STRAWBERRY PINEAPPLE JUICE

We’ve found a winner for this summer!
The blend of strawberries and pineapple is nothing short of delicious!

Pineapple is a fruit that goes very well with strawberries and this juice has the perfect balance of sweet and sour. It is very easy to make and includes only three ingredients.The few leaves of fresh mint give the juice a burst of cool flavour.

INGREDIENTS:

  • 1/2 cup fresh strawberries
  • 1/2 whole pineapple
  • Small handful fresh mint (about 6-10 leaves)
  • 1 tbsp sugar ( optional)

INSTRUCTIONS:

  1. Wash, hull and cut the strawberries in half.
  2. Carve the outer husk off the pineapple and prepare half of the pineapple for juicing. Chop the pineapple into wedges.wp-16149410786891472782730829466326.jpg
  3. Juice the strawberries, followed by the mint and then the pineapple.
  4. Mix well and serve chilled.
     

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STRAWBERRY SHAHI TUKDA

Shahi tukda is one of the most popular Indian desserts.
It is a rich, royal Mughlai dessert of fried sugar syrup coated bread topped and soaked with fragrant creamy sweet thickened milk or rabri and garnished with dry fruits. My twist to this recipe-addition of strawberries, an innovative twist to the traditional Indian dish.
Thoda khatta, thoda meetha- best combo.

Recipe courtesy: Chef sanjeev kapoor

INGREDIENTS:

  • Strawberries 16-17
  • White Bread Slices cut into roundels 8
  • Oil /ghee to deep fry
  • Sugar 1 cup
  • Saffron (kesar) a pinch
  • Rose essence 1 teaspoon
  • Rabdi as required
  • For garnishing
  • Few pistachios

INSTRUCTIONS:

  1. Heat sufficient oil/ ghee  in a kadai and deep-fry bread roundels till golden and crisp. Drain on absorbent paper.
  2. Cook together sugar and 1½ cups water in a non-stick pan. Add saffron and allow the mixture to come to a boil.
  3. Roughly chop 11-12 strawberries and grind into a purée. Add the purée to the sugar syrup and simmer for 2-3 minutes. Switch off the heat. Add rose essence and mix well.
  4. Add the bread slices to the pan and allow to soak till they become soft.
  5. Finely slice the remaining strawberries.
  6. For each portion place a soaked bread slice on a serving plate. Arrange strawberry slices on it and place another bread slice on them. Arrange some more strawberry slices. Top it with some rabdi. Garnish with pistachios and serve.wp-16102110756615804907463964759992.jpg 

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STRAWBERRY MILK FUDGE

STRAWBERRY MILK FUDGE  is  a delicious and easy recipe that is made with few  Ingredients. It is a great way to enjoy strawberries in the season and eat your fudge too! You will surely bookmark it for later. This is one of those dishes which uses very few ingredients to create a beautiful piexe.It has that element of charisma in it.

I used here premium quality Camel Milk powder by Aadvik foods https://aadvikfoods.com/shop/
in this fudge . The amazing quality just enhanced the taste of the Fudge and made my innovation a success.

SOME STRAWBERRY  RECIPES FROM MY BLOG ARE –
Strawberry Recipe Collection from the BLOG STRAWBERRY SHEERA.  STRAWBERRY YOGHURT STRAWBERRY RABDI STRAWBERRY SHRIKHANDSTRAWBERRY SABUDANA KHEER /STRAWBERRY SAGO PEARLS PUDDING

INGREDIENTS:

  • Strawberry Pulp – 1 cup
  • Milk powder – 2 cups
  • Sugar – ½ cup
  • Elaichi / Cardamom powder – ¼ tsp
  • Almond flakes and crushed Pistachio for Garnish!

INSTRUCTIONS:

  1. Take a heavy bottom hard anodized pan. Add Strawberry  pulp, Milk powder, Elaichi powder and sugar to it.
  2. Cook it on medium heat for about 15-20 minutes and stir often.
  3. Take it off the heat, once the Strawberry and milk mix leaves the sides and gathers in the middle.
  4. Take a 6 inches wide rectangular pyrex or any other brand glass container and line with parchment or butter paper.wp-16094110472286123580294230397419.jpg
  5. Spread the Strawberry milk mixture evenly in this container with a spoon.wp-16094110474063977404963807250497.jpg
  6. Sprinkle the top with some sliced almonds and pistachios along with a pinch of cardamom powder. Press the garnish down lightly on the surface of the fudge.
  7. Refrigerate it for 2-3 hrs.
  8. When ready to serve, take it out. Cut it out into 1×1 inch pieces with a sharp knife.
    Serve it chilled.wp-16094110466145229903032398272280.jpg

NOTES:

  • Keep it refrigerated since it is a soft fudge and serve it chilled. It will stay well for a week in the refrigerator.
  • You may add some dry fruits if you want .
 
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STRAWBERRY SHEERA. 

Sheera or Halwa, you might think that it is not your thing or it is not that cool looking dessert, right?
Well, Strawberry sooji sheera is an attempt to give a modern makeover of the traditional dessert. Traditionally people used to make sheera during spiritual occasion or festival but nowadays they are considered bit old fashioned.

Adding berries is a great way to elevate the nutrition value of this dessert. Berries have the greatest antioxidant content per serving compared to any other food except spices. Which may help us reducing blood cholesterol, good for your skin, protect against cancer and lot more see how.

Make this recipe especially for yourself or for your loved ones.
Bon appetit!

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You can also try my MANGO KESARI (MANGO HALWA)

INGREDIENTS:

1 bowl fresh strawberries
1 cup semolina (Sooji)
3 tbsp ghee
2 cups of milk
Sugar- as needed
1/4 cup chopped almonds
1/4 cup chopped pistachios
1/4 cup chopped cashews
10-12 raisins
1 cup chopped strawberries

INSTRUCTIONS:

  1. Puree fresh strawberries and keep aside.
  2. In a pan, toast semolina (sooji) for 5-10 mins on low flame and keep aside.
  3. Add ghee, toasted semolina in a pan and mix well.
  4. Add milk, mix well and bring to boil.
  5. Add sugar and mix well.
  6. Add strawberry puree, mix well and cook till it leaves the side.
  7. Add chopped almonds, pistachios, cashews, raisins, chopped strawberries and mix well.
  8. Garnish with some more dry fruits, whole fresh strawberries and serve.
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NOTES:

  • You may use frozen strawberries or strawberry compote to this recipe .
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STRAWBERRY YOGHURT

Strawberry Yoghurt, an innovative twist to the plain humble yoghurt! With luscious strawberry, the outcome is so creamy that you’ll not realize that it’s a low-cal recipe.

INGREDIENTS:
1 cup hung low-fat curds (Dahi)
1/2 cup mashed strawberries
1 tsp sugar substitute /Sugar

INSTRUCTIONS:

  1. Combine all the ingredients in a deep bowl, mix well and refrigerate it for at least one hour.
  2. Serve chilled.
NOTES:
Mash the strawberries using a fork and not mixer to avoid the strawberries from releasing water and losing its flavour.
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STRAWBERRY RABDI

The taste of slow-cooked rabdi with lachchas of malai is heaven, and trust me nothing can beat the flavour of it. Addition of Strawberry to rabdi takes it a notch higher elating your spread on any occasion or parties or festivals.
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My sabji wala bhiya knows about  My strawberry love. He always says  Bhabhi This is the season’s last strawberries  & I always brought some.

I know I have already shared many recipes using strawberries but while they are available, I want to include them in my recipes as much as I can. If you love strawberries like me, then don’t forget to check out my recipe of STRAWBERRY SABUDANA KHEER /STRAWBERRY SAGO PEARLS PUDDING

ORANGE AND STRAWBERRY PUNCH

STRAWBERRY SPINACH SALAD

STRAWBERRY COULIS / SAUCE

STRAWBERRY SHRIKHAND

EGGLESS WHOLE WHEAT FLOUR STRAWBERRY CAKE

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After making this easy rabdi, I flavoured with fresh strawberry puree. I can’t tell you delicious it was! I just wanted to keep eating more. It was addictive.

You can eat rabdi as such but it pairs fabulously with Gulab Jamun, Shahi Tukda, jalebi or malpua. You can make a big batch, eat some on its own and freeze the remaining and use whenever you want to pair it with something.

INGREDIENTS:

1-litre milk
100 gms sugar
1/4th tsp cardamom powder
Few strands of saffron (soaked in milk)
8-10 strawberries, cored
Pistachio and almond shavings

INSTRUCTIONS:

  1. Take a heavy bottom pan and add milk to it. Bring the milk to a boil.
  2. Soak saffron in 2 tbsp milk and keep aside.
  3. Lower the heat to medium-low and keep stirring and scraping the sides of the pan after every 10-12 minutes.
  4. Cook the milk for 1/2  hours, until it is reduced to a quarter.picsart_03-26-083578490719015517784.jpg
  5. Add sugar, saffron soaked in milk and rose water and cook for another 3-4 minutes.
    Pour the rabri in earthen pots for more flavour or else just transfer in a serving bowl.
  6. Either serve hot or chill in the refrigerator for a few hours before serving.
  7. For making Strawberry Rabdi Refrigerate rabdi for at least 2 hours.
  8. For the strawberry rabdi, puree strawberries with 1 tsp icing sugar in processor. Mix this puree in the rabdi mixture. Garnish with chopped strawberries, pistachio shavings and serve.picsart_03-26-083151664123069204708.jpgNOTES:
  • Tastes best when chilled and fruits have just been mixed.
  • Keep stirring the rabdi after every 10-12 minutes while cooking to make sure it doesn’t stick to the bottom of the pan.
  • You can adjust the amount of sugar according to your taste.
  • Other fruits like mango, kiwi and peach can also be added.

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