yogurt

Rose Lassi

Lassi is a popular traditional yogurt-based drink from the India.it is a blend of yogurt, water, spices and sometimes fruit. Different type of lassi salted, sweet lassi.when it is served as a savory drink, then flavored with ground and roasted cumin, chopped green chilli coriander leaves & mint leaves or simply adding salt. Sweet lassi is a form of lassi flavored with sugar, rosewater, other fruit juices or Flavored syrup.check my salty lassi Mint Lassi

I am sharing a simple sweet lassi Rose flavored lassi few ingredients & easy to make Cool & Healthy Beverage

ingredients

1 cup yogurt

1/2 cup chilled water or Milk

1/4 cup Rose syrup

Sugar to  taste

Few Ice Cubes

Method

Blend all ingredients in a blender Jar.Served Chilled in a Glass.

Tips

Used rose syrup store bought & it contained sugar so while adding extra sugar be careful

 

Microwave Dhokla

A dhokla is a spongy savory cake made of gram flour, suji (semolina) or rice powder. Dhokla recipe is a very popular Gujarati dish prepared in almost every household in India. Many variations of dhoklas such as Besan Dhokla, Sooji Dhokla, Chawal Dhokla or Khaman Dhokla. it is prepared by steaming.Dhokla can be served as breakfast, evening snack or even as an appetizer. Garnished with split green chilies, mustard seeds, grated coconut and coriander leaves, this dish can be served with accompanied with green chutney.

Sharing Dhokla recipe prepared using a microwave in 4 minutes.

Ingredients

Gram Flour /Besan 1 cup

Semolina (Sooji) 1 tbsp

Yogurt 1  cup

Ginger Chilli paste 1 tsp(optional)

Turmeric powder 1/4 tsp

Salt to taste

Oil 1 tbsp

Fruit salt 1 tsp

Water for making batter

for Tempering (Tadka)

Mustard seeds(black ) 1 tsp

Oil 1/2 tbsp

Green chilies(slit) 1-2

Water 1 cup

Curry Leaves 4-5

Method

Mix the besan, ginger chilli paste, salt, turmeric, sugar and oil and yogurt.Beat till smooth.Add the water and mix well again.Add the fruit salt, stir gently and pour immediately into the greased microwavable dish.cover and cook at HI or Power level 10 for 4 minutes.

Heat the oil for the tempering, add mustard seeds,curry leaves and green chillies. Saute till slightly colored, and add 1 cup water & give a boil.Turn off heat.Unmold & Cut the tempering into desired sized pieces and pour the tempering over.Serve with Green Coconut Chutney.

 

Vegetable Pulao

Pulaos are a very famous dish in India. it is prepared using rice,there are many varieties of pulao Peas pulao Spicy veg Pulao the one here is made without onion & garlic. This recipe is very easy to prepare, as it doesn’t have too many ingredients and can be cooked quickly.One can add any vegetables by choice.Serve with Pickle & Raita.I have cooked in  my electric rice cooker. Today on eve of Krishna Janmashtami I prepared this recipe as we don’t eat onion-garlic food today.One can prepare for kids tiffin if they like a bit spice or for a spouse.

ingredients

Rice 1.5 cup

Ginger Chilli paste 1 tsp

Mixed Vegetable 1/2 cup

Bay Leaf 1

Cardamom 1

Big Cardamom 1

Cloves 2

Cumin Seeds 1 tsp

Turmeric 1/4 tsp

Coriander Powder 1 tsp

Beaten Yogurt 1 tbsp

Mint leaves few

Water 3 cup

Salt to taste

Ghee 1 tbsp or Any Cooking oil

Method

Wash & Soak rice for 20 min.Heat a pan then add ghee .add cumin seeds ,bay leaf Cardamom,Big Cardamom ,Cloves once it gave a fragrant add ginger-green chilli paste.saute & then add vegetables adding turmeric powder & coriander powder beaten yogurt cook till vegetables become soft ,add salt & few mint leaves which enhance flavor of rice,add soaked rice a stir slowly so that rice doesn’t break .Transfer into rice cooker bowl then adding water & press cook mode.once rice cooked & become fluffy.Before Serving remove bay leaves,cardamom & big Cardamom & cloves.Serve hot with Pickles & Raita.

 

Naan

Naan is a leavened Oven baked flatbread from India.Traditionally it’s baked in Tandoor. it is prepared mixing Refined flour with salt, a yeast and yogurt to make a smooth, elastic dough.Nigella seeds or garlic & green coriander leaves are commonly added as seasoning & once baked brush with Melted Butter. Naan Dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls , which is flattened and cooked.Naan are served with Veg & Non-Veg curries.

I am sharing Naan recipe baked in oven .

Ingredients

Refined Flour/all purpose flour  3 cup

Oil to kneading

yeast 1 tsp

Warm water 3/4 cup (to dissolve Yeast)

Salt to taste

Sugar 1 tsp

Black Onion seeds(nigella) for toppings

Milk/yogurt 1 cup

Melted Butter

Method..
Take a bowl add yeast,salt,sugar & water and cover.keep it for 10 min till it dissolve properly.In.a big bowl add refined flour ,yeast mixture slowly Knead a soft dough adding milk or curd…apply oil on palm while kneading.leave it for 3-4 hrs..Once dough rise knead again it a bit.Now preheat oven on highest temp ,divide dough a roll using rolling pin or flatten with help of finger and give shape of naan &sprinkle black onion  seed on top press it lightly so that it stick on dough .apply a little bit oil on baking tray & put naan on baking tray now bake till it cooked properly both.sides.remove from oven apply butter & serve hot !!

 

 

 

Eggless Wholewheat Multigrain Loaf Cake

Multigrain Flour can be an important part of a healthy diet and an excellent way to eat more, whole grains. Multigrain meaning several different types of grains mixed.Multigrain flour is going to taste different than Refined  flour. The big difference is that it actually has a taste. White flour/Refined flour  takes on other flavors during baking, while multigrain brings its own flavor elements.

Instead of using Refined flour sharing a cake recipe of Whole wheat with Multigrain,Yogurt ,Nuts & Chocochips.Adding Chocochips because my daughter’s  like it .one can leave choco chips or nuts in a recipe. Sweetness Depend on individual taste buds so increased or decreased.

Ingredients

1 cup Wholewheat Multigrain flour

1/2cup light brown Sugar /Regular sugar (to taste)

1/2 tsp baking powder

1/2 tsp baking soda

1/4 cup oil

1/2 cup yogurt

Water as required for consistency of batter

Chopped almond 1 tbsp

Small Chocochips 1/2 tbsp (optional)

Method

Preheat oven @ 400f /200 C,Sieve all dry ingredients in a bowl.In another bowl mix curd & oil till well blended.slowly add dry ingredients into wet ingredients mix well .if needed add water to make a dropping consistency of a batter.Grease tin with oil dust with flour & then remove extra from pan ,adding chopped almonds & choco chips in batter mix well. Pour cake Batter into baking tin & Bake cake on a temp of 350 f /180 c for 60 min or till toothpick comes clean.Remove from oven carefully keep on a wire rack to cool down completely.Slice & serve !!

Tip: after 40 minutes baking time ,keep checking cake batter till toothpick comes clean.batter should not be too thick or thin but dropping consistency .one can omit Almond or choco chips or Add any favorite Nuts .

 

Hariyali Dhokla

A dhokla is a spongy savory cake made of gram flour, suji (semolina) or rice powder. Dhokla recipe is a very popular Gujarati dish prepared in almost every household in India. Many variations of dhoklas such as Besan Dhokla, Suji Dhokla, Chawal Dhokla or Khaman Dhokla. it is prepared by steaming .Dhokla can be served as breakfast, evening snack or even as an appetizer.

Dhokla recipe with a tweak adding Blanched & pureed Spinach.

Ingredients

Spinach blanched & pureed 2 cup

Gram flour 1 cup

Yogurt 1/2 cup

Green chillies 1-2

Ginger chilli Paste 1 tsp

Salt to taste

Sugar 1 tsp

Asafoetida 1/4 Tsp

Fruit salt 1 tsp

Lime juice 1tsp

Oil 2 tsp

Black mustard seeds 1tsp

Method

In a bowl add gram flour,yogurt spinach puree,salt ,sugar ,green chilli ,ginger paste & 1 tsp oil mix well.Grease a plate or dish.in a big vessel adding enough water for steaming.Before pouring batter mixture into a greased plate.add fruit salt & lime juice & mix well.transfer mixture to greased plate;put in a steamer to cook.it take 10-12 min .plz check using toothpick or knife as dhokla mixture comes clean.Once done remove plate & keep aside.prepare tempering heat oil in a pan add black mustard seeds,asafoetida &chopped green chilli .pour this tempering on top of cooked dhokla.cut in shape & serve !!

Lettuce Gazpacho

Gazpacho is a soup made with raw vegetables and served cold. During the hot summer,as it is refreshing and cool.Originally  Gazpacho is prepared with a tomato base and bread.Now there are many variations of gazpacho, often in different colors and flavors such as avocados,spinach,watermelon  & etc.Lettuce Gazpacho is a healthy bright green soup with green vegetables blended with yogurt.The flavor of Crisp romaine lettuce is freshness itself and the creamy consistency of yogurt is the perfect base.

Ingredients
Romaine lettuce 1 or any lettuce
Cucumber 1
Spring onion 1
Garlic Cloves 1-2
Thick yogurt 1/2 cup
Mint leaves 4-5
Salt to taste
Black Pepper to taste
Crushed red pepper to taste(optional)
method
wash lettuce & mint leaves, spring onion & chopped.chopped cucumber .Blend all ingredients except black pepper,salt & red crushed pepper.
pour in a glass /bowl .add seasoning (Salt ,black pepper,red crushed pepper)& enjoy!!
tips:-
Any type of lettuce one can use.
instead of yogurt ,one can add sour cream.
any herbs one preferred.
Deseeded Cucumber it’s an individual choice.

 

Aloo Paratha

Soft dough stuffed with the spicy filling of mashed potatoes and other Indian spices and then rolled out into big round shape flatbread serve with Plain yoghurt & pickles.

ingredients

Whole wheat flour 1 cup

Pinch of salt

1 cup water

oil 1/4 cup for kneading

Fillings

Boiled & Mashed potatoes 5 medium size

Onion chopped 1 medium

Green chillies 1-2 finely chopped

Turmeric powder 1/2 tsp

Red chilli powder 1 tsp

Coriander powder 1/2 tbsp

Lime juice 1 tsp

Salt to taste

Green Coriander leaves 1 tbsp

Garam masala powder 1 tsp (optional)

Black mustard seeds 1 tsp

Oil for Cooking & frying filling

Butter a dash for toppings (optional)

Method

Make a soft dough with the specified ingredients. Divide the dough into balls, as per the required size. Heat 2 tsp of oil in a pan add black mustard seeds once it crackled add green chilli & chopped onion once onion became pink in color add turmeric powder,red chilli powder ,coriander powder ,mashed  potatoes & salt mix properly so it combined like  a dough .turn off heat then adding lime juice ,garam masala powder & green coriander leaves & mix well..Potato filling is prepared ,keep aside to cool down .

Take each portion of the dough, flatten it on palm.Stuff the filling in the dough ,close edges properly& roll into balls.13133151_1007321552648727_6665461358081143786_n

With a rolling pin, flatten the balls into 1/2″ thick round parathas.

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Heat pan on a medium flame.Cook the parathas & apply oil both sides cook until parathas are golden and cooked through.

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Mutton Curry

Mutton marinated with Yogurt & cooked with Indian spices

Ingredients

  • 1 kg mutton
  • 5 tbsp oil
  • 1 cup curd
  • 2 onion finely chopped
  • 2 tbsp ginger paste 2 tbsp garlic paste
  • 1½ tsp Kashmiri red chilly powder
  • 1 tsp garam masala powder
  • 1 tsp ginger powder
  • 2 tbsp coriander powder
  • 1½ tsp turmeric powder
  • 1 tsp cumin powder
  • Whole garam masala{ 1 tsp black peppercorns, 12 cloves, 8 green cardamom ,5 sticks cinnamon Few threads of mace}
  • Salt to taste

Method

In a bowl, mix mutton with curd and a little salt and keep aside. Heat oil in a pan and put in the whole garam masala. When they start to crackle, put in the chopped onions and fry till they turn golden brown.Add ginger-garlic paste and fry again for about two minutes. Add all the masala powder and fry till the oil comes up. Now add mutton with the marinade paste and stir fry on a high flame for 2 minutes.Pour in water and add a little salt, cook it with the lid closed till the meat becomes tender and the gravy is medium-thick in consistency.Serve it with white steamed rice /roti /paratha.

Dahiwale Aloo

Boiled potatoes simmered in Yogurt gravy

ingredients

  • Boiled potatoes, 3 medium sized
  • Cumin seeds 1 tsp
  • Turmeric powder 1/2 tsp
  • Coriander powder 1/2 tsp
  • Red chillies (dry)- as per taste
  • Red chilli powder 1/2 tsp
  • Curd- 1 cup (whisked)
  • Salt to taste
  • Asafoetida a pinch
  • Oil 3 tsp

method

  1. Heat 2 -3 tsp oil in a pan, add the cumin seeds and then allow them to crackle. Then add the red dry chillies and allow them to crackle. Then add the boiled potato and saute for a minute.
  2. Next, remove the boiled potatoes and use the same pot to cook. Add oil to heat, then add the dry masalas ( now add coriander powder, turmeric,red chilli powder, asafoetida) and cook for a minute.
  3. Then add the whisked yogurt and keep stirring until all the spices are mixed well. Now add salt and water if it is too thick. Cook it for 5 minutes on a low flame. Keep the gravy consistency as per your choice.
  4. Serve it hot with chappati/poori /paratha.