Wednesday, March 30, 2016

Lemon-Cherry Berry Spa Water

      My Lemon- Berry spa Water is my bestie these days..:) Lemon-Berry Spa Water counts as my daily water intake and helps make the water more interesting..i.e. more easy to drink in hot summer days!!!
      This water is also great for flush fat:), good for Detox our body.. It's just easy-peasy to make too. Just combine all ingredients with water and chill it overnight in the refrigerator, drink throughout the day...

1 cup berry mix (blueberry, dark cherry, red cherry, strawberry) frozen or fresh
1 lemon sliced
2-3 leaves of fresh mint
3 cups water
Some ice if needed
* Add all ingredients to large glass or in to a pitcher.
* Cover lid and all to chill overnight in the refrigerator.
* drink throughout the day.
* Add some ice cubes if want more cold.
* Cheers!!

       Drink more H2O with Detox Spa water. It helps you to Maintain a flat belly.

Sunday, March 27, 2016

Dhaba-Style Tawa Pulao

        Dhaba-Style Tawa Pulao--- To delight in the taste of authentic Tawa pulao, one has to visit the chaat vendors carts ot at the road-side dhabas. Since this is an easy recipe to replicate, we can re-create the same flavors at the home. It is very easy to prepare and tastes simply irresistible.. I know, almost everyone knows how to make Tawa Pulao but I insist you all to try this recipe once. I'm 100% sure, you will be stick on this recipe forever..:) Try this version of Dhaba-Style Tawa Pulao today and make a hit dinner tonight..!!

     Of course, it's #foodiemonday #bloghop entry by my side. How many times have we thought Rice is a blessing? yes, you guessed it right.. It's our #rice challenge. Visit all #foodiemonday #bloghop for wide and interesting recipes from #Rice..

2 cups boiled(cooked) rice
3/4 cup grated cabbage
2 peeled and chopped tomatoes
1 chopped tomato(no peeled Off)
1/4 cup boiled peas
1 tablespoon oil
1/2 tablespoon butter
1/2 teaspoon cumin seeds
1/2 cup chopped bell-pepper
1/3 cup chopped onions
1 tablespoon mix of cashews and raisins
1 teaspoon red chili powder(adjust according to taste)
1/2 teaspoon red chili and garlic chutney(optional)
1/4 teaspoon turmeric powder
1 tablespoon dhanajeeru(cumin-coriander powder)
1 1/2 tablespoon pavbhaji masala
1 teaspoon lemon juice
Salt to taste
2 tablespoon small pieces of paneer(optional)
1 tablespoon cilantro
1 teaspoon butter.
Water as needed
* Heat the Pan.
* Add grated cabbage, peeled and chopped tomatoes and boiled peas.

* Add 1/4 cup water and mash the vegetables with help of hand masher.

* Cook the vegetable until they gets cook well. * Add some water if needed.
* Keep the cooked vegetable on the edges of tawa.
* Add oil and butter on the middle of tawa.

* Add cumin seeds, cashews-raisin and onions.* Cook for a minute and add bell-pepper, chili-garlic chutney, red chili powder, turmeric powder, dhanajeeru and pav-bhaji masala.

* Mix well and cook for a minute.* Now mix all vegetable with this and stir and cook.
*Add salt, lemon juice, paneer and cooked rice.

* Mix all well.* Add one chopped tomato and cilantro and mix well.

* Add 1 teaspoon butter and mix.* Cook on very slow flame for about 2-3 minutes.
* Turn off the stove and transfer Dhaba-Style Tawa Pulao on serving plate.
* Sprinkle some pav-bhaji masala and cilantro and serve.
* Enjoy the authentic taste of Tawa Pulao..


Friday, March 25, 2016

Indian-Style Tapenade

   "Tapenade"..Don't you think, this sound so interesting.? Yes, it does.. Tapenade is a popular food in the south of France. Generally eaten as spread on bread. Tapenade's base ingredient is Olive.. Olives and capers are finely chopped, crushed or blended. Olive oil is then added until the mixture becomes a paste. Of course, you all know me well now, without any fusion touch this girl doesn't have any fun:) Cuisines like fusion, are not categorized according to any one particular cuisine style and have played a part in a number of innovations. So no limitations or no rules or regulations, just follow your taste and enjoy this unique and healthy recipe of "Indian-Style Tapenade!!
      Basically I changed almost all ingredients from traditional recipe of Tapenade. But I insist you all to try at least once, and you will fall in love with this healthy and jiffy recipe.. So let's begin shall we...

1 loaf French Bread
1 cups boiled moong(green gram)
Salt to taste
1/2 cup mix of green & black chopped olives
2 tablespoons finely chopped onions
1 tablespoon finely chopped garlic
1 teaspoon finely chopped green chili
3-4 tablespoons extra virgin olive oil
1/2 teaspoon lemon zest
2 tablespoon chopped cilantro or chopped parsley or both 1tbl each
1/4 teaspoon crushed dry red chilies
1/2 teaspoon lemon juice
Some more extra virgin olive oil and crushed red chilies for garnishing. Adjust all spices according to your taste.
* Heat the pan with 1 1/2 tablespoon of extra virgin olive oil.
* Add chopped onions, chopped garlic, chopped black & green olives.
* Mix well for a minute.

* Add boiled moong along with salt and mash them lightly.
* Add lemon zest and mix.

* Turn off the stove and transfer the mixture into a bowl.
* Add chopped cilantro or chopped parsley into the mixture.
* Add crushed dry red chilies, lemon juice and remaining 1 1/2 tbls extra virgin olive oil.
* Mix well.

* Cut diagonal slices of French bread.
* Toast them very lightly. * Arrange bread slices on a serving platter.
* Spread the moong tapenade mixture over each slice.

* Drizzle extra virgin olive oil and sprinkle some crushed red chilies over them.

* Serve and Enjoy the unique Indian-Style Tapenade...

 So, You've got an amazing and fancy but easy appetizer!! Doesn't that look SO delicious?

Enjoy! Have a delicious day...


Monday, March 21, 2016

Blue Hawaiian Mocktail

      Holi, the festival of colors is finally  here!! And as you know festivals go hand in hand with food and frenzy.  Tame your festival fever by cooling down with this colorful Blue Hawaiian Mocktail. Easy, simple, refreshing and of course virgin drink to quench your thirst with all the Holi hubbub!!
 Happy Holi. Play Safe...
    My contribution for today's #foodiemonday #bloghop #festivalofcolors Challenge. Have a colorful Holi to all #foodiemonday #bloghop bloggers to. Let's splash the screen with colorful recipes..

8 ounces Blue fruit punch or Blue raspberry kool-aid
2 ounces Pineapple juice
1 can Sprite or 7up
Some ice cubes.

* Place the blue fruit punch or blue raspberry Kool-Aid in a jar.
* Add pineapple juice in it and mix well.
* Pour 5 ounces of blue fruit punch and pineapple juice mix in the champagne glass or any other glass.
* Then add  7up or sprite until full.
* Add some ice cubes.
* Enjoy the Blue Hawaiian Mocktail.
* Cheers.

Happy Holi..

Wednesday, March 16, 2016

Thandai Shahi-Tukda

     Sling bags filled with frisky colors, water guns loaded with mischief, vibrant spirits, old-new songs, plates piled with festive goodies and blossoming spring breeze--Ahh, I love Holi !! This is the perfect time to throw yourself to the festive zeal with playful moments and adoring meals. Talk about Holi celebrations and we can think of sweet & savory and a lot more food. Food is integral to every festival in India. Here is one more recipe for this Holi..It's all about "Thandai Shahi-Tukda"..--a recipe with simple and effortless fusion touch..
    Holi is the day to express love with colors. It is a time to show affection. Dipped in hues of love and trust has come the festival of Holi. Let the colors of Holi spread the message of peace and happiness with this colorful recipe... Happy Holi..

4 pieces round shape cut bread
1/4 cup sugar
3/4 cup water
Ghee (clarified butter) for deep-frying
2 cups milk
1/4 cup sweetened condensed milk
Extra sugar if needed
1 tablespoon Thandai masala/powder
some sliced almonds and pistachios for garnishing.
* Cut the bread slice into round shape with cookie cutter.
* Heat pure ghee in a pan and shallow-fry the bread pieces for about a minute or until light brown and crisp.
* Drain on absorbent paper towel.
* Heat another small pan with sugar and water.
* Boil it for about 4-5 minutes.
* Make one string Chasni(syrup)and keep it on side.
* Heat the milk in another heavy bottom pan.
* Bring milk to boil, and add sweetened condensed milk.
* Simmer for 8-10 minutes, stirring continuously.
* Add extra sugar if you like more sweet in taste.
* Remove from flame and chill it.
* Add Thandai masala in it and stir.
* Mix properly.
* Dip fried bread pieces in to sugar syrup(chasni) and take out immediately.
* Pour some milk Thandai on serving plate.
* Place sweet bread pieces on it.
* Pour more milk Thandai on it again.
* Garnish with some slices of almonds and pistachios.
* Serve it chilled and enjoy..

* Adjust Thandai masala according to your taste.
* You can use Thandai syrup instead of Thandai masala.
* Adjust sugar in Thandai Milk according to your taste.  
-Please do check the another Holi-Special recipe on blog.. 
  -Contributing my this recipe to my fellow Blogger and a sweet lady, Sonal Gupta's Holi special Collection...Check her interesting recipes at her blog simplyvegetarian777 and feel delighted in a bulky collection of the food world..
         "Hope your life is framed with all the colors of Love & Happiness this Holi forever and always..."Happy Holi !!!

Monday, March 14, 2016

Thandai Mini Cheesecakes (No-Bake)(No-Egg)

   Holi--the festival of colors is around the corner now. It is a major festival celebrated in all parts of India with lots of enthusiasm. During Holi people play with colors and color sprinklers and is usually followed with music, dance and the most important-lavish and colorful food.. After all, the holi fun and running around is bound to make you hugry! Here is some special Holi recipe with my fusion touch for you to try, and watch as your creations disappear on Holi day!--Presenting "Thandai Mini Cheesecake"..!
     Thandai is one non-alchoholic traditional drink for this festival, which is a cold drink made of almonds, cashews, fennel seeds, dry rose petals, melon seeds, pepper, cardamom, saffron, poppy seeds, milk and sugar. Thandai can also be mixed with ghee and sugar to make a tasty halwa and into peppery, chewy little balls called golis. As is with every cusine innovations are needed to keep everyone interested. Hence I thought of this recipe, 'Thandai Mini Cheesecake'!! Infused no-bake & no-egg cheesecake! I love making no bake cheesecake with locally available ingredients. These festival provided me just the right opportunity.It also helped me discover new ways to make the flavor of Thandai more appealing!
    Our #foodiemonday #bloghop is growing so fast theses days and we are welcoming our new members from this awesome Monday. Cheers for our #fusionthandairecipes.. Don't stick with traditional Thandai this Holi, try #fusionthandairecipes this year and enjoy the Holi with family and friends..

For Crust:
1 1/2 cup crushed graham crackers or any digestive cookies 
6-8 tablespoon unsalted butter, melted
1 tablespoon brown sugar or sugar
For Cheesecake filling:
8 ounce cream-cheese
3-4 tablespoon condensed milk
1/2 teaspoon vanilla extract
1-2 teaspoon sugar(optional)
1 teaspoon rose-water
2 tablespoon Thandai masala(I use home-made)
         For home-made Thandai Masala
      *6 almonds
      *6 cashews
      *6 pistachios        
      *1 tablespoon poppy seeds/khus-khus
      *1 tablespoon fennel seeds/saunf
      *1/2 teaspoon cardamom/elaichi powder
      *1/2 teaspoon black pepper/kali mirch
      *1 tablespoon melon seeds/magaztari
     -Dry roast all these ingredients for couple of minutes.
     -Grind all these ingredients with few strands of saffron, couple of pinch of dry ginger powder and 5-6 dry edible rose petals.
Food color for garnishing.(optional)
 For Crust;
* Crush the graham crackers or any digestive cookies until very fine crumbs form. (use food-processor or crush them with a rolling pin)
* Pour crumbs into a medium bowl, stir in sugar.
* Add butter and stir until well combined.
* Press the crumb mixture into small cookie cutters, spread and press flat.
* Make all mini crust like this.
* Chill crust in freezer at least for 10 minutes.
 For Cheesecake filling;
* Using an electric whipping mixer set at medium-high speed. 
* Beat the cream-cheese in a large bowl until smooth.
* Add condensed milk, vanilla extract and rose water in it and beat again.
* Add 2tablespoons of Thandai masala and sugar and mix well.
* Pour the cream-cheese filling on crust.
* Smooth the top with a rubber spatula.
* Pour on all mini crust like this.
* Cover with plastic wrap, and refrigerate until firm. (atleast for an hour)
* Sprinkle some food color drops on it for "Holi" touch.:)
     Enjoy this flavorful Thandai Mini Cheesecakes on this colorful and auspicious festival of Holi.!! I hope you will love this as much as I loved making it!! Stay tune for more Holi Special colorful recipes...
           Happy Holi !!!

Thursday, March 10, 2016

Cauliflower Korma (Gobhi-Korma)

    Are you all tired of routine cauliflower sabji/curry with regular spices? I'm sure you all are... Here is absolutely a scrumptious recipe for all the cauliflower lovers!
    This recipe is very effortless and goes well with Naan, Roti, Parathas and Rice. While you cook this, your family and even neighbours will ask you what you are cooking! That much flavorful, spicy Korma recipe. This recipe require simple ingredients but the taste is so appetizing...Let's not waste the time and get started...

For paste;
1 teaspoon oil
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon dry coriander seeds
3-4 cloves
1-2 cinnamon sticks
1-2 whole cardamom
2 tablespoon poppy seeds
1-2 small bay leaves
1-2 long dry red chilies
1 cup roughly chopped onions
1 green chili
1 teaspoon ginger paste
2 teaspoon garlic paste
1/2 cup roughly chopped tomatoes
1/3 cup boiled cauliflower
Water as needed
For Korma Gravy;
2 tablespoon oil
1 cup cut and boiled cauliflower(Boil cauliflower in water for about 4-5 mins.)
1/3 cup chopped onions
1/3 cup chopped bell-pepper
1 tablespoon boiled fresh peas
1/2 cup yogurt
1/2 teaspoon besan flour
Water as needed
Salt to taste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1/2 teaspoon garam masala
1/2 teaspoon dhanajeeru powder (cumin-coriander powder)
1 teaspoon kasuri methi
2 tablespoon chopped cilantro
for Paste;
* Heat the pan with oil.
* Add cumin seeds, fennel seeds, dry coriander seeds, cloves, cinnamon stick, cardamom, poppy seeds, bay leaves, dry red chilies and chopped onions.
* Sauté well.
* Add green chilies, ginger, garlic and tomatoes.
* Sauté again for couple of minutes.

* Sprinkle some water in between.
* Cook it well.
* Turn off the stove and transfer into grinder bowl.
* Let it cool down for a while and than make  paste with help of little water.

* Add boiled cauliflower in the roughly crushed paste and grind the paste again till gets smooth texture.

* Keep the paste aside.
* Heat the pan with oil.
* Add chopped onions and bell-peppers.
* Sauté them.

* Add boiled fresh peas and smooth paste in it.

* Mix yogurt and besan flour in a small bowl and add that in to gravy.
* Add 1/2 cup water in Korma gravy and cook for couple of minutes.
* Add salt, turmeric powder, red chili powder and garam masala.

 * Mix all well.

* Add boiled cauliflower in the gravy.
* Sprinkle some water if needed and cook.

* Add kasuri methi, dhanajeeru powder in it and cook for a minute.
* Add chopped cilantro and mix.
* Serve it with Parathas, Roti, Naan or Rice..

* Enjoy!!!!
 Happy Cooking and stay tune for next coming up Holi Special Recipes..