Reduce body temperature with KADI

                                                           KADI

Kadi is a item which reduces our body temperature in this sizzling hot summer.

Ingredients:

Curd(1 bowl).

Onions finely chopped(2).

Tomatoes finely chopped(1).

Curry leaves(2-3)twigs.

Salt to taste, mustard seeds(1 teaspoon),garlic(2 pcs)
Dry red chillies(3-4), bengal gram seeds(1/2 teaspoon).

Turmeric powder( 1 teaspoon), red chilli powder( 1 teaspoon ) ,
Besan(chickpeas powder)(5-6 tablespoons)
Chopped coriander  leaves for garnish.

Procedure:

Take a neat and clean bowl add little besan(4 tsp), finely chopped onions(1), salt and very little amount of water and knead it, heat oil in a pan and make small small pakodas with the batter and keep aside.

Now remove excess oil from the pan leaving behind very little oil near about 2tsp in the pan.
Heat the oil and pop in some mustard seeds, dry red chillies to it. Once they get fried in oil add bengalgram seeds remaining onions, garlic and fry them mean while add chopped tomatoes and little curry leaves to it and some salt and fry them, now add some turmeric and red chilli powder to it and add the churned curd  and equal amount of water to the pan and cook in simmer by continuously stirring it, now in a small bowl take the remaining besan and add water to it and mix it well so that no lumps are found if required strain it and add it to the pan this will increase the consistency of the content, once it gets to boil add curry leaves to it. Once it boils check the consistency and off the gas stove and add the pakodas to it and garnish it with chopped coriander leaves and serve it with hot steamed rice. Best summer item to control body temperature.

PANEER SHAHIYANA(COTTAGE CHEESE)

Milk(1lit) boiled and calcium lactate or lemon is added to it to make home made paneer(chana).
Onion chopped to big pieces(3) finely chopped(1).
Tomatoes paste(2).
Ginger finely shedded.
Garam Masala powder.                
Salt to taste.
Turmeric powder,
Chilli Powder,
Sugar (1 small tea spoon).
Poppy seeds (1 small tea spoon).
Oil as per required,
Maida (sos).
Coriander powder (1 table spoon),
Jeera powder (1 table spoon),
Chopped coriander
Bay leaves.

Procedure:

A: Place a kadai on stove and add 2Tbs of oil to it, now add onions bigger pieces and fry them till golden brown meanwhile add ginger little amount of sugar (sugar helps to add colour to the fried onions), now pop in some poppy seeds into the kadai and put off the gas stove and allow it to cool and then grind it to paste and keep aside.(paste has to be brown in colour).

B: Now take a clean bowl place chana into it, add little salt,chilli powder very little amount of sugar, finely chopped coriander leaves, finely chopped onions and knead it and if required add very little amount of maida to it. Now make small balls of chana and fry them in oil few at-a-time till golden brown and set aside.

C: Now take a kadai on stove add bay leaves, 1Tbs of oil to it now add A to it and fry it and now add tomato paste and add little salt to it and fry it till oil leaves from the batter and walls of kadai, now add coriander powder, jeera powder 1tsp each respectively little amount of turmeric powder, chilli powder and little water to it and allow it to cook in simmer, as water evaporates and the batter is cooked properly now add some more water to it close the lid and allow the water to boil , once the water boils add paneer balls to it and allow it to cook for a minute and off the gas and garnish it with coriander leaves and serve hot with roti.

Chicken Lababdar

Chicken(500gms) neatly cut into small pieces clean and marinate with vinegar and salt for 30min.
Tomatoes finely chopped(4) and paste(4).
Onions finely chopped(3)
Ginger paste, Garlic paste
Turmeric powder 1teaspoon
Salt to taste
Chilli powder to taste
Kashmiri mirch 1 teaspoon
Ghee and Oil 1 teaspoon resp
Garam masala powder and whole(cinnamon, cardmom, clove, bay leaf)
Dry chillies 3
Curd 2 tablespoon.
Coriander leaves.

Procedure:

Place a non-stick kadai on stove pour oil into it and fry the marinated chicken and remove. Now add little oil and ghee in a clean nonstick kadai. Add whole garam masala and dry chilli to the oil now add chopped onions and fry them till golden brown now add ginger and garlic paste, tomatoes and tomato paste and fry them till oil leaves the content now add turmeric powder, chilli powder, kashmiri mirch, coriander powder fried chicken and some water stir well place the lid and allow it to cook for few min check that chicken turns soft and now add curd, coriander leaves and allow it to cook in simmer add little ghee and garnish with coriander and serve hot with steamed rice or roti.

Beat The Heat

Watermelon Lemonade 

                         

Duration: 20 min

Ingredients

• 1/4 cup lemon juice (fresh-squeezed)
• 1/2 cup watermelon (fresh, puree, strained through a coarse strainer to remove seeds)
• 3 tbsps simple syrup
• 3/4 cup cold water

• Preparation

• Makes enough to fill two glasses with ice cubes; we quadrupled it to fill a pitcher. We already need more.

  1/4 cup (2 ounces) fresh-squeezed lemon juice

  1/2 cup (4 ounces) fresh watermelon puree, strained through a coarse strainer to remove seeds

  3 tablespoons (1 1/2 ounces) simple syrup*

  3/4 cup (6 ounces) cold water

  Stir it all together and serve over ice. Garnish it with a thin watermelon or lemon wedge, if you’re feeling fancy. I have never met a beverage I didn’t think would taste better bubbly, thus, if you’re looking for a spritzier version of this, swap one-third (1/4 cup) or more of the water with seltzer or sparkling water.