SWEET LASSI

Sweet Punjabi Lassi is cooling and refreshing summer drink. It is quite popular in Punjab and North India ,but now a days we can get lassi in every part of India. I am calling it sweet because for more sweetness I added vanilla ice cream in it. In Punjab ,on the top they add 2-3 tbsp of white butter / makhan where as again I topped it with vanilla ice cream scoop. The key ingredient for lassi is to use the thick , homemade yogurt that is absolutely chilled .You can make different flavours of lassi by adding mango pulp, strawberry crush ,etc.

   

INGREDIENTS:

1/2 Glass Curd

¼ Glass Vanilla Ice Cream

3-4 Ice Cubes [ Crushed ]

1 Tbsp Sugar

For GARNISHING:

1 Scoop Vanilla Ice Cream

2-3 Finely Chopped Almonds

METHOD:

STEP 1 – In a vessel add curd ,sugar and vanilla ice cream together and blend it to smooth till the sugar get dissolved .

STEP 2 – Now add the crushed ice in it and again blend it for 2-3 minutes.

STEP 3 – Pour the lassi in the glass and top it with a scoop of ice cream . Garnish with the chopped almonds.

            Serve chilled lassi immediately.

VANGYACHE KAAP / SHALLOW FRIED BRINJAL ROUNDELS

Vangyache kaap is a mouth watering , crispy traditional fritters from the Maharashtrian cusine. It is made with a few ingredients. Try it once all those who love and don’t love brinjal, you will definitely love it. It is one of the easiest and delicious ones. This dish is usually eaten with rice ,simple kadhi and chapatti.

INGREDIENTS:

1 Big Sized Brinjal

5-6 Garlic Cloves [ Roughly Chopped ]

2 Tsp Red Chilli Powder

1 Tsp Turmeric Powder

Salt [ as per taste ]

2 Tsp Garam Masala

2-3 Tbsp Oil

METHOD:

STEP 1 – First wash and slice the brinjal.

STEP 2 – Mix all the ingredients except oil and coat the slices with this mixture.

STEP 3 – Heat the griddle /non-stick tawa and roast the slices with a little oil at a time.

STEP 4 – At one time you can roast 3-4 slices . Roast all the slices like this and serve hot .

  

Serve hot brinjal roundels / vangyache kaap with chapatti or simple dal-rice.

PALAK PAKODA

Daily morning ,you have a big question ,what to make for breakfast. So I made this palak pakodas which is also known as ‘palakche bhaji’. They are deep fried ,crispy and deeped in gram flour [ chickpea flour ] batter . To make them more healthy add sesame seeds . Palak pakodas are great as an appetizer. A delicious crispy dish which can be used as a tea time snack.

INGREDIENTS:

9-10 Palak Leaves [ Spinach ]

2 Cups Besan Flour

2 Tsp Red Chilli Powder

1 Tsp Turmeric Powder

Salt as per taste

2 Tsp Sesame Seeds

Water

Oil for Frying

METHOD:

STEP 1 – First make a batter using all the ingredients except palak leaves.

STEP 2 – Put the oil in pan to heat.

STEP 3 – Coat the leaves with the batter and deep fry. Coat one leaf at a time only.

STEP 4 – Fry all the pakodas like this and serve with tomato sauce.

Serve hot pakodas with tomato sauce or green mint chutney.

CARROT CAKE

I have tried many cakes ,but this is a very simple carrot cake which is quite simple to try. I layered it with meringue and chopped walnuts . I used walnuts for the topping also. As this is very easy recipe for moist carrot cake which is packed with carrots as well as the warm cinnamon spice flavour.  Hope you all love this simple carrot cake recipe.

¼  Cup Wheat Flour

¾ Cup All Purpose Flour  

½ Cup Grated Carrot [

¾ Cup Curd [ Take thick curd ]

 ¼ Cup Olive Oil

2 n ½ Tbsp Milk

½ Cup Granulated Sugar

¼ Tsp Vanilla Essence

¼ Tsp Cinnamon Powder [ Optional ]

½  Tsp Baking Powder

½  Tsp Baking Soda

¼ Tsp Salt

Walnut ,Chopped [ Optional ]    

METHOD:

STEP 1 – Grate the carrot finely and keep aside.

STEP 2 – Sieve the flours and add baking powder, baking soda and salt to it and mix it.

STEP 3 – In another mixing bowl ,take curd ,sugar ,milk and olive oil and blend it with the blender till the sugar get completely dissolved in it.

STEP 4 – Then add cinnamon powder, vanilla essence and give a quick stir . Finally fold the carrot in it followed by wheat.

STEP 5 – Whisk well to form a smooth creamy mixture / batter. You can add walnuts at this stage in the batter.

STEP 6 – Preheat the oven at 180 degrees for 10 minutes . Add the cake mix in the greased cake pan .Bake the cake for 20-25 minutes on 180 degrees or until the toothpick comes out clean.

        

       Serve hot ,healthy carrot cake sliced one .

KALI DAL / BLACK LENTIL/ URAD DAL

At my home my daughters are not much fond of kali dal /black lentil when I cook it by traditional way . But the recipe which I am going to share here is loved by all . It is made more delicious by using the low fat cream in it with other spicy flavours. It is made all over India but with some variations. In north people called it ‘ mah ki dal’ and is made with the starchy and wholesome urad dal [ black lentils]. But in south india ,it is made with toor dal [ yellow lentil] which has a very low starch content.

                                                

                                                       

INGREDIENTS:

1 Cup Urad Dal [Black splited gram ]

1 Onion

1 Tomato

1 Tsp Garlic- Ginger Paste

Turmeric

Red Chilli Powder

Salt

Garam Masala

Cumin –Mustard Seeds

1 Tbsp Low Fat Cream [ Optional for garnishing ]

Oil / Clarified Butter

Coriander

METHOD:

STEP 1 – First wash and pressure cook the dal for three whistles. Let it cool. Keep aside.

STEP 2 – Now chop onion , tomato . Take a pan with oil, let crackle cumin-mustard seeds.

STEP 3 – Now add the chopped onion, tomato and ginger-garlic paste. Roast it well.

STEP 4 – Add the spices one by one and cook for a minute.

STEP 5 - Add dal to it, mash and mix well with the spices.

STEP 6 – Add ½ cup of water in it and again mix well. Dal should not be very liquidy.

STEP 7 – Cook for 4-5 minutes with stirring after short intervals.

STEP 8 – Finely add the cream over it and garnish with fresh, chopped coriander. Ready to serve.

Serve hot with chapatti, bhakri or rice as per your choice. 

CRISPY CHILLI POTATO

Chilli potato is one of the well liked chilli recipe from the Indo-Chinese cuisines. It is served as a starter or as a side dish to main dish like fried noodles or fried rice. Kids love this dish . It is made by two types :with gravy and dry one. Today I am going to share dry chilli potato with you all. It is made with fried ,crispy potato which is quite unhealthy but I added here sesame seeds and served it with simple chapatti which make it healthy.

INGREDIENTS:

4-5 Big Sized Potatos

3 Tbsp All Purpose Flour

1 ½ Tbsp Corn Flour

1 Tbsp Onion –Garlic Paste

1 Tsp Oregano

1 Tsp Salt

3 Tsp Red Chilli Powder

1 Tsp Black Pepper Powder

1 Tbsp Soya Sauce

1 Tbsp Chilli Sauce

½ Tbsp Vinegar

1 Tbsp Tomato Ketchup   

METHOD:

STEP 1 – First peel off the skin of the potatoes, cut them like french fries and keep in salt water for 5 minutes and then drain the water.

STEP 2 – Mix the all purpose flour and cornflour , coat the potatos with this mix and keep in refrigerator for ½ an hour.

STEP 3 - Take a big sized wok /kadhai and heat sufficient oil in it. Fry the potato fries till crispy and golden brown. Keep them aside. 

STEP 4 – Now take a wide pan, put oil and onion –garlic paste in it and sauté it till the raw flavour goes out.

STEP 5 – Now put the spices, oregano and rest all the ingredients to it and mix well .

STEP 6 – Finally, add the potatoes in it and mix well .Cook for next 3-4 minutes and your chilli potato is ready.

STEP 7 – Just garnish it with fresh coriander and sesame seeds and serve.

Serve hot with anything you wish like chapatti /bread.

IDLI SAMBAR

Idli sambar is an unbeatable combo. I love to eat idli with both sambar as well as the coconut chutney. There are so many memories with the idli sambar, some are funny too.  My Aai used to make idlis before my marriage so I knew how to make them, but did not have that much knowledge that how to make spongy idlis. I still remember the taste of my mom’s idlis.  I am a huge fan of idli sambar.  

In the early years of my marriage, when I made them, they were too hard to cut . But still my hubby used to eat them because he did not want to hurt me. But now a days I had learnt and developed my techniques. So, now I make much much better and spongy ones. Today, we get the ready batter for idli, but I make my own idli batter.

📌📌Watch the video recipe here 📌📌

INGREDIENTS:

For IDLI:

4 Cups Rice

2 Cups Urad Dal [split, skinned black gram]

1 teaspoon Fenugreek Seeds / Methi Seeds

1/ 2 Cup Poha

Salt Water

For SAMBAR:

2 Cups Toor Dal [ Arhar Dal ]

1/2 Cup Chopped Potato

½ Cup Cauliflower

2 Brinjal  

1 Big Sized Tomato   

½ Cup Carrot [ ½ inch sized cut ]

Curry Leaves

1 Tbsp Tamarind

1 tbsp Jaggary

1 Sliced Onion  

5-6 Cloves Garlic  

½ Inch Ginger [Adrak]

Cumin –Mustard Seeds 

Oil

Turmeric

Red Chilli Powder

Salt

Sambar Masala

Asafoetida 

For COCONUT CHUTNEY:

1 Coconut , scrapped and cut into small pieces  

½ Cup Roasted Peanuts   

½ Roasted Chana Dal

5-6 Curry Leaves

4-5 Green Chiilis

Salt as per taste

1 tablespoon Sugar  

1 Tsp Cumin Seeds

Asafoetida a Pinchful

1 tablespoon Oil

Water as needed

METHOD: 

For IDLI: 

STEP 1 – You have to soak the dal with methi seeds and rice separately for 8-10 hours.

STEP 2 – After 8-10 hours, wash, soa poha for 10-15 minutes.

 STEP 3 - After that, grind them in a mixer grinder finely. Reserve the water from dal to use while grinding.

STEP 4 - Add a little water we reserved while grinding .

STEP 4 – Mix all three batters and whisk it with hands in one direction for about 5 minutes.

STEP 5 - Now cover it with a plate and keep this again for 5-6 hours to ferment.

STEP 6 – After fermentation, 

Add give it a nice mix. Then add salt to the batter as per your taste and mix it well.

STEP 7 – Now prepare the idli steamer. Add some water and let it come to boil.

STEP 8 - Grease the idli steamer plates with oil and put a spoonful of batter in each compartment in the idli steamer.

STEP 9 - Steam the idlis for approximately 20 minutes.

STEP 10 - Now cool it for 5 minutes and then remove the hot, soft and smooth idlis

Remove all the idlis from idli plate and keep them aside. Hot, spongy and fluffy idlis are ready to serve.

Serve them hot with spicy pipping hot sambar and coconut chutney.

For SAMBAR:

STEP 1 – Pressure cook the toor dal with a pinch of asafoetida in it for three whistles.

STEP 2 – Cool it and mash it well.

STEP 3 – Put a pan on heat with oil. Crackle the cumin-mustard seeds, add asafoetida and curry leaves immediately.

STEP 4 – Now add the veggies and sauté for 1 minute. Just put the veggies first which takes more time to cook and then the other.

STEP 5 – Now add the spices in it and mix well. After spices add the tamarind and jaggary to it and again mix well.

STEP 6 – Add the mashed dal ,mix and add sufficient water . Sambar consistency should not be very thick. Let Cook the veggies and you sambar is ready.

For CHUTNEY:

STEP 1 - Add all the ingredients of chutney in a chutney pot of your mixer and grind it well .Add a little water while grinding.

STEP 2 – Remove it in a small bowl and add water to make desired consistency of the chutney.

STEP 3 – Make a tempering with oil, cumin seeds asafoetida and curry leaves .Add this to your chutney.

STEP 4 - Now your chutney, idlis and sambar is ready to serve.  

                 Serve it immediately and enjoy.

MASALE BHAAT

The traditional masale bhaat is an amazing combination of spicy flavours and mouth watering textures.Served with low fat curd or raita with veggies or buttermilk. It is indeed a one pot meal in itself . I used veggies like cauliflower, potato, tomato, onion ,etc.You  It can be a wonderful lunch box menu which make everyone crazy.

INGREDIENTS:

1 Cup Basamati Rice
1 Sliced Onion
1 Cup Chopped Cauliflower
1 Small Patato
1 Samll Sized Carrot
1 Small / Medium Tomato
2 Small Brinjals
1 Small Capsicum
5-6 Cloves Garlic
1/2 Inch Ginger
7-8 Curry Leaves
1/2 Inch Cinnamon
1-2 Bay Leaf
2-3 Cardamom
3-4 Tsp Goda / Kala Masala
Cumin- Mustard Seeds
Oil
Water
2-3 Dry Red Chilli
Turmeric
Red Chilli Powder
Asafoetida
Salt


For GARNISHING:
Roasted Cashewnuts
Desicated Coconut
Coriander


METHOD:

STEP 1 - Wash the rice and soak it for 1/2 an hour.

STEP 2 - Chop the veggies as per desired size.
STEP 3 - Now take a wide pan , add oil in it and crackle cumin-mustard seeds,

add dry red chillis,  bay leaf ,cinnamon, cardamom , curry leaves and asafoetida in it and roast for a while.

STEP 4 - Now add sliced onion , finely chopped garlic and ginger to it .

After that add all the veggies and saute well ,mix them properly.

STEP 5 - Add the rest of spices ,roast well

and then add  salt

and then soaked rice,

mix well.

 STEP 6 - At last add hot water to it and mix well.

[ I take double amount of water than rice ]
STEP 6 - As the water comes to boil, cover the pan with the lid and let it cook .

STEP 7 - Check after 5 minutes ,if you feel that water is less ,add sufficient warm water and again cook for next 5 minutes covered.

STEP 8 - You can stir it and mix it well for 1-2 times while cooking.
STEP 9 - Check the rice cooked properly or not by taking few grains in between your fingers and pressing them . If they becomes soft means your rice is cooked .

STEP 10 - Stop the heat and garnish it with roasted cashewnuts ,

desicated coconut and coriander.

  Serve the masale bhaat hot with curd ,buttermilk or any raita.