JAMUN RAITA/ JAVA PLUM OR INDIAN BLACK BERRY RAITA

Indian blackberry or Java Plum or Jamun is loaded with full of nutrients which is really great for improving health. Try to make Jamun Raita as a seasonal fruit dish which could be delicious for its unique flavour and tangy taste. You can easily serve this raita with pulao or any other mid-day meal.
I love curd and obviously raitas. And Fruit raitas are my favourite kind. So here is a twist to the simple raita with the added flavour of Jamun.
Whenever you make any spicy dishes, the perfect cooling company with it is Raita. Jamun has great nutritional properties and is absolutely delicious whether added to curd or to cold milk. So let’s dive right into the recipe of refreshing Jamun raita.
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INGREDIENTS:
1/2 cup deseeded and finely chopped ripe black jamuns
1 cup whisked low-fat curds
 Black salt to taste
1/2 tsp roasted cumin seeds (jeera) powder
1 tbsp Mint leaves
1 tsp sugar ( purely optional  I love my raita little sweeter side so I used sugar )
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INSTRUCTIONS:
  1. Combine the curds, jamuns, salt, cumin seeds powder and mint in a bowl and mix well.
  2. Refrigerate for at least 1 hour.
  3. Serve chilled garnished with mint leaves and jamun. picsart_07-01-096443964960576610383.jpg
SEE MY OTHER RAITA RECIPES HERE..BEETROOT WALNUT RAITA
NOTES: 
  • Select sweet and ripe jamuns that are soft pulpy, for best results. Serve this raita with a pulao or even as a dip with fat-free khakhras.
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EGGLESS CHOCOLATE CUPCAKES WITH MANGO ROSE 

EGGLESS CHOCOLATE CUPCAKES WITH MANGO ROSE

Mango is my favourite and chocolate is my daughters’ favourite. Therefore I made this Chocolate Cupcake with Mango rose.

It’s a beautiful combination.
These super moist chocolate cupcakes contain TONS of chocolate flavour in each cupcake!

Made from simple everyday ingredients, this easy cupcake recipe will be your new favourite. For best results, use natural cocoa powder and buttermilk. These chocolate cupcakes taste completely over-the-top with Mango.

This recipe is for cupcakes but you can easily bake it as a cake too. Only the baking time will be more in that case. I used whole wheat flour and the result was very good.

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INGREDIENTS:

1 cup whole wheat flour

1/2 cup Maida
1/3 cup cocoa powder
1 cup powdered sugar
1 tsp baking soda
1 tsp salt
1/2 cup unsalted butter (If using salted, skip the salt)
1 cup hot water
1/2 cup dark chocolate, chopped
1 tbsp vinegar
1 tsp vanilla essence

INSTRUCTIONS:
  1. Melt butter and chocolate in the microwave or using double boiler method.
    Sift and mix the flour, cocoa and baking soda.picsart_06-28-099025866850964575000.jpg
  2.  Add salt (if using unsalted butter) and sugar. Mix until all the dry ingredients are incorporated.
  3.  Gradually pour the hot water.picsart_06-28-094383745523062422499.jpg
  4. Add the chocolate mixture, vinegar and vanilla essence. Beat well. Do not overbeat.
  5.  Transfer in your cupcake liners.
  6.  Bake at 180º C for 15-20 mins (standard size) or check using a toothpick.
  7. Remove, let it cool. Decorate with any frosting of your choice.
  8. *Makes 15-18 cupcakes.
  9. Decorated with whipped cream and mango rose .
  10. How to make mango roseHow To Make Mango Rosette
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NOTES:
  • you can decorate cupcakes as per your choice
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HEALTHY CHICKPEA SALAD

My hubby dear & I are both in love with salads. Every day I wish to try some new salad combinations and chickpea is my favourite ingredient.
Chickpea Salad is such a delicious and nutritious way to enjoy fresh summer veggies and is perfect to make ahead and enjoy for lunch!

I love fresh summery salads filled with a huge variety of products and this recipe contains so many wonderful, fresh ingredients! Refreshing cucumbers, juicy diced tomatoes, black olives and Lemon dressing are the perfect complement to chickpeas! Not only is the combination of colours and textures beautiful, but it is also loaded with flavour for a totally irresistible meal ready in just minutes.

What I love most about this chickpea salad is that you can customize it to your own preferences.  If you don’t like olives, leave them out….want something a little spicy, throw in a little bit of chopped jalapeno. It’s your salad your way.
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INGREDIENTS:

1 cup  Chickpeas soaked  and boiled  well
1  Cucumber Chopped
2 cups  chopped tomatoes
1/2 cup diced red onion
1/2 cup sliced black olives
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint optional

FOR THE DRESSING:
2 tsp  olive oil
1 tbsp lemon juice
1/2 tbsp lemon zest
2 cloves garlic minced
kosher salt and fresh black pepper to taste
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INSTRUCTIONS:

  1. In a large bowl, toss together the chickpeas, cucumbers, tomatoes, olives, basil and mint until well combined. Set aside.
  2. In a small bowl, whisk together the olive oil, lemon juice, zest and garlic. Season with salt and pepper, to taste.
  3. Pour the dressing over the salad and toss to combine.
  4. Cover the salad and transfer to the refrigerator for 30 minutes.
  5. Serve immediately or store in an airtight container until ready to serve.

    NOTES:

    This Chickpea Salad can be made up to 5 days in advance and stored in the refrigerator in an airtight container

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HOMEMADE DRYFRUIT COCONUT BARK

Coconut dry fruit Chocolate (The After – Dinner Bark)

This recipe is adapted from Nandita Iyer’s book: The everyday healthy vegetarian.
I made these chocolates for my Indore cookbook club meet.
*Fun fact-I used coconut for the first time in my chocolates.*
Nut & coconut & cranberries are a good combination. Eating a piece of bark as a post-dinner treat ensures you get a serving of healthy fats. Do try it.

INGREDIENTS:

1/4 Cup almonds
1/4 Cup cashews
1Cup dark Chocolate
1/4 Cup dried cranberries
1/2 cup Coconut chips
1tsp white sesame seeds
5,6 drops vanilla essence

INSTRUCTIONS:

  1. Slightly Roast almonds and cashew and coconut in a pan or microwave.
  2. Melt dark chocolate in a double boiler or in a microwave. Add vanilla essence and combine well.
  3. Add the nuts, cranberries and coconut chips and stir to combine.
  4. Line a small baking tray with parchment paper. Transfer the chocolate mixture over the paper.
  5. Sprinkle sesame seeds all over and press down with the spatula.
  6. Place this tray in the fridge for 10 minutes.
  7. Once it has set, break into pieces of desired sizes. Save in an airtight box in the refrigerator.
NOTES:
  • you may any nuts of your choice.
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MEXICAN FLAVOURED TOMATO MURUKKU

Fusions can be Fantastic!
Murukku is a crispy authentic snack which can be prepared in different varieties and flavours. Here comes the recipe with a tangy twist.
Thank you @on1ly food for sending me these handy & flavourful spices:-Paprika, ground chilli, cumin, salt, coriander, salt, garlic, oregano and clove.
Here I used on1ly brand Mexican seasoning in this recipe.
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INGREDIENTS :
Rice flour: 1 cup
Besan flour: 1/2 cup
Tomato: 2
Chilly powder: 1/2 tsp
Asafoetida: 1/4 tsp
Sesame seeds: 1/4 tsp
Hot oil: 2 tbsp
Salt: to taste
Oil: for deep frying
on1ly Mexican spices 1tsp
INSTRUCTIONS:
  1. Boil tomatoes with little water till it’s skin cracks. Remove from hot water and allow it to cool.picsart_06-17-05104079666682015332.jpg
  2. Remove the skin and puree the tomatoes to smooth paste.
  3. Mix all dry ingredients in a bowl.
  4. Hot oil and combine with dry ingredients.picsart_06-17-05397974350597948787.jpg
  5. Now add in the tomato puree and knead it to smooth dough.
  6. Add little water if required.
  7. Now take the idiyappam maker and put star hole disc.picsart_06-17-054545869029106330670.jpg
  8. Fill it with prepared dough and press it directly to hot oil.
  9. Cook in medium flame till it’s done and turns crispy.
  10. Don’t overcrowd the oil.
  11. Take out from oil and drain excess oil.
  12. Allow it to cool and store in an airtight container for future consumption.
NOTES : 
  • You may use Piri Piri or any spices of your choice.
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Mango Pastry |  Eggless Mango Cake 

Cool and easy recipe for mango lovers
Mango Pastry is a popular, aromatic and delicious dish.

Mangoes have a special place in my kitchen and in my heart. And I’m always eager to innovate and create new mango recipes.

I usually make cake recipes but this time I tried pastries. It is made with simple ingredients that you will find in your kitchen. Make this pastry with fresh mangoes when they are in season or canned mango pulp all year round.

Today is father’s day.I am living a happy and successful-thanks to my dad. He scolds me, praises me, but most importantly gave me an amazing life partner. Thank you, papa, for everything.
This is for you hubby dear
“We are so lucky to have you in our lives. I am so proud of the father you’ve become and the wonderful husband you are. Happy Father’s Day, my love!”
So let’s celebrate Father’s day with love and delicious mango cake.
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INGREDIENTS:
Oil  – 1/2 CUP
Condensed milk – 1/4 CUP
Flour /Maida – 1 CUP
Powder sugar – 1/2 CUP
Baking Powder – 1 TSP
Baking Soda- 1/2 TSP
Butter Milk – 1/2 CUP
Mango Pulp – 1/2 CUP
Mango Essence – 1 TSP (Optional)
White  Chocolate  – 1/4 CUP
Hot Cream  – 1/4 CUP
Orange  Food  Color
Sugar syrup
Mango
Mint leaves

*FOR CREAM*
Whipped Cream – 1/2 CUP

INSTRUCTIONS:

  1. In a large bowl sift all dry ingredients.
  2. In another bowl place all liquid ingredients and sugar.
  3. Whip until the sugar granules are almost melted.
  4. Now pour the liquid ingredients over the dry ingredients and whip until lump free.
    Do not overmix.picsart_06-16-051565463969092878933.jpg
  5. Bake for 28-32 minutes in 180 degree or until the toothpick inserted in the centre comes out clean.picsart_06-16-055359929237647045706.jpg
  6. Once done take it out of the oven carefully.
  7. Let the cake cool in the pans for 10 minutes.
  8. Now run a butter knife around the circumference of the cake to release it.
  9. Now invert the cakes on the cooling rack to cool completely.
    Cut the cakes into half.
  10. Now spread some whipped cream over the first layer topping it with a layer of frosting.
  11. Now frost on the top and the sides as desired.picsart_06-16-052296032268826754631.jpg
  12. While the cake is baking quickly mix white chocolate and hot cream & mix well add some orange colour & mango essence .your ganache is ready.
  13. Pour the ganache over the cake.
  14. Refrigerate the cake at least 2 hours before eating.
  15. Cut into a rectangle shape.
  16. Your pastry is ready.
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