Peach Lemonade (peachy lemonade) | Refreshing Peach Lemonade





Here is an easy peach lemonade to refresh you on sunny days when you just need some yummy drinks to cool you off, I can have this all day long and I promise you as soon as you  take a sip you will be one happy person !

This is my must have drink to beat the heat in Dubai !

 

 To make 4 large glasses :
2 large yellow peaches peeled and cut
3 medium size lemons, juiced (remove the rind from 2 lemons)
6 tbs sugar or more it just depends on your taste
a pinch salt
Ice cubes to fill the pitcher
Water/ Peach fizz/ Soda to fill the glass

Start by boiling the peaches with the lemon rind and sugar with 3 cups water.

 

 Make sure you boil it on a medium flame, stir in between.

You will notice a syrup forming in about 5/7 min and the water will be reduced to about 1/1/2 cups.
 Strain the peaches not leaving any of the peachy goodness. Allow to cool for about 10 min.

 Once cooled add the syrup to your pitcher and fill with ice. Pour in the lemon juice and fill with soda, any flavoured fizz or water. I always like adding lemon slices in each glass for my guests, they look and taste all the more great like that.
That's it guys ! Drink away !

 

 

This was my glass of yummy peach lemonade to make me a very happy girl !

Tadka Chole (tempered chickpeas) | Tarke Wala Chole

Tarka / Tadka Chole means tempered chickpeas,  this dish is flavoured with ghee and spices and tastes so different from the usual chole we are used to cooking.
Here's the easy recipe you guys !

Ingredients
1 cup chickpeas
1 onion, 3 garlic and ginger made into a paste
1 tomato pureed
1 bay leaf
1/2 tsp sugar
1 tsp red chili powder

For the Tempering
2 tsp Finely cut ginger
2 slit green chili
1 tsp kasuri methi
3 tsp chole masala
1 tbs ghee
1/2 tsp garam masala

salt to taste

1.Start by soaking 1 cup chickpeas overnight.

2.Pressure cook the soaked chickpeas with turmeric, salt, black cardamom and 1 tsp baking soda for 3 whistles.You can add a tea bag for a dark brown colour but I skipped it.

3.Add oil in a pan and saute the onion paste with the bay leaf till pink, add in the sugar and some salt cook for 2 more min then add in the tomato puree. Cook for 5/7 min on low.

4. Once the tomato and onion mix is cooked add in the drained chickpeas, keep the water in case you want a gravy for later. Mix the chickpeas well and cover for 2 min.

5. After 2 min place all the ingredients except the ghee listed under tempering on top of the chole.
Do not mix it yet.

 

Heat the ghee and pour on top, make sure the ghee is really hot.
Now mix in really well so everything is well coated.

 

Now your done, add water for a little gravy or keep it dry.
serve with onion and puffy puris.

Hope you try out this delicious chole puri, you will enjoy it for sure !!

Never Fail Dinner Rolls / Buns Recipe | Best Recipe for Dinner Buns / Rolls

 

If you are looking for super soft and easy dinner rolls then this recipe is for you, these rolls also stay soft for up to 2 days if kept wrapped, that's why this is my go to recipe everytime.

 

Once you perfect these dinner buns recipe you can create new recipes adding additional ingredient's and make stuffed buns, raisin buns and even savoury cheese buns.

 

# Basically the main tip for making dinner rolls soft and moist is in the kneading process so use your blender / kitchen aid or your hand but make sure you knead it till the dough is completely elastic and does not tear easily when pulled.

 

 

# Another step is to allow the dough to rise longer after the second proofing, by doing this you will have an extra soft interior and you will never have uncooked or chewy buns.

# Most important thing is to never add yeast to very hot or cold water, yeast will get activated only if the water is warm along with sugar added. Very hot water will kill the yeast.
If your yeast mixture has not become foamy and frothy throw it away and try again.

So here is the easiest recipe for super soft dinner rolls / buns which never fails to impress.
Make sure all ingredient's are room temperature.
3 cups all purpose flour
2 tsp milk powder
1/2 cup milk
1/2 cup water
1/4 cup oil
1/4 cup sugar
2 tsp yeast
1/2 tsp salt
1 egg
sesame seeds to add on top
milk or egg for brushing on the buns

> Start by mixing the salt, milk powder and all purpose flour in a bowl.

> Heat the water and milk with half of the sugar  in the microwave for 1 min, add the yeast now allow to foam for 5 min.

> Take your blender and then add in the oil, egg, the yeast mixture and the remaining sugar.
   Give it a whisk.

> Add in the flour mix a little at a time till combined and well mixed in the blender. Mix well for 5/7 min if using your blender or knead for 10 min by hand.

> Remove from the blender then combine well and form a round ball, make sure you use a firm hand and smooth out the top.
Place it in a well oiled large bowl to double in size in a warm place for 1 hr.. Cover with wrap.

 

 After the dough has doubled punch it and form balls, place it on a greased tray.  Allow to rise again for 2 hrs.. Once again cover it with wrap so no crust forms and the dough stays moist.
                              

 

                                         
After 2 hrs. your dough will be more than double this is exactly what you want for perfect soft buns, that's why I insist on letting it rise for 2 long hrs.

Pre heat oven to 175 c for 15 min before baking.
Brush the top with milk or egg and sprinkle sesame seeds on top. Now it is time to bake them.
Bake at 175 c for 25 min or until you have a beautiful golden brown top.
 

As soon as you are done baking brush with butter on top, please do not skip the butter.

Allow to cool for 10 min before serving.

 

Check out the texture inside..ohh yesssss it was super moist and pillowy soft.

This dinner roll recipe will never ever fail you it is a promise, just follow the steps and you will have the softest rolls/ buns everytime.

Hope you give it a try and let me know !!

Tandoori Chicken in Makhni Gravy (Murg Makhni) | Homemade Tandoori Chicken Gravy

This recipe is the best i have tried for Tandoori Chicken and Butter Chicken, the spices are right, the flavours do not over power and it tastes totally like take away from a restaurant.

I added the Tandoori pieces into a smooth and luscious makhni gravy and dinner was ready.
We had it with Naan and also with some fragrant basmati rice. Totally Divine !

Keep reading to get the recipe for restaurant style Murg Makhni made at home.

Here is the recipe for Restaurant Style Tandoori Chicken

 

Click to view the recipe for Butter Chicken (Murg makhni)

 

Allow the dish to rest at least 20 min before serving so all the flavours get happy and come together beautifully.

Malwani Style Pomfret | Malwani Fish Fry



Here is my mama's malwani style fish fry, totally delish and so quick to make.

We used white pomfret but you can use any fish of your choice, it tastes great even with king fish.

Most of the time the fish is coated in semolina before frying in most malwani recipes but we skipped it, you can try it with the coating for a nice crunch.

 

Here's the recipe you all ! 

 

 For 5 large pomfrets :

3 tbs malwani masala

2 tbs garlic paste

2 tsp oil

2 tsp tamrind paste

2 tsp gram flour

salt to your taste

 

Mix all the above ingredients well.



 

Make slits on the fish and marinate for 2 hours. Then shallow fry till light brown.

Now your done ! Serve hot and enjoy !

Crispy Baked Chicken Drumsticks | Crispy Chicken Drumsticks without Frying



Ohh my God, I seriously wanted to jump after I tasted these super crispy and to die for chicken drumsticks, reason is I always thought that no way you can get such amazing results in an oven and that too keeping the inside moist and the out side coating so crunchy and crispy with out deep frying.

 

Here is the best ever recipe for no fry chicken drumsticks that taste better than fried chicken.

 

 

I regret making only 5 pieces, seriously I had no hopes in making this recipe work , but it did ! yayy!!Now I cannot wait to make some again this week.

 

 

For 5 large drumsticks I used
Marination : Do not add salt while marinating the chicken as it releases water.
Thick yogurt 2 tbs
Honey 2 tbs
Pepper 1 tsp
1 tsp melted butter
Marinate the chicken overnight.

Coating
1 1/2 cup flour
1 tsp baking powder
4 tsp lemon pepper seasoning

                                        

Once you are ready to make the drumsticks, drain out the excess marination and coat with 1/2 tsp salt, you can add chili pepper too if you want.

Coat the chicken with the dry mix and then place the chicken on a wire rack brushed with oil so the chicken wont stick, place the rack on top of a baking sheet, this helps in getting the chicken crispy and evenly brown.

 

Chill the chicken for 15 min in the fridge and in that time preheat oven to 200 c.

Drizzle very little oil on top of the chicken on both sides.

After 15 min reduce the temperature and bake at 180 c for 30/ 40 min turning the tray once so it bakes evenly, then grill at 200 c for 10 min.
Please note grilling and baking time my differ with different ovens. So please watch out.

Now your done guys !!

 

Easy Thai Ice Tea Recipe | Thai Tea Recipe

This is one of my favourite drinks to have during summer and I make it at least once a week to cool me and hubby off, and I always make a bit extra and  freeze it so I can have Thai Ice Tea Slush which is another one of my fav.

I prefer making the ice tea from scratch and not the store brought tea blend.
After trying out different versions of Thai tea I prefer this recipe and I stick to it.

Note : This is how I do it, it maybe not the authentic recipe, but it tastes exactly like you get it Thai restaurants.

Here's the easy recipe for the perfect Thai Ice Tea in your own kitchen.

                                                 

         Don't you love the pretty swirls !!

 

 In 3 cups water add in some lemon grass, 1 cinnamon stick, few cardamom pods crushed and star anaise. Boil for 5 min.

 

 After 5 min add in 1 tsp of strong tea leaves, you can add more if you like it strong.

 

 Boil for 2/3 min max then add in 2/3 tbs sugar or adjust to your taste.
Now allow it to rest for an hour. By doing this you slowly infuse the tea flavour and you do not end up with overly bitter tea concentrate.

 

 Strain the mix and pout into a tall glass filled with ice, do not pour it completely.

 

Just about more than half a glass, the colour has to be a deep sunset golden.

 

 Now add in a little condensed milk.

 

And last add in evaporated milk, you can also add in regular milk but for the real Thai Ice Tea experience you need evaporated milk.

Check out the beautiful swirls then mix in with your straw and sip away.

Now your done, do try it out you guys !

Eggless Tiramisu (step by step tiramisu recipe)

Making eggless tiramisu is what I always prefer as I feel it is much safer even for people with allergies and also for those who do not eat eggs, you must must must try out this easy recipe and I know for sure you will be making it very often after you get a taste of it.

 

It is my favourite dessert and no one can make Tiramisu better than my sister, it seriously tastes better than any restaurant, no jokes !

 

Here is her no fail tiramisu recipe !

All you need is :
                              

Italian lady fingers (not the sponge cake)

 

Strong coffee 3 cups (I make a little extra in case I need more)

 

2/4 tsp or more rum

 

Heavy Whipping cream, keep it cool in the fridge

 

Mascarpone cheese 1 regular pack

 

Less than 1/2 cup super fine sugar 

 

Good quality cocoa powder for dusting

 

 

Make sure your coffee is strong, cool it completely and add in rum.

Whip the cream adding half the sugar and then cool it in the fridge.

 

Cream the mascarpone cheese with remaining sugar and add in half of the whipped cream, mix well.
Do not over mix.

 

Add in the rest of the whipped cream and combine, over mixing will not give you a light airy texture so be very gentle.



 





                                      

Dip each lady finger into the coffee and rum mixture then line into a rectangle baking tray, it is much easy to remove if your tray is a square or rectangle shape.

 

Spread the top with the cream mixture, then again top it with another layer of soaked lady finger and spread with the cream mixture.
You can make 2/3 layers. We made just 2 layers.

 

Once you finished making the layers, dust with the best quality cocoa you have.
Then cover with cling wrap and chill for 6/8 hrs.

 

Now your done, just cut and serve.

 

Pita Pizza with Sausage and Pineapple (easy snack ideas)

Try these quick sausage, pineapple and olive pizza on days when you need a quick snack which is tasty and can also keep you full. I mostly keep pita bread at home to make pita chips, roll ups, a sandwich and pizza of course. You must too, they are very versatile.

 





These easy pita pizzas also make a great after school snack and even as a quick breakfast pizza with more veggies and a fried egg on top.

 

Here's what you need :
3 pita breads
pineapple cut in chunks
sausage cut into pieces
olives
bell peppers marinated with salt and pepper
pizza cheese
mixture of a olive oil, butter and Italian herbs for brushing on pita breads

Pre heat oven to 180 c, then brush pita bread with olive oil and butter mixture. Add the toppings and then last add the cheese.

Bake on 180 c for 10 min, then broil for 5 min at 200 c.

Now your done !

 



Alu Matar Curry (potato and peas curry)



This is a very simple alu matar gravy which can be served along with rice, most of the time alu matar is prepared as a dry dish which is eaten with roti's, but today I thought of making a rasawala (gravy) alu matar to go along with jeera rice and some thick raita.

Here's what you need :

2 large potatoes cut in medium size cubes
1 cup peas
Boil the potato and peas for 4/5 min, add in 1/2 tsp rock salt and 1/2 tsp turmeric to the water.
They do not need to be cooked completely, by boiling them for 4/5 min they retain their shape when you cook them later with the other spices.

2 large tomato pureed with 4/5 garlic, 2 green chili and a small piece ginger
1 large grated onion
1 tsp turmeric
1 tsp cumin seeds
1 tsp kalonji (nigella seeds)
2 tsp coriander powder
1 tsp red chili powder
1 tsp chaat masala
1/2 tsp kasuri methi
1/2 tsp sugar and salt to taste

 

Start by adding 2/3 tsp oil in a pan and add in the cumin and kalonji, then goes in the grated onion.
Cook on low and allow the onion to get transparent, now add in the dry spices and cook for 2/3 min.

Now add in the tomato puree, sugar and salt. Cook till almost dry, it will take 5/7 min.

At this stage add in the boiled potato and peas, do not throw the boiled water, keep it for later.

Saute the potato and peas in the masala paste for a few min then add in the reserved water.

Allow to boil then cover with a lid and cook till potatoes are soft !
Add kasuri methi in the end and serve with puris or rice.