kairi ka pani recipe | kacchi kairi ka pani | kairi panha | keri ka pani ke fayde | kairi ka pani is an excellent Indian summer cooler to quench your thirst on hot sunny days. Learn how to make kairi panha. It is also called 'Panha' in most other regions of India. Kacchi kairi ka pani is a delicacy made of boiled raw mangoes and has an added zing of black salt, cumin and ginger powder. Try this when raw mangoes are available in season from March to May. The keri ka pani ke fayde is mainly to protect the human body from dehydration during the severe heat waves that hit the region during summer as raw mangoes are considered to have a cooling effect in the body. The sugar is an instant boost of energy as well. To make kairi ka pani, combine the raw mangoes and enough water in a deep non-stick kadhai, mix well and cook on a medium flame for 30 minutes or till they turn soft, while turning occasionally. Drain all the water, allow it to cool slightly, remove the skin of the mangoes and squeeze out the mango pulp. Transfer the pulp into a deep bowl, add the powdered sugar, cumin seeds powder, black salt, dried ginger powder and salt and mix well. Mash it thoroughly using a potato masher. Combine the raw mango mixture and 4½ cups of water in a deep bowl and mix well. Refrigerate for at least 1 hour. Pour equal quantities of the drink into 6 individual glasses and serve chilled. While we have cooked the raw mangoes in a deep pan to make kairi panha, you can also pressure cook them with some water and proceed as per the recipe. This will save on cooking time. Tips for kairi ka pani. 1. Select proper raw mangoes. They have firm skins and gives off a tart smell. Avoid raw mangoes that feel soggy around the stem. Ensure they are free from cuts, blemishes and any dirt. 2. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 3. Make a batch of this kairi pulp and store it in the deep freezer. Remove and keep for half an hour before serving, make your drink and enjoy it. Enjoy kairi ka pani recipe | kacchi kairi ka pani | kairi panha | keri ka pani ke fayde.

Even if you give them aloo daily, kids still enjoy it as if it were a lovely new surprise! That, perhaps, is the magic of potatoes. Here, crisped potatoes are tossed with masala powders to create a tongue-tickling treat for the young minds. Using a combo of butter and oil to crisp the potatoes gives it a very rich aroma and taste. You can boil and peel the potatoes the previous day, so you can save some time in the morning. This delectable Masaledar Aloo stays great in the dabba for more than 4 hours. Kids will enjoy a fruity munch like Apple Sticks ( Tiffin Recipe) along with the chatpatta Masaledar Aloo, so do pack some in another tiffin.

Spinach pooled with kidney beans and rice delicately flavoured with cumin seeds powder. One serving will give you a nourishing supply of protein, folic acid and iron.

kachi keri ni chutney recipe | raw mango chutney | Gujarati kachi keri chutney | with 16 amazing images. kachi keri ni chutney recipe | raw mango chutney | Gujarati kachi keri chutney is a summer special to be enjoyed when raw mangoes are in season. Learn how to make raw mango chutney. To make kachi keri ni chutney, combine all the ingredients and blend in a mixer to a smooth paste, using little water (approx 2 tbsp). Serve immediately or store refrigerated in an air-tight container. Come summer and gujaratis delve full-swing into making a variety of pickles using raw mangoes. Kachi keri ni chutney is one such famous recipe from the prosperous heartlands of india. Raw mango chutney has the perfect balance of sweet and tang together. The lemon juice helps to maintain the colour of the chutney. It can even be made in bulk and stored in the refrigerator for 2-3 days. In fact, any serving of snacks during the summer would be lacking in punch without this tangy accompaniment - Gujarati kachi keri chutney. Snacks like khatta dhokla and vatana na ghugra when served with this raw mango chutney will give you a burst of flavours in every bite. It’s an experience you should not miss! Tips for kachi keri ni chutney. 1. Look for coriander leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. 2. While selecting raw mangoes, ensure they have firm skin and give off tart smell. Avoid raw mangoes that feel soggy around the stem. Ensure they are free from cuts, blemishes and any dirt. 3. Also remember to discard the seed of raw mangoes while grating. 4. Use the chutney within 2 to 3 days. Enjoy kachi keri ni chutney recipe | raw mango chutney | Gujarati kachi keri chutney | with step by step photos.

pahadi paneer tikka recipe | hariyali paneer tikka | healthy pahadi vegetarian tikka | with 25 amazing images. Our pahadi paneer tikka is a green-hued twist on the traditional Paneer Tikka, inspired by the flavors of India's mountainous regions. The term 'Pahadi' is derived from the word 'pahad,' meaning 'hills in pahadi paneer tikka. Also known as hariyali paneer tikka, this recipe features a vibrant green marinade infused with herbs and spices. Main Ingredients of pahadi paneer tikka: The main ingredients include paneer (Indian cottage cheese), yogurt, and a blend of spices. Common spices used are coriander, cumin, garam masala, and green chilies. Fresh herbs like mint and cilantro are also essential for flavor. Marination: The paneer is marinated in a mixture of yogurt and spices for 15 to 20 minutes, allowing it to absorb the flavors. This marination is crucial for achieving a rich taste. Cooking Method: Traditionally, pahadi paneer tikka is cooked in a tandoor (a clay oven), which gives it a smoky flavor. However, it can also be grilled on a tava. Serving : pahadi paneer tikka is typically served with mint chutney and lemon wedges. The dish is often garnished with onions and bell peppers, adding color and crunch. Occasions : pahadi paneer tikka is a popular choice for parties, barbecues, and festive occasions, making it a favorite among vegetarians. pahadi paneer tikka is not only delicious but also a great source of protein, making it a healthy option for those looking to enjoy flavorful vegetarian cuisine. Pro tips for pahadi paneer tikka. 1. Mint has a cooling effect on the palate, which can be especially refreshing when the tikka is grilled or roasted. Mint adds a fresh, herbaceous, and slightly citrusy flavor that compliments the richness of the paneer. 2. Add 2 tbsp hung curds (dahi). Curds provide a creamy and rich texture to the marinade, coating the paneer and adding a luxurious flavor. Curds have a slightly tangy flavor that compliments the spices used in the marinade. 3. Fresh cream adds a creamy and rich texture to the marinade, coating the paneer and enhancing its flavor. The use of fresh cream in Pahadi Paneer Tikka is a cultural tradition. Enjoy pahadi paneer tikka recipe | hariyali paneer tikka | healthy pahadi vegetarian tikka | with step by step photos.

Ever thought of making kadhi with an infusion of palak? Sounds strange, but tastes and looks very interesting. Palak purée and green paste imparts flavouir along with a bright green colour and vitamin A to the dish. You can skip the garlic if you do not like its flavour. Serve with a bowl of brown rice.

papdi potato chick pea chaat recipe | dahi papdi aloo kabuli chana chaat | Indian papdi potato chick pea chaat | with amazing 25 images. papdi potato chick pea chaat recipe is a variation to the popular dahi papdi chaat. Surely, your entire family will love dahi papdi aloo kabuli chana chaat as it is loaded with papdi, fruits, potatoes, cooked kabuli chana, chutneys and perky spices – there is something in it for everybody! Craving for something spicy and tangy and want to try papadi potato and chick pea chaat. This papdi potato chick pea chaat recipe is so easy and quick to make that it can be made in a jiffy and the ingredients used are easily available. In a bowl, mix papdi, potatoes, kabuli chana, pineapple, raw mango, sweet chutney, green chutney, curds, chaat masala and spices to make dahi papdi aloo kabuli chana chaat. You can make papadi potato and chick pea chaat for evening snack or can even be used as an accompaniment or side dish with dinner or lunch. Chaat are savoury snacks popular around India. It is made using an assortment of ingredients like chutneys, spices, crunchy bites like sev, papdi, puri, boondi etc. We have used papdi in this Indian papdi chaat. To make a healthier papadi potato and chick pea chaat substitute the deep fried papdis with baked papdi. Also opt for this baked sev recipe instead of using deep fried sev. Enjoy papdi potato chick pea chaat recipe | dahi papdi aloo kabuli chana chaat | Indian papdi potato chick pea chaat | with detailed step by step photos and video below.

You know how bad diarrhea can be. You are exhausted and know you have to top up on fluids, but your taste buds feel dead and you don’t really feel up to drinking anything. Here is a refreshing drink that can get you out of this terrible situation! Lemon Phudina Paani, with the tanginess of lemon and peppy flavours of jeera and mint also pools in the medicinal benefits of these ingredients, helping to kill the bacteria responsible for diarrhea. Have it thrice a day to curtail Diarrhoea and hydrate your body too.

Not sure how to use up the remaining ridge gourd lying in your fridge? Make some delicious dal using ridge gourd an ingredient. Sautéed ridge gourd, onions and spice are cooked together with pressure-cooked moong dal and a sizzling hot tempering poured over it. Serve hot, it tastes delicious!

A thoughtful way to make use of leftover rice, and a brilliant idea to transform simple kadhi into a classic special dish! Mixing in some spice powders, shaping into balls and deep-frying converts leftover rice into scrumptious pakodas, which are a wonderful value-add to traditional curd-based kadhi. The mellow, spice-laced flavour of the pakode and its exciting texture contrast beautifully with the tangy flavour and rich texture of the kadhi making them a winning team. Serve the Rice Pakoda Kadhi hot, with an aromatic garnish of coriander. This delectable dish makes a good accompaniment to Vegetable Pulao or Vagharela Bhaat ( Gujarati Recipe) .

This elaborate version of Sambhar is a primary side dish whose smell will linger in your hands long after you are done with the meal, thanks to the exciting array of spices used in it. It is usually had as an accompaniment with idlis and dosas or plain rice . While I have modified this recipe to use cooked chana dal, a lot of south Indians usually prefer to use toovar dal – which is, in fact, the preferred dal for most South Indian gravy-style dishes.

Coconut milk powder and green curry paste make this recipe truly unique. Also try other Thai rice recipes like Thai Pineapple Rice or Babycorn and Mushroom Curry Rice .

Broken wheat is a very versatile ingredient, which can be used to make dishes ranging from upma to salads. Tasty treats like Broken Wheat Upma and Broken Wheat Salad with Chick Peas and Roasted Pepper prove this fact. Here is yet another recipe to add to your broken wheat cookbook! Tagine is a famous North African dish in which broken wheat is cooked along with spices, veggies, and other ingredients. While Tagine is traditionally cooked in a special cone-shaped clay pot, here we show you how to make a marvelous but easy Tagine using a simple non-stick pan. This sumptuous dish combines broken wheat with a range of healthy veggies, and is flavoured zestfully with spice powders like garam masala. Serve the Tagine hot and fresh.

farali pahadi tikka recipe | paneer, sweet potato, potatoes fasting tikka | ekadashi vrat upvas tikka | vrat, upwas or fasts | with 20 amazing images. farali pahadi tikka is a delightful and flavorful dish that is perfect for those observing fasts or following a "farali" (fasting) diet. This dish combines the essence of traditional Indian spices with a unique twist to create a satisfying and delicious meal. Here's a note on Farali Pahadi Tikka: farali pahadi tikka is a dish that pays homage to the rich culinary heritage of the Indian subcontinent while catering to dietary restrictions during fasting periods. The term "farali" refers to ingredients that are permissible to consume during certain fasts or religious observances, and this dish is a creative interpretation of traditional tikka recipes with a farali twist. The key to farali pahadi tikka lies in the marinade, which is a blend of yogurt, fresh herbs, spices, and a touch of citrus that infuses the dish with a burst of flavor. The use of ingredients like rock salt, sendha namak (Himalayan pink salt), and fasting-friendly spices ensures that the dish remains authentic while adhering to dietary guidelines. The star of this dish is the paneer (Indian cottage cheese) or vegetables that are marinated in the flavorful mixture and then grilled to perfection. The marinade helps tenderize the paneer or vegetables while imparting a smoky and aromatic flavor that is characteristic of traditional tikkas. The term "Pahadi" in farali pahadi tikka refers to the mountainous regions of India, known for their lush greenery and fresh herbs. The use of fragrant herbs like coriander, and green chilies in the marinade adds a refreshing and zesty note to the dish, reminiscent of the cool mountain air and verdant landscapes. farali pahadi tikka can be enjoyed on its own as a protein-rich snack or paired with a side of mint chutney, lemon wedges, and sliced onions for a complete meal. The combination of the smoky grilled paneer or vegetables with the vibrant flavors of the marinade creates a harmonious balance of taste and texture that is sure to tantalize your taste buds. In conclusion, farali pahadi tikka is a culinary masterpiece that celebrates the flavors of India while honoring dietary restrictions during fasting periods. With its aromatic marinade, tender paneer or vegetables, and bold flavors, this dish is a testament to the creativity and ingenuity of Indian cuisine. Whether enjoyed during a fast or as a special treat, farali pahadi tikka is sure to leave a lasting impression with its unique blend of tradition and innovation. Pro tips for farali pahadi tikka. 1. In a mixer put 1/2 cup fresh hung curds (chakka dahi). Hung curd has a thicker consistency compared to regular yogurt. This thicker texture helps create a better coating on the vegetables and paneer in the marinade. This coating allows the flavors to penetrate deeper and ensures the spices and herbs stick better during cooking. 2. Add rock salt (sendha namak) to taste. Ayurveda, a traditional Indian system of medicine, emphasizes balance and natural ingredients. Rock salt is considered to be a "Sattvik" food, meaning it promotes purity, lightness, and well-being. This aligns with the goals of fasting, which often involve detoxification and spiritual cleansing. Enjoy farali pahadi tikka recipe | paneer, sweet potato, potatoes fasting tikka | ekadashi vrat upvas tikka | vrat, upwas or fasts | with step by step photos.