Save the orange peels the next time you purchase oranges.
Orange peels cooked in sugar syrup are excellent for garnishing and flavorings desserts. Remember to remove the white pith from the skin of the oranges with the help of the knife because it is bitter.
Reserve the orange peels for facial scrub, just mix with besan or multani meeti and add little cucumber juice, that’s it homemade scrub is ready.
Ingredients
1. 200 gms of crumbled Paneer / Indian Cottage Cheese
2. 2 Onions chopped
3. 1 tbsp of ginger minced
4. Salt and red chili powder to taste
5. ½ tsp of turmeric powder
6. 2 tbsp of oil
Directions
1. In a non stick pan add Oil
2. Add Onions and ginger and let them cook until golden brown
3. Now add Salt, turmeric powder and red chili powder.
4. Cook for 1 minute and then add crumbled paneer. Let it cook until Oil gets separated.
5. I made this as a picnic snack, to make a hot paneer wrap take a roti, spread pickle masala and add Paneer. Roll them and pack them in individual foil covers and serve.
6. Or you can serve as stuffed bread sandwich.
-Chitra
'Kairi Panhe' or 'Kairi che pahne' is a maharashtrian name for this raw mango drink. Kairi means 'raw mango' in marathi language. 'Aam(mango) Panna' is a Hindi name for this drink.
Did you know?
Green or unripe mango contains a large portion of starch which gradually changes into glucose, sucrose and maltose as the fruit begins to ripe. It disappears completely when the fruit is fully ripe.
The raw mango is a valuable source of vitamin C. It contains more vitamin C than half-ripe or fully ripe mangoes. It is also a good source of vitamin B1 and B2 and contains sufficient quantity of niacin. These vitamins differ in concentration in various varieties during the stages of maturity and environmental conditions. The ripe fruit is very wholesome and nourishing.
The chief food ingredient of mango is sugar. The acids contained in the fruit are tartaric acid and malic acid, besides a trace of citric acid. These acids are utilized by the body and they help to maintain the alkali reserve of the body.
The unripe mango protects from the adverse effects of hot, scorching winds. A drink, prepared from the unripe mango by cooking with sugar and water is an effective remedy for heat exhaustion and heat stroke. Eating raw mango with salt quenches thirst and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating.
Ingredients
1. 2 Raw Mangoes / Ambi
2. 6 Glass of water
3. ½ tsp of salt
4. 1 cup of sugar
5. 1 tsp of cumin powder
6. 2 tsp of dried mint leaves
Directions
1. Wash the raw mangoes and boil them in water, do not remove the peel.
2. When the peel of mangoes becomes soft, it will come off easily.
3. Take off the peel and seed but scrape the pulp with fork or spoon. Careful it will be hot, let it cool down.
4. Now add sugar, salt, cumin powder and mint leaves.
5. Now put the mixture on heat again with 6 glass of water and let it reduce to half.
6. Remove from the heat and transfer it to glass bowl topped on ice tray / bowl.
7. Let it cool down and refrigerate it.
8. Serve these individual glasses with ice cubes and some fresh mint leaves or lemon slices.
-Chitra
Now you can enjoy the game with these quick combination of drink and snack. Invite your friends over and enjoy your favorite team win. Its quick and healthy snack. Just make it before hand.
Ingredients
1. 1 Bag of Baked Chips any variety
2. Juice of 2 fresh orange juice
3. 1 cup of pineapple juice
4. 2 cups of any lemon drink ( 7up, Sprite or Miranda)
5. 2 tomatoes diced finely (without seeds)
6. 1 onions diced finely
7. 1 small cucumber chopped finely without seeds
8. 1 tbsp of cilantro / coriander / dhaniya leaves chopped
9. 1 tsp of mint leaves chopped
10. Salt and black pepper to taste
11. 1 small lemon, juiced
12. 3-4 thin lemon slices
Directions
1. Mix orange juice, pineapple and lemon drink and stir, keep it in fridge to chill. Use ice cubes if required.
2. In a bowl add tomatoes, cucumber, onions, cilantro and mint leaves. Toss it well.
3. Now add Salt and black pepper to taste and add lemon juice.
4. Serve the salsa in a serving bowl with one lemon slice garnish with bag of baked chips in a bowl.
5. Pour in the drink in two serving glasses with lemon slices.
6. Put together everything in a serving tray with baked chips and enjoy your evening snack in hot summers or while enjoying your favorite game.
-ChitraTo keep salad vegetables crisp and fresh, add a little lemon juice to the water in which it is being washed.
Ingredients
1. 400 gms Paneer, chopped into medium sized cubes
2. 4 cups fresh peas
3. 4 tomatoes
4. 4 onions
5. ½ cup crushed cashew nuts roasted
6. 4 tsp ginger garlic paste
7. 1 cup fresh cream
8. 6 tbsp of vegetable oil
9. 2 tbsp poppy seeds
10. 2 tsp masala powder
11. 6 cardamoms
12. 2 tsp red chili powder
13. 1 tbsp of kasuri methi
14. 1 tbsp of cumin seeds
15. Salt and red chili powder to taste
Directions
1. In a non stick pan heat oil.
2. Grind the onions into fine paste with poppy seeds, cumin seeds and ginger, garlic.
3. Now, pour the onion mixture and cook until it turns to thick gravy for about 10 to 12 minutes.
4. Add salt and red chili powder and kasuri methi.
5. Now add the peas to it and cover the pan and cook for another 4 minutes.
6. Add the fresh cream to the above mixture and cook for 10 minutes.
7. Turn the heat to very low heat and add paneer cubes cook for 5 minutes.
8. Now add the cashew nuts.
9. Stir well and cook without heat. Turn off the gas.
10. Garnish with fresh coriander / dhaniya and serve with naan or pulao.
-Chitra
Ingredients
1. 1 cup of uncooked basmati Rice or any long grained rice
2. 1 tsp of garlic salt
3. ½ tsp of ground cumin powder
4. ¼ cup of chopped red onion
5. 3 tbsp of vegetable oil
6. ½ cup of Tomato sauce
7. 3 tbsp of Tabasco hot sauce
8. 2 cups of vegetable or chicken broth
9. ¼ cup of green peas
10. 1 jalapeno pepper chopped finely
Directions
1. Heat oil in a non stick pan over medium heat.
2. Stir in onions and jalapeno and cook until tender.
3. Now add rice, cook by stirring constantly until golden by shaking the pan do not use the any spoon.
4. While Rice is cooking, sprinkle with salt and cumin.
5. Add peas to rice and toss.
6. Stir in tomato sauce and hot sauce.
7. Add vegetable broth or chicken broth.
8. Now bring the rice to boil and then reduce the heat to low. Now cook with a lid on.
9. In between fluff them with fork. It will be ready in 20 to 25 minutes.
10. Serve warm rice on chilled lettuce leaves with a beans and chilled raita.
-Chitra
