Thursday, 24 August 2017

Minty Watermelon Lemonade

Minty Watermelon Lemonade, as name indicators all major ingredients bof this recipe is so refreshing drink in summer. As watermelon is so easily available in summer and you can see it in market and departmental store now a days. So why not take a natural refreshment in summer to beat the heat.

So for the natural refreshments, Minty Watermelon Lemonade 🍋 is a very good option.

It's minty flavour gives the cool effect and lemon reduced the summer heat of body and watermelon as full of water, hydrates the body.

It's so healthy and tasty too. It's lemon and spices add so delicious tangy flavour in drink.

Whereas, we come to its nutrients and medicinal values, watermelon has significant amount of vitamins A, B6 and C, lots of lycopene, antioxidants, amino acids and modest amount of potassium.

Serve it to your family and friends and guests fresh and don't store it for long time either in freeze or without freeze. As it contains lemon which make it more acidic which is not good for stomach and health.

Come let's prepare this drink and stay bliss in this summer.

Recipe is written below..

Ingredients: for two glasses

Watermelon pieces: 1 Cup
Mint leaves: one hand full
🍋 lemon: 1 big sized
Sugar: 1/2 Cup
Chaat masala: 2 tsp
Black salt: 2 tsp
Cumin seeds powder:2 tsp
Ice cubes: 1 Cup

Method of Preparation:

Take handful mint leaves and wash it 2-3 times.
Cut watermelon into small pieces and deseeds it.
Take a mixer grinder jar. Put mint leaves in this. Add sugar and ice cubes (leaving 3-4 ice cubes for serving) in it.

Grind it into a paste.

Now add watermelon pieces in it and again Gring it.

Take all solution in a big mixer bowl. Add lemon juice, chaat masala, black salt and cumin seed powder and mix well.

Minty watermelon lemonade is ready.
For serving, take a glass in which you have to serve, Pour minty watermelon lemonade in this.Put some mint leaves on the top of minty watermelon lemonade. Place a piece of 🍋 lemon on rim of glass.  If you want to add more ice cubes in this add ice cubes in glass. Now it is ready. Serve to refresh yourself and family with mint and watermelon flavour.


  1. I don't add water in this.So this is a concentrated version of minty watermelon lemonade. If you require add of water, then you can add water in mixer bowl.
  2. I add sugar little more to this to make it more tangy. You can adjust every

Saturday, 19 August 2017

Poha Veggie

Poha is a flattened rice, which is flattened into flat light dry flakes. 
This easily digestible form of raw rice is very popular across IndiaNepal and Bangladesh.

Poha is generally used as making of snacks and good for breakfast option too. Some part of India, like Madhya Pradesh, Rajasthan, Gujraat poha is used as a breakfast option. You guys must have eaten poha in your life.
Here I am sharing recipe of poha veggie which is different from poha which is generally cooked in India. This is so tasty to eat and full of vegetables and lots of more stuffs.

Try this recipe in  weekend breakfast or as a brunch. Recipe is given below.


Poha : 2 cup
Tomato: 1 medium sized ( roughly chopped)
Peanut: 1/2 cup
Carrots: 1/2 cup grated
Cabbage: 1/2 cup finely chopped
Beans: 1/2 cup finely chopped
Corn: few pieces
Green peas: 1/2 cup
Onions: 1/2 cup finely chopped
Lemon: 1/2 piece.
Sugar: 1/4 cup
Salt: As per taste
Dry fruits: one handful
Kadi patta: 4 - 5
Coriander leaves: 2 - 3 bunch fine chopped
Musterd seeds: 1 tsp
Ajwain seeds: 1 tsp
Termeric powder: 1 tsp
Red Chilli powder: 1 tsp
Garam Masala: 1 tsp
Kadhi leaves powder: 1 tsp (Optional)
Cumin seeds powder: 1 tsp
Chaat masala: 1 tsp
Oil: 2 spoons
Green chillies: 2 fine chopped
Haldiram bhujia: 1/2 cup (any other namkeen of your choice)

Method of Preparation

First we take poha in a vegetable strainer and keep it under running tab and wash it properly.
Now we squeeze all light from it from light hand and keep in a mixing bowl. Add tomato and mix well with poha. Add termeric powder in it and mix well.

Take a pan or kadahi. Now add oil in it. Heat it on medium flame. Add mustered seeds, ajwain seeds let it be cracked in oil. Add kaddi leaves. Add onions and green chillies. Saute it on low flame.

When onions become tranculant then add carrot, cabbage, green  beans, corns and peas. Add 1/2 tsp salt and Saute it. Cover it with lid for 2 to 3 mintues.

Now add poha mixture in kadahi and mix well with all vegetables. Add red chilli powder, Garam Masala, cumin seeds powder, sugar and salt. If you use kadhi leaves powder then  add kadhi leaves powder in this point. Mixll and cover it for 2 mintues. Be precautios as salt has been added in while cooking vegetables. 

While poha is covered under cooking. Take a separate pan. Add 1 spoon oil and heat it. Now put peanut in it and roast it on high flame. When peanut starts cracking, switch off gas.

Now open poha lid and saute it again. Add 1tsp lemon juice in it and mix well. Now poha is ready now. Add roasted peanuts, dry fruits and Coriander leaves in it and mix well. Now switch off gas.

For serving, take a plate or serving bowl. Put poha in it. Sprinkle some haldiram bhujia over it. Put one half cut lemon on a corner. It is ready to serve. Serve it with smile.


  1. Squeeze all water from poha carefully with light hand.
  2. Be cautious at the time of adding salt. 
  3. You can add vegetables as per your choice. We don't eat cabbage, so I didn't use cabbage in poha. 
  4. I always use grated carrots in poha. If  You  wish, can add fine chopped carrots too in poha.
  5. In dry fruits, you can add raisins, Cashew, almonds.
  6. I add sugar powder.  You can use sugar granulated too.
  7. I used indoors namkeen in poha.
  8. I used kadhi leaves powder in poha not Kadi leaves.

Wednesday, 9 August 2017

Rajasthani Gatta Kadhi

Rajasthani dishes are always welcomed and liked by most of the Indians. It's flavour, it's spices are appetite enticing. Gatte kadhi is also a authentic and traditional Rajasthani cuisine.

It is gram flour and yogurt based dish which is tasty and delicious and spicy too. This can be served with roti naan aur plain rice in lunch or dinner.

This is easy to cook but time consuming as curd gravy is cooked on low flame for long time then best taste and flavour comes.

This gatte kadhi is my family favourite and once in a week, I sure cook it in lunch. You guys also try this recipe as this can be a good options for noon meal or holiday meal. What to cook .....this is always a great question in our day to day routine in front of we ladies. So this gatte ki sabji can be option in that case and change too from daily meal.

Below is the recipe here. Try this and give me your feed back.


Besan ( Cheakpeas flour): 1 cup
Curd : 1 cup
Tomato : 1 medium sized (roughly chopped)
Garlic: 2 big sized cloves
Garlic: 1 inches long piece.
Green chillies: 2
Ajwain:1 tsp
Heng (Asofetida): 1 tsp
Termeric powder: 1 tsp
Cumin seeds: 1tsp
Musterd seeds: 1tsp
Red Chilli powder: as per your taste.
Dry Red Chilli : 1 piece
Kadhi leaves : 4 -5 leaves
I used kadhi leaves powder
Coriander powder: 1 tsp
Salt : as per your taste
Oil: for frying
Water: 1 cup+ 2 cup for boiling

Method of Preparation:

First we make gatte.

Take besan or cheakpeas flour in a large bowl keeping 2 spoons apart for later use.
Put salt, ajwain seeds,red chilli powder,hing 1/2 tsp, one pinch termeric powder,1 tsp oil & 1 tsp curd.

Mix well all ingredients and knead like dough. There is curd which binds all ingredients together and make like dough. If still it is not getting binded, sprinkle 2 - 3 water and make dough.

Divide all dough into 3 - 4 balls. Take one ball of dough and make round shape using palm first then keep it on rolling board and make it cyclindrical  long. Don't make it too thin long cylindrical. Keep cylindrical diameter around 1 or 1.5 cm. Repeat same process with other dough balls.

Now take a deep utensils,put water into upto 3/4 of it. Heat it on high flame. When water starts boiling, keep all cylindrical shape dough into hot water. 

Boil it upto 5 mintues. Take it out from water now using strainer.

Now take a non stick kadahi or pan. Put 3 - 4 spoon oil and heat it on high flame. 
Meanwhile cut gatte log into small  pieces. In one log it will come 4 or 5 pieces.

Now when smoke starts coming from oil, do flame on medium and out all gatte in oil and fry it for just 2 mintues. 

No frying for more time, otherwise gatte become hard. Now gatte is ready.

Now it is time to make yoghurt  gravy..

Take a mixing bowl, put all curd in this. Add two spoons gram flour (besan). Whisk it and make a smooth paste and ensure no lumps should be there. Now add a glass of water in it and mix well. Keep it side for a while.

Now take a mixer grinder jar. Put roughly chopped 🍅 tomato in it. Add little water and grind it into a paste. 

Take it out in bowl. In same mixer grinder jar, take garlick ginger and green chillies and make coarse type paste. I generally grate the garlic and ginger and use like this.
Now take a deep kadahi, put  2 spoon oil in it. Heat it on high flame. When it is heated sufficiently, add cumin seeds and musterd seeds and let it cracked in oil. Now add ginger garlic chilli paste and saute it for seconds. 

Now add tomato paste and saute it for 5 minutes on high flame. 

Now add curd gram flour batter in it and mix well. Let it cook on medium flame.

Now add coriander powder, asofetida,  dry mango powder, Red Chilli powder, turmeric powder and mix it. I put kadhi leaves powder too which I prepared home

Cook it on low flame until thick and smooth consistency comes. It takes approx half an hour for such consistency to come on low flame.

Now add salt and cook for 5 minutes on low flame. Now add all gatte pieces in it add cook for more 5 minutes. 

Now it is cooked. Take it out in serving bowl.

Now it's time to tadka

For tadka, take a tadka pan. Put 2 spoon oil. Heat it. When it is sufficient heated and smoke starts coming then add cumin seeds, musterd seeds, dry long chilli, asofetida. 

Pour this tadka over gatte kadhi. Now ready for serve. Serve with smile.


  1. Don't add water while kneading gram flour for gatte. Curd is sufficient to bind it in dough. Still you need water, sprinkle water 2 - 3 drops and make dough.
  2. While deep frying gatte, only 30 seconds deep fried is sufficient. Don't fry it for long otherwise it will get hard.
  3. If you have Kadi patta powder then you can put it in while Cooking gravy. It enhances taste.
  4. Serve it after cooking 2 - 3 hours. It's taste come delicious after cooking of 2 - 3 hours.

Saturday, 5 August 2017

Sattu Ke Paratthe

Sattu ke paratthe is roasted gram flour filled paratthe which is generally eaten in Eastern part of India. Roasted gram flour is easily found in India but outside of India, it is very difficult to find and generally not available in any shop, mall, departmental store. If you are staying outside India, then you have to bring it from India.

This paratha can be good options for travel or picnic too. This taste great either way as you eat just hot from tawa or eat after 4 - 5 hours of cooking. Baingan bharta and pickles make the great combination with it. It also tastes well with potato tomato gravy vegetables.

Try this recipe in coming weekend and enjoy your meal with family.

I divided this whole recipe into three parts
1. Preparation of filling
2. Preparation of dough
3. Making Paratha

Ingredients: for 10 parattha


  1. Roasted gram flour: 1cup or 200 gram approx.
  2. Onion: 1 small sized ( fine chopped )
  3. Garlic: 3 to 4 pods ( big sized )
  4. Green chillies: 2 ( fine chopped )
  5. Chat Masala: 2 tsp (If you have pickles spice, then use that)
  6. Lemon : 1
  7. Asafoetida : 1tsp
  8. Salt : 2 tsp or as per your taste


  1. Wheat flour: 2 cup or 400 gram
  2. Oil : 2 tsp
  3. Salt: 1 pinch
  4. Water : to knead


  1. Dough
  2. Filling
  3. Oil  or Ghee : for make Paratha

Method of Preparation:


  1. Take roasted gram flour in a dry bowl, add chopped onion, chopped green chilli, grated or paste of garlic, asafoetida, chat masala, salt and lemon juice. Mix well all ingredients together. Keep side.


  1. Take wheat flour in a bowl, put add and salt in this and mix well with flour until it becomes crumbs type mixture. Add water and knead it soft dough. Now cover it from wet kitchen towel for 20 mintues to set the dough.


  1. For paratha, divide dough into 10 equal ball size.

2.   Take one ball size dough, put some extra dry wheat flour over it and make it flat using palm then make it cup type moving fingers in round directions.

3.     Put 2 to 3 spoons filling in the dough cup and then cover it using fingers joining all edges of dough. Make it flat using fingers.

4.   Now again dust some dry wheat flour over it and roll it using rolling pin slowly slowly with light hand pressure. Roll it in round shape.

5.    Put griddle ( tawa ) on stove on high flame. When griddle is hot then put rolled stuffed dough over it.

6.   When one side starts turning brown then turn the other side on gridle.
7.    When both sides are cooked then put oil or Ghee whatever you want on both sides turning one by one and cook.

8.    Now paratha is ready, take it out in plate. Repeat same process with other dough pieces.
Serve it with Baingan bharta, pickles or Raita.


  1. You can use pickles spice instead of chat masala if you have. It enhances taste of filling.
  2. Green chillies can be adjusted as per your taste.
  3. Onion and green chillies should be fine chopped.
  4. Roll dough softly with light pressure otherwise filling can come out.