Indian Bael ka Sherbet

Indian Bael ka Sherbet step by step instructions:

Indian Bael fruit is commonly known as "Bel Phal", “Wood Apple”. It is highly nutritious. This fruit is available in abundance during summers.
We never brought this fruit at our home and hence had never tasted it. I came to know about this fruit when I was in 10th standard. During that time I along with my friend used to go for morning walks. Her mother used to make the juice every day. And it was at that time I tasted the juice for the first time. Aunty told me many benefits of it but at that time; seriously speaking; I was not much concerned about it benefits ;-) but was more concerned towards its taste.
My friend used to make faces while drinking, haha, and I used to laugh a lot. These childhood memories are the biggest treasures of our life.
I had never thought at the time that I would write blogs and this incident would also be a part of my blog. Thank you so much, aunty. The benefit which you had stated “It purifies blood” is still there in my mind!
Trust me, this "Bael Juice" does taste very good. My friend used to make faces just like that only. Ribs (my friend) don’t punch me ;-)

Let us start cooking!!!

Ingredients:
Bael phal (Bel, Wood Apple): 1 (600 gms)
Water: 1 ½ liter
Cumin seeds powder: 1 tsp
Black pepper powder: ½ tsp
Sugar: ½ cup
Black salt: ½ tsp
Salt as per taste

Method:
1. Break the bel fruit with the help of a pestle.

2. Take out the pulp and discard the hard covering.

3. Take the pulp in a big bowl and add half liter water to it.

4. Let the pulp remain soaked for about half an hour. This helps in making the pulp absorb water and becomes softer.
5. Mash the pulp with your hands.

6. Sieve the juice. Press the pulp nicely so that at last just the thick fibers remain and all the juice is extracted.

7. Add the remaining water and mix well.

8. Add sugar, salt, black salt, black pepper powder, and cumin seeds powder. Mix well. Let the sugar dissolve.

9. Serve chilled.
10. Healthy “Indian Bael ka Sherbet” is ready!

Tips:
1. If the pulp is too hard then increase the soaking time. This way it will be easier to mash the pulp.
2. The pulp can even be ground but make sure that each and every seed of it is removed otherwise the juice will become bitter.
3. The outer covering of bel phal is very hard. So it needs to be cracked with the help of a pestle only. Then the pulp can be scooped out with the help of a spoon.

See you soon with a new recipe till then Happy Cooking!!!

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Aloo Hara Chana ki Sabji

Aloo Hara Chana ki Sabji step by step instructions:

I had these last batch of hara chana (fresh green chickpeas) stored in my freezer. I may sound silly, but this thing happens with me a lot; when the season is about to end for a vegetable or fruit, my liking towards it start increasing; and the same happened with this hara chana.
So, I thought of making a super easy and tasty veggie.

Do try this veggie and share your feedback!

Let us start cooking!!!

Ingredients:
Hara Chana: ¾ cup (125 gms)
Potato: 1 (100 gms, peeled and chopped)
Oil: 1 tbsp
Asafoetida: a pinch
Mustard seeds: ¼ tsp
Cumin seeds: ½ tsp
Curry Leaves: 3-4
Red chili powder: ½ tsp
Coriander powder: 1 tsp
Turmeric powder: ¼ tsp
Chaat masala: ¼ tsp
Garam masala: ¼ tsp
Sugar: a pinch
Coriander leaves: 1 tbsp (finely chopped)
Salt as per taste

Method:

1. In a pressure cooker heat oil. Add asafetida and mustard seeds. Let the seeds crackle.
2. Add cumin seeds and curry leaves. Fry for a few seconds.
3. Add red chili powder, coriander powder, and turmeric powder. Mix well. Instantly, add hara chana and aloo.

4. Add ¼ cup of water, sugar, and salt. Mix well.

5. Close the lid. Let the cooker make 3 whistles. One on high flame and the other two on low flame.
6. Let the pressure release by itself.

7. Add chaat masala and garam masala. Mix well.
8. Garnish with coriander. Serve hot with chapatti, paratha etc.

9. Yummy “Aloo Hara Chana ki Sabji” is ready!

Tips:
1. Sugar helps in maintain the green color of hara chana.
2. You can adjust the water quantity as per your requirement.
3. If the hara chana is very soft then you can make this veggie in a pan also. I cooked in the pressure cooker as the hara chana was hard.

See you soon with a new recipe till then Happy Cooking!!!

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Makhane ka Halwa

Makhane ka Halwa step by step instructions:

Makhana is also known as phool makhana, lotus seeds, fox nuts, foxnuts, or gorgon nut. It has got a very distinct and delicious taste. The simplest ways to make makhana is by roasting them in very little ghee or just microwave them. Let them become crunchy and we have a super, power packed snack along with our tea/coffee.
It is a very popular fasting food.
There are many health benefits of makhana. It is high in fiber and low in calories hence a super food for those who want to reduce weight.
There are many recipes which can be made from makhana and today I will be showing you how to make halwa from makhana.
It tastes delicious, requires less ghee, and of course is very healthy.
The only care, while making this halwa, we need to take is that when we add water to the roasted flour; the flour being very delicate and light; the flour splutters and makes the stove dirty.

Do try this tasty recipe and share your feedback!

Let us start cooking!!!

Check the video here:

Ingredients:
Makhana (Fox nuts): 2 ½ cups (50 gms)
Ghee (Clarified butter): 2 tbsp
Water: 1 ¼ cups
Sugar: ¼ cup
Almonds: 1 tbsp (chopped)
Cashew Nuts: 1 tbsp (chopped)
Raisins: 1 tbsp
Cardamom (elaichi): 3 (peeled and powdered)
Saffron strands: 2-3

Method:
1. Heat a heavy bottomed pan.
2. Add 1 tbsp of ghee and heat it. Add the makhana and roast until crunchy.

3. Let them cool and then grind.

4. In the same pan heat the remaining 1 tbsp of ghee.
5. Fry the almonds, cashew nuts, and raisins separately and keep aside in a bowl.

6. In the same ghee put the makhana flour.

7. Roast this flour until it has changed color and has become fragrant.

8. Add water and mix well. Make sure no lumps remain.

9. Let it simmer for 2-3 minutes.

10. Add sugar and mix well.

11. Add cardamom and saffron and mix well.

12. Let simmer for 2-3 minutes more.
13. Add the fried nuts and mix well.

14. Cook for 1-2 minutes more and then switch off the flame.
15. Take out the halwa in a bowl and garnish with almond slivers.
16. Serve hot.
17. Yummy “Makhana Ka Halwa” is ready!

Tips:
1. Do not grind the makhana very fine.
2. Stir the flour continuously while roasting it otherwise it may burn as it is very delicate flour.
3. The quantity of sugar can be increased. Do not decrease it otherwise the halwa won’t be sweet.
4. Always roast the makhana before grinding as they might have caught moisture and become soft.

See you soon with a new recipe till then Happy Cooking!!!

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