Beetroot Massala Chaas: Chakunder Ki Chaas: Indian Spiced Buttermilk

So here is the thing. I love beetroot, more because of the colour as I believe that beetroot has no particular taste and is quite bland. It is a vegetable that is less expensive and is loaded with good nutrients and that’s why I like to use it in my recipes a lot. Try this Beetroot Raita with Smoked Green Chilli or Beetroot Lassi.

Today's post is another beetroot recipe- Beetroot Chaas. It is the blend of spices with thick yogurt and grated beetroot and thus the health benefits are immense. Made with water and curd, this drink is perfect to soothe the stomach. As you drink it the cool buttermilk it tends to wash down the spices and calms an irritated stomach lining. Packed with electrolytes and lots of water, chaas is the best thing you can give your body to fight dehydration.  I have made Plain Chaas before and it is the basic recipe. This beetroot chaas was made by me 3 months back and the recipe has been lying in the drafts ever since then. Well, yes I have been really busy these days with full time hectic job and settling in the new flat- but I don’t want to complain about it at all. So let’s talk about this amazing healthy drink.

Beetroot Massala Chaas, a simple that is nutritious and has this beautiful pink colour. You can have this on a hot sunny day, after or before workout; as evening snack or just pair it with heavy lunch.  Basically this is such an easy peasy drink that I don’t know what to write here. Well, I added some dried mint leaves, homemade chaat massala and some salt but you can modify this drink as per your taste.  So here is how to make Beetroot Chaas, my way.

Ingredients:

1 cup yogurt/dahi

2 cups cold water

4 tablespoons grated beetroot

1 teaspoon ginger juice/adrak

1 green chilli deseeded

1/2 teaspoon roasted cumin powder/bhuna jeera

Black salt to taste

1/2 teaspoon Homemade chaat massala

1 teaspoon dried mint leaves/sukha pudhina

Method:

Mix everything together in the blender Mix well till it is frothy.

Sieve the drink and serve.

Notes:

If you don’t have dried mint leaves, use fresh. Just used 4-5 crushed mint leaves.

Green chilli is optional but it brings great taste.

You can use low fat or full fat yogurt.

Beetroot Raita Withe Smoked Chilli : Beetroot Yogurt Dip

Summer: ah, synonymous with colors, brightness and freshness; the season that calls for cold salads, chilled beverages and quick cooking. This Beetroot Raita with Smoked Chili is one summery dip that sets up the complete sunshine mood – the tang of the yogurt, the sharp spike from charred chili and the beautiful pink color of beetroot.

Beetroot Raita can be paired with anything! Serve it as a side with Indian curries or parathas, or pair it up with rice dishes like pulav or briyani. Stuff it in pitta pockets with salads and kebabs, or just enjoy it like a dip for carrot sticks, crackers, nachos or chips.

It has everything that you need in a good dip- color, texture and just the right flavors. Bring it on, its summer time!

Ingredients:
1 cup yogurt
1 medium size beetroot
1 green chilli

Salt to taste

1 teaspoon sugar

1 teaspoon chopped coriander leaves

1 cup water

Method:

Put 1 cup of water to boil. Add chopped beetroot in the water. Boil for 1 minute.

Drain the water and let beetroot cool.

Hold the green chilli with a pair of thongs and roast on open fire.

In a blender blend yogurt, beetroot, chili, sugar and salt until smooth.

Sieve the blended mix through sieve. This helps to give it that velvety texture.

Garnish with chopped coriander leaves.

Notes:

You may need to add more sugar depending on how sour the yogurt is.

This can be made one day in advance.

Corn On The Cob Kebabs: Corn On Sticks: Summer Appetizer: Vegetarian Kebabs

Who doesn’t like the colour yellow?

Sunshine...

Sunflowers...

Brightness...

Just the colour yellow makes me smile. Every summer I bring in lots of yellow lemons to make lemonade or sweet corn to have some charred corn on the cob at home. The yellow pearl like kernels sitting close to each other is a beauty in itself and then when you roast it, it looks even more beautiful.

These vegetarian kebabs. Or corn on the cob. Corn on skewers is one great summer appetizer or starter that will surely please the crowd. I was just wondering what to pair these kebabs with and then I thought of using the colourful box I was sent from The Berry Company special tea range.  Black, white, green, red and yellow all made form natural berries with no "yucky"bits.  

If this wasn’t enough, I must tell you all their drinks are:

Gluten Free

No Artificial Colourings

No Artificial Additives

No Artificial Sweeteners

No Artificial Preservatives

No GMO's

Dairy Free

Their Tea Range is a water based drink mixed with tea extracts and great fruity flavours.

Black Tea has been blended with elderflower and lemon.  A prefect thirst quencher.

Green Tea juice is mixed with aroina berry and blueberry. A drink full of goodness.

White Tea has been merged with peaches. An exotic and unique drink mix.

Red Tea muddled up with cranberries and grapes. A real tasty kick.

Now comes my favorite Yellow Tea. Yellow Tea is rare type of tea which is native to China. Both the leaves and infusion are yellow in colour. Dint I tell I am in summery yellow bright mood? This tea is mingled with coconut water and lemon which gives a super unique taste, you will surely be hooked. All you tea addicts and coconut fans must give this tea range a try.

Chilled yellow tea and spicy corns sticks is just like pair made in heaven and not to forget the yellow theme ;-). Oh these corn-on-the-cob kebabs are sweet, crunchy, lemony and so summery. To add in some extra bling I used juicy cherry tomatoes, bell peppers and onions, don’t they look beautiful? Feel free to add other veggies like aubergine, zucchini, and boiled potatoes.  For a slighter sweeter taste use fruits like kiwi, orange or berries. The twists and modifications are endless, it can have grated cheese, spicy spices, Italian herbs, yogurt dressing or can be made simple with lemon juice as well.

Like me, make it simple if you have less time in hand. I just made use of lemon juice, butter, salt and black pepper and it was uh-mazing! Tangy, spicy and buttery-what else you need?

Ingredients:

2 corns

1 bell pepper (any colour)

1 onion

4 cherry tomatoes

2 tablespoons lemon juice

Salt to taste

1 teaspoon black pepper powder (or to taste)

1 tablespoon butter

4 cups water

Method:

Soak the wooden skewers in water overnight or for atleast 2 hours.

Preheat the oven at 180C. Line a baking tray with aluminium foil.

Remove husk and skin from the corns. Wash and cut each corn into 3 parts.

Put water to boil in a large pot. When water starts boiling throw corn pieces in the water. Let it boil for 1-2 minutes. Drain on kitchen towel.

Cut bell pepper and onion into cubes.

Prepare the dressing. Mix butter, salt, lemon juice and black pepper in a bowl.

Arrange corn pieces, cherry tomatoes, bell peppers and onion on the skewers.

With the help of a brush apply the dressing all over the kebabs sticks. Arrange skewers on the lined sheet and grill for 40-50 minutes.

Keep turning the kebabs, so that you get burnt corn from all the sides.

Serve hot.

Notes:

You can use olive oil instead of butter.

Throw in some italian herbs for Italian taste.

Use chaat massala (Indian tangy spice mix) for Indian taste.

Serving suggestions: Serve it with any dip.

Pair it up with any summer cooler and drinks.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking The Berry Company for sending drinks  for review.

Red Kidney Beans Hummus: Beans Hummus: Summer Dip: 5 Minute Hummus

Good news! Summer is here and let’s pretend it’s going to be this nice for the whole year. Bring on some chilled cocktails, cold pasta salads and sandwiches. Are you gearing up for a beach bath, or having a BBQ in the park? Spending some me-time with a book or just watching a movie at home? Whatever it is, you guys have to bring in some colours, some happiness in form of Corkers. When the postman delivered this huge box of crisps at my door steps, the colours just brightened up my mood. Pink, purple, orange, blue, green all packed with crunchy crisps and flavours. 

What makes Corkers crisps so special is the fact they are made from delicious Naturalo potatoes, grown in the black, peaty fenland soil of Cambridgeshire, which give the crisps a unique crunch and makes them perfect for frying.  Not only are the potatoes grown on the family farm but it’s also here that they are hand-cooked to perfection.

You can pick your packet from seven bold British flavours, each featuring top quality, all-natural ingredients and cooked in fresh sunflower oil:

• Pork Sausage and English Mustard – Expect the delicious flavours of barbecued British bangers finished with a hint of Old English Mustard
• Red Leicester and Caramelised Onion – A winning combination of slow roasted onion and rich creamy red Leicester cheese
• Sea Salt and Cider Vinegar – Made using the finest English cider which is sweet in taste with a hint of zest, these crisps will make your mouth water with every crunch
• Sea Salt and Black Pepper – Sure to warm your pallet, these Gold Taste Award winning crisps are made from sweet and hot peppers
• Duck and Hoisin Sauce - A partnership of two British greats, both the duck and the Naturalo potato, hail from the Corkers family farm.

I opened the packet of my favourite Sweet Thai Chilli crisps and the aroma was too tempting. Spiked with sweet chilli and herds; perfect crunch-you would only want more and more. Sea Salt flavour chips are simple and yet so elegant. Indeed it has won them great taste golden award. Fried to perfection, seasoned just right and the crunch is bang on. What else you would want in a crisp? Why not crush these crisps and add some crunch on your boring salads or pastas. Or escort them as a side with burgers, patties or any snack. Dive right in; Corkers Crisps are great for picnics, barbecues, potlucks, parties, and more! I am yet to try all the packets, but you can click here to check all delicious flavours.

Dips that would go with these crisps are:

Spinach Chutney

Quick Sweet Chilli Dip

Roasted Kiwi Dip

Pomegranate Dip

Or like me, add Mediterranean flair to your summer menu. Pair with it hummus. Not chickpeas hummus (so yesterday!) but Red Kidney Beans Hummus: a.k.a rajma. A deep earthy flavoured hummus. Burnt garlic, green chillies, coriander leaves, ton of olive oil and lime juice- all blended into a velvety creamy dip. This will get ready in 5 minutes if you are using canned beans. Loaded with goodness of proteins, healthy fats and vitamin C. Pop open a beer or a drink, bag of crisp, this dip and enjoy summers.

Ingredients:

1 can or 400 grams Red Kidney Beans/Rajma

2 cloves garlic

1 green chilli

5 tablespoons coriander leaves chopped

2 tablespoons lemon juice

Salt to taste

4 tablespoons olive oil

2 tablespoons water

Method:

Wash and drain the red kidney beans. Strain and keep aside.

Roast garlic on open fire. Peel the skin and keep aside.

In a food processor or grinder, grind everything together till you get creamy dip.

Serve.

Notes:

If using raw beans, soak it overnight in water. Next day drain the water and boil in the open pan or pressure cooker till it becomes soft.

You can use cumin powder as well (jeera powder) in the recipe.

Coriander leaves can be substituted with parsley leaves.

You have to use a good quality olive oil for a nice texture. I recommend Colavita Extra Virgin Olive Oil.

Serving suggestions:

Serve with cucumber or carrot sticks.

Pair with bread, crackers, nachos or chips.

Use as a spread for sandwiches or pita pockets.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Corkers Crisps and SpringPr for sending crisps for review.

Roasted Kiwi Raita: Summer Dip: Side for Rice Dishes

Long sunny days are what I am seeing in London these days, not that I am complaining. Infact we both are enjoying every bit of it. Evening walk by the river, flowers in the house and then did this barbeque in the balcony on Sunday. Isn't it a great idea of use and throw disposable barbecue kits? Once the paneer tikka was done on bbq the coals were still warm and burning and thus I decided to roast fruits on it. I only had kiwi in the fridge and with no further thoughts I smoked it on leftover heat of charcoal.

Roasting is a simple that gives you elegant results. Roasting brings out the natural sweetness from fruits which just intensifies the taste to another level. Once the kiwis were roasted I had no idea what to do with. I wanted to something nice with it but had very little time in hand. While Mr. Husband was preparing simple pulav that day for dinner, it was then it struck me to put together burnt kiwis and yogurt and craft riata.

Looking for more roasting recipes? Check these out:
Fennel Roasted Cherry Tomatoes

Roasted Orange Lemonade

Roasted Winter Soups

Roasted Okra

Riata is condiment made with yogurt (dahi) used either as a side or dip. It can be made with or without fruits and vegetables and is then seasoned with simple spices. Roasted Kiwi Riata is no exceptional, it is just a mix of roasted kiwis, mint leaves, salt and sugar. There is no thumb rule that you have to follow in this recipe, you can use black salt, chaat massala, red chilli powder, chopped green chillies or roasted cumin powder as well. Make it as per your taste but if you roasted kiwis the riata will taste just amazing.

Another great thing about this riata is that it super healthy and can be paired with anything. Serve as dip for nachos, chips or crackers. Serve in pita pockets with kebabs or potato patties. Great side for rice dishes such as  methi mutter pulav, basic biryani, corn rice or mixed capsicum rice.

Author: Shweta Agrwal

Cusine: Indian, Pakistani, Bangladeshi

Ingredients:

1 cup yogurt

3 kiwis

Salt to taste

1 teaspoon sugar

2 teaspoon mint leaves chopped

Method: Roast kiwis on fire directly. Else line a baking sheet with foil. Grill in the oven at 200C for 10 minutes. The skin of kiwis should turn dark and pulp should be soft. Let it cool down. Peel the skin.

In the blender put yogurt, kiwi pulp, salt and sugar. Blend into smooth paste.

Garnish with mint leaves. Serve.

Notes:

I used low fat yogurt, but feel free to you use any.

If you like spicy dips, feel free to add black pepper powder or chopped green chillies.

Serving suggestions:

This is a dip, so goes well with nachos, crackers, chips or biscuits.

I like to sometimes have it as a side with mixed vegetable paratha, bombay tava pulav or baked potato wedges.

To complete the meal you can use this with salad and vegetable kebabs in pita pockets.

One Bowl Chocolate Brownies: With Eggless Option: Upper Crust Cafe Style

Ummm!, Look what I baked today :)

Crusty on the top, soft and gooey inside....oh these brownies......!

Weekend just screams for brownies. No matter which part of world you are, having summer or winter, brownie is the thing that adapts to any circumstances. Cold night or a rainy, pour some hot chocolate sauce and you are all set. Sunny afternoon or scorching heat,   pop scoops of ice-creams and you are good to go. Thats what, chocolate doesn’t ask silly questions, it just understands.

Looking for more brownies recipes? Check these out:

Walnut Brownies

Eggless Banana Brownies

Ginger Brownies

Eggless Fudge Brownies

This is One Bowl Brownie recipe and thus you don't have to bother about the mess and washing those extra bowls and plates-bonus! I come from a small town in India, and I never knew about brownies, so during summer vacations when we visited naani ka ghar in Ahemdabad we used to taste all pastries, cakes and cookies that we saw on television.

If you have been to Gujarat you would surely know about Upper Crust, a cafe cum restaurant. It was there where I had brownies for the first time. Dense, moist and fudgy brownies served on hot sizzling plate, topped with scoops of vanilla ice-creams and generously poured chocolate sauce. One bite and it takes you to a place where chocolate dreams come true :) These brownies are sure shot attempt to those brownies ;)

Coming to today’s post. Yesterday Mr.Husband, to my surprise got some fresh roses. So it’s like summer in the house, colourful roses-red, yellow and pink sitting on the windows and corners my house making me feel alive and fresh. Just as a thank you I decided to bake these brownies. These are super chocolaty brownies and there are some variations you can do with this recipe (see notes).

These brownies stay well for 1 week so they are good to carry along while travelling. If you want, you can pack these brownies in some fancy elegant box and gift to your friends and relatives, nothing beats a homemade gift.  Having a summer party? Don’t know what to serve for dessert? Guests coming over? Whatever the question is, just bake these brownies and serve it as the last meal. Pair with ice-creams, chocolate sauce, nuts and sprinkles. These brownies, oh these brownies!

Author: Shweta Agrawal

Makes: 8-10

Ingredients:

Unsweetened Cocoa powder- 1/2 cup

Unsalted Butter- 1/2 cup

Sugar- 1 cup

Eggs- 2

All purpose flour- 1/4 cup

Vanilla extract- 1/2 tsp

Bitter sweet/ Dark chocolate, broken into small pieces- 1/4 cup

Salt- a pinch

Method: 

Preheat the oven at 170C. Grease the pan. I used glass rectangle pan.

Take microwave safe bowl and heat cocoa powder and butter on high for 20 seconds. Let it cool for 15 seconds.

To it add sugar and mix. Mix till sugar is half dissolved.

Add one egg at a time and mix well and quickly. Add another egg and mix.

Finally add in all purpose flour, salt and fold. Just mix don’t over mix.

Add in chopped chocolate. Pour the mixture in the pan.

Bake for 30-35 minutes or till when toothpick inserted in between comes clean.

Cool on a wire rack for 30 minutes. Cut and store in airtight container for 1 week. Warm for 5 seconds in the microwave before you serve.

Notes:

I used 70% dark chocolate. You can use less bitter one as well. Even Cadbury dairymilk. I used Green & Black's Organic Chocolate Bar.
To make eggless brownies, mix 2 tablespoons of flaxmeal with 4 tablespoons of water. Set aside for 10 minutes and use. Read more about it here.

Use a good quality unsweetened cocoa powder. I recommend Hershey's Unsweetened Cocoa

Don’t let sugar dissolve completely in the batter because sugar caramelizes and gives you those chewy brownies. Use brown sugar for better taste.

You can use chopped nuts such as walnuts, almonds or cashews in the recipe.

Don't panic if brownies don’t rise-they are supposed to be like that.

Serving suggestions: 
Serve with milk or coffee.

Pair with vanilla icecreams or chocolate icecreams. Pop some nuts or sprinkles on the top.

Serve with hot chocolate sauce or caramel sauce. Dust some icing sugar or cocoa powder for extra touch.

You can also have it topped with whipped cream and chopped fruits such as strawberries, bananas or raspberry.

Pomegranate and Yogurt Dip: Anaar Ka Raita: Healthy Summer Recipe

Happy Monday everyone. Looks like I am hooked on pomegranate these days. I don’t why but I cant get over this beautiful fruit. Every time I see it, I get a lesson- create a life that is good on the inside, and not just the one that looks good on the outside. Outside it is rugged and tough, inside it is beautiful where every seed looks like pearl-fresh, sweet and alive.  Other then this important lesson, pomegranates are also high in nutrients that give you glowing skin and healthy digestion. I know peeling it can be difficult and time consuming but that should not stop you from buying pomegranates. Need some motivation and proof, then see this post  on what is the benefits of pomegranates and why should one eat it more?

I am still in the weekend mood so feeling a bit lazy to type more, so let me quickly get to the recipe- Pomegranate and Yogurt Dip. This is in one word the best summer dip ever-its quick, light on tummy and super healthy. This dip is like spring in the bowl-so bright and beautiful-sigh!.  Creamy thick yogurt is mixed with juicy fresh pomegranate, in it goes hint of mint and some tangy spice mix (chaat massala) and there you have one amazing, super easy dip ready.

In India this is simply called as Anaar Ka Raita, which is paired with rice dishes such as  methi mutter pulav, basic biryani, corn rice or mixed capsicum rice.. In my home, this is preferred more like an evening nibble snack served with biscuits, nachos, crackers or chips. Sometimes we just head to the nearest park with a good book, a bottle of wine, this dip and some biscuits. 

Ingredients:

1 cup yogurt/dahi

1/4 cup pomegranate seeds/anaar

1 teaspoon chaat massala (recipe here)

2 leaf of fresh mint/pudhina

Method:

Mix yogurt and chaat massala properly.

In it, add pomegranate seeds and mint leaves. Mix.

Serve in a bowl.

Notes:

I used low fat yogurt, but feel free to you use any.

Chaat massala is available in any Indian grocery store. Or you can buy MDH Chunky Chat Masala .

If you like spicy dips, feel free to add black pepper powder or chopped green chillies.

Serving suggestions:

This is a dip, so goes well with nachos, crackers, chips or biscuits.

I like to sometimes have it as a side with mixed vegetable paratha, bombay tava pulav or baked potato wedges.
To complete the meal you can use this with salad and vegetable kebabs in pita pockets.

Aanar Ka Sharbat (Pomegranate Juice) With Coke And Chaat Massala: Indian Summer Cooler

You know how sometimes you just play with the ingredients with no specific plan in the mind, I do this a lot. Especially with the drinks, we both are huge sucker for drinks both with and without alcohol. A good sunny evening is often spent with a drink and a book.  Some summer drinks such as chaas (spiced buttermilk) and aam ras (mango smoothie) is often enjoyed with lunch but the drinks like rose iced tea, mint cucumber cooler and roasted orange lemonade are best for the evenings.

Pomegranates or anaar as we call it in hindi is the most beautiful fruit ever. I know peeling it can be difficult and time consuming but that should not stop you from buying pomegranates. Need some motivation and proof? Then, see this post on what is the benefits of pomegranates and why should one eat it more? With that in mind I used fresh pomegranate juice and created this new summer cooler recipe.

Pomegranate juice+ coke + chaat massala = best summer cooler ever. Anaar ka juice is mixed with coca-cola and dash of chaat massala (tangy Indian spice blend) and there you have the Indian inspired mocktail ready. Yes this is that easy, just three ingredients. I used fresh pomegranate juice, but feel free to use tropicana, rubicon or any canned juice. Let’s see this ridiculously easy Indian inspired summer drink recipe- Aanar Ka Sharbat (Pomegranate Juice) With Coke And Chaat Massala.

Ingredients:

1 glass pomegranate juice/ anaar ka juice

1 glass coke/cocacola

1 teaspoon chaat massala (recipe here)

Few ice cubes

Method:

Mix chaat massala in pomegranate juice.

Pour the above mixture in two tall glasses in equal quantities.

Fill the glasses with the coke.

Serve chilled with ice cubes.

Notes:

The recipe makes 2 tall glasses of drink.

If you are using canned juice then you might need to add lemon juice as well.

You can also use thumbs up or pepsi instead of coke.

Chaat massala is easily available in the Indian grocery store, else you can buy from here.

Serving suggestions:
This is a great summer drink recipe, serve in parties or get together. 

Pair with spicy snacks such vegetable grilled cheese sandwiches, baked potato wedges or Bombay sandwich.

Saturday Snapshots-food photography series hosted at Merry Tummy