Blue Berries Squash ( Jamun or Neel badri Ka Sharbat )

Hello friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my food blog.

#  During this summer, I am again present with a super healthy and luscious recipe of " Blue berries Juice".

A Blue berry is a small dark Blue fruit. It is called 'Jamun' and 'Neel badri' in Hindi.
It is rich in antioxidants and fiber.

#  There are amazing benefits of this small fruit....
Blue berries prevents cancer and controls sugar level so it is very effective in treatment of diabetes.

#  It is better for good digestion, weight loss and obesity.

#  It also prevents urinary tract infection.

#  If you consume two cup juice of Blue berries daily till one month, it will balance fat level in your blood.

#  Let us start the recipe of" Blue Berries Squash"...

# Prep Time....10  minutes
# Cook Time...5 minutes
# Serving....3 or 4

# Ingredients For "Blue berries Squash"

1. Blue berries.....250 gram
2. Water....500 ml.
3. Rock salt...1/2 Tea spoon
4. Black salt...1/2 Tea spoon
5. Powder sugar....4 Table spoon
5. Roasted cumin powder...1/2 Tea spoon
6. Lemon juice....1 lemon
7. Pinch of black pepper ( optional )
8. Ice cubes....1 bowl

# Method Of Making...

1. Wash blueberries well in an open water .

2. Add a glass of Water in a pan and get it boil on high flame.

3. As the water starts boiling, add Blue berries in this boiling water.

4. Let it boil 3 minutes more as they become soft and change its colour into light.
Cover it and let it cool by itself.

5. As the boiled blueberries become luke warm,  just seperate its seeds and mash its pulp well with its boiling water.

6. Just strain its mashed mixture and take out in a big bowl.

7. Now add salt, sugar, roasted cumin powder, lemon juice along with some ice cubes in this juice.

8. Just churn it in the mixer jar or with hand blender for 30 seconds.
( You can avoid this step...just mix all spices and sugar and strain it again. )

Now "Blue berry juice" is ready to serve.
Just garnish it with mint leaves, lemon slices and blue berries.

#  Note....

1. This jamun juice is very beneficial for diabetes. So avoid the sugar who are diabetic.

2. Mash the pulp of blue berries when they are little warn because after getting cool...It will not remain much soft.

3. This juice can be prepared without cooking too.
Just do one thing...
Take a deep vessel and pour your washed blue berry in it.
Add 1/2 Tea spoon salt in this and mix well and let it sit for 5 minutes covering with a plate.
After that just shake this vessel well for few minutes, keeping your hand on the cover plate.
Now you will see that all blue berries have become very fluffy and double in size.

Just mash them well and add desired mineral water in this mixture.

Just strain it out and add other ingredients.

Thanks friends,
Thanks again.

Raw Mango And Mint Chutney ( Kacche Aam Aur Pudina Ki Chutney )

Hello friends,
Namaskar....

I am Sangeeta Agarwal and heartily welcome you at my food blog.

#  During the summer, raw mango and mint leaves are present in abundance here and there. Both have its own benefits and rich in nutrients.

# Both raw mango and mint helps us to protect from any liver related problems and promotes digestion.

#  Raw mangoes helps us in clearing the intestine by detoxifying them.  In the same way,  mint leaves are very effective at relieving digestive problems such as upset stomach and indigestion.

# Mint is also a good source of vitamin A and Anti-oxidants. It has a dynamic soothing flavour and is often added to recipes in small amount.

# "Raw Mangoes and Mint Leaves Chutney" is a very healthy and delicious in taste and flavour.
So just try it once.

# Prep Time...10 minutes
# No cooking recipe
# Servings....4

# Ingredients For "Raw Mangoes and Mint leaves chutney"....

1. Fresh mint leaves....200 gram, 1 bunch
2. Raw mango.....1
3. Green chillies...3
4. Curry leaves.....20
5.  Grated ginger...1 inch
6. Cumin seeds.....1/2 Tea spoon
7. Asafoetida.....2 pinch
8. Sendha salt...1/2 Tea spoon
9. Black salt.....1/2 Tea spoon

#  Method Of Making....

1. Firstly, seperate the mint leaves from its stalks.  Then wash them thoroughly inan open water 4  or 5 times.
Place it on a strainer so that extra water could come out.

2. Meanwhile, cut the raw mangoes in small pieces or grate it in a grater for the smooth grinding.

3. Now transfer the washed mint leaves and grated raw mangoes in the mixer jar.
Add salt, chopped green chillies, ginger, both salt, asafoetida, cumin seeds in this chutney along with few spoon water and grind it in a fine paste.

4. Take out the Chutney in a glass jar and serve it with snacks, pakoda, idli, Khichdi chapatis, rice etc.

In this way, this chutney can be used in making mint shakes and making Pani for golgappa.

# Just add 2 spoon chutney in 1 glass chilled water and sprinkle some Boondi over it.
Just garnish it with a mint leaf and serve it.

#  Note...

1. Always take fresh leaves and sour mango for the Chutney....It brings a nice beautiful texture and flavour.
If you have half riped mango for the Chutney....Then just add half lemon juice.
It will balance the fine  taste of chutney.

2. After transferring in the refrigerator, chutney can be consumed till four days at least.

3. Adding of Curry leaves in this chutney makes it more nutritious and do not effect its real taste.
If Curry leaves are available at your side...Then can add in this chutney.

Thanku Friends,
Thanks again.

Restaurant Style Coconut Chutney ( Taaja nariyal ki hotel jaise chutney )

Hello friends,
Namaskar....

I am Sangeeta Agarwal and heartily welcome you at my food blog.

# "Coconut chutney" is a very delicious and nutritious recipe that goes well with ldli, Dosa, Uttpam etc.

# Coconut is a good source of several nutrients.  From coconut we get vitamin  B6, iron and minerals like magnesium, zinc, copper, manganese and selenium.

# It has Anti-oxidants properties...so we must include coconut in our daily diet.

So coconut chutney enhances the taste and nutrients in our food.

# Prep Time...10 minutes
# No cooking recipe
# Servings....4

# Ingredients For Coconut chutney...

1. Fresh grated Coconut....1 cup ( 150 gram ) ( Pani wala nariyal )
2. Green chillies...2
3. Grated ginger....1 inch
4. Roasted chana or chana dal...3 spoon
5. Sesame seeds....1 spoon
6. Sendha salt...1/2 Tea spoon
7.  Black salt....1/2 Tea spoon
8. Curd...1 1/2 Table spoon

# Ingredients For Tempering ( Tadka ) The Chutney....

1.Coconut or Mustard oil...1 Table spoon
2. Mustard seeds...1 Tea spoon
3. Curry leaves...10 or 12
4. Dry whole red chillies....2
5. Asafoetida...1/2 pinch

#  Method Of Making..

1. Firstly, clean the roasted chana ( bhune chana ) if there is any black skin ( chilka ).
( Roasted and peeled chana is easily available in the market )

If you are using chana dal in place of bhune chana...Then let it soak for 3 hours as it becomes soft and fluffy.
It brings a nice taste and texture in coconut chutney.

2. Now grate the coconut in a grater or cut it in small fine pieces.

3. Now take a mixer jar and transfer in it.. all the ingredients of chutney like...grated coconut, green chillies, ginger, salt, curd, chana etc.
Add little water as needed and grind it smoothly.

4. Take out the coconut Chutney in a bowl...
Now keep ready the tadka for chutney.

5. Take a tadka pan...add a little oil..
Ad the oil heats up well...just add mustard seeds to crackle and asafoetida to sizzle.
Then add curry patta and dried red chillies and saute them.

6. Transfer this tadka in the Chutney and mix well.

In this way,  Restaurant style coconut chutney is ready to serve.

You can serve it with idli, Dosa, rice, uttpam and chapatis.

Transferring in the refrigerator...You can eat it for 3 or 4 days.

#  Note...

1. You can make coconut chutney with dry coconut too.
But fresh coconut brings a nice white texture and taste.

2. Grind the coconut in batches...for 30 seconds in the starting and check it.

Add few spoons of water as needed and make a smooth paste of it.

3. If you like...You can add 1spoon urad dal in tadka and saute it.

Thanku Friends,
Thanks again.

Spinach chutney ( Palak ki chutney )

Hello friends,
Namaskar....

I am Sangeeta Agarwal and heartily welcome you at my food blog.

# Today I have made "Spinach chutney" at my home so I am sharing its easy but very healthy recipe with you.

#  Spinach is full of fiber and water content. It is rich in minerals, iron, potassium and calcium too.
It helps in curing constipation and host of tummy problems.

So do intake spinach in any form as you like it.

# Let us start the "Spinach chutney recipe".

# Ingredients For Spinach Chutney...

1. Fresh spinach....250 gram ( 2 bunch )
2. Tomatoes...2 small
3. Coriander leaves...2 Table spoon
4. Lemon juice..1 small
5. Green chillies....4
6. Ginger...1 inch
7. Asafoetida...1 pinch
8. Cumin seeds...1/2 Tea spoon
9. Rock salt....1/2 Tea spoon
10. Black salt....1/2 Tea spoon

#  Ingredients For Tadka ...

1. Mustard oil...2 Table spoon
2. Mustard seeds...1/2 Tea spoon
3. Cumin seeds....1/2 Tea spoon
4. Asafoetida...1 pinch
5. Curry leaves....15
6. Dry whole red chili..2

# Method Of Making...

1. Firstly, wash the spinach well in an open water.
Then dip the spinach in the water with a little salt for 20 minutes so that all the impurities could come out.

2. Either blanch it in the boiling water for few minutes for maintaining its green colour, or pressure cook it till one whistle without water.

3. Let it pressure down and place the boiled spinach on a strainer so that extra water could come out.

4. Then add all ingredients of chutney like....chopped tomatoes, lemon juice, cumin seeds, asafoetida, coriander leaves, salt, chopped green chillies and ginger to this boiled spinach and grind it in the mixer jar as a smooth paste.
If  needed...add few spoons of water in the Chutney.

5. Take out the Chutney in a bowl.

6. Now prepare the tadka for chutney..
Just take a tadka pan and place it on the medium flame.
Add 2 spoon mustard oil or butter...as it heats up, add mustard seeds, cumin seeds to crackle.
Add asafoetida, Curry leaves,  broken dry red chillies and saute it for a nice flavour and taste.

7. Just transfer this tadka in the Spinach chutney and mix well.

#  In this way, delicious and nutritious spinach chutney is ready to serve.
Serve it with chapatis, Parantha, poori,rice, pakora and dal.

#  Note..

1. For making any Spinach dish...Spinach should be fresh and well washed.

2. In place of blanching spinach...You can cook it directly in the Kadhai with tomatoes and other ingredients except lemon juice, ginger , green chillies and coriander leaves,  with a spoon oil.

Let it cool and transfer it in the mixer jar and grind it with left Ingredients as a smooth paste.

3. If you avoid oil in the firm of tadka..
just eat it plain...It will taste nice even then.

Thanku Friends,
Thanks again.

Mango And Vermicelli Pudding ( Aam Aur Seviyan Ki Kheer )

Hello friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my food blog.

Friends, Mango season is going on so I am present here with another sweet recipe of " Mango".....that is "Mango pudding with vermicelli".

#  Let us start the recipe.

Prep Time...10 minutes
Cook Time....30 minutes
Total Time....40 minutes
Serving.....4

#  Ingredients For "Mango Vermicelli pudding" (Aam Aur Seviyan Ki Kheer )

1. Ripe Dasserhi Mango...1 piece ( 300 gram )
2. Milk.....750 ml.
3. Vermicelli....50 gram maximum ( roasted )
4. Sugar....60 gram
5. Chopped Almonds...10
6. Chopped Cashews...10
7.Chopped pistachios...10
8. Saffron threads....15 or 2 pinch
9. Desi ghee...1 tea spoon for roasting vermicelli
10. Some chopped mango pieces and dry fruits for garnishing

#  Method Of Making

1. Firstly, roast the vermicelli with a little desi ghee on the medium flame stirring continuously.
It will take 5 minutes. Let it cool.

2. Place the milk on the medium high flame to get it boil.

3. As the milk starts boiling,  sim the flame and add vermicelli gradually and mix and stir it well.
Let it cook on the slow flame.
Keep on stirring the pudding with 3 minutes intervals.
( If there is any lumps of vermicelli in milk, then remove it with the help of other spoon. )

4.  Meanwhile peel the mango and cut it in fine small pieces.

5.  Make the puree of half mango in the mixer jar or with the hand blender.
Take out in a bowl.

6. Soak the saffron threads in 1 spoon milk for releasing a nice colour and flavour.

7. As the vermicelli becomes soft and pudding starts thickening. ( It will take 25 minutes )
Just add sugar, some chopped dry fruits and soaked saffron in it and mix it well.
Cook it 5 minutrs more.

8. Off the flame and let the pudding cool for 10 minutes.
After that, add mango puree and chopped fine pieces of mango it this lukewarm pudding.
Mix and stir it well.

#  In this way, delicious and nutritious"Mango and vermicelli pudding" is ready to serve.

#  Garnish it with fine pieces of mango and dry fruits.

#  You can enjoy it hot or cold transferring in the refrigerator.
In the both case, it is super delicious in taste.

# You can eat it till 2 days transferring in the refrigerator.

#  Note...

1. You can dry roast the vermicelli on the slow flame.

2. While adding vermicelli, stir it well with milk. Make sure, lumps should not be there.

3. You can add cardamom powder as your taste.

4. If you want to enjoy this pudding as hot...just heat it, it will not curdle or split.

5. If you want to enjoy it chilled, just transfer it in the refrigerator after coming the pudding on the room temperature.

Thanku Friends,
Thanks again.

Asafoetida And Mango pickle ( Aam ka heeng Bala achar )

Hello friends,
Namaskar.....

I am Sangeeta Agrawal and heartily welcome you at my food blog.

#  Today I am sharing the recipe of "Asafoetida and mango pickle". It is a summer Special pickle that can be stored till years without any oil.
Asafoetida and salt preserve it for a long time like lemon pickle.

#  Asafoetida is a staple Ingredient in Indian cuisine. It is used in savory dishes and adds more flavour in it.
In the pickles also, asafoetida is a necessary ingredient which helps in digestion problems including intestine gas, upset stomach etc.

#  Let us start the recipe of "Asafoetida and Mango pickle"...

# Prep Time...25 minutes
# No cooking Recipe
# Placing in the Sunlight....3 to 4 hours
#  Total Time...4 hours 30 minutes

#  Ingrediients for Asafoetida Raw  Mangoes Pickle ...

1. Desi raw mangoes...1 kilogram
2. Sendha salt......100 gram
3. Black salt.....1 Table spoon
4. Turmeric powder...1 Tea spoon
5. Asafoetida...1 1/2 Tea spoon
6. Red Chili powder....2 Table spoon full

#  Method Of Making...

1. Firstly, wash and dip the raw mangoes in the clean water for 2 hours.
( This is a healthy and traditional way because it removes the heat of raw mangoes. )

2. Then clean the water of mangoes with a cotton cloth for making them moisture less.

3. Peel the green skin of mangoes and cut them in thin slices so that they could become soft quickly.

4. Transfer these pieces of raw mangoes in a big container and add 100 gram rock salt and 1 tea spoon turmeric powder for a nice texture.
Mix it well.

5. Let it sit on the kitchen counter till a day.  Toss it in between 3 or 4 times. It will make it soft and juicy.

6. Next day, you will find lots of sour water in the container.
Now place a strainer over a big  bowl and sieve its sour juicy water in the bowl completely.

7. Then spread out these slices in the Sunlight for 3 to 4 hours to make them dry.
( It will increase the self life of pickle )

8.  Meanwhile, add asafoetida, black salt and red Chili powder in the left over sour water of raw mangoes for a nice texture and aroma.

9. Lastly, add all the pieces of raw mangoes in this spicy heeng water.
Toss it well.

10. Take a clean and dry pickle jar and fill this pickle tightly by pressing with a spoon...so that no gap should be there.
( This step is again helpful in increasing the  self life of all types of pickles. )

For quick results, just place it in the Sunlight for 5 days. It will make it more soft in less time.

Otherwise, as the time passes...it will be soft and juicy automatically and will go long till years.

In this way, delicious and healthy asafoetida mango pickle is ready to enjoy.

It tastes very yummy with poori, parantha and mathri.
It is also often used in making chutney in place of lemon and amchur.

Some people like it with dal or lentils.

#  Things To Cosider.....

1. Always take fresh and good quality of  mangoes for the pickle.

2. If you don't have sun light in your house then place the pieces under the fan for more time.
Just make it moisture less only.

3. Always use sterilized glass or food plastic jar for the pickle. Any metal jar is not safe.

4. Size of the pickle jar should be according to the quantity of pickle.
If your pickle is less in quantity then take a small jar.

5. Fill the pickle in the jar tightly..it will maintain its self life more.

6. After 2 or 3 months, place the pickle in the Sunlight for some hours.
It will enhance its taste and self life too.

Thanku Friends,
Thanks again.

Dry Mango Pickle ( Aam ka Sukha Achar )

Hello friends,

How are you !! I hope...you are fine.

I am Sangeeta Agarwal and heartily welcome you at my food blog.

# "Dry Mango Pickle" is that pickle that can be prepared with less oil and can go long till a year. It goes best in the tiffin box because it is dry in texture.

# It also tastes yum with mathri, state roti or Parantha and poori.

# During the summer, raw mangoes are found in the market in abundance.

# It helps us to protect from any liver related problems and promotes digestion.
It helps in cleaning the intestine by  detoxifying  them.

# So Pickles not only enhances the taste of our food but also are helpful in digestion.

# Let us start the recipe of "Dry mango pickle".

# Ingredients For "The Dry Mango Pickle"( Aam ka Sukha Achar )

1. Desi aam....750 gram
2. Rock salt....75 gram ( Sendha namak )
3. Asafoetida...1/2 Tea spoon
4. Turmeric powder...3 Table spoon ( 15 gram )
5. Fenugreek seeds....3 Table spoon full ( 25 gram )
6. Fennel seeds powder....3 Table spoon ( 25 gram )
7. Red chili powder....2 Table spoon ( 15 gram )
8. Mustard oil....150 gram

#  Method Of Making....

1. Wash the raw mangoes well by rubbing your hands and let them dip in the water for 2 hours....so that its heat could come out in the water.

2. Then take out them from the water and wipe out them completely with a clean cotton cloth.

3. Now cut its stalk ( danthal )  and cut them either in slices or in small cubes as choice.
( I have cut it into cubes )

4. Transfer these pieces of raw mangoes in a big bowl and mix 75 gram ( sendha ) salt.

( Just use a glass or food plastic bowl for it, avoid any metal pan. )

5. Let it sit for 2 days on the kitchen counter.

6. Next day,  you will find lots of sour and salty water in the bowl.

At this stage,  strain all the water of raw mangoes in a jar or bowl. 

Let them sit for few minutes so that the raw mango pieces could become dry.

7. Now spread these pieces of raw mangoes in the sunlight ( Dhoop ) for 5 to 6 hours in the normal temperature and if it  is scorching heat of 45 degree temperature....Then 3 hours are sufficient.
( Don't let them sit over dried in the sunlight for a nice green colour and texture. )
The purpose is to make them dry and without any moisture.

8. Meanwhile add whole fenugreek seeds in the remaining sour water of raw mangoes so that these seeds could be soft and fluffy.

9. Now everything is ready for making the Pickle.
Heat the mustard oil in a pan just enough to crackle a cumin seed only.

( Don't make it heat to the smoking point. )
Let it become lukewarm.

10. Take a deep bowl, add all the spices including.. asafoetida, red chili powder, turmeric powder, fennel ( saunf ) powder in this and mix all the spices with the help of a spoon.

11. Make a hole or well in the middle of these spices, pour the luke warm oil and sour water of raw mangoes along with methi seeds altogether.
Add raw mango pieces in this oil and spices and mix well.

12. Cover it and toss it for 2 or 3 times in a day.

13. Next day, just fill it in your Pickle jar.

Keep on tossing it for a week only so that raw mango pieces could absorb oil and water with spices well.

In this way, "Dry Raw Mangoes Pickle" is ready to enjoy. It can go long till a year.

You Tube video recipe below....

https://youtu.be/k3_PA2HtS84

# Note...

1. You can add 1 Tea spoon kalonji  seeds in this Pickle as choice.

2. Before filling the Pickle in the jar,  make sure that jar should be cleaned with boiling water and well dried in the sunlight.
It will maintain the self life of pickle till long.

 

3. I have not added coriander powder in the Pickle because it reduces the self life of pickle.

4. Just notice...this time I have not added turmeric powder at the time of marinating raw manga pieces in the salt.... because it makes the pickle brown ( samwala ) after get dry in the sun light ( Dhoop ) or in the shadow both.

If you add turmeric powder later with other spices....it brings a very nice texture.

And maintains the nice green colour of pickles.

5.  You can adjust the red chili powder as your liking.

6. Always use fresh and good quality of spices while making the pickles.

It will enhance the taste, texture and self life of your Pickle.

"Asafoetida and Mango Pickle"

https://makirasoihaii.blogspot.com/2019/07/asafoetida-and-mango-pickle-aam-ka.html?m=1

https://youtu.be/h2vlhQO7h0w

The following is..."Sweet Mango Pickle" ( Sun dried....Dhoop mei Paka hua )

Long life pickles more than 1 year...

Text recipe link below....

https://makirasoihaii.blogspot.com/2020/06/sweet-and-sour-mango-pickle-aam-ka.html?m=1

Video recipe link below....

https://youtu.be/OVkKYyUYf5I

Thanku Friends,
Thanks again.

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