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Achari Funda Mocktail / Indian Pickle & Mango Drink Recipe ~ Summer Drinks

Hey Foodies,

Scorching heat of over 40°C is all here, and & a refreshing ice cold drink is all you desire for.

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We’re going to come up with a lot of Mocktails this season, well it all started with over 30 ingredients laid down in the counter, and matching the ingredients, right from achar to charcoal. Just for you! 🙂

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Not banda, but “Funda ye bindass hai!” Let’s check out the achari funda mocktail recipe, which has a zing of achar, tabasco sauce along with soothing mango juice!

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Video Recipe

Text Recipe :

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Achari Funda Mocktail / Indian Pickle & Mango Drink Recipe ~ Summer Drinks
Serves: 1
 
Ingredients
  • Mango Juice - 90 ml.
  • Achar - ½ tsp [I used my granny's handmade sour mango pickle / khatta aam ka achar]
  • Tabasco Sauce - 1 drop
  • Lemon Juice - ½ tsp
  • Sugar Syrup - 20 ml.
  • Ginger Ale - to top
  • Ice - As Required
Instructions
  1. In a Cobbler Shaker / Cocktail Shaker add ice cubes as required.
  2. Next up add - ½ tsp achar, 1 drop of tabasco sauce, ½ tsp lemon juice, 20ml sugar syrup. Cover the shaker & shake it up!
  3. Fill up a tall glass with ice cubes, & strain the mocktail using the built in strainer in the shaker. Now, top the glass up with ginger ale. A small little umbrella & the Achari Funda is all ready for you to Beat the Heat!
Notes
Feel Free to use any pickle, spicy, sweet, sour.. your choice!
If you don't have a shaker, you can also use one of those coffee shakes which comes with a pack of coffee or use a bottle - simply shake in a closed bottle.
The ingredients can be customized as per your preferences.

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Such a simple drink to shake up, right? All are going to be, so make sure you are tuned in 🙂 Oh yes, do try & let us know how did you like it 🙂

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That’s all for today, Thanks 🙂

 

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Carrot Cake Recipe in Cooker | Eggless Baking Without Oven

Hey Foodies,

Carrot Cake, a cake with grated carrots in it! :P

CCCake2

But seriously, this cake is divine.. I’ve made it a lot of time in past and failed to make as well.. But now, It comes out perfect everytime and has a delectably amazing flavor of all spice along with the light & spongy texture..

CCCake3

This cake can be had just as a tea time cake, or can be frosted with cream cheese or any icing for that matter. But I like to just with some icing sugar on top.. You can bake this in a loaf pan, a bundt pan or any shape :)

CCCake1

Believe me, carrot cake does sound boring at first.. But it is such a thing you get addicted to! It has happened with me and all of us in the family.. The light, soft & spongy texture is sooo goooodd!  So, let’s get on with the recipe, shall we?

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It’s easy to make, and tastes yummy.. Why don’t you try it & let me know how it goes?

That’s all for today, Thanks

 

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Tender Coconut Ice Cream Recipe ~ Natural Style | No-Eggs No-Ice Cream Maker

Hey Foodies,

What has to be done, when you have the most number of requests for an ice cream? You gotta make it for them! :D

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Well, this Tender Coconut Ice Cream, “Natural Ice Creams Parlour” Style is the most requested ice cream since last year’s Beat the Heat / 7 Days 7 Ice Creams..

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This ice cream is simple, but delightful & cools you instantly down! That’s the magic of the tender coconut, and surprisingly is easy to make.. So let’s start :

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The sweet part(or I must say how much this Tender Coconut Ice Cream is relished), I was in Natural Ice Cream Parlour about 20 days back.. As soon as we entered, saw a kiddo(4-5 years) asking his mumma for another scoop of TC ice cream and continued.. That was surprising.. And I was the one who got the TC in all 4 of us rest the parlour was empty except he & his parents that time, and he started roaming around me & started poking me :P His mumma said sorry and they left then :P Well, that was sweet, but not as much the ice cream(way too sweet it was :P) Hope his mumma checks this recipe out & churns out this Ice Cream for him :D

That’s all for today! Make & Beat the Heattt! Bye, there’s more coming soon! :)

 

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Tender Coconut Ice Cream Recipe ~ Natural Style | No-Eggs No-Ice Cream Maker

Hey Foodies,

What has to be done, when you have the most number of requests for an ice cream? You gotta make it for them! 😀

TCIcecream2

Well, this Tender Coconut Ice Cream, “Natural Ice Creams Parlour” Style is the most requested ice cream since last year’s Beat the Heat / 7 Days 7 Ice Creams..

TCIcecream1

This ice cream is simple, but delightful & cools you instantly down! That’s the magic of the tender coconut, and surprisingly is easy to make.. So let’s start :

Video Recipe

Text Recipe
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Tender Coconut Ice Cream Recipe ~ Naturals Style
Serves: 1.5 Liters (apx.)
 
Ingredients
  • Whipping Cream - 1 Cup
  • Tender Coconut Water - 1¼ Cup
  • Tender Coconut Meat - From 4
  • Coconut Milk - ¾ Cup
  • Sugar - 1 Cup
  • Condensed Milk - ½ Cup
Instructions
  1. In a mixing bowl, add the whipping cream and whip it using a hand mixer or a whisk until stiff peaks.
  2. Add about ½ cup of tender coconut water and meat from 3 tender coconuts to a blender and blend to a smooth paste.
  3. Chop meat from 1 tender coconut into small pieces and keep aside.
  4. To the whipped cream, add powdered sugar, and mix well. Then incorporate - condensed milk, puree of tender coconut water & meat.
  5. Fold in the remaining ¾ cup tender coconut water along with ¾ cup of coconut milk to the mixture.
  6. And then add the chopped tender coconut meat, & transfer the ice cream into a bigger bowl(if necessary) and freeze the ice cream for a minimum 6 hours.
  7. Stir the ice cream after first two hours so that the tender coconut meat chunks are well distributed around the ice cream.
  8. After the ice cream is frozen, scoop out, serve & Beat the Heat!
Notes
1. Coconut Milk : You might be thinking why coconut milk in a *tender* coconut ice cream? Well, I've made it in three ways in past and it does taste great all three ways. This is just the moisture, not the meat part. Meat part was also changed. Those are: (a) Only Tender Coconut Water along with the usual ice cream base. (b) A little bit of Coconut Milk in. (c) this quantity. All three ways it taste good as I said, But (a) seems like something's missing and can be icy(not very creamy), and has a lot of tender coconut water flavor. (b) Better than before, but still needs more of that brought it better that is slight creaminess, balanced mild flavor. (c) I increased the quantity of coconut milk also the tc meat & voila. This is much much better!
2. Sugar. I found the Natural Ice Cream Parlour's Tender Coconut Ice cream was way too sweet for my taste buds, I mean literally. If you wish, you can use more sugar in the ice cream, as I din't made the sweetness as much. As it was that sweet!

TCIcecream4

The sweet part(or I must say how much this Tender Coconut Ice Cream is relished), I was in Natural Ice Cream Parlour about 20 days back.. As soon as we entered, saw a kiddo(4-5 years) asking his mumma for another scoop of TC ice cream and continued.. That was surprising.. And I was the one who got the TC in all 4 of us rest the parlour was empty except he & his parents that time, and he started roaming around me & started poking me 😛 His mumma said sorry and they left then 😛 Well, that was sweet, but not as much the ice cream(way too sweet it was :P) Hope his mumma checks this recipe out & churns out this Ice Cream for him 😀

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That’s all for today! Make & Beat the Heattt! Bye, there’s more coming soon! 🙂

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Carrot Cake Recipe in Cooker | Eggless Baking Without Oven

Hey Foodies,

Carrot Cake, a cake with grated carrots in it! 😛

CCCake2

But seriously, this cake is divine.. I’ve made it a lot of time in past and failed to make as well.. But now, It comes out perfect everytime and has a delectably amazing flavor of all spice along with the light & spongy texture..

CCCake1

This cake can be had just as a tea time cake, or can be frosted with cream cheese or any icing for that matter. But I like to just with some icing sugar on top.. You can bake this in a loaf pan, a bundt pan or any shape 🙂

CCCake3

Believe me, carrot cake does sound boring at first.. But it is such a thing you get addicted to! It has happened with me and all of us in the family.. The light, soft & spongy texture is sooo goooodd!  So, let’s get on with the recipe, shall we?

Video Recipe:

Text Recipe:

[widget id=”text-5″]
Carrot Cake Recipe in Cooker | Eggless Baking Without Oven
 
Ingredients
  • Flour - 1 Cup
  • Carrots - ½ to ¾ cup [finely grated]
  • Sugar - ⅔ cup
  • Salt - a pinch
  • All Spice - ½ tsp
  • Baking soda - ½ tsp
  • Baking powder - ½ tsp
  • Oil - ¼ Cup
  • Yogurt - ½ cup
  • Nuts - 2 tbsp or upto ⅓ cup. {walnuts or almonds preferred}
  • Salt - 2 Cup [For Baking]
Instructions
  1. Start by heating a cooker with - 2 cups of salt, over that place a wire stand and a perforated plate. Cover and let it preheat.
  2. In a mixing bowl, add flour, powdered sugar, baking soda, baking powder, salt(a pinch), all spice powder, walnuts & whisk all well together.
  3. In another bowl jug mix - yogurt & oil. Whisk together to combine.
  4. Grease a 7" cake tin with oil, or a bundt pan of the same size.
  5. Pour the wet mixture, to the dry ingredients mix, also add the grated carrot and mix to combine all together. If the batter too thick, you can add a couple tbsp(s) of milk. It was good & dropping consistency for me.
  6. Pour the batter in the cake tin, and place inside the cooker. Try to keep in center for an even bake. Keep the flame low-medium and bake for 20-22 minutes.
  7. Check the cake with a skewer after 20 minutes by poking it in. If it comes out clean, its ready. If not, keep for some more time.
  8. Take the cake out of the cooker, and let it cool. Then using a knife, loosen the edges, and take the cake out. Serve with a dusting of powdered sugar or frost it with some cream cheese frosting and Enjoy the amusingly light & spongy carrot cake with tea, coffee or just as it is!
Notes
1. You can use upto 1 cup of grated carrots.
2. Nuts can be added upto ⅓ cup.
3. If you don't have all spice powder, you can also add some nutmeg & cinnamon powder or our very own garam masala.
4. I had a small 5.5" bundt pan so i used a normal 7" pan cause the bundt pan is too small to accommodate the cake batter. If you have a 7" one or bigger, use that!
5. Time the cake takes to bake will completely depend upon the size of cake tin, shape and also the flame. I used a 7" cake tin, and it was in low-med. Check the cake after 20 mins if you are using the same thing. In case of a 7" bundt pan, it will take about 25 mins.

It’s easy to make, and tastes yummy.. Why don’t you try it & let me know how it goes?

That’s all for today, Thanks!

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Vegetable Dhoklas Recipe – Instant Nylon Khaman Dholka Without ENO/Fruit Salt

Hey Foodies,

Spongy, Light, Fluffy and One of the most popular delicacies from Gujarat.

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There are literally dozens of ways this is made, and everyone has their own ratios, proportions..

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Instant Dhoklas or Dhokras, usually asks for Fruit Salt or ENO to made them.. But here’s the recipe without it, Or in other-words we’re going to make a diy version of it. ENO contains: 60:40 Ratio of Citric Acid and Baking Soda. Since these both ingredients are a usual part of most pantries, Here’s the easy peasy recipe..

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Video Recipe :

[widget id=”text-5″]
Vegetable Dhoklas Recipe - Instant Nylon Khaman Dholka Without ENO/Fruit Salt
 
Ingredients
  • For Dhokla : Besan - 1 Cup
  • Salt - 1 Tsp
  • Sugar - 1 Tbsp
  • Veggies - ½ Cup (Small amounts of Carrot, Corn, Peas, Coriander, Paneer, Gr Chili, Ginger)
  • Baking Soda - ½ Tsp
  • Citric Acid - 1 Tsp
  • For Tempering : Oil - 1 Tsp
  • Mustard Seeds - ½ Tsp
  • Salt - To taste
  • Sugar - 1½ Tsp
  • Chilies - 4 (Slit and Boiled in Water for 1 minute)
  • Lemon Juice - ½ Tbsp
  • Water - ½ Cup
Instructions
  1. In a mixing bowl add - besan, salt, sugar and little water at a time to make a thick batter. Mix the batter continuously for a minute & ensure there are no lumps Keep the batter aside for a minimum of 5 minutes.
  2. In a Idli Steamer, or dhokla maker, or pressure cooker(without whistle) add enough water, a wire stand and a perforated plate.
  3. Grease a 5" / 5.5" / 6" Square Tin or a Round Tin or small dhokla plate with oil really well.
  4. All all the veggies in a chopper or mixer and pulse a couple of times.
  5. After the batter has rested for a good 10-15 minutes, add more water to it to make a flowing consistency batter.
  6. In a small bowl/plate add citric acid and baking soda and mix these both together. Add this mixture to the batter along with the veggies mix.Quickly mix well, and it will get light, fluffy and will double in volume.
  7. Quickly add the batter to the tin, and transfer to the steamer and cover. Steam in High Flame for 2-3 minutes, then in medium flame for 15 minutes.
  8. The dhokla would have been cooked by then, you can test with a toothpick if you wish. You can take the dhokla out right now from the cooker, or keep the cover half open and take the dhokla out after sometime. Let the dhoklas cool down.
  9. For Tempering: In a pan add oil. As it gets hot, add the mustard seeds and as they crackle add ½ cup water, chilies, salt, sugar and lemon juice. Bring to a roaring boil and then let this cool down.
  10. Cut the dhoklas and pour the tempering well, garnish with some coriander if you wish and Enjoy!
Notes
For the tempering : I prefer to sear the chilies slightly, so I add the chilies after the mustard and toss it up.. Then add the water.. You can go anyway, but be careful with adding chilies to the oil if they are wet as it might catch some fire.. 🙂
In the tempering, feel free to add some shredded coconut, and curry leaves. Curry Leaves can be added after the mustard seeds.

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That was easy, isn’t it? It delicious-er, its healthier and flavorsome, So why don’t you try it out and let us know how it goes?

That’s all for today.. Thanks

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