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Thursday, November 3, 2016

COCONUT MAWA BURFI

Soft and delectable COCONUT MAWA BURFI.Diwali ended with this sweet dish. Gave it to all the neighbors and they loved it. Mehnat Safal :-) :-). After almost 7 years I was celebrating Diwali in my country and trust me I was so damn excited. I made sure to prepare full-fledged karawah( Diwali sweets and snacks). My husband was like bass karoo aur kitna banaugi. So finally I put a full stop with this awesome Coconut burfi which we all relished a lot. 




This one is a very straightforward and fast recipe. So if you want to make a big lot or want to prepare a hassle free dessert  go for it.

Let's get started: 

RECIPE:


Ingredients:



  • 1/2 cup  milk powder
  • 1 1/2 cups milk
  • 2 cups desiccated coconut 
  • 1/3  cup sugar
  • 2 tablespoon ghee
  • 1/2 teaspoon Cardamom powder (choti elaichi powder) Add more as per taste.
  • Pinch of Saffron (kesar) ( add more as per taste)

Method:

  • Grease a plate or thali with ghee and place aside.
  • Heat ghee in a heavy bottom non stick pan or kadhai.
  • Sim the gas and add milk. 
  • Now slowly start adding milk powder. Keep stirring till it mixes well with milk. You can switch off the flame while mixing milk powder with milk. 
  • Once everything is mixed well increase the flame to medium.
  • Cook the mixture for a minute. 
  • Add desiccated coconut and stir well. Saute for 2 to 3 minutes on a low flame.
  • Add sugar and mix well. Let it cook for 2 to 3 minutes on a low flame. 
  • The mixture will start thickening.Add elachi powder and saffron. Keep stirring.
  • Once the mixture starts leaving the sides of the pan switch off the flame. 
  • Transfer it to the greased plate and spread  evenly with a spoon. 
  • Let it cool down completely and then cut into square or diamond shape. 
  • To ease the process of taking out burfi  I put the burfi plate in fridge for an hour.
  • Use a flat spatula to take out the burfi. Put some kesar tipki to decorate the burfi. Store them in the fridge and they will stay fresh for 4 to 5 days. 

Hope you will give it a try. Do share your feedback.







Monday, October 24, 2016

DIY MAYONNAISE HAIR MASK




Hello, everyone.

REPAIR DRY DULL DAMAGED HAIR!!!!!!!!!


Have you ever tried MAYONNAISE hair mask to repair dull damaged hair , if not don't be suspicious and give it a try? It is definitely gonna deep condition your hair and bring back the lost shine.

Do you crave for a hair spa visit which will cost you big bucks!!! Well, its true that vanity comes with a PRICE TAG...but NOT ALWAYS. This hair mask will cost you pennies but will give a million dollar conditioning treatment. 


BENEFITS :



  • Egg yolks in mayonnaise provide protein which will make your hair strong and prevent breakage. Vinegar in it will cleanse the scalp, remove product build up and restores the ph balance of hair. Oil in it will leave hair soft and silky.
  • Honey will moisturise, add shine and reduce frizz.
  • Coconut oil nourish the hair, prevents hair loss, make hair soft and shiny. Well, the list goes on as it is my favourite oil. I lovee its texture smell almost everything thing about it: -) 


You will need:


  • Full fat Mayonnaise 1/4 cup ( adjust the quantity as per the length and volume of your hair)
  • 2 tablespoon honey 
  • 2 tablespoon coconut oil / olive oil 

How to use it:


  • Combine all the ingredients and make a homogenous mixture. It should look like a creamy conditioner. So whip the mixture till it reaches that consistency.
  • Apply the mask to your hair. Concentrate on the ends as they are the roughest.
  • Make sure your saturate your hair with the mask. 
  • Give yourself a head massage.
  • Tie your hair and cover it with the shower cap. This will boost up the benefits of the mask , so please do not skip the shower cap.
  • Leave it for an hour. 
  • Now wash with your favourite shampoo. You can absolutely skip the conditioner as you do not need it anymore. This mask will deep codition your hair anyways.
  • You can use this mask once a week. If your hair is on the oilier side I would suggest using this mask once in two weeks.

Try this once and see the difference yourself. Will share another wonderful beauty recipe soon. 

Love,
Khushi

Friday, October 21, 2016

AYURVEDIC DETOX WATER




Sharing with you AYURVEDIC DETOX WATER . I prepare a big batch of this every morning. Have it in between meals, 1 hour after meals as well as last water intake before bedtime. It helps in flushing out toxins , aids in digestion, elevates my energy levels as well as my mood. Not just this it also keeps my acne under control and skin in good shape.On top of everything, it is a feel good factor for me as I no more crave for unhealthy sodas or sugary drinks :-) :-)




Do give this one a try and share your feedback.




INGREDIENTS: 



  • 1 liter  water 
  • 1 pinch red chilli powder / cayenne
  • 2 tablespoon grated ginger root 
  • 2 Tbs. Jaggery ( you can skip this totally or adjust it to your taste) 
  • 1 to 2 tsp. rock salt or black salt
  • Juice of 1 lemon or lime






PREPARATION



  • Bring water to a boil. Once it comes to a boil switch off the flame add ginger and cover the pot with a plate. Let it steep. 
  • Take the pot off the burner and let it cool
  • Add the juice of a lemon. jaggery, red chilli powder or cayenne and black salt. Do not boil the lime juice.
  • Pour into a thermos and enjoy throughout the day.






NOTE:


  • I prefer my drink luke warm, so once it reaches this temperature I add the lemon juice and other ingredients and transfer it into a thermos. 
  • You can cool it completely and then transfer into a bottle. Chill it in the fridge and enjoy it all day long. Your choice. Although as per ayurvedic principles it is better to have water at room temperature or a little bit on the warmer side.
  • You can strain the water before storing it to remove the ginger. I leave it like this as I don't mind biting the pieces of ginger :-)


Tuesday, October 18, 2016

THAI CUCUMBER PEANUT SALAD

If you are someone who loves the kick of flavors in your salad...SPICY, TANGY, SWEET and full of FIBER...you got to try this. THAI CUCUMBER PEANUT SALAD
Salad love is all around. I myself love indulging in some veggie digging every day as I want to avoid filling my stomach with junk. But I want variety ....rainbow of colors and a lot of flavor in my salad, otherwise, it gets boring.

Let's begin with this very easy recipe which won't take much time of yours but you will feel extra awesome serving and have it.





RECIPE:

INGREDIENTS:


SERVING: 2


  • 2 cucumbers cut into bite size cubes
  • 2 medium size red onions chopped 
  • 1 full cup of cilantro/coriander
  • crushed roasted peanuts as much as you want ...the more the better. 

For Dressing:

  • 1 tablespoon olive oil ( if you don't wanna add fat skip it) 
  • 1 clove of crushed garlic
  • freshly squeezed lemon 1 (approx 1 tablespoon)
  • 1 tablespoon  soy sauce 
  • 1 tablespoon honey
  • Green Chilli sauce ( optional if you prefer a fiery kick)
  • Salt as per taste 
  • 1 tablespoon sesame seed 


METHOD:

  • In a large bowl add all the veggies.
  • In a separate small bowl, whisk/mix the dressing ingredients together.
  • Drizzle all over the veggies. 
  • Save some peanuts for garnishing and add rest to the salad. 
  • If you are not hungry boost the flavors by marinating this salad for an hour in the fridge. Trust me you gonna thank me for keeping you wait for that extra hour.


Today I made a homemade multigrain chapati had it with this salad and a bowl of homemade yogurt. I was so content and happy with the combo. If you want me to post the recipe for a multigrain chapati do leave in the comments below. 

I hope you will try this recipe. Share your feedback.

Love, 
Khushi

Friday, October 14, 2016

VEGETABLE PULAO



Hello, everyone. It's been a long time I have not posted recipes. Just busy with settling down in a new city. A lot of things going around. But now I am all set to get back and give time to my blog. I hope all of you are doing great and experimenting in your kitchens.


Today's recipe is Vegetable pulao. It is such aversatile dish. You can create your own variation. Add an assortment of vegetables, spices and 99.9 % it comes out great and delicious. I always make pulao adding  lots of vegetables. This is the first time I added beetroot and it came out so yummy. 



I hope you will try this recipe. Do share your feedback.

INGREDIENTS: 

SERVES: 3
  • 1 1/2 cups rice ( I  have used sona masoori raw rice, You can use basmati rice also)
  • 1 medium size tomatoes chopped
  • 1 medium sized onion cut into thin slices
  • 1/2 green bell pepper chopped into cubes
  • 1 carrot chopped into bite size pieces
  • 1 medium size beetroot chopped into bite size pieces
  • 7-8 curry leaves
  • 1/2 inch piece of ginger grated 
  • 1 green chilly chopped or sliced
  • chopped fresh corrainder/ cilantro
  • biryani masala ( I used Aanchi but you can use any other also)
  • Salt to taste 
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • Oil for cooking
  • Water 2 1/2 cup water 

METHOD:


  • Rinse the rice with water and soak them for 1/2 an hour. Drain and keep them aside.
  • Now add oil in pressure cooker. I used 3 tablespoon rice bran oil. You can add more or less as per your liking. 
  • Once the oil heats up add mustard seeds. Let it crack and then add cumin seeds. 
  • Add curry leaves + ginger + green chillies. Saute them on low-medium flame for 10 to 15 seconds.
  • Add sliced onions and saute till they become golden brown.
  • Add beetroot and carrot. Cook them for a minute . At this point, you can add salt. This will cook the veggies faster. 
  • At last add tomatoes and green peppers and saute them on a low flame for 15 to 20 seconds.
  • Add drained rice and biryani masala. Saute gently on a low flame for a minute. 
  • Add water and pressure cook the vegetable pulao for 2 to 3 whistles on a medium high flame. If you wane a softer texture go for 3 whistles. I like my pulao khila khila so I choose 2 whistles.
  • When the pressure comes out remove the lid and gently fluff the rice. Garnish with fresh corrainder. 
  • Serve hot with kadhi or raita. Accompany with pappad. 



Give this one a try and share your feedback. I will be back soon with another recipe. till then happy cooking. 






Wednesday, September 21, 2016

VEGGIE OATS SOUP




Oats are considered as a significant source of dietary fibre. It helps in maintaining blood sugar levels , it is anti-cancerous, good for bowel function, lowers the risk of obesity. Overall this cereal grain is valued for general health and longevity.

Being an Indian I always crave for spicy(chatakedar) food. But at the same time, I am health conscious and want to manage my weight. Adding healthy stuff in our day to day recipes is a great way without compromising on taste. A win-win because of that way neither we loose the taste nor the health.

Today's recipe is loaded with veggies, aromatic spices, and the energy booster oats. As usual, it is very simple and convenient to make at any time of the day. A one pot meal will be ready in no time. It is spicy, tangy and of course healthy.

Let's get started:


INGREDIENTS:

Servs: 2
  • 1 1/2 cup oats
  • 1 cup chopped tomatoes 
  • 1/2 cup chopped green capsicum
  • 1 medium size onion chopped
  • 5-7 curry leaves (meetha neem) 
  • 1 tsp grated ginger 
  • 1 tsp cumin(jeera)
  • 1 tsp urad dal
  • pinch of asafoetida(hing)
  • 1 tbsp tomato ketchup (optional)
  • fresh coriander for garnishing
  • salt as per taste 
  • oil as per requirement
  • Water as per the consistency you want (Add at least 3 to 4 cups of water)





HOW TO MAKE IT

  • Dry roast oats on a medium flame for four to five minutes. Keep it aside.
  • Heat oil in a pot (kadhai). Once the oil is heated add mustard seed, cumin. Once it sizzles add hing and follow it with urad dal. Once it turns slightly brown add ginger and curry leaves. Saute till it turns aromatic. 
  • Add onions and saute for 2 to 3 minutes.
  • Add chopped tomatoes and capsicum. 
  • Then add all the dry spices.
  • Add tomato ketchup for added flavor
  • Saute for a minute.
  • Now add oats and water.
  • Let it cook.
  • Add more water if you want a thin consistency of soup.
  • Cook for 3 to 4 minutes. The soup will start thickening.
  • Garnish with fresh coriander (dhania).

Serve hot and enjoy!



A recipe has no SOUL, you as the COOK must bring soul to the RECIPE...


- Thomas Keller 











Tuesday, April 5, 2016

EATING FRUITS - THE RIGHT WAY



Fruits are good for you. They are loaded  with vitamins, minerals, enzymes, fiber, antioxidants. Fruits are Natures Best Multivitamins.

But are we getting the most out of the precious fruits?

Are we eating fruits the right way?


Are we eating them at the right time? 



As per Ayurveda, there are some ground rules which we must follow to make the most out of this nutrient-dense package called FRUITS.


1. Eat fruits empty stomach or 2 hours before or after meals. Fruits should be eaten alone without combining them with any other food. In the western world, the concept of combining fruit with protein is popular say an apple with peanut butter as it helps to regulate the sudden spike of sugar levels due to the release of sugars by fruit. That may be ok for someone who is DIABETIC or have HYPERGLYCEMIA (an excess of glucose in the blood stream), but not for everyone. In Ayurveda, Food Combining plays a significant role. The logic behind eating fruits on their own is that fruits digest easily and quickly. But when we pair them with other complex foods which take more time to digest then it leads to TOXICITY or AMA building in the body and cause indigestion and other digestive issues. So having fruits as dessert may not be a very good idea.

Few EXCEPTIONS are Dates with milk and some COOKED food combinations. 


2. Eat fruits that are RIPE, not OVERRIPE. Consuming seasonal fruits are best as it gets easily digested and immediately turn into a nutritional fluid that enhances immunity and energy levels.


3. Buy fruits which are grown ORGANIC or from locals farmers markets or local vendors rather than Super Markets or Chains. Most of the nutritive value are lost in the transportation process. Also, most of the time fruits in supermarkets are artificially ripened or genetically modified.


4. Say a BIG NO to processed fruit juices. They are devoid of useful nutrients and contains tons of sugar. It is like putting junk in the name of  "Healthy Food:.


5. Never consume fruits at Bed Time as this will spike the sugar level as well as energy level and you will be awake the whole night. The best time to have fruits is in the morning empty stomach.Having fruits in breakfast or as mid-afternoon snack is perfect. It ensures proper digestion as well absorption of nutrients.


WHAT ABOUT SMOOTHIES:

Some experts suggest that it is ok to have smoothies in which a fruit is blended with other complex foods. As everything is blended together it does not upset the digestion process. There is nothing a fruit is sitting on and therefore, no blocking exist. The fruit does not rot or ferment in the stomach rather gets easily digested.

Definitely, avoid fruit after pizza, burger or pasta :-)

Hope you have enjoyed this write-up. Feel free to ask any question or share your views and take on it. 

Love,
Khushi

Reference: 

http://www.banyanbotanicals.com/info/ayurvedic-living/living-ayurveda/diet/ayurvedic-food-combining/

https://www.youtube.com/watch?v=SwOYC1Hgjb8