HOMEMADE TUTTI FRUTTI / SWEET COLOURFUL CANDY WITH WATERMELON RIND

Tutti Fruity is used in making cakes, bread, sweets, desserts. Today we are making colourful Tutti Fruity with leftover Watermelon Rind. This is a very simple and useful recipe.
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INGREDIENTS:

Watermelon rind finely chopped 2 cup
1/2 cup sugar
Food colours Red, yellow, blue

INSTRUCTIONS :

  1. Remove the green and red part of the watermelon rind. Cut in small pieces the watermelon rind with a knife.
  2. Boil water and add watermelon rind pieces in boiling water and boil for 5 minutes on high flame.wp-15886921175964088813415063860207.jpg
  3. Sieve the boiled rind pieces.
  4. Add 1/2 cup of water and 1/2 cup of sugar in a saucepan. Melt sugar and add boiled watermelon rind pieces. Boil for 4,5 minutes on high flame. Switch of the flame.wp-15886921174043821883874553782503.jpg
  5. Divide the sugar boiled watermelon among three bowls with sugar syrup. Mix red, blue, yellow food colour respectively.
  6. Keep aside for 2,3 hours. After 3 hours, sieve and spread on a sieve or a cotton cloth. Sundry for a day.wp-15886921171882174085822178986715.jpg
  7. Wow! Colourful homemade Tutti Frutti is ready now. Store in a box and keep in the fridge .

    NOTES :

  • Do not throw this leftover sugar syrup, use in making summer drinks or desserts.
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MIRCHI CHA THECHA/ MAHARASHTRIAN GREEN CHILLI GARLIC DRY CHUTNEY

Mirchi cha Thecha is a Maharashtrian dish served an accompaniment. If you want the food to be more spicy, you can have this along with your regular food to lift up its taste. This chatpata Maharashtrian hirvi mirchi thecha is sure to add a lot of excitement to your meal!wp-15884418513568760601843756529010.jpg

A delectably spicy combo of green chillies, garlic, peanuts and coriander, the Green Chilli Thecha can be ground in a mixer but will taste even better if you patiently crush it in a mortal-pestle! Thecha can also be made with fresh red chillies.

My husband and I love this thecha because of its spicy taste and garlic flavour.

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INGREDIENTS:
Green chillies … about 1 cup (chopped)
Garlic ………….. 1/4 cup
Peanuts ………. 1/4 cup
Fresh coriander … 1 tbsp (chopped)
Salt ………….. to taste
Oil……….. 2 tbsps (preferably peanut oil)

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INSTRUCTIONS:

  1.  Wash the chillies and dry them with a kitchen towel. Cut them into big pieces.
  2.  Heat oil in a pan and fry the peanuts. Remove them into a bowl.If you are using roasted peanuts then you don’t need to fry them.
  3.  In the same oil tip in the chillies and saute them a little. Add the garlic pieces together with the chillies.
  4.  Remove them into a bowl and let them cool.wp-15884425159528417966500643508317.jpg
  5.  Grind all the ingredients coarsely adding a little salt to taste.
  6.  Saute the coriander leaves and add them to the ground chutney. 

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NOTES:

  • This chutney is very spicy on the first day when you make and it becomes less spicy the next days
  • If possible use light green chilies for this recipe. They are less spicy.
  • You can also remove the seeds of the chillies.
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BEST DAHI VADA RECIPE | DAHI BHALLA

This is a very popular Indian appetizer/snack – a chaat item which is extremely easy to make and very popular across all regions of the country.

Dahi vada are a craze at home and I do make them at times as they require some prep work to be done beforehand. Like making both the spicy green coriander chutney and sweet tamarind chutney, preparing the vada etc.

The North Indian dahi vada is made slightly differently than the South Indian version. In the North Indian version of dahi vada, we just add the green chutney, saunth chutney (tamarind chutney) sprinkled with some spice mixes. And the magic of its taste makes everyone’s mouth water.

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INGREDIENTS:

1 cup Urad daal (skinned and split black lentils)
1 cup Moong daal (skinned and split moong beans)
1/4 cup Water for grinding the lentils
Salt to taste
1/4 teaspoon Asafoetida
1/4 teaspoon Ginger paste optional
1/4 teaspoon Green chili paste optional
Oil for frying Vada
10-12 oz. Yogurt (use vegan yogurt for vegan version)
1 teaspoon Powdered black salt
1 tablespoon Cumin, roasted & ground
1/4 teaspoon Red chili powder
1/2 teaspoon Chaat Masala optional
2 tablespoons Cilantro, finely chopped
1/4 cup Date-Tamarind chutney (optional)

INSTRUCTIONS:

  1. Soak both the lentils overnight. If you don’t have a lot of time, do so at least for 4 hours.
  2. Coarsely grind the soaked lentils,  along with green chilies, ginger, asafoetida, and salt.
  3. Add little water if needed.
    For the above quantity, about 1/4 to 1/2 cup water should be enough. The batter should not be runny.
  4. *Key Step👇
    Beat the batter(preferably with hand) to make the batter fluffy and airy. This makes the vada quite spongy.
    The key to making soft wadas is to whisk the batter in one direction for at least 5-10 minutes.
  5. In a pan, take some oil and heat it.
    When the oil is hot, drop tablespoonfuls of batter in oil.
  6. Fry on medium heat until golden brown.  Given that the mixture is made of lentils, it’s important for it to fry enough so that the lentils are cooked.
  7. Vada when fried are crispy so, Keep a container filled with water ready.wp-1588088744160884939381668306484.jpg
  8. As soon as you take out the vada from oil after frying, dunk these in a container filled with water.
  9. Keep it in water for about 15-20 minutes, and then gently squeeze out the water by pressing the vada between your palms, making sure not to break these.
  10. Add black salt (Sanchar) to the yogurt.  Whisk it until the consistency is very smooth.  Add a little bit of water if needed to make it slightly thinner.
  11. When serving,  put Vadas on a plate, add the whisked, chilled yogurt.
  12. Add a teaspoonful of tamarind chutney (optional) and garnish with the roasted cumin powder, chili powder, chaat masala, and finely chopped cilantro. Enjoy!
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ALOO MATHRI

Aloo mathri is a delicious snack which can be served along with tea. It is a perfect snack to end a light hunger spank. It is tasty to eat and its crunchy texture is love by everyone.Adding potato gives it a taste, a twist. Do try out.

INGREDIENTS :
1 Cup potato ( boiled and grated )
All purpose flour 1 cup
Semolina 1/2 cup
Wheat flour 1/3 cup
Salt 1 tsp
Chilli flakes 1tsp
carom seeds 1 tsp
White Seasme seeds 1tsp
Oil for frying

INSTRUCTIONS :

  1. Boil some potatos and keep them for cooling down completely.
  2. Grate the boiled potatoes.
  3. In a bowl, take some seived all purpose flour ,semolina, whole wheat flour .
  4. Add salt, chilli flakes, carom seeds(crushed by hand), seasme seeds and some oil in it.
  5. Then put  boiled and grated potatos in this mjxture and bind  together to form dough .wp-15872078254318422888872090513895.jpg
  6. Add little water to make the dough smooth and hard.
  7. Cover the dough and keep it aside  for 15 mins.
  8. Knead the dough into a log and divide into 3-4 dough balls.
  9. Flatten the dough balls(like a chapatti)until it is thin.
  10. Use a cookie cutter to get the mathri in whatever shape you want(I used heart shape, duh.)wp-15872078252154914399196805601291.jpg
  11. Prick both sides, and then fry them in medium hot oil.
  12. Fry them till they are golden brown and crisp.Store only after you cool them completely.
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HOMEMADE WHOLE WHEAT BREAD LOAF

Whole Wheat Bread Loaf Using Instant Dry Yeast

I always wanted to try bread at home with whole wheat flour. I searched many recipes on the internet and finally, I tried Tarla Dalal ji recipe and successfully nailed it.
I was on Cloud nine because, after so many tries, I finally got the bread right. My family loved it, they literally had it in every meal.

Whole wheat bread made from whole wheat flour is healthier than its refined flour counterpart, also has a rustic aroma and flavour, which are thoroughly enjoyable
Hence it’s always better to make your whole wheat bread at home. Nothing beats the joy of baking your own 100% whole wheat bread.
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INGREDIENTS:

For Whole Wheat Bread
2 1/2 cups whole wheat flour (gehun ka atta)
1 tbsp instant dry yeast
2 tbsp sugar
3/4 tsp salt
2 tbsp olive oil or
whole wheat flour (gehun ka atta) for sprinkling
butter for brushing

INSTRUCTIONS:

  1. For whole wheat bread To make whole wheat bread, combine the yeast, sugar and ¼ cup of warm water in a bowl, cover it with a lid and keep aside for 10 minutes.
  2. Combine the whole wheat flour, salt and yeast-sugar mixture in a deep bowl, mix well and knead into a soft dough using enough warm water.
  3. Add the olive oil and knead very well till the dough is smooth.
  4. Shape the dough into a proper round using both your hands while tucking the edges at the bottom.
  5. Cover it with a dry muslin cloth and keep aside in a warm place for 45 minutes or till the dough is double in size.wp-1586763248040167186517924970422.jpg
  6. Sprinkle the whole wheat flour over a smooth, flat surface, place the dough over it and knead it very well using both your hands. If the dough is getting sticky while kneading, then sprinkle little whole wheat flour as required.
  7. Tap the dough with your fingers and spread it to make a 250mm. X 200 mm. (10” x 8”) diameter oval shape.
  8. Roll the dough to make a 200 mm. (8”) long cylindrical roll and place it in a greased bread loaf tin.wp-15867524290285128790064735771442.jpg
  9. Cover it with a dry muslin cloth and again keep aside in a warm place for 30 minutes.
  10. Bake it in a pre-heated oven at 200°c (400°f) for 10 minutes.
  11. Lower the temperature to 180°c (360°f) and bake it for 30 minutes.
  12. Brush the whole wheat bread loaf with butter and keep aside to cool slightly.
  13. Once the whole wheat bread loaf is slightly cooled, de-mould it and keep aside to cool completely.
  14. Once the whole wheat bread loaf has cooled completely, cut it into 13 mm. ( ½“) bread slices.
  15. Serve or use the whole wheat bread as required.

NOTES:

  • You can use olive oil instead of butter to get a more authentic aroma , but if that is not available you can always bake atta bread with regular soft butter.
  • Ensure that the water to which you add the yeast is luke warm. If it is too hot or cold, the yeast will not get activated, and your whole wheat bread will not have the proper texture.
  • Sugar has multiple roles in bread making. One being it acts as a food for yeast and helps in creating carbon dioxide and alcohol. It also enhances the flavour of the bread, retains the moisture content and give a crumbly texture and golden crust to the whole wheat bread.
  • Pre heat your oven 10 minutes before you bake.

 

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ROASTED BEETROOT AND ORANGE SALAD

Today I am sharing the recipe of this vibrant beetroot salad which bursts with flavour. Soft beets teamed with fresh oranges, mint leaves, paneer and topped with a delicious simple dressing. This salad is a total winner!

Apart from having a beautiful pink colour, beetroot has numerous health benefits too. Beetroot is a rich source of antioxidant, lowers blood pressure and it’s almost fat-free. Beetroot is also high in fibre, iron and potassium. Beetroot is usually perceived as a boring vegetable but it can be used in so many different ways. Try it in soups, salads, cake, stews for not only its gorgeous colour but also sweet earthy taste.
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INGREDIENTS:

3 beetroots
segments of two oranges
1 Chopped  Cucumber
1/2 cup pomegranate kernels
few mint leaves
Crumbs of paneer

Dressing:
3 Tbsp extra virgin olive oil
1 tsp honey
1 tsp lemon juice
2 Tbsp orange juice
salt to taste
black pepper

INSTRUCTIONS:

  1. Place beetroots in aluminium foil and drizzle some olive oil, salt and black pepper. Fold it up and bake in the oven at 180 degrees for about 30 minutes or until tender.
  2. Once done, peel off the skin and cut in small dices.
  3. To serve, add diced beets on a plate and top with Cucumber, pomegranate, orange segments, mint leaves and paneer .
  4. For dressing,  whisk together olive oil, honey, lemon juice, orange juice, salt and pepper.
  5. Pour 2-3 tsp of dressing over the salad and serve.
  6. You can also throw in greens like baby spinach, lettuce and nuts for better texture.
  7. If you try this recipe, leave a comment or tag the photo #asthaskitchen on Instagram.

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