To make Shrikhand, take three cups of thick curd and hang it in a muslin cloth for a few hours to remove excess water. Transfer the hung curd to a bowl and mix with half a cup of powdered sugar and half a teaspoon of cardamom powder. Optionally, add saffron strands for enhanced flavor. Garnish withRead more
To make Shrikhand, take three cups of thick curd and hang it in a muslin cloth for a few hours to remove excess water. Transfer the hung curd to a bowl and mix with half a cup of powdered sugar and half a teaspoon of cardamom powder. Optionally, add saffron strands for enhanced flavor. Garnish with chopped nuts and refrigerate before serving. This creamy, sweet dish is rich in protein and probiotics, making it a delicious and nutritious dessert.
To prepare Bhel Puri, mix two cups of puffed rice with half a cup each of chopped onions and tomatoes. Add one-fourth cup of chopped coriander, one-fourth cup of Sev or roasted peanuts, salt and Chaat Masala. Mix well. If available, add two tablespoons of mint chutney for extra flavor. Serve immediaRead more
To prepare Bhel Puri, mix two cups of puffed rice with half a cup each of chopped onions and tomatoes. Add one-fourth cup of chopped coriander, one-fourth cup of Sev or roasted peanuts, salt and Chaat Masala. Mix well. If available, add two tablespoons of mint chutney for extra flavor. Serve immediately to maintain crispness. Bhel Puri is a light, tangy and crunchy snack commonly enjoyed as street food in India.
To make fruit chaat, wash and chop three cups of mixed fruits, such as apples, grapes and oranges, into bite-sized pieces. Place them in a large bowl. Add two tablespoons of lemon juice to prevent discoloration. Sprinkle Chaat Masala for a tangy taste. Optionally, add honey or sugar for sweetness. TRead more
To make fruit chaat, wash and chop three cups of mixed fruits, such as apples, grapes and oranges, into bite-sized pieces. Place them in a large bowl. Add two tablespoons of lemon juice to prevent discoloration. Sprinkle Chaat Masala for a tangy taste. Optionally, add honey or sugar for sweetness. Toss the mixture gently and serve immediately. This dish is rich in vitamins, antioxidants and fiber, making it a delicious and healthy snack.
To prepare Koshimbir, wash and soak one cup of Moong Dal for 30 minutes, then drain. Grate half a cup of carrot and coconut. Dice half a cup of cucumber. In a bowl, mix soaked Moong Dal, grated ingredients and finely chopped green chilies. Add salt, lemon juice and chopped coriander leaves. Stir welRead more
To prepare Koshimbir, wash and soak one cup of Moong Dal for 30 minutes, then drain. Grate half a cup of carrot and coconut. Dice half a cup of cucumber. In a bowl, mix soaked Moong Dal, grated ingredients and finely chopped green chilies. Add salt, lemon juice and chopped coriander leaves. Stir well. This light and nutritious dish is rich in protein, fiber and vitamins, making it a healthy and refreshing side dish.
To make Kokam Sherbet, soak 10 to 12 dried Kokam petals in four cups of water for two to three hours. Strain the Kokam-infused water into a pitcher. Add sugar or honey to taste and stir until fully dissolved. Optionally, add a pinch of roasted cumin powder for extra flavor. Chill in the refrigeratorRead more
To make Kokam Sherbet, soak 10 to 12 dried Kokam petals in four cups of water for two to three hours. Strain the Kokam-infused water into a pitcher. Add sugar or honey to taste and stir until fully dissolved. Optionally, add a pinch of roasted cumin powder for extra flavor. Chill in the refrigerator before serving. Kokam Sherbet is a naturally cooling drink, rich in antioxidants and beneficial for digestion and hydration.
How is Shrikhand made?
To make Shrikhand, take three cups of thick curd and hang it in a muslin cloth for a few hours to remove excess water. Transfer the hung curd to a bowl and mix with half a cup of powdered sugar and half a teaspoon of cardamom powder. Optionally, add saffron strands for enhanced flavor. Garnish withRead more
To make Shrikhand, take three cups of thick curd and hang it in a muslin cloth for a few hours to remove excess water. Transfer the hung curd to a bowl and mix with half a cup of powdered sugar and half a teaspoon of cardamom powder. Optionally, add saffron strands for enhanced flavor. Garnish with chopped nuts and refrigerate before serving. This creamy, sweet dish is rich in protein and probiotics, making it a delicious and nutritious dessert.
See lessWhat are the key ingredients for making Bhel Puri?
To prepare Bhel Puri, mix two cups of puffed rice with half a cup each of chopped onions and tomatoes. Add one-fourth cup of chopped coriander, one-fourth cup of Sev or roasted peanuts, salt and Chaat Masala. Mix well. If available, add two tablespoons of mint chutney for extra flavor. Serve immediaRead more
To prepare Bhel Puri, mix two cups of puffed rice with half a cup each of chopped onions and tomatoes. Add one-fourth cup of chopped coriander, one-fourth cup of Sev or roasted peanuts, salt and Chaat Masala. Mix well. If available, add two tablespoons of mint chutney for extra flavor. Serve immediately to maintain crispness. Bhel Puri is a light, tangy and crunchy snack commonly enjoyed as street food in India.
See lessHow do you prepare fruit chaat?
To make fruit chaat, wash and chop three cups of mixed fruits, such as apples, grapes and oranges, into bite-sized pieces. Place them in a large bowl. Add two tablespoons of lemon juice to prevent discoloration. Sprinkle Chaat Masala for a tangy taste. Optionally, add honey or sugar for sweetness. TRead more
To make fruit chaat, wash and chop three cups of mixed fruits, such as apples, grapes and oranges, into bite-sized pieces. Place them in a large bowl. Add two tablespoons of lemon juice to prevent discoloration. Sprinkle Chaat Masala for a tangy taste. Optionally, add honey or sugar for sweetness. Toss the mixture gently and serve immediately. This dish is rich in vitamins, antioxidants and fiber, making it a delicious and healthy snack.
See lessExplain the process of making Koshimbir.
To prepare Koshimbir, wash and soak one cup of Moong Dal for 30 minutes, then drain. Grate half a cup of carrot and coconut. Dice half a cup of cucumber. In a bowl, mix soaked Moong Dal, grated ingredients and finely chopped green chilies. Add salt, lemon juice and chopped coriander leaves. Stir welRead more
To prepare Koshimbir, wash and soak one cup of Moong Dal for 30 minutes, then drain. Grate half a cup of carrot and coconut. Dice half a cup of cucumber. In a bowl, mix soaked Moong Dal, grated ingredients and finely chopped green chilies. Add salt, lemon juice and chopped coriander leaves. Stir well. This light and nutritious dish is rich in protein, fiber and vitamins, making it a healthy and refreshing side dish.
See lessHow is Kokam Sherbet prepared?
To make Kokam Sherbet, soak 10 to 12 dried Kokam petals in four cups of water for two to three hours. Strain the Kokam-infused water into a pitcher. Add sugar or honey to taste and stir until fully dissolved. Optionally, add a pinch of roasted cumin powder for extra flavor. Chill in the refrigeratorRead more
To make Kokam Sherbet, soak 10 to 12 dried Kokam petals in four cups of water for two to three hours. Strain the Kokam-infused water into a pitcher. Add sugar or honey to taste and stir until fully dissolved. Optionally, add a pinch of roasted cumin powder for extra flavor. Chill in the refrigerator before serving. Kokam Sherbet is a naturally cooling drink, rich in antioxidants and beneficial for digestion and hydration.
See less