Do you love eating paan, or have you ever tried one if not then I would suggest you to try. This is best for digestion, ayurveda recommends this for digestion and cooling effect on body.
Mostly all Indians love eating paan, some love it with beetel nuts while many, like me love sweet (meetha) paan.
Gulkand is the main ingredient used in paan, that is the flavour enhancer with some sugar coated fennel seeds, some mint balls. Making gulkand is super easy, which is going to blow your mind up, after checking out the recipe.
My garden is filled with rose plant, so thought of making some gulkand and preserving it.
Rose petals should be fresh and no dark spots have to be on them.
Gulkand
What is Gulkand?
Rose petals crushed with sugar is called gulkand.
So let’s get the recipe here
#purvanchaltadka #foodblogger #gulkandrecipe
Ingredients:
1 bowl roses or 20 to 30 red roses
1 cup sugar
Method:
Pluck the petals of roses
Wash and pat dry the petals
Take grinding jar and grind the petals or you can even cut them fine
Remove it in small bowl
In the same bowl take sugar
Measurements should be same of crushed rose petals and sugar
Now grind the sugar along crushed rose petals
Make a paste
Store it in a air tight container
Keep it in the sun for 2 weeks
After 2 weeks sundrying keep it in the refrigerator
Remember the more aged gulkand, the more best it is in taste.
You can use it fresh also, but I would suggest to use it after 2 months.
Have you tried this Jamun juice yet, here’s a simple recipe that you can use to store or make a drink instantly. Only few things one has to follow for the shelf life of this drink.
Welcome to my blog and thanks a lot for stopping by. Hope you love this recipe, do let me know through your comments.
Jamun or Java plum are seasonal fruit of India, one can find them during rainy season from June to September.
This is a local fruit grown here with a lovely taste and health benefits.
One can usually find them served in green leaves sprinkled with kala namak or black salt and believe me this tastes yum.
Here’s the recipe card for making a healthy drink with Kala Jamun
#kalajamundrink#foodblogger#purvanchaltadka
Kala Jamun juice
Kala Jamun juice
Ingredients
1 cup de-seeded jamun/java plum
1/4 cup sugar (or according to taste)
1/4 tablespoon jeera powder /cumin
1/4 tablespoon Kala namak /black salt (optional)
1 tablespoon lemon juice
1 cup water
Method
Boil Jamun with water and sugar, for 2 minutes
Let it cool down completely
If you haven’t de-seeded the Jamun, do it after boiling
Old is gold we all have heard this and today I am talking about Almond milk or Badam doodh.In every Indian household one might have drank this soothing milk to boost your immunity or just to have a change in our regular milk.
Badam milk/almond milk
Why we need to drink Almond milk/ Badam milk
Simple, it does change the taste as well it is one of the best health drink with power pack nutrition. Instead of adding store packed health drink powder to our milk go for home made version.
soaked almonds
It all starts with soaking almonds/ badam for half an hour in warm water
Peeling the skin off and grinding it to a fine taste.You can add a tablespoon of milk while grinding the almond paste.
After the paste is ready, boil milk in a pan,pour the almond/ badam paste in the boiling milk and cook for five minutes or till the raw smell of the badam is gone.
Almond/badam paste
Milk tends to get thicker after adding almond paste.Now to enhance the taste add 1/2 tablespoon elaichi/cardamom powder along with sugar,boil till sugar dissolves
Pour into glass and serve hot in winter’s and chilled in summer’s
A simple, healthy and power pack milk is ready for your growing kids or old one’s
By feeding all this stuff we can keep our loved one’s healthy and strong.Hope you liked the recipe
Almond milk/Badam milk
Almond milk/Badam milk
Ingredients:
1 cup badam/Almond soaked in warm water
2 glass milk
1/2 tablespoon elaichi powder
2 tablespoon sugar
Fine slice of badam for garnish
Boiled almond milk
Method:
Soak badam for half an hour in warm water
Peel and grind to fine paste
Boil milk in a saucepan
Pour badam paste in the milk
Cook for 5 minutes or till raw smell of the almond is gone
Kesardoodh has a very special place in every Indian’s heart from our ancestors to our mother’s they will never go wrong with Kesar doodh and make it a point that every winter these nutrients are served to everyone in the family.
Kesar has a special place in Ayurveda, This protects from cold, good for the heart. Gives one a good sleep, Good for the skin also.
Very easy and quick to make a drink, let’s see what goes into making Kesar doodh
I have not added cardamom powder here as it overpowers the aroma of Kesar/saffron as this is Kesar doodh so let us keep it simple no need to make it fancy
Have you ever tried eating sauted/grilled green peas,if no then you are definitely missing these seasonal food for sure.
Back in our native place,in winter we all sit around the bonfire even in day time as it’s very cold in Uttar Pradesh and keep grilling whatever veggies are available especially green peas,sweet potato and corn.
These grilled green peas can be called as fingerfood as well, it’s like doing your work and munching together.
Simple way to cook and eat winter food which you will love.These fun things are getting lost somewhere in this world,where people don’t have time for themselves what time they will give other’s and missing these small joy of love, sharing and sitting together as a family.Take time out and create memories for yourself and the loved one’s.
Haldi doodh is an age old recipe passed on from generations to generations and this recipe never fails you.This is also called as Talfa in my region.Haldi is More of medicinal value and used in Ayurvedic medicines since ages.Drink it in correct quantity and time, will difinetely improve your health issues
What is Haldi doodh or Golden milk
Haldi or turmeric is considered as the golden spice of India.Haldi has being used in ayurvedic medicine from ages.It contains antioxidant properties.Milk as we all know is best in calcium and when haldi is added this makes it a superdrink in any way.So ,when haldi and milk are combined with some more herbs this is called as Haldi dhoodh or Golden milk
Benefits of Haldi Dhoodh:
Haldi reduces swelling in your body
Helps in healing wounds quickly
Helpful in cold and lung infections
Today I am sharing with you a full proof recipe of haldi milk or golden milk,which my mother in law has been making since ages in this family,and whenever our family is down with cold and cough this golden jewel is served every night after dinner.
After drinking this milk you don’t have to drink water till one hour,so it is suggested that you drink haldi doodh after your dinner and before going to bed,if you follow this regularly you will definitely notice the difference.
Not only when you are suffering from cold n cough you can drink haldi doodh,this can be taken on daily basis also for good health.Haldi doodh also boosts immunity.
Why Jaggery is good for health:
Jaggery/gur
For sweetner here you have to add jaggery not sugar.As jaggery is a best sweetner and healthy option.
Jaggery is also called as desi sugar,in rural areas(here I am talking about Uttar pradesh region)
Jaggery is obtained from boiling sugar-cane
cleanse the body toxins,eases digestion system.Prevents from constipation.
Jaggery is loaded with antioxidants and minerals.If you are working in steel plant industry,so it is highly recommendable to have jaggery aka gur to clear all the toxins in your body,my husband does eat a small piece of jaggery every day as he works in a steel plant.
So it is suggested to have jaggery in Haldi doodh rather than sugar,but if you don’t have jaggery gur then go ahead with sugar.
Raitas are very cooling for stomach as we all know and the one that I am sharing here today is Pineapple raita,a quick and simple one to make ,which takes only 5 minutes in making.IF you are having guests over just grab some pineapple chop them mix them in curd add some spices and there you go a complete hatke(different) raita is ready for them to get surprised,I would suggest you to definetly try this there’s no hardwork in this,my first taste with this raita was at a wedding to be frank and from there I wanted to make this for everyone in the house.
Benefits of Pineapple:
Helps in digestion,Loaded with nutrients,Boasts immunity.
As said earlier a very quick and refreshing recipe, do give it a try.
If you wish do check my You Tube channel Purvanchal’s Tadka for detailed video aswell.
Pineapple is one of my favourite fruit I love pineapple cakes and halwas.My first taste with this halwa was way back in Mumbai when I had gone for Ganpati festival, here I would like to confess I am a very fussy eater myself 😉so I think you just read the story first…..Now that I am there at friends place my younger sis her friend she offered prasad and as I was very hungry just grabbed the chana sundal and halwa ate to my content. Later I asked her this halwa tasted something different but I liked it,what is it? She said Didi it’s pineapple halwa😅😅you should have seen my face because until eating this I use to hate pineapple, me thinking in my mind How dumb I have been never tasted all this,so from that day pineapple has been my favourite in dessert, Thank you Kiran for making me eat this halwa❤
So as you might have guessed the recipe of today that’s Pineapple Halwa.This halwa is also offered as prasad to Ganpati Bappa.Make them and store them in air tight container, you can refrigerate it for 3 to 4 days and eat.
As we all know when it comes to Indian cooking if you are cooking briyani or not, raitas are the best accompaniment for any dish,having them does cool the body as well a good digestive dish.One of my favourite ,i love eating them with hot plain rice.We have so many varieties of raitas this one which I am sharing today is a very simple and quick one.
What we need is just grated carrots and curd or buttermilk ,it depends how you prefer your raita to thick or little watery.To enhance the taste more, just give tadka to it.
Hello Everyone and Happy Ganesh chaturthi.It’s again the time to celebrate and welcome lord Ganesha with full bhakti and shakti.So this year we all are in the same excitement mood.with kids deciding their dress code😁and me deciding what 10 days prasad I will offer.Everybody busy with their own thoughts. So today I am sharing with you simple and easy recipe of kabuli chana,you might have eaten this at one of your friends place.
Sattu is roasted black chana which is grinded with the black skin itself. A very healthy powder with which one can make stuffed parathas or kachoris as well.sattu sharbat prevents us from heat wave and its a complete nutrition to the body.Especially consumed by Biharis and North Indian. Sattu ka aatta is available in every Indian grocery shop or the flour mill.Do try this recipe in summer’s or if you are running short of time just mix sattu ka aatta in water with the given ingredients and consume you will stay full for the day.
Many a times we run for every thing packed or instant, don’t even take effort to do home made stuff. In this generation even we mother’s are to blame at times this is not for the working ladies or any one general, just that a little effort by us can make a lot of difference with our families health. Healthy and quick summer drink that can be stored in refrigerator and served as needed.Its in my family itself that non of the ladies are working and they are so lazy in doing anything out of the box,in regular work they are complete expert,enough of all this.Did you know that during the heat waves or looh saunf drink saves us from heat stroke. Saunf are cooling for the body inside and a super easy drink to be prepared in the house with only 3 ingredients.
Take water in a bowl add in the saunf/fennel seeds and boil it for 15 minutes
After 15 minutes off the flame
Add in elaichi powder or kesar/ saffron whichever you are using
Add the sugar
Mix it
Let it cool completely
Strain the mixture
Remove the fennel seeds and put in a blender and blend it finely
Strain the pulp in the mixture with adding little water
By doing this we get a strong flavour of fennel seeds
This mixture is concentrated
While serving add half glass mixture and half chilled water with ice cubes
Ratio can vary according to your taste and sweetness
Saunf ka sharbat is ready
Serve them chilled
If you think of adding pudina or lemon the taste and aroma of fennel seeds will be over powered by mint and lemon juice and the exact taste won’t come, so do not add this.