Chinese Bhel

A fusion snack - Indian style to a Chinese dish.

Chinese Bhel is a tasty, tangy snack - a quick mix of crispy fried noodles, sprouts, fresh vegetables and tossed in combination of tangy sauces. It's easy to prepare and really yummy!

Enjoy this crunchy munchy bhel...

Ingredients:

For Noodles:

• 225 grams wheat noodles, eggless
• cooking oil for deep frying

other Ingredients:

• 1 cup Cabbage julienned (cut into long strips)
• 1/2 cup shredded carrot
• 1/4 cup very thinly sliced capsicum (yellow, green or red)
• 1/4 cup sweet corn
• 1/4 cup chopped finely chopped celery
• 1/2 cup chopped tomato
• 1/2 cup finely chopped spring onions
• 1/4 cup finely chopped green raw mango
• 1 chopped green chili (optional)
• 1/2 cup Green bean sprouts
• 1/4 cup salted, roasted peanuts
• 1/4 cup Indo Chinese Schezwan sauce
• 1/4 cup tomato Ketchup
• 2 tablespoon Chili-Garlic Paste
• 1 tablespoon vinegar
• 1 tablespoon Soya sauce
• black pepper to taste
• salt to taste
• 2 tablespoons fresh chopped coriander
• fried noodles to garnish

Method:  

• Boil noodles in 5-6 cups of salted water and cook till almost done about 5-6 min.
• Drain, refresh in running cold water, drain again and spread on a plate to cool.
• Heat oil in a wok / deep pan and deep-fry noodles till crisp and golden brown in color. Drain on absorbent paper.
• When cools down lightly crush the fried noodles and store in an air-tight container.
• In a large bowl combine fried noodles and all other ingredients and toss well till the noodles are coated with the sauces evenly. 
• Transfer this mixture into individual plates and serve immediately garnished with fried noodles and spring onion greens.

Note: Variation can be done with vegetables.
You can also add roasted noodles instead of fried one to make it more healthy.

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Pani Puri (Gol-Gappe)

Pani-Puri is India's most famous street-food snack, my favorite afternoon snack ever. They are also known as Gol-gappas in North India and as Puchkas in west Bengal.
Here Puris are Crispy Semolina fried puffed ball and Pani is Spicy water made of mint leaves. But In this recipe it is a twist with the pani by adding Kiwi, Raw Mango and Apple into it.
I can go on eating pani-puri till i can not eat more!

Ingredients:

For The Pani (Spicy Water):

• 1/3 cup raw mango (Peeled and cubed )
• 1 kiwi fruit (Peeled and cubed)
• 1/2 apple (Peeled and cubed)
• 1/ 3 cup mint leaves
• 1/2 cup cilantro
• 4-5 green chili
• 1 tablespoon grated ginger
• 2 garlic cloves (optional)
• 2 cloves
• 1 cinnamon stick
• 2 teaspoon roasted cumin seed powder
• 1 teaspoon black salt (or to taste)
• 1/4 teaspoon ground black pepper
• 1 teaspoon salt (or to taste)
• 1 teaspoon chat masala (optional)
• 6-8 cups chilled water

For The Puris :

• 1 cup fine semolina (rava)
• 1 tablespoon all purpose flour (maida)
• soda water to knead dough
• oil for deep frying

For Serving :

• 1 khajur- tamarind  chutney
• 1/2 cup green been sprouts , boiled + 1/2 cup black chickpeas, boiled
• 1/2 cup boondi , soaked and drained
• 1/2 cup boiled potato diced

Method:

For Puri:

1. Combine the semolina, all purpose flour and soda water to make a medium stiff dough and knead well. Allow it to rest for 10 to 15 minutes and cover a wet muslin cloth over dough.
2. Divide the dough into small equal balls like small grapes and roll each ball of dough into a thin circle about 1½" circle.
3. Place these rolled puris under a damp cloth for about 5 minutes.
4. Deep fry them in hot oil on a medium flame till they are golden brown and puff up.
5. Take out, drain on kitchen paper and store in an air-tight container.

For Pani :

1. Pressure cook the raw mango and apple and keep aside.
2. Take all remaining ingredients and cooked raw mango and apple in a blender jar except chilled water and grind to a fine paste using a little water.
3. Strain the paste using a fine mesh strainer in a big bowl and add 6 cups of chilled water, mix well. Taste and adjust salt and water.

How to serve:

1. Crack a small hole in the middle of each puri.
2. Fill with a little sprouts and chickpeas or boondi or potatoes then top a little chutney, immerse it in the chilled pani and eat immediately.

Note :

• You can replace here sprouts by hot ragda (yellow Peas).
• You can use Dry mango powder instead of raw mango , kiwi or apple.
• You can also buy Puris from any indian store as making the puris takes some time. But the extra effort put to make them at home is worth enough.

 Sending this recipe to  Gujaratizaika 1st Anniversary Celebration - Winner's Choice Giveaway  

 Sending this recipe to  Fast!Fresh!Simple event announced at cookingwithsapana

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Cauliflower-Capsicum Green Masala

Quick and easy Cauliflower-Capsicum Green Masala recipe!
It goes well with Naan, parathas or rice.

This green masala is healthy, delicious in taste, and gravy made with combination of  green vegetables - spinach, coriander and mint leaves.

Ingredients:

• 1 cup cauliflower (cut into pieces)
• 2 tablespoon oil
• 1/4 teaspoon garam masala
• 1/2 teaspoon chat masala
• 1 tablespoon lemon juice 
• 1/4 cup peas
• 1 boiled potato (cut into pieces)
• 1/2 cup capsicum (green or red or yellow)

For Grinding:

• 15-20 spinach leaves
• 15-20 Mint leaves
• 1/3 cup cilantro
• 3-4 green chili
• 4-5 garlic cloves
• 1 tablespoon ginger
• 1 onion (roughly chopped into pieces)
• 1/3 cup yogurt (Dahi)
• Salt to taste

Method:

1. Grind all the ingredients listed under "For grinding" into a puree.
2. Pour in a bowl and add cauliflower, capsicum, potato and peas into it and soak them for 10-15 minutes.
3. Heat oil in a non-stick pan and sauté this mixture for a minute.
4. Cook till the gravy becomes thick or the vegetables are cooked.
5. Sprinkle garam masala, chat masala and lemon juice.
6. Garnish with mint leaves and Serve.

Notes:

• You can also add carrots, mushrooms or Tofu / paneer  etc. to this green masala.

 

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Delicious Snack by Tazeen Abaji - My 1st Guest Post

Hello Friends,

Thanks for stopping by my space. Hope your day is filled with joy and happiness. 

Blogging unites the people around the world. In my two and half months of blogging, I came to know so many blogger friends who are extremely talented cooks. 

Allow me to introduce a good friend of mine, Tazeen, whom I've never met personally, but known through the blog world. I met her through her page, Simply Life which has mouthwatering recipes, restaurant reviews, beauty tips etc. I'm thankful to her who gave me the opportunity to start the first guest post on my little space today. 

Thank you dear Tazeen for such a lovely guest post and sharing a recipe of delicious snack. My pleasure to have you as a guest and friend.. :)

Over to Tazeen now..

"The best thing about Daily Swad Sugandh is that the frequency of posts is amazing, So many bloggers fail to keep updating frequently but this blog I must say, helps you experience a great variety almost everyday!!! Simple yet effective from taste to presentation.

When I started food blogging, Pooja Agrawal was the first blogger to appreciate my effort. And also, she slowly became an inspiration to me, on how to actually make food blogging interesting.

The best thing about her is that you don't have to be a great blogger to get in touch with her, you just have to have a little of what she will appreciate, and you are good to go.

When I got to know that there is something called guest posts I approached her, and she happily encouraged me to have this post today!!! 

I am thankful to her, for all her support!!!

About me, My name is Tazeen Abaji, I am just a new blogger presently residing in Dubai ,my blog is called "Simply Life" , and it speaks all about  restaurant reviews, recipes and also beauty tips and product reviews.  I got married a year ago, and now enjoying being a homemaker .Why I love cooking, is all because of my mom, she used to be the best cook in our family, and all her magical taste is kind of inherited by me. I enjoy cooking and receiving appreciation, and I am happiest when the food I serve comes back empty plate.

Cooking for me was always experimenting, I remember when I was in school I was so keen in joining my mom in the kitchen, And my mom doesn't remember when she actually had to teach me how to cook, Cooking just got into me!! Thankful to mom and Allah!!

Among my fans are my parents, My hubby, my friends ,my siblings and i Hope more people join too.. LOL

Today's recipe is a snack which is very famous in Pune, Maharashtra. You will find it on most of the street stalls, amazing taste, crispiness and who doesn't love fried stuff in India??

Sabudana Wada it is!!!!

Are you in my category where just hearing such names gets water in your mouth???

Also getting to you a twisted chutney, which gives you a cooling effect with the hot wada,, that was introduced by a famous stall in pune and served with this wada,!!!

ummmm!!Yummmyy

 

So lets jump quickly to the recipe...

Sabudana Wada Recipe

Preparation time:30-40 mins

Ingredients -

For the Wada:

• Soaked sabudana or sago(400 gm, soaked for at least 4 hours)
• Boiled and peeled potatoes (1 large)
• Green Chilies crushed (8)
• Coriander Finely chopped
• Salt to taste 
• Oil to fry 

For the Twisted Chutney:

• Yoghurt (250gms)
• Cumin seeds (1tspn)
• Coriander chopped
• Mint leaves chopped
• 2-3 green chilies
• Cucumber 1 peeled 
• Sugar 1tbspn
• Salt to taste

 Method -

 

For the wada:

1. Drain the soaked sabudana well, and mash the potatoes, mix these two together.
2. Add to it the crushed green chilies, chopped coriander and salt, Mix well
3. Make patties out of the mixture avoiding any cracks in between and deep fry them. The patties will look like this.

 For the chutney:

1. Beat the yoghurt well with a spoon, avoid using a blender as we want the yoghurt to be thick in consistency. Add sugar and salt and beat again.
2. Blend the coriander, mint leaves, cumin seeds, green chilies in a blender, add little water if required. Mix this with the yoghurt.
3. Last and final twisting, take the peeled cucumber and grate it into the yoghurt. The cucumber must be grated in such a way that you should feel it in your mouth while having the chutney. 
4. Serve the wadas with the chutney.

Notes:

• The cucumber yoghurt chutney gives a very different and cool taste, it soothes the hotness of the wada, and is an amazing yummy combination with wada. 
• Do not make the patties too thick otherwise they will remain undercooked from within, you want them to be crispy."

Hope you've enjoyed Tazeen's delicious snack! Thanks for stopping by my space..

Would you like to post your recipe on my space, please send me an email on pooja.agrawal81@gmail.com. I would love to hear from you soon. Be my guest!

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Orange Pulao / Pilaf

This Pulao is delicious, sweet and sour in taste, made with fresh orange juice, orange rind / peel, Rice and mild spices!

About Orange Rinds:
You've probably never chomped into an orange without first peeling it, but it's not a bad idea.
There are two major types of oranges, Citrus Aurantium--or bitter orange--and Citrus Sinesis, which is also known as sweet orange. And the rinds of both contain high levels of vitamin C, which boosts your immune system and fights infection. Usually thrown away unused, orange rind has many uses. From adding a little zest in recipes, to providing you with common and uncommon vitamins, orange rinds are one of nature's little secrets.
P-synephrine is a naturally occurring alkaloid found primarily in the bitter orange rind and which helps the body to break down triglycerides. Sometimes taken in the form of bitter orange rind supplements, p-synephrine also promotes weight loss and fights depression.
(Souce: Liverstrong.com)

Ingredients:

• 1 and 1/2 cup long grain Basmati Rice
• 2 tablespoon oil or ghee
• 8-10 broken cashew nuts
• 3 cardamom pods (Ilaichi)
• 3 cloves
• 2 cinnamon stick (Dalchini)
• 1 tablespoon Orange Peel / Rind  Julienned
• 3 cup fresh Orange juice
• salt to taste
• ground black pepper to taste
• sugar to taste
• few saffron threads
• 1/4 cup fresh oranges peeled (cut into pieces)

Method:

1. Wash the rice and soak it for 10 minutes and keep aside.
2. Next heat the oil or ghee in a pan, fry cashew nuts, take out in a plate and keep aside.
3. Next add cardamom pods, cloves and cinnamon sticks and sauté it for a while.
4. Then add soaked rice and sauté for few minutes.
5. Now add Orange Juice, Peels of orange, salt, sugar, saffron and ground black pepper, mix well and pressure cook till the rice is cooked (2-3 whistles)
6. Now add orange pieces and mix well.
7. Garnish with fried cashew nuts and Serve hot.

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Cheese Brick Sandwich

 This Cheese Brick Sandwich - Simple recipe for a delicious sandwiches with cheese spread.
It is easy to assemble, looks great and loved by kids and all and takes the same effort as it takes to make a regular sandwich. Cheese and pepper spread is one of the easiest to make for sandwiches or just about any bread preparation.

 Cheese Brick sandwiches are made by spreading cheese and keeping 6 slices of bread on top of each other and after pressing, the sandwich is cut into individual portions. The result is a dense, which looks like a brick.

Ingredients:

• 3 slices of white bread
• 3 slices of brown bread (whole grain or wheat)
• 1 tablespoon butter (at room temperature)
• 3 tablespoon cream cheese
• salt to taste
• ground black pepper to taste
• chat masala to taste (optional)

Method:

1. Cut the sides of both white and brown breads.
2. In a bowl, Mix together butter, cheese cream, salt, ground black pepper and chat masala into a creamy cheese spread.
3. Apply the cheese spread on white and brown bread slices except the slice which will be at the top of brick.
4. Take the first brown bread, then place the white bread above it, then again put the brown bread on it and at the end, put white bread on the top of brown bread OR vice versa.
5. Take a big kitchen paper towel, wet it and wrap this 6 slice brick completely and press it gently. Keep aside for 10 minutes.
6. Then remove the paper, cut this 6 slice brick vertically in 3 equal parts.Take out the middle and apply cheese spread on both sides. Turn it in the way that white part of the slice will come at the top and brown part at the bottom.
7. Now, put it back in between two parts to form a brick and press gently.
8. Cut again this brick horizontally into 3 equal parts so that the design of white and brown checks will appear as in the picture.
9. Serve and Enjoy.
   
   
   

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Paneer-Coconut Katli

Paneer-Coconut Katli is an Indian dessert similar to a burfi. These Katlis are great in taste, quick, no-bake and quite easy to prepare.

Ingredients:

• 1 cup grated Paneer (cottage cheese)
• 1/2 cup sweetened condensed milk
• 2 cup desiccated coconut 
• 1/2 teaspoon cardamom powder
• 1/4 teaspoon rose essence

Method:

1. In a bowl, mix together paneer, condensed milk, desiccated coconut and cardamom powder to form a dough.
2. Sprinkle rose essence over the dough and knead well.
3. Divide the dough into two equal pieces and make two big balls of dough.
4. Take a ball on flat surface, cover with butter paper and roll each ball thinly with a roller into a flat circle.
5. Refrigerate the rolled circles for 10-15 minutes.
6. Take out and cut into small squares or diamond shaped katlies.
7. Garnish with Pistachio and  refrigerate in an airtight container.

 

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Chola (Chickpeas) Pindiwala

Chola Pindiwala -White Chickpeas cooked in Indian spices , is a twist to the Punjabi chole, which are coated with the gravy. This chola is dry in texture and rich in color. Tea powder gives this dish a nice brown color.

 This dish is spicy and delicious in taste and enjoyed with Naan (Indian flat Bread) or Poori (fried bread).

Ingredients:

• 1 cup Kabuli chana (white chickpeas)
• pinch of baking soda
• 1 teaspoon Tea powder
  
• salt to taste
• 1 big tomato

For grinding: 

• 1 onion (about 1/2 cup)
• 5-6 garlic cloves
• 1 teaspoon grated ginger
• 2-3 green chili
• 2 tablespoon chopped cilantro

For Gravy:

• 3 tablespoon oil
• 1/2 teaspoon  turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon Jeera powder (roasted cumin seed powder)
• 1 teaspoon red chili powder
• 1/4 teaspoon ajwain (carom seeds)
• 1 teaspoon kasuri methi (dry fenugreek leaves)
• 1 teaspoon amchur powder (dry mango powder)
• 1 teaspoon anardana powder (pomegranate seed) powder
• 1/4 teaspoon ground black paper
• 1/4 teaspoon garam masala
• 1/4 teaspoon rock / black salt
• salt to taste

for garnishing:
tomato slices, onion slices, lemon wedges and cilantro

Method:

1. Wash and drain the kabuli chana / White chickpeas and soak it for 7-8 hours or overnight.
2. Tie tea powder in muslin cloth to form a potli / bundle / bag.
3. Drain soaked chickpeas, add 3-4 cups of water, salt, baking soda and tea-powder tied in muslin cloth.
4. Pressure cook it for 20-25 minutes or until soft. Remove the tea-powder bundle from it and drain the cooked chickpeas and keep aside drain water for further use.
5. Grind all the ingredients mentioned for grinding to a paste.
6. For gravy, heat the oil in a pan, add grinded paste and sauté it for few minutes.
7. Meanwhile boil tomato with little water or microwave it, peel off and blend into a puree.
8. When Gravy starts to leave oil and reduce in half quantity, add turmeric powder, red chili powder, ajwain (carom seed), black pepper powder, jeera powder, coriander powder, Amchur / dry mango powder, Pomegranate seed / anardana powder,  garam masala, rock salt and kasuri methi and again sauté it for a minute.
9. Add tomato puree and salt and cook till the oil get separate from the gravy.
10. Add the Cooked chana /chickpeas along with one cup of reserved water and cook it till the moisture almost dries up, about 3-4 minute.
11. Garnish with cilantro, tomato-onion slices and lemon wedges and serve hot with poori or naan.

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Potato-Tomato Poori

Potato-Tomato Poori is a fried poori made with mashed potatoes, tomato puree and whole wheat flour. Enjoy this Poori with any sabzi or chutney or pickle.

Ingredients:

• 2 cup whole wheat flour
• 1/4 cup semolina
• 1/2 cup mashed Potato ( boiled and mashed)
• 1 cup fresh Tomato Puree (Boil the tomatoes in little water and then Blend it into Puree)
• 1 tablespoon chopped cilantro
• 1 teaspoon red chili powder (optional)
• salt to taste
• 1 teaspoon oil for moyan
• oil for frying

Method:

• In a big bowl, Mix mashed potato, wheat flour, semolina, tomato puree, salt, cilantro, chili powder and oil.
• Make a medium stiff dough. Cover and keep the dough aside for 10 minutes.
• Now make small balls from the dough, dust with flour and roll out each dough ball thinly into a poori.
• Heat the oil in a deep pan/kadai and gently drop the poories in the hot oil.
• Now gently press the poori with a perforated frying spoon on the top of poori so that poori will puff and turn it.
• Fry it from both sides till golden brown. Remove from the pan and drain extra oil with paper napkin.
• Serve it hot or cold with green chutney /  pickle / sabzi.

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Almond Fritters / Badam Pakora

There is a classic rock song "It never Rains in southern california" from Albert Hammond's famous album, but it was raining today in California... Yippeeee!!  On rainy evening, what we crave - crispy and tempting pakoras with a cup of tea, right?

So today, I prepared Almond pakoras with garama garam chai...

Almond Pakoras are rich in taste, crispy, sizzling and melt in your mouth snacks. These fritters are filling and great snack for kids and all.

Ingredients:

• 1 cup soaked almond (soaked in water for 4-5 hours)
• 2 tablespoon poppy seeds (optional)
• 1/3 cup milk (adjust accordingly)
• 1/4 cup chopped coriander
• 2-3 green chili
• 1" inch ginger piece
• 1/4 cup gram flour (besan, adjust according to batter)
• 1 tablespoon chopped curry leaves 
• 1 teaspoon cumin seed (Jeera)
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• a big pinch of asafetida
• salt to taste
• Pinch of baking soda
• 1 tablespoon oil for moyan
• Oil for deep frying

Method:

1. Soak Poopy seed in the warm milk for 10-15 minutes.
2. Take soaked almond, green chili, coriander, ginger and soaked poppy seed with milk into a blender jar and grind it into a coarse paste. If needed , add more milk for thick batter consistency.
3. Then take this paste into a bowl, add gram flour, curry leaves, cumin seed, turmeric and chili powder, asafetida and salt.
4. Heat oil in frying pan on medium flame.
5. Add a pinch of baking soda and a tablespoon of hot oil in batter and mix well.
6. Drop a spoonful of batter in frying pan.
7. Fry till golden brown and crispy.
8. They are crispy outside and soft inside.
9. Serve hot with Ketchup / coriander chutney.

Note:

• You can also add chopped onion.
• You can also make these as vegan pakora by simple replacing milk with water.

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Coconut-Melon Melody

Coconut Melon Melody - Lushness of coconut and cantaloupe fruit blend.
Looking for the perfect sizzle to your summer,  easy for cook outs, coconut melon melody is a perfect drink. It is luscious, smooth and refreshing drink, great for any special occasion.

Recipe Source : Shraddha Agrawal (My Lovely Sister)

Serves : 3
Total Time : 10 mins

Ingredients:
For Blending

• 1/2 cup grated fresh coconut
• 3 cup of cantaloupe (cut into pieces)
• Sugar to taste
• 5-6 Ice cubes

For Garnishing

• Vanilla Ice cream
• Desiccated coconut 
• Cherry

Method:

1. Take the grated fresh coconut into a blender jar.  
2. Add one and half cups of water and Blend it till smooth. 
3. Then, Strain the milk of coconut using a fine mesh strainer.
4. Take the cantaloupe pieces, sugar, ice cubes and coconut milk into a blender and blend it till smooth.
5. Pour the blended mixture into glasses. 
6. Scoop out the ice cream using scooper and place it at the top of the glass. 
7. Then sprinkle desiccated coconut on it.
8. Garnish it with Cherry and Serve.

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Sabudana (Sago) Delight

Sabudana (sago) delight is a healthy, simple and delicious dessert and a creative recipe made with sago, milk, sugar, nuts and fruits. First I made Sabudana kheer , then added heavy cream and fruits to it.

Ingredients:

• 1/2 cup Sabudana (Sago)
• 4 cups whole milk
• 3/4 cup sugar
• pinch of saffron
• 1/2 teaspoon Cardamom Powder
• 1 tablespoon broken cashew nuts
• 1 tablespoon raising
• 1 tablespoon almonds blanched
• 1/2 cup heavy cream
• few drops rose essence (optional)
• 3-4 strawberries cut into pieces
• 1/2 mango cut into pieces

Method:

1. Wash the Sabudana (Sago) and soak in one cup of milk for at least 30 minutes.
2. Boil the remaining milk in a heavy bottom pan and add soaked Sabudana (sago).
3. Stir the milk and sabudana and cook it on medium flame till sago turns soft.
4. Add sugar, saffron and cardamom powder when sabudana mixture get reduced to half in quantity.
5. Cook it for 2-3 minutes by continuously stirring, add cashew nuts, almonds and raisins and mix well.
6. Let it cool down completely then add half cup heavy cream, rose essence and fruits of your choice (strawberry, mango, litchi, etc).
7. Mix well, chill and serve.

Note: Use whole milk while making this Sago delights. As Sago pearls absorb the milk,the Sago Pudding becomes thick as it cools down. So add heavy cream to it for a little runny.

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Sprout and Paneer stuffed Tomato Paratha

This Paratha is innovative Paaratha (Indian flat bread), very simple and easy, a very healthy recipe, Power packed - full of protein, calcium and vitamin C, and at the same time it is super delicious meal. This Tomato paratha is stuffed with Sprouted bean greens and Indian cottage cheese (Paneer), onion and spices.

Ingredients:
For dough:

• 1 cup whole wheat flour
• 1/2 cup All purpose flour (Maida) (optional, if not using then replace it by whole wheat flour)
• 1/4 cup Semolina (Rava or suji)
• 1 teaspoon red chili powder (optional)
• salt on taste
• 1 cup tomato puree
• 1 teaspoon oil for moyan

For the stuffing:

• 1 and 1/2 cup sprouted green beans
• 1/2 cup Shredded Paneer (cottage cheese)
• 2 tablespoon Onion, finely chopped
• 1 chopped Green chili
• 1 teaspoon ginger grated
• 1 tablespoon chopped coriander
• 1/4 teaspoon salt (or to taste)
• 1/2 teaspoon cumin seed

Other Ingredients

• Curd for serving
• oil for cooking
• little wheat flour for dusting
• Butter

Method:

• Wash tomato and boil with little water, peel off and blend it in a blender/grinder.
• In a big bowl, Mix wheat flour, all purpose flour (maida) , Semolina (Rava), salt, chili powder and oil.
• Add blended tomato puree in whole wheat mixture and make a medium stiff dough. 
• Cover and keep the dough aside for 10 minutes.
• Now for stuffing, boil green bean sprouts in little water about 10 minutes or till tender.
• Drain the boiled sprouts and add shredded Paneer, salt , green chili, onion, ginger, coriander leaves and cumin seed into it. Mix well the stuffing mixture and keep aside.
• Stuff in paratha and cook on medium heat.
• For complete details on how to make stuffed parathas, visit my paratha recipes, Paneer stuffed Beetroot paratha, Paneer stuffed Spinach paratha or Cheese and spring onion stuffed Paratha.
• Spread butter on parathas and serve hot with curd or raita. 

Note : You can add Cheese instead of paneer.

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Peanut Butter Coconut Macaroons

This Peanut Butter Coconut Macaroons are a delicious combination of dried coconut, peanut butter, and condensed milk. They have wonderfully crispy edges, soft and chewy inside. This is a quick and easy macaroons to make that the kids get involved.. they will have a lot of fun scooping out the cookies!! Enjoy these macaroons plain or with a dip as melted chocolate..

Ingredients:

• 1 cup desiccated coconut
• 1/3 cup condensed milk
• 1/4 cup peanut butter.
• 4 tablespoon nuts powder (almonds and walnut)
• 2 tablespoon broken cashews for garnish

Method:

1. In a mixing bowl, take peanut butter, desiccated coconut, condensed milk, and nuts powder and mix well by hands.
2. Preheat oven to 325 F.
3. Pinch a small quantity of mixture. Roll by hands and press in the middle by a thumb and put broken cashew in the middle.
4. Put them onto greased cookie sheet. Bake at 325 degrees for almost 15 minutes or until turned golden brown. 
5. Cool on cookie sheet or wire rack.
6. Serve and Enjoy.

Notes:
You can add chocolate chips or chunk in the center of cookies instead of broken cashew nut.

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Plum Juice (Aaloobhukhara sharbat)

Plum juice is healthy, nutritious, delicious and refreshing drink especially during summer days.
Plums are excellent source of vitamin C, vitamin A and K and Fiber even when juiced. It is one of the juices which helps keep your digestive system balanced. Prune (Dried plum) juice are used to relieve constipation.  

Serve: 2
Preparation Time : 10 min
cook time : 5 min
Ingredients:

• 1 plum
• 2 tablespoon Sugar (Adjust according to taste)
• 2 cup water
• 1 tablespoon Roasted cumin seed powder (Jeera Powder)
• salt to taste (black or regular)
• Pinch of black pepper powder
• Lime juice to taste
• 1/4 teaspoon ginger juice

Method:

1. Cut the plum roughly into pieces and boil them with sugar  in a cup of water. Let it cool down completely.
2. Next take boiled Plum mixture in a blender and Blend it until very smooth.
3. Add lime juice, Jeera(cumin seed) Powder, black pepper powder, ginger juice and salt along with another cup of water. Mix well.
4. Taste and adjust the sugar and lime juice to achieve a pleasant sweet and tart flavor.
5. Let the blended mixture chill in the refrigerator for at least 30 minutes (or overnight).
6. Strain the juice using a fine mesh strainer and serve.

Note: Instead of sugar you can use rose syrup. Also you can combine plums with other fruits like apple, peach, etc..

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Bournvita and Coconut Balls

An easy, no-bake, delicious, healthy and decadent sweet treat, made with bournvita and coconut, along with sweetened condensed milk, nuts powder and marie gold biscuit. It is one of the first things kids learn to make, and it's enjoyed greatly by all ages. The balls can either be bite-sized or giant, whichever seems more appealing.

Total Time - 15 minutes
Yield - 30 balls

Ingredients:

• 1 cup desiccated coconut
• 1 cup condensed milk
• 1 cup Bournvita  (You can use Complan or Horlicks or Boost as per your choice)
• 1 cup Britannia Marie Gold Biscuit powder
• 1 cup mix nuts powder (I used here walnut, cashew and almonds)

For Coating -

• 1-2 tablespoon desiccated coconut
• 1-2 tablespoon nuts powder

Method:

1. In a bowl, mix together condensed milk, desiccated coconut, bournvita, marie biscuit powder and nuts powder  to form a dough.
2. Divide the dough into equal sized pieces.
3. Roll the pieces of the dough between your hands to make small balls about 1-1/2 inches in diameter.
4. Coat the balls with the mixture of desiccated coconut and nuts powder.
5. To make them firm, Refrigerate for at least an hour.
6. Your bournvita and coconut balls are ready to eat.

Notes:

• They can also be rolled in chocolate sprinkles or chopped toasted almonds.
• Place the balls in small paper candy cups for serving at holiday parties.  

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Giveaway - Birthday Special

Event Announcement and Giveaways - Birthday Special

Hi Friends,

My daughter is turning 4 on 29th august, and it is an important day in my life.. Kid's Birthdays give us an opportunity to reflect on how much they have grown, a special way to celebrate them and give them a moment in the spotlight. We all would have some fabulous recipes in our minds when it comes to their birthdays. To start the celebration, I'm hosting my first giveaway event with birthday parties as a theme.. In short, all you have to do is share your excellent recipes which kids love in their birthday parties..from Pizzas to cupcakes to crackers, sandwiches, the list is endless...So why wait.. start pouring in your entries :) Good Luck :) ... and hey, yesterday my blog turned 2 months old .. Cheers!!
 

Giveaway - 

This giveaway is open for both Indian as well as overseas residents.The results would be judged randomly using random.org and winners would be announced on 29th August.

• First giveaway (shown below) is for the contestants who are residing in India or overseas and can provide Indian Postal address.
  Sharper Image 4-in-1 chop and slice
  
  
  
• Second giveaway (shown below) is for the contestants who are residing in US and can provide US residential address.
  Progresssive Onion Chopper

Rules of the event -

1. All entries must be eggless and vegetarian, and has to be birthday special recipe like party snacks, cakes, deserts or ice creams, anything which kids love.
2. While posting the recipe, link back to this Birthday special event page. (Mandatory)
3. Use of logo is mandatory as it would help to spread the word. (Mandatory)
4. Add below logo on your side bar (right or left) and link back to Birthday special event page. Keep it till the giveaway ends. (Mandatory) 
   
   
   
   
5. Like Daily swad sugand's facebook page and Follow us via GFC - Google Friend Connect (Mandatory). Also appreciate if you can follow us via twitter (@pooja_agr18) or Pinterest (@pooja_agr18).
6. You need to post this Birthday special event link on your facebook wall and tag 5 of your friends and tag my facebook page by typing "@Daily Swad Sugandh" in the post. (Mandatory, You need to do it only once)
7. Two Archived entries are allowed if reposted with this announcement link.if linked with this announcement page and Logo.
8. Non-bloggers can send their entries with recipe pictures to the email address (pooja.agrawal81@gmail.com) after following the rules 5 and 6 as mentioned above.
9. All entries posted between 11th July and 25th August can be linked. Any number of fresh entries are accepted.
10. Once you completed all the things, please mention in the comments section that you have done these with your recipe name, facecbook id, blog url and GFC id and also mention the giveaway you want on which postal address (Indian postal address or US postal address). Please do not mention your complete address :)
11. Use the linky tools below to link your entries...if you are having any problem linking your entries, send them to my email address, (pooja.agrawal81@gmail.com) with subject line "Event - Birthday Special" in below format.

          Name :
          Blog name :
          Recipe Name :
          Recipe URL :
          Image no larger than 300 pixel.

Entries that do not follow the above rules will be deleted.

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