Pomegranate Raita Recipe

Pomegranate raita is a refreshing and colorful yogurt dish. A sweet raita recipe which can be paired with a spicy Indian meal. The Pomegranate arils (anardana) are added to the yogurt and spiced up with roasted cumin powder and chat masala. The recipe is very simple and this raita can be made within no time. 

Ingredients:

• 2 Cup chilled yogurt
• 1 cup fresh Pomegranate arils/seeds (anardana)
• 1/2 tsp roasted Cumin powder
• 1/2 tsp chaat masala
• 1 tbsp Sugar or as required
• Salt to taste
• 1 tsp finely chopped fresh Coriander leaves for garnishing

Method:

1. Whisk the chilled yogurt until smooth.

  2.  Add the roasted Cumin powder , chaat masala , sugar and salt . Mix well and stir the yogurt until sugar dissolves.

   3. Add the Pomegranate arils reserving a few for garnishing. Mix well. 

  4. Refrigerate the raita until ready to serve. Garnish with chopped Coriander leaves and reserved Pomegranate arils and serve the sweet and refreshing raita and enjoy with your loved ones !

  Notes:

• Black pepper powder and red chilly powder also may be used to spice up this raita .
• Mint leaves may replace the coriander leaves.
• Use chilled and thick yogurt for this recipe. If the yogurt is very thin , you may tie it in a muslin cloth , for 1-2 hours and use the curd in the recipe.
• To use this raita as fast (vrat) food, use rock salt instead of black or normal salt. 

For more yogurt based recipes, do check my posts on

• Strawberry Raita
• Bottle Gourd Raita
• Mishti Doi
• Amrakhand- Mango Shrikhand

Kesar Badam Matka Kulfi

The word Matka Kulfi has some magical childhood memories for most of the Indians like me , who grew up relishing on this dense rich , classic frozen dairy dessert from the Kulfi wala bhaiya ! Traditionally in India, Kulfi is sold by vendors called Kulfiwalas , who keep the kulfi frozen by placing moulds inside a large earthenware pot called a matka, filled with ice and salt. In fact it is often referred as a traditional Indian ice cream. It comes in various flavours like Mango , Kesar ,Pista, Malai and is more denser than the western ice cream and due to its density , Kulfi takes more time to melt than the western ice cream.

This dense rich Kulfi is made by a slow process of condensing the full cream milk till it gets an irresistible texture and aroma. This sweetened condensed milk is further flavoured with Saffron and Cardamom and garnished with nuts like Almonds or Pistachios. The condensed and flavored milk is poured into earthenware pots and allowed to freeze overnight or until firm and served ice chilled .

There are many quick versions of making Kulfi using condensed milk , cream and bread and sometimes using khoya, but if you are looking for the original flavour of classic kulfi , i would suggest to stick to this slow yet rewarding authentic method which requires patience :) The recipe shared here is a without condensed milk and far more better option for kids than the market bought artificial flavoured stuff. So this Summer try out simple recipe of home made Kesar Badam Matka Kulfi and treat your loved ones !

Ingredients: (Measurements 1 cup = 250 ml)

• 4 cups /1 liter full cream milk
• 1/2 cup Sugar or as required
• Few strands of Saffron dissolved in 2 tsp of warm milk
• 8-10 Almonds
• 1/4 tsp Cardamom powder

Method:

1. Heat the full cream milk in a heavy bottom pan, preferably a wide pan and bring it to boil. Allow the milk to simmer on medium flame until it reduces to half its quantity. Keep stirring the milk and scrapping the sides occasionally, so that milk does not stick to the bottom of the pan.

  2.  Add sugar to the milk , give it a quick stir and allow the milk to simmer again until it reduces to 1/4 th of its original volume.

  3. Now add the Saffron milk followed by chopped Almonds and Cardamom powder. Mix and cook for another 2-3 minutes and put off the flame.

  4. Allow this dense kulfi mixture to cool at room temperature and then refrigerate it for 3-4 hours. ( this step prevents the ice crystals from forming in kulfi) .Now pour this cool rabadi into the kulfi molds or earthen pots (matkas) and seal the top either with a cling film or aluminium foil . Place the molds in the deep freeze section of the refrigerator and let the kulfi set for about 7-8 hours or overnight. 

  5. The yummy Kesar Badam Matka Kulfi is ready to serve. Place the kulfi molds in luke warm water for few seconds to unmold it and serve it ice chilled.

Notes:

•  Do not replace full cream milk with skimmed milk in this recipe, if you are looking for authentic flavor of the Kulfi.
• Reduce the milk to 1/4 of its original quantity by simmering.
• You can replace Pistachios with Almonds and then the Kulfi will be Kesar Pista Kulfi.
• If you do not have earthen ware pots to set the kulfi , you may use the kulfi moulds or steel glass or bowls instead.
• You may insert an ice cream stick while un molding the kulfi for easy handling.
• No artificial color or essence is added in this recipe and the lovely yellow color is imparted by Saffron.
• As this kulfi does not have any thickening agents like cornflour, it can be had as fasting food ( food for Vrat).
• Kulfi expands a bit after setting, so do not fill the molds until brim. 
• Allow the kulfi mix to cool down at room temperature and keep refrigerated for at least 2 hours prior to filling the molds, this is to prevent the ice crystal formation in the kulfi.

Moong Sprouts Salad Recipe

 Summers and salads go hand in hand . One hardly feels like eating spicy and oily food during Summers and crave for something light and tangy . During this season nothing is more comforting and refreshing than a bowl full of delicious salad. 

Moong sprouts salad is one such quick and easy recipe . A very simple yet colorful and  refreshing salad loaded with nutrients. This can be had as a mid day snacks or as a healthy breakfast option . Healthy because Moong bean sprouts are low in calories , have fiber and B Vitamins and deliver a boost of Vitamins C and K.

                         

 This recipe calls for sprouting the Moong beans first. I have mixed bean sprouts at least twice a week in my house either as quick stir fry or in salads. Moong beans sprouts are more popular as they are quick to sprout, hence they are easily available in market but they can be easily made at home also. This Moong sprout salad has no hard and fast ingredients and one can add any fresh vegetables and fruits into it as per liking and availability. If the sprouts are ready at hand , it hardly takes any time to make this salad. 

I generally cook the sprouts prior to adding in the salad. If you prefer crispy salad, the sprouts can be kept half cooked. I have added Onions, Tomatoes , Cucumber , boiled Potatoes, Pomegranate and fresh coriander leaves and seasoned it with lemon juice , salt and chat masala. You may add carrots, beet root , roasted Peanuts and fruits like Apple also .

 Ingredients:

• 1 cup Moong beans
• 1 medium Onion finely chopped
• 1 Tomato finely chopped
• 1 Cucumber finely chopped
• 1 large Potato , boiled , peeled and cubed
• 1/4 cup Pomegranate arils (seeds) / Anardana
• 2 tbsp of finely chopped Coriander leaves
• 1 tbsp fresh lemon juice
• 1-2 tsp Chat masala
• Salt to taste.

Method:

1. Soak the Moong beans in enough water for 6-8 hours or over night. Next day wash them thoroughly , drain and tie them in a clean kitchen napkin and keep in a warm place for 8-10 hours or until they sprout.

  2. Add salt and water to the Moong beans sprout and cook them . I have cooked them in a microwave for 5 minutes . Strain them , do not throw the water. You can add it in soups or dals.

  3. Allow the Moong sprouts to cool down completely. In a mixing bowl add the sprouts along with chopped Onions, Cucumber, Tomatoes, Potatoes , Coriander and Pomegranate seeds. Give it a toss or mix well.

 4. Keep this mixture refrigerated until serving time. When ready to serve season it with chat masala, salt and lemon juice. Be careful while adding salt as we have added salt to the beans while cooking).

  5. Serve this healthy and colorful salad as breakfast or mid time snacks and enjoy !

  For more Summer salad recipes, do check my post on

• Khamang kakadi / Cucumber salad
• Sweet Corn salad
• Cucumber and cheese stuffed Cherry Tomatoes
• Spicy Potato salad
• Sweet Potato Chaat
• Kairichi dal / Raw Mango Salad

Mango Halwa Recipe

 One cannot imagine Summers in India , without relishing on the delicious Mangoes . Apart from having it on whole as a fruit, there are countless ways in which one can enjoy this tropical delight. Raw mangoes are used in Chutneys , dips, salads, coolant drinks, pickles and jams whereas ripe mangoes are used mostly in desserts and drinks.

Halwa / sheera or kesari is basically a sweet pudding. In Suji halwa, the semolina is roasted in Cow ghee and sweetened milk or water or both are added to it. It is then cooked and commonly flavored with Cardamom and garnished with nuts.  In India , Gajar ka Halwa is most famous and loved pudding. Some times fruits are added to the suji halwa and this gives the normal halwa an entirely wonderful flavour and taste.

 I have seen my mom using ripe bananas in the Narayani Sheera , she makes as naivedhyam for Satyanarayan Puja. Recently i tried using Pineapple in my Kesari and it was hit at my place. But i had never tried mango in a halwa. It was when i saw my friend Reshma using mango in her sheera, i could not resist myself from giving it a try and believe me it was worth trying. The addition of Alphonso mango puree in the suji halwa, made it flavourful and added Saffron complimented it very well. Mixed nuts add nice crunch to the pudding.

Ingredients: Measurements 1 cup = 200 ml

• 1/2 cup Suji 
• 1/2 cup mango puree (i have used fresh Alphonso pulp)
• 5-6 tbsp Sugar or as per taste and sweetness of mango used
• 2-3 tbsp Ghee / clarified Butter ( i have used Cow ghee )
• 5-7 Cashew nuts
• 2-3 tbsp of Raisins
• 2 tsp Milk to soak Saffron
• Few strands of Saffron
• 1/4 tsp of Cardamom powder

Method:

1. Soak the Saffron strands in 2 tsp of warm milk. In a sauce pan heat 1 cup water , to it add the sugar and allow the mixture to cook until sugar melts completely. You can use a microwave instead for this.

  2. In another non stick pan , heat up 2-3 tbsp of ghee on a low to medium flame. To this add the raisins and Cashew nuts and fry until the Cashews turn golden pink in color.

  3. Add Suji to it and roast it on a low flame until aromatic and pink in color. To this add the boiling hot sugar syrup and keep stirring to avoid lumps.

  4. Cook the mixture until it thickens. The suji will absorb all the water and swell , at this stage add the mango puree and mix well. Cook the mixture again until all the mango puree blends well in the suji .

  5. At the end flavor the mango halwa with saffron milk and cardamom powder. Mix well and keep stirring until all the milk is absorbed and the halwa leaves the sides of the pan. Put off the flame.

  6.  Serve the delicious mango halwa warm and enjoy with your loved ones !

  I hope you would love to give this simple yet flavorful dish a try. Do not forget to give your valuable feed back :)

For more mango recipes, do check my posts on

• Mango Ice cream
• Soft Mango Bites
• Mango Shrikhand - Amrakhand
• Raw Mango Drink- Panha
• Raw Mango Preserve - Aam ka Murabba
• Raw mango Chutney- Kairichi Dal
• Spicy Raw Mango Pickle - Aam ka Achar

Khamang Kakadi Recipe / Cucumber Salad

  Salads and Raitas (yogurt based accompaniment) form an integral part of Indian food. Let it be any regional thali, there will be at least a simple salad or some curd or raita for sure in it which compliments the spicy main course very well. Maharashtrian Cuisine is no exception to it. In Marathi , both salad and raita are referred by a common name Koshimbir. So a koshimbir may have or may not have curd in it.

Today i am sharing a very delicious and famous Maharashtrian salad - Khamang Kakadi recipe with you. This (salad) koshimbir is made with Cucumber (Kakadi in Marathi) and one can sense a strong tempering in it which means Khamang and hence the name of the dish. This koshimbir recipe calls for use of fresh scrapped Coconut , roasted crushed Peanuts , finely chopped green chilies and fresh Coriander leaves apart from the main ingredient Cucumber. This mixture is then tempered with curry leaves , mustard seeds and cumin seeds and finally seasoned with lemon juice , sugar and salt.

A very refreshing and cooling summer salad , Khamang Kakadi can be made very easily and in a jiffy. It can be had as a salad , or as a side dish to the main course or just by itself as a refreshing and light mid time snacks. If we do not add the mustard seeds, hing and curry leaves, this salad can serve as a fasting food ( food for vrat) . This salad is usually paired with Sabudana khichadi.

Ingredients:

• 4-5 medium sized Cucumber ( Kheera)
• 3 tbsp fresh scrapped Coconut ( Nariyal)
• 3 tbsp of roasted and coarsely powdered Peanuts(dardara pisa mungfali dana )
• 2 tbsp of finely chopped Coriander leaves(Dhaniya)
• 1 green Chilly finely chopped ( hari Mirch)

For tempering :

• 1-2 tbsp of Ghee (clarified Butter)
• 1/4 tsp Mustard Seeds (Rai)
• 1/4 tsp Cumin Seeds (Jeera)
• Pinch of Asafoetida ( Hing)
• 1-2 sprig of Curry Leaves (Kadi patta)

For Seasoning :

• 1 tbsp Sugar or as required (Chini)
• 1 tbsp fresh Lemon juice( Nimbu ka ras)
• Salt to taste ( Namak Swad anusar)

Method:

1. Rinse and peel the Cucumber. Taste both edges of all the cucumber before chopping. Discard if any Cucumber is bitter. Finely chop all the Cucumber and place in a bowl. Add little salt and keep it aside for 10 minutes.

  2. Lightly squeeze the Cucumber to release the extra water. This step will avoid the salad from being soggy after addition of peanut powder and Coconut. Discard the water.

  3. Roast the peanuts on a heated skillet or pan. Let it cool down, remove the peel by rubbing and grind to a coarse powder in a mortar and pestle or just pulse in grinder. Take care not to make a fine powder. In a mixing bowl place the chopped Cucumber , fresh scrapped Coconut , coarsely ground peanuts , finely chopped green chillies and finely chopped fresh coriander leaves. Mix properly .

 4. Heat up 1 -2 tbsp of ghee in pan on a medium heat. Add Mustard seeds, Cumin seeds, Hing and Curry leaves. Once the mustard seeds crackle and cumin seeds sizzle, put off the flame. Pour this tempering over the Cucumber mixture.

  5. Season the salad with lemon juice , sugar and salt just before serving. Give it a quick toss and serve the delicious and refreshing Summer salad and enjoy with your loved ones !

  I hope you would love to give this recipe a try. Do not forget to give your valuable feed back.

For more such recipes, do check my posts on

• Sweet Corn Salad
• Cucumber and Cheese stuffed Cherry Tomatoes
• Spicy Potato Salad
• Avocado dip- Guacamole
• Hummus
• Bottle Gourd Raita
• Strawberry raita

Vegetable Korma Recipe

Vegetable Korma or Veg Kurma is a mix vegetable gravy dish . This mildly spicy curry tastes great with any Indian flat bread like chapati , naan , paratha and can also be served as a side dish with Jeera Rice or any other rice dish. This is basically a south Indian gravy dish and has many variations. 

Here i am sharing my Mom's recipe which is Onion Garlic free and has fresh Coconut as a base to the gravy. The red color is due to the whole red Kashmiri chilies used in this dish. The gravy gets its richness due to the Cashews , Almonds , Poppy seeds and Magaz ( Melon seeds).The nice aroma and flavours in this gravy are due to spices used. This recipe is different from others also because the coconut , nuts and the spices are first roasted in some oil , to release their aroma and oils and then ground to make a fine paste.

You can make this entire recipe in a cooker , like i had shared the Mixed Beans Kurma recipe earlier but i prefer cooking in an open pan as there are chances of veggies becoming overcooked and mushy when cooked in a cooker. I have used Cauliflower , green peas , potato and tomato in this recipe, you may add carrots, beans or any other veggies of your choice in this dish. Have added lime juice in the end to give required tartness to the dish. You may use yogurt also while cooking instead. 

Ingredients:

• 1 cup Cauliflower florets
• 1/2 cup cubed Potatoes
• 1/2 cup Green peas
• 1 Bay leaf / Tej patta
• 1/4 tsp Caraway seeds / Shah Jeera
• 4 tbsp oil
• 2 tbsp Cashewnuts / Kaju
• 2 tbsp Almonds / Badam
• Fresh Coriander leaves for garnishing
• 1/4 tsp Turmeric powder / Haldi
• Pinch of Asafoetida / Hing
• 1 tsp Kashmiri red chilli powder
• 1 tbsp lime juice
• Salt to taste

For masala paste: 

• 3 tbsp of fresh scrapped Coconut
• 1 large tomato finely chopped
• 1 tbsp of Poppy seeds / Khus Khus
• 1 tbsp of Magaz (melon Seeds)
• 3-4 whole red dry chilies/ Sabut Lal Mirch
• 1 star Anise / Chakra Phool
• 1/2 inch Ginger piece/Adarak
• 4-5 Pepper corns/ Kali Mirch
• 2-3 cloves/ Laung
• 1 inch stick of Cinnamon / Dalchini
• 1 black Cardamom / Badi elaichi

Method:

1. In a large sauce pan , bring 3 cups of water to boil. Add few drops of lime juice and salt to it. To this boiling water add the washed and chopped veggies. In the picture you can see only cauliflower and potato , as i used frozen green peas, so added then towards end. We have to parboil the vegetables(means cook them half way) as they will cook further in the gravy.

  2.  Drain the vegetables and transfer them to a bowl of water with some ice cubes. This will stop the process of further cooking of vegetables. Soak the Almonds and Cashews in warm water or blanch them in microwave for 1-2 minutes. Peel the Almonds and grind them with Cashews using some water to a fine paste. keep it aside.

  3. Mean while in a pan add 1 tbsp of oil and roast the ingredients listed under masala paste, one by one. Remove them in a grinder jar. Allow it to cool and grind to a smooth paste. Use little water while grinding if required.

 4. In the same pan heat up remaining oil on a medium flame. Add the caraway seeds and bay leaf. Once the seeds sizzle, add the ground masala paste.

  5. Stir fry the masala very well on a low to medium flame until oil start separating from the sides. Now add hing , turmeric powder and red chilly powder and mix well.

  6. Now add the Almond, Cashew paste to this masala . Mix well and cook for another 1 minute. 

  7. Add the cooked vegetables to the roasted masala. Mix very well. Add 2 cups of hot water to it.

Add salt, Be careful in doing so as the veggies were cooked in salted water. Cover and allow the gravy to cook for 3-4 minutes. Put off the flame.

  8. Add lime juice and garnish the korma with finely chopped fresh Coriander leaves. 

  9. Serve the Vegetable Korma with Jeera Rice and chapati and enjoy with your loved ones !

  I hope you would like to give this recipe a try. Do not forget to give your valuable feed back.

For more similar recipes of onion garlic free gravies and stir fries, do check my posts on

• Kachi Haldi ki Subji
• Bitter Melon Stir Fry
• Pindi Chole
• Broccoli Stir Fry
• Kashmiri Dum Aloo
• 21 veggies Stir Fry
• Beetroot Stir Fry