Tropical Drink

Tropical Drinks are served in a variety of ways. Few are of the cocktail variety. Most of these drinks contain coconut powder & pineapple. The drink I am going to discuss today is a yummacious drink made of different fruits. Here is the recipe :)

Serves: 4

Ingredients:

Pineapple chunks                                  2 cups

Mango chunks                                      1 cup

Banana                                                 1 thickly sliced
Water                                                   1 cup
Orange Juice                                         1/2 cup
Shredded coconut                                 1/4 cup

Toasted Walnuts                                   1/4 cup

Ice cubes                                             1/2 cup 

Procedure:

Add all the above ingredients in a blender and blend. Pour in glasses, garnish with cream and ice-cream if u want and enjoy!! Trust me its yummyy!! 


Thanku for stopping by! Hope u enjoy this recipe :)

Rasmalai (Sweet Milk Dessert)

Rasmalai is a delicious and popular milk based Pakistani/Indian dessert and is a very light one. Ras - means juicy & malai means - cream!! This dessert is sinful rich in its flavor & texture is a big hit in parties & festivals after main meals. It originated from kitchen of west Bengals. You will find a whole range of delicately balanced flavors waiting for you to surprise. Indeed an irresistible soft juicy sweet. Rasmalai is dumplings made from powdered milk soaked in sweetened thickened milk delicately flavored with cardamom & saffron & garnished with different dry fruits like almonds & pistachios.The spongy, fluffy and mildly sweet balls dunked in richness of milk are also of not much harm to dieters. I doubt no who will not like this heavenly dessert.

Crunchy Almonds Chicken (Badami Chicken Haandi)

Almond (Badami) chicken is one of the rich delicacies dishes in the Mughlai cuisine. A delicious dish which is for a King lol :P It is also popular in Pakistan & India, and is characterized by its unique cooking styles & ways. Mughlai dishes are mostly rich in nuts, dried dates, apricots etc. Their gravies are mostly buttery & creamy. Mughlai cuisine is certainly a feast for all of one's senses. They are full of taste. Some of the famous mughlai dishes are, Mughlai chicken, Tandoori chicken, biryani, kebabs, chicken tikka masala etc. 

Almond chicken is basically a combination of Chicken cubes with cream, almonds, coconut powder & spices. Almonds add crunch & nutrition to this dish <3 because they are rich in vitamins & proteins. In Pak India, almonds are the base ingredients to many pasanda style curries. They are said to give a high intellectual level :) The combined crunchy, sweet and nutty flavor from coconut & almond itself gives a nice aroma. This dish luks really appetizing. The nut's mild flavor & light coloring & mild aroma make a resourceful analog for the dish. I guess enough of information for today, lets move to the recipe : 

Ingredients:

Chicken (boneless)                            250 gm (1/4 kg) 

Oil                                                    1 wooden spoon (doi)
Butter                                               2 tbsp.

Onions                                              1 big (sliced)

Tomato puree                                    3 peeled, blended

Green Chili                                        4 (chopped)

Red Chili powder                              1/2 tsp.           

Turmeric Powder                              1/4 tsp.

Black Pepper                                    1 tsp.

Garam Masala (Whole spices Powder) 1 tsp.

Red Chili Flakes                               1/2 tsp

Garlic Paste                                      1/2 tsp.

Ginger Paste                                     1/2 tsp.

Salt                                                   1/2 tsp.

Cumin Powder (Zeera)                     1 tsp.

Yogurt                                              2 tbsp.

Coriander Leaves (dhanyia)              Few

Cream                                              5 tbsp.
Almond powder                                1 tsp
Coconut powder                               1 tsp
Almonds                                            2 tbsp crushed

.

Procedure:

Heat oil, and add the cumin seeds & sliced onions and fry until golden brown. Then add ginger garlic paste . Add chicken & fry until chicken is almost done. Then add tomato puree, all the spices except whole spices powder, green chili & yogurt. Fry for few minutes and stir until oil separates. Keep gravy of ur choice. In the end add cream, butter, almond and coconut powder and mix. Garnish with all spices powder (garam masala), chopped almonds and coriander leaves. Delicious & spicy Almond chicken haandi is ready!! Enjoyyy with naan or chapati or boil rice! :)

Linking this to -  Celebration of freedom

Peanut Butter Shake

Most people agree that milkshakes are one of the most delicious drinks & shakes found in this world. A milkshake is a sweet beverage which is generally made from milk blended with fruits. Today there are many varieties of milkshakes, which have different ingredients.

Peanut butter is a food paste made primarily from ground dry roasted peanuts. Its mostly popular in North America, UK etc. Its really nutritious & healthy & can be used in drink and can also be used at other different places. I mostly use it in different drinks & shakes. It tastes extra mouth drooling & delicious.You must give it a try. In this shake, I have mixed banana & peanut butter with it in blender until foamy.. yumm! The rich & bold taste of peanut butter combined with the creamy banana and bits of nuts is a winning combination. Kids will love it! Here are step - by- step instructions to create ur own!

Spicy White Lentil (Daal Maash)

Lentils (Daal) are one of the most essential elements, and me and my hubby love them having with boiled rice. It is one of the well known dishes prepared in the South Asian countries. The tempering/seasoning done at the end of cooking gives the pulses a marvelous mouth watering taste, which makes one to salivate & hence urge to eat more. Its a light meal. You can also have them with roti/naan/chapatis. There are over 50 different type of pulses in Pakistan & India. Examples are, red lentil, white lentil, gram lentil, black lentil, green lentil, yellow lentils etc. Lentil is low in fat and high in protein, hence totally nutritious & healthy. 

Today I am going to discuss with u White lentil.. daal maash - Here goes its recipe :) 

Ingredients:

Maash ki daal (White Lentil)               1 bowl (washed and soaked for 2-3 hrs)

Oil                                                     2 wooden spoon (Doi)

Onions                                               2 medium

Tomato                                              1 medium

Green Chili                                         4

Red Chili powder                               1 tsp.           

Turmeric Powder                               1/2 tsp.

Black Pepper                                     ¼ tsp.

Garam Masala                                    Pinch

Red Chili Flakes                                 ¼ tsp

Garlic Paste                                        1 tsp.

Ginger Paste                                       1 tsp.

Salt                                                    1 tsp.

Cumin Powder (Zeera)                       1 tsp.

Coriander Powder                              1 tsp.

Clove (Long)                                      2

Whole Black Pepper                          2

Bari Ilaychi (Cardamom Pod)             1

Cinnamon (Daar Cheeni)                    2 Stick

Coriander Leaves (dhanyia)                Few chopped

Maythi (Fenugreek) seeds                   1 tsp

Water                                                1-2 cups

For Tempering/Seasoning (Tarka):

Cumin Powder (Zeera)                       1 tsp.

Dried Red Chili Peppers                    5-6

Garlic cloves                                      2-3 chopped
Butter                                                2 tbsp.

Procedure:

Heat oil & fry the sliced onions with some fenugreek seeds until golden brown. Add garlic, ginger paste, tomatoes, green chili and fry for few minutes until it leaves oil. Then add the rest spices except garam masala and fry for few more minutes. Add white lentil & water and keep the lid covered for 30 min or until it is cooked. Fry the tarka ingredients in melted butter for few minutes and season the lentil with it. Garnish with garam masala and chopped coriander leaves and serve with hot rotis or boiled rice.