One of the best ways to enjoy summer is drinking a cold and refreshing smoothie made from fresh ingredients. I’m definitely a smoothie lover as it’s so easy to make with bunch of ingredients into my blender and in 30 seconds amazing drink is ready.
It's easy, wholesome recipe and very creamy with a perfect sweetner. It's a perfect smoothie!
Smoothies have been my go-to snack this week as in Bangalore weather it hot so not to make anything else. This smoothies is cold, refreshing and healthy, and what you preferred in a hot day. It is simple and made with only 4 ingredients.
STRAWBERRY BANANA SMOOTHIE INGREDIENTS
Want to know what’s in this delicious smoothie? Just a handful of fresh ingredients, including:
fresh Strawberries
banana
Curd/Yogurt
milk
honey(its optional)
I love smoothies with combination of another ingredients. Earlier I have watermelon banana smoothie combo, that is also yummy another recipe.
It truly is as easy as adding the strawberries, frozen banana, milk and yogurt, honey as a sweetner (if your strawberries little bit sour, so I used honey).
For milk: I used full fat regular milk or you can use any milk also
Add everything to your blender and blending until nice and creamy. Your perfect consistency smoothie is ready to drink!
Cook Time: 0 min Prep Time: 3 minutes Total Time: Less than 5 minutes Serves: 2 glass Category: Beverage/Smoothie Cuisine: American
[ 1 cup =240 ml, 1 tsp = 5ml, 1 tbsp = 15ml]
Ingredients :
1 cups fresh strawberries, halved and chilled in a freezer for 10 minutes
1 banana, quartered and chilled in a freezer for 10 minutes
3 tablespoon Curd/Greek Yogurt/ Yogurt
1 cup milk
2 tablespoon honey as a sweetner(totally optional)
Preparation Method :
1. Add all ingredients to a high powered blender and blend until smooth.
Check out the video recipe of the best Strawberry Banana Smoothie
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This is one of the easiest and my all-time favorite homemade pizza dough recipe. With juts few ingredients and no fancy flours required. No need to ferment for longer period in just 1 to 2 hours to rise and about 10 minutes of kneading. How interesting isn't?
We make pizza at least once a week. This recipe for pizza crust from scratch can be made the day you want to use it or made ahead and frozen. It has become one of our favorite pizza dough recipes and it is very versatile.
This recipe has been tried and tested it many times in my kitchen, making the best homemade pizza. My family like homemade pizza better than to take out!
If you’re uncomfortable working with yeast or making your own pizza dough at home, rather than to go for outside pizza base or pizza crust. I’ll walk you through every step of the process in my video just below the recipe. You’ve got this!
Yeast baking isn’t all that scary or hard, that's my personal experience i used to watch photos and recipes among social media and always think to make it. But afraid from inside, but once I used to take risk on it, I am more confident to work with yeast. So you can make your own super simple pizza crust at home in a matter of hours, no fancy ingredients required.
This pizza dough is made with all-purpose flour. I have tried with half-half of whole wheat and all purpose flour or simply with wheat flour too. So you can opt out this flour with your favorite flour. It turns out perfect every time.
We are a pizza loving family. Who doesn't love the pizza nowadays except our elder generation but nowadays they also move out according to the time.
You can even try more appetizers recipe for get together or kitty parties or party snacks
Prep Time: 20 mins Proofing Time: 2 hours Total Time: 2 hour 20 mins Yield: 2 balls of dough, 24 slices Category: Main Dish Cuisine: Italian
[ 1 cup =240 ml, 1 tsp = 5ml, 1 tbsp = 15ml]
INGREDIENTS for 2 large Pizza :
All Purpose Flour/Maida- 3 cups + 2 tablespoon for dust
Sugar - 2 teaspoon
Salt - 1/2 teaspoon
Instant Dry Yeast- 1 and 1/4th teaspoon
Warm water - 1 cup
Olive Oil/Vegetable Oil- 2 tablespoon + 1 teaspoon for fermenting
Preparation Method :
1. Start by combining warm water with your yeast and some sugar. It should start to froth up after a few minutes. If it doesn’t, toss it and start again. You water may be too warm or your yeast may be bad. Once it’s frothy, add in the vegetable oil.
2. Combine the salt and the flour, and start adding the flour to the mixer, the dough will still look pretty wet and sticky. It will not pull away from the sides of the bowl by itself, but you should be able to scrape it down with a spatula.
3. Knead the dough and add more flour as needed so it’s not sticky.
4. Grease a large bowl. I usually just pour some vegetable oil or olive oil in the bottom of the bowl, then scrape the dough out into the bowl. Add some oil on top so the dough won't be dry!
5. Cover the dough with a towel or cling wrap and allow it to rise until it is double in size. This usually takes about an hour, I kept 2 hours for better results depending on how warm the house is. I will often put the bowl in the oven with just the oven light on, which tends to give it a good temperature for rising.
6. Sprinkle some flour on a work surface. Lightly punch the dough down, then turn it out onto the floured surface.
7. Use floured hands to start pulling the dough up and around, gathering the ends together and forming a smooth ball on one side. Turn the ball over, so the top now is smooth.
8. Divide the ball into 2 equal portions. You can weigh them to keep them even, or I almost always just eyeball it.
9. Voila! Your pizza dough is ready for baking. If the dough is still a bit sticky when you go to roll it out, just sprinkle on a little more flour. I like to actually use my hands to stretch the dough first and then use rolling pin.
10. Use the dough to bake up your pizza with your favorite toppings!
Check out the video recipe homemade farmhouse pizza from scratch
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How to make Aloo Rasedar (Railway wali Aloo ki Sabzi) with step by step photos recipe - This is one of the easiest and simple potato curry recipe which is made with boiled potatoes, tomato and few herbs & spices.
"Aloo Rasedar "- aloo means potatoes and rasedar means a gravy/curry which is thick or thin in consistency, but this dish looks good when it is thick in consistency...
I have attached lot of memories with it because we used to travel in train when we were kids for outing. I remember when train starts we all sibling said to our parents we our hungry, we want some food.. my mom usually packed homemade food with it, but we want the food which is provided inside the train i.e aloo ki sabzi with poori and side salad with small pickle packing. and later on the people gave name of railway wale aloo ki sabzi 😁😍 because it hits by all normal people only. I don't know the exact history behind this railway wale aloo ki sabzi but this was my personal experience so we gave name to that thali -- train wale or railway wale aloo poori ki sabji.
This curry recipe is again another dish is adapted from my mother's kitchen, I must say my mom is a superb chef <3 <3 and her recipes are so simple and very delicious.
You can also made this curry during your fasting times
since this is a No Onion No Garlic recipe. I added curry leaves into
curry, which gives fragrance and taste to the dish.
This dish is good going with all type of Indian bread either paratha or even simple roti also or ajwain poori or kachori.
This is not traditional aloo-rasedar variety because everyone prepare it their own variation, this is simply NORTH INDIAN mixed with Railway style of potato curry.
This is one our all time family favorite veggie because it is easy and simple to make. With just few ingredients you can prepare this curry and can prepare once in a week or sometimes this is our weekend lunch with poori, my husband really enjoyed this with paratha or poori.
When I was not in mood to prepare any regular veggie, I usually made this aloo rasedar with palak paratha or methi paratha.
Aloo or Potato is one of the veggie which is liked by most of the people & I loved potatoes very much.😍, you can even make varieties of aloo dish either dry or curry one with your favorite Indian bread. The common breakfast nowadays which is famous all over India is Aloo-Poori.
Check the full video here 👇🏻
You can even make this curry during navratri fasting times also, for that you need to add sendha namak as compare to normal salt, or use spices according to which you used during navratre times.
At my home we didn't used garam masala or turmeric powder during navratre fasting, so we can avoid it make same curry with poori.
Boiled Potatoes/Aloo - 4 to 5 medium sized Red Tomatoes - 3 large sized Cumin seeds/Jeera - 1 tsp A pinch of Asafetida/ Hing Curry Leaves - 8 to 10 leaves Water - 1 to 1.5 cups water or added as required Salt to taste Red chilli powder - 1/4 tsp Turmeric powder - 1/2 tsp Coriander Powder - 1/2 tsp Garam Masala powder - 1/4 tsp Chopped Coriander Leaves - 2 tbsp Oil - 2tbsp
Preparation Method :
1. First boil the potatoes, cut the potato pieces and add it to pressure cooker with salt. Pressure cook it 3 to 4 whistles on full flame. Peel the boiled potatoes and cut into cubes, mashed it and keep it aside.
2. Heat oil in a pan or cooker, add cumin seeds stir till it gives you nice fragrance of jeera, add a pinch of hing and then add finely chopped tomatoes into it. Add curry leaves (it's optional)
3. Add all spices - salt to taste, coriander powder, red chilli powder, turmeric powder, and mix well.
4. Saute the tomatoes till they soften and you see oil releasing from the sides.
5. Add the chopped boiled potatoes and stir well. Saute for a minute. Add 1 to 1.5 cups water and stir again, you can adjust the consistency as you want by adding less or more of water.
6. Check your seasoning, bring the potato curry to a simmer for 10 to 12 minutes to thicken the curry slightly, you can also mash a few potatoes with the back of a spoon, you can keep the consistency you want.
7. Lastly add chopped coriander leaves and garam masala powder. Stir well.
8. Serve aloo rasedar with poori or roti's or parathas or you can also garnish with some chopped coriander leaves while serving.
You can even try dry aloo tamatar ki sabzi recipe also, which is into my blog already and into YouTube channel too.
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These sesame and jaggery wheat crackers (gud paara) are thin, crisp, and sweet. It is easy to make, versatile, can adjust flavors, and it is more healthy veriosn because of it baked and stove top version, not fried one. Baking them makes it a guilt free snack.
Gud Paara is an authentic and traditional Punjabi sweet snacks that is made on occassions like wedding and festivals. It is actually a deep fried sweet but I made this in a healthy twist, use baked and stove top method.
This is made with flour, sooji, flavored with fennel seeds, sesame seeds and sweetened with jaggery.
Stove Top method is my experimental version actually, but it comes out good too, really soft from inside and cooked properly.
Addition of suji makes these crackers more flaky and crispy. Gur Para was one of my favorite snack. Best going with chai and packed them as a snack during travel time also, it will stay good.
Happy Lohri and Makar Sankranti is around the corner, I wanted to make them something traditional sweet during these festivals.
Recently, I collaborated with Idhayam Mantra Oil Brand on Instagram. They send me these beautiful hamper. So I got varieties of sesame seeds which is absolutely going best for this festive season, groundnut oil, sesame oil and south indian special papadam. So from this product I used Sesame seeds (white til and black til) and made these crispy crackers. They turned out so well and very easy to make!
SESAMME & JAGGERY WHEAT CRACKERS
✔ free of refined-sugar
✔ tasty treat for my big sweet cravings
✔ made with whole wheat flour
✔ pairs well with chai, or milk
✔ packed with flavors of ghee and fennel
Crackers really are an amazing invention. They come in all shapes, sizes and flavors. They can be sweet or salty, crunchy or flakey, buttery or dry…you get my point.
For this recipe, I used fennel seeds, I love fennel seeds they are best going with jaggery and sesame. I f you don't want you can replace with cardamom powder too.
Can we replace ghee with butter?
Yes, you can. Make sure you use Unsalted butter in that case.
How long to bake these crackers?
16 minutes at 375 F or 190 C degrees is good enough. They were really crispy at this point.
How long to cook at Stove Top?
10 minutes is good enough, turn at every minute so they can cook properly from both the sides.
Check out the video of Gur Paara
Prep time : 10 mins
Cooking time : 15 mins
Baking time : 15 to 16 minutes
Total Time : 42 minutes
Course : Snacks/ Sweets
Cuisine : Indian
Servings : 50 crackers
INGREDIENTS
2 cup wheat flour/atta/आटा
2 tablespoons sooji /semolina/सूजी
3 tablespoons white sesame seeds/तिल
1 teaspoon black sesame seeds/तिल
1 teaspoon fennel seeds/सौंफ
1/2 teaspoon baking powder
A pinch of salt/नमक
2/3 cup desi ghee, in semi-solid form (not melted) /घी
1/2 to 3/4 cup chopped jaggery /गुड़
1/4 cup water as needed
Preparation Method :
1. Pre-heat oven to 375 F or 190 C degrees. Line a large baking sheet with parchment paper and set aside.
2. In a bowl mix together atta (whole wheat flour), sooji (semolina), white sesame seeds, black sesame seeds, fennel seeds, baking powder and pinch of salt.
3. In a pan, add chopped jaggery and water, melt it till 1 boil and switch off the flame, Keep it aside let the jaggery be melt in their own. Sieve it with strainer for later use.
4. Start adding ghee into dry ingredients, mix it well like resemble crumbs with your fingers.
5. Now add jaggery water slowly to make a dough. Use 1 tablespoon of water and add more as needed to bring it all together. You will have a soft and smooth dough ready.
6. Wrap the dough and set it aside for 10 to 15 minutes.
Baked Version
7. Then take a dough, make it soft by using your hands and use butter paper into your board then start rolling it using a rolling pin to 1/4 inch thickness.
8. Then use a pizza cutter to cut the dough. You also use any cookie cutter here. I cut squares using the cutter. Cut it any shape. Prick the cut out crackers with fork, so they dont puff while baking.
9. Transfer the cut crackers to the baking sheet lined with parchment paper. Sprinkle sesame seed on top(its optional, but it looks good)
10. Bake at 190 C degrees for 15 to 16 minutes until crisp. If you want them extra-crispy, you may bake for an additional 1 minute or so.
11. Transfer the baked gur para to a plate to cool completely. Store in an airtight container and enjoy with chai or milk.
Stove Top Version
12. Just grease your pan with 2 drops of oil or I used my roti tawa, clean it with kitchen towel. Low the flame, put crackers on tawa one by one and cook it for 1 minute till you see the spots on it.
13. Then turn it and cook it fo another minute. And so on......, turn it and cook it like total 10 minutes.
14. Check it with the help of knife to cook it well from inside. Switch off the flame & put cracker on plate.
15. Cool it and transfer it into air tight container.
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If you’re looking for warm, comfort and soothing beverage, then this turmeric latte will be perfect for you. It’s incredibly healthy and rich has just the right amount of spices and sweetness to keep you feeling relaxed and satisfied.
WHAT IS GOLDEN MILK?
Golden milk is a beverage that has been used in traditional used as a medicine and Ayurvedic medicine for centuries, but has recently become very popular in whole Asia. This is like stress-relief in a cup.
Check out the video recipe
It’s easy to make and made with minimal ingredients, prep time is just less than 10 minutes, you’ll definitely want to add this soothing beverage into your life on a regular basis just like me!
After having this beverage your whole body is so relaxed, it’s good for body-ache, bones pain, good for sleep (drink at night before sleep).
This warm beverage is basically a combination of milk, and a variety of spices with a host of medications properties. What I love most about this recipe is that it doesn’t require any fancy ingredients.
My mom is arthritis patient, she’s having pain in their joints, doctor prescribed her to intake of turmeric golden milk on regular basis, because of that I know it’s very healthy and very effective.
This is so creamy, earthy flavour with a little kick of spice and hint of sweetness. Those who tried for the first time, on very first sip there is some kick in your taste-buds because of the ingredients are used in it...but on the second or third sip you’ll enjoy your latte as I did 😍😍
Course: Beverages/ Winter Special Drink
Cuisine: Indian + American Prep Time: 10 minutes Total Time: 12 minutes Servings: 2 Author: Jolly Makkar
Ingredients:
2 cups full fat milk (or dairy-free milk of your choice)
1 teaspoons ground turmeric powder (you can use dry one, that is more healthy than grounded one)
1/4 teaspoon ground cinnamon + pinch for garnish
1/4 teaspoon ground dry ginger
2 tablespoon honey (OR maple syrup or sugar)
Preparation Method :
1. Heat the milk in a pot on the stove over medium-low heat.
2. Froth the latte in the pot using a spoon 8 to 10 times, Add turmeric powder, cook it for a minute.
3. Then add others ingredients- cinnamon powder, dry ginger powder and honey syrup and whisk to combine.
4. Continue to heat and whisk just until the milk reaches a boil. Froth the latte to create some foam.
5. Pour into mugs and top with a pinch of cinnamon. Enjoy hot turmeric latte!
This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time "T" so I choose my key ingredients TURMERIC and make this easy and health TURMERIC LATTE (GOLDEN MILK)
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These sticky honey glazed chicken legs are finger-lickin’ good!! These honey garlic chicken legs are sweet, sticky and loaded with garlic flavor. The honey-soy glaze make the drumsticks so flavorful and completely irresistible. These are amazing served with vegetables or great work as a starters/snacks.
I have made this chicken legs on our 31st Dec 2020 house party ad everybody loved it.
May your New Year bring you reasons to smile! May the New Year 2021 bring you more love, happiness, and blessings to all my readers and their family!!
Hope you also loved it!! You can even try more chicken recipe from my blog, all are tried and tested into my kitchen.
Baked chicken legs that are so good that you will forget any other drumstick recipe! Beautifully browned, richly flavored, juicy and fall-off-the-bone tender. These baked drumsticks are a hit every time at my home. Delicious and so addictive!
Baking was not a very common cooking technique in Indian kitchens; but once you start tasting baked stuff – sweet or savory – you will just get hooked to it; trust me, there won’t be any escape! Baking makes the chicken so tender and juicy retaining all its flavors inside that it simply feels unreal at times!
Close up of golden brown baked chicken drumstick in a white baking dish with red sauce on the bottom.
CAN YOU USE CHICKEN DRUMSTICKS IN PLACE OF LEGS IN THIS RECIPE?
Yes, you can use chicken legs and drumsticks interchangeably in this recipe. There are no adjustments (temperature or otherwise) necessary as long as the weight of the chicken remains the same.
CAN YOU USE REGULAR SOY SAUCE?
Yes, you can use regular soy sauce. If you do, you will need to reduce the amount of soy sauce to about three tablespoons and adjust for salt.
If you are new to baking chicken drumsticks, then this honey glazed chicken is a full-proof recipe to start with.
Check out the video of easy honey garlic chicken
PREP TIME 10 minutes COOK TIME 50 minutes Marinating Time : 5 minutes TOTAL TIME: 1 hour 20 minutes SERVINGS : 3-4 people COURSE : Appetizer CUISINE : Asian AUTHOR : Jolly Makkar
Ingredients :
7 chicken legs (or chicken drumsticks)
Marinade
1 teaspoon flour -
Salt & pepper to taste
2 teaspoon olive oil
Sauce
1 tablespoon honey (adjust according to your taste)
1 tablespoons soy sauce
2 garlic cloves crushed
1 tablespoon butter
1 teaspoon sesame seeds
Preparation Method :
1. Preheat oven to 200°C or 400°F . Remove chicken legs from packaging and rinse them with cold water. Pat dry with a paper towel.
2. In zip lock bag, add chicken legs along with salt, crushed pepper, flour and olive oil. Close the bag and massage the chicken for 5 minutes.
3. Line a pan with baking sheet or foil and bake one side 20 minutes turning at another side for 15 minutes.
For Sauce Preparation
4. Meanwhile, in a pan add butter, add crushed garlic saute for few seconds. Then add a tablespoon of honey and soya sauce. Lastly add sesame seeds.
5. Bring to a boil, reduce heat and simmer about 3 to 5 minutes or until slightly thickened and sauce coats the back of a spoon.
6. Take wings from oven, toss with sauce and turn it add sauce in it, few minutes to coat in the sauce as it thickens.
7. Garnish with coriander leaves and serve it with your favorite beverages.
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Happy Baking & Enjoy !!
If you’ve tried this honey garlic baked chicken, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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