Monday, March 27, 2017

Punjabi Kadhi Pakora Recipe

Ingredients for Punjabi Kadhi Pakora Recipe:

Ingredients for Punjabi Kadhi Recipe:

Gram flour (besan) - 2 tbsp
Curd - 1 cup
Cumin seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Dried Red chili - 2
Fenugreek seeds - 1/4 tsp
Ginger garlic paste - 1 tsp
Turmeric - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Red chili powder - 1/2 tsp
Green chili - 2 nos.
Salt, as required
Oil  / ghee- 1 tbsp

Ingredients for Pakora Recipe:

Potato - 1, sliced
Onion - 1, sliced
Gram flour - 2 tbsp
Green chili - 1, finely chopped
Ajwain - 1/2 tsp
Kasuri methi - 1/2 tsp
Coriander powder - 1/2 tsp
Salt, as required
Oil for frying

Method for Pakora recipe:

In a bowl, mix all the ingredients with little water to form pakora batter.

Deep fry spoonful and remove on absorbent paper. Set aside.

Method for Punjabi Kadhi Pakora Recipe:

Mix gram flour and curd. Add little water to make smooth paste.

Heat ghee or oil. Add cumin seeds, mustard seeds, red chili, fenugreek seeds, ginger garlic paste, coriander powder, jeera powder, green chili and stir.

Add to this besan and curd paste. Stir well  and continue stirring till the kadhi comes to boil.

Add the pakoras and boil for a minute. Garnish with freshly chopped coriander and serve immediately.

Friday, March 24, 2017

How to avoid food poisoning during summer

Arrival of summer means more relishing on fruit juices, fruits, mocktails and smoothies to stay hydrated. Not necessary that all these foods are prepared at home. We usually tend to order them when in hotels or simply gorge on them on streetside stalls, be it sugarcane juice, other fruit juices, chaas, fruit salads, kulfi and ice-creams. Summer also announces school vacations and thus our kids set to spend more time in parks and playgrounds. Once thirsty they buy ice golas and fruit drinks from the street vendor stationed outside the park. Thus our outside food intake increases and increases the risk of food poisoning.

Doctors advice patients about special care one should take on how to avoid food poisoning during summer. Temperature rises during summer increasing the risk of food poisoning. Symptoms like vomiting, watery diarrhoea, fever, chills and headache are associated with food poisoning. While some may experience a mild food poisoning, others may get infected with severe food poisoning, its severity depending on the kind of pathogen or bacteria one is infected with.

Special care needs to be taken by people when it comes to preparing and handling food during summers to avoid food poisoning. Here are few tips on how to avoid food poisoning during summer:

Spoiled Food

During summers, due to heat the chances of cooked food getting spoilt is high, hence it becomes necessary to choose the food to be cooked wisely.

 Food served in hotels, restaurants and roadside stalls are exposed to more heat compared to home-cooked food and hence have greater chances of being spoiled. Thus these food items can be totally unsafe and unreliable during summers.

Factors influencing Bacteria and Toxins during Summer

There are various factors that influence bacteria and toxins in food during summers. These factors include poor hygiene and careless cooking practices. People get careless while washing fruits and vegetables before consuming. This influences bacteria and toxins in our food that results in food poisoning. Practices like caring for basic hygiene and storing foods carefully can keep these bacteria at bay and thus  keep us healthy and prevent ailments. Few of such practices that can thus help keeping these bacteria and toxins away from our foods include:

- Washing hands, especially after using toilets and before cooking food.

- Washing foods carefully before cooking.

- Washing fresh fruits carefully before consuming them.

- Storing cooked food immediately after use.

- Washing and cleaning cooking surface and gas tops after cooking.

- Washing chopping boards and knives with soap water immediately after use.

- Storing raw foods separately from cooked food.

- Using canned items and packed items within their expiry dates.

- To cook eggs only until the egg whites and egg yellows look firm.

Tips for avoiding food poisoning during summer

- People tend to store things in refrigerator for longer time than they are supposed to be. Every food item raw, cooked or preserved has a shelf life. So it is advisable to use food items within theit stipulated time.

- Don't leave cooked food outside for more than two hours. 

- Don't store perishable food items like milk and egg on door shelves of fridge. Instead place the egg tray on main shelf of fridge.

- Gorging on outside food is total no-no. Never drink chaas, juices from street vendors. Avoid eating food salads that are left unattended on food stalls. 

Makkai Methi Ke Kebab Recipe (Corn and Fenugreek Kebab)

Ingredients for Makkai Methi Ke Kebab Recipe:

Fresh corn - 200 gm
Fenugreek leaves as well as tender shoots - 50 gm
Ginger - 1 and half inch, chopped
Green chilies - 2, chopped
Garam masala - 1 tsp
Mace powder(Javitri) - 1 tsp
Chili powder - 1 tsp
Roasted gram flour - 25 gm
Oil, for shallow frying
Salt, as required

Method for Makkai Methi Ke Kebab Recipe:

In a pan heat oil. Add ginger, garlic and saute for 2 minutes on slow fire.

Add to this corn and fenugreek leaves. and continue to saute.

Add the garam masala, mace powder, chili powder and salt. Mix well and cook for 5 minutes. Once done set aside to cool.

Add to this roasted gram flour and bind well into dough.

Divide into equal portions and shape them into round tikkis.

Heat oil in a frying pan and shallow fry the kebab tikkis till crisp and done.

Serve hot with ketchup and mint chutney.

Thursday, March 23, 2017

Tondli Bhaat Recipe

Tondli bhaat is one of the most savoured Maharashtrian delicacies cooked often during festivals and auspicious occasions.The cooking method is really easy and it tastes divine.

Ingredients for Tondli Bhaat Recipe:

Tondli (ivy gourd / scarlet gourd) - 100 gms, washed, cut in halves
Rice - 1 cup, washed
Cashew nuts - 1 tbsp, halved
Onion - 1
Dry coconut - 1/4 cup, dry roasted
Green chilies - 2
Turmeric - 1/2 tsp
Curry leaves - 10-12 sprigs
Hing - 1/2 tsp
Goda masala (Maharashtrian black masala) - 2tbsp
Mustard seeds - 1/2 tsp
Oil - 2 tbsp
Salt, as required

Method for Tondli Bhaat Recipe:

Grind together onion, dry coconut and green chilies. Set aside.

In a pressure pan, heat oil. Add ground paste, fry.

Add mustard seeds, turmeric, curry leaves, cashewnuts, and saute.

Now add tondli, saute. Add rice and 2 cups water. Add salt and goda masala. Pressure cook upto two whistles.

Garnish with freshly grated coconut and chopped coriander. While serving pour 1 tsp ghee on top of tondli bhaat. Serve hot with papad and curd.

Friday, March 11, 2016

Foods to cool in the summer heat

Help your body this summer to combat the heat by choosing appropriate foods that nature provides. Always eat in accordance with the cycle of the seasons. Maintain the body rhythm and adapt it accordingly to the changes in the weather and lifestyle. Here's a list of foods to cool in the summer heat:


Cucumber has high water content and is alkaline in nature. Hence it helps to neutralize the acidity that is produced by foods such as red meat, fried foods and dairy products.

- Consume it as a snack or add in salads.

- Use cucumber juice to provide cooling effect on sunburns by rubbing it directly on skin.

- Place cucumber slices on eyes to beat the heat.

Courtesy: Google images


Melons such as watermelon, muskmelon are known to rehydrate and rejuvenate your skin by providing water, Vitamin C, iron, sodium and potassium.

- Drink watermelon juice regularly during summer.

- Eat melons to make up for the loss in sweat.

Citrus fruits

Citrus fruits such as lemons, grapefruit, oranges are excellent source of Vitamin C, electrolytes as well as fibre.


Mangoes both raw and ripe are in thing in summer. Where raw mangoes are known for their cooling effect and often consumed as raw mango drinks as panha; ripe mangoes are best to be indulged in just as it is or to prepare really awesome cooling treats such as milkshakes, smoothies, mango shrikhand and so on.


Kokum, readily available in most Indian households is naturally endowed with cooling effects. Enjoy kokum syrup or simply add kokum to sabzis and dals.

Rose syrup

Really cooling, can be added to faloodas, milkshakes and many other summer drinks.

Coconut water

An ideal and easily available summer drink!


Jeera (cumin) has cooling properties and when roasted and crushed, can be mixed with other spices and added to chilled drinks. Works as best appetizers.

Herbal teas

Hearbal teas when served hot can be ideal replacement for caffeine containing brews.

Black currants

Known to be really helpful during summer, soak them for few hours in water and munch them!


Curd is a great cooler, especially when served as buttermilk or lassi in summer.

Saturday, October 24, 2015

How to make homemade anti-dandruff remedies

Who doesn't love dandruff free hair. We try various measures to get rid of dandruff, various solutions, anti-dandruff shampoos.... But seriously are these anti-dandruff shampoos really that effective. Yes, often they are, but with so many different brands flooding the market it could get quite confusing which to buy!!! Here are some homemade anti-dandruff remedies that are worth giving a try. Can be easily made and applied to get an positive result. Try any one of these homemade anti-dandruff remedies:

Method I

- Mix two tbsp curd with 1 tsp of honey. 

- Apply to the scalp, stay put for 30 mins.

- Wash your hair with lukewarm water and mild shampoo.

- Repeat at least once a week.

Method II

Source: Google images
- Soak 2 tbsp chana dal for a couple of hours and cook until soft.

- Grind a handful fenugreek leaves and make a smooth paste.

- Mix chana dal and fenugreek paste and apply this mixture on the scalp.

- Stay put for 30 minutes and wash off with lukewarm water and mild shampoo.

Method III

- Grind a cupful of fenugreek leaves into smooth paste.

- Apply on your scalp and leave it overnight.

- Wash your hair with lukewarm water and a mild shampoo.

Sunday, April 26, 2015

How to store ginger for a long time

To store ginger for a long time and keep it fresh longer, follow this simple step:

- Store the ginger in a jar filled with water.


Related Posts Plugin for WordPress, Blogger...