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Sunday, March 19, 2017

Paan Shots/Betel leaves drink

Paan/Betel leaves aids in digestion, helps with headaches and constipation. When paan leaves and gulkand (rose petal purée) are mixed with cold milk, the drink is super refreshing. These shots help beat the summer heat.
The shots are super easy to make and are loved by one and all. No sugar is added too.

Preparation Time: 5 minutes
Serves : 6


Paan/Betel leaves: 20
Cold milk : 4 cups
Chilled water : 1.5 cups
Rose Syrup : 1 tablespoon (optional)
Rose water : 1 tablespoon (optional)
Gulkand : 6 tablespoons
Chopped nuts : 2-3 tablespoons
Dried rose petals : 1 tablespoon


Rinse the betel leaves in water.
In a blender, add the roughly chopped leaves with 3 tablespoons of water and purée.
Add Gulkand, rose water, rose syrup and blend for 1 minute.
Pour this mixture into a large bowl, add milk and water. Stir well.
Pour into glasses and Garnish with nuts and rose petals before serving.
Serve immediately or chill the leftover drink. 

Tuesday, March 14, 2017

Minestrone Soup

Minestrone soup is a healthy one pot meal with pasta, beans and veggies. It's a flavorful yet simple to make soup. I make this soup often because it being nutritious for all ages.

Preparation Time: 10 minutes
Cook Time: 30 minutes
Serves : 6-8


Onion : 1 large diced
Garlic : 4 cloves minced
Carrot : 1 large diced
Celery : 1 stalk diced (I didn't add)
Green Beans : 12 cut into 1/2 inch pieces
Dried Oregano: 1 teaspoon
Fresh Basil : 7-8 leaves
Tomatoes: 4 large diced
Tomatoes : 2 large crushed
Red kidney beans : 1 cup dried ( soaked and pressure cooked for 2 whistles) / 1 15-ounce can
Pasta : elbow or small macaroni 2 cups
Parmesan cheese : 1/2 cup finely grated
Extra virgin olive oil: 2 tablespoons
Fresh ground Black pepper: 2 teaspoons
Fresh basil : To garnish
Veg or Chicken broth : 7 cups


Heat oil in a large pot and add onions. Sauté till they turn translucent.
Add garlic and sauté for 30 seconds.
Add celery, carrots and cook until they are a little soft. For about 5 minutes.
Add green beans, dried oregano, Basil, salt and pepper. Cook for 3 minutes.
Add the diced, crushed tomatoes and broth. Bring it to a boil.
Simmer for 10 minutes. Add beans and pasta. Cook until the pasta is done for about 10-13 minutes.
Add cheese and fresh basil, stir in.
Serve immediately.

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Monday, March 13, 2017


Phirni is a traditional Punjabi dessert that's made with milk and rice. It's a soft and chilled dessert that's served in summer. It's a famous dish for Holi.

Preparation Time: 5 minutes
Soaking Time: 2 hours
Cook Time: 30 minutes
Serves : 6


Milk : 1 liter
Basmati Rice: 3/4 cup
Sugar : 1 1/2 cups
Saffron : 7-8 strands

To garnish :
Almonds : 5 chopped
Pistachios: 5 chopped
Saffron : 3-4 strands
Dry rose petals : 1 teaspoon (optional)


Wash and soak rice for at least 2 hours.
Drain and pat dry on an absorbent kitchen towel or paper towel.
Soak saffron in 2 tablespoons of warm milk.
Take the rice and blend in a mixer to a coarse powder.
Mix 1 cup of cold milk to the rice powder and mix well.
Boil rest of the milk and slowly stir the rice mixture.
Cook for about 15 minutes on a slow flame. Stir continuously.
Add sugar and saffron mixture and simmer for 5 minutes.
Pour into smaller containers and let it cool off.
Refrigerate for at least 2 hours or overnight.
Serve chilled garnished with the listed ingredients.

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Sunday, March 12, 2017

Mango Mastani

Mango Mastani is a drink that is originated from Pune but it soon started spreading and being served in other cities. This is another drink that is famous for the Holi festival.
It's a thick milkshake topped with ice cream, nuts, rose petals and cherry. When the drink is made with fresh mangoes, it's delicious compared to the frozen ones.(Atleast that's my experience)

Preparation Time: 2 minutes
Serves : 3


Fresh Mango pieces : 2 cups
Milk : 2 cups
Ice cubes : 6
Sugar : 2 tablespoons
Ice cream: 2 scoops + 3 as topping
Almonds : 4 chopped for garnishing
Pistachios: 6 chopped for garnishing
Cherries : 3

Method :

Take the mango pieces, milk, ice cubes, sugar and 2 scoops of ice cream in a blender and blend for 1 minute or until the mixture is smooth and frothy.
Pour it into glasses, top them off with ice cream, almonds, pistachios, cherries and fresh mango pieces.
Serve immediately.

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Saturday, March 11, 2017

Thandai Masala Powder

Thandai is a body cooling drink that is famous during the Holi festival. This drink is really popular in North India.
Lots of nuts and spices are used in making the masala powder. The powder is mixed with milk and served.

Preparation Time: 5 minutes
Makes : 1 cup


Almonds : 1/4 cup
Cashews: 1/4 cup
Pistachios: 1/8 cup
Fennel seeds /Saunf : 1 tablespoon
Melon seeds : 1 tablespoon
Black pepper: 1 teaspoon
Dry Rose leaves : 2 teaspoons
Saffron: 7-8 strands
Green cardamom/Elachi : 10

To make Thandai:

Cold milk : 1 cup
Thandai Masala Powder: 2 teaspoons
Sugar : 1 teaspoon


Take all the ingredients in a mixer jar and blend into a coarse powder. Scrape the sides and blend on pulse 3-4 times. Don't overdo as the nuts will produce oil.

To make Thandai, mix all ingredients listed under for Thandai and serve chilled. If you don't like the spices getting in your mouth, leave it for few minutes, strain and then serve.

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Monday, March 6, 2017

Spicy Cabbage Stir Fry

Summer is soon approaching and it's hard to spend a lot of time in the kitchen especially in the evenings because of the heat. I'm looking for 10 minute recipes that are tasty and healthy.
I made this cabbage and carrot stir fry and served along with some soup. Kids loved it. Easy on the tummy too. Sending this to Blogging Marathon 74 under quick and delicious stir fries.

Preparation Time: 10 minutes
Cook Time: 10 minutes
Serves : 2


Cabbage : 1/2 of a medium or 4 cups chopped
Carrot : 1 large julienne cut
Ginger garlic paste: 1 teaspoon
Star Anise: 1
Cloves : 2
Red curry paste : 1 teaspoon
Salt to taste


Heat 2 tablespoons of olive oil in a wok and add star anise and cloves. Fry for 1 minute.
Add ginger garlic paste and sauté for 1 minute.
Add carrot and cabbage, stir fry for 3-4 minutes. Cabbage should be still crisp.
Add salt and red curry paste, mix well and stir fry for 2 minutes.
Turn off the stove and serve hot with soup, rice or roti.

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Sunday, March 5, 2017

Thotakura/Amaranth leaves Stirfry

Love the fresh Thotakura/Amaranth leaves. So, made this simple stir fry. This dish can be served with  plain rice, Rasam rice or roti. This nutritious dish is well liked by all ages.

Preparation Time: 10 minutes
Cook Time: 10 minutes
Serves : 2-3


Thotakura/Amaranth leaves : 8 bunches
Dry red chilies: 2 broken in half
Cumin/jeera : 1 teaspoon
Garlic cloves : 3 crushed
Peanuts : 3 tablespoons powdered
Red chili powder: 2 teaspoons
Coriander powder: 1/2 teaspoon
Turmeric: 1/2 teaspoon
Salt to taste


Heat 2 tablespoons of oil in a pan and add cumin seeds and red chilies. Fry them for 1 minute.
Add the garlic cloves and thotakura. Stir fry for 5-6 minutes.
Add all the spices and stir well. Fry for 2 minutes.
Turn of the stove and serve hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73