Beat the heat with cool & refreshing drink "Rose-Mint Delight". This drink gives you freshness and makes your day perfect :) :) . This is really delicious drink. This is one of my favorite drink because it is easy and take very less time to make and their taste its just unique like a flavor of pan.

Is there any better way to quench your thirst then with a chilled refreshing glass of cool drink in this hot summer?  That too not with any regular lemonade but with Rose-Mint Lemonade! 

You will fall in love with its color, energizing flavor and its incomparable aroma of mint leaves which I really liked it :) Refreshing and cool rose squash with a splash of lime, mint leaves and addition of vodka is the perfect drink to enjoy on a hot summer day. It is so simple to make. 

You can make end number of cool drinks at home like Orange Mocktail, watermelon smoothie, beetroot squash, Cucumber Lemonade , mojito, guava punch and many more !!

Let's start to make this easy and quick recipe with simple step-by-step process.

Ingredients :

Rose squash / Rooafzah - 3 tbsp
Lime squash - 3 tbsp (If you don't have lime squash then use lime juice and sugar)
Vodka - 2 tbsp (optional)
Water - 1/2 cup
Fresh Mint leaves - 8-10 no
Ice-cubes
Few Mint sprigs for garnishing

Preparation Method :

1. For preparing rose-min delight, blend all ingredients in a grinder.

2. Chill in the refrigerator for at least an hour. When it is chilled, serve over with ice and garnish with mint leaves ! 

Jeera Aloo is very simple dry veggie and easy to make with potatoes seasoned with cumin seeds and other spices. It goes very well with roti, paratha and plain curd will go very well as an accompaniment. No need to boil the potatoes, just peel and cut it and fry it with spices. This is simple and comfort food, a jhatpat and chatapate recipe of potatoes. 


A versatile dish "Cumin Flavored Potatoes" can be eaten by itself as a snack or served with hot puri's and delightful pickle. It is a simple and real treat for all potato lovers. Jeera Aloo is very popular recipe. We usually prepare this jeera aloo recipe and served as a side dish with moong-masoor dal. It's very easy recipe and cooked in almost every kitchen. 

If you are looking for more aloo recipes then do check aloo ka bharta aloo-methi  crispy aloo cheela, aloo-gobhi-matar, punjabi dum aloo

Let's start to make this easy and quick recipe with simple step-by-step process with pictures. 
 
Ingredients:

4 medium sized potatoes , cut in lengthwise sticks

Spices:

1/2 teaspoon cumin seeds
Coriander powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Dried mango powder - 1/2 tsp
Garam masala - 1/4 tsp
Salt to taste
Chopped coriander leaves for garnish
Oil/ghee - 2 tbsp

Preparation Method:

1. Heat oil in a wok/kadai , add cumin seeds.

2. Stir for one minute and add all spices except salt and cook .


3. Now add potato sticks , give a stir add salt and let it cook for 10-15 minutes with closed lid.

4. Open the lid and add check seasoning.

5. Once it is done, remove from heat , sprinkle chopped coriander and serve with chutney , curd or plain roti.
 Enjoy and Happy Cooking :)

First time, when I heard the name of dal, we all cousin's are laughing that maa di dal why not papa di dal made :D ;) . I have learn this dal from my mom, she prepares very well and too yummy...This is my and my family favorite dish so I am sharing here. It's a popular North Indian dish.

I have learn to make this dal from my cook mentor "My Mom" , who has been making this way for many years. This is a family favorite dish because it's a smooth dal with a creamy texture from the black gram and a subtle nutty sweetness from the chana dal. 

This is very popular Punjabi dal in India, very easy and tasty recipe too. If you are looking for more dal recipes then do check 
dal fry 
dal makhani
moong-masoor di dal  
sambar (toor) dal

Let's start to make this easy and quick recipe with simple step-by-step process with pictures. 

Ingredients :

Split black urad dal - 1/2  cup
Chana dal - 1/2 cup
Finely Chopped Onion - 1 no (large sized)
Chopped Tomato - 2 no (small sized)
Finely grated Ginger (little bit)
Garlic cloves - 3-4 nos finely chopped
Finely chopped green chillies - 1 no
Cumin seeds / Jeera - 1/2 tsp 
Red chilli powder - 1/2 tsp 
Garam Masala Powder - 1/2 tsp 
Turmeric powder - 1/4 tsp 
Coriander powder - 1/4 tsp
Salt to taste
Chopped Coriander leaves for Garnish
Desi Ghee / Oil - 2 tbsp

Preparation Method :

1. Combine both the dal together and wash them till water runs clear and drain the water and soak them for half an hour..

2. For Tempering / Tadka
Step by step process : 

(1) In a pressure cooker, add desi ghee (or you take oil but Desi-ghee gives you the full desi aroma of dal ) and add jeera (2) add chopped onions, green chillies, ginger and garlic, cook it about 2 minutes till onion becomes transparent and soft. (3) Add the chopped tomatoes, (4) salt, turmeric powder, red chilli powder, coriander powder and saute for another 2 minutes, fry till the tomatoes become soft and mushy, (5) your tadka is ready, as shown in below picture

3. Once tadka is cooked well, drain the dals and add them. Stir well. Add about 3 cups of water and cover the lid, Keep 1 whistle – on high flame and reduce the flame on a low heat and keep it for 10 minutes again on a low flame.

4. When the pressure settles down on its own, check the consistency of dal, let the dal simmer on low heat for 5-10 minutes till thick.

5. Lastly add garam masala powder. check the seasoning and add more of the spice powders, salt ( if required) and chopped coriander leaves.


Happy Cooking & Enjoy :)

This is traditional Punjabi Baingan ka Bharta recipe. It is a regular dry veggie that is cooked in every punjabi kitchen. 

It is one the most popular dish in Indian Cuisine, made up with roasted eggplants with less indian spices. There are two ways to roast the eggplant in a stove or either in a microwave, but then you won't get the smoky flavor of the baingan.. 
I love to roast the eggplant in stove. Sometime I prepare simple bhartha or sometimes with Peas also both of dishes are delicious !!! It is a flavorful dry veggie and staple food in every Punjabi grew up. This is quick, delicious and my all time favourite dish.

A simple punjabi baingan bharta recipe without the use of many spices. We simply love this recipe in its simplicity and taste. I have learned this recipe from my mom who cooks excellent Punjabi food. 

Let's start to make this easy and quick recipe with simple step-by-step process with photos.

Ingredients :

Eggplant/bhartha baingan - 1 large-sized
Frozen peas/ matar - 5 tbsp
Finely chopped Onion- 1/2 cup
Finely chopped tomatoes - 1 cup finely
Chopped Green chili/hari mirch - 1 no
Red chili powder/lal mirch powder -  add as required tsp or as per your required
Coriander powder - 1/2 tsp
Salt to taste
Garam Masala powder - 1/2 tsp
Chopped coriander leaves/dhania patta
Food Oil - 2tbsp

Preparation Method :

1. Clean the eggplant with kitchen towel, then make small cuts on the baingan with a knife. then apply some oil all over and keep it for roasting on an open flame. 

2. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly cooked. 

3. With a knife check the doneness. The knife should slid easily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools down.

4. Peel the skin from the roasted and smoked eggplant.

5. Mash the cooked eggplant using with fork or steel bowl or you can even chop finely.

6. In a kadai, heat oil. Then add finely chopped onions and chopped green chilies and saute for a minute.
Saute the onions till translucent. Don't brown them.

7. Add the chopped tomatoes and mix it well.
 Saute for few minutes, then add frozen peas(this is optional), mix well.

8. Saute the tomatoes till the oil starts separating from the mixture. Then add all basic indian masale's in it red chili powder, coriander powder. Stir and mix well.

9. Add the mashed cooked baingan. Stir and mix the chopped baingan very well with the onion-tomato masala mixture.

10. Season with salt. Stir and saute for some more 4 to 5 minutes more. Add garam masala powder.

11. Finally stir in the coriander leaves with the baingan bharta or garnish it with them. 

12. Serve Baingan Bharta with phulka's, roti's or chapatis. It goes well even with bread.

Enjoy and Happy Cooking :)

Motichoor Ladoo is a popular Indian sweet-dish, made using tiny boondi/fried gram flour balls. It is a delicious desert is often made for an auspicious or a pooja, it could also be a festive occasion like Diwali, Ganesha chaturthi or a religious ceremony conducted in our home or simply make them for any celebrations and enjoy them. The appearance is satisfying and flavors too are rich, moist and yummy. 


The whole process of preparing the ladoos took a lot of time, the ladoos were so good, we could not resist having the ladoos. Me and my husband were fond of sweets, we love sweets, but in Bangalore there are so many sweet shop, but didn't found the one which is according to our taste buds :( , so, we came to a conclusion that I made ladoos at home. The ladoos which were made at home were much better than the market mithai shop ones. I don’t want to praise myself but that was our genuine feeling. The ladoos made at home were more softer and tasty.

This is my first attempt to making "Homemade Motichoor Ladoo" and it comes perfect and yummy :), my husband really liked it and become a fan of homemade sweets rather than market sweets ;) so decided to share this lovely recipe with you all. They taste so delectable that you’ll fall in love with this dessert. 
Although ladoo's will be easily available in any of your nearby sweet shop but the one’s you make yourself taste even sweeter. Now it's time that you can make motichoor ladoo at home with some patience. Be soft and gentle with them and they will be softer and more tasty !!!

Let's start making of motichoor ladoo recipe with step by step photos. Learn how to make melt in the mouth motichur ladoos :D

Ingredients :

For Boondi :

Gram flour/Besan - 1 cup
Milk - a cup
Cardamom powder - 1/2 tsp
Oil / Ghee for deep frying
A fine holed shallow strainer spoon
Saffron (kesar) - a pinch
Chopped almonds - 1 tbsp (few for garnishing)

For Syrup :

Sugar- 1 cup
Water - 1/2 cup
Few pinch of Red-Orange color
Saffron (kesar) - a pinch

Preparation Method :

For Syrup :

1. In a pan, add sugar, 1/2 cup of water and a pinch of saffron(kesar) bring it to a boil. Heat till the sugar gets dissolved stirring in between.
 
2. Once sugar gets dissolved stop stirring and boil till this reach one string consistency and add red-orange food color. Mix it well.

3. Check for 1 string consistency. If you take the sugar syrup in your thumb finger and index finger it should form one string consistency.

4. Switch off the flame and add the cardamom powder and mix well, keep it aside.

For Boondi :

1. In another pan, add flour, pinch of kesar and milk(you can add water instead of milk) to a smooth batter.
Whisk it properly, make sure there is no lumps in the batter, otherwise boondi doesn't make properly.

2. Heat oil in a heavy frying pan, Hold strainer on top with one hand, with the other pour some batter all over the holes. 

3. Tap gently till all batter has fallen into hot ghee, stir with another strainer and remove when boondi turn light golden.

4. Let the boondi's cook and don’t allow them to cook till crispy. Just take it out when they are done and yet soft. Repeat for remaining batter. 

5. Once all the boondi is done, grind the boondi in a mixer. (this is motichoor ladoo, we want tiny boondi's for making, if you make boondi laddoo, you can directly skip this step and proceed to next step)
6. Just heat the sugar syrup for few seconds till it become warm. Switch off the flame and add the boondi in to syrup and mix so that all the boondi gets coated with sugar syrup and add chopped almonds. You can add melon seeds this instead of almonds.

7. Spread in a large plate. Cover and keep for 5 minutes.


8. Start making ladoos. This mixture may be little moist, but don’t worry.
After few minutes it will be firm.


9. Cool and keep open to dry, before storing in air tight container. Garnish with slice of chopped almonds.


You can make end number of deserts like spongy Rasgulla, Besan ladoo, sooji halwa, sweet & golden vermicelli, feniyan kheer and many more...

Enjoy and Happy Cooking :)

Veggie paniyaram are spiced dumplings made from left over idli batter. Paniyaram can be made plain, spiced or sweet. They are crispy from out and soft from within. 

They are vegan and gluten free as well. There are so many different name of this dish, some called called "Appe" or some called "Paddu"  

These are made in a special utensil or cookware called paniyaram kadai which have molds in it. In the market one gets both non stick as well metal versions, included wooden stick, you will see in the pics below

Let's start to make this easy and quick recipe with simple step-by-step process with photos.

Ingredients:

Dosa batter – 1 cup
Finely Chopped Onions -1 no
Finely Chopped Tomatoes - 1 no
Curry leaves - 6 to 8 leaves
Hing/ Asafoetida - a pinch  
Chili powder - 1/2 tsp
Salt to taste
Oil - 2 tbsp
Chopped Coriander leaves - 2 tbsp

Preparation Method :

1. Heat 1.5 tsp oil in a pan, and allow curry leaves to splutter, then add the onion and saute till it turns soft or crunchy.

2. To this add chopped tomatoes and saute till it becomes soft. Add red chilli powder and again saute for 1 minute.

3. Remove from heat and add this to the dosa batter, mix well along with salt and add chopped coriander leaves and mix again.

4. Heat the appe mould on a medium flame and grease it with a little oil. Pour a spoonful of the batter into each mould.
 
6. Cook till the outer surface becomes golden brown and then turn each appe upside down using a wooden stick or fork so as to cook the other side.

7. Remove and repeat with the remaining batter.

8. Serve hot with Tomato sauce, mayonnaise or coriander chutney.


Enjoy and Happy Cooking :)