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Saturday, June 29, 2013

Pulpy watermelon Minty

How cool to make a drink with the seedless watermelon? Loved this cooler. 


Watermelon - 1/2 
Mint leaves - 10
Ice cubes for serving..


Peel off and add the watermelon slices and mint leaves in a juicer.
Grind it well and strain it.
Add ice cubes before serving!


Dont miss this in this climate!

Cooler to enjoy!!

Wednesday, June 26, 2013

Bengali Chanar Jalebi / Paneer Jalebi

After all the waiting, I am glad to participate in June month's challenge. This months challenge is Chettinad pakoda kuzhambu and chanar Jalebi. Divya's North- south challenge is going great. Congratulations Divya. Thanks Chandrani from cuisine delights for this yummy sweet or dessert for this month's challenge. We thoroughly enjoyed the sweet.


For the sweet:

  • Milk - 1 liter
  • Lemon Juice - from half fruit
  • Maida - 1 tea spoon
  • Baking Powder - 1/2 tea spoon
  • Cardamom Powder - 1/4 tea spoon

For the sugar syrup:

  • Cardamom powder - 1/2 tsp
  • Sugar - 3/4 cup
  • Water - 1/2 cup
  • Oil - for deep frying


  • Boil milk in a vessel. Keep it in simmer and add lemon juice to the milk.

  • Slowly the milk is separated into water and cheese. The texture of the milk is like the below picture.

  •  Switch off and drain it in a strainer , add cold water to it. Transfer it to a cloth and keep it for some time.


  • Meanwhile, in a pan, make the sugar syrup. Make sure the sugar dissolves completely and allow it to boil, till it becomes sticky.
  • In a bowl, add paneer, cardamom powder, baking powder,maida and the dry paneer and knead well into a soft dough.
  • Take small balls from the dough and roll it in the shape of jalebi. As shown below in the pic.

Heat oil in a pan, deep fry all the shaped jalebis in medium hot oil.

Immediately put all the jalebis in the sugar syrup. While you drop the jalebis , the syrup should be warm.

Keep it in syrup for hours for the jalebis to absorb sweetness.

Garnish with chopped pistachios. Serve it hot or cold.

Thanks for this wonderful dish! Linking this to Chandrani's page on this challenge...


Thursday, June 20, 2013

Pomo Punch

Such a refreshing drink to have in this summer.... Having read all the benefits of Pomegranate. Isn't it a good way to add pomegranate in our meal.. Try this simple and yummy drink !


  • Pomegranate - 1 peeled and pearled
  • Sugar or honey - 1 tsp
  • Ginger - small piece


  • In a juicer add the pearls of the Pomegranate and ginger. Add water if necessary.
  • Strain it in a glass and add honey to it.

Refreshing healthy and tasty punch is ready!

Saturday, June 15, 2013

Mango Kesari / Mango sheera

In this Mango season , wanna have a simple and yummy dessert?? Do try this yummy Kesari..


  • Ghee - 1/2 cup
  • Mango - 1 cubed
  • White Rava - 1 cup
  • Sugar - 11/4 cups
  • Water - 3 cups
  • Fried nuts - 2 tsp( Optional)
  • Cardamom powder - 1 tsp
  • Yellow food color - a pinch


  • Dry Roast Rava.
  • Boil water. Add mango
    pieces and the food color to it,  .Stir well.
  • Add sugar. Mix well. Let it dissolve.
  • Add the rava and allow it to boil.
  • After the rava is cooked well ,add Ghee. Cook till ghee comes out.
  • Add the cardamom powder and fried nuts. Mix well.

Scoop it and serve hot!



Saturday, June 1, 2013

Mini Onion samosa

 Mini Samosa is a super snack that everyone would like... It comes both in veg as well as non-veg. I made the veg version of it. Do try this simple super yummy samosa and enjoy !


For filling:

  • Onion - 1 cup ( cut ino thin strips )
  • Poha/ Aval - 1 cup
  • Green chillies - 1 or 2 chopped
  • Salt
  • Chat masala - 1/2 tsp

For outer cover :

  • Atta - 1 cup
  • Maida - 1 cup
  • Salt
  • Water

  • Oil


  • Combine all the ingredients " for outer cover" in a bowl, using warm water knead a semi-stiff dough.

  • Cover in muslin cloth and keep aside for 20 minutes.Divide into equal size ball and keep aside.

  • Take a bowl, mix all the " for filling" ingredients.

  • Roll out the dough in small thin round chapati, cut it into half, make a cone of the half chapati and add the filling into it and close it with the help of water.

  • Repeat the same procedure with the remaining dough and the filling to get more samosas.

  • Heat the oil in a kadhai and deep-fry the samosa, remember that u should fry the samosa on a slow flame till golden brown color from all the sides.

  • Serve hot with sauce or chutney.

Love the super crispy samosas!
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