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North Indian Punjabi Recipes

North Indian Punjabi Recipes
If Punjabi recipes tempt your taste buds, then this page is a must-visit. Take a peep into Anita Chahal aunty's kitchen and see what authentic Punjabi food is all about. You will also find fusion recipes from Anita aunty's Punjabi kitchen. Not to mention, she has started to share OPOS recipes as well.

Authentic South Indian Recipes

Authentic South Indian Recipes
If you love south Indian food, do not leave without checking this page. Dedicated to Chitra Balachander, a south Indian homemaker, the page is all about taking a journey into her south Indian kitchen. Travel with me to her kitchen to savor traditional south Indian food.

Instant Badam Burfi: 5-Minute OPOS Sweet Almond Fudge


This OPOS badam burfi post comes to you on the eve of Diwali - the festival of lights, which has been a favorite since childhood. I would always wait for this festival for reasons galore - the lighting, the diyas, the sweets, and of course the exchange of gifts with friends and loved ones. The fervor associated with Diwali is unique compared to any other festival of India. I have never been an admirer of crackers though - which are burst in millions in the country on the eve of Diwali. You may call it cracker phobia. Nevertheless, I am happy I have remained away from crackers all my life, which have been banned in Delhi NCR following the rising pollution levels in the region. Okay now I do not want to hijack this post talking about pollution, which is one of my favorite topics, but gives me goosebumps, given the amount of nitrous oxide and carbon monoxide we are forced to breathe in from all sorts of pollution.

opos badam burfi

The badam burfi takes inspiration from our very favorite one pot one shot technique. Now you might be wondering whether OPOS sweets are able to please everyone alike. Perhaps yes. I never had doubt about it.

OPOS badam katli is :


  • healthy
  • tasty
  • nutty
  • uses no white sugar
  • quick to make
  • uses no butter or oil

Why Should You Make Badam Burfi Almond Fudge with OPOS


  • If you are fond of nuts, go for badam burfi OPOS style.
  • If you have a sweet tooth, go for nothing else than OPOS badam katli or halwa.
  • If you have guests at home and there isn't much to serve them, make this instant badam burfi and get set to receive compliments.
  • Do not be surprised if people start asking you for the OPOS badam burfi recipe!

I tell you, the more you spread the word about one pot one shot, the better it is for one and all. OPOS, the brainchild of Rama Krishnan, is no less than culinary magic. This is exactly what I profess when I share my OPOS posts in different groups. Many wonder what OPOS is. The unique culinary technique is a huge achievement for us all and has stirred a revolution in the culinary world. This "unthinkable" technique has literally pulled out many women from the chains of "slow" cooking. Not to mention, OPOS is attracting many males toward the culinary world. Hail OPOS every day. Not a single day passes when I do not OPOS a dish so much so that I want to experiment literally everything with one pot one shot. 

Okay, enough of OPOS admiration, let's come back to the real post- OPOS badam katli.
benefits of almonds

almond benefits

almond benefits versus cashews

almond ladoo recipe


Ingredients
1 cup- almond meal (1 cup= 175 ml) (it's super easy to make almond meal at home. Take a bowl of almonds and put them to a 2/3-liter pressure cooker. Add enough water to cover almonds. Close and cook for 2 whistles. Release pressure. Remove almonds to a bowl of cold water and immediately start removing their cover. Either let the almonds dry on a kitchen towel or take a kadahi and start heating them until they become dry...upon cooling, grind almonds to powder to make almond meal - you may not want to dry almonds and grind them to paste...both ways you will get almond katli...but I always prefer the drier version)
1/2 cup- raw cane sugar or white sugar or jaggery powder (I have imposed a ban on white sugar and white flour in my home, so I always look for healthier sugar alternatives)
4 tbsp- water 

How to make OPOS Badam Burfi

Put sugar and water in a 2 or 3-liter pressure cooker and cook for 4 whistles.
Release pressure immediately and stir in almond meal until it looks like dough.
Pour the dough on a greased plate or aluminum foil.
Press with a heavy utensil/chakli.
Let it be like this for an hour.
Cut badam burfi into pieces after an hour and enjoy instant almond fudge.
You can always scale up the ingredients while keeping the number of whistles or cooking time the same. But never try to double the OPOS recipe without mastering the technique.

Odisha's Tomato Khajur Chutney OPOSd


Yes, you have heard me right. I have been trying out Odiya dishes ever since I started to cook post-marriage. It is not long ago! The transformation has happened only recently. Before I was not into cooking - not keen to, nor interested in cooking. But hunger brings the best in you, and when your health matters, there can be no excuses. Eating outside is not the healthiest of choices, but earlier, this wasn;t the case in my case. I would save cooking time and instead utilize the same for my projects. Perhaps, I was wrong. Health comes first, and it has to come first. You cannot live a healthy life if you eat outside frequently. Anyway, let's come to this tomato dates OPOS chutney. Well, yes, this is a specialty from Odisha and Odiyas are foodie. They love their food, tradition, culture, and everything about their rituals. Hubby being an Odiya is no exception, when it comes to food. He is not into tradition and culture per se, so only he married a Punjabi kudi.
tomato khajur khatta OPOS - dates chutney

Layer, heat, mix, and mash - the atypical tomato chutney with dates sugarfree

Let's come back to the OPOS tomato khajur chutney. I have tried this chutney many times, without ever learning it from MIL or SIL, not even food groups. Now that I am OPOSing everything, could the tomato chutney miss out the race?

Perhaps not!
The Odiya cuisine is thousands of years old. It is bursting with flavors - mustard is a must-use in Odiya recipes. My MIL always makes sure she adds garlic to almost every single recipe. Onions ,too, are a crucial part of the Odiya cuisine. Chutneys or khatta, as they call, are a quintessential part of the cuisine on my in-law's side. The foodies that Odiyas are love to indulge in everything "food." Their typical day starts with Jalakhiya (breakfast), then they have their madhyan bhojan (lunch), with sunset comes their tiffin time (evening snack time), and then before hitting the bed, it is their usual dinner.

OPOS tomato dates chutney Odisha - sugarfree chutney


The Odiya chutney OPOS promises to give you is :


  • lip-smacking
  • quick
  • one pot one shot
  • healthy
  • flavorful

Ingredients for OPOS tomato dates chutney

4 tomatoes
6-8 dates or more for  sweeter version (I like it sweet-cum-sour)
1 green chilly (optional)
1 small piece of ginger (I didn't add)
5-6 raisins
Black salt
Panch Phoron for tempering (a mix of cumin, black and yellow mustard, nigella, fenugreek)
Red chilly whole for tempering
4 tbsp- water (you may add little extra water if you want the chutney to be mushier)
1 tbsp-oil
black salt (I like to use rock salt in my chutneys- you may add common salt instead)
curry leaves - a few (optional)


How to make Tomato Khajur Khatta OPOS way

Chop tomatoes into small pieces.
Deseed dates. You may want to soak dates and raisins before using them. It's completely optional. I didn't soak.
Slit green chilly if you are using.
Take a 2 or 3-liter pressure cooker.
Add oil.
Throw in panch phoron.  If you want a paste-like consistency, then you may add panch phoron as a tempering later when other ingredients are cooked.
Drop tomatoes, raisins, dates, and green chilly.
Add black salt and curry leaves.
Add water without disturbing the layer.
Cover the lid and cook for 4 whistles.
Open the cooker after pressure settles in.
Mash the tomato khatta with a laddle. Enjoy healthy yummy chutney from Odisha.
You may choose to blend it in a mixie. If you decide to do so, please do not add the panch phoron initially and choose to temper the chutney with these 5 masalas. You may also add whole red chilly to the tempering. I have not added it.

I have modified the OPOS tomato khaur khatta recipe as per my taste. Odiyas add additional jaggery or sugar to make the khatta sweeter, but I prefer natural sweeteners and try to substitute white sugar or processed sweeteners with the same.

OPOS is a trademark of Mr. Rama Krishnan, who is the mentor of this revolutionary cooking technique that has given us a hassle-free culinary experience. Hail OPOS everyday.

Moong Dal Cookies With Autolysis Dough Technique: Simple Cookie Recipe


Autolysis and that too for moong dal cookies? What reflects in your mind when you think of healthy cookies or say autolysis? Seems both are miles apart from each other. Okay, we can autolyze bread dough. These days, after Rama Krishnan Sir's autolysis for roti dough, we have been blindly following the technique for kneading dough for chapatis, paranthas, puris, mathris, crispies, sev, and what not!! So why not cookies? If you have any doubts, read further. This healthy cookie recipe post will answer whether we can get crunchy bites with autolyzed cookie dough.
eggless moong dal cookies autolysis method

I came to know about autolysis from the illustrious Chitra Vishwanathan, who had shared the technique and credited Mr Rama Krishnan, the OPOS mentor, for the same. Let me tell you, autolysis for atta kneading has changed my life. I have never looked back since I learned the technique to knead dough. It is one no-knead atta kneading technique that will make life easier for you. Soft, fluffy, and healthy rotis are the outcome each time.

Moreover, I have started making diabetes-friendly dough with this technique. I will create a separate post on diabetes dough.

What is Autolysis

This is one groundbreaking technique of kneading dough that relieves us all from the pain of endless kneading. It is deceptively simple, since autolysis is all about mixing and resting the mixed ingredients and then letting it rest for anywhere between 20 and 120 minutes.
The result is just awesome - after 30minutes or so, use wet hands to gather the ingredients and Tada! Your dough is ready. This is a common practice in the bread baking arena.

The technique was introduced by Professor Raymond Calvel in his book, ‘The Taste of Bread.’ A research chemist by profession, Prof. Calvel brought about a revolution in the French bread making industry with this innovation.

The technique became widely popular since it reduced the total mixing and kneading time and resulted in bread with an excellent flavor and a creamy crumb.

So what happens during the resting time?
Well, the flour absorbs the water on its own, rather than the water being forced into it with your hands, unlike traditional kneading. By now, enzymes in the flour have activated that help in gluten development. Not only this, these enzymes help in the breakdown of starch into simple sugar, which will help the dough rise/proof.

Autolysis for Healthy Cookie Dough

Now you might be surprised as to how this technique would work for cookie dough, since we never knead the dough for baking cookies. Kneading results in gluten formation, which could make cookies chewy. This is not what we want in our cookies, right?
We want crunchy bites - which should also be melt-in-mouth!

So we do not knead cookie dough, nor are we doing the same in the autolysis technique.

Ideally, the process uses water and flour - mix and let it rest.
But for cookies,  we replace water with oil or ghee and stir in sugar/sweetener and flour. Allow it to rest for 30 minutes and your cookie dough is ready in a jiffy!Surprised, are you?


Well, this autolyzed healthy cookie dough recipe is a must try if you still do not believe my words.

You have already tried my moong biscuits previously with baking soda. It is one batch of simple healthy aromatic cookies that you will fall in love with instantly. The aroma of roasted moong dal takes the cookie recipe to a different level.

Roasted moong dal is exactly what we are using in this autolyzed moong cookie dough. Do not be surprised if there is a blast of roasted moong dal flavor in your mouth when you relish these melt-in-mouth baked beauties. Take my word for it! On top of it, there is no raising agent used in the recipe. I was just an experiment and it was a huge huge success for me. Couldn't have been happier!

Let's cut the long story short and get back to the autolyzed moong dal cookie recipe.

moong dal nankhatai biscuits no baking powder

Moong Dal Cookie Ingredients
1 cup- yellow moong dal (Green gram split dehusked- I buy Patanjali's unpolished dal)(1cup- 200 ml)
1/2 cup- oatmeal (powdered oats/ you may replace it with whole wheat flour if you don't have oats handy)
1 tbsp- desi ghee (clarified butter)
3 tbsp- olive oil (or any other seed oil- you may even replace it with 2 tbsp more ghee)
1 tbsp- milk
Pinch of salt
4 tbsp/1/4th cup- raw cane sugar/jaggery powder (or sugar powder - please add according to your taste--I take it less sweet)

How to make autolyzed moong cookies

Dry roasting moong dal trick
I will give you a simple trick for dry roasting moongdal....I always do this...after making rotis when the tawa or iron skillet s still hot, keep yellow moong dal on top of it...turn off the flame...your moong dal will be roasted beautifully this way..stir it once or twice so that it doesn't burn :) ...either wash moong dal before doing this or after ...when you wash the lentil, place it on a kitchen towel or tissue paper for drying..then you can grind it into powder when it cools down :) I never roast moong dal or any other lentil in any other way...it saves fuel, time, and energy :) I even dry roast my masala like this...you can dry roast nuts too this way....the options are endless!!!

Let's prepare the ingredients for autolysis.
Take all the wet ingredients in a bowl.
Add salt, sugar/jaggery/raw cane sugar. 

Whisk the wet ingredients until the mix is light and fluffy.


Add dry roasted moong dal powder and oatmeal.
Fold the ingredients until just mixed and keep aside for half an hour.

After half an hour, gather the dough. DO NOT KNEAD.
Roll them into lime-sized balls or try rolling them out into a thick chapati and make cookie shapes. Make sure you handle the dough carefully; it might be a little crumbly...but just press it with hands or even a plate when you give them shape...and they should be beautifully set :)

The lime-sized balls will give you moong dal nankhatai and the flattened beauties will be your moong dal cookies.

Preheat oven to 170degrees for 10 mts . I made this batch in my airfryer. I preheated it for 5 mts.
Bake or airfry the moong cookies for 12-15 mt. Keep an eye on the beauties after 12 minutes. Do not let them get too browned.

You will love to see the cracks on your moong dal nankhatais.

Remove from the oven/airfryer immediately and let them cool down on a cooling rack. However, handle them carefully even at this moment. When hot, the cookies might crumble..remove them carefully and allow them to set and cool down. Upon cooling, they will be beauties - crunchy bites :)

Enjoy a blast of flavor when the no baking powder moong cookies cool down.

The compliments from my mom and dad are enough to make my day. My dad is already a big admirer of my bakes now, especially cookies. Mom loves my cakes too. Nevertheless, this autolyzed cookie dough was just an experiment to see how things go. But its success has aired my curiosity to try out more cookie recipes with autolysis. Let's see where I go from here. Keep coming back to this website for more miracles!

Do give these airfryer cookies a try. The best thing about these healthy cookies/beauties is that you can try them out in a cooker, microwave or oven and enjoy delicious bites. Here is the process to make cookies in cooker or tawa.

Here's some feedback on moong cookies autolyzed dough:


OPOS Paneer Recipe: How To Make Instant Cottage Cheese in 5 Minutes


It's the OPOS magic that continues to bewitch me every day. Take my word for it - you will never be disappointed if you try out the OPOS paneer recipe. However, before starting with any OPOS recipes, it's important to learn the OPOS basics. Most importantly, you have got to standardize your pressure cooker so that it gives you the best results in an instant. Think of 5-min paneer or say 7-min rasogollah! What about 5-minute OPOS biryani? Of course, how could we miss the instant OPOS Mysore Pak? Yes, how can I forget to talk about the 5-min OPOS moong halwa and 5-min OPOS ghee?  Well, sound like music to your ears, right?
opos paneer 


Music and magic it is!
When you are OPOSing something, you are creating culinary magic in your kitchen. Of course, you are adding some quick recipes to your family menu and creating history, for your OPOS recipes will become an heirloom for generations to come, which will hardly have the time for cooking.

So are you ready to do this for yourself, your present family, and your future generations, not to mention, your guests and followers?

I am in for this already.

So, let's get started with the simplest, quickest, instant paneer recipes - say, OPOS paneer!
one pot one shot instant paneer in 5mins


Ingredients for Making Instant Paneer

500-ml milk (I use skimmed milk as well- you may use either skimmed or cow's milk or full-fat milk) - for a 3-liter PC, you can use up to 1 liter milk
1/4th cup- curd (for 1-liter milk, you may want to use 1/2 cup curd)
1 tsp- vinegar or lime juice (optional)

Procedure: How To Make OPOS Paneer in 5 mins

You need a 2 or 3-liter pressure cooker for this. No OPOS recipes should be tried in any cooker of a bigger capacity, please.
Take a 2 or 3-liter pressure cooker.
Add milk to it.
Next, pour in curd.
Immediately add lime juice or vinegar. I usually do not add this.
Cover with lid and weight on.
Cook on high for 2 whistles.
Immediately release pressure.
Open the cooker to see magic! Yes, the OPOS paneer magic is ready to bewitch you.
Remove and strain using a tea strainer or any other siever. Wash the paneer.
Press the paneer with a heavyweight. I kept it in a big strainer and pressed it with chakli (my roti rolling base).
Keep it pressed for at least 30-45 mins.
Cut OPOS paneer into pieces and enjoy your meals.
Turn instant paneer into rasogollah or rasmalai or any meal.
Enjoy OPOS magic in your kitchen!

Isn't one pot one shot easy? If you try out the one pot one shot technique, you will never look back!
Easy, quick, and colorful :)

Thanks to Mr. Rama Krishnan for coming up with the innovative OPOS technique and bringing about a revolution in the kitchen! OPOS is magic and the credit goes to Mr Ramki. Mr. Rama Krishnan runs the OPOS School and everybody is free to join it in Facebook and learn, share, and unlearn!


OPOS Ghee: How To Make Clarified Butter in 5 Mins


Yes, this post is all about OPOS ghee! Well, OPOS is no mystery, but magic. OPOS ghee takes you a step further in your culinary journey. Does the idea of instant ghee impress you?

Ever experienced a feeling that your heart is in the mouth, especially while cooking? Or have you ever felt a feeling of restlessness to open a pressure cooker immediately to see the end product of your culinary experiment?
OPOS ghee in 5mins


My culinary journey got a big star today- well, what decorated my journey was not a cookie experiment, but an instant ghee recipe. Yes, you have heard me right. I usually do not use ghee frequently, but I make homemade ghee (clarified butter) every week from the cream that settles on top of boiled cow's milk every day. This ghee is then used for puja and of course for a few cooking experiments. Yes, I love ghee, but do not indulge in it nowadays, because it is loaded with saturated fat and trans fat. Do you know it raises the risk of triglycerides in your body?
the 5-min OPOS ghee

Enough of gheephobia!!

But this post is not about my fear of loading my body with saturated fat, but about OPOS ghee - yes, the 5-min ghee, as you may call it.

Seriously, you have got to try it to believe the OPOS ghee hack. I literally had my heart in my mouth when I was trying the OPOS ghee for the first time, though the OPOS magic continues to bewitch me everyday. Thankfully, it was a success! Look at the pure ghee from home-made butter. Not to mention, the PC was wiped clean in an instant with another opos cleaning hack! Hail OPOS every day.

The OPOS guru


OPOS, as I have already mentioned a few times, is the brainchild of Mr. Ramki or Rama Krishnan OPOS. It stands for one pot one shot - which gives you instant food to relish. What's the fuss about OPOS?

Well, it has literally changed the definition of cooking for me. I OPOS everything these days- saving precious cooking time, retaining nutrients and flavors in vegetables, saving fuel or gas, and enjoying home-made food more than ever.

Looks like OPOS is a magic!
To me, it is no less than a magic wand - you need just 5 minutes for most recipes.
What's more, if I say you can make homemade ghee in just 5minutes, that too, from homemade butter.

Doesn't it sound like music to your ears?

Perhaps, magic is what OPOS is all about - to be precise, culinary magic!
The best part is I am experimenting with a number of south Indian recipes, thanks to OPOS.
the OPOS ghee is no mystery now


Let's get back to the OPOS ghee- the 5-min ghee hack!

Well, before beginning with the recipe, I reiterate - for all OPOS recipes, you have got to have a 2 or 3-liter pressure cooker. You should NOT attempt any OPOS recipe in a vessel of higher capacity unless you gain expertise in using the technique and tricks.

PLEASE MAKE A NOTE OF IT!! THERE'S NO LOOKING BACK ONCE YOU START WITH OPOS IN THE RIGHT WAY - as suggested by its mentor -Mr Ramki.
pure OPOS ghee- the sunshine clarified butter in 5 mins
Here's a quick post on how to make homemade butter from cream or malai:
I use an electric whisker to whip up malai or cream...keep collecting my weekly stock of cream in a refrigerator...then after a week, I get almost 250-300 gm of cream...remove the cream from the refrigerator ...take a whisker and immediately run it constantly into the cream..may take 10 mins... It will turn frothy and then gradually change into butter, leaving buttermilk as a residue...you may use this buttermilk and turn it into paneer or cottage cheese...just keep it on high flame and it will curdle even without any curd...if you want thicker paneer, you may add curd to the buttermilk :) here you go :) simple 'n easy
how to make butter at home

OPOS Ghee recipe ingredients

250-300 gm- butter (I have used homemade makhan) - please do not try this trick with a higher amount of butter (I had about 550 gm of butter - I cooked it in two batches)
5-7 curry leaves (optional)

How to prepare OPOS ghee

Well, the no-fuss 5-min OPOS ghee is a breeze to process.

  • Take a 2 or 3-liter pressure cooker. (To test whether it is standardized for OPOS recipes- take an OPOS test - add 1/4th cup of water to the cooker and cover it with weight. Heat on a high flame. If you get the first whistle between 1 and 2 mins, your PC is perfect for an OPOS start).
  • Put the butter inside the cooker.
  • Layer a few curry leaves on top of the butter.
  • Cover the cooker with its lid and weight on (whistle).
  • Turn on the flame. Start your timer. I set my timer for 5 mins, though it may take up to 7 mins. But my OPOS ghee was done in 5 mins.
  • I was quite afraid with this hack and kept pushing the whistle time and again.
  • But you need not do that. Allow the pressure to build and the cooker to whistle.
  • Turn off the flame when you hear a hissing sound - it is when the moisture has evaporated and your ghee is ready.
  • Immediately release the pressure manually.
  • Open the cooker lid to uncover the OPOS ghee magic.
  • The sunshine ghee - the mystique golden beauty is waiting to be unfolded!
  • Use a strainer to strain the ghee residue or milk solids.
  • Enjoy instant 5-min OPOS ghee and hail the mentor for bringing about a revolution in your kitchen.
How to clean the pressure cooker in an instant after your OPOS ghee experiment?
It's as easy as OPOS. Well, again, thanks to Ramki for this OPOS cleaning hack. Your cooker is bound to get the ghee residue stuck at the bottom along with some charred milk solids. But worry not! We have a cleaning hack for you.

Just add some water in the cooker along with utensil washing liquid. Pressure cook for 2 whistles. Let the pressure settle. Open the cooker. Remove the hot water or if you can use a cleaning brush to wipe clean. The charred solids will come off in an instant. Isn't that easy?


Healthy Drink Recipes: Summer Drink Ideas


Cool drink - Sattu Drink by Anita Chahal

sattu drink for summers

Gond katira...............1 tsp
Chana sattu...............3 tsp
Sugar..........................1 tsp

Soak gond katira in one cup water for 4-5 hours
Mix all ingredients in a glass of cold water and get instant relief from Sweltering heat
Diabetics can use black salt and jeera powder in place of sugar.. equally tasty
Enjoy


#Chane ka sattu -barley (jaun) ka sattu by Deepti Aggarwal

sattu drink for summer time

These are very effective and Gud panacea to kill the heat and refresh ourselves in this scorching heat...chane ka sattu is comparatively darker in color and tastier also. You can use them in a variety of recipes.... This is how it can be consumed as a drink.... 
Take equal quantities of any of the sattu and jaggery powder. Mix them well in chilled water and enjoy. Normally, in one glass, add two tea spoon of each .
My kids, on tasting chane ka sattu drink compared it to cold coffee... Isn't it really nice???







Beetroot Pomegranate Apple juice by Ritu Mendiratta


A healthy cooler to start your day or enjoy mid morning when You need the energy most. 
I call it Red Energy Drink ! 





Minty nimboo paani- Minty Lemony Drink by Deepti Aggarwal


lemony drink 

Beat d heat with this instant cooler...
One glass water

One twig of mint leaves 

3-4 tsp lemon juice 

Abt 1/4 spoon Black salt

Pinch of bhuna heeng jeera powder

Pinch of pepper powder 
Ice cube
Two tsp sugar powder
Crush mint leaves with lemon juice. Pour all ingredients in a glass, mix n drink.... As simple as that....




Jamun (Black Plum) Drink by Kiran Hira

jamun summer drink

Today I am sharing 
Some benefits of Jamun (black plum)

Jamun or black plum is an important summer fruit 
It's associated with many health and medicainal benefits 
It's used to treat digestive disorders 
In summer the sugar patients should eat Jamun regularly because its low glycemic index 

Jamun has adequate amount of iron and vitamin c 

It's fruit juice help in cough and asthma 
#Drink 
I have made jamun drink from jamun juice 
Squeeze the jamun 
Discard the seeds 
Bland them in mixture grinder 
Add water or lemonade 
With honey and ice 
It's jamun drink givesrelief to everyone in summer!!


Mix Fruit Drink by Deepti Aggarwal


Enjoying Sun in d afternoon.....feeling thirsty??prepare this Nectar of life in minutes n recharge Urself.....
#Nectar of life

One carrot
half Apple
1/4 pomegranate
Small piece of beetroot
One orange
One tomato
Small piece of ginger
Generous pinch of cinnamon powder
Black salt
Pinch of pepper powder
3-4 mint leaves,if available
Sugar,optional
Chop carrot,beetroot,Apple,tomato,ginger....deseed Orange.combine all d ingredients except spices in a blender n churn....pass thru strainer....mix salt,pepper, cinnamon.....Sugar if required....enjoy ...

chikoo shake with some nuts  by Kiran Hira

chikoo shake


Summer delightful cool &healthy drink!! 

Chikoo is a healthy fruit it's good for every one!!



Ingredients 

Chikoo 500 g 

Milk 1 bowl 
Honey 1 tbsp 
Nuts like badam kaju pista 

Method 
Wash and peel chikoos
Discard the seeds Cut them into small pieces 
Put them in a mixture grinder with little bit milk grind them well 
Now add some nuts and left over milk Bland them nicely 
Now add honey and bland them again 
Now put the shake in glasses Garnish with some left over nuts 
At put ice in the shake 
Enjoy the shake in summer!!


Litchi Shake by Kiran Hira

Litchi shake

Ingredients 
Lichi 5
Mint 5-6 leaves 
Ginger 1 inch 
Lemon 1 
Lemonade 1 glass 
Honey 1 sp 

Method 
Peel Lichi 
Discard it's seeds 
Crush ginger lemon pieces and mint together 
Put them in a jar 
Add honey and lemonade mix them Now put Lichi in the jar with some ice cube 
Now garnish this lemonade fizz with Lichi mint leave and lemon pieces!!

Gound Katira Milk Shake by Kiran Hira

milk shake goond katira

Today I share benefits of one of the oldest herb 🌿 Gound katira 
In my childhood my mother gave me Gound katira rose milk to protect from heat in summer!! 
It's healthy and ayruvedic!! 
Some time in hot summer some children's have bleeding from their nose 
Gound katira is one of the best treatment to stop the bleeding!! 

Soak the Gound katira over night 
Now take one glass of cold milk add roohafzah and 1 tbsp of Gound katira mixed well!!


Pudina Aam Panna - Minty Mango Drink by Kiran Hira

minty drink

A perfect way to beat the heat this summer is with this minty mango panna
Ingredients 
Raw Mango 1/2kg 
Pudina leaves 1 small banch 
Sugar 200 g or as per taste 
Roasted jeera powder 1 sp 
Black salt 1 sp 
Black pepper 1/2 sp 
Water 1 glass or as required 

Method 
Wash and boil raw Mango 
Pressure cooked add some water for 1 whisle 
Keep aside for cool 
Now peel and discard it's seeds 
Wash pudina leaves 
Add Mango pulp pudina leaves Sugar powder in mixer grinder jar bland them nicely to become a smooth paste 
Now add this paste in a pan with water 
Boil them to become thick 
Now add black pepper black salt and Roasted jeera powder 
To serve 
Put 2 sp of pudina aam panna in a glass add some water mixed them well then add ice and garnish with pudina leaves!! 
Enjoy this healthy and cool drink in hot summer!!


Blueberry Banana Smoothie by Parshotam Kaur

Blueberry Banana Smoothie


1/2cup blueberry fresh /frozen
1cup milk /curd
1 ripe banana
1 sp honey 

Put all the ingredients to the blender and blend them until they smooth if blueberries r not frozen then add some ice cubes to the blender and blend them with high speed . now pour it into glasses and beat the heat.




MIX FRUITS AND NUTS SMOOTHIE by Tejender Saggu Bhengura

nut smoothie

With added honey as sweetener 

Summer heat is rising day by day and to beat the heat we like to drink variety of squash shakes juices smoothies and lot more.If we mix some fresh fruits along with dry fruits in addition of chilled milk it results into a rich thick shake.This is what this smoothy represents😊

RECIPE :-

INGREDIENTS :-

Creamy Chilled milk-2 glasses
Chopped mango -1 big perfectly riped 
Chopped Apple -1
Chopped Chikoo-1
Chopped banana-1
Soaked dry fruits -Raisins Almonds & Anjeer(Fig)
Deseeded dates 
Honey-1tsp(optional)
Kesar pistachio kulfi(optional)-1- I used 
Ice cubes
Cadbury gems for garnishing 

INSTRUCTIONS :-

In a blender jar put all the fruits and dry fruits mentioned above along with milk and Ice cubes blend it till it becomes a thick shake or smoothie.If you wish you can add little bit of honey and kesar pista kulfi (I have in my fridge so I have used in it as an option).pour the shake into glasses garnish it with Cadbury gems and served chilled 😊
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#Mixed fruit Juice by Deepti Aggarwal

mix fruit juice

2 small carrots
3 kinnoo
½ pomegranate
Two strawberries
Small piece of beetroot
Some black grapes
One slice pineapple(as i didn’t hv fresh,i used tinned one)
Small piece of ginger
Few leaves of mint
Black salt
Pepper powder
Powdered Sugar(optional)

Peel beetroot,pomegranate,carrots,ginger,kinnoo,remove its seeds.chop all fruits,mint leaves, ginger,put in juicer n churn.Pass through a sieve.Repeat d process.Nw mix salt n pepper powder acc to taste.Can add powdered sugar if feel.Enjoy it chilled.


Moong daal shorba by Deepti Aggarwal

moong shorba

Half cup moong dhuli
One onion,chopped
One spoon chopped ginger
One spoon chopped garlic
One spoon jeera
One chopped green chilli
Abt ½ spoon turmeric powder
Salt to taste
Pepper powder
OneTomato,chopped
¼ spoon garam masala
One spoon desi ghee
4 cup water

Wash and soak daal for about half an hour.Drain.Now in a pressure cooker,pour water,daal,onion,tomato,green chilli,ginger,turmeric powder,salt and cook for 4-5 whistles.Allow the steam to escape.Meanwhile,in a wok,heat ghee,add jeera,let it splutter.Nw add garlic and sauté on medium flame for few seconds.Add cooked daal,mix well.Add garam masala,pepper powder and let cook for 5-10 minutes.Let simmer for some time so that a creamy shorba is ready.You can adjust the quantity of water according to the consistency you desire.Serve hot after garnishing with fresh coriander leaves.

Instant thandai By Deepti Aggarwal


For five glasses, I used...
25 almonds
10 pistachios
One spoon saunf/fennel
One spoon khaskhas/poppy seeds
Petals of one Indian rose  🌹 
Seeds of 7-8green cardamoms 
1/4 spoon pepper powder 
Few drops of Kewra water 
Sugar to taste 
Saffron strands
5glass cold milk
If u have time, soak almonds for 4-5hrs. Or put almonds in boiling water for two three minutes. Nw peel them keep aside.Also, soak khas khas for some time. Nw in a grinder,grind saunf, khaskhas ,cardamom, sugar to a coarse powder. In a mixer,combine all ingredients and give two three nice churns. Transfer in glasses, garnish with saffron strands n enjoy chilled. You may also add ice cubes.

#Tomato Drink -Tomatar ka shorba by Deepti Aggarwal


300 gm ripe,red tomatoes
One spoon finely chopped ginger
One spoon finely chopped garlic
One green chilli
½ spoon garam masala
One tej patta/bay leaf
Half spoon cinnamon powder or one inch piece
One spoon chopped coriander leaves
½ spoon jeera
One spoon sugar
One spoon oil
Salt to taste

Wash 'n chop tomatoes ...boil these with green chilli, half ginger n half garlic,tej patta,cinnamon piece ....give 6-7 whistles....let cool...mash with hand or give a quick churn in blender...strain...put on medium flame to simmer ,add salt,garam masala...in a pan,heat oil,let jeera splutter...add to tomato puree...add rest of ginger,garlic,sugar n let simmer for 20-25 minutes...add coriander leaves some time before serving


Carrot Kanji by Deepti Aggarwal

carrot kanji or carrot juice

Kali gajar 4
beetroot 1/4 piece
water 4 glass
salt to taste(app 1/2 spoon)
heeng liberal pinch
grinded rai abt 2 spoon
red chili powder 1/2 spoon
actually,fr me,its by approximation n experience......
Slice gajar n beetroot in small sticks.Add all the ingredients in a pot or covered container,keep in sun.In two days,tangy,spicy digestive kanji is ready to beat the heat of holi.
u can use normal carrot also,only color will be light.
wen kanji is finished,add more water n spices,thus reusing d stuff.No need to add carrots again.this can be done thrice.once u r done with kanji,take out carrots,add some more rai n salt n chiili powder.After abt 4-5 hrs,use these carrots as pickle

Woodapple Drink for Summers- Bel Ka Sharbat by Deepti Aggarwal

woodapple juice for summers

Summers r here.. and so is d need to drink something refreshing,yet healthy.....so I m on a squash making spree,so that my family gets homemade coolers.....
We hv good yield of bel in our garden this year....so I decided to try this n bingo....it came out so tasty.....can b added to cold milk as well as water......

Take two ripe bels...scoop out flesh from the hard shell....boil it in approximately half glass water....strain it .....mash d cooked flesh with the back of spoon.....adds water,strain again...keep d juice on flame to boil......pour about two cup sugar...boil till the liquid thickens to squash consistency......remove from flame.....let it cool.....add preservative (sodium benzoate) pour in bottle,keep in refrigerator....add to milk,water.....U can add black salt n lemon juice if mixing with water....enjoy n beat d heat......it keeps ur digestion strong.

Mix vegetable juice by Parul Bansal


Parul is a perfectionist. I love her amazing bakes and presentation. Here she comes with a very healthy winter drink.

Is JUICE ko main kya naam du?????
5 carrot...1 beetroot...3 amla ..ek chota piece kachhi haldi...ek chota piece ginger ka juice banaiye ...Aur meri beti jaise kuch bacche Jo vegetables se dur bhagte h...unhe ye pilaiye ...Aur धन्य ho jaiye

Kokum squash by Deepti Aggarwal


250 gm kokum fruit or flower or peels( whatever u can get,i got peels from Kerela)
5 glass water
black salt
about one kg sugar
bhuna heeng jeera powder
wash kokum thoroughly in running water to remove dirt.Now soak overnight or for 5-6 hours in about 2 glass water.grind to a paste. Strain through a sieve.again add some water n grind,strain.Repeat d procedure 2-3 times.now in a heavy bottomed pan,add this extract n other ingredients n boil for about half an hour. Cool n store in glass bottles.Wen using, add to water,adjust salt n sugar( i added honey) n enjoy chilled.
Do not throw d roughage.i hv made sweet n sour chutney from it as d roughage still is sour n healthy.



One of the most popular healthy digestive kashmiri drink -Kashmiri kahwa  by Kiran Hira

Our family favourite tea  (savi chai)
We drink this tea  for digest the food 🍲

How to make
Add one cup of water in a pan 🍳 when water boil add 1/2 sp of kahwa with green cardamom boil until it's reduced half then add half cup of water in it with half sp of sugar boil again for few bits tea  is ready you can also use black cardamom cinnamon almond in winter!!


Beetroot buttermilk by Ritu Mendiratta


Ingredients :
1 beetroot (medium)
8/10 mint leaves
5 tsp rock salt
1 green chilly

1/2 bowl curd 
2 bowl water 
Mint leaves for garnishing 

Method : In a mixy grind a paste of beetroot , chilly ,water , rock salt n mint leaves . Now pass through strainer n take in bowl .Add curd and water n whisk


Mango frooti by Deepti Aggarwal

how to make mango frooti at home

... fresh n juicyyyyy.... Yes, it really is fresh... Why go for market bought trash when we can have goodies at home....made in a jiffy... Let's try..... . 

#mango juiceor mango frooti

Two ripe mangoes
Abt 3/4 katori sugar(depends upon sweetness of mangoes) 
Three glass water
About half lemon, depending upon sourness of mango

Puree mangoes. Add water n sugar. Bring to boil till scum comes to the surface. Add lemon juice. Let simmer for 9-10minutes. Now turn off the flame and let it cool. Store in bottles and enjoy chilled whenever you feel like quenching your thirst.



Summer is at its peak. Kids are constantly demanding cold drinks. Bt how can I give them something dat is harmful for their health. Bt their whims hv to b satisfied... So Wat I did.... 

#homemade iced tea by Deepti Aggarwal

Iced tea recipe

One glass water
One spoon tea leaves
Two three spoon sugar powder 
Three to four spoon lemon 🍋 juice 
Ice cubes

Boil water. Add tea leaves n turn off the d flame. Cover d pan n let it sit for five minutes .Strain d water n let cool. Web serving, add sugar powder, lemon juice. Mix well.Put ice cubes in a glass n pour the tea on them. Enjoy chilled. 
U may adjust the quantity of sugar n lemon juice according to your taste. 
How is it??


One more recipe from my moms kitty.... This can be enjoyed anytime of the year... Prepare before the season is out.... Make in bulk and enjoy.. No preservative,no artificial color....

Papaya Digestive Smoothie by Ritu Mendiratta


After overindulging today you might need a digestive drink. Wht say?😝
Here's my Papaya smoothie to soothe your stomach. Dont ask for more its limited in stock... come fast before it gets finished 😂😂


Orange squash by Deepti Aggarwal

orange juice recipe

Juice of three kg kinnoo or orange
750gm sugar

In a thick bottomed vessel, cook both the ingredients till one string syrup is formed. When cooled, store in bottles and refrigerate. While drinking, mix in chilled water, add black salt to taste and beat fatigue and heat.







#Cold Brew Jamaica (hibiscus ginger iced tea) by Deepti Aggarwal



This is a favored drink in tropical n subtripical countries,perfect to beat the heat n without any hassle...so easy,yet taasteful.Came to know about it during my recent visit to Kerela.Instantly fell in love with it.And incidently,now-a-days,Hibiscus flowers are in bloom.So,go ahead,try this.....nothing beats a fresh preperation.Surprise ur family n friends with this wonderful drink.The best part is,it can be made using dry flowers also,Can be had cold as well as hot.It is known to have many medicinal properties

Petals of 5-6 fresh hibiscus flowers
Two spoon ginger juice
Two spoon lemon juice
About four spoon honey
Two cup boiling water
Fresh mint leaves or lemon rinds to garnish

Wash d petals thoroughly.put these in a heat proof glass jar or container, pour boiling water over them. Let them steep in it for about 30 minutes.If u want a darker color,u can brew petals in d water.Now strain d water.It will be purplish maganta in color.Let it cool.Add ginger juice,lemon juice,honey in it.U may need to adjust the quantity of juices n honey according to your taste.Now the color will be hot pink.In a tall glass,put ice cubes n pour this drink on them.Garnish with fresh mint leaves or lemon rinds n enjoy this chilled sip of health n taste.

Kanji- A Carrot & Beetroot drink by Anita Chahal


काली गाजर (dark carrot).........half kg
चुकन्दर (beetroot) ................two small
Mint leaves......handful
Rai crushed........three tbsp
Black salt............three tsp
Red chilly pd.......three tsp
Water...................six litres

Wash,peel and chop carrots and beetroot
Add all ingredients and keep in sun for a week

Enjoy,with or without ice,,or with a hint of lemon juice,like i do!

Shelf life of this summer cooler in the words of Anita Chahal aunty ji:
"I use plain filtered water to make it,,and it is cooked in the heat of the sun,,,so it is like pickle . Should stay good for quite a long time.
In my house me and my daughter are the only ones who drink it,,as my hubby can't have anything khatta.....still this is the third time I have made it this season.

If you keep it in the fridge ,after it is ready,it may last even for six months,,or the whole summer.."

 Minty Chaas by Ritu Mendiratta


In a mixie churn all or in a jug whisk all 

4 tbsp curd 
3 glass chilled water
1 tsp jeera bhuna ppwder
1 tbsp mint chutney or crush few mint leaves 
Black salt
Black pepper powder
Salt


Turmeric Milk by Bishakha Kumari Saxena


Take two glasses of this Ajwain and Turmeric Milk per day for two or three days, and bye bye to an irritating sore throat. Try to have it as hot as you can.
Ingredients-
1/2 tsp ajwain
1/4 tsp Turmeric powder
1 cup milk
Method-
Firstly Heat a non-stick pan, add the carom seeds and dry roast on a medium flame for 1 minute. Keep aside.
Boil the milk in a saucepan, add the turmeric powder, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Remove from the flame, add the roasted ajwain to the turmeric milk and mix well. Serve immediately.
Thanks

Kesar badam lassi by Nature Kahlon


ingredients
10-12badam
10leaves kesar 
1/2Cup curd
2tbsp suger
1/2Cup water
choclate for garnish

Method

Soak almonds in warm water for 10 minutes and then peel off the skin.Next mix kesar in 2spoon water. Make a paste with almonds. Grind along with curd, water, suger ,kesar, badam paste , ice cube. Garnish with chocolate.

Chocolicious Horlicks Drink by Ritu Mendiratta

horlicks milk shake














SAGO / SABUDANA BUTTERMILK by Divya Suresh

buttermilk









#drinks#lemon rooh afza by Balvinder Kaur Khera


Ingrdients for khatta meetha rooh afza

Lemon
Roohafza
Black salt
Rock salt
Sugar or sugar syrup.(as per choice)
Mint leaves for garnishing

Simply make roohafza with or without sugar as per ur liking.. Squeeze lemon.. Add both salts.. Ice cubes.garnish with mint leaves.. Black salt is a must.

Aam Panna by Deepti Aggarwal


Mangoes.... Best gift of summers... They can be used in n number of ways...thus is one if of them,to beat d heat...
250gm raw mangoes
Three glass water
20gm mint leaves
Abt 125-150gm sugar or jaggery(qyantity depends upon d sourness of mangoes)
Abt 3/4 tsp black salt
1/2tsp roasted heeng jeera powder
1/2spoon pepper powder
Wash n boil mangoes in d water till two whistles. Wen cooled,peel n scrap d flesh. In a mixer, combine all d ingredients n grind to paste. Strain. Again grind. U may add more water if required. Strain. If consuming right away, drink it chilled after adding ice cubes n boondi. Otherwise boil once again n store in glass bottle wen completely cooled.
Mine had been boiled again. So d color is somewhat light. Without boiling, it will be greener.




Strawberry Falooda by Poonam Bachhav













Apple Minty Buttermilk by Bishakha Kumari Saxena


Ingredients-
1/2 ltr buttermilk
1 Apple
50 gms mint leaves
Rock salt (sandha namak)
1 spoon black pepper
1 spoon roasted cumin powder
Method -
Firstly in grinder make paste of apple nd mint.Take one bowl put buttermilk, paste, salt, roasted cumin nd black pepper nd again blend in grinder. Now take glass nd serve it.

Virgin watermelon mojito by Shibani Hota


In summer nothing is more quenching than a slice of watermelon...so let's enjoy the hot days of summer with a cool, refreshing Virgin watermelon mojito.

Thandai badam sharbat#gulab sharbat#healthiest cooling drink ever by Deepti Aggarwal


One of my fav drinks since childhood....yet another wonder from my mom's kitchen.....

Ingredients for this manna from heaven....
1 cup almonds
2 cup rose petals,dry or fresh if available
1 cup melon,watermelon,pumpkin,cucumber seeds
1 table spoon moti Saunf
2 spoon poppy seeds
1 spoon black or white pepper powder
15-20 green cardamom
Some strands of saffron
1/2 kg sugar
Preservative

Method...
Soak almonds for 5-6 hours....Soak rest of d ingredients except sugar separately in water.....this water will b used for making sharbat...Peel almonds.....put all d soaked ingredients in grinder,use the water to grind properly....pass through sieve...again grind...repeat till only roughage is left...put to boil on medium to low flame... add sugar....keep stirring....turn off d burner wen desired consistency is achieved.....let it cool.....add some preservative.....ready to use in milk shake or water....
If u have unpeeled seeds of melon n watermelon,they will also do....


Watermelon cooler by Ritu Mendiratta












Fruity Smoothie by Ritu Mendiratta

Weight watchers ! Another healthy drink for you.







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