I tasted this juice first at my aunt’s place about a year ago and found is really wonderful.So this year when the peach season has come, why not try this refreshing juice?Making homemade peach juice is

Making homemade peach juice is simple, and can be made using a blender or a food processor, following this easy juice recipe.

Fresh, homemade juice made with fresh peaches is a healthy, easy and delicious way to enjoy peaches when they are ripe locally.



6 ripe medium peaches

2 cups cold water

1 tbsp. lime juice,

1-2  tbsp. granulated sugar, optionalPicsArt_07-12-02.08.29




  1. Slice the peaches in half. Cut or scoop out the peach flesh.PicsArt_07-12-04.30.23
  2. Drop the peach flesh into a blender. Add the water, lime juice, sugar and ice cubes.PicsArt_07-12-04.31.28
  3. Blend to liquefy the ingredients.
  4. If there are large pieces of peach still remaining, pour the juice through a strainer to remove them, if desired.PicsArt_07-12-05.17.11
  5. Pour into a pitcher or jug for storage. Alternatively, pour direct into glasses for immediate serving. Add some ice cubes, and a garnish of a peach slice and mint leaf.
  6. Stir before serving, and ENJOY the summertime flavour of healthy, homemade peach juice.



  • Select peaches which are somewhat soft to the touch, and that are producing a “peach” smell.
  • It can be drunk on its own, or combined with other juices, cocktails, or punches to add peach flavor to the drinks.
  • You may add honey instead of sugar.

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Sprouted Moong Cutlet (Tikki / Kabab) is made from sprouted moong beans. Sprouted Moong Cutlet is rich in fiber and a significant source of protein and carbohydrates. Kabab is made of by using mashed potatoes, sprouted moong, carrot, beans coriander leaves, green chili, onions, nd spices. Potato has been used for binding the cutlet.

This Healthy, crunchy, and yummy Sprouted Moong Cutlet is a perfect for breakfast or snack time.PicsArt_07-02-06.54.40

This time I  tried to add sprouted moong to add additional nutrient to make some delicious and tempting looking kababs for my kids  Not only kids  but we all enjoyed every bite of it. Used capsicum, beans, carrots, potato and some oats to make these beauties. These are pan fried in very less oil , which makes it suitable snacks for weight watchers too.

So, try out making sprouted moong cutlets with these easy to follow step-by-step instructions. Enjoy!PicsArt_07-02-06.55.40

Serves: 4-5 
Time: 30 mins( leaving the chilling time)


1 1/2 cup very finely chopped mixed veggies (Beans, carrots, colored capsicum)
2 cup sprouted moong ( green lentil), lightly steamed or microwaved for 5-6 mins.
2-3 medium size potatoes, boiled and mashed
2 big onions, finely chopped
3-4 green chilies, finely chopped
1/2 cup oats
1/4 cup green coriander leaves, finely chopped( optional)
1tsp ginger garlic paste
1/2 tsp black pepper /red chilli powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
1/4 tsp garam masala powder
1/2-1 tsp chaat masala powder
Salt to taste



  1. First of all coarsly grind sprouted moong . Don’t make its paste , grind for few pulses without adding any water. Keep aside for later use.
  2. Heat some oil in a wok, add chopped onions and chilies. Let them fry till golden, now add ginger garlic paste (optional) and saute for 2 mins. Add all dry spice powder except chaat masala .PicsArt_07-02-06.44.13
  3. Now add chopped mixed veggies and some salt, saute for 4-5 mins. Cover and cook till veggies are tender.
  4. Add oats and saute for 3-4 mins. Now add ground moong and saute for 4-5 mins.
  5. Add mashed potatoes again saute for 2-3 minutes.PicsArt_07-02-06.46.11
  6. Now add  chaat masala and adjust salt.
  7. Finally add coriander leaves and mix well. Switch off the flame and your mixture for Kabab is ready. Let it chill in fridge for 1 hr.
  8. Now make desired shape of kabab from mixture . I made heart shape using cookie cutter.PicsArt_07-02-06.48.44
  9. shallow fry on a non stick tawa till nice golden on both sides.
  10. Your nice tender and delicious kabab is ready to be served with any chutney or sauce. I served with tomato, coriander, and mint chutney.
  11. It is a healthy shallow fried cutlets, great finger food for kids. It can be kept inside a burger bun or eaten as it is with tomato ketchup or chutney.PicsArt_07-02-06.56.33



  • You can use any veggies of your choice,  I used whatever was available.Veggies added to these cutlets make them more delicious and healthy.
  • You can adjust spices as per your taste.
  • You can prepare its mixture prior and keep in fridge.Just prepare kabab when have guests at home or can make it for kids after school snack .
  • These are not only delicious but healthy too, as full of iron and fibers . Enjoy your day with yummy and healthy snacks. You can use these kababs as patties for your buns too.

Happy cooking…. 

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Smooth, silky and a really good recipe of Mango Kesari.


One more mango recipe.I can’t  resist myself when it comes to mangoes
because mango season doesn’t come again and again.
My daughters like halwa. The school has started, favorite and my mind is back on its duty to present favorite dishes.

This mango halwa recipe is just exactly the way we make halwa. The only addition is of mango pulp. so what you get is a halwa with mango taste, flavors, and aroma.This is quick simple and easy summer dessert.

If you like mangoes and wanted to try different recipes using it then have to look at my collection of mango recipes.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4



(1 cup = 250 ml)
for mango puree:
1 medium to large sized Alphonso mangoes OR ¾ cup chopped mangoes
1/2 cup sugar, OR add as required
1 pinch saffron
seeds from 3 green cardamoms
3 tablespoons ghee or any neutral flavored oil
1 cup rava or sooji (cream of wheat)
1cup milk=250ml
1.5 cups water
dry fruits – cashews, raisins, charoli (chironji) as required





  1. Making mango puree:
    take 1 medium to large sized alphonso mango or any variety of mango.
    chop it and add the mango pieces in a blender or mixer jar.
    you will need about¾ cup of chopped mangoes.
  2. powder the cardamom and discard the husks.
  3. heat ghee or oil in a thick bottomed pan.add the sooji or rava and fry till they change color and you get a lovely aroma.(this is an important step and if the sooji is not roasted well, the halwa will become sticky or lumpy.)PicsArt_1497147898478
  4. add dry fruits and continue to fry for a few minutes.
  5. heat 1.5 cups of water separately.
  6. add the boiling hot water in a slow stream. be careful as the mixture splutters.as soon as you add the hot water, quickly begin to stir the halwa, so that lumps are not formed. for best results use a wired whisk while stirring.PicsArt_1497147952842
  7. add milk and sugar, continue to stir.
  8. the semolina absorbs both water and milk and will swell.PicsArt_1497148032351
  9. you have to stir continuously so that the mixture does not stick at the bottom of the pan.
  10. after 1 or 2 minutes, add mango pulp.stir again well and ensure that the mango pulp is mixed well.PicsArt_1497148086914
  11. add cardamom powder and saffron.stir till the moisture reduces.
  12. cover with a lid and cook for 1 or 2 mins more.
  13. garnish mango halwa with Mango Rose.

serve the mango halwa hot, warm or even cold.


  • An addition of sugar depends on the sweetness of mango and your taste buds. so do add sugar as per your requirement.
  • 1/2 cup sugar makes the Mango Kesari just sweet. for more sweetness, add ¼ cup sugar extra.
  • milk can be used instead of water.
  • dry fruits of your choice can be added.
  • more ghee can be used if required.
  • if using mango puree, then you can use an approx ½ cup of mango puree.



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Mango mania
This season tries an easy, delicious ,only 3 ingredients sandwich.
I got this recipe from my husband.He tasted it at his cousin’s place and loved it.He describes it tome, and I made it. It has now become one of our favorite breakfasts
Anyone can make it ..easy fireless recipe, even kids can make it.PicsArt_1494722520959

4 brown bread slices
Mango slices
black pepper


  1. cut the edges of the bread slices.
  2. apply butter on the bread slices,
  3. cut the mango into slices.
  4. put them over the bread.
  5. sprinkle black pepper and salt.
  6. put one bread slice over it.
  7. cut and serve the sandwich

yippeeeeeeeeeee my mango sandwich is ready……………..

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Refreshing Yoghurt Parfaits…

Creamy yoghurt along with a medley of sweet juicy fruits, tangy berries and layers of crunchy corn flex(granola)…all combined to bring you a heavenly respite from the hot summer weather!

This time summer is in full swing. Temperature is too high ..when kids come from school I always want to serve some healthy and energy giving food.
After a brief search on Google, Cornflex and I came across the option of “Yoghurt Parfait” which is basically layers of yoghurt, granola, fruits set in a glass.

Moreover, its nutrition value is increased by theCornflex and fruits.
I have slightly tweaked the recipe and prepared my version of “Yoghurt Parfait” by using the curd (we normally set at home), brownie cornflex , seasonal fruits, nuts and brownsuger.PicsArt_1491534386178

It is not only healthy but looks pretty as well. This is one of my kids favourite after school snack, and the broad smiles with which they greet this refreshing treat is truly endearing .I have used
mango, pineapple, strawberries and grapes for it and curd which I have set at home. You may use any seasonal fruit available at your place. 🍓 🍎 🍉
You really feel fresh and full of energy after having a single glass of it. PicsArt_1491534315395

Brownie corn flex – 1/2 cup
Curd- 1/2 cup
Chopped Fruits – 1/4 cup
Chopped Nuts- 2 tbsp
Brown sugar- 1/2 tsp (optional)
Honey- 1/2 tsp(optional)PicsArt_1491493937838


  1. Take a glass, add two tablespoons of brownie corn flex and some nuts. If you are using sugar, sprinkle some on this stage.PicsArt_1491494668795
  2. Add some curd over it.PicsArt_1491494736244
  3. Add some more corn flex over the curd along with nuts.PicsArt_1491533780541
  4. Add some fruits to it.PicsArt_1491533009946
  5. Similarly add remaining curd, corn flex nuts, and fruits over it. Top it with honey and remaining sugar.PicsArt_1491533908671
    Enjoy this delicious colourful delight !!PicsArt_1491534342522


  • you may use granola or muesli also.
  • You may add 1/4 th cup fresh cream for rich taste.

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Roti Cutlet Recipe ( Leftover Chapati Cutlets)

The love for food of my family motivated me and challenged me to become a cook. I always wanted to keep their love for food going on and hence it was a daunting task to try and create something different and unique and yet healthy food on a day to day basis.

My daughters always deny to eat roti or Dal chawal after coming from school. Everytime I search healthy recipes for them .This time I am more happy with this recipe because it contains chapatis.Even they can’t recognize it contains roti.
We played a game for guessing main  ingredient and nobody could guess it.
Everyone loved this recipe .

Again this is one of my handy recipe after Leftover Roti (Chappati) Laddu to finish leftover chapati at home as they are yummy and healthy too. For this recipe I have chosen veggies of my choice, you can alter it according to your choice.You can serve this Cutlets in breakfast too.

This Cutlet recipe is adapted from shipy agrawal. I have been following her site for long time and a great fan of her recipes. If you find time, go through her blog to see some healthy recipes.
Prep time 20 mins Cook time 15 mins
Total time 35 mins

Roti, chapati : 3-4,
Grated Carrot: ¼ cup,
Fine chopped onions: ¼ cup,
Lemon Juice: 1-2 tsp,
Boiled mashed potatoes: ⅔ cup,
Semolina/ rawa/ sooji: 2tbsp+ 1tbsp for coating,
Sesame seeds 2tsp for coating .
Coriander leaves: 2 tbsp,
Fine chopped green chilly: 2,
Red chilly powder: ½ tsp,



  1. Break roti, chapati or tortilla in small pieces.picsart_1476757492967
  2. Grind them to a grainy mixture and transfer it to a mixing bowl.
  3. Add boiled mashed potatoes, onions, carrots, lemon juice, sooji or rawa, coriander leaves, salt green chilies with ground roti.picsart_1476761286985
  4. Mix everything together and knead it like dough and let it rest for 10 minutes.
  5. After 10 minutes rub little oil in your palm and make patties.picsart_1476761446265
  6. You can make any shape patties you like.
  7. Roll the patties in semolina or rawa with sesame seeds.
  8. Heat the pan on medium heat and add oil on it.
  9. Put the roti cutlets on the pan.picsart_1476761518244
  10. Cook them and flip them over couple of times till they become brown and crispy from both the sides.
  11. roti cutlets are ready serve them with your favorite dip.

Hung curd dip
1/2 cup hung curd
1/2 tsp chilliflakes
1 tsp tomato sauce
1/2 tsp crushed garlic
salt to taste
To make the Dip, blend together hung yogurt, salt and garlic and tomato sauce and red chilliflakes and transfer into a small bowl.



  •  You can use leftover roti, tortilla or parathas to make chapati cutlets.
  •  While grinding roti do not make thin powder we need grainy mixture.
  • Chop veggies very fine so that they get easily bind up with other ingredients.
  •  Do not turn roti cutlets immediately after putting them on pan wait for few minutes then turn them over.
  •  If your chapatis are already salted do not add too much of salt.

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