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My recipes Spices

(467) Anardana Powder

Pomegranate seeds powder, made by drying and grinding the seeds (also called anardana in Indian kitchens), is a powerhouse of nutrients and flavor.
Benefits of Pomegranate Seeds Powder:
1. Digestive Aid:
It stimulates digestive enzymes, helping in better digestion and preventing bloating or acidity.
2. Rich in Antioxidants:
Contains polyphenols that help fight oxidative stress and inflammation.
3. Heart Health:
Helps regulate cholesterol levels and supports healthy blood circulation.
4. Immunity Booster:
High in vitamin C, it enhances immunity and fights infections.
5. Good for Skin:
Antioxidants in the powder may promote skin glow, reduce acne, and delay signs of aging.
6. Anti-parasitic & Anti-bacterial:
Traditionally used to fight intestinal worms and bacterial infections.
7. Balances Appetite:
Slightly sour and tangy, it helps control appetite and sugar cravings.
Culinary Uses:
1. Flavoring Agent:
Adds tangy depth to chutneys, gravies, and spice blends like chaat masala.
2. Dry Masala:
Can be sprinkled on roasted snacks, kababs, or pakoras for a zesty kick.
3. Tamarind Substitute:Works as a souring agent in North Indian dishes where tamarind is not used.
4. Baking:
Can be added to breads or savory crackers for an exotic twist.

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My recipes Sweets

(466) Gajar Halva

Gajar Halwa (Carrot Halwa) is not just a delicious dessert—it also offers several health benefits, especially when made with minimal sugar and healthy fats. Here are some of its key benefits:
1. Rich in Vitamin A
Carrots are loaded with beta-carotene, which the body converts to Vitamin A. This supports good vision, skin health, and immune function.
2. Good Source of Antioxidants
Carrots contain antioxidants that help reduce oxidative stress, which may lower the risk of chronic diseases.
3. Energy-Boosting

Gajar halwa provides instant energy due to its combination of natural sugars, ghee, and milk.
4. Supports Bone Health
When made with milk or khoya, it’s a good source of calcium, which helps maintain strong bones and teeth.
5. Aids Digestion (in moderation)
Ghee used in halwa can help lubricate the digestive tract and enhance absorption of fat-soluble vitamins.
6. Iron Content
Carrots and nuts (like almonds) used in halwa contain iron, supporting hemoglobin levels and reducing fatigue.
7. Mood Enhancer
The comforting taste, warm spices, and mild sweetness make it a great mood-lifting dessert, especially in winter.

Ingredients

  • 1 kg. Carrot
  • 1  cup + 2 tbsp. Sugar ( approx.300 gms.).
  • 1½ lit. Full fat Milk
  • 1 tbsp. Cow ghee. (Optional)
  • 2 tbsp. Chopped Almonds (optional)

Method

  1. Wash, peel and again wash all Carrots.
  2. Grate all Carrots with the help of medium size grater.
  3. Wash thick bottom pan with water and add 2 tbsp. of potable water and then pour milk in it. So that milk won’t stick to the bottom of the pan while heating. Switch on the flame.
  4. Heat ghee in  another nonstick pan and add grated carrot in it. I don’t like ghee in Gajar Halva and I am using full fat milk. So I used to cook grated carrot without ghee .
  5. Stir continuously both the pan, milk as well as carrot pan.
  6. After 2 minutes of roasting, carrot becomes tender.
  7. At this moment add half of the grated carrot in the milk pan and half of the milk in carrot pan.
  8. Stir continuously both the pan. When water content of the milk reduces and you feel difficult to stir with both the hands, at this moment mix  both the content in the one pan.
  9. Stir continuously till all the water content in the milk  evaporates. At this moment add Sugar and stir continuously. When the water content of the melted sugar evaporates and the halwa leaves the pan switch off the flame. Gajar halwa is ready. Garnish with finely chopped Almonds (optional)
  10. Serve hot or chilled as you wish but serve with love and smile.

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(465) Neem Juice

Neem leaves are traditionally consumed in the month of Chaitra, which is considered highly beneficial in Ayurveda.
Chaitra (चैत्र) is the first month of the Hindu lunar calendar, usually falling in March-April in the Gregorian calendar.
During this time, seasonal transitions occur, leading to increased Pitta and Kapha imbalances in the body.
Consuming neem leaves in Chaitra helps in detoxifying the blood, boosting immunity, and preventing seasonal diseases like skin eruptions, allergies, and infections.
It also supports digestion and keeps the body cool as temperature begins to rise.

Ingredients

  • 1 cup Neem leaves.( Preferably tender leaves)
  • ½ cup Water.

Method

  1. Pluck tender leaves from the sprigs of Neem tree.
  2. Wash thoroughly 2- 3 times and then spread all leaves on kitchen towel for 2-3 minutes .
  3. Add all leaves in a mixture grinder jar and  water to make smooth paste.
  4. Fill the cavities of  ice tray with 1 tbsp. Of Neem leaves paste and refrigerate for 8-10 hours to get cubes .
  5. After10 hours unmould the ice tray and store these neem cubes in the freezer .
  6. Every morning in Chitra month defrost 1 neem cube in ½ cup lukewarm water and consume as first thing in the morning .Please don’t consume any thing for one hour afterwards for good health.
  7. If you have vata prakruti then add 1 tsp. Honey and if you have pitta prakruti then mix neem juice with Amla and coriander juice.

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My recipes Pickle

(464) Lemon Peel Pickle

Lemon peel (lemon skin) is  nutritious and offers several health benefits.
1. Rich in Nutrients:
Vitamin C – Boosts immunity and promotes collagen production.
Calcium, potassium, and magnesium – Support heart and bone health.
Fiber (especially pectin) – Aids digestion and promotes gut health.
2. Antioxidant Powerhouse:
Contains flavonoids and d-limonene, powerful antioxidants that help fight free radicals, reduce inflammation, and may lower the risk of chronic diseases.
3. Supports Digestion:
The bitter compounds in the peel stimulate bile production, improving digestion and fat break down.
4.Antibacterial & Antifungal Properties:
Natural compounds in the peel can help fight harmful microbes.
6. Skin & Hair Benefits:
When used in scrubs or masks, lemon peel can brighten skin, fight acne, and reduce excess oil.
A lemon peel rinse may add shine to hair and help control dandruff.

Ingredients

  • 1 cup Lemon Peel
  • 1½ cup Sugar
  • 1 cup Jaggery.
  • 1 tsp. Red Chilli powder.
  • ¼ tsp. Turmeric powder
  • ⅛ tsp. Asafoetida powder

Method

  1. After making lemon juice cubes , we had kept lemon peels aside. Let’s  use these lemon peels for making pickle.
  2. Chop all peels into small pieces and then grind it in to paste . Strain this paste with the help of strainer so that uncrush peel you can discard. I forgot to strain so you can see tiny uncrushed peels in the photo.
  3. In a mixing bowl mix this paste with sugar and jaggery.
  4. Mix all spices thoroughly and keep this bowl under harsh sunlight for 6-7 hours or heat the pan on slow flame, please do not over heat just till sugar dissolves and you will get sauce type consistency. Lemon peel pickle is ready.
  5. Store the pickle in the refrigerator in a glass jar.

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My recipes snacks

(463) Oven Roasted Papads

Ingredients

  • Rice papads.
  • Urad papads.
  • Friyums

Method

  1. Preheat oven at 200 °c  for 5 minutes.
  2. Arrange papads or friyums on backing tray.
  3. Place this tray in oven.
  4. You will get crispy papad or friyums in 2 to 2½ minutes but check every time after 1 minute. As time always depends on thickness of the papad and friyums.
  5. Store in an air tight container.
Mini Rice papads arranged on oven plate

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My recipes soup

(462) Soups

Indian Soups – Simple, Soothing, and Straight from the Kitchen

There’s a quiet joy in stirring a pot of homemade soup, especially the kind we grew up with—light, flavorful, and full of comfort. Indian soups, whether it’s a gently spiced dal shorba, a tangy rasam, or a humble vegetable broth, have always had a place in our homes. These are not just starters; they’re warm bowls of love, often made with whatever is fresh and available, guided by the wisdom of our mothers and grandmothers. Balanced with spices and herbs, many of these soups carry health benefits too—helping with digestion, soothing colds, or simply warming us up after a long day. Here, I’m sharing some of those familiar, soul-satisfying recipes from my kitchen to yours.

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Daal My recipes

(461)Phudina kadhi

Ingredients

  • 4 cup kadhi
  • 25-30 Phudina leaves.

Method

  1. Add finely chopped Phudina leaves while tempering. So that the essential oil liberates in the tempering ghee and flavour of the Phudina infused in the kadhi.
  2. Boil for one minute and serve hot with love and smile.

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My recipes Pickle

(460) Amla-Haldar Pickle

Amla, yellow turmeric (Curcuma longa), and white turmeric (Curcuma zedoaria) pickle is a powerful probiotic and medicinal food with numerous health benefits. The combination enhances digestion, immunity, and overall wellness.

Amla is rich in vitamin C, strengthening immunity. It enhances stomach acid regulation, preventing constipation. It also helps to cleanse the liver, remove toxins and purify the blood. It controls the blood sugar level. It helps to prevent premature ageing, reduce acne and improve skin glow. It strengthens hair roots, preventing hair fall and graying. Amla reduces cholesterol and blood pressure.

Yellow and white turmeric have anti bacterial and anti viral properties. They act as natural probiotics for a healthy gut. White turmeric reduces bloating, acidity and indigestion Both turmeric are powerful anti inflammatory agents helping with joint pain, arthritis and swelling. They help to clean the liver, remove toxins and purify the blood. White turmeric is excellent for cleansing mucus and improving lung health.Helpful in conditions like Asthma, cough and sinus issues. Both turmeric prevents clogging of arteries and improves circulation.

Ingredients

  • 1 kg. Amla
  • 1 kg mix Yellow And White Turmeric.
  • 4 tsp. Salt.

Method

  1. Wash and wipe all Amla and cut them into small pieces. Keep aside.
  2. Wash, peel and again wash Turmeric and then chop them into small pieces.
  3. Marinate Amla as well as Turmeric with salt. Mix them and keep aside for one day.
  4. Next day stir thoroughly and store in a glass jar. Keep them in the refrigerator for a fresh and crunchy taste.
  5. Every day consume 1 tbsp. with breakfast or in lunch to improve  digestion and immunity.
Amla
White and Yellow Turmeric

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(459) Cucumber Juice

Cucumber: Hydrates the body, rich in antioxidants, aids in weight loss, and has cooling properties.
Coriander: Detoxifies the body, supports digestion, helps control blood sugar, and is rich in antioxidants.
Curry Leaves: Improves digestion, supports hair health, helps regulate cholesterol, and manages diabetes.

Ingredients

  • 250 ml water.
  • ¼ cup Cucumber.
  • ¼ cup Coriander leaves.
  • 10-12 Curry leaves.
  • 10 – 12 Phudina leaves.
  • 1 tsp. Lemon juice or 1 Amla
  • ¼ tsp. Salt. (optional)

Method

  1. Wash, peel and cut the Cucumber into small pieces.
  2. In a sauce pan add 2 glasses of water and 1 tsp. Salt. This is Salt water for the greens.
  3. Pluck leaves of Curry leaves from the stalk and soak in salt water for 5 minutes.
  4. Soak Coriander sprigs and Phudina sprigs in salt water for 5 minutes.
  5. After 5 minutes wash all greens two times and then roughly chop.
  6. In a mixture grinder jar add all greens, pieces of Cucumber and deseed chopped Amla with ½ cup of water grind it into smooth paste.
  7. Add the remaining amount of water and blend it with the paste into smooth juice
  8. Serve this juice immediately. Please don’t add  ice in it as cold drinks disturb our digestive fire and weak fire produces toxins (ama) in the body.

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(458) Spinach Coriander Juice

Spinach Rich in chlorophyll helps to flush out toxins. It provides iron and folate preventing anemia. It provides antioxidants that promote glowing skin. It also provides Magnesium which improves metabolism.

Coriander helps to flush out toxins and support liver function. It has cooling properties helping to soothe excess pitta and promote gut health.

Ginger: Aids digestion, reduces nausea, has anti-inflammatory effects, and helps manage blood sugar levels.

Amla (Indian Gooseberry): Rich in vitamin C, boosts immunity, detoxifies, improves digestion, and enhances skin and hair health.

Ingredients

  • 10-15 leaves of Spinach
  • 8-10 sprigs of Coriander
  • 2 cm. long Ginger piece.
  • 1 Amla
  • 1 cup water
  • ¼ tsp. Salt ( optional)

Method

  1. In a sauce pan add 2 glasses of water and 1 tsp. salt . This is called salt water for soaking vegetables.
  2. Pluck stalks from the spinach leaves and soak in salt water for 5 minutes.
  3. Soak Coriander sprigs in the same sauce pan of salt water for 5 minutes
  4. Remove greens from the salt water and wash twice.
  5. In a mixture grinder add ½ cup water,Spinach, Coriander, chopped Ginger and deseeded chopped Amla. Grind it into a smooth paste.
  6. Add the remaining amount of water and blend it with the paste into smooth juice
  7. Serve this juice immediately. Please don’t add  ice in it as cold drinks disturb our digestive fire and weak fire produces toxins (ama) in the body.

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