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Dhaba Style Spicy Kali Mah Ki Dal

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If you have ever been to dhabas, especially along the Delhi-Punjab highway and ordered Dal Makhani, you would have noticed that what you are actually served is essentially the spicy kali maa or mah ki dal. In contrast to the delicate Dal Makhani that you normally get in restaurants, this dhaba dal is quite spicy with an extra tempering of garlic, ginger, green chilies and lots of butter that simply makes it irresistible. Having a rustic feel to it, this dal is one of my favorites and is made at my home quite often. We love to enjoy it with some fresh tandoori rotis and Jeera Rice on the side. If you are more fond of the delicate and milder Dal Makhani, check out the recipe of Restaurant Style Dal Makhani on my blog. However, if you are more into dhaba stuff, then this recipe is a keeper. Do try it out!   Dhaba Style Spicy Kali Mah Ki Dal  INGREDIENTS Whole urad dal (whole black lentils) - 1 cup Chana Dal - 2 tbsp Finely chopped ginger - 2 tbsp Finely chopped garlic - 2 tbs
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Creamy Litchi Ice Cream

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For me, summers are incomplete without gorging on some chilled and refreshing drinks, ice creams and kulfis. Having said that, I always prefer making these items at home as they come out to be more economical and are absolutely preservative and color free.  If you have been following my blog, you must be well aware of my love for litchis. It is one of my absolute favorite summer fruits and I love trying out different recipes with the same. Recently I made and posted the Litchi & Rose Agua Fresca on my blog which was liked by many of you guys. Today, I have this amazing Litchi Ice Cream on my space; hope you like this as well. Ideally, for making ice creams, generally heavy whipping cream is a major requirement; however, the place where I stay, I don't get whipping cream so easily. So, instead of that, I have used the normal Amul fresh cream to make this ice cream. Also, I haven't added any condensed milk. Shall be posting another ice cream recipe using condensed milk
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Virgin Pear and Ginger Mojito

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If you have been reading my blog, you must be well aware of my love for fruity summer coolers and mocktails . This Virgin Pear and Ginger Mojito is one of the many drinks that I have tried this season. Loaded with the sweetness of pears, slight pungency from ginger and little tartness from lemons, it makes for an ultimate drink to refresh you to the core. While I have made this drink virgin, you can definitely go ahead and punch in some Vodka or Gin as you like. Its gonna be terrific either ways. Looking for some more similar and refreshing summer drinks ? Do try out Lychee & Rose Agua Fresca , Jamun Panna and Mango Lemonade .  Virgin Pear and Ginger Mojito INGREDIENTS (serves 4) Ripe pears, medium sized (roughly chopped into cubes) - 2 Ginger (roughly chopped) - 3 inch piece Mint leaves - a few Lemon slices - 3 to 4 Lemon juice - 1 tbsp Sugar - 4 tbsp Water - 1 cup Soda water/ sparkling water - as needed Ice cubes - as needed - Please feel free to adjust the amount o
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Banarasi Chura Matar Recipe | Matar Poha | Green Peas Poha

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Poha also called as Pohey, is counted amongst the most healthy and popular breakfast dishes in India . Light on the palette, this flattened rice preparation is a rich source of iron, B vitamins and many other minerals essential for the body.   While there are many classic versions of poha such as Maharashtrian Kanda Poha and Batata Poha, which are enjoyed across India, there is this Chura Matar (Green Peas Poha) that has carved its own very niche and comes from the sacred land of Benaras in Northern parts of the country. Without any onions, potatoes or peanuts, this poha recipe only calls for addition of green peas, green chilies and chopped ginger that gives the dish a unique taste. Not to mention, some fried cashews and raisins, take the taste a notch higher. If you too are a poha fan and want to try a different variety other than Kanda Poha or Mixed Veg Poha, then this recipe is a keeper. Banarasi Chura Matar Recipe | Matar Poha | Green Peas Poha Banarasi Chura M
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Bharwa Shimla Mirch | Stuffed Capsicum Recipe

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Bharwa Shimla Mirch or Stuffed Capsicum is a delicious Indian side dish made by stuffing green bellpeppers with a spicy potato filling, which are then cooked further until completely done. A Punjabi style recipe, it makes for a comforting dish to complete your meals.  Though traditionally, this recipe is made using green peppers, if you want to add some color to your plate, you can definitely go and use the colored bellpeppers as well. Also, the slitting style of the peppers varies across different homes in India, I have grown up watching the capsicums to be halved lengthwise at my home, so I do it the same way. If you wish, you can just chop off the head of the capsicum and stuff the entire pepper; whatever way you like. Bharwa Shimla Mirch | Stuffed Capsicum Recipe INGREDIENTS Green capsicums - 3 to 4 Boiled and mashed potatoes, medium sized - 4 to 5 Finely chopped green chilies - 2 tsp Finely chopped ginger - 2 tsp Crushed dhaniya seeds - 1 tsp Jeera - 1 tsp Fennel see
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Litchi Rose Agua Fresca

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Litchi Rose Agua Fresca  is a refreshing and cooling summer drink infused with beautiful flavors of litchi fruit and rose.  If you have been reading through my blog, you must be well aware that litchi is my favorite summer fruit. As it gets available for only a short duration of time, I try to make most of it majorly by experimenting with it in different drinks and coolers. Some of the refreshing drinks that I have made using litchi in past include LITCHI LEMONADE , LITCHI AND CHERRY LEMONADE and LITCHI & COCONUT LEMONADE . This Litchi & Rose Agua Fresca is yet another of my experiments and it came out absolutely amazing. If you too are a litchi lover like me, then this recipe is a keeper. Do try!  Litchi Rose Agua Fresca INGREDIENTS (Serves 2 to 3) Litchi - 18 to 20 Sugar - 1/4 cup Water - 1/2 cup Rose syrup - 4 to 5 tbsp Lemon juice - 1 tbsp Quantities of sugar and rose syrup can be adjusted according to your sweet preference. Litchi Rose Agua Fresca MET
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Mango Sondesh Recipe | Mango Sandesh Recipe

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Sondesh is one of the most popular Bengali sweets/ desserts made using fresh chhena (soft cottage cheese). It can be flavored with plain simple cardamom, saffron or even rose. Since its the summer season going on and mangoes are in abundance, I thought of flavoring it with these delicious stone fruits. Trust me these Mango Sondesh turned out absolutely heavenly and amazing. Do try the recipe once.  Mango Sondesh Recipe | Mango Sandesh Recipe INGREDIENTS Full fat milk - 1 liter White vinegar or lemon juice - 2 tbsp, diluted in 1/4 cup water Mango puree - 1 cup Fresh cream (I used Amul) - 1/4 cup Ghee - 1 tsp Sugar - 6 tbsp Mango Sondesh Recipe | Mango Sandesh Recipe Mango Sondesh Recipe | Mango Sandesh Recipe METHOD Line a strainer/ mesh with a cheese/ muslin cloth. Place a big bowl underneath the strainer. Bring the milk to a boil. Switch off the heat and let it cool down for 5 minutes. Start adding the diluted vinegar or lemon juice, whatever you are using
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