Thandai Papaya Smoothie

Summer is now prevailing in Kolkata and it's very important to keep eat healthy and stay healthy this season.  Smoothie has always been known to be a first to make drink appropriate for breakfast. Made with fruits and hung curd this smoothie is perfect to beat the summer heat.

Servings:2
Ingredients:

• Papaya cubes, 1 cup
• Ripe mango, 1 large
• Hung curd, 1/2 cup
• Ice cubes, 5-6
• Thandai,  1/2 tbsp
• Cornflakes, 1/2 cup
• Honey, 2 tbsp

Methods:

1.Peel and deseed mango, cut into cubes.

2.In a blender pour all the ongredients except cornflakes.

3.Grind untill it gets a smooth slury texture

4.Fill 3/4th portion of 2 glasses.

5.Fill the remaining part with cornflakes. Drizzle with some honey and garnish with fruit slices if desired.

Note:-

• You can add fruits of your choice.
• Thandai can be replaced with 5-6 almonds, rose petals/1 tsp of gulkand, 1/2 tsp of crushed pepper corns, 2 tsp of poppy seeds paste.

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Homemade Mixed Achar

Servings: 500 gm (approx)
Cuisine: Bengali

Ingredients:

• Raw mangoes, 1 kg
• Carrot, 5 large
• Garlic, 25 cloves
• Green chilies, 100 gm
• Ginger, 100 gm
• Lemon zest, 4 tbsp
• Salt to taste
• Sugar, 2 tsp
• Turmeric powder, 2 tbsp
• Red chili Powder, 4 tbsp
• Mustard oil, 750 ml
• Mustard powder, 2 tbsp
• Asafoetida / Hing(Powdered), 2 tsp
• Fenugreek seeds, 2/3 tbsp
• Mustard seeds, 1 tbsp
• Panch foron,4 tbsp ( a spice mix of  fenugreek seeds, nigella seeds, fennel seeds, cumin seeds, mustard seeds) 
• Coriander seeds, 4 tbsp- roasted and crushed

Method:

1. Wash and dry all the vegetables. Pont neuf or small dice mangoes and carrot. Slice green chilies and garlic. Julienne ginger.

2. Marinate with turmeric powder and  red chili powder. Mix lemon zest. Sun dry them for 5-6 hour. Keep them out of reach of water. 

3. Roast and powder 3 tbsp of panch foron.

4. In a deep large pan heat oil. Temper with panch foron, mustard seeds, fenugreek seeds. As they stop spluttering add hing. Add vegetables and cook until they turn soft and little mushy. 

5. Add salt to taste, sugar and cook for 2 mins more. Turn off the flame and mix coriander powder, mustard powder and powdered panch foron. 

6. Let it cool down and transfer it to a dry jar. Do not allow a single drop of water to enter inside or else it will spoil achar.

7. You can keep it at room temperature. In that case you have to put it in sun daily for at least 2-3 hours. Remove the lid and wrap the open surface of the jar with a cloth. Tie the cloth around the jar neck while putting it out in the sun. Or you can directly store it inside refrigerator.  

 Serving Suggestions: Roti, Paratha, Rice

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Andhra Chicken Curry / Kodi Kura

Servings: 4
Cuisine: Andhra

Ingredients:

• Chicken, 500 gm, cut into medium size pieces
• Poppy seeds,2 tbsp
• Cashew, 2 tbsp
• Coconut milk, 1/2 cup
• Onion, 1 medium, finely chopped
• Tomato, 1/2, chopped
• Ginger paste, 1 tbsp
• Garlic paste, a little more than 1 tbsp
• Curry leaves, 1 handful
• Red chili powder, 1 tsp
• Turmeric powder, 1 tsp
• Coriander Powder, 1 tbsp
• Garam masala Powder, 2 tsp
• Salt to taste
• Whole cinnamon, 1"
• Small cardamom, 1
• Cumin seeds, 1 tsp
• Coriander leaves (Cilantro), finely chopped,2 tbsp
• Refined oil, 4 tbsp

Method:

1.Turn poppy seeds and cashew into a fine paste. Keep aside.

2.In a pan heat oil. Temper with whole cinnamon, cardamom and cumin seeds. As they stop spluttering add curry leaves. Add chopped onion. Season with salt and cook until become transparent. Add chopped tomato and cook until become mushy.

3.Now add ginger-garlic paste. Cook for 1 minute. Add chicken pieces, turmeric powder, salt, red chili powder and cook on high flame for about 2 mins.

4.Now lower the flame and cover with a lid. Cook until chicken is soft and tender.

5.Remove flame and add poppy seeds-cashew paste. Cook for a minute or two and then add coconut milk. Let the gravy become thick. 

6.Sprinkle coriander leaves and serve.

Serving Suggestions: Roti, Paratha, Plain rice, Yellow Pulao

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