Rose Muskmelon Smoothie Refreshing, light summer treat that is tasty and healthy. The high levels of fiber in this fruit has support digestion, it also contains potassium which makes it beneficial for your blood pressure..It is very quick and easy to make, adda a spoonful of rose flavor to this smoothie and you are in a heavenly bliss..!! 😘🍹😘
Pumpkin Flowers are edible and mostly known for their high content of vitamin B9 (folic asid).. Consuming pumpkin flowers is a good way to make sure that you are getting enough folic acid in your diet.☺️.. Pumpkin Flower aka “Kaddu Ke Phool Ki Pakodi” has a delicate flavour and they come out so light n crisp almost like spinach leaves Pakodi..These hot-crunchy deep-fried pakodis are really delicious, melts inside your mouth & are extremely addictive..😋🤩
1. First of all the preparations, remove the stems and stigma of the flowers..
2. Cut off the bottom of the pumpkin flower… Wash under running water and clean properly.
3. In a bowl add gram flour, rice flour, turmeric powder, red chilli powder, ginger garlic paste, salt to taste and add water and make a semi thick batter.
4. Make sure the mix should be like a thick batter, not watery.. add hot oil and mix again.
5. Now heat sufficient oil (I used mustard oil) in a karahi.. When oil start smoking or hot enough then reduce the heat to medium.
6. Take one two flowers at a time. Dip these into the batter and put it in heated oil carefully.
7. Fry in medium flame until all sides are golden brown, with the spatula take them out of the oil and place them in a plate.
8. Take out and keep them on a paper napkin to absorb the extra oil.. repeat the process until all the pakoras are made.
Finally your delicate delicious pumpkin Flowers Fritters are ready , Serve these pakoras hot with tomato sauce or coriander chutney. Enjoy 😊
Lychee Mojito Now It’s summer time , so what’s better than a chilled refreshing drink and for me, the best drink for this situation is non other than a cool rejuvenating Mojito.. Making a perfect Mojito at home is no big deal. With few fresh fruits and some pre-preparation, Mojito is like a breeze to make and a delicious hydrating mocktail to refresh you.. today I made it with fresh Lychees and it appears so delicious, It’s fruity, fizzy and thirst quenching. the best thing is, It can be customized to your preference..👌🍓🍹🤩
2. Lemon wedges – 8 small pieces out of one lemon – OR – Fresh lemon juice 2 tsp for each serving
3. Ginger ale – 2 tbsp or more (optional)
4. Fresh mint leaves
5. Rock Salt – 1/4 tsp optional
6. Ice cubes – as required
7. Carbonated drink- either plain soda water or Limca/ sprite /7up (any one can be used) -100 ml
••• Method :–
1. In a blender, blend Lychee (seeded pulp) and 1 tsp of sugar ( if needed) until smooth.. sieve it with the help of a strainer.
2. In the bottom of each glass, muddle 7-8 mint leaves with 4-5 lemon wedges..
3. Next pour in the Lychee puree, filling about 1/4 full of the glass
4. Add ice cubes with a nice splash of ginger ale and top it with club soda. Stir to combine
5. Garnish with mint sprig and a small piece of the fruit if desired.. your extremely refreshing drink is ready , now relex with a tall glass of chilled Lychee Mojito..Stir well before drinking.
••• Ginger ale :— Ginger ale is a sweet syrup flavoured with ginger. It is consumed on its own or used as a mixer . Suggestion _ if you are using soda water then adjust the quantity of sugar according to your taste..!
Amritsar City is known not only for its spiritual value and its glorious past but also famous for its rich n delicious food culture.. Nutri kulcha is one of them, its a popular street food that comes all the way from this lively city, which is made of Soya Chunks with fresh vegetables and commonly served with hot butter Kulchas. Having Soya Nuggets as its main ingredient the dish becomes a good source of protein in itself ; Try out this delicious recipe and impress your family and friends..!😋🤩😘
24. Preserved Water – 1 Cup (which has been used for Boiling soya chunk)
25. Coriander leaves
26. Readymade Kulcha for serving
••• Preparation :–
1. Boil soya chunks in sufficient water with salt and tea bags for minimum 8 to 10 minutes.. Drain all the excess water and wash them with fresh water.. Cut the nutri nuggets in to small pieces.
2. Heat a wok.. Add oil and butter both together.. Add cumin seeds, chopped onion, saute for few minutes or fry till it golden brown..
3. Now add puree of tomatoes, ginger and green chillies.. cook for a while then add all dry spices and mix well and continue to cook all for sometime.. add a little (spare) water if necessary
4. Next, add finely chopped carrot, cabbage, capsicum, potato, blanched spinach, mix well and cook covered on low heat , till they half cooked , stir inbetween
5. Open the lid, stirr and add tomato sauce, Chilli Sauce, vinegar and saute untill Oil separately out.
6. Now squeeze and Put soya chunks in cooked veggies.. mix properly and cook for another 3-4 minutes on medium flame..
7. Further butter and saute for couple of minutes at high flame .. Turn off the flame
7. Add some more ( preserved) water only if it is required.. Nutri should not very dry, let it have some moisture in it..
sprinkle some fresh coriander,
Finally Nutritious Nutri is ready, Serve it hot with warm kulcha, Spicy Onion Rings and fresh mint-coriander Chutney and Enjoy both spicy taste and health benefits at the same time.😊
Hari Mirch Kairi ka Achar In India we can easily find many popular varieties and combinations of Raw Mango Pickles, in this sequence Instant Pickle of Mango and Green Chilli is do delicious, it has an amazing mouthwatering sourness along with a spicy hit of Green Chilli. This Instant pickle is a hot favorite appetite in my house, it tastes out of the world & very easy to make.. try this short n simple Pickle recipe and If you are a true pickle lover like me, you’ll definitely going to love this fingerliking Pickle..😋😋
1. Great Raw Mango, keep aside.. Take green chillies cut (slit)them lengthwise keep in a separate bowl.
2. Heat a pan, dry roast black mustard seeds, fennel seeds, coriander seeds, fenugreek seeds on low heat for 1 to 2 minutes or until they turned aromatic.. take them out and allow them to cool down..
3. After that grind them in a rough coarse powder..keep aside.
4. Next add Rai ka kuriya, Nigella seeds in same pan.. slightly roast them only for few seconds.. turn off the flame.. and add in previously prepared spice powder, set aside.
5. Now heat mustard Oil in a pan (on the smoking point), turn off the flame and keep it to slightly down .. 6. Put green chillies in hot oil and fry them for just 10-15 seconds.. take them out and keep aside.
6. Further add asafoetida, turmeric powder,red chilli powder, salt and prepared spice mix (Achar masala) in same warm oil .. Mix all well.
7. Now mix grated kairi (raw Mango), green chillies , prepared Achar Masala and mix all very well.. and it get a nice even coating.
8. Lastly add white Vinegar in this Pickle..mix properly..keep the Pickle for cooling down completely,
9. Cover it with a clean/dry cotton cloth and keep it (if possible under direct sunlight ) for two days.
10. After that transfer it to a clean-dry glass bottle or ceramic jar..at the same time ; check the status of oil in the Pickle… (add some more mustard oil if it required for that you have to heat oil then allow it to cool after that mix it in your Pickle)
Finally your scrumptious “Kairi- Hari Mirch” ka achar is ready.. serve this mouthwatering Pickle with your meal, snacks or with regular Paratha it always taste finger liking..😋😋
Suggestions —
•• You can store it in any food grade plastic or glass container.
•• adjust the quantities of your ingredients accordingly
•• its your choice to prepare this Pickle in a smaller or bigger batch. It can be consumed for a year.
Falafel & Hummus Falafel is a popular middle eastern food made with ground chikpeas, herbs and few spices.. It is a good source of fiber and protein and a great appetizer when paired with rich and creamy “Hummus” for dipping ; which is so delicious and a perfect combo meal. Try this Arabian delicacy “Falafel with Hummus” and enjoy each bite of Falafel dipped into melt in the mouth Hummus and satisfy your taste buds..😊 #Seema26 #falafelandhummus #Chickpeas #oliveoil #garlic #sesameseeds #richandcreamy #deepfried #fritters #appetizer #delicious #middleeasterncuisin
— Recipe —
••• Ingredients for Hummus —
1. White Sesame seeds – 1/4 Cup
2. Olive oil – 1/2 Cup
3. Chhola (Chickpea) – (soaked overnight & boiled) 1 Cup or more
4. Garlic – 5 – 6 cloves
5. Salt to taste
6. Lemon juice – 2-3 tbs
7. Olive oil – 1/2 Cup
8. Water – minimum (as required)
9. Red chilli powder (kashmiri) 1- 1/2 tsp
10. Black pepper – 6-7 pepper corns (optional)
••• Method :–
1. In a frying pan,add sesame seeds & dry roast on low flame until fragrant.. Let it cool.
2. Next, In blender jug,add roasted sesame seeds,olive oil & blend well until creamy (scrape jar few times in between).Tahini paste is ready!
Instant Makke ka Dosa This Crispy and delicious “Makki Atta Dosa” taste delicious and very nutritious too. It is very quick recipe becoz when we say ‘instant’, we really do mean instant.. It needs Just 30 minutes & few simple ingredients and you can have an amazing Dosa for your meal. Makke ka Dosa is a perfect dish for all occasions which can be made in a jiffy..🌽😋👌
1. Mix all ingredients except oil to form a thin batter ( same like instant rawa dosa)..rest it for 10 minutes .
2. Now , heat a Dosa tawa or any non-stick pan, pour in ladleful of batter to form like a thin dosa.
3. Cover with a lid and cook for ( about 30 seconds).. Drizzle oil around the edges.
4. Cook till golden on one side, flip over and cook..( only if you like) 5. Take out from the skillet and Serve it immediately with any chutney or pickle.. enjoy 😊
Sabudana Idli with Peanut Chutney & Sambar.. Idli is one of the staple south Indian breakfast, today I share a very scrumptious and different variety of idli ie_Sabudana idli. sago idli is a traditional recipe in many south indian households. these idlis are very simple to make and a wonderful savor when combine with Sambar or Chutney which makes these idlis more delicious..I made these idlis first time and quite impressed by the outcome.. really, They are so soft , lovely texture , Pearly white and super delicious..! 😋😋
7. Salt to taste 8. Roasted cashewnuts & Chana dal – 1 tbsp (to add in idili batter, its optional)
••• Method :–
1. At first wash sabudana, Urad dal properly and soak them separately for minimum
2 hours 2. Further, shift the washed and soaked sabudana, Urad dal, semolina and yogurt in a blender jar and blend all into a fine thick paste..
3. Transfer it into a big vessel and rest the batter at any warm cosy place for fermantation (6 hours or overnight).
4. Next, take the prepared batter, Adjust the consistency of batter by adding water if needed.. add in salt to taste, cooking soda , roasted chana dal/cashew nuts and give all a good stir to mix it well.
5. Meanwhile put on the steamer on burner to heat ; Pour the batter into greased idli mould and place it in the steamer.. Cover it with lid and Steam for 12-15 minutes on medium high flame
6. Turn off the flame then open the lid and take out the idli mould from idli maker..
Now your soft and succulent sabudana idlis are ready , remove them from the mould and Serve hot with prepared chutney.
••• For Peanut chutney —
••• Ingredients :–
1. Roasted peanuts – 1/2 Cup
2. Coconut – 2 tbsp scrap
3. Green chili – 2 nos
4. Ginger – 1 small piece
5. Salt to taste
6. Tamarind – 1 small piece
••• For Tempering —
1. Mustard seeds – 1/2 tsp
2. Asafoetida – 1/4 tsp
3. Whole red chilli – 2 nos
4. Curry leaves – few
5. Oil – 2 tbsp
••• Method :–
1. Heat 1/2 tsp of oil in a pan, add peanuts and stir for 1 – 2 minutes or until it roasted well
2. Next, Add green chili, ginger and saute for 2 – 3 minutes more
3. Remove it from heat and transfer this into a mixing jar, add coconut scrap, salt to taste, a small piece of tamarind, water (as needed) and grind it into a paste.
4. For Tempering – Heat 2 tbsp oil in a pan, add mustard seeds, dry red chili, curry leaves, asafoetida and stir for few seconds, remove from the flame and..
5. Pour this tempering over the prepared chutney and mix it well. Check out and adjust the consistency of grind chutney and serve it with prepared idlis..! Enjoy
😊 PS_ To make it more healthy & delicious, you can add grated coconut, carrot, beans, green peas, coriander leaves to the batter etc.
“Red Chilli Sauce”_ makes a great dip or accompaniments for many dishes. This homemade version has so much flavour that store bought and taste so delicious.
…This “Green Chilli Sauce”_ is a delicious Spicy sauce that will add punch to snack time. its an ideal dip with any deep fried snacks.. its a flavoured spicy and hot recipe made with fresh green chillies , this is not for everyone and can only be served to those with strong and spicy appetite.
So here I’m with my very easy and tasty Red /Green Chilli Sauce recipe.. Both are equally delicious, addictive and better than store bought ones..!
6. Sugar – 2-3 tsp (depends on the sharpness of the chillies)
7. Salt to taste
8. White Vinegar – 1/4 Cup
9. Water – 1/2 Cup
••• Method :–
*(Same for BOTH preparations)*
1. Wash Red and Green chillies, wipe and chop them..
2. For Red Chilli Sauce, heat Oil in a pan, add in cumin seeds, let them crackle,
3. Next, put chopped Chilled, ginger garlic and saute them for couple of minutes..
4. Now add 1/2 Cup of water and cook it on medium flame.
5. Add in sugar, salt ..mix all well cook for another few minutes
6. Turn off the flame, let it cool down completely..
7. Now put it to a blender, add-in vinegar and blend all into a fine smooth paste.
8. Further, sieve this grind paste through a strainer and transfer it in a clean, dry glass bottle (container)
Finally your homemade, easy n economic Red and Green Chilli Sauce are ready to consume..This is so fresh and taste so pure without all the preservatives .. Enjoy 👌😋👍
Leftover Dal Puri Leftover Dal Puri is like a makeover for the leftover ; it is soft and succulent stuffed Puri recipe , also an awesome snack and a great way to use your leftover Dal.. Pre-cooked (yellow) Dal gives a wonderful flavour to these puris,, It’s quite same as dal ka paratha recipe, only you have to just deep fry it and enjoy as any other regular side dish.. It can be served with any chutney/pickle or aloo ki sabzi as a Sunday brunch..!
1. Heat 1 tsp oil in a pan put 1/4 tsp of asafoetida stir and add leftover dal into the pan immediately, cook it on low medium flame until it done slightly thick in texture .. stirr inbetween..
2. After that, turn off the flame and rest it to cool down completely, now add all spices (except carom seeds), mix all well, it should be a soft n firm dough , now stuffing is ready .. keep it aside for further use..
3. Next, take whole wheat flour & refiend flour in a mixing bowl, add carom seeds salt and 2 tbsp of oil.. mix all well.. add enough water and knead into a fine smooth dough.. set aside for 10 to 15 minutes.
4. Take out the dough, for few seconds knead it again.. Divide the dough in some small n equal portions ; at the same time also divide the stuffing mix into small balls.. make sure they should be in same numbers (in amount) and also smaller than the wheat flour dough .
5. Stuff dal mixture into the small portion of the wheat flour dough, seal them properly and roll out each portion (dough ball) into medium size Puri but slightly thick than regular puris.
6. Meanwhile Heat sufficient oil in a karahi.. Slide the puris in to the hot oil and deep fry till they puffed and take a nice golden colour.
7. Take out and keep them on tissue paper to absorb excess oil..
Now your scrumptious Savory soft leftover Dal Puris are ready to serve .. serve them hot with fresh mint- coriander chutney, alu sabzi, tomato sauce alongwith a kadak masala chai.. enjoy 👌😋👍
Delight Diet by Seema26 