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Hyderabadi Badam ka Hareera...This drink is one among the many authentic Hyderabadi recipes which is very popular as breakfast drink and is also made during the month of Ramazan. It is very nutritious and gives instant energy and is definitely a good start for a day. I like to make this drink when the days are a little cold and just sipping on this hot and energizing drink makes me feel so much better. Here is how to make Hyderabadi Badam ka Hareera. All you need is Ghee - 1 tsp Maida \ All purpose flour - 1 tbsp Almond powder - 1\4 cup ( I blended blanched almonds in a blender to make powder ) Full cream milk - 1 liter Saffron - a good pinch Chironji - 2 tbsp Sugar - 1\4 cup Cardamom powder - 1 tsp Clove powder - 1\2 tsp Dried rose petals for garnishing Hyderabadi Badam ka Hareera Recipe Heat ghee in a pan. Add maida and roast for a few seconds till it is slightly browned. Add almond powder and milk and bring to a boil. Keep stirring. Add saffron and chironji and cook on low heat for ...

With the onset of Monsoon, the weather has become a little cold and there is a slight nip in the air. This is the time to sip on some thing warm and soothing and that's exactly what I did for today's dinner. A bowl of this hearty plum and chicken soup with a crunch from fried garlic in every bite and a few slices of Herb and Garlic bread to dunk in the soup is just what I needed to enjoy the weather. This combination of Plums and chicken is sure to impress your taste buds. Here is the recipe to make this Plum and Chicken Soup with Crispy Fried Garlic. This recipe also goes to the Kitchen Aid Contest held by IFBM, a food bloggers meet that is happening in Bangalore. All you need is Olive oil - 2 tbsp Garlic - 8-10 cloves ( chopped ) Onion - 1\2 cup ( sliced ) Celery - 1\4 cup ( chopped ) Plums - 5-6 ( de seeded and chopped ) Chicken breast - 1 ( cut into pieces ) Bay leaf - 1 Chicken stock - 4 cups Butter - 1 tbsp All purpose flour - 2 tbsp Freshly ground black pepper - 1\2 tsp ...

Dal or lentils are an important part of any Indian meals and as most households, it's made for at least one meal everyday in my home as well. Thankfully there are a variety of lentils to choose from and so it's not boring to eat the same thing each day. I also keep on making variations in the preparation and this time, I added dill leaves to my split red lentils. Dill leaves are high in vitamins and anti oxidants and are also a good source of minerals like calcium, potassium and iron. Adding dill leaves in Dal is also a good way to sneak in the greens in your child's diet, without him making much fuss about it. Here is the simple recipe to make Soya Masoor Dal. All you need is Dhuli masoor dal \ Split skinned red lentil - 1 cup Salt - 2 tsp Turmeric powder - 1\2 tsp Dill \ Soya leaves - 1\2 cup ( chopped ) Ghee - 3 tbsp Garlic - 4-5 cloves ( chopped ) Cumin \ Zeera seeds - 1\2 tsp Fenugreek \ Methi seeds - 1\2 tsp Asafoetida \ Heeng - 1\4 tsp Dry red chilies-  3-4 Onion - 1...

Breakfast is a very important meal for us and I am always on a lookout for breakfast recipes which makes a good lunch pack option for my kiddo as well. This Paneer Moong dal Chila has always been a family favorite and I love how it can be prepared with so much ease and the health benefits associated with it. It also keeps good till the lunch time for kiddo and rolled and packed in an Aluminium foil, it is easy for him to munch on it without much fuss and dirty hands and cloths. Here is how I make my Paneer and Moong dal chila. All you need is For the batter Dhuli Moong dal \ Split skinned green gram - 1 cup Salt - 1 tsp Ginger - 1 inch piece Green chili - 1 Oil for frying For the filling Oil - 1 tbsp Cumin \ Zeera seeds - 1 tsp Onion - 1\4 cup ( chopped ) Green chili - 1 Salt to taste Turmeric powder - 1\4 tsp Paneer - 1 cup ( grated ) Fresh coriander - 1 tbsp ( chopped ) Method of preparation For the filling Heat oil in a pan. When the oil is hot, add cumin seeds. When the seeds start...

Methi Thepla is a very popular Gujarati dish made with whole wheat flour, chickpea flour, spices and fresh fenugreek leaves. A dough is made and it is then rolled into small flat breads which are cooked using little oil on a griddle. These Thepla's keep good for a couple of days and are a perfect choice to take along while travelling. These are also a great lunch Box option as your kid can just roll and eat it without much hassle. Methi Thepla's can be eaten as such or can be paired with pickle and yogurt. Here is the easy recipe to make Gujarati Methi Thepla. All you need is Whole wheat flour \ Gehun ka atta - 2 cups Chickpea flour  \ Besan - 1\2 cup Fresh fenugreek \ Methi leaves - 1 cup ( chopped ) Curd - 1\2 cup Ginger paste - 1\2 tsp Chili paste - 1\2 tsp Asafoetida \ Heeng - a pinch Cumin seeds \ zeera - 1\2 tsp Carom seeds \ Ajwain - 1\2 tsp Turmeric \ Haldi powder - 1\2 tsp Red chili powder  - 1\2 tsp Salt - 1 tsp Warm water to knead the dough Oil for frying Method of ...

Indo Chinese food has always been a favorite at home and with so many variations which can be done in this cuisine, there is no dearth of recipes to come up with. This sweet and sour vegetables is a very old recipe of mine and I have been making it since a long time. Every time I clean my refrigerator and the half of that red bell pepper or a few of those mushrooms needs to be cooked soon, this recipe comes in handy. Throw in which ever vegetable you have at hand and a few sauces along and you have a delicious meal ready with no effort. This dish gets it's sweet taste from the brown sugar and the sourness comes from the vinegar and lemon juice. Pair it with some steamed rice and trust me you will have a restaurant style Indo Chinese dish to relish in the comfort of your home. Here is how to make this recipe. All you need is Red capsicum - 2 ( cut into cubes ) Yellow capsicum - 2 ( cut into cubes ) Green capsicum - 1 ( cut into cubes ) Mushroom - 200 g ( sliced ) Carrot - 2 ( sliced...

And the mango mania continues :). This time it's a very simple dessert Shikhand which is made with hung curd flavored with different flavoring. Srikhand is a very popular Gujarati and Maharashtrian dessert and the flavors that are most commonly added in it are saffron and cardamom and mango.  Silky smooth curd with a crunch from dry fruits is a delight to eat and a breeze to make. The Mango flavored srikhand is also called amarkhand and it is usually savored with hot poories ( Indian puffed breads ). Here is how to make this simple dessert. All you need is Yogurt - 1 kg Mango puree - 1\2 cup Cardamom  powder - 1\2 tsp Saffron - a good pinch Powdered sugar - 1\4 cup Almond and pistachio slivers for garnishing Method of preparation Take a muslin cloth and spread it on a big bowl. Pour the curd in the cloth. Now bring the ends of the cloth together and hang it on a support to drain the water from the curd. Let the curd hang for 2-3 hours. The thick curd that is collected now is c...

Here is the honey and mustard yogurt salad dressing I made to go with my roasted pear and fig salad. This is a very healthy dressing and goes well with any salad. It can be stored in refrigerator for 3-4 days. Here is the recipe. All you need is Yogurt - 1 cup Honey - 1\4 cup Mustard sauce - 2 tbsp Salt - 1\4 tsp Freshly ground black pepper - 1\4 tsp Lemon juice - 2 tbsp Method of preparation Whisk yogurt in a bowl till smooth. Add all the remaining ingredients to it. Whisk well. Chill for a few hours. Pour over the salad.

It's been a lovely day since morning. We got up early and went to capture the spring the Bangalore. It's spring time here in Bangalore and the trees are laden with beautifully colored flowers. The roads get covered by the flowers falling from the trees making a beautiful carpet of pinks and yellows. To celebrate the spring, here is my spring salad with roasted pears and figs. I topped the salad with some dried cherries, roasted walnuts and some feta cheese and made a healthy dressing of honey and mustard in yogurt to drizzle over the salad. Here is the recipe. All you need is Pears - 2 Fig - 8-10 Lettuce leaves - 1 cup Dried cherries - 1\4 cup Walnuts - 1\4 cup Feta cheese - 50 g Method of preparation Cut the pear into thin wedges. Cut the figs into halves. Heat an oven to 180 degrees C.Line the pear wedges and figs on a baking sheet. Bake for 30 minutes. Layer the walnuts in a baking tray and roast for 5-6 minutes. Chop them into small pieces. Tear the lettuce in a salad bowl....

Looking for some healthy and delicious recipe for your breakfast? Look no further. This banana, strawberry and orange shake is a healthy option for breakfast and is delicious too. I have used fresh orange juice for the shake, but you can use canned juice too. So enjoy this shake while strawberries are still in the season. Here is the recipe. All you need is Banana - 2 cups ( chopped ) Strawberries - 2 cups ( chopped ) Orange juice - 1 cup Milk - 4 cups ( chilled ) Honey - 4 tsp Method of preparation Blend banana, strawberry and orange juice in a blender to make a smooth paste. Add milk and honey and blend to mix well. Serve in glasses. Garnish with mint sprigs. Serve chilled.

Arugula, watermelon and feta is a classic salad combination. The peppery arugula blends very well with the sweet watermelon and the salty feta. I had this salad in my mind for a long time but was not getting my hands on a bunch of Arugula. Recently a friend, who grows it in her house brought me some fresh leaves from her garden and I took no time in deciding where am I going to use it. The balsamic vinaigrette that I posted the other day was the perfect dressing for the salad. Here is how to assemble the salad. All you need is Arugula \ Rocket leaves - 3-4 cups Watermelon - 1 kg watermelon ( peeled, de seeded and cut into small pieces ) Feta cheese - 100 g Balsamic vinaigrette - 3-4 tbsp ( Recipe is here ) Method of preparation Wash the arugula leaves and wrap them in a cotton cloth for 5 minutes to get rid of excess water on the leaves. Add the leaves in the salad bowl. Top with watermelon pieces. Top the salad with crumbled feta cheese. Drizzle the balsamic vinaigrette on top. Serv...