MINT LEMONADE| HEALTHY DRINK AND BEST COOLANT FOR THE SUMMER| GOOD FOR DIGESTION

Mint is a very rich source of nutrients, Mint produces a cooling and relaxing effect. It works great on our complexion. It also improves irritable bowel movements(IBS) which is characterized by digestive symptoms like gas, bloating, stomach pain and changes in bowl habits. Thus helps in digestion.

Mint plants are used in foods both fresh and dried forms. So, as the weather is getting hot, we are entering the summer I prefer to make this fresh Mint juice or Mint Lemonade to use as coolant for the body.. This Mint lemonade is prepared using fresh leaves from my garden.  I hope you guys try at home and enjoy this healthy drink which is so refreshing😉

MINT LEMONADE RECIPE

Prep Time: 15 minutes, Servings: 2

INGREDIENTS:

2tbsp lemon juice ( squeeze 1 big size lemon)

4 Ice cubes

2tbsp Sugar

1cup Mint leaves (Pudina)

to serve:-

4 Ice cubes

1/2 cup water or 1/2 club soda 

METHOD:-

• Grind in mixer jar to a smooth paste - Lemon Juice, Ice cubes, sugar, mint leaves

• Strain the mint juice using strainer and serve with ice cubes, water or club soda. Adding club soda would make this Mint lemonade even more tastier.

       Copyright © 2021 by Asha Kamat. All rights reserved.

MINT LEMONADE VIDEO TUTORIAL:-

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Check my Jeera Pani Recipe here..

Happy & Healthy Cooking 😊😊😊

Fluffiest pancakes| How to make Fluffier Pancake

We have been loving pancakes since I started exploring varieties in pancakes. Now, our weekend begins with pancakes and ends up with left over pancakes from the morning😆 Especially my kid who loves to eat it for his dinner😍

These pancakes are so easy to prepare and yet tastes great. They have been my life savers when there is no planning done in advance for the breakfast. These are the fluffiest Pancakes I have cooked so far. I love how they turn light brown color and the Maple syrup on top of it makes these taste yumilicious 😋

RECIPE:

INGREDIENTS:

1 large Banana cut in small pieces

1 large Egg

1 tsp Vanilla essence

1/2 Cup Milk

2tbsp Melted butter

Dry Ingredients:

1/2 Cup Wheat Flour

1/4 Cup All Purpose Flour

1 1/2 tsp Baking Powder ( you can add up to 2tsp)

1/4 tsp Baking soda

1tsp Salt

1tsp Sugar (optional)

Maple Syrup

METHOD:-

• Firstly, add sliced banana & mash them using Fork and now add egg and whisk it properly. Add vanilla essence, milk, melted butter and give a mix

• Sift the flour in to the bowl like wheat and all purpose flour with baking soda and baking powder. Add in salt to taste and sugar to give extra sweetness.

• Batter is ready, make sure to keep the batter thick not like dosa batter. keep it aside for 10 minutes to set.

• Grease butter to the pan and pour the batter.

• Serve with Maple Syrup

Tips:

• You could use only the all purpose flour, I prefer combination of  wheat and all purpose flour to make it healthy one.

•  Secret to this recipe is adding baking powder than normally I add to my pancakes. 1 1/2 tsp with 1/4 tsp baking soda. This makes the pancake fluffier😊

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You can check my Basic Pancake Recipe here

Methi Mutter Recipe| Methi Malai Mutter| Methi Mutter Curry| Easy & delicious |Kids Recipe

This is a sweet curry which I prepare using coconut milk by replacing the Cream or Malai. You could use Malai (heavy cream) if you prefer dairy product, I prefer coconut milk over dairy milk as it gives the nice flavor to the curry and also to avoid heavy cream in my diet😉

If your kid doesn't like to eat Methi because of its bitterness, I would defiantly recommend you to try this recipe. My kid loves to eat these with his chapatis😊

 

RECIPE:- Prep time 5 minutes, Cooking time 10 minutes

INGREDIENTS:-

1cup Fresh Methi or Fenugreek leaves chopped

1cup Mutter or Green Peas

1 to 1 1/2 cup Coconut milk 

5 to 6 garlic cloves, minced or chopped in small

1medium size onion, chopped in small

1tsp Kashmiri Red chilly Powder

1/4 tsp Turmeric powder/ Haldi

1tsp Palm Sugar/ Brown sugar

1tbsp Coconut Oil

METHOD:-

• Cook coconut milk until the bubbles come up or it starts leaving oil.

• To a large skillet, add the oil, onion, garlic and sauté over medium-high heat until they turn slightly brown.

• at this stage add turmeric & chilly powder, cook it for a minute.

• Next add in mutter and cook for 5 minutes or until its cooked( I have used frozen mutter, you can use the fresh ones)

• now add chopped Methi and cook for another 2- 3 minutes. I am not adding methi and mutter same time as Methi would take less time to cook. Add Palm sugar for extra sweetness. 

• finally add in coconut milk and leave it for 5 more minutes in a medium flame so that all the flavors get infused in the curry which makes it delicious to taste.

• Serve hot with Chapatis , Rice or Roti's.

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Check Gluten free Almond Cake Recipe here

Mallige Idli| ಮಲ್ಲಿಗೆ ಇಡ್ಲಿ| Soft Idli| Karnataka Style

One such Idli recipe from Karnataka is Mallige Idli (ಮಲ್ಲಿಗೆ ಇಡ್ಲಿ) or Jasmine Idli. Its a very soft Idli that I tried recently. This is being added in my weekly breakfast list now, these Idli's are very soft in texture and tastes delicious 😋 If you are an Idli lover, I would definitely recommend you to try this recipe, If you are not a great fan of Idli's, after tasting this you would definitely become one like me 😉😉

There could be different method or proportion of ingredients to prepare these idli's, the method and the proportion which I have followed has made my Idli's turned out really soft and tasty😊

RECIPE:

INGREDIENTS: Preparation Time: 20 to 25 minutes

1cup Idli Rice or 2 Cups Idli Rava

1/2 cup Urad Dal

1/4 Cup Thin Poha/ Flattened Rice 

1 tbsp Coconut Oil

Coconut oil to grease the idli mould

1tbsp Salt

Method:

• Soak Urad dal, Dosa rice and Thin Poha for at least 4 to 5 hours.

• Grind Urad dal to a smooth a paste ( I have used 1/2 cup water to get the thick smooth paste)

• Now Grind Dosa rice along with Poha to a slight grainy paste so that it resembles Rava texture. I have used 1/2 cup water to get the thick paste.

• Mix both the batter and keep it overnight for fermentation or for at least 8 to 10 hours. Batter consistency should be thick, adding more water while grinding would spoil the Idli.( I have used total 1 cup water to get the right consistency batter)

• After Fermentation, add 1tbsp Coconut oil and salt to the batter and give a mix.

• Transfer the batter to the Greased Idli Mould's and steam for 20 to 25 minutes or until done. ( I have steamed in high heat for first 5 minutes and remaining 20 minutes in medium heat which works for me) after 25 minutes, Insert toothpick to check, if it comes out clean or with few crumbs that means Idli is Perfectly ready!!

• Serve with Peanut or Shenga Chutney or Sambar.

Mallige Idli Video Tutorial:-

Tips:

1. Adding right amount of water is very important in this recipe, if you add more water than required, that would take more time to cook Idli's and also Idli's do not turn out the way they should.
2. batter should be in Rava texture, do not grind to a fine paste.

Thank you for reading, I hope details provided would help you to get the perfect soft Mallige Idli's. please share your experience in comments and do let me know if you have any questions. 

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