Tender Coconut Icecream

 Have you ever tried Ice Cream during winter?

This tender coconut ice cream is going to remind you about the hot summer days and give you some relief if you are having cold in your city. Thankfully there is no "So Called Winter" in Mumbai. Tender coconut ice cream is super creamy and soft in texture. It just melts in your mouth from the first bite. This ice cream is purely made with tender coconut flesh and with just few ingredients. You can make this yummy ice cream using coconut flesh, coconut water, coconut milk adding together with condensed milk (to avoid extra sugar) and some fresh cream, that it. Sounds tempting! This does not need any ice cream maker too. 

Ingredients

• Tender coconut Flesh - 2 cups (chopped)
• Coconut milk - 1/2 cup
• Coconut water - 1/2 cup
• Condensed milk - 1/2 cup
• Whipping cream - 1 cup

Process

• In a blender, add coconut milk, coconut water and coconut fleshes and blend everything together to a smooth paste. 
• Add cold heavy cream to a bowl and beat until stiff peak forms making sure you dont overbeat the cream. Mix this cream with coconut paste together and fold it using gentle strokes.
• Now pour the condensed milk to this mixture and combine everything well making sure its thick and smooth. Ice cream base is ready.
• Finally freeze the ice cream base in a container for 4-5 hours.
• Once ready, scoop the ice cream out and pour it in a coconut shell or serving bowl. Enjoy chilled. 

RAISIN COOKIES

These cookies are so quick to bake and are very popular too. May be because of the chewy texture and buttery sweet flavor. These raisin packed cookies are a baker's friend as the batter is quickly made and then all you do is drop spoonful onto a baking sheet. The cookies are baked until their centers are still soft and just beginning to turn brown yet their edges are a lovely golden brown color. 

Ingredients 

• All purpose flour - 2 cup
• Baking powder 2 tsp
• Salt - a pinch
• Unsalted butter 3/4 cup
• Brown sugar - 1 cup
• Egg - 1
• Vanilla essence - 1 teaspoon
• Milk - 2-3 tsp
• Raisins - 1 cup

Process

• In a bowl, add flour, baking powder and salt. Whisk together. 
• In a separate bowl, add butter and beat until smooth and creamy. Add sugar and beat till fluffy. Then add egg, vanilla and mix well. Now add flour mixture to the batter and beat until incorporated. Add milk to make a soft batter. Lastly add the raisins and beat well.
• Preheat the oven  at 180 degree. 
• Grease the baking tray with butter or you can use parchment paper.
• Drop one tablespoon of the batter on to the baking sheet / baking tray and bake for 13-15 minutes. Check once the tops of the cookies are still soft with just a touch of color. Once the edges are golden brown, remove from oven and let it cool down.  

Doi Maach (Fish in Yogurt)

Bengali lunch is always incomplete without a fish item. Either a fish fry or macher jhol, kalia or any fish curry. For Bongs like us Fish is an Emotion, and when its weekend, non-veg is must. Each fish dish has its own delicacy. Today I have cooked Doi Mach (Fish in yogurt) - a taste that lingers in your mouth. 

Ingredients

• Rohu fish (or any freshwater fish) - cut into pieces
• Turmeric powder - 1 tsp 
• Red chilli powder - 1 tsp (or as per taste)
• Salt - to taste
• Mustard oil 
• Bay leaf - 1
• Cloves - 2-3
• Green cardamoms - 2-3
• Cumin seeds - 1/2 tsp
• Ginger garlic paste - 1 tsp
• Curd - whisked - 300 gram
• Onion paste - 1 big onion
• Coriander leaves - for garnishing (optional)

Process

1. In a bowl, put the fish pieces and add turmeric, chilli powder, salt and teaspoon of mustard oil and gently massage the spices into the fish. Keep aside for 10 minutes. 
2. Whisk the curd well and add turmeric and red chilli powder. Cover and keep aside.
3. In a frying pan, add 2 tsp of mustard oil and heat well till the oil is smoking to burn off most of its pungency. Then add marinated fish pieces and fry for a couple of minutes on each side till golden brown. 
4. In the same pan add little more oil and add bay leaf, cumin seeds and all the whole spices and saute on medium heat (about 4-5 minutes)
5. Add the onion paste and saute till light golden brown, then add ginger garlic paste and cook with a little water until its rich and the oil has surface to the top.
6. Now add the whisked curd and spice mixture to the pan, keeping the flame to medium and stir gently and simmer the curd gravy for 10-12 minutes or until the oil surfaces and the gravy has a lovely rich golden mustard yellow color.
7. At this stage, add salt and combine well, add fried fish pieces to the gravy and simmer it for another 7-8 minutes to gently poach the fish to perfection. Once the oil has risen to the top, turn off the flame. Garnish with some fresh coriander leaves and serve hot with hot steamed rice.

Matcha White chocochip ice cream

No churn white chocolate matcha ice cream, a super creamy full of matcha green flavor. This is no churn ice cream so you require no ice cram machine

Ingredients

1. Heavy cream - 2-3 cup
2. Condensed milk - 1 cup
3. Match green tea - 2-3 tsp
4. Dash of vanilla
5. White choco-chips 

Process

1. Whisk heavy whipping cream in a stand mixer on high speed until stiff peaks are totally formed. 

2. Take a mixing bowl and add condensed milk, matcha tea powder and vanilla. Mix well ensuring there are no lumps.

3. Sprinkle the while choco chips and using a spatula fold in the whipped cream and white choco chips.

4. Pour this in a pan and add more choco chips on the top, freeze overnight. 

Enjoy Chilled Matcha White Chocochip Ice Cream.

BAKED ROSOGOLLA

BAKED ROSOGOLLA- A delicious Indian Bengali sweet. Those who love Rosogolla and have tried baked one, I am sure you love both versions, right! Here is my Diwali series of delicious sweets. 

Ingredients

1. Rosogolla - 10-12
2. Milk - 1 ltr
3. Condensed milk - half tin
4. Cardamom powder - 1 tsp
5. Cornstarch - 1 tsp
6. Chopped almonds - 2 tsp

Process

1. Squeeze out all the syrup from every Rosogolla with the help of your hand.

2. Then soak them in cold water for 15 minutes. Squeeze out the water from Rosogolla after that and again repeat the process.

3.Boil the milk in a heavy bottom pot and reduce it to half.

4. Add cardamom powder in the reduced milk. Now add condensed milk. and check the sweetness. If you need more sweetness, you can add more.

6. Dilute the cornstarch in some cold milk and add in the milk. It will help to thicken the milk. Let it cool down completely.

7. Then put a layer of that reduced milk in a oven proof bowl. Arrange the rosogollas and spread some chopped almonds over them. Now spread the last layer of reduced milk.

9. Preheat the oven to 400F for 10 minutes. Then put the bowl on the upper rack of the oven and bake it for 10-15 minutes. Let it rest for another 5 minutes and then bring it to room temperature.

NARKEL NARU || COCONUT LADDU

These Gurer Narkel Naru or Jaggery  Coconut Bliss Balls are a must during any Bengali festive celebration. All you need is some coconut & jaggery. Both are abundantly available in a Bengali household and when combined together yields enough to cater to everyone in the family, from young to old because everyone is a big fan of this traditional Bengali sweet called Narkel Naru. These Naru's are from Lokkhi Pujo this year.

Ingredients:

1. Coconut - halved and then the flesh scraped using a scrapper.
2. Jaggery - as per taste

Process

1. Scrape the coconut and grind it further to get a fine texture

2. Take a heavy bottom pan and place it on low heat. Add the ground coconut and the jaggery in it and mix.

3. Cook it on low heat till you see the jaggery melt down completely. Keep stirring it continuously.

4. Now, continue cooking till the mix becomes sticky and starts to come together as a dough. It should take somewhere around 5-7 minutes to get that.

5. Turn off the heat and take the mix out in a mixing bowl. Allow it to cool down to room temperature.

6. Divide this mix into smaller portions and then roll them into smooth balls. Keep them in an air-tight container for a week. No need to refrigerate if the weather allows. Otherwise, keep it in refrigerator.

CARROT COCONUT LADDU

These scrumptious carrot coconut laddu needs only few ingredients and takes only 30 minutes. A perfect dish to make at the last minute and also everyone will love it. Or if you’re planning for a big heavy dinner, this is perfect to make as a simple dessert, that just melts in the mouth. I have made this recipe just using the recipe of coconut laddu and gajar ka halwa. But I was very sure that it is going to taste great. I know any experiment made with carrot, coconut and condensed milk taste great. It is a great way to feed the kids with veggies. It looks gorgeous too, isn't it?

Ingredients:

1. Carrots - 1 and half cup (grated)
2. Condensed milk - 1 cup
3. Ghee - 1 tsp
4. Cardamom powder - 1 tsp
5. Almonds / cashew nuts - chopped - 1 tsp
6. Desiccated coconut - 1/2 cup for rolling

Process

1. Wash, peel and grate carrots. In a pan add ghee and add the grated carrots. Saute on medium heat for 5-8 minutes until carrots are little soft and it will ooze out some water and get dried.

2. Add   coconut and toast for a minute. Then add condensed milk and mix well. cook on low flame until the mixture gets thick and starts to roll like a ball. It will take around 8-10 minutes.

3. Add chopped nuts and remove from the flame. Cool the mixture but dont make it too cold. Cool it little so that you can make the laddus by hand.

4. Apply ghee on your palm and make round balls out of the mixture. Then roll these balls in the desiccated coconut. 

Note - You can also store them in airtight container for 4-5 days in the refrigerator. 

PRAWN CURRY WITH COCONUT - NARKEL CHINGRI

A delicacy in Bengali Cuisine. Narkel Chingri is a dish that one cannot afford to miss in the festive season. Irrespective of whether you are Bengali or not, this dish is a must try for everyone who identifies as a foodie. The sweetness of coconut blended with the zing of mustard and added to the ever favourite prawns, this dish is irresistible for everyone. If you are a seafood lover, you would not want to miss out on this recipe. Traditional to Bengali culture, you must prepare this dish if you identify as a food fanatic who likes to explore different customs and cultures through the lenses of food. A rich taste and an amalgamation of flavors, this dish will help you gain compliments from all your guests . Serve this enticing recipe with steaming hot rice.

Ingredients

1. Prawns - 200 gram (if small size) OR 6-8 pieces (if big size / Golda chingri)
2. Mustard oil - 5 tsp
3. Black mustard seeds - 1/2 tsp
4. Sugar - 1 tsp
5. Grated coconut -1 cup
6. Green chilli - 6-8
7. Yellow mustard seeds - 2 tsp
8. Turmeric powder - 1/2 tsp
9. Salt as per taste

Process

1. To prepare this delectable dish, firstly marinate the prawns with salt and turmeric and keep aside.

2. Meanwhile, soak the black and yellow mustard seeds in water for 15 minutes. After that remove them from water and grind with green chillies to make a smooth paste. Take a bowl and pour this paste. Add coconut paste, turmeric powder, mustard oil, salt and sugar and mix well.

3. Now add the marinated prawns to this mixture, mix well. Add green chillies, if required. Ensure that prawns are coated well with this mixture.

3. Heat oil in a pan and add the prawns and masala mixture. Cook for about 10 minutes over slow flame. Turn off the flame. Add little coconut and mustard oil once again and stir well. Garnish with some more grated coconut on the top and serve hot.

Kesar Pista Sabudana Kheer

Sabudana Kheer / dessert is a sweet dish which is served chilled and tastes awesome. I have tried many recipes with sabudana, then why not with some custard flavors ! So, presenting Kesar Pista Sabudana Kheer recipe which is very easy and quick to make with a handful of ingredients. 

Ingredients:

1. Sabudana - 1/2 cup 
2. Kesar pista custard powder - 2 tsp
3. Milk - 1 cup
4. Cashew Nuts  - 1 tsp (finely chopped)
5. Sugar - 2 tsp (as per your taste)
6. Rose petals - for garnishing 

Process:   

  

1. Add sabudana to a pot and rinse it very well. Soak for 1-2 hours to reduce cooking time.

2. In a bowl, add 2 tsp kesar pista custard powder and mix well with milk.

2. Pour milk in heavy bottom kadhai. Let it cook for sometime, then add sugar. Add soaked sabudana and let it cook on low flame, stirring occasionally. Cook until the sabudana becomes transparent, soft and light. Add kesar pista mixed milk in this kheer and remove from flame. Keep aside and let it cool down on room temperature. It will become more thicken upon cooling.

3. Once the kheer is cool down, add some more chopped pista. Pour into serving bowls and serve chilled with some rose petals on the top. 

BEGUN POSTO | EGGPLANTS IN POPPY SEEDS GRAVY

Poppy seeds are very much relished by most Bengalis. Many vegetables are cooked with poppy seeds paste. Tried 'Begun Posto' (Eggplants in Poppy Seeds Gravy) which is very simple and easy to prepare, it is cooked in mustard oil for an authentic touch and flavor. It is an absolute delicacy that goes extremely well with plain steamed rice or chapati.

Ingredients

1. Eggplants - 5-6 
2. Mustard oil - 2-3 tsp
3. Nigella seeds - 1tsp
4. Onion - 1 chopped
5. Poppy seeds, ground with some water - 1/4 cup
6. Green chilies - 2-3
7. Turmeric powder - 1/2 tsp
8. Salt to taste
9. Coriander leaves (optional)

Process:

1. Heat oil & temper with nigella seeds. Saute for a few seconds & then add the onion & green chilies. Stir fry for 2-3 minutes.

2. Add the chopped eggplant, salt & turmeric powder. Saute for 4-5 minutes.

3. Add the poppy seeds paste and mix well. Saute for a minute. Add 1 cup water and simmer, covered till the gravy turns thick. Add coriander leaves and give it a toss.

4. Serve with rice or chapatis.

KASHMIRI PULAO

Kashmiri pulao is a delicious variant of rice pulao from Kashmiri cuisine made with nuts, dried fruits, saffron and fresh fruits. Generally, a pulao is rice that is flavored with various spices, then bulked up with the addition of vegetables, nuts or even meats. Mostly pulao variations are usually made with long-grained and fragrant basmati rice. The grains are cooked to perfection without any sticking so that each individual piece of rice keeps its shape. While some recipes call for making pulao with stock, broth or even coconut milk, this simple recipe for Kashmiri pulao requires only water and dried spices to flavor the grains. The northernmost Indian state of Kashmir rests high in the Himalayas and is often called “paradise on earth.” It is easily considered one of the most scenic and beautiful places in the world.

Primarily an agricultural state, Kashmir grows rice as the staple crop. As with this Kashmiri pulao recipe, much of the cuisine is based around this life-giving grain. Kashmir is also India’s leading exporter of saffron, the prized spice that is responsible for this pulao’s color and complex flavor.

Ingredients:

1. Basmati rice - 1 cup
2. Cinnamon - 1 inch
3. Shahi jeera - 1 tsp
4. Bay leaf -1 
5. Green cardamoms
6. Black cardamoms
7. Cloves
8. Funnel powder - 1/2 tsp
9. Saffron strands - 1 pinches
10. Ghee - 2-3 tsp
11. 2 cups of water or as required
12. Salt as per taste
13. Onion - 1 sliced
14. Cashew nuts
15. Almonds
16. Fresh fruits 

Process

1. Rinse basmati rice a few times in water until the water is clear of starch. Soak the rice in enough water in a bowl for 20 to 30 minutes. Later drain all the water and set the soaked rice aside. On a low or medium heat, heat oil or ghee in a deep pan or pot.

2. Add cinnamon stick, bay leaf, cloves, green cardamoms and black cardamoms. Fry the spices for some time until they crackle and the oil becomes fragrant. Now lower the heat or switch the heat off. Add the fennel powder. Mix and stir well taking care that you do not burn these ground spices.

3. Add the soaked basmati rice. Mix gently and saute for a minute. Add whole or crushed saffron strands. Mix and saute. Pour water and add salt as required. Stir and mix again. Check the taste of the water and it should taste a bit salty. Cover the pan tightly and simmer on medium-low heat until the rice grains are tender. When the rice is cooking, prepare the garnish.

4. Once done, for garnish, heat 2 tablespoons ghee or oil in a frying pan. Add the sliced onions. Also add a pinch of salt and saute the onions till they are golden or caramelized and crisp. Remove with a slotted spoon and place on kitchen paper tissues. Stir often when sauteing the onions. Some ghee or oil will be left in the pan. To the same ghee or oil, add the cashew nuts. Fry them until they become crisp and crunchy. Remove and place fried cashew nuts on kitchen paper tissues. 

5. Cook the rice until softened, fluffy, tender and all the water has been absorbed. When done, fluff the rice with a fork. While serving top Kashmiri pulao with the caramelized onions and the fried nuts. I have added freshly chopped mango and pineapple pieces. You can also apple or  pomegranate. Serve hot with raita or any curry of your choice. We have enjoyed with Chicken curry.

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Baby potato in mango curry || Aamras wale Aloo

This super delicious Khatte meethe mango recipe is inspired by Master Chef Kunal Kapoor. So presenting my version of Khatte Meethe aamras wale aloo with baby potatoes.  

Ingredients

1. Baby potatoes - 500 gram
2. Asafoetida (Heeng) - 1/2 tsp
3. Dry red chilli - 1
4. Curry leaves 
5. Fenugreek seeds / Meethi dana - 1 tsp
6. Saunf / funnel seeds - 1 tsp
7. Ginger - chopped 1 tsp
8. Salt to taste
9. Nigella seeds / Kalonji
10. Green chilli - 2
11. Turmeric powder - 1 tsp
12. Chilli powder - 1 tsp
13. Mango puree - 1 cup
14. Raw mango - 1/2 cup (cut into small pieces)
15. Onion - 1 small (chopped)
16. Ghee - 2 tsp
17. Kashmiri chilli powder - 1/2 tsp

Process

1. The main thing of this recipe is the flavor, that will come alive when there is a balance between sweet and sour, so taste the curry and if you think that it needs more sweetness, you can add some sugar and if it needs more sourness you can add more raw mango pieces or you can use amchur powder also.

2. Heat a pan and drizzle oil, sprinkle heeng, red dry chilli, methi, kalonji and funnel seeds. Stir well and add chopped ginger. Add onion and raw mango pieces. Cook them for few minutes and add boiled baby potatoes. Add little salt and cook for 2-3 minutes on medium flame.

3. Now add powder spices, turmeric, red chilli powder and give a quick toss. Add freshly made mango puree and let it cook till the curry thickens. Sprinkle little water and bring it to boil and simmer for 2 minutes. 

4. Here at this stage, check the taste and adjust the seasoning. 

5. In another small pan heat ghee and add kashmiri chilli powder and then immediately add it on the potatoes. Mix this tempering of ghee and chillies nicely with the curry and remove it from flame. Serve hot with roti or parathas. 

KASHMIRI MUTTON ROGAN JOSH

Rogan josh is an aromatic curried meat recipe of Kashmiri origin. It is made with red meat, traditionally lamb or goat. It is coloured and flavoured primarily by alkanet flower or Kashmiri chillies. It is one of the signature recipes of Kashmiri cuisine and really takes time and much effort to prepare this dish. I made this Rohan Josh using @elthecook Kashmiri Rogan Josh tadka with a very less effort and my family loved it. They have a great range of veg and non veg tadka. 

Ingredients

1. Mutton - 500 gram
2. EL THE COOK Kashmiri Rogan Josh Tadka - 2 tsp
3. Salt to taste
4. Curd - 2-3 tsp
5. Oil of Ghee - 2 tsp
6. Hot water - 1-2 cup (or as required)

Process

1. Marinate the mutton pieces with salt and the Kashmiri Rogan Josh tadka masala and let it rest for at least 1-2 hours.

2. Heat 2 tsp of oil / ghee in a deep bottomed pan and pour the marinated mutton in it. Add salt if required. Let it simmer on high flame. Add hot water and let it simmer on mid-high flame, covering with a lid till the mutton pieces become soft and tender. (You can also do it in the pressure cooker to save time)

3. Serve hot with steamed rice or plain chapati. Your quick and easy Mutton Rogan Josh is ready.

Pointed gourd curry with sunflower seeds || Patoler dalna with sunflower seeds

Potol or Pointed gourd is a vegetable I love since my childhood, but no one in the family likes this. Any simple curry or fried potol also goes well with a plain Dal Rice platter. Tried this pure veg pointer gourd curry with potato and by adding sunflower seeds paste and trust me it turned out yummilicious. I hope you will enjoy cooking it too and do please share your experience with me. 

Ingredients

1. Potol or Pointed gourd - 8-9
2. Potato - 2 
3. Sunflower seeds - 2-3 tsp 
4. Salt to taste
5. Tomatoes - 2
6. Turmeric powder - 1 tsp
7. Green chilli - 2-3 (finely chopped)
8. Ginger - 1" 
9. Fresh coriander leaves - handful (finely chopped)
10. Mustard oil for frying
11. Cardamom - 2-3
12. Red Dry chilli - 2
13. Bay leaf - 1
14. Nigella seeds - 1/2 tsp
15. Green chilli - 2-3 slit
16. Asafoetida - 1 pinch
17. Cumin seeds - 1/2 tsp
18. Cumin powder - 1 tsp
19. Red chilli powder - 1/2 tsp
20. Coriander powder - 1/2 tsp
21. Garam masala powder - 1/2 tsp
22. Sugar - a pinch (optional)
23. Ghee - 1/2 tsp

Process

1. Wash, peel and halve the pointed gourd. For the potatoes, cut into big pieces after washing and peeling.

2. Make a fine puree of tomatoes and ginger. Keep aside for later use.

3. In a blender jar add sunflower seeds, little bit of water and make a smooth paste, this will help to thickening the gravy and give a nice flavor.

4. In a pan heat 3-4 tsp mustard oil, once hot, add the gourd with little bit of salt and turmeric powder and let it get golden brown on all the sides. Drain and keep aside. Same way fry potatoes adding salt and turmeric till golden brown. 

5. In the same pan, add bay leaves, cardamom, red dry chilli, cinnamon stick, nigella seeds, green chillies, asafoetida and mix well. Now add the powdered spices - cumin powder, red chilli powder, coriander powder, garam masala powder and saute for few seconds. Add a splash of water so that it doesn't burn. Add ginger paste, salt, sugar and tomato puree and mix well, simmer and let it cook till oil leaves the sides. 

6. Add sunflower seeds paste and saute for few minutes and then add fried gourd and potatoes. Again splash a little water, adjust the seasoning and cook covered till done. 

7.Once done, add ghee and cover it. Serve hot with steamed rice or luchi. 

MANGO SABUDANA PUDDING

Sabudana and mango dessert is a sweet dish which is served chilled and tastes awesome. I have tried many recipes with sabudana, then why not with mango! So, presenting Mango Sabudana pudding recipe which is very easy and quick to make with handful of ingredients. 

Ingredients:

1. Sabudana - 1/2 cup 
2. Mango - 1 (pureed)
3. Milk - 1 cup
4. Cardamom powder - 1/2 tsp
5. Nuts (any nuts of your choice) - 1 tsp (finely chopped)
6. Sugar - 2 tsp (as per your taste)

Process:   

  

1. Add sabudana to a pot and rinse it very well. Soak for 1-2 hours to reduce cooking time.

2. Pour milk in heavy bottom kadhai or pot and add soaked sabudana and let it cook on low flame, stirring occasionally. Cook until the sabudana becomes transparent, soft and light. Add cardamom powder and remove from flame. Keep aside and let it cool down on room temperature. It will become more thicken upon cooling.

3. In a blender jar add chopped mango pieces and make smooth puree. Once the pudding is cool down, add the mango puree into it and mix well.  Add chopped nuts. Pour into serving bowls and serve chilled with some fresh mango pieces on the top. 

Muhallebi | Malabi Pudding

Muhallebi is a milk pudding that has legendary origins from Persia. The basic ingredients are milk, sugar, rice/corn flour and rose syrup. This dessert is popular in the Middle Eastern countries. I have twisted this with a chocolate syrup topping, instead rose syrup. 

Ingredients

1. Milk - 500 ml
2. Corn flour - 3 tsp
3. Sugar - 4 tsp
4. Condensed milk - 3 tsp
5. Rose water - 1/4 tsp
6. Chocolate chips for garnishing

Process

1. Boil milk in a saucepan. Add sugar and stir it until the sugar dissolves.
2. Add condensed milk and stir nicely. 
3. In a bowl dissolve Cornflour in water and add this mixture to the milk.
4. Keep stirring to avoid any lumps. Add rose water and mix it well. Let it cook until you get desired consistency. Turn off the flame. 
5. Pour the Malabi pudding into serving glasses and refrigerate it overnight or minimum 6-8 hours. 
6. Once the pudding is set, pour chocolate syrup on the top and garnish with some chocolate chips and dry fruits, whichever you like. Serve chilled. 

RECIPE REEL UPDATED ON MY INSTAGRAM PAGE. @romisrecipe

Fresh Raw Dates Juice

Raw dates are rich in antioxidants which help the body to fight the ageing process and the growth of free radicals. Date juice concentrate contains helpful minerals that nourish the skin and promote healthy hair growth. Luckily this year I got some red raw dates and made this juice without any hassle. Just a handful of ingredients and your juice is ready in no time.   

BENEFITS OF DATES:

1. Very nutritious
2. High in fiber. Getting enough fiber is important for your overall health.
3. High in disease-fighting antioxidants.
4. May promote natural labor
5. Excellent natural sweetener

Ingredients

Raw dates - 3-4

Sugar - 1 tea spoon (because these are row, little bit of bitterness is there)

Ice cubes

Process: 

1. Cut the dates and remove the seeds. In a mixer jar add the date pieces and grind for two minutes. Now add water and sugar and grind for 2-3 minutes. Sieve the juice in container.

2. In a glass add few ice cubes and pour fresh raw date juice in it and serve chilled. 

Perfect in this Monsoon season.  

ORANGE LIME MINT INFUSED WATER

There are many Health Benefits of Fruit-infused Water. Oranges are full of vitamin C, which can serve to boost the immune system.
The water-soluble vitamin found in oranges may help in obesity prevention and management. Moreover, the nutrient may reduce soreness and promote glycemic control while increasing the fat burning process in the body.

If you get bored with plain water and don't want to drink much water, try this. I am sure this is going to help you as Infused water is a great way for you to get a boost of nutrients quickly & easily.

Ingredients

1. Lemon pieces
2. Orange pieces
3. Mint leaves

Process

1 .Add 2-3 slices of freshly cut lemon, pinch of salt and some ice cubes in a glass. Lemons are a great source of Vit-C, aids digestion and helps to stay hydrated.

2. Try adding the juicy orange slices to your water. This tangy, sweet combination will make you instantly fall in love with your drinking water. 

3. You can infuse your water with mint leaves also. Enjoy this pleasant drink.

P.S. Mint leaves are loaded with Vit A, C and B, and are known to enhance taste buds.

MANGO SHEERA

Mango sheera is no different then simple sooji halwa, the addition of ripe mangoes into the sooja halwa or sheera brings in a refreshing taste to the recipe. I have tried this and turned out a very delicious one. The color totally depends on how ripe the mangoes are. If they are not very deep / ripe  in color, you can also add some kesar (saffron) to give a good color. However  I have not used kesar. 

Ingredients :

1. Mango puree - 1 cup
2. Sooji - 1 cup
3. Milk - 1 cup
4. Cashew and raisin- 1/3 cup
5. Cardamom powder - 1/3 tsp
6. Ghee - 3 tsp

Process :

1. Blend mangoes, cardamom powder and sugar to a smooth puree. 

2. In a pan, heat 1 tsp ghee and dry roast sooji until you get a good aroma. Once done, set aside.

3. In the same pan, add 2 tsp ghee, add cashew and fry until light brown, then add raisin and fry for 30 secs. Transfer them in a bowl and keep aside.

4. Now add milk in the same pan, and let it boil. Add roasted sooji and keep stirring to avoid lumps. Add 1 tsp ghee and the mango puree and mix gently. Continue to cook on a low flame for about 5-7 minutes stirring continuously. 

5. Scoop of 2-3 tsp in a serving bowl and garnish with some more cashew and raisins.

CHERRY LEMONADE

When life gives you cherries and lemons, make cherry lemonade and just chill.

Ingredients

1. Cherries - half cup
2. Lemon slices
3. Mint - few
4. Sugar syrup / sugar - as per taste
5. Black salt - as per taste
6. Ice cubes

Process

1. Muddle some cherries, lemon slices and mint together.

2. In a jar add this mixture with some sugar and black salt. Add ice cubes and mix well.

3. Serve it with some fresh mint.

Chicken Sausage Pulao

Chicken Sausage Pulao is such a flavourful pulao, and does not really need any side dish to finish this. And you can make this flavourful pulao with sausages in minutes  

Ingredients

1. Sausages medium – 4nos.
2. Black cardamom – 1no.
3. Peppercorn – 5-6no.
4. Onion sliced – ½cup.
5. Green chilly chopped – 1 no.
6. Oil – 2 tbsp.
7. Cinnamon – 1no.
8. Cumin – 1 tsp.

Process

1. Wash and soak the rice for 30 mins. Cut the sausages into half inch pieces. Heat a pan and add oil. Add cardamom cinnamon, peppercorn and cumin. Sauce and add onions, garlic and green chilly.
2. Stir for a minute. Add tomatoes and salt. Quick stir and add sausages. Cook for 3 mins. Drain water from the rice and add the rice to the pan. Pour 2 cups of water and give a light stir.
3. Cover and cook on medium flame till rice fluffs up and soaks all the water. Remove from heat and using a fork fluffy up the rice. Serve hot.

JAMUN JUICE / KALA KHATTA SARBAT

JAMUN or Java plum is extremely beneficial for heart, it is loaded with potassium. This fruit is beneficial in keeping diseases like high blood pressure, heart diseases and stroke at bay. It also keeps your arteries healthy and prevents its hardening. You can also let the seeds dry and make a powder that can be consumed regularly before meals to fight diabetes very effectively. Jamun is also good for skin as high quantity of Iron is found in Jamun which purifies your blood, thereby keeping your skin clean and beautiful. It also helps to prevent ache, blemishes, wrinkles and pimples.

Ingredients

1. Jamun - half cup
2. Lemon juice - 2 tsp
3. Mint - few
4. Sugar (optional)
5. Black salt - as per taste
6. Ice cubes

Process

1. In a blender jar add the jamun pieces (after removing the seeds), lemon juice, fresh mint leaves, little bit of sugar (optional) and black salt. Add ice cubes and mix well.

2. Put ice cubes in a serving glass, drop mint springs and pour this Jamun juice / sarbat on top and serve.

QUINOA PULAO

QUINOA PULAO is one of my favorite go to meals. If you are looking for a healthy, delicious and perfect meal, this recipe is a great way to work more veggies into your meals with quinoa. I have garnished with some "not so ripe mango" pieces, to give a tangy twist. QUINOA is a healthier substitute for rice. 

Ingredients

1.  Boiled quinoa - 1/2 cup
2.  Chopped onion
3. Grated garlic and ginger
4.  Green chilli chopped
5.  Green peas (boiled)
6.  Beans
7. Dry masala (salt, turmeric, coriander powder, dry mango powder)

Process

1. Add cumin seeds in a hot oil, when it starts crackle add onions and grated ginger and garlic. Saute for 1 minute.

2. Now add all the veggies and cook on low flame for 2-3 minutes till the veggies gets soft. 

3. Add dry masala and mix well. And finally add boiled quinoa to veggies and mix well. Garnish with fresh coriander. I have added some sweet mango pieces to give a spicy and sweet taste.

LAUKI KOFTA CURRY

Kofta is a fried ball, which can be made of minced meat, paneer or vegetables. Today I made kofta with grated Lauki (also called Ghiya / Dudhi / Bottle Gourd / Calabash). My mom used to make this kofta curry. My first impression of having this kofta was not good, as during my childhood I never liked this vegetable, hence mom used to do experiments so that we can relish this veg. The koftas are always yummy, just melted in the mouth. Nevertheless, gradually I started enjoying this super veggie. 

Ingredients

For the kofta

1. Grated bottle gourd - 2 cup
2. Besan / gram flour - 3-4 tsp
3. Garam masala powder - 1/3 tsp
4. Red chilli powder - 1/3 tsp
5. Green chilli (finely chopped) - 1
6. Salt as per taste
7. Oil for deep frying

For making the Masala paste

1. Tomatoes - 2 (chopped)
2. Onion - 1 (chopped)
3. Green chilli - 1-2 or as per taste
4. Ginger - 1 inch (chopped)
5. Garlic - 4-5 (chopped)
6. Cashew nuts - broken 2 tsp

Other ingredients for the curry

1. Cumin seeds - 1 tsp
2. Red chilli powder - 1/4 tsp
3. Turmeric powder - 1/2 tsp
4. Coriander powder - 1 tsp
5. Garam masala powder - 1/2 tsp
6. Salt as per taste
7. Sugar as per taste (optional)
8. Oil - 2 tsp 

Process

1. Rinse and peel lauki and grate it. Sqeeze the grated lauki and collect juice in a bowl and keep aside for later use in the gravy.

2. Mix all the ingredients mentioned in (for the kofta) except oil. Make small balls or patties. Heat oil in a frying pan and fry the koftas till they are even golden browned from all the sides. Drain the fried kofta on tissues and keep aside.

3. Use fresh oil to make the gravy. Heat about 2 tsp oil and add the cumin seeds. Then add masala paste (For the masala paste, add all the ingredients mentioned under "masala paste" in a blender and make a smooth paste). Fry the masala for 5-7 minutes and add the powder spices. Stir continuously to fry the masala paste till it starts leaving oil from the sides. Now add the bottle gourd juice (that you have kept aside before) in this gravy and a half cup of water. Stir and simmer for 10-12 minutes. Lastly add kofta and switch off the flame. 

Garnish with coriander leaves and serve hot with roti or rice.