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Cold Coffee Recipe | Cold Coffee without Ice cream

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cold coffee without ice cream

Cold coffee is a refreshing and popular beverage that is enjoyed all over the world. It is a delicious combination of coffee, milk, and sugar, served over ice. While many people enjoy cold coffee with ice cream, it can also be enjoyed without it. This version of cold coffee is known as “black cold coffee” and is a great option for those who are looking for a low-calorie and low-fat alternative to the traditional cold coffee.

To make Cold Coffee without Ice cream, freshly brewed coffee is mixed with cold milk and sugar (if desired) and poured over ice. Some variations of the recipe also include cocoa powder or chocolate syrup to add a touch of sweetness and flavor. The result is a delicious and refreshing beverage that is perfect for hot summer days.

One of the reasons why Cold Coffee without Ice cream is so popular is that it is a low-calorie and low-fat alternative to the traditional cold coffee. It is a great option for those who are watching their calorie and fat intake, as it does not contain the added calories and fat from the ice cream. The drink is also a great option for those who are looking for a way to enjoy their coffee without the added sugar and calories found in many coffee shop drinks.

Cold Coffee without Ice cream is also a great option for those who are looking for a caffeine boost. It is a great way to enjoy a refreshing and energizing beverage without having to worry about the added sugar and calories found in many energy drinks.

In addition to being a delicious and refreshing beverage, Cold Coffee without Ice cream also has a lot of health benefits. The caffeine in the coffee can help to improve mood, focus, and alertness. Cold coffee is also a good source of antioxidants, which can help to protect the body against free radicals.

Overall, Cold Coffee without Ice cream is a delicious and refreshing alternative to the traditional cold coffee. Its low-calorie and low-fat content, combined with its energizing caffeine boost, make it a great option for anyone looking for a refreshing and healthy beverage. Whether you are looking for a way to cool down on a hot summer day or a way to enjoy your coffee in a new way, Cold Coffee without Ice cream is sure to be a crowd-pleaser.

How to make Cold Coffee

  • Garnish two glasses by drizzling some chocolate sauce or syrup on the sides. Refrigerate the glasses for 5-8 minutes.
  • Add 4 tsp instant coffee powder, 6 tsp sugar, and 3 tbsp warm water in a small mixing bowl. Mix until sugar is dissolved.
  • Add 2 cups chilled milk, 6 ice cubes, and the coffee mixture to a jar of a blender and blend till the mixture is frothy.
  • Pour the coffee into the garnished glasses. Add the froth on top using a spoon.
  • Sprinkle some coffee powder on top of the glasses.
  • Serve chilled.

Tips or Suggestion

  • If you want to thick and creamy cold coffee then add in a scoop of vanilla ice cream in the coffee.
  • You can increase or decrease the quantity of instant coffee according to your taste.

Blue Butterfly Pea Flower Tea Recipe

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blue butterfly pea tea

Blue Butterfly Pea Flower Tea, also known as Clitoria ternatea, is a popular herbal tea that is known for its vibrant blue color and unique flavor. This tea is made from the dried petals of the Blue Butterfly Pea flower, which is native to Southeast Asia.

One of the most notable features of Blue Butterfly Pea Flower Tea is its deep blue color. This is due to the presence of a natural pigment called anthocyanin, which is also found in other blue and purple fruits and vegetables such as blueberries and purple potatoes. When the tea is steeped, the anthocyanin reacts with acidic ingredients, like lemon juice, to change the color of the tea.

In addition to its eye-catching color, Blue Butterfly Pea Flower Tea is also known for its health benefits. Some of the potential benefits of drinking this tea include improved memory and cognitive function, anti-inflammatory and antioxidant properties, and the ability to lower blood pressure. It is also rich in flavonoids and proanthocyanidins, which are antioxidants that help to protect the body against disease.

Blue Butterfly Pea Flower Tea is also a caffeine-free alternative to traditional tea and coffee, making it a great option for those who are sensitive to caffeine or who are trying to reduce their intake. It can be enjoyed hot or cold and it can be served plain or with a touch of honey or lemon juice.

To make Blue Butterfly Pea Flower Tea, simply steep 1-2 teaspoons of dried petals in hot water for 3-5 minutes. The longer the petals steep, the deeper the blue color of the tea will be. If you want to change the color of your tea you can add a few drops of lemon juice or vinegar to make it purple, pink or red.

In conclusion, Blue Butterfly Pea Flower Tea is a unique and visually stunning herbal tea that offers a range of potential health benefits. Its caffeine-free nature, versatility and unique color make it a great addition to any tea collection. It can be enjoyed hot or cold and plain or with a touch of honey or lemon juice, allowing for a variety of different ways to enjoy it.

How to make Blue Butterfly Pea Flower Tea

  • Take a saucepan, add 2 cups of water to it.
  • Bring it to a boil.
  • Add 10 nos of blue butterfly pea flowers into the water.
  • Simmer it on a medium flame for 7-10 minutes.
  • Switch off the flame.
  • Strain the tea into a cup.
  • Serve hot.

Fish Curry with Curry Leaves Recipe | Narasigha Masor Jhol

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Fish curry with curry leaves

Fish Curry with Curry Leaves is an authentic Assamese fish curry recipe. This fish curry is a very popular dish in Assam because of its rich flavor and aroma. Assamese cuisine is very simple yet rich. This Fish Curry is absolutely delicious. The curry leaves give it a nice flavor. This fish curry recipe uses very few spices to maintain the natural aroma of curry leaves and flavour of fish. Fish is one of the main ingredients of Indian cuisine and it serves as a great source of protein.

Assamese fish curry is a popular dish in the northeastern state of Assam in India. It is known for its unique blend of spices, the use of local fish, and the addition of curry leaves, which imparts a distinct flavor and aroma to the dish. In this article, we will explore the traditional recipe for Assamese fish curry with curry leaves and the benefits of this delicious and nutritious dish.

The traditional recipe for Assamese fish curry with curry leaves starts by marinating fish in a mixture of turmeric powder, salt, and mustard oil. The fish is then fried in oil until it turns golden brown. Next, a paste is made with a combination of whole spices such as cumin seeds, coriander seeds, and red chilies, which are ground together with ginger, garlic, and onion. This paste is then added to the fish and cooked until the fish is fully cooked. The curry leaves are then added to the dish, and it is left to simmer for a few more minutes.

What sets Assamese fish curry apart from other fish curries is the use of locally caught fish such as Rohu, Catla, and Borali, which are known for their firm flesh and delicate flavor. The addition of curry leaves also imparts a unique flavor and aroma to the dish.

In addition to being delicious, fish curry with curry leaves is also nutritious. Fish is a rich source of omega-3 fatty acids, which are important for heart health, brain function, and overall well-being. Curry leaves, as we have discussed earlier, are a rich source of antioxidants, vitamins, and minerals.

Serve this Assamese fish curry with steamed rice, and it makes a perfect meal.

How to make Fish Curry with Curry Leaves

  • To begin making the Fish Curry with Curry leaves Recipe, we will first marinate the fish pieces in salt and turmeric powder.
  • In a mixer grinder, grind curry leaves and green chillies till a smooth paste by adding a little water.
  • Heat 4 tbsp mustard oil in a pan till it is close to its smoking point. Shallow fry the fish on medium flame.
  • Remove fried fish pieces to a plate.
  • To the same pan add onion paste, ginger-garlic paste and saute for 2 minutes.
  • Add cumin powder, turmeric powder, black pepper powder and stir.
  • Add curry leaves paste, salt and saute well.
  • Add 1 cup of water and fried fish pieces, stir and cook for 2 minutes on high flame.
  • Now simmer for 5 minutes so that the fish become a little soft.
  • Serve with steamed rice.

In conclusion, Assamese fish curry with curry leaves is a delicious and nutritious dish that is enjoyed in the state of Assam. The traditional recipe calls for local fish, a unique blend of spices, and the addition of curry leaves, which imparts a distinct flavor and aroma to the dish. The dish is not only delicious but also nutritious, thanks to the addition of fish and curry leaves, which are rich in omega-3 fatty acids and antioxidants, respectively. If you have not tried this dish yet, give it a try, and you will not be disappointed.

Finally, I request you to check my other detailed Fish Recipe Collection with this post of Fish Curry with Curry Leaves recipe. It mainly includes my other related recipe variants like small fish dry fry recipe, fish curry with pointed gourd recipe. Further to these, I would also like to mention my other related recipe categories like,

Simple Dal Chicken Recipe | Chicken Lentil Curry | Dal Murgh Recipe

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Barasha's Kitchen
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DAL CHICKEN | LENTIL CHICKEN CURRY

Dal chicken is a delicious and hearty dish that combines the flavors of lentils and chicken. This dish is a staple in many Indian and South Asian households and is enjoyed by people all over the world.

To make dal chicken, start by cooking lentils in a pot with water, salt, and spices such as turmeric, cumin, and ginger. Once the lentils are cooked, add diced chicken and continue to cook until the chicken is fully cooked.

This dish is typically served with rice or naan bread and can be garnished with fresh cilantro or chopped tomatoes. The combination of the tender chicken and the creamy lentils makes for a satisfying and comforting meal.

Dal chicken is not only delicious but also packed with nutrients. Lentils are a good source of protein, fiber, and iron. Chicken is also a good source of protein and essential amino acids. Together, they make a balanced meal that will provide you with the energy you need to get through the day.

If you’re looking for a new and exciting recipe to try, give dal chicken a try. You can find many different recipes online or in cookbooks, so you can experiment with different spices and ingredients to find the perfect combination that suits your taste. With its delicious flavor and nutritional benefits, dal chicken is definitely worth a try.

How to make Simple dal chicken

  • Clean and wash the dals well.
  • Heat 3 tablespoons of Mustard oil in a deep bottom pan.
  • When the oil turns hot, add 2 bay leaves, 2 teaspoons cumin seeds, 2 dry chillies, 2 sliced onions and saute till they turn golden brown.
  • Add 2 teaspoons ginger-garlic paste and saute for 2 minutes.
  • Add washed ½ cup Masoor dal and ½ cup Moong dal. Stir it well.
  • Add ½ teaspoon turmeric powder and salt and saute.
  • Add 2 diced potatoes and saute for six to ten minutes.
  • Add 500g chicken and saute on medium heat until chicken pieces turn white.
  • Add 3 cups of water. cover and cook till chicken and potato pieces are half cooked.
  • Open the lid, stir and add enough water to the chicken and the potato pieces are fully cooked and the lentils melt well.
  • lastly, add coriander leaves and turn off the heat
  • Transfer to a serving bowl and serve hot with rice.

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Apple Carrot Halwa | Carrot Apple Halwa Recipe

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apple carrot halwa

Apple carrot Halwa is a very simple recipe and easy to cook. Apple is a very healthy fruit but I personally do not like to eat apples. This recipe is specially made for people who do not like eating apples. I think everybody likes desserts. So they also can eat apples as a form of halwa.

Apple Carrot Halwa is a delicious and healthy dessert that is popular in India and Pakistan. It is a unique combination of grated apples and carrots cooked in milk and sweetened with sugar, and flavored with cardamom and nuts like almonds and cashews. The dessert is known for its rich and creamy texture, and its unique combination of flavors.

To make Apple Carrot Halwa, grated apples and carrots are cooked in milk until they are soft and tender. Sugar and cardamom powder are then added, along with chopped nuts like almonds and cashews, to give the halwa a crunchy texture. The mixture is then cooked until it thickens and turns into a rich, creamy consistency. The halwa is then garnished with a sprinkle of chopped nuts before serving.

One of the reasons why Apple Carrot Halwa is so popular is that it is a healthy and nutritious dessert. Apples are a good source of fiber, Vitamin C, and antioxidants, while carrots are rich in Vitamin A, which is essential for good vision. The addition of nuts like almonds and cashews also adds healthy fats and protein to the dish.

Apple Carrot Halwa is also a great option for those who are looking for a gluten-free and vegan dessert. The dish can be easily made gluten-free by using gluten-free flour or by skipping the flour altogether, and it can be made vegan by using a plant-based milk and skipping the ghee.

In addition to being a delicious and healthy dessert, Apple Carrot Halwa also has a lot of therapeutic benefits. The ingredients in the halwa are known to have anti-inflammatory properties, and may help in reducing the risk of chronic diseases such as heart disease and diabetes. The dessert is also known to improve digestion, boost the immune system and nourish the skin and hair.

Overall, Apple Carrot Halwa is a delicious and unique dessert that is perfect for any occasion. Its unique combination of flavors and its nutritional benefits make it a must-try for anyone looking for a healthy and tasty dessert. Whether you are looking for a sweet treat to end your meal or a dessert to take to a potluck, Apple Carrot Halwa is sure to be a crowd-pleaser.

How to make Apple Carrot Halwa or Carrot Apple Halwa at home

  • firstly, cut 2 carrots and blend it to smooth paste.
  • in a pan or kadai heat 2 tablespoons ghee.
  • roast sliced almonds, cashew nuts and raisins golden brown and keep aside.
  • now add 2 grated apples in the same pan and mix well
  • continue to cook until the apples soften.
  • add blended carrots paste and mix well with apples.
  • cook until the mixer thickens.
  • add 2 tablespoons of milk powder or khoya and mix well. 
  • add  ½ cup granulated sugar and stir till the sugar dissolves.
  • now add ¼ teaspoon cardamom powder and mix well
  • finally add roasted almonds and raisins.

Peanut Butter Recipe

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smooth peanut butter

Peanut butter is made from roasted peanuts and it is very healthy. Anyone can make peanut butter easily at home in the food processor and can adjust sweetness and saltiness according to taste. I personally love peanut butter and can eat it at any time.

Peanut butter is a staple in many households worldwide, and for good reason. Not only is it delicious, but it also offers a variety of health benefits.

Peanut butter is made by grinding roasted peanuts into a paste. It can be smooth or chunky, and can be found in most grocery stores and supermarkets. Some brands also offer organic and natural options, which are made with minimal processing and without added sugars or preservatives.

One of the key benefits of peanut butter is that it is a great source of protein. Protein is essential for building and repairing muscle tissue, and for maintaining a healthy immune system. Two tablespoons of peanut butter contain around 8 grams of protein, making it a great option for vegetarians and vegans who may have difficulty getting enough protein from other sources.

Peanut butter is also a good source of healthy fats. The majority of the fats found in peanut butter are monounsaturated and polyunsaturated fats, which have been shown to reduce the risk of heart disease. In addition, peanuts contain antioxidants, which help to protect the body against damage from harmful molecules known as free radicals.

Another benefit of peanut butter is that it is relatively low in carbohydrates. This makes it a great option for people following a low-carb diet, or for those trying to control their blood sugar levels.

Peanut butter can be enjoyed in a variety of ways. It can be spread on bread or crackers, added to smoothies, or used as a topping for oatmeal or yogurt. It can also be used as a base for sauces and marinades and can be added to baking recipes for a touch of flavor and a boost of protein.

How to make Peanut Butter at home

  • Dry roast the Peanuts.
  • In a food processor, add the roasted Peanuts and grind it well.
  • Now, add salt, honey, powdered sugar and refined oil and grind it again to desired consistency.
  • Remove and store in an airtight container in the fridge.

Peanut butter is a delicious and versatile food that offers a variety of health benefits. Its high protein content, healthy fats, and antioxidants make it a great addition to any diet. So next time you are looking for a healthy and tasty snack, reach for a jar of peanut butter.

Chicken Momos Recipe

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Barasha's Kitchen
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Steam chicken momos

Chicken Momos originated in Tibet but have become very popular all over India within a few times. This chicken momo recipe is perfect for any occasion! Whether you’re looking for a quick snack or a hearty meal, these momos will hit the spot. Made with ground chicken, they’re packed with flavor and sure to please everyone at the table. So what are you waiting for? Give them a try today! Momo, a type of dumpling, is a popular Tibetan dish. This chicken momo recipe is easy to make and can be served as an appetizer or main course.

Chicken momos are a popular delicacy originating from the Himalayan region of Nepal, Bhutan, and Tibet. They are similar to Chinese dumplings and consist of a ground chicken filling wrapped in a thin dough. Momos can be steamed or fried and are often served with a spicy dipping sauce.

The history of momos can be traced back to the 7th century in Tibet, where they were originally made with yak meat. However, as the dish spread to other parts of the Himalayan region, the ingredients were adapted to include more readily available meats such as chicken, mutton, and pork. Today, chicken momos are one of the most popular varieties of the dish.

To make chicken momos, ground chicken is mixed with spices such as ginger, garlic, and cumin. The filling is then wrapped in a dough made from flour and water. The momos can be steamed or fried until the dough is cooked through and the filling is hot. They are often served with a spicy dipping sauce made from chili peppers, vinegar, and soy sauce.

Chicken momos are a staple of Nepalese, Bhutanese, and Tibetan cuisine and can be found at street vendors and restaurants throughout the Himalayan region. They have also gained popularity in other parts of the world, particularly in Indian cities with a significant Tibetan population such as Dharamshala and Mcleodganj.

In addition to being a delicious snack, chicken momos are also a convenient and affordable food option. They are easy to make in large batches and can be frozen for later consumption. This makes them a popular choice for families and individuals on a budget.

Overall, chicken momos are a delicious and versatile dish that has stood the test of time. With its rich history and adaptability to different cultures, it’s no wonder that it has become a beloved food across the globe.

How to make Chicken Momos

  1. Knead the dough using refined flour, salt, water, oil and keep aside to rest for 10 minutes.
  2. For fillings, in a mixing bowl add chicken minced, chopped ginger, garlic paste, green onion, black pepper powder, salt, soy sauce, vinegar, oil, coriander leaves and mix well together.
  3. Cut the dough into small portions and make round balls.
  4. Roll out the balls into medium size thin circles and stuff the filling into them.
  5. Give the desired shape to momo.
  6. Steam the momos for 15 minutes in the steamer.
  7. Remove and serve hot with momo chutney.

Onion Kachori Recipe

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Onion Kachori

Onion Kachori is a stuffed deep fried spicy snack that is very popular in India. You can find different varieties of Kachoris all over India. Basically, the outer layer of all Kachori is made by using the same kind of dough but the stuffing is varied.

Onion Kachori is a popular Indian snack that is made from a deep-fried pastry filled with a spiced onion filling. It is a popular street food in India and can be found in most street-side food stalls. It is a popular breakfast dish in many parts of India, and is also enjoyed as a snack or a light meal.

The pastry for the kachori is made from a mixture of flour, water, and oil. The filling is made from a mixture of chopped onions, spices, and sometimes, lentils. The kachori is then deep-fried until it becomes golden brown and crispy.

The key ingredients in Onion Kachori include flour, water, oil, onions, and spices such as cumin seeds, ginger, garlic, coriander powder, and red chili powder. The filling can also include lentils, adding a nice texture and protein to the kachori.

Onion Kachori is best served hot, with tamarind chutney, mint chutney or yogurt. It can also be enjoyed with a cup of tea or coffee, making it perfect for a snack or a light meal.

Onion kachori is a popular street food in India and a staple breakfast dish in many parts of India. The dish is a perfect balance of savory and spicy and its crispy exterior and soft interior make it a perfect snack. The filling can be made in advance and stored in the refrigerator, making it easy to make a batch of kachoris quickly.

How to make Onion Kachori at home

  1. In a bowl or a plate take 2 cups of maida or all-purpose flour, ½ tsp black cumin seeds, ½ tsp carom seeds, ¼ tsp baking soda, salt and ghee.
  2. With your fingertips mix 2 tsp ghee with the flour for a few minutes. You have to mix well, till you get a bread crumb like texture in the flour.
  3. Then add water and knead to a smooth dough.
  4. Cover the dough and let rest for 15 minutes.
  5. Heat a pan and add oil.
  6. Add ½ tsp carom seeds, 2 large sliced onions, 1 tsp crushed coriander seeds, ½ tsp cumin powder, 1 tsp red chilli powder, ½ tsp turmeric, salt, saute and stir for 3 minutes on low flame.
  7. Add 3 tsps roasted gram flour and mix well.
  8. Let the mixture cool down.
  9. Now make small balls from this mixture.
  10. After 15 minutes, lightly kneed the dough and divide the dough in equal portions.
  11. Take a portion of the dough and flatten it with the help of your fingers.
  12. Now place the mixture stuffing ball on the dough and bring the edges of the dough together and join them at the center. Excess dough can be pinched off and removed.
  13. Press and then flatten the kachori.
  14. Stuff and prepare all the Kachoris this way.
  15. Heat oil for frying and keep the flame to a low. when the oil is hot enough, you can add the kachoris.
  16. Fry on a low to low to medium flame till the kachoris become golden brown.

In conclusion, Onion Kachori is a popular Indian snack that is made from a deep-fried pastry filled with a spiced onion filling. It is a popular street food in India and can be found in most street-side food stalls. It is a popular breakfast dish in many parts of India, and is also enjoyed as a snack or a light meal. The dish is a perfect balance of savory and spicy and its crispy exterior and soft interior make it a perfect snack. The filling can be made in advance and stored in the refrigerator, making it easy to make a batch of kachoris quickly.

Guava Jelly | Guava Jam Recipe

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Guava jelly|Guava Jam

Guava jelly is a popular spread made from the pink or yellow fruit of the guava tree. This tropical fruit is native to Mexico, Central America, and parts of South America, but can also be found in other warm regions around the world. Guava jelly is known for its sweet, fruity taste and is often used as a spread on toast, crackers, and biscuits. To make this delicious guava jam recipe, all you need is 4 simple ingredients. The perfect fruit spreads with a tropical flavor and guava is the best.

The process of making guava jelly is similar to that of other fruit jellies. The fruit is first washed and then the flesh is removed from the skin and seeds. The flesh is then mashed or pureed to make juice. The juice is then combined with sugar and pectin, which is a natural thickening agent found in many fruits. The mixture is then boiled until it reaches the desired consistency.

One of the benefits of guava jelly is that it is high in vitamin C, which is important for maintaining a healthy immune system. Guava jelly is also a good source of antioxidants, which can help to protect the body against damage from free radicals.

Guava jelly can be found in many grocery stores, specialty food stores, and online. It can also be made at home with fresh guavas, sugar, and pectin. To make guava jelly at home, you will need a large pot, a thermometer, and a jelly bag or cheesecloth to strain the juice.

Guava jelly is a delicious and versatile spread that can be enjoyed in many ways. It can be used as a topping for pancakes or waffles, as a filling for pastries, or as a glaze for meats and poultry. Guava jelly is also a popular ingredient in marinades and sauces for meat and seafood.

How to make Guava Jelly

  • Clean the Guavas and chopped them.
  • Add Guavas to a deep pan.
  • Add 2 glasses of water and boil them until they become soft.
  • Remove and mash them with the help of a masher.
  • Strain the boiled guava juice with a muslin cloth and tie it up.
  • Let the juice pour down in a container.
  • After collecting the guava juice, take a pan and pour the juice into it on high flame.
  • keep stirring and add a pinch of pink food colour.
  • When the juice reduces to half, add sugar and stir constantly.
  • When the juice turns thick, it is time to turn off the flame. 
  • Pour the jelly into a clean glass container after cooling down.

In conclusion, guava jelly is a tasty and nutritious spread that is enjoyed by many people around the world. Whether you purchase it at a store or make it at home, guava jelly is a great way to add a tropical twist to your meals and snacks.

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