Approx. 12 servings
- Pomegranate juice – 1 cup
- Guava juice – 2 cups
- Club soda – 1 cup
- Simple syrup – 1/2 cup
- Fresh lime juice – 4 tbsp
- Fresh mint leaves – 1/4 cup
- Ice cubes – 2 cups
- Rum – 1.5 cups (10 oz.) [OPTIONAL]
In a blender add all of the above, except half mint leaves. Blend for few minutes. Pour in chilled glasses. Garnish with remaining fresh mint leaves and lime slices and serve.
Note: For non-alcoholic drink, leave rum out.
Simple Syrup: 1 cup water and 1 cup sugar, boil until sugar is completely dissolved. Cool it and use it in preparing beverages.
Chocolate with nuts is a classic combination. This homemade fudge is hard to resist. Enjoy this easy to follow, simple recipe for Chocolate lovers.
- Semisweet chocolate chips – 2 cups (12 ounces)
- Heavy whipping cream – 1/2 cup
- Powdered sugar – 1 cup
- Butter – 2 tbsp
- Vanilla extract – 1/4 tsp
- Roasted chopped Almonds – 1/2 cup
- Melt chocolate over double boiler.
- Add cream and stir in sugar. Keep stirring until it becomes smooth.
- Add butter, vanilla extract and stir to blend well. Stir in Chopped almonds. Mix well.
- Butter a smooth plate. Pour the chocolate mix into the plate and refrigerate for couple of hours.
- Cut into desired shapes. Store between parchment paper to avoid sticking.
Fruit custard is an easy fruit salad with delicate creamy sweet sauce. It can be served as dessert or a side dish.
For Fruit Custard – Approx. 6 servings
- Custard powder (Vanilla flavor) – 2 tbsp
- Whole Milk – 3 cups
- Sugar – 4 tbsp
- Seedless grapes – 1 cup
- Apple – 1
- Banana – 1/2
- Pomegranate seeds – 1/2 cup
- Almonds – 8
- Cashew nuts – 8
- In a small bowl, take 1/2 cup warm milk and add 2 tbsp custard powder. Mix well to make it smooth and lump free. Keep aside.
- In a heavy bottom pan, add remaining milk and bring it to a boil. Add sugar and mix well.
- Now gradually add custard mix to the milk. Stir continuously. It starts to thicken.
- Mix well and turn the heat off.
- Cool it down at the room temperature and then refrigerate.
- Clean and cut all the fruits in bite size pieces and keep aside.
- Chop the nuts for garnish and keep aside.
Garnish and serving suggestion:
In a serving bowl, arrange cut fruits. Now pour chilled custard and garnish with chopped nuts and pomegranate seeds. Serve chilled.
Beat the summer heat with refreshing Cucumber cooler drink.
Makes 6 servings approx.
- English cucumber – 3 (peeled and cubed)
- Celery – 1 cup (cubed)
- Mint leaves – 10
- Fresh lemon juice – 1/2 cup
- Honey – 2 tbsp
Mix all the ingredients in a blender. Strain and serve chilled. Garnish with cucumber slices and mint leaves.
Note: Add Vodka and convert refreshing cucumber cooler into Cucumber martini.
Paneer Kathi Roll
Paneer kathi roll is chapatti roll filled with spicy paneer filling and green chutney. Kathi rolls are great for lunch boxes or picnics. The filling can be altered according to your choice of vegetables. Enjoy this easy and versatile recipe.
For Kathi roll : Approx. 4 servings
For Spicy Paneer filling:
Indian cottage cheese (paneer) – 1/2 lbs or 200 gms
Sweet onion – 1 cup thickly sliced
Green bell pepper – 1 cut in thick slices
Tomato ketchup – 3 tbsp
Cumin seeds (Jira) – 1 tsp
Red chili powder – 1 tsp
Ginger – garlic paste – 1 tsp
Chaat masala – 1/2 tsp
Cooking oil – 1 tbsp
Salt as per taste
For Chapatis/ Roti:
Whole wheat flour (atta) – 1 cup
Water – 3/4 cup
Salt to taste
Green Chutney – 1 cup
- For Filling: Cut paneer in long sticks and soak them in medium hot water for 5 minutes.
- Heat oil in a pan. Add cumin seeds, when it starts crackling add sliced onions. Stir fry on high heat for a couple of minutes. Add ginger, garlic paste and green bell pepper and stir fry for couple of more minutes. Add paneer.
- Finally add tomato ketchup, chaat masala, red chili powder and salt. Mix well and keep aside.
- For chapattis or roti: In a bowl or food processor combine wheat flour and water and knead into soft dough. Divide the dough into eight equal portions. Roll out each portion into a thin chapatti or roti.
- Heat shallow pan or tawa and cook each chapatti lightly on both sides. Set aside.
- Apply green chutney on one side of the chapatti, put some filling in the center and roll up tightly.
- Warm these rolls on the tawa or pan just before you are ready to serve. Cut each roll diagonally and serve.
Wrap these rolls in aluminum foil and enjoy these warm kathi rolls with hot and sweet mango chutney.
Note: Fresh tortillas can be used in place of chapatties/rotis.
This recipe is also entered in “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”
This recipe is also entered in “Let’s Go Stuffed Series – LGSS” event @ showandtell-vatsala.blogspot.com
Chaat is the common term used for mouth watering street food in India. It has many varieties as gol guppe or pani puri, sev puri, dahi puri, chole tikki, papdi chaat, bhel puri. All of them has common mint-cilantro (green chutney) and tamarind (sweet imli) chutney. If you have all the ingredients, these chaats can be prepared in jiffy. I always keep green chutney and tamarind chutney ready in my refrigerator so preparing chaat is very easy.
The recipe here is for Sev puri dahi puri also called as SPDP, in Pune, India. I’m using store bought pani puri shells. They are as good as home made ones; sometimes even better:). These shells are versatiel, can be used with pani to eat as golguppe/ pani puri or can be prepared as sev puri dahi puri. The same recipe is also called sev batata puri beacuer the pani puri shells are filled with boiled potatoes. Enjoy this lip smacking snack.
For Sev puri dahi puri: Approx. 4 servings
- Plain Golguppe (pani puri shells) – 24
- Fine namkee sev– 2 cups
- Potatoes boiled – 2
- Sweet onion – 1 finely chopped
- Fresh cilantro – 1/2 cup finely chopped
- Tamarind chutney – 3/4 cup
Link for Tamarind Chutney:
Link for Green Chutney:
- Yogurt (dahi) -1 cup (add some salt and sugar)
- Chaat Masala – 1 tbsp
- Red chili powder – 1 tsp
- Salt as per taste
- Boil and peel potatoes. In a bowl, mash these potatoes roughly and add chaat masala and salt. Mix and keep aside.
- Finely cut sweet onions and fresh cilantro, keep aside.
- Prepare tamarind chutney and green chutney as directed. Keep aside.
- In a bowl, take yogurt; add some sugar and salt. Mix well. Keep aside.
- Now for final chaat assembly; first take puffed plain golguppe or Pani Puri and make a small hole in each of them. Fill each puri with boiled potatoes.
- Keep 6 Pani Puris in each plate. Add a ladle full of smooth yogurt mix on these puris.
- Now add a tsp tamarind chutney and green chutney on each puri.
- Top it off with chopped onions and fine namkeen sev.
- Finally garnish with fresh chopped cilantro, chaat masala, red chili powder and salt.
Enjoy this mouth watering chaat as soon as assembled, or it will get soggy.
Serving healthy breakfast isn’t that hard. This easy recipe calls for what you mostly have in your refrigerator and pantry. And yes it requires no cooking skills :-).
Approx. 4 servings
- Organic vanilla yogurt – 2 cups
- Fresh strawberries – 10
- Walnut & Pecans – 1/2 cup
- Kashi Go Lean Crunch Cereal – 2 cups [Or any cereal of your choice]
- Lightly toast walnuts and pecans in a pan. Crush them in small bites. Keep aside. Cut strawberries in quarters and keep aside.
- Take four tall glasses to serve parfaits. Layer each glass with 2 tbsp of vanilla yogurt. Now add 4-5 strawberry pieces, add 2 tbsp of cereal and 1 tbsp of nuts.
- Repeat the same sequence, yogurt, strawberry, cereal and nuts in all four glasses. Garnish with strawberries.
- Serve immediately or for later use, cover these glasses with cellophane wrap and refrigerate.
Enjoy as a yummy and healthy breakfast.