Cucumber Mocktail

Cucumber Mocktail

Hi,
Today i am going to detail you out on a mocktail prepared using cucumber.
Cucumbers are low calorie veggies which contains many nutritional benefits and can be extremely helpful in beating summer. Cucumbers have good source of disease preventive properties and keeps you hydrated due to high percentage of water content in it.
Another source that we are going to use in the preparation is Lemon which is rich source of Vitamin C. It helps in lowering body temperature and should be a must in diets during summer.
So, lets start your mocktail preparation.


Ingredients : 

1. Cucumber Juice - 1/2 glass
2. Sugar Syrup - 1/2 cup
3. Lemon Juice - 2-3 TSP
4. Soda water - 1 cup
5. Crushed Ice

Preparation Method :

1. Take a Glass and put the crushed ice in it.
2. Pour cucumber juice, lemon juice and sugar syrup and shake it well.
3. Add Soda water slowly on top of it.
4. Garnish it with sliced cucumber / Lemon and serve it chilled.

Enjoy your summer with this Drink.

PIAJI - Onion Bhajia

PIAJI - Onion Bhajia

Hi !
let me give you some introduction on what we are trying to cook today. It is called Piaji (in oriya language).
Basically it is a street food that is available with almost every hawkers point of Odisha.
Piaji originates from the word Piaja (i.e. Onion). If ever you visit Odisha then you can find it in almost every district.
It is extremely popular and relishing recipe especially in rainy seaons. Just like in North india, we are fond of making Pakoda when it is raining outside, In Odisha people prefer to have Piaji in Monsoon. Now when we talk about Nutrition, it is higly nutritious with involvement of Cereals and Rice. So Guys, let me walk you through the ingredients and step wise method to own it.

Ingredients :

1. Chana Dal - 1 & 1/2 Cup
2. Rice - 2-3 TSP
3. Onion - 2 -3 Nos 
4. Ginger - 1 Pcs (1 inch)
5. Green Chilli - 2 Nos 
6. Cummin seeds- 1 TSP
7. Salt - As per your taste
8. Curry leaves
9. Corriander leaves
10. Oil for Deep Fry

Preparation Method :

1. Soak Chana Dal and Rice together for 2 hrs.
2. Grind it and make a thick paste out of it.
3. Chop onion, green chilli, corriander leaves, curry leaves and ginger.
4. In an bowl add the paste (chana dal & Rice), chopped onion, chopped green chilli, chopped ginger, chopped corriander leaves, cummin seeds and salt(as per your taste).
5. Mix it well.
6. Heat oil in a kadhai. 
7. Make small round shapes of the thick paste using your fingers (as in the picture above) and fry them deep in oil.
8. Your Piaji is ready. Serve it hot with some slice of onion and tomato ketchup or any of your favourite Chutney.) 
9. You can also garnish it with corriander leaves.

Enjoy your recipe!

Note : If the paste seems to be thin, then you can make it thick by adding some Besan and pinch of baking soda.

PS - Please do not forget to share your experience and valuable comments :)

Chilli Mushroom

Chilli Mushroom

Ingredients :

1. Mushroom - 250 Gms
2. Onion - 2 Nos 
3. Capsicum - 2 Nos
4. Garlic - 6-7 Flakes
5. Green Chilli - 2 Nos
6. Tomato - 1 Nos
7. Corn Flour - 2-3 TSP
8. Tomato Ketchup - 2-3 TSP
9. Soya Sauce - 1 TSP
10. Chilli Sauce - As per your taste
11. Vinegar -1 TSP
12. Azino Motto - 1 pinch
13. Garam Masala - 1/2 TSP
14. Salt - As per taste
15. Oil - for Deep Fry
16. Food Colour - RED (1/2 TSP) (Optional)
17. Chopped Corriander (Optional)
18. Chopped Spring Onion (Optional)

Preparation Method :

1. Cut each of the mushrooms into 4 pcs.
2. Cut Onion, capsicum and Tomato into square size.
3. Chop garlic and green chilli.
4. Take a Bowl and put all mushrooms, corn flour, food colour and salt in it. Mix it well.
5. After it is mixed well, deep fry it in oil and keep aside.
6. Heat 2-3 TSP oil in a pan. Add Chopped garlic,green chilli, onion, capsicum, tomato and cook it for 1 minute over high flame.
7. Then add fried mushroom, tomato sauce, chilli sauce, soya sauce, vinegar, azino mottto, salt and garam masala. Mix it well and cook it for 1 minute.
8. Remove it from flame.
9. Garnish it with chopped corriander and spring onion.
10. Your Chilli Mushroom is ready to eat. 
11. Serve it hot with Roti / Naan.

Cheese Ball Curry

Cheese Ball Curry

Ingredients :

For Cheese Ball -

1. Grated Cheese - 200 Gms
2. Wheat Flour - 2-3 TSP
3. Salt - 1 Pinch

For Gravy -

1. Onion - 1 Nos
2. Tomato -1 Nos
3. Ginger - 1 Nos (1 Inch)
4. Garlic - 6-7 Flakes
5. Cashew - 7-8 Nos
6. Turmeric Powder - 1 TSP
7. Red Chilli Powder - 1 TSP / As per your taste
8. Corriander Powder - 1/2 TSP
9. Cummin Powder - 1/2 TSP
10. Garam Masala - 1 TSP
11. Oil - For Deep Fry
12. Salt - As per your taste
13. Curd - 1 TSP
14. Corriander leaves

Preparation Method :

1. In a bowl add all the Grated Cheese, Wheat flour and salt. Mix it well.
2. Make small balls out of it.
3. Deep Fry all the cheese balls and keep aside.
4. Make a fine paste of onion, ginger, garlic, tomato and cashew.
5. Heat 4-5 TSP of oil in a kadhai and add garam masala and paste (prepared above). Cook it for 1 minute.
6. Add all the powder masala (Turmeric Powder, Red Chilli Powder, Corriander Powder, Cummin Powder, Curd and Salt) and stirr it continuously untill the oil separates from masala.
7. Add 2 Cups of water to it. When it starts boiling, add all the cheese balls to it. Cook it over medium flame for 2-3 mins (or as per your choice for thick gravy).
8. Remove it from flame and garnish it with chopped coriander.

Your Cheese Ball Curry is ready to eat. Enjoy !
.

Fish Tikka

Fish Tikka

Ingredients :

1. Fish - 3- 4 Pcs
2. Corn Flour - 2 TSP
3. Lemon Juice - 1/2 TSP
4. Curd - 1 TSP
5. Turmeric Powder - 1/2 TSP
6. Salt - As per your Taste
7. Chat Masala - 1/2 TSP
8. Garam Masala - 1/2 TSP
9. Mustard Oil - 2-3 TSP

For Paste :

1. Onion - 1 Nos
2. Ginger - 1 Pcs (1 Inch)
3. Garlic - 5-6 Flakes
4. Cummin - 1/2 TSP
5. Green Chilli -1-2 Nos
6. Corriander Leaves
7. Mint Leaves

Preparation Method :

1. Make a fine paste of all the ingredients in "For Paste" Section.
2. Put Fish in a Bowl and Marinate it with the mixture of corn Flour, Lemon Juice, Curd, Turmeric Powder, salt, Chat Masala, Garam Masala and the prepared paste. 
3. Leave it for 15 mins.
4. Heat oil in a frying pan and shallow fry the marinated fish over medium flame till it becomes dark brown.
5. Your Fish Tikka is ready to Eat.
6. Garnish it with some corriander and Mint Leaves.

Enjoy !

Khandvi

Khandvi

Ingredients :

1. Besan(Gram Flour) - 1/2 cup
2. Butter Milk - 1&1/2 cup
3. Ginger & GreenChilli Paste - 1 TSP
4. Cummin Powder - 1/2 TSP
5. Corriander Powder - 1/2 TSP
6. Turmeric Powder - 1/2 TSP
7. Sugar - 1/2 TSP
8. Salt - As per your taste

For Stuffing :

1. Grated Coconut - 1/2 cup
2. Grated Cheese - 1/2 cup
3. Corriander leaves
4. Oil - 1 TSP
5. Salt - as per your taste

For Tempering:

1. Oil - 1 TSP
2. Mustard Seeds - 1/2 TSP
3. Chopped Green Chilli - 2-3 Nos
4. Curry leaves
5. Hing - 1 Pinch

Preparation Method :

For Stuffing -

1. Heat Oil in a pan and add grated coconut, grated cheese, chopped corriander leaves and salt(as per your taste).
2. Saute for 1 min.
3. Keep aside to cool.

For Khandvi -

1. In a Bowl, take Gram Flour, Butter Milk, Turmeric Powder, Ginger & Green Chilli paste, Sugar, Cummin Powder, Corriander Powder and salt.
2. Mix them properly and make a smooth batter.
3. Grease a large plate with cooking oil and keep aside.
4. Pour Batter in a kadhai and cook at low flame. Keep Stirring constantly to avoid lump formation. 
5. Cook untill mixture becomes thick and does not taste raw.
6. Spread batter in thin layer with the help of spatula onto the greased plate.
7. After spreading the mixture on the greased plate, spread the prepared stuffing evenly over it and let it cool for 5 mins.
8. When it is cooled, cut the prepared Khandvi on greased plate itself length wise (approx 1/2 inch width) into equal portion.
9. Roll each peice gently.
10. Place Khandvi's in a serving plate.

For Tempering -

1. Heat oil in a small pan. 
2. Add Mustard seeds. When seeds crackle, add Hing, curry leaves and green chilli to it and saute with medium flame for few seconds.
3. Pour the tempering over the Khandvi's.

• Your Kandvi is ready to eat. Enjoy !
• Serve hot garnished with grated coconut and chopped corriander.

Papad Curry

Papad Curry

Ingredients :

1. Papad : 4-5 Nos.
2. Curd - 1/2 Cup
3. Oil - 4-5 TSP
4. Ginger - 1Pc (around 1 inch)
5. Garlic - 8-9 flakes
6. Tomato -2 Nos
7. Onion -1 Nos
8. Hing - 1 pinch
9. Cummins seeds - 1/2 TSP
10. Mustard Seeds - 1/2 TSP
11. Turmeric Powder - 1 TSP
12. Salt - As per your taste.
13. Green Chilli - 2 Nos.
14. Corriander leaves (for Garnish)

Preparation Method :

1. Fry/Roast all the papad.
2. Make a fine paste of Ginger, Garlic and Green Chilli.
3. Heat oil in a pan and add mustard seeds, cummin seeds and hing and let them flutter.
4. Add chopped onion and cook it untill it becomes golder brown. Add the paste (Ginger, garlic, green chilli) to it and cook it for 2 mins.
5. Add chopped Tomato, Turmeric powder and Salt to it and cook it for 1-2 mins.
6. Add Curd to it slowly and stirr it under high flame. After some time when oil seems to separate from the mixture, add 1 cup water to it.
7. Put peices of papad in the solution made so far and cook it with lid of the pan covered for 2 mins under low flame. 
8. Switch off the flame. Sprinkle some Garam Masala over your recipe.
9. Your Pampad Curry is ready to eat.
10. Garnish it with Corriander leaves, sliced tomotoes and serve it hot.

Sem Malai Curry

Sem Malai Curry

Ingredients :

Sem - 250 Gms
Mustard Seeds : 4 TSP
Cummin Seeds : 2 TSP
Green Chilli : 2 Nos 
Garlic flakes : 6 -7 Nos
Onion - 1 Nos
Sugar - 2 TSP
Salt - As per your taste
Milk - 1 cup
Oil - 2 TSP

Preparation Method :

1. Half Boil Sem in water with 1/2 TSP salt. Drain all the excess water from it.
2. Make a fine paste of Cummmin seed, Garlic flakes, Mustard seeds, Green Chilli and a little bit of salt.
3. Heat oil in a pan, add 1/2 TSP Cummin seed and 1/2 TSP Mustard seeds, let them flutter.
4. Add Chopped onion to it and cook it untill it becomes golden brown.
5. Add half boiled sem, salt, milk to it. Cook it in medium flame to make it a bit thick.
6. Add sugar to it and cook it for 1/2 minute and remove it from flame.
7. Your Sem Malai Curry is ready to eat.
8. Serve it hot and enjoy.

Paneer Malai Tikka

Paneer Malai Tikka

Ingredients :

Paneer - 250 gm
Capsicum - 1 Nos
Tomato - 1 Nos
Onion - 1 Nos
Hung Curd - 3 TSP
Cashew Paste - 2 TSP
Fresh Cream - 1 TSP
Kasoori Methi - 1 TSP
Salt - As per your taste
Garam Masala - 1 TSP
Red Chilli Powder - 1/2 TSP
Chat Masala - 1/2 TSP
Mustard Oil - 1 TSP

Preparation Method :

1. Cut Paneer and all Vegetables (Capsicum, Tomato, Onion) in square pieces.
2. Take a bowl, add all slices of vegetables, paneer and all the ingredients mentioned above.
3. Mix it well and store in fridge for about 30 mins.
4. Heat a non-stick pan and place the freezed vegetables and paneer slices in it. Cook both sides of them in medium flame untill they are brown.
5. Here you go with your Paneer Malai Tikka. Garnish it with some corriander leaves and lemon.
6. Serve it hot with green/white chutney.

Dahi Baigan

Dahi Baigan

Ingredients :

Curd - 250 gms
Brinjal(small size) - 6-7 Nos.
Oil - 4 TSP
Mustard Seeds - 1 TSP
Red Chilli - 2 Nos.
Curry Leaves
Ginger - 1 Pcs (small)
Roasted Cummin Powder - 1/2 TSP
Salt -as per your taste
Turmeric Powder - 1/2 TSP

Preparation Method :

1. Cut the Brinjals half way vertically. Remember not to cut it enough to detach.
2. Heat oil in a Pan. When it is hot enough then add Brinjals, salt and turmeric powder. Fry it untill the brinjal becomes soft.
3. For temporing - Heat oil in another pan, add mustard seeds, curry leaves, red chilli and chopped ginger. Cook it for 30 secs. Remove it from flame.
4. Take a bowl. Add Curd and salt (as per your taste) and place the fried brinjals in it. Pour the cooked tadka mixture to the brinjal and mix it well.
5. Allow it to cool.
6. Your Dahi Baigan is ready to eat.
7. Garnish it with some Cummin powder, sliced Tomato and curry leaves.
8. Enjoy your Dahi Baigan with Rice / Pulao. 

Mango Rice

Mango Rice

Ingredients : 

Rice - 1 1/2 cup
Raw Mango - 1 (Small Size)
Mustard Seeds - 1TSP
Sugar - 1 TSP (Optional)
Ghee - 2 TSP
Hing - 1/2 TSP
Peanuts - 10 gms
Urad Dal - 1TSP
Chana Dal - 1 TSP
Salt - as per your taste
Curry Leaves
Ginger - 1 pcs (small)
Greeen Chilli - 2 Nos.
Turmeric Powder - 1 TSP


Preparation Method:

1. Soak Rice in water for half hour.
2. Grate the raw mango.
3. Boil rice by adding salt (as per your taste) and cook it with sufficient water.
4. When rice is almost cooked, strain it to remove extra water.
5. Heat Ghee in a pan and add mustard, curry leaves, hing, peanuts, urad dal, chana dal,chopped green chilli, ginger and stirr it to fry deep.
6. Add salt, turmeric powder and grated raw mango to the fried mixture and cook it for 5 - 10 secs.
7. Add cooked rice to the mixture prepared above with sugar(optional) and cook it for 1 minute.
8. Your Mango Rice is ready to eat.
9. Garnish it with some slices of raw mango, fried peanuts and curry leaves.
10. Serve it hot with some Pickles / Raita.