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Build Your Juice According Your Problems!!
18/06/2025

Build Your Juice According Your Problems!!

Homemade Breakfast Smoothie Ideas 💡!! Which One You Like ??
18/06/2025

Homemade Breakfast Smoothie Ideas 💡!! Which One You Like ??

🥣 Mor Kuzhambu (South Indian Buttermilk Curry)Serves: 3–4Prep Time: 15 minsCook Time: 15 mins🧂 Ingredients:👉For the Kuzh...
18/06/2025

🥣 Mor Kuzhambu (South Indian Buttermilk Curry)
Serves: 3–4
Prep Time: 15 mins
Cook Time: 15 mins
🧂 Ingredients:

👉For the Kuzhambu:

2 cups thick curd (slightly sour)

1 cup water

¼ tsp turmeric powder

Salt to taste

1 cup vegetables (ash gourd, okra, cucumber, colocasia, or pumpkin)

👉To Grind (Spice Paste):

¼ cup grated coconut

1½ tsp cumin seeds

2 green chilies

1 tsp soaked toor dal or chana dal (optional)

1 tsp raw rice (optional – for thickening)

A few curry leaves

👉For Tempering:

1 tsp coconut oil or ghee

½ tsp mustard seeds

¼ tsp fenugreek seeds

2 dried red chilies

A pinch of asafoetida (hing)

A few curry leaves

👩‍🍳 Instructions:

Cook the vegetables:

If using ash gourd, pumpkin, or colocasia, boil until soft. If using okra, sauté it in a little oil to remove sliminess.

Make the spice paste:

Grind coconut, cumin, green chilies, soaked dal, rice, and curry leaves to a smooth paste using a little water.

Prepare the curd mixture:

Whisk curd with 1 cup of water, turmeric, and salt till smooth.

Combine:

In a pan, add the cooked vegetables, ground paste, and simmer for 2–3 minutes.

Add the curd mixture and stir gently. Heat on low flame for 4–5 minutes. Do not boil or the curd will curdle.

Tempering:

Heat oil or ghee, add mustard seeds, fenugreek seeds, red chilies, curry leaves, and asafoetida. Let them splutter.

Pour this over the kuzhambu and mix.

Serve hot with steamed rice and a side of potato fry or paruppu usili.

🌰 Dried Nuts and Fruits Raita Recipe !!📝 Ingredients:Curd (thick & fresh) – 1½ cupsSugar – 1 tsp (optional)Salt – to tas...
18/06/2025

🌰 Dried Nuts and Fruits Raita Recipe !!
📝 Ingredients:

Curd (thick & fresh) – 1½ cups

Sugar – 1 tsp (optional)

Salt – to taste

Black salt – ¼ tsp

Roasted cumin powder – ½ tsp

Black pepper powder – ¼ tsp

Chopped dates – 2

Chopped figs (anjeer) – 2

Raisins – 1 tbsp

Chopped cashews – 1 tbsp

Chopped almonds – 1 tbsp

Chopped pistachios – 1 tbsp

Pomegranate seeds – 2 tbsp (optional, for garnish)

Mint leaves – few (for garnish)

🍽️ Instructions:

Prep the dry fruits:

Soak raisins, chopped dates, and figs in warm water for 10 minutes. Drain and set aside.

Whisk the curd:

In a bowl, whisk curd until smooth. Add sugar (optional), salt, black salt, roasted cumin powder, and black pepper powder. Mix well.

Add dry fruits and nuts:

Add the soaked fruits, cashews, almonds, and pistachios to the curd. Mix gently.

Chill and serve:

Refrigerate for 15–20 minutes. Serve cold, garnished with pomegranate seeds and mint leaves.

🥗 Poha Bhel Recipe (Flattened Rice Chaat)🕒 Prep Time: 10 mins | 🍽️ Serves: 2👉Ingredients:1 cup thin poha (flattened rice...
18/06/2025

🥗 Poha Bhel Recipe (Flattened Rice Chaat)
🕒 Prep Time: 10 mins | 🍽️ Serves: 2
👉Ingredients:

1 cup thin poha (flattened rice)

1 small onion, finely chopped

1 small tomato, finely chopped

1 green chili, finely chopped (optional)

¼ cup boiled potatoes, chopped

¼ cup cucumber, finely chopped

¼ cup roasted peanuts

2 tbsp sev (for topping)

2 tbsp coriander leaves, chopped

1 tbsp lemon juice

1–2 tbsp tamarind chutney (optional)

1 tsp chaat masala

Salt to taste

👉Instructions:

Dry roast poha in a pan for 2–3 minutes on low flame until crisp. Let it cool.

In a mixing bowl, combine onion, tomato, green chili, cucumber, and boiled potatoes.

Add roasted poha, peanuts, coriander, chaat masala, and salt. Mix well.

Squeeze lemon juice and drizzle tamarind chutney (if using).

Toss everything quickly so poha remains crisp.

Top with sev just before serving.

🌿 Vegan Whipped Ricotta Toast RecipeIngredients:👉For the Vegan Ricotta:1 cup firm tofu (drained, pressed)2 tbsp lemon ju...
17/06/2025

🌿 Vegan Whipped Ricotta Toast Recipe
Ingredients:

👉For the Vegan Ricotta:

1 cup firm tofu (drained, pressed)

2 tbsp lemon juice

1 tbsp olive oil

1–2 garlic cloves (optional)

2 tbsp nutritional yeast

Salt to taste

2 tbsp unsweetened plant milk (almond/soy/oat)

Fresh herbs (thyme, basil or chives – optional)

👉For the Toast:

2 slices of sourdough or multigrain bread (toasted)

Toppings (choose your favorite):

Cherry tomatoes (halved)

Avocado slices

Berries + maple syrup (for sweet version)

Roasted veggies

Microgreens

Chili flakes or za’atar

🥣 Instructions:

👉Make Vegan Ricotta:

In a blender or food processor, combine tofu, lemon juice, olive oil, garlic, nutritional yeast, salt, and plant milk.

Blend until smooth and creamy. Add herbs if using.

Adjust seasoning or consistency by adding a bit more lemon juice or milk.

👉Assemble Toast:

Toast your bread slices until golden and crispy.

Spread a generous layer of whipped ricotta on each slice.

Top with your chosen toppings—go savory or sweet.

👉Serve Immediately:

Drizzle olive oil or maple syrup (depending on flavor style).

Sprinkle with chili flakes, pepper, or fresh herbs.

Homemade Litchi Kulfi Recipe ❣️ You Must Love it !!Ingredients:Fresh litchis – 15–20 (peeled, deseeded & chopped)Full-fa...
17/06/2025

Homemade Litchi Kulfi Recipe ❣️ You Must Love it !!
Ingredients:

Fresh litchis – 15–20 (peeled, deseeded & chopped)

Full-fat milk – 1 litre

Condensed milk – ½ cup

Sugar – 3–4 tbsp (adjust to taste)

Cardamom powder – ½ tsp

Fresh cream – ¼ cup

Cornflour – 1 tbsp (mixed with 2 tbsp cold milk) – optional for thickening

Chopped pistachios or almonds – 2 tbsp (optional)

Instructions:

Boil the milk in a heavy-bottomed pan. Simmer on low heat, stirring often until it reduces to almost half.

Add condensed milk and sugar. Mix well and cook for 5 more minutes.

Stir in cardamom powder and chopped litchis.

Let it cook for another 5–7 minutes. Optionally add the cornflour-milk mix for a thicker texture. Cook until slightly thick.

Turn off the heat. Cool to room temperature, then blend the mixture slightly (optional – for a smoother kulfi).

Add fresh cream and mix well. Add chopped nuts if using.

Pour into kulfi moulds or small cups, cover, and freeze for 6–8 hours or until set.

To demould, dip the moulds briefly in warm water and serve cold.

Homemade Thandai Kulfi recipe You Must Love ❤️ 😍!!🌸 Thandai Kulfi Recipe🕒 Prep Time: 15 mins❄️ Freeze Time: 6–8 hours🍨 S...
17/06/2025

Homemade Thandai Kulfi recipe You Must Love ❤️ 😍!!
🌸 Thandai Kulfi Recipe
🕒 Prep Time: 15 mins
❄️ Freeze Time: 6–8 hours
🍨 Servings: 6 kulfis

🧾 Ingredients:

For Thandai Masala:

2 tbsp almonds

1 tbsp cashews

1 tbsp pistachios

1 tbsp poppy seeds (khus khus)

1 tbsp melon seeds (magaz)

1 tbsp fennel seeds (saunf)
1 tsp black pepper

4–5 green cardamoms

A few strands of saffron

1 tbsp rose petals (dried or fresh)

For Kulfi Base:

1 litre full-fat milk

½ cup condensed milk (or ¼ cup sugar)

2 tbsp milk powder (optional, for creaminess)

1 tbsp cornflour (dissolved in 2 tbsp cold milk – optional, for thickness)

1–2 tbsp chopped nuts (for garnish)

👩‍🍳 Instructions:

1. Make Thandai Masala:
Soak almonds, cashews, pistachios, poppy seeds, melon seeds for 2–3 hours.

Drain and blend with fennel, pepper, cardamom, saffron, and rose petals to a smooth paste (add a little milk if needed).

2. Prepare Kulfi Base:

Boil milk in a heavy-bottomed pan. Simmer on low flame till it reduces to ¾ quantity.

Add condensed milk and milk powder. Stir well.

Add prepared thandai paste and cook for 4–5 mins.

Add cornflour slurry (if using) to thicken further.

Let it simmer for another 5–6 minutes till creamy and aromatic.

3. Freeze:

Cool the mixture completely.

Pour into kulfi moulds or small cups.

Cover with foil and insert ice cream sticks.

Freeze for 6–8 hours or overnight.

4. Serve:

Dip the mould in warm water for a few seconds to unmould easily.

Garnish with crushed pistachios or rose petals.









🍨 Homemade Rajbhog Ice Cream Recipe !!📝 Ingredients:Full cream milk – 500 mlFresh cream – 200 ml (like Amul cream)Conden...
09/06/2025

🍨 Homemade Rajbhog Ice Cream Recipe !!
📝 Ingredients:

Full cream milk – 500 ml

Fresh cream – 200 ml (like Amul cream)

Condensed milk – 200 ml

Sugar – 4-5 tbsp (adjust to taste)

Cardamom powder – ½ tsp

Saffron strands – 15-20 (soaked in 2 tbsp warm milk)

Chopped dry fruits – 2-3 tbsp (pistachios, almonds, cashews)

Rajbhog pieces – 3-4 small ones (chopped or mashed slightly)

Few drops of kewra or rose water (optional)

Yellow food color – a pinch (optional, for authentic look)

Method :-

1- Boil the Milk

In a heavy-bottomed pan, boil the milk until it reduces slightly. Keep stirring to avoid burning.

2- Add Sweetness & Flavor

Add the sugar, condensed milk, and cardamom powder. Mix well until everything dissolves.

Add saffron milk and kewra or rose water. Cook for another 2–3 minutes. Let it cool completely.

3- Prepare the Ice Cream Base

Whip the fresh cream lightly until smooth and slightly fluffy.

Mix the cooled milk mixture into the whipped cream gradually and blend until well combined.

4- Add Rajbhog Touch

Gently fold in chopped rajbhog and dry fruits. Add a drop of yellow food color if desired.

5- Freeze

Pour the mixture into a freezer-safe airtight container. Cover and freeze for 6–8 hours or overnight.

After 3–4 hours, take it out and churn/blend once for creamier texture, then refreeze.

6- Serve

Scoop and garnish with extra chopped nuts and saffron strands.

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