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Abha Nakra Jolly

Pineapple Panna / Ananas Panna

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Pineapple Panna / Ananas Panna
Pineapple Panna, an innovative variant of the traditional "Aam ka Panna", this refreshing drink is the best way to beat the heat after a long day. Ummmmm..... no one can stop just with one glass of this yummy Panna. So, make sure you try it!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. Fresh pineapple - 1, medium sized, cut into roundels ( core removed)
  2. Sugar - 1/4 cup
  3. Salt to taste
  4. Black salt - 1/2 Tsp
  5. Cumin powder - 1 Tsp
  6. Red chili powder - 1/2 Tsp
  7. Black pepper powder - 1/2 Tsp
  8. Turmeric powder - 1/4 Tsp
  9. Dry mint powder - 1/2 Tsp
  10. Nutmeg powder - 1/4 Tsp ( optional )
  11. Lemon juice - 1 Tbsp
  12. Fresh pineapple and mint leaves for garnish
  13. Water as needed
Instructions
  1. Grill the pineapple roundels on a grill pan for 2 minutes on each side or until you can see the beautiful grill marks.
  2. Remove from heat and let it cool.
  3. Chop the grilled pineapple. Transfer the pineapple in a pan. Add turmeric powder, cumin powder, black salt, black pepper, salt, red chili powder. Now add sugar, 1/4 cup of water, cover with a lid and let it cook on a medium flame for 10 minutes or until the pineapple is tender, while stirring occasionally. Add freshly grated nutmeg powder (if using). Switch off the flame and let it cool.
  4. Blend the chopped pineapple in a mixer till it's smooth.
  5. Transfer the mixer in a bowl, add dry mint and lemon juice. Stir well. The pineapple concentrate is ready.
  6. For serving, place few ice cubes in individual glasses, add 3-4 tbsp of concentrate pineapple mixture, pour a glass of water or sparkling water. Garnish with fresh pineapple and mint leaves.
Notes
  1. You can store the concentrate in an air-tight bottle for up to a month.
Hungry soul by Abha https://hungrysoulbyabha.com/

Recipe Video:

How to make Pineapple Panna step by step photo:

1. Grill the pineapple roundels on a grill pan for 2 minutes on each side or until you can see the beautiful grill marks.
1
2

2. Remove from heat and let it cool. Chop the grilled pineapple.
3

3. Transfer the pineapple in a pan. Add Turmeric powder, cumin powder, black salt, black pepper, salt, red chili powder.
4
5

4. Now add sugar, 1/4 cup of water, cover with a lid and let it cook on a medium flame for 10 minutes or until the pineapple is tender, while stirring occasionally.
4.1
4.2
4.3

5. Add freshly grated nutmeg powder (if using).
5

6.Switch off the flame and let it cool.Blend the chopped pineapple in a mixer till it’s smooth.
6

7. Transfer the mixer in a bowl, add dry mint and lemon juice. Stir well. The pineapple concentrate is ready.
7.1
7.2

8. For serving, place few ice cubes in individual glasses, add 3-4 tbsp of concentrate pineapple mixture, pour a glass of water or sparkling water. Garnish with fresh pineapple and mint leaves.
8

Sooji Balls

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Sooji Balls
Easy to make this mouth-watering treat, steamed sooji balls is sure to be loved by young and old alike! Serve it for breakfast or as a snack!
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. Sooji/Semolina - 2 cups
  2. Water - 3 cups
  3. Chili flakes - 1 tsp
  4. Ginger - 1 inch piece ( grated )
  5. Salt to taste
  6. Mustard seeds - 1 tsp
  7. Cumin seeds - 1 tsp
  8. Sesame seeds - 1 tsp
  9. Dry red chili - 1-2
  10. Curry leaves - 8-10
  11. Urad dal - 1 tsp
  12. Chana dal - 1 tsp
  13. Asafoetida - 1/8 tsp
  14. Grated coconut - 2 tbsp
  15. Sambar masala - 1 tsp
  16. Coriander leaves - 2 tbsp ( chopped )
  17. Lemon juice - 1 tbsp
  18. Oil - 3 tbsp + for greasing the hands
Instructions
  1. Take 3 cups of water in a kadhai, add chili flakes, grated ginger and salt. Let it come to a boil. Add semolina and 1 tbsp of oil. Mix it well till the mixture is thick. Make sure there are no lumps. Switch off the flame and cover it with a lid and let it rest for 10 minutes.
  2. Open the lid and transfer the mixture in a bowl. Grease your hands and knead the mixture till it is smooth.
  3. Now, take a mixture and shape it into small round balls.
  4. In a steamer, add 1 1/5 cups of water and let it boil. Keep the balls on a steamer plate and steam for 20 minutes on a medium flame. Remove the balls from the steamer and keep it aside.
  5. In a meanwhile, heat remaining 2 tbsp of oil, add asafoetida, mustard seeds, cumin seeds, sesame seeds, dry red chili, urad dal, chana dal, grated coconut, salt and sambar powder. Let it sauté for few seconds or until the dals turn light brown in color. Now add 2 tbsp of water so that the tempering does burn.
  6. Now add the balls and toss it well with the tempering. Cover and let it rest for 2 minutes. Garnish with coriander leaves and squeeze some lemon juice.
  7. Serve hot and enjoy!!
Notes
  1. Make sure you don’t over steam the balls, else it will be rubbery.
  2. Shape the mixture into balls, when it is warm, otherwise it will be difficult to form the balls
Hungry soul by Abha https://hungrysoulbyabha.com/

Recipe Video:

How to make Sooji Balls step by step photo:

1. Take 3 cups of water in a kadhai, add chili flakes, grated ginger and salt. Let it come to a boil.
1_Step

2. Add semolina and 1 tbsp of oil.
2_Semolina
3_Oil

3. Mix it well till the mixture is thick. Make sure there are no lumps.
3_Mix

4. Switch off the flame and cover it with a lid and let it rest for 10 minutes.
4_Cool

5. Open the lid and transfer the mixture in a bowl.
5_Transfer

6. Grease your hands and knead the mixture till it is smooth. Now, take a mixture and shape it into small round balls.
6_dough

7. In a steamer, add 1 1/5 cups of water and let it boil. Grease the steamer with oil.
7_grease

8. Keep the balls on a steamer plate and steam for 20 minutes on a medium flame.
8_1_Add
8_2_steam

9. Remove the balls from the steamer and keep it aside.
8_3_ready

10. In a meanwhile, heat remaining 2 tbsp of oil, add asafoetida, mustard seeds, cumin seeds, sesame seeds, dry red chili, urad dal, chana dal, grated coconut, salt and sambar powder.
10_1_add

11. Let it sauté for few seconds or until the dals turn light brown in color. Now add 2 tbsp of water so that the tempering doesn’t burn.
10_2_add

12. Now add the balls and toss it well with the tempering. Cover and let it rest for 2 minutes.
12_1
12_2
12_3

13. Garnish with coriander leaves and squeeze some lemon juice.
13_1
13_2

14. Serve hot and enjoy!!
14_serve

Aloo Tuk

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Aloo Tuk
The interestingly named starter is a traditional Sindhi delicacy, made of baby potatoes. This is sure to take your taste buds on an enjoyable roller coaster ride!
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. Baby potatoes - 2 cups ( unpeeled )
  2. Oil to deep fry
For the masala powder
  1. Salt - to taste
  2. Chili powder - 1/2 Tsp
  3. Coriander powder - 1/2 Tsp
  4. Raw mango powder (amchoor powder) - 1/2 Tsp
Instructions
  1. Wash the baby potatoes and wash them very well. Boil the potatoes till it’s 3/4 done or 1 whistle. Transfer the potatoes in a bowl. Let it cool.
  2. Heat oil in a deep pan. Press each boiled potato between the palms of your hands to flatten them and deep fry in a hot oil till they turn golden brown from all the sides. The potato skin will be slightly crispy. Drain on an absorbent paper.
  3. Transfer them into a deep bowl. Add the masala powder and toss well.
  4. Serve immediately.
Notes
  1. Make sure to add the masala powder when it’s hot, otherwise they won’t stick well to the potatoes.
  2. Press the boiled potatoes gently or they can break while frying.
  3. You can squeeze lemon juice on Tuks before serving.
Hungry soul by Abha https://hungrysoulbyabha.com/

Recipe Video:

How to make Aloo Tuk step by step photo:

1. Take 6 Cups of Water in a pressure cooker.
Water

2. Add 15-20 Baby Potatoes
Potatoes

3. Boil the Potatoes till 1 whistle.
boil

4. For the masala mixture take 1 tsp coriander powder.
Coriander

5. Add 1/2 Tsp Red Chili Powder.
Chili

6. Now add 1 Tsp Amchur Powder.
Amchur

7. Add Salt to Taste.
Salt

8. Mix it well.
Mix

9. Press the potatoes gently with palm of your hands.
press

10. Deep Fry the smashed potatoes in hot oil until golden brown and crisp.
fry
crisp

11. Take potatoes in a bowl and add the masala mixture.
masala

12. Toss the potatoes in the masala mixture.
Toss

13. Serve Hot!
Serve

Cappuccino Popsicle

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Cappuccino Popsicle
Get your caffeine fix in frozen form with these cappuccino popsicles! It seriously tastes just like coffee and is the perfect cool treat to have on a hot summer day!
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. Full fat milk - 1 cup
  2. Heavy cream - 1 cup
  3. Condensed milk - 1/4 cup
  4. Sugar - 1 Tbsp
  5. Instant coffee - 1 1/5 Tbsp
Instructions
  1. Take milk, heavy cream, condensed milk, sugar and coffee in a saucepan and bring to a boil. Whisk till its frothy.
  2. Cool this slightly and pour the mixture into popsicle mold.
  3. Freeze for 6 hrs or until frozen.
  4. When you're ready to eat a popsicle simply run it under warm water for a few seconds to loosen from the mold.
  5. Enjoy!!
Hungry soul by Abha https://hungrysoulbyabha.com/

Recipe Video:

How to make Cappuccino Popsicle step by step photo:

1. Take 1 Cup Full Fat Milk in a Saucepan.
1 Cup Full Fat Milk

2. Add 1 Cup Heavy Cream.
1 Cup Heavy Cream

3. Now add 1/4 Cup Condensed Milk.
Condensed Milk

4. Add 1 Tablespoon Sugar.
Sugar

5. Now add 1.5 Tablespoon Coffee.
Coffee

6. Heat and bring it to boil. Keep whisking.
Boil

7. Set aside to cool. Ready to serve!
Cool

8. Take popsicle mold and pour it in. Leave some space on top.
Mold

9. Cover it and freeze overnight.
Freeze

10. Run the mold under warm water to unmold.
Serve

Blueberry Banana Bread

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Blueberry Banana Bread
Double the fruit and double the deliciousness! All the sweet slices will be gone before you know it. Do give it a try!
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. All Purpose Flour - 2 cups
  2. Granulated Sugar - 3/4 cup
  3. Unsalted Butter - 1 Stick, at room temperature (113 gums)
  4. Ripe Bananas - 3, lightly mashed
  5. Milk - 1/4 cup
  6. Baking Powder - 1 Tsp
  7. Baking Soda - 1 Tsp
  8. Salt - 1 Tsp
  9. Eggs - 2
  10. Vanilla Extract - 1/2 Tsp
  11. Fresh Blueberries - 1 cup
  12. Zest of one lemon
Instructions
  1. Preheat your oven to 350 degrees. Grease the loaf pan and line the bottom with parchment or butter paper.
  2. In a bowl, mix together the flour, baking soda, baking powder and salt, set aside. Take another bowl, toss the blueberries with about 2 tbsp of the flour mixture, set them aside as well.
  3. In the bowl of an electric mixer fitted with a paddle attachment or hand mixer, cream together the butter and sugar. Add the eggs and lemon zest and whisk to combine. Now add the mashed bananas,vanilla and mix well.
  4. Add the dry ingredients and mix in while adding in the milk, mix until you have a smooth batter. Then add in the blueberry mixture and mix it well together but making sure the blueberries don’t burst.
  5. Pour batter into the prepared loaf pan and bake for about one hour or until fully cooked through. Allow it to cool before serving.
Hungry soul by Abha https://hungrysoulbyabha.com/

Nan Khatai

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Nan Khatai
This melt-in-the-mouth eggless biscuits recipe which is so simple that you’ll want to whip up a batch right now! With no frills, no fancy ingredients, even the kids can take part in this yummy baking experience!
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Prep Time
10 min
Cook Time
17 min
Total Time
27 min
Prep Time
10 min
Cook Time
17 min
Total Time
27 min
Ingredients
  1. Maida / All purpose flour - 1 cup
  2. Besan / Gram flour - 1/2 cup
  3. Sooji / Semolina - 3 Tbsp
  4. Ghee / Butter - 1/2 cup ( slightly melted )
  5. Powdered Sugar - 1/2 cup
  6. Cardamom powder - 1/4 Tsp
  7. Nutmeg powder - a pinch ( optional )
  8. Baking powder - 1/8 Tsp
  9. Salt - a pinch
  10. Pistachios - for garnish ( slivered )
Instructions
  1. Sieve the maida, besan, semolina, salt and baking powder in a deep bowl and keep aside.
  2. Combine the ghee/butter and sugar in a deep bowl and whisk for 8-10 minutes or till white in color, smooth and fluffy.
  3. Add the flour mixture, cardamom powder and nutmeg powder. Mix well to form a soft dough.
  4. Divide the dough into 18 equal portions and roll the dough into ball-like shapes.
  5. Place the nankhatais on a baking tray at equal distance and garnish each nankhatai with pistachio or almonds and press it lightly. Bake in a preheat oven 320 degree F (160 degree C ) for 15 -17 minutes.
  6. Allow it to cool for 10-15 more minutes.
  7. Serve immediately or store in an air-tight container and use as required.
Notes
  1. If you are using salted butter, then skip adding salt.
Hungry soul by Abha https://hungrysoulbyabha.com/

Rava Idli / Sooji Idli

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Rava Idli / Sooji Idli
Well, you love idlis, but what if you have no batter on hand? Here is a quick and equally tasty version of idlis made with semolina. Since the batter requires no fermentation, this recipe is a quick-fix!
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Prep Time
5 min
Cook Time
12 min
Total Time
17 min
Prep Time
5 min
Cook Time
12 min
Total Time
17 min
Ingredients for the batter
  1. Rava / Sooji / Semolina - 1 cup
  2. Yogurt - 1/2 cup
  3. Water - 1 cup
  4. Salt to taste
  5. Eno fruit salt - 3/4 Tsp
  6. Coriander leaves - 2 Tbsp, chopped
  7. Carrots - 2 Tbsp, grated
Other ingredients
  1. Oil - 1 Tsp
  2. Ghee - 1/2 Tsp
  3. Mustard seeds - 1/2 Tsp
  4. Cumin seeds - 1/2 Tsp
  5. Urad dal split - 1/2 Tsp
  6. Curry leaves - 5-6, chopped
  7. Cashew nuts - 4-5, broken
  8. Asafoetida - a pinch
  9. Green chili - 2, finely chopped
  10. Ginger - 1 inch piece, finely chopped
  11. Oil for greasing the Idli moulds
For the batter
  1. Combine all the ingredients together, except the fruit salt, with one cup of water in a deep bowl, mix well and keep aside for 20 minutes
How to proceed
  1. Heat the oil and ghee in a non-stick pan or tadka pan. Add the mustard seeds, cumin seeds, urad dal, curry leaves, asafoetida, broken cashews, green chilies and ginger. Mix well and sauté on a medium flame for a minute.
  2. Add this tempering to a prepared batter and mix well.
  3. Just before steaming, add the fruit salt and 2 tsp of water over the batter.
  4. When the bubbles form, mix gently.
  5. Pour a little batter into each greased Idli mould and steam the idlis for 10-12 minutes or until the idlis are cooked.
  6. Cool slightly, demould and serve immediately with sambar and coconut chutney.
Hungry soul by Abha https://hungrysoulbyabha.com/

Tomato Basil Bruschetta

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Tomato Basil Bruschetta
Crostini, a classic combination of bread, olive oil and garlic which has been enjoyed for hundreds of years, is also called “bruschetta” around Rome. Cubes of firm ripe red tomatoes 🍅 marinated in olive oil, combined with fresh aromatic basil leaves topped on crispy bread, are starters that can liven up any dinner party!
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. French bread - 1 loaf
  2. Olive oil - 2 1/2 Tbsp + to brush the bread
  3. Garlic - 2 large cloves
  4. Tomato - 5-6 ( I used Roma tomatoes )
  5. Basil - 8-10 leaves, chopped
  6. Onion - 1 small ( I used red onion )
  7. Salt to taste
  8. Freshly cracked pepper - 1 Tsp
Instructions
  1. Chop the tomatoes. Chop the onions finely or coarsely (it depends on your taste) and add to the bowl with the tomatoes. Peel and press the garlic cloves add into the bowl with onions and tomatoes. Add chopped basil. Season with salt and pepper. Drizzle 2 1/2 Tbsp of olive oil. Mix well and let it marinate for 5-6 minutes.
  2. Use a bread knife to slice the bread diagonally, making half inch thick slices. Brush both sides of the bread with olive oil and place it in the oven at 180 degrees C or 360 degrees F and toast for 5-6 minutes or until lightly golden brown around the edges.
  3. Top each toasted slice of bread with tomato mixture and serve immediately.
Hungry soul by Abha https://hungrysoulbyabha.com/

Butter Paneer Masala / Paneer Makhanwala

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Butter Paneer Masala
A favorite with most people while eating out at any Indian restaurant! Soft paneer chunks are dunked into rich onion tomato gravy a must try for all paneer lovers! Try this recipe and do give me your feedback!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. Paneer (Cottage cheese) - 1 1/2 cups - cut out in chunks
  2. Onion - 1 cup, roughly chopped
  3. Tomato - 2 cups, roughly chopped
  4. Ginger - 1 inch piece, chopped
  5. Garlic - 3-4 cloves
  6. Cashew nuts - 15
  7. Bay leaf - 1
  8. Cinnamon stick - 1
  9. Cardamom - 2
  10. Turmeric powder - 1 Tsp
  11. Kashmiri red chili powder - 1 Tsp
  12. Coriander powder - 1 Tsp
  13. Garam masala - 1 Tsp
  14. Cloves - 2
  15. Oil - 1 Tbsp
  16. Butter - 2 Tbsp
  17. Dry fenugreek leaves (Kasuri methi) - 1 Tsp
  18. Fresh cream - 2 Tbsp
  19. Salt to taste
Instructions
  1. Heat a tablespoon each of butter and oil in a pan. Add cloves, cardamom and cinnamon. Sauté for few seconds. Add onions, garlic and ginger. Cook for 2 minutes or until onions are translucent. Add in tomatoes and cashew nuts, mix it well and cover with a lid and let it cook for 5-7 minutes or until the tomatoes are cooked. Switch off the flame.
  2. Allow the mixture to cool completely. Once cooled, blend in a mixer till smooth. Now strain the mixture using the strainer to avoid any lumps.
  3. In a same pan, add the remaining 1 tbsp of butter, add the bay leaf, turmeric powder and Kashmiri red chili powder, stir well. Add the strained mixture and cook for 4-5 minutes. Add coriander powder and garam masala and cook for 1 more minute.
  4. Using your hands crush the fenugreek seeds into the gravy and add fresh cream. Mix it well. Add the paneer chunks. Cover with a lid and cook it for 2 more minutes or until the paneer is coated well with the gravy.
  5. Switch off the flame and garnish with fresh cream and dry fenugreek leaves.
  6. Serve hot with naan or rice.
Notes
  1. Roast the fenugreek leaves lightly on tawa before crushing it in the gravy for its wonderful aroma.
  2. You can add 1 Tsp of Honey to give little sweetness to the gravy.
Hungry soul by Abha https://hungrysoulbyabha.com/

Cucumber Chia Drink

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Cucumber Chia Drink
This refreshing drink is the best way to beat the heat after a long day. Very easy and quick to make. Serve this to a guest, and you will enter their most-favored-people immediately!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. Cucumber - 3, large (peeled, De-seeded & chopped)
  2. Lemon juice - 3 Tbsp
  3. Chia seeds - 1 Tbsp
  4. Powdered Sugar - 2 Tbsp
Instructions
  1. Soak Chia seeds in water for few hours. It will bloom.
  2. Take cucumber in a blender and blend till smooth.
  3. Strain the cucumber juice. Add lemon juice, chia seeds and sugar. Mix it well.
  4. Chill for few hours in a refrigerator before serving.
Hungry soul by Abha https://hungrysoulbyabha.com/
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