kokum juice recipe | kokum sherbet | kokum sharbat | traditional kokum juice benefits | with step by step photos. kokum juice is a pleasing drink to overcome sun stroke. Learn how to make traditional kokum juice to beat summer heat. Trust a glassful of this kokum sherbet to instantly refresh you, the desi way. Full of tang and spice, this tongue-tickling sherbet has strong notes of cumin and black salt that complement the tanginess of kokum beautifully. Kokum benefits. A chilled glass of kokum sherbet made with dried kokum, little sugar and salt / black salt will help to ease acidity burps. However too much sugar can aggravate acidity, thus keep a check on the usage of sugar. To make kokum juice. Combine the kokum and 1 cup of water in a microwave-safe bowl and microwave on high for 1 minute. Keep aside for 10 minutes. Drain the kokum-water mixture and keep the kokum and the drained water aside. Combine the kokum and ½ cup of drained kokum water in a mixer and blend to a smooth paste. Keep aside. Combine the sugar and ½ cup water in a microwave-safe bowl and microwave on high for 8 minutes, stirring once in between after 4 minutes. Add the prepared kokum paste and mix well. Strain it using a sieve and keep the kokum-sugar mixture aside and discard the kokum remains. Add the cumin seed powder, black salt and citric acid to the kokum-sugar mixture and mix well. Just before serving, put 2 tbsp of the prepared kokum mixture in glass and pour ½ cup of chilled water over it. Serve immediately. In this recipe of kokum sharbat, we show you how to cook the kokum quickly in the Microwave oven and prepare Kokum Sherbet easily at home. Keep a bottle of this sherbet concentrate in the fridge, so you can dilute it and have pure homemade sherbet whenever you wish to, instead of using readymade syrups. This traditional kokum juice to beat summer heat is truly refreshing. Kokum is known to beat sunstroke and the sugar gives you an instant source of energy too. Tips for kokum juice. 1. Use the semi-dried variety of kokum which does not have seeds and are soft as shown in the image in this recipe. 2. Sugar can be adjusted as per your sweet tooth. 3. The citric acid has been added to increase the shelf life of the syrup, but if you wish you can avoid it. 4. Cool the kokum-sugar mixture completely and store refrigerated in an air-tight container. Also check out for more refreshing drink recipes like Minty Mango Delight, Angoor ka Sherbat, Chaas, Coconut Water with Coconut Meat, Khus Lime Float and Lime Cup. Enjoy kokum juice recipe | kokum sherbet | kokum sharbat | traditional kokum juice to beat summer heat | with step by step photos and video below.

nimbu pani recipe | shikanji | Indian lemonade | nimbu pani Indian street food | with amazing 10 images. nimbu pani recipe also called shikanji or Indian lemonade is the go to drink on hot Indian summer days. In fact so popular is this Indian drink, that shikanji is a famous Indian street food available even at every railway station. Summers or hot humid days and want to drink something refreshing that cools your system down and helps fight the weather? We have a perfect drink recipe for you which is nimbu pani. Kids are often seen taking nimbu pani thermos flasks to school to give them instant energy during their lunch break. Moms also pack nimbu pani for kids to have when they have early sports activities before school starts. shikanji is so simple and easy to make that not even an amateur can go wrong with it. The ingredients used in the recipe are definitely found in every well maintained pantry. You can make it when you have guests suddenly coming in. To make nimbu paani, in a bowl take some lemon juice, add powdered sugar. You can also use grained sugar but we have used powdered sugar as it dissolves faster. Further, add black salt and cumin seed powder. Cumin seed powder gives a nice subtle flavor to the shikanji. Next, add salt, chilled water and stir well. Your nimbu pani is ready to be served. Nothing like a glass of chilled Nimbu Paani to refresh you, even on the hottest and most tiring of days! This rejuvenating drink is made of lemon juice, flavoured with the right proportions of salt and sugar. Cumin seeds powder and black salt add a real peppy dimension to this tangy drink. Although ready-mixes are available for Nimbu Paani, this homemade version will outdo them any day in terms of flavour, aroma and the overall refreshing effect. Enjoy nimbu pani recipe | shikanji | Indian lemonade | nimbu pani Indian street food | with detailed step by step photos and video below.

quick bhakarwadi chaat | mini bhakarwadi chaat | Maharashtrian style bhakarwadi chaat | bhakarwadi bhel | with amazing 13 images bhakarwadi the all-time favourite Maharashtrian dry snack, can be enjoyed as it is with tea. But, it gets even more exciting when served as a quick bhakarwadi chaat, where it is tossed together with crisp, juicy veggies, spice powders and sev. Indeed, the spicy taste and crunchy texture of the mini bhakarwadi chaat are just perfect to make a chaat with! Don’t forget the lemon juice and coriander, because they give a super-duper perk-up to the quick bhakarwadi. It is super easy and quick to make and is hassel-free to make. bhakarwadi chaat is super easy and quick to make. You can also involve your kids into assembling the chaat. All you need to do to get this chaat quickly made is have mini bhakarwadi in hand. Also, you can make this when you have parties at home or sudden guests walking in. Make sure to relish Bhakarwadi Chaat in few minutes of assembling it together as it tends to get soggy with time. Learn to make quick bhakarwadi chaat | mini bhakarwadi chaat | Maharashtrian style bhakarwadi chaat | bhakarwadi bhel | with detailed step by step recipe photos below.

bulgur wheat matki pulao recipe | bulgur wheat vegetable Indian rice | healthy dalia vegetable pulao | with 25 amazing images. bulgur wheat matki pulao is a healthy Indian one meal dish. Learn how to make bulgur wheat vegetable Indian rice. This sumptuous and simple bulgur wheat matki pulao is enlivened with the addition of vegetables and sprouts. Sprouting not only enhances the nutritive value of foods but also makes them easier to digest in healthy dalia vegetable pulao. It is really easy to make sprouts at home for making bulgur wheat sprouts pulao - simply soak the matki in water for 6 to 8 hours and then wrap them in a damp muslin cloth for 2 to 3 days taking care to keep the muslin damp at all times. A simple, wholesome, flavourful creation made of fibre-rich bulgur wheat, veggies and matki, the bulgur wheat matki pulao is a wonderfully tasty way to keep cholesterol levels under check. Bulgur wheat has a rustic flavour and chewy texture, which makes it popular amongst many people. Not only that, it is also quite satiating and wholesome making it a wonderful alternative to rice. Here is a delicious bulgur wheat vegetable Indian rice made with broken wheat and sprouts perked up with other veggies and simple spices. We love having healthy dalia vegetable pulao as a one-dish meal with some curds on the side. You can also try other interesting diabetic friendly recipes like the Buckwheat, Moong and Vegetable Khichdi and the Hariyali Mixed Sprouts Pulao. Enjoy bulgur wheat matki pulao recipe | bulgur wheat vegetable Indian rice | healthy dalia vegetable pulao | with step by step photos.

Mughlai food is known to be very time consuming to prepare as it uses lots of pastes that need to be ground separately. Here is a starter that is prepared by first making a bright green fresh and minty paste and then combined with curds and other ingredients to make a marinade. Make sure you marinate the potatoes for at least 1 hour before grilling so that they absorb all the nuances of flavour. This preparation is worth all the extra effort required.

salted lassi recipe | namkeen lassi | healthy salted lassi | Punjabi style salted lassi | with 9 amazing images. salted lassi recipe is a nice cooling Indian yoghurt drink made with simple ingredients. Also called namkeen lassi it is made of yoghurt (curd), roasted cumin seed powder, black salt and some salt. Who can resist a large glassful of Punjabi style salted lassi on a hot summer’s afternoon? While some might find the sweet version of lassi a bit overpowering, almost everybody loves the salted lassi as it is thoroughly refreshing with the peppy flavours of black salt and cumin seeds powder. Enjoy this delightful salted lassi chilled. To make salted lassi recipe, combine yoghurt (curd), roasted cumin seed powder, black salt and some salt in a deep bowl along with 2-3 tbsp of water and mix well. Pour equal quantities of the salted lassi into 2 glasses and serve chilled. Notes on salted lassi recipe. 1. Take thick curd in a deep bowl. If the curd is not thick, the Salted lassi (Namkeen lassi) will be very watery. Use chilled curd for a cold lassi or if you are using room temperature curd then refrigerate till serving. 2. Then add cumin seeds powder to this. This powder is made by first roasting cumin seeds till fragrant and then grounded into a powder. Roasted cumin seeds powder has a much better, earthy taste. See why this is a healthy salted lassi? Made mainly from curd which is one of the richest source of protein, calcium and minerals. They help in weight reduction, good for your heart and build immunity. Try other Indian Drinks and Sherbets like Khus Drink, Amlana, Saunf Sherbet, Panha, Kokum Sherbet and Nimbu Pani to help beat the summers heat. Enjoy how to make salted lassi recipe | namkeen lassi | healthy salted lassi | Punjabi style salted lassi recipe with detailed step by step photos below.

An extraordinary kulcha with a spicy and satisfying taste, which makes it fit to be served just like that without any elaborate side-dishes. With a rich stuffing of paneer and potatoes, flavoured with myriad ingredients like green chillies, ginger, onions and herbs like coriander and mint, this Hyderabadi Paneer Potato Kulcha has a holistic taste and texture. You can enjoy it for breakfast or as a snack , carry it in your lunch box, or even serve it at a party. Simple accompaniments like raita and pickles are enough to make it a complete meal. Try other kulcha recipes like Paneer Kulcha and Pudina Kulcha .

This wholesome wrap can be relished as a complete meal. A delectable fusion of cheesy pepper rice and refried beans pepped up with green garlic sauce makes this must-try. Don’t forget to add sour cream, which widens the range of flavours that play around in this wrap! when fresh green garlic is not in season, use half the quantity of dry garlic.

veg galouti kebab recipe | Lucknowi veg galouti kababs | rajma galouti kebab on crispy naan | with 31 amazing images. The Galouti Kebab on Crispy Naan is an appetizer with such an attractive appearance and awesome flavour that it will capture everybody’s attention. Learn how to make veg galouti kebab recipe | Lucknowi veg galouti kababs | rajma galouti kebab on crispy naan | Galouti Kababs or ‘galawati’ kababs derive their name from the term ‘galouti,’ which means ‘melt in the mouth. It does involve a bit of effort but it is surely worth the time you put in. These Lucknowi veg galouti kababs are addictively delicious snacks prepared with kidney beans and aromatic spices added to the recipe offer various exotic flavors that entice the taste buds. Here, bite-sized pieces of naan are topped with galouti kebabs and finally crowned with a creamy topping of mint mayo chutney and pickled onions. These rajma galouti kebab on crispy naan are truly irresistible and are great to serve as an appetizer or can be served along the main course as a part of a wholesome meal. Tips to make veg galouti kebabs: 1. Add roasted besan if you feel the kebab mixture is not binding well. 2. You can also add little cashew powder in the mixture to enhance the flavour. 3. Do not flip the kebabs continuously while frying otherwise it will break. Enjoy veg galouti kebab recipe | Lucknowi veg galouti kababs | rajma galouti kebab on crispy naan | with detailed step by step photos.

Hyderabadi bagara baingan recipe | bagare baingan | Hyderabadi Nizam style authentic bagara baingan | Indian eggplant curry | with 30 amazing images. Hyderabadi bagara baingan is a flavour-packed Indian eggplant curry which is loaded with the dynamic flavours of several seeds and spices. Learn how to make Hyderabadi Nizam style authentic baghara baingan. To make Hyderabadi bagara baingan, first make the paste. Combine the sesame seeds, coconut, peanuts, ginger, garlic and onions in a broad non-stick pan and dry roast them over a slow flame for 3 minutes. Add the turmeric powder, coriander powder, cumin seeds powder, chilli powder and tamarind pulp and blend to a smooth paste using ½ cup water. Keep aside. Then make the sabzi. Slit the brinjals, lengthwise, into four, but leave the stems on, so the eggplants remain joined at the stem. Keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds, fenugreek seeds and nigella seeds and sauté on a medium flame for 30 seconds. When the seeds crackle, add the brinjals, curry leaves and green chillies and sauté over medium flame for 3 minutes, while stirring occasionally. Remove the brinjals and keep aside. In the same pan, add the coconut and sesame paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the cooked brinjals, ½ cup of water and salt, mix gently and cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally. Serve hot garnished with coriander. Slit brinjals are cooked with an aromatic and spicy tempering of seeds, curry leaves and green chillies, and a rich paste that contains a large amount of flavourful ingredients ranging from onions and ginger to spice powders and peanuts to make bagare baingan. The coconut and sesame paste is what lends its authentic colour to this Hyderabadi Nizam style authentic bagara baingan. Do not compromise on the quantity of oil used, as the paste has to be fried in it to get that toothsome experience. Indeed, every mouthful of this Indian eggplant curry is brimming with flavour, and it is bound to turn even plain rice or rotis into a memorable meal! Tips for Hyderabadi bagara baingan. 1. Choose the small variety of brinjals which are dark purple coloured for this sabzi. 2. While making slits in the brinjal, ensure that the slit is made only half way through it. Very deep slits will open up while cooking. 3. Using a broad non-stick pan is suggested as it will make tossing the brinjals easier. 4. Make the coconut and sesame paste fresh for best flavours and aroma. Try other baingan based dishes like Baingan Methi ki Subzi and Baingan Musasalam. Enjoy Hyderabadi bagara baingan recipe | bagare baingan | Hyderabadi Nizam style authentic bagara baingan | Indian eggplant curry.

potato chana salad | potato chickpea salad | indian chickpea salad | with 13 amazing images. potato chick pea salad is a simple salad made from soaking kabuli chana overnight and then adding some boiled potatoes, tomatoes and topping with a lemon juice dressing. If you wish to make the potato chana salad healthy then all you have to do is drop the potatoes from the recipe. Potatoes being high in simple carbohydrates will lead to weight gain so avoid them. We love the chickpeas in the potato chana salad recipe as chickpeas are high in fibre resulting in your stomach feeling a lot fuller than refined carbs. One cup of cooked chickpeas has 14 grams of protein, which is a really good amount. I carry this potato chickpea salad to work as this is a fairly one dish meal salad to have. Remember to pack the salad dressing in a small container and toss it in the indian chickpea salad just before serving. Serve chilled. Aside from potato chickpea salad try our collection of Indian salads with dressings. Enjoy potato chana salad detailed step by step photos and video.

burritos recipe | Mexican burritos | vegetarian bean and rice burrito | how to make easy Indian burrito at home | with 119 images amazing images. burritos recipe | Mexican burritos | vegetarian bean and rice burrito | how to make easy Indian burrito at home is everyone's favourite Mexican dish. Learn how to make easy Indian burrito at home. To make burritos, first make the flour tortillas, Mexican fried rice, refried beans, guacamole, uncooked salsa and sour cream. Once all the ingredients are ready, you can assemble it. Place a tortilla on a clean and dry surface and place ¾ cup of the mexican rice on one side of the tortilla. Put ¼ cup of refried beans, 1 tbsp of guacamole, 1 tbsp of uncooked salsa and 2 tbsp of sour cream evenly over it. Finally sprinkle 1 tbsp of spring onions and 1 tbsp of cheese evenly over it. Fold the two opposite ends of the roti over the stuffing. Start rolling the roti from one open end over the 2 folded sides and wrap it tightly. Repeat steps 1 to 3 to make 5 more burritos. Serve it immediately. Mexican burritos are almost synonymous with Mexican cuisine. Yummy tortillas packed with rice, refried beans, salsa, sour cream and cheese, this dish has everything packed into it. It is self-contained in terms of flavour with a bit of tang, spice and cheesiness, and is quite filling too. This makes it a true one-dish meal. We have shown you how to make everything from the guacamole to the salsa yourself. It might look like much but it is actually very easy because no cooking is required. You just need to prepare the ingredients and mix them up in the right proportions. Once each component is ready, you have to arrange them to make easy Indian burrito at home. It’s as easy as that! Burritos is essentially a meal by itself. However, you can serve it with a refreshing soup like tomato cabbage and bean soup. You can also try other Mexican treats like the Mexican Tarts with Refried Beans and Sour Cream and Mexican Salad. Tips for burritos. 1.The rice in Mexican rice should be cooked only till 85%, so each grain of rice remains separate. 2.For refried beans, the rajma has to be soaked overnight. So plan for it in advance. 3.The rajma should be cooked till done, but it should not turn mushy. 4.For guacamole, buy avocados that are ripe and avoid using over-ripe avocados that are mushy on the inside. To pick the right avocado, place it in your palm and give it a light squeeze. If it has a slight resistance, with no soft spots then it’s ready. 5.For sour cream use thick curd made from full fat cream. 6.Mexican rice, refried beans, guacamole, sour cream can be made in advance and refrigerated. 7.To make uncooked salsa and refrigerate, do so without adding salt. This is because salt might release water. 8.Assemble the burritos just before serving. Enjoy burritos recipe | Mexican burritos | vegetarian bean and rice burrito | how to make easy Indian burrito at home | with step by step photos.

corn methi kebab recipe | corn methi tikki | methi corn kebab | with amazing 15 images. Looking for a perfect and easy party starter or a evening snack recipe? We have a recipe that can seal the deal which is corn methi kebab. Give twist to the old aloo tikki and kebabs by revamping them with this delicious and unique corn methi kebab recipe. Corn methi kebabs are simple and quick to make, you can even pack this for your kids tiffin box. This kebabs are easy way to add nutrition to kids meal as methi and corn are both very healthy and have high nutritive value and potatoes with provide the energy. To make this innovate corn methi kebab recipe you need a minimum of ingredients and can be made in a jiffy. To prepare corn methi tikki, in a deep bowl take, boiled and coarsely crushed corn kernels, add fenugreek leaves. Further add potatoes, you can also added paneer if you wish to. Next, add coriander leaves for a fresh flavor and add Indian spices like red chilli powder for a hint of spiciness, you can adjust it according to your preference. Also add coriander cumin seed powder. Further more for binding add rice flour and corn flour and mix all the ingredients well. Divide and roll into tikkis and cook the corn methi tikki on a non stick pan with little oil until they are golden brown. Relish hot and tasty corn methi kebab with green chutney or any dip that you wish. Corn methi kebabs are simply loved by all my family members, from kids to elders. I usally make this for evening snack , get to gathers and for kitty party snacks. The best part is the preparation and cooking of corn methi kebab doesn't take much time. Enjoy corn methi kebab recipe | corn methi tikki | methi corn kebab | with detailed step by step photos and video below.

dahi kachori recipe | khasta kachori chaat | moong dal raj kachori chaat | raj kachori recipe | raj kachori chaat | with amazing 50 images. Dahi kachori is a very famous and loved chaat. So popular that dahi kachori chaat is easily available as Mumbai Street Food. Raj kachori is king of all the kachori's and is famously sold everywhere in India. This filling moong dal raj kachori chaat has found its own place in the good old streets of Mumbai! it’s a challenge to deftly bite into this king-sized snack. However well you do it, you will have a spot of chutney ooze out onto your face… be a sport, it is part of the roadside eating experience. This is my personal and favourite chaat recipe. I prefer making khasta kachori chaat on Sundays as I don't fall short of time and it is enjoyed by all the family members. A perfect raj kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. This flaky kachori is filled with a delectable moong dal mixture and deep fried. Here is how to make such an ideal khasta kachori, right in your own kitchen. With a flavourful moong dal mixture as filling, this dahi kachori chaat is deep-fried patiently on a slow flame to achieve that deliciously crisp crust and hollow, well-cooked interior. The method to make raj kachori is quite long yet belive me it is worth every effort! You can serve it as an evening snack, mid-meal or even as a side dish with the meal. dahi kachori chaat is a perfect recipe for someone who loves fried food. To speed up the process of making raj kachori, prepare the chutneys in advance. I usually make them a day prior and refrigerate them. Different regions have different pronunciation for the word kachori. Many calls it kachaudi, kachauri or kachodi. It’s a challenge to deftly bite into this king-sized khasta kachori chaat. Remember to fry the kachori on a very slow flame so that the crust is crisp and gets cooked on the inside. The Kachori can be kept fresh and stored in an air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with moong, curds and chutneys and serve! Enjoy dahi kachori recipe | khasta kachori chaat | moong dal raj kachori chaat | raj kachori recipe | raj kachori chaat | with detailed step by step recipe photos below.