Coconut Kewra Drink ( Party Drinks )

A refreshing coconut drink tinged with the unique flavour of kewra, this clear drink fits well in any glass! You can use a few drops of kewra essence to make the Coconut Kewra Drink if you don’t get kewra syrup.

Coconut Kewra Drink, fresh coconut water and coconut meat with a floral kewra flavour.

Preparation Time: 5 mins
Makes 4 glasses

Ingredients

4 cups coconut water
4 tbsp chopped tender coconut meat
4 tsp kewra syrup
1 cup crushed ice

 

Method

  1. Combine all the ingredients, except the ice, in a cocktail shaker and shake well.
  2. In each glass, place ¼ cup crushed ice and pour equal quantity of the juice over it. Serve immediately.
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Cauliflower Bhanolu (Microwave Recipe)

Get wind of a Gujarati secret that is passed on from grandma’s memory. A mildly-flavoured snack, Cauliflower Bhanolu uses coconut milk as the primary ingredient. With a little help from your handy kitchen helper, the microwave oven, this recipe can be prepared in minutes.

Preparation Time: 10 mins
Cooking Time: 9 mins
Makes 4 servings

Ingredients

1 1/2 cupscoconut milk
6 tbsp besan (bengal gram flour)
1 1/4 cups finely chopped cauliflower florets
1 tbsp ginger-green chilli paste
1 tsp sugar
1 tsp lemon juice
salt to taste
3 1/4 tsp oil for greasing and tempering
1/2 tsp mustard seeds
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)

 

Method

  1. Combine the coconut milk and besan in a bowl and mix well to make a smooth paste.
  2. Add the cauliflower, ginger-green chilli paste, sugar, lemon juice and salt, mix well and keep aside.
  3. Grease a 150 mm. (6”) diameter microwave safe baking dish using ¼ tsp of oil.
  4. Pour the batter in it and tilt it clockwise to spread the batter evenly. Keep aside.
  5. Put the remaining 3 tsp of oil for the tempering in a small microwave-safe bowl and microwave on high for 1 minute.
  6. Add the mustard seeds, cumin seeds and asafoetida and microwave on high for 1 minute. Pour the tempering on the batter in the baking dish. Cover and microwave on high for 4 minutes.
  7. Uncover and microwave on high for 3 minutes.
  8. Divide it into 4 equal portions and serve immediately.

Cooked Rice Pancake

Here is a great way to convert last night’s leftover rice into a healthy breakfast! Cooked Rice Pancakes are made with a batter of cooked rice bound together with besan. The addition of veggies brings in crunch along with nutrients while green chillies and coriander add a flavourful touch. Serve with coriander green garlic chutney for a filling breakfast that will keep you going for hours.

Cooked Rice Pancakes, are made with a dough of cooked rice bound together with besan. The addition of shredded veggies brings in loads of nutrients while green chillies and coriander add a savoury touch.
Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 10 pancakes

Ingredients

2 cups leftover cooked rice (chawal)
5 tbsp grated carrot
5 tbsp finely chopped spring onions whites and greens
1/2 cup shredded cabbage
1/4 cup whole wheat flour (gehun ka atta)
1/2 cup besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
2 tsp finely chopped green chillies
2 tbsp low-fat curds (dahi)
2 tbsp finely chopped coriander (dhania)
salt to taste
5 1/4 tsp oil for greasing and cooking

For Serving
coriander green garlic chutney

 

Method

  1. Combine all the ingredients in a bowl and mix well to make a batter of dropping consistency using enough water.
  2. Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
  3. Pour a ladleful of the batter on it and spread into a circular motion to make a 100 mm. (4″) diameter circle.
  4. Cook on both sides, using ½ tsp of oil, till it turns golden brown in colour.
  5. Repeat steps 3 and 4 to make 9 more pancakes.
  6. Serve hot with coriander green garlic chutney.

RECIPE SOURCE : Cooked Rice Pancake by Tarla Dalal

Whole Wheat Salad Garlic Tomato Chutney Wrap

People often undo the benefits of a veggie-loaded filling by rolling it into a nutrition-scarce refined flour wrap. Why not use leftover chapatis as a wrap instead—as shown in this recipe? It will make innovative use of leftovers while also ensuring better nutrition. This Whole Wheat Salad Garlic Tomato Chutney Wrap can be prepared quickly if you keep some garlic-tomato chutney handy. The use of bean sprouts and other fresh veggies and greens

Whole Wheat Salad Wrap, rich in vitamin A, iron, vitamin C and fibre, making a wholesome, satiating breakfast, from left-over chapatis. This dish can be put together quickly, if the hummus has been prepared in advance and refrigerated.

Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 4 wraps

Ingredients

4 leftover chapatis
1 recipe garlic tomato chutney

To Be Mixed Together For The Salad
1/2 cup thinly sliced tomatoes
1/2 cup thinly sliced spring onions whites
1/2 cup carrot juliennes
1/2 cup bean sprouts
1 cup shredded iceberg lettuce
1/2 cup sliced capsicum
1/2 tbsp lemon juice
1 tsp olive oil
salt to taste

 

Method

  1. Divide the salad and garlic tomato chutney into 4 equal portions and keep aside.
  2. Place a chapati on a clean, dry surface and spread a portion of the garlic tomato chutney evenly over it.
  3. Place a portion of salad in the centre of the chapati and roll it up tightly.
  4. Repeat steps 2 and 3 to make 3 more wraps.
  5. Serve immediately.

 

Herb Cheese and Roasted Capsicum Sandwich

Herb cheese made of paneer and an assortment of aromatic herbs is a lip-smacking spread or topping for any snack. Together with lettuce, it is a calcium-rich combo one cannot ignore. The herb cheese and roasted capsicum sandwich gets it super flavour and aroma not just from the herb cheese but also the capsicum which is roasted to enhance the flavour. A breakfast that equips you to win the world today!


Preparation Time: 10 mins
Cooking Time: 9 mins
Makes 4 sandwiches

Ingredients

1 medium yellow capsicum
1 medium red capsicum
1 medium green capsicum
8 whole wheat bread slices
3/4 tsp oil for brushing
salt to taste
1 tsp dried mixed herbs
4 big iceberg lettuce leaves

For The Herb Cheese
3/4 cup grated low-fat paneer (cottage cheese)
1 tbsp low-fat curds (dahi)
1 tbsp finely chopped parsley
1 tbsp finely chopped dill leaves
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
salt to taste

 

Method

For the herb cheese

  1. Combine all the ingredients in a mixer and blend till smooth.
  2. Divide the herb cheese into 4 equal portions and keep aside.

How to proceed

  1. Pierce the yellow capsicum with a fork, brush it using ¼ tsp of oil evenly over it and roast it over an open flame till it turns black from all the sides.
  2. Cool, wash it in cold water and remove the skin, stem and seeds and discard them. Cut the capsicum into thin slices and keep aside.
  3. Repeat steps 1 and 2 for red and green capsicum.
  4. Combine the red, yellow and green capsicum slices, salt and dried mixed herbs in a bowl and mix well.
  5. Divide the capsicum mixture into 4 equal portions and keep aside.
  6. Place a bread slice on a flat, dry surface and spread a portion of the herb cheese evenly over it.
  7. Place a portion of the roasted capsicum mixture and a lettuce leaf over it and sandwich it using another bread slice.
  8. Repeat steps 6 and 7 to make 3 more sandwiches.

How to pack

  1. Wrap in an aluminium foil and pack in a tiffin box.

Mooli Paratha

Mooli Paratha is traditional Gujarati fare! Whiffs of oil and mooli roasting together fill the whole house when these parathas are cooked in a griddle. Made with grated radish, radish leaves, whole wheat flour and common spice powders, these parathas are extremely nutritious and filling. They are loaded with calcium and vitamins, and are ideal to carry along in your tiffin.

Mooli Parathas, the combination of grated radish and whole wheat flour result in a  healthy and tasty parathas. Serve hot or cold with parsley yoghurt spread.

Preparation Time: 5 mins
Cooking Time: 25 mins
Makes 15 parathas

Ingredients

2 cupswhole wheat flour (gehun ka atta)
3/4 cup grated white radish (mooli)
1/4 cup chopped radish (mooli) leaves
3/4 cup fresh low-fat curds (dahi)
1/2 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
1 tsp oil
salt to taste
whole wheat flour (gehun ka atta) for rolling
3 3/4 tsp of oil for cooking

For Serving
low-fat curd

 

Method

  1. Combine all the ingredients in a bowl and knead into a soft dough, using a little water if required.
  2. Divide the dough into 15 equal portions and roll out each portion thinly into a 125 mm. (5″) diameter circle, using a little whole wheat flour for rolling.
  3. Heat a non-stick tava (griddle) and cook each paratha, using ¼ tsp of oil, till they turn golden brown in colour from both the sides. Keep aside to cool slightly.

How to pack

  1. Wrap in an aluminium foil and pack in a tiffin box along with low–fat curds.

Variation:methi parathas

  1. You can use 1 cup of chopped fenugreek (methi) leaves instead of white radish and radish leaves for the above recipe.

RECIPE SOURCE : Mooli Paratha by Tarla Dalal

Raitas

Beetroot, Cucumber and Tomato Raita

A rich and luscious raita with a variety of ingredients. The peppy taste of coriander and green chillies complements the crunchy feel of peanuts and coconut in the beetroot, cucumber and tomato raita, while a tempering of cumin seeds and asafoetida gives out appetising whiffs!

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Preparation Time: 15 mins
Cooking Time: 0.25 mins
Makes 6 servings

Ingredients

 

1/4 cup boiled , peeled and chopped beetroot
1/2 chopped cucumber
1/2 cup chopped tomatoes
1 1/2 cups whisked fresh curds (dahi)
salt to taste
2 tsp powdered sugar
2 tsp finely chopped green chillies
1 tbsp oil
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
3 tbsp roughly chopped peanuts
1/4 cup freshly grated coconut
1/4 cup finely chopped coriander (dhania)

 

Method

  1. Combine the beetroot, cucumber, tomatoes, curds, salt, sugar and green chilies in a deep bowl, mix well and keep aside.
  2. Heat the oil in a small non-stick pan and add the cumin seeds.
  3. When the seeds crackle, add the asafoetida and sauté on a medium flame for 15 seconds.
  4. Pour this tempering over the raita and mix well.
  5. Add the peanuts, coconut and coriander and mix well.
  6. Refrigerate for at least an hour.
  7. Serve chilled.

Recipe Source: Beetroot, Cucumber and Tomato Raita

Summer Cooler

Phudina Lassi

A very refreshing drink that soothes your digestive system. Thick curd is blended with chopped pudina, black salt, sugar, jeera and ice and served in chilled classes topped with fresh sprigs of mint. Deliciously cool! 

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Preparation Time: 10 mins.
Cooking Time: Nil.
Serves 4 

Ingredients

Method

  1. Combine all the ingredients except the ice, in a blender and blend for 2-3 minutes.
  2. Add ½ cup of water and the ice-cubes and blend again for about 30 seconds.
  3. Serve immediately in small individual glasses garnished with mint leaves.

 

Recipe Source: Phudina Lassi