, we have to add little extra sugar quantity in recipe to maintain
sweetness of desserts. You can use
vanilla bean or vanilla extract whatever available instead of vanilla essence. This time I prepare some different flavors of Ice-creams under Kid’s Delight summer special theme.
You can serve this basic Vanilla Ice-cream
with chocolate syrup and choco chips. Even you can prepare fruit pudding with Vanilla
Ice-cream and fresh fruits. There are lots of other variations with we can serve Vanilla Ice-cream like gulab jamun, brownie, fruits, halwa and lots of others.
Preparation time:
10 Minutes
Cooking time:
15 Minutes
Servings: 3

Category: Ice-creams

1 1/2 Cup Milk
1/3 Cup Cream
2 Tbsp. Milk Powder
2 1/2 Tbsp. Sugar
1/2 Tbsp. Cornflour
1/2 Tsp. Vanilla Essence
Boil 1 cup milk in pan on medium
Dissolve the cornflour and milk
powder in half cup of milk and keep aside.
When milk starts boiling, add
cornflour and milk mixture in pan.
Add sugar and Cook for 10 minutes on
low flame till to dissolve.
Cook for few minutes extra till to
little thick consistency.
Remove from the flame and keep aside
to cool completely.
Add vanilla essence and cream.
Whisk for 5 minutes continuously.
Pour this mixture into container,
cover and place in freezer for 3-4 hours.
Remove from the freeze and blend it
completely till to smooth.
Again pour this smooth mixture into
container, cover and place in freeze till to set.
Serve Vanilla ice-cream with chocolate
chips and syrups if you prefer.
Add little sugar extra at the time cooking
specially in chilled dessert especially in Ice-creams.

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Coffee Ice-cream

This time I prepared my favorite flavor of
Ice-cream “Coffee Ice-Cream”, which you can serve with chocolate syrup and
choco-chips. Even you can prepare chocolate milkshake and vanilla milk shake
with coffee ice-cream. For this recipe, you have to boil milk with instant coffee
granules for flavoring and cream for smooth consistency.
Preparation Time:
10 Minutes
Cooking Time:
15 Minutes
Time:  5-6 Hrs.
Servings:  4 Persons
Category: Ice-creams

1 1/2 Cup Milk
1 Tbsp. Instant Coffee Powder
1/3 Cup Sugar
1/2 Tbsp. Cornflour
Few Drops of Vanilla essence
100 Gm Cream
Boil the 1 cup milk in pan on medium flame.
Mix cornflour in half cup of milk and keep
Mix instant coffee powder in 1 tbsp. hot
water and keep aside.
When milk starts boiling, add cornflour
mixture and coffee mixture.
Add sugar and Cook for 5-8 minutes on low
flame till to dissolve.
Cook for another 5 minutes till to little
thick consistency.
Remove from the flame and keep aside to cool
Now add vanilla essence and cream. Whisk for
5 minutes continuously.
Pour this mixture into container, cover and
place in freezer for 3-4 hours.
Remove from the freeze and blend it completely
till to smooth.
Again pour this smooth mixture into container,
cover and place in freeze till to set.
Serve this coffee ice-cream with chocolate
chips and syrups if you prefer.

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Homemade Almond Powder

Almond called Badam in Hindi and mostly used in dessert and
sweets as flavor, garnishing and taste. Even you can make sweet and savory
both types of dishes with almonds.

Today I shared homemade almond power recipe with my readers.
For this you have to grind the almonds as powdered form and sieve it. Fresh homemade
almond powder is ready to use for almond cookies, bread, cakes and gravies. Almond
flour is often used as a gluten-free alternative to wheat flour in cooking
and baking.
While the almond is often eaten on its own, raw or toasted,
it is also a component of various dishes. Almonds are available in many forms,
such as whole, sliced (flaked, slivered), and as flour. Almonds yield almond
oil and can also be made into almond butter or almond milk.
The almond contains about 26% carbohydrates and may therefore be
made into flour for cakes and cookies (biscuits) for low-carbohydrate diets. A
standard serving of almond flour, 1 cup, contains 20 grams of
carbohydrates, of which 10 g is dietary
fiber, for a net of 10 g of carbohydrate per cup. This makes almond flour
very desirable for use in cake and bread recipes by people on
carbohydrate-restricted diets.

Almonds are a rich source of vitamin E. About 20 percent of raw
almond is high quality protein, a
third of which are essential amino acids. They
are also rich in dietary fiber, B vitamins, essential minerals and monounsaturated
fat. Potential health benefits, which have not been scientifically validated,
include improved complexion and possibly a lower risk of cancer.

Preparation time:
15-20 Minutes

time: 0 Minutes

1/2 Cup

Category: Basics

2/3 Cup Almonds
Grind the almonds in mixer till to fine
powered form. Sieve the powder using strainer. Keep this Homemade Almond powder
in air tight jar for further use. You can use this powder in cookies, cakes and

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Amchoor Chutney/ Amchur ki Chutney

Mango powder is made from raw green mangoes that are cut,
sun-dried, and pounded into powder. It
is most commonly used in making chutneys, pickle or stir fries and in several
food items especially in India. This is often used to add flavor without adding
moisture. It is also used to marinate meat and in making chaat masala. It is an
important flavoring agent in North India. The Hindi name of this spice comes
from Aam means mango and choor means powder. It is a good source of iron
thus very beneficial for pregnant women and people suffering from anemia.
It is rich in vitamin E and vitamin k which makes our hormonal system more
Imli chutney is really
important for every street food like chaat, pakoras and other stuffs too which
adds extra flavors in food. However, if it is not possible to make imli
chutney, you can go for amchoor chutney. It is one of simple and easy to
prepare chutney in India.
Preparation Time: 2 Minutes
Cooking Time:
10-12 Minutes
Servings: 1/2 Cup
Category: Side Dish- Sauce

2 tbsp. Amchoor/ Raw mango powder
1/2 Cup Jaggery/ sugar
1 Cup Water
1/2 Tsp. Roasted cumin powder
1/4 Tsp. Black pepper powder
1/4 Tsp. Red chili powder
1/4 Tsp. Salt
1/4 Tsp. Garam masala
Dissolve the amchoor in water and bring to
one boil on medium flame.
Add grated jaggery and mix till to
dissolve. Add spices and mix gently.
Cook the chutney on low flame till to right
and little thick consistency.
Keep aside to cool and serve with snacks.

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Perfect Journey With Ambi Pur

Pur is a brand of air freshener products available in the US, Europe, and Asia. Their
range of products may be used at home or in the car with a variety of smells and properties
such as odor neutralization.

This time, IndiBlogger has conduct one
more interesting contest with Ampi Pur car perfume in which we have to describe
“Our Perfect Road Trip”. Personally I never preferred to write fantasy trip for
this contest, as I want to share something true which I felt during our last
trip to Vrindavan with my parents. This time I got Ampi Pur car perfume
lavender spa which is our favourite fragrance and is already used in our car.
Last week, I visited Vrindavan and
Mathura with my parents. Vrindavan is a small city in Mathura district of Uttar
Pradesh. It is nearly a three and a half hour drive from Sonepat to Vrindavan.
Vrindavan and Mathura is a place where
Lord Krishna spent his childhood days and met Devi Radha. Even today you can
feel that charm and hear childhood stories of Lord Krishna at that place. This
is a small brief about Vrindavan and Mathura.

Google Map
Now coming to trip. We were getting
ready with food and luggage. My Mother had prepared some food for journey
because my father does not prefer outside food, so my mum prepared some puri
(Indian flatbread) and stir fry Okra and packed some snacks and pickles too. My
duty was to check the arrangement in car, Santro. It’s a perfect car for
personal use for a small family. First I checked Ambi Pur refill and secondly
arranged the seats and luggage properly and then arranged the music.
Now it was time to leave home for a
perfect trip. First we grabbed the seats and set the music loud. We were really
enjoying the weather and journey.  After about more than one hour,
when we had reached Ballabhgarh near Faridabad there was a big area of sludge,
because of high rainfall and monsoon season. But I was not worried about this
disgusting smell because of our Ambi Pur car perfume lavender spa which gave a
wonderful fragrance and makes me feel better and comfortable that time. We were
really enjoying this trip even that sludge time too.
After that I felt hungry and due to
rain, we had not found any good location for tea or coffee. We could not wait
any longer, so opened the tiffin in car. Ampi Pur car perfume covered all
veggie and pickle smell so nicely. We felt like enjoying food at 5 star rated
restaurant with 93.8 Red FM music, fresh lavender spa fragrance and nice
weather. It made me so happy and I felt awesome. This song was playing at that
moment which is one of my favourite numbers from the movie Sadma.

Ae Zindagi Gale Laga Le, Ae Zindagi Gale Laga Le
Hum Ne Bhi Tere Har Ik Gam Ko

Gale Se Lagaya Hai….. Hai Na 

Ae Zindagi Gale Laga Le, Ae Zindagi

Now we reached Mathura, where we
stopped the car and enjoyed rain with elachi tea which gave us new energy. Ampi
pur car perfume gives a really beautiful feeling and wonderful peace in between
the high noise of traffic, dust, bad smells of mud, animals and food smells.
Now we reached Vrindavan, where first
we visited the very famous Vrindavan Banke Bihari Mandir. We went there for
worship and darshan of Lord Krishna. As per temple a rule, photography is not
allowed, so I did not taken any pic. So I am uploading one picture from Google
for you.
Says “Banke Bihari Mandir is a 
Hindu temple dedicated
to Lord Krishna, in the holy city of Vrindavan in the Mathura district. Banke Bihari was
originally worshiped at Nidhivana. Banke means “bent in three places” and
bihari means “supreme enjoyer.” The image of Lord Krishna stands in the Tribhanga posture.  
Source: Google
After worshiping Lord Krishna, we went
in our already booked hotel. In the evening, we were going for very popular and
famous “Prem Mandir” founded by Guru Kripalu Maharaj ji at Vrindavan. It is a
really beautiful and amazing temple which easily attracts the visitors through
fine art and statue. Its main high points are digital and musical fountain show
which made us speechless.
says “Prem Mandir is a religious and spiritual complex in Vrindavan.
Construction of Prem Mandir began on January 2001 and the inauguration took
place Feb 2012. 30,000 tons of Italian marble have been used in the
construction and carved with unique machines like KUKA robotics. The
presiding deity will be Yugal Sarkar (Radha Krishn). 73,000 square feet,
pillar-less, dome shaped 
satsang hall is
being constructed next to Prem Mandir, which will accommodate 25,000 people at
a time”.

At Day Time
Prem Mandir at Night time ( all three personal clicks)
After that we went for sightseeing and
enjoyed the road trip with wonderful fragrance. I had enjoyed the dinner with
my parents and then went to rest in my room. The next day, we get up early;
quickly finished our shower and breakfast and then again went for a drive. I
enjoyed the time in the car more than the hotel. Again we embarked on a long
car trip and ate some samosas, chips and cola in the meanwhile.  After
enjoying for two days with parents and Ampi Pur, I was not feeling restless.
Ampi Pur gives fresh and cheerful
fragrance in every spray. I keep one extra refill of Ambi Pur in my car for
just in case of finishing point. It was really wonderful trip and every trip
can be perfect if we have good partner and safe vehicle and perfect collection
of Ambi Pur car perfume as all three make our journey perfect and complete. I
really enjoyed this trip with Ambi Pur car perfume Lavender Spa.

Thavala Vadai With Coriander Coconut Chutney

For rainy season, I have plan to cook some
crispy snack as fritter or vada, so I choose to prepare Thavala Vadai with coriander
coconut chutney for combo theme under blogging marathon. Personally, I don’t
like coconut chutney as much imli chutney or coriander chutney. So for a change,
I had added some coriander, green chili, ginger and lemon juice with coconut to
prepare coconut chutney which really enhance the taste of vadai and chutney

Thavala Vadai is South Indian snack which prepared
with combo of lentils, grams, rice and sagos which gives interesting taste. For crunchiness, add some coconut chunks and green coriander. You can serve this Thavala
Vadai with simple coconut chutney and tea or coffee as evening snack.

Time: 3-4 Hrs
Preparation time:
15-20 Minutes
Cooking Time:
 25 Minutes
Servings: 16

Category: South Indian Cuisine
 Rak’s Kitchen
For Thavala
1/4 Cup Rice (Parboiled)
2 Tbsp. Yellow Split Gram/ Moong Dal
2 Tbsp. Bengal Gram/ Chana Dal
2 Tbsp. Red Split Gram/ Toor Dal
2 Tbsp. Split Black Gram/ Urad Dal
2 Tbsp. Sago/ Sabudana
4-5 Whole Dried Red Chilies
2 Tbsp. Fresh Coconut, finely chopped
Salt to Taste
1 Tbsp. Green Coriander, finely chopped
4-5 Curry Leaves, chopped
Pinch of Asafoetida/ hing
Coriander Coconut Chutney
1/2 Cup Coconut, Chopped
1/3 Cup Fresh Green Coriander, chopped
1/2 Tsp. Ginger, chopped
1/2 Tsp. Green Chili, chopped
1 Tsp. Lemon Juice
Salt to taste
For Tempering
7-8 Curry Leaves
1/2 Tsp. Split Black Gram/ Urad Dal
1/2 Tsp. Mustard seeds
1 Tsp. Oil

How to Prepare Thavala Vadai
How to Prepare Coriander Coconut Chutney
For Thavala
Wash and soak the dals, rice and sago separately
for 3-4 hours in water. Grind the rice and whole red chili in mixer till to
semolina consistency. Now add soaked lentils and grams in same jar and mix till
to smooth consistency.
Keep this mixture in separate bowl. Add soaked
sago, chopped coconut, coriander and curry leaves. Add salt, asafoetida and mix
Heat the oil in wok on medium flame. Pour spoonful
batter in hot oil and deep fry till to golden. Serve hot thavala vadai with
coriander coconut chutney.
For Coriander
Coconut Chutney
Grind the fresh coconut, green coriander,
ginger, green chili, salt and lemon juice together in mixer with little water
till to smooth consistency. Place this mixture in separate bowl.
For tempering, Heat the oil in tadka pan. Add mustard
seeds, curry leaves and urad dal in it. When start crackle, pour tempering in
mixture bowl. Now coriander coconut chutney is ready to serve.

Blogging Marathon page for the other Blogging Marathoners doing BM#30

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Dal Moong With Satpura- Sindhi Cuisine

Today I cook “Dal Moong with Satpura”
from Sindhi Cuisine, this recipe is adapted from Vaishali’s blog Ribbon’s to
Pasta’s. Satpura is Indian flatbread or layered paratha, Sat means seven and
Pura means layered which cooked as parathas. Dal moong is combination of two types
of moong, one is yellow gram and second is green split grams which cooked
separately and assemble together in one bowl. Garnish with spices, onion and
says “Sindhi cuisine refers to the native cuisine of the Sindhi
people from Sindh, Pakistan. The daily food in most Sindhi households
consists of wheat-based flat-bread (phulka) and rice accompanied by two
dishes; one is gravy and second dry. Today, Sindhi food is eaten
in many countries including India, where a sizeable number of Sindhis migrated
following the Partition of British India.”
Time: 2 Hours
Time:  15 Minutes
Time: 30 Minutes
2 Persons

Category: Sindhi Cuisine
source: Vaishali
Cup Yellow Gram
Cup Green Gram
to taste
Tsp. Turmeric Powder
Green Coriander
Spices (As per taste)
Chili Powder
Mango Powder
Tsp. Cumin Seeds
Tbsp. Clarifying Butter
Flour Dough
Chili Powder

For Yellow Dal
Wash and Soak the yellow dal in water
for two hours.
Boil this dal with salt and turmeric
powder and water till to 3-4 whistles.
Blend it with spatula for little mashy
and keep aside.
For Green Dal
Wash and soak the green dal in water
for two hours.
Boil this dal with water, salt and
turmeric powder till to 2 whistles in separate utensil.
Blend it with spatula for little mashy
and in thick consistency and keep aside.
For Cumin Tempering
Heat the ghee and add cumin seed till
to crackle.
How to Assemble Dal
In large bowl, first place the green
moong layer and second yellow moong layer.
Sprinkle spices according to taste and
add cumin tempering.
Garnish with green chutney, Amchoor chutney and chopped onion.
Sprinkle chopped fresh green coriander.
Serve hot with satpura.
For Satpura
First prepare the stiff dough with
water and wheat flour as chapatti dough.
Take the big portion of dough and roll
it using rolling pin.
Grease ghee/ clarifying butter.
Sprinkle turmeric, salt and red chili powder.
Cut the round disc in strips vertically
using sharp knife.
Put these strips one on top of the other
and combine together as round form.
Apply little dry flour and roll again
in round form.
Heat the griddle/ tawa and cook from
both side with little ghee till to golden.
Serve hot satpura with moong dal.

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Aamras and Poori/ Puri

Aamras is the pulp of the tropical fruit Mango eaten in India. The pulp of a ripe fruit is
extracted usually by hand and consumed along with Chapatti. At times ghee and
milk are added to the pulp to enhance its flavour. Sugar is also added to
adjust the sweetness.

A regional version of Aamras is a
popular dessert in Rajasthan, Gujarat, Marwari and Maharashtra during
festivals. Since the fruit is seasonal, being harvested at the end of summer,
the need to preserve the fruit in the form of pulp has given rise to a
moderately large Mango processing industry.
is best way to serve mango in smooth puree form with flavour of elachi and
kesar. For Aamras you can prefer alphonso or kesar or both varieties of mangoes.
Mango is king of fruits and in summer season, you can easily get many varieties
in mangoes.
can serve chilled Aamras with hot puri or Indian flatbread. Even you can serve
Aamras with whipped cream or vanilla ice-cream as dessert after meal. The addition of milk eases the process of blending
into a smooth puree. But make sure you do not add more quantity of milk as it
will make the consistency like milkshake

Time: 15 Minutes
Time: 20 Minutes
2 Persons
Category: Gujarati Cuisine

2 Mango pulp (Alphonso/ Kesar)
1/2 Tsp. Cardamom Powder
Few Strands Saffron
Sugar Powdered to Taste
1/2 Tbsp. Milk (optional)
Nuts for garnishing
1 Cup Wheat flour
1/4 Cup Semolina
1 Tbsp. Clarifying Butter
1/2 Tsp. Salt
Enough Water
Oil for frying
Wash and peel the mangoes and take out
the pulp from mangoes. Now blend mango pulp, cardamom powder, sugar as per
taste, milk (optional) and few strands of saffron together. Personally I did
not use milk otherwise color will change. Serve chilled in individual bowl and
garnish with cardamom powder, saffron and ground nuts (optional).
Sieve wheat flour, semolina and salt
together and add clarifying butter/ ghee in flour. Mix with fingertips and look
like crumbs. Now add enough water to knead stiff dough. Divide the dough into
equal small portions and roll it in round form by using rolling pin. Heat the
sufficient oil in wok on medium flame, when oil is hot enough. Add round shape
puri in oil and fry till to little golden both sides. Serve hot puri with
chilled aamras.

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