Watermelon yogurt popsicle

Kala khatta.... The name brings saliva in my mouth. Spicy, tangy popsicle. A similar tangy and sweet popsicle.

Ingredients:
Yogurt : 2 tbsp
Watermelon piece : 1 cup
Sugar : 1 tbsp

Procedure :
1. Mix the ingredients in a mixer.
2. Can substitute sugar with honey.

Strawberry Lemonade popsicles

I am a bit late in discovering or experimenting with popsicles. Phoenix is finally cooling down.

Ingredients:
Lemonade
Strawberry pieces
( Depends on the popsicle mould ' s and the quantity you want to prepare)

Procedure:
1. Insert the strawberry pieces inside the mould.
2. Fill the rest of the space with lemonade.
3. Refrigerate the mould in the freezer for 5 to 6 hours.

Notes: If the strawberries are sour you can coat them with sugar.

Blueberry Banana Smoothie

Ingredients:

Blueberry : 1/2 cup ( frozen or fresh)
Banana :  1/2 cup ( ripened and cut into small chunks)
Honey : 2 tbsp
Milk : 2 cups

Procedure :

1. Grind all the ingredients in the blender.
2. You can increase the quantity of milk according to the thickness of milkshake you prefer.

Notes : You can add sugar in case you prefer more sweetness.  I prefer the natural sweetness of the fruit.
You can substitute milk with half and half milk.

Chicken Coriander

Fed up of the same chicken curry? Here is fresh and new recipe to follow. Coriander haters, this recipe is not for you.

Ingredients:

List 1 :
Green Chilli : 10-12
Coriander leaves : 1 cup finely chopped
Curry leaves : 1 sprig
Water

List 2 :
Shredded coconut : 1/2 cup
Poppy seeds/ khus khus : 1/2 tbsp
Cashews : 20 ( soak in hot water)

Other ingredients:
Chicken: 1/2 kg
Jeera/ Cumin seeds : 1 tsp
Coriander seeds : 1/2 tsp
Turmeric powder : 1/2 tsp
Ginger Garlic Paste : 1 tbsp
Salt according to taste

Procedure:
1. Grind all the ingredients in list 1 and list 2 separately.
2. In a kadai/ pan add oil followed by cumin seeds. Once they start sizzling add coriander seeds.
3. Add the cleaned and washed chicken followed by turmeric powder.
4. Add ginger garlic paste, followed by the grinded ingredients from list 1.
5. Add salt lower the simmer and cook for 10 minutes.
6. Add the paste 2 i. e. all the ingredients from list 2 and cook for 5 more minutes.
7. Add garam masala and garnish with coriander leaves.

Basil Watermelon Juice

The summer is just rising in Phoenix. And we need no reason to drink water. Because of the rising heat we tend to drink lots of water. But I am experimenting with new flavours. I had tried the combination of watermelon, mint and lemon.

This is another stuff that I tried. Watermelon and basil. The classic combination.  The basil just parches off our thirst leaving a cold feeling in our throat.

Ingredients:

Watermelon pieces : 2 cups or watermelon puree 3 cups

Basil leaves : 10

Honey : 1 tbsp

Procedure:
1. In a blender blend the watermelon slices and basil leaves.
2. Drizzle honey and serve cold.

Notes: Store it in freezer so that the flavor seeps into the juice. Especially the basil flavour.

Asparagus ki Subji/ Indian style asparagus curry

Asparagus is not what we normally use in Indian cooking. I recently had been out on weekend to Greer. And we had a barbecue party where we had lots of items barbecued. Asparagus was one of them. And it tasted yummy. And when we got talking with others I came to know that it is a very healthy vegetable. It is said that Asparagus increases the milk content for Mother's who breast feed their kids.

A healthy Asparagus recipe with Indian Tadka.

Recipe Source : Show me The curry

Ingredients:

Asparagus : 1/2 kg (Cut into 1/2 inch pieces)
Cumin/ Jeera.  : 1 tsp
Fennel Seeds : 1 tsp
Ginger : 1 inch (Finely Chopped)
Garlic :  1 full pod ( I love the taste of Garlic)/ 5-6 pods are ideal
Tomatoes : 2
Red Chilli Powder : 1 tsp
Salt according to Taste
Oil : 1 tbsp

Procedure:
1. In a pan add oil followed by cumin seeds and fennel seeds.
2. Once they start sizzling add the finely chopped ginger and garlic.
3. Add the tomatoes and cook they turn mushy.
4. Add the chopped Asparagus, red chilli Powder and salt.
5. Cook for 5 minutes.

Notes : Don't cook for a long duration after adding asparagus or they will lose their crunchiness.

Sungta Hinga Udka randai/ Asafoetida flavored Prawns dipped in Red Coconut Gravy

Fish in coconut gravy with asafoetida flavor is a famous cuisine in the Mangalore coastal region. The smell is irresistible. The asafoetida enhances the taste of the gravy.

Ingredients:

List 1:

Shredded Coconut : 3/4 cup

Red Chillies : 15

Tamarind : Gooseberry sized 

Water : as much necessary to grind it into a paste. 

Other Ingredients :

Prawns : 1/2 kg

Asafoetida : a pinch

Coconut Oil: 1 tsp

Procedure:

1. Grind the ingredients given in list 1.

2. In a deep bottom pan add the grinded paste along with salt

3. Add the washed and cleaned shrimp into the pan.

4. Once it comes to boil sprinkle it with 1 tsp of coconut oil.

5. Make a paste of asafoetida with 1/2 tsp of water and add it to the gravy.

Notes : I have used the asafoetida paste not the powder.