Delhi Fruit chaat.

Woo...laa...laa... It’s Sunday. Fundy.

Enjoy crispy & Spicy - Delhi Fruit chaat.  

This Tangy Fruit Chaat is perfect for all season. Especially in winters this is a special treat for our taste buds as it is filled with healthy, refreshing n vibrant coloured fruits along with fried, crunchy potato cubes.

It is light, easy on the stomach and high on flavour. It gives juicy, crunchy, peppy flavoured treat that will refresh your taste buds.

 Fruit chaat recipe is one the easiest and quickest salad to put together. It can be served as a meal on its own or at the end of a meal or as a mid-day snack.

Delhi streets are known for their zest street grubs. And thanks to the Capital’s undying love for these foods, it is almost impossible to find a street without a pani puri, tikki or chaat vendor. Among the many sinful fried and spiced offerings is the fancy fruit chaat. 

So today I planned to treat my loved ones  the taste of Delhi Fruit Chaat. 

Ingredients-  

·         Banana - 1, sliced

·         Apple - 1, large, cubed

·         Orange - 1 cup, segments

·         Kiwi-2 – Pealed n cubed

·         Papaya- ½ medium, Pealed n cubed

·         Potatoes- Fried cubes -1 cup,

·         Black salt - 1/2 tsp.

·         Roasted cumin powder - 1 tsp.

·         Chaat masala powder - 1 tsp.

·         Black pepper powder - 1/4 tsp. (freshly ground)

·         Tamarind Chateny -4 tsp. 

Tamarind Chateny-

Ingredients-

1.      100 grm

2.      Gaggry- 100 gms

3.      Chilli powder- ½ tsp.

4.      Salt- 1 tsp.

5.      Roasted Cumin seeds- ½ tsp.

6.      Asaphoetida- ¼ tsp.

Method-

1.      Soak tamarind for 15 mints in little water.

2.       Now add all ingredients in a jar and make a smooth chateny in a grinder.

Keep aside.

Fruit Chaat -

1. Place all the cut fruits in a bowl.

2. Add crisply fried golden potato cubes.

3. Sprinkle black pepper powder, roasted cumin powder, black salt and chaat masala.

The roasted Jeera and black salt are especially effective in boosting the naturally rich flavour and aroma of the fruits.

4. Now add Tamarind chateny and toss them well.

5. Serve this mouth-watering Fruit Chaat in serving bowls.

* During summers use chilled fruit cubes and during winters I add golden and crispy potato fries.

DRUMSTICK DAL SOUP

 To Live Healthy.. Eat healthy ..
To combat joint pain due to chicken Gunya  I have made a special soup- DRUMSTICK DAL SOUP. It has given me significant relief in my joint
pain. So would love to to share my recipe wit u all dear friends.
Moringa oleifera or Drumstick  plant is loaded with many health benefits and has been praised for thousands of years. It is the best medicine for most common diseases n recommended for all age groups. Form bottom to top of this plant can be used for medicinal purposes. The leaves are the most nutritious part of the plant, being a significant source of B vitamins, vitamin C, pro-vitamin A as beta-carotene, vitamin K, manganese, and protein, among other essential nutrients.  Moringa oleifera is a for its health

It helps to Strengthen our bones, boosts our immunity system, has anti inflammatory properties. Use it daily a bowl full of this soup for a week to get quick relief from  JOINT PAINS.
I'm using Toor Dal / Arhar Daal in this soup.  It provides many of the nutrients your body needs, such as protein, fat,fiber and carbohydrates. It is very nice source of protein in Indian Cooking specially Vegetarian.
It also has a good amount of iron, calcium, magnesium, potassium and B vitamins.
It is high in dietary fiber, low in saturated fat, and cholesterol free.

Drumstick Dal Soup- 

Ingradients- 

Drumstick leaves- 1 cup

Arhar/ Tur dal 1/4 cup

Lemon juice- 1 tsp

Salt to taste

Jeera pd- 1/4 tsp

Ghee- 1/2 tsp 

Method- 

1. Wash and Clean the leaves.

2. Pressure cook dal (any type) along with leaves.

3. Cool n mash properly by adding jeera/ cumin seed powder, salt and Ghee.

You may blend the cooked product to a smooth consistency. 

5. Pour it in a bowl, add lemon juice, mix well and serve semi hot. 

Enjoy  delicious Drumstick soup. 

Say bye bye to your JOINT PAIN...

Mango Pickle.

Pickles are a very important accompaniment that are most often made from certain varieties of vegetables and fruits that are finely chopped and marinated in brine or edible oils along with various Indian spices.

Most common of the Indian pickles are the Mango Pickle and the lemon pickle, but every region of India and every home, boasts of their authentic pickles that are made from vegetables like cauliflower, carrot, radish, tomato, onion, pumpkin, palm heart, lotus stem, rose petals, ginger, amla/ Avla and more.

The most common spices that go into the pickles are ingredients like asafoetida, red chili powder, turmeric, fenugreek. Salt is also used a little more than "to taste" to help in the preservation of the pickle. 

Even using the same main ingredients, Indian pickles come in a wide variety of flavors due to differences in the spices used and preparation techniques.

 A mango pickle from South India may differ in taste from that made from North India. In Southern states generally sesame oil is proffered in pickles while in Northern states generally Mustard oil is used  in pickles for their authentic taste. 

My mother use to make variety of Homemade pickles throughout the year. During our summer vacations she use to make Mango Pickle. She never used any type of oil for her mango Pickle. The pickle is kept covered with muslin while it is maturing. The high concentrations of salt and spices act as preservatives. Many commercially produced pickles use preservatives like citric acid and sodium benzoate.

Today I’m making Mango pickle with my mom’s recipe. This is my kids favorite pickle.

Ingredients

10 to 12 medium sized Raw mangoes

3/4 cup Salt
1/2 cup chilli powder
1/2 cup mustard seed powder ( rai / sarson)
2  cups Sunflower oil.

1/2 tbsp. asafetida (hing)
1/2 tbsp. Turmeric powder

Method 

1.   Wash the mango thoroughly, cut in to desirable sized pieces.

2.    Add salt, chilli powder and mustard seed powder in a bowl and keep aside.

3.   Heat the oil in a pan till its smoking point and keep aside. When cool completely add the salt, chilli powder and mustard seed powder mixture and mix well.

4.   Add the mango pieces, asafetida and turmeric powder and mix well.

5.   Store in an airtight jar.

6.      Mix the pickle every alternate days, pickle will be ready to eat within a week’s time.

Enjoy authentic home made Mango Pickle.   

Mango Coconut Laddus.

Jai Mata Rani.._/\_..

We planned to visit Shri Maa Vaishno Devi Shrine in Jammu on 1 of July.

I always carry homemade snacks whenever we go for outing. My kids love  laddus.. So I planned to make Mango coconut Laddus.

Mango is the King of Fruits.  

The mango is a juicy stone fruit (drupe) belonging to the genus Mangifera, consisting of numerous tropical fruiting trees, cultivated mostly for edible fruit.

Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, athanu, pickles, side dishes, or may be eaten raw with salt, chili, or soy sauce. A summer drink called aam panna comes from mangoes. Mango pulp made into jelly or cooked with red gram dhal and green chillies may be served with cooked rice. Mango lassi is popular throughout South Asia,prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar. Ripe mangoes are also used to make curries. Aamras is a popular thick juice made of mangoes with sugar or milk, and is consumed with chapatis or pooris. The pulp from ripe mangoes is also used to make jam called mangada. Andhra aavakaaya is a pickle made from raw, unripe, pulpy, and sour mango, mixed with chili powder, fenugreek seeds, mustard powder, salt, and groundnut oil. Mango is also used in Andhra to make dahl preparations. Gujaratis use mango to makechunda (a spicy, grated mango delicacy).

Dried mango skin and its seeds are also used in Ayurvedic medicines. Mango leaves are used to decorate archways and doors in Indian houses and during weddings and celebrations such as Ganesh Chaturthi. 

Health benefits-

1. Prevents Cancer: Research has shown antioxidant compounds in mango fruit have been found to protect against colon, breast, leukemia and prostate cancers.

2. Lowers Cholesterol.

3. Clears the Skin:

4. Improves Eye Health.

5. Alkalizes the Whole Body.

6. Promotes Healthy Sex.

7. Improves Digestion.

8. Helps Fight Heat Stroke.

Today I’m making very easy n healthy Mango Coconut Laddus. 

Ingredients.

Mango Pulp- 2 cups

Coconut Gratings- 2 cups

Sugar- 3- 3 ½  cups

Fresh cream- 1 cup

Ghee- 2 tsp.

Dry fruits- Any

Method-

1. Remove mango pulp from ripening mangos.

2. Grate coconut n avoid the black portion of the gratings.

3. Now add all the ingredients in a big karahi n keep on low flame.

4. Let it cook n keep stirring in between.

5. Add ghee n mix well.

6.  When it starts leaving the sides stir again n bring it down from the flame.

7. Let it cool for a while.

8. Once its cooled make nice balls by adding fry fruits.

Enjoy friends the seasonal and natural flavored Laddos..