lassi with a twist

                                                    LASSI WITH A TWIST

We have been all drinking this cool drink since we were kids. This is one of the most popular drinks with a lot of different versions which can be easily found in almost every place in India, cause of its profound benefits and taste. I myself is a lassi lover so i tried a lot of different versions of lassi already. A few days back I have tried a new variety lassi at my friend's house ( I don't to forget to thanks to my friend Beli for this beautiful recipe... thanks Beli...) lassi with a taste of saunf.

So here's the recipe of this new lassi:

Use a generous amount of saunf and grind it properly to form a dry powder u can use this powder anytime afterwards store it in a clean container, avoid those grounded ones which are available in the market these days. Use moti wali saunf and then use the grinder for the freshly prepared powder. Now pour all our ingredients in a blender. 

Ingredients:

1 cup                          thick curd

3 tea spoon                sugar(you can use sugar free too accordingly)

1/4 teaspoon              grounded saunf

milk can be added according to the consistency of lassi you like. I prefer it to be thick.

Now blend thoroughly it with some crushed ice too.

Garnish with sauf and grounded dry fruits. Enjoy!!!! Happy summers!!!!  

Masale wala hari mirch achar

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A very tasty pickle which can last up to years if kept in a properly cleaned container. Its a very dry pickle so its masala can be also used to fill parathas.

Ingredients:-

Green chillies(washed dried cleaned)                              250gm

mustard oil                                                                       3 tbsp

methi dana(powdered)                                                     1 tbsp

saunf (powdered)                                                             1 tbsp

salt                                                                                    2 tsp

amchur(or powdered rai dana)                                         1 tsp

haldi powder                                                                     1 tsp

Method:

1. Cut the chillies(nakun tooti hui) in to halves vertically(lambi lambi).

2. Heat the oil very well. Wait till its colour changed and smells gone. Let it cool a bit.

3. Add all the spices in the oil and mix them properly.

4. Now add chillies to the above prepared spices mix(masala) and mix again properly.

5. Now fill the prepared pickle in a clean glass jar. Keep aside for few days and Enjoy....

Eggless Chocolate Cake In Microwave

This is a 10 min. in all recipe.
This is the best recipe among all which I tried.

INGREDIENTS

For Dry Mix

flour                                        1 cup
cocoa powder                         4 tbsp
salt                                         1/4 tsp
baking powder                       1 tsp

For Wet Mix

butter milk                             1 cup
powdered sugar                     1 cup
baking soda                           1/2 tsp
vanilla essence                      1 tsp
vegetable oil                         1/4 cup

METHOD:
1. Take all the dry ingredients in a bowl and mix them.
2. The the above mix for 2 times.
3. Take another bowl, add buttermilk and powdered sugar and mix it till the sugar gets dissolved.
4. Add baking soda and keep it aside for about 3- 4 minutes.
5. You can see the bubble formation at the top the liquid easily. Add vanilla essence.
6. Add this liquid mix into the dry mix you prepared earlier slowly n mix to form a batter.
7. Add oil to make a smooth batter but don't mix vigorously.
8. Pour this batter in a greased microwave dish.
9. Microwave for 4 -5 minutes on high.
10. Let it cool.
Enjoy!!

A unique way to boil Rajma or Chole without soaking overnight

Have you ever forgot to soak your chana or rajma a night before you want to make them? Or you ever crave to eat rajma or chole right then and there but you didn't have soaked rajma or chole and also there is no soda in your house? If so then your problem is over. beacuse i have a unique and a nice tip for you all from my simple si rasoi.
Just put your desired quantity of rajma or chole in a pressure cooker then add salt and close the lid and let a whistle come. just after one whistle switch off the flame. Now take the whistle out and immediately add 15 to 20 cubes of ice in to it. Then close the lid and start the flame again. Let it whistle for 5-6 for rajma and 7-8 for chole. And believe me its try and tested many times, before you know your rajma or chole is cooked with in half whistles you needed otherwise without ice. You can use this trick with soaked rajma or chanas also as it can save some of your gas in kitchen. So dont wait to give it a try and let me if it works for you too....

Bhedmi kachori ka dal ka sukha masala

This is the recipe to make dry masala for bhedmi kachoris which can last up to six months easily if kept in freezer. Whenever you want to make bedhmis just mix two and a half tbsp of this masala with triple amount of water a night prior and keep in refrigerator. Next morning take 2 cups of wheat flour add a bit salt if needed more acc to your taste, add some oil(moin) then add water to make dough poori consistency. Note: you can change the quantity of masala as per quantity of wheat flour.

Ingredients:
dhuli urad dal (washed and dried)                        2 cups
sabut zeera                                                            1/2 tbsp
sabut dhania                                                          1 tbsp
sabut sauf                                                              1 tbsp
hing                                                                       2 tsp
lal mirch powder                                                   2.5 tsp
dhania powder                                                       3 tsp
haldi powder                                                          1.5 tsp
salt                                                                         3 tsp
garam masala                                                         1.5 tsp
amchur                                                                   1.5 tsp

Method:
1. Take sabut zeera, sabut dhania, sabut sauf and grind coarsely. Keep aside.
2. Grind urad dal in a grinder properly.
3. Take a bowl add powdered dal, mix of sabut zeera, dhania,and sauf to it. Add hing, haldi, salt, garam masala, dhania powder.
4. Take this mixture in a pan and dry roast this mixture until it turns golden brown then add lal mirch powder and amchur.
5. Keep it aside. Let it cool. Store in a clean container. If possible keep it in in refrigerator.

Lauki Ke Theple

 


This is a new recipe which i have learned from my dear friend who is a Gujrati. So here I am sharing this wonderful recipe with pics.




         lauki ke theple




Ingredients:
Lauki (finely grated and tightly squeezed)  2 cups
ginger                                                        100 gms
garlic                                                         15-20 kali
green chillies                                             5-6
coriander leaves (finely choped)               half small katori
white sesame seeds                                    2 tbsp
wheat flour                                                 2.5 cups
besan                                                          1/2 cups
red chili powder                                         1/2 tsp
dhaniya powder                                         1.5 tsp
garam masala                                             1 tsp
haldi                                                           1 tsp
salt                                                              1tsp or acc to taste
sugar                                                           1 tsp
hing                                                             a pinch or two
vegetable oil                                               2 tbsp

steps:
1. put ginger, garlic, green chillies in a mixer and grind roughly( no need to make a smooth paste).
2. mix all the remaining things in a bowl n try to bind it in a smooth dough. Don't add water if needed add a spoon of curd or remaining water of lauki.
3. make small balls then make very thin parathas using those balls and refined oil.
4. use whole dough or it will leave water and become runny. These theplas can last for 2 or 3 days like this or you can refrigerate also.