Water melon juice is the best health drink during summer. This is a delicious and refreshing fruit. Water melon has a lot of health benefits. It contains a lot of water because of this it keeps our body hydrated. Water melon is a low calories fruit and it contains vitamin A and vitamin C as well. So this always being a good fruit during summer.
2 cups of water melon cut
into small pieces or 1/4 of a small water melon
2 tbsp sugar ( you can
increase or decrease amount of sugar as per your taste )
2 pinch of black salt
( Adding black salt is not compulsory )
Water melon juice is always loved by everyone, so for making this healthy juice first we have to take a water melon cut it into 4 pieces. Now take one piece, remove the skin and cut into small pieces. After that remove the seeds of the water melon. Now take a blender jar, add water melon pieces and sugar to it and make a fine paste of it. If requires then add a little water and blend. Don’t add too much of water otherwise taste of this juice is not very good.
After blending into smooth, strain the juice to a bowl. Here our juice is ready to serve. For serving this juice take a glass, add 2 pinch of black salt then add the juice. Now mix it well and serve, if you like then add 2-3 ice cubes. If you don’t like the taste of black salt then skip it.
You can enjoy this juice without black salt also. Both are tastes good, so try this at your home and enjoy this summer drink with your family, kids also love this summer drink. And finally don’t forget to share your experience with us we love to hear from you.
Urad Dal Pan Cake is a very tasty, healthy and easy recipe. I can not say that this is quick recipe but if you make the urad dal batter before one day then it could be a very easy and quick recipe for you. You can use this as a tiffin item as well. So try this and enjoy with your family.
Urad dal – 1 cup
Rice flour – 4 tsp
Onion – 1 medium
Curry leave – 10-15 no
Crushed ginger – 1 tsp
Cumin seeds – 1 tsp
Salt as per taste
Oil for backing the vada
Green chilli – 2 no or as
For making this Urad dal Pan Cake firstly we have to sock the urad dal with sufficient water for 4-5 hours. Urad dal is of two types one is with skin and another is without skin. So if you are using the urad dal which is without skin, just nicely wash after socking it, strain the water and then make a very thick paste out of it (if required then add a little water for making the paste, remember don’t add too much of water) like we make for vada.
Similarly if you are using urad dal with skin then after socking it for 5 hours rub the dal using your hands for 5-10 minutes or till all skin removes from the dal. After that nicely separate the skin from the dal. Now strain the water from the dal and make a thick paste. Leave the paste for resting 3-4 hours.
After that take a bowl, add urad dal paste, rice flour, finely chopped onion, finely chopped green chilli, crushed ginger, cumin seeds, curry leave, salt as per taste and mix all the ingredients very well. Here we make the pancake in 2 or 3 batches.
After that heat a pan, add 2 tsp oil, spread all over the pan then add 2 big spoon of the urad dal batter. Now spread the batter a little ( approx 1/2 inch )like the picture of the urad dal pan Cake given here, don’t make very thin layer. Here we let the pan cake cooked for 5-7 minutes by covering the lid in low flame.
After 5 minutes flip the side of the pan cake and cook for 2-3 minutes. Finally it is all done and ready to serve. Serve this urad dal pan cake with tomato sauce and chilli sauce or any chutney you like. You can also serve this pan cake with dum aloo. Cook this evening snack at your kitchen and enjoy with your family. Don’t forget to share your experience with us because we love to here something from you. Have a nice day.
Mango chutney is always being a best recipe. This is a hot and sweet raw mango chutney. It contains very few ingredients and are easily available at your home. Raw mango contains a lots of vitamins like vitamin A and vitamin E that enhance the hormonal system of our body. Mango could helps in digestion. It also contains antioxidants which helps to boost immunity system in our body. We all know that mango contains vitamin A so including mango in our diet is also good for our eyes. So try this chutney and share your experience.
2 medium size raw mangoes
6-8 garlic cloves
1/2 inch ginger
2 green chilli (or as per
1/2 tsp salt (or as per your
4 tbsp sugar
( adding sugar is completely
depends on the sweetness of the mango, if your mango is more sweet then add
less sugar or if your mango is less sweet add more sugar. So first check the
sweetness of the mango and then add sugar )
For making this chatpata mango chutney first we have to peel the mango and cut into small pieces. Make sure that you should not cut the seeds and the hard cell of the seeds of the mango. After that take a blender jar, add mango pieces, garlic cloves, ginger, green chilli and blend it without water. Blend all these ingredients for about 1-2 minutes and then add sugar and salt.
Now again blend all the ingredients till it becomes smooth. You can adjust salt and sugar by tasting the chutney. Now the mango chutney is ready to serve. You can eat this chutney any time you like but also it can be served as a side dish with rice, roti and paratha. So try this delicious chutney and enjoy.
This corn & potato cutlet is very tasty and crispy as well. Ingredients used in this cutlet are easily available at any ones kitchen. So try this crispy and tasty cutlet at your home and enjoy. This cutlet is best to served as an evening snacks with tomato sauce, red chilli sauce or any dips as you like to have.
1 whole corn (boiled and roughly grind)
4 medium size boiled
2 onions finely chopped
2 tbsp finely chopped
2 green chillies finely
Corn flour 2 tbsp
Red chilli powder 1 tsp
Turmeric 1/2 tsp
Salt as per taste
Oil for deep fry
For making this Corn & Potato Cutlet first boil the corn and then separate the seeds from it. Now coarsely grind the corn seeds and in a separate bowl mash the boiled potatoes. After that take bowl, add mashed potato, corn, onion coriander leaves, green chilli, red chilli powder, turmeric, corn flour, and salt. Now combine all the ingredients very well and keep aside.
Heat a pan on medium flame, add enough oil for deep frying the cutlets and let the oil becomes heat. Now make cutlets from the mixture by giving a nice shape according to your choice. Here we check whether the oil becomes heat or not by frying a small portion of the mixture. If oil becomes heat the mixture creates bubbles and floats on oil. So you check and then deep fry all the cutlets in medium flame.
Fry the cutlet from both sides till it becomes golden brown in colour. Now remove the cutlets from oil. Here is our corn and potato cutlet is ready to serve. Serve this crunchy and tasty corn cutlet with tomato sauce, chilli sauce or any dips as you like.