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Monday, May 21, 2018

Recipe - Mango Lemonade

Preparation Time - 20 Mins
Serving - 4 People

Mango Lemonade

Hot summer days are here Mango Lemonade is a sweet and tangy drink recipe to cool you down and help getting hydrated. This is a perfect spring or summer refresher which can be prepared ahead and save in a bottle and whenever you need just mix water to taste and a few ice cubes and you have a nice cold tasty refreshing drink ready!
For this you need ripe and sweet mangoes and freshly squeezed lemon juice and all other things are available at every household. I would say just use the nicely ripen mangoes neither overly ripened nor raw. Lemons or lime can also be used just fresh ones. With the availability of mango and lemons these days, it’s easy to enjoy this beverage any time.


Making Simple Syrup

  • ½ Cup/4oz./125ml Water
  • ½ Cup/65gm of Sugar

Making Mango Puree

  • 1 Cup mango chopped in small pieces (1 mango)
  • 1 Cup Water

For Lemonade

  • ½ Cup/4oz./125ml of Lemon Juice (freshly squeezed)
  • Ice Cubes
  • 1 Cup of Water


Making Simple Syrup

  • Combine the water and sugar in a medium saucepan
  • Bring it to boil over medium heat, stir occasionally until the sugar dissolve
  • Turn the gas off and let the syrup cool down

Making Mango Puree

  • In a blender, blend the chopped mango pieces with 1 glass of water until smooth. Pour into a bowl (strain if needed)

Making Mango Lemonade

  • Gather all the ingredients, in a pitcher or bowl, combine the mango puree, lemon juice, simple sugar syrup water and ice. Stir and chill in the refrigerator
  • At the time if serving add ice and more water to your taste
  • Garnish with mint leaves and lemon slice, Enjoy!


  • Taste and check if drink has balanced flavor or not, you don’t want any flavor to dominate, add more sugar if mangoes are not sweet enough.
  • Use nicely ripe and sweet mangoes and thin skin juicy lemons for best results.
  • Infuse a few mint leaves if you like to enhance flavor a bit.

Please let me know if you have any suggestion to make this blog better by commenting on posts  or write to Thanks!  

Saturday, February 10, 2018

Recipe - Crispy Potato Wedges

Crispy Potato Wedges

Everyone loves potato chips and French fries, here is another one of my home made Crispy potato wedge recipe which is a perfect snack at any time of the day and for everyone from kids to grown ups. Perfectly spiced with pepper powder, garlic powder, Italian seasonings, also coated with corn starch and corn meal to make them extra crunchy. Enjoy as a snack as is or as an appetizer or side dish with main meal.


  • 1 Big size peeled potato (250-300gm)
  • Salt as needed
  • Oil to deep fry
  • 2 tsp Corn Starch
  • 2 tsp Corn Meal
  • ¼ tsp Italian herbs (basil, rosemary, oregano)
  • ¼ tsp Red crushed pepper
  • ¼ tsp Black pepper powder
  • ¼ tsp Garlic powder



  • Cut the potatoes into wedges; try to keep them similar in size
  • Take them in a bowl, add water, add 6-8 ice cubes and salt to it
  • Let them soak in ice water for 20-30 minutes in the refrigerator, then take the potatoes out and let them dry on paper towel to remove excess moisture

  • Transfer the potatoes into a bowl and then add corn starch and corn meal, mix well. Season potatoes with salt, red and black pepper, Italian herbs mix and garlic powder
  • Mix well and transfer into a zip lock bag
  • Keep aside for 15-20 minutes, this will help in absorbing the remaining surface moisture and wedges will come out super crispy
  • Deep fry in hot oil until crispy and golden brown in color, transfer to a serving dish and enjoy while hot with tomato ketchup or your choice of dip
  • Everyone will simply love it and ask for more, so be ready for next time.



  • Cut the potatoes uniformly so that they get fried at the same time and have same texture and crispiness
  • Soaking in ice water is an important step as it helps in removing extra starch from potatoes and prevents them from browning prematurely ( soak for minimum 30 minutes but you can also let them soak for 24 hours as well)
  • Lightly dusting with the corn starch helps in absorbing excess moisture from potatoes surface and wedges comes out crispier
  • Adding corn meal makes a layer on potatoes and gives them extra crisp
  • Choose a deep and heavy pan for frying
  • You can also fry them twice, first take them out before browning and then when you are ready to serve fry them again till golden brown.
Please let me know if you have any suggestion to make this blog better by commenting on posts  or write to Thanks!  



Wednesday, August 2, 2017

Recipe - Mawa Kachori/Dryfruit Kachori/Sweet kachori

Mawa Kachori/Dryfruit Kachori/Sweet Kachori

Yield: 15 Kachori
 Preparation time: 2 Hours

Mawa Kachori is a royal sweet dish that belongs to Indian state of Rajasthan and was invented in, Jodhpur. It is a type of sweet kachori filled with mawa and dry fruits and dipped in hot sugar syrup. Use of dry fruits and sweetness of sugar syrup makes it a tasty and fulfilling dessert for those who have a sweet tooth.

It is a festive dessert, I made these sweet kachori this year for Rakhi celebration and my family loved it. I am sharing step by step recipe. I hope you like it and please share your experience when you give it a try at home.


Kachori Filling

  • 250 gm of Mawa (Khowa/Reduced Milk Solids)
  • 50 gm of Mixed Dry Fruits Chopped (Almonds, Cashews, Pistachios)
  • 1/2 tsp. Cardamom Powder
  • 50 gm of Sugar (more or less according to your taste)

Kachori Dough/Cover

  • 2 Cups of All-purpose Flour
  • 4 tbsp. of Ghee/Melted Butter
  • 1 Cup Warm Water (Use as needed)
  • A Pinch of Salt

Sugar Syrup

  • 2 Cups of Sugar
  • 1 Cup Water
  • 1/2 tsp. Cardamom Powder

  • Ghee/Melted Butter For deep frying
  • Dry Fruits for Garnishing


Preparing the Dough/Covering

  • In a bowl take the flour, add salt and ghee, mix well
  • Knead soft dough by adding a little water at a time
  • Knead well and cover with a wet cloth, let it rest for 20-30 minutes

Preparing the Filling

  • Heat up a non-stick pan and fry the mawa till it starts to change the color to light brown
  • Turn the gas off let it cool for 2-3 minutes then add sugar and dry fruits, mix well
  • Take the filling out in a bowl

Making the sugar syrup

  • In a pan add water and sugar, let it boil in medium high heat for 4-5 minutes till it gets little thick 
  • Syrup is ready when it has one-string consistency
  • Turn the gas off and add cardamom powder

Making the Kachori

  • Take the dough, knead it and divide into 15 equal sized balls
  • Now take a ball and roll it out to thin disc shape around 3 inch in diameter
  • Put the filling in the middle and start to close the edges to the middle and push a little with your hand slightly and then just flatten it slightly to spread the mixture evenly
  • Do the same with the rest of dough balls
  • Heat the Ghee in a deep pan and deep fry the kachori until it turns golden brown

  • Now at the time of serving make a small hole in the middle of kachori and pour about 1 tbsp. of the sugar syrup from top or simply dip the kachori in the syrup and garnish with the chopped nuts

  • Enjoy the kachori hot or cold they taste yum both ways!


  • Fried Kachori can be stored for 7-8 days in an air tight jar, just heat up the sugar syrup and add to the kachori from top before serving.
  • You can add more dry fruits of your choice in the filling like raisins, dates or desiccated coconut and also adjust the sugar as per your taste.


Please let me know if you have any suggestion to make this blog better by commenting on posts  or write to Thanks!