FRESH KIWI JUICE

INGREDIENTS:

2 Kiwi fruits

¼ Cup Sugar [adjust according to your taste]

1 Pinch of Salt

4 Cups Water

1 Cup Ice Cubes

METHOD:

STEP 1 – Wash, clean and cut the Kiwi crosswise. Scoop out the pulp with a sharp edged knife or spoon.

STEP 2 – In a blender jar, add all ingredients and blend well till it form a smooth pulp. Do not over blend it as it may crush the seeds.[see notes]

STEP 3 – Transfer the juice in serving glasses by topping it with some more ice cubes and serve.

NOTES: *The seeds add a great texture to the juice and children will definitely love the texture which quenching it.

                *If you want to make it for any party at your place then, pour Kiwi pulp to the ice cube tray, freeze them, add those frozen cubes on the top of this juice and serve.

INDIAN SPICED BUTTERMILK / MASALA CHAAS

 During summer, the most refreshing drink to have is buttermilk. By diluting curd/ yogurt you get buttermilk and to make it more tasty, add some spices. You can refrigerate it and have it cool to beat the heat during the hot summer days. Masala Chaas is the salted version of buttermilk which is simple but very effective drink for the summer season in India. It is famous in all the states of India with different names and some variations are there in preparation too. In Tamil it is known as Neer Mor, Sambharam in Malayalam, Chaas in Hindi and Taak in Marathi. It is cool, low fat and healthy refreshing summer drink. Worth trying this summer. A great thirst quencher on a hot day. Traditionally buttermilk is made with yogurt but not in mixer or blender but it is blended in a pot with an instrument called Ravi / Whipper. Remove the butter on the top and the remaining liquid which is left is chaas / buttermilk. You can improve this buttermilk and add your own spices to make it more tasty.   

INGREDIENTS:

1 Cup Yogurt

1 Cup Cold Water

Ice Cubes as needed

Few Mint leaves

1 tablespoon Coriander, chopped

¼ teaspoon Rock Salt / Kala Namak

1/8 teaspoon Black Pepper Powder

½ teaspoon Sugar

For garnishing:

Few Mint Leaves

Coriander Leaves

1 Slit Green Chilli

Pinch of Cumin Powder

Pinch of Black Pepper Powder

METHOD:

STEP 1 – In a mixer jar, add yogurt, cold water, ice cubes, cumin powder, black pepper powder, sugar, rock salt and ½ green chilli.

STEP 2 – Blend it for 1-2 minutes or until frothy.

STEP 3 – Adjust salt and pour in glass.

STEP 4 – Sprinkle some cumin and black pepper powder. Garnish with few mint and coriander leaves and serve chilled.

CUSTARD PIE- BUTTERSCOTCH

1. Pie is the very symbol of all things American, homemade and nostalgic. It is so delicious that we crave it. There are many kinds of Pie...Like Seasonal fruit pie, cream filled pie, savory meat pie and even little hand mini pie. Some days before I shared a recipe of Savory Samosa Pie in my blog. Our humble Indain Samosa served in different way. This pie looks like caramel but it's with butterscotch custard filling. After all, it is a very close cousine. Caramel is made with granulated sugar, butter and cream whereas this butterscotch is made with different ingredients like Custard powder, milk and sugar. This butterscotch pie filling is very similar to Dulce de Leche in texture and colour. It is creamy and sweet and makes a perfectly wonderful dessert. The filling is perfect, not too stiff and not too creamy. You can top it with lightly sweetened whipped cream and some chopped nuts just before serving it.Hope you all like this recipe. By the way I have to mention this specially...it is fully made by my daughter... and I must tell you , I am very proud of her.

INGREDIENTS:

For Pie Crust-

1 cup All-purpose flour

1/3 cup chill Butter

1 teaspoon Baking powder

½ cup Chilled Water

½ teaspoon Salt

For Filling-

50gms Butterscotch custard powder

400gms Milk

½ cup Sugar

For topping Chocolate Syrup

METHOD:

STEP 1 – Mix all the ingredients for pie crust in a mixing bowl. Knead to make a soft dough.

STEP 2 – Wrap the dough in a plastic cover and set aside for 1 hour.

STEP 3 – Take enough flour on the rolling area 

and roll the dough into a big circle. (Size of you Pie baking dish)

STEP 4 – Now slowly place the rolled pie crust on to the baking dish

and press the edges.

STEP 5 – Pre-heat the oven and bake the pie crust at 200 degrees for 35 mins.

STEP 6 – Mean while mix the custard powder in a cup of milk

 and boil rest.

STEP 7 – Add the custard milk to the boiling milk and

 stir for 2 minutes and off the flame.

STEP 8 – Now take the baked pie crust and fill with the custard.

STEP 9 – Refrigerate the pie to set. Then drizzle some chocolate syrup over it,

cut into pieces and serve.

NOTE:Before serving just microwave for a few minutes. 

HARABHARA KEBAB

Harabhara Kabab is an easy finger food that can be served as a brunch or also as a starter. One which is light and not heavy. Harabhara Kabab can also be stuffed into sandwiches  or burgers. Usually, children dislike eating spinach. But after having this Kabab, they will surely fall in love with spinach. To go with the Kabab, I had made a green mint chutney. This is also a great-gluten-free as well as a vegetarian snack for all those who like Kababs.

INGREDIENTS:

1 Cup Spinach [tightly packed]

½ Cup Blanched Green Peas

2 Cups Boiled and mashed potatoes

¼ Cup chopped Coriander

¼ Cup Onion, chopped fine

2-3 tablespoon Gram Flour / Besan [adjust]

1 teaspoon Oil

½ teaspoon Cumin Seeds

½ teaspoon Ginger-Garlic Paste

½ teaspoon Red Chilli Powder

½ teaspoon Coriander Powder

½ teaspoon Cumin Powder

½ teaspoon Garam Masala Powder

¼ teaspoon Turmeric Powder

Salt as required

Oil for shallow frying

Bread Crumbs [optional] [for binding if needed]

METHOD:

STEP 1 – Blanch the spinach leaves in salt water for 5 minutes. Remove from hot water and immediately add them in cold water. This will help to stop the further cooking.

STEP 2 – Drain the excess water and

 now add it to mixer grinder and make a fine paste with it. Keep the paste aside.

STEP 3 – Now the same way blanch the green peas

 and make a paste with it. Keep it aside.

STEP 4 – Boil potatoes and peel them after cooling. Keep aside.

STEP 5 – Heat a pan with 1 teaspoon oil in it, crackle cumin seeds.

STEP 6 – Add chopped onion in it and sauté it for 2-3 minutes

 and then add garlic-ginger paste in it and cook it well till the raw smell vanish.

STEP 7 – Then add boiled and mashed potatoes in it and mash them well with a potato masher.

STEP 8 – While doing this on another gas stove, roast the beasn flour on low flame for 4-5 minutes or till you feel a nice aroma. Keep it aside.

STEP 9- Now coming back to the first pan, add ground paste of green peas as well as spinach in the potato mixture. Mix well.

STEP 10 – Add turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala in it and mix it well and cook for 1 -2 minute.

Then add aamchur powder in it and mix well.

STEP 11 – After that add roasted besan flour and salt in it and mix well so that it get combined with the potato mixture.

STEP 12 – Stir it well and cook for 2-3 minutes and you will get a dough like consistency of the potato mixture.

STEP 13 – Remove it in another bowl and let cool it for some time. Here if you feel uncomfortable and not sure that you can roll the patties then add some bread crumbs in the mixture and mix well.

STEP 14 – Now grease your hands with oil and take some portion from the mixture and roll it in a disc of 2-3 “ diameter .

STEP 15 – Likewise make all the patties with the rest of the mixture.

STEP 16 – Heat oil on a non-stick pan and shallow fry the patties  from both sides till you get a nice brown colour.

Flip it carefully when done from one side and get cooked from another side.

STEP 17 – When done keep them on tissue paper or kitchen towel for removing extra oil from it and the serve.

Serve hot with any dip of you liking and enjoy. You can serve them as a starter or can have them as a evening snack. 

BENGALI BHAPA DOI

Bhapa Doi or Baked Yogurt is hung curd blendid with milk and condensed milk and baked with a water bath in the oven or steamed on the stove top is must have sweet dish in the Bengali Weddings and special occasions like festivals etc. Bhapa Doi is a very delicious steamed sweet yogurt. Most of the Bengali sweets are made of fresh homemade paneer or with curd. This is such a mouth-watering dessert which is made of condensed milk and yogurt with lots of nuts. It is an amazing dessert dish which is liked by people of all age groups. A very simple, easy and quick dessert. The flavourful  Bhapa Doi is a good option for you when you want to prepare something very tasty and delicious for festivals or kitty party at your place for your friends and family. Everyone will enjoy each bite of this. A perfect dessert to treat your family and friends especially on special occasions.  This recipe is shared by my dear friend Sushma Hiten from Bengaluru, who is very good cook and also a baking queen.

INGREDIENTS:

1 Cup Milk

1 ½ Cup Thick Set Curds [I used Amul]

400 gms Condensed Milk

¼ teaspoon Saffron Strands

¼ teaspoon Cardamom Powder

Chopped nuts for garnishing [pistachios and almonds]

METHOD:

STEP 1 – In a big mixing bowl, add curds and whisk it well until smooth and no lumps.

STEP 2 – Then add milk and condensed milk in it and again whisk well. There should be no lumps. The consistency should be smooth.

STEP 3 – Add saffron and cardamom powder in it and mix it.

STEP 4 – Pour this into individual cups and steam for 15-18 minutes. [see notes]

Here I have steamed in Idli cooker for 15 minutes.

STEP 5 – Cool them completely and then chill in fridge for at least 3-4 hours.

STEP 6 -  Remove from fridge and garnish with chopped nuts and serve.

Serve and enjoy this rich dessert,  Bhapa Doi with your friends and family.

NOTES: * If making in a single bowl then steam it for 30-35 minutes.

              *You can add any fruit puree along with it for an extra flavour and colour.

              *You can bake it in oven, just take care that you have to add water in a baking tray till tha ramekins are half immersed. I will share soon this way.