Lassi

Ingredients

200gms cold curd
5-6 teaspoons sugar
1/2 glass chilled water
1/2 teaspoon gulab jal

Process

Add sugar in a liquid mixer jar and grind it.
Add sugar and water and churn well.
Taste it and add more sugar or water as per taste.
Gulab jal can also be added for flavour.

Serve in a tall glass or a kulhad and top it with malai!
Enjoy the cool and refreshing drink…

Tips :
It can also be garnished with finely chopped dry fruits.To make it even more cooler add ice instead of water.

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Kairi ki Chutney

Ingredients

1/4 cup chopped kairi (raw mango)
1Cup chopped hara dhania (coriander leaves)
1/2 Cup pudina (mint leaves)
1-2 Hari mirch (green chillies)
Pinch of jeera
Pinch of gud (jaggery)
Salt to taste

Process

Grind all the ingredients together in a mixer grinder.
Spicy and tangy chutney is ready to be served for lunch, dinner, or snacks with suitable items.

 

 

Aloo Parval

Ingredients

2 Aloo (potatoes) chopped)
1/4 kg Parval (chopped)(pointed gourd)
1 Table spoon oil
1 Tea spoon rai (mustard seeds)
1 Tea spoon haldi
1 Tea spoon lal mirch
Pinch of hing
2 Tea spoons of gud (jaggery)(optional)
1 Tea spoon dhania powder
1/2 Tea spoon maharashtrian garam masala (optional)
Salt to taste

Process

Heat oil in a pan and add rai and hing.
Add chopped parval and aloo.
Add haldi, mirch, dhania powder, garam masala and salt .
Mix well, cover and keep on low flame till it is cooked.
Add gud, mix and remove from flame.
Serve with roti or paratha.

Pattice

Ingredients

4-5 Boiled and mashed potatoes
2 Table spoons finely chopped onion
1 Table spoon finely chopped cauliflower
1 Table spoon finely chopped carrot
1 Table spoon finely chopped beet root
1 Table spoon finely chopped capsicum
1 Table spoon blanched peas
1 Hari mirch finely chopped
2 Cloves of lahsun (garlic) grated
1/2 Inch piece of adrak (ginger) grated)
2 Tea spoon oil
1 Tea spoon panchforan (equal quantity of saunf, jeera, rai, methi and kalaunji)
1/2 Tea spoon garam masala
Pinch of haldi
Pinch of lal mirch (as per taste)
Salt to taste
Oil for frying

Process

Heat oil in a flat pan.
Add panchforan, onion, lahsun and adrak, fry and then add cauliflower, carrot, hari mirch, peas, capsicum and beet root .
Cover and cook for 2 mins.
Add lal mirch, haldi, garam masala and salt.
Mix well and allow it to cool.
Mix mashed aloo and the above veggies and make pattice.
Roll them in bread crumbs or corn flour.
In a shallow frying or tawa sprinkle oil and fry the pattice till crisp on both sides .
Serve with tomato sauce and green chutney.

Kandyaacha Varan

Ingredients

1 Cup saadha varan
1 Onion chopped
1 Table spoon finely chopped hara dhania (coriander leaves)
1Table spoon oil
1 Tea spoon rai (mustard seeds)
1/2 Tea spoon lal mirch
Lemon juice as per taste
Salt to taste

Process

Add onions, salt and lal mirch.
Pour hot water to make a soup type consistency and boil for2-3 mins.
Heat oil and add rai, pour it on dal after it splutters.
Boil for a min, add hara dhania and lemon juice.
Serve with rice or porridge.