How to make Easy Watermelon Popsicle with step by step photos - It’s been hot and sunny here in Bangalore and I’ve been craving cool treats most afternoons so I’ve made this refreshing fresh, bright, healthy Watermelon Popsicles are such a great summer treat! They’re made of 100% fruit and completely delicious and satisfying for hot summer days.

These wonderful treats are very simple to make and there are only 3 ingredients and I can pronounce them 😉 This fresh watermelon popsicle recipe has only require 5 minutes of prep work! It's the best low-calorie frozen treat to enjoy on a hot summer day! All you really need is a Popsicle sticks / Popsicle molds and a freezer. That's it !!

There is nothing like enjoying popsicles and ice-creams on a scorching hot day. Unfortunately, a lot of store-bought popsicles contain quite a bit of added sugar, artificial flavors and color. 

Watermelon is in season too, so this recipe is good for your health, taste buds and wallet! In Bangalore watermelon are always available in all 12 months, but during summer time watermelon is more juicy as well as more sweet. This is the best time to make it.

Healthy benefits of Eating Watermelon 

Watermelon is a delicious and refreshing fruit that's also good for you. The green outer rind is hard and fleshy, and rarely eaten, while the interior is soft, red or pink flesh containing many seeds; this is the part of watermelon which is typically eaten. The healthy or beneficial effects of watermelon are mainly derived from its unique nutrients, vitamins, minerals, and organic compounds.

1. Watermelons contain a lot of potassium, which is very helpful in cleaning out the toxic depositions in the kidney. 

2. It also helps hydrate your body during the hot summer. 

3. The high amount of water in watermelons also stimulates a release of excess liquid in the form of sweat, which cools your body further during hot summer days.

4. Watermelon is made up of 92% water and is effective in reducing both your body temperature and blood pressure. 

This isn’t something we want to be giving our kids all summer long, so I thought why not to make it at home. Making your own popsicles allows you to take control of what goes into them. 

These Watermelon Popsicles are made with only watermelon. You can be happy knowing you are giving your little ones a refreshing and delicious treat that is also packed full of goodness.

HOW TO UNMOLD THE POPSICLES

Run the molds under warm water for around ten seconds. Slowly, and carefully, remove each popsicle from the mold. If the popsicle still doesn’t remove easily then run it under the warm water again, checking every couple of seconds.

Popsicle or ice lolly's are the best treat during summer. With Popsicles you only need to put a small amount of fruit in to get a lot out. Layer and mix your popsicles any which way you like because remember there are no rules. 

You can check other cool summer recipes like 
watermelon, mint & lime slushie
pineapple punch 
roasted aam panna
mexican pineapple mint aqua fresca
cucumber lemonade
rose mint delight mocktail

The great thing is they freeze in around 5 hours and last for 8 weeks in the freezer wrapped up safe in a container or in cling wrap. 

Notes**

** You can use whatever type of Popsicle sticks and Popsicle molds. Also, you could replace the watermelon with just about any other fruit. Just be aware that sweeter fruits will tend to taste better and other’s will need more added sweetener.

Prep Time : 5 minutes
Freezing Time : 4 to 5 hrs or Overnight
Course: Dessert / Frozen Treat
Cuisine: American
Author : Jolly Makkar

Ingredients :

Cubed watermelon flesh (about 1 pound, rind removed) - 4 cups 
Freshly squeezed lemon juice - 1 tablespoon 
Sugar - 1 tablespoon (you can used honey also with same quantity 1 tablespoon)

Preparation Method :

1. Blend the watermelon, lime juice, and optional honey or sugar in a blender (or process the melon through a juicer, then stir in the lemon juice and honey). 

2. Pour the mixture through a fine sieve into a bowl, pressing the fibrous melon with the back of a spoon to extract the maximum amount of juice.

3. Carefully pour or spoon the juice into popsicle molds and freeze until solid. Freeze it overnight for better results.

4. Enjoy it with your friends and family.

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How to make Guava Paste from scratch recipe with step by step photos - Today’s recipe is the most loved Guava Cheese which is a Christmas special. To make Guava cheese is super easy but very time consuming! I am not going to lie to you even I got impatient at some point while cooking it.

Yet, Guava cheese is worth all the trouble and the time spend making this amazing natural sweet from scratch!

What is Guava cheese? 

It's a sweet treat produced using guavas, sugar, lime juice and butter. In some countries it’s also referred to as Romeo Juliet. Guava cheese is a classic Goa festival sweet! The guavas and lime enhance compliments each other it’s like match made in heaven. 

Guava cheese is of course not a milk product, it’s just the name for this sweet dish in places such as in Goa, India. (former Portuguese colony)

In other parts of the world, such as in Brazil (translated) and the English speaking countries, Guava cheese might be better known as Guava paste. 

I have tasted this sweet first time during our recent visit to Goa, our Resort RIO served this guava cheese as a spreading with salty crackers on their breakfast menu. When I tasted this I feel it's a guava jelly, then their manager will tell us mam this is our classic goa special sweet, it's called perad(especially made from red guavas). No doubt, that's very elegant flavor, melt in my mouth and feel the proper taste of guava. This dessert tastes sweet and sour both.
I asked to the manager can I get the recipe of this cheese. He said sure madam why not, then the chef of the resort shared their recipe, that's really sweet of him, I noted down on my phone notebook.

Mine cheese is not shining as I saw on Goa but the taste is similar which I have tasted in resort. I am still happy with the result :D We especially buy this sweets from Goa, everyone knows Goa is famous for baked goodies. 

Healthy benefits of Guava

Guava is known as ‘Pera’ in Konkanni and Portuguese, ‘Peru’ in Marathi and 'Amrud’ in Hindi. Guavas have incredible dietary benefit. They are wealthy in Vitamin C and dietary fiber. They are rich in Vitamin C and dietary fiber. They are broadly utilized in culinary arrangements or can be eaten in its regular form. You can have jam, marmalade, jelly, juice and prepare tarts, pies and so on. I think, Guava is most popular and relished as good old Guava Cheese! 

For this recipe you will have to select the soft Guavas not the one with hard skin. Further you will have to blanch them in hot water Or boil them until it gets tender. Later remove their seeds with the help of a spoon Or finger. 

If you use red guavas, then you will not need to use any food coloring. If you prefer the natural yellow color of guavas then go ahead and retain it. I like a little color in my Guava Cheese so I use it.

This recipe is a part of A to Z recipe challenge, this is our 7th post for the challenge. We choose key ingredients alphabetically to cook and post a dish every alternate month.
This is my 5th dish in the A to Z challenge series,
A- Homemade Apple Jam (no preservatives)
B - Beetroot Carrot Sandwich
C - Black Chana Masala (chickpeas)
D - Dates, Almonds and Coconut Rolls
E - Breakfast Egg Muffins
F - Dahi Methi Poori (fenugreek)
 
This time the alphabet is "F" so I choose Guava and thought of sharing this sweet treat which I really relish in Goa. Let see how to make this.

Course : Sweet Treat/Dessert
Cuisine : Indian(Goan) / Portuguese 
Prep Time : 20 minutes
Cook Time : 35-40 minutes
Total time : 1 hour
Author    : Jolly Makkar

Ingredient : 

Ripe Guavas - 3 to 4 pieces
White sugar or as required (sugar should be equal to guava pulp) - 1 cup
Lime juice - 1 no
Oil / ghee / non-salted butter (I used non-salted butter) - 1 tbsp
few drops of pink color (optional)

Preparation Method : 

1. Wash the guavas; lightly slice off or core the tops.

2. Place the guavas in the pressure cooker body with enough water to cover the guavas.Pressure cook for 2-3 whistles or until soft. Let the cooker cool down..

3. Transfer the softened guavas with a slotted spoon in a bowl and let them cool down till they are comfortable to the touch.Try and peel off the skin as much as possible.

4. Halve all the guavas and scoop out the seeds. Place the seeds in another bowl and boil the seeds with 1/2 cup of reserved water which we used in boiling the guavas.

5. Chop the guavas and place in the mixer/grinder along with the pulp extracted from the seeds. Grind to a fine into a smooth paste. Strain through a plastic/metal sieve again. 

6. Also, pass the boiled seeds in water through the fine mesh sieve and collect the extract in the bowl containing the guava pulp.

7. Transfer the pulp in a wide and thick bottomed pot/non-stick pan or in the pressure cooker body. (I used the pan). The pan handle helps to grip firmly and comfortably while stirring. 

8. Add the sugar. Cook on medium heat. Keep stirring continuously while on heat.

9. To stir, use a wooden spoon with a long handle if possible. At first, it is easy to stir as the sugar will melt and there will be a lot of moisture/liquid in the mixture. 

10. As the mixture starts thickening; Beware! There will be a lot of bubbling and spluttering. That is why it is necessary to use a spoon with a long handle and preferably a wooden one so that the handle will not get hot and you will feel comfortable while stirring. Stir the pulp mixture continuously when the mixture is thickening. It is time to add lemon juice.

11. Be alert or there is a tendency for the mixture to burn and stick to the bottom. Keep stirring vigorously. Gradually, the mixture will be bubbling and then as it thickens it will start leaving the sides of the pan and you will be able to see the bottom of the pan while stirring. 

12. It is time to add and mix in the butter. Add a few drops of red color to tint the mixture. Stir to combine well. The mixture will start looking a little glossy.

13. To test if done, put a little mixture in a small bowl/sauce of water. If it forms a soft ball without disintegrating in the water then it is time to pour it out.

14. Pour the mixture in a well greased deep tray or plate. Level the mixture immediately.This is guava cheese!!!

15. Allow the guava cheese to set and cool thoroughly. It may take a couple of hours if the weather is cool and dry. I keep it overnight.

16. Turn out the guava cheese on a cutting board or on your clean kitchen counter. The guava cheese will come out with ease. Cut into desired shapes and sizes. Like I cut in star shape or square shape.

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Beetroot Ajwain Poori with step by step photos recipe - This poori recipe is a crispy, yummy and pink flavored color fried bread made with goodness of beetroot, whole wheat flour and some spices. It is a perfect meal for fussy eaters who always don't like veggies in their diet.

Health benefits of Beetroot

Beetroots, commonly known as beets, the vegetable is called Chukandar in Hindi, are a popular root vegetable used in many cuisines around the world. Beets are packed with essential vitamins, minerals and some of which have medicinal properties. They are delicious and easy to add to your diet.

Benefits of Beetroots

* Lowers Blood Pressure
* Good For The Heart
* Boosts Energy Levels
* Good For The Liver
* Improves digestion
* Beets are also rich in folic acid, which is one very good reason for pregnant mothers to include them in their diet.
* Has Anti-Aging Properties and Improves skin health
and many more....

Being a mother of 2 years old son, I need to think about it every time what nutrition I give to my baby. I usually made ajwain poori, this time I think why not to add other veggie in it. So I added beetroot, he loved it. I am satisfied, that he like it. 


What is Poori/Puri ?

Poori is the popular Indian deep fried and puffed bread made from whole wheat flour, salt, oil and water. They have many variations like dahi methi poori, palak poori, plain poori, ajwain poori, beetroot poori and many more.

Beetroot poori is a great food for your kids lunch box. You can enjoy this poori in your breakfast, lunch or evening snacks with achar, chutney or potato curry they taste so good.
Beetroot poori tastes amazing yet very simple to make, with very few ingredient and in very less time you can make these poori. The recipe of making beetroot poori is same as simple wheat flour poori. 

You can also add your favorite veggies like palak, matar, carrot, potato and make in the same way. I have tried with palak and carrot even potato too. All you need to do is to boil first and grate it directly into flour and make a dough from that.

Beetroot is very healthy vegetable and good for our body. But many of us don't like to include them regularly in the salads. So I always try to find out the ways to add this healthy vegetable in my diet. 

I love to add them in paratha or poori. My favorite and healthy way to include beetroot in my diet is to add them in poori dough.

Course : Bread
Cuisine : Indian
Prep Time : 10 Minutes
Cook Time : 15 Minutes
Author    : Jolly Makkar

Ingredients :

Whole wheat flour/Atta - 2 Cups 
Peeled, Chopped Beetroot - 1 Medium 
Carom Seeds/Ajwain - 1/4 Tsp 
Red chilli powder- 1/8 tsp(optional)
Salt - 1 Tsp (adjust according to taste)
Oil - 2 Tsp 
Oil For frying

Preparation Method :

1. Add 2 Cups of water in a pan, add chopped beetroot pieces. Boil until beetroot turn soft, strain them. 

2. Blend beetroot pieces to a smooth paste. Do not throw the strained water, we can utilize it for kneading the dough.

3. In a mixing bowl add 2 cups of sieved wheat flour, carom seeds, salt, red chilli powder,oil and beetroot paste.

4. Mix by using hands until crumbly dough form. Add beetroot water little at a time and knead soft and slightly tight dough.

5. Apply little bit oil on dough, cover it and keep it in a fridge to set for 10 minutes.

6. After 10 minutes knead it again and dived in to small(15-17) equal part.Take one portion, roll between your palm and gently flatten it.

7. Place dough ball on to the rolling board, apply some oil to the rolling pin and start rolling it.

8. Evenly roll it to a round shape. Roll poori moderately thin, slightly thicker than chapati.

9. Heat oil in a deep pan/kadai. Fry poori in hot oil. To check its temperature, drop small piece of dough in to the hot oil, if it is come on the surface immediately, oil is ready for frying. Check into video.

10. Slid poori  into the hot oil, add one at a time. Slightly press poori, it will puff up. Flip and fry from other side.

11. When it turn golden brown from both sides, shake off excess oil and take out on the kitchen towel to soak excess oil.

12. Hot Poori's are ready serve hot with light curry or bhaji and mango relish. I enjoy my beetroot with aam ka launji and hot cup of chai.

You can check my YouTube video
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Dhuli Urad Dal with step by step recipe - A simple, healthy and wholesome everyday Punjabi  style urad ki dal that makes for a comforting side with warm rotis or paratha.

Urad Dal is a solid formula to make for any Indian vegan supper as it is stacked with Vitamin B, iron and other basic supplements. It is a rich well spring of veggie lover protein and can be a decent substitute for non vegan sustenance.

We are making urad into two variations, one is sookhi urad dal(dry version) and second one little bit curry it(we call gilli dal LoL it means little bit curry style).

There are many variations of preparing urad dal, this is the simple punjabi style dal variety which we prepared at my home. Just simply made using subtle spices such as cumin seeds, turmeric powder, this Dal turns to be homely and a meal that you can feed even to your kids without a worry.

What is Urad Dal and it's benefits?

Urad dal is called skinned and split black gram in English. The Dhuli dal is called husked split black lentil. Urad dal is totally gluten free. You can use this dal if you are gluten intolerant.

Urad dal is one of the richest sources of proteins and vitamin B, and is also beneficial for women. This simple lentil is full of iron, folic acid, calcium and potassium, which makes this dal a perfect healthy package for pregnant women.

Popular in the Northern as well as the Southern states of India. Urad dal is easy to prepare and can be eaten as a side dish also. It is also extensively used in various culinary preparations such as dosa(see how to prepare dosa), papad and vada. The whole skinless black gram is used as a key ingredient in making the idli-dosa batter. 

8 Benefits Urad Dal [Split Back Gram] in your diet:
- Improves digestion
- Protects heart
- Boosts energy
- Improves bone health
- Strengthens nervous system
- Helps manage diabetes
- Reduces pain and inflammation
- Good for skin and hair


Urad dal has 3 varieties, 

1. Whole black gram (Popular dal makhani lentil) - The process of slow cooking dal lends it a unique flavor together with the Makhani (butter and cream) added at the end. 

2. Split black gram(Famous punjabi style Dal Amritsari)


3. Skinned and Split Black Gram (Urad dal making for healthy protein breakfast like dosa, pancakes, idli and many more)

Course : Main Course
Cuisine : North Indian (Punjabi)
Prep Time : 10 minutes
Cook Time : 20 minutes
Total Time : 30 minutes
Author : Jolly Makkar

Ingredients :

Dhuli Urad Dal/ Split gram lentil - 1 cup
Cumin Seeds/Jeera - 1/2 tsp
Fnely chopped Onion - 1/2 cup
Chopped tomatoes - 1/2 cup
Finely Chopped garlic - 1/2 tsp
Finely chopped Ginger - 1/2 tsp
Turmeric powder/haldi - 1/2 tsp
Red chilli powder/mirchi - 1/4 tsp
Coriander powder/dhaniya - 1/4 tsp
Garam masala - 1/4 tsp
Salt to taste
Desi Ghee / Clarified butter- 3 tbsp
Chopped Fresh coriander -  2 tbsp
Water - 3 cups

Preparation Method :
1. Wash the dal under running water till water runs clean and soak it in enough water for 30 minutes. Drain the water and add the dal in a pressure cooker.

Note* Always wash the dal with normal water first and then drinking water

2. Add turmeric powder, salt along with 3 cups of water. Pressure cook for 3-4 whistles or until the urad dal is cooked.

3. Remove the cooker from heat and let the pressure release.

4. Mash the dal using the back of a ladle. Add more water if required(don't mash too much).

5. Heat ghee in a pan and add cumin seeds, when the cumin seeds start spluttering add ginger, garlic and onion. Saute till the onions turn golden brown in color.  

6.  Add chopped tomatoes and the rest of the spices turmeric powder, the remaining red chilli powder, coriander powder and saute until ghee oozes out from the masala or till the tomato becomes mushy.

7.  Pour the cooked dal from the pressure cooker along with the cooked water. Do not add the liquid at first. Crush(mash) the dal with the back of the ladle while stirring continuously, this gives that creamy texture to the dal and simmer it on low flame for 5 minutes. Do stir in between.

8. Lastly check the salt, if it is required add it with garam masala, chopped coriander leaves and mix well.

9. Serve the dal with hot roti, pickle, papad and side salad or fruits.

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How to make Odia Amba Khatta with step by step photos recipe - Amba Khatta is a lip-smacking, delicious, sweet, tangy, spicy chutney made with raw mangoes, sweetened with jaggery, flavored with curry leaves(kadi patta) and spiced with cumin seeds, and red chilli powder.

This chutney is a typical Odia style dish which is must prepared in functions especially during marriages and pooja. In Odia, Mango is known as "Amba" , Meetha means "Sweet" and Khatta means "Tangy"...so this sweet and sour chutney,

For me, it's an instant sweet and raw mango pickle, I have used skin of raw mangoes, because I want to enjoy the whole mango pieces. The actual recipe used skin also..if you don't want you can peel the skin also. The skin of raw mangoes won't so soft as mango pickles after making but after few days it becomes so soft.


This Green Mango bought all the memories back to me during my school days. The outside of school all stalls with cut green mangoes sprinkled with salt and red chilli powder were abundant back home.

For healthy reason, mangoes not only help in reducing cholesterol but they are also good for our eyes and skin. Mangoes increase our immunity level and good for digestion.
 
This is a must try for mango lovers. This is quick and easy to cook and get cooked within 10-15 minutes. It is a perfect side dish for this summer season with my all meals. You can serve it with paratha, or flavored poori or roti or rice too.

Do you know this chutney is tastes much better on next day of the preparation. Everyday the flavor of amba khatta is more relish. I'm sure you'll loved it just like me.:)

I made this recipe as part of Recipe Swap challenge, where we get one partner blogger every alternate month...we visit so many blogger pace and we try to bookmark their recipes but never really find the time to try it. This time I have added the small idea behind this challenge, to try the "Regional Cuisine" and this time my partner is my partner is Sasmita Sahoo who belongs from Orissa and who blogs at firsttimercook.com


This is my 5th recipe under this challenge 
first is green gram dosa
second is eggless carrot cake
third is shortbread jam thumbprint cookies
fourth is sambar powder

You can make a big batch and keep enjoying with your daily meals like as I am doing. I made a small batch for my sister also and she really liked the chutney and demanded for the next batch :D..

This Raw mango chutney is a delicious vegetarian side dish. It is famous Odissa style chutney which goes well with all savory dishes. 
You can even try more chutney's during this summer time like aam ka chunda,

Let's start to make this easy and quick kache aam ki khatti meethi chutney recipe step-by-step photos process.

Author : Jolly Makkar
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Total Time: 15-20 minutes
Course: Accompaniment(Pickles and Chutneys)
Cuisine: Odia (Indian)
Recipe adapted from FirstTimerCook

Ingredients :

Roughly chopped Raw mangoes - 2 nos
Roughly chopped Jaggery - 1/3 cup
Grated Ginger - 1/4 tsp
Cumin seeds - 1/8 tsp
Mustard seeds - 1/8 tsp
Dry red chillies - 1 no
Finely Chopped Green chillies - 1 no
Curry leaves - few
Turmeric powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Salt to taste
Cumin - Chili powder [Roasted] - 1/4 tsp
Water - 1 cup
Cooking Oil - 1 tsp

Preparation Method :

1. Wash and clean the raw mangoes. Chop all the mangoes into cubes and discard the seeds.

2. Heat oil in a pan. Add dry red chili, cumin seeds, mustard seeds and allow to splutter.

3. Next add grated ginger and finely chopped green chili along with curry leaves. Saute a bit.

4. Then add raw mango cubes, saute for a few seconds. Add turmeric powder, red chili powder, salt and mix everything well.

5. Next add sugar / jaggery and mix again well and allow to cook for 5-10 minutes.

6. Add 1 cup of water and allow to boil and cook till mango pieces are soft enough.

7. Switch off the flame and sprinkle roasted cumin-red chili powder.

8. Serve this chutney as a side condiment with any meal or you can also have it dahi methi poori, poha missi roti, and many more.

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