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March 6, 2016

How To Celebrate Maha Shivaratri at home | Celebration Procedures and Recipes List

Maha shivaratri celebration

Image source : Up-Rising in flickr 
Maha Shivratri is a Hindu festival celebrated every year in reverence of Lord Shiva. It is also known as Padmarajarathri. It is celebrated all over South India(In Tamil nadu, Karnataka) and North India. Shivaratri literally means the great night of Shiva or the night of Shiva. It is celebrated every year on the 13th night/14th day of the Maagha or Phalguna month of the Hindu calendar. 

This year 2024, Shivratri falls on March 8th.  On shivaratri day, fasting involves refraining from eating any food and not sleeping through out the night.  Followers visit Shiv temples and bath the idol of Lord Shiva and follow rituals to please the lord. Devotees begin the day by worshipping the Lingam of Lord Shiva in temples.

According to Shiv Purana, the following items are a must: Shiva Linga must be bathed with water, milk and honey. Also, bilva patra must be offered to the lord as it purifies the soul. Vermilion ( a reddish orange paste) must be applied over Shiva Linga after bathing, it represents virtue. Symbolizing longevity, different kinds of fruits are offered to the Linga for the fulfillment of wishes.The worship is then concluded with Lord Shiva’s Aarti. The day is considered auspicious for women. They fast and pray to the Lord to get blessed with blissful married life, while unmarried woman would pray for an ideal husband like Shiva. People chant “Om Nama Shivaya” all through the day.
 
There are different stories based on different puranas on why we celebrate Maha Shivratri. Some of these stories are mentioned here.
  • According to a few books, Maha Shivratri is the night when Lord Shiva performed the Tandava.
  • Based on a few other puranas, it is believed that Lord Shiva drank “Aalahal” or poison on this day, and was known as Neela kanda then after.
  • Some believe that Lord Shiva married Goddess Parvati on this auspicious day.

Tradition of Drinking Thandai

Since Lord Shiva is regarded as an ascetic god, Maha Shivratri is very popular with ascetics. Thandai, a drink made with bhang (cannabis), almonds, and milk, is essentially drunk by the devout on the day as cannabis is said to have been very dear to Shiva.

Food and Fasting

People fast for the whole day on Maha Shivratri. They start the day by worshiping the lingam of Lord Shiva. People eat satvik food such as sabudana khichdi and thandai (bhang). Devotees also wear Rudraksh beads on this day. According to mythological stories, rudraksh beads are believed to have been originated from Lord Shiva’s tears.

It is believed that simply by worshipping the lingam after a bath helps devotees achieve the blessings of Lord Shiva and moksha. All sins are forgiven and spirituality is awakened. So, with a clear heart and soul, worship Lord Shiva on this Maha Shivratri and be blessed all your life.

Source : http://womenpla.net/celebrating-mahashivratri/ 
 http://www.mahashivratri.org/shivaratri-celebrations.html

Maha shivaratri kolam

Ingredients required For Pooja

Visit my In-laws blog “Learn Kolam” to view Kolams for Maha shivaratri.
  • Flowers for decorating Lord Shiva
  • Lamp
  • If you wish to perform abishekam, keep some milk, honey, ghee, curd and water.
  • Bilva ( Bael) patra leaves/ Vilvam in Tamil
  • Coconut, Betel leaves, Nuts & fruits
  • Incense stick
  • Camphor

How do we celebrate Maha Shivratri

In my family, On Shivratri day, we take bath in early morning, draw Rangoli in the entrance & in front of Pooja room ( I usually draw Chariot kolam). We decorate the Lord with flowers especially Bilva Patra/Vilvam and perform pooja by chanting “ Om Nama Shivaya” for 1008 times. We fast from morning to evening. In the evening around 4pm , we take bath again and make neivedyam for Lord shiva. Around 6 pm, we offer Sweet puttu/ Rice Jaggery puttu / Arisi vella puttu in Tamil, Boiled Sweet potato and field beans ( based on their availability in market) for Lord Shiva, do the pooja and finish with Mangala Aarti. 

Along with this, we make a no onion no garlic rice upma, Sambar  without onion, garlic and buttermilk. We have the same for dinner around 7 pm. We don’t have the practice of being awake the whole night. If you wish to perform abishekam, you should not sleep through out the night. Abishekam should be performed every three hours. i.e First three hours with milk, Second three hours with curd, third with ghee and fourth with honey (Overall 12 hours). After abishekam decorate with Bilva leaves. Lord Shiva will be more happy when decorated with Bilva leaves more than jewels. The next day morning, we cook & eat a No onion No garlic meal and finish our fasting. We are not supposed to have tiffin items as the Vrat won’t be fulfilled without having this menu.

In North India, People offer varieties of recipes like Thandai , Sabudana Kichdi , Sabudana vada, Lauki halwa, Kuttu ki poori, Sabudana Kheer, Motichoor ladoo and Kachori.

It is believed that simply by worshipping the lingam after a bath helps devotees achieve the blessings of Lord Shiva and moksha. All sins are forgiven and spirituality is awakened. So, with a clear heart and soul, worship Lord Shiva on this Maha Shivratri and be blessed all your life.



MAHA SHIVARATRI PRASADAM RECIPES

SOUTH INDIAN SHIVARATRI PRASADAM

Arisi Vella Puttu / Sweet puttu

Rice upma

Javvarisi upma

Sambar ( Skip onions in this recipe 

Neer mor/ Spiced buttermilk

No Onion No Garlic Lunch Menu

NORTH INDIAN SHIVARATRI PRASAD

Sabudana kichdi

Thandai

Homemade thandai powder

Sabudana vada

Sabudana Kheer 

 18 Payasam varieties collection

Lauki halwaKuttu ki pooriDahi aloo



Disclaimer : I have shared the procedures based on our tradition. Please take the as a reference,consult the elders of your family and do the pooja as per your practice. Beginners can follow this if you don’t have any specific procedure at home.

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March 3, 2016

Easy Vegetarian Tacos Recipe With Baked Kidney Beans

Vegetarian tacos recipe
A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. It can be made with a variety of fillings including beef, pork, chicken, seafood, vegetables,Baked beans or cooked kidney beans and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa or chili pepper,avocado or guacamole, cilantro (coriander), tomatoes, sour cream, onions and lettuce (source : Wiki)
Recently I tasted Crunchy Taco at Taco bell in Gopalan Innovation mall, Bangalore. I just loved its filling & toppings.Inspired by that, I bought some readymade Taco shells & a tin of baked beans in tomato sauce( Sil brand) from Big basket, Online ( This is not a promotional post). As I am not aware of the availability of Taco shells & baked beans in Bangalore,I ordered them online. I guess it must be available in Nilgiris, Total mall & Spar. Friends, please leave a comment of where we get these ingredients in Bangalore. It would help others. TIA !
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March 1, 2016

Instant Sambar For Idli – Pottukadalai Sambar Recipe

pottukadalai sambar for idli
Its my long time wish to make sambar recipe for idli dosa without dal. Recently my reader Suchi Vasan shared an Instant Pottukadalai sambar for idli. Its a very simple & quick sambar recipe that can be made without toor dal, moong dal or coconut. Tomato, onion, sambar powder & fried gram dal( pottukadalai in Tamil) is enough to make this side dish.

I won’t say its taste is as good as dal/paruppu sambar. It doesn't suit well for Pongal or rice but it tastes good with idli, dosa. Do try it during busy morning hours & make your job simple. Lets see how to prepare Instant Idli sambar using pottukadalai.

Check out my other Idli sambar recipes HERE and my instant idli sambar without dal

Pottukadalai sambar

Instant sambar recipe for idli dosa


Instant sambar recipe for idli dosa How to make quick & easy sambar for idli.
Cuisine: Indian
Category: Side dish
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes
INGREDIENTS

  • Ripe tomato - 2 nos ( big)
  • Big onion or small onion - 2 nos/12 nos
  • Red chillies - 4 nos
  • Fried gram dal/Pottukadalai - 2 tbsp
  • Dhania powder - 1/2 tsp to 3/4 tsp
  • Sambar powder - 1 tsp
  • Salt & water - as needed
To temper
  • Cooking oil - 1 tbsp + 1/2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves - few
  • Asafetida/Hing - 2 pinches
  • Coriander leaves - to garnish
  • Ghee - 1 tsp ( to garnish)
METHOD

  • Wash & chop the tomato & onions. Heat 1 tbsp of oil in a kadai and saute red chillies, onions, tomato pieces & pottukadalai/fried gram dal. Saute until tomato turns pulpy.Let the mixture cools down. Grind to a smooth paste adding required water.
instant pottukadalai sambar recipe
  • In a kadai,heat oil.Temper mustard seeds, urad dal, hing & curry leaves. Add onion & saute until transparent if using. I din’t use onions. Add the ground tomato paste. Add 1 cup of water & mix well. Add salt, turmeric powder,sambar powder & dhania powder. Let the sambar boil well for few minutes. Add more water based on the consistency you need. Garnish with coriander leaves and a tsp of ghee. Easy, Instant Idli sambar is ready. Enjoy !
Instant pottukadalai sambar


Note
  • Add more chillies while roasting if you want spicy sambar.
  • Add ghee for more flavor at the end.
Enjoy this easy, tasty sambar with idli & dosa !
Instant tiffin sambar

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February 28, 2016

Avarekalu Sagu / Mochai Kurma Recipe - Side dish for Poori,Chapathi

Avarekalu sagu
In Karnataka hotels,Poori is usually served with Sagu. Sagu is nothing but a masala gravy/kurma made with freshly ground coconut + spices. Vegetable sagu is the most popular side dish for poori & chapathi here. But during avarekalu season, it is used instead of mixed vegetables.Last weekend I tried Avarekalu Sagu ( Lilva beans/Hyacinth beans in English, Pachai Mochai in Tamil) for the first time following the recipes from my hand written cook book & this blog. It came out really well and tasted yummy with poori. I served the same with dosa for my daughter. I was happy that I made a healthy,protein rich gravy for our breakfast.

Now Avarekalu season has almost come to an end. Sorry for this late posting. I hope this recipe would be useful to you all at least for the next season. If you wish to try this masala sagu, just replace avarekalu with potato, cauliflower or mixed vegetables like carrot,beans & peas. The ingredients I have used for grinding masala is the highlight of this recipe more than the vegetables. Do try it and leave your feedback here. Lets see how to make this yummy Karnataka style Avarekalu sagu/Kurma for Chapathi & poori.

Avarekalu sagu recipe

Avarekalu sagu recipe


Avarekalu sagu recipe How to make avarekalu sagu/Kurma for chapathi,poori
Cuisine: Indian
Category: Side dish for chapathi/poori
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
1 cup = 200ml
  • Avarekalu / Hyacinth beans - 1 cup
  • Big onion – 1 no
  • Tomato – 1 no
  • Potato – 1 no
  • Mint + coriander leaves – 1 tbsp
  • Sugar – a pinch
  • Water & salt - as needed
To grind
  • Grated coconut - 1/4 cup
  • Khus khus - 1 tsp ( optional)
  • Big onion – 1/2 no 
  • Garlic cloves – 4 nos ( small)
  • Dhania/coriander seeds - 1 tsp
  • Green chillies - 3-4 nos
  • Cardamom - 1 no
  • Cloves – 3 nos
  • Cinnamon - 2 inch piece
  • Dalia/Pottukadalai/fried gram dal – 1/2 tbsp
To temper
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Curry leaves - few
METHOD

  • Remove the outer covering of avarekalu and wash them.No need to peel its skin.Grind the ingredients given under “ to grind” to a smooth thick paste.
  • Heat oil in a pressure cooker base and temper mustard seeds,curry leaves.Add onions,tomato pieces. Saute until tomato turns mushy.Now add turmeric powder, avarekalu,potato pieces and ground masala.Mix till raw smell goes off. Add the finely chopped mint+coriander leaves, required water and salt.Check for taste and add some red chilli powder if its less spicy.
  • Pressure cook in low flame for 2-3 whistles.Remove the lid and serve hot with poori or chapathi.
    Enjoy !
Note
  • Add more or less chillies based on your taste.You can replace green chillies with red chilli powder too.
  • Add 1/4 tsp of garam masala powder at the end for more flavor.
  • Adding mint+coriander leaves is optional.
  • Sprinkle some lemon juice at the end if needed
Yummy,flavorful Side dish for Poori & Chapathi,enjoy !!
Avarekalu kurma

 
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February 26, 2016

Kanda Poha Recipe – Maharashtrian Onion Poha Recipe

Kanda poha recipe
Kanda Poha is a very popular Maharashtrian breakfast & teatime snacks recipe which is most likely served for their guests.Kanda Pohe literally means Flattened rice prepared with onions in English.Other variants on the recipe include batata pohe (where diced potatoes are used instead of onion shreds). Other famous recipes made with Pohe (flattened rice) are dadpe pohe, a mixture of raw Pohe with shredded fresh coconut, green chillies, ginger and lemon juice and kachche pohe, raw pohe with minimal embellishments of oil, red chili powder, salt and unsautéed onion shreds ( source: wiki).In Tamil nadu,we call this as Aval Upma whereas in Karnataka it is most popularly known as Chitranna. Of course there are mild variations in the recipes of aval upma, chitranna and this North Indian style Kanda poha. But overall its a super quick,easy to make breakfast recipe for working women and Bachelors to prepare in the busy morning schedule.During festival/Vrat days,you can make the same without onion and by adding boiled potato cubes. For this recipe,I referred Sanjeev Kapoor’s video and made with my own variations.Lets see how to make the most popular Maharashtrian Kanda Poha with step by step pictures.
Check out my Karnataka style Chitranna & Tamilnadu Lemon Aval upma, Milagu Jeeraga Aval recipes too.
Kanda poha recipe Maharashtrian

Kanda Poha Recipe


Kanda Poha Recipe Kanda Poha Recipe - Maharashtrian Breakfast & Teatime snacks recipe
Cuisine: North Indian
Category: Breakfast
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes
INGREDIENTS
1 cup = 250ml
  • Aval/Poha/Flattened Rice - 1 cup ( Thick variety)
  • Big onion - 1 no
  • Green chillies - 2 nos ( Finely chopped)
  • Roasted peanuts - 2 tbsp
  • Turmeric powder – 1/4 tsp
  • Sugar - 1/2 tsp
  • Salt - as needed
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Hing/Asafetida - few pinches
  • Curry leaves - few
  • Coriander leaves - to garnish
  • Lemon juice – few drops
METHOD

  • Wash the Poha twice.Add turmeric powder and required salt.Mix well and add water just to cover the poha.Let it soak for 5-10 minutes.Now all the water would be absorbed by the poha.
Kanda poha
  • Heat oil in a wide kadai and season mustard seeds,urad dal,peanuts,curry leaves and hing.Add roughly chopped onions and finely chopped green chillies.Saute until onions turn transparent.
Kanda poha recipe
  • Now add the soaked poha & mix well.Keep the flame low & cook it for few minutes.After the poha turns soft and hot,check for taste.Add more salt if needed.Lastly add some lemon juice & garnish with coriander leaves and serve hot with tea.Enjoy !
Kanda poha recipe
Kanda poha recipe


Note
  • Use thick variety poha for best taste.
  • Adding sugar gives a mild sweet taste with a North Indian touch to the dish.So don’t skip it.
  • Add more chillies if you like spicy poha.
Enjoy this easy n quick Kanda Poha recipe for teatime snack or breakfast. I served it for breakfast along with sliced apples & Shikanji Happy
Kanda poha recipe

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February 24, 2016

Podi Uthappam Recipe – Podi Dosa – Dosa Varieties

Podi uthappam
Podi uthappam is one of the favorite uthappam varieties for myself and Raksha. We love it more than Onion uttapam.I can have it for breakfast,dinner or just as an evening snack with hot coffee or tea. I pack this dosa for her lunch box at least once in a week.Whenever I prepare fresh Idli Podi(Gun powder in English),Raksha demands this Podi dosa. I make crispy podi roast dosa adding ghee if she wants to have at home and thick mini uthappam if carrying for school. In hotels,you could find the same with onions and served as onion podi dosa. For variations, check out my Tomato Onion uttappam and Kadai onion uthappam recipes. As I have not updated my old idli podi post, I have shared the recipe for spicy Idli powder using Garlic in the recipe section.It is my mom’s signature recipe which she has been doing for ages.You can also use Idli podi with sesame seeds/Ellu podi if you like.It tastes great with bothDrooling.Try it and enjoy making Podi dosa or smear it over piping hot idli Winking . Lets check how to make Podi uthappam recipe adding Garlic Idli Podi recipe.
Check out my Mini Cheesy Uthappam for Kids and Oats onion uthappam for people under dietWinking
How to make Podi uthappam

Podi Uthappam Recipe


Podi Uthappam Recipe How to make Podi Uthappam recipe using Garlic flavored Idli Podi/Gun powder.
Cuisine: South Indian
Category: Breakfast
Serves: Serves 3
Prep time: 15 Minutes
Cook time: 5 Minutes
Total time: 20 Minutes


INGREDIENTS
For Idli Podi/Gun powder : 1 cup = 200ml
  • Round,white urad dal - 1/2 cup
  • Chana dal - 1/4 cup
  • Red chillies - 15-18 nos ( I used 10 spicy chillies + 6 Byadgi chillies for color)
  • Garlic cloves - 8-10 nos ( Chopped roughly)
  • Curry leaves - 1 sprig ( 8-10 leaves)
  • Hing/Asafetida - 1/8 tsp
  • Salt - as needed
  • Cooking oil – 2 tsp
For Podi uthappam
  • Easy Dosa Batter - 2 cups
  • Idli Podi - As needed
  • Sesame oil/Gingely oil OR Ghee - As needed
  • Onion & tomato pieces - optional ( Add them for variations)
METHOD

  • Heat 2 tsp of oil in a kadai and roast the dals, red chillies, curry leaves separately OR roast everything together in low to medium flame by mixing constantly to avoid burning. My mom roast everything separately and grind them together.But I roast them together.Both procedure takes the same time.So do it as per your wish.After the dals cool down,grind them in a mixie jar coarsely.Lastly add the salt and roughly chopped garlic cloves.Grind it to a slightly coarse powder.Mix well and store in an air tight box to retain the aroma of garlic.This podi tastes spicy for first 2 days then it blends well & becomes perfect.

  • For making Podi dosa,take the dosa batter and add 1/4 cup of water if the batter is too thick.Heat dosa pan and pour a ladleful of batter.Do not spread it.It will automatically spread by itself to some extent.Make it thick and spongy.
Podi uthappam recipe
  • Drizzle a tsp of oil and cook in medium flame for few seconds.You can also cover cook it.After the dosa is 3/4 th cooked on top,sprinkle idli podi all over the dosa.Add more or less depending on your taste.Drizzle one more tsp of oil over the podi and flip the dosa.Cook it for few seconds and remove it.Serve hot with your favorite chutney or enjoy as it is ! Enjoy !
Podi uthappam recipe
For variations,you can sprinkle finely chopped onions ( tomatoes too) after the dosa is half cooked and then sprinkle idli podi.Cook till onion turns golden brown and remove.Use sesame seeds Idli podi/Ellu podi in place of Garlic Idli Podi.
Soft,thick and spicy Podi uthappam is ready for breakfast/dinner or just as after school evening snack !! Enjoy !
Podi uthappam recipe
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February 22, 2016

Wheat Momos - Momos Without Maida - Wheat Flour Veg Momos Recipe

How to make wheat flour momos

Its been years since I posted Vegetable momo recipe in my blog. Generally momos are made using maida/All purpose flour. But my MIL makes it using whole wheat flour as it is more healthy. So I too started making the same following my MIL. I have heard wheat flour momos are very popular in Delhi. Here I have shared the steamed version. You can try deep fried version too. According to me, there is no major difference in taste between maida & wheat momo except its color. 

One more thing, this momo has to be eaten really hot to enjoy its best taste else it will become slightly chewy & hard. But when compared with maida momo, this is a healthy option indeed. I have used cabbage alone for stuffing. You can use finely chopped mixed vegetables if you are allergic of cabbage. Recently I got a request from my reader and cute sister Dhivya to prepare wheat flour momos and post here. So here it is Dhivya, just for you.

Friends, do try this healthy momos & share your feedback. Ok, Lets see how to make whole wheat flour momos at home with step by step pictures & a Video.


Check out my Maida momos recipe for wrapping momo in different shapes. Here is my Chilli garlic sauce/Momos chutney recipe. Do check it.

I will make a separate video for wrapping momos in different shapes.

wheat flour veg momos recipe

Wheat flour veg momos recipe


Wheat flour veg momos recipe How to make Vegetable momos using whole wheat flour
Cuisine: Indian
Category: snacks
Serves: 20 ( small)
Prep time: 15 Minutes
Cook time: 10 Minutes
Total time: 25 Minutes


INGREDIENTS
For outer covering : 1 cup = 250ml
  • Wheat flour - 1 cup
  • Cooking oil or sesame oil - 2 tsp
  • Salt & water - as needed
For stuffing
  • Cooking oil - 2 tbsp
  • Grated cabbage - 2 cups
  • Big onion - 1 no ( chopped finely)
  • Garlic cloves - 5 nos ( -do-)
  • Spring onion - 2 sprigs ( chop finely)
  • Soya sauce - 1/4 tsp
  • Pepper powder - 1 tsp
  • Sugar - 1/2 tsp
  • Salt - as needed
Cooking oil – 1 tsp to add in idli pot water.
METHOD

  • Take the wheat flour,salt,cooking oil and mix well.Then add water little by little and make a soft,non-sticky dough.Knead well for 5 minutes.Cover & Let the dough rest for 30 minutes.
wheat flour veg momos recipe
wheat flour veg momos recipe

  • In the mean time make the stuffing.Grate the cabbage finely( u can replace with mixed vegetables like carrot,beans,potato and capsicum).Finely chop the garlic cloves,big onion and spring onions. Heat oil in a kadai and saute garlic,onion till it turns transparent. Add the spring onions,cabbage,salt ,sugar and saute well. Cover & cook till its done in low flame. Sprinkle water if needed. Add soya sauce and pepper powder. Mix well and keep the stuffing ready.
wheat flour veg momos recipe
  • Now take the dough and make small balls of 10gms size. Dust in wheat flour and roll it thinly. Make sure the corners are thinner than the center. Keep 1 tbsp of stuffing in the middle of circle and wrap them in different shapes. Please CLICK this post for wrapping methods.
wheat flour veg momos recipe
wheat flour veg momos recipe
wheat flour veg momos recipe
  • Make all the momos and arrange them in a greased idli plate. Boil water in the idli plate adding a tsp of cooking oil.When the water starts to roll boil, keep the idli plate and steam the momos for  7- 8 minutes. Switch off the flame and let it rest for 2 minutes. Remove the momos and serve with chilli garlic chutney !!
wheat flour veg momos recipe

Enjoy !

Note
  • Adding oil in wheat flour while making the dough is to make a soft outer covering.
  • Roll the dough ball thinly to get a thin covering & to make the momos soft to eat.
  • Wheat flour momos become slightly chewy & hard after it cools down. So eat it hot. Reheating is not recommended.
  • Replace wheat flour with maida or use maida & wheat flour in equal quantities for variations.
  • Replace cabbage with mixed vegetables for stuffing.
  • Adding a tsp of oil in the idli pot while steaming momos helps the momo to remain soft n shiny.

Enjoy this easy, delicious wheat flour Veg momo with chilli garlic sauce/momo chutney !

wheat flour veg momos recipe
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February 20, 2016

Orange Mocktail Recipe – Orange Lemon Juice Recipe

Orange mocktail
Orange mocktail / Orange lemon juice recipe is a simple and yummy summer drinks recipe. I make juices & milk shakes with fruits very rarely as we love to eat whole fruits. Recently I had this Orange mocktail in a juice corner. Raksha & myself loved it a lot. She told me to pack it for her school morning break time. So I browsed for mocktail recipes without alcohol and found it from Sharmi’s blog. The combination of Orange juice and lemon juice was perfect. Raksha gave a big thumbs up after drinking it and she told me to make it very often too. I usually make Eggless Orange cake during this fruit season.I am happy that I got yet another interesting recipe using orange fruit. Lets see how to make this non–alcoholic cocktail recipe - Orange Mocktail at home easily.

Orange lemon juice recipe

Orange Mocktail recipe


Orange Mocktail recipe Easy orange mocktail recipe - Non-alcoholic version.
Cuisine: Indian
Category: Drinks
Serves: Serves 1
Prep time: 5 Minutes
Cook time: 2 Minutes
Total time: 7 Minutes
INGREDIENTS

  • Orange - 2 nos
  • Lemon - 1/2 - 1 no ( adjust)
  • Sugar - 2-3 tbsp
  • Water - as needed
  • Soda water - optional
METHOD

  • Extract the juice from Oranges.Add lemon juice and mix well.Strain the juice and add required sugar and water.Mix well and check for taste.Add more sugar or water if needed. Serve immediately.
how to make orange mocktail without alcohol
Enjoy !

Enjoy this easy,delicious healthy mocktail at home !

mocktail with orange and lemon
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