Lemon Coconut Rice With Kaffir Lime Leaves

Lemon coconut rice with kaffir lime leaves. A delicious aromatic rice to serve with any spicy curry. Fragrant Kaffir lime leaves infused rice taste divine. And coconut milk gives a rich buttery flavour. Recipe is very simple and easy and completely gluten free and dairy free. You don’t need ghee or clarified butter to make this fragrant rich buttery luscious rice.

Kaffir lime leaves called gondhoraj lebur pata in Bengali. Earlier shared a delicious Cake with Kaffir lime. Click here for the recipe.

Citrus hystrix, called the kaffir lime or makrut lime, is a citrus fruit native to tropical Southeast Asia. Its fruit and leaves are used in Southeast Asian cuisine and its essential oil is used in perfumery. Its rind and crushed leaves emit an intense citrus fragrance. Wikipedia

Did you know that Kaffir lime leaves are super healthy for you? Read on to learn the 6 top health benefits of Kaffir leaves.

1. Stress, Stress Go Away

2. Bad Breath No More

3. No Bacteria Allowed

4. Get Healthy, Glowing Skin

5. Protect Your Mane

6. Buzz Off!

To read more health benefits of Kaffir lime leaves Click here.

Recipe is very easy and simple. You don’t need much spices for this fragrant rice. I have used sweet corn and green peas but you can use any vegetable of your choice. And add green chilli according to your taste. You can skip chilli if you are making for kids. If you don’t have have Kaffir lime leaves then use 1/2 to 1 teaspoon lemon zest.

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Recipe

Basmati rice – 1 cup

Kaffir lime leaves – 2

Lemon juice – 1 tablespoon

Ginger – 1 inch piece, grated

Green chilli – 1-2, finely chopped

Onion – 1 sliced

Cumin seeds – 1 teaspoon

Green peas – 1/4 cup

Sweet corn – 1/4 cup

Cilantro or coriander leaves – 2-3 tablespoon

Coconut milk – 1 cup

Water – 1 cup

Salt to taste

Oil – 2 tablespoon

Method

1. Rinse the rice 4-5 times or till water runs out clear. Soak the rice in water for 15 minutes. After 15 minutes drain the water and keep aside.

2. Heat oil in a wok. You can also use pressure cooker if you want. Add cumin seeds. When seeds starts to splutter add sliced onion and finely chopped green chilli. Fry till onion becomes translucent.

3. Add grated ginger and fry till onion becomes brown. Onion shouldn’t be burnt.

4. Add green peas and sweet corn. Saute for a minute. Add chopped cilantro or coriander leaves and mix.

5. Add soaked and drained rice. Saute for 2 minutes. Add salt and mix.

6. Add coconut milk and water. If you are using pressure cooker add half cup water. Tear both Kaffir lime leaves into two pieces and add in the rice. Also add lemon juice and mix well. Let it boil.

7. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 10 minutes.

8. After 10 minutes gently stir the rice and cover again. Cook for five minutes on simmer. Now switch off the heat. Remove the cover and fluff the rice gently.

9. Cover again and serve after 10 minutes. Serve aromatic rice with any spicy curry.

Notes

1. You can use lemon zest instead of Kaffir lime leaves.

2. Use any vegetables of your choice.

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Peanut Butter

Peanut butter. Here is an easy and quick recipe to make peanut butter at home. Homemade peanut butter is much better than store bought. Its absolutely sugar free, preservative free and delicious. You can make creamy delectable peanut butter easily and you can also customize according to your taste. Add any flavour of your choice.

Recipe is completely vegan and gluten free. Store bought peanut butter contain unhealthy oils and additives. But this homemade peanut butter contains only peanut, salt and very little peanut oil. And peanut oil is completely optional, you can skip it if you want. Earlier shared this recipe with my Multigrain bread post. Now here is a separate post and YouTube video recipe for you. Hope you will like it. Please subscribe my YouTube channel for more video recipes. And don’t forget to click on the bell icon to get all the recipes immediately after uploading. Click on the link below to subscribe. https://youtube.com/c/SujataRoy

Benefits of peanut butter

Peanut butter doesn’t just contribute to weight loss. Consuming peanuts as a regular part of your diet has other benefits, too.

• Peanut butter helps you recover after a workout. It’s high in protein, which you need to boost recovery if you’re going hard at the gym.

• Peanut butter may reduce your risk of diabetes. Because of the low glycemic score of peanuts, consuming peanuts regularly can help keep blood sugar stable and lower your diabetes risk.

• Peanut butter is packed with vitamins and minerals. Copper, folate, B vitamins, and manganese are all right there.

• Peanut butter may reduce your risk of heart disease and other leading causes of death.

To read more health benefits of Peanut butter click here

How to customize according to your taste?

You can use 1 tablespoon honey to make your peanut butter sweet. And you can also make it without any oil or you can use any flavorless oil instead of peanut oil. Yes, you can make it without any oil or use only 1 spoon of oil instead of 2 tablespoon. Choice is your. You can also add chocolate or cocoa powder, mint or any herbs to give different flavour. I am sharing basic recipe. You can make it in different flavour every time.

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Click on the link below and watch video recipe of this healthy and delicious peanut butter

Recipe

Peanut – 1 cup

Sea salt or pink salt – 1/4 teaspoon

Peanut oil – 2 tablespoon, optional

Method

1. Dry roast the peanut on low medium heat till peanut becomes crisp and slightly change it’s colour. Don’t make too brown. And peanut should be roasted well to preserve for a long time.

2. Or microwave on high power for 2 minutes. After one minute stir and press the start button.

3. Take out the peanut and stir well. Microwave again for 1-2 minutes. Every oven takes different time. I had to microwave for 4 minutes. Check and stir after every 1 minute. Don’t make too brown. Check out the video recipe above .After roasting well you can peel the peanut easily.

4. Let the peanut cool down. Take out all the peanut on a kitchen napkin or any cotton cloth. Wrap and rub with your palm to remove the skin of peanut. Separate the peanut and peel.

5. Grind the peanut. Scrap the sides with a spoon or knife and grind again.

6. Now peanut will release oil. You can use it as a spread if you don’t want to use oil.

7. Add 2 tablespoon peanut oil in the grinder jar. If you want your peanut butter slightly sweet add 1 tablespoon honey at this stage. I didn’t. If you are using honey add only 1 tablespoon oil instead of 2 tablespoon. You can also add cocoa powder or chocolate chips or any herbs of your choice. Grind again to make smooth creamy butter.

8. Store the peanut butter in covered container in refrigerator for later use.

Notes

1. Roast the peanut properly for longer shelf life. You can store your homemade peanut butter in refrigerator for a month.

2. Any herbs or chocolate can be added while grinding the peanut. You can try different flavour every time.

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Vegan Oats Mango Chia Smoothie Bowl

Vegan oats mango smoothie bowl with chia seeds. A very delicious, filling and nutritious breakfast smoothie. You don’t need any sweetener to make this smoothie. If you like mango then its a perfect breakfast smoothie for you. You can satisfy your sweet tooth without any guilt.

Earlier shared one more Vegan smoothie bowl on this blog. For 27 more different types of Smoothie recipes click here. You may also like to try Mango almond shake from the blog of my friend Preethi Prasad.

Ingredients used to make this delicious and healthy smoothie bowl.

Oats – Used rolled oats to make this smoothie. We often use oats to make different breakfast dishes. And we all know that fiber rich oats have many health benefits. You can get many other Oats recipes here.

Mango – Used sweet variety dasheri mango. These mangoes are very sweet so I didn’t use any sweetener. You can use any type of ripe mango. To get some Recipes with mango click here.

Almond – Used almond or badam to make this smoothie more nutritious. You can use almond in many other recipes. You can get some recipes here.

Chia seeds – I used overnight soaked chia seeds. You can soak the chia seeds for 2 hours only if you want. Chia seeds are very nutritious.

The antioxidants, minerals, fiber, and omega-3 fatty acids in chia seeds may promote heart health, support strong bones, and improve blood sugar management. To read more about Chia seeds click here.

For garnishing used mango cubes, shredded almond, soaked chia seeds and roasted mixed seeds. Mixed seeds are optional but I like the crunch of the seeds.

Roasted mixed seeds – I have a mixture of roasted pumpkin seeds, sunflower seeds, muskmelon seeds and flax seeds. You can use any mixed seeds. You can get some different recipes With mixed seeds here.

Seeds are great sources of fiber. They also contain healthy monounsaturated fats, polyunsaturated fats and many important vitamins, minerals and antioxidants.

When consumed as part of a healthy diet, seeds can help reduce blood sugar, cholesterol and blood pressure. Source

This smoothie bowl is very filling and nutritious. You will also love it’s delectable taste. And you can enjoy it without adding any sweetener. Or if you like your smoothie sweeter or your mango is not enough sweet then you can add little honey, coconut sugar, stevia or any sweetener of your choice. See notes for more options.

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Recipe video of this healthy and delicious smoothie bowl

Recipe

Oats – 1/4 cup

Ripe mango – 1 cup, chopped

Almond – 8-10

Chia seeds – 1 tablespoon

Water – 5 tablespoon

Mango cubes, chopped almond and mixed seeds to garnish

Method

1. Soak chia seeds in 5 tablespoon water for 2 hours or overnight. I soaked overnight. It will look like gel when soaked.

2. Soak the almond in hot water and let it cool down. Drain the water and peel the almond.

3. Grind the oats into fine powder. Add mango pieces, peeled almond and soaked chia seeds. Reserve some soaked chia seeds for garnishing.

4. Blend everything well to make smooth. Taste and add little honey, coconut sugar, stevia or any sweetener as require. My mango is enough sweet so I didn’t use any sweetener. See notes for more options.

5. Transfer the smoothie to the bowl. Garnish with mango pieces, chopped almond and soaked chia seeds. Sprinkle some roasted mixed seeds over the smoothie. This step is optional. You can skip but I like the crunch of roasted mixed seeds.

6. Serve immediately or keep in refrigerator for an hour or more to serve chilled.

Notes

1. You can use any fruit instead of mango.

2. You can also use banana or any other fruits with mango.

3. Add 1 teaspoon honey, stevia or any sweetener of your choice if you want your smoothie more sweet.

4. If you are using stevia powder, add 1/4 teaspoon only at first. Mix, taste and add more if required. Because stevia powder is more sweet than sugar. A pinch of stevia powder is equal to one teaspoon table sugar. 

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Red cabbage chickpea curry

Red cabbage chickpea curry. If you bored of regular chhole masala or chickpea curry try this delectable chickpea curry with red cabbage or purple cabbage and raw turmeric. Taste and flavour is completely different from our regular chhole. This spicy tasty curry can be served with any bread or rice dishes. You can make this curry dry or with gravy both. Choice is your.

I have used red cabbage in this curry. Red cabbage also called purple cabbage because of it’s dark purple colour.

Purple cabbage is a nutrient-rich vegetable linked to a variety of health benefits. These include reduced inflammation, a healthier heart, stronger bones, improved gut function, and perhaps even a lower risk of certain cancers. This vegetable is also incredibly versatile and one of the most cost-efficient ways to add beneficial antioxidants to your diet. Healthline

Earlier shared two more red cabbage recipes here. Red cabbage and spinach salad with peanut butter and pumpkin seeds and Noodles with red cabbage.

I have also use pumpkin seeds with almond in this curry to make the curry creamy and tasty.

Pumpkin seeds may be small, but they’re packed full of valuable nutrients.Eating only a small amount of them can provide you with a substantial quantity of healthy fats, magnesium and zinc.Because of this, pumpkin seeds have been associated with several health benefits.These include improved heart health, prostate health and protection against certain cancers. To read more about health benefits of Pumpkin seeds click here.

You can also make this chickpea curry without red or purple cabbage. Taste and flavour will be great but taste and colour will be differ from with red cabbage. I also sometimes make it without red cabbage with same recipe. Here is a picture for you. You can see the difference in colour.

Red or purple cabbage gives a beautiful colour to the curry. Here are some different types of chickpea recipes from this blog.

1. Chickpea chaat with raw mango

2. Green chickpea curry

3. Black chickpea curry

4. Tomato coconut chickpea curry

5. Chickpea potato dry curry

6. Pea chickpea low calorie salad

7. Oats black chickpea Kabab

This curry is rich creamy flavorful and delicious. You have to grind two different types of spices for this curry. First almond, pumpkin seeds, fresh grated coconut, mint leaves and peeled and chopped raw mango with 1/4 cup water. Paste should be smooth. And second make a paste of ginger, garlic, tomato, chopped raw turmeric and soaked dry red chilli with it’s water. Make a smooth paste. Ground nuts, seeds, coconut and spices will make your curry rich creamy and delicious. If you don’t have raw turmeric, use 1/2 teaspoon turmeric powder.

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Recipe video of this red cabbage chickpea curry

Recipe

Chickpea- 1/2 cup

Red cabbage – 2 cup, shredded

Raw turmeric – 1/2 inch piece, peeled and chopped

Onion- 1, finely chopped

Garlic- 3-4 cloves

Ginger- 1 inch piece, peeled and chopped

Tomato – 1, chopped

Dry red chilli- 2

Cumin powder- 1 teaspoon

Coriander powder- 1 teaspoon

Fennel seeds or sounf powder- 1 teaspoon

Garam masala powder- 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon

Mint leaves- 2 tablespoon

Raw mango – 1/4 cup, peeled and chopped into small pieces

Pumpkin seeds- 2 tablespoon

Almond – 2 tablespoon

Grated fresh coconut- 1/4 cup

Bay leaf- 1

Cumin seeds- 1/2 teaspoon

Fenugreek seeds or methi- 1/8 teaspoon

Mustard seeds- 1/4 teaspoon

Oil- 2-3 tablespoon

Salt to taste

Sugar- 1/2 teaspoon, optional

Water – 1&1/2 cup

Method

1. Rinse and soak the chickpea overnight. Next day drain the water and wash again. Pressure cook with sufficient water till chickpea becomes soft. After one whistle pressure cook on simmer for 40-50 minutes. Let it cool down. Chop the red cabbage into this slices.

2. Soak the dry red chilli in 1/8 cup water.

3. Grind pumpkin seeds and almond into a fine powder. Add grated fresh coconut, chopped raw mango, mint leaves and 1/4 cup water. Grind into a smooth paste.

4. Separately grind ginger, garlic, raw turmeric, chopped tomato and soaked dry red chilli with its water. Grind into a smooth paste.

5. Heat oil in a pan. Add bay leaf,mustard seeds, fenugreek seeds and cumin seeds. When seeds starts to splutter add finely chopped onion and fry till onion starts to change it’s colour.

6. Now add ginger, garlic, tomato, turmeric and dry red chilli paste. Fry till raw smell of garlic and turmeric goes away and oil leaves the sides. If you don’t have raw turmeric, use 1/2 teaspoon turmeric powder.

7. Add shredded red cabbage and saute for 2 minutes. Add chopped cilantro or coriander. Saute again for a minute. Now add salt and all the spices.

8. Saute till everything dried up. Add boiled chickpea and saute till all the water evaporate.

9. Add pumpkin seeds, almond, raw mango, coconut and mint leaves paste. Saute till everything dried up. Now add water and sugar. Cook till you get your desired consistency. You can make this with gravy or dry curry both. Gravy also taste great. But today I made it dry. So when it about to dried up remove from heat. Taste and adjust salt if required.

10. Your rich creamy aromatic and lipsmackingly delicious curry is ready to serve. Garnish with cilantro and mint leaves. Serve with any bread or rice dishes.

Notes

1. If you want you can also make this curry with only chickpea. Skip red cabbage and enjoy rich creamy spicy scrumptious chickpea curry.

2. This curry can be made dry and with gravy both. Try both ways or make according to your choice.

Blogger group

Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We paired every month with different bloggers so that we can interact each other. Sometimes we become very good friend. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients. This month Mango Mania theme suggested by Mayuri Patel. I recently bookmarked her Curried chickpea stuffed sweet potato to try. This month my partner is Renu Agrawal Dongre. Renu has a wonderful blog. I have to try her No churn coffee almond icecream. Sounds interesting isn’t it?

Renu gave me turmeric and mint and I made this red cabbage chickpea curry with a different taste and flavour. I gave her oil and milk as secret ingredient. Renu shared delicious mango cake with these ingredients.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Shahi Coconut Milk Pulao

Shahi coconut milk pulao. A no onion garlic flavorful one pot rice dish with coconut milk, aromatic spices,fried nuts and coconut milk. Very easy to make yet absolutely delicious. Dry fruit, saffron, whole spices, ghee or clarified butter, mint and cilantro with coconut milk made this pulao absolutely shahi or royal.

Here are some more rice dishes from this blog.

1. Spinach pulao

2. Mushroom egg fried rice

3. Mix Vegetable fried rice

4. Saffron rice with pickled Jalapeno and ginger julienne

5. Easy pulao or one pot rice

6. Corn peas barista fried rice

7. Korean egg fried rice

8. Aloo chutney pulao

9. Spanish moulded rice

10. Mint rice or pulao

11. Beetroot rice

12. Mexican rice

13. Carrot rice

14. Tricolor rice

15. Mexican green rice

16. Biryani flavoured tahri

17. Kolkata style chicken biryani

18. Basanti pulao

19. Egg pulao or biryani

20. Bengali pulao

21. Lotus stem biryani or pulao

22. Chana dal or Bengal gram and steamed egg khichdi

23. Bhuni khichuri or moong dal khichdi

You may also like to try Italian basil fried rice from the blog of my friend Radha Rajagopalan.

To make this aromatic and lipsmackingly delicious pulao you need only basmati rice, some dry fruits and whole spices. I have used almond and cashew nuts only. You can use raisins or any other dry fruits of your choice. If you don’t want to use whole spices add half to 1 teaspoon Pulao or biryani masala at the end to make your pulao perfectly flavorful.

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Recipe

Basmati rice – 2 cup

Cashew nuts – 3 tablespoon

Almond – 3 tablespoon

Saffron- 1/4 teaspoon + 1 tablespoon water

Green cardamom – 4

Cloves — 4

Cinnamon – 1 inch piece

Bay leaf – 2

Star anise – half

Kababchini – 4, optional

Mace or javitri – 2 strands

Cumin seeds – 1/2 teaspoon

Cumin powder – 1 teaspoon

Ginger – 1&1/2 inch piece, grated

Green chilli – 2-3 or to taste

Salt to taste

Sugar – 1 teaspoon, optional

Ghee or clarified – 2 tablespoon

Thick coconut milk – 1 cup

Water – 3 cup

Cilantro or coriander leaves – 2 tablespoon, chopped

Mint leaves – 1 tablespoon, chopped

Green peas – 1/2 cup

Method

1. Wash the rice 4-5 times or till water runs out clear. Soak the rice in water for 15 minutes. After 15 minutes drain the water and keep aside.

2. Soak saffron in 1 tablespoon warm water.

3. Heat ghee or clarified butter in a pan or wok. Fry the cashew nuts and almond on low medium heat till light golden brown. Transfer the nuts on a plate.

4. In the same ghee add cumin seeds, lightly crushed green cardamom, cloves, cinnamon, bay leaves, star anise, mace or javitri and Kababchini if using. If you don’t want to use whole spices add half to one teaspoon biryani or pulao masala at the end or before removing from heat. Get the recipe here.

5..When seeds starts to splutter add grated ginger and chopped green chilli. Fry for a few seconds.

6. Now add drained rice, cumin powder and salt. Saute for 2 minutes. Stir the rice gently to avoid breaking the rice. Add soaked saffron and mix.

7. Add coconut milk, water, chopped cilantro or coriander leaves, mint leaves, green peas, fried cashew nuts, almond and sugar. You can also add some raisins if you want. Mix well.

8. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes. Stir once in between.

9. After 15 minutes stir the rice gently. Water should be absorbed, if not cover cover on simmer for 5 minutes again.

10. Remove from heat let it covered for 10-15 minutes. Remove the cover and fluff the rice gently. Serve hot and spicy curry or raita.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Mixed Dal/Lentil With Mango Ginger Or Amada/Panchmel Dal

Mixed dal or panchmel dal with mango ginger or amada. A very flavourful and delicious dal to serve with steamed rice. Usually we make this mango ginger or amada dal with moong dal/yellow lentil or masoor dal/red lentil. But here is a panchmel dal or mixed of five lentils. This lightly spiced and aromatic dal with steamed rice is a comfort food for summer.

Here are some more dal recipes from this blog.

1. Lemony dal

2. Panch phoran dal

3. Beetroot dal or lentil curry

4. Whole masoor dal

5. Masoor dal chochchori or chorchori

6. Mediterranean red lentil soup

7. Dal rasam

8. Dal makhani

9. Red lentil soup

10. Lebanese lentil lemon soup

11. Goan dal curry with coconut and kokum

12. Dal kanda or chana dal fry

13. Dal palak

14. Egg dal tadka

You may also like to try Healthy methi dal from the blog of Priya Vijaykrishnan.

Ingredients used to make this protein rich mixed dal

Moong dal or split yellow lentil – Moong dal or split yellow lentil or split and skinned green gram/mung beans. Moong dal is a light and protein packed lentil. Also a comfort Indian food.

Arhar/toor dal or split pigeon peas – Used split pigeon peas or arhar/toor dal with equal amount of other lentils or dal.

Chana dal or Bengal gram – Delicious and nutritious dal used to enhance the taste.

Udad dal or split skinned black gram – Dhuli udad dal is used to give a creaminess. Udad dal is also packed with protein and other nutrients.

Masoor dal or red lentil – Protein and vitamins enriched Masoor dal is used to give a wonderful taste and flavour.

Mango ginger or amada – I have used mango ginger from my terrace garden. See the above picture of mango ginger and it’s plant. Bought online and placed some under soil. Now it becomes a lovely bunch of plants.

Curcuma amada, or mango ginger is a plant of the ginger family Zingiberaceae and is closely related to turmeric (Curcuma longa). The rhizomes are very similar to common ginger but lack its pungency, and instead have a raw mango flavour.Wikipedia Amada or mango ginger has also many health benefits. You may like to try Walnut almond chutney with mango ginger.

Ginger or adrakh – Ginger used to give a spicy aroma and enhance the taste.

Tomato – Tomato or tamatar used to give a mild tangy taste. You can omit if you want.

Panch phoran – Panch phoran or Bengali five spices used for tempering. To make panch phoran or five spice mix 1 tablespoon each nigella seed or kalonji, cumin seeds or jeera, mustard seeds or sarso, fennel seeds or sounf and 1/2 tablespoon fenugreek seeds or methi. Here are some recipes using panch phoran.

Panch phoran bhaja or dry roasted Bengali five spice powder

Panch phoran dal

Panch phoran tarkari

Olive chutney with jaggery and panch phoran

Dry red chilli – One whole dry red chilli is used for tempering or tadka. You can break the chilli before adding in the oil if you want your dal more spicy.

Hing or asafoetida – A pinch of hing used for flavour. You can skip if you want your dal gluten free.

Onion – Used one chopped large onion to enhance the taste. Fried onion will give a scrumptious taste to your dal. You can use one more onion if you like. Or you can also skip if you want your dal no onion garlic or satwik.

Salt – Salt or namak is used for taste.

Turmeric powder or haldi – Turmeric powder used to give a nice colour.

Green chilli or hari mirch – Green chilli used to give a spicy kick to the dal. You can use more green chilli if you want your dal more spicy. I have used slit green chilli, you can also use chopped green chilli.

Oil – Used mustard oil for tempering or tadka. You can use any oil of your choice but mustard oil will give a lovely flavour.

This dal is very flavourful because of mango ginger or amada and completely vegan. And also lightly spiced so perfect for this hot weather. Really a comfort food with hot steamed rice, some potato fry and dry vegetables. Try and enjoy the delectable taste. I have boiled all dal with mango ginger or amada in pressure cooker. But you can also add grated or ground mango ginger before adding water while tempering. Boil the dal only. Add everything while tempering or tadka. Add chilli according to your spice tolerance.

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Video recipe of this delicious flavorful dal

Recipe

Moong dal or split yellow lentil – 1/8 cup

Arhar dal/toor dal or split pigeon peas – 1/8 cup

Chana dal or Bengal gram – 1/8 cup

Udad dal or split and skinned black gram – 1/8 cup

Masoor dal or red lentil – 1/8 cup

Mango ginger or amada – 3 tablespoon, peeled and grated

Ginger – 1 inch piece, chopped

Tomato – 1, chopped

Panch phoran – 2 teaspoon

Dry red chilli – 1

Hing or asafoetida – 1/4 teaspoon, optional

Onion – 1 large, finely chopped

Salt to taste

Turmeric powder – 1/2 teaspoon

Slit green chilli – 2

Cilantro or coriander leaves – 2 tablespoon

Mustard oil – 2 tablespoon

Method

1. Rinse all the lentils or dal well and soak in sufficient water for 15-20 minutes. Peel, wash and grate the mango ginger or amada. Drain the water and boil the dal with grated mango ginger or amada in a pressure cooker with 2 or 2&1/ cup water till dal becomes soft. Or reduce the flame after one whistle and pressure cook on simmer for 20-25 minutes. Let the pressure settle down on its own.

2. Grind the ginger and tomato. You can use grated ginger and finely chopped tomato but I like to use these smooth paste. Also peel wash and chop the onion.

3. Heat oil in a pan or wok. Add panch phoran and dry red chilli. If you want your dal more spicy break the dry red chilli before adding.

4. When seeds starts to splutter add chopped onion. Fry till onion starts to change it’s colour. Now add ginger tomato paste. Mix well.

5. Add salt and turmeric powder. Saute for a minute. Add hing or asafoetida if using and saute till oil leaves the sides.

6. Add mango ginger mixed boiled dal and mix well. Add two cup water, two slit green chili and chopped cilantro or coriander leaves. Mix and let it cook till you get your desired consistency. I like this dal semi thick. You can make thick or thin according to your choice.

7. Keep stirring in regular interval. When you get your desired consistency, taste and adjust salt.

8. Remove from heat and garnish with cilantro or coriander leaves. Serve hot with steamed rice,some potato fry or aloo bhaja and any dry vegetables.

Notes

1. You can also make this dal without onion. Follow the same recipe and omit onion. Also reduce the amount of oil if you are not using chopped onion.

2. This dal can be made with only moong or masoor dal instead of mixed dal.

3. To make gluten free skip hing or asafoetida.

4. Add less or more chilli according to your spice tolerance.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Red Cabbage And Spinach Salad With Peanut Butter And Pumpkin Seeds

Red cabbage and spinach salad with peanut butter, almond and pumpkin seeds. A very delicious salad with all the nutritious ingredients. A very easy to make yet tasty salad. You can also serve this salad as a full meal with some crisp toast.

You may like some different types of salad and salsa recipes on this blog.

1. Grape cape gooseberry salad

2. Fruity salad with dried basil

3. Corn salad

4. Fruity salad with corn cucumber and parsley

5. Pea chickpea low calorie salad

6. Mango salsa

7. Mango salsa with pickled Jalapeno

8. Watermelon salsa

9. Mango pomegranate and tender coconut salsa

You may also like to try Tender jowar salad from the blog of Priya Iyer.

Ingredients used to make this healthy and delicious salad.

Red cabbage – Nutrients enriched red cabbage or purple cabbage looks reddish purple in colour. See the above picture, looks beautiful isn’t it?

Purple cabbage, also referred to as red cabbage, belongs to the Brassica genus of plants. This group includes nutrient-dense vegetables, such as broccoli, Brussels sprouts, and kale. Purple cabbage is a nutrient-rich vegetable linked to a variety of health benefits. These include reduced inflammation, a healthier heart, stronger bones, improved gut function, and perhaps even a lower risk of certain cancers. This vegetable is also incredibly versatile and one of the most cost-efficient ways to add beneficial antioxidants to your diet. Source

Baby Spinach or palak – Baby Spinach is also packed with nutrients. Used half cup uncooked baby spinach in this salad.

Eating spinach may benefit eye health, reduce oxidative stress, help prevent cancer, and reduce blood pressure levels. There are many ways to prepare spinach. You can buy it canned or fresh and eat it cooked or raw. It’s delicious either on its own or in other dishes. If you’re interested in its health-boosting potential, spinach is an easy food to add to your diet. Source

Carrot or gajar – Used grated carrot. Orange colour carrot will not only make your salad colorful but it has numerous health benefits.

The carrot (Daucus carota) is a root vegetable often claimed to be the perfect health food. It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They also have a number of health benefits. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health. What’s more, their carotene antioxidants have been linked to a reduced risk of cancer. Source

Tomato or tamatar – Used chopped one tomato. You can use small or large pieces according to your choice. Sweet and sour taste of juicy tomato will give a wonderful taste to the salad. Use firm tomato to make this salad

Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K. They are especially high in lycopene, a plant compound linked to improved heart health, cancer prevention, and protection against sunburns. Tomatoes can be a valuable part of a healthy diet. Source

Cucumber or kheera – Mildly sweet cucumber will give a refreshing taste to the salad.

Cucumbers are a refreshing, nutritious and incredibly versatile addition to any diet. They are low in calories but contain many important vitamins and minerals, as well as a high water content. Eating cucumbers may lead to many potential health benefits, including weight loss, balanced hydration, digestive regularity and lower blood sugar levels. Source

Spring onion/scallion or hara pyaj – Spring onion or scallion will give a pungent flavour and enhance the taste of salad. And it also has many health benefits.

Almond – Toasted almond will give a crunch and nutty flavour. You can add little more toasted almond if you want. Almond is also rich in vitamins fiber protein minerals etc.

Pumpkin seeds or kaddu ke beej – Pumpkin seeds will also give a crunch and nutty flavour. You can add 1 tablespoon pumpkin seeds more if you want.

Pumpkin seeds may be small, but they’re packed full of valuable nutrients. Eating only a small amount of them can provide you with a substantial quantity of healthy fats, magnesium and zinc. Because of this, pumpkin seeds have been associated with several health benefits. These include improved heart health, prostate health and protection against certain cancers. Source

Sweet corn – Used boiled sweet corn for a mildly sweet taste. I have used 1/4 cup but you can use 1/2 cup or more. Use according to your taste. I have used frozen sweet corn. Boil the sweet corn till the corn becomes soft.

Lemon juice or nimbu ka ras – Lemon juice will give a tangy taste and refreshing flavour. You can add 1 tablespoon more if you want. Taste and add more if required.

Rock salt or sendha namak – Used rock salt or sendha namak to enhance the taste. You can also use black or pink salt or normal salt instead of rock salt. Use whatever you have.

Mint leaves or pudina – Used chopped mint leaves or pudina for a lovely refreshing flavour. Aromatic mint leaves not only give a freshness but it has also many health benefits.

Cilantro or coriander leaves/dhaniya patta – Cilantro or dhaniya patta/coriander leaves used for flavour. I have used 2 tablespoon but you can use handful if you like the flavour of cilantro.

Black pepper or kali mirch – Used freshly crushed black pepper to give a spiciness of the salad. I like my salad mildly spicy so used only 1/2 teaspoon. You can add more according to your spice tolerance.

Peanut butter – I have used homemade peanut butter. If you want to make peanut butter at home click here. Peanut butter will give a creaminess to your salad. You can use one tablespoon more if you like the taste. Or you can also skip if you want. You can also use almond butter or olive oil instead of peanut butter.

Ginger or adrakh – Used grated ginger for a spicy and pungent aroma. It will also give a peppery taste and flavour. You can reduce the amount of ginger if you don’t like But don’t skip, use atleast one teaspoon for taste and flavour.

Green chilli or hari mirch – Used chilli to give a spicy kick to the salad. I have used only one but you can use more if you want your salad spicy.

You can make this salad in a few minutes. Just prepare the grated cabbage, carrot and other chopped vegetables ready in advance. Just mix everything and your delicious and nutritious salad is ready. I have also mixed everything in a bowl But if you want you can make your salad dressing separately. In a small bowl mix lemon juice, peanut butter, grated ginger, salt and crushed black pepper. Mix well add in the salad before serving.

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Recipe video of this healthy salad

Recipe

Red cabbage – 1 cup, grated

Baby Spinach – 1/2 cup, finely chopped

Carrot – 1, peeled and grated

Tomato – 1, chopped

Cucumber – 1, finely chopped

Spring onion – 2, chopped

Toasted almond – 6-8, shredded

Pumpkin seeds – 1 tablespoon

Sweet corn – 1/4 cup, boiled

Lemon juice – 1&1/2 tablespoon

Rock salt to taste

Mint leaves – 1 tablespoon, chopped

Cilantro or coriander leaves – 2 tablespoon, chopped

Freshly crushed black pepper – 1/2 teaspoon or to taste

Peanut butter – 1 tablespoon

Grated ginger – 1/2 tablespoon

Green chilli – 1 chopped, optional

Method

1. In a large bowl mix all the shredded and chopped vegetables, rock salt, finely crushed black pepper, boiled sweet corn, peanut butter, pumpkin seeds, toasted and shredded almond and lemon juice. You can add more cilantro or coriander leaves and mint leaves if you want.

2. Mix everything well. You can use 1/2 cup boiled sweet corn if you like. Taste and add more salt, lemon juice and black pepper if required. See notes for more options.

3. If you want to make your salad dressing separately, then in a small bowl mix lemon juice, peanut butter, grated ginger, crushed black pepper and salt. Mix well and add in the salad before serving.

4. Garnish with chopped spring onion and serve. You can also store the salad in refrigerator to serve chilled.

Notes

1. You can use any vegetable in salad.

2. Almond butter or olive oil can be used instead of peanut butter. Or you can omit butter and oil and add only lemon juice.

3. Use green chilli and black pepper according to your taste.

4. You can use black or pink salt or normal salt instead of rock salt. Use whatever you have.

5. You can also add boiled eggs in the salad.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Pulao Or Biryani Masala/Microwave Cooking

Pulao Or biryani masala. An aromatic spice blend for biryani or pulao. Not only biryani or pulao but you can also use this fragrant spice powder in Kabab or in curries to give a royal touch and make the dish aromatic. A perfect shahi or royal spice mixture to make any dish special. Sharing both the microwave and stove top recipes.

You may like three more different flavoured homemade spice powder on this blog.

1. Bengali garam masala

2. Panch phoran bhaja or dry roasted Bengali five spice powder

3. Roasted mixed spice powder or bhaja moshla

Ingredients used to make this aromatic spice mixture.

Green cardamom or chhoti ilaichi – Green cardamom used for it’s aroma. Green cardamom often used to make curries, pulao, biryani, khichdi or many sweet dishes to make the dish aromatic.

Black cardamom or badi elaichi – Black cardamom used to make savoury dishes like pulao, biryani, non veg dishes, curries and in garam masala. It will also give a lovely flavour.

Cinnamon or darchini – Cinnamon has numerous health benefits and also a very aromatic spice. Its often used in tea with cardamom, in garam masala and even we use it in cakes and cookies for it’s aroma and health benefits.

Cloves or laung – Nutritious cloves are used for flavour and it also provide many health benefits.

Mace or javitri – Mace is also used for flavour. It has delicate aroma and some medicinal properties with many health benefits.

Kababchini or cubeb – Kababchini looks like tailed pepper. This ancient spice is used not just in Indian cuisine but also in Asian and Spanish dishes. It is mostly used for flavouring curries owing to its fragrance.Kabab chini is popularly known as Allspice in English because it smells like a combination of spices including cloves, black pepper, cinnamon and nutmeg.   Source

Nutmeg or jaiphal – Nutmeg is used for it’s flavour in many sweet, savoury and baked dishes. It has a warm, slightly nutty flavor and is often used in desserts and curries, as well as drinks like mulled wine and chai tea. Although it’s more commonly used for its flavor than its health benefits, nutmeg contains an impressive array of powerful compounds that may help prevent disease and promote your overall health. Source

Star anise or chakr phool – In traditional Chinese and folk medicine practices, star anise is steeped in water to make a tea used to treat respiratory infections, nausea, constipation and other digestive issues. Star anise also makes a great addition to sweet dishes and desserts, such as baked fruit, pies, quick bread and muffins. Its powerful bioactive compounds may help treat several fungal, bacterial and viral infections. Source

Bay leaf or tej patta – Bay leaf is very common herb used in cooking. Usually its used for tempering and also in Herbal tea. Bay leaf is often used in recipes to provide a savory boost of flavor in soups and stews. It has also been used throughout history for its potential health benefits. Source

Caraway seeds or shah/shahi jeera – Caraway is a unique spice long used in cooking and herbal medicine. Its slightly bitter, earthy flavor is reminiscent of licorice, coriander, anise, and fennel. It can be used whole or ground in both sweet and savory dishes, such as breads, pastries, curries, and stews.  Caraway is a multifaceted spice with numerous culinary and medicinal applications. Although widely considered a seed, it comes from the fruit of the caraway plant and boasts several minerals and plant compounds. In fact, it may aid weight loss, relieve inflammation, and promote digestive health. Source

You can make this spice powder and store in airtight container for later use. Keep the container in cool dry space. You have to dry roast the spices. Dry roast till the spices becomes fragrant. Don’t make the spices brown. Dry roasting will make your spices crisp for easy grinding. I have microwave the spices for two minutes. You can also roast the spices on stove top. Roast the spices in a pan on medium heat till spices becomes fragrant. You will get a nice aroma. Transfer the spices immediately on a plate. Let it cool down before grinding.

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Recipe video for this aromatic spice mixture

Recipe

Green cardamom or chhoti ilaichi – 7

Black cardamom or badi elaichi – 2

Cinnamon or darchini – 1 stick

Cloves or laung – 6

Mace or javitri – 1

Kababchini or cubeb – 1/2 teaspoon

Nutmeg or jaiphal – 1 small

Star anise or chakr phool – 1

Bay leaf or tej patta – 2

Caraway seeds or shah jeera – 1 tablespoon

Method

1. Place all the spices in a microwavable glass bowl. Break the cinnamon and bay leaves in 2-3 pieces.

2. Microwave on high power for two minutes. After one minute open the microwave door and stir the spices once.

3. Close the door again let it cook for one minute again. After two minutes remove the bowl from microwave and let it cool down. Spices will become fragrant and crisp.

For stove top

4. Heat a pan and add all the whole spices. Dry roast on medium heat. Keep stirring. Dry roast till spices becomes fragrant. You will get a nice aroma. Don’t make the spices brown. We need to make the spices crisp only. Transfer the spices on a plate immediately.

5. Grind the spices into fine powder when cool.

6. Store the ground spices in an airtight container. You can store this spice powder in refrigerator for longer time. Use it in biryani, pulao, curries or other dishes.

Blogger group

This post is going to be featured on Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this group every month one of the members decide the theme. And members paired to give two secret ingredients each other. Best part is we paired every month with different bloggers so that we can interact each other. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients.

This month theme Homemade Spice Mixture is suggested by Jayashree Trao who blog at Evergreendishes. Jayashree recently shared lipsmackingly delicious Aam ki launji. Its mango season so bookmarked the recipe to try.

This month my partner is one of my very good friend Preethi Prasad. We know each other from the initial days of blogging. I have to try her Mix veg crispy party snacks. Preethi gave me star anise and cardamom as secret ingredients and I made this fragrant spice blend with these ingredients. I gave turmeric and fenugreek to Preethi. Preethi made this flavorful spice mixture with these ingredients.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Tomato Chutney

Tomato chutney. Here is an easy and delicious Bengali style sweet tomato chutney to serve with any meal. Recipe is very simple and easy to make. If you have boiled tomatoes ready then you can make it in a jiffy.

And its also perfect to serve with Bhoger khichuri or bhuni khichuri, Bengali Sabudana khichdi, Basanti pulao, Aloo chutney pulao, Luchi or any pulao.

You may like some more chutney recipes on this blog. Click on the link below for recipe.

1. Brinjal chutney

2. Almond walnut chutney with mango ginger or amada

3. Olive chutney

4. Tomato oambal or Tomato chutney

5. Ginger chutney

6. Mango sesame chutney

7. Date raisins jaggery chutney with mango bar

8. Waterchestnut chutney

9. Onion tomato chutney or dip

10. Mango raisins chutney

11. Peanut chutney

22. Mint yogurt dip

You may also like to try Imli ki chutney from the blog of Preethi Prasad.

Ingredients used to make this chutney.

Tomato or tamatar – I have used 4 small medium tomatoes. If you have large tomato then use two only.

Salt or namak – Used 1/4 teaspoon salt only. You can use according to your taste.

Sugar or chini – Sugar used to sweetened the chutney. You can use jaggery or any other sweetener. But sugar will taste best.

Raisins or kishmish – Used raisins for taste. If you don’t like the taste of raisins then you can omit it. You can also use cashew nuts if you want.

Ginger or adrakh – Ginger will give a spicy kick to your chutney. You can use less or more according to your taste.

Mustard seeds or sarso – Mustard seeds used for tempering or tadka. You can use black or yellow any mustard seeds. Use whatever you have.

Dry red chilli or sukhi lal mirch – Whole dry red chilli also used for tempering or tadka. It will give a very light heat to the chutney. If you want your chutney more hot break the red chilli into half before adding in oil.

Oil or tel – Used very little mustard oil to cook the chutney. You can also use any vegetable oil.

I made this chutney in small quantity. You can double the recipe if you want. Usually this chutney served after meal with papad before serving dessert. But I like this chutney with khichdi, dal chawal, puri or luchi, paratha or with anything. I have used boiled tomatoes but you can also use chopped tomatoes. I like my chutney smooth so boiled and peeled the tomatoes. I have small medium sized tomatoes so I used four but if you have large tomato then use two large tomatoes. Rest of the ingredients will be same.

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Recipe video of tomato chutney

Recipe

Tomato – 2 large

Ginger 1/2 inch piece grated

Mustard seeds – 1/4 teaspoon

Dry red chilli – 1

Raisins – 2 teaspoon

Salt – 1/4 teaspoon or to taste

Sugar to taste – 3 tablespoon

Oil – 2 teaspoon

Water – 2 cup

Method

1. Wash the tomatoes well. Make a cross-shaped incision or make X with a knife at one end. Don’t make too deep cut. See the method in video recipe above.

2. Soak raisins in 4 tablespoon water. If you don’t like raisins, omit it. You can also use cashew nuts if you want.

3. Boil 2 cup water in a pan. Add the tomatoes in it. Boil for 4 – 5 minutes or until the skin starts to separate.

4. Let it cool down. Peel the boiled tomatoes. Discard the skin and chop into small pieces.

5. Heat oil in a pan. Add mustard seeds and dry red chilli.

6. When seeds starts to splutter add the tomatoes, salt and ginger. Saute, keep the flame low.

7. Add raisins and keep stirring. You can also add cashew nuts if you want. I didn’t. When tomatoes become soft add sugar and mix. Cook on low flame for 5-6 minute or till tomatoes become mushy and thick.

8. And its ready. Transfer the chutney in a bowl to serve.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Mouri Mishri Jol/Saunf Mishri Sharbat Or Fennel Seeds And Rock Sugar Drink

Fennel seeds and rock sugar or mishri sharbat with mint. Sounf/mouri or fennel seeds and mishri or rock sugar soaked water is an age old refreshing drink for summer. Fennel seeds and mishri are usually used for mouth freshener. Here is a delicious chilled drink made with fennel seeds and rock sugar soaked water. Not only for mouth freshener but sounf mishri water is also an age old remedy for digestion.

Have a look on health benefits of the different ingredients used in this drink.

Fennel seeds or sounf – Aside from its many culinary uses, fennel and its seeds offer a wide array of health benefits and may provide antioxidant, anti-inflammatory, and antibacterial effects. Both the flavorful, crunchy bulb and aromatic seeds of the fennel plant are highly nutritious and may offer an abundance of impressive health benefits. Adding them to your diet may improve heart health, reduce inflammation, suppress appetite, and even provide anticancer effects. Healthline

Rock sugar or mishri – Mishri not only make your drink sweet but it has so many health benefits. Rock sugar or ‘mishri’ is more than just a mouth freshener. Generally, people tend to overlook the surprising health benefits of ‘mishri’. It is less sweet than refined sugar and contains vitamins, minerals and amino acid. Rock sugar, which is made from the solution of sugarcane, can be included in your daily diet to get the lesser-known benefits of health. Celebrity nutritionist, Rujuta Diwekar has unraveled how rock sugar is crucial in cough and cold. To read more about health benefits of mishri click here.

Mint leaves – Used mint to give the drink a lovely aroma. Mint leaves have not only a refreshing flavour but also have some health benefits.

8 Health Benefits of Mint

• Rich in Nutrients. Share on Pinterest.

• May Improve Irritable Bowel Syndrome. Irritable bowel syndrome (IBS) is a common digestive tract disorder.

• May Help Relieve Indigestion.

• Could Improve Brain Function.

• May Decrease Breastfeeding Pain.

• Subjectively Improves Cold Symptoms.

• May Mask Bad Breath. Source

Lemon juice – Vitamin C enriched lemon used to enhance the taste and a lovely refreshing flavour.

Pink or black salt, chaat masala and black pepper used for taste. But its completely optional. You can add only a pinch of pink or black salt and skip chaat masala and black pepper powder. For fasting days omit pink salt too.

You can soak the fennel seeds overnight in refrigerator. Soak the seeds in night and make the drink in next morning. If you want your drink less sweet then add little more water. Make this refreshing drink according to your taste.

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Watch video recipe below 👇

Recipe

Fennel seeds or sounf – 2 tablespoon

Rock sugar or mishri – 1 piece

Mint leaves – 25-30

Water – 1 cup + 3/4 cup

Lemon juice – 1 teaspoon

Ice cubes – as require

Black pepper powder – 1/4 teaspoon, optional

Pink or black salt and chaat masala to taste, optional

Method

To get the video recipe click on the link below

1. In a bowl soak fennel seeds or sounf and rock sugar or mishri with one cup water for 2-3 hours. You can also steep fennel seeds overnight in refrigerator.

2. When soaked strain the soaked fennel seeds with a sieve. Remove and discard the thread of mishri.

3. Transfer the seeds in a grinder jar. Add mint leaves and 1/4 cup water. You can use less or more mint leaves according to your taste. For light green colour add less mint leaves.

4. Grind into a smooth paste. Strain the mixture again. Add remaining half cup water and press with a spoon to strain well.

5. Add lemon juice and mix. Add salt, black pepper powder and salt in the strained fennel seeds water. This step is optional but it will enhance the taste. Taste and add little more water if its too sweet for you. Add some ice cubes in a glass.

6. Pour the drink over it. Serve chilled. You can also store the drink in a jar and keep in refrigerator for later use.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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