Divine Red Mocktail

Divine Red Mocktail

Ingredients:

Sweet Lime : 2

Beet Root: 1 (Medium)

Real Mango Juice: 1/2 Glass

Lemon Juice: 1 tbsp

Ginger Juice: 1 tsp

Black Salt: to taste

Sugar: to taste

Salt: a pinch

Ice Cubes: As Desired.

Directions:

• Wash and peel the beet root and chop them into small pieces
• Peel the Sweet Lime and cut them into pieces.
• In a blender take Sweet Lime, beet root & ½ cup of water and blend them into a puree.

Note: You can also take the juice of sweet Lime and Beetroot using Juicer but 
as I don’t have a juicer so I have used blender for the same.

• Drain the Juice and keep it aside.
• In a Mocktail/Cocktail shaker take all the ingredients. Closed the Lid
• Shake well.
• Take the Juice on a serving glass

Note: If you don't have a mocktail/cocktail mixer you can do the same with the help of 2 tumblers.

• Serve Immediately.
  

Acchari Bhindi in Microwave

Acchari Bhindi in Microwave

Ingredients:

Bhindi (Lady finger): 500 gm

Onion :1 (large thinly sliced)

Tomatoes: 1 (Medium thinly sliced)

Salt: to taste

Dhania Powder: 1 tsp

Red Chilly Powder: 1/2 tsp

Garam Masala: 1/2 tsp

Turmeric Powder: 1/4 tsp

Dry Mango Powder (Amchoor Powder): 1/2 tsp

Lemon Juice: 1 tsp

Oil: for cooking

For Tempering:

Oil: 1 tbsp

Green  Chilles: 1 (finely chopped)

Cumin Seeds: 1/4 tsp

Mustard Seeds: 1/4 tsp

Methi Seeds: 1/4 Seeds

Fennel Seeds: 1/4 tsp

Nigella Seeds (Kala jeera, Kalongi): 1/4 tsp

Instructions:

• Wash Bhindi and wipe them. keep aside until Bhindi dry.
• Cut the bhindis lengthwise into thin pieces.
• Grease a non stick tawa. Place the thinly sliced on it. mix well and add 1 tbsp of oi; over Bhindi and mix well.
• Place the tawa on high rack and grill the Bhindi for 10 minutes.
• Mix lightly and grill the Bhindi again for 5 minutes.
• Transfer the Bhindi into a microwave safe dish.
• Heat kadhai add oil and all other ingredients for tempering. Once they start crackling,add these spices to our grilled bhindi. Mix well. 
• Now add salt and other spiecs. Mix well
• Sprinkle water over hindi and microwve for another 10 minutes. 
• Mix well and microwave for another 5 minutes.
• Serve hot with phulkas or chapati.

Urad Dal Ki Khasta Kachori

Urad Dal Ki Khasta Kachori

Ingredients:

For dough

Refined flour (Maida): 1 Cup

Wheat flour: 1/4 Cup

Semolina: 1/4 Cop

Cooking Oil: 2 tbsp

For Filling:

Skinned black gram (Dhuli Urad ki dal): 1 Cup

Yellow Mong Dal: 1/2 Cup

Red chili Powder: 1 tsp

Coriander seeds crushed coarsely: 1 tbsp

Dry mango (amchur) powder: 1 tsp
Chaat Masala: a Pinch

Garam masala powder: 1 tsp

Asafetida: a pinch

Cumin Seeds: 1/2 tsp

Salt to taste

For Frying: Cooking oil to deep fry

Method:

• Mix the Maida, Semolina,Wheat flour and salt in mixing bowl. Add oil, rub until fully incorporated and the mixture resembles coarse breadcrumbs. Add warm water; knead to make smooth and pliable dough. Cover with moist napkin and keep aside for one hour.
• Soak both the Dal in water for three to four hours. Put soaked moistened Dal in a blender & Grind it coarsely. It Note: It should be grainy & not a fine paste.
• Heat 2 tbsp oil in a non-stick pan. Add Asafetida. 
• Add Cumin Seeds and roughly crushed coriander Seeds & fry for a minute.
• Add the coarsely ground dal and sauté over medium heat to get rid of moisture. When the mixture starts drying out add all other ingredients to be added in the stuffing. The stuffing should be damp and not wet. Switch off the gas and keep aside to cool.

• Make equal sized small balls of dough. Roll out the balls to approximately three to four inches in diameter. Put about 1 tbsp of stuffing in the center. Seal the edges together using a little water and roll into a round ball. Press down the ball making it flatter. Roll it lightly, slightly thicker than puri with the help of oil or dry flour.
• Heat the oil in a wok (kadhai); deep-fry the stuffed kachoris, a few at a time, on medium heat till they puff up and become crisp and golden.
• Remove and drain the excess oil on absorbent kitchen paper towels.
• Serve hot with Aloo Ki Sabji and pickle.

TRICOLOR BREAD PAKODA

                                           TRICOLOR BREAD PAKODA

Ingredients

White Bread: 6 Pieces
Gram Flour: 1/2 Cup
Tomato Ketchup: 1/2 cup
Coriander & Mint Chutney: 1/2 Cup
Red Chilly Powder: 1/2 tsp
Coriander Powder: 2 pinch
Roasted Cumin Powder:1/2 tsp
Oregano: 1/2 tsp
Salt: to taste
Water: 1 cup
Oil: for Deep Frying

Method:

• In a bowl of tomato Ketchup add oregano,a pinch of red chilly Powder and mix well and keep aside.
• Cut the Edges of Bread Slices.
• In a bowl take  Gram Flour,add Salt, Red Chilly Powder & mix well.
• Add water to make it smooth Paste without any Lumps.
• Take 3 Slices of White Bread, .
• Take one Slice of White Bread & Spread Tomato Ketchup on this slice in apporiate Quantity.
• Take second slice of bread & put them over the first slice. 
• Then take 3rd slice of Bread and spread mint & coriander Chutney on this slice in apporiate quantity & put over the second slice of Bread
• Heat Oil in a Kadai for deep frying.
• Once the oil is hot,Take all the 3 slices together & Dip the them into Gram flour batter and Deep fry until it becomes golden brown.
• Turn and cook on all sides.
• Once one, take the Bread Pakoda out & place them into absorbent Paper
• Once cool down cut the Bread Desired shape & Tricolor " Bread Pakoda is ready to serve"
• Serve these Bread Pakoda with tomato Ketchup and Tea.