Making water tasty : Garcinia infused weight loss magic water / kokum sharbat

Making water tasty :

Drinking water helps you loose weight. Now, that sounds ridiculous, but its true. Drinking enough water each day can also help your body drain toxins which makes your body more healthy. To achieve this, it is advised to drink 7-8 liters of water each day, however, this sounds too much and to some it sound almost impossible. Drinking coffee and tea dehydrates our body, and not drinking enough water signals it to retain more water to stay hydrated. This can be one of the reasons for increase in weight. The percentage of salt you consume in a day also increases the amount of water retention. To best way to shed extra pounds is to flush this stored water out. 

Drinking plain water is too boring, so to make it more tasty, we infuse it with flavours like cucumber, mint, oranges, lemon, strawberries, etc. or anything that your might want. So lets check out various tasty ways that can help you shed pounds as you drink.

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This is a nice summer drink, tangy, tasty, sweet, and contains hydroxycitric acid which suppresses appetites, stops sugar conversion to fats and hinders the process of lipogenesis.

Serves 4-5

Preparation Time : 3 hours

Ingredients :
Garcinia Indica / Kokum - 5-6 Nos.
Salt - To taste
Sugar/honey - To taste
Cumin Powder - 1/2 tsp.
Jaljira Masala - 1/2 tsp. (optional)
Water
Ice Cubes (optional)

Method :
1) Infuse Garcinia Indica/ kokum in 1 cup water for 2.5 - 3 hours.
2) Dilute the infused water without killing the flavour. Add jaljira, cumin powder, salt, sugar and mix well.
3) You can keep this in fridge for 2-3 days. To serve fill a glass with ice cubes and pour the infused water on top.

Quick Kairi Juice / Aam Panna / Sweet n Sour Raw Mango Juice- No cooking

Serves 2-3

Preparation Time : 5-10 mins
Cooking Time : 0 mins

Ingredients :
Raw Mango / Kairi - 1 Nos.
Salt - To taste
Sugar - To taste


Cumin Powder - 1 pinch
Chat Masala - 1 pinch (optional)
Chilled Water
Ice Cubes (optional)

Method :
1) Grate mangoes and sprinkle some salt on it. Keep aside for 2-3 minutes till it starts to leave juice.
2) Squeeze the grated mango between your palms to remove the maximum juice as possible.
3) As per amount of the juice divide the juice in 2 or 3 glasses. Add enough water to dilute the juice. Add salt, sugar, chat masala, cumin powder as per taste. Adjust seasoning if required.
4) Serve Chilled with ice cubes.

Tips :
1) The remaining mango can be used for Kanda Kairi, Pickle or Kairi Chatpataka.

Kochkai / Kanda Kairi / Sweet Sour Raw Mango Side Salad

Serves 2-3

Preparation Time : 5-10 mins
Cooking Time : 1-2 mins

Ingredients :
Raw Mango / Kairi - 1 Nos.
Medium Onion - 1 Nos.
Oil - 1-2 Tsp
Mustard Seeds - 1/2 Tsp.
Cumin Seed - 1/2 Tsp.
Turmeric Powder - 1/2 Tsp.
Red Chilli Powder - 1 Tsp.
Aesafoetida / Hing - 1/8 Tsp.
Salt - To taste
Sugar - To taste

Method :
1) Grate mangoes and sprinkle some salt on it. Keep aside for 2-3 minutes till it starts to leave juice.
2) Squeeze the grated mango between your palms to remove the maximum juice as possible.
3) Grate onion. Mix mango and onion in a heat proof bowl.
4) Create a well in the centre of this mixture. Heap Chilli, Turmeric Powder, Asafoetida in the same sequence as mentioned here in that well.
5) Heat oil in a tadka kadhai or ladle. Add mustard and cumin. Allow them to crackle. Pour this hot oil right on top of the masala heap we created. Mix everything together.
6) Add sugar. Mix well. Adjust seasoning if required. Serve with parathas or as side salad.

Tips :
1) The mango juice can be used for Sweet and Sour Drink.

Vegetable Dum Biryani - Perfect Everytime

Serves 4-5

Preparation Time : 15 - 20 mins
Cooking Time : 30-35 mins

Ingredients :
Biryani Rice - 2.5 Cups
Mixed Vegetables - 500gms appx. (cauliflower, peas, french beans, carrots, potatoes, capsicum)
Onion Large - 3  Nos.
Tomato Medium - 1 Nos.
Dark Green Chillies - 4-5 Nos. (optional)
Mint Leaves - 10-15 Nos.
Coriander Leaves - 1/2 Cup
Garlic Cloves - 10-12 Nos.
Ginger - 1 inch.
Red Chilli Powder - 1 Tsp.
Saffron - 1 Tsp.
Coriander powder - 1 Tsp.
Cumin Powder - 1 Tsp.
Kanda Lasun Masala - 2 Tsp.
Biryani Masala - 3 Tbsp.
Curd - 1/2 Cup
Bay Leaf - 2 Nos.
Cloves - 4-5 Nos.
Black peppercorns - 4-5 Nos.
Cinnamon Stick - 1 inch.
Green / Black Cardamom - 2-4 Nos.
Oil
Salt
Water

Method :
1) Cut thin slices of 2 large onion spread these on a newspaper and leave it to dry in the sun for 30 mins. Once dried, deep fry till they turn brown and crisp.
2) Cut the mixed vegetables in big chunk pieces except peas. Dice 1 onion and tomato. Crush garlic cloves. Grate ginger. Soak rice for about 30 mins.
3) Heat 2-3 tbsp. oil in  a pan. Add bay leaf, cloves, cardamom, cinnamon, peppercorns. Let these crackle.
5) Add onion, garlic, ginger. Fry till onion is translucent.
6) Add coriander powder, cumin powder, chilli powder, kanda lasun masala, biryani masala, salt. Mix well.
7) Add mixed vegetables. Stir well. Add water if required. Adjust seasoning. Cook for 1-2 minutes.
8) Meanwhile boil water in a large vessel or cooker filled almost till the top.
9) Add beaten curd to vegetables. Add tomato. Mix well.  Cover and cook till oil separates and vegetables are 70% cooked.
10) To the boiling water in vessel add salt, 1 tbsp of oil and soaked rice. Cook till rice is 70% done. Strain rice and keep aside.
11) In a pan arrange half of the vegetable mixture as the bottom layer. Spread half of rice as second layer. Spread roughly chopped mint leaves and coriander leaves on this layer. Spread the remaining vegetables in third layer. Arrange the rice on the top layer. Garnish with crunchy fried onion and saffron mixed with water. Seal the lid of the pan with some dough. Cook this on medium flame for 10 minutes. Serve hot with raita.

Tips :
1) Use potato chips maker to get perfect thin sliced onion. This way they will become crunchy in a lesser time and lesser oil.
2) To avoid biryani from sticking to the bottom of the pan, use a bain marie arrangement, where biryani will cook from heat of the boiling water under the vessel.
3) Use a mud vessel to cook this biryani for a more traditional taste.
4) Add dry fruits like almonds, cashews for a crunch and some sweetness.

Spicy Egg Curry - Kolhapuri Style

Serves 3-4

Preparation Time : 15 - 20 mins
Cooking Time : 30-35 mins

Ingredients :
Boiled Eggs - 3-4 Nos.
Onion Large - 1  Nos.
Tomato Medium - 1 Nos.
Dark Green Chillies - 4-5 Nos. (optional)
Dried grated coconut - 1 Tbsp.
Garlic Cloves - 10-12 Nos.
Ginger - 1 inch.
Red Chilli Powder - 1 Tsp.
Turmeric Powder - 1 Tsp.
Coriander powder - 1 Tsp.
Cumin Powder - 1 Tsp.
Kanda Lasun Masala - 2 Tsp.
Bay Leaf - 2 Nos.
Cloves - 4-5 Nos.
Black peppercorns - 4-5 Nos.
Cinnamon Stick - 1 inch.
Green / Black Cardamom - 2-4 Nos.
Oil
Salt
Water

Method :
1) Roughly chop onion and green chillies. Add to blender along with coconut and some water. Blend in a smooth paste.
2) Boil the tomatoes in a pot. Remove the skin. Puree the tomatoes.
3) Also make a fine paste of garlic and ginger, separately, in mortar and pestle.
4) Heat 2-3 tbsp. oil in  a pan. Add bay leaf, cloves, cardamom, cinnamon, peppercorns. Let these crackle.
5) Add onion paste. Fry the paste till it starts to turn brown. Add garlic paste, mix well, add ginger mix well. Fry everything till colour turns to brown. Keep mixing, else might stick to the bottom of the pan.
6) Add coriander powder, cumin powder, chilli powder, turmeric, kanda lasun masala, salt. Mix well.
7) Add tomato puree, some water and cook for 4-5 minutes or till oil separates. Adjust seasoning if required.
8) To make a thinner curry add more water and let it boil for some time.
9) Poke eggs with a tooth pick or a fork. Make some holes in different directions to help curry seep into the egg. Leave the egg in the curry for at least 30 minutes before serving. Serve hot garnished with onion rings and coriander leaves.

Tips :
1) Avoid using canned tomatoes for puree or ready made tomato puree and ginger garlic paste.
2) Onion contains sugar, hence let the onion paste turn completely brown else that might give sweet taste to your curry.
3) Raw tomatoes can also change the taste of your curry, hence avoid using them without boiling. Also after the puree is being added to the curry allow it to cook for sometime before adding other ingredients.
4) Substitute egg with potatoes, cauliflower, pumpkin, or even serve plain curry with rice.
5) For chicken/mutton lovers, to the curry add chicken/mutton boiled in water along with turmeric and salt. Instead of water, use this water from the boiled chicken/mutton. 

Perfect Pav Bhaji - Easiest and Foolproof

Serves 3-4

Preparation Time : 15- 20 mins
Cooking Time : 15-20 mins

Ingredients :
Medium Potato - 2 Nos.
Capsicum Medium - 1 or 2  Nos. (appx 250 gms)
Small Cauliflower - 1 or 2 Tsp. (appx 250gms)
Tomatoes Medium - 1 Nos.
Onion - 1 Nos.
Garlic Cloves - 6-7 Nos.
Green Peas - 1 cup.
Oil - 1 Tsp.
Red Chilli Powder - 1 Tsp.
Pav Bhaji Masala (Everest) - 3 Tsp.
Lemon Juice - 1 tbsp.
Butter
Salt
Water

Method :
1) Wash, peel and grate potatoes. Finely chop onion, tomatoes, capsicum, cauliflower. Mash garlic cloves in a fine paste.
2) Heat oil in a cooker. Add garlic, onion, tomatoes, red chilli powder, pav bhaji masala, salt. Cook for 2-3 minutes.
3) Add all the other vegetables and mix well. Add 1 glass of water. Close the cooker lid and cook for 10-15 mins or till all the vegetables become soft and mushy. Mash with a masher or using a churner (ravi)
4) Add a blob of butter and lemon juice. Add peas, and cook for 2-3 minutes. Serve hot with pav, bread topped with finely cut onions and lemon wedge.

Tips :
1) You can also add grated vegetables like carrot and cabbage to add more nutritional value to the bhaji.
2) Add butter to oil during tadka for more taste.  

Eggless Whole Wheat Pita Bread - Without Oven

Serves 5-6

Preparation Time : 1.5- 2 hrs
Cooking Time : 5-10 mins

Ingredients :
Wheat Flour - 2 Cups.
Dry Yeast - 1.5 Tsp.
Sugar - 0.5 Tsp.
Oil - 1 Tsp.
Salt
Water

Method :
1) Add yeast, sugar and 1 tsp of flour to 1 cup warm water. Let it sit till yeast is active
2) Sift the flour in a bowl. Add the yeast mixture and oil. Knead into a soft mixture.
3) Grease the bowl and dough. Cover and let the dough sit till it rises and doubles in size. (This might take two hours or less)
4) Knead the dough softly and divide in 8 equal portions. Flatten the each portion in a 3-4 inch round shape. Let these breads sit for another 30 minutes.
5) Pre-heat a pan. Grease with a little oil. Place the bread on the pan and cook for 2-3 minutes till both sides develop brown spots and bread is puffed with air.
6) Cut the bread in half and open like pockets. Fill these with salads, falafel, flitters, sauces of your choice and serve.