The Food Root

Best Holi Recipes | Traditional Sweets, Snacks & Party Menu Ideas

2026-03-01T02:30:00.000-08:00

Last updated : March 2026

Holi is a festival of colors, joy, and delicious festive food. From traditional sweets to flavorful snacks and complete party meals, food plays an important role in every Holi celebration. Here is a curated collection of the best Holi recipes 2026, including traditional sweets, festive snacks, and easy party menu ideas that you can prepare at home for your family and guests.

A festive Holi spread featuring delicious sweets and party favorites for a memorable Holi 2026 celebration.

Traditional Holi Sweets Recipes

Rasmalai is a rich and creamy Indian dessert made with soft paneer (chenna) discs soaked in sugar syrup and served in thickened saffron-cardamom milk (rabri). This traditional sweet is a festive favorite during Holi celebrations. Its melt in-the-mouth texture and aromatic flavor make it a perfect dessert to include in your Holi party menu.

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Rasmalai – Soft paneer discs soaked in saffron-infused milk and topped with pistachios, a rich and festive dessert for Holi celebrations.

Shahi Tukda

Shahi Tukda is a rich and indulgent Indian dessert made with crispy fried bread slices soaked in aromatic cardamom-flavored milk and layered with thick rabri. Garnished with almonds, cashews, and pistachios, this royal sweet adds a festive touch to your Holi celebration. It is one of the easiest and most satisfying desserts you can prepare for your Holi party menu.

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Shahi Tukda – Crispy fried bread soaked in rich cardamom milk and layered with creamy rabri, a royal dessert perfect for Holi celebrations.

Paneer Tikka

Paneer Tikka is a popular Indian appetizer made with cubes of paneer and colorful vegetables marinated in spiced yogurt and grilled to perfection. This flavorful vegetarian starter is a great addition to your Holi party menu and festive gatherings. Its smoky taste and vibrant presentation make it one of the best savory Holi recipes to serve your guests.

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Paneer Tikka – Spiced paneer cubes marinated in yogurt and grilled to smoky perfection, a popular appetizer for Holi gatherings.

Vegetable Fried Rice

Vegetable Fried Rice is a flavorful one-pot meal loaded with fresh vegetables, soy sauce and aromatic spices, all stir-fried to perfection. This easy Indo-Chinese dish is a great main course option for your Holi party menu. Quick to prepare and loved by all ages, it makes a satisfying addition to your festive Holi recipes collection.

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Vegetable Fried Rice – Flavorful rice stir-fried with colorful vegetables and aromatic sauces, a perfect addition to your Holi party menu.

Til Gur Ladoo

Til Gur Ladoo is a traditional Indian sweet made especially during Holi celebrations. Prepared with just two main ingredients - roasted sesame seeds (til) and jaggery (gur) - this festive sweet is a simple, nutritious, and full of flavor. These homemade ladoos are a perfect addition to your Holi sweets menu.

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Til Gur Laddoo – A traditional sesame and jaggery sweet prepared during Holi celebrations

Vegetable Hakka Noodles

Vegetable Hakka Noodles is a popular Indo-Chinese dish made with stir-fried noodles, colored vegetables, and flavored sauces. This quick and easy vegetarian recipe is perfect for adding modern twist to your Holi party menu. If you are looking for simple and crowd-pleasing Holi recipes, these noodles are a great main course option.

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Vegetable Hakka Noodles – A quick and flavorful Indo-Chinese dish perfect for your Holi party menu.

Moong Dal Halwa

Moong Dal Halwa is a rich and traditional North Indian dessert made with moong lentils, khoya, ghee, milk, sugar, cardamom and dry fruits. This festive sweet is a favorite during Holi celebrations and adds a luxurious touch to your Holi sweets menu. Its creamy texture and aromatic flavor makes it a must-try dessert for your Holi party.

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Moong Dal Halwa – A rich and festive lentil-based dessert prepared with ghee, khoya, and dry fruits for Holi celebrations.

Medu Vada - The Indian Savory Doughnut

Medu vada is a popular South Indian savory snack from urad dal (split black lentils) batter, shaped into doughnut-like fritters and deep-fried to crispy perfection. Crunchy on the outside and soft on the inside, these savory delights are a unique addition to your holi party menu. They make a delicious and easy-to-serve snack for festive celebrations.

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Medu Vada – Crispy and soft lentil fritters served with chutney, perfect for Holi celebrations and festive gatherings.

Dahi Vada

Dahi Vada is a popular Indian savory snack made from deep-fried lentil balls (urad dal), soaked in thick creamy yogurt and topped with mint and tamarind chutney. The soft and flavorful dish is a festive favorite during Holi celebrations and makes a delicious addition to your Holi party menu.

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Dahi Vada – Soft lentil dumplings soaked in creamy yogurt and topped with chutneys, a festive favorite for Holi gatherings.

Moong Bean Fritters or Mangore

Moong Bean Fritters, also known as Mangore, are crispy and flavorful fritters made from skinned and split green gram beans (moong dal). These crunchy treats are a festive favorite during Holi celebrations and make a perfect snack to serve to your Holi party menu.

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Mangore – Crunchy and flavorful moong dal fritters, a traditional Holi snack best served with mint chutney.

Mint Coriander Chutney

When serving Holi snacks like Mangore, Dahi Vada, Paneer tikka, Medu Vada, and other party favorites, a flavorful dip is essential. Mint Coriander Chutney is a tangy and refreshing accompaniment made with fresh mint, coriander, raw mango, and a hint of green chilli. It pairs perfectly with variety of Holi snacks and adds a burst of flavor to your Holi party menu.

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Mint Coriander Chutney – A tangy and refreshing dip made with fresh herbs, perfect for serving with Holi snacks like Mangore and Dahi Vada.

Kheer

Kheer is a traditional rice pudding made with rice, sugar, and milk, flavored with cardamom and garnished with dry fruits pistachios, cashews and raisins. This creamy and comforting dessert is a classic addition to any Holi celebration. Simple to prepare and loved by all ages, it makes a perfect sweet dish for your Holi party menu.

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Kheer – A creamy rice pudding flavored with cardamom and topped with dry fruits, a classic sweet served during Holi celebrations.

Carrot Halwa

Carrot Halwa also known as Gajar ka Halwa, is a rich and a traditional North Indian dessert made with fresh carrots, khoya, ghee, sugar, cream and crunchy dry fruits. This warm and indulgent is a festive favorite during Holi celebrations. Its creamy texture and aromatic flavor make it a perfect dessert to include in your Holi sweets menu.

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Carrot Halwa – A rich and warm North Indian dessert made with carrots, ghee, and khoya, perfect for Holi festivities.

Mawa Kulfi

Mawa Kulfi is a rich and creamy traditional Indian frozen dessert made with milk, sugar and khoya. This classic sweet treat is a perfect addition to your Holi celebration and can easily become the highlight of your Holi party menu. Flavored with cardamom and topped with dry fruits, this homemade kulfi is simple to prepare and absolutely irresistible.

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Mawa Kulfi – A rich and creamy Indian frozen dessert made with milk and khoya, perfect for serving during Holi celebrations.

Warm Fudge Brownie

Warm Fudge Brownie is a rich and indulgent chocolate dessert served sizzling hot with a scoop of vanilla ice cream and drizzled with chocolate sauce. Made with dark chocolate, butter, flour, and crunchy walnuts, this decadent treat is perfect for adding a modern twist to your Holi party menu. If you are looking for easy and crowd-pleasing Holi dessert ideas, this brownie is a must-try.

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Warm Fudge Brownie – A rich chocolate dessert served sizzling with vanilla ice cream, perfect for adding a modern twist to your Holi party menu.

Chickpeas Curry

Chickpeas curry is a flavorful North Indian main course made with tender chickpeas simmered in a spicy and a tangy tomato-based curry. This comforting and protein rich dish pairs perfectly with bhatura, naan or steamed rice. A festive favorite, it makes a wholesome and satisfying addition to your Holi party menu.

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Chickpeas Curry (Chole) – A flavorful North Indian dish made with tender chickpeas simmered in aromatic spices, perfect for Holi gatherings.

Dry Fruit Custard

Dry fruit custard is a creamy and refreshing dessert made with milk, custard powder, sugar, and a generous mix of assorted dry fruits. This easy-to-make sweet dish is perfect to serve after a festive holi meal. Light yet indulgent, it makes a delightful addition to your Holi party dessert menu.

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Dry Fruit Custard – A creamy and refreshing dessert loaded with assorted dry fruits, perfect for serving after a festive Holi meal.

Dal Makhani

Dal Makhani is a rich and creamy North Indian curry originating from Punjab, made with whole black lentils (urad dal) and red kidney beans slow-cooked in aromatic spices and butter. This indulgent and comforting dish is a festive favorite and makes a perfect main-course for Holi party menu. It pairs beautifully with naan, parantha or steamed rice.

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Dal Makhani – A rich and creamy Punjabi curry made with slow-cooked lentils and kidney beans, perfect for a festive Holi feast.

Rava Masala Dosa

Rava Masala Dosa is a thin and crispy instant dosa made with semolina (rava), rice flour, all purpose flour, and curd, requiring no fermentation, Filled with flavorful spiced potato mixture, this South Indian dish is quick, delicious, and perfect for family gatherings. It makes a great breakfast or main-course option for your Holi party menu.

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Rava Masala Dosa – A thin and crispy instant dosa filled with flavorful potato masala, perfect for Holi gatherings and festive meals.

Holi celebrations are all about sharing joy, colors, and delicious food with loved ones. Whether you enjoy traditional Indian sweets or modern party dishes, this collection of best Holi recipes 2026 will help you plan a memorable festive menu. Save your favorites and try these recipes to make your Holi celebration colorful, flavorful and unforgettable for your family and friends.

Frequently Asked Questions about Holi Recipes

What are the most popular Holi sweets?

Some of the most popular Holi sweets include Rasmalai, Kheer, Moong Dal Halwa, Carrot Halwa, and Mawa Kulfi.

What main dishes are prepared for Holi?

Festive main-course dishes like Dal Makhani, Chickpeas Curry, Vegetable Fried-Rice, and Rava Masala Dosa are commonly served during Holi gatherings.

What snacks are served during Holi celebrations?

Popular Holi snacks include Dahi Vada, Medu Vada, Paneer Tikka, and Mangore.

What drinks are popular for Holi?

Traditional drinks for Holi includes Thandai, Rose Sharbat, Kesar Badam Milk, and Fresh Fruit Juices.

Can I prepare Holi recipes in advance?

Yes, many Holi sweets and dishes can be prepared a day in advance to make your celebration stress-free and enjoyable.

Virat Kohli's Restaurant One8 Commune | Resto-bar in Pune

2023-09-02T00:53:00.000-07:00

I recently had a privilege to dine in at one of the branches of one8 commune which is located at Bund Garden, Pune. Even though it was almost midnight the weekend crowd was very lively and happening. The fun atmosphere and excitement of the youngster could be seen reflected and complimented in the delicious food.

One8 Commune is a beautiful Restro bar. They have a vibrant, multi-cuisine, menu that caters to a global palate.

This cafe is known for it's relaxed, comforting vibe and ofcourse menu. One8 commune at Pune is a suave eatery serving Continental, Mexican, Thai, Chinese, Mediterranean, North-Indian and Asian cuisines. The menu is incredibly detailed and the starters comprise a whole lot of options including salads, baos, tempura, dimsum, cakes and more.

One8 commune also offers all the classic cocktails and mocktails you can hope in a restro pub. The interior and decor are beautiful and fantastic.

You will be reminded it as a Virat's restaurant by the big cricket score board on the wall. No wonder, it is one of the favorite restaurants of Cricket lovers and let's not forget about the food. The restaurant has some innovative menu and the food you have probably never heard of!

I loved how he listed he favorite meals in a section on the food menu. It has some interesting vegan food options - Super Food Salad, Avocado Tartar, Mushroom Googly Dimsums and Pearl Barley Risotto.

Virat Kohli's Restaurant One8 Commune | Resto-bar in Pune

The desserts, especially the 5 Rivers Mud Cake And Oven Based Cheese Cake are simply delightful. Do try their Superfood Salad, Mushroom Googly Dimsums, Signature Hummus, The one8 Mezze, Communing Indian Way are way too yummy.

One8 Commune has so much to offer. It is that one food trip you would want to remember.

1. Corpse Reviver

They have a bunch of cocktails and mocktails. I tried Corpse Reviver. It's a gin based cocktail with a tinge of orange in it.

2. Mushroom Googly Dimsums

Dimsums is everyone's favorite and Virat's too. These dimsums are prepared with truffle oil and is filled with assorted wild mushrooms, cream cheese and vegetarian broth. They come with a beautiful tomato garlic sauce.

3. The One “8” Mezze

This party platter serves with a bit of everything like Spanakopita, Falafel, Vegetarian Sishtouk, Sumac Rice Kofta along with Hummus and Pita.

4. Communing Indian Way

This Indian platter also serves lot of Indian dishes like Soya Keema Puff, Tandoori Cottage Cheese, Bandel Mochar Chop, Soya Boti Kebab, along with Mint Chutney.

5. Five Rivers Mud Cake

For Dessert, go ahead with Mud Cake. It's a Decadent layered chocolate mud cake and chocolate mousse. This is my favorite dessert of all. It was the ideal end to the full meal.

This cozy restaurant has left the best impressions. The ambience is very welcoming. Hospitable hosts, delicious dishes, beautiful presentation, wide wine list, amazing cocktails, mocktails and wonderful desserts. I'm bowled over by the salads, fine food, drinks and dessert. I would recommend it to everyone.

Review: 4/5

INR for 2: 2500

Timings: 12 pm - 12 am

Address: Unit 5, Raha Bahadur City Centre, Raja Bahadur Mill Road, Sangamvadi, Pune, Maharashtra, 411001

Virat Kohli's Restaurant One8 Commune | Best food in Pune

2023-08-26T07:48:00.006-07:00

One8 commune is one of our favourite Indian cricketer's Virat Kohli restuarant chain co-owned by Ankit Tayal, Vartik Tihara and Anshul Goel.

Apart from being a "GOAT" cricket player, Virat like a typical delhite loved hogging on northern Indian foods like rajma chawal, chole bhature, amritsari kulcha etc. It was this love of food which led him to start One8 commune with branches opened in Delhi, Kolkota, Pune and most recently in an outlet was launched in Mumbai formerly owned by singer and actor legend Kishore Kumar.

One8 Commune is a beautiful Restro bar. It is Millennials newly favorite hangout. They have a vibrant, multi-cuisine menu that caters to a global palate.

It's the best place for people which offers some of the best vegan, vegetarian and for hardcore non-vegetarian dishes.

Virat Kohli's Restaurant One8 Commune | Best food in Pune

This cafe is known for it's relaxed, comforting vibe and ofcourse menu. One8 commune at Pune is a suave eatery serving Continental, Mediterranean and Asian cuisines. The menu is incredibly detailed and the starters comprise a whole lot of options including salads, baos, tempura, dimsum, cakes and more.

One8 commune also offers all the classic cocktails and mocktails you can hope in a restro pub. The interior and decor are beautiful and fantastic.

One 8 commune feels like a comfortable and casual dine in and bar space which allows you hangout with friends. It is currently one of the most happening places when it comes having dinner or occasions with your friends. It boasts of some the best cuisines when it comes to Indian, Mexican, Thai, Chinese, Continental, North-Indian, Mediterranean cuisines and Italian.

Overall, I would recommend friends and and family to definitely visit the nearest outlet of one 8 commune. There is definitely a lot of variety in their menu and do not forget to order the Virat Special. I would be looking forward to reading your experience in my comments section and please follow me for more reviews and updates on food and recipes. Thanks.

DAL MAKHANI

2023-01-03T21:38:00.000-08:00

Experience authentic Punjabi flavors with this exquisite rich and creamy Dal Makhani!!

Robust with various spices, Dal Makhani is cooked with the aroma of asafoetida, cardamom, bay leaves, cloves and cinnamon. This delectable buttery Punjabi dish of lentils has a rich and creamy texture. A staple in Punjabi cuisine, Dal Makhani taste the best with butter naan, lacha parantha or jeera rice. It's my top comfort food that's incredibly authentic.

Dal Makhani is the most popular dish originated from Punjab region. It's the combination of black lentils and red kidney beans. It was hugely popularized by the migrating Punjabi community within India and around the world. It's a dish that almost all Punjabis swear by, it's that exotic!

This dal is mainly served in dinner parties as it takes long time to cook. So you require a lot of love and patience to prepare it. The best thing about this dal is, it tastes even better on the next day. Try making these lentils in a large quantity, reheat it on the second day and serve them for breakfast. You'll truly love it!

There are different ways to cook Dal Makhani. After experimenting with all of them I'll share my best method. This is my Mom's style of preparation. She uses some unusual techniques in her cooking. She often makes this recipe cuz it's loved by everyone in our family!

About the recipe, we haven't soaked the lentils here, we directly pressure cooked it. This process will take 20-25 more minutes. This method will give you perfect flavors and creamy texture. It's rich, warm and super satisfying. Always remember, the longer you keep Dal Makhani to simmer flame, the better it tastes.

DAL MAKHANI

Preparation time: 20 minutes

Cooking time: 2-2.5 hours
Serves: 6 people
Author: The Food Root

INGREDIENTS

For Cooking Lentils:
1 cup or 200 grams - black lentils (kali urad)
2 tablespoons - red kidney beans (rajma)
4 cups of water for pressure cooking
1 tablespoon of Salt or as per taste
1/2 teaspoon - Turmeric powder
Pinch of Asafoetida
3 Green Cardamoms
2 Bay leaves
4 cloves
One inch cinnamon

For Tempering :
4 tablespoon - Clarified Butter/Ghee
2 medium size onions, chopped
3 medium size tomatoes, chopped
2 Green chillis, chopped
1 piece or one inch long - ginger, peeled, grated
6-7 garlic, chopped
1/2 teaspoon - Red chili powder
1 teaspoon - Coriander powder
1/2 teaspoon - Garam Masala
1/2 cup - yogurt
2 teaspoon - Fresh cream (optional)

For Garnishing :
Coriander leaves
Fresh Cream

METHOD

I haven't soaked the lentils, this process will take 20-25 more minutes

1. Wash the lentils and mix them in the pressure cooker - Wash 1 cup of black lentils and 2 tbs of red kidney beans, under the running water. Drain it completely and add it into the pressure cooker. Next, add 4 cups of water and pressure cook it for 2 whistles on high flame. After 2 whistles, turn off the heat and wait for the pressure to release completely before opening the cooker.

2. Add spices and pressure cook the Dal for 5-6 whistles - Open the pressure cooker and add 2 cups of water and the spices: salt, turmeric powder, green cardamoms, bay leaves, cloves, cinnamon and pinch of asafoetida. Stir it well. Pressure cook it for 5-6 whistles on high flame.

3. Open the lid and keep the cooker on the low flame for 25-30 minutes - Open the lid and let the lentils cook for 25-30 minutes on low flame till it get thickened and get a creamy texture. Keep stirring occasionally. Remember, the lentils should be soft and melt in mouth, you should not get any any bite while eating.

4. Sauté onions and ginger garlic paste in a pan - Meanwhile, heat 4 tablespoon of clarified butter in a pan and add chopped onions and sauté it on a low flame till they become light brown. Then add ginger garlic paste and stir it till it's aroma goes away.

5. Prepare the tomato puree tempering - Add chopped tomatoes, chopped green chillis and sauté it for around 5 minutes on low medium flame. Next, add red chili powder, coriander powder and garam masala in the pan. Sir it well. Let the mixture cook till the oil separates. You can also add half cup of yogurt. It will give a lot of creaminess.

6. Add the cooked dal in the pan. - Then, add the cooked dal in the pan. Add some hot water, if needed for consistency and stir it for next 4-5 minutes till Dal Makhani is nicely cooked and gives a lovely creamy texture. Add plenty of fresh cream and mix it well, sauté it for 2-3 minutes . Turn off the heat and remove it.

7. Garnish and Serve - Garnish it with coriander leaves or fresh cream. The Dal Makhani is ready to serve!!! Serve with Naan, Parantha or Jeera Rice.

Notes

1. You can save your time by soaking the lentils overnight and skip the step 1
2. Add yogurt while tempering tomatoes, it will give a lot of creaminess.
3. The longer you keep Dal Makhani on flame, the better it taste.
4. Make a lot of Dal Makhani and reheat it, it tastes better on the next day!
5. Serve it with lacha parantha, butter naan or jeera rice.

11 Best Diwali Mithai and Diwali Dessert Recipes

2022-10-23T19:30:00.005-07:00

Diwali is round the corner. It is the festival of lights, joy, happiness and laughter. Diwali marks the victory of good over evil, of light over darkness and knowledge over ignorance.

Food is an integral part of any any festival. Here are some 11 best Diwali mithai and Diwali dessert recipes that you can try at home.

1. Rasmalai

Rasmalai is a classic rich dessert, consists of the delicate flattened cheese balls cooked in a sugar syrup and flavored in a flavored thickened milk (rabri).

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2. Shahi Tukda

Shahi Tukda is a rich and creamy Indian dessert, where fried bread pieces are dipped in cardamom flavored milk syrup, layered and finished off with some crushed almonds, cashews and pistachios.

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3. Til Gun Ladoo

Til Gun Ladoo is a traditional sweet made during lot Diwali and any other festivals. This sweet is made with two ingredients with sesame seeds and jaggery.

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4. Moong Dal Halwa

Moong Dal Halwa is an India Mithai made with Moong lentils, Khoya, Milk, Ghee, Sugar, Cardamom and Dry Fruits.

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5. Dahi Vada

These deep fried lentil balls are made from urad dal batter and bathed in thicked beaten yogurt with a drizzle of mint and tamarind chutney.

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6. Kheer

Kheer is prepared with the goodness of rice, milk, sugar, and garnished with crushed cardamom, dry fruits and nuts, like pistachios, cashews and raisins.

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7. Carrot Halwa

Carrot Halwa is made with carrots, cream, khoya, sugar, ghee and lots of nuts. It's a delicious North Indian dessert sweet but is relished on every occasion.

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8. Mawa Kulfi

Kulfi is made with milk, sugar and khoya. You can also add dry fruits, cardamom powder in the kulfi which is totally optional.

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9. Warm Fudge Brownie

Hot sizzling brownie with vanilla ice cream topped with some chocolate sauce. It is super refreshing, has a crisp aroma and is among the world's most tempting treats. It is made with dark chocolate, butter, milk, flour, powdered sugar, baking powder, salt, vanilla essence and walnuts.

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10. Dry Fruit Custard

Dry fruit custard is made with milk, sugar, dry fruits and custard powder. It's a sweet dessert which you can enjoy at the end of diwali dinner party.

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11. Pistachio Ice-Cream

Churned with generous amount of pistachios and dusted with almonds, this is hands-down the best homemade pistachio ice cream you'll ever eat. It is made with milk, cream, sugar and tons of pistachios. It's a sweet dessert which you can enjoy at the end of diwali dinner party.

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DIY DIWALI DECOR IDEAS

These are some Diwali DIY Decor ideas to jazz up you little corners of your home. These simple decors will make your home glow with glitters and lights. Have fun doing these simple DIY decor projects. They will certainly add an oomph factor to the decoration of your home.

These are some Diwali mithai and Diwali dessert recipes, let me know in the comment section which one is your favorite.

Wish you and your family a very Happy Diwali. May the glow of joy, prosperity and happiness illuminate your life and your home.

Moong Dal Halwa with Khoya | Moong Dal Halwa | Holi Traditional Dessert

2022-03-17T21:30:00.054-07:00

Moong Dal Halwa is an Indian Dessert made with Moong lentils, Khoya, Milk, Ghee, Sugar, Cardamom and Dry fruits.

Holi is a festival of colors which marks the beginning of the spring season. This festival celebrate the triumph of good over evil. It is also associated with the eternal love of Lord Krishna and Radha. It's a festival to play with colors, bonfire, dancing and singing and to savour in some traditional delights.

A festival is an excuse to feast. Like all Indian festivals, sweets (Indian Mithai) play very important role in holi. Add this Moong Dal Halwa to your Holi spread. This delicious recipe will add to the fun and sprit of the festivities.

Moong Dal is an aromatic and flavorful sweet. It doesn't require much ingredients but yes, it does require a lot of time and effort to make. The ingredients which you require to make Moong Dal Halwa are Moong Dal, Khoya, Milk, Ghee, Sugar, Cardamom and Dry fruits.

Moong Dal Halwa is a classic rich traditional dessert which is always joy to have. It is not just delicious but a filling wholesome halwa which you will love to have.

This Moong Dal Halwa was made by my Mom yesterday, it was so delicious that I just couldn’t stop myself and share the recipe with y’all. So here is it with step by step pictures.

Step by Step Method To Make Moong Dal Halwa

How To Make Moong Dal Halwa With Khoya

1. Soak Moong dal (split husked yellow lentils) in water for 4-5 hours.

2. Drain water, and rinse the moong dal until the water runs clear.

3. In a food processor, add moong dal and grind it coarsely adding enough water around 1/2 cup. Keep it aside.

4. Melt 6-7 spoons of ghee (clarified butter) in a large wide pan over a medium flame.

5. Add the coarsely grounded dal in the pan.

6. Stir it well so that the halwa doesn't stick to the pan.

(Add more ghee in the grounded moong dal and stir.)

7. Keep stirring the halwa on the low flame till it turns light brown. Keep roasting with constant stirring, until the ghee starts to separates out from the sides and the texture in no longer lumpy. Break the lumps and keep stirring for atleast 25-30 minutes.

8. Meanwhile when the halwa is cooking, take another pan, heat 1 cup milk and let it boil. After 4-5 minutes, add 2 cups sugar, 2 cups water, and stir it for 3-4 minutes. Keep stirring so that the sugar is completely dissolved and no lumps are to be found. Once it comes to boil turn off the flame. Keep it aside.

9. When the moong dal get separated in the pan, add khoya/mawa or (dried evaporated milk solid).

10. Next, add the hot milk mixture in the cooked fried moong dal very carefully and stir well so that no lumps are found.

11. The Mixture will start to thickens slowly. Continue stirring on low flame. Once again the ghee will starts to separates out from the sides.

12. Add in the chopped dry fruits and pumpkin seeds (optional), followed by the crushed cardamom pods (seeds removed) and stir it for 2-3 minutes. Mixture will start to thickens slowly. Continue stirring on low flame and turn off the heat.

13. Serve hot Moong Dal Halwa to your family and enjoy!

Patience is a virtue as Moong Dal Halwa takes lot of time and effort to make.

If you haven’t tried this recipe yet, just give it a try and let me know in the comments below. Happy holi!!

How To Make Moong Dal Halwa | Moong Dal Halwa with Khoya | Holi Traditional Dessert

Preparation time: 10 minutes
Cooking Time: 45 minutes - 1 hour
Serves: 6-8 People
Author: The Food Root

Ingredients:

Soaking Time: 4-5 hours

For Soaking Moong Lentils

1 cup Moong Lentils, coarsed (split husked yellow lentils)

For Grinding Moong Lentils

1/2 cup water

To Make Halwa

7-8 tablespoon ghee
1 cup full fat milk
2 cups water
1 cup sugar
1/2 cup khoya
chopped dryfruits (cashews, pistachios, raisins)
1 tablespoon pumpkin seeds (optional)

6-8 cardamom pods, husked or powdered

Method:

1. Soak Moong dal (split husked yellow lentils) in water for 3-4 hours.

2. Drain water, and rinse the moong dal until the water runs clear.

3. In a food processor, add moong dal and grind it coarsely adding enough water around 1/2 cup. Keep it aside.

4. Melt 6-7 spoons of ghee or clarified butter in a large wide pan over a medium flame.

5. Add the coarsely grounded dal in the pan.

6. Stir it well so that the halwa doesn't stick to the pan.

9. When the moong dal get separated in the pan, add khoya/mawa or (dried evaporated milk solid).

10. Next, add the hot milk mixture in the cooked fried moong dal very carefully and stir well so that no lumps are found.

11. The Mixture will start to thickens slowly. Continue stirring on low flame. Once again the ghee will starts to separates out from the sides.

13. Serve hot Moong Dal Halwa to your family and enjoy!

Notes:

1. Use full-fat milk to make Moong Dal Halwa more delicious.

2. Soak Moong Dal Lentils for 4-5 hours or overnight.

3. Adding khoya is optional. You can skip it if you want.

4. Add sugar as per your taste.

5. Add your choice of dry fruits and nuts in the Moong Dal halwa.

6. Add cardamom pod, husked or powdered to get the intense flavour.

How to make Homemade Crispy Rava Masala Dosa | Suji Dosa | Semolina Dosa

2022-02-01T06:26:00.001-08:00

Rava Masala Dosa is a thin crispy dosa with semolina, rice flour, all purpose flour, whisk curd and other ingredients. It's an instant dosa recipe which does not require fermentation.

Dosa is the most popular South Indian dish which is eaten on a daily basis for breakfast, lunch or dinner. It is eaten with Sambhar, and Chutneys like Mint, Coconut, Peanut, Tomato Onion, etc. It is just not eaten in southern but eaten in every part of our country.

Well, there are different types of dosas like Masala Dosa, Rava Masala Dosa, Sada Dosa, Mysore Masala Dosa, Moong Dosa etc.

Here I'm making my favorite Instant Rava Dosa which you can make in 40-45 minutes and it taste delicious.

The dosa batter is made with semolina, rice flour, all purpose flour, whisk curd, salt, cumin seeds, black pepper. Add eno after 15 minutes, and water again. If your batter becomes very thick you can add more water until it becomes thin.

Adding onion tomato filling in the rava dosa is totally optional. If you making without any filling or Masala just make sure to add more water in the dosa batter.

You can make filling of your choice, add anything which you like to eat. And fill the Masala in the dosa till it turns crisp or golden brown.

I recommend you all just try this delicious recipe. This Dosa recipe is made for 8-10 people.

Dosa Batter

1. Combine semolina, rice flour, all purpose flour, whisk curd, and 1/2 cup of water in a deep bowl and mix it well.

2. Keep it aside for 15 minutes. Add cumin seeds, black pepper add salt. Whisk again and mix 1½ - 2 to 1 cup of water. Be careful while adding the water in the batter and adjust the consistency to get the smooth texture.

3. Add 1/2 tbsp of eno in the batter and mix it well.

Onion Potato Filling (Masala)

1. Heat the oil in the pan. Add in the mustard seeds let it splutter. Add chopped garlic and grated ginger. Sauté until it tell fragrant for around 1 minute. Add in the curry leaves and mix it well.

2. Than add 2 chopped onions till it turns translucent or for 4-5 minutes.

3. Add in the mashed potatoes and mix it well. Sauté it for 3-5 minutes

4. Add in the Red Chilli Powder, Coriander Powder, Turmeric Powder, chopped green chilli, Salt to taste and mix it well. Sauté for 2-4 minutes.

5. Add in the cilantro leaves mix on medium flame for a minute. Switch off the flame and the onion potato filling is ready.

Prepare the Dosa and add the Onion Potato Filling (Masala)

1. Grease the tawa with oil. Heat the pan on medium flame. Pour 1/2 cup of dosa batter on in the circular manner and cook it on the medium flame. Put the oil outside the corners of the dosa.

2. Flip the dosa till it turns golden brown from one side.

3. Add onion potato filling (masala) in the dosa fold over from both the sides. Spread oil once again outside the corner until crisp.

4. Serve hot with Sambhar, coconut chutney, Tomato, onion chutney or mint chutney.

If you are interested in checking out more delicious and hearty recipes check out my other recipes like

How to make Homemade Crispy Rava Masala Dosa | Suji Dosa | Semolina Dosa

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Serves: 12-15 Dosa
Author: The Food Root

Ingredients

For making the Dosa Batter

1 cup semolina, finely coarsed
1/2 cup rice flour
2 tbsp all purpose flour
1/2 cup whisk curd
1/2 tbsp cumin seeds
1/2 tbsp crushed black bepper
Salt to taste
1½ - 2 cups water
1/2 tbsp Eno

For Onion Potato Filling (Masala)

4 tbsp Oil
2 Onions, chopped
4 Boiled Potatoes, mashed
1/2 tsp red chilli powder
1/2 tbsp coriander powder
1/4 tbsp turmeric powder
1 green chilli, chopped
1/2 tbsp mustard seeds
1 inch ginger, grated
4-5 garlic cloves, chopped
handful of curry leaves
handful of coriander leaves
salt to taste

Dosa Batter

1. Combine semolina, rice flour, all purpose flour, whisk curd, and 1/2 cup of water in a deep bowl and mix it well.

2. Keep it aside for 15 minutes. Add cumin seeds, black pepper and salt. Whisk again and mix around 1/2 cup to 1 cup of water. Be careful while adding the water in the batter and adjust the consistency to get the smooth texture.

3. Add 1/2 tbsp of eno in the batter and mix it well.

Onion Potato Filling (Masala)

1. Heat the oil in the pan. Add in the mustard seeds let it splutter. Add chopped garlic and grated ginger. Sauté until it tell fragrant for around 1 minute. Add in the curry leaves and mix it well.

2. Than add 2 chopped onions till it turns translucent or for 4-5 minutes.

3. Add in the mashed potatoes and mix it well. Sauté it for 3-5 minutes

4. Add in the Red Chilli Powder, Coriander Powder, Turmeric Powder, chopped green chilli, Salt to taste and mix it well. Sauté for 2-4 minutes.

5. Add in the cilantro leaves mix on medium flame for a minute. Switch off the flame and the onion potato filling is ready.

Prepare the Dosa and add the Onion Potato Filling (Masala)

1. Grease the tawa with oil. Heat the pan on medium flame.

2. Pour 1/2 cup of dosa batter on in the circular manner and cook it on the medium flame. Put the oil outside the corners of the dosa.

3. Flip the dosa till it turns golden brown from one side.

4. Add onion potato filling (masala) in the dosa fold over from both the sides. Spread oil once again outside the corner until crisp.

5. Serve hot with Sambhar, coconut chutney, Tomato, onion chutney or mint chutney.

Notes

1. If your batter becomes very thick, you can adjust it by adding water.

2. Adding cumin seeds and black pepper in the batter is an optional.

3. Infact adding onion tomato filling in the rava dosa is also optional.

4. If you making without any filling or Masala just make sure to add more water in the batter.

5. You can make filling of your choice, add anything which you like to eat. And fill the Masala in the dosa till it turns crisp or golden brown.

5. Using the right kind of tawa or iron skillet is very important to make a good tawa so that it doesn't stick on the tawa.

Sambhar Without Sambhar Powder | Lentil Vegetable Stew | Gluten Free Sambhar

2022-01-15T03:48:00.000-08:00

Sambhar is a South Indian gravy made with Lentils and Vegetables. It's a side dish which goes well with dishes like Dosa, Medu Vada, Idli, etc.

Lentil Vegetable Stew is a delicious Vegan and Gluten Free Recipe. This recipe is generally made in South Indian part of India but loved in every part of our country. The Sambhar Powder used in this dish is totally optional.

Sambhar is made with lentils, tamarind extract, vegetables, herbs and assorted spices. Flavored with the aroma of cumin seeds, mustard seeds, curry leaves, dried red chillies this is an extremely delicious gravy for people who love South Indian dishes like for Dosa, Medu Vada, Idli, and even Rice.

Lentil Vegetable Stew is an open end recipe and you can make however you like. The consistency of gravy can be thick or thin.

Lentils

Tuvar dal (toor dal) also known as split pigeon peas is used in Sambhar but you can also make it by mixing moong and masoor dal as it's easy to digest.

Vegetables

There are number of vegetables which you can add in Sambhar as per your taste, like

Potato

Onion

Tomato

Drumsticks

Carrot

Pumpkin

Radish

Brinjal

Ladyfinger

Bottle Gourd

French Beans

Tamarind

Soak Tamarind in 1/2 cup of warm water for atleast 15 minutes. Filter the tamarind extract with hand or spoon and keep it aside.

Homemade Sambhar Masala

Add 1 cup Bengal Gram Lentils and 1 cup Split and Skinned Black Lentils. Roast on medium heat on a pan until it turns golden brown. Transfer it to a large bowl till it turns cool. Set them aside.

Take a pan add 1 cup coriander seeds, 1/2 cup cumin seeds,1/2 cup mustard seeds, 2 tbsp fenugeek seeds, 2 tbsp black peppercorns to the same pan and roast until it turns medium heat. Set them aside.

Add 4 - 5 Kashmiri lal mirch and and roast them. Keep them aside. Add 1 cup of curry leaves and roast for 2-3 minutes. Set them aside.

Cool the ingredients completely. Add roasted ingredients to a grinder to make a smooth paste and grind them.

Well, I have not used any Sambhar powder in my recipe, but if you want to add Sambhar Powder in your gravy to add more flavor and taste, you can either buy Sambhar Masala Packet from the Store or you can make Sambhar Powder at home.

Vegan and Gluten Free

You can skip Hing or Asofoetida to make it Gluten-Free and Vegan.

If you are interested in checking out more delicious and hearty recipes check out my other recipes like

Rava Dosa

Sambhar Without Sambhar Powder | Lentil Vegetable Stew | Gluten Free Sambhar

Preparation time: 15 minutes

Cooking time: 40 minutes

Serves: 6-8 People

Author : The Food Root

Ingredients

For Cooking Sambhar

1 cup tuar dal (toor dal) split pigeon peas
5-6 cups water
1/2 tbsp turmeric powder
1 tbsp salt or as per needed
2-3 green chillies, chopped
1 tbsp tamarind paste soaked in warm water for 15 mins (filter the tamarind extract)
2 cups of chopped Vegetables of your choice, I added -
1/2 size lauki (bottle guard)
1 carrots
1 brinjal
1/2 cauliflower florets
1/2 green beans
1/2 size petha (white pumpkin)

For Tempering

2-3 tbsp Oil
2 dried red chillies
1 tbsp cumin seeds
2 tbsp mustard seeds
1 spring curry leaves
5-6 garlic cloves, chopped
2 onions, chopped
2 tomatoes, chopped
1/2 tsp red chilli powder
1 tpsp coriander powder
1 tsp salt or as per needed
1 tbsp sambhar masala (optional)
1/2 tbsp mango powder (optional)
1/2 tsp garam masala

For Garnishing

handful of coriander leaves, chopped

Method

1. Rinse the toor dal thoroughly until the water runs clear.

2. Meanwhile make a tamarind extract - Soak Tamarind in 1/2 cup of warm water for atleast 15 minutes. Filter the tamarind extract with hand or spoon and keep it aside.

3. To a pressure cooker, add the rinsed toor dal, chopped vegetables, tamarind extract with turmeric powder, salt, green chillies, and water in a pressure cooker.

4. Cook for 2-3 whistles on a medium flame. Switch off the flame and keep it aside.

5. Once the pressure is released, open the lid, mash the dal and vegetables lightly with the potato masher. Keep aside.

6. Meanwhile, heat oil in a pan, add mustard seeds, let it splutter. Add cumin seeds and saute for a minute.

7. Add dried Kashmiri lal mirch, curry leaves for 2-3 minutes. Saute till you get a rich aroma.

8. Add ginger, garlic cloves and fry for a minute.

9. Add onions and fry it for 3-4 minutes on low flame.

10. Than add tomatoes and green chillies and saute it for 4-5 minutes.

11. Add red chilli powder, coriander powder, salt. Mix it well.

12. Transfer the masala into the pressure cooker and cook it for 15 minutes on low-medium flame.

13. Add garam masala and coriander leaves in the Sambhar and mix it well. Turn off the heat and remove it.

14. Serve hot with any South Indian Dish like Dosa, Idli, Medu Vada, Rice or Roti.

Notes

1. Adding Sambhar powder is totally optional. You can make Homemade Sambhar Masala too. (I haven't added any Sambhar Masala in my recipe)

2. You can cook vegetables in the pan and than make the following recipe or add them in cooker along with the dal.

3. Tuvar dal is used in Sambhar but you can also make it by mixing moong and masoor dal.

4. Adding Tamarind Paste and Mango Powder in the Vegetable Lentils Stew is totally optional.

5. You can skip Hing or Asofoetida to make it Gluten-Free and Vegan.

6. Adding dried Kashmiri Dal Mirch is totally optional.

7. Add vegetables of your choice in the Sambhar.

8. If you want to have a thick consistency of your Sambhar, add less water and lightly mash the vegetables or if you want to have a thin consistency you can add more water in the Sambhar.

How to make Peanut Chutney at Home | South Indian Groundnut Chutney Recipe

2021-12-17T08:37:00.005-08:00

Peanut chutney is a South Indian Chutney which is made with Peanuts, chana dal, ural dal. It is a vegan chutney which goes well with dishes like Dosa, Medu vada, Upma, Uttapam, Pongal etc.

Peanut Chutney is a vegan substitute for coconut chutney. This chutney can be made without using coconut. It is made by using peanuts, chana dal, ural dal for getting the white color.

You can adjust the quantity of water in the blender as per your desired consistency. It goes well with Dosa, Medu vada, Upma, Uttapam, Pongal etc.

Is Tempering of Peanut Chutney needed?

This chutney needs no tempering. But in case if you want to temper the Peanut chutney. Heat 1 tbsp of oil, and add pinch of mustard seeds, cumin seeds, dried kashmiri mirch, asafoetida and fresh curry leaves and pour it to the chutney.

Is Peanut Chutney Healthy?

Yea, Peanut chutney is one of the healthiest chutney if eaten in moderation. It is rich in protein, fiber and healthy fats. It is a great source of vitamins, minerals and nutrients.

What is the Shelf life of Peanut Chutney?

Store Peanut Chutney in an airtight container. Than you can refrigerate it for about 3-4 days.

Can you Reheat Peanut Chutney?

No, you cannot reheat peanut chutney. Chutneys are not meant to be reheat cuz they are strong and flavored with whole spices, herbs, oil.

What to Serve Peanut Chutney with?

You can try Peanut Chutney with Dosa, Medu Vada, Idli, Uttapam, Tikki, Appe, Pongal etc.

How to make Peanut Chutney at Home | South Indian Groundnut Chutney Recipe

Preparation Time: 5 minutes
Preparation Time: 15 minutes
Author: The Food Root

Ingredients

1 tbsp Oil
1/2 cup peanuts (groundnuts), skin removed
1 tbsp Chana Dal (Split Chickpeas Gram)
1 tbsp Urad Dal (Split and Skinned Black Gram)
1 Green Chilli (as per your spice level)
4 -5 curry leaves
Salt to taste

Method:

1. Add peanuts in the non-stick pan. Roast them on low fame for 2-3 mins. Switch off. Let it to cool down. Than rub peanuts between your hands by applying a little pressure so that the outer skin starts to come off easily.

2. Next, add oil in a pan, and roast chana dal and urad dal until it turns golden. Add curry leaves, green chilli and salt. Saute it for 2-3 minutes.

3. Add all these ingredients in the blender. Pour enough water and blend the chutney and bring it to your desired consistency.

4. Serve peanut chutney with South Indian dishes like Dosa, Medu vada, Upma, Uttapam, Pongal etc.

Notes:

1. The consistency of Peanut Chutney is thick, but if you want a thinner consistency, you can add little water in the blender and adjust as per your desired consistency.

2. Tempering the peanut chutney is totally optional.

3. Roast peanuts, when they cool down. Rub peanuts between your hands so that the outer skin starts to come off easily.

Click the link on other South Indian dishes like:

Rava Dosa

How to make Spiced, Onion-Tomato Chutney at Home

2021-12-07T23:59:00.006-08:00

South Indian Spiced, Onion-Tomato based dip is a Chutney with bright red vibrant texture and a nutty flavour and taste.

This Spiced Onion-Tomato Chutney is an easy side dish which goes well with various South Indian recipes like Dosa, Medu Vada, Idli, Bonda, Upma and so on.

This is a Chutney which does not need coconut in it. It literally takes 5 minutes regardless what you are making and it tastes terrific.

This Chutney can be made spiced or hot, depending on the number of Dried Kashmiri Red Chillies used.

The main ingredients of this chutney are Dried Kashmiri Red Chillies, Onions and Tomatoes. Apart from that I used oil, urad dal, chana dal, green chilli, garlic, ginger, asafoetida powder, mustard seeds, cumin seeds, salt, coriander powder, handful of cilantro, little water and lots of curry leaves.

Basically all these ingredients are easily available at our homes. So assemble all these ingredients on the table and start making this delicious Chutney with the simple procedure.

Heat oil in pan, add asafoetida powder, mustard seeds, cumin seeds and sauté. Add urad dal, chana dal followed by Kashmiri red chilli and fry until it’s golden brown. Add garlic cloves, ginger and curry leaves, fry on low flame. Add onions, tomatoes, green chilli, salt, coriander powder, cilantro and mix it well. Sauté it for 5 minutes on low flame. Switch off the flame.

Remove the mixture from the flame, let it cool down. Grind to make a smooth paste, a little water may be needed and your Spiced Onion-Tomato Chutney is ready.

I generally add no water or just 1/4 cup of water in the while grinding the Chutney in the food processor.

Mainly the consistency of Onion-Tomato Chutney is thick, but if you want a thin consistency, you can go ahead and add little water in the blender and adjust as per your wish.

You can serve the Chutney with any South Indian dish like Dosa, Idli, Medu Vada, Uttapam, Pongal etc.

This chutney will last for about 2-3 days in an airtight container in the refrigerator.

You can also have a look on our other dips specifically coconut chutney, mint chutney, peanut chutney, onion-tomato chutney which goes well with all the South-Indian dishes. Click a link and enjoy it.

Click the link on other South Indian dishes like:

Rava Dosa

How to make Spiced, Onion-Tomato Chutney at Home

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Grinding Time: 2 minutes
Serves: 6-8 People
Author: The Food Root

Ingredients:

2 tbsp Oil
1 tbsp Urad Dal (Split and Skinned Black Gram)
2 tbsp Chana Dal (Split Chickpeas Gram)
3 - 4 Sukhi Lal Mirchi (Kashmiri Lal Mirchi)
1 Green Chilli, chopped
2 Onions, chopped
4 Tomatoes, chopped
3-4 garlic cloves, chopped
1 long ginger, grated
1 tbsp. mustard seeds
1 tsp, cumin seeds
8-10 curry leaves
pinch of hing (asafoetida)
2 tbsp, coriander powder
Salt to taste
handful of cilantro leaves
1/4 cup water

Method:

1. Heat oil in a pan over medium flame and add asafoetida powder. Add mustard seeds, let it splutter. Add in the cumin seeds and sauté.

2. Add urad dal and chana dal followed by Kashmiri red chilli to give a red vibrant color and fry until it’s golden brown. Sauté till you get the rich aroma from the lentils.

3. Add garlic cloves, ginger and curry leaves and fry on low flame for 1 min.

4. Add in the onions, tomatoes, green chilli and sauté it for 5 minutes on low flame

5. Add salt, coriander powder, cilantro and mix it well. Switch off the flame.

6. Remove the mixture from the flame, let it cool down. Grind to make a smooth paste, a little water may be needed and your Spiced Onion-Tomato Chutney is ready.

7. Serve with any South Indian dishes like Dosa, Idli, Medu Vada, Uttapam, Pongal etc.

Notes

1. You can make this Chutney more spicy by adding more Chillies.

2. To increase the shelf life of this Chutney, keep it refrigerated.

3. Mainly the consistency of Spiced Onion-Tomato Chutney is thick, but if you want a thin consistency, you can go ahead and add little water in the blender and adjust as per your wish.

4. It tastes best with Dosa, Idli, Medu Vada, Upma, Uttapam, Pongal etc.

COCONUT CHUTNEY

2021-12-07T02:18:00.006-08:00

Coconut chutney is a delicious South Indian appetizer with lots of sweet, savory and nutty flavor. It's one of the most famous condiments in the southern part of India. It's served as an accompaniment with South Indian dishes like Idli, Dosa, Vada, Uttapam, Upma, Flavored Rice and Pongal. If you love eating traditional South Indian food, then you should definitely consider making this chutney.

Coconuts are known for their versatility, and are frequently used in food, cosmetics and pharmaceutical products. They are a part of daily diet of many people living in the tropical and subtropical regions. They also have a religious and cultural significance in Hindu societies. Coconuts are easily grown and most widely available crop across the world. They are highly nutritious, rich in fiber, and packed with vitamins and minerals.

Coconut chutney is an amazing combination of coconut, roasted split grams, coriander leaves, ginger, and seasoned with the aroma of mustard seeds and curry leaves. It's a very straightforward recipe. All you need is few simple, easily available ingredients and you are ready to go.

You can refrigerate and use the chutney for 3-4 days but it's not advisable to store it for longer than a few days because the coriander and coconut will oxidize rapidly and will change it's color, so it's better to consume it fresh. If you want a little sourness in the chutney you can add 1 tablespoon of tamarind or 2 tablespoon of yogurt and grind with rest of the ingredients. Always remember to season the chutney with mustard seeds and curry leaves for a nice essence. We love to add curry leaves as it has this pungent lemony flavor, which changes the flavor of the whole dish.

The chutney taste extremely delicious when prepared with few right spices and ingredients. The flavor of the chutney can be adjusted according to your preference but I would recommend you to try with the given quantities first.

Click the link on other South Indian dishes like:

Rava Dosa

Peanut chutney

COCONUT CHUTNEY

Serves: 6-8 People
Preparation time: 10 minutes
Cooking time: 10 minutes
Author: The Food Root

INGREDIENTS

1 - Fresh Coconut, grated
2 tablespoons - Roasted split gram or chana dal
3-4 springs - coriander leaves
1/2 inch - ginger, grated
2 - Green chillis, chopped
1/2 cup - water or as needed
1/2 teaspoon - Sugar
1/4 teaspoon - Cumin powder
1/4 teaspoon - Black pepper
1/2 teaspoon - Salt

Tempering

1 tablespoon - Olive oil
1 tablespoon - Mustard seeds
4-5 Curry leaves, crushed
pinch of asafoetida

DIRECTIONS

1. Dry roast split gram (chana dal) until browned, allow it to cool and keep it aside.

2. Roughly cut the coconut into small pieces or grate it then put it in the food processor with little bit of water and grind coarsely.

3. Once done, add roasted split gram, coriander leaves, ginger, green chillis, sugar, cumin powder, salt and black pepper, some more water (if needed), and grind into a fine paste.

4. For seasoning, heat the olive oil, in a medium sized pan, or a small ladle. Add the mustard seeds and allow it to crackle. When the seeds started to crackle, add curry leaves and pinch of asafoetida and stir it for few seconds. Switch off the gas and pour the hot seasoning over the ground chutney, mix well and serve!

NOTES

1. You can refrigerate and use the chutney for 3-4 days but it's better to consume it fresh.

2. Choose curry leaves that are bright, dark green without the signs of browning.

3. For grinding all the ingredients, use as little water as possible.

4. The final consistency of chutney must be somewhere between coarse and paste.

5. If you want a little sourness in the chutney, you can add 1 tablespoon of tamarind or 2 tablespoon of yogurt and grind with rest of the ingredients.

3 Ingredient Mawa Kulfi | How to make Khoya Kulfi

2021-11-02T22:30:00.002-07:00

With just 3 ingredients, milk, sugar and mawa, you can make these simple creamy, frozen refreshing kulfis.

Kulfi made by just 3 ingredients - milk, sugar and mawa/khoya (dried evaporated milk solid). You can also add dry fruits, cardamom powder in the kulfi which is totally optional.

Cardamom powder imparts a lot of flavour and taste to the Kulfi. It looks extra delicious with crushed dry fruits over the top. This is surely the easiest dessert recipe to try at home.

Khoya or Mawa is dried evaporated milk solid which is used in the Indian dessert. It’s a popular traditional dessert (mithai) in India and other neighbouring countries.

The trick is to stir the milk continuously so that no lumps of crumbled mawa or khoya are found while making the Kulfi mixture on lower flame. Also, add sugar in the end and stir it in last few minutes.

From start to finish the preparation of making the Kulfi takes less than 30 minutes. Refrigerate upto 4-5 hours or overnight and enjoy with your family and guests! They will definitely love it.

Well, who doesn’t love kulfis, from kids to adults, everyone does. You can enjoy eating this kulfis from road side vendors with dozen of different flavours, but this was the first time my mom and I tried making it, and guess what, it turns out so delicious that we made it so many times in our home.

How to make Kulfi?

1. In a wide pan, heat 4 cups of milk on lower flame and let it boil, or until it reduces to half.

2. Once milk thickens, add crumbled khoya and keep stirring the milk occasionally, so that no lumps are formed. Keep stirring for about 10-12 minutes on low to medium flame. Next, add 1 cup of sugar and stir it until the sugar is completely dissolved.

3. Next add crushed dry fruits, pumpkin seeds, followed by crushed cardamom pods, mix everything. Keep on stirring for about 2-4 minutes. Switch off the flame.

4. Remove it from the flame and keep it aside. Let the mixture cool for about 10 minutes.

5. Pour the cold liquid mixture into Kulfi moulds.

6. Cover the Kulfi moulds with aluminium foil or plastic lid which comes with it, or you can also insert the ice cream stick, or whatever suits you the best.

7. Refrigerate the Kulfi for atleast 4-5 hours or overnight.

8. Serve Kulfi immediately and garnish them with the remaining chopped dry fruits.

How to refrigerate the Kulfi mould?

1. You can cover the mold with aluminium foil or plastic lid which comes with it, or you can also insert the ice cream stick, or whatever suits you the best.

2. To remove the popsicles, allow it to remain in the room temperature and rub with your hand on outside of the mold until the ends are loose.

3. Serve Kulfi immediately and garnish them with the remaining chopped dry fruits.

If you enjoy the recipe, do pin this delicious dessert.

3 Ingredients Mawa Kulfi | How to make Khoya Kulfi

Cooking time: 30 minutes

Refrigeration time: 4-5 hours

Serves: 7-8 People

Author: The Food Root

Ingredients:

4 cups full fat whole milk

4-5 tablespoon khoya/mawa (dried evaporated milk solid)

4 tablespoon sugar

Optional -

10-12 crushed pistachios

10-12 crushed almonds

10-12 crushed cashews

2 tablespoon Pumpkin seeds

4 crushed cardamom pods

Method:

1. In a wide pan, heat 4 cups of milk on lower flame and let it boil, or until it reduces to half.

2. Once milk thickens, add crumbled khoya and keep stirring the milk occasionally, so that no lumps are formed.

3. Keep stirring for about 10-12 minutes on low to medium flame.

4. Next, add 1 cup of sugar and stir it until the sugar is completely dissolved.

5. Next add crushed dry fruits, pumpkin seeds, followed by crushed cardamom pods, mix everything. Keep on stirring for about 2-4 minutes. Switch off the flame.

6. Remove it from the flame and keep it aside. Now, let the mixture cool for about 10 minutes.

7. Pour the cold liquid mixture into Kulfi molds.

8. Refrigerate the Kulfi for atleast 4-5 hours or overnight.

9. Serve Kulfi immediately and garnish them with the remaining chopped dry fruits.

How to refrigerate the Kulfi mould?

1. You can cover the mold with aluminium foil or plastic lid which comes with it, or you can also insert the ice cream stick, or whatever suits you the best.

2. To remove the popsicles, allow it to remain in the room temperature and rub with your hand on outside of the mould until the ends are loose.

3. Serve Kulfi immediately and garnish them with the remaining chopped dry fruits.

I love this recipe a lot, do pin if you love it.

Notes:

1. You can also add a pinch of saffron to add aroma and flavor in the dessert.

2. Adding nuts or cardamom powder is totally optional.

Healthy Pav Bhaji | How To Make Healthy Pav Bhaji

2021-09-07T11:55:00.007-07:00

The delicious healthy Pav Bhaji

Pav Bhaji is a delicious combination of thick vegetables which are mashed together and served with Pav also known as buns.

‘Pav’ means buns and ‘Bhaji' means vegetable dish, and are eaten together. Pav Bhaji is the most comforting and hearty meal and is worth enjoying any time of the day. This dish is much loved in the Maharashtra region of India.

It is extremely flavorful dish and is served in almost all the restaurants and food joints, streets, canteens across the country. It’s the most famous street food in India.

Well, I’m making the healthy version of Pav Bhaji. It taste exactly like the street version which includes lots of vegetables rich in fiber, vitamins and minerals.

It’s an all time favorite staple at our home. Make this bhaji with whatever veggies that are available in the season. Since mine is healthy version, and I wanted green veggies for my Bhaji, thankfully it was available in the season.

To make the healthy version of Pav Bhaji, I added all the green veggies like cauliflower, lauki (bottle gourd), tinda (ridge gourd), torai (apple gourd), brinjal, green beans. Carrots and beetroot for color and potatoes for taste.

It is highly nutritious because green veggies contains lots of iron and protein. It's a wonderfully delicious and nutritious dish. It's rich in fiber, vitamins, minerals and anti-oxidants.

Making healthy Pav Bhaji is also a great idea for kids since they run away from green veggies. Your kids will definitely have a smiley face after tasting this and than gobble it up for sure.

Pressure cook all the veggies, mash them with a masher. Sauté onions in a pan and prepare the tomatoes puree, add all the green veggies, mix and a dollop of butter on the top with some fresh chopped onions and lemon juice to make the Bhaji delicious and serve along with pav or buns. Cut the buns from between and toast it on pan with butter from both the sides.

You can also add Kashmiri Lal mirch and Pav Bhaji Masala to give a nice red color. But I substituted it with cumin powder or homemade Masala powder.

The Pav are toasted in butter and are eaten along with Bhaji. The taste, aroma, flavors are super delicious so do give it a try.

You can pin this recipe if you like it.

HEALTHY PAV BHAJI | How To Make Healthy Pav Bhaji

Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 6 People
Author: The Food Root

Ingredients

For cooking Bhaaji

2 cups of water

1/2 size Lauki (bottle gourd)

3 medium size Tinda (ridge gourd)

3-4 medium size Torai (apple gourd)

1/2 cup French beans

1/2 cup cauliflower florets

1/2 cup Green peas

1 Beetroot (optional)

1 small Brinjal

4 medium size Carrots

4-5 medium size Potatoes

For Tempering

2 tbsp - clarified butter

2 tbsp - butter

pinch of asafoetida

1/2 tbsp - crushed cumin seeds

1 inch long - ginger, grated

5-6 garlic cloves, chopped

3 medium size onions

4-5 medium size tomatoes

1 Capsicum

3 green chillies, chopped

2 medium size onions - chopped

4 medium size tomatoes - chopped

1/2 tbsp - Red chili powder

1/2 tbsp - Turmeric powder

1/2 tbsp - Coriander powder

1/2 tbsp Garam masala

1/2 tbsp - Mango powder

1 1/2 - Salt to taste

chopped coriander leaves

For Serving

1/2 cup finely chopped onions

2 lemon wedges

For the Buns

8-10 Pav (Buns)

4-5 Butter

Method

1. Chop all the veggies : Rinse, peel and chop all the veggies like potatoes, carrots, cauliflower, bottle gourd, ridge gourd, apple gourd, brinjal, green beans, beetroot and add them in the pressure cooker.

2. Pressure cook all the veggies : Add 2 cups of water. Pressure cook it for 3-4 whistles on medium flame.

3. Mash the Bhaji : Switch off the flame and remove it. Wait for the pressure to release completely before opening the cooker. Next, open the lid and mash the bhaaji with wooden or aloo masher. Do not make a smooth paste, coarsely mash it.

4. Sauté onions and garlic in a pan : Heat 2 big tbsp of clarified butter or oil and 2 tbsp of butter. Add cumin seeds and a pinch of asafoetida powder. After it crackles, add finely chopped garlic cloves, add grated ginger and fry them for 40-50 seconds. Next, add chopped onions and stir it. Keep stirring and adjusting the flame so that onions cook slightly golden brown.

5. Prepare the tomato puree tempering : Add chopped tomatoes and sauté it for around on 7-8 minutes on low-medium flame. Next, add the spices - Red chili powder, Turmeric powder, Coriander powder, Mango powder and Salt to taste. Stir it well. Let the mixture cook, till the oil separates.

6. Add the cooked bhaaji in the pan : Now add the cooked bhaji in the pan. Add hot water if needed to adjust the consistency. Stir it for another 8-10 minutes on low/medium flame. Add garam masala and mix it well. Add 1/2 cup of green peas. Add 2 tbsp of butter and mix it well. Garnish with coriander leaves. Turn off the heat and remove it.

7. For the Pav : Slit the Pav or buns horizontally with knife on low flame. Heat butter on the frying pan and place the Pav, toast it for 1 or 2 mins from both sides until it’s slightly crisp.

8. Serve and Garnish : Now, transfer the bhaji to a serving bowl and serve the Bhaji. Since it is so much healthier just top it with butter on Bhaji. Serve bhaji with Pav or Buns and enjoy it with onions, lemons.

Notes

You can also add Kashmiri Lal mirch and Pav Bhaji Masala to give a nice red color.

You can also add Garam Masala and Red Chilli Powder which is normally available in all the super markets instead of Kashmiri Lal Mirch and Pav Bhaji Masala.

Top Nutritional and Health Benefits of Bananas

2021-07-12T06:09:00.001-07:00

Found some homegrown bananas growing in my courtyard garden. I love bananas mainly because of its sweet taste, nutritional benefits, health benefits also because it makes you feel full and energetic for a longer period of time.

Gardening helps you so much to connect with nature. Isn’t it funny, how much satisfaction you get from growing your own fruits and vegetables?

Banana is one superfood that is commonly available across the globe. I love this fruit as it provides you instant energy to kickstart your day.

Here are the Top Nutritional and Health Benefits of Bananas;

Bananas are highly nutritious

1. There is 110 calories in single banana with zero fat.

2. Bananas are rich in Potassium, Vitamin B6, Vitamin C, Vitamin A, Iron and Manganese.

3. Packed with fibre, it provides lots of energy.

4. They are rich sources of fibre and have lot of antioxidants.

5. It’s don’t require much pesticides so it doesn’t get dirty.

Health benefits of Bananas

There are many health benefits of bananas like -

Bananas can help regulate blood sugar

It might actually help lower blood sugar. For a lower Glycemic Index, eat green bananas. It is packed with fibre, it provides lots of energy. It helps in boosting your immune system.

Bananas may support heart health

It helps in curing heart diseases and regulates blood pressure and helps in recovering from illness, fighting fatigue, reducing the person's risk of cancer, diabetes, inflammation and other health problems,

Bananas may help with weight loss

The carbs helps you produces more serotonin, which helps regulate your metabolism. It helps in reducing constipation. Bananas contain no fat, sodium or cholesterol.

Bananas are good for digestive health

Bananas is an amazing food that help with digestion. It treats nausea, morning sickness, stomach problems and other infections. It keeps eyes and bone healthy. It also reduces the risk of kidney diseases. It helps in curing acne and pains.

You can also pin the below picture if you like it.

Bananas can be eaten both ways, riped and raw. Raw bananas are used to make different kinds of dishes. It can be eaten as banana chips or banana fritters. There are different recipes which can be made with riped bananas as well like smoothies, porridge, pancakes, ice creams, muffins, granola, blueberry bars. All of these recipes doesn’t take more than 15 minutes.

Love this? Try these..??

RAINBOW BUDDHA BOWL

2021-05-23T01:46:00.000-07:00

Rainbow Buddha bowl is a healthy, filling and a delicious wholesome meal. It's a colorful bowl composed of vegetables proteins, healthy grains and nutrients.

Rainbow in my bowl!!

Rainbow Buddha bowl is a satisfying bowl of goodness, filled with cooked rice, boiled red kidney beans, blanched broccoli, roasted bell peppers and sliced cucumber. I combined this with almond butter lime dressing to give it a touch of sweetness and it just turned out perfect! Buddha bowl is a simple way where you can also use your leftover food which is sitting in refrigerator.

I had the most indulgent weekend ever. I had lots of chocolates and yummy treats, so I decided to make Buddha bowl for lunch. I picked up these gorgeous broccoli and colorful bell peppers at the farmer’s market this past weekend. Luckily, I had enough cooked rice and beans in my refrigerator to make this power-packed meal.

While each portion of this plate has its own individuality and uniqueness. Red kidney beans are full of protein, fiber, vitamin and nutrients. Though rice doesn’t offer much in terms of nutrients but is a good source of carbs. You can always switch white rice with brown rice since it has more nutrients and is relatively low in calories. I totally love the combination of broccoli and bell peppers as they add crunch, color and sweet flavor to the meal. Broccoli is one of my favorite cruciferous vegetable. It is rich in dietary fiber, minerals, nutrients and antioxidants and bell peppers are rich in antioxidants and other vitamins.

Buddha bowl is a versatile meal. To make this, obviously you'd have to make rice and beans ahead of time. I always try to make it differently, depending on what is available at my home. Follow these few simple steps to make a this beautiful Rainbow Buddha Bowl that I have listed below.

RAINBOW BUDDHA BOWL

Serves: 2 People

Preparation time: 10 minutes

Cooking time: 40 minutes

Author: The Food Root

INGREDIENTS

Red Kidney Beans:

3/4 cup red kidney beans

2 cups water

3/4 tablespoon salt or as per taste

Rice:

1 cup rice

2 cups water

3/4 tablespoon salt or as per taste

Broccoli:

1 head broccoli

2 cups water

1/2 tablespoon salt or as per taste

Roast Veggies:

1 tablespoon olive oil

1/2 red bell pepper, thinly sliced

1/2 yellow bell pepper, thinly sliced

1/4 teaspoon chili flakes

3-4 garlic cloves, chopped

1/4 tablespoon salt or as per taste

Chop Raw Veggies

1 cucumber, finely sliced

Dressing

1/4 cup Almond butter

1 tablespoon lemon juice

1 tablespoon soy sauce

1 tablespoon garlic, minced

1 tablespoon ginger, minced

2 tablespoons water

Salt and pepper as per taste

DIRECTIONS

1. Prepare Red Kidney Beans: Wash 3/4 cup red kidney beans, under the running water. Drain and soak them overnight or in the morning for at least 4-5 hours. After soaking the beans, rinse them with fresh water. Now place a pressure cooker, add beans with enough water and pressure cook them for at least 40 minutes on medium-low flame. After 40 minutes, turn off the heat and wait for the pressure to release completely. Add salt and stir it for few more minutes till it's properly cooked. Drain the water off the cooked beans and let it cool for some time.

2. Boil Rice: Rinse 1 cup basmati rice with cold water, soak it for about 30 minutes. Place a saucepan with double amount of water to boil. Add salt and loosely cover the pan. Reduce the heat and cook the rice for about 10 minutes. Stir it once and turn off the flame. Let the rice sit for about 5-7 minutes. Drain the rice using a colander or a strainer. Let it cool for some time.

3. Blanch Broccoli: Wash the broccoli and cut them into large individual florets. You can also cut the stem into thin circular pieces. Bring in a large pot of water to boil. When water starts to boil, add broccoli florets and a pinch of salt into it. Meanwhile, fill a bowl with cold water preferably with ice cubes in it. Set it aside. After 3-4 minutes remove the florets with slotted spoon in a colander or a sieve. Now immediately, plunge the florets into the bowl of cold water. After a minute, strain them. Keep it aside.

4. Roast Veggies: Wash the pepper, slice it into half, remove the excess seeds and slice off the thin strips length wise. Heat olive oil in a skillet, add chili flakes followed by sliced bell pepper and sauté until it turns golden brown, about 5 minutes. Sauté it and season them with salt and garlic cloves. Toss it for about a minute on medium flame and turn off the flame. Set it aside.

5. Chop Raw Veggies: Chop any raw veggies you like. It depends on your taste. I added fresh cucumber in my bowl.

6. Prepare the Dressing: To make a dressing, whisk 1/4 cup almond butter, 1 tablespoon lemon juice, 1 tablespoon soy sauce, 1 tablespoon minced garlic, 1 tablespoon minced ginger and 2 tablespoons water in a bowl, add salt and pepper to taste.

7. Assemble: Assemble your bowl, add red kidney beans, rice, broccoli, roasted bell peppers and sliced cucumber. Season the bowl with salt and pepper. Drizzle the yummy almond butter lime dressing and gently toss them to combine. Enjoy!!

ENJOY YOUR RAINBOW BUDDHA BOWL, AND LET US KNOW HOW YOU LIKE IN THE COMMENTS BELOW!

Soya Chaap Masala

2021-05-03T07:16:00.003-07:00

Soya Chaap Masala is a dish where Soya Chaap pieces are fried and marinated, and than added into a spiced onion-tomato based fragrant gravy. Pair it with a naan or steamed rice and enjoy!

Soya Chaap Gravy that we made for lunch today, turned out so yum that i wanted to share the recipe with you all, right away!

What is Soya Chaap?

Soya Chaap is a prepared with soybean flour and whole wheat flour. Mostly the ratio of soybean is 60% and whole wheat flour is 40%. This thick flour is wrapped into a stick and comes in a can. Use within 2-3 days after opening the can.

Soya chaap is a great substitute of veg and can be use in alternatives of non-veg, meat eaters and many more. It gives a meaty and chewy texture. It's a good source of protein for vegetarians or vegans.

You can serve it with tandoori roti, naan, kulcha, or steamed rice. These Soya chunks comes in a can which you buy from a nearby supermarket or can also buy online.

What are the variations of Soya Chaap?

Soya Chaap can be used in various recipes like Punjabi Soya Chaap, Tandoori Soya Chaap, Malai Soya Chaap, Tandoori Malai Soya Chaap, Afghani Soya Chaap, Soya Chaap Roll, Soya Chaap Kabab, Soya Chaap Recipe Gravy or Soya Chaap Masala and many others.

A dry version goes well as a starter. The semi-dry recipes goes well with steamed rice. The gravy version goes well with chapatis, naan, parantha or kulchas. The one I'm making is Soya Chaap Gravy also known as Soya Chaap Masala.

So, use a packet or tin of Soya Chaap differently cuz you can make variety of dishes from it.

How to Make Soya Chaap Masala?

Soya Chaap Masala is a popular street dish in Delhi and many other North Indian Cities. Soya Chaap Gravy is vegetarian dish which can be easily made at home. It is full of protein and taste delicious.

Fried Soya Chaap chunks are marinated into yogurt, butter and chaat masala for half an hour, and than added into a spiced onion-tomato based gravy. Pair it with a naan or steamed rice and enjoy!

Soya Chaap Gravy takes less than half an hour to make. It's suitable for weekday meals or weekend special parties or events. Soya chaap is made from soybean flour and whole wheat flour, which gives it a meaty and chewy texture. It is delicious treat not for just vegetarians but for meat-lovers too.

Step by Step Pictures of making Soya Chaap Masala

How to Marinade the Soya Chaap?

1. The process is pretty simple first, wash and dry all the Soya Chaaps along with sticks. Remove the Soya Chaap from the sticks and cut them into 1-1.5 inch chunks.

2. Heat oil in a deep bottomed pan and shallow-fry the Soya Chaap Chunks on a lower-medium flame or till it turns golden brown. This will take about 6-8 minutes.

3. Marinate the fried Soya Chaap Chunks with butter, chaat masala and yogurt.

4. Mix until all the fried Soya Chaap Chunks are well coated. Cover the bowl and refrigerate for minimum for 30-40 minutes.

How to make Soya Chaap Gravy?

1. Grind tomatoes, ginger, garlic and green chilli to form a smooth paste.

2. Heat 2-3 tbsp oil. Add sliced onions & cook on a lower medium flame till it turns golden brown. This would take about 5-7 minutes.

3. Grind onions and a cup of water in a blender to form a smooth paste.

4. Add a pinch of asafoetida and cumin seeds in the remaining oil. When seeds starts to sputter, add tomatoes & cook it on a lower medium flame for about 5-7 minutes until all the moisture is gone and the mixture is nicely roasted.

5. Next, add spices like salt, turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala, and give it a good mix to make sure that the spices are well combined.

6. Add onions into the the tomato paste and stir continuously for about a minute.

7. Add roasted Soya Chaap pieces into the onion-tomato paste and mix it than cover over low heat for 5-7 minutes.

8. Now add 2 cups of water and cover over low heat for 10 minutes.

9. Add chopped coriander leaves and stir for about 2 minutes. Mix properly and turn off the flame.

10. Serve soya chaap gravy with steamed rice, naan or kulcha.

How to make Soya Chaap Masala?

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 4-6 People

Author : The Food Root

Ingredients:

for marination

6 Soya Chaap Sticks

Oil for shallow frying Soya Chaap pieces

3 tbsp yogurt

2 tbsp butter

2 tbsp chaat masala or 1 tbsp salt

for onion tomato gravy

5 tomatoes, roughly chopped

3 onions, sliced

2-3 tbsp oil

3/4 inch ginger, grated

4-5 garlic cloves

2-3 green chillies

2 cups of water

a pinch of asafoetida

1 tbsp cumin seeds

3/4 tbsp coriander powder

3/4 tbsp red chilli powder

3/4 tbsp turmeric powder

3/4 tbsp cumin powder

1/4 tsp garam masala

1 tbsp salt or as per your taste

1 handful fresh coriander freah leaves, chopped

Method:

How to Marinate Soya chaap

1. Wash and dry all the Soya Chaaps along with sticks. Remove the Soya Chaap from the sticks and cut them into 1-1.5 inch chunks.

2. Heat the oil and shallow fry the pieces from both the sides on a lower medium flame or till it turns golden brown. This will take about 6-8 minutes.

3. Marinate the fried Soya Chaap with butter, chaat masala and yogurt.

4. Mix until all the fried Soya Chaaps are well coated. Cover the bowl and refrigerte for minimum for 30 minutes.

How to Make Onion-Tomato Gravy

1. Grind tomatoes, ginger, garlic and green chillies to form a smooth paste.

2. Heat oil. Add sliced onions & cook them on a lower medium flame till it turns golden brown. This would take about 5-7 minutes.

3. Grind onions and a cup of water in a blender to form a smooth paste.

4. Add a pinch of asafoetida and cumin seeds in the remaining oil.

5. When seeds starts to sputter, add tomato pulp & stir continuously on a lower medium flame for about 5-6 minutes until the mixture is nicely roasted.

6. Next, add spices like salt, turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala, and give it a good mix to make sure that the spices are well combined.

7. Add onions into the the tomato paste and stir continuously for about a minute.

8. Add roasted Soya Chaap pieces into the tomato-onion paste and mix it than cover over low heat for 5-7 minutes.

9. Now add 2 cups of water and cover over low heat for 10 minutes.

10. Add chopped coriander leaves and stir for about 2 minutes. Mix properly and turn off the flame.

11. Serve soya chaap gravy with steamed rice, naan or kulcha.

How To Make Carrot Halwa

2021-03-26T06:54:00.003-07:00

This traditional Gajar Ka Halwa is made with Carrots, Cream, Khoya, Sugar, Ghee and lots of Nuts. It's a delicious North Indian sweet but is relished on every occasion. Serve this classic, rich and creamy halwa and enjoy it with your loved ones!

Happy holi everyone!! Holi is a festival of colors and celebrated with great warmth and high spirit. It’s a major festival in India. It begins with the lightening of bonfire and welcome the new beginnings with open arms. This festival is incomplete without the exchange of gifts, fruits, dry fruits and sweets.

There are host of traditional delicacies that are relished on holi festival and make this occasion even more enjoyable like Pede, Kheer, Gujiya, Puranpoli, Malpua, Ladoo, Thandai, Rasmalai, Jalebi, Sevaiya or Gajar ka Halwa and many more.

This Holi, my Mother and I have made Gajar Ka Halwa. It's a traditional North Indian Sweet that both kids and adults can enjoy. It's a must try dessert for winter season. So do try this recipe with your friends and family and enjoy the day!

This dessert hardly needs any occasion to be prepared and relished. It keeps you warm and healthy and can be served at all festivals like Diwali, Eid, Holi, Raksha Bandhan.

This Carrot based sweet dessert pudding is so rich and satisfying that I can have it all day and night. The method is sure time consuming, but the halwa is so soft and delicious, and the aroma of the cardamom powder is absolutely irresistible. It’s a slow cooked dessert but if you know the proper method it doesn’t take much time.

All you need is fresh, sweet, and abundance of red carrots which is properly washed, peeled than grated. It goes into non stick pan. Add a lot of khoya, full fat cream, sugar, ghee and lots of nuts in it and your Gajar Ka Halwa is ready.

So this was the simple recipe of your low fat, low calorie Gajar Ka Halwa. Make this Holi delicacy and also let us know how you like it in the comments below.

Gajar Ka Halwa | Carrot Halwa Recipe |

How To Make Gajar Halwa

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 6-8 People

Author : The Food Root

Ingredients:

8-10 large carrots

1/2 cup full fat cream (milk cream)

5 tbsp sugar

1 cup crumbled khoya

4 tbsp ghee

Chopped dry fruits of your choice - (optional)

1/4 tsp cardamom powder

1 tbsp cashews

2 tbsp almonds

1 tbsp raisins

1 tbsp pistachios

Method:

1. Wash the carrots and peel it with grater to discard the skin.

2. Heat the non stick pan, add the grated carrots, mix, and cook them till the quantity is reduced to half, on a medium flame. Stir continuously, until it changes it's color. It will take around 12-15 minutes.

3. Pour full fat cream in the pan and stir it continuously till it evaporates. It will take around 2 minutes.

4. Add sugar, as per your sweetness and mix it well. Cook for another 4 minutes on medium flame, while stirring continuously.

5. Next, add crumbled Khoya mix it well. Cover and cook them on a medium flame for around 10 minutes than stir it for a while.

6. Add ghee and mix it for next 2 minutes.

7. Add cardamom powder and chopped dry fruits and mix well for next 2 minutes.

8. And, your gajar ka halwa is ready. Turn off the heat, and let it rest for few minutes before serving.

Notes:

1. You can also add milk in Gajar Ka Halwa and boil it on low heat and keep stirring until the milk evaporates but it's totally optional.

2. I’ve added full fat cream instead of milk so that it doesn't take much time to get ready.

3. It tastes good without cardamom powder as well but the aroma of the cardamom powder in indian desserts is unbeatable.

4. Add chopped dry fruits of your choice.

5. You can also add vanilla ice cream on top of it and serve.

6. It can be prepared a day before or two before a large gathering. Just reheat gajar ka halwa at the time of serving.

7. You can also add some jaggery instead of sugar in the halwa.

8. You can increase or decrease sugar as per your taste.

9. Gajar ka halwa can be stored in the refrigerator for 5-7 days.

10. Even adding ghee in the gajar halwa is totally optional.

My Brother Bought An iPhone For Me From YouTube Money

2021-03-20T03:00:00.001-07:00

O' my Gosh! Thank you! Thank you so much for this wonderful surprise. You know me so well, thank you for this new iPhone. It's exactly what i needed. It's is very special to me as you got this new iPhone 11 from your first YouTube earnings.

You left me speechless. Also i'm in love with the color. Purple has always been my favorite color, always.. I wish you have bought something for yourself.

I'm so fortunate to have a brother like you. You are my bestie, and i'm so lucky to have you in my life. Wish you more success. I'm super proud of you. Ok, now it's my turn to gift you something, how about iPhone 12, but do help me with the money, ok! 😂

Anyway, wish you all the best for all your future endeavours. I wish you all the success, happiness and joy in life. You are the best brother in the world.

Click on the link below of his YouTube Channel, Tech Lounge and enjoy the video!!

Maha Shivaratri Vrat Recipes

2021-03-11T04:10:00.000-08:00

Maha Shivaratri is a Hindu festival celebrated yearly for God Shiva. It is the auspicious time to perform God Shiva Puja.

Shivaratri is celebrated on every lunar month of 13 or 14 day of February or March. Generally people visit temples or Shiv Puja at home. They make Shiva Linga at home by mud and perform all the rituals by offering bel patri, milk, rose water, flowers, garland, than apply chandan, dhup and recite God Shiva Mantra to seek blessings of the God.

On the day of Shivaratri, devotees are often seen as keeping vrat or fasts. Well, these days there are lot of vrat recipes you can try.

1. Fruits - There are various fruits to eat during fasting like Apples, Bananas, Mangoes, Blueberries, Blackberries, Apricots, Watermelons, Cherries, Peaches, Pears, Plums, etc. Choose your favorite to eat. Eat your fruits slowly and mindfully until, you're satisfied.

2. Til Ladoo or Til-Gun Ladoo - Til Gun Ladoo is a traditional sweet ladoo which are eaten during fasting. They are made with 2 secret ingredients like sesame seeds and jaggery.

3. Dry-Fruits and Nuts - Dry fruits are rich in vitamins, minerals and anti-oxidants. Dry-Fruits like Dates, Raisins, Walnuts, Almonds, Pistachios, etc.

4. Banana Chips - Crispy Banana Chips, deep-fried in coconut oil seasoned with rock salt and black pepper. You can deep-fry, pan-fry, air-fry, roast, or bake them and pair it with your favorite dip and enjoy them as it is.

5. Potato Sabzi - The stir-fried potatoes are tempered with the flavors of cumin seeds, mango powder, and other dry spices.

6. Khichdi - You can eat various types of khichdi like sabudana khichdi, sabudana kheer or swang ke chwal ki khichdi which will boost the energy while fasting.

7. Dairy-Products - You can have all the dairy products like Tea, Coffee, Milk or Yogurt while Fasting.

8. Smoothies - You can make fruit smoothies like Mango Blueberry smoothie, Tropical sunshine smoothie and various others while fasting.

And there are different recipes which you can also try like Peanuts, Makhana, Kuttu Ka Dosa, Kuttu Ki Puri, etc. Enjoy all these recipes this Shivaratri and make sure you enjoy this festival with friends and family!

Til Ladoo or Til Gun Ladoo or Sesame Ladoo

2021-01-13T23:37:00.000-08:00

Til Ladoo or Til Gun Ladoo or Sesame Ladoo is a traditional sweet made during Makar Sankranti. This sweet is made with two main ingredients like sesame seeds and jaggery.

Makar Sankranti is a harvest festival known by different names such as Pongal, Lohri, Bihu, Maghi and many other names. It is celebrated at the end of winters.

Some of the common food items eaten on Makar Sankranti are Til Gun ladoos, Puran Poli, Khichdi, Moongphali, Gajak, Gajar ka Halwa, and many others.

Here I’m making Til Gun Ladoo, which is a fuss free sweet, its a super delicious recipe so do give it a try! The best part of this recipe is that it is totally vegan, gluten-free and super healthy. It can be made in less than 20 minutes.

This traditional sweet delicacy is made with two main ingredients like sesame seeds and jaggery. You can also use nuts like walnuts, almonds and peanuts. I’m using peanuts in these ladoos. I’m also using desiccated coconut as it helps in binding the ladoo and helps to store the ladoo for a longer time.

Do try this recipe, I'd love to hear how it turns out for you?

How to make Til Gun Ladoo or Sesame Ladoo

Serves : 3-4 People

Preparation Time : 5 minutes
Cooking Time : 20 minutes

Author : The Food Root

Ingredients

3 cups sesame seeds

1 cup organic jaggery, crushed
1/2 cup desiccated coconut (optional)

3/4 cup of nuts (optional)

like walnuts, almonds or peanuts. I’m using peanuts here.

Method

1. Roast white sesame seeds in a pan on medium heat for 4-5 minutes. Keep stirring so that it doesn’t burn. Transfer it to a plate. I have kept aside half cup of roasted sesame seeds in a bowl so that we can roll the ladoo in the last.

2. In the same pan, roast peanuts for at least 3 minutes on medium flame than peel off the skin. Than, roughly chop it and transfer it to the same plate.

3. Next, add desiccated coconut in a pan and roast it for 2-3 minutes and transfer it to the same.

4. When all the three ingredients cool down, (sesame seeds, peanuts, and desiccated coconut) coarsely grind them in a food processor for a minute. Add crushed jaggery and grind it again for 30 seconds and transfer it to all of this in one plate.

5. Next, make ladoos with your hands to form a ball. Now roll the ladoo in the 1/2 cup of sesame seeds which you have kept aside to add the texture and you are good to go. Your Til Gun ladoo is ready to serve.

Notes

1. You can use any type of nuts like walnuts, almonds or peanuts. Though I used peanuts just make sure when you are using peanuts remember to peel off the skin.

2. If you are allergic to desiccated coconut or any nuts you can skip it.

3. You can increase or decrease the jaggery as per your taste.

Arbi Kay Pattay or Colocasia Leaves

2020-12-23T01:23:00.002-08:00

Arbi kay pattay also known as Colocasia leaves is a traditional Gujarati dish, made with big green leaves. The chickpea flour based batter is applied on the leaves and is tightly rolled up, steamed, cut, sliced into one inch roll than sautéed into a tomato paste.

Arbi kay pattay or taro is a vegetarian dish, served as a side dish or as a light main. This dish can get ready in 45 minutes or less. These are an absolute game-changer. You may be surprised at how great these taste!

This recipe can be made as a crispy Indian snack-appetizer or as a perfect side dish with your meal. It is sure to be loved by your friends and family!

This is how my grandmom use to make and now my Mom use to follow the same recipe. I use to observe both of them. My Mom made this recipe just a week back, so I thought about posting this recipe on my blog.

You can use pressure cooker, microwave, instant pot or your regular steamer basket if needed. We are using the regular steamer for steaming taro.

Apply chickpea flour batter on the leaves and tightly roll them up. Now, grease some oil on the steamer and place those leaves on the regular steamer basket, cover it with a lid, steam it for 15-20 minutes or until they are turned golden brown than carefully flip at the other side too. Keep it aside to cool.

You can the slice the colocasia leaves into one inch thick roll than sauté them into the tomato paste, serve it with chapati or enjoy it as a starter.

I make the tomato sauce with no onion and no garlic. Though if you want you can add both onions and garlic.

HOW TO MAKE ARBI KAY PATTAY

The process of making Arbi kay pattay is little long as there are various steps involved into it.

1. Preparation - The Colocasia leaves are available in any Asian grocery store or farmer’s market. Just pick the fresh green ones.

2. Prepare the batter - Wash, dry and trim the stems. Make thick Chickpea flour batter, and apply it on the leaves and tightly roll it up.

3. Steaming - Steam the leaves in a steamer for 15-20 minutes till the colocasia leaves gets nice golden color than carefully flip at the other side too.

4. Assemble - Keep it aside to cool. When they cool down, slice and cut each taro into 1 inch thick roll.

5. Tempering - Heat a hot pan, stir it by melting a butter into a pan. Add pinch of asafoetida, chopped tomatoes and sauté them for 5 minutes on low flame than add spices like salt, red chilli powder, coriander powder, cumin powder, garam masala and stir-fry them for a minute.

6. Add colocasia leaves - Add arbi kay pattay or taro in the tomato paste and garnish them with cilantro leaves. Mix them to give it a nice flavour and serve it with chapati or enjoy them as a starter!

STEP BY STEP TO MAKE COLOCASIA LEAVES

1. This is how Taro leaves look like. Rinse the leaves first, and pat them dry.

2. In a mixing bowl, add all the ingredients mentioned for the batter - chickpea flour, salt, red chilli powder, coriander powder, carom seeds (ajwain), green chillies, garam masala also squeeze the lemon into it. Add some water slowly to make a thick paste.

3. Remove the thick stem of the leaves and gently apply the paste using hands preferably spread it all over the leaf and roll it up. Prepare all the leaves like this.

4. Repeat these steps for all the 5 leaves and keep them ready.

5. You can use pressure cooker or an instant pot or your regular steamer basket if needed. We are using the regular steamer so grease some oil and place those leaves in the steamer, cover it with a lid, steam it for 15-20 minutes or until they are turned golden brown than carefully flip at the other side too. Keep it aside to cool.

6. When they cool down, cut each taro leaves into 1 inch thick roll.

7. For tempering heat a hot pan, stir it by melting a butter in a pan. Add pinch of asafoetida, stir-fry it for a minute. Add chopped tomatoes, sauté for 5 minutes on low flame than add spices like salt, red chilli powder, coriander powder, cumin powder, garam masala and stir-fry them. Add colocasia leaves or taro and mix them in tomato sauce and serve it with chapati or eat them as a starter and enjoy!!

ARBI KAY PATTAY OR COLOCASIA LEAVES

Serves : 3-4 People

Preparation Time : 15 minutes
Cooking Time : 30 minutes

Author : The Food Root

For making 5 Arbi Kay Pattay or Colocasia Leaves Recipe

Ingredients

For the Chickpea Batter

½ cup chickpea flour

¼ tsp coriander powder

¼ tsp carom seeds (ajwain)

¼ tsp red chilli powder

¼ tsp garam masala powder

2 green chillies

Squeeze ½ tsp lime juice

¾ tsp salt (or to taste)

For Tempering

2 tbsp cooking oil

2 tomatoes, chopped

pinch of asafoetida

½ tsp coriander powder

½ tsp cumin powder

½ tsp red chilli powder

¼ tsp garam masala powder

¾ tsp salt (or to taste)

chopped cilantro leaves for garnishing

Preparation

1. Rinse the colocasia leaves and pat them dry.

2. Place another leaf upside down and trim the stem of the leaves.

3. Meanwhile make the chickpea batter. To make the batter - take a big bowl, add all the ingredients like chickpea flour, salt, red chilli powder, carom powder, green chillies, coriander powder, and squeeze half lime juice. Add some water slowly to make a thick paste.

4. Apply the paste all over the leaf using the hands. Prepare all the leaves like this.

5. We are using the regular steamer basket for steaming the leaves. Grease some oil on the steamer and place the leaves on the steamer, cover it with a lid, steam it for 15-20 minutes or until they are turned golden brown than carefully flip at the same time other side too. Keep it aside to cool.

6. Cut each roll into 1 inch thick slices.

7. For tempering heat a hot pan, stir it by melting a butter in a pan. Add pinch of asafoetida stir-fry it for a minute, than add chopped tomatoes, sauté for 5 minutes on low flame or so than and add spices like salt, red chilli powder, coriander powder, cumin powder and stir-fry it for a minute.

8. Add colocasia leaves or taro, garnish with chopped cilantro leaves, mix them to give it a nice flavour and serve them with chapati or you can also enjoy them as a starter!

Notes

1. You can also fry them in a oil after steaming and eat them as a starter.

2. You can also steam colocasia leaves in your regular steamer, microwave, pressure cooker or an instant pot.

3. You can also use a pinch of turmeric powder while cooking arbi kay pattay.

4. Squeezing lime juice in the chickpea batter is totally optional.

5. I make the tomato sauce with no onion and no garlic. Though if you want you can add both onions and garlic.

Mushroom Butter Masala

2020-12-01T04:36:00.008-08:00

Mushroom Butter Masala is a delicious dish made from mushrooms, onions, tomatoes, milk, cream and Indian spices.

This is a semi-dry gravy recipe using mushrooms. It’s an easy no-grind mushroom masala recipe. You can easily make this recipe in 30 minutes or less. I love simple gravy recipes where I don’t have to grind anything. There are various variations to make this recipe. You can make this recipe as a fry, gravy, snack or as a filling.

Mushroom Butter Masala recipe is a great accompaniment to any Indian lunch spread. I'm a mushroom lover and have tried this recipe lot of times. It can be mostly eaten with chapatis, naan or with rice. It's a great comfort food and is simplest of them all. I just love the color and the taste. The cream adds the extra flavor. It's a must try recipe, if you are a mushroom lover!!

How To Make Mushroom Butter Masala

You don’t need lot of veggies and spices to make mushroom masala recipe. You can totally experiment with it. The main ingredient of this recipe is mushroom itself. Other than that there are 2 main ingredients of this recipe are are milk and cream. And to make this vegan you can also substitute them with vegan milk, vegan cream and vegan butter.

Heat butter in a pan. Add garlic, ginger, chopped onions and green chili and sauté until translucent. Add chopped tomatoes in a pan to form a smooth paste. Next, add the mushrooms and sauté until it develops some color. Add all the spices like salt, red chili powder, turmeric powder, coriander powder, garam masala to the cooked mushroom masala. Cover it with a lid. This might take about 4 to 5 minutes. Add milk, and bring to a boil. Add full-fat cream mix well, and cook for one minute or until you get the desired consistency. Garnish with coriander leaves and serve hot.

Well just thinking, when these moments will pass? But I do feel it has made us all realize what truly is important in our lives. Hope things get back to normal asap.

Mushroom Butter Masala | Mushroom Makhani

Serves : 3-4 People

Preparation Time : 15 minutes
Cooking Time : 30 minutes

Author : The Food Root

Ingredients

2 tablespoons Butter

2 cups Mushrooms, chopped
4 Garlic cloves, chopped

2 Green chilis chopped

1-inch piece ginger, grated

2 Onions, chopped

3 medium sized Tomatoes, chopped or grind

1/2 teaspoon Red chili powder

1/2 teaspoon Turmeric powder

1/4 teaspoon Garam masala powder

3/4 teaspoon Coriander powder

Salt, to taste

1/4 cup Milk

2 tablespoons full-fat Cream

Coriander leaves, for garnish

Preparation

1. Heat butter in a non-stick pan.

2. Add garlic and ginger and sauté for about 2 minutes.

3. Add chopped onions and green chili and sauté until translucent or for about 3-4 minutes.

4. Meanwhile, add the chopped tomatoes in a pan to form a smooth paste.

5. Next, add the mushrooms and sauté until it develops some color.

6. Add all the spices like salt, red chili powder, coriander powder, turmeric powder to the cooked mushroom masala. Cover it with a lid. This might take about 4 to 5 minutes.

7. Add milk, and bring to a boil. This will take another 2-3 minutes.

8. Add full-fat cream, and garam masala, mix well, and cook for one minute or until you get the desired consistency.

9. Garnish with coriander leaves and serve Mushroom Butter Masala hot with rice or chapatis.

Notes:

1. You can also substitute non dairy milk, non vegan butter, non dairy cream with the vegan options. There are various options available in the market.

2. If you want to skip onions and garlic from the recipe, you definitely can.

Kheer or Rice Pudding

2020-10-31T06:43:00.000-07:00

Kheer or Rice Pudding prepared with the goodness of rice, milk, sugar, and garnish with crushed cardamom, dry fruits and nuts like pistachios, cashews and raisins.

Rice Kheer is easy to make, and is a one pan method. My family loves this recipe specially my brother. You can serve it both warm and and chilled and keep the leftover rice kheer in the refrigerator.

Kheer is generally made on the Sharad Purnima which is a harvest festival celebrated on the full moon day, marking the end of the monsoon season. It is considered to be the birthday of Goddess Laxmi. This year Sharad Purnima is falling on 30 October 2020.

As per ritual, kheer is left overnight in the moonlight and believe that the rays of the moon on Sharad Purnima has special healing properties. The next day it is consumed and distributed as prasad.

Kheer or Rice pudding is a popular dessert across the country as it is quick and easy to make. It can also be prepared on the holidays or special occasions like Diwali which is coming after a week or two.

Here is an easy recipe which you can give it a try. Write down in the comments below what you think about this recipe.

Kheer or Rice Pudding

Serves : 6 People

Preparation Time : 15 minutes
Cooking Time : 1 hour

Author : The Food Root

Ingredients

1 litre full fat milk

1/4 cup basmati rice
1/2 cup of sugar

Garnish it with crushed cardamom or your favorite choice of dry fruits or nuts like pistachios, cashews and raisins

Method

1. Rinse basmati rice with water to remove excessive starch.

2. Then soak the basmati rice for at least 15-20 minutes.

3. Take a deep pan and boil the milk on low flame.

4. Add rice and boil the milk and rice on low flame.

5. You can add 1 cup of water, this step is totally optional.

6. Now keep stirring the rice, milk and water (in case if you added) so that the milk does not stick to the bottom of the pan.

7. Continue to cook on the stove, and keep stirring it on low flame.

8. Now when you realise that the kheer is almost 80% cooked, add sugar.

9. Keep stirring sugar for next 10 minutes or till it turns light brown.

10. Turn off the flame, and add cardamoms and your favourite nuts by slicing them.

11. You can also garnish the rice kheer by these dry fruits.

12. Serve it both warm or chilled and keep the leftover rice kheer in the refrigerator.

Notes :

1. Use basmati rice (or kheer wale chawal) as they are the best to make Kheer or Rice Pudding.

2. Use condensed milk in the kheer as it helps in making your kheer more sweet.

3. You can also add brown sugar instead of white if you want.

4. Adding 1 cup of water while boiling rice and milk together, is totally optional. (This trick of adding water helps as the mixture of rice pudding begins to thickens a lot.)

5. You can also garnish it with saffron strands.

6. In case you like cardamoms or dry fruits, you can slice them and add them in the kheer.

7. You can serve the kheer both warm or chilled and keep the leftover rice kheer in the refrigerator.

Lemon Pickle With No Oil and No Cooking

2020-10-28T05:30:00.000-07:00

Lime pickle is a traditional Indian condiment made with lemons and spices, adding oil and cooking with extra spices is a choice. Lemon Pickle is also known as “nimbu ka achar” in Hindi. It’s a popular condiment served in India. Lemon Pickle With No Oil and No Cooking is quick and easy recipe and tastes great.

Lemon pickle is made with few basic ingredients like coriander powder, red chilli powder, turmeric, asofoetida, sugar, salt, and of course lemons. It’s a no-fuss pickle recipe. You don’t need to pan-fry any extra spices so which we usually do in these kind of Indian lemon pickles, so No Oil or No cooking or pan-frying any other spices.

You can also add sugar which is optional. Try them with juicy lemons. Regular lemons will also do. It’s a delicious condiment and I am sure you’ll love it.

Lemon pickle recipe is one of the most easiest pickle recipe which any beginner can also make as it requires no oil and no cooking so do try this and let us know how you like it. You can also pin the recipe :-

Lemon Pickle With No Oil and No Cooking

Serves : 4 People

Preparation Time : 15 mins
Total Time : 15 mins

Author : The Food Root

Ingredients

10 medium sized lemons
1 tbsp crushed coriander powder
1 tbsp red chilli powder
1 tbsp turmeric powder
1 tbsp asafoetida powder
1 tbsp sugar (optional)
2 tbsp salt or as per your taste

Method

1. Rinse 10 lemons with water and dry with a soft cloth.

2. Cut the lemons like this, in four sides or however you feel like.

3. Make a pickle mix - add 2 tbsp salt, 1 tbsp crushed coriander powder, 1 tbsp red chilli powder, 1 tbsp turmeric powder, 1 tbsp asafoetida powder, and stir it well till the moisture goes away.

4. Add 1 tbsp sugar (optional), to avoid bitterness

5. Add lemons in the pickle. Squeeze 2-3 lemons and add the lemon juice over the pickle. Sprinkle some salt about 1 tsp all over the lemons.

6. Cover the jar with a lid and keep it in the sunlight for 5-6 days till it get matured. Shake the jar well, everyday. This is done so that the lemon pickle does not get spoilt.

7. Refrigerate the pickle. This tangy lemon pickle will be ready after 5 to 6 days.

Notes :

1. Use fresh and juicy lemons.

2. Avoid using lemons which have become discolored from outside.

3. Keep the pickle in sun for 5 to 6 days or till it has become soft and matured. Everyday, shake the jar well.

4. After 5 to 6 days, refrigerate lemon pickle so that it has a longer shelf life.

5. Sprinkle some salt about 1 tsp all over the lemons. This is done so that the lemon pickle does not get spoilt.

Immunity Booster Kadha Recipe | Ayurvedic Immunity Booster Kadha

2020-09-27T02:07:00.006-07:00

Ayurvedic Immunity-booster Kadha is a mixture of various herbs and spices like, Basil leaves, Cinnamon, Black Cardamoms, Giloy, Liquorice, Ginger, Black peppercorns, Fennel seeds, Rock Salt and Jaggery or Honey boiled in water until it releases its aroma and flavour into it.

1. Ayurvedic Immunity-booster Kadha Recipe

With the rise of COVID-19 cases, there has been a rise in consumption of Ayurvedic remedies and herbal immunity boosters in India and all over the world. There are many people who are consuming and sharing health-boosting kadhas these days and guess what, it’s working for them.

2. How to make Immunity-booster Kadha?

These are those powerful herbs and spices which I added to make this Ayurvedic immunity-boosting kadha. 8-10 Tulsi leaves, 1/2 stick Cinnamon, 2 Black Cardamoms, 2 Giloy, 1/2 inch stick Liquorice (mulethi), 1 inch Ginger, 1/4 tsp Black peppercorns, 1/2 tsp - Fennel seeds. Coarsely ground them into a mortar and pestle.

Boil it in 5 cups of water until the colour turns light brown. This will take 5-6 minutes on medium heat. Then let it boil on simmer for at least 15-20 minutes or boil till you reach the desired consistency. Then, add 1/4 tsp of rock salt (optional) and jaggery, sugar or honey as per your taste and in a cup and strain. Sip it warm.

3. Health benefits of herbs that are the healthy staples of Ayurvedic Immunity-booster Kadha

Tulsi leaves is used in the treatment of various diseases like skin disorders, diabetes, bronchitis, cardiac, stomach, chest and respiratory problems. It is also acts as a effective pain killer. Regular consumption of tulsi helps in relieving the joint pains.

Black Cardamom is dark brown in color. It is in the form of seed pods. It gives likes minty like aroma smoky flavour. It has anti-inflammatory properties and is loaded with antioxidants.

Giloy helps in removing toxins, purifying blood, fights bacteria that causes diseases and also combats liver diseases. It also helps in reduces stress and anxiety. It may be helpful in treating diabetes and respiratory system.

Cinnamon is loaded with powerful medicinal properties. It has anti-inflammatory properties and is loaded with antioxidants. It may cut the risk of heart disease. It helps in lowering down blood sugar levels.

Mulethi helps in recovering stomach infections like cold and cough and to high sugar and blood pressure. It reduces the risk of pain and headache. It is beneficial in the treatment of cancer and diabetes

Ginger is a hot and fragrant spice usually chopped or powdered. It's a powerhouse root due to its multi -faceted remedies. It reduces nausea and vomiting, treats morning sickness and helps in preventing the stomach ulcer. It regulates the blood sugar level and synthesis the bone tissue.

Black Peppercorns helps in getting rid of cough and cold and helps in keeping the lungs healthy. It helps up in boosting up the immunity. It reduces the risk of pain and headache and helpful in managing arthritis.

Fennel seeds strengthen the immune system and thus protect against many other infections. It helps in regulating blood pressure, purifying blood, great for acne, and improving eyesight.

4. What is a Kadha & how can it protect you against Covid-19?

Ayurvedic Immunity-booster Kadha is a mixture of various herbs and spices like, Basil leaves, Cinnamon, Black Cardamoms, Giloy, Liquorice, Ginger, Black peppercorns, Fennel seeds, Rock Salt and Jaggery, boiled in water until it releases its aroma and flavour into it.

These herbs acts to strengthen the immune system and thus protect against many other infections including coronavirus. There are many kadha recipes that involve a different combination of herbs. Here is one which I have shared:

But do not to simply rely on kadha, also practice social distancing guidelines, wear a mask to protect from coronavirus, wash your hands often for atleast 20 seconds, clean and disinfect your houses and monitor your health daily.

Pin it if you like our recipe and let us know how you like this ayurvedic tea in the comments below;

IMMUNITY BOOSTER KADHA RECIPE

Serve : 3 People
Preparation time : 5 minutes
Total time : 20-25 minutes
Author : The Food Root

Ingredients

5 cups Water
8-10 leaves - Holy basil (Tulsi leaves)
1/2 stick Cinnamon (Dalchini)
2 - Black Cardamom (Badi Eliachi)
2 - Tinospora Cordifolia (Giloy)
1/2 inch stick - stick Liquorice (Mulethi)
1 inch - Ginger or Dry ginger powder
1/4 tsp - Black peppercorns (Kali mirch)
1/2 tsp - Fennel seeds (Saunf)
1/4 tsp - Rock salt (optional)
A pinch of Jaggery or Honey as per taste

Method

1. Add 8-10 Tulsi leaves, 1/2 stick Cinnamon, 2 Black Cardamoms, 2 Giloy, 1/2 inch stick Liquorice (mulethi), 1 inch Ginger, 1/4 tsp Black peppercorns, 1/2 tsp - Fennel seeds. Coarsely ground them into a mortar and pestle.

2. Boil it in 5 cups of water until the colour turns light brown. This will take 5-6 minutes on medium heat.

3. Then let it boil on simmer for at least 15-20 minutes or boil till you reach the desired consistency.

4. Then, add 1/4 tsp of rock salt (optional) and jaggery or honey as per your taste and in a cup and strain. Sip it warm.

Notes

1. You can add dry ginger powder instead or grated ginger.

2. Add rock salt, as per your taste. It’s totally optional.

3. You can add jaggery, sugar or honey according to your taste.