Sweets & Drinks & Side Dish | Poli's Fab Kitchen

Watermelon Mint Squash

Poli's Fab Kitchen — Sat, 25 Apr 2026 09:44:11 +0000

Mint

scientific name is Mentha
Pudina in Bengali

Relaxes stomach muscles, reducing gas and eases indigestion.
Content of menthol acts as a natural decongestant, helping to open airways.
Content of menthol also helps in killing oral bacteria, providing a natural fresh sensation.
Anti-inflammatory and antibacterial properties is effective in calming itches.

Ingredients

\n\n\nWatermelon: \u00bd<\/td>\nLime: \u00bd<\/td>\nGreen Chilli: 1<\/td>\n<\/tr>\n\nSalt: \u00bc tsp<\/td>\nBlack Salt: \u00bd tsp<\/td>\nChaat Masala: 1 tsp<\/td>\n<\/tr>\n\nBrown Sugar: 3 Tbsp<\/td>\nFresh Mint Leaves: small amount<\/td>\nCold Water: 1 cup<\/td>\n<\/tr>\n\nFragrant Lime: 1 slice per glass<\/td>\nHead of Fresh Mint Leaves: 1 per glass<\/td>\nIce Cubes: as you wish<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"

Watermelon: \u00bd<\/li>\n
Lime: \u00bd<\/li>\n
Green Chilli: 1<\/li>\n
Salt: \u00bc tsp<\/li>\n
Black Salt: \u00bd tsp<\/li>\n
Chaat Masala: 1 tsp<\/li>\n
Brown Sugar: 3 Tbsp<\/li>\n
Fresh Mint Leaves: small amount<\/li>\n
Cold Water: 1 cup<\/li>\n
Fragrant Lime: 1 slice per glass<\/li>\n
Head of Fresh Mint Leaves: 1 per glass<\/li>\n

Ice Cubes: as you wish<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-phone-hidden="true">

Watermelon: ½	Lime: ½	Green Chilli: 1
Salt: ¼ tsp	Black Salt: ½ tsp	Chaat Masala: 1 tsp
Brown Sugar: 3 Tbsp	Fresh Mint Leaves: small amount	Cold Water: 1 cup
Fragrant Lime: 1 slice per glass	Head of Fresh Mint Leaves: 1 per glass	Ice Cubes: as you wish

Procedure

Step 1: Wash the outside of watermelon in running water.

Step 2: Cut in 2 pieces.

Step 3: Wrap the two portions of watermelon with cling film.

Step 4: Keep in the fridge to store the watermelon in good condition.

Step 5: Pluck the soft heads of the mint leaves.

Step 6: Wash the mint leaves.

Step 7: Keep in fridge for freshness of mint leaves.

Step 8: Take out half of the watermelon.

Step 9: Cut into small pieces to gather watermelon pulp. Remove the seeds from the pieces of watermelon pulp.

Step 10: Cut the green chilli and remove the seeds.

Step 11: Chop the seedless chilli into minced pieces.

Step 12: Take out the fresh mint leaves from the fridge.

Step 13: Add small amouts of seedless watermelon pulp pieces in the jar. Blend with a hand-blender. Repeat the process till all the watermelon pult pieces are used.

Step 14: Add brown sugar & blend.

Step 15: Add salt & blend.

Step 16: Add minced green chilli and blend.

Step 17: Add black salt & blend.

Step 18: Add chaat masala & blend.

Step 19: Add minced fresh mint leaves.

Step 20: Pour 1 cup cold water.

Step 21: Pour lime juice & blend. Taste the squash. If required, add some more lime juice and blend.

Step 22: Tasting perfect.

Step 23: Serve Watermelon Mint Squash with ice cubes, fragrant lime (Gondhoraj Lebu) & mint leaves.

Tips

In Step 3, cling film helps to keep the watermelon healthy for many days.
In Step 13, make sure that the watermelon pulp pieces are completely squeezed into juicy liquid.
In Step 20, helps in keeping the squash in proper colour and protect the mint leaves from turning black.
In Step 23, fragrant lime (Gondhoraj Lebu) is used for a refreshing flavour.

Lachha Sewai

Poli's Fab Kitchen — Sun, 22 Mar 2026 07:33:09 +0000

Ingredients

\n\n\nLachha: 300 gm<\/td>\nMilk: \u00bd L<\/td>\nMilk Powder: \u00bd cup<\/td>\n<\/tr>\n\nCondensed Milk: 200 gm<\/td>\nCashew Nuts: \u00bc cup<\/td>\nAlmonds: \u00bc cup<\/td>\n<\/tr>\n\nRaisins: \u00bc cup<\/td>\nOrganic Cow Ghee: 1 Tbsp<\/td>\nGreen Cardamom Powder: 1 tsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"

Lachha: 300 gm<\/li>\n
Milk: \u00bd L<\/li>\n
Milk Powder: \u00bd cup<\/li>\n
Condensed Milk: 200 gm<\/li>\n
Cashew Nuts: \u00bc cup<\/li>\n
Almonds: \u00bc cup<\/li>\n
Raisins: \u00bc cup<\/li>\n
Organic Cow Ghee: 1 Tbsp<\/li>\n
Green Cardamom Powder: 1 tsp<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-phone-hidden="true">

Lachha: 300 gm Milk: ½ L Milk Powder: ½ cup

Condensed Milk: 200 gm Cashew Nuts: ¼ cup Almonds: ¼ cup

Raisins: ¼ cup Organic Cow Ghee: 1 Tbsp Green Cardamom Powder: 1 tsp

in hind
Cardamom is known as Elaichi

Procedure

First Step

Step 1: Turn on the gas and place the wok on high flame. When the wok is hot enough, turn the flame low.

Step 2: Pour ghee. Stirfry cashew nuts & almonds cutiously. Then quickly saute raisins to avoid burn.

Step 3: Pour milk and stir continuously in low flame.

Step 4: Let the milk boil in high flame for sometime.

Milk Powder

Step 1: Take milk powder in a bowl and pour room temperature water in it. Mix slowly with spoon.

Final

Step 1: When the milk gets boiled enough, turn the flame low and stir continuously.

Step 2: Add the milk powder, which was previously soaked in room temperature water.

Step 3: Add condensed milk and stir continuously.

Step 4: Add readymade Lachha, which is already fried with ghee. Mix properly with other ingredients in low flame.

Step 5: Turn off the flame and let it cool down.

Step 6: When Lachha Sewai is cold enough, set it in a separate bowl and keep in fridge for 3 hours.

Step 7: Serve cold Lachha Sewai.

Tips

In Step 3 (First Step), do not ignore stirring to avoid burning and overflowing.
Sugar is not used in this recipy because condensed milk is used in it’s place. If you want, you can use sugar according to your taste.

Patishapta

Poli's Fab Kitchen — Wed, 11 Mar 2026 06:10:41 +0000

Patishapta is a traditional Bengali thin crepe dessert, popular during Makar Sankranti (generally in winters). It is a sweetdish, which is often described as a thin rice crepe or pancake rolled with a sweet filling

In this recipe, kheer is used as an add-on.

Ingredients

Stuffing<\/h2>\n\n\n\n\n

Organic Cow Ghee: 1 Tbsp<\/td>\n

Condensed Milk: 200 gm<\/td>\n<\/tr>\n

Desiccated Coconut: 2 cup<\/td>\n

Green Cardamom Powder: 1 tsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"

Stuffing<\/h2>\n\n\n\n\n
Organic Cow Ghee: 1 Tbsp<\/td>\n Condensed Milk: 200 gm<\/td>\n<\/tr>\n
Desiccated Coconut: 2 cup<\/td>\n Green Cardamom Powder: 1 tsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n<\/h2>\n
<\/h2>","phone":"
Stuffing<\/h2>\n
\n
Organic Cow Ghee: 1 Tbsp<\/li>\n
Condensed Milk: 200 gm<\/li>\n
Desiccated Coconut: 2 cup<\/li>\n
Green Cardamom Powder: 1 tsp<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">
Stuffing

Organic Cow Ghee: 1 Tbsp Condensed Milk: 200 gm

Desiccated Coconut: 2 cup Green Cardamom Powder: 1 tsp

Kheer<\/h2>\n\n\n\n
Date Jaggery: \u00bd cup<\/td>\n Condensed Milk: 100 gm<\/td>\n Milk: \u00bd L<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Kheer<\/h2>\n\n\n\n
Date Jaggery: \u00bd cup<\/td>\n Condensed Milk: 100 gm<\/td>\n Milk: \u00bd L<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n<\/h2>\n
<\/h2>","phone":"
Kheer<\/h2>\n
\n
Date Jaggery: \u00bd cup<\/li>\n
Condensed Milk: 100 gm<\/li>\n
Milk: \u00bd L<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">
Kheer

Date Jaggery: ½ cup Condensed Milk: 100 gm Milk: ½ L

Thin Pancake (White Pitha)<\/h2>\n\n\n\n
Maida: 1 cup<\/td>\n Semolina (Suji): \u00bd cup<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Thin Pancake (White Pitha)<\/h2>\n\n\n\n
Maida: 1 cup<\/td>\n Semolina (Suji): \u00bd cup<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/h2>\n
<\/h2>\n
<\/h2>","phone":"
Thin Pancake (White Pitha)<\/h2>\n
\n
Maida: 1 cup <\/li>\n
Semolina (Suji): \u00bd cup<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">
Thin Pancake (White Pitha)

Maida: 1 cup Semolina (Suji): ½ cup

Tawa Tempering<\/h2>\n\n\n\n
Refined Oil: 1 Tbsp<\/td>\n Brinjal Stem: 1<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Tawa Tempering<\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Refined Oil: 1 Tbsp<\/td>\n Brinjal Stem: 1<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n<\/h2>\n
<\/h2>\n
<\/h2>\n
<\/h2>","phone":"
Tawa Tempering<\/h2>\n
\n
Refined Oil: 1 Tbsp<\/li>\n
Brinjal Stem: 1<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">
Tawa Tempering

Refined Oil: 1 Tbsp Brinjal Stem: 1

Procedure

Patishapta Pur (Stuffing)

Step 1: Turn on the gas and place the wok on high flame.

Step 2: When the wok is hot enough, turn the flame low.

Step 3: Pour 1 Tbsp cow ghee in the wok. Add desiccated coconut and mix properly.

Step 4: Pour condensed milk and mix in low flame.

Step 5: Add green cardamom powder and mix properly.

Step 6: Patishapta pur ready.

Step 7: Wait for cooling. Turn the Patishapta pur into rolls.

Kheer

Step 1: Turn on the gas and place the wok on low flame.

Step 2: Pour milk. Let the milk boil for sometime on high flame.

Step 3: When the milk starts to boil, turn the flame low. Let it boil for 5 minutes more.

Step 4: When the milk has thickened enough, add condensed milk. Mix properly in low flame.

Step 5: Let the milk boil slowly and, when the milk gets little more thickened, turn off the flame.

Step 6: Let the milk boil for 10 minutes more.

Step 7: Kheer ready.

Step 8: When the kheer is mild hot, add date jaggery and mix well.

Batter

Step 1: Pour semolina (suji) in a bowl. Add room temperature water. Soak in water for 5 minutes.

Step 2: Add maida and slowly-slowly mix properly with little amounts of water step-by-step.

Step 3: Batter ready.

Final Process

Step 1: While making batter, frying pan was kept on flame for getting heated.

Step 2: Temper the hot frying pan with oil & brinjal stem. Also make use of tissue paper to remove excess oil.

Step 3: Again temper the frying pan with oil & brinjal stem.

Step 4: Pour the batter with a ladle on the hot frying pan and make circle.

Step 5: Cover with lid for 1 minutes in low flame.

Step 6: Open the lid and put a pur on the circle and wrap it.

Step 7: Put it on a separate plate. Pour kheer on ready Patishapta.

Step 8: Tasting fantastic.

Tips

In Step 3 (Patishapta Pur), saute cautiously so that the colour of desiccated coconut does not change to light brown.

In Step 8 (Kheer), never use date jaggery in hot milk, else the milk will become curdled.

In Step 2 (Batter), never mix hot or mild hot water in batter, else it will become dough.

In Step 5 (Final Process), the lid should always be kept on a plate of water, before putting it on the frying pan.

Orange Jaggery Cake

Poli's Fab Kitchen — Sun, 15 Feb 2026 06:01:57 +0000

Orange

scientific name is CITRUS × SINENSIS

High content of Vitamin C, defending the body against germs & viruses, absorbing iron from food, preventing the body from anemia.

Fiber content helps in maintaining healthy digestive system, reducing constipation.

Content of Vitamin A & antioxidants helps in protecting the body against age-related macular degeneration (AMD).

High content of water to keep the body hydrated and joints lubricated.

Ingredients

\n
Orange: 1<\/td>\n Jaggery: \u00bd cup<\/td>\n<\/tr>\n
Butter: \u00bc cup<\/td>\n Milk: \u00bc cup<\/td>\n<\/tr>\n
Eggs: 2 (whipped)<\/td>\n Cashew Nuts: 1 Tbsp<\/td>\n<\/tr>\n
Almonds: 1 Tbsp<\/td>\n Golden Raisins: 1 Tbsp<\/td>\n<\/tr>\n
Dried Apricot: 1 Tbsp<\/td>\n Cranberries: 1 Tbsp<\/td>\n<\/tr>\n
Cinnamon Powder: \u00bd tsp<\/td>\n All Purpose Flour: 1 cup<\/td>\n<\/tr>\n
Baking Powder: 1 tsp<\/td>\n Baking Soda: \u00bd tsp<\/td>\n<\/tr>\n
Vanilla: 1 tsp<\/td>\n Salt: \u00bc tsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
\n
Orange: 1<\/li>\n
Jaggery: \u00bd cup<\/li>\n
Butter: \u00bc cup<\/li>\n
Milk: \u00bc cup<\/li>\n
Eggs: 2 (whipped)<\/li>\n
Cashew Nuts: 1 Tbsp<\/li>\n
Almonds: 1 Tbsp<\/li>\n
Golden Raisins: 1 Tbsp<\/li>\n
Dried Apricot: 1 Tbsp<\/li>\n
Cranberries: 1 Tbsp<\/li>\n
Cinnamon Powder: \u00bd tsp<\/li>\n
All Purpose Flour: 1 cup<\/li>\n
Baking Powder: 1 tsp<\/li>\n
Baking Soda: \u00bd tsp<\/li>\n
Vanilla: 1 tsp<\/li>\n
Salt: \u00bc tsp<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-phone-hidden="true">

Orange: 1 Jaggery: ½ cup

Butter: ¼ cup Milk: ¼ cup

Eggs: 2 (whipped) Cashew Nuts: 1 Tbsp

Almonds: 1 Tbsp Golden Raisins: 1 Tbsp

Dried Apricot: 1 Tbsp Cranberries: 1 Tbsp

Cinnamon Powder: ½ tsp All Purpose Flour: 1 cup

Baking Powder: 1 tsp Baking Soda: ½ tsp

Vanilla: 1 tsp Salt: ¼ tsp

Procedure

Step 1: Cut the dry fruits (golden raisins, cranberries, cashew nuts, dried apricot & almonds) into pieces.

Step 2: Take out some orange zest from the hard outer skin of the orange.

Step 3: Peel off the hard outer skin of the orange and separate the carpels (half of the carpels for pieces and other half for juice). Soak the dry fruits in orange juice for 10 minutes.

Step 4: Cut the rest of the carpels into pieces.

Step 5: Melt the butter in microwave for 15 seconds. Keep the bowl aside.

Step 6: Mix melted butter (room temperature), jaggery, milk & cinnamon powder and prepare a smooth liquid paste.

Step 7: Mix all purpose flour, baking powder, baking soda & salt. Strain the mixture in a strainer for 2 times.

Step 8: Whip 2 eggs in mixer-grinder.

Step 9: Mix whipped eggs, vanilla & butter mixture. Add flour mixture in small amounts and mix properly each time. Add soaked dry fruits, orange zest & pieces and move the batter smoothly.

Step 10: Prepare the cake mould with baking paper.

Step 11: Pre-heat OTG: temperature 200; baking option; timer 30

Step 12: Grease with butter. Pour the batter in the cake mouls.

Step 13: When the OTG timer reaches 20, insert the cake mould and reduce the temperature to 150.

Step 14: When the OTG turns off automatically, rest for 15 minutes.

Step 15: Take out the cake. Test the cake with a tooth-pick.

Step 14: Enjoy the Orange Jaggery Cake.

Tips

In Step 2,never take out the white portion, else it will get bitter.

In Step 3, remove white portion and seeds from each carpels before extracting the juice.

In Step 8, egg liquid should be foamy and white colour.

In Step 15, if no piece of cake stickes with the tooth-pick, after inserting it and taking it out from the cake, it means that the cake is perfectly made.

Amla Achar

Poli's Fab Kitchen — Sat, 26 Apr 2025 09:40:52 +0000

Amla

scientific name is PHYLLANTHUS EMBLICA
also known as AMLOKI & INDIAN GOOSEBERRY

High Vitamin C content, helping in body immunity, healthy skin & hair.

Contains antioxidants & minerals, which helps to lower cholesterol, maintain blood pressure, potentially improve memory and cognitive function.

Ingredients

\n
Amla – 500 gm<\/td>\n Salt – 1 Tbsp<\/td>\n<\/tr>\n
Turmeric Powder – 1 tsp<\/td>\n Black Mustard Seeds – 1 Tbsp<\/td>\n<\/tr>\n
Yellow Mustard Seeds – 2 Tbsp<\/td>\n Panchphoron – 2 Tbsp<\/td>\n<\/tr>\n
Fennel Seeds – 1 Tbsp<\/td>\n Cumin Seeds – 1 Tbsp<\/td>\n<\/tr>\n
Ajwain Seeds – 1 tsp<\/td>\n Red Chilli Powder – 1 Tbsp<\/td>\n<\/tr>\n
Kashmiri Mirch Powder – 2 Tbsp<\/td>\n Coriander Seeds – 1 Tbsp<\/td>\n<\/tr>\n
Organic Mustard Oil – 1 cup (as you wish)<\/td>\n Green Chilli – 100 gm (as you wish)<\/td>\n<\/tr>\n
Peeled Garlic Cloves – 100 gm (as you wish)<\/td>\n –<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Amla - 500 gm<\/td>\n Salt - 1 Tbsp<\/td>\n<\/tr>\n
Turmeric Powder - 1 tsp<\/td>\n Black Mustard Seeds - 1 Tbsp<\/td>\n<\/tr>\n
Yellow Mustard Seeds - 2 Tbsp<\/td>\n Panchphoron - 2 Tbsp<\/td>\n<\/tr>\n
Fennel Seeds - 1 Tbsp<\/td>\n Cumin Seeds - 1 Tbsp<\/td>\n<\/tr>\n
Ajwain Seeds - 1 tsp<\/td>\n Red Chilli Powder - 1 Tbsp<\/td>\n<\/tr>\n
Kashmiri Mirch Powder - 2 Tbsp<\/td>\n Coriander Seeds - 1 Tbsp<\/td>\n<\/tr>\n
Organic Mustard Oil - 1 cup (as you wish)<\/td>\n Green Chilli - 100 gm (as you wish)<\/td>\n<\/tr>\n
Peeled Garlic Cloves - 100 gm (as you wish)<\/td>\n -<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/p>","phone":"
\n
Amla - 500 gm<\/li>\n
Salt - 1 Tbsp<\/li>\n
Turmeric Powder - 1 tsp<\/li>\n
Black Mustard Seeds - 1 Tbsp<\/li>\n
Yellow Mustard Seeds - 2 Tbsp<\/li>\n
Panchphoron - 2 Tbsp<\/li>\n
Fennel Seeds - 1 Tbsp<\/li>\n
Cumin Seeds - 1 Tbsp<\/li>\n
Ajwain Seeds - 1 tsp<\/li>\n
Red Chilli Powder - 1 Tbsp<\/li>\n
Kashmiri Mirch Powder - 2 Tbsp<\/li>\n
Coriander Seeds - 1 Tbsp<\/li>\n
Organic Mustard Oil - 1 cup (as you wish)<\/li>\n
Green Chilli - 100 gm (as you wish)<\/li>\n
Peeled Garlic Cloves - 100 gm (as you wish)<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">

Amla – 500 gm Salt – 1 Tbsp

Turmeric Powder – 1 tsp Black Mustard Seeds – 1 Tbsp

Yellow Mustard Seeds – 2 Tbsp Panchphoron – 2 Tbsp

Fennel Seeds – 1 Tbsp Cumin Seeds – 1 Tbsp

Ajwain Seeds – 1 tsp Red Chilli Powder – 1 Tbsp

Kashmiri Mirch Powder – 2 Tbsp Coriander Seeds – 1 Tbsp

Organic Mustard Oil – 1 cup (as you wish) Green Chilli – 100 gm (as you wish)

Peeled Garlic Cloves – 100 gm (as you wish) –

Procedure

Step 1: Wash amla in running water and rest for sometime.

Step 2: Turn on the gas and place the wok on it. Pour boiled water and put strainer on it. Put amla on the strainer and cover with lid for 10 minutes.

Step 3: After 10 minutes, open the lid and check that cracks appear on the body of amla. Then replace the strainer from the wok to a place to cool down amla.

Step 4: After cooling down, cut the amla into pieces and throw away the amla seed. Dry amla pieces in OTG.

Step 5: During this time, dry the green chillies & peeled garlic cloves in light sunlight. Separate the stems from the green chillies carefully.

Step 6: Turn on the gas and place the frying-pan on high flame. Add yellow musterd seeds, black mustard seeds, cumin seeds, coriander seeds, panchphoron, fennel seeds & ajwain seeds. Stir carefully untill the mixture starts to pop.

Step 7: When the mixture starts to pop, turn off the flame and keep it at rest for cooling the mixture.

Step 8: When the mixture is cold enough, pur it in a mixer jar and start grinding, turning it into a minced masala.

Step 9: Turn on the gas and place the frying-pan on it. Pour organic mustard oil and and heat oil in high flame.

Step 10: After heating the oil, turn off the flame.

Step 11: When both oil & amla cools down, add the amla pieces to the oil, along with other ingredients (peeled garlic cloves, green chillies, grinded masala, Kashmiri Mirch Powder, red chilli powder, turmeric powder & salt). Mix everything gently.

Step 12: Cover with lid and rest for 3 hours. After 3 hours, pour it in a jar and start keeping it under sunlight for days.

Step 13: Amla Pickle ready.

Tips

In Step 2, boiled water helps in steaming faster.

Using OTG is one of the quickest process to dry amla pieces.

in Step 5, green chillies & peeled garlic cloves should be dried in such a way that there should be any drop of water.

Chocolate Butter Cake

Poli's Fab Kitchen — Fri, 17 Jan 2025 09:52:22 +0000

Cocoa

scientific name is THEOBROMA CACAO

Contains phenylethylamine and tyramine, which helps in regulating & improving mood, sleep & appetite.

Contains flavanols, which can help in developing new blood vessels & neurons in areas of brain associated with learning & memory.

Contains theobromine, which can help reduce inflammation and protect against heart disease.

It is said that higher consumption of chocolate leads to lower risk of heart disease.

Ingredients

\n
Dutch Cocoa Powder: \u00bd cup<\/td>\n Baking Powder: 1 tsp<\/td>\n<\/tr>\n
Coffee Powder: 1 tsp<\/td>\n Salt: \u00bc tsp<\/td>\n<\/tr>\n
Baking Soda: \u00bd tsp<\/td>\n Butter: \u00be cup<\/td>\n<\/tr>\n
Vanilla: 1 tsp<\/td>\n All Purpose Flour: 2 cup<\/td>\n<\/tr>\n
Brown Sugar \/ Normal Sugar: \u00bd cup<\/td>\n Eggs: 4 (room temperature)<\/td>\n<\/tr>\n
Milk: \u00bc cup<\/td>\n Water: \u00bc cup<\/td>\n<\/tr>\n
Cashew Nuts: your choice<\/td>\n –<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"\n\n\n\n\n\n\n\n\n\n\n\n\n
Dutch Cocoa Powder: \u00bd cup<\/td>\n Baking Powder: 1 tsp<\/td>\n<\/tr>\n
Coffee Powder: 1 tsp<\/td>\n Salt: \u00bc tsp<\/td>\n<\/tr>\n
Baking Soda: \u00bd tsp<\/td>\n Butter: \u00be cup<\/td>\n<\/tr>\n
Vanilla: 1 tsp<\/td>\n All Purpose Flour: 2 cup<\/td>\n<\/tr>\n
Brown Sugar \/ Normal Sugar: \u00bd cup<\/td>\n Eggs: 4 (room temperature)<\/td>\n<\/tr>\n
Milk: \u00bc cup<\/td>\n Water: \u00bc cup<\/td>\n<\/tr>\n
Cashew Nuts: your choice<\/td>\n -<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/p>","phone":"
\n
Dutch Cocoa Powder: \u00bd cup<\/li>\n
Baking Powder: 1 tsp<\/li>\n
Coffee Powder: 1 tsp<\/li>\n
Salt: \u00bc tsp<\/li>\n
Baking Soda: \u00bd tsp<\/li>\n
Butter: \u00be cup<\/li>\n
Vanilla: 1 tsp<\/li>\n
All Purpose Flour: 2 cup<\/li>\n
Brown Sugar \/ Normal Sugar: \u00bd cup<\/li>\n
Eggs: 4 (room temperature)<\/li>\n
Milk: \u00bc cup<\/li>\n
Water: \u00bc cup<\/li>\n
Cashew Nuts: your choice<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">

Dutch Cocoa Powder: ½ cup Baking Powder: 1 tsp

Coffee Powder: 1 tsp Salt: ¼ tsp

Baking Soda: ½ tsp Butter: ¾ cup

Vanilla: 1 tsp All Purpose Flour: 2 cup

Brown Sugar / Normal Sugar: ½ cup Eggs: 4 (room temperature)

Milk: ¼ cup Water: ¼ cup

Cashew Nuts: your choice –

Procedure

Step 1: Mix the dry ingredients (sugar, coffee powder, cocoa powder, baking powder, baking soda, salt & flour) properly with a spatula.

Step 2: Strain the mixture with a strainer. Again mix properly with a spatula.

Step 3: Whip 4 eggs and keep it in a separate bowl. Add butter & vanilla. Mix properly.

Step 4: Pre-heat OTG for 10 minutes.

Step 5: Pour the mixture of 4 whipped eggs, butter & vanilla in a large container. Now, add the mixture of dry ingredients to it in small amounts. Each time, mix properly with spatula.

Step 6: In a separate bowl, prepare a mixture of water & milk. And pour the mixture in the large container, containing the mixture of dry ingredients, 4 whipped eggs, butter & vanilla. Mix the whole thing properly with a spatula.

Step 7: After the batter is ready, grease the baking tray with butter. Pour the batter in the baking tray.

Step 8: Tap the baking tray gently. Then, add cashew nuts, which are cut into halves.

Step 9: Set the pre-heated OTG: Temperature – 180°C & Timer – 25 to 30. Place the baking tray in the OTG.

Step 10: After OTG turns off automatically, wait for 10 to 15 minutes. After that, take out the baking tray and keep it in room temperature for 20 minutes.

Step 11: Test the batter with a pick and, after testing perfect, separate the chocolate butter cake from the baking tray and keep it on a plate.

Step 12: Serve the delicious chocolate butter cake.

Tips

In Step 2, strainer is used to mix the dry ingredients properly & in much better way.

In Step 3, the foam of the whipped eggs should be white in colour.

In Step 6, the movement of spatula should be 2 and half rounds.

In Step 11, if, after inserting and taking out the pick from the batter, the batter does not stick with the pick, it means that the chocolate butter cake is ready to be served.

Raw Mango Squash

Poli's Fab Kitchen — Sat, 28 Dec 2024 12:51:29 +0000

Raw Mango

scientific name is MANGIFERA INDICA

Good source of Vitamin A, C & E, which are essential for health immune system.

Contains antioxidants, like mangiferin, lutein and zeaxanthin, which not only controls cholesterol, but also improves vision & eye health.

Helps in preventing dehydration and heatstroke, particularly in hot weather.

Ingredients

\n
Raw Mango: 4<\/td>\n Sugar: 4 cups<\/td>\n Mint Leaves: 1 cup<\/td>\n<\/tr>\n
Salt: 1 tsp (according to taste)<\/td>\n Black Salt: \u00bd tsp<\/td>\n Lime: 1<\/td>\n<\/tr>\n
Water: \u00bd cup (for grinding)<\/td>\n Cold Water: 1 cup (for 2 glasses)<\/td>\n Ice Cubes: 10 – 12 pieces (for 2 glasses)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"\n\n\n\n\n\n\n\n
Raw Mango: 4<\/td>\n Sugar: 4 cups<\/td>\n Mint Leaves: 1 cup<\/td>\n<\/tr>\n
Salt: 1 tsp (according to taste)<\/td>\n Black Salt: \u00bd tsp<\/td>\n Lime: 1<\/td>\n<\/tr>\n
Water: \u00bd cup (for grinding)<\/td>\n Cold Water: 1 cup (for 2 glasses)<\/td>\n Ice Cubes: 10 - 12 pieces (for 2 glasses)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/p>","phone":"
\n
Raw Mango: 4<\/li>\n
Sugar: 4 cups<\/li>\n
Mint Leaves: 1 cup<\/li>\n
Salt: 1 tsp (according to taste)<\/li>\n
Black Salt: \u00bd tsp<\/li>\n
Lime: 1<\/li>\n
Water: \u00bd cup (for grinding)<\/li>\n
Cold Water: 1 cup (for 2 glasses)<\/li>\n
Ice Cubes: 10 - 12 pieces (for 2 glasses)<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">

Raw Mango: 4 Sugar: 4 cups Mint Leaves: 1 cup

Salt: 1 tsp (according to taste) Black Salt: ½ tsp Lime: 1

Water: ½ cup (for grinding) Cold Water: 1 cup (for 2 glasses) Ice Cubes: 10 – 12 pieces (for 2 glasses)

Procedure

Step 1: Wash the raw mangoes and soak in water for 10 minutes.

Step 2: Peel off the skin and seeds (hard portion) from the raw mangoes. Chop the raw mangoes into small pieces.

Step 3: Soak the pieces in water. Then wash and keep in strainer to drain out water.

Step 4: Take mango pieces and grind in mixer grinder and make smooth paste with ½ cup water.

Step 5: Add fresh mint leaves and grind for smooth paste.

Step 6: Pour sugar 2 times and grind.

Step 7: Add salt & black salt and grind.

Step 8: Now pour the raw mango juice in big bowl and add lime juice. Mix well.

Serve In 2 Glasses

Step 1: Pour the ice cubes.

Step 2: Add thik raw mango juice with big spoon.

Step 3: Mix the juice with chilled water and garnish with sliced lime.

Tips

Step 3 is important to reduce the sourness of the raw mangoes.

In Step 4, 5, 6 & 7, grind the ingredients in small amounts step-by-step.

The raw mango squash can be served to 12 persons or stored in refrigerator for 2 days without preservatives.

Coconut Nadu

Poli's Fab Kitchen — Sat, 28 Dec 2024 12:41:55 +0000

Coconut

scientific name is COCOS NUCIFERA

Rich in Medium Chain triglycerides (MCTs), which helps in producing energy.

It contains fiber, which helps in digestive system & good bowel health.

It contains coconut oil, which boosts good cholesterol (HDL) and reduces bad cholesterol (LDL). Hence, reducing the risk of heart diseases.

It helps in weight loss.

Ingredients

\n
Desiccated Coconut: 3 cups<\/td>\n Organic Cow Ghee: 1 Tbsp<\/td>\n<\/tr>\n
Condensed Milk: 300 gm<\/td>\n Green Cardamom Powder: 1 tsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"\n\n\n\n
Desiccated Coconut: 3 cups<\/td>\n Organic Cow Ghee: 1 Tbsp<\/td>\n<\/tr>\n
Condensed Milk: 300 gm<\/td>\n Green Cardamom Powder: 1 tsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n<\/h2>","phone":"
\n
Desiccated Coconut: 3 cups<\/li>\n
Organic Cow Ghee: 1 Tbsp<\/li>\n
Condensed Milk: 300 gm<\/li>\n
Green Cardamom Powder: 1 tsp<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">

Desiccated Coconut: 3 cups Organic Cow Ghee: 1 Tbsp

Condensed Milk: 300 gm Green Cardamom Powder: 1 tsp

Procedure

Step 1: Turn on the gas & place the wok in low flame.

Step 2: Pour organic cow ghee. Add desiccated coconut and saute for 4 to 5 minutes.

Step 3: Now, add condensed milk. Turn off the gas flame and continuously move well the desiccated coconut.

Step 4: Add green cardamom powder and move well.

Step 5: Now, wait for cooling of the coconut for 2 minutes.

Step 6: Take little amount and make nadu using light pressure of 2 palms.

Step 7: Tasting perfect.

Tips

Always cook in low flame to avoid burning of the desiccated coconut, especially the bottom part.

In Step 2, avoid changing of ghee colour.

Lachha: 300 gm	Milk: ½ L	Milk Powder: ½ cup
Condensed Milk: 200 gm	Cashew Nuts: ¼ cup	Almonds: ¼ cup
Raisins: ¼ cup	Organic Cow Ghee: 1 Tbsp	Green Cardamom Powder: 1 tsp

Sweets & Drinks & Side Dish | Poli's Fab Kitchen

Watermelon Mint Squash

Mint

Ingredients

Procedure

Tips

Lachha Sewai

Ingredients

in hindCardamom is known as Elaichi

Procedure

First Step

Milk Powder

Final

Tips

Patishapta

Ingredients

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Stuffing

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Kheer

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Thin Pancake (White Pitha)

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Tawa Tempering

Procedure

Patishapta Pur (Stuffing)

Kheer

Batter

Final Process

Tips

Orange Jaggery Cake

Orange

Ingredients

Procedure

Tips

Amla Achar

Amla

Ingredients

Procedure

Tips

Chocolate Butter Cake

Cocoa

Ingredients

Procedure

Tips

Raw Mango Squash

Raw Mango

Ingredients

Procedure

Serve In 2 Glasses

Tips

Coconut Nadu

Coconut

Ingredients

Procedure

Tips

in hind
Cardamom is known as Elaichi