Iced Green Tea With Orange And Mint

Iced green tea with orange and mint.
Weather is too hot these days. We want some refreshing drink to stay hydrated and feel energized. So here is a delicious refreshing chilled drink . Make and keep it in refrigerator and enjoy whenever you feel low.

I have used orange juice but you can use watermelon, grape juice, pomegranate juice, mixed fruit juice or any other fruit juice of your choice. If you are using sugar use sugar syrup. Because sugar takes more time to dissolve. Or you can use honey or any artificial sweetener.

Our this week’s 153 #Foodiemonday bloghop theme is tea. And my humble contribution is this chilled refreshing iced green tea with orange mint and cinnamon.

I don’t like milk tea. Love black or green tea without milk and very little sugar. But in this hot weather refreshing and chilled iced tea is a good option to cool us down. So get ready to beat the heat.
Flavour of orange, lemon and cinnamon made this drink super yummy. Just add lots of ice cube and enjoy.

Recipe

Orange juice – 1 cup

Green tea – 2 bags

Mint leaves – a fistful, Finley chopped

Cinnamon powder – 1/2 teaspoon

Water – 2 cup

Lemon juice – 1 & 1/2 tablespoon

Sugar syrup or honey to taste, optional

Ice cubes – as require

Few mint leaves and lemon wedges to garnish

Method

1. Boil 2 cup water. Remove from heat and tea bags and cover for 10 minutes.

2. Now add chopped mint leaves and cinnamon powder.
Stir and let it cool down completely.

3. Keep it in refrigerator for at least least 2 hours or until chilled. Squeeze and discard the tea bags.

4. Strain the mint mixed tea with a sieve.

5. Add orange juice and lemon juice. Add sugar syrup or honey to taste.
If you like light sweetness omit sugar.

6. In a glass place some ice cubes and few mint leaves.
Pour iced tea over it.

7. Garnish with lemon wedge.
Serve chilled.

Notes

1. If you don’t like cinnamon then you can omit it.

2. You can also make it with black tea instead of green tea.

3. You can use watermelon, grape juice, pomegranate juice, mixed fruit juice or any fruit juice of your choice instead of orange juice.

4. You can use artificial sweetener instead of sugar syrup or honey.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Watermelon Cantaloupe Mint Smoothie

Watermelon cantaloupe mint smoothie.
Watermelon is easily available in this season. This refreshing fruit has mostly water and full of nutrients.
I love chilled watermelon juice in summer. And tried this juice with many other ingredients to make different delicious dishes.

Today sharing a smoothie with it. Pairing it with another summer fruit cantaloupe or muskmelon or Kharbuj. Lightly flavoured with mint.
If you don’t like mint you can use cinnamon or any other flavour of your choice.

I didn’t use any sweetener in it. Watermelon and cantaloupe made the smoothie perfectly sweet.
You can get some more watermelon recipes here. Click on the name to get the recipe.

Watermelon sandesh

Watermelon muffins

Watermelon cooler with Tulsi and aloe vera

Litchi watermelon dates peach smoothie

Virgin mojito / mocktail with watermelon and Fanta

Virgin watermelon mojito

Sending this post to the 144 #Foodiemonday bloghop yoghurt based theme.
I was thinking about a yoghurt based curry to share today. But this time I want to share my breakfast with you. Yes in summer smoothie is a best breakfast option. Chilled, refreshing, filling and yummy.

If you are a regular reader of my blog then you know that I have shared different smoothie recipes in every summer.
Today I have used cantaloupe in it. But you can use one banana instead if you want.
Keep it in refrigerator or add some crushed ice cubes and enjoy the chilled glass of healthy fruity smoothie.

Recipe

Thick yoghurt – 1/2 cup

Watermelon juice – 1 cup

Kharbuj /cantaloupe /muskmelon – 1/2 cup, chopped

Or

Banana – 1, chopped

Lemon juice – 1 tablespoon

Mint leaves – 1 tablespoon, torned with hand

Black salt – a pinch

Method

1. In a blender blend cantaloupe, torn mint leaves and thick yoghurt.

2. Now add watermelon juice, black salt and lemon juice.
Blend again.

3. Taste and add little more lemon juice and black salt if require.

I didn’t use any sweetener in it because my watermelon and cantaloupe both are sweet. But if you want you can add a teaspoon of honey or sugar if require

4. Pour the mixture in your favourite glass. Garnish with watermelon and mint leaves.

5. Keep in refrigerator or add crushed ice cubes.
Serve chilled.

Enjoy the delicious refreshing chilled smoothie.

Notes

1. You can use cinnamon powder instead of mint leaves or any other flavour of your choice.

2. If you don’t like cantaloupe use one banana instead.

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Kasundi / Guest Post By Rita Ghosh

Kasundi
One more recipe from Bengal.
You can call it mustard sauce. I love it’s tangy zingy taste and lovely aroma of mustard.
You can serve it with any Bengali snack, cutlets, chop, fritters, croquettes or anything as a dip or sauce.

You can make fish or any vegetables with it. I often make eggs, ladyfingers, eggplant etc with kasundi. You have to add kasundi with salt, turmeric powder and chilli only. You don’t need much spices with it.

Kasundi is the Asian or Indian variety of mustard sauce. It is a pungent paste of fermented mustard seeds, spices and sometimes dried mangoes, dried Indian plum and olives, popular as a dipping sauce in Bengali cuisine.
Kasundi has always been a revered fixture of Bengali households, its making used to be almost a religious rite, with many restriction and rituals. With modern household appliances becoming commonplace, its making no more remains a complex ritual.
Wikipedia

Some of my readers requested for kasundi recipe. I never tried it. Always bought readymade bottles from Kolkata. So I have requested my friend Rita Ghosh for a guest post. Rita Ghosh is an avid cook and a very humble person. We never met physically but she is really a good friend. We met in a food group. Our interests are same. We chat every day and our topic is food. So when I requested her for kasundi post she gave me the recipe immediately. Thanks a lot dear for this awesome recipe.
Sharing her authentic method to make kasundi. Try it and please give your feedback ūüėä

Recipe

Black mustard seeds – 3 & 1/2 cup

Ginger paste – 2 tablespoon

Red chilli powder – 1 & 1/2 teaspoon

Salt to taste

Turmeric powder – 2 teaspoon

Coriander seeds – 1 teaspoon

Cumin seeds – 1 teaspoon

Black pepper – 8 – 10

Green cardamom – 2

Cinnamon – 2 sticks

Raw mango – 2 medium, chopped

Hot water – 1 litre

Method

1. Wash black mustard seeds and ginger and let them dry under sunlight.

2. When dried completely blend them well.

3. Dry roast black pepper, green cardamom and cinnamon. Grind them altogether. Make fine powder.

4. Take a deep bottom pan. Mix blended mustard seeds, turmeric powder, salt and water in it.

5. Add mango pieces and mix well.
Cover the pan and keep it overnight.

6. Next day, take out the mango pieces and blend. Now add blended mango pieces and all the spices in this fermented mixture.
Add more cold ( room temperature) water as require.

7. Keep under sunlight for 7 – 8 days.
Your kasundi is ready.
Relish throughout the year.

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Roasted Mixed Spice Powder Or Bhaja Moshla

Roasted mixed spice powder.
An aromatic mixture of roasted green cardamom, cloves, cinnamon, cumin, bay leaf, cumin, coriander and red chilli.
It will enhance the flavour of your savoury dishes. Add a spoon full to your chop or cutlet mixture, potato stuffing for aloo paratha, aloo tikki or burger patties, sandwich stuffing, curries, dum aloo or anything you want to make aromatic and spicy.

Sending this post to 136th #Foodiemonday bloghop theme is #MasalaPowder.

When Preethi decided the theme I remember my mother’s bhaja moshla or dry roasted mixed spice powder recipe. She always used to store two type of dry roasted mixed spice powder.

One is dry roasted and ground panch phoran or a mixture of cumin seeds, coriander seeds, nigella or black cumin seeds, fennel seeds and mustard seeds. This mixture is for sukto, a delicious Bengali style mix vegetable. Just sprinkle this ground mixture on sukto or any chutney and enjoy the aroma.

I am sharing second dry roasted and ground spice mixture. You can use this aromatic mixture in any savoury dish to enhance the flavour and taste. Here is my mother’s recipe for aromatic bhaja moshla.

Recipe

Green cardamom – 8

Cloves – 6

Bay leaf – 1, small

Cinnamon – a small stick

Dry red chilli – 2

Cumin seeds – 2 tablespoon

Coriander seeds – 2 tablespoon

Method

Combine all the spices.
Lightly dry roast on low flame. Stir continuously.

Dry roast till the spices gives out roasted aroma.
Immediately transfer the spices on a plate and let it cool down.

Now grind all the spices. Make a fine powder.
Store in a airtight jar.

Notes

1. If you want your spice powder more hot use 3 – 4 dry red chilli.

2. If you don’t want to use red chilli you can use pepper corn.

3. Or if you like you can omit chilli and make it only aromatic not hot.

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Tomato Coconut Chickpea Curry 

Tomato coconut chickpea curry.

A delicious dry curry without onion. Fresh coconut, tomato, garlic and some spices makes the curry flavourful and lip-smacking.

My mom used to make this curry with only tomato and garlic. She rarely used onions and the taste was awesome. Today I have followed her recipe but added fresh coconut too.

If you don’t have coconut you can omit it. Sometimes I also make it without coconut. With or without both are delicious. Or you can make it without garlic too. Use only tomato, ginger, coconut, green chilli and spices. You can use lemon juice instead of dry mango powder or use both if you like tangy curry.

 

Recipe


Chickpea – 1 cup

Green cardamom – 3

Clove – 3

Cinnamon – 1 inch piece

Bay leaf – 1

Salt to taste

Turmeric – 1/2 teaspoon

Ginger – 1 inch piece

Garlic – 4-5

Green chilli – 2 – 3

Tomato – 4 medium, chopped

Grated fresh coconut – 2 tablespoon +1 tablespoon, optional

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Cumin seeds – 1/2 teaspoon

Oil – 2 tablespoon

Amchur or dry mango powder – 2 teaspoon

Cilantro or coriander leaves 2 tablespoon + to garnish

Method


Soak the chickpea overnight.

Crush the cardamom, cinnamon and cloves in a mortal pastel.

Boil the overnight soaked chickpeas with green cardamom, cloves, cinnamon, bay leaf, salt and water.

Discard bay leaf and keep aside.

Grind tomatoes, green chilli, garlic, ginger and 2 tablespoon grated fresh coconut. Make a smooth paste.

Heat oil in a pan. Add cumin seeds and let them splutter.

Now add the ground mixture, turmeric powder, cumin powder, coriander powder and kashmiri red chilli powder.

Saute till oil leaves the side.

Add boiled chickpeas, 2 tablespoon cilantro or coriander leaves and salt. Add salt carefully. We have added salt while boiling the chickpeas. Mix well.

Add remaining water of boiled chickpeas.

Stir and cook on low flame for 10 minutes or until the water absorbed.

If you want thick gravy add little more water. I have made dry curry.
Add dry mango powder and mix well. If you don’t have dry mango powder you can use lemon juice. Or use both if you like tangy taste.

Taste and adjust salt. If you like you can add little more dry mango powder or lemon juice.

Garnish with chopped cilantro or coriander leaves and grated coconut.

Serve with paratha, puri, naan, roti or Indian flat bread or any bread.

Notes


1. Add chilli according to your taste. If you  like hot add more chilli.
2. You can add 1-2 tablespoon lemon juice if you like your curry tangy.
3. If you don’t like garlic you can omit it.

4. If you like the taste of coconut and want to make it without garlic, you can add 1/4 to 1/2 cup fresh grated coconut.

 

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Eggless Pearl Millet Cashew Almond Honey Cookies / Gluten Free Cookies 


Pearl millet cashew almond honey cookies.

This delicious, soft and chewy cookies are eggless and gluten free. I have used pearl millet or bajra atta to make these cookies.

A perfect treat for your kiddos. You can pack it in their lunch box.

I have already shared Pearl millet sesame oats cookies

Pearl Millet is one of the oldest cultivated crops since pre-historic times and ranks as the sixth most important grain in the world. It is known as Bajra in Hindi, Bengali, Punjabi, Urdu, and Oriya; Kamboo in Tamil and Malyalam; Sajjalu in Telugu, and Bajri in Marathi and Gujarati. It is a cereal crop grown at a very large scale in India.

Pearl millet is gluten-free and is most commonly used as a substitute for people with gluten allergy. 

It contains most of the Vitamin-B and is rich in other minerals such as iron, magnesium, calcium, phosphorus, manganese, potassium, copper, zinc, and chromium. It is known to have the highest levels of potassium, calcium, and iron amongst other cereal crops.

Source

This post is going to be a part of #Foodiemonday bloghop theme is #Millet.

My contribution is this super yummy and healthy pearl millet cashew almond cookies.

I have used less sugar and ghee or clarified butter in it. Honey, cardamom and cinnamon makes the cookies superbly delicious.

Recipe 


Pearl millet flour or bajra atta – 1 cup 

Baking powder – 1/2 teaspoon 

Baking soda – 1/4 teaspoon 

Cardamom powder – 1/2 teaspoon 

Cinnamon powder – 1/2 teaspoon 

Ghee or clarified butter – 1/4 cup 

Almond – 1/4 cup 

Cashew nuts – 1/4 cup 

Desiccated coconut – 1/4 cup 

Powdered sugar – 1/4 cup 

Honey – 3 tablespoon 

Tutti frutti or choco chips – 1/4 heaped cup

Method 


Preheat the oven at 180¬į for 10 minutes.

Grease or line a baking tray with parchment paper or aluminium foil. 

Grind almond and cashew nuts. Make a fine powder.

In a bowl mix pearl millet flour, ground cashew and almond, baking powder, soda, desiccated coconut, cardamom powder and cinnamon powder.

In a large bowl cream powdered sugar and ghee or clarified butter. You can also use unsalted butter if you like. Add honey and beat well. Add all the dry ingredients and tutti frutti. You can use chocolate chips instead of tutti frutti.

Don’t knead much. Just combine everything.

Take one tablespoon dough and make a smooth ball. Flatten with your palm. Press gently.

Arrange the cookies on the baking tray 1 inch apart.

Bake in preheated oven at 180 ¬į for 10 – 12 minutes or until the edges becomes brown. Every oven takes different time so keep an eye after 10 minutes. 

The cookies will be soft when hot so let them cool down completely. After cooling cookies will be crisp.

Enjoy the delicious gluten free cookies with your tea, coffee or milk.

Or keep in a airtight container for later use.

Happy baking ūüėä

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Mango Peach Pear Smoothie / Dairy Free Low Calorie Smoothie 


Mango peach pear dairy free low calorie smoothie.

Mango season is about to over. So enjoy this yummy fruit in one more delicious, healthy, chilled, refreshing and filling smoothie.

A chilled glass of smoothie is perfect for this weather.

Our this week’s #Foodiemonday bloghop theme is ¬†#Shravanvratspecial.

Shravan is considered an auspicious month for the Hindus. In North India people avoid non vegetarian food including onion garlic in this month. People observe fast on every Monday during this month.

Presenting a yummy, nutritious, filling, refreshing and power packed smoothie to boost your energy. Take a long glass of smoothie on meal time instead of calorie ladden deep fried food.

I have added peach in this smoothie. Which is a rich source of minerals and dietary fiber. Low calorie peach contain no saturated fat or cholesterol.

Normally I make this smoothie with coconut milk or chopped tender coconut. If you have coconut milk you can add 1/2 cup for a different and delicious taste. Or you can add 1/2 cup chopped tender coconut. If you don’t like pear you can use any fruit instead like chickoo, banana etc.

 

Recipe 


Ripe mango Р 1 cup, peeled and cubed

Peach – 1/2 cup cut into small pieces

Pear – 1 peeled and diced

Cinnamon powder – 1/4 teaspoon

Cardamom powder – a pinch

Lemon juice – 1 teaspoon

Honey – 2 teaspoon or to taste

 

Method 


Combine peeled and cubed mango, chopped peach and peeled and diced pear in blender jar.

If you want you can add add 1/2 ¬†cup of coconut milk or 1/2 cup chopped tender coconut. Normally I like to add coconut milk or chopped tender coconut in this smoothie but today I don’t have any.

 

If you don’t like pear you can use any fruit instead like banana, chikoo/sapodilla/zapota or any other fruits.

 

Blend until smooth and frothy. Add cinnamon powder, cardamom powder, lemon juice and honey. Blend again.

Taste and add more honey and lemon juice if required.

Place some ice cubes in a glass. Pour the mixture over it. Garnish with mango cubes.

Serve chilled.

Enjoy…….

See what my fellow bloggers have shared for #Foodiemonday bloghop on fasting food theme –

 

https://poonambachhav.blogspot.in/2017/07/fig-banana-smoothie.htmlhttp://aahaaramonline.com/2017/07/17/

 

http://aahaaramonline.com/2017/07/17/dahi-sabudana-maharashtra-recipe

 

http://aahaaramonline.com/2017/07/17/dahi-sabudana-maharashtra-recipe

 

http://www.delishpotpourri.com/sabudana-sago-tapioca-pearls-dahi-bhalla

 

https://veenasvegnation.com/recipe/til-chikki

 

https://krispykadhai.wordpress.com/2017/07/17/phalauri-a-pious-treat

 

https://afoodiehousewife.wordpress.com/2017/07/17/roasted-vegetables-with-honey-lemon-dressing-and-a-mild-beetroot-dip/

 

http://mayurisjikoni.blogspot.ca/2017/07/670-date-coconut-energy-balls.html?m=1