Fresh Guava Juice

This is very famous summer juice recipe that we can make it at home. Some people think that you cannot make homemade juices without a juicer but you definitely can. In order to have a smooth juice, you will need to strain it first. Although making things from scratch tends to be better, sometimes they can take up time and energy. All you have to do is to cut the guava into pieces and then remove the fruit from the outer layer. 

Health Benefits of Guava Juice

Guava juice, apart from being a completely refreshing and very convenient drink for this summer season, has many health benefits.

·        Help improve your visual health

·        Protects the nervous system

·        It helps to take care of your skin’s health

·        Prevents anemia

·        It helps prevent diabetes

·        It helps improve cardiovascular health

MORE BEVERAGES RECIPES ARE LINKED HERE

Black Plum Juice

Aam ka Panna

Carrot Ginger Juice

Prep  time	Blending time	Serves
5 mins	5 mins	2 persons

Recipe Course: Beverages

Recipe type: Indian cuisine

Ingredients Fresh Green Ripe Guavas – 5 nos Sugar – ¼  cup          OR Honey – 2 tbsp Ginger - ½ “piece Water -2 cups Ice cubes – 3 nos

Method

1.Wash and divide the guavas in half.

2.Slice the guava into thin pieces 

3. Take out the ice cube tray from the freezer and take out the cubes in a bowl.

4. In a blender add little amount of water, the sliced and peeled guavas and ginger piece.

5. Blend everything together along with sugar and ice cubes.

6. Now we will notice the guava pulp formation. Add 2 cups of water and blend again until the water is well blended with guava.

7. Strain the juice from the blender and keeping the pulp will make the juice go bad quicker. 

8. Remove the seeds from the fruit juice.

9.The juice can actually last 7-10 days without the pulp. You can add Himalayan pink salt if needed but that's completely optional.

10. Enjoy fresh white guava juice while still cold.

Notes

For juicing always buy the guava with the soft skin little ripen fruit. If press the skin, it should be soft.

Add water or milk, and sugar to your liking.

Remember not to overdo it with sugar, since this is not so suitable for our health when consumed in high quantities.

Eggless Apple Mug Cake

Apple Mug Cake is a delicious, soft, spongy and soul-warming cake that takes only 2 minutes to make.

Mug cakes are individual cakes that are mixed in a mug and microwaved, not baked. It contains a whole apple, so every bite permeates with apple flavor.

This recipe makes a huge mug-full of cake, enough for two people. They’re perfect for when you want something sweet in the evening, but you don’t have any dessert on hand.

MORE BAKING RECIPES ARE LINKED HERE

Banana Carrot Muffins

Prep  time	Cooking time	Serves
1 min	2 mins	2 persons

Recipe type:  Eggless baking

Cuisine: International cuisine

Ingredients Chopped apple – ½ cup Brown or White sugar -2 tbsp. Cinnamon powder -1/2 tsp Butter -1 tbsp. Milk -2 tbsp. Vanilla extract – ¼ tsp All-purpose flour -3 tbsp. Baking soda – ¼ tsp

Preparation

1. Deseed the apple and cut chop finely.

2. In a coffee mug, take 1/2 chopped apple.Add to it 1 tbsp. of Sugar and 1/2 tsp of Cinnamon (Dalchini) powder. Stir it well using a fork or spoon.Microwave this for 30 seconds. 

3. Now add milk and vanilla extract. Gentle mix the batter.Combine all dry ingredients to the wet ingredients.Start by microwaving for 1 minute, check on the cake. 

4. At that point, add all purpose flour and give a gentle stir.

5. If a toothpick inserted into the middle of the cake comes out clean, then the cake is done. 

6. If it is still doughy, microwave for a few more seconds, up to 30 seconds.

Serving suggestions

Sprinkle with confectioner's sugar and cinnamon.Serve with fresh whipped cream or vanilla ice cream.

Notes

You can use 1 tbsp. melted butter in place of the vegetable oil in the cake batter; I used oil to skip the extra step of melting the butter (the less time to mug cake magic the better)!While microwaving, watch to make sure cakes don't spill over sides of mugs. Cakes may temporarily puff up slightly higher than the tops of the mugs, but as long as cake doesn't start to spill down the sides, it's fine.

Chicken Sandwich

Here is a very quick and easy recipe for shredded chicken sandwiches. Though unexpected, the flavors of this chicken sandwich come together so well and create an unforgettable sandwich. The secret to the crispy flavorful breading is combining a mixture of seasonings. This recipe is so delicious. Quick enough for a weeknight meal and delicious the secret to making a chicken sandwich is to think of more than just skinless and boneless. These recipes have the variety that will satisfy everyone and a wide range of great flavors. Choose good quality chicken and ingredients and every one of these will be fantastic. Make a hearty sandwich that will please any big eater. You can use the sauce for a vegetable dip and on other sandwiches. You can add more or less hot sauce depending on how you like it, but a good dose of spicy heat is a wonderful thing.

MORE NON VEG RECIPES ARE LINKED HERE

Drumstick leaves Egg Thoran

Chicken Kheema Noodles

Gobi Sandwich

Prep  time	Cooking time	Serves
15 mins	20 mins	4 persons

Recipe Course: Non veg

Recipe type: Indian cuisine

Ingredients Chicken boneless-250 gms Multigrain bread – ½ packet Butter -2 tbsp Green chutney – ¼ cup (for coating) Stuffing preparation Oil -2 tbsp Jeer seeds - 1/8 tsp Onion -1 no Tomato – 1 no Ginger garlic paste -1 tsp Chilli powder -1 tsp Turmeric powder – ½ tsp Fennel powder – ¼ tsp Salt – taste Coriander leaves –few sprigs

Method:

Preparation of chicken masala

1. Cut the boneless chicken into small pieces. Blend the chicken in a mixer jar and shred it separately in a bowl. Keep it aside.

2. Heat a pan, add some oil, and allow the fennel seeds to crackle. Now add onion, tomato, ginger garlic paste, coriander leaves. Cook until it mashes well and now add red chilli powder and turmeric powder.

3. At last add the shredded chicken along with the salt. Switch off the flame when everything combines completely.

Preparation of the spread

1. Place a slice of bread in a plate and apply the butter on one side of the bread. 

2. On the other side of the bread, apply the green chutney.

3. Spread enough amount of chicken filling on top of it and then close it with another bread slice. 

4. Toast it by adding ghee either in Dosa tava or sandwich maker. 

5. Now lets see how it works on pan based method.Heat the pan and place the bread. Apply little butter on the bread and toast it.Carefully remove the bread from the pan.

6. Serve and enjoy.

Serving suggestions

Breakfast or Snacks for kids

Notes

The filling can be made in the previous night and can be refrigerated. So we can make the sandwich in a jiffy the next day.

Addition of tomato is optional.

Mint Thogayal (Pudina Thogayal)

Pudina/Mint thogayal is a variety of chutney to have with steamed rice smeared with sesame oil. The consistency should be thick unlike chutney. Mint is mouth refresher as well as good for digestion. It is said to clear the intestines. So when you see a bunch of fresh mint leaves try this recipe. 

It is easy accompaniment when you do not have time for sambar or kulambu for rice which is served with sesame oil. This also makes good side dish for curd rice. Fragrance of fresh Pudina leaves always tempt us to use them immediately in our cooking.  

One of my favorite combo is the Pudina Thogayal rice with Mor Kulambu. It’s a wise idea to use Pudina leaves in regular cooking as it’s known for its medicinal effects. Though we use Pudina leaves in many of the dishes we make, this Thogayal variety is unique and goes well with white rice.

Health Benefits

Also pudina or mint is well known for its many benefits, good source of important minerals like iron, calcium, magnesium and phosphorous and also the vitamin C.


MORE PACHADI RECIPES ARE LINKED HERE

Carrot Thogayal

Zucchini Thogayal

Tindora (Ivy gourd )Thogayal
 

Prep  time	Cooking time	Serves
5 mins	10 mins	2 persons

Recipe Course: Chutney, Pachadi varieties

Recipe type: South Indian Cuisine

Ingredients Fresh mint leaves -1 bunch Urad dal (ulutham paruppu) -3 tsp Hing – ¼ tsp Dry Red chillies -4 no’s Tamarind - small piece Jaggery -1 tbsp. Water – 2 tbsp Salt –to taste Cumin seeds -1/2 tsp Sesame oil -1 tbsp.

Method

1. Separate the mint leaves from the stem and wash thoroughly. Keep all the ingredients ready in hand and then start cooking.

2. In a sauce pan, add oil and add urad dal, red chillies, hing, tamarind and fry till the lentils turn red.

3. Now add the mint leaves ,sauté till it shrinks and the moisture from the leaves evaporates. 

4. Once done, switch off the flame and transfer to a plate.

5. In the same pan,fry the coconut pieces and keep it aside.

6.Cool it and grind it along with jaggery and  salt.

7.Grind them well with the coarse paste.

8.Add required amount of salt to the thogayal.Transfer the Mint /Pudina thogayal to a small bowl and its ready to eat.

Serving suggestions

Goes well with plain rice and some sesame oil or ghee. Also tastes great with idlis, dosas and even rotis.

Notes

Don't grind it to a smooth paste, it should be slightly coarse. The urad dal that we use in this chutney is without the skin.