HOMEMADE PINEAPPLE JUICE

     Homemade Pineapple Juice – refreshingly sweet, a bit tangy with just the right amount of tartness made from real fresh pineapples. Easy, simple and loaded with tons of nutrients in every glass. A glass of Pineapple juice is fit enough to serve you with an essential dose of vitamin C for a day. A delicious tropical delight, which can boost your immunity & also can suppress inflammation.
     Pineapple Juice is one of my ultimate favourite homemade juice.  A natural juice made from fresh pineapple, this drink is deliciously sweet with just the right balance of tartness and tanginess. You can serve this for breakfast, lunch, backyard parties, dinner or basically anytime you need something to wash down all those delicious foods.

     Drink it as such or convert your simple Pineapple Juice to Fun Drinks. Pineapple juice can be turned into wonderful combinations adding just other few ingredients like Ginger or Lemon or Mint. Combine it with other Juices like Watermelon/Orange Juice for a beautiful combination of flavours & colours. Combine it up with your favourite Lemonade for a zingy & tangy Pineapple Lemonade. Add it into your favourite Mocktail/Cocktail for yet another fun drink. Try making a simple mocktail by combining this homemade Pineapple Juice with Coconut Cream/ Milk for a tropical treat - Virgin Pina Colada.

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Recipe Type - Juice
Difficulty - Medium
Serves - 3-4
Author - SM  

Preparation Time - 15 -20 Minutes
 

HOW TO MAKE PINEAPPLE JUICE

INGREDIENTS:

Pineapple - 4 Cups
Sugar/Honey - 2 Tablespoons
Water - 1/2 Cup
Ice Cubes

Add-ons (If preferred): 

Lime Juice - 1/2 Tablespoon 
Mint Leaves - Few

METHOD:

• Using a knife, slice off the top & bottom part of the Pineapple, and cut off the outer layer. 
• Slice the Pineapple and cut it into chunks.
• Add Pineapple Chunks along with some Water into a blender.
• Blend until smooth. 
• Pour the Pineapple Juice through a strainer.
• The pulp would be thick, so it will take some time for the juice to be strained. 
• To speed up the process, press the pulp with a spoon/spatula.
• I use my juicer jar (which came along with my blender) for the purpose, which has a strainer within which makes the process easier.
• Collect the strained Pineapple Juice in a bowl.
• Add Honey/Sugar to sweeten up the Pineapple Juice.
• Pour it into a tall glass and serve the Pineapple Juice chilled or at room temperature.
• Can add a few teaspoons of Lemon Juice to add zing to the Pineapple Juice.
• Muddle a few Mint Leaves and pour chilled juice over it for a mint flavoured Pineapple Juice.

NOTES: 

• I have used 1 Medium Sized Fruit in this recipe and I got 3 Tall glasses of Pineapple Juice out of it. 
• Adding Sweeteners to the drink is purely optional.
• Adding Lemon Juice or Mint Leaves to the juice can give you an extra note of taste and flavour to Pineapple Juice. But it is purely optional.  
• Freshly extracted Pineapple Juice (without added sweeteners) can be stored in the refrigerator for about 24 hours.

DAHIWALA ALOO RECIPE - POTATOES IN YOGURT CURRY

     "Dahiwala Aloo" or Potatoes cooked in a Curd/Yogurt based Curry has hidden within itself multiple layers of flavour. This is a rich, creamy-textured and aromatic Potato Curry.  I have added pre-cooked Potatoes & have slow-cooked in a rich curd/yogurt based spicy gravy. You can also deep fry the Potato Cubes and then add it into the Gravy for a rich texture. Dahiwala Aloo is loaded with flavours from the spices used and the red hue of the curry from Kashmiri Chilli Powder & the Ratanjot infusion treats you with a perfect feast to eyes, nostrils and taste buds.
     Dahi as it is called in Hindi - the humble Curd/Yogurt is a healthy holistic food, which we have been consuming since ancient times.  We can find a lot of Curd/Yogurt based Indian Curries and this Dahiwala Aloo is one best recipe cooked in Yogurt based curry.
    Dahiwala Aloo is an easy recipe which can be prepared quickly and needs fewer ingredients. The true flavour of this curry comes from the intense flavours of Cumin, Fennel and Asafoetida. Curd/Yogurt Base gives this curry a silky texture. The same Curry can be prepared with Chicken(Dahiwala Chicken)/Lamb for an extravagant Non-vegetarian treat. Dahiwala Aloo can be served as a side dish for Roti, Naan, Paratha, Chapati, Kulcha, Batura or with steamed Basmati Rice. Goes well with Rice Dishes, Biriyanis & Pulaos too.


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Cuisine - North Indian
Course - Side Dish
Difficulty - Medium
Serves - 4-6
Author - SM

Preparation Time - 25 -30 Minutes
Cooking Time - 30- 45 Minutes

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HOW TO COOK DAHIWALA ALOO RECIPE

POTATOES IN YOGURT CURRY

INGREDIENTS :

To Boil the Potatoes:

Potatoes - 3 Nos.(large sized)
Water - as required
Salt - To Taste
 

For Dahiwala Aloo: 

Oil/Butter - 2-3 Tbspn
Cumin Seeds - 1/2 Tspn
Fennel Seeds - 1/2 Tspn
Asafoetida - a Pinch
Onion - 1 No.
Spring Onions - few Stalks
Green Chillies - 4-5 Nos.
Garlic - 3-4 Cloves
Ginger - 1" Piece
Ratanjot Powder - a Pinch(Optional)

For Yogurt/Curd Base :

Curd/Yogurt - 3 Cups
Turmeric Powder - 1 Tspn
Red Chilli Powder - 1 Tspn
Kashmiri Chilli Powder - 11/2 Tspn
Coriander Seed Powder - 1 Tspn
Garam Masala - 1 Tspn
Salt - To Taste

For Garnishing :

Kasuri Methi(Dried Fenugreek Leaves) - Few
Spring Onions - Few
Coriander Leaves - Few

METHOD :

• Clean, wash & Peel Potatoes.
• Cut Potatoes into Cubes and cook it along with a dash of Salt until soft & cooked. 
• Alternatively, you can deep fry the cubed Potatoes.
• Whisk Curd/Yogurt along with Turmeric Powder, Red Chilli Powder, Coriander Powder, Garam Masala and Salt.
• Whisk until well combined and leave it aside.
• Heat Oil/Butter in a Deep Pan, splutter Cumin & Fennel Seeds on a low flame.
• Add Asafoetida powder and give a quick stir.
• Add finely chopped Onions, Spring Onions, Green Chillies, Garlic, Ginger & Saute the ingredients on a low flame until Onions turn translucent.
• Add the Ratanjot Powder at this point and mix well(Optional).
• Pour the Yogurt/Curd Base and mix well.
• Cook this on a low flame stirring occasionally until the raw flavour goes from the Spice -Yogurt mix.
• Add Boiled/deep-fried Potato Cubes into the Curd/Yogurt gravy and gently mix until well combined.
• Sprinkle water if required.
• Cook Dahiwala Aloo until oil separates from the Curry and it reaches the desired consistency.
• Garnish Dahiwala Aloo with finely chopped Kasuri Methi(Dried Fenugreek Leaves), Spring Onions and Coriander Leaves.
• Serve Dahiwala Aloo hot with Roti, Naan, Paratha, Chapati, Kulcha, Batura or with steamed Basmati Rice.
• Goes well with Rice Dishes, Biriyanis & Pulaos too.

NOTES :

• I have used pre-cooked Pototes and then have slow cooked it in the Curd/Yogurt based gravy until the flavours got well infused into the Potatoes.
• Alternatively can deep-fry the cubed Potatoes and then add it into the Gravy.
• Adding Ratanjot infusion is totally optional.
• I have not used a Ratanjot infusion, as I couldn't get the spice here.
• Slow cooking enhances the flavour of the dish.
• Kashmiri Chilli Powder helps you get the red hue in the gravy.
• Kashmiri Chilli Powders are less spicy but have a bright red colour.
• If Kashmiri Chilli Powder is not available, use normal Dry Chilli Powder, but adjust the amount to suit your spice level.
• Can use red food colouring to do the job, if preferred - which I would suggest not to... 
• The true flavour of Dahiwala Aloo comes from the intense flavours of Cumin, Fennel and Asafoetida & mainly from Curd/Yogurt.

ONION TAMARIND CHUTNEY - PYAAZ IMLI KI CHUTNEY

     A simple Chutney prepared with Onions, Tamarind and Seasonings which pairs up well with Kulcha, Naan, Chapatis, Rotis, Parathas, Puri & Batura.  It is even called as Amritsari Kulcha Chutney & there is a saying that it doubles up the taste to Kulcha when eaten with this Pyaaz Imli ki Chutney. It can also be eaten with Snacks like Samosa & Chaat Items like Pani Puri, Bhel Puri, Potato Tikki etc.,
     This Onion Tamarind Chutney should not be confused with the Tamarind Chutney usually served with Chaat Items. The later is a combination of Dates, Tamarind & Jaggery, whereas this Onion Tamarind Chutney is a slightly different version with finely Chopped Onions in Tamarind Seasoned to taste. This Pyaaz Imli ki Chutney is a wonderful combination of Sweet, Sour & Spiciness with an innovative blend of Onions & Seasonings.

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Cuisine - North Indian
Recipe Type - Chutneys & Dips
Difficulty - Easy
Spice Level - Low- Medium
Serves - 3- 4
Author - SM

Preparation Time - 10-15 Minutes
Cooking Time - 20 - 25 Minutes



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HOW TO MAKE ONION TAMARIND CHUTNEY

PYAAZ IMLI KI CHUTNEY

ONION TAMARIND CHUTNEY - PYAAZ IMLI KI CHUTNEY

INGREDIENTS:

For Pyaaz Imli ki Chutney:

Onion - 1 No.
Green Chillies - 1 No.
Tamarind Paste - 1/4 Cup
Red Chilli Powder - 1/2 Tspn
Asafoetida Powder - a Pinch
Fennel Seeds Powder - 1/4 Tspn
Cumin Powder - 1/4 Tspn
Black Salt - a Pinch
Salt - To Taste
Jaggery - 3 Tbspn
Water - 1 Cup
Oil - 3 Tspn

METHOD:

• Dry Roast the Fennel Seeds & Cumin Seeds on a very low flame until it splutters & turns fragrant. 
• Grind it into a Fine Powder & keep it aside.
• Dilute the Tamarind Paste in 1 Cup of Water.
• Boil the Tamarind Water along with Jaggery & a dash of Salt.
• Cook until it thickens.
• Add Black Salt to the mixture and give a quick stir.
• Meanwhile, heat Oil in a Pan, saute finely chopped Onions until it turns red in colour.
• Add finely chopped Green Chillies along with Asafoetida powder & give a quick stir.
• Add Red Chilli Powder, Fennel & Cumin Powder and fry on a low flame briefly.
• Switch off the flame and add the sauteed Onion mixture to the Tamarind Mix.
• Remove the Onion Tamarind Chutney from heat and keep it aside to cool down.
• Serve Pyaaz Imli ki Chutney at room temperature.
• Serve it with Amritsari Kulcha or any other Roti/Paratha of your choice.

ONION TAMARIND CHUTNEY - PYAAZ IMLI KI CHUTNEY

TULSI & TURMERIC TEA

     As Corona Virus (COVID-19) infections are strolling in, WHO has mentioned that it is important to take precautions that include washing hands frequently, covering face while sneezing and coughing, use a mask regularly and avoid public gatherings. While these are the basics that will help you protect from the virus, it is important to boost your immunity to stay safe from the disease. I grew up hearing a lot about Home Remedies and simple concoctions prepared with easily available ingredients from the Pantry. For any kind of ailment even for simple ones my Parents use to start with Home Remedies before visiting the Doctor. For Coughs, Cold, Flu, Dysentry, Indigestion, Body pain etc., & etc.,  And trust me it works!!!

SPRING ONION PARATHA

     A unique tasting Paratha prepared with Spring Onions/Hare Pyaz ke Pathe & Wheat Flour.  Spring Onion Paratha is a delicacy by itself and is known for its simplicity & flavour. A mild note of Onions in Spring Onion makes this Paratha tasty & aromatic. Stuffed Indian Bread/Parathas are Rotis prepared with immediately available ingredients in an Indian Kitchen. North Indian Cuisine is filled with variable recipes with a variety of stuffed Parathas. These parathas are made with Whole wheat flour(Gehun ka Aatta).  We can get wild with the choice of stuffings, Aloo Paratha with Potatoes Stuffed in it, or Methi (Fenugreek Leaves) Paratha/Thepla, Mint Paratha, Onion/Spring Onion Paratha, Gobi(Cauliflower) Paratha, Mooli(Radish) Paratha, Dhal Paratha, Paneer Paratha, Lacha Paratha etc., & etc.,
     Spring Onion Paratha is prepared with whole wheat flour and finely chopped Spring Onions/Hare Pyaaz ke Pathe seasoned to taste.  Add little water at a time while kneading the dough, otherwise, the dough would be very difficult to handle.  Parathas are usually cooked over the griddle with oil/ghee drizzled over it.  The smell of Spring Onions and Ghee wafts out a pleasant aroma while cooking this Spring Onion Paratha. This Paratha can be eaten with Curd Raitha or Pickle or along with a choice of Vegetarian/Non-vegetarian Side Dishes.


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Cuisine - North Indian
Course - Main Course
Difficulty - Medium
Spice Level - Low
Serves - 3- 4
Yields - 12 - 15 Parathas
Author - SM

Preparation Time - 10-15 Minutes
Leavening Time - 5-8 Minutes
Cooking Time - 25 - 30 Minutes

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HOW TO MAKE SPRING ONION PARATHA

SPRING ONION PARATHA

INGREDIENTS:

For the Dough:

Whole Wheat Flour - 2 Cups
Spring Onions - 1 Cup.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 11/2 Tspn.
Cumin Powder - 1/8 Tspn
Garam Masala - 1/2 Tspn
Dries Mango Powder/Aamchur - 1/2 Tspn
Carom/Ajwain Seeds - 1/4 Tspn
Salt - To Taste
Sugar - 1 Tspn (Optional)
Oil - 3 Tspns(for Dough)
Water - as Required

To Cook:

Ghee/Oil - 4-5 Tspns (To Drizzle)

METHOD:

• Clean, wash and finely chop the Spring Onions.
• Mix all the ingredients mentioned under 'For the dough', adding a little water and knead it into a pliable dough.
• Finally, add oil and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium-sized balls.
• Then roll them out into thin circles.
• Heat a griddle(Tawa) and cook each Paratha on a medium flame.
• Drizzle 1/4 Tspn of Oil/Ghee over each Spring Onion Paratha and cook them until they turn into golden brown in colour on both the sides.
• Serve Spring Onion Parathas hot with a bowl of Curd(yoghurt), Raitha or Pickle.

NOTES:

• Can also add along Coriander Leaves/Mint Leaves along with Spring Onions.
• But for the unique taste of Spring Onions, just use Spring Onions in the Paratha.
• Can substitute Red Chilli Powder for Green Chillies.
• Chat Masala can also be added while kneading the dough.
• Add very little water as required while kneading the dough.
• Can also smear a blob of butter over hot Spring Onion Parathas just before serving.