ALOO BUKHARA CHUTNEY- A VERY HEALTHY AND DELICIOUS PLUM CHUTNEY

Aloo bukhara chutney – I love all kinds of slightly tart fruits whether they are oranges, kiwis or beautiful Plums .

I love experimenting with fruits and often make jam,chutney and stir fries.
I have made this plum/ aloo bukhara ki chutney slightly chunky but you can also mash it completely and use as a jam for breads etc.

Quantity of jaggery can also be adjusted as per your taste.so do try this plum chutney and enjoy with bread ,poori or any fried snack of your choice ,also goes very well as a side dish with your meal.

INGREDIENTS:
6 Plum/aloo bukhara
Juice of one lemon
2 green chillies finely chopped
1.5 tbsp Ginger / Adrak grated
1/4 cup jaggery
1.5 tsp Chili flakes /Kuti hui laal mirch
To taste Salt / Namak
Tempering/tadka
1 tbsp Cooking Oil
1 tsp Cumin Seeds / Sabut Jeera
2 Cloves / Lavang
2 tbsp dates deseeded & finelly chopped

INSTRUCTIONS:

  1. wash and chop plums into small pieces.
  2. Heat oil in a pan and add cumin seeds .
  3. When cumin start to crackle then add cloves and ginger and give a stir.
  4. Add chopped green chillies, plums, jaggery, chili flakes, 2 tbsp water and salt.
  5. Mix well and cover the pan with a lid and cook on low heat.
  6. When fruit pieces become soft then slightly mash it with the ladle and add the Dates & lime juice .
  7. Simmer till it reach the desired consistency.(it will thicken further till it cool down)
  8. Let it cool down completely then store in a glass jar and keep refrigerated after 2-3 days

NOTES:

1.you can the chutney smooth or keep it chunky as per your preference.

2.Can add 2 tbsp of water if needed.
3.Can use Raw mango or tamarind pulp instead of lemon juice.

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PEPPERMINT TEA

How to make easy peppermint tea
Use fresh leaves from your own garden or even the grocery store to make this bright and beneficial tea!here i used my homegrown peppermint leaves.
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Fresh mint leaves give this mint tea recipe an alluring herbal aroma and flavor. Since this tea is made with an herb instead of tea leaves, it is considered an herbal tea or tisane and does not contain any caffeine.
You can vary the mint in this recipe as long as it’s fresh. Peppermint or spearmint are classic choices, but other varieties will work just as well. You can even use a mixture of mint varieties. While you can use dried mint for tea, it doesn’t compare to the flavor of fresh herbs. Serve it hot or iced, sweetened or unsweetened, and with or without lemon. It’s easy to adjust to your taste and customize to each drinker.
Peppermint tea is an aromatic infusion that can instantly warm you up on a breezy evening. Not just for breezy evenings, it can also help you relax or unwind after an eventful day.
With a long list of health benefits, peppermint tea is also used for calming the nerves. Known for its minty taste and wonderful smell, it is the most sought-after drink across the world. Apart from helping overcome bad breath, the tea works well as immunity booster too.
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INGREDIENTS :
2 cups water
15-20 fresh mint leaves rubbed or crushed to release flavor
2 teaspoons honey or jaggery  if you like your tea a little sweet.
lemon slices optional
INSTRUCTIONS :
  1. In a small pot, add the water and bring to a simmer.wp-15978282140003103908638694167535.jpg
  2. Add the mint leaves and turn off the heat. Allow the leaves to steep 15 minutes at least. You can go a bit longer if you want a stronger flavor.
  3. Strain leaves out through a strainer and pour into teacups.
  4. Add one teaspoon honey per cup and a squeeze of lemon if desired. Serve warm.
NOTES:
5 Must-Have Peppermint Benefits
1.Headache and migraine fighter.
2.Support for digestive upsets.
3.Afternoon energy boost.
4.Bacterial infection fighter.
5.May reduce seasonal allergies.
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MAC N CHEESE IN WHOLE WHEAT FLOUR WHITE SAUCE

Sometimes, plain is beautiful especially when it comes to cooking for kids! Here is a simple combination of macaroni and cheese, both of which are kiddie favourites, flavoured mildly with freshly ground pepper. A baked finish and a garnish of bread crumbs give Mac ‘n’ Cheese an au gratin feel.

INGREDIENTS :
1 1/4 cups cooked macaroni
1 cup grated processed cheese
2 tbsp butter
1 tbsp plain  whole wheat flour
1 cup milk
salt and freshly ground black pepper (kalimirch) to taste
1/4 cup bread crumbs
1/4 cup boiled peas and carrots (optional)

INGREDIENTS:

  1. Heat 1 tbsp of butter in a broad non-stick pan, add the whole wheat flour and cook on a medium flame for 1 minute while stirring continuously.
  2. Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.wp-1597670110345476453725742370739.jpg
  3. Add the salt, pepper and cheese, mix well and cook on a medium flame for 1 minute, while stirring continuously.
  4. Add the macaroni, boiled and chopped Peas and carrots mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside.wp-15976701104952476245585239042821.jpg
  5. Heat the remaining 1 tbsp of butter in a broad non-stick pan, add the bread crumbs, mix well and cook on a medium flame for 1 to 2 minutes or till brown in colour. Keep aside.
  6. Spread the macaroni in a baking dish and sprinkle the bread crumbs evenly over it.
  7. Bake in a pre-heated oven at 200°c (400°f) for 15 minutes or microwave on high for 1 to 2 minutes.
  8. Serve immediately.

 

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MOONG SPROUTS SAVOURY WAFFLES / HIGH PROTEIN MEAL

These days, I’m experimenting with my waffle iron. Today I made a very healthy breakfast by using it: just took some moong sprouts, mixed it up into a batter and made waffles. They turned out to be delicious.
So yeah, Let’s make savoury waffles using moong sprouts, something you can introduce as high protein meal to your diet and even kids would love it.
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INGREDIENTS:
1 cup Moong Sprouts
Salt per taste
2 green chillies chopped
Some onion greens
Coriander leaves
Oil
Honey
INSTRUCTIONS:
  1. Take a cup of moong sprouts &  crushed in a mixie. Add salt per taste
  2. Add 2 green chillies chopped, Add onion greens.
  3. Add coriander leaves, Mix well.
  4. Grease waffle-maker with oi
  5. Fill the moong sprout batter in the waffle maker
  6. Close the waffle-maker and let it cook
  7. Plate the waffles
  8. Savoury waffles with health twist are ready
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NOTES:
1. The batter should be medium in consistency.
2. Other spices can be added as per one’s taste.
3. You can add up some veggies to enhance the flavours and nutrients.
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DHANIYA PANJIRI

DHANIYA PANJIRI
Delicious and nutritious!
A joyful bite for the joyful celebration of Lord Krishna’s Birth.

Janmashtami Special Recipe Dhania Panjiri Prasad Recipe for you all. This Dhaniya Panjiri recipe is quite popular in Janmashtami in India, but you can also make dhaniya panjiri in regular as it is very much healthy. It is not that much heavy as compared to other panjiri and will give many health benefits. Learn how to make Janmashtami special panjiri at home. Try my Janmashtami Special Dhyaniya Panjiri Recipe at home and I am sure you will love this. Share it with your friends.

In my childhood days, we all use to go to all the Krishna temples( Bhagwan kojhula julne). I used to be up till midnight to get the Panjiri Prasad, Krishna Ji’s birthday used to be just the excitement used to be on a whole different level. This year, even though I can’t go to the temple, I prepared this Panjiri for my kids to enjoy.

INGREDIENTS:
Coriander Powder (Dhaniya) – 150gm
Sugar Powder- 100gm
Small Cardamom – 5
Cashew Nuts- 15 (Chopped)
Almonds- 15 (Chopped)
Dry Coconut- 1 Cup (Grated)
Raisins (Kishmish)- 5 gm ( optional)
Clarified Butter (Desi Ghee)- 2tbs
Gond ( edible gum ) 1 tsp
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INSTRUCTIONS:

  1. It is a simple and quick recipe, but with that, it is very much healthy!!
  2. Firstly heat up half of the desi ghee (clarified butter ) in a pan and fry gond on medium flame and take aside.wp-15971677735823388899667803191538.jpg
  3. After that take it out in a plate or bowl, and after it gets cool crush them with hands.
    Now in that ghee only roast cashew, almonds and dry coconut on low flame for 2-3 minutes. I usually use chopped dry fruits but you can also grind them. Now transfer them also in a plate.
  4. After that put rest of ghee in pan and roast coriander powder (dhaniya) in it and roast it on low flame.
  5. Roast dhaniya for few minutes till it changes its colour and starts spreading its aroma. At the time of roasting add cardamom seeds to it so that its aroma also get locked in it.
  6. After roasting it transfer coriander powder to a mixing bowl and add everything else into it, sugar powder, cashew, almonds, dry coconut, and gond.
    Mix them all properly and our Janmashtami special Dhaniya Panjiri is Ready
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NOTES:

  • Taste your nuts before toasting. Rancid nuts will spoil the whole recipe.
  • If you want you can add Foxnuts and rasin too.
  • Bitter taste in Panjiri? If coriander powder is not roasted well, it will leave a slightly bitter taste. The key to avoiding bitter taste is to cook the coriander powder until it turns darker in shade and begins to emit a nutty aroma.

KHAMANG KAKADI RECIPE/ CUCUMBER SALAD

A very refreshing and cooling summer salad, Khamang Kakadi can be made very easily and in a jiffy. It can be had as a salad or as a side dish to the main course or just by itself as a refreshing and light mid-time snack.

The best thing about Khamang Kakdi/Kakdi chi Koshimbir is that it is very light on the stomach.

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

This is a very easy recipe and gets done quickly. So when you want to have refreshing and light food between meals, then this Khamang kakdi is an option.

INGREDIENTS :
4-5 medium-sized Cucumber ( Kheera)
3 tbsp fresh scrapped Coconut ( Nariyal)
3 tbsp of roasted and coarsely powdered Peanuts(dardara pisa mungfali dana )
2 tbsp of finely chopped Coriander leaves(Dhaniya)
1 green Chilly finely chopped ( Hari Mirch)
For tempering :
1-2 tbsp of Ghee (clarified Butter)
1/4 tsp Mustard Seeds (Rai)
1/4 tsp Cumin Seeds (Jeera)
Pinch of Asafoetida ( Hing)
1-2 sprig of Curry Leaves (Kadi Patta)
For Seasoning :
1 tbsp Sugar or as required (Chini)
1 tbsp fresh Lemon juice( Nimbu ka ras)
Salt to taste ( Namak Swad anusar)
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INSTRUCTIONS:

  1. Rinse and peel the Cucumber. Taste both edges of all the cucumber before chopping. Discard if any Cucumber is bitter. Finely chop all the Cucumber and place in a bowl. Add a little salt and keep it aside for 10 minutes.
  2. Lightly squeeze the Cucumber to release the extra water. This step will avoid the salad from being soggy after addition of peanut powder and Coconut. Discard the water.
  3. Roast the peanuts on a heated skillet or pan. Let it cool down, remove the peel by rubbing and grind to a coarse powder in a mortar and pestle or just pulse in the grinder. Take care not to make a fine powder.
  4. In a mixing bowl place the chopped Cucumber, fresh scrapped Coconut, coarsely ground peanuts, finely chopped green chillies and finely chopped fresh coriander leaves. Mix properly.wp-15970720728292606901541793179959.jpg
  5. Heat up 1 -2 tbsp of ghee in a pan on medium heat. Add Mustard seeds, Cumin seeds, Hing and Curry leave. Once the mustard seeds crackle and cumin seeds sizzle put off the flame. Pour this tempering over the Cucumber mixture.wp-15970720730335402290074372496723.jpg
  6. Season the salad with lemon juice, sugar and salt just before serving. Give it a quick toss and serve the delicious and refreshing Summer salad and enjoy with your loved ones!wp-15970720732212321862219426500595.jpg
  7. I hope you would love to give this recipe a try. Do not forget to give your valuable feedback.
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