PAAN CHOCOLATE

Paan Chocolate is a beautiful marriage of Paan and Chocolate; It’s fresh, its minty and yes its chocolatey. You have all the rich flavours together in this amalgamation of Paan and Chocolate, blended so well that it’s going to blast like an aromatic chocolate bomb in your mouth.

INGREDIENTS :

Dark Chocolate 1/2 cup (you can use milk or white chocolate too)
Sweet Paan ( Betel  Leaves ) chopped 2-3
Gulkand 2tbsp
Desiccated Coconut 1/4 cup
Grated  Sweet Supari/tutti fruity
Chocolate mould

INSTRUCTIONS :

  1. Put the  Cooking Chocolate in a double boiler. Temper it with a Spatula or microwave it for melting.picsart_08-24-12-56-565487263779239685247.jpg
  2. Put the chocolate into a Heart shape chocolate mould and then make chocolate shells by luring out the excess chocolate.  Refrigerate it for 5 min.
  3. Make a mixture of gulkand, desiccated coconut, tutti fruity and chopped sweet paan ( betel leaves)picsart_08-24-01-02-016340094831024076187.jpg
  4. Put the mixture in the chocolate shells and cover with the tempered chocolate.
  5. Let it chill for 20 Min and its ready to eat.NOTES: 
  6. You can use any mould of your choice.
  7. You can use white chocolate or Milk chocolate instead of dark chocolate.
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PINEAPPLE RAITA

Pineapple Raita is a cooling and refreshing side dish for any meal. Not only this, any raita recipe has that cooling effect on your body. During the summer, I make sure to include yoghurt based dish in my diet.
Do try this pineapple 🍍🍍raita at home and trust me, you and your family are going to relish it like anything.
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INGREDIENTS :

1 cup yoghurt
½ cup + 2 tablespoons pineapple, chopped(I used canned pineapple )
¼ teaspoon cumin powder
¼ teaspoon mint flakes, more to sprinkle
1 teaspoon sugar
¼ teaspoon black salt
10 coriander leaves
some grapes for garnish

INSTRUCTIONS:

  1. Measure 1 cup of yoghurt in a strainer and let it sit for 15 minutes. This is to drain excess water from the yoghurt.
  2. After 15 minutes, transfer the yoghurt to a bowl and add black salt, mint flakes, cumin powder and sugar.
  3. Whisk the yoghurt till spices are well mixed.
    Add the chopped pineapple pieces to the yoghurt and mix.
  4. Finally, add some chopped coriander leaves and mix.
  5. Pour the raita into a serving bowl and garnish with chopped pineapple pieces and pomegranate.
  6. Sprinkle some mint flakes on top and chill the raita before serving..

NOTES:

  • You can use fresh or canned/tinned pineapple for dahi raita.
  • Adjust the sugar level according to sweetness/sourness of pineapple.
  • Replace sugar with honey to make a healthier version of pineapple raita.
  • If you want spice in your raita then finely chop green chilli and add it for extra spice.
  • Try to use plain yoghurt/dahi which is not very sour to make raita. Sour yoghurt might not taste that great in this raita.
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PIRI PIRI MASALA CORN 

Monsoon special easy snack recipe
Spicy Piri Piri masala corn.
Boiled corn seasoned with aromatic tangy spices and the fresh smell and flavour you get while you make this recipe is out of the world. You might have experienced it in small street stalls where they sell it paper cups spicy hot.

Street style spicy sweet corn recipe is so tempting and flavoursome with chaat style taste. This recipe is so simple that you can make it in a few minutes if you have boiled corn kernels ready. This can be served as an evening snack or as a tangy salad.

My daughters are big fans of Piri Piri flavour and so I gave the desi corn a twist of Piri-Piri spice and they loved it.
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INGREDIENTS : 

1/2 cup boiled corn kernels
3/4 tbsp. Butter
1/2 to 1 tsp Red chilli Powder
1/2 tsp Black Pepper Powder
1/2 tsp Chaat Masala
1 tsp Piri Piri masala
Salt as required
1 tsp Lemon Juice
1 or 2 tsp Coriander Leaves
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INSTRUCTIONS: 

  1. If you’re cooking corn in a pressure cooker, cut it into half and cook for 2-3 whistles in medium flame. After cooking, remove the corn kernels from corn cob. You can even cook the corn kernels without cob in a saucepan with some water.
  2. Take corn kernels in a bowl and add 3/4 tbsp of softened butter.
  3. Now start adding all the spices starting with 1/2 to 1 teaspoon of red chilli powder, Chopped green chillies, 1/2 teaspoon of black pepper powder, 1/2 teaspoon of chaat masala and 1 teaspoon of Piri Piri masala.
  4. Squeeze in some fresh lemon juice for that tangy flavour and add some finely chopped coriander leaves. picsart_08-06-046195179632869522922.jpg
  5. Now gently mix all the ingredients with a spoon. Always make sure whether the butter is mixed properly or not. Serve this spicy corn with a wedge of lemon
  6. finally, transfer the spicy masala corn chaat into a cup and serve immediately.

    NOTES: 

  7. also, add more butter if you are looking for flavours as served in street sides.
    additionally, add onion and coriander to make flavourful.
  8. finally, spicy masala corn chaat tastes great when served slightly warm.
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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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WATERMELON BLUEBERRY COTTAGE CHEESE SALAD WITH CUCUMBERS

I wanted to create a refreshing salad that would cool you off without the need for ice cubes.  It’s starting to get hot and steamy here which makes me crave all the watermelon and cold cucumbers I can find.

It’s been so hot here the only thing I’ve wanted to eat is my Watermelon salad.
Did you know that Watermelon is 92% water and eating it keeps the body hydrated? This Watermelon and Cucumber salad with basil Lemon dressing are perfect in this hot weather as light lunch/ dinner. It’s simple, refreshing and big in flavour

My husband and I love salads. And I always try to make a new combination of salads every time. So here I present a cool combination of salad to beat the heat.

Refreshing and easy, Watermelon Blueberry Cottage cheese  Salad with Cucumbers is the side dish you’ll want at every meal.
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INGREDIENTS:
2 cups large diced watermelon
1/4 cups blueberries ( Here I used dried blueberries )
1 English cucumber cut into chunks
1/2 cup Cottage Cheese ( paneer) diced
1/4 cup thinly sliced fresh basil
1 tablespoon Lemon juice
1 tablespoon honey
1/4 cup olive oil
kosher salt
fresh ground pepper
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INSTRUCTIONS:

  1. In a large bowl, add the watermelon, blueberries, cucumber, Cottage Cheese and basil. Toss to combine.picsart_06-09-058282747625511571277.jpg
  2. In a small bowl, whisk together the Lemon juice, honey and olive oil. Season with salt and pepper to taste.
  3. Pour the dressing over the salad and toss to coat.
    Serve immediately.

    NOTES:

  • Salad can be made up to 8 hours in advance. Store in the refrigerator in an airtight container until ready to serve.
  • You can use fresh blueberries, cranberries and cherries too.

    If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #AsthasKitchen

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MANGO ICE BOX NO BAKE CAKE

This mango icebox cake is a summer family classic! The layers of juicy fresh mango are sure to keep you refreshed!

Have you heard of Icebox cake? Its a saviour for those who don’t like to spend too much time in the kitchen and yet want to give a homemade dessert to family or guests. Not only is it easy to bake but can be served in the most attractive way.

I made this cake for our Indore cookbook club event whose theme was mango.

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I saved this recipe from  ‘tastemaker’ a few months back and had wanted to make it since. With the sun melting us down and a cook meet to look forward to, I found the perfect opportunity to try out this cake.

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

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INGREDIENTS:
4 ripe mangoes (I’ve used Alphonsos)
2 cup heavy whipping cream
1 can  condensed milk (or 1 cup icing sugar)
30 tea biscuits (like Rich tea, Marie)

INSTRUCTIONS:

  1. Whip the cream till soft peaks form and add the condensed milk. Mix well and whisk again for a minute.
  2. Later add 1/2 cup of fresh mango pulp and mix well. Peel and cut mangoes in slices and set aside.picsart_05-22-101414472827005573371.jpg
    Assembling:
  3. Line a square tin with greaseproof paper at the bottom and on sides.
  4. First layering: Lay a layer of biscuits at the bottom of the tin. Make sure there are no gaps left. For any gaps left, cut biscuits and lay in between.
  5. Next goes the whipped cream mixture. Spread 1/3 of mixture evenly. Last goes layer of mango slices.
  6. Second layering: starting from biscuits– cream–mangoes…follow the same procedure as above to form the second batch. Third layering: start with biscuits—cream—mangoes….
  7. Here the mangoes slices layer will be the face of dessert so we need to arrange it in a decorative manner.picsart_05-22-10659212083196094113.jpg
  8. finishing with a rose of mango at the top.
  9. Cover the tin with wrapping paper and refrigerate whole night. Remember to refrigerate (chill) and NOT FREEZE.
  10. When ready to serve cut in desired size and shape slices and serve. The mango slices itself act as a garnish but one can still use golden leaf/sprinkles/ mangoes roses etc.
NOTES

  • Instead of biscuits, one can use graham crackers, wafers, Italian style ladyfingers, Oreo cookies, etc
  • Instead of whipped cream, one can use a combination of custard / ready pudding and whipped cream.
  • The condensed milk can be substituted with icing sugar and still it works fine.
  • Mangoes can be substituted with chocolate spread, other fruits like peaches strawberries, persimmons, kiwis etc.
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