Aloo Beans Fry Recipe / Potato Beans Fry Recipe / Potato and French Beans Fry Recipe

 

Aloo Beans Fry

Ingredients

Aloo cut into strips - 2 medium size

French beans - 1 cup

Red chilly powder - 1/2 tsp

Chilly flakes - 1/4 tsp (optional)

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Amchur powder - 1/4 tsp

Garam masala - 1/4 tsp

Chopped garlic - 4

Curry leaves few

Tempering

Oil - 1 tbsp

Mustard - 1 tsp

Jeera - 1/2 tsp

Kalonji - 1/4 tsp

Hing - 1/2 tsp

Method

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

Add the potato , garlic , turmeric powder , salt and beans and sauté well. Cover for few minutes and cook in low flame.

Add the dry masala powders pour some water cover and cook in low flame till the vegetables are cooked. Switch off the flame and add curry leaves.

Enjoy with Roti or Rice!

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Panchamrutham Recipe / Panchamrit Recipe / Panchamrut Recipe / Panchamirtham Recipe / Pazhani Panchamirtham Recipe / Palani Panchamrutham Recipe / Panjamirtham Recipe

 

Panchamrutham

.

Ingredients

Ripe banana - 1 large

Salt a pinch

Brown sugar - 1 tsp

Chopped dates - 6

Raisins - 1 tsp

Cardamom powder - a generous pinch

Edible camphor - a tiny pinch

Ghee - 1 tsp

Honey - 1 tsp

Sugar candy / Kalkandu - 1 tsp

Method

Add all the ingredients into a bowl, except for sugar candy.

Using your fingers mash, do not mash till its a paste. Fruits must still hold their shape..

Lastly add the sugar candyand mix, your Panjamrutham is ready!

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Urad Dal Chainsu / Urad Dal Chainsoo / Utterkhand Special Urad Dal Chainsu / Uttarakhand Style Black Gram Chainsoo Recipe / Chainsoo Recipe

 

Urad Dal Chainsu

Tempering Ingredients

Mustard oil - 1 tbsp

Jeera - 1/2 tsp

Mustard - 1 tsp

( Usually wild mustard is used)

Red chillies - 3

Hing - a generous pinch

Crushed garlic - 4

Other Ingredients

Whole urad dal with skin - 1/2 cup

( dry roast till light brown, cool and dry grind to a semi coarse powder. Do not grind to a fine powder)

Salt to taste

Red chilly powder - 1/2 tsp

Coriander powder - 3/4 tsp

Turmeric powder - 1/4 tsp

Chopped tomato - 1

Chopped coriander leaves - few for garnish

Ghee - 1 tsp

Boiling water as needed to cook the dal

Urad Dal Chainsoo

Method

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

Add the powdered urad dal and fry for few minutes. Add the dry masalas and give a quick mix.

Pour boiling water, tomatoes cover and in low flame cook till dal is thick and cooked.

Lastly add coriander leaves and ghee mix and enjoy with rice.

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Bitter Gourd Pickle Recipe /Pavakkai Urukkai Recipe / Pavakka Achar / Kakarakaya Nilava Pachadi / Andhra Style Bitter Gourd Pickle / Karela Pickle

Bitter Gourd Pickle

Tempering

Sesame oil - 1/2 cup

Mustard - 1 tsp

Jeera - 1/2 tsp

Red chillies - 2

Curry leaves few

Ginger and Garlic paste - 1 tsp ( heaped)

Turmeric powder - 1 tsp

Other ingredients

Bitter gourd cut into thick circles - 2 medium size

Salt - 2 tsp

( add more or less to your taste)

Red chilly powder - 4 tsp

Mustard powder - 1 tsp

Lemon - 1 large size

(remove the juice from the lemon)

Jaggery - 1/4 tsp

Method

Heat oil in a pan and deep fry the bitter gourd till golden brown on all sides, remove to a bowl.

In the same oil add the tempering ingredients, fry till mustard splutter and ginger garlic is well fried. Switch off the stove and let it cool.

Add the dry powders , lemon juice, jaggery and the cooled tempering into the fried bitter gourd, mix well till combined .Store it in a clean jar in fridge.

This pickle can be enjoyed immediately or after 2 days.

Enjoy as a side dish for rice or roti.

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Roasted Cabbage Steak With Beet Dressing / Pumpkin Soup recipe / Cracked Wheat Salad

Roasted Cabbage Steak With Beet Dressing 

Pumpkin Soup 

Cracked Wheat Salad

Roasted Cabbage Steak With Beet Dressing / Roasted Cabbage With Beetroot Dressing / Cabbage Steak / Beetroot Dressing

 

Beet Dressing

Beetroot Dressing

Small beetroot steamed - 1

Salt to taste

Garlic - 1

Olive oil - 3 tsp

Apple cider vinegar - 2 tsp

Greek yogurt - 1 tbsp

Lemon juice - 1/2 tsp

Harissa paste - 1/2 tsp

( instead you can use red chilly paste)

Method

Blend everything in a blender to a smooth mixture.

Use this dressing for salad or drizzle on roasted vegetables.

Cabbage Steak 

Cabbage Steak

Cabbage cut into thick wedges - 5

Salt and pepper powder to taste

Olive oil to brush on top as needed

Method

Brush both sides of the cabbage with olive oil and sprinkle  salt and pepper powder.

Roast in air fryer at 375 deg. till cooked and light brown on both sides or use oven to roast

Do not over cook and burn the cabbage.

Drizzle the dressing on top and enjoy hot.

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Onion Samosa Recipe / Irani Samosa Recipe / Hyderabadi Onion Samosa / Pyaz Ka Samosa Recipe / Vengaya Samosa Recipe - Snack Recipe

Irani Samosa

Filling ingredients

Chopped onions - 2 large

Chopped green chilies - 2

Poha / Aval - 1/2 cup

Salt to taste

Red chilly powder - 1/2 tsp

Coriander powder - 1/4 tsp

Cumin powder - 1/4 tsp

Turmeric powder - 1/8 tsp

Chaat Masala - 1/2 tsp

( Take a wide bowl add all the above mentioned ingredients using your fingers mix well till combined )

Ingredients for the dough

Maida / all purpose flour - 2 cups

Salt to taste

Oil - 3 tsp

Water as needed

( Take all the ingredients in a bowl pour water little by little to form a soft tight dough, knead the dough well , cover and rest for 1 hour .

Divide the dough into 6 or 7 balls , roll out each ball into a very thin sheet.

Cook it on a tawa for 10 seconds on each side, do not cook till brown spots appear on top. 

Prepare all the sheets the same way using a knife trim the edges to get a large perfect rectangle sheet.

Now cut this rectangle sheet into 1 and 1/2 inches wide sheets. For each rectangle sheet you will get 3 long wide sheets. ) 

See the picture for better understanding on how to fold the samosa

Other ingredients

Corn flour - 2 tbsp

( Pour water and make a smooth paste this is used for sealing the samosas )

Oil to deep fry

Fried curry leaves for garnish

Onion Samosa

Method

Take a samosa sheet fold it as a triangle from one corner repeat one more time and the third time you will see a triangle cavity and a flap to cover the samosa. Place needed filling into the cavity apply the corn flour paste on all sides and close the flap. repeat with all the sheets.

Heat oil in a pan and deep fry in medium low flame till crisp and brown on all sides.

Garnish with fried curry leaves on top and enjoy hot with tea!

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Bhapa Chingri Recipe/ Chingri Bhaape / Bengali Steamed Prawn In Poppy Seeds Mustard Sauce

Chingri Bhapa

Ingredients

Large shrimps - 10

Salt to taste

Turmeric powder - 1/4 tsp

Grated coconut - 1 tbsp

Poppy seeds - 1 & 1/2 tsp

Mustard seeds - 2 & 1/2 tsp

( you can add black and yellow mustard)

Onion seeds - 1/4 tsp

Curd - 1 tsp heaped

Green chillies - 4

Mustard oil - 6 tsp

Chingri Bhapa

Method

Remove shell and the middle vein from the shrimp, wash and put it in a bowl.
Soak poppy seeds and mustard in warm water for 20 minutes.
Take a blender add 2 green chilies, coconut, soak ingredients grind to a smooth paste. 

Transfer to a bowl and add onion seeds, salt , turmeric powder and curd into the ground paste, mix well till combined.
Pour this ground mixture on the shrimp add the mustard oil mix and marinate for 30 minutes.
Put this into a microwave safe bowl place 2 slit green chillies drizzle some mustard oil on top, cover it with a cling foil.
Microwave for 4 minutes till cooked. You can also steam them on stove top or in instanpot for 5 minutes.
Mix and best served with plain rice.

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Roasted Whole Cauliflower with Chimichurri Sauce / Baked Cauliflower with Chimichurri Sauce Recipe / Roasted Cauliflower with Chimichurri Sauce

 

Whole Roasted Cauliflower

Ingredients for roasted cauliflower

Medium size whole cauliflower - 1

( trim few leaves at the bottom which is hard and keep the remaining leaves on)

Salt and pepper powder to taste

Olive oil - 2 tsp

Method

Rub the washed and trimmed whole cauliflower with olive , salt and pepper powder.

Take a baking tray or an iron skillet place the cauliflower cover it with a foil.

Bake the cauliflower for 40 minutes at 375 deg. F till the cauliflower is cooked. Each oven is different so temperature and cooking time may vary.

Remove the foil and broil on low till the top is slightly brown, remove from the oven rest for 5 minutes.

Pour the chimichurri sauce on top and enjoy hot.

Chimichurri Sauce

Ingredients for Chimichurri Sauce 

Finely chopped coriander leaves - 1/4 cup

Finely chopped parsley -  1/4 cup

Salt and pepper powder to taste

Red chilly flakes - 2 tsp

Olive oil - 1/8 cup

( you can add more if you like)

Lemon zest - 1 tsp

Red wine vinegar - 3 tbsp

Italian seasoning - 1 tsp

Finely chopped garlic - 4

( Mix all above ingredients together in a bowl or use a food processor to blend , your sauce is ready . Feel free to adjust the ingredients according to your taste buds.)

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Aadi Paal Recipe / Aadi Thengai Paal Payasam / Coconut Milk Payasam Recipe / Thengai Paal Payasam Recipe - Easy Payasam Recipes

 

Aadi Paal

Ingredients

Thick coconut milk - 1 cup

Thin coconut milk - 1/2 cup

Jaggery - 1/4 cup

Water - 1/4 cup

Salt - a pinch

Edible camphor - a pinch

Crushed cardamom - 1

Cashew nuts fried in ghee - 1 tsp

Method

Dissolve the rice flour in the thin coconut milk and keep it aside.

Pour water into a pan add the jaggery and dissolve, filter the liquid to remove impurities.

Pour the thin coconut milk into the jaggery and in low flame boil for 3 to 4 minutes. Reduce the flame and pour the thick coconut milk.

In low flame cook for few minutes and switch off the stove. Do not boil.

Add the cardamom powder, salt and edible camphor mix and enjoy hot.

Notes:

a) Fresh coconut milk is best to make this payasam, but canned coconut milk can be replaced.

b) Adding rice flour prevents from curdling.

c) Once thick coconut milk is added do not boil.

d) Colour of the recipe depends upon the quality of the jaggery.

e) Always mix before serving.

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Appalam Kootu Recipe / Appala Kootu Recipe / Lentils Papad Curry Recipe / Papad Kootu Recipe

 

Appalam Kootu

Tempering

Coconut oil - 2 tsp

Vadavam - 1 & 1/2 tsp

( If you don't have then add mustard, urad dal and jeera)

Red chilly - 1

Curry leaves few

Grated coconut - 2 tbsp

Ingredients to be pressure cooked

Channa dal - 1/2 cup

Chopped onion - a handful

Chopped tomato -1

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

( Pressure cook till dal is soft and slightly mash it)

Other ingredients

Deep fried appalams -5 broken into big pieces

Salt to taste

Chopped coriander leaves for garnish

Method

Heat oil in a pan and temper with above ingredients.

Pour the pressure cooked dal add salt to taste into the tempering, mix and switch off the stove.

Garnish with coriander leaves and enjoy with hot rice.

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Carrot Banana Smoothie / Banana Carrot Smoothie

Carrot Banana Smoothie

Ingredients

Carrot chopped - 1 small

Banana chopped - 1

Almonds - 6

Chia seeds - 1/2 tsp

Cinnamon powder - 1 pinch ( optional)

Seedless dates - 1

Cold milk - 1 & 1/2 cups

( add more or less according the consistence you want)

Method

Add all the above ingredients into a blender. blend till thick and creamy.

Enjoy immediately!

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Khara Bath Recipe / Masala Rava Bath Recipe / Karnataka Special Khara Bath Recipe / Masala Bath Recipe / Kharabath Recipe With Neer Coconut Chutney

 

Khara Bath

Ingredients

White Rawa /Rava /Suji /Sooji - 1 cup

Water- 3 & 1/2 cups

Salt-to taste

Turmeric powder - 3/4 tsp

Chopped vegetables together - 1 cup

( I used peas, carrot & beans)

Chopped onion -1/4

Coriander leaves  - few for garnish

Chopped tomato -1 small

Chopped green chilies - 4

Chopped ginger -1/2tsp

Fresh coconut - 1 tbsp

Vangi bath masala powder - 1 tbsp

Lemon juice - 1 tsp

Sugar a generous pinch

Tempering

Oil - 6 tsp

Ghee -1tbsp

Curry leaves few

Mustard-1tsp

Cumin seeds - 1/4 tsp

Urad dal & channa dal -each 1/2 tsp

Chopped cashew nuts - 10

Method

Heat oil in a pan temper it with above ingredients.

Add onions ,ginger, curry leaves & green chilies fry till light brown.

Add the vegetables & sauté till vegetables are 3/4th cooked.

Lower the flame & add the rava, fry for 1 or 2 minutes & switch off the flame.

Mean while heat water in a pan, add salt & turmeric powder to the water.

When water boils immediately pour it into the rava mixture, stir it well to make sure there are no lumps.

Now switch on the flame, cover it with a lid and in low flame cook till all water has absorbed & rava & vegetables are cooked.

Add the tomato and give a mix , sprinkle the coconut and vangi bath masala powder and cover.

Cook for a minute and switch off the flame.

Add the ghee, coriander leaves, sugar , lemon juice mix well & serve hot with Neer coconut chutney.

Note:

Water measurement differs according to the quality of rava.

Neer Coconut Chutney

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Grinding Ingredients

Fresh coconut - 1 cup

Green chilies - 6

Coriander leaves a handful

Mint leaves - 10

Garlic - 4

Ginger a tiny piece

Roasted gram dal - 1 tbsp

Tamarind - a small piece

Salt to taste

Water a needed to dilute

Tempering

Oil - 3 tsp

Mustard - 1 tsp

Urad dal and Channa dal - 1 tsp together

Red chilly - 1

Curry leaves - few

Method

Add all above mentioned ingredients into a mixi jar and grind to a fine paste.

Transfer to a bowl add water and dilute. Heat oil in a pan and temper it with above ingredients.

Pour the ingredients into the chutney and mix well.

Serve as a side dish for Khara bath.

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Sundakkai Chutney Recipe / Turkey Berry Chutney Recipe / Pachai Sundakkai Chutney Recipe / Sundaikai Chutney Recipe

 

Sundakkai Chutney

Ingredients for frying

Sundakkai / Turkey Berry - 1 cup

( wash and crush them slightly or cut into half)

Salt to taste

Tamarind - a small gooseberry size

Red chilies -6

( add more or less according to your taste)

Chopped tomato - 1 small

Chopped onion - a handful

Chopped garlic - 4

Coconut - 3 tbsp

Urad dal and channa dal - 1 tbsp each

Oil - 1 tsp

Tempering

Oil - 2 tsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Curry leaves few

Red chillies  - 1

Method

Heat oil in a pan add urad dal, channa dal, red chilies fry till light brown.

Then add the remaining mentioned ingredients and fry till raw smell has completely disappeared.

Switch off the stove cool the ingredients and add it into a mixi jar add salt and grind to a smooth chutney. While grinding add very little water, transfer this into a bowl.

Heat 2 tsp oil and temper with above ingredients, pour it into the chutney and mix well.

Enjoy with Dosa or Rice.

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Stuffed Portobello Mushrooms Recipe / Stuffed Mushrooms Recipe / Stuffed Mushroom With Pesto and Fresh Mozzarella Cheese Recipe - Air Fryer Recipes

 

Stuffed Portobello Mushroom

Ingredients

Portobello mushroom - 3

Cubed fresh Mozzarella cheese - 1 cup

Cherry tomatoes cut into half - 15

Salt and pepper powder to taste

Pesto - 4 tbsp

( I used carrot leaves pesto here )

Chopped basil leaves - a handful

Dressing

Balsamic vinegar - 4 tbsp

Brown sugar - 1 tbsp

( cook both together in a small sauce pan in low flame till they become thick and looks like a sticky sauce, keep it aside)

Method

Place the mushroom on a tray spread the pesto evenly and arrange the mozzarella cheese and tomatoes on top.

Season with salt and pepper powder , sprinkle the chopped basil leaves.

Broil them in oven till cooked or air fry them at 400 deg. for 10 minutes or till cooked.

Each air fryer is different so temperature and cooking time may vary, so keep an eye.

Remove to a plate and drizzle the dressing on top and enjoy hot!

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Bombay Beetroot Halwa / Beetroot Karachi Halwa / Beetroot Corn flour Halwa Recipe / Easy Halwa Recipe

 

Beetroot Karachi Halwa

Ingredients

Corn flour powder - 1/2 cup

Sugar - 1 cup ( heaped)

( If the beetroot is not sweet then add 1/4 to 1/2 cup extra sugar)

Water - 2 & 1/4 cups

Beetroot - 2 small size

( peel the skin and cut into cubes )

Cardamom - 2 powdered finely

Chopped  nuts of your choice - 1 & 1/2 tbsp

Ghee - 3 tbsp

Method

Grease a tray with ghee & keep it ready.

Add the water and beetroot into a blender and grind till smooth and strain the juice.

Take a non stick pan add the corn flour powder , beetroot juice and the sugar. whisk it well to make sure there are no lumps 

Now switch on the stove in medium low flame keep stirring till the mixture has started to form a jelly texture , transparent & looks shiny.

Make sure the raw smell has disappeared completely, now add the cardamom powder & mix.

From this stage start adding the ghee little by little & keep mixing till the whole mixture leaves the

sides off the pan.

Add the chopped nuts and give a quick mix , switch off the stove.

Pour the halwa into a greased tray and pat gently to spread.. Cool the halwa for at least 30 minutes..

Cut it into desired shapes and enjoy!

Note:

a) Non stick pan works better for this halwa.

b) Use any nuts of your choice.

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Vegan Peas Gravy and Vegan Coconut Milk Rice

For Recipe Click HERE

For Recipe Click HERE

Natural Herbal Tooth Powder Recipe / Homemade Tooth Powder Recipe / Herbal Tooth Powder Recipe

 

Homemade Tooth Powder

Ingredients

Dry mint powder - 1 tbsp

Amla powder - 1 tbsp

Cloves powder - 1 tbsp

Cinnamon powder - 1 tbsp

Neem powder - 1 tbsp

Turmeric Powder - 1/2 tbsp

Essential oil few drops of your choice (optional)

( peppermint, tea tree, cloves , cinnamon oil )

Method

Take a coffee grinder add all above mentioned ingredients and grind to a fine powder.

Sieve the mixture to get a fine powder. If using any essential oils add few drops and mix.

Store it in a clean jar.

How to use?

Using a clean spoon take some tooth powder into your palm, wet your brush and dip it into the powder and brush your teeth. Rinse your mouth later.

Note:

a) You can also add baking soda and a bit of stevia but i usually avoid.

b) You can mix some coconut oil to the mixture mix till you get a paste consistency and store it in a clean jar. Take a small portion and brush your teeth.

c) Do not put your brush directly into the bottle, take a small portion using a spoon and then brush your teeth.

d) There are many ingredients you can add into this tooth powder like Oak Gall Powder ( Masakai ), Triphala Powder . Alum Powder , Babool Bark Powder ( Karuvelam Pattai ). 

e) Avoid salt in your tooth powder they act as an abrasive and can damage your tooth enamel.

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Simili Urundai Recipe / Ragi Simili Recipe / Ragi Simili Urundai Recipe / A Healthy Ragi Laddu Recipe / Ragi Peanut and Sesame Laddu Recipe - Millet Recipes

 

Ragi Simili Urundai

Ingredients

Slightly dry roasted ragi flour - 1 cup

Ghee - 2 tsp

Salt a pinch

Powdered jaggery- 3/4 cup

(add more or less according to your taste)

Dry roasted and coarsely crushed peanuts - 1/2 cup

Dry roasted and coarsely crushed black sesame seeds - 1/4 cup

Cardamom powder - a pinch

Method

Add ragi flour and salt into a bowl, pour water little by little and form into a soft dough. Divide the dough into 2 parts.

Wet your fingers and flatten the ragi dough on a banana leaf or plastic sheet press to form a semi thick roti.

Transfer the roti to a tawa and cook both sides with little ghee applied till the roti well cooked. Repeat the same with the other portion too.

Let the roti cool and break it into small pieces and add it into a blender. Powder the roti into a coarse mixture.

Take a wide bowl add all the above ingredients together and mix well, take small portion and shape it into tight balls.

Enjoy this healthy snack!

Note:

1. Instead of jaggery you can use nattu sarkarai.

2. Adding cardamom is optional.

3. Instead of making roti and powdering you can sprinkle water to the flour till they look as bread crumbs then steam and use.

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Kongnamul Muchim Recipe / Korean Soy Bean Sprout Side Dish Recipe - Korean Recipes

 

Korean Soy Bean Sprout Side Dish

Ingredients

Bean sprouts - 2 cups

Sesame oil - 2 tsp

Salt to taste

Spring onion chopped - 1

Chopped garlic - 2

Korean red chilly powder / Gochugaru - 1 tsp ( heaped)

Sesame seeds as needed for garnish

Method

Boil water in a pan add the bean sprouts and cook for 3 to 4 minutes. Drain and rinse under cold water , transfer to a bowl.

Mix all the above mentioned ingredients in a bowl using your fingers mix well taste and adjust according to your taste.

Add the bean sprouts and gently mix till combined. Garnish with sesame seeds and enjoy!

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Garam Masala Recipe / South Indian Garam Masala Recipe / Homemade Garam Masala Powder Recipe

 

Garam Masala

Ingredients

Coriander seeds - 3 tbsp

Fennel seeds - 3 tbsp

Pepper - 1 tsp

Jeera / Cumin - 1 tsp

Cloves - 15

Cardamom - 8

Cinnamon stick -1'' size 5 pieces

Marathi Moggu - 4 small size

Star anise - 1 and 1/2

Javithri / Mace - 1

Kalpasi - 1 tsp (heaped)

Bay leaf - 2

Nut meg - a generous pinch

Method

Dry roast all above ingredients till just hot, do not over fry. Cool the ingredients completely.

Grind to a fine powder and store it in a clean airtight jar.

Use this for any curry or gravy.

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Rice Flour Appam Recipe / Appam With Rice Flour Recipe / Quick and Easy Appam Recipe / Palappam Recipe / Vellayappam With Rice Flour Recipe / Appam With Yeast Recipe / Aapam Recipe

 

Rice Flour Appam

Ingredients

Rice flour - 1 & 1/2 cups

Soaked poha /aval / flattened rice - 1/4 cup

Dry yeast - 1 tsp (heaped)

Sugar - 2 tsp

Salt to taste

Thick coconut milk - 1 cup

( I used the tinned milk)

Warm water as needed

Method

Take a mixi jar add soaked poha , rice flour and coconut milk blend well and transfer to a bowl.

To this add the yeast, salt, sugar and warm water and dilute the mixture. The consistency must be little thinner than a dosa batter.

Cover and let it ferment for 3 to 4 hours, before making appam check the consistency add more coconut milk if needed and mix.

Heat a appam pan grease with some oil pour a big ladle of batter gently swirl the pan around so that a thin layer of batter covers the sides and thick layer collects at the bottom. 

Cover and cook for 1 minute till the edges become golden crisp and center is soft. It is only required to cook on one side of the appam. remove & serve it with any spicy gravy you wish.

Check out for Kerala Wheat Appam

Check out for Kerala Style Yeast Appam

Check our for Tamilnadu Style Appam

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Rose Lemonade Recipe / Refreshing Rose Lemonade Recipe / Rooh Afza Lemonade Recipe / Rooh Afza Lemon Sharbat Recipe

 

Rose Lemonade

Ingredients

Cold water - 2 & 1/2 cups

Ice cubes as needed

Soaked chia / Sabja seeds - 4 tsp

Lemon juice - from 1/2 of a large lemon

Rooh Afza / Rose Syrup - 2 tsp

Sugar - 4 tbsp or according to your taste

( you can add simple syrup instead of sugar )

Chopped mint leaves - 6

Method

Take a bowl and add all the above mentioned ingredients.

Mix everything well pour into glasses and serve immediately.

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