GINGER LIME CHIA DRINK

Chia seeds may help blast belly fat.
they're also packed with fiber- five grams per tablespoon
to keep you full.

Ingredients

• 1 Teaspoon Honey
• 1 Cup Water
• 1 Teaspoon grated Ginger
• 2 lime juice
• 1 Tablespoon Chia seeds
• Fresh mint for garnish

Method

Stir together honey, water, ginger, lime juice and chia seeds.

Refrigerate for at 30 Minutes.

garnish with mint.

GRAPEFRUIT-BASIL SLUSHIE

Ingredients

• Juice of 1 medium grapefruit
• 1 basil leaf, plus more for garnish
• 2 cups ice

Method

     Bleand juice, basil and ice until smooth.

     Garnish with additional basil.

SMOKY MANGO PANNA

Ingrediants:

Mangoes

Sugar

Roasted cumin powder

Black salt

Fresh mint

Method:

• Roast raw small mangoes  on a grill on your stove top.
• As they roast they will start turning yellowish green and start to soften.
• Keep roasting, till outer peel blackens.
• Transfer them to a piece of foil.
• Close foil and let cool.
• Once cool, peel the smoked mangoes.
• Squeeze out the pulp.
• Add salt, sugar, coarsely pounded roasted cumin and kala namak as per your taste.
• Stir this mix till sugar dissolves completely and it becomes a smooth paste.
• Add this paste to chilled ice water.
• Add chopped fresh mint
• Check seasoning, if the mangoes are not sour enough…Add squeeze of lime/lemon
• Serve chilled…Enjoy the delicious summer treat!

માલપુઆ

સામગ્રી:

2 કપ મેદો

3 કપ દુધ

2 કેળા (મેશ કરેલા)

2 ટે. સ્પૂન નારિયેળ (છીણેલું)

10 કાજુ (ઝીણા સમારેલા)

15 કિશમિશ

1 ટે. સ્પૂન સોજી

2 કપ ખાંડ

3 કપ પાણી

4 લીલી ઈલાયચી

1 કપ ઘી

રીત:

-આ બધી જ સામગ્રી ભેગી મેળવી માલપુઆ માટેનું ખીરુ તૈયાર કરો.

-અન્ય એક બાઉલમાં પાણી અને ખાંડ મેળવી ચાશણી તૈયાર કરી લો.

-હવે પેન પર એક ચમચો આ ખીરુ નાંખી ધીમાં તેને શેકો.

-તેને ઘીમાં શેલો ફ્રાય કરો.

-પુડલો થોડો લાલાશ પડતો થાય એટલે પ્લેટમાં કાઢી લો.

-સર્વ કરતાં પહેલાં ચાશણી ગરમ કરો અને તેમાં એક મિનીટમાટે પુડલો પલાળી રાખો.

-બાદમાં આ ગરમ ગરમ પુડલો સર્વ કરો. 

MANGO ICECREAM

Ingredients:

• 1 Cool Whip 

• 2 Cup Mango chunks 

• 1 Tin condensed milk

• 1 tin evaporated milk

• ½ tspoon Saffron

• Pinch of Cardamom powder 

• Pinch of yellow food colour

Recipe:

• Crush Mango chunks in Chopper

• Take a bowl and mix all ingredient with crushed mango

• Spread the mixture in a dish or bowl 

• Sprinkle some graded pistachio

• Cover the dish with clear plastic wrap

• Freeze it for 6-7 hours or overnight

Your Mango ice cream will be ready to serve next day.

MASALA IDLIS

INGREDIENTS

40-50 pieces of Small idlis

1 cup Thinly sliced cabbage

1 cup Thinly sliced bell peppers

1/4 cup Boiled chana dal OR Bengal Gram lentils

2- 4 pieces of Whole red Chilies

1.5 tablespoon Desiccated unsweetend Cococut

2 teaspoon Mustard Leaves

6-9 pieces of Curry leaves

1-2 tablespoon Homemade Sambhar powder

Salt to taste

2 tablespoon Oil

METHODS

     1)  Make regular size idlis and chop them in pieces or..

     2)  Make penny size idlis.

     3)  Slice Cabbage.Slice bell peppers. 
Assemble spices..


4)  Boil and drain chana dal.

5)  In a pan heat oil, add mustard seeds, whole red chilies and chanadal. 
Saute for a minute and add all the spices.

6)  Add cabbage and capsicum and sauce until soft. 


7)  Add idles.

8)  Desiccated coconut. 
Sprinkle 1-2 tablespoon of water and mix until well blended. Cover and take it off the flame.

9)  Let the idlis soak in all the flavors.


         Serve hot in breakfast or...


         Enjoy it as a snack. 


AUTHENTIC SOUTH INDIAN IDALI

INGREDIANTS

3 cups Idli rice

1cup Whole urad dal  

1/2 tsp Fenugreek seeds

Water - as needed

Salt - to taste

METHODS

•           Measure each ingredient as per the above measurement and keep seperately. Soak rice, urad dal with fenugreek seeds in water each seperately for atleast 2 to 3 hours.
• 
  
•           Then drain water from urad dhal+fenugreek seeds and add it to the grinder. While adding urad dhal take care the grinder doesnt get stuck. Sprinkle water then and there and grind it. Its always better to stand near atleast during the final stage of till the proper consistency is reached. Keep sprinkling water in between at regular intervals. The batter should be light and nice fluffy.
• 
  
•           Collect the urad dhal batter in a container(big enough to hold the fermented batter). Now drain water from rice and add it to the grinder, sprinkle little water and start grinding.Grind it keep adding water in between. Grind it smoothly with a slight coarse texture. The rice batter should be slightly thicker than urad dhal batter.
• 
  
•            Now take the rice batter and urad dhal batter, add salt and mix well. Keep aside in a warm place to ferment well for atleast 10 - 12 hours. Can you see the fermented batter with a porous look? If you see the batter would have raised well and now your idli dosa batter is ready to use.
• 
  
•            Take a laddle full and add it to the idly pan and steam it for 10-12mins. Sprinkle little water and carefully slide around the edges to take the idlis.
• 
  
•            Hot soft idlis ready to be served.

My Notes:

The texture of the batter depends purely on the quality of urad dhal. Also the volume varies each time when I get urad dhal from a different store.

You can add soak 2 tbsp  poha  for 10mins and add it while grinding along with rice and urad dal.

The water quantity I've given is approximate and may vary depending on the quality of rice and urad dhal.

Also while making idlis you can place a cloth before pouring the batter which gives even more soft idlis. I rarely use it. :)

Idlies taste best when the batter is fresh.