Good Morning all. The weather is playing hide and seek. This Sunday when I went shopping at 9:30 AM and was waiting to get into an auto when the security personnel (an old uncle) requested me to stand in shadow till the auto arrives. He said this heat is bad for health. And we discussed how it is only 10 AM and it feels hot like it is 12 or 1 PM. But by evening there was a drizzle and black clouds wandering in the sky. That is how the weather is these days.
I wish a little bit rain because there are people complaining of no water in their homes. This year it rained lesser than what was expected. I guess it is a wake up call for all of us to preserve and nurture mother nature.
Hence many of my recipes are weather inspired. It helps me to keep my cool on weekends when I am at home. Watermelons are in season. Watermelon itself has so much water. When turned it into juice with some complimenting ingredients it is a soothing cool drink.
Here we go,
Watermelon – 1 cup
Sugar/ Honey – 1.5 tblspn
Lemon Juice – Half a lemon
Black Salt as per taste
Blend together watermelon, honey, lemon juice and black salt.
Hola. How are you wonderful readers. How is the weather there? The weather here sucks. The wells are drying up. There was/ is no rain. By summer there will be serious water shortage.It worries me when I think of it. I mean what are we giving to our future generation? And it irritates me when I see someone lavishly wasting water, electricity,etc. My father was/ is very strict. He scolds us royally if he sees the light on in empty washroom or water dripping from any tap.I know what you are thinking. No he’s not military but it is good thing right. We should conserve energy. And as parents we should inculcate the good habits in kids. So when those days I never understood dad getting angry every now and then but his scolding got us into this good habit.
I love nature.I love gardening. And I do my teeny tiny bit for conserve energy. Small day to day task helps. Like for watering my plants I use leftover water from boiled potatoes. It not only waters my plants but also nourishes it. Before sleeping I ensure none of the electrical socket is on like phone charger, etc. Of course even check the rooms lights are off too.
Moving on to today’s recipe it is a wonderful and healthy snack. Palak or spinach is rich in iron. And these days I am growing Bangalore Palak at home too. So I get enough palak from my garden itself. Fun right? 🙂
Chopped palak – 1 cup
Besan/ Gram Flour – 1/2 cup
Rice Flour – 1/4 cup
Chilly Powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Soda – a pinch
Salt – as per taste
Oil for deep frying
- Take besan, rice flour, chilly powder, soda and salt and sift it together.
- Add water to make a thick batter. Make sure there are no lumps.
- Add the chopped palak and mix well.
- Heat oil.
- Take spoonfuls of the palak batter and drop it in oil.
- Fry till a brown color appears on the pakodas.
- Drain and serve.
Crispy and tasty palak pakodas for your evening hunger.
Hello There. I know its been a while since I posted something. But to speak frankly I am super busy these days. There are increased number of professional and personal commitments. But I am not complaining. I love being busy. I love not having idle time. Only thing that I hate is missing out on mother-son time. But nevertheless I catch up on it.
To write today’s content I was wondering how many carrot dishes I have in my blog. And I was surprised since there are many. There is a cake, chutney, sabji, halwa, idli. In all of these carrot if the hero.
Well this is also carrot dish. More like a snack. When I am at home I make an attempt to make fresh, hot and healthy dishes. Most of the time having healthy food from office is next to impossible. Or else you need to pack it and eat it cold. So I focus to eat healthy food whenever at home.
Like many kids (and me ) my son is also fussy about carrots. If it is there in a spoon of pulav he will remove that carrot and eat only the rice. Now I am an ardent fan of MasterChef. In MasterChef Australia almost all the seasons contestants bring up dishes that has honey roasted baby carrots or beets. I thought well, so what if we don’t get baby carrots. We get carrots right. So I prepped up the carrot sticks and made this yummy snack.
I bet your kids will love it too. It has soft interior and crispy skin.
Thin Carrot Sticks – 1 cup
Honey – 2 tblspn
Butter – 2 tblspn (If it is for you and you are health conscious then replace butter with olive oil)
Pepper Powder – a pinch
Dried Mixed herbs – a pinch (Optional)
Salt to taste
- Drop carrot sticks in salted boiling water and cook till tender. Drain and keep aside.
- In a non-stick pan add butter and honey and mix well.
- Add the carrot sticks and mix well till the honey butter is coated well on carrots.
- Roast it on low flame and occasional stirring till a nice glaze is visible on carrot sticks.The liquid sauce will be gone as the sauce will stick to the carrots.
- Adjust salt and add pepper powder.
- Add mixed herbs and mix well.
I am sure this will be a hit with your kids too. Do let me know how it turned out for you.
Hello All. It almost feels like summer here. So hot and sweaty. Keeping yourself hydrated it very important. It is mango season and mango is one such ingredient that is widely used in savory and sweet dishes. It is a side ingredient as well as hero of the dish.
In my home raw mango had 2 uses – kadu manga (pickle) and panna (raw mango drink). Panna acts as a coolant to the body during summer. We used to boil the mangoes and store it in fridge. Whenever required we used to take those mangoes and squeeze out the pulp and prepare the panna. With some ice it used to taste divine.
One more memory I have of raw mangoes is having them with some chilly and salt. While in college the boys used to get raw mangoes from the nearby farms and the whole class used to have them with chilly and salt. Ahh those were the days. Just had to study, play, eat and sleep. No other worries. 🙂
Coming to today’s recipe is a basic “Aam panna”. When I say basic I mean you can prepare this basic aam panna and then customize it to bring it up a notch.
Raw Mango – 2 small
Sugar – 1 cup
Salt – As per taste
Cold Water – 1 cup
Ice Cubes – 2-3
- Wash and clean raw mangoes in fresh water properly.
- Remove the eye of the mango.
- Take it in a pan with 3 cups of water.
- Bring it to a boil.
- Boil the mangoes till they are tender.
- Once cooled, in the same water squeeze out the pulp of the mangoes.
- Squeeze out the skin and seed.
- Now add sugar and salt and mix well.
- Add in cold water and serve in glasses with ice cubes.
- Replace sugar with honey if you want a healthy twist.
- You can boil mangoes in bulk and store it in fridge. When required take the mangoes and make panna.
- Instead of salt you can use black salt.
Hello There. I am keeping very busy these days. And I am struggling to juggle time. Recently in one of the training sessions, one colleague asked everyone if they would like few hours extra per day. Everyone stated few hours based on their requirement. But I knew that no matter how many hours you give me extra I will still struggle. The reason being women tend to take up more work in her bucket than she should. Unless I prioritize I won’t be able to manage my time. Also when you are working mother there will be piles of clothes to be folded, groceries to be kept away, new lists to be made and many other unplanned activities.
Today’s recipe like many of my other recipes is a quick one. And healthy too. It is just a mix of fresh ingredients. It can be a party starter or a snack for kids or serve it when you have unexpected guests.
Cheese is widely appreciated. Our very own cottage cheese/ paneer has so many culinary uses. But I am not very keen on cheese. God knows why. I know people who crave for cheese. I know people who drool when they hear cheese. Not me. Even paneer is difficult for me enjoy. I do have it but it is not one of my favorite. But cheese has many nutritional facts. Just Google them out and you will have ample reasons to include paneer in our diet.
Grated paneer – 1/2 cup
Chopped Mint leaves -5-6
Chopped Coriander leaves – 1 tblspn
Pepper Powder – 1/4 tsp
Salt to taste
Oil – 3-4 tblspn
- In a bowl take grated paneer, mint, coriander, pepper and salt. Mix them properly.
- Make small cutlets.
- Heat oil in a pan.
- Place these cutlets on the pan and fry it on both sides till brown.
Serve hot with ketchup or green chutney.
Hello There. How are you doing? How was your weekend? Sitting in office I don’t realize how hot it is outside. On weekends only I realize how hot it is outside. Ice cream is perfect on these days.
Pineapple is commonly found in small town and village areas. I usually get pineapple, papaya, ash gourd, green chilly, ginger, yam, etc. from my parents house. Half of the pineapple I used to make pineapple upside down cake. Rest I used to make this ice cream.
It is super simple. Do try it for some home made ice cream.
Pineapple Juice – 1 cup
Thick Coconut Milk – 2 cups
Honey – 5 tblspn (You can use sugar – 6 tblspn)
- Mix all ingredients together.
- Pour it in ice cream moulds.
- Freeze it overnight. (5-6 hours)
Enjoy this pineapple- coconuty ice cream.
Holla. How you doing today? Its already Friday. Yipee. TGIF. Remember I got lovely mulberries from my cousin. Well I used it up three ways – Mulberry Jam, Mulberry Smoothie and Mulberry pancake. I wish I could get these beauties everyday. Berries very healthy for you. It is said to consume these fruits everyday.
Kids love pancakes and this is a good way to make them eat fruits. I believe it will also go well with any other type of berries, oranges and even kiwi.
Flour – 1 cup
Sugar – 2tblspn
Baking Powder -2 tsp
Milk – 1cup
Salt – a pinch
Mulberries – 1/4 cup crushed
Butter – 3 tblspn + extra while serving
Egg – 1
- Melt butter in a pan.
- Take a bowl and add egg, sugar, milk and butter and beat till it is slightly fluffy.
- Add in flour, salt and baking powder and mix so no lumps form.
- Mix in crushed mulberries and mix well.
- Heat a tawa/griddle and once hot grease it with butter. (if using non-stick then no need)
- Pour a ladle full of batter on tawa and slightly spread in round form. (If you are unable to spread no worries)
- Cook on medium and when bubbles form on top flip the pancake to cook on other side.
- After a minute remove from griddle and repeat the same process to make more pancakes.
- Serve the pancakes with syrup, jam, butter, fruits or honey.
Soft, fluffy and light pancakes are ready to be stacked up.