Paan Ki Icecream


Preparation
Time: 20 Minutes + Chilling time
Cooking
Time: 10 Minutes
Servings:
2
Category:
Frozen/ Ice-creams
Ingredients:
1 1/2 Cup Milk
1/4 Tbsp. Cornflour
1/3 Cup Sugar
1/2 Cup Cream
For
Flavoring
1-2 Betel Leaves/ Paan Ke Patte
1/2 Lemon Juice
1/2 Tsp. Cardamom Powder
1 Tbsp. Dates (Chuhara)
1 Tsp. Fennel Seeds/ Saunf
1 Tbsp. Gulkand
Pinch of Menthol
Instructions:
Grind the betel leaves and lemon juice as
paste.
Add other flavoring ingredients with
paan mixture. Keep aside this flavoring mixture.
Mix the cornflour in 1/4 Cup cold milk
and keep aside.
Boil the milk in thick bottom pan and add
sugar. Boil for 10 minutes.
Add cornflour mixture and boil for 5
minutes more till to little thick consistency.
Keep aside to cool and add cream and paan
mixture into cool milk. Whisk it.
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 chilled Individual scoop of paan
ice-cream in cup.
Note:
Add paan mixture, when milk becomes
completely cool, otherwise curdles comes in milk.
Tags: How to prepare paan icecream, betel icecream, icecream
recipes, summer recipes, dessert recipes, frozen recipes, how to make icecream
at home, paan recipes, paan icecream, kid special, menthol recipe, gulkand
recipe, Blogging Marathon page for the other Blogging Marathoners
doing BM#
41

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Mango Lassi

Mango lassi is smooth cold beverage which
prepared with ripe mangoes and fresh yogurt. It’s a wonderful drink for hot
summer days to make our meal more powerful. Mango is the national fruit of
India as well as very beneficial for health. It’s a favorite fruit amongst all
age groups.
Preparation
Time: 10 Minutes
Cooking
Time: 0 Minutes
Servings: 4
Category: Beverages
Ingredients:
2 Ripe Mangoes, Peeled and Chopped
1 Cup Fresh Yogurt
1/3 Cup Milk
Sugar to taste
1/4 Tsp. Cardamom Powder
Few Mangoes, Chopped for garnishing
Few Chopped Pistachios for garnishing
Few Ice cubes
Instructions:
Blend the chopped mangoes, yogurt, milk and
sugar together in big jar, add cardamom powder and ice cubes to mix it.
Garnish with chopped mangoes and pistachios. Serve
chilled mango lassi.

Tags:
how to prepare mango lassi, lassi recipes, summer recipes, beverages, drinks,
mango recipes, aam recipes, how to made mango lassi at home, curd recipes,
yogurt recipe. Blogging Marathon page for the other Blogging Marathoners
doing BM#
41

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Aloo Ka Raita| Raita Recipe

Aloo ka raita is one of simple and easy
version of curd recipes which is good for summer season; you can prepare this
recipe for falahar or fasting food in Navratri days as side dish. For this
recipe, you have to combine the boliled potatoes with whipped fresh yogurt and
spices. For more flavourful curd, you can add tamarind dip and chopped fresh
mint leaves. This time I choose summer theme under BM#41 hosted by Srivalli.
Preparation
Time: 10 Minutes
Cooking
Time: 0 Minutes
Servings: 4
Category:
Raita
Ingredients:
2 Potatoes, boiled and cubed
2 Cup Fresh Yogurt, whipped
Handful Fresh Coriander Leaves, chopped
1Green Chili, chopped
Roasted Cumin Powder
Red Chili Powder
Black Pepper Powder
Salt to Taste
Chaat Masala
Instructions:
Combine all ingredients together in one bowl
and serve chilled with paratha or any Indian flatbread.
Notes:
Add salt at the end when you serve this
raita, otherwise it becomes sour in taste.

Tags:
How to prepare raita recipe, aloo raita recipe, aloo ka raita, curd recipes,
raita recipes, easy raita recipe, aloo recipe, potato recipe, Navratri or
falahar recipe. Blogging Marathon page for the other Blogging Marathoners
doing BM#
41

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Matar Makhana Curry

Matar Makhana is rich and creamy gravy which prepared with puffed lotus
seeds and green peas in gravy of tomatoes and onions. For this recipe, you can
fry the phool makhana and peas in oil which enhance the taste. You can serve
this gravy with Indian breads like naan, paratha and puris. For thick gravy,
you can add khoya or cream which gives royal texture to this gravy. This time I
choose cooking with alphabet theme, for this I cooked M for Matar Makhana
curry.


Preparation
Time: 15 Minutes
Cooking
Time: 20 Minutes
Servings: 4
Category:
Gravies
Ingredients:
1 Cup Phool Makhana
1 Cup Green Peas
3 Medium Sized Tomatoes, Diced
2 Small Onions, Diced
2 Green Chilies, Chopped
1 Tsp. Ginger, Grated
12 Cashews, Halves
4 Tbsp. Canola Oil
1 Tsp. Cumin Seeds
Pinch of Asafoetida
1/2 Tsp. Turmeric Powder
2 Tsp. Coriander Powder
Salt to taste
1 Tsp. Red Chili Powder
1/4 Tsp. Garam Masala
Green Coriander Leaves, for garnishing
Instructions:
Prepare ground paste of tomatoes, onion,
green chilies and half cashews in grinder.
Heat the oil in deep kadai. When oil is hot
enough, fry the phool makhana and remaining cashews till to golden. Drain them
on kitchen towel to remove excess oil and keep aside.
Add cumin seeds and ginger in same oil and sauté
for 1 minute.
When cumin starts splutter, add peas, ground
paste, turmeric powder, coriander powder and red chili powder. Sauté till to
oil comes on the top of gravy.
Add fried cashews, phool makhana and salt,
and mix well. Add water or cream to adjust the thickness of gravy.
Add green coriander and garam masala for
garnishing. Serve hot gravy with Indian bread.
Notes: if gravy consistency is thin, then add
bread crumbs.
Tags:
how to prepare matar makhana gravy, matar makhana curry, Punjabi recipes, main
course recipes, gravies, vegetable recipes, lunch and dinner meals, phool
makhana recipes, peas recipes, easy recipes, party recipes, how to made matar
makhana at home, matar makhana recipes.  Blogging Marathon page for the other Blogging Marathoners doing BM#41
                                                                                                                        

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Soya Chunk Pulao| Rice Recipes

Soya Chunk Pulao is completely healthy
version of rice recipe in which includes soya chunks, mix vegetables and rice
which enhance the color of platter and taste also. Soya chunks are rich in fibre,
vitamins and proteins. It’s good for everyone especially for growing kids, you
can serve this soya in various form like in gravies, with rice, can prepare
snacks also and its complete our balanced diet.
Preparation
time: 30 Minutes
Cooking
time: 20 Minutes
Serving: 4
Category:
Rice
Ingredients:
1 Cup Dried Soya Chunks, Boiled and Squeezed
2 Cups Basmati Rice, Soaked
2 Medium Onions, Chopped
1 Medium Potato, Chopped
1 Small Carrot, Chopped
1/3 Cup Peas
1 Tsp. Ginger, Finely Chopped
2 Green Chilies, Finely Chopped
2 Tbsp. Desi Ghee/ Clarifying Butter
1 Tsp. Cumin Seeds
1 Bay Leaf
Salt to Taste
1 Tsp. Red Chili Powder
2 Tsp. Coriander Powder
Green Coriander Leaves, Chopped for
garnishing
Instructions:
Wash and boil the dried soya chunks in water
for 10 minutes. Squeeze out the whole water and keep aside.
Heat the ghee in heavy and deep bottom vessel.
Add cumin seeds and bay leaf and sauté till the crackle.
Add green chili and ginger, sauté for 1
minute. Add chopped onion and sauté until to translucent.
Add green peas, carrot and potatoes and cook
for 5 minutes.
Add soya chunks and coriander powder, salt,
red chili powder and sauté for 2 minutes more.
Add soaked rice and 5 cups of water and mix
well. Reduce heat to medium and cover and cook with lid.
When rice and vegetables are cooked, add
lemon juice and garnish with fresh green coriander.
Notes:  For more
flavorful pulao, you can add 1/2 tsp. of garam masala. You can skip the lemon
juice.

Tags: How
to cook soya chunk pulao, pulao recipes, rice recipes, rice, pulao, soya
recipes, soya chunks recipes, main course recipes, lunch and dinner meals,
tiffin recipes, picnic food, healthy recipes, how to prepare rice recipes, soya
nuggets recipes, Nutella recipes.  Blogging Marathon page for the other Blogging Marathoners doing BM#41

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Matar Mushroom Curry| Punjabi Cuisines| Mushroom Recipes

Matar Mushroom recipe is very popular and
healthy Punjabi main-course recipe which available in every Punjabi dhabas or
restaurants. It’s a combination of two main ingredients mushrooms and green peas
which cooked in onion tomatoes based gravy. 
You can serve this curry with rice, naan or chapati and garnished with
fresh cream and green coriander leaves. For healthy version, I used par boiled
green peas instead of fried peas. As Punjabi cuisines, curries are fully creamy
and buttery. So you can fry the green peas along with mushroom in same oil.

Preparation
Time: 15 Minutes
Cooking
Time: 20 Minutes
Servings:
4
Category:
Punjabi Cuisine
Ingredients:
2 Cups Mushroom, fresh and halves
1 Cup Green Peas, half boiled
3 Tomatoes Puree, Medium Sized
2 Onions, Chopped
2 Green Chilies Paste
1 Tsp. Ginger Paste
1 Tsp. Cumin Powder
Salt to taste
2 Tsp. Coriander Powder
1/2 Tsp. Turmeric Powder
1/2 Tsp. Red Chili Powder
1/2 Tsp. Garam Masala
5 Tbsp. Vegetable Oil for shallow frying
Green Coriander, for garnishing
Ginger Juliennes, for garnishing
Instructions:


Wash and chop the mushroom into halves.
Heat the sufficient oil in kadai on
medium flame and fry in hot oil until to golden color appears.
Remove the fried mushroom in to separate
plate and keep aside.
In same oil, add cumin seeds. When they
start crackle, add chopped onion and ginger chili paste and sauté until to
golden brown.
Add tomatoes paste and sauté until the
tomatoes are soft.
Add coriander powder, chili powder, and
turmeric powder and garam masala and cook until the oil comes on the top.
Add fried mushroom, half boiled peas and
salt and cook until to tender. Add 1/4 Cup water if needed to adjust thickness.
Garnish with green coriander and lemon
juice. Matar Mushroom curry is ready to serve with chapati or parathas.
Notes:
You can add fenugreek leaves also for
garnishing or enhance the taste.
For thickness, you can grind the few
cashews with tomatoes.

Tags: how to prepare matar mushroom, mashroom recipe, Punjabi
recipes, Punjabi cuisines, matar recipes, pea’s recipes, dinner and lunch
recipes, main course, gravies, how to make matar mushroom curry at home.

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Hyderabadi Mirch Ka Salan

Today I shared “Hyderabadi Mirch Ka Salan” recipe under the theme of picking all the way from different state, where we have
to shared three different recipes from different state or regions of India. When
you talk about Hyderabad cuisine, biryani and mirchi ka salaan both are comes
first in our mind. Hyderabadi curries are lightly tangy and creamy in taste. You
can serve mirchi ka salan with biryani or naan as main course. 

Preparation
Time: 20 Minutes
Cooking
Time: 25 Minutes
Servings: 4
Category:
Hyderabadi Cuisine

Ingredients:
200gm Green Chilies
1/2 Tsp. Cumin Seeds
6-8 Curry Leaves
1/2 Tsp. Mustard Seeds
1/4 Tsp. Fenugreek Seeds
Salt to taste
1 Tsp. Coriander Powder
1/2 Tsp. Turmeric Powder
1/2 Tsp. Red Chili Powder
4 Tbsp. Oil
Green Coriander, for garnishing
For Dry
Powder
1 Tbsp. Cumin Seeds
2 Tbsp. Peanuts
2 Tbsp. Sesame Seeds (white)
For Onion- Tomato
Paste
1 Onion, Medium sized
2 Tomatoes, Medium sized
1 Tsp. Ginger, grated
2 Tbsp. Coconut, grated
Instructions:
Dry roast the peanuts, sesame seeds and cumin
seeds together in pan until to slightly brown. Remove and prepare powder.
Grind the onion, tomatoes, ginger and coconut
together for ground paste.
Heat the oil in deep pan. Wash and slit the
green chilies.
Remove the seeds and fry in hot oil until to
white and remove from the oil in separate plate.
In the same oil, add cumin seeds, curry
leaves, mustard seeds and fenugreek seeds. When they start crackle, add ground
paste.
Add coriander powder, turmeric powder, chili
powder and dry powder. Cook for few minutes until to oil comes on the top.
Add 2 cups of water and cook until to gravy
becomes thick.
Add fried green chillies and salt and mix it.
Garnish with green coriander and serve hot
with chapati or biryani.

Tags:
how to prepare hyderabadi mirchi ka salan, mirch ka salan, salan recipes, mirch
recipes, pepper recipes, main course recipes, hyderabadi recipes, spicy
recipes, mirchi ka salan.

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