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muskmelon juice | Indian Kharbooja juice | healthy muskmelon juice with cardamom | with 15 amazing images. Mellow and naturally sweet, muskmelon juice sings on its own, without a speck of added sugar or honey. Learn how to make healthy muskmelon juice with cardamom. To make muskmelon juice, combine the muskmelon, cardamom powder, lemon juice, ice-cubes and 1 cup of chilled water in a mixer. Blend till smooth. Serve muskmelon juice chilled. Summer is incomplete without mangoes and melons, and delightful treats made with them. With a high water content of around 90%, muskmelon juice effectively quenches thirst, especially during hot Indian summer months. A dash of lemon juice perks up the mild flavour of muskmelon, transforming the muskmelon juice into a tongue-tickling one, which is sure to appeal to everybody. Apart from being enjoyed plain, muskmelon juice can be blended with other fruits, vegetables, herbs, and spices to create countless flavor combinations. This allows for experimentation and customization based on personal preferences. Overall, muskmelon's delicious flavor, refreshing nature, nutritional value, affordability, and versatility make it a perfect choice for making muskmelon juice. muskmelon juice is rich in vitamin C and vitamin B1. With only 36 calories per glass of muskmelon juice, this juice is perfect for weight loss. Similarly cooling drinks like Watermelon Mojito, Minty Jamun Ginger Capriosca, Citrus Khus Cooler, Coconut Kewra Drink , Kiwi Kooler, Apple and Orange Drink and Ginger and Lemon Drink would be ideal to serve at the mocktail counter of your chaat party. Tips for muskmelon juice. 1. Muskmelon possesses a naturally sweet and subtly floral aroma that translates beautifully into juice. It offers a refreshing escape from the blandness of water or the sharp sweetness of other fruits. 2. Add cardamom (elaichi) powder. Cardamom has a unique, slightly sweet and spicy aroma with a hint of citrus. Adding it to muskmelon juice enhances its natural sweetness. 3. Add lemon juice. Lemon juice adds a touch of brightness and complexity to the flavor of muskmelon juice. Lemon is a very good source of vitamin C and thus helps in the production of white blood cells. Lemon juice is given to prevent the common cold. Enjoy muskmelon juice | Indian Kharbooja juice | healthy muskmelon juice with cardamom | with step by step photos.

paneer bhapa recipe | Bengali style steamed paneer | paneer paturi | with 23 amazing images. Learn how to make paneer bhapa recipe | Bengali style steamed paneer | paneer paturi | Paneer Bhapa is an traditional yummy steamed Bengali recipe, which is cooked inside banana leaf pockets. Paneer that has been coated with a tongue-tickling masala of coconut, coriander and mustard, wrapped in banana leaves and cooked for a few minutes till the flavours fuse. Make this chanar paturi for your weekday meal and serve with hot steamed rice or Bengali Luchi. The Bengali style steamed paneer can be served as a starter at parties. Tips to make paneer bhapa: 1. You can use malai paneer to make this recipe for the best results. 2. You can just seal the banana leaf using toothpick if you find it difficult to tie with thread. 3. If you feel the mustard flavour is strong you can reduce the quantity of mustard seeds according to your taste. Enjoy paneer bhapa recipe | Bengali style steamed paneer | paneer paturi | with detailed step by step photos.

quick shahi tukda recipe | quick shahi tukra | shahi tukda for Eid | shahi tukda Indian dessert | with 31 amazing images. quick shahi tukda recipe | quick shahi tukra | shahi tukda for Eid | shahi tukda Indian dessert is one of the most popular Indian desserts made with bread. Learn how to make quick shahi tukra. To make quick shahi tukda, make the rabdi and sugar syrup. For shallow frying the bread slices, remove the crust from both the bread slices and discard them. Cut each bread slice diagonally into 2 triangles. Heat the ghee in a broad non-stick pan and shallow-fry the bread triangles till golden brown in colour from both the sides. Remove them in a plate and keep aside. How to serve quick shahi tukda, dip the shallow fried bread triangles in the sugar syrup, while turning the triangles in the syrup so, they get evenly soaked. Drain and remove them in a serving dish. Pour the chilled rabdi evenly over the sugar syrup coated bread triangles. Garnish with pistachios, almonds, rose petals, saffron and edible silver wark. Serve the quick shahi tukda immediately or refrigerate till it is chilled and then serve. True to its name it is a ‘shahi’ delight! Pieces of bread are dipped in delicious saffron flavoured sugar syrup and topped with rich and creamy rabdi to make quick shahi tukra. The use of ghee, saffron, cardamom powder and the final garnish of pistachios and almonds makes this Mughlai dessert will not fail to please the diner! Though rabdi for shahi tukda Indian dessert is usually made by reducing milk for hours, we have provided a quicker recipe using condensed milk and bread crumbs that tastes just as good! You can prepare rabri prior to serving and keep it chilled. It won’t take time to assemble this dessert then. Deep frying the bread triangles in ghee adds a slight crunch to the shahi tukda for Eid.Dipping in sugar syrup makes them evenly soaked. Tips for shahi tukda. 1. It is very important to use full-fat milk as it will provide the rabri a rich and luscious texture. 2. We have made the rabri moderately sweet as the bread slices were dipped in sugar syrup but, if you like it more sweet then increase the quantity of condensed milk in rabri. 3. Also, you can skip dipping the bread in sugar syrup if you are do not prefer consuming so much sugar. 4. If you prepare the sugar syrup before frying the bread it might thicken so, just add 1-2 tbsp of water and re-heat the sugar syrup. 5. You can prepare rabri prior to serving and keep it chilled. It won’t take time to assemble this dessert then. 6. Traditionally, bread slices are deep-fried in ghee but, we have shallow fried them. Alternatively, if you want to make a low calorie dessert and not consume so much ghee then toast the bread slices in an oven or pop-up toaster. Enjoy quick shahi tukda recipe | quick shahi tukra | shahi tukda for Eid | shahi tukda Indian dessert | with step by step photos.

Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry | with 63 amazing images. Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry is a shahi Indian sabzi for all the aloo fans. Learn how to make veg Lahori aloo. To make Lahori aloo, For the potatoes heat the oil in a broad non-stick pan, add the potatoes and salt, mix well and sauté on a medium flame for 3 to 4 minutes. Keep aside. Heat the oil in a kadhai, add the onions, bayleaves and sauté on a medium flame for a few seconds. Add the ginger-garlic paste, mix well and cook on a medium flame for 1 minute. Add the prepared paste, mix well and sauté on a medium flame for 1 minute. Add the salt, tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the cooked potatoes and milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot garnished with coriander. Name your preference and you will find it in this Lahori aloo curry. If you like tomato based gravies, worry not, there is sufficient tomato pulp to meet your needs. If spices are your friends, then there are enough in the masala, and if richness is what you seek, the use of khus-khus and dry coconut in the masala and milk in the gravy are sure to satisfy your palate. In short, this luscious preparation of potatoes in an intensely-flavoured gravy is sure to please everybody you serve it to. The appeal of this veg Lahori aloo is further enhanced by the use of dainty baby potatoes which are cut into halves and the aroma is boosted by the special paste which is blended fresh. Butter naan and with laccha onions are one of the best accompaniments for Lahori aloo. Round off this meal with a glass of masala chaas and the taste of a true Indian meal will linger on your taste buds for hours thereafter. Tips for Lahori aloo. 1. Instead of milk you can use cream. That will make your recipe a bit richer. 2. You can deep fry baby potatoes. This is the traditional way to make Lahori aloo. We have cooked them in a little oil. 3. This is the chillies after soaking. Soaking in water makes the Kashmiri chillies easy to grind. 4. We have sautéed potatoes as they give a good taste and don't break in the gravy when cooked. 5. Serve Lahori aloo with bhakri. Enjoy Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry | with step by step photos.

parsley yoghurt spread recipe | Indian parsley garlic onion spread | healthy onion parsley spread | with 22 amazing images. parsley yoghurt spread recipe | Indian parsley garlic onion spread | healthy onion parsley spread is a nourishing spread which can be served as a substitute to butter. Learn how to make Indian parsley garlic onion spread. A light and aromatic spread made of low-fat curds and fresh herbs as key ingredients, the Indian parsley garlic onion spread is a protein rich recipe that is good for the heart and for controlling cholesterol. It can be served as an alternative to chutney or as a dip for finger foods too. The probiotic curd is seemingly suitable for the digestive system, while the herbs add a touch of antioxidants along with a refreshing flavour. The use of low-fat curd certifies this healthy onion parsley spread as a low calorie option for weight-watchers and heart patients. Diabetics too can include this spread as a part of their meal. Stock some healthy khakhras like Mini Nachni and Bajra Khakhra, Mini Oats Khakhra, Nachni Sesame Khakhra, Nachni Sesame Khakhra, Jowar and Sesame Khakhra or Bajra Khakhras and treat yourself a quick healthy snack when hunger strikes. Tips for parsley yoghurt spread. 1. Use fresh curd for best results. 2. Serve parsley yoghurt spread with carrot sticks. 3. Serve healthy onion parsley spread with cucumber sticks. 4. Spread parsley garlic onion spread on multigrain toast or whole wheat toast. Enjoy parsley yoghurt spread recipe | Indian parsley garlic onion spread | healthy onion parsley spread | with step by step photos.

Paneer corn korma, this protein rich dish is packed with the goodness of curds and paneer, and tastes great with piping hot parathas . Protein-rich foods like coconut, poppy seeds and cashewnuts are dry roasted and blended well to make a paste that imparts a rich flavour to this delicacy. Our body cells, which are made of proteins, undergo continuous wear and tear; hence, a good supply of proteins is necessary to make up for this.

The handi has a wonderful way of condensing evaporated water and pushing it back into the vessel, making it possible to cook with very little water, and minimizing nutrient loss. What is more, this handy utensil also retains the aromas and flavours of spices to the fullest. Here is a traditional Handi Khichdi, made with rice and loads of veggies. You will love it so much that you will want to repeat this authentic recipe as often as possible!

bhapa doi recipe | instant Bengali bhapa doi | bhapa doi in microwave | with 8 amazing images. Yummmmm! bhapa doi, an all-time favourite, traditional Bengali sweet is now ready in minutes. Two minutes to prepare, two minutes to cook, and voila, in front of you is the perfect bhapa doi. Bhapa means baked or steam and doi stands for dahi. In this bhapa doi recipe we have made it in a microwave. All you need to make this satiating bhapa doi dessert is just 4 ingredients, condensed milk, hung curds, cornflour and eliachi to garnish. Also, you can use any fruit crush (strawberry, mango, kiwi), saffron, vanilla extract or cardamom can be used to flavour the bhapa doi. Craving for something sweet and creamy? This recipe is the answer. Trust me, this bhapa doi hardly takes time. It can be prepared in blink of an eye. Serve bhapa doi immediately or chilled with cardamom powder garnished on it. Learn to make bhapa doi recipe | instant Bengali bhapa doi | bhapa doi in microwave | with detailed step by step recipe photos and video below.

moong sprouts and rice tikki recipe | leftover rice tikki | sprouts and rice cutlet | with 25 amazing images. The healthy moong sprout cutlet recipe is a healthy, tasty and diabetic friendly cutlet of tikki made with sprouted green moong dal and leftover rice that can be served as a healthy and light evening snack along with a cup of masala tea. Learn how to make moong sprouts and rice tikki recipe | leftover rice tikki | sprouts and rice cutlet | Moong sprouts have a crisp texture, and slightly sweet nutty taste that fit well into any recipe. moong sprouts and rice tikki bound together by cooked rice and flavoured with fresh mint, green chilli paste and lemon juice, the moong sprouts make an excellent dough for succulent rice tikkis. Cooked with minimal oil on a tava, the moong sprouts and rice tikki turns out into a perfectly golden, crisp snack that is further pepped up with a sprinkling of chaat masala, and served with green chutney and tomato ketchup. Tips to make moong sprouts and rice tikki: 1. Serve the tikkis hot with green chutney and tomato ketchup. 2. Remember to press down with a spatula while cooking to ensure uniform cooking. 3. You can pack these tikki in the tiffin to work or in kids tiffin. Enjoy moong sprouts and rice tikki recipe | leftover rice tikki | sprouts and rice cutlet | with detailed step by step images.

A dish that's truly remarkable and a must try for all lovers of Punjabi food. Using Kasuri methi instead of the regularly used fresh methi gives this dish its unique flavour. The bitter taste of the kasuri methi is reduced when it is soaked in water. Methi plays a very important part in kitchens in the Punjab especially in winter. Bright green peas add a lovely green colour and yummy flavour to this subzi. You can serve this dry subzi with Parathas , Rice and popular Punjabi dals like Dal Amritsari or Rajma Curry .

Kadhi fits into any menu, being a traditional favourite. While regular sour curds Kadhis qualifies as simple, this Methi Pakoda Kadhi gets the status of a specialty thanks to a simple enhancement of adding methi and besan dumplings to it. Adding chopped onions and chilli powder to the pakodas gives them a nice texture and flavour respectively, while fruit salt helps them cook completely, without being bulky inside. The best part is that when made using the Microwave , both the kadhi and the pakode take very little time to cook, so you can make them fresh just before serving!

This is one summer drink that needs no introduction whatsoever. Although every beverage brand claims their Limbu Pani to be exactly like mom’s magic, nothing can ever match up to fresh, homemade Limbu Paani. Chill and tangy, fresh lemon juice is not just refreshing but also boosts your immunity and helps you handle the hot summer easily! You can also try other traditional Indian drinks like Aam Ka Panna and Amlana .

paneer vegetable pancake recipe | Indian pancakes with green peas, tomatoes and carrot | vegetable cheela with besan and rice flour | with 30 amazing images. paneer vegetable pancake recipe | Indian pancakes with green peas, tomatoes and carrot | vegetable cheela with besan and rice flour is a satiating breakfast. Learn how to make Indian pancakes with green peas, tomatoes and carrot. To make paneer vegetable pancake, grind the green peas in a blender to a coarse paste, using very little water. Transfer the paste to a bowl, add the rice flour, besan, turmeric powder, green chillies, salt and 1¼ cup water and mix well to make a batter of pouring consistency. Just before making the pancakes, add the fruit salt and mix gently. Heat a tava (griddle) and grease it lightly with oil. Pour a small spoonful of the batter on the tava and spread it to make a 50mm (2”) diameter circle. Sprinkle a little paneer, carrots and tomatoes over it and smear a little oil along the edges of the pancake. When cooked on one side, turn it over and cook on the other side for a few seconds. Repeat for the remaining batter and topping to make more mini pancakes. Serve hot. These vegetable cheela with besan and rice flour are quite an interesting alternative to the traditional South Indian uttapam , which is commonly served for breakfast. Always keep some fruit salt handy for such quick-fix delights. These tasty Indian pancakes with green peas, tomatoes and carrot has a high folic acid and fibre content, making it very nutritious. Plus, it is also easy to make without the need for any fermentation. One of the best accompaniments to Indian pancakes with green peas, tomatoes and carrot is green chutney and garlic chutney. It is sure to keep you going till dinner. Tips for paneer vegetable pancakes. 1. If you feel the batter has got extra water, add some besan to thicken it. 2. Sprinkle paneer on the pancake only when it's wet. 3. Batter should be of pouring consistency. 4. Mix batter gently. This will ensure your pancake rises when you cook it. Enjoy paneer vegetable pancake recipe | Indian pancakes with green peas, tomatoes and carrot | vegetable cheela with besan and rice flour | with step by step photos.

Kulith Saar is a lip-smacking liquid gravy, which is of a consistency somewhat between dal and rasam. Well-soaked and cooked horsegram is tempered with everyday ingredients like red chillies and curry leaves to make an aromatic and flavourful dish. This easy-to-make Horsegram Liquid Gravy can be enjoyed mixed with rice (like rasam) or as a soup . It is quite satiating, so you can even have it innovatively as a snack between meals, especially on cold, winter days when your tongue is eager to enjoy something hot and spicy.

Kootu is a popular way of preparing veggies in Tamil Nadu. In fact, on special occasions, a dry subzi and a kootu must be served compulsorily as part of the meal. Kootu is a semi-solid curry of veggies and pulses or beans, enriched with a paste of coconut and spices, and tempered traditionally. Pumpkin Kootu Curry prepared with red pumpkin and kala vatana is an all-time favourite, which has a splendid aroma and irresistible flavour. Serve it hot with a bowl of rice .
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