Aam panna

Aam panna is a tasty tangy and refreshing summer cooler drink, which is prepared in summers as raw mangoes are easily available in this season. It is a sweet and sour summer drink so it is liked by almost everyone. It prevents you from heat stroke in summers. Here is a simple aam panna recipe try this and enjoy its unbeatable flavors

Ingredients:

Aam (raw mangoes)  - 5 to 6
Cardamoms - 4 to 5 crushed or powdered
Black pepper - 10 to 15 crushed or powdered
Roasted cumin powder - 2 tsp.
Black salt - 2 tsp.
Sugar- 2 cups
Mint leaves - 15 to 20

Method:

Pressure cook mangoes by giving 3 to 4 whistle.
Cool the mangoes for 10 minutes.
Remove the peel and take the pulp.
Take a bowl add the raw mango pulp to it.
Add cardamom powder, black peppers to it.
Also add black salt, roasted cumin powder to the pulp.
Finally add sugar and mint leaves to the pulp.
Now blend the pulp with the help of a blender.
Add some water and blend well.
Cool this pulp and store it in a container.
Mixture of aam panha is ready to be used.

Serve:

Add 2 to 3 tbsp. of the above prepared mixture to a serving glass and add chilled water. Mix it well.
Garnish with mint leaves and raita boondi easily available in the market

Whole Grain snacks

Ingredients:

Atta  – ½ cup
Maida -½ cup
Oil- to deep fry
Tomato puree- ½ cup
Red chilly powder - ½ tsp.
Garlic paste- 4 cloves
Salt- taste
Jeera powder- ½ tsp.
Chat masala- ½ tsp.
Ajwain- ½ tsp
Ghee-2 tbsp.

Method:

 

In a bowl add atta and maida.
Add garlic crushed,tomato puree to it.

Also add salt,red chilly powder, chaat masala, jeera powder and ajwain to it.
Add ghee also.
Knead this dough. Add water if needed.

Set the dough aside for 10 minutes.

On a chakla spread some ghee then place the peda.

Then roll these out into round shape.

Take care this should not be too thin.
Cut into small diamond shapes as shown.

Heat oil in a pan or kadhai.
Then fry these in oil.

Serve:

 

Serve whole grain chips as snacks with tea or coffee.
Cool these whole grain chips and store in airtight container and use whenever required.

Paneer pyaza

Paneer pyaza is my special instant paneer recipe. Cooking time for this recipe is hardly 20 to 25 minutes. So do try this recipe. I hope everyone in your family would like it.

Ingredients:

Paneer – 400 grams
Onions 1 cup sliced
Oil- 3 tbsp.
Tomato- 5 chopped
Bay leaf-2
Cloves-2
Cinnamon stick-2inch
Dry red chilly-1
Ginger garlic paste-1 tbsp.
Salt- taste
Dhania seeds- 2 tbsp. crushed

Method:

Heat oil in a pan or kadhai.
Add bay leaves, cloves and cinnamon to the oil.
Add dried red chilly broken from center.
Also add crushed coriander seeds to it.
And add onions now and sauté it.
Add ginger garlic paste and sauté.

 

When onions turn light brown add tomatoes to it.

Now add salt, red chilly powder according to your taste.
Also add some coriander powder for more flavor.
Cook it till the oil separates.
At the end add paneer and half a cup of water.
Cover the lid of pan and cook for 5 more minutes.

Serve:

 

Serve paneer pyaza hot garnished with onion rings and crushed coriander seeds with chapattis or paranthas.

Pepper bhindi fry

Pepper bhindi fry is another special and a delicious dish which is entirely different from the original bhindi ki sabzi. I have given a twist to the dish by adding freshly grounded black peppercorns. Try this recipe at your home this summers because it is the season of bhindi.

Ingredients:

Lady fingers (bhindi) – 350 grams
baby onions-1 cup
Oil- 2 tbsp.
Green chilly-2
Tamarind pulp- 2 tsp.
Black pepper- 2 tsp. crushed
Salt- taste
Dhania powder- 1 tsp. crushed

Method:

Clean all the bhindi with a clean cloth.
Slit the bhindi into four vertical parts and then half each of them.
Heat oil in a pan or kadhai.
Add crushed peppercorns to the oil.
Add green chilly slit from center.
Add onions and sauté. Choose small baby onions and half them from centre.
Add bhindi and sauté.
Now add salt according to your taste.
At the end add pulp of tamarind and again sauté.
Cover the lid of pan and cook till bhindi are done.

your pepper bhindi fry is ready now.

Serve:

 

Serve pepper bhindi fry hot with chapattis or paranthas.