Kairi che panh is a drink made with a pulp from raw mango and mixing of some spice and sugar. This drink is made during summer time. Kairi che panh is a popular drink in Maharashtra India. During summer time the raw mangoes are for sale and in season. Raw mangoes are said to calm down the heat in the body.
It is very interesting and tasty drink. I have made it healthier using jaggery instead of sugar, you can you honey as well. Let us see how to make.
1 large raw mango( remove skin and slice)
2/3 cup of jaggery
1/2 tsp salt
1/2 rock salt
1/2 black pepper
1/2 cup mint leaves
3 cups of water
3 glass water for mixing into pulp
- Boil water in a vessel, add raw mango and jaggery
- Cook till the slices get soften.
- Let the pulp cool down.
- In a mixing jar grind mint and all the remaining ingredients adding pulp into it.
- Add 3 glass of water and keep in the refrigerator and then serve.
Chole (Chickpea) is one of the legumes with a lot of protein in it. The vegetarian always prefers chole to get protein from the food they eat. The chickpea is from the family of Bengal gram or garbanzo bean. Many Mediterranean recipes include chickpea and important in their diet. Chickpeas are used to make curries and are one of the most popular vegetarian foods in North India and south India, Many types of curries and thick gravy are served as side dish. These curries are served with rice, roti and etc. Chickpea is thus popular more because of some popular dishes of these States. Chickpea butter masala is thus one of popular among them.
1 cup soaked overnight and Cooked chickpea.
1 medium chopped onion
2 green chili (slit)
2 medium tomatoes
4/5 cashew nuts
2 tsp ginger garlic paste
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 red chili powder
1 tsp kasoori methi
2 tbsp cream.
1/2 cup of water
salt to taste.
coriander to garnish
- Heat butter in kadai, put chopped onion, green chili and saute.
- Once onion is translucent add ginger garlic paste and lets the raw aroma go.
- Make paste grinding cashews nuts and tomato together.
- Mix in kadai with onion and ginger garlic paste.
- Put all dry ingredients into it except kasoori methi.
- Let the paste leaves the butter.
- Add chickpea and water let it boil on medium flame
- Drop kasoori methi, mix well.
- Pour cream and mix and let cook for 2 minutes.
- Garnish with coriander.
It tastes good and very easy to make. Please leave a comment below, when you try and make.
Hey, guys, do you know what makes you a great cook. It’s not just about your interest but its all about expectation from other when they try to compare your recipes with a well-known brand. Here is the example. “Ice cream”
Ice cream is the best thing in the world. In summer ice cream play an important role to give a cooling effect. Ice cream is a frozen sweetened food and can be eaten as a snack or dessert. It is made from dairy products, such as milk and cream and combined with fruits or other ingredients and flavors. Whatever, I like ice cream at any season and anytime. I love fruit flavored or any fruit mixed ice cream. If I make ice cream at home I have to make in two different flavors. One with mixed fruit or any fruit and one compulsory chocolate or oreo chocolate ice cream. My daughter is very picky and will only eat chocolate flavors ice cream and not even taste the fruit one. Not even considerate to try the fruit flavored ice cream.
So yes when I make ice cream they have to be made in two different flavors and apparently it is compared with the best ice cream brand. I made ice cream the first time and I messed up on the whipping cream and ice cream turned icy and buttery, no smooth texture and non creamy. The impression from my daughter as she will not eat the homemade ice cream. The next time I made I promised her, that if this time if it is not good, I will not make ice cream anymore, but yes this chocolate ice cream turned so well, that since we don’t bring the readymade one.
So we will look how its made.
2 cup whipping cream
1 cup condensed milk( I make condensed milk at home, recipe given below)
1/2 tsp vanilla essence
1/2 cup mango and pineapple chunk.
- Whipp cream to its peak. Use a hand blender to whip the cream. (Please note cream should be cold and just removed from the refrigerator before whipping.
- Mix condensed milk, vanilla essence and chopped fruits and set in the freezer for 4 to 5 hrs (Preferable to use the metal tray to set ice cream, please keep the metal tray in the freezer before setting icecream.
- 2 cups (16floz/450ml) full-fat milk or low-fat milk
- 8 Tbsp sugar ( for this proportion it is supposed to take 10 tbsp, but I took less for less sweetness)
- Mix sugar in milk and dissolve
- Boil this milk in saucepan once it boils, simmers the flame and let the milk reduce to half.
- Before mixing into whip cream and fruit, let the condensed milk cool down completely.
Note: I have added an additional frozen chunk of mango and pineapple on the top for photography purpose.
Sometimes it gets very difficult to decide for what to cook for lunch or dinner, and getting towards the end of the week when your refrigerator is indicating no vegetables, it’s hard to decide what to cook. This is really a quick fix for lunch or dinner.
Generally, Punjabi food is made with onion, tomato and ginger garlic and spices. This quick fix is more towards the Punjabi type cuisine. I made this recipe today as even I was running out of the vegetables, it was only potato and capsicum lying in my refrigerator. Only potato or only capsicum just thought of making them together, cause it’s really hard to make sabji when you have nothing left in your refrigerator.
Now talking about this recipe many more invention can be done. I made it simple and easy. It tastes as good it looks and very easy to make as well. Let’s go through the recipe real quick.
2 medium size capsicum (Shimla Mirch)( cut into chunk)
1 medium size potato (cut into chunk)
1 medium size tomato(chopped)
1 medium size onion( finely chopped)
1 green chili (finely chopped)
1/2 tsp coriander (dhania)powder
1/2 tsp cumin (jeera) powder
1/2 tsp garam masala
1/2 tsp chili powder
1 tsp cumin(jeera) seeds
1/2 tsp turmeric( haldi) powder
salt to taste
- Heat an oil in pan or kadai, put cumin(jeera) in oil, let it crackle
- Add onion and all dry ingredients, mix well on medium flame.
- Let onion get cooked well. Add potato and let it half cook and get a good texture and color.
- Later add tomato and let them get soften.
- At the end mix capsicum and sit for 2 to 3 mins.
Note: It is very essential to follow the step because once you put all vegetables together there are chances of capsicum getting cooked earlier than potato. It tastes good when capsicum is not overcooked.
Kobi means cabbage. I have said coleslaw because it is not made with dressing like mayonnaise or vinegar instead made with curd/yogurt. I make Kobichi Koshimbir not only for health benefit but it tastes awesome. Cabbage has a lot of nutrients and low in calorie. Cabbage is always in a weight loss regimen.
We have this koshimbir always during lunch and dinner and someday if it is not made our meal feels incomplete. It very quick to make and healthy to eat.
2 cup chopped cabbage
1/2 cup curd/yogurt.
salt to taste
1/2 tsp mustard seeds.
2 tsp of oil
a pinch of asafoetida
- Mix cabbage, salt, and yogurt/curd together.
- Heat oil for tempering, add mustard seeds and asafoetida, once mustard seeds crackle turn off the flame.
- Let the tempering cool and then add to the mixture of cabbage.
Note: I suggest to take hung curd as cabbage leaves the water when added with salt. or add salt when serving even if hung curd not used.
Bagara Baingan is a recipe from Hyderabad cuisine. Recently I posted so many recipes from Maharashtra, thought of trying some different cuisine and came across this Bagara Baingan(eggplant). Bagara Baingan(eggplant) is a form of thick curry( thickness can be adjusted) cooked in a paste of coconut, sesame seed, and peanuts. It can be made spicy or less, it tastes good anyway.
Generally, Baingan(eggplant) are whole small size baingan used in this recipe. I used the bigger eggplant which is used for baingan bharta ( I will post bharta recipe aswell ) and cut into bigger cubes. The curry taste so good that you can try putting different vegetables instead of baingan(eggplant) or a mix of vegetables. Let’s go through the recipe now.
1 medium-size eggplant ( 6 to 8 if small size eggplant)
oil to deep fry
3/4 cup roasted peanuts
3/4 cup roasted sesame seeds and grated coconut( both proportion same)
1 tbsp oil
1 tsp chili powder
1 tsp garam masala
1/2 tsp turmeric powder
2 tsp full jeera (cumin seed)
1/2 tsp methi (fenugreek seeds)
1/2 tsp asafoetida
1 1/2 tsp ginger garlic paste
2 /3 red dry chilies
1/2 cup curd/yogurt.
- Cut the eggplant in big size chunk ( if small whole eggplant slit in 4 halves)
- Deep fry eggplant on medium flame and keep aside.
- Roast peanuts, sesame seed, and coconut. Make a paste adding curd/yogurt into it.
- Heat oil in kadai, pour cumin seed, turmeric powder, red chili, ginger garlic paste, red chili powder, garam masala, and asafoetida.
- Add paste, and salt according to taste and cook till it leaves oil.
- Put in the eggplant and simmer the flame for 2 mins. Garnish with chopped coriander.
It is really very quick and easy recipe, do try the authentic flavors of India cooking food at home and enjoy.
Do comment and leave feedback regarding.
I gave this recipe name Bhuna Achari Aaloo because these aaloo (potato) was marinated in the leftover of pickle oil and masala. I grill these potatoes to give an authentic flavor (like Charcoal flavors) to it. Small round potato suits better for this recipe. This is tried and tasted recipe and once you make, I promise you will make it further.
I once went to this so-called party in the woods with my husbands and his colleagues. They had a barbeque and more their. They systematically organized this event there. One of his colleague’s wife pre-prepared this aaloo and had bought for barbecue party there. It tasted so awesome that I tried at home by only the direction of my remaining taste bud has shown.
6 to 8 red small potatoes
6 to 8 small yellow potatoes
1/2 tbsp fennel powder
1/2 tbsp coriander powder
2 tsp chili powder
2 tbsp leftover pickle masala
salt to taste.
- Cut and Pierce hole in potato. ( you can keep with potato without cut also)
- Put all the ingredients in a Ziploc bag. Mix well.
- Keep in refrigerator 3 to 4hrs ( I kept it overnight) to marinate.
- Bake or grill till cooked. ( I baked at 400 deg Celsius )
Note: No adding extra oil because leftover pickle masala has enough to cook in.