Mango Lassi

      Mango Lassi- -sweet and rich lassi, with mango, yogurt, sugar, pistachios and dash of cardamom.

 My #foodiemonday #bloghop entry for #summerfruit theme.

Ingredients:
Serving: 4
Cooking time: 10 minutes
* 2 cup Mango Pulp 
* 3 cup Yogurt 
* 1/4 cup Sugar
* 1/2 teaspoon Cardamom powder(option)
* Crushed ice as required
* Some Pistachios chopped
Method:

* Transfer mango pulp into a blender. 

* Add sugar and blend. 

* Add yogurt and blend again. 

* Add crushed ice and cardamom powder blend to a smooth mixture.

* Take serving glasses. 

* Pour Lassi and fill up the glasses.

* Enjoy!!!

 Try more Mango Mania Recipes::

Mango-Berry Froyo Bar

Mango Rose Milkcake

Mango-Berry Smoothie

Mango Cheesecake

Mango Delight Fool

Nigella Seeds(Kalonji) Dip or Aachari Dip

   Nigella or Kalonji or Black seeds, is known as the "seed of blessing" as it is considered to be one of the greatest healing herbs of all times.. Apart from being a wonderful medicine, Nigella seeds are superb spice, used to flavor a variety of authentic dishes including pickles..Also popular decorative spice for tossing onto bread or naan, savoury cookies or pastries, as well as over salads too.. A tempering of Kalonji along with jeera goes well over rice too. its taste adds flavorsome value to any type of curry or stew or even to dal..Toasted Nigella seeds can be added to citric pickles to balance the flovor and improve digestion..Today's recipe is totally inspired my indian pickle's flavor. It's all about "Nigella Seeds(kalonji) Dip" or "Aachari Dip"...

    Never before would you have experienced such a wide assortment of Indian spices in a dip! With a base of curds, tempered with five aromatic spices, perked up with coriander and green chillies, and chilled to a pleasant temperature, this lip-smacking Achaari Dip or Nigella seeds Dip will make your taste buds tingle with joy, yearning for the next bite of dip-coated cracker or chip or tikki or khakhra..:)  
   When friends or family are coming over, a snack of chips and dips is the first thing comes to mind.. Or even wonderful snack to enjoy on a weekend's evening. This Nigella seeds dip is also perfect with simple Khakhras.. I perfer this dip with my favorite Bajari Dhebra Khakhra.. It goes very well with some crackers too.. Any crackers or corn chips or khakhras or tikkis become interesting with this deliciously chilled low-fat yogurt dip enhanced with delectable spices. Prepare in advance and enjoy at leisure.. 
  My #foodiemonday #bloghop entry for #nigellaseeds..

INGREDIENTS:: 
1/2 teaspoon Oil
1/4 teaspoon Nigella seeds(Kalonji)
1/4 teaspoon Fenugreek(Methi) seeds
1/4 teaspoon Mustard(rai) seeds
1/2 teaspoon cumin seeds
1/2 teaspoon Fennel Seeds
A pinch of asafoetida(hing)
1/4 cup Chopped cilantro
Green chillies according to taste.(use 1-2)
3/4 cup Low-fat hung Yogurt or you can use regular yogurt
Salt to taste
Sugar to taste
METHOD::
* Heat the oil in a small pan.
* Add mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and fennal seeds.
* Add asafoetida, when seeds crackle.

* Saute for few seconds.
* Turn off the stove and keep aside to cool down.
* Add all roasted spices, green chillies, chopped cilantro, salt and sugar into a blender jar along with very low amount of water.
* Blend all together and make a fine paste.
* Pour the paste into a bowl, add the hung yogurt and wisk well.

* Keep in fridge for at least an hour. 
* Sprinkle some Nigella seeds and serve chilled.
* Enjoy.

NOTES:
-You may use regular yogurt instead of low-fat.
-You can use combination of sour cream and yogurt too.
-You can eat immediately too, no need to chilled it. But chilled taste more delicious.
  

Dhaba-Style Paneer Butter Masala

   "The willingness to listen, the patience to understand, the strength to support, the heart to care & just to be there.. that is the beauty of a lady!!"
              Happy Women's Day!!
   So, for this great dedication of this special post on women's day for one of the great lady, who always inspired me in cooking skill.. I'm sharing today's recipe from Bhavna's kitchen. This post and recipe is all about inspired by some women and I learn lots of cooking by watching Bhavna's youtube videos. After getting married, not a lot but few responsibilities came on and started cooking with whatever I could make. Usually some routine food. After moving into USA, couldn't find some delicious Indian Food anywhere around me..Even though I wanted to eat tasty food but never knew how to cook. Interest for cooking was somewhere in the corner of my heart. After searching for good tasty recipes, finally one time I watched Bhavna's recipe on youtube and tried that , not only that but came out same as i wanted since a long.. My tries and errors makes me perfect day by day and all credit for new recipes goes to Bhavna, when it comes about inspiration. So, today's recipe is copycat recipe from her and I"m sure this recipe will satisfied you whenever u craving for some restaurant style food.. 

 My #foodiemonday #bloghop entry for #women'sdaytreat.

Ingredients:
1 cup Paneer
1 large Onion
1 tablespoon ginger-garlic paste
1/2 cup Almond meal/flour
1/4 cup yogurt
1 small can tomato paste
2 teaspoons dhanajeeru
1 tablespoon Kasuti meethi
3 tablespoon Oil-Butter
2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
Salt
Some whipping cream and cilantro
Method:
* Heat oil and butter in a pan.
* Add Paneer cubes until golden brown and keep aside.

* Add chopped onions in same pan with ginger garlic paste. 
* Add some salt and saute till onions gets tender and light pink.
* Transfer cooked onions, ginger & garlic into a blender.
* Add yogurt, 2 tablespoon tomato paste and almond meal and blend all. 
* Add some water when blending and make smooth paste.
* Heat oil and butter again and add this smooth paste into it.
* Add turmeric powder, red chili powder and dhanajeeru.
* Stir and cook for little bit.

* Add some more tomato puree, stir and cover and cook.
* Add garam masala, sugar and Kasuri methi mix well and cook.
* Add fried Paneer cubes , mix and cover the lid and cook for 2-3 minutes more. 
* Add little water if needed at this point.
* Turn off the stove.

* Serve with some chopped cilantro and drizzle some whipping cream.
* Serve with some Naan, Roti or rice.
* Enjoy..

Recipe Credit:: Bhavna's Kitchen

Sev-Tometa nu Shaak

 You know, Gujarati Cuisine and specially Kathiyawadi regional recipe is beaming with fresh ingredients and sweet, Spicy flavors. Sev- Tameta nu shaak is one of the Kathiyawadi recipe.. Sev-Tameta nu shaak is a one pot meal and so comforting you hardly need to chew(a sign of amazing comfort food, obvio:)  All in all, it's very quick, very simple and very satisfying, no fuss recipe--just how I like it. 

 My #foodiemonday #bloghop entry for #regionalcuisine....

Sharing with you my Gujarati/Kathiyawadi Thali with you all, hope you enjoy this as much as i did..:)

Ingredients::
500g fresh Tomatoes, roughly pureed (I used food-processor for roughly pureed)
120g finely chopped Onions
3 tbsp Oil
¼ tsp Mustard seeds
1 tsp Cumin seeds
½ tsp Fennel seeds
¼ tsp Asafoetida
½ tsp Turmeric powder
1-2 tsp red Chilli powder (or to taste)
1 tbsp sugar
½ tsp Garam masala or Chicken masala(I used chicken masala)½ tbsp water
1 tbsp cream (optional)
Salt to taste
Some chopped Cilantro to garnish
For Sev;
1 cup Besan flour
1tsp Oil
Pinch of Asafetida
Salt to taste
1/2 tsp red chilli powder
Method::
For Sev;
* Mix all the dry ingredients together, besan flour, red chili, salt and asafetida. 
* Add the oil and mix it well.
* Add the water slowly to make soft and smooth dough. 
* Dough is very sticky, I used a spoon to mix the dough in the beginning. Then oil the palm and knead the dough. 
* Cover the dough and allow to rest.
For Shaak;
* Heat the oil in a pan and add the mustard seeds (wait for them to pop) and then add the cumin seeds, asafoetida, fennel seeds and onions. 
* Saute until the onions become translucent.
* Then add the pureed fresh tomatoes.
* Season with red chilli powder, turmeric powder, garam masala, salt and sugar.
* Allow to cook down to a fairly thick mixture, and then adjust the texture with around 1/2 cup of  water.

* Cover the pan with lid and cook on slow flame for about 1-2 minutes. 
* Meanwhile, greased sev maker with attachment. Place dough to fill the cylinder of sev maker and close.
* Now hold the sev maker over saak pan, press the handle, sev will start coming out in to the shaak. As sev is coming, slowly move the sev maker in circular motion.

* Cook sev for couple of minutes with shaak and turn of the stove.

* Add cream in it and mix.(optional)
* Sprinkle some chopped cilantro and Serve with roti, bhakri or rotla..

* Enjoy..
NOTE:
* You can use ready made sev too. 
* Just make shaak and topping with redy made sev when you serve.

Malai Peda (Milk Fudge)

          As the cold winter days melt into the more comfortable spring weather, people celebrate Basant Panchmi or Vasant Panchami. The festival, it signifies the beginning of Vasant Rutu(ritu)(Spring season). Vasant is associated with freshness and a new beginning in all spheres of life. For Vasant Panchami the yellow color dominates for not only do people wear yellow colored cloths, even the food that's prepared as offering to the goddess is also yellow. My today's recipe is Malai Peda- A rich sweet flavored with saffron and generously garnished with pistachios..

                          "May every goodness touch your soul..
                             And the brightest light of knowledge..
                                Illuminate your life..
                            So here's me wishing you..
                          A very happy Vasant Panchami to all !"
 My #foodiemonday #bloghop entry for #vasantpanchmi Theme.

Ingredients:
1 cup Milk powder
1/2 cup Heavy whipping cream
1/3 cup Powder sugar
1 1/2 tablespoon Milk
1/4 teaspoon Saffron strands
1/4 teaspoon Cardamom powder
1 1/2 teaspoon Ghee
Some roughly crushed Pistachios.
Method:
* In a heavy bottomed cooking pot, melt 1tsp ghee and add heavy whipping cream and milk powder.

* Cook till the mixture gets thick on low to medium heat.
* In 1tbls hot milk dissolve the saffron strands to get the yellow color.

* Once the mawa(whipping cream & milk powder) starts getting thicker, stir the dissolved saffron till it gets solid. (almost 7-8 minutes)
* Remove from the stove when it gets thick.

* Spread on a plate and allow it to cool down completely.

* Break the lumps after cool down and mix sugar and cardamom powder in it.

* Apply just little ghee on your palm and make small balls with your fist.

* Use knife to make designs on it.
* Stick some pistachios on the Peda.
* Serve.
* Enjoy...

Peas & Spinach Soup

  Peas & Spinach soup-- a soup with full of flavor and easy & simple to make. It is full of antioxidants and rich source of protein with lots of vitamin C. Let's try it and enjoy it..

 My #foodiemonday #bloghop entry for #peas theme..

Ingredients:
2 cups fresh or frozen Peas
1/2 cup Spinach puree (blanch and crushed)
1/3 cup chopped onion
1 tablespoon roughly chopped Garlic
1 tablespoon Olive oil
Salt to taste
Black pepper powder to taste
1 teaspoon crushed Red pepper
1 cup Water or vegetable stock
1-2 teaspoon cream for garnishing (optional)
Method:
* Take a sauce pan and add olive oil.
* Add chopped onion and garlic.
* Sauté them until gets brownish pink color.
* Add green peas, salt, ground black pepper and mix it or stir it for a minute.
* Add water/vegetable stock and boil for another 6-8 minutes till peas become soft.
* Switch of the flame and let it be cool down.
* Now blend it with Spinach puree till smooth and creamy texture.
* Switch on the flame again and pour the mixture in pan.
* Cook it till boil.
* Turn off the stove and serve soup.
* Garnish with some crushed red-pepper and cream.
* Enjoy the Peas & Spinach Soup with bread, croutons, crackers or as per your choice..

     Try my other Soups..

Tomato & mixed veg. soup

              

Veg. Manchow Soup


 

 

Bread Spinach Kabab

  A twist on the classic spinach kabab, these bread spinach kababs as the name suggests are prepared with a very common ingredients, bread and spinach. And believe me, you can make these rich flavor kababs in no time, very easy-peasy recipe with full of deliciusness:) Try the recipe and fall in love with this Bread Spinach Kababs...

 My #foodymonday #bloghop entry for #wintervegetable..

Ingredients:
3 Fresh Bread Crumbs (crush bread in food Processor)
1/4 cup Chopped onions
1 1/2 cup Spinach (crush spinach in food processor)
1/3 cup Rice flour
1 tablespoon ginger-garlic-green chilli paste
1/4 teaspoon Garam masala
1/4 teaspoon red chilli powder
Salt to taste
Oil for frying
Method:
* Crush the fresh bread in food processor and keep in big mixing bowl.
* Crush spinach in food processor and mix with bread crumbs.
* Add salt, chopped onion, rice flour, ginger-garlic-green chilli paste,
garam masala and red chilli powder into bread & spinach mix.
* Mix all ingredients well.
* You may add 1 or 2 tbls rice flour at this stage, if needed.
* Take a small portions and give kabab shape.
* Make small Kababs and keep on side.
* Heat the oil for frying.

* Fry the kababs until gets crispy.
* Serve them hot with any chutney or ketchup.

* Enjoy!!

 

Instant Bread Mysore Dosa

   Instant Bread Mysore Dosa-- a unique combination of ingredients and a modern way of preparing a instant dosa. This recipe is for those people who crave for fresh south-indian breakfast, but is always short of time in the morning. A hassle free recipe for Dosa lover:) Let's check the recipe real quick;)

 

 My entry for #foodiemonday #blohop #southindianbreakfast theme....

 

Ingredients:

8 Bread slices

½ cup Sooji (semolina)

2 tbls Rice flour

¼+1tbls Yogurt

½ cup Water or more as require

Salt to taste

Oil for roast Dosas

1 cup Mysore Chutney (quick recipe below)

Method:

Mysore Chutney:

*Roast 2tbls chana dal with 1 tsp oil till the chana dal turns golden brown. To the same pan add 1/2 chopped onion, 3-4garlic and 1 in. ginger and 3-4red chillis. Fry for 2-3 mins till the raw smell goes away.take all roasted ingredients in a blender along with some aamchur or small amount of tamarind paste,  turmeric and salt. Adding very little water blend to a smooth paste.

 

Dosa:

* Take 8 bread slices and cut the edges.

* Crumble the bread slices well with you hand. Make sure there are no big pieces of bread

* Now add half cup sooji (rava / semolina), rice flour, yogurt,  water and some salt to taste.

* Mix well and allow to soak for 20 to 30 minutes.

 

* Now throw the mixed soaked ingredients into a blender jar and blend to smooth dosa batter consistency. (add some water if required)

 

* Heat the griddle.

* Smear some water over the tawa and wipe off with wet paper  towel.

* Sprinkle some oil and wipe off again.

* Pour a ladleful of batter and spread out in a circular motion.

* Apply some oil on top of the Dosa.

* Cook it from both sides.

* Spread some Mysore Chutney inside of the Dosa.

 

* Cook for 10-15 seconds or till it turns golden brown and crisp.

* Fold Dosa  into your favorite shape and serve it with your favorite chutney or sambhar...

Note:

* you can use any filling for this dosa.

* you can make it masala Dosa from this batter too.

* You can also prepared the Dosa plain.

* Instead of using oil, you can use butter or ghee for roasting Dosas.

* You can prepare Uttapam pour this Dosa batter bit thick and some toppings of onion and tomatoes.