Simple Recipez

Mixed Fruit Ice Cream Salsa is a refreshing and fruity dessert this season. Nuts and Dates gives the enhancement to the taste with the blend of ice cream..... dessert no one can resist . Ingredients- Mango sliced  - 1/2 cup Watermelon sliced - 1/2 cup Musk melon sliced  - 1/2 cup Apple slices - 1/2 cup Pear sliced - 1/2 cup Peach sliced - 2 Chopped almonds - 1tsp Chopped walnut - 2tbsp Chocolate syrup - 1tsp Vanilla Ice cream - 2 tbsp Strawberry Ice cream - 2tbsp Chocolate Icecream - 2tbsp Chopped seedless dates - 2tbsp Black salt- as per taste Lime juice - 1tsp Making 1- Mix all chopped fruits, walnut, dates, salt and lime juice in a large bowl. 2- Take a glass or mason jar, put a layer of mix fruits in the bottom, layer it up with vanilla ice-cream. 3- Make another layer of fruits, this time layer it up with strawberry ice cream. 4- Put another level of fruits and lastly top it up with chocolate ice cream. 5- Garnish it with some chocolat...

Aamrakhand is a sweet with rich combination of curd and mango.The taste of mango in shrikhand is a lovely blend, it tastes yum when served chilled. You can serve it as a sweet,also goes really well as an accompaniment with poori. Enjoy the mango season. Ingredients Hung curd – 2 cup Fresh Mango pulp -1 cup Powdered Sugar -3tbsp Green cardamom powder – 1 tsp Kesar strands soaked in milk -1 tsp Powdered nuts -1tsp Chopped Pista for garnish - 1-2 Making Aamrakhand – 1. Place hung curd in a bowl. Add mango pulp and whisk. 2. Add powdered sugar, green cardamom powder, Kesar milk, powdered nuts and whisk till well blended. 3. Refrigerate for thirty to forty-five minutes. 4. Transfer into earthenware bowls and serve chilled, garnished with chopped Pista and Kesar strands. Hung Curd - In a muslin cloth, pour 400 gm curd and hang it for 2-3 hours. Let all the water drain out.

Iced Tea is one of the refreshing and exciting beverages which is usually loved in summer’s. This mojito inspired Iced tea is kind of addictive, and it easily replaces the other coolants. So why go to a café for an expensive Ice tea when we can easily make it at home with very few ingredients  Ingredients – Water -2 glass Tea leaves -2 tsp Lemon-1 Mint leaves -7-8 Lemon juice -2 tsp Honey -2 tbsp Ice crushed – as per requirement Preparing Tea- 1- Heat water in a pan, add tea leaves and boil for 2-3 minutes. 2- Strain the tea in a jar and let it cool to room temperature. 3- Cut ½ lemon in roundels and take the juice of rest half 4- Add 2tbsp hot water in honey to prepare a decoction. 5- In a glass take crushed ice, add honey decoction to it. Add the mint leaves, lime juice and lemon roundels. 6- Pour the tea into the glass. 7- Garnish the rim of a glass with one of the lemon roundels and serve chilled.

Chilli cheese toast is something which is all time favorite of kids and adults both. It is a quick snack which gets prepared in no time with loads of veggies of your choice and can be served as breakfast or evening starters or even party starters. Enjoy Chilli cheese toast with any dip or sauce of your choice Ingredients – White Bread – 2 slices Butter (Soft) -2tbsp Crushed garlic -2tsp Oregano seasoning -2tsp Red chilli flakes -2tsp Seedless chopped capsicum -2tbsp Boiled corn kernels -2tsp Green chilly chopped -1 Coriander leaves -1tsp Salt – as per taste Mozzarella cheese – 100gm Making the toast – 1. Mix together butter, chopped garlic and half of the oregano seasoning. Apply on both sides of the bread slices. 2. Place it on a board or plate. Sprinkle grated cheese. 3. Sprinkle the rest of the ingredients one by one and lastly top it again with some grated cheese. 4. Place the toast on a hot pan on slow heat. Cover and cook till cheese melts and toas...

Laccha paratha as the name says multi-layered paratha made with wheat flour/all-purpose flour. This paratha is of medium thickness and takes bit time to get completely cooked. Laccha paratha goes very well with any curry or vegetable of your choice. Lachha parathas are very much like Kerala Parotta with the only difference of flour, Kerala Parotta is made using Maida (all purpose flour) whereas we can make laccha paratha with wheat flour. There is also hint of sugar in the Kerala Parotta which we generally don’t add in laccha paratha. Ingredients – Wheat flour (gehu ka aata) -2 cup Salt – as per taste Carom seeds (Ajwain) – 1 tsp Refined oil (for dough)- 2 tbsp Milk -1/4 cup Water for kneading -as required Dry pudina powder -1tbsp Kasoori Methi -1tbsp Ghee -2tbsp Refined oil- for paratha Making Paratha - 1-In a large bowl take wheat flour, and add salt, ajwain, milk, oil. Mix all the ingredients in flour very well. Now add water and knead a sof...

The all-time favorite paneer in some delicious and hot garlic sauce. It’s a super quick to make dish and a very nice last-minute starter. The color of this recipe makes it very attractive and hard to resist 😊 Ingredients- Paneer- 200gm (cut in cubes) Jeera-1/2 tsp Onion chopped – 1 ½ medium Garlic -5-6 pieces White Vinegar-1 tsp Sugar- 1 tsp Kashmiri Red chili powder -2tsp Kashmiri whole red chili can also be used, seeds removed) Salt- asper taste Coriander leaves -2 tsp Oil- 2 tsp Preparing Garlic paneer 1-     We will prepare the masala first, blend garlic, vinegar, salt, sugar and red chili together adding 2-3 tsp water. 2-     Heat oil in kadhai and add jeera to crackle. When jeera is done, add onion into it and fry till golden. 3-     Add grinded masala to the onion and fry for 2-3 min. 4-     Add paneer to it and mix well, sprinkle some salt; mix and let it cook for 5 m...

Thandai is a perfect summer cooler which is also a special drink for festive occasions like Maha Shivratri and Holi. This fresh homemade Thandai tastes heavenly. The combination of cool saunf and dry fruits with spices makes this cool drink, delicious. Ingredients- Kaju (Soaked & drained) -10-12 Almond (soaked & peeled) -12-15 Pista (soaked & drained) -10-12 Postadana/Khas khas/posto -3tbsp Melon seeds/magaz -2tbsp Saunf -2tsp Green Cardamom powder-1 tsp Black pepper corns -8-10 Sugar – as per taste Dalchini powder – 1tsp (1/2-inch dalchini stick san also be used) Kesar (Saffron) – few strands Dry rose petals – 8-10 Full cream milk (chilled) – 1ltr. Chopped Pistachio-almond slivers for garnishing Making Thandai - 1-     Blend together almonds, pista, poppy seeds, melon seeds, saunf and Kaju along with green cardamom powder, dalchini powder, black pepper corns, kesar, sugar and rose petals by adding ½ cup of ...