#sabudana#cutlet#vartfood#appetizer#snack#super yummy 😋 #recipeonmywebside

We always need something cold in the summertime, and yogurt is a great choice. Here, I made it in a slightly different way. It’s very tasty and wonderful to serve to others. It’s also easy to make#blueberryyogurt#yogurt#tastyfood#recipeon👇 Ingredients Serves : 4 ¼ cup fresh blueberries 1 orange - grated and juiced 3 tbsp maple syrup 500 grams plain yogurt Method Put the blueberries, orange juice, and rinds into a food processor or blender and make a puree. Strain through a nylon strainer into a bowl. Mix in an ice-cream maker (if you have one) otherwise hand blend for about 2-4 minutes. Freeze 5 to 6 hours. If you don’t have an ice-cream maker, transfer the mixture to a freezer proof container, and freeze for about 2 hours. Remove from the freezer, put into a bowl, and beat until smooth. Return to the freezer and freeze until firm. Enjoy!

#pickle#achar#It sounds weird to prepare achaar from #kamal kakri (lotus root), but it is really tasty and crunchy in texture. Lotus roots are consumed as a vegetable in Asian countries, extensively in China, Japan, and India: sold whole or in cut pieces, fresh, frozen or canned. It has crunchy texture with sweet-tangy flavours, These are also promoted have purported diuretic, antidiabetic, and anti-inflammatory properties Although traditional pickle is not considered healthy, lotus root pickle may give some mental satisfaction that you are eating a healthy vegetablerecipe 👇 Ingredients Makes 1 medium bowl 1 cup kamal kakri (lotus root) - washed, peeled and cut into small chunks ¼ cup green chili - cut into thin slices ⅓ cup turmeric powder 2 tbsp red chili powder (adjust as per taste) 2 tsp Kashmiri mirch - for color 2 tbsp kalonji (Nigella/ Black seeds) ½ cup mustard oil 3 tsp mustard seeds 2 tbsp methi (fenugreek) seeds 2 tbsp amchoor powder (dried mango powder) 2 tbsp fennel seeds 1 tsp hing powder ⅓ cup salt (adjust as per taste) Method Boil water in a pan, add lotus root chunks, take it out after about a minute, strain out the water and keep aside. Add salt and turmeric powder to the lotus root chunks, mix it and keep for a 1 day. If possible, keep outside in the sunlight. Drain out any water, and spread the pieces to dry out (for about 5-6 hours). Dry roast fennel seeds, kalonji seeds, mustard seeds, fenugreek seeds for about 2 minutes on low heat then crush to a coarse powder. Heat oil on low heat and add hing. Wait for 10 to 15 second. Now, Mix lotus root chunks, green chilli, roasted spices, other spices and oil. Transfer to a jar. Cover and keep in the sunlight for 3-4 days. Enjoy !

#moongdalramladdu#pakora#chaat (spicy street food) ingredients : Serves: 4 or more I cup yellow moong dal ½ cup yellow chana dal ½ cup white urad dal 2-3 green chili 1 inch ginger 2 tsp red chili powder 2 tsp whole dry coriander seeds (optional) 1 tsp fennel seeds (optional) Pinch of hing (asafoetida) 1 large mooli (Daikon/ Radish) grated Lemon juice (1 lemon) Oil for frying Salt to taste For chutney 1 cup coriander leaves ⅓ cup mint 2 green chili ½ tsp black pepper ½. inch ginger - chopped 1 tsp cumin seeds 1 inch of mooli (optional) 1 lemon juice 1 tsp sugar Method for chutney: Add all ingredients in the blender with ⅓ cup of water and make a paste. Add water, if required. Keep aside. Method for pakoras: Wash all dals (lentils) under running water and soak for about 7 to 8 hours. Add lentils, hing,whole coriander(optional), red chili powder, green chili, ginger to the blender (Use processor, if you have one) and make a paste. Heat oil in a frying pan (medium heat) Meanwhile mix the dal batter using your hands for about 5 minutes to make it fluffy (Air in the mix makes pakoras crisp & soft and consumes less oil). Add fennel seeds and salt. Now take a chunk of the mix (Use hands or a spoon) and drop it in hot oil and make pakoras. Fry on medium heat till golden brown. Do not overcrowd by putting too many pakoras together. Stir often. Transfer on paper towels to soak excess oil. Repeat till you consume dal batter. Take a bowl, add grated radish(mooli), salt and lemon juice. If you like, you can add chopped radish/ mooli leaves also. Keep aside For serving, take a plate, add radish/ mooli mix, put 4-6 hot pakoras on top. Serve with green chutney on the side. Enjoy this month watering recipe. Note : You can also add green chili pakora. For this, take any variety of chill, cut vertically in the center, dip in the dal batter and fry. Serve with dal pakoras (4-6 dal pakoras/ 1-2 green chilli

#mango rusk pudding #dessert#summertime It’s an easy to make recipe that tastes like Heaven. During summer time, there are many varieties of great tasting mangoes available and we love to enjoy the fruit as well as different recipes from Mango. I tried a quick mango dessert and it tasted super yummy. A quicker version is also described under notes. Make it on the previous day and the results are satisfying#recipeon👇 Ingredients Serves:4 12 rusks - any brand 2 cups whole milk 1 cup fresh cream 2 mangoes - peel and cut into bite size pieces. - for garnish 4 tbsp sugar (or to taste) 1 cup mango pulp 2 tsp cardamom powder Few saffron threads Pistachio, almond and cashew- sliced (for garnish) Method Heat milk in a heavy pan on slow heat. Keep stirring, else milk will burn. In the meantime, take a few saffron threads and soak in 2 tbsp milk. Keep it aside. Stir until half, then add sugar and stir further till sugar is dissolved.. Add mango pulp, and cream, mix together for about 2 minutes. Mix cardamom powder. Take a serving pot and layer 6 rusks inside. Add about half of the milk mixture. Add about half of the cut mango pieces and half of the nuts Repeat the process by adding layers of rusk, milk mixture, mangoes and nuts. Add saffron milk prepared above for garnish. Put it in the fridge for a minimum of 5 to 6 hours (or overnight). Cut it into squares or any other shape and enjoy Serve with a little cream, cut mango and fresh mint leaves on the side. Note: It is better to use a transparent serving pot so the layers are visible.contents. Optionally, add cherry on top and pour little Rooh Afza (Flavored syrup) To expedite the process, milk mix can be replaced with equal amounts of cream, khoya, milk and mango pulp.

#stuff-green chili #besan#spice#it’s super good with paratha or roti.

#besancheela#vegetable#oil #spicy#easy#super quick and easy to make this tasty meal.

This healthy, delicious recipe is a perfect side dish! #Asparagus is very nutritious, and this is a great way to get some #vegetables in while making them taste great#baked asparagus #cherry-tomatoes#salad#recipeon👇🏾 Ingredients 12 asparagus stalks, remove bottom ½ - 1 inch 1 cup cherry tomatoes cut in halves 1 cup fresh mozzarella cheese ½ cup fresh basil - washed and cut Salt and pepper to taste Balsamic vinegar for garnish Method Preheat the oven to 375F. Put parchment paper on a baking tray. Spread the asparagus and make sure they don’t overlap. Add salt, pepper, and optionally garlic powder. Spread mozzarella cheese and add a little salt and pepper (optional) to your taste. On the side of the tray or on another spread the tomatoes and top with basil, salt, pepper, and balsamic vinegar. Put the tray in the oven and bake for about 15 to 20 minutes or until the cheese is melting. Take a long serving tray and place the baked asparagus then garnish with balsamic vinegar. Place tomatoes on the side. Enjoy with bread! This goes great with toasted crusty bread like baguette. You can spread the tomatoes on top, and avocado goes well on it too.

#paneerkheer#kheer#vartfood#super tasty . Try this! Ingredients 1 cup whole milk 1/2 cup paneer - cut in thin slices 1/4 cup sugar or to taste 1 tsp cornflour 1 tsp cardamom powder 1/2 tsp kewra essence 1/2 tsp chironge 1 tsp golden raisins Method Mix cornflour in about 2 tbsp of cold water and keep aside. Put the pan on the stove (at simmer) and pour the milk in the pan. Add the paneer and stir. When the milk is boiling, mix in the cornflower and keep the gas at simmer, because if the gas is at medium or high heat then the milk will burn easily. Mix in the sugar. Ready to eat! Chill in the fridge for about 2 hours. Garnish with cardamom, dry red rose flakes, and kewra essence.