Pink Lemon Juice / Malabar Special Pink Lemon Juice - Summer Drink Recipe

Pink Lemon Juice

Ingredients

Cold water - 2 cups

Basil seeds / Sabja seeds - 1 tbsp

( soaked in water for 10 minutes)

Lemon juice - 1/2 of a big lemon

Sugar as needed - around 4 tsp

( instead of sugar honey can be used)

Salt a tiny pinch

Red grapes - 1/4 cup or a handful

Pink Lemon Juice

Method

Add the grapes into a blender and grind smooth.Filter the mixture to get a clear juice.

Take a wide bowl pour the lemon juice,grape juice,cold water,salt and sugar,mix well till sugar is dissolved.

Just before serving mix the soaked sabja seeds and serve cold.

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How to Make Homemade Edible Glitter / Glitter Recipe With Cornflour / Edible Glitter Recipe / Vegan Glitter

Edible Glitter

Ingredients

Water - 1 cup

Cornflour - 1 tbsp

Food colours of your choice

Vegan Glitter

Method

Pour water in a pan add the food colour and cornflour mix till they dissolve.

Switch on the stove and in low flame keep mixing till the mixture turns thick.

Switch off the stove while still hot using a brush spread this mixture evenly on a thick plastic sheet.

The spread should be slightly thick,if too thin they will stick to the sheet and you can't remove them.

Dry it inside the house for 10 to 15 hours or till completely dry.

Gently peel the sheet from the plastic sheet , break into pieces and dry grind to a fine powder.

Sieve the powder and your edible glitter is ready to sprinkle on top of cakes or cup cakes.

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Aloo Palak Fry / Aloo Palak Vepudu / Potato Spinach Fry / Potato Palak Fry / Aloo Palak Stir Fry / Aloo Palak Sabzi

Aloo Palak Fry

Tempering

Oil - 4 tsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Jeera - 1/2 tsp

Red chillies - 2

Hing - a generous pinch

Other ingredients

Large potato - 1

( skin peeled and cut into cubes)

Chopped Palak - a small bunch  

Chopped onion - a handful

Crushed garlic - 3

Red chilly powder - 1 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Jeera powder - 1/4 tsp

Garam masala - 1/8 tsp

Salt to taste

Chopped curry and coriander leaves for garnish

Method

Heat oil in a pan and temper it with above mentioned ingredients.

Add chopped onion,garlic and the cubed potatoes saute for a minute.Add turmeric powder and salt in low flame fry till potatoes are cooked.

Add the red chilly powder,coriander powder,jeera powder and the chopped palak saute till raw smell has disappeared and everything is well combined.

Switch off the stove add the garam masala,chopped curry and coriander leaves.

Mix and best served as a side dish for rice or roti.

Note:

Replace with any greens of your choice in this recipe.

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Crispy Corn Chaat In Air Fryer / Crispy Corn Chaat Recipe / Crispy Non Fried Sweet Corn Chaat

Crispy Corn Chaat

Ingredients

Sweet corn - 1 can ( 15.25oz)

( Squeeze and remove the water)

Corn flour - 3 tsps (heaped)

Rice flour - 1 & 1/2 tsp

Red chilly powder - 1/2 tsp

Soy sauce - 1 tsp

Salt to taste

Oil - 2 tsp

Chopped onion. tomato, coriander leaves - as needed

Chaat masala, Black Salt and Jeera powder - as needed

Lemon juice - 1 tsp

Method

Take a wide bowl add the sweet corn,rice flour,corn flour,salt,chilly powder,oil and soy sauce,mix well till combined.

Pre. heat the air fryer at 350 deg.F then place a foil on top of the inner plate of the Gourmia air fryer , spread the corn even in a single layer.

Air fry for 15 minutes shake the basket after 5 minutes. Each air fryer is different so temperature and time may vary.

Once done cool for a minute and add the chopped onion,tomato,coriander leaves,lemon juice and seasonings,toss well and serve immediately.

Note:

Fresh corn can be used in this recipe instead of canned corn.

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Broccoli Leaf Soup / Healthy Broccoli Leaf Soup - Easy Soup Recipes

Broccoli Leaf Soup

Ingredients

Broccoli leaf - 1 large

( remove vein and stalk,chop the leaves finely)

Chopped garlic - 4

Chopped onion - a handful

Olive oil - 1 tsp

Salt and Pepper powder to taste

Crushed Italian seasonings - 1/4 tsp

Butter - 1 tbsp

All purpose flour - 1 tsp (heaped)

Milk - 3 cups

Stock - 1 cup

Cream - 1/8 cup

Cheese of your choice for garnish

Chilly flakes as needed for garnish

Method

Heat 1 tsp of olive oil in a pan fry onion,garlic and chopped broccoli leaves until leaves are wilted.

Switch off the stove and cool then put it into a blender and grind to a smooth mixture,keep it aside.

Heat a pan add butter once its melted add the flour and in low flame fry till raw smell has disappeared.

Pour the water,stock and the ground mixture,keep stirring continuously and cook in low flame till well combined.Give a boil and switch off the stove.

Filtering the soup is optional , add the salt,pepper powder,Italian seasonings and the cream mix and serve hot garnished with some chilly flakes and cheese on top.

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Broccoli Keerai Chutney / Keerai Chutney Recipe

Broccoli Keerai Chutney

Ingredients

Oil - 1 tsp

Broccoli leaf - 1 large

( remove vein and chop finely)

Chopped onion - a handful

Garlic - 4

Green chillies - 5

Salt to taste

Tempering

Sesame oil - 2 tsp

Mustard seeds - 1/2 tsp

Urad dal - 1 tsp

Jeera - 1/4 tsp

Red chillies - 3

Curry leaves few

Hing - 1/4 tsp

Turmeric powder - a generous pinch

Crushed garlic - 1

Method

Heat oil in a pan saute onion,garlic,green chiilies and broccoli leaves till the leaves shrink.Do not over cook and loose the nutrients.

Cool the mixture add salt and grind to a semi smooth paste,transfer into a bowl.

Heat oil in a pan and temper it with above ingredients and pour the hot tempering on top of the ground mixture and mix.

Best mix with hot rice and enjoy!

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Sweet Potato Kheer / Sweet Potato Payasam Recipe / Sakkarai Valli Kizhangu Payasam - Easy Kheer Recipes

Sweet Potato Kheer

Ingredients

Sweet potato boiled and mashed - 1 cup

Whole milk - 4 cups

Sugar - 1 tbsp

( Add according to the sweetness of the sweet potato)

Fried cashew nuts in ghee - 1 tbsp

Cardamom powder - 1/4 tsp

Crushed saffron strings - a generous pinch

Method

Bring the milk to a boil reduce the stove and add the mashed sweet potato and sugar.

Quickly mix well and cook in low flame for few minutes or till the consistency you want.

 Switch off the stove add the fried nuts , saffron and cardamom powder mix and serve hot!

Note:

a) Add nuts of your choice and any colour sweet potato can be used.

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Almond Gulkand Rolls Recipe / Gulkand Roll Recipe / Badam Gulkandh Roll - Diwali Sweet Recipes

Almond Gulkand Roll

Ingredients
Almond flour - 3/4 cup
( I used store bought almond flour from Costco)
or (If you don't have store bought almond flour then soak almonds in hot water for 30 minutes.Peel the skin and pat it dry.Then dry grind to a fine powder and its ready to use)
Milk powder - 1/4 cup
Sugar - 1/2 cup
Water - 1/4 cup
Cardamom powder - a generous pinch
Ghee - 1 tsp + Extra few drops of ghee to grease plastic sheet and your palm
Gulkand as needed
( Store bought or homemade,click HERE for Gulkand recipe)
Method
Take sugar and water in a non stick pan bring it to a boil.
Once the sugar reaches to one string consistency( this process will not take too long) lower the flame and add the almond flour,milk powder and cardamom powder.
Keep mixing till it comes to a soft ball.Do not over cook then your mixture will become dry.
Switch off the stove and add 1 tsp ghee and mix.
Once its warm to handle slightly knead with your greased palm to get a soft dough.
Take a greased plastic sheet and spread this mixture using a rolling pin to a semi thick sheet.
Place gulkand on top of the almond sheet and roll it to form a log.
Keep it in fridge for 10 minutes and cut into thin slices.
If you want to make ladoos then take a small portion of almond mixture fill it up with little gulkand and roll it into balls
Your Gulkand roll is ready to serve!

Note:
a) You can also use some nuts in your filling.
b) If you don't have store bought almond powder then soak almonds in hot water for 30 minutes.Peel the skin and pat it dry.Then dry grind to a fine powder and its ready to use.
c) Do not over cook the mixture till its dry.

d) If mixtures turn dry add few drop of milk.

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Ragi Sarva Pindi / Ragi Pindi Sarva Pindi / Sarvapindi /Tapala Pindi

Ragi Sarvapindi

Ingredients
Ragi flour - 1 cup
Chopped drumstick leaves - 1/2 cup
Salt to taste
Crushed peanuts - 1/4 cup
Sesame seeds - 1 tbsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp ( optional)
Chopped green chillies - 2
Chopped onion - 1 tbsp
Ginger/garlic paste - 1 tsp
Jeera - 1 tsp
Soaked yellow moongh dal - 3 tsp
Oil to cook
Method
Take a bowl add all the above ingredients and mix.
Pour water little by little to form a soft dough.Divide the portion into 6 balls.
Heat an iron tawa wet your fingers take a ball and press it directly into the tawa and with wet fingers spread it into semi thick disc.Make some holes and pour some oil around and inside the holes.
If you are a beginner then take a plastic sheet apply some oil and press the ball to a semi thick disc and gently lift it from the sheet and place it in the tawa.
In low flame cook till crisp at the bottom,gently flip the other side and cook.
Remove it to a plate and enjoy this hot crispy snack with tea,

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Attukal Soup Recipe / Mutton Leg Soup / Lamb Trotters Stew / Aatu Kaal Soup / Attu Kaal Soup / Attukaal Soup / Attukaal Paya Soup - Soup Recipes

Attukal Soup

Ingredients to be pressure cooked

Mutton legs chopped - 2

Whole black pepper - 1 tsp

Salt to taste

Fennel powder - 1/4 tsp

Chopped ginger - 1 tsp

Chopped garlic - 10

Curry leaves few

Coriander powder - 1/2 tsp

Cumin powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Water as needed

( I used 5 cups water)

Chopped onions - a handful

Tomato chopped - 1 small ( optional)

Sesame oil - 1 tsp

Other ingredients

Crushed pepper powder to taste

Mint leaves chopped - 6

Coriander leaves chopped few

Curry leaves - few

Method

Heat oil in a pressure cooker saute onion,ginger,garlic,few curry leaves tomato till colour changes.

Add the mutton legs and saute till the legs are slightly roasted.

Add the salt,whole pepper,jeera powder,coriander powder,turmeric powder and fennel powder,pour needed water and pressure cook till one whistle and simmer for 30 minutes and Switch off the stove.

Add pepper powder,mint,curry and coriander leaves and serve hot!

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