Mango Strawberry Punch

Mango's aren't my favorite fruit. Back home, while growing up at my parents's place we were surrounded by mango trees. But I never liked them to heart & never felt the urge to have this fruit.
So to reduce my unlikeliness towards this fruit I blend it with other fruits, which are much sweeter & can balance the taste of this fruit. The drink I'm sharing is well balanced with flavors & also energy boosting. 
Enjoy the drink !!!

Prep Time-10mins | Serves - 3-4people
Ingredients 
3Cups mango juice
12Strawberries {frozen or fresh}
3Oranges juiced 
2Tbs honey /agave {optional}
Directions
- Blend all the above other then honey. 
- Flavor up with honey if needed.
- Chill & serve {or} add few ice cubes & serve right away.
Note
- I used store bought mango juice. 
- Quantity might change if used mangoes.
- I haven't used honey in my drink. 

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Cantaloupe Ginger Mocktail

  

Cantaloupe Mocktail  is a blend of fruit juice along with ginger syrup & lemon juice. This mocktail twisty in flavor & refreshing. 

Prep Time -30mins | Serves - 3to4people
Ingredients
1Cantaloupe / 3&1/2Cups juice
Big piece of chopped or minced ginger / 4Tbs big chunks of ginger 
1/2Cup water
2Tbs lemon juice
2Tbs sugar
Few mint leaves for garnish

Directions 

- Boil water along with sugar & ginger.

- Dissolve sugar completely & switch off heat. 

- Allow it to cool completely & filter out ginger from syrup. 

- Now stir in cantaloupe juice with lemon juice & sugar syrup. 

- Chill & serve with garnish or serve right away with few ice cubes. 
Note
- I used minced ginger & loved the flavor it gave to the mocktail. 

You might also like
- Watermelon Mocarita | Watermelon Mocktail
- Lemonade | Nimbu Pani
- Apple Milkshake with Almond Milk
- Mango Lassi | Mango Smoothie

- Mexican Hot Chocolate
- Banana Nutella Milkshake
- Iced Orange Tea

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Watermelon Mocarita | Watermelon Mocktail

Mock-tails are non- alcoholic drinks that are made of mixing different juices. You can modify many cocktails in to mocktails by omitting alcohol from them.

Watermelon Mocarita is a mocktail, which is somewhat similar to non-alcoholic blend of margarita. In this drink I mixed watermelon juice with lemon juice & flavored it with salt. You can replace salt with sugar but for me it was perfect & refreshing with salt.

Enjoy the drink!!!

Prep Time - 45mins {cooling + making} | Serve - 3 - 4people 

Ingredients
3Cups watermelon / 6Cups cubed watermelons 
1/2Cup water {optional}                                       
2Tbs lemon juice
1/2Tsp salt
Few small watermelon pieces to garnish

Directions

- Extract juice of watermelon cubes using a juicer. 

- Filter the juice to remove pulp. 

- Stir in water, lemon juice & salt. If needed adjust them as you like.
- Chill & serve with few watermelons on top or you can serve right away with few ice cubes. 

Note
- I diluted watermelon as I'm not a big fan of the taste. 
- You can omit water if you don't want to.

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Shorshe Dharosh

Shorshe Dharosh or Okra in Mustard sauce is a deliciously tasting dish with interesting flavors. This bengali dish is made of fried okra cooked in mustard sauce to a thick gravy. This is a simple gravy curry easy to make for your busy days.

Prep Time-30mins | Cook Time-10mins | Serves-3 to 4 people 
Adapted : A Mad Tea Party
Ingredients 
15Okra's {cut them into half if they are too long}
1/4Cup water 
1Tsp red chili powder {optional}
Pinch of sugar
Salt to taste
For gravy
2Tbs mustard seeds
1Tbs poppy seeds
4Tbs grated coconut
1/4Tsp turmeric
2Green chili's
2Tbs yogurt
2Tbs water 
Seasoning
1Tsp fenugreek seeds
1Tsp nigella seeds
Few curry leaves
1Tbs oil 
Directions
- Soak mustard & poppy seeds for 20mins. 
- Grin all the ingredients under gravy to a smooth paste. You can use use a mortar & pestle or your grinder to make the paste. 
- Wash & pat dry okras. Cut them to half if they are too long.
- Heat pan with oil. Add the seasoning to pan & after few seconds of frying them add okra to pan.
- Fry them for 2mins. Add the gravy paste & red chili powder to pan along with water.
- Cook with a closed lid for 5mins on a medium heat. Okra will be cooked perfect by now.
- Add salt & sugar to pan. Balance the flavor if needed. 
- Cook for 1mins & switch off heat.
- Serve with rice or roti. 
Note
- You can reduce mustard to 1Tbs & increase poppy seeds to 2tbs to reduce the mustard taste.
- Red chili powder is optional. If you green chili's aren't hot enough then use red chili powder. 

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Aloo Tamatar ka Jhol

Aloo Tamatar ka Jhol is a traditional Uttaranchal dish. This dish is very simple & easy to make for busy days. Other than the main ingredients this dish is cooked using ghee & tempered with methi seeds. This is suppose to be a gravy dish but I made it a dry one.

Cooking Details
Prep Time-10mins 
Cook Time-20mins 
Serves-2people
Ingredients 
2Potatoes cubed
2Tomatoes chopped
1Small onion sliced
1Tsp ginger chopped
2Garlic chopped
1Tsp chili powder
1/4Tsp turmeric 
1/2 Tsp garam masala
1Tsp cumin
1/4Tsp fenugreek seeds
1Tbs ghee {oil}
Few coriander branches for garnish
Directions 
- Heat pan with oil. Add jeera to pan & fry it till changes to light brown.
- Now add chopped garlic & ginger pieces. Fry them for few seconds & add onion's to pan. 
- Fry them till they are translucent.
- Add tomatoes to pan. Add turmeric, red chili powder & salt to pan. 
- Add cut potatoes to pan & close pan with a lid. 
- Cook till potatoes are soft & done with a closed lid.
- Add garam masala to pan & fry for 2mins. Adjust salt & chili powder if needed.
- Garnish with coriander & switch off heat. 
- Serve warm with rice & roti. 
Note
- Instead of ghee use oil if you like. 
- To make it a gravy add 2cups water before adding potatoes to pan. 

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Mosdeng

Mosdeng is a chatni made of grinding red chili in to paste along with vegetables & fish. Being a vegetarian I omitted fish from the dish & customized it. So this dish tasted very good & was also easy to make.

Cooking Details
Prep Time - 20mins 
Cook time - 10mins 
Serves - 2people
Adapted From : Tripura Society
Ingredients
2Tomatoes chopped
1Garlic chopped 
1Small onion chopped
6Red chili's
1Tbs oil
Salt to taste
Few coriander bunches for garnish 
Directions
- Soak red chili's with enough water for 10mins or more if needed. Grind it to smooth paste by adding needed water & keep aside.
- Heat pan with oil. Add chopped onion & garlic to pan & fry it translucent. 
- To the pan add chili paste & fry till the water evaporates. 
- Next add chopped tomatoes & salt to pan. Cook them soft with a closed lid. 
- Once the tomatoes are soft switch off heat & garnish with coriander leaves. 
- Serve with rice with a dollop of ghee.
Note
- You can replace red chili's with green chili's. 

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Keerai Kootu

Kootu is a speciality of Tamil Nadu cuisine. This green kootu dish is filled with proteins, vitamins & packed with lots of goodness to it. Kootu dish has variations to it as it can be cooked with different vegetables mixing either with toor dal or moon dal. My mom version is little different & it will be on a little dry side than this dish. She adds black peppers to the spice paste as I did here & no onion or garlic in the dish. 

Cooking Details 
Prep Time-5mins 
Cook Time-45mins 
Serves - 3 to 4 People
Ingredients 
1/2Cup moong dal 
1Cup water
Salt to tate
To grind 
1/4Cup +1Tbs grated coconut
1/2Tsp jeera 
1Tsp black pepper
1/4Tsp turmeric
1Green chilli
3Cups chopped spinach 

Seasoning 

2Tbs oil

1Tbs urad dal 

1Tsp mustard seeds 

2Red chili's cut equally

Few curry leaves  

1/2Tsp hing {asafetida}

Directions

- Wash moong dal with water & pressure cook it with 1cup water for 2whistles. Switch off heat & allow pressure cooker to cool. 

- Grind the ingredients to coarse paste. 

- In a pan mix grind paste, cooked dal & salt. Now cook dal on low heat for 15mins. Stir it once in a while to avoid lumps. 

- Slowly raw smell of spinach vanishes. Adjust salt if needed.

- Heat another small pan with oil. To that add mustards, urad dal & red chili's. Once the mustard starts jumping add curry leaves & hing to pan. Cook for 10sec & switch off heat. 

- Now add seasoning to dal & mix well. Cook dal on low heat for 2mins & switch off heat.

- Serve it warm with rice, ghee & papadums.

Note

- You can pressure cook spinach along with moong dal, but it will loose it's green color changing to darkish green. 

- I used a little more of black pepper while reducing green chili's. Add one more green chili if you like it spicy. 

- Onion can be added to the grinding ingredients if desired. 

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Thupka | Gya Thuk

Thupka or Gya thuk is a well-known soup of northeastern states. Sikkim, a state of India & is also part of northern states very popular for it's cuisine in northeastern states. Sharing Sikkim's simple yet comforting soup made of spice paste, noodle & veggies. This soup can be soothing for chilling winters. 

Cooking Details 

Prep Time-10mins 

Cook Time-30mins

Serves-2people

Adapted From : SBS

Ingredients 
1Carrot sliced thin in to equal parts 
Few branches of spring onion chopped
2Cups water or vegetable broth 
Rice noodles 50g
1Tbs oil
Salt to taste 
1Tbs lemon juice
To Grind
1Small onion chopped
2Tomatoes chopped
1Garlic 
1/2Tsp ginger
1Tsp cumin
2Red chili's
Directions 
- Grind the ingredients under grind to smooth paste.
- Heat pan with oil. Add paste to pan. 
- Fry it till the raw smell goes off. 
- Add vegetable broth to pan & cook it on low heat for 10mins.
- To the broth add carrots & cook for few minutes. Switch off heat. 
- Add salt & lemon juice to soup & adjust taste if needed. 
- Heat a deep vessel with full of water with little salt. Bring water to boil & switch off heat. Add noodles to vessel. Stir occasionally if needed. After 5mins drain  water & wash noodles with cold water.
- Transfer soup in to serving bowls & top with cooked rice noodles.
- Garnish with spring onions & serve right away.

Note
- Check instruction back of the noodle box to cook them. 
- You can veggies of your choice to the broth. 
- Don't over cook veggies. 
- If the red chili's you are using are less spicier then add a green chili to the grind paste.

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Bajra ki Roti | Sojja Rottelu

Bajra ki roti is a Rajasthani dish made of pearl millet's or sajjalu (in telugu). These roti's are enjoyed along with lahsun ki Chutney & kadhi. This roti's are little different from your regular roti or chapati in texture ad taste. As all of the dishes these roti's are easy to make & delicious to eat.

Cooking Details
Prep Time-20mins 
Cook Time-15mins 
Serves-5 roti
Adapted From:Indian Kitchen
Ingredients
1Cup bajra flour
4Tbs atta flour 
2Tbs butter
4Tbs dried fenugreek leaves
Salt to taste 
Warm water to knead dough
Directions
- Mix bajra, atta flour,fenugreek leaves, salt in a bowl. 
- Add little by little warm water while forming a dough. 
- Close dough with a wet cloth & allow it to sit on a counter for 15mins. 
- Now take a foil or a plastic sheet & grease it with little oil. 
- Divide dough to equal balls. 
- Take a ball of dough & place it on the sheet. Now press it with less pressure, while expanding dough on all sides. 
- Don't expand it too thin & round the edges nicely. 
- Heat pan with butter/ghee.Place a roti on it.
- cook it on one side & apply ghee to roti. Cook for few seconds & reverse it to other. 
- Now layer a little ghee & allow to cook. 
- You can see little dark circles forming on each side you cooked. 
- Transfer roti to a plate & repeat the same with rest of the dough balls.
Note
- Don't add too much water. 
- Add little more of flour if needed.

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