Cranberry Cooler recipe | Orange cranberry non alcoholic punch

This easy refreshing thirst quencher non alcoholic punch, Orange and Cranberry Cooler a long refreshing thirst quencher.

This is a great, easy non alcoholic drink.

It is a summer party punch for all age groups, this easy non alcoholic fruit punch recipe is ideal for most mixed gatherings, the orange and cranberry juices mixed in balanced proportions provide is mouth watering and refreshing drink.

his easy, fruit-filled punch that is cool and uplifting when hosting any type of party, especially for spring and summer outdoor events.

This is very suitable for kiddies events.

Ingredients

1 glass cranberry juice ( i had used real cranberry juice)
1/2 glass orange juice
1 fresh lime  juice
ice
a few leaves of mint (optional)
Lemon and Orange slices for garnish. (optional)


Method:

1. In a large jug, throw in a few handfuls of ice cubes- pour over Cranberry juice and orange juice
2. Mix in  lime juice
3. Add few leaves of fresh mint
4. Garnish with a lime wedge and serve. Enjoy your Cranberry Cooler!

Tirphal | Teppal or sichuan pepper

Teppal / Tirphul / Tirfal / Tirful / Tirphal - A rare Indian spice very hot in taste resembling a bigger version of black pepper.

Teppal (also called tirphal), an unique ingredient to Konkani cuisine .

know more about teppal /tirphal spice

Tirphal is a variety of Szechuan Peppercorn grown in and around Goa, India and in the rain forests of the West Coast of India in the states of Maharashtra and Karnataka. Like Szechuan Peppercorns and indeed proper Peppercorns, it is a berry.

The berries are gathered from the wild in September and October, and dried in the sun until they split open. The seeds are removed and discarded.

The dried Tirphal berries (at this stage considered peppercorns) end up dark brown outside, whitish inside, and just somewhat larger than Szechuan Peppercorns. They are very fragrant, and have a sharp taste with a slightly bitter aftertaste.

Which Cuisine Teppal Or Sichuan Pepper is used?

Teppal is mostly used in Konkani-Goan Cuisine. Tirphal is used in fish curries in Goa and along the West Coast of India, and in dishes with lentils, peas and beans The rusty-red peppercorns are one of the five spices of Chinese five spice powder. Sichuan Pepper is used a lot in Chinese Cuisine to make Sichuan Oil and Sichuan pepper sauce. Also some parts of Himalaya region in India teppal Or sichuan pepper is used. It’s also used in Manglorean, Chinese, Japanese and some Himalayan Cuisine.

Tirphal is used in fish curries in Goa and along the West Coast of India, and in dishes with lentils, peas and beans. This is mostly used in Fish preparations and a few vegetarian dishes, with a coconut masala.

This has a strong woody aroma, so it should not be ground with coconut (if it is ground by mistake, the dish gets a very strong and biting taste.  While using in gravy, these are slightly crushed in a table spoon of water and added to masala. At the time of eating, teppal is not consumed and discarded. 

Upwas arbi recipe |how to make marathi style sukhi arbi for fasting or vrat

Todays recipe is upwas Arbi bhaji . 

upwas/Vrat means fasting & arbi stands for taro root  or colocosia.todays arbi recipe is maharashtrian style of making arbi sabji which can be eaten during fasts.arbi can be used as a replacement for potatoes

have it with rajgira poori or singhare ata poori

It is very easy and tastes great just by itself or as side item.

 For more fasting / vrat recipes pls check here

Health benefits of arbi

1.It is one of the finest source dietary fibers; 100 g flesh provides 4.1 g or 11% of daily-requirement of dietary fiber.

2.have significant levels of phenolic flavonoid pigment antioxidants such as ß-carotenes, and cryptoxanthin along with vitamin A.Altogether; these compounds are required for maintaining healthy mucus membranes, skin and vision.

 Consumption of natural foods rich in flavonoids helps to protect from lung and oral cavity cancers.

3.It also contains good levels of some of the valuable B-complex group of vitamins such as pyridoxine (vitamin B-6), folates, riboflavin, pantothenic acid, and thiamin.

4.Further, the corms provide healthy amounts of some important minerals like zinc, magnesium, copper, iron, and manganese. In addition, the root has very good amounts of potassium. Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure.

Ingredients

2 cups arbi boiled and sliced

2 tsp cumin seeds (jeera)

3-4 green chillies, slit

3 tsp roasted peanuts, crushed

a pinch of sugar

1 tbspn fresh grated coconut

1 -2 tbsp lime juice

2 tsp ghee

salt to taste

For the garnish

1 tbsp chopped coriander (dhania)

Method

1.Wash the Arvi (Colocasia) in running water nicely and ensure their is no mud around it.pressure cook arbi till two whistles they are almost cooked.

2.drain arbi .peel of the skin.now if you want then lightly press the arbi with your hands to flatten it doing this is optional .or you can even slice arbi into halves

3.shallow or deep fry the arbi in oil till golden brown.

4Heat the ghee in a pan, add the cumin seeds and allow them to crackle.Add the green chillies and arbi slices and mix well.

5 Add the peanuts, sugar and salt and mix well. Add grated coconut & stir for 2 minutes.Squeeze lime juice & mix properly

6 Serve hot, garnished with the coriander & fresh coconut.

I had served with rajgeera poori

Tips :

You can also double up the crushed peanuts and add a dash of lime juice to add more "pep" to this traditional recipe.

You can even prepare the above sabji by adding a combination of potato & sweet potato

skip coriander leaves if you dont eat them during fasting

Vegetable Korma recipe | Hotel style mixed veg kurma|how to make veg korma

Korma or kurma is a curry dish which is popular in india as well as in central asia. the base of the  curry can be coconut paste or coconut milk, yogurt, cream, onion or tomato paste or nuts-seeds paste or a combination.

This recipe of veg korma is not a sweet version. it is mildly spiced  i have added coconut ,cashewpaste and yogurt in this south indian korma variation.

Vegetable korma is a dish that is available all over india, but it is very interesting to note how the seasonings and flavourings change from region to region. 

In the north indian and mughlai cuisine generally yogurt and cream are added. whereas in the south indian versions, coconut is used along with some nuts-seeds.There are many many variations of making a korma.

Ingredients :

Veggies

1 medium to large carrot

½ to 1 cup chopped french beans

½ cup peas, fresh or frozen

1/2 green capsicum

1/4 cup cauliflower florets

1 medium to large potato

1 medium sized onion

1 medium sized tomato

2 tbsp fresh full fat yogurt/curd/dahi 

1 tsp ginger garlic paste

Bay leaf – 1

Star anise – 1

1.5 cups water

2 to 3 tbsp oil

salt as required

To grind

5 tbsp fresh grated coconut or unsweetened desiccated coconut

5 to 6 whole cashews or 1 tbsp melonseeds

½ tbsp coriander seeds/sabut dhania

3 to 4 medium sized garlic, chopped

¾ inch ginger, chopped

3 dry red kashmiri chilies or byadgi chilies

¾ to 1 tsp fennel seeds

1 inch cinnamon stick

2 cloves

1 green cardamom

1 tsp poppy seeds 

a small tiny piece of stone flower/dagad phool/patthar ke phool 

½ cup water for grinding

few chopped coriander leaves for garnish

Method:

1.grind  all the ingredients mentioned under the list "To grind " in a grinder to smooth paste

2. chop all the veggies.

3. Heat oil in a  pan. add Bay leaf ,Star anise and sauté till the aroma arises.now add onions , curry leaves ,ginger garlic paste and saute till the onions become translucent.add chopped tomatoes, turmeric powder. stir and saute for 4 to 5 mins till the tomatoes soften.( instead of chopped tomato you can add puried tomato like i did)

4.add the ground spice paste. stir and saute till oil starts to leave the sides of the paste. stir often so that the masala or spice paste does not stick to the bottom of the cooker or pan.

5  Now add the diced vegetables and yogurt.saute on a low flame for 3 to 4 mins and then add 1.5 cups water.  stir  well. 

6.Cover the pan and allow the vegetables to cook. 

7. Garnish with some coriander leaves and serve the vegetable korma with chapatis, parathas or pooris.

Arrabiata sauce | How to make arrabiata sauce at home ?

I always love homemade easy pasta sauce recipes.

Arrabbiata sauce, or sugo all'arrabbiata in Italian, is a spicy sauce for pasta made from garlic, tomatoes, and red chili peppers cooked in olive oil. "Arrabbiata" literally means "angry" in Italian, and the name of the sauce is due to the heat of the chili peppers

This scrumptious tomato and garlic sauce goes perfectly with the always delicious penne pasta.  and may have chopped fresh parsley sprinkled on top.  There are many variations to the original recipe of arrabbiata sauce; a few include onions to be fried with the garlic and tomatoes.

Due to the small number of ingredients needed in order to make this sauce, it is quite inexpensive. 

Though most commonly used for pasta, arrabbiata can be used for other food. This sauce can also be used to accentuate or accommodate meats, poultry, seafood, bread and food similar to pizza

Ingredients

1/2 cup chopped tomatoes

1.5-2 cups tomato juice

2-3 tablespoons olive oil

1 onion, chopped

4-5 garlic clove, chopped

1/4 teaspoon chili flakes

2 -3 pinches basil, dried

1 Tbsp mixed herbs

salt and black pepper

1 pinch sugar

1/4 cup parmesan cheese, Grated

Red Wine (optional)-2 tbsp

Method:

1.In a small saucepan, gently cook the onion and garlic,green chilli in the olive oil until the onion has softened.

2.Add the chopped tomatoes with the tomato juice juice, chilli flakes, basil and sugar.

3.Season with salt and pepper,mixed herbs and simmer, stirring frequently for 20-30 minutes until its rendered to a nice thick sauce.

4 Add the cooked spaghetti pasta to the sauce,1/4 cup of reserved liquid and mix in well. Serve with grated parmesan.

5 Add slightly more Chilli if a hotter flavour is required.

Mangalore chicken ghee roast recipe

I did not know about this fantastic Mangalorian preparation until I migrated to bangalore

A Mangalorean delicacy, Chicken Ghee Roast, is a classic recipe among South Indian chicken dishes. Its origins go back to a small town, Kundapur, close to Mangalore. 

Today, almost every Mangalorean restaurant serves Ghee Roast

Chicken roasted in ghee (clarified butter) with a perfect combination of spicy and tart ingredients. The bright red color just adds to the beauty of this dish. 

You will miss the distinct aroma and flavor which roasting in ghee gives it if you reduce the quantity of ghee, 

This preparation is supposed to be really dry and not with a little gravy like I have made it. But I needed this dish to go well with the rice . So a little gravy worked great for us.

Ingredients:

500 gms chicken (bone-in, cut into medium pieces)

Marinade:

Juice of 1 lemon

1/2 cup + 2 tblsp yogurt

3/4 tsp turmeric powder

Salt to taste

5 - 6 tbspn ghee (clarified butter)

1 tsp sugar

10 - 15 curry leaves

20 dry red chillieS(8 - 10 if you have the spicy variety at home)

15 black peppercorns

1 tblsp coriander seeds

1/2 tsp cumin seeds

10 - 12 garlic flakes

1 tsp tamarind paste (or to taste)

Coriander to decorate

Method:

1  Tie yogurt in a muslin cloth and let it hang for 30 mins and let it drain.

2  Wash the chicken well and pat dry. Mix the marinade ingredients in a bowl and apply it well to the chicken pieces. Make sure the marinade coats all the chicken pieces well. Refrigerate for at least 2 hours. (Overnight works best).

3  Heat a medium sized pan on medium low heat. Dry roast the red chillies.Make sure you do not burn these.  Now add the peppercorns, coriander seeds and cumin seeds. Dry roast them till coriander seeds turn brownish and it gives out a great roasted aroma. Remove these onto the plate too.

4 - In a mixer bowl, blend together the roasted spices, garlic cloves and tamarind with as little water as possible to form a thick paste. Use less tamarind if you are not sure how sour your tamarind is.

5 - Take a wide kadhai. Heat the clarified butter. When the ghee is hot, add in the marinated chicken and stir it for a good 8 - 10 mins on medium or medium high heat. Cook the chicken till it is almost done . Transfer the chicken pieces onto a plate. Do not pour out the ghee. We will use same ghee.

6 - In the same pan add the ground masala paste from step 4 and saute it for 6 - 7 mins on medium heat till the raw smell of the spices vanishes and oil starts to leave the sides of the pot.

7 - Add the cooked chicken pieces back into the pot. Add a little water (1/4 cup) if the entire mixture is too dry and is sticking to the pot. Cook well together on medium heat, stirring occassionally  till the mixture gets as dry as you would like and coats the chicken pieces well. Add sugar and mix lightly.

8 Garnish with curry leaves and coriander leaves.

This tastes best when served hot with some Neer Dosas. 

Punjabi Egg Curry | Egg Masala punjabi style

I have been a lover of punjabi food since childhood.

Punjabi Egg Masala or anda curry is spicy curry with boiled eggs, spices and cooked in onion, tomato gravy.

There are  different styles for making Egg Curry and this recipe is North Indian in origin. 

Serve Egg Curry with a tandori roti ,chapati and rice with onion wedges

For more egg curries pls click here

Recipe source :indiankhana.net

Ingredients

Eggs - 4 

Onion - 1 Medium

Oil - 2 tbsp

Bay Leaf - 1

Cumin Seeds - 1 tsp

Tomato Paste - 1 tbsp [optional]

Red Chilli Powder - 2 tsp

Coriander Seeds Powder - 1 tsp

Turmeric Powder - 1/2 tsp

Salt - To Taste

Crushed Kasoori Methi - 1 tbsp

Amchur Powder - 1/2 tsp

Garam Masala - 1 tsp [or garam masala]

Water - 3 Cups

To Grind

Onion - 1 Medium

Green Chilli - 3-4

Ginger - 1 inch piece

Garlic - 3 pods (large) [or ginger-garlic paste 1/2 tbsp]

Clove - 2

Cinnamon - 1/2 inch pieces

Fennel Seeds - 1 tsp

Tomato - 2-3 Medium

method :

1.Grind together all the ingredients listed under 'To Grind' to smooth paste.

2. Boil  eggs, remove shell and make 5-6 slits in each egg, so that egg absorbs gravy.

3. In a kadhai heat oil add bay leaf, cumin seeds and allow to splutter.

4. Add chopped onion and saute for a minute. Now add onion tomato paste and cook for 5 minutes in medium heat or until onion starts to leave oil.

5. Add red chilli powder, coriander and turmeric powders, mix and add tomato puree mix everything well and cook for 2-3 minutes.

6. Now add salt, tomato paste if using and cook until gravy starts to leave oil around 5-7 minutes.

7.Add amchur powder and kasoori methi and let it simmer for 2 more minutes.  

8.  now add boiled eggs and stir gently,Add 2 cups water and bring it to good boil, cook in medium flame for 5 minutes.

9 Add garam masala mix, adjust salt if required simmer for 2 minutes and off flame.garnish with chopped coriander leaves. 

10.Serve warm with rice, jeera rice or roti.