Dry Fruit Paneer Gujhiyaa

Ingredients

Maida- 150 gm
Milk- 50 gm
Paneer 50 gm (grated)
Maava (Khoyaa)- 100 gm
Ilaaichi powder- ½ teaspn
Jaiphal powder- ½ teaspoon
Mixed dry fruit pieces- ½ cup
Pure ghee- for frying

Method

1. Make dough of maida using milk (add some water, if required).

2. Take maava in a pan, heat and stir it well.

3. Off the stove and mix paneer, ilaaichi powder, jaiphal powder and dry fruit pieces in the maava.

4. Make the balls of maida dough and roll these to give shape of small puris. Stuff with maava mixture and fold it like Gujhiya.

5. Fry the Gujhiyaas in pure ghee.

6. Serve the tasty dry fruit paneer gujhiya to please your dear ones (or only for yourself!!).

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Coriander Mint Paratha

Ingredients

Wheat flour- 1 bowl
Oat (optional)- ½ bowl
Mint (pudina)- ½ bowl (chopped)
Green Coriander(hara dhaniya)- ½ bowl (chopped)
Ajwaain- ½ tblspn
Jeera- ½ tblspsn
Black pepper powder- as per taste
Salt- as per taste
Oil- 1 tblspn and for frying

Method

1. Mix all ingredients in wheat flour and add 1 tblspn of oil in it. Make the dough.

2. Make the balls and roll it to give shape of parathas.

3. Make parathas on a griddle using oil (or desi ghee).

4. Serve the tasty parathas hot.

(Optional- One can also mix garlic, chilly, ginger paste and curd in the flour to make the parathas tastier.)

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Nutritious Cutlet

Ingredients

Porridge (daliyaa)- 1 cup
Paneer- 1 cup (grated)
Garam masala- 1 tblspn
Oil- 2 tblspns
Besan- 1 tblspsn
Sugar- 1 teaspn
Cheese- 1 teaspn (grated)
Green chilly- as per taste (chopped)
Curd- ½ cup
Onion- 1 (chopped)
Til- 1 teaspn
Green coriander- 1 tblspn
Red chilly powder- as per taste
Salt- as per taste

Method-

1. Add 2 tblspns of oil in daliyaa and boil it.

2. Add all the ingredients (except Til) in boiled daliyaa and mix well. Give the paste shape of cutlets and cover with Til.

3. Heat oil in a pan and fry the cutlets till brown.

4. Server the nutritious cutlets hot with green chutney.

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Karela Kaaju Bhajiya

Ingredients

Chane ki daal- 50 gm (soaked)
Moong ki daal- 50 gm (soaked)
Karela- 150 gm
Kaaju pieces- 25 gm
Green coriander – 2 tblspns
Ginger and green chilly paste- 1 teaspn
Sugar- 2 tblspns
Hing- one pinch
Salt- as per taste
Oil- for frying

Method

1. Half-grind chanaa daal and moong daal separately and leave them in separate bowls for 1 hour.

2. Peel the karelaas and make fine pieces using chilly cutter. Mix salt in it well and leave for 1 hour. Then take out water from these pieces.

3. Mix both the daal in a bowl and then mix karela pieces. Add kaaju pieces and other ingredients. Mix all these very well. Add 2-3 tblspns of hot oil in it and mix.

4. Heat oil in a pan and fry the pakodas till brown.

5. Serve the tasty Karela Kaju Bhajiya hot.

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Coconut Chocolate Barfi

Ingredients

Fresh grated coconut- 1 bowl
Milk- 3 cups
Maava (Khoya)- 100 gm
Sugar- 1 ½ cup
Coco powder- 3 tblspns
Yellow food colour- one pinch

Method

1. Take grated coconut in a pan, add 2 cups of milk and boil it.

2. Add maava in it, stir well and add one cup of sugar. Stir well till it becomes thick.

3. Take the thick paste in two bowls (same quantity in each). Leave the one white coloured paste as it is in the bowl while Mix yellow colour in the another one.

4. Take one cup of milk, sugar half cup and coco powder in a pan. Heat it till becomes thick paste and take out it in a bowl to cool.

5. Grease a thali with ghee and spread white coconut paste from one bowl. Over it spread yellow coloured coconut paste. Then spread coco powder paste over it. Put the thali in fridge and after it got chilled cut the pieces and serve.


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Mango Cashew Sweet

Ingredients

Mango pulp – 4 table spoon
Cashew powder – 1 cup
Sugar – ½ cup

Method

1. Take sugar in a pan, add mango pulp and make 1 ½ taar chashani in slow flame.

2. Add cashew powder; stir well to make thick paste.

3. Cool the paste and give shape of little mangoes and serve.

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Garlic Potato

Ingredients

Potato – 3 (boiled & cut in cube shape)
Garlic chilly paste – 1 table spoon
Peanut powder – 1 table spoon
Khajur (date) paste – ¾ cup (boil dates and make paste)
Oil – 4 table spoon
Lemon juice – 2 tea spoon
Sugar – 1 tea spoon
Salt – as per taste
Curd – for garnishing
Cheese, coriander leaves – for garnishing

Method

1. Heat oil in a pan, add Garlic chilly paste and sauté it.

2. Add potato cubes, peanut powder, khajur paste, lemon juice, sugar and salt in the same pan.
Then add little water and stir well for 2 minutes.

3. Take out the potato cubes in bowl. Spread curd, chopped coriander and cheese over these .
Serve hot.

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Sweet Pineapple Magic

Ingredients

Maida – 1cup
Besan – 1 teaspoon
Pineapple slices – 7-8 (rounded)
Sugar – 1 bowl
Ilaichi Powder – ¼ tea spoon
Kesar (Saffron) – One pinch
Ghee – for fry


Method

1. Make maida & besan paste, leave it at least for 10 hours (or more).

2. Soak kesar in ½ tea spoon of milk.

3. Take sugar in a pan, add little water and heat it to make ek taar ki chashani. Off the stove. Add soaked kesar and Ilaichi powder in it.

4. Heat ghee in a pan, dip pineapple slices in Maida paste and fry it till brown.

5. Then dip fried slices in chashani and soak well.

6. Enjoy the taste of sweet pineapple magic.

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Soybean ka Halva

Ingredients

Soybean- 2 cup (soaked & semi-mashed)
Ghee- ½ cup
Milk- ½ cup
Mava (khoya) – ½ cup
Sugar- 1/3 cup
Cashew & almond piece- ½ cup
Ilaaichi powder – ½ teaspoon

Method

1. Heat ghee in a pan. Add ilaaichi powder and soybean paste in it.

2. Then add milk and mava in the same pan and stir it well. Add sugar and stir well.

3. Add cashew, almond pieces and again stir.

4. Serve the delicious halva hot.

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Aloo Vada

Ingredients

For Four Persons

Potatoes – 500 gm. (boiled & mashed)
Green chilly - 4
Ginger paste- ½ teaspoon
Garam masala- 1 tablespoon
Coriander leaves- 1 bunch (chopped)
Juice of one lemon
Cumin-coriander powder- 2 tablespoons
Salt, sugar - as per taste
Hing- one pinch
Oil- for fry

For batter-
Besan (gram flour) – 100 gm.
Soda- one pinch
Salt- as per taste

Method

1. Heat 2 tablespoons oil and add hing. Add all the filling ingredients except lemon juice.

2. Fry for a while, cool and add lemon juice. Make balls.

3. Take besan in bowl; add soda, salt and water to make thick paste. Beat well.

4. Heat sufficient oil in kadaai. Dip the potato balls in the batter and deep fry.

5. Serve hot with chutney or ketchup.

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Lauki ka Paratha

Ingredients

Wheat flour- 250 gm.
Lauki- 200 gm.
Turmeric powder- ½ teaspoon
Green chilly (chopped) - 2-3
Garlic chopped- 1 teaspoon
Red chilly powder- 1 teaspoon
Curd- 2 tablespoon
Sugar- ½ tablespoon
Salt- as per taste
Oil- for fry

Method

1. Mix all ingredients and add 2 to 3 spoons of oil. Make dough and add water if required (prepare just like paratha).

2. Make balls and roll it like chapatti and fry on a griddle.

3. Serve hot with pickle.

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Cabbage Tikki

Ingredients

For 10 tikkis-

Boiled Potato– 250 gm.
Cabbage (grated)- 1 cup
Carrot (grated)- 2 to 3 tablespoon
Black pepper powder- 1 teaspoon
Chat masala- 1 tablespoon
Coconut (grated)- 1 tablespoon
Taj powder- ½ tablespoon
Ginger chilly paste- 1 tablespoon
Coriander leaves- 3 tablespoon
Corn flour- 1 tablespoon
Corn flour- for roll
Salt- as per taste
Oil – for fry

Method

1. Mix all ingredients very well.

2. Make tikki and roll it in corn flour.

3. Put tikkis on nonstick griddle and fry in oil till brown.

4. Serve hot with green chutney & ketchup.

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Makhmali Sandwich

Ingredients

For four sandwiches-

American Makai (maize) paste- 1 cup
Ghee- 2 tablespoon
Urad dal- 1 teaspoon
Mustard seeds- ½ teaspoon
Curry patta - 5-6 leaves
Milk- 1 ½ cup
Lemon juice- ½ teaspoon
Sugar- ½ Tablespoon
Coriander leaves- 50 gm
Bread slices – 8
Butter- as required
Tomato Ketchup- as per taste
Salt- as per taste

Method

1. Heat ghee in a pan; add mustard seed, urad dal, curry patta and American makai paste in it. Stir it well.

2. Then add milk in the pan and stir it very well to make thick paste.

3. Add salt and lemon juice. Take out the paste it in a plate to cool.

4. Take a bread slice, spread butter then makai paste over it. Then take another slice, spread ketchup over it and put it over the previous one to make sandwich.

5. Roast the sandwich in a toaster and serve it.

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Mix Dal Mini Dosa

Ingredients

Rice- One bowl
Arahar dal, Chana dal, Mung dal, Urad dal- total One bowl
Ginger garlic paste- 1 tablespoon
Green chilly - 2 (chopped)
Onion- 2 (chopped)
Red chilly powder- ½ teaspoon
Hing- one pinch
Salt- as per taste

Method

1. Soak rice in one bowl & all dals in another bowl for 3-4 hours.

2. Take soaked rice and dals in a mixer and grind well to make thick paste.

3. Add ginger garlic paste, green chilly, onion, red chilly powder, hing and salt in paste. Leave it for more than 30 minutes.

4. Make mini Dosas on nonstick griddle using oil.

5. Serve it hot with coconut chutney.

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Vegetable Burger

Ingredients

For 6 burgers

Buns- 6
Fresh cream- ¼ cup
Cheese cube (grated)-one
Onion- 6 round slices
Cucumber- round slices
Tomato- round slices
Cabbage- as required

For cutlet

Potato (boiled) - 250 gm.
French beans (boiled) - ¼ cup
Carrot (grated)- ¼ cup
Corn flour- 2 tbsp.
Green chilly- 5
Ginger piece (grated) - one
Bread crumbs- ½ cup
Salt & black pepper – as per taste
Oil- for frying

Method

1. First prepare cutlets by mixing all ingredients (as mentioned under “for cutlets” heading) except bread crumbs and give them round flat shape just like tikki. Roll these tikkis in bread crumbs and fry in heat oil till brown.

2. Cut buns horizontally and spread butter on both halves. Put a cabbage leave (or salad patta) on bun piece then spread cream over it. Sprinkle black pepper and put cutlet, onion & tomato slices over it.

3. Spread ketchup on other piece of bun and put it over first stuffed piece.

4. Fry burger on griddle and serve hot with ketchup.

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Rava Dhokla (Sooji Dhokla)

Ingredients

For two persons-

Rava (Sooji)- 200 gm
Curd- 100 gm
Soda- ½ teaspoon
Hing – one pinch
Oil- 2 tablespoons
Mustard seed- ½ teaspoon
Til- 1 teaspoon
Curry leaves (Mitha neem)- 8-10 leaves
Green chilly- 3 cut in piece
Grated Coconut – 2 tablespoons
Coriander leaves- 3 tablespoons
Salt- as per taste

Method

1. Take Sooji in a bowl and add salt, curd, soda, hing & water to make thick paste.

2. Steam the paste in greased thali in a steamer for 15 minutes. Take thali out of steamer and leave it for 10 minutes. Then cut Dhokla into pieces.

3. Heat oil in pan, then add mustard seed, til, mitha neem and green chilly in it. Pour this oil over Dhokla.

4. Garnish tasty & mouth-watering Dhokla with grated coconut and coriander leaves.

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Hare Matar (Green Pea) ki Puri

Ingredients

For 8-10 puris

Green Peas – 250 gm.
Ginger- one piece
Mustard seeds- one teaspoon
Hing- one pinch
Green chilly- 3 (chopped)
Sugar- two teaspoons
Oil- two tablespoons
Salt- as per taste

For Dough

Wheat flour (Atta) - 500 gm.
Water- 200 ml.
Ghee- 2 tablespoons
Salt- as per taste
Oil- for frying

Method

1. Take green peas, ginger, hing, sugar, salt, green chilly in a mixer and grind to make paste.

2. Heat oil in a pan. Add mustard seeds and then add green pea paste. Stir it well and fry till it leaves oil. Take out it in a plate and leave it for some time to cool.

3. Add hot ghee and salt in flour. Make dough.

4. Make 8-10 balls and roll them. Stuff these with fried pea paste and roll again.

5. Fry the puris in oil till golden brown. Serve hot with ketchup or green chutney.

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Sandwich Pakoda

Ingredients

For two person-

Bread slices- 6
Tomato ketchup
Besan- 2 cups
Red chilly powder- ½ teaspoon
Salt- as per taste
Oil- for fry
For Pudina (mint) chutney- (50 gm pudina, 2 green chilies, 50 gm green coriander, ½ onion, 4 pieces of garlic, salt as per taste )

Method

1. Pudina chutney- Grind all the ingredients mentioned for pudina chutney in a mixer.

2.Take besan in a bowl, add salt and red chilly powder. Add water to make paste (like pakoda paste).

3.Take one bread slice, spread 1 tablespoon pudina chutney over it, then put another slice on it and spread one tablespoon ketchup over it, then put third slice on it.

4. Heat oil in pan. Dip the sandwich in besan & fry.

5. Cut the fried sandwich pakoda in cross and serve hot with ketchup.

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Jam Sandwich

Ingredients

For two person-

Bread slices- 4
Jam- flavour as per your taste
Butter – for spread

Method

1. Cut the outer brown sides of bread slices.

2. Spread butter on the slice and then spread 1 tablespoon of jam on it, put another slice over it.

3. Cut the sandwich in cross and serve.

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Cheese Sandwich

Ingredients

For two person-

Bread slices -4
Cheese cubes- 2
Red chilly powder – two pinches
Onion chopped- ½
Salt – As per taste
Butter- for spread
Tomato ketchup

Method

1. Take a bread slice and spread butter.

2. Spread grated cheese over it. Put onion and sprinkle red chilly powder and salt and then put another bread slice over it.

3. Cut the sandwich in cross and serve with tomato ketchup.

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Moong Dal Vada

Ingredients

For three person-

Moong dal- 500 gm
Coriander chopped- 50 gm
Green Chillies- 5
Salt- as per taste
Oil – for fry

Method

1. Soak moong dal for 3 hours. Then grind it to make thick paste.

2. Add green chilly pieces, chopped coriander leaves and salt in moong dal paste. Stir it well.

3. Heat oil in a pan. Make balls of paste and fry in oil till these become brown.

4. Serve hot moong dalvada with chutney.

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Poha

Ingredients

For two person-

Poha- 2 cup
Potato- 1
Onion- 1
Green chilies- 2
Mustard seed- ½ teaspoon
Curry leaves – 8-10 leaves
Peanuts- 2 tablespoon
Til(sesame)- 1 teaspoon
Saunf(Aniseed)- 1 teaspoon
Oil – 5 tablespoon
Turmeric Powder- pinch
Lemon- 1
Sugar- 1/2 tablespoon
Salt- as per taste.
Few Coriander leaves

For garnishing-

Onion pieces, Sev and lemon.

Method

1. Rinse Poha in water and drain out any extra water. Leave wet poha for 10 minutes.

2. Cut potato, onion and green chilies into fine pieces.

3. Heat oil in a pan. Add mustard seeds, peanuts, turmeric powder, Saunf, green chilly, potato, onion, curry leaves and Til in it. Stir till potato and onion become brown.

4. Add poha in the pan then add salt. Stir well, add sugar and lemon juice in it. Add coriander leaves. Again stir it well for one minute.

5. Serve poha with fine onion pieces, lemon and Sev.

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Chaval ki Tikki

Ingredients

Boiled Rice- 2 bowls
Wheat flour- 3 tablespoon
Besan - 3 tablespoon
Red Chilly Powder- ½ teaspoon
Salt- as per taste

For Stuffing-

Boiled Mashed Green Peas (Matar)- 4 tablespoon
Green Chilly (chopped)- as per taste
Ginger Paste- as per taste
Coriander leaves- as per taste

Method

1. Mash boiled rice. Add wheat flour, besan, red chilly powder and salt in it. Mix it well, make it like dough.

2. Mix all the ingredients for stuffing.

3. Fill the stuffing in already prepared mashed rice mixture. Make small tikkis.

4. Fry tikkis in non-stick in griddle or deep fry in pan.

5. Serve with green chutney and amchur chutney.

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Paneer Bharva Bonda

Ingredients

Boiled Mashed Potato- 2 bowl
Paneer- 50 gm
Besan- 1 bowl
Green Chilly chopped- 2 or 3
Red Chilly Powder- ½ teaspoon
Dry Mango Powder (Amchur)- ½ teaspoon
Green Coriander chopped- 1 teaspoon
Salt- as per taste
Oil- for frying

Method

1. Mix green chopped coriander, green chilly, dry mango powder (amchur) and salt in mashed potato.

2. Take besan in a bowl, add salt then water; mix well to make paste (like pakoda paste).

3. Cut paneer into small cubes. Sprinkle red chilly powder and salt on paneer cubes.

4. Stuff paneer cube in mashed potato mixture and make balls (each ball should contain one paneer cube inside it).

5. Dip the balls in besan paste and fry till brown.

6. Serve with green chutney and sauce.

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Methi Ka Paratha (Thepla)

Ingredients

For two person-

Methi leaves (green)- 1 bowl
Wheat flour- 1 bowl
Bajra flour- ½ bowl
Gram flour (besan)- ¼ bowl
Oil- 2 tablespoon
Green chilly, garlic & ginger paste- 1 tablespoon
Salt, red chilly powder & turmeric powder- as per taste
Curd- 2 tablespoons

Method

1. Wash the Methi leaves properly and cut into small pieces.

2. Mix all the flours well. Add all other ingredients including oil and curd into it. Add water to make dough.

3. Make the balls and roll them like chapatti using flour dust. Fry them with oil.

4. Serve tasty Theplas with curd and pickle.

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Vegetable Sandwich

Ingredients

For two sandwiches-

Bread- 4
Carrot – 1
Cocumber – 1
Onion – 1
Capsicum- 1
Tomato – 1
Butter

Green chutney-

Green coriander leaves- 50 gm
Green Chilly- 2
Salt – as per taste
Lemon Juice- ½ teaspoon
Sugar- 1 teaspoon

Method

1. Cut the vegetables in round pieces.

2. Take all ingredients for green chutney in a mixer. Grind it well and take out in a bowl.

3. Cut outer brown sides of breads. Spread butter and green chutney on one side of breads evenly.

4. Fill vegetable pieces between two breads. Cut the filled breads in cross (diagonally).

5. Serve sandwiches with ketchup.

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Paalak Pulav

Ingredients

For two person-

Boiled rice- 4 bowls
Paalak (spinach)- 250 gm
Pure Ghee- 2 tablespoon
Onion- 2 medium size
Garam Masala- ½ tablespoon
Lemon juice- 1 ½ teaspoon
Ginger, green chilly and garlic paste- 2 tablespoon
Paneer pieces- 50 gm

Method

1. Boil paalak (spinach) leaves in salted water. Cool it, take out boiled paalak and make puree.

2. Heat ghee in a pan, add ginger, green chilly, garlic paste and fry. Add finely chopped onion and fry it till it becomes light brown. Add paalak puree and fry it till its water evaporates.

3. Add salt, garam masala and lemon juice in fried paalak puree. Add boiled rice and paneer pieces then mix well.

4. Serve tasty paalak pulav hot.

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Paneer Pakoda (Paneer Pakora)

Ingredients

For two person-

Paneer pieces (preferably cube shaped) – 250 gm
Besan – 1 Cup
Soda – 1 pinch
Chaat Masala – 1 tablespoon
Salt – As per taste
Oil- for frying

Method

1. Sprinkle chaat masala over paneer cubes.

2. Take besan in a bowl and add water to make paste. Add salt & soda and stir well for half a minute. Leave it for 15 minutes for good taste.

3. Heat the oil. Dip paneer cubes in besan paste and fry them in oil.

4. Serve the pakoras hot with ketchup or chutney.

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Alu Ka Paratha

Ingredients

For Four Parathas-

Potatoes – 4 (medium size)
Wheat flour – 250 gm
Mustard seeds- 1 teaspoon
Hing- one pinch
Green chilly- 1
Turmeric powder (haldi) & red chilly powder – as per taste
Garam Masala – 1 teaspoon
Lemon juice- ¼ teaspoon
Edible Oil or ghee

Method

1. Boil potatoes then peel off and mesh.

2. Heat two tablespoon of oil in a pan and add mustard seeds, turmeric powder and hing. Add potatoes, then garam masala and lemon juice. Mix all these well. Cool the stuffing.

3. Add water, salt, two tablespoon oil (or ghee) in wheat flour to make dough.

4. Make four balls of dough. Roll one ball and fill the stuffing. Fold it to make to cover stuffing.

5. Dust the stuffed ball with dry flour. Roll it again.

6. Fry it with oil or ghee. Repeat the procedure for remaining three balls.

7. Serve it hot with mango pickle or ketchup.

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Banana Shake

Beat The Heat Series

Ingredients

For three glass-

Banana (fully ripened) – 2
Milk – 1 ½ glass
Sugar – 3 tablespoons
Ice cubes – 8
Cashew nut (Kaaju) – Small pieces for garnishing

Methods

1. Peel off the bananas. Cut into pieces.

2. Take banana pieces in a mixer, add sugar, milk and ice cubes. Churn it well.

3. Take out the shake in glasses and garnish with kaaju pieces.

4. Serve it chilled.

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Fruit Salad

Beat The Heat Series

Ingredients

For two persons

Grapes – 50 gm
Bananas – 2
Apple – 1 small size
Chiku – 1
Mango – 1
Pomegranate seeds – 25 gm
Milk – 500 ml
Custard powder – ½ tablespoon
Sugar – 50 gm

Methods

1. Boil 450 ml of milk in a pan. In rest of 50 ml milk- mix custard powder and after stirring well, add it in boiling milk. Then add sugar.

2. Boil it for two minutes while stirring continuously.

3. Cool the custard milk.

4. Cut the fruits in small pieces and add into custard milk.

5. The fruit salad is ready. Chill it in fridge and serve.

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Khaman

Ingredients

Besan – 1½ cup
Nimbu sat- ½ spoon
Green Chilies- 4
Soda- ½ spoon
Mustard seeds – 1 tablespoon
Hing- 1 pinch
Coriander leaves
Salt- as per taste
Groundnut Oil- 5 tablespoons

Method

1. Mix salt and Nimbu sat well in besan. Add water to make thick paste (just like pakoda paste).

2. Put steamer to heat.

3. Add soda in the paste and stir fast continuously for ½ minute. Take the paste in a steel box (10-12 centimeters) deep and immediately put it in the steamer. Steam it till 20 minutes.

4. Take out steel box and cut the khaman into pieces gently.

5. Heat oil in a pan. Add mustard seeds, hing and pices of green chilly in hot oil. Add half cup of water.

6. When half the water evaporates, pour the mixture on khaman. Garnish it with coriander leaves.

7. Serve it hot.

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Badam ki Thandai

Beat The Heat Series

Ingredients

Almonds (Badam)- 50 gm
Pista – 20 gm
White pepper – 2 gm
Cardamom (Ilaaichi) - 5
Dried rose petals - 10
Rose water – 2 tablespoons
Sugar – 700 gm
Saffron
Sodium benzoate- one pinch

Method

1. Grind almonds, pista, white pepper, cardamom and rose petals in a mixer to make dry powder.

2. Take 700 ml of water & 700 gm of sugar in a pan. Add grounded powder into it and heat till one fourth water evaporates.

3. Filter the liquid 2-3 times.

4. Dissolve saffron in rose water.

5. Add saffron mixed rose water and sodium benzoate in already prepared filtered liquid. Churn it in mixer for 1-2 minutes.

6. Now the Badam Thandai is ready. It can be stored in fridge for 1 year. Whenever required, add it in appropriate quantity in a glass of milk or plain water and Serve it (There is no need to add sugar).

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Mango Coconut Barfi

Beat The Heat Series

Ingredients

Mango (fully ripened) pulp – 1 cup
Fresh grated coconut – 1 cup
Sugar – 1 cup
Maava (or khoyaa) – 1 cup
Pure Ghee – 2 tablespoons
Ilaaichi (Cardamom) powder – ½ teaspoon
Saffron – for flavour

Method

1. Take two tablespoons of pure ghee in a pan and heat it. Add grated coconut, mango pulp and sugar. Mix it well till the mixture become thick.

2. Add maava (khoyaa) and stir it continuously.

3. Add Ilaaichi (Cardamom) powder and saffron.

4. Off the stove and keep stirring for 1-2 minutes.

5. Spread the mixture on a greased thali and decorate it with saffron.

6. After 10 minutes cut it into pieces and serve.

Mango Coconut barfi can be stored in fridge up to 1 month.

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Mango Shake

Beat The Heat Series

Mango shake is one of the most favourite drink in summers. It is great in taste and good for health. Mango shake not only beats the heat but also purifies the blood and improves strength & vigour.

Ingredients

For two glasses-

Mango (fully ripened) – One medium size
Chilled Milk – 1 ½ glass
Sugar- according to taste
Ilaaichi (Cardamom) powder – ½ teaspoon
Ice cubes – 8-10 pieces
Cashew nut & almond pieces

Method

1. Cut the mango into pieces and take it in a mixer.

2. Add milk, sugar, ice cubes and Ilaaichi (Cardamom) powder. Churn it well.

3. Take out the shake in glasses and add Cashew nut & almond pieces

4. Serve it chilled.

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Anjir Shake

Beat The Heat Series

Anjir (fig) is very nutritious fruit which is rich in iron, vitamins and mineral. Anjir shake acts as tonic for every family member and it is a complete breakfast drink. It improves immunity and over all health.

Ingredients

For two glass-

Dry Anjir (fig)- 10
Milk- 1 ½ glass
Sugar – 2 tablespoons
Ice cubes- 8-10

Method

1. Make the pieces of anjir and boil it into water till the pieces beome soft.

2. Take out the water and grind boiled anjir pieces in a mixer.

3. Add sugar, milk and ice cubes, and churn it well.

4. Serve chilled.

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Falsa Sharbat

Beat The Heat Series

Falsa Sharbat is another drink for summers. It cools down body temperature and rehydrates the body nourishing it with essential salts and minerals.

Ingredients

For 3 glass-

Falsa (fully ripened) - 250 gm
Sugar - 100 gm (or as per taste)
Salt - as per taste
Black salt - as per taste
Chilled water- 2 ½ glass
Ice cubes- 5-6 pieces

Method

1. Wash falsa properly, put these in a saucer and sprinkle ½ table spoon salt. Leave it for 1 hour.

2. Mash the salted falsa properly with hands and add 2 ½ glass chilled water. Mix it well and discard the seeds.

3. Add sugar, black salt and salt into it.

4. Add some pieces of ice cubes and serve chilled.

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Khajur Shake

Beat The Heat Series

Khajur (date) is generally taken in winters but in the form of Khajur shake you can enjoy it in summers also. Khajur shake is a tasty and nutritious drink. It is rich in iron, calcium, vitamin, minerals and carbohydrate. It increases the heamoglobin in blood, strengthens bones and increases the vitality.

Ingredients

For two glass-

Dates (Khajur)- 10 pieces
Sugar – 1 tablespoon
Milk- 1 & 1/2 glass
Ice cubes- 10 pieces
Cashew nut (Kaaju)- for garnishing (optional)

Method

1.Cut dates into pieces and discard the seeds.

2.Soak the date pieces into water for 1 hour.

3.Put the soaked date pieces in a mixer and grind well. Add sugar milk and ice cubes in to it and churn it for one minute.

4.Take out the shake in glasses, garnish with Kaaju pieces and serve chilled.

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Aam Ka Ras

Beat The Heat Series

Aam ka ras (or Keri no Ras in gujarati) is favourite summer dish in Gujarat. Gujaratis take it as drink or with chapattis or pooris. Aam ka ras with pooris is locally famous as Ras Poori and Gujaratis are passionate for it throughout the summer. It is not only very tasty but also very nutritious, healthy and helps to beat the heat.

Ingredients

Mango (fully ripened)– 500 gm
Sugar- 150 gm (you can take more or less quantity as per your taste)
Cardamom (Elaichi)- 3 pieces
Ice cubes- 10 to 12
Almonds – for garnishing

Method

1.Peel off the mangoes. Cut it into pieces. Discard the seeds.

2.Peel off the Cardamom and crush the seeds into powder.

3.Put the mango pieces in a mixer; add sugar, crushed cardamom powder and ice cubes into it. Process it in mixer for 2-3 minutes to prepare the Ras.

4.Take out the Ras in a bowl and garnish it with almond pieces.

5.Serve it chilled in glass bowls (with or without hot pooris).

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Aam ka Pannaa

Beat The Heat Series

Aam ka pannaa (or panaa) is summer time favorite drink particularly in North India. It is prepared from unripened mango and tastes sweet & sour. Taking it before leaving home in summer saves one from ill-effects of excessive heat and dehydration.

Ingredients

Unripened mango (Kachcha Aam)- 600 gm
Sugar- 150 gm
Roasted cumin seeds- one teaspoon
Red Chilly powder- ½ teaspoon
Table salt (white salt) -according to taste
Black salt - according to taste

Method

1. Boil the unripened mangoes in water till these soften properly. Take out the boiled mangoes and mash these in a bowl. Take out the pulp in the bowl and discard the skin & seeds.

2. Make fine paste of the pulp by properly mashing (by hand or in a mixer). Add sugar, roasted cumin powder, red chilly powder, table salt & black salt into pulp and mix 800 ml chilled water into it.

3. Serve it chilled (you can add crushed ice also).

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SUKHADI

Sukhadi is very popular and tasty Gujarati sweet. There is tradition to prepare Sukhadi on every religious occasion/festival in Gujarat. People offer Sukhadi as prasad in famous Jain temple of Mahudi near Gandhinagar (Gujarat).

It is very simple in preparation and good for health. Fresh Sukhadi is very tasty and it also can be stored for weeks.

Ingredients

Wheat flour- 250g
Pure Ghee- 250g
Jaggery (Gud)- 250g

Method

1. Grind (or crush) jaggery to make its powder.

2. Heat pure ghee in a pan before it starts evaporating.

3. Add the wheat flour (atta) in heated ghee (in step 2) and mix well for two minutes.

4. Off the stove and immediately add jaggery powder (prepared in step 1) in the mixture of wheat flour & ghee. Mix these well till jaggery powder completely melts into it to prepare homogenous mixture.

5.Take a steel saucer (preferably thali). Grease it with pure ghee and spread the mixture (prepared in step 4 ) in it. Immediately press the mixture small steel bowl to make the surface even. Cut into small pieces.

6.Serve the pieces of Sukhadi while these are lukewarm.You can also store it for longer period in a container (refrigerator not required).

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