Ginger Lime drink

Instead of having plain lime juice or lime juice with soda, try adding a teaspoon of ginger juice (grind ginger with water and strain) per glass for a refreshing ginger-lime beverage.

Coconut water

Coconut water is the best summer cooler available at any roadside corner.
It contains lots of vitamins and minerals particularly potassium which helps lower blood pressure.

Watermelon and Mint cooler

  • 3 cups of chopped watermelon flesh
  • 1 cup of mint leaves
  • 2 tsp sugar (optional if the watermelon isnt sweet enough)
  • 1 tsp black salt
  • Blend the watermelon pieces, mint, salt, sugar. Add a little water to it. Serve it in a tall glass with some ice!
I sometimes add beetroot, celery, spinach to while blending. The flavors get masked by the watermelon and mint. Its a good way to get kids eat some veggies!

Aam Panna

  • 5 to 6 raw mangoes (medium sized)
  • 3 tbsp sugar
  • 1 tsp salt
  • 1 tsp red chili powder or cayenne pepper (optional)
  • 2 tsp cumin powder
  • 2 tbsp chopped mint leaves
  • Put the raw mangoes in a pan. Add water to cover them and briong the pan to a boil. 
  • Keep the pan simmering on medium heat for about 10 to 15 mins. 
  • Retrieve the mangoes from the pan. Peel and stone them. Mash the pulp.
  • Add the chopped mint, cumin powder, chili powder, sugar and salt . 
  • Mix everything well. (this pulp can be stored in the fridge for a week)
  • While serving the Aam Panna, Fill the glass upto 1/3rd with the prepared mango pulp. 
  • Add some ice cubes and fill the glass with water. Stir to mix well. 
  • Garnish with some mint leaves!
Aam Panna is a typical summer drink in India. Mangoes are available in abundance in the summer season here. There are a lot of drinks and dishes prepared with raw and ripe mangoes during that period.

Masala Lassi

  • 2 cups of fresh Yogurt
  • 4 tbsp chopped coriander/cilantro
  • 2 tbsp chopped mint
  • 1 tsp each of fennel power and cumin power
  • salt to taste
  • a pinch of sugar
  • Whisk the yogurt. add a little chilled water if its too thick. 
  • Add rest of the ingredients and mix well. 
  • Serve in a tall glass and garnish with a little coriander sprig and mint!
This is one of my all time favorite drinks. Its very easy to digest too! Plus there is no caffeine or other artificial flavorings that could cause much damage to the body.

Cucumber Mojito

This natural drink includes cucumbers that contain a mineral named "silica" which may be advantageous for healthy skin, hair and nails.
  • 1 lime, juiced
  • 2 cups seedless cucumber, partly peeled & sliced
  • 2 cups cold water
  • 1/2 cup fresh mint, loosely packed
  • 1 Tablespoon raw honey
  • Crushed ice
  • First puree lime, cucumber, honey and water in a blender until it becomes smooth. 
  • Then, pour this puree on cluttered fresh mint and crushed ice. 
  • Make use of a wooden spoon to crush mint & ice together. 
  • Mint leaves can be cut with the rough ice edges and release their flavor.

Watermelon Lemonade

This simple, healthy and refreshing cocktail of fresh lemon and watermelon provides you about half of your daily required vitamin C.
  • 3 lemons, juiced
  • 4 cups seedless watermelon, 
  • cubed Ice
  • In a blender, puree lemon and watermelon until it becomes smooth. 
  • Then, pour this puree over ice and serve it.

Skinny Colada

This natural version beverage gives 3 grams of fiber and 80 % daily requirement of vitamin C. An enzyme, "Bromelain" that present in pineapple may decrease bloating by improving digestion.
  • 2 cup coconut water
  • 2 cup pineapple chunks, frozen
  • Combine pineapple chunks and coconut water and then blend it until smooth. 
  • Serve this fresh drink in a glass edged with shredded coconut.

Lemon Verbena Iced Tea

  • 1/2 cup sugar
  • 1/2 cup water
  • 1 cup lemon verbena leaves
  • 4 cups ice
  • 6 cups brewed tea, chilled
  • Mint leaves (optional)
  • Lemon wedges (optional)
  • Combine sugar and water in a small saucepan; bring to a boil. 
  • Cook 1 minute or until sugar dissolves. Cool sugar syrup completely.
  • Cook lemon verbena leaves in boiling water 1 minute. Drain and plunge into ice water; drain.
  • Combine sugar syrup and verbena leaves in a blender; process until smooth. 
  • Cover and chill overnight. Strain sugar syrup through a fine sieve into a bowl. 
  • Place 2/3 cup ice into each of 6 tall glasses; add 1 cup brewed tea and 2 tablespoons sugar syrup to each serving, stirring to combine. 
  • Garnish with mint leaves and lemon wedges, if desired.

Fresh Squeezed Lemonade

  • 3 cups fresh lemon juice (about 20 lemons)
  • 2 1/4 cups sugar
  • 12 cups chilled water
Combine juice and sugar in a one-gallon container; stir until sugar dissolves. Stir in water. Serve over ice.

Lemonade Iced Tea

  • 3 cups water
  • 2 family-size tea bags
  • 1 (1-oz.) package fresh mint leaves (about 1 cup loosely packed)
  • 1/2 cup sugar
  • 4 cups cold water
  • 1 (6-oz.) can frozen lemonade concentrate, thawed
  • Garnish: fresh citrus slices
1. Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes.
2. Remove and discard tea bags and mint. Stir in sugar until dissolved.
3. Pour tea into a 3-qt. container, and stir in 4 cups cold water and lemonade concentrate. Serve over ice. Garnish, if desired.

Strawberry Agua Fresca

  • 4 cups water
  • 1/3 cup sugar
  • 6 cups hulled strawberries
  • 1/4 cup fresh lime juice (about 2 limes)
  • Combine water and sugar, stirring until sugar dissolves. 
  • Place strawberries in a blender, and process until smooth. 
  • Combine the sugar mixture, strawberry puree, and juice; stir well.

Sweet Tea

  • 1 quart water
  • 1/2 cup sugar
  • 8 tea bags
  • 1 quart iced water
  • Ice, for serving
  • 1 lemon, cut into wedges, for serving
  • Bring water to a rolling boil, add sugar. (Stir to dissolve)
  • Add  tea bags. Stir. Let sit 20 minutes or so.
  • Pour up into gallon jug or container. Fill the rest with cool water.
  • I like to put my sweet tea in the refrigerator for a few hours….
Serves 8


  • 12 lemons, thinly sliced
  • 3 cups white sugar
  • 4 trays ice cubes
  • 8 cups cold water
  • Thinly slice lemons crosswise.
  • Try to remove as many seeds as possible.
  • Put lemon slices into a large punch bowl.
  • Pour sugar over the top of the lemons.
  • Using a potato masher or wooden spoon, pound lemons and sugar mixture until sugar is dissolved and lemon slices are broken.
  • Add ice cubes and stir in cold water.
  • Serve in tall glasses.
  • Lemonade is ready to serve.
  • Enjoy!

Chocolate Fizz

  • 4 ounces dark chocolate, chopped
  • 1/4 cup sweetened cocoa (not instant)
  • 1/2 cup whole milk
  • 1 1/2 cups cold half-and-half
1. In a blender, combine 4 ounces dark chocolate, chopped, and 1/4 cup sweetened cocoa (not instant). In a 1- to 2-quart pan over medium-high heat, bring 1/2 cup whole milk to a boil; pour milk over chocolate mixture and whirl until melted and smooth.
2. Pour in 1 1/2 cups cold half-and-half and whirl to blend.
3. Place 1 cup ice cubes in a cocktail shaker and add half of the chocolate mixture. Shake until cold and strain into a 16-ounce glass with a few ice cubes in it.
4. Fill glass with club soda and stir. Garnish with whipped cream and/or shaved chocolate.

Homemade Orange Soda

  • 1 (12-ounce) can frozen, pulp-free orange juice concentrate, thawed and undiluted
  • 2 (2-liter) bottles lemon-lime soft drink, chilled
  • 1 to 2 oranges, thinly sliced
  • Stir together orange juice concentrate and lemon-lime soft drink when ready to serve. 
  • Serve over ice in individual glasses with an orange slice.

Strawberry Margaritas


  • 3 1/2 cups strawberries
  • 2 1/2 cups crushed ice
  • 1/2 cup tequila
  • 1/2 cup fresh lime juice
  • 1/4 cup sugar
  • 3 tablespoons Cointreau (orange-flavored liqueur)
  • Lime wedges (optional)


  • Combine strawberries, ice, tequila, lime juice, sugar, and liqueur in a blender, and process until the mixture is smooth. 
  • Pour the margaritas into 4 large glasses. Garnish margaritas with a lime wedge, if desired. 
  • Serve immediately.

Southern Breeze

  • 1 cup sugar
  • 1 (0.22-ounce) envelope unsweetened blue raspberry lemonade mix
  • 7 cups water
  • 1 (6-ounce) can frozen lemonade concentrate, thawed
  • 1 (46-ounce) can unsweetened pineapple juice, chilled
  • 1 (2-liter) bottle ginger ale, chilled
  • Stir together first 4 ingredients in a 2-quart pitcher; pour evenly into 5 ice cube trays, and freeze at least 8 hours.
  • Combine pineapple juice and ginger ale; serve over raspberry ice cubes.

Triple Berry Freeze

  • 2 cups sparkling water, chilled
  • 1 cup lemon sorbet
  • 1/2 cup frozen raspberries
  • 1/2 cup frozen blueberries
  • 1/2 cup frozen blackberries
  • 1 tablespoon honey

  • Place sparkling water and sorbet in a blender, and process until well blended.
  • Add raspberries, blueberries, blackberries, and honey; process until mixture is smooth.

Blackberry Limeade

  • 6 cups water, divided
  • 3 cups fresh blackberries
  • 1 cup sugar
  • 2/3 cup fresh lime juice (about 4 limes)
  • 8 thin lime slices
  • Fresh blackberries (optional)
  • Place 1 cup water and 3 cups blackberries in a blender; process until smooth. 
  • Press blackberry puree through a sieve into a large pitcher; discard seeds. 
  • Add remaining 5 cups water, sugar, and juice to pitcher; stir until sugar dissolves.
  • Place 1 lime slice and a few blackberries, if desired, into each of 8 glasses; pour about 1 cup limeade over each serving.

White Grape and Orange Cooler

  • 1/3 cup sugar
  • 1 cup water
  • 1 cup white grape juice
  • 1/2 cup orange juice
  • 1 (1-liter) bottle ginger ale, chilled
  • Garnish: orange slices
  • Bring sugar and 1 cup water to a boil over medium-high heat, and cook, stirring often, 3 minutes or until sugar dissolves.
  • Remove from heat, and cool.
  • Stir in juices, and chill 2 hours. Stir in ginger ale just before serving. Serve over ice. 
  • Garnish, if desired.

Mixed Berry Shake


  • 1 quart vanilla ice cream
  • 6 ounces unsweetened frozen berries (such as strawberries, blackberries, and blueberries)
  • 2 cups whole milk

In a blender, combine half of the ice cream, berries, and milk. Puree until smooth, stopping occasionally to stir with a spoon. Pour into glasses. Repeat with the remaining ingredients.

Honeydew Lime Cooler

The flavors of sweet honeydew, tart lime, and juicy red grapes combine in this smooth summer drink.
A refreshing change of pace from sodas and iced tea! Citrus fruits are rich in vitamin C and other healthful nutrients such as glutathione.
  • 1 small honeydew melon
  • ½ cup seedless red grapes
  • ½ cup freshly squeezed lime juice
  • ½ cup honey
  • 2 cups sparkling water
1. Cut melon in half, scoop out seeds, peel, and cut into 1-inch cubes. Wash grapes well and remove stems. Freeze melon and grapes for one hour.
2. Combine frozen melon and grapes with lime juice and honey in a blender. Puree until smooth, adding water as needed. Serve immediately.

Watermelon Cooler

  • 8 cups (1/2-inch) watermelon cubes
  • 1 1/2 cups ginger ale 
  • 1/3 cup water
  • 1 (6-oz.) can frozen lemonade concentrate
1. Place watermelon cubes in a single layer in an extra-large zip-top plastic freezer bag, and freeze 8 hours. Let stand at room temperature 15 minutes.
2. Process half each of watermelon, ginger ale, water, and limeade concentrate in a blender until smooth; pour mixture into a pitcher. Repeat procedure with remaining half of ingredients; stir into pitcher, and serve immediately.

Watermelon Mint Margaritas

  • 4 cups seeded and chopped watermelon
  • Fresh lime juice
  • Sugar
  • 1/2 cup tequila*
  • 1/4 cup sugar
  • 1 tablespoon grated lime rind
  • 1/4 cup fresh lime juice (about 3 limes)
  • 2 tablespoons chopped fresh mint leaves
  • Garnish: fresh mint sprig
1. Place watermelon in a single layer on a baking sheet. Freeze 4 hours or until firm.
2. Coat rims of cocktail glasses with lime juice; dip in sugar.
3. Process frozen watermelon, tequila, and next 4 ingredients in a blender until slushy. Pour into glasses. Garnish, if desired.

*1/2 cup orange or apple juice may be substituted for tequila.

Orange Basil Cooler

  • 1/2 cup rinsed, lightly packed fresh basil leaves
  • 2 teaspoons sugar 
  • 1 cup orange juice
  • 1/2 cup soda water
  • sprigs of fresh basil
  • In a 1-quart glass measure or bowl, combine basil leaves and sugar. 
  • With a wooden spoon, crush leaves with the sugar until thoroughly bruised. 
  • Add orange juice and mix. Pour through a fine wire strainer into two ice-filled glasses.
  • Add soda water to each glass and mix. 
  • Garnish coolers with rinsed sprigs of fresh basil.

Guava Lime Coolers

  • 7 cups guava juice
  • 3 cups white (light) rum
  • 2/3 cup fresh lime juice
  • 1/4 cup grenadine (pomegranate-flavored syrup)
  • Ice cubes
  • Lime slices or wedges, or fresh guava slices
In a large pitcher, mix guava juice, rum, lime juice, and grenadine. Pour over ice in cocktail glasses and garnish with slices of lime or guava.

Note: Use 100 percent guava juice, not pre-sweetened guava nectar.

Berry Banana Smoothie Recipe

This is the perfect smoothie recipe, rich in immune-enhancing, beauty-promoting vitamins, calcium, potassium, and omega-3. And it even tastes yummy!

Whip up a batch in the blender for a quick taste treat that’s healthy, too. Perfect for breakfast, as an after-workout snack, or for an energy boost anytime.
  • 1 ripe banana
  • ¾ cup milk or soy milk
  • 1/2 cup ripe strawberries, hulled and halved
  • ¼ cup yogurt (if you use vanilla-flavored yogurt, omit the vanilla extract)
  • 1 teaspoon honey
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon chopped walnuts or flax seeds
1. Whiz all ingredients except walnuts and flax seeds in a blender.
2. Pour into glass and top with walnuts or flax seeds.

Serves 1.

Watermelon Mint Smoothie

Watermelon is a totally good-for-you food: The sweet, juicy pink melon is high in cancer-fighting lycopene and vitamins, but has zero fat or cholesterol.

This refreshing smoothie could earn a well-deserved place in your regular diet, it’s so luscious–and it’s good for you, too. Watermelon Mint Smoothie makes a great breakfast, or a super pick-me-up snack anytime. Get the easy recipe here:
  • 1 to 2 cups seedless watermelon chunks
  • 1 tablespoons honey
  • 1 tablespoon fresh mint leaves, or to taste
  • 1 cup lemon yogurt
  • Dash cinnamon
1. Puree watermelon, honey, and mint in a blender or food processor quickly–do not over blend. Pulse in the yogurt and cinnamon just until smooth.

Serves 1 or 2.


  • 250 g - paneer
  • 250 g - khoya
  • 2 tbsps - maida
  • 1 tbsp - seed of big black cardamoms
  • 2 cups - sugar
  • 1 tsp - essence of rose
  • silver foil 
  • Put 1 cup water in sugar and prepare a syrup of one thread consistency. 
  • Grind paneer and mix with khoya and maida and knead to a smooth dough. 
  • Divide the mixture into small balls and shape each ball into a half-moon around 2 cardamom seeds. 
  • Deep fry over a slow fire to a golden brown colour. 
  • Drain cover with foil and toss into the syrup. Sprinkle essence on top.


    • Black Gram -- 1 cup
    • Green Chilly -- 2
    • Salt -- 1/2 tsp
    • Ginger -- small piece
    • Oil --for deep frying
    • Soak the black gram in water for 2 to 2 1/2 hours.
    • Then, wash and rinse and grind into a smooth batter along with the salt, chilly and ginger.
    • Add minimal water. Take a small ball of batter and flatten it out in the palm of the hand or on a plastic wrap/sheet.
    • Heat up the oil and when it is hot enough, test with a small blob of the batter. It should rise immediately to the surface of the oil.
    • When the oil has reached such heat, add the flattened balls and fry until it turns golden brown in color.
    • Drain the excess oil and serve hot with Sambhar or Chutney.

    Mango Shrikhand

    · 1 mango (ripe to medium ripe)
    · 1/3 cup sugar
    · 1/4 cup grated coconut
    · 1/2 tsp cardamom powder
    · 1 quart whole milk yoghurt
    · 2 tsp water
    · a pinch saffron
    1. Put the saffron in a pan, add cardamom powder and water & heat it on simmer while stirring and remove the heat.
    2. Whisk the saffron mixture into the yoghurt. Put this yoghurt mixture in a coffee filter or a strainer lined with cheese cloth and set it over a bowl.
    3. Let drain in the refrigerator for an hour.
    4. Transfer the yoghurt to a bowl and add sugar to it.
    5. Beat the yoghurt 23 min.Pour into bowls and refrigerate it until very chilled.Mean while,toast the coconut over low heat until golden.
    6. Serve the shrikhand topped with mango cut into thin slices and coconut.


    • Moong dal, green gram split, 50 gms
    • Channa dal, bengal gram, 50 gms
    • 45 green chillies
    • coriander leaves a small bunch
    • freshly grated coconut. 24 tblsp
    • Fresh cucumber and carrot (optional) lime.
    • Mustard 1 tsp
    1. Soak 50 gms each of Moong and Chnna Dals separately for one hour. Grate the coconut to provide one handful of turi (grated material).
    2. Drain the water from both dals. Peel one cucumber and cut it into small pieces of the size of a pea (optional).
    3. Chop two green chilli. Keep one spoon of oil in a kadai warm it and put mustard.
    4. Wait till they split, then put the chopped green chillies, turn around and put a pinch of hing (kayam, asafetida). Put the entire thing onto the dals.
    5. Add salt to taste and then squeeze the juice of half a lime (green variety).
    6. Turn around and then put the grated coconut.
    7. Adding cucumber or the carrot is purely optional and is not in any way necessary.
    8. It does alter the taste slightly. Cucumber makes the kosumbari a little watery and therefore it must be consumed rather quickly (half to one hour).
    9. Salt tends to bring out a lot of water from cucumber.

    KhusKhus Payasam

    • Khus Khus 1/2 cup
    • Sugar/jaggery 1cup
    • Milk 11/2 cup
    • Water 1/2 cup
    • Grated coconut 1/2 cup
    • Cardamom powder 1/4 tsp
    1. In a dry pan roast the poppy seeds just for a minute and take off from fire. Allow it to cool for 10 minutes.
    2. Now wash the seeds well for couple of times and then soak them in water for 1 to 2 hours.
    3. In a blender add the poppy seeds along with coconut and grind it into a very fine smooth paste adding little water.
    4. Take a deep bottomed vessel and bring the milk mixed with water to a boiling point.Add the sugar and mix well until it gets dissolved completely.
    5. Keep stirring the milk in between and boil for 4 to 5 minutes.Now add the paste along with cardamom powder and allow it to boil for further 5 to 8 minutes.
    6. After adding the poppy seeds paste keep stirring the content regularly so that it gets mixed with milk giving a very good flavor.
    7. You can also filter the payasam in a colander/muslin cloth to get the refained liquid but it’s optional.
    For better taste use jaggery. You can adjust the proportion according to your taste.

    Papri Chat

    Ingredients :
    • 2 Cups flour
    • 4 Cups Maida
    • 6 Cups curd
    • 4 Boiled potatoes
    • 4 tsp Red chilli powder
    • 1 tsp Turmeric powder
    • 2 tsp Cumin seed powder
    • 2 tsp Ajwain powder
    • 1 Bunch coriander leaves
    • 1 Cup grated coconut
    • 2 tbsp Tamarind
    • 6 Dates
    • Green chillies
    • 1 tsp Chat powder
    • Salt to taste
    • Curry Leaves
    Method :
    • Mix flour, Maida, ajwain powder, cumin seeds powder, red chilli powder and turmeric
    • Add water to make hard dough.
    • Roll out puris from this dough.
    • Heat the oil and deep fry them.
    • Blend the curd nicely.
    • Heat the oil and put cumin seeds, mustard seeds and curry leaves for 2 minutes.
    • Pour in the curd and mix it properly.
    • Mix dates and tamarind.
    • Add water and boil till it gets cooked.
    • Blend it in a mixer to make a paste.
    • Add red chilli and salt.
    • Mash the potatoes and add chaat powder.
    • Crush the puris and ad 1 tbsp of mashed potatoes.
    • Pour 4 tbsp of curd mix and add 1 tsp of red chutney over it.
    • Sprinkle chaat powder and serve.


    • 300 gms flour
    • 1/2 Cup Sugar
    • 4tbsp Oil
    • 2 tsp Curd
    • salt as per required
    • Mix salt and flour.
    • Heat the oil.
    • Pour hot oil in flour mixture.
    • Dissolve sugar in water.
    • Mix it with flour mixture.
    • Add curd and water to make dough.
    • Roll out chapatis from dough.
    • Cut chapatti into long stripes and then into the shape of diamonds.
    • Heat the oil.
    • Fry the diamonds till it turns brown.
    • Shakar Para is ready.

    Meetha Poodas

    Ingredients :
    • 4 Cup flour
    • 2Cup yoghurt
    • 2 Cup sugar
    Method :
    • Combine all the ingredients to make thick batter. You can use little water if required.
    • Cover it for 2 hrs till the sugar gets dissolved and batter turns soft.
    • Prepare small, oval shaped balls.
    • Heat oil and fry the balls on medium flame till reddish.
    • Remove when done and transfer on a blotting paper to absorb excess oil.
    • Serve hot with yoghurt.

    Makke Ki Roti

    Ingredients :
    • 1/4 kg Wheat flour
    • 1/2 kg Maize flour
    • 4 tbsp Plain yogurt
    • 4 Green chillies
    • 1" Piece ginger, grated
    • 3 Cloves garlic, grated
    • 1/4 tsp Chilli powder
    • 1/4 tsp Haldi
    • 1-1/2 tsp Oil
    • Oil for frying
    • Salt and pepper to taste
    Method :
    • Mix all ingredients and knead properly to make dough. Add a little water if needed.Make small balls out of the dough.
    • Heat a grill and smear it with drops of oil.
    • Roll each ball into chapati shape and fry until both the sides become uniformly brown.
    • Makke Ki Roti is ready to serve.

    Have this roti with Sarson Ka Saag

    Lauki Ki Burfi

    Ingredients :
    • 2 Cups grated lauki
    • 1 Litre milk
    • 1 Cup khoya
    • 1/2 Cup sugar
    • 4 Elaichi
    • 1/4 tsp Green color
    Method :
    • Boil the milk.
    • Grate the lauki.
    • Drop the grated lauki in boiling milk.
    • When half of the milk is left, add khoya, sugar and color.
    • When the froth starts leaving the side of the vessel, transfer it in an aluminium tray.
    • Add elaichi now and garnish with dry fruits.
    • Cut it into pieces after an hour.
    • Lauki Ki Burfi is ready.

    Khoya Burfi

    Ingredients :
    • 1 Cup Sweetened condensed milk
    • 2 Cups of carnation milk powder
    • 100 gms of butter
    • 1/2 Cup of mixed dry fruits
    • 1 tsp Cardamom powder
    Method :
    • Place a corning ware dish in the microwave with butter and melt it for a minute.
    • Take out and add all the ingredients to the melted butter.
    • Keep it again in the microwave for about 5 minutes.
    • Allow it to cool for few minutes.
    • Cut it into pieces.
    • Khoya burfi is ready to serve.


    • 1/2 kg Besan
    • 1 tsp Mustard Oil
    • 1 tsp(heaped) Salt
    • 1 small tsp Red Chili Powder
    • 1 cup Water
    • 1 tsp Methi Leaves (chopped fine)
    • 1/4 kg Maida
    • Mix besan, salt, red chilli powder and oil well.
    • Knead the mixture into dough for about five minutes.
    • Add the methi leaves and knead for another three minutes or till it is soft.
    • Heat oil in a deep-frying pan on very high heat.
    • Rub some oil on your palm.
    • Roll out the dough into a long strip one inch thick.
    • Cut the roll into inch size pieces.
    • Flatten each piece out into a round shape.
    • Lightly dust both sides of the small chapatis with maida.
    • Fry very lightly on low flame to golden yellow color.
    • Take them out with a sieve type ladle and drain the oil completely.

    Bhang ke Pakore

    • 200 gm cauliflower
    • 200 gm potatoes
    • 150 gm onions
    • 200 gm brinjal
    • 100 gm spinach
    • Oil to deep fry
    • 250 gm besan
    • 2 gm soda bicarb
    • Salt to taste
    • 5 gm ajwain
    • 5 gm pomegranate seed powder
    • 10 gm bhang seed powder
    • Peel and wash all the vegetables.
    • For the batter, sieve gram flour, soda bicarb and salt together. Add ajwain, red chilli powder, pomegranate seed powder and bhang seed powder. Add enough water to make a thick batter.
    • Dip the vegetables in the batter and deep fry on medium flame until light golden.

    Sweet Kachori

    • 250 gm flour
    • 1 tbsp besan
    • 1 tbsp ghee
    • water for kneading
    • oil for deep frying
    For Filling:
    • 100 gm caster sugar
    • 150 gm khoya
    • 100 gm chopped dried fruits
    • 1/4 tsp green cardamom seeds
    Saffron Syrup:
    • 250 gm sugar
    • 250 ml water
    • 1/2 tsp saffron strands - soaked in 1 tbsp water
    1. Sieve the flour and besan into a bowl. Rub ghee into the flour with fingertips. Put some water and knead well until dough is smooth.
    2. Cover and keep it to cool for fifteen minutes. Mix all filling ingredients together.
    3. For the syrup, dissolve the sugar in the water. Boil for five minutes. Stir in saffron and liquid.
    4. Roll out dough into flat discs about 4" in diameter. Put the filling in the center and seal the roll with a little water on its edges.
    5. Fry kachoris over a slow flame in hot oil. When it turns golden brown take it out carefully and drain the excess oil.
    6. Break the top of the kachoris and pour in 1 big spoon of saffron syrup before serving.

    Kanji Ke Vade

    • 1 kg Urad dal
    • 4 tsp Rai, finely ground
    • 2 tsp Red chillies, pounded
    • 2 Small pieces hing
    • 3 tsp Salt
    • Oil
    • 6 Jugs of water
    • Whole red chillies
    Soak 1 kg urad dal overnight.
    Grind to make fine paste. Whisk the paste in a vessel so that it turns fluffy.
    In a frying pan, Heat oil.
    Place a wet cloth on your left palm. Put little mixture onto the wet cloth and flatten it.
    Shape it into one inch vada. Let it slide one by one into the hot oil
    Deep fry the vadas till golden brown.
    Put a griddle (tawa) on the flame and place few crystals of hing on it.
    Take an earthen pot and turn it upside down on the griddle as soon as the hing starts emitting an aroma.
    Take it off after some time and fill it with warm water.
    Mix red chili powder, rai, whole red chilies, and salt into the water.
    Put the vadas into the pot. Cover with a muslin cloth and tie it.
    Keep this pot in the sun during daytime for 8 days.

    Apple Kheer

    • 2 liter Whole Fat Milk
    • 2 Cooking Apples (peeled & diced into small pieces)
    • ½ cup Sugar
    • ½ tsp Cardamom Powder
    • 5 Almonds (thinly slivered)
    • 5 Pistachios (thinly slivered)
    • 15-20 Saffron Strands
    • Take milk in a pan and heat until it is condensed to 2/3 in quantity.
    • Put apples with sugar in a fresh pan and cook until apples are soft. Then drain the apples and also reserve the liquid.
    • Add the reserved liquid to the milk and boil it for 5 min.
    • Now, add apple with remaining ingredients except almonds & pistachios and cook it for 3-4 min.
    • Sprinkle almonds and pistachios over it.
    • Serve hot or chilled.

    Banana Halwa

    • 4 Ripe Bananas
    • 4-5 tbsp Sugar
    • 2-3 tsp Ghee
    • 1/4 tsp Cardamom Powder
    • Peel off and mash the bananas.
    • Heat ghee in a heavy pan.
    • Add bananas and cook over low heat, stirring to prevent the mixture from sticking.
    • Cook for 10 minutes over medium flame or until bananas have browned.
    • Add more ghee as necessary.
    • Add sugar after 4-5 minutes and continue stirring until dissolved.
    • Add cardamom powder and remove from heat.
    • Keep stirring till the mixture becomes viscous.
    • Allow to cool and cut into squares.
    • Banana Halwa is ready to be served.

    Sweet Potatoes Kap

    Sweet potatoes are not only rich in vitamins, but it also stabilizes your sugar levels. Apart from that, if you are suffering from low blood pressure, sweet potatoes can be highly beneficial for you. Which is why we strongle suggest you have this delicious kap this shivratri!
    • 1 kg sweet potatoes
    • 250 gm sugar
    • ghee for frying
    • cardamom powder
    1. Peel the skin off the sweet potatoes after washing them thoroughly.
    2. Cut it into round thin slices and fry in ghee.
    3. Now, you have to make the sugar syrup. For that, take 1/4 of the equivalent volume of the slices of sugar and make a syrup which has a good consistency.
    4. Add cardamom powder to it.
    5. Now place the fried sweet potato slices in syrup and stir lightly.
    6. Keep them for some time till it soaks in the syrup and then remove. Have them while they are nice and crispy!

    Lauki Ka Halwa

    • Milk - 1/2 lit.
    • Lauki - 1/2, peeled.(bottle gourd)
    • Sugar - 3/4 cup.
    • Khoya - 100 gms.
    • Elaichi powder - 1 tsp.
    • Dry fruits(almonds, raisins and cahwes) - 1 tbsp.
    1) Peel the lauki(gourd) and grate it using the grater. Also grate the khoya.
    2) Take a middle-sized pan and fill it with 1/2 cup of water. Add the lauki and boil. When it gets boiled drain all the water to leave behind only the soft boiled lauki.
    3) In a large pan pour in the milk and boil for about 20 mins on medium flame, stirring occassionally.
    5) Add the grated khoya and mix well. Also pour in the sugar and stir well to dissolve it.
    6) Toss in the dry fruits and elaichi powder.
    7) Serve hot or cold, as you desire.

    Sabudana Kheer

    • Milk - 4 cups.
    • Sago granules - 1 tbsp.
    • Sugar - 3/4 cup.
    • Cardamom powder - 1/4 tsp.
    • Water - 1 cup.
    1) Wash the sago granules and drain. Keep aside for 10 - 15 minutes, or until moisture is absorbed.
    2) When dried, loosen the grains.
    3) Heat water in a pan and add the sago. Boil while stirring.
    4) Lower the temperature and simmer for 5-6 minutes. Add a little more water (if needed).
    5) Pour in the milk. Boil again. Simmer for 5 minutes.
    6) Add sugar and cardamom. Stir occasionally. Simmer till sago granule is cooked, but not mushy.
    7) Press the granules between thumb and finger to ascertain their preparedness. These should flatten on pressing.
    8) Serve hot, with nuts if desired.


    • Milk - 1 cup.
    • Sugar - 1½ cups.
    • Rose petals (gulkand variety) - 1/4 cup, dried or fresh.
    • Water - 1½ litres.
    • Almonds - 1 tbsp.
    • Kharbooj/Tarbooj seeds - 1 tbsp, skinned(skinned dried seeds of watermelon and cantaloupes).
    • Peppercorns - 1 tsp, whole.
    • Khuskhus (poppy seeds) - ½ tbsp.
    • Saunf (aniseed) - ½ tbsp. 10) Cardamom powder/15 whole pods - ½ tsp.
    • Rose Water (optional) - ½ tsp.
    1) In a middle sized bowl, pour the ½ litre water and soak the sugar. Keep aside.
    2) Wash clean all other dry ingredients, except cardamom if using powder. Soak these in 2 cups of remaining water for two hours. Keep to a side.
    3) Except sugar, grind all soaked ingredients to a very fine paste. Mix with remaining water.
    4) Tie a strong muslin cloth over the rim of a large deep vessel and use this to strain the liquid.
    5) Pour the water, little by little, over the cloth to get the residue. Press through muslin with back of palms to extract the liquid into the vessel. Continue till you get a residue dry and husk-like.
    6) Add milk, sugar and rosewater to the extracted liquid.
    7) In case you are using cardamom powder, add it to the milk. Mix well.
    8) Refrigerate for an hour or two before serving.