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Khatta Meetha Jamun Juice – a refreshing drink made using jamuns (black plums).

Apart from mangoes, Mother Nature offers us various summers treats like tadgolas, karvanda, bel, jamun etc. These seasonal fruits boosts our immunity and helps to overcome imbalances which comes with change of weather.  So, we must include these fruits in our summer diet, either by consuming the fruits or by using them to make summer delights. One such seasonal delight is Bel Sharbat made from bel fruit, which is an excellent coolant 

Jamuns  are known to be rich in iron, calcium , Vitamin C and beneficial to diabetics.  Jamuns  can be eaten as it is, or can be made into  jams, juices etc. Khatta Meetha Jamun juice is made by blending deseeded jamuns  with sugar among other ingredients. Lets take a look at the recipe:

Ingredients

250 grams black plums (jamun)
2 to 3 tsp powdered sugar (pisi hui cheeni)
1 tbsp roasted cumin powder (bhuna jeera powder)
1 tsp black salt (kaala namak)
2 tbsp lemon juice (nimbu ka ras)
5 to 6 ice cubes

Jamuns / Black Plums

Method

  • Wash the jamuns and deseed them.
  • Transfer the deseeded jamun to a blender jar.
  • Add powdered sugar, roasted cumin powder, black salt, lemon juice and blend for  few seconds.
  • Now add a cup of water and blend to a smooth mixture.
  • Finally, add the  ice cubes and run the blender for few seconds.
  • Pour into glasses and serve.

WATCH RECIPE VIDEO:

Khatta Meetha Jamun Juice - YouTube

Looking for more summer coolers? Have a look at the following. Click on the name of the dish to read the recipe.

Watermelon Mint Cooler, Lemongrass Cooler, Mango Lassi, Ginger Lemon Cooler, Pudina Jaljeera 

The post Khatta Meetha Jamun Juice – a refreshing summer treat appeared first on Vanita's Corner.

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Chinese Bhel, an Indo-Chinese dish, ironically is a popular street food of Mumbai.  This super addictive Chinese bhel is nothing but crispy fried noodles tossed in sauces (schezwan sauce & tomato sauce), spring onions and vegetables. This is quite popular among school/ college students and is giving stiff competition to the ubiquitous vada pav and bhel puri. This is fairly simple to make. Here’s the recipe:

Ingredients

1 tbsp oil (tel)
¼ cup sliced spring onion whites (hara pyaaz)
1 tsp ginger garlic paste (adrak lehsun paste)
½ cup of thinly sliced carrots  (gajar)
half cup of thinly sliced capsicum (Shimla mirch)
½ cup shredded cabbage (Patta Gobi)
2 tsp homemade schezwan sauce
½ tsp black pepper powder (kali mirch powder)
2 tsp tomato sauce (tamatar sauce)
Salt as per taste (namak)
3 cups of fried hakka noodles
1 tbsp chopped spring onion greens (hara pyaaz)

Chinese Bhel

Method

  • Heat 1 tbsp oil in a pan.
  • Add sliced onion and saute on high flame.
  • Add ginger garlic paste and saute.
  • Now, add sliced carrots, capsicum and  cabbage.
  • Saute all the vegetables on high flame for 1 to 2 minutes.
  • Add homemade schezwan sauce, tomato sauce, black pepper powder and salt.
  • Give a good mix.
  • Turn off the heat.
  • Now, add the fried noodles to the vegetable mixture.
  • Toss everything well.
  • Garnish with chopped spring onion greens.
  • Chinese Bhel is ready to be served.

Notes:

  • I have used store-bought fried noodles for this recipe.However, if you do not get fried noodles, you can easily make them at home. Buy a packet of hakka noodles and cook the noodles in boiling water. Drain the boiled noodles and allow them to dry. Then, fry them in hot oil.
  • Prepare this snack just before serving, as the fried noodles tends to get soggy, when mixed with sauces.

WATCH RECIPE VIDEO :

Chinese bhel | Mumbai Street food - Chinese Bhel - YouTube

The post Chinese Bhel – a popular street food of Mumbai appeared first on Vanita's Corner.

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Summers are here and so is the king of fruits – mango. With the rising temperature, the need to indulge in frozen dessert also rises. Kulfis and icecreams are the most loved summer favourites. With mangoes in season and with the soaring temperature, a must-have mango dish is mango kulfi. With minimum ingredients, you can make mango kulfi easily at home without any artificial additives.  Here’s the recipe:

Ingredients

1 litre full cream milk (doodh)
2 to 3 tbsp sugar (cheeni)
1 cup of mango puree (aam ras)

3 to 4 tsp Almond and pistachio slivers for garnishing (badam and pista)

Mango Kulfi

Method

  • Heat a wide, thick bottomed pan.
  • Add milk to it.
  • Bring the milk to a boil.
  • Keep stirring the milk till the milk thickens.
  • Keep alternating between high and low flame.  
  • The milk should reduce to half of its quantity.
  • Now, add sugar.
  • Keep stirring till the sugar dissolves.  
  • The milk will further reduce in quantity.
  • When the milk has almost reduced to 1/3rd  of its quantity, turn off the heat.
  • This will take around 40 to 50 minutes.  
  • Allow the milk to cool completely.
  • Now, add mango puree to the milk.
  • Mix  till the mango puree blends well with milk.
  • Now, pour this into small earthen pots.  
  • Add ½ a tsp of almond and pistachio slivers  into each pot.
  • Cover the pots with aluminium foil.
  • Deep freeze these pots for 7 to 8 hours or overnight.
  • After 8 hours, the kulfi would have set perfectly.
  • Mango Kulfi can be now served. 

WATCH RECIPE VIDEO:

Mango kulfi | How to make Mango Kulfi at home - YouTube

If you are looking for more mango recipes, do have a look at the following recipes. Click on the name of the dish to read the recipe.

Mango Phirni, Mango milkshake, Mango Basundi, Mango Shrikhand, Mango Lassi, Mango Curry

The post Mango Kulfi | How to make Mango Kulfi at home appeared first on Vanita's Corner.

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Vanita's Corner by Vanita's Corner - 1w ago

Schezwan sauce, a common addition to many Chinese dishes is the soul of Indo Chinese cuisine. It can also be served with French fries, cutlets, sandwiches  etc.  It can be easily made at home with readily available ingredients  without adding any chemical preservatives.

Ingredients

For red chilly paste

50 grams dry Kashmiri red chillies (sookhi laal mirch)
50 grams garlic, peeled (lehsun)

Other Ingredients

3 tbsp oil (tel)
1 tsp finely chopped garlic (lehsun)
1 tbsp finely chopped ginger (adrak)
a small onion, finely chopped (pyaaz)
2 tsp sugar (cheeni)
2 tbsp vinegar (sirka)
Salt as per taste (namak)

Method

Heat 1 cup water in a pan.
When the water starts boiling, add red chillies and garlic.
Let the chillies and  garlic cook for few minutes.
When the chillies turn soft, turn off the heat.
Allow this to cool completely.
Blend it to a fine paste.
Keep chilly garlic paste aside.
Heat oil in a pan.
Add finely chopped garlic, ginger and onion.
Saute all the ingredients, keeping the gas on high flame.
When they start (garlic, ginger and onion) changing colour, add the chilly garlic paste. Saute and cook for few minutes.
Add half a cup of water to adjust the consistency.
Let this cook for 8 to 10 minutes.
Add salt, sugar and vinegar.
Mix and cook for another 5 minutes. 
You can serve the sauce hot or can refrigerate and serve chilled.
Transfer the schezwan sauce to an airtight container and store refrigerated upto 15 days.

Note:
I have used Kashmiri chillies. But a mix of Kashmiri and Bedgi chillies can also be used.

WATCH RECIPE VIDEO:

Schezwan sauce | How to make Schezwan Sauce - YouTube

The post Homemade Schezwan Sauce appeared first on Vanita's Corner.

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Vanita's Corner by Vanita's Corner - 1w ago

Schezwan sauce, a common addition to many Chinese dishes is the soul of Indo Chinese cuisine. It can also be served with French fries, cutlets, sandwiches  etc.  It can be easily made at home with readily available ingredients  without adding any chemical preservatives.

Ingredients

For red chilly paste

50 grams dry Kashmiri red chillies (sookhi laal mirch)
50 grams garlic, peeled (lehsun)

Other Ingredients

3 tbsp oil (tel)
1 tsp finely chopped garlic (lehsun)
1 tbsp finely chopped ginger (adrak)
a small onion, finely chopped (pyaaz)
2 tsp sugar (cheeni)
2 tbsp vinegar (sirka)
Salt as per taste (namak)

Method

Heat 1 cup water in a pan.
When the water starts boiling, add red chillies and garlic.
Let the chillies and  garlic cook for few minutes.
When the chillies turn soft, turn off the heat.
Allow this to cool completely.
Blend it to a fine paste.
Keep chilly garlic paste aside.
Heat oil in a pan.
Add finely chopped garlic, ginger and onion.
Saute all the ingredients, keeping the gas on high flame.
When they start (garlic, ginger and onion) changing colour, add the chilly garlic paste. Saute and cook for few minutes.
Add half a cup of water to adjust the consistency.
Let this cook for 8 to 10 minutes.
Add salt, sugar and vinegar.
Mix and cook for another 5 minutes. 
You can serve the sauce hot or can refrigerate and serve chilled.
Transfer the sauce to an airtight container and store refrigerated upto 15 days.

Note:
I have used Kashmiri chillies. But a mix of Kashmiri and Bedgi chillies can also be used.

WATCH RECIPE VIDEO:

Schezwan sauce | How to make Schezwan Sauce - YouTube

The post Homemade Schezwan Sauce appeared first on Vanita's Corner.

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Sprouts are highly nutritious, and when cooked with rice, they make delicious one pot meals. For eg. Matki Bhaat, Sprouted masoor khichdi etc.  It offers both carbohydrates and proteins in one healthy package.  Sprouted matki and rice cooked in green masala paste,  tastes great with curds, pickle and papad. Here’s the recipe:

Ingredients

1 ½ sprouted moth beans (matki) (How to sprout matki)
¾ cup rice, (chawal)
1 small onion, finely chopped (pyaaz)
1 tbsp fresh grated coconut (nariyal)
2 green chillies (hari mirch)
6 to 7 cloves of garlic (lehsun)
½ cup fresh coriander, chopped (hara dhaniya)
1 tsp cumin seeds (jeera)
1 tbsp oil (tel)
1 tsp turmeric powder (haldi)
Salt as per taste (namak)

For Garnishing

2 tsp fresh coriander leaves, chopped (hara dhaniya)
1 tsp fresh grated coconut (nariyal)

Method

  • Wash the rice and soak in water for 30 minutes.  
  • Drain the water and keep aside.
  • Blend 1 tbsp grated coconut, green chillies, garlic and coriander to a smooth paste and keep aside.
  • Heat oil in a pan.
  • Add cumin seeds.
  • When the seeds start spluttering, add the chopped onions.
  • Saute the onions till they change colour.
  • Add the ground paste.
  • Saute for few seconds.
  • Add turmeric powder, salt and mix.
  • Add the sprouted matki and give a gentle mix.
  • Now, add rice and give a mix.
  • Add 2 ½ cups of water.
  • Cook covered on a medium flame for 20 to 25 minutes, stirring occasionally.
  • Once the rice is cooked, garnish with fresh coriander leaves and grated coconut.
  • Serve hot with  curd/ raita and papad.

WATCH RECIPE VIDEO

Matki Bhaat | Sprouted Moth Beans Rice - YouTube

Matki bhaat will taste great with any of the following raitas:

Cucumber Mint Raita, Pomegranate Raita, Beetroot & Pomegranate Raita, Boondi Raita.

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Vanita's Corner by Vanita's Corner - 2w ago

A simple veg thali in which all items have one common ingredient – tomato. So, this thali can be called as tomato thali . Items on the plate are tomato rice, tomato rasam, tomato thokku, tomato raita, salad and papad. For recipes, click on the  names of the individual dishes below:

Tomato Rice

For this thali, I have also added boiled peas while making tomato rice.

Tomato Pepper Rasam

Tomato Thokku

Tomato Raita

In a mixing bowl, add chopped tomatoes, chopped cucumber, curds, salt and  roasted cumin powder. Give it a mix. Tomato raita is ready to be served.

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Vanita's Corner by Vanita's Corner - 2w ago

Sprouting is a process where seeds and pulses are germinated. The pulses are soaked in water for few hours. When these pulses are exposed to right moisture and temperature, they get sprouted. Sprouting enhances the nutritional value of the pulses,seeds and aids better digestion.  Sprouts can be eaten raw or cooked. You can sprout moth beans (matki), green gram (moong), black gram (chana), fenugreek seeds (methi seeds), whole red lentils (whole masoor), finger millet (ragi), quinoa etc. Lets see how to sprout moth beans (matki):

Method

  • Wash moth beans and soak in water for 4 to 5 hours.
  • Soaking  helps the outer layer of the seeds to soften.
  • Soaking time may vary for different types of seeds. For eg.  Black gram (chana) and green gram (moong) needs to be soaked for 7 to 8 hours.
  • After 4 hours, drain the water and transfer the soaked seeds to a strainer.
  • Keep the strainer on a vessel which is smaller in size than the strainer. (Watch the video below for proper understanding) This helps in proper air circulation as the strainer is exposed to air.
  • Cover the strainer with a lid. 
  • Keep this aside for 8 to 9 hours.
  • After 9 hours, open the lid.
  • The seeds would be germinated.

Note:

  • Moth beans does not take  long time to germinate. Germination time varies depending on seeds/legumes.
  • If the seeds/pulses that are soaked have not germinated even after 9 to 10 hours, sprinkle some water on the pulses, cover and keep aside for some more time. Ensure proper air circulation.

WATCH VIDEO:

How to sprout moth beans | How to sprout legumes - YouTube

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Vanita's Corner by Vanita's Corner - 2w ago

                            The love of gardening is a seed
                                once sown that never dies  –    Gertrude Jekyll

If you want to start your own kitchen garden, then another easy vegetable  to grow is spinach (palak). Spinach grows beautifully and effortlessly  in containers. Spinach seeds are easily available at most plant nurseries. You can even purchase them online.

                                                      Spinach Seeds

Spinach can be grown directly in containers or you can sow the seeds in a tray and then transplant the seedlings  in containers.  If you are going to harvest the  baby spinach leaves, then you can sow the seeds in a pot in crowded manner. The leaves can be harvested in 10 to 15 days time.  But if you are going to harvest mature spinach leaves, then it is better to transplant the seedlings as each plant will need space to grow.

For growing spinach, choose a wide pot that is atleast 6 to 8 inches deep. Fill the pot with potting mix ( a mixture of soil and compost in the ratio of 2 :1) . The soil must be crumbly and loose for good drainage.

Drop the seeds on the surface of the soil and cover them with a thin layer of  potting mix. Sprinkle some water on the soil.   Keep the pot in shade. Sprinkle water on the soileveryday. The seeds will germinate within 4 to 6 days.  When the seeds germinate, the pot can be exposed to full sunlight.  Spinach grows well even in partial shade. So, spinach can be easily grown in balcony or window sill which receives few hours of sunlight.

Do not over water the plants. The plants can be watered once in two days.  In about a month from sowing the seeds, the seedlings will grow into lush green spinach plant. 

While harvesting, use a scissor to cut the mature leaves and leave the tiny leaves for the next harvest. This way, spinach can be harvested 5 to 6 times. Add organic compost to the plants at regular intervals.

                                                      Harvested Spinach

If you keep sowing fresh seeds every month, you can harvest spinach throughout the year and you would never have to buy spinach again.

Happy Gardening !!

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Vanita's Corner by Vanita's Corner - 2w ago

Everyone must be having some childhood memory of slurping on flavourful  ice golas in hot summers.  The icy treat is an absolute delight loved by kids and adults alike. Today, we will ditch the artificial coloured golas and instead make healthy fresh fruit popsicles.  You can use any fruits to make these popsicles. I am here with pineapple, watermelon, oranges and raw mango popsicles. Lets see how to make these fruity ice-pops.

Watermelon Popsicles
1 cup watermelon chunks
1 tsp lemon juice
Sugar (optional)

Cut watermelon into small pieces discarding the rind and the seeds. Blend watermelon with lime juice. Pour into popsicle moulds and freeze for 4 to 5 hours or overnight.  

Note: If the watermelon is very sweet, you can skip the sugar.

Raw Mango Popsicles (Kachchi Kairi Popsicles)
1 cup raw mango, cut into small pieces
1 to 2 tbsp sugar
1 tsp black salt

Blend raw mango alongwith  sugar, black salt  and ½ cup water.  Pour into popsicle moulds and freeze for 4 to 5 hours or overnight.  

Pineapple Popsicles
1 cup pineapple chunks
1 tbsp sugar

Blend pineapple chunks, sugar and little water.  Pour into popsicle moulds and freeze for 4 to 5 hours or overnight.  

Orange Popsicles
3 to 4 oranges
1 tsp lime juice
1 tsp powdered sugar

Extract orange juice. Add lime juice and powdered sugar to the orange juice . Mix well. Pour into popsicle moulds and freeze for 4 to 5 hours or overnight.  

Demould the popsicles and serve.

Note:

When you blend the fruits, let the puree be a little coarse so that you get tiny pieces of fruits while having the popsicles.

WATCH RECIPE VIDEO:

Fresh Fruit Popsicles | How to make healthy fruit popsicles - YouTube

 

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