Tag Archives: Indian foodbloggers

Mango Squash

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Mango is known as the “King of Fruits”, even though most of us hates summer there is a reason where everyone expects for summer – It’s none other than these Mangoes. Not only kids, most of us love mangoes because of its sweetness. As its seasonal fruit and we get only on summers, we can prepare squash, jam, chutney and refrigerate it for our future use.

Mango squash is a golden, pulpy and sweet liquid prepared very easily at our home. The only thing here is refrigerate them in a sterilized bottle and store them for long life. Let me share the recipe…

For other summer recipes, click here and for grapefruit squash recipe click here.

Mango Squash

Mango Squash

Ingredients:

  • Mangoes – 2 nos (medium size)
  • Sugar – 5 tbsp
  • Lemon juice – 2 tbsp.

Preparation:

  • Peel and chop the mangoes roughly to small pieces.
  • Blend them well to a fine paste with ¼ cup of water.
  • Bring a litre of water to boil in a sauce pan.
  • Add in the sugar, stir well until it dissolves and cook for 10 mins.
  • Pour in the lemon juice and cook in medium flame for 10 mins.
  • Meanwhile, filter the mango juice in a bowl.
  • Pour in the mango juice and cook in medium flame for 15 mins or until it reaches thick or squash consistency.
  • Remove from the fire, leave it aside and bring it to room temperature.
  • Transfer the squash to a sterilized bottle and refrigerate for months.

How to serve: Mix equal quantity of squash and chilled water and serve chilled or Soak 1 tsp falooda seeds or sharbhat seeds in ½ cup of water and top it with the juice (squash mixed with water) and serve chilled.

Grapefruit Squash

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Grapefruit is a large orange-like fruit that belongs to the citrus family. It is also called as shaddock, as it is found as clusters on the tree, it is known as Grapefruit. The flesh of the fruit comes in white, pink or red. It tastes bitter and sour, but packed with lots of health benefits.

Health Benefits: It helps to promote digestion by increasing the flow of gastric juice, helps reduce the excessive production of cholesterol from the liver, also because of the presence of fat-burning enzyme – helps in weight-loss.

For more summer recipes, click here.

I’m in partying mood and so taking this to our own FiestaFriday #121 hosted by Angie@thenovicegarderner.

These fruits are found mostly on summers, you can prepare a squash of this Grape-Fruit and refrigerate them in sterilized bottles for months. Let me share the recipe of the Grapefruit Squash…

Ingredients:

  • Grapefruits – 2 nos
  • Sugar – 6 tbsp
  • Lemon juice – 2 tbsp.

Preparation:

  • Halve the grapefruit, cut the skin of the grapefruit – it look like orange.
  • Take ¾ litre of water in a sauce pan, bring it to boil.
  • Add in the sugar, stir well, until it dissolves, cook in medium flame for 10 mins.
  • Pour in the lemon juice, cook in medium flame for another 10 mins.
  • Meanwhile, take out the flesh of the grapefruit (as you take out in orange).
  • Blend it with ¼ cup of water to a fine paste.
  • Strain the juice well in a bowl.
  • Pour in the grapefruit pulp to the boiling water and cook in medium flame for another 10 mins or until it reaches the squash consistency.
  • Remove from fire, keep it aside and wait until it reaches room temperature.
  • Transfer it to a sterilized bottle and refrigerate.

How to serve: You can mix Grapefruit squash with equal proportion of chilled water and serve it. Else you can substitute sparkling water (soda water) instead of water and serve chilled.

Note: You increase or decrease the quantity of sugar as per your taste buds.

Channa / Chole Biryani

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Biryani is the all-time favorite dish for both my hubby and son. As it’s Thursday (devotional day for me), I never cook or eat non-veg on this day. Mostly these Thursday will have something related with Channa may be a sundal or a gravy based thing and this time totally a different thing – it’s Biryani.

Channa is known as chickpeas, chole, kondakadalai… Channa is highly rich in protein and goes out well with aromatic spices as Biryani. Let me share the recipe…

For more veg and non-veg biryani recipes, click here.

Taking it to Fiesta Friday#120 hosted by Angie@thenovicegarderner, partying partying let’s party…

Channa / Chole Biryani served with raita, pappad, mango pickle and apple cinnamon preserve

Channa / Chole Biryani served with raita, pappad, mango pickle and apple cinnamon preserve

Ingredients:

  • Channa / Chickpeas – ¾ cup
  • Long grain / Basmathi  rice – 2 cups
  • Onions – 1 ½  no
  • Tomato – 1 no
  • Green chilles – 1 no
  • Ginger – 1”inch stick (2 pieces)
  • Garlic – 8 cloves
  • Star Anise – 2 nos
  • Bay leaf – 2 nos
  • Cinnamon – 2 inch stick (2 pieces)
  • Cloves – 4 nos
  • Cardamom – 2 nos
  • Coriander leaves – 3 stalks
  • Mint leaves – 4 stalks
  • Turmeric powder – ½ tsp
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 2 ½ tsp
  • Salt to taste
  • Ghee / Clarified butter – 1 ½ tbsp
  • Oil – 1 ½ tbsp.

Preparation:

  • Soak channa overnight or for 12 hrs. Drain the water and pressure cook them with 3 cups of water for 5 whistles. Remove the lid when the pressure subsides, drain the water, keep the channa and reserve the drained water.
  • Peel and finely chop the onions and tomatoes.
  • Clean and wash the rice in water, drain the water and keep it aside.
  • Take coriander leaves, mint leaves, ginger, garlic and green chillies in a blender. Blend them to a fine paste by adding little water and keep it aside.
  • Heat oil and ghee/clarified butter in a pressure cooker, add in the star anise, cloves, cinnamon, bay leaf and cardamom, wait until aroma comes out.
  • Add in the onions and cook until they turn golden brown.
  • Add in the tomatoes and cook until they turn mushy.
  • Pour in the grounded green paste and cook until the oil the separates or until it turns dark green.
  • Add in the spice powders (turmeric powder, chilli powder, coriander powder) and cook until the raw smell goes off.
  • Add in the boiled channa and rice along with salt, cook for few seconds.
  • Take the reserved water (leftover water while boiling channa), pour 2 cups and 2 cups of water, and wait until it boils.
  • Pressure-cook for 2 whistles, remove the lid when the pressure subsides.
  • Give a stir, transfer it to a bowl and serve hot.

Serve hot. Goes out well for lunch with any raita. I have served it with onion raita, pappad, mango pickle and apple cinnamon preserve.