Saturday, 28 June 2014

Cranberry Cooler recipe | Orange cranberry non alcoholic punch

This easy refreshing thirst quencher non alcoholic punch, Orange and Cranberry Cooler a long refreshing thirst quencher.

This is a great, easy non alcoholic drink.

It is a summer party punch for all age groups, this easy non alcoholic fruit punch recipe is ideal for most mixed gatherings, the orange and cranberry juices mixed in balanced proportions provide is mouth watering and refreshing drink.

his easy, fruit-filled punch that is cool and uplifting when hosting any type of party, especially for spring and summer outdoor events.

This is very suitable for kiddies events.


1 glass cranberry juice ( i had used real cranberry juice)
1/2 glass orange juice
1 fresh lime  juice
a few leaves of mint (optional)
Lemon and Orange slices for garnish. (optional)


  1. In a large jug, throw in a few handfuls of ice cubes- pour over Cranberry juice and orange juice
  2. Mix in  lime juice
  3. Add few leaves of fresh mint
  4. Garnish with a lime wedge and serve. Enjoy your Cranberry Cooler!

Tirphal | Teppal or sichuan pepper

Teppal / Tirphul / Tirfal / Tirful / Tirphal - A rare Indian spice very hot in taste resembling a bigger version of black pepper.

Teppal (also called tirphal), an unique ingredient to Konkani cuisine .
know more about teppal /tirphal spice

Tirphal is a variety of Szechuan Peppercorn grown in and around Goa, India and in the rain forests of the West Coast of India in the states of Maharashtra and Karnataka. Like Szechuan Peppercorns and indeed proper Peppercorns, it is a berry.

The berries are gathered from the wild in September and October, and dried in the sun until they split open. The seeds are removed and discarded.

The dried Tirphal berries (at this stage considered peppercorns) end up dark brown outside, whitish inside, and just somewhat larger than Szechuan Peppercorns. They are very fragrant, and have a sharp taste with a slightly bitter aftertaste.

Which Cuisine Teppal Or Sichuan Pepper is used?

Teppal is mostly used in Konkani-Goan Cuisine. Tirphal is used in fish curries in Goa and along the West Coast of India, and in dishes with lentils, peas and beans The rusty-red peppercorns are one of the five spices of Chinese five spice powder. Sichuan Pepper is used a lot in Chinese Cuisine to make Sichuan Oil and Sichuan pepper sauce. Also some parts of Himalaya region in India teppal Or sichuan pepper is used. It’s also used in Manglorean, Chinese, Japanese and some Himalayan Cuisine.

Tirphal is used in fish curries in Goa and along the West Coast of India, and in dishes with lentils, peas and beans. This is mostly used in Fish preparations and a few vegetarian dishes, with a coconut masala.

This has a strong woody aroma, so it should not be ground with coconut (if it is ground by mistake, the dish gets a very strong and biting taste.  While using in gravy, these are slightly crushed in a table spoon of water and added to masala. At the time of eating, teppal is not consumed and discarded. 

Sunday, 22 June 2014

Upwas arbi recipe |how to make marathi style sukhi arbi for fasting or vrat

Todays recipe is upwas Arbi bhaji . 

upwas/Vrat means fasting & arbi stands for taro root  or colocosia.todays arbi recipe is maharashtrian style of making arbi sabji which can be eaten during fasts.arbi can be used as a replacement for potatoes

have it with rajgira poori or singhare ata poori

It is very easy and tastes great just by itself or as side item.

 For more fasting / vrat recipes pls check here

Health benefits of arbi

1.It is one of the finest source dietary fibers; 100 g flesh provides 4.1 g or 11% of daily-requirement of dietary fiber.
2.have significant levels of phenolic flavonoid pigment antioxidants such as ß-carotenes, and cryptoxanthin along with vitamin A.Altogether; these compounds are required for maintaining healthy mucus membranes, skin and vision.
 Consumption of natural foods rich in flavonoids helps to protect from lung and oral cavity cancers.
3.It also contains good levels of some of the valuable B-complex group of vitamins such as pyridoxine (vitamin B-6), folates, riboflavin, pantothenic acid, and thiamin.

4.Further, the corms provide healthy amounts of some important minerals like zinc, magnesium, copper, iron, and manganese. In addition, the root has very good amounts of potassium. Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure.


2 cups arbi boiled and sliced
2 tsp cumin seeds (jeera)
3-4 green chillies, slit
3 tsp roasted peanuts, crushed
a pinch of sugar
1 tbspn fresh grated coconut
1 -2 tbsp lime juice
2 tsp ghee
salt to taste

For the garnish
1 tbsp chopped coriander (dhania)


1.Wash the Arvi (Colocasia) in running water nicely and ensure their is no mud around it.pressure cook arbi till two whistles they are almost cooked.

2.drain arbi .peel of the if you want then lightly press the arbi with your hands to flatten it doing this is optional .or you can even slice arbi into halves

3.shallow or deep fry the arbi in oil till golden brown.

4Heat the ghee in a pan, add the cumin seeds and allow them to crackle.Add the green chillies and arbi slices and mix well.

5 Add the peanuts, sugar and salt and mix well. Add grated coconut & stir for 2 minutes.Squeeze lime juice & mix properly

6 Serve hot, garnished with the coriander & fresh coconut.

I had served with rajgeera poori

Tips :

You can also double up the crushed peanuts and add a dash of lime juice to add more "pep" to this traditional recipe.
You can even prepare the above sabji by adding a combination of potato & sweet potato
skip coriander leaves if you dont eat them during fasting