Mint Lime Juice

Mint Lime Juice is the easiest juice recipe of all the juice recipes that are out there. This juice recipe is the best summer drink. It is very easy to make and serve. It is best for your glow and complexion. It is  prepared using lime, sugar, ginger and fresh mint leaves.

Ingredients

1. Lemon - 1 (cut into I/8 pieces)
2. Ginger - 1/2 inch (sliced)
3. Mint Leaves - few
4. Black Pepper Powder  - A pinch
5. Sugar - 5 to 6 Tablespoons
6. Salt - A pinch
7. Cold water as required

Directions

1. In a blending jar, add a lemon which has been cut into 1/8 small lemon pieces, a 1/2 inch of sliced ginger,  a pinch of black pepper powder, few mint leaves, 3 cups of cold water, 5 to 6 tablespoons of sugar, and a pinch of salt.
2. Blend them together and strain it.
3. Transfer the juice into a serving glass.
4. Lastly add some ice cubes and a mint leaf on top.

Mint lime juice is ready to sip.

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Butter corn

Corns are served in different flavors at many stalls such as malls, theaters and many public places during monsoon season. The buttery flavor goes perfect with American sweet corns. Overall, it is a delicious snack which you can have at any time of the day and children are specially going to love it.

Ingredients

1. Sweet corn – 1 (boiled)
2. Butter – 1 Teaspoon
3. Salt – as per taste
4. Red chilli powder – A pinch
5. Black pepper powder - A pinch
6. Cilantro – 2 springs (finely chopped)
7. Lemon Juice - half of lemon

Directions / Method

1. Boil a corn and allow it cool it for sometime.
2. Use a kitchen towel to absorb the excess moisture.
3. Spread the butter on the corn.
4. Sprinkle red chili powder, pepper powder, and a little bit of salt and they will stick to the butter.
5. Fry the corn on a stove.
6. Rub the corn with lemon juice.
7. Sprinkle finely chopped cilantro on top the corn.

Butter corn is ready to be served.

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Onion Rings

Onions are a crunchy and tasty vegetable that everyone likes. You can make them crispy well by making Onion Rings. This recipe for onion rings is easy and amazingly crispy. They make an excellent appetizer or as an evening snack.

Ingredients

1. Onion - 1 Large (cut into 1/4 inch slices to get the rings)
2. Refined Flour - 1 Cup
3. Baking Powder - A pinch
4. Corn Flour - 3 Tablespoons
5. Red Chili Powder - 1/4 Teaspoon
6. Garam Masala Powder - A pinch
7. Bread Crumbs - 1 Cup
8. Black Pepper Powder - 1/4 Teaspoon
9. Cooking Oil for deep frying
10. Water as needed
11. Salt as per taste

Directions / Method

1. In a bowl and add a cup of refined flour, 3 tablespoons of corn flour, a pinch of baking powder, salt as per taste, red chili powder, black pepper powder, a pinch of garam masala powder and 2 tablespoons of bread crumbs. For the onion rings to be crispy ensure that the bread crumbs are little bit coarse.
2. Add little by little water and make a thick batter. Ensure that it is has the right consistency of a thick batter.
3. When the batter is ready and dip the onion rings in the batter and deep fry them.
4. In a wok and pour some cooking oil and let the oil heat for some time.
5. Sprinkle a little bit of refined flour on the onion rings. Mix them well, this way they sticks very well with the batter.
6. When the oil is hot enough, dip the onion rings in the batter using a fork and then coat them with the bread crumbs. You have to coat them well.
7. Fry them till they are nicely golden color.
8. When they are looking golden color, take them out and serve.

Onion rings are ready to be served with any chutney or sauce.

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Curry Leaves Spice Powder

Curry Leaves Spice Powder is a simple recipe that can be replaced by a regular dal or curries. It is made by curry leaves and it tastes so good with your hot cooked rice and very tasty too.This type of powder is usually prepared in south India and it is very famous in Andhra. it is very easy to prepare.

Ingredients

1. Curry Leaves - 1 Cup
2. Dry Red Chilies  - 6 to 7
3. Black Gram (Urad Dal) - 1 Tablespoon (slit)
4. Bengal Gram  - 1 Tablespoon
5. Coriander seeds - 1/2 Teaspoon 
6. Cooking Oil - 1/2 Teaspoon
7. Asafetida - 1/4 Teaspoon
8. Cumin seeds - 1 Teaspoon
9. Dry Coconut Powder - 1/4 Cup
10. Garlic Cloves - 5 to 6 (Optional)
11. Tamarind Flakes - 2 
12. Salt as per taste

Directions / Method

1. In a pan, pour some cooking oil and let the oil heat for some time.
2. Add bengal gram and sauté them on a medium flame until they become light golden in color.  
3. When they look like they are light golden in color, transfer them to a plate.
4. Next sauté black gram in the same way and when it is light golden in color, transfer them to the same plate, along with the bengal gram.
5. Next sauté the coriander seeds and cumin seeds.
6. Once the flavors come out which requires a minute of sautéing or if there is a slight change in the color, transfer them to the same plate.
7. Next, fry curry leaves for which add some cooking oil.
8. Add curry leaves into the pan and mix them well and fry them till they become crispy. 
9. When it is crispy, take them out and transfer them to the plate.
10. Next fry the dry red chilies for which add little bit of cooking oil.
11. Fry them until they become crispy
12. Now add asafetida and mix them well.
13. Add coconut powder, garlic cloves and tamarind.
14. Mix them all for few seconds and transfer them to the plate.
15. Allow them ingredients to cool for sometime.
16. Transfer them to a blender.
17. Lastly add salt to this and blend them into a nice fine powder.

Ok, the curry leaves spice powder is ready. Store this powder in any air tight container for up to 2 or 3 months.

Enjoy this recipe.

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Vegetable Manchurian Dry | Vegetable Manchurian Balls

Vegetable Manchurian Dry is made by replacing Gobi (cauliflower) with finely chopped and grated vegetables such as capsicum, cabbage, carrot, beans and spring onions. It’s prepared almost on the same lines as Gobi Manchurian and it is one of best Indo-Chinese appetizer.

Ingredients

1. Capsicum - 1 cup (finely chopped)
2. Cabbage - 1 cup (finely chopped)
3. Carrot - 1 cup (grated)
4. Spring Onion Greens (finely chopped) - 3 Tablespoons (For manchurian balls as well as for garnishing)  
5. French Beans - 1/2 cup (finely chopped)
6. Spring Onion Bulbs - 1/2 cup (finely sliced)
7. Refined flour (Maida) - 4 Tablespoons
8. Corn flour - 1/2 Tablespoon
9. Rice flour - 1/2 Tablespoon
10. Ginger -  1 1/2 Teaspoons (finely chopped)
11. Garlic - 1 1/2 teaspoons (finely chopped)
12. Green Chilies - 2 (finely chopped)
13. Shezwan Sauce - 2 Teaspoons
14. Red Chili Sauce - 1 Teaspoon
15. Soy Sauce - 1 1/2 Teaspoons
16. Tomato Ketchup - 1 Teaspoon
17. Black Pepper Powder - 1/2 Teaspoon
18. Water as required
19. Salt as per taste
20. Vinegar - 1 Teaspoon
21. Cooking Oil to deep fry and for tempering

Directions

First prepare the vegetable balls.

1. In a bowl, add finely chopped capsicum, grated carrot, finely chopped cabbage, finely chopped french beans and 2 tablespoons of spring onion greens.
2. Now add black pepper powder, a little bit of salt (not too much), 1/2 teaspoon of finely chopped garlic, 1/2 teaspoon of finely chopped ginger, 4 tablespoons of refined flour for binding purpose, 1/2 tablespoon of corn flour and 1/2 tablespoon of rice flour for crispiness.
3. Using hands, mix them all well and make a dough for which the vegetables needs to be pressed so that they can release some moisture in them.  You can add some more of refined flour if dough is not bind properly. 
4. When the dough is ready and I’m going to make small vegetable balls.
5. In a pan, add cooking oil on a medium flame. When the cooking oil is hot enough, drop the vegetable balls one by one. Fry the vegetable balls until they are golden brown in color.
6. When they are golden brown in color, take them out and transfer them to a plate.

Now I’m going to prepare the sauce.

1. In a pan, add 1 tablespoon of cooking oil.
2. When the oil is hot enough, add 1 teaspoon of finely chopped garlic, 1 teaspoon of finely copped ginger and finely chopped green chilies. 
3. Sauté them for few seconds.
4. Now add 1 1/2 teaspoons of soy sauce, 1 teaspoon of tomato ketchup, add a little bit of salt (not too much) because soy sauce will already be having some salt in it, add 1 teaspoon of vinegar, 2 teaspoons of schezwan sauce and 1 teaspoon of red chili sauce. 
5. Mix them well.
6. Add finely sliced spring onion bulbs and mix it well.
7. Add 2 tablespoons of water and give them a mix.
8. Add fried vegetable balls into the sauce and mix them well with the sauce. 
9. Finally, sprinkle a little bit of spring onion greens and give them a good mix. 

Alright, the Vegetable Manchurian Dry is ready to be served. Garnish it with some spring onion greens.

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Schezwan Sauce

Schezwan Sauce is one the must have sauce in any Indochinese recipes and It is a very popular Indo-Chinese sauce which is made using lots of red chilies and garlic.

Ingredients

1. Garlic - 20 to 25 (finely chopped) (For schezwan sauce, you need more garlic.)
2. Ginger - 1 Teaspoon (finely chopped)
3. Salt as per taste.
4. Black pepper powder - 1/2 Teaspoon
5. Soy Sauce - 1/4 Teaspoon
6. Red chili sauce - 2 Teaspoons (It is optional and the sauce can become more spice. But adding it gives punch to your sauce)
7. Red chili paste - 2 Tablespoons (I’ve a video on how to make red chili paste - https://youtu.be/BB1znKYpyJc )
8. Tomato Ketchup - 2 Tablespoons (For tangy flavor)
9. Vinegar - 1 Teaspoon
10. Cooking oil - 2 tablespoons (More oil is good because it acts as a preservative)

Directions

1. In a pan, add two tablespoons of cooking oil on a medium flame.
2. When the oil is hot enough, add finely chopped garlic and finely chopped ginger into the pan.
3. Sauté them for few seconds until the garlic is light brown in color.
4. Add 2 tablespoons of red chili paste. You can add more if you want more spiciness.
5. Sauté them until the oil separates out.
6. When the oil has separated, add little bit of salt and 1/2 teaspoon of black pepper powder. 
7. Give them a good mix and sauté them for a minute or two.
8. Add a little bit of soy sauce about 1/4 teaspoon, 2 teaspoons of red chili sauce and 2 tablespoons of tomato ketchup.
9. Mix them well and add a little bit of water to give sauce consistency. Mix it well until you get the consistency of a sauce.
10. You can a taste a little bit and if you find it too spicy, you can add a little bit of sugar.
11. Add 1 teaspoon of vinegar and give them one good final mix.
12. Alright the schezwan sauce is ready and you can to transfer it a bowl.

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Vegetable Spring Rolls

Vegetable Spring Rolls is a popular Chinese recipe - vegetable spring rolls. It is very crispy and very easy to make. For vegetable spring rolls, you can always mix and match your veggies (such as mushroom, french beans, beans sprout). You don’t need to stick one set of vegetables.

Ingredients

1. Spring Roll Wrappers - 4
2. Cabbage - 1/2 cup (shredded)
3. Carrots - 1/3 cup (cut into fine strips)
4. Capsicums - 2 small (cut into fine strips)
5. Green Beans - 1/2 cup (finely sliced)
6. Onion - 1 big (Finely sliced)
7. Spring Onion Greens - 2 stalks (Finely chopped)
8. Ginger - 1 Teaspoon (finely chopped)
9. Garlic - 1 Teaspoon (finely chopped)
10. Refined Flour - 2 Tablespoons (Maida)
11. Red Chili Sauce - 1 Teaspoon
12. Soy Sauce - 1 Teaspoon
13. Black Pepper Powder - 1 Teaspoon
14. Cooking oil for deep frying
15. Salt as per taste

Method / Directions

1. In a skillet, stir fry the vegetable fillings by adding 1 tablespoon of cooking oil.
2. In another skillet, add cooking oil and heat it on low flame to deep fry the spring rolls.
3. Back to the first skillet, when the oil is hot enough, add finely chopped ginger, finely chopped garlic and finely sliced onions.
4. Sauté them for few seconds.
5. Add fine strips of carrots and finely sliced green beans.
6. Sauté them for a minute or two.
7. Add finely chopped capsicums and shredded cabbage.
8. Mix them well.
9. Add salt as per taste and sauté the ingredients for few seconds.
10. Add black pepper powder, add red chili sauce and add soy sauce.
11. Mix all the ingredients and sauté them for few seconds.
12. Finally add spring onion greens, mix well and turn off the flame. Allow the vegetable filling to cool for some time.
13. For binding purpose, prepare a thick paste of refined flour. Add water to 2 tablespoons of refined flour. 
14. Ensure it has a thick consistency.
15. Place a spring roll wrapper flat to a tabletop and put the vegetable filling in the center. 
16. Apply the refined flour paste onto the three end of  the wrapper.
17. Make one fold on right side and another fold on the left side. Roll it from bottom to top.
18. Ensure that it is sealed completely from all side. Otherwise, they will break off when we deep fry them.
19. When the cooking oil is hot enough, drop the spring rolls and fry until it is golden brown in color.

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Sweet Corn Soup

Vegetable Sweet Corn Soup is one of the best host soup to have during winter season now. Below is the step by step method to prepare a quick, delicious and yummy sweet corn soup recipe.

Ingredients

1. Carrot – 1 small (Cut as small brunoise)
2. French Beans – 3 to 4 (Finely chopped)
3. Babycorn - 1 (Finely chopped).
4. Corn flour – 2 Tablespoons
5. Sweet corn – ½ Cup (Creamy style)
6. Boiled Corn Kernels – 3 Tablespoons.
7. Sugar – ½ Teaspoon
8. Rice Vinegar – 1 Tablespoon
9. Salt as per taste
10. Green Chili Sauce – 1 Tablespoon (Optional)
11. Spring Onion Greens – 5 to 6 (Finely Chopped)
12. Crushed Black Pepper - a pinch
13. Cilantro (Few for garnishing)
14. Water to boil the vegetables and to prepare the corn flour solution.

Directions

1. Add 4 cups of water in a pan. 
2. Add 1 tablespoon of rice vinegar and allow it to boil for some time.
3. Add carrot brunoise and cook for at least 1 to 2 minutes until they become light soft.
4. When carrot brunoise are soft, add finely chopped baby corns and finely chopped french beans. Cook them for 2 to 3 minutes.
5. In the meantime, prepare the corn flour solution.
6. Add 1/2 cup of water to two tablespoons of corn flour in a small bowl. Mix them well and keep this aside.
7. After 2 to 3 minutes, add the creamy sweet corn and mix it well.
8. Add 3 tablespoons of boiled corn kernels and mix them well.
9. Add ½ teaspoon of sugar, salt as per taste and 1 tablespoon of green chili sauce. Adding green chili sauce is optional.
10. Mix all the ingredients together and wait for the soup to come to a boil.
11. When the soup has come to boil and remove the froth. 
12. Mix corn flour solution again and add it to the soup to thicken it. Give it a mix.
13. Add finely chopped spring onion greens now
14. Give them a good mix and ensure a good thick consistency for the soup.

Serve and garnish it by adding some crushed black pepper on top of your soup.

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Masala Papad

Masala Papad is an Indian appetizer with the crunchiest bite. Because of its crunchiness you would like to have more and more of it. It is a must have appetizer in any Indian meals.

Ingredients

1. Onion – 1 small (Finely chopped)
2. Tomato – 1 small (Finely chopped and deseeded)
3. Green chili – 1/2 (Finely chopped)
4. Roasted Jeera Powder – A pinch
5. Red chili powder – A pinch
6. Chat masala powder – a pinch
7. Salt as per taste. a little pinch is enough 
8. Coriander leaves – few (finely chopped)
9. Lemon juice – Few drops
10. Bhajia / Bombay mixture – ¼ cup
11. Papad - Any type

Directions

1. First prepare the masala papad filling.
2. In a small bowl, add finely chopped onion, finely chopped and deseeded tomatoes.
3. Add finely chopped green chili. You can substitute this with red chili powder. 
4. Add a dash of roasted jeera powder.
5. Add a little bit of red chili powder.
6. Add a pinch of salt.
7. Add finely chopped coriander leaves.
8. Add few drops of lemon juice.
9. Mix all the ingredients. 
10. Spread the filling all over the papad.
11. Finally, spread a little bit of bhajia or Bombay mixture on top of the papad and also sprinkle a pinch of chat masala powder.

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Paneer Pepper Dry

Pepper is one ingredient  that is a must during the cold seasons it brings heat in your body. But what if you mix pepper with paneer, you can prepare something like Paneer Pepper Dry which gives very good taste with its unique aroma that comes from pepper and curry leaves.

Ingredients

1. Paneer Cubes - 200 Grams
2. Rice Flour - 1 Teaspoon
3. Corn Starch - 1 Teaspoon
4. All-Purpose Flour - 1 Tablespoon
5. Ginger Garlic Paste - 1 Teaspoon
6. Butter - 1 Tablespoon
7. Pepper powder - 1 Tablespoon (Adjust to your spice level)
8. Curry Leaves - 1 Spring
9. Green Chilies - 3 (Slit into half)
10. Coriander powder - 1 Teaspoon
11. Cooking oil to deep fry
12. Lemon Juice - 1 Teaspoon
13. Garam Masala - 1 Teaspoon
14. Red Chili Powder - 1 Teaspoon
15. Salt as per taste

Directions / Method

1. In a bowl, add All purpose flour, Corn starch, Rice flour, Garam masala, Ginger Garlic paste and some Salt.
2. Add little bit of Water and make a thick paste. Ensure the paste has a thick consistency
3. Add Paneer cubes and coat them with the paste. Use your hands to mix them well otherwise if you use spoon they tend to break off.
4. On a kadai, add some cooking oil, let the heat oil for sometime.
5. When the oil is hot enough, add the coated paneer cubes.
6. Fry them until they are nice light brown in color.
7. When paneer cubes are fried, take them out.
8. Use another pan on a medium flame and add butter, 
9. When the butter is melted, add green chilies, curry leaves and sauté them for few seconds.
10. Add red chili powder, coriander powder, pepper powder and small amount of salt because we have already added salt to paneer.
11. Sauté them for few seconds,
12. Add fried paneer.
13. Toss them gently and mix them well.
14. Finely add lemon juice and coriander leaves.
15. Again mix them well.

Paneer pepper dry is ready to be served.

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Gooseberry Pickles | Amla Pickles | Neelkai Pickles

Pickle is one thing which needs to be there in every south Indian meal. It makes a south Indian meal complete. Gooseberry is also called as Amla or Neelikai. It is s tasty and delicious pickle. Amla is known to have a lot of medicinal benefits apart from it being a good source of Vitamin C.

Ingredients

1. Gooseberries - 20
2. Red Chili Powder - 8 Teaspoons
3. Mustard Seeds - 3 Teaspoons (2 teaspoons will be roasted and powdered. Another 1 teaspoon will be used for tadka)
4. Turmeric Powder - 1/4 Teaspoon
5. Salt as per taste.
6. Asafoetida (Hing) - A pinch
7. Fenugreek Seeds (Methi) Powder - 2 Teaspoons of (roasted)
8. Sesame Seed Oil - 1/2 Cup
9. Lemon Juice - 2 lemons 
10. Garlic cloves - 20 (peeled)
11. Curry Leaves - Few
12. Water to cook Amla

Directions

1. First, roast the mustard seeds. on a pan. On a pan which is hot enough, add 2 teaspoons of mustard seeds and dry roast them. 
2. Scrapple them around for few seconds and when they start to crackle, transfer them to a mortar pestle. Allow them to cool for some time.
3. In the meantime, use the same pan and add the gooseberries and add water. Add water until the gooseberries are half submerged. 
4. Add 1/4 teaspoon of turmeric and little bit of salt. Adding little bit of salt now will help gooseberries to absorb them very well.
5. Boil these gooseberries until they become soft which will be easier for cutting the Amla into small pieces. 5 minutes of boiling should be good enough.
6. Back to roasted mustard seeds, crush them to make a rough powder and add 2 teaspoons of fenugreek seeds powder and give them a mix. This mixture will give a very good taste to Amla pickle.
7. When the water has dried up, turn off them flame and allow the gooseberries to cool down.
8. When the gooseberries are not hot anymore, cut them into small pieces and leave out the seeds.
9. Add 1/2 cup of sesame seed oil into the same pan and heat the oil for some time on a medium flame.
10. When the oil is hot enough, add 1 teaspoon of mustard seeds.
11. When the mustard seeds starts to crackle, add a little bit of hing. garlic cloves and curry leaves.
12. Add the gooseberries and sauté them for a minute.
13. Add 8 teaspoons of red chili powder.
14. Sauté them for 5 minutes on a medium flame until it oozes out the oil to the edges.
15. At this stage, add just a little more salt, not too much because salt has already been added in the beginning Amlas were being boiled. To know how much salt is required, have a small bite of one of the cooked Amla. 
16. Now add the mixture of roasted mustard seeds powder and fenugreek powder into the pan and mix them well with Amlas.
17. Cook them for another a minute or two.
18. Turn off the stove after a minute and then add the lemon juice and give them a good mix.

The gooseberry pickle is ready. Store this in a sterilized jar. Make sure the oil floats on top of the jar because it keeps the pickle fresh for a long time. You can also have it instantly if want to. If you store this pickle in a jar and then you have it, it will have even more awesome flavor.

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