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Chayote dry curry /Chow chow curry

by 9 Comments

Perfect Vegan healthy dry curry recipe using chayote!

Chayote1Chayote is called the vegetable pear. In Tamil Nadu in South India, it is known as “chow chow” and usually used in everyday cooking for “sambhar” or “kootu”. It is mostly handled like summer squash and generally cooked to retain the crisp flavor. It is a good source of vitamin C and a perfect cooling vegetable. I usually make chow chow kootu, sambhar and this time I made dry curry and tasted perfect! Healthy and tasty! Less oil, vegan and perfect for Saturday afternoon lunch.

Chayote

5.0 from 3 reviews
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Chayote dry curry /Chow chow curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chow Chow/ Chayote - 1
  • Oil – 2 tsp
  • Mustard – 1 tsp
  • Urad dal – 1 tsp
  • Channa dal – 1 tsp
  • Onion – 1 medium sized, finely chopped
  • Garlic – 4 (small), finely chopped
  • Curry leaves – 1 sprig
  • Green chilli – 1, finely chopped
  • Salt – 1tbsp

    To roast & grind:
  • Channa dal – 2 tsp
  • Red Chillies – 4
  • Fennel seeds – ¼ tsp
  • Coriander seeds – 1 tsp
  • Coconut – 1 tbsp
Instructions
  1. Heat a pan and roast channa dal, red chilli chillies, fennel seeds and coriander seeds to golden brown. Cool down and blend them with coconut to a coarse mixture and keep aside.
  2. Peel and cut chow chow to medium sized pieces.
  3. Add oil in a pan and add the mustard seeds, and when they crackle, add the channa dal, after it turns golden brown, add the chopped onion, garlic, curry leaves, green chilli and wait till onion becomes translucent.
  4. Then add chow chow with salt, turmeric, enough water and cook for 4-5minutes covered till it is boiled in medium flame.
  5. Water will be reduced by this time to very little and then add the ground paste, stir well and fry for 2-3 minutes till all the water has evaporated.
  6. Switch off and serve with rice/phulka.
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 Perfect side dish for rice, rasam, sambhar, milagu kozhambu, phulka.

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Gulab Jamun

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JamunA popular Indian dessert of fried dumplings in rose scented sugar syrup.

 Gulab Jamun! Just the name tempts many of us 😉 I know many would be drooling looking at it! This has been the most favorite sweet for many. Popular sweet recipe liked by almost everyone. I have never seen anyone saying No to gulab jamuns. You can make this classic Indian dessert on any occasion and can make it even if there is no occasion. You can make jamuns using readymade mix, khoya or just milk powder. You can make khoya from scratch or just get it from some Indian store. I have tried using readymade mix and also using khoya or milk powder. All are equally good. The one I made today is using milk powder, yogurt, salt and water. I have tried even using MTR gulab jamun mix and its good :)! Usually I always take step-by-step pictures, I have some old step by step pictures too for these jamuns, may be I will add them later to it if requested. Its simple to do ! looks complex, but easy to make and comes perfect if we make them with some time and patience. Gulab means rose and jamuns are deep coloured berries. gulab means rose and jamuns are deep purple colored berries available in india. all you need is milk powder, yogurt, sugar and water to make a basic gulab jamun at home.

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 If you get the right consistency in the gulab jamun dough, you will never buy in the stores. I have mentioned some tips and suggestions, which might help.

  1. If you are making this with readymade mix, just mix it with milk till you get the right consistency, (not dry crumble but stickly soft)
  2. For sugar solution, on cooling if the sugar syrup crystallizes, then just add two or three tablespoons of water and warm the syrup again. It will be back to the syrup consistency.
  3. Apply some oil on your palms and make smalls balls from the dough. It may double the size after soaking in water, so be careful to make them small sized.
  4. There should be no cracks on the dough balls. They should be smooth, If there are cracks, then just add some 1 oe 2 tbsp of yogurt/milk and continue making the balls.
  5. Do cover them and keep aside for ten minutes before frying them. it makes a great difference.
  6. Do not make the jamun dough hard, it should be soft or else the syrup will not go inside after soaking.
  7. When you fry them, when the oil becomes medium hot, lower the flam, add a small in the oil, it should slowly rise to the top from bottom. If it rises instantly, then the oil is too hot to fry which is not good. One jamun should get fried for about 6 -8 mins, its that slow for a perfect jamun.
  8. If jamun cracks while frying, then add 1 or 2 tspof flour to the dough and form the balls again.
  9. Don’t crowd the pan when deep frying, it might make the oil totally zero hot. Jamun might look dark when you take out from oil, but its perfect when you soak them as you see.
  10. Use a wooden spatula to rotate the oil after adding the jamuns without touching them, so that they are evenly gold.

 Jamun-3

Gulab jamuns can be served warm or cold. You can always warm them in microwave when serving. It can be stored for 5 -7 days in refrigerator.

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Gulab Jamun
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Ingredients
  • For the sugar syrup:
  • Water – 3 cups
  • Sugar – 2.5 Cups
  • Cardamom powder – 2 tsp
  • Saffron – a pinch
  • Rose water – 1 tsp

    For the Gulab Jamuns:
  • Milk Powder – 1½ cup
  • All purpose flour – ½ cup
  • Oil/ Ghee – 1 tsp
  • Baking soda – a pinch
  • Salt – a pinch
  • Yogurt – 2 tbsp
Instructions
  1. To prepare the sugar syrup:
  2. Mix water, sugar, cardamom and saffron in a pan, heat it till you get a syrup consistency. There should not be any thread formation, as it might form crystals later. usually it takes around 8 – 10 mins for that consistency in medium flame.
  3. Add the rose water and keep it aside.

    To prepare the jamuns:
  4. Mix the milk powder, baking soda, salt, all purpose flour, oil/ghee, yogurt in a bowl. Mix and keep on adding little of the yogurt to get a soft sticky mixture. If the mixture is dry or crumble, add some yogurt. Keep it covered for ten minutes and keep aside.
  5. Make small smooth balls from the dough after ten minutes.
  6. Heat the oil and reduce the flame to low. Add the balls and keep fry them. Use a wooden ladle and without touching the jamuns, just rotate the oil.
  7. When they become nice and dark golden in color, remove it from oil (with no oil totally) and add them to the sugar syrup.
  8. Let them soak for atleast 2 hours.
Notes
1. please read my summary above for more tips
2. If you want , you can fry the jamuns in 50:50 Oil and ghee.
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 Jamun-2

Ven Pongal / Ghee Khara Pongal

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relishthebite-4Pongal means prosperity and abundance 🙂 Wishing you all a Happy Pongal 🙂 Thanking the farmers for the food I eat everyday!!!

Pongal is a harvest festival celebrated by Tamilians at the end of the harvest season. It usually takes place for four days from Jan 13 to Jan 16 every year. The first day of the Tamil month which is actually second day of the festival is the Thai pongal, which is also celebrated as Makara Sankrathi all over the India. It is mainly celebrated to convey the appreciation and thankfulness to the “Sun God”. We do so as it is the primary energy behind agriculture and a good harvest.  And also to thank every farmer!  We thank sun for burning himself to save us!!!

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 On the day of pongal, at the time of sunrise, they usually boil milk in new clay pots and when the milk boils out of the vessel, people shout “pongalo pongal!!”. Exciting? ! Right? My Mom used to do it at my grandparents place when I was a kid 🙂 I still remember that, but coming to apartments we never got the chance to do so! The day preceding Pongal is called Bhogi when people discard old things and focus on new belongings. The day after pongal is called maatu pongal, where maatu means “cow”. In rural tamilnadu, there were adventurous games such as the Jallikattu, I am not sure if it is still happening. Kanu pidi is a tradition on the fourth day for the ladies and young girls to follow; we feed birds and pray for well-being of mom and brothers. Myself and my sis usually do that with my Mom 🙂 early morning in the terrace feasting all variety rice, sweet, fruits and we spread in a banana leaf and we will invite birds to have the food :)!  Lav Sis, if you are reading this 😉 do you remember that 😀

Ven pongal is a very easy and comfort food. It is not just made on a pongal day as we usually make it on many weekends. But mainly weekends as it is little heavy and might make you sleepy. You can serve it with chutney to make it simple or with some brinjal or any sort of gotsu or sambhar. I used to struggle to get the right consistency. But now I know how to crack it and sharing it here.

Trouble shooting ideas and tips to make it right:

  1. Use equal quantities of raw rice and moong dal.
  2. Use three times of water to the total of raw rice and moong dal. For instance I used ¾ cup raw rice, ¾ cup moong dal and 4 ½ cups of water. If you add more water, it will be soggy. And less water will make it dry.
  3. Adding ghee to the mixture when you boil helps it not burnt.
  4. Soaking the moong dal and rice in water makes it smooth.
  5. Some roast the moong dal for extra flour. I would say it is not necessary.
  6. If the pongal is watery when you open, then keep it in stove open till the water evaporates.
  7. If the rice is not cooked well, it should cook perfect for the measurements I gave, if you change something and if you think the rice is not cooked well, add some ½ cup of water and give two more whistles.
  8. If you serve it later when it is not hot and thinks it is dry, add some water and a tsp of ghee, give a quick boil and serve.
  9. You can also add salt when it is boiling.
  10. On pongal day, we usually make ven pongal and sakkara pongal. So usually do the boiling of raw rice and moong dal for both in same cooker and keep aside half of it for the Sakkara pongal separately. ( that is when you don’t add salt to the boiling mixture)

Other Pongal Festival Recipes are Sakkara pongal, vada, sambar, 7 kootu kari, milk pongal, coconut rice, ginger rice, mint rice, coriander rice, puliyodara! You can always do different sweets :)!

relishthebite-2

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Ven Pongal / Ghee Pongal
Author: 
Recipe type: Breakfast
Cuisine: Indian
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Raw rice – ¾ cup
  • Moong dal / Pasi paruppu – ¾ cup
  • Water – 4 ½ cups
  • Ghee – 1 tbsp

    To temper
  • Ghee – 2 tbsp
  • Jeera – 1 tbsp
  • Pepper Balls / Milagu – 1 tbsp
  • Cashews – 10, broken
  • Ginger – 1 tbsp, chopped finely
  • Curry leaves – 1 sprig
  • Asafoetida – 2 pinches
  • Salt – 2 tbsp
Instructions
  1. Wash rice and dal together in a pressure cooker. And keep aside.
  2. Add 4 ½ cups of water to the rice and dal mixture and keep aside by soaking them for 15 minutes. Pressure cook for 4 whistles in medium heat. Wait until pressure gets released by itself, open & mash.
  3. Season with the items given under to temper table. First add ghee in a pan in a medium to low heat, when hot add jeera and when it is golden brown, add the pepper balls and let it start splutter. Then add cashews and ginger and fry till it starts to get golden, add curry leaves and asafetida lastly. Mix well and add to the pongal with salt and mix well.
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Serve it super hot with chutney or gothsu or sambhar.

relishthebite

Bitter Gourd Chips / Karela Chips / Pavakkai Chips

by 8 Comments

pavakkai-3
Crispy, evenly fried bitter gourd with very mild bitterness!!!!

This is one of the simple recipes to make with bittergourd. Whenever you fry this veggie, you will have very mild bitterness or nil bitterness. I have already posted a pavakkai fry recipe without frying in deep oil.  I removed the bitterness by soaking in yogurt. But for this recipe, you don’t need to do that is the plus of the frying part for this bittergourd. I would say the tip to get them crispy is adding rice flour and not any other flour. And also one more tip is to slice them thinly. If you slice them evenly, you will never go to shops to buy them, they are so perfect!

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I used to avoid bitter gourd till my college days, and then started to have it after my mom packed in my lunch box. Then I never bought this veggie here as I have to travel a little bit, and also never felt like having this 😉 ! My boyfried loves veggies in all forms 😀 so I started to make for him and then tried to include these veggies in our meal somehow. And as we all know, it’s really good to include vegetables and fruits in our daily life. I wanted to make it a habit but sometimes I am so bored to chop them as I don’t take frozen vegetables much, I tried to skip them.

They can be served with rasam/sambar/kuzhambu or any gravy with rice. Or as a snack for tea time snack.

pavakkai

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Bitter Gourd Chips / Karela Chips / Pavakkai Chips
Author: 
Recipe type: main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Bitter gourd / Pavakkai – 5
  • Sambar powder – ½ tbsp.
  • Chilli powder – ½ tbsp. ( or just use any one – chilli powder or sambar powder)
  • Rice flour – 4 tbsp
  • Turmeric powder– ¼ tsp
  • Salt – 1 tbsp
  • Water – 1 tbsp( approx..)
  • Oil – For deep frying
Instructions
  1. Wash and remove the ends of the bitter gourd. Slice and thin evenly the bitter gourd, so that we can cook them evenly.
  2. Add the rice flour, turmeric powder, chilli powder, salt and water to the chopped bitter gourd.Mix well and keep aside.
  3. Heat oil in a pan and when it is hot, add the sliced bitter gourd evenly like in a sprinkled way. Do not crowd the pan as it may reduce the heat of the oil and make the bittergourd oily and not crispy. Cook in medium to high flame until the bitter gourd turns golden brown. Turn it and when both sides are golden brown, drain in kitchen tissue.
Notes
1. Do not fry in low heat or high heat, frying in medium flame will get them cook evenly and will make them crispy.
2. Do not add more water; bitter gourd will ooze out some water too. The water is just to make the rice flour stick to the veggie.
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Taste best with rasam/sambar/kuzhambu.

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Kadai Ghost / Lamb Curry

by 20 Comments

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Kadai Ghost is one of the famous dish from mughlai. This dish is also called as “karahi ghost”. They are named as kadai ghost as they are traditionally prepared in “kadai” (Indian pot). They have even biryani using this recipe. The name looks complicated but the recipe is very simple to make. I always feel lamb recipes are easy to make and taste great. You have to be careful with the oil you use as lamb itself oozes out oil from its fat.

KadaiGhost

I made this today before sometime and posting it now. I wanted to make this for a long time but never got some time and usually I don’t make much non veg recipes. You can use with bone or boneless meat for this recipe. Adding the lamb to the oil before boiling gives good taste. It taste great with Indian breads/ naan/ paratha/parotta or plain rice.

KadaiGhost-2

5.0 from 3 reviews
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Kadai Ghost / Lamb Curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Lamb Meat(breast)– 1 lb , cut into 2 inch chunks
  • Cardamom – 1
  • Cloves – 2
  • Cinnamon stick – small piece
  • Onion – ¾ cup, Sliced thinly
  • Shallots – ¼ cup (optional)
  • Tomato – 1 cup, Sliced thinly
  • Yogurt – 4 tbsp, beaten
  • Turmeric powder – 1 tsp
  • Red chilli powder – 1 tsp
  • Garlic – 4, Minced finely
  • Ginger – 1 inch, julienne cut
  • Green chilli – 2, slit
  • Mint – 1 tbsp, chopped finely,
  • Coriander leaves – 1 tbsp, chopped finely
  • Curry leaves – 1 sprig
  • Lime - ½ , garnish
  • Coriander leaves – 1 tbsp, Garnish
  • Salt - 2 tbsp

    Roast & grind:
  • Red Chilli – 4
  • Urad dal – 1 tbsp
  • Coriander seeds – 1 tbsp
  • Whole pepper balls – 1 tbsp
  • Cumin seeds – 2 tsp
  • Fennel seeds – 1 tsp
  • Fenugreek leaves – 2 tsp, crushed
Instructions
  1. Wash lamb pieces and drain well.
  2. Dry roast the ingredients under “roast & grind” except fenugreek leaves in medium flame and when there is good aroma and they are golden brown. Switch off and add fenugreek leaves and mix well. Now blend them in a blender or “mortar pestle” to a smooth (little coarse is fine too). Keep it aside.
  3. In a pressure cooker, heat oil. Add cardamom, cinnamon and cloves and sauté for few seconds till it gives good aroma. Add the lamb and roast in that oil for two minutes.
  4. Add the onions, tomatoes, turmeric powder and salt. Mix well, add enof water to just cover the meat and whistle for 3 counts. Or cover it and let it get cooked for 35-40 minutes in medium-low flame.
  5. Now remove the cover, add yogurt, grounded ingredients, ginger, garlic, mint, coriander leaves, curry leaves, green chillies and red chilli powder. Mix well and cook it till the oil oozes out and it has thick gravy consistency.
  6. Switch off, Garnish with limejuice and coriander leaves.
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Taste best with Indian breads/naan/paratha/parotta or rice.

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Cauliflower Potato Peas Masala / Aloo Gobi Matar Masala

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AlooGobiMatar-2Simple stir fry of potatoes, peas and cauliflower flavoured with aromatic Indian spices.

The thought of cooking curry from scratch probably scares many of us, but it’s really easy when you know the flavor combinations of the different spices. This recipe is for those days where you literally want to dump everything on the pot and return to your dent in the couch. This isn’t tricky to make at the best of times. You just need one pan and one spoon to make this and you may as well have cooked the whole meal on your one stovetop. I made this long back and drafted it, but posting it now. I have a lot of recipes in my draft, it is just sometimes I take some break and it slips out from my mind.  

AlooGobiMatar

There are many ways of making aloo gobi and here is my favourite version from my kitchen. This recipe is warm and hearty. This is a dry version and this curry ought not to be too soupy, as you want the potatoes to absorb all the flavors in the dish. The potatoes should be juicy from the cauliflower and onion tomato juices but not mushy. Gobi means cauliflower and aloo means potato. Peas are optional here and I just wanted to add it for more flavors. This will take some time to cook but you don’t have any job in the kitchen, just simmer to the point where there is moisture left in the pan for the consistency that you find is signature to this dish. 

 

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Cauliflower Potato Peas Masala / Aloo Gobi Matar Masala
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potato – 2, about 2 cups, scrubbed, peeled and cut into ½ inch cubes
  • Cauliflower – 1, small, 2 cups, cut into mediym sized florets
  • Peas – ½ cup, boiled or frozen
  • Hing – a pinch
  • Cumin seeds (jeera) – 2 tsp
  • Onion – ½ cup, chopped finely
  • Tomato – ¼ cup, finely chopped
  • Green chilli – 1, chopped finely
  • Ginger garlic paste – 1 tsp
  • Chilli powder – 1 tbsp
  • Garam masala – 1 tsp
  • Coriander powder – 1 tbsp
  • Cumin powder – 1 tbsp
  • Oil – 2 tbsp
  • Salt – as needed
  • Kasuri Methi/ Dried fenugreek leaves – ½ tbsp
  • Lime juice – 2 tsp- for garnishing
  • Corainder leaves – 2 tbsp ,finely chopped for garnish
Instructions
  1. Heat oil in a large heavy bottomed non-stick skillet over medium heat, add hing, cumin seeds, and add the onions, chillies and fry until they are translucent. Then add the ginger garlic paste. Give it a stir till raw smell disappears for a minute.
  2. Add chopped tomatoes and turmeric powder. Saute for a minute till it becomes mushy.
  3. Now add the potatoes, and give a good stir for 2 minute. Now add the cauliflower florets and peas and Mix well.
  4. Now add the chilli powder,garam masala, coriander powder and cumin powder. Add 2 tbsp of water; mix well and make sure each piece is coated with the spice powder and simmer it for 7-10 minutes
  5. Stir in the mixture a few handfuls at a time. Add crushed methi leaves to it and mix well. The potatoes and cauliflower should be little roasted and have the flavors deep in it.
  6. Garnish with coriander leaves and squeeze in some lime.
Notes
1. Be careful when adding water, it might become mushy if you add more water.
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You can serve this delicious Aloo Gobi with any Indian flat breads ( Paratha, Parotta, naan)

Or with plain/ flavored Basmati rice.

Or in a wrap topped with few salad leaves and Greek yogurt or sour cream! 🙂

AlooGobiMatar-3

Egg Pepper Roast / Muttai Milagu Varuval

by 13 Comments


eggpepperfry-2Easy, spicy egg pepper masala made with simple ingredients.

If you have eggs at home, this is one of the flavorful luscious recipes that you can make for a quick lunch. If you are having some guest coming home, and you wanted to make a quick tasty side dish, this is the one you need to make. :)!  I will always have eggs at home, because I don’t eat eggs much, it always stays there, sometimes I like to have them as omlettes or scrambled eggs 😀 But I even stopped that now . Then why do you get them 😀 is the question I get when I buy them! Ok, I buy them always for my face pack and hair pack :D! I made this egg pepper masala long back when some of my friends came for lunch. It was drafted for a long time in my list to post, thought this is the right time to post it because I did not pretty much cook anything for past one week.

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 I cooked this in a similar manner to the way I prepared pepper chicken fry. The masalas in this egg roast is finger licking good. When my friend used to make pepper chicken fry before years, I used to just taste the masala and would go WOW! 😀 So, I am sure this is very tasty. If you like egg and spicy food then you will love this recipe. I think eggs have no taste as such and you just have to add the flavors to make it tasty. So this is a perfect egg recipe. Eggs are the best friend for bachelor cooking I guess, easy to make it for a side dish. So, if you wanted to make it special with a comfort lunch without much of work and grocery shopping 😉 Then go for this! The main flavor for this recipe is the flavors of pepper corns, coriander seeds and fennel seeds. If you want to reduce spiciness, reduce the pepper quantity or skip the chilli powder. If you make a simple tomato rasam, sambhar, biryani, pulao for this egg fry 🙂 , that’s a complete lunch. Even it tastes great with phulka. You can make the blended masala and store in an air right container, it’s equally good. 

4.0 from 2 reviews
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Egg Pepper Roast / Muttai Milagu Varuval
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Eggs – 4
  • Oil – 2 tbsp
  • Hing – a pinch
  • Jeera/ cumin seeds – 1 tsp
  • Red chilli – 1, broken
  • Onion – ¾ cup, very finely chopped
  • Garlic – 4, very finely chopped
  • Ginger – ½ inch, finely chopped
  • Curry leaves – 1 sprig
  • Green chilli – 1, small, finely chopped
  • Tomato – ¼ cup, finely chopped
  • Turmeric powder – ¼ tsp
  • Garam Masala – ½ tsp
  • Red chilli powder – ½ tsp
  • Coconut powder/ Grated coconut – 2 tsp
  • Salt – 1 tbsp

    Roast & Grind
  • Coriander seeds – ½ tbsp
  • Whole black pepper – ½ tbsp.
  • Fennel seeds – 1 tsp
Instructions
  1. Hard boil the eggs by boiling the eggs – Boil water, add a tsp. of salt, add eggs and cook for 10 mins in medium flame. Once done, add them to cold water and set aside for 5 mins, make a small crack using knife or just cracking in nearby object and remove the egg shell carefully. Cut the eggs vertically set aside.
  2. Meanwhile when the eggs are getting cooked, heat a pan, and fry roast the ingredients under to “roast & grind” until light brown. You will get nice aroma, switch off, allow it to cool and blend into a smooth powder but little coarse. I used my mortar & pestle. So it was perfect.
  3. Heat oil in a pan; add hing, broken red chilli and jeera and sauté for few seconds. Add chopped onion, curry leaves, chopped ginger, and chopped green chilli, chopped garlic and sauté till onion becomes translucent and golden brown. Add chopped tomatoes and turmeric powder, sauté till its little mushy.
  4. Add powdered pepper spice powder, garam masala, red chilli powder, coconut powder and fry in medium to slow heat for a minute. Add 3 tbsp of water, salt, add the sliced eggs, cover and cook for 2 mins in medium flame.
  5. Gently turn the eggs and add another 2 tbsp of water, cover and cook for another 2 mins and switch off when the masala becomes roasted, garnish with coriander leaves and 1 tsp of lime juice.
Notes
1. This pepper fry is little on the spicy side, so adjust according to your taste. You can add the blended masalas slowly and taste them. Skip the chilli powder if you want. You have green chilli, pepper, red chilli powder, and one broken red chilli. So skip any one if you think it’s spicy for your taste buds.
2. You can replace with ginger garlic instead of chopped ginger garlic if you think it’s a big step to do.
3. Do roast the pepper masala well to remove the rawness smell.
4. Do not overcook eggs as it might become rubbery or hard.
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Taste great with simple tomato rasam, sambhar, biryani or pulao.

eggpepperfry

Mango Lassi

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relishthebite-13Thick, creamy, sweet with a burst of mango flavors and a pinch of cardamom!

To start the post with, I wanted to wish a Happy new year to you and your family  cake And May all your wishes come true! 🙂 Always be happy 🙂 keep smiling! Don’t worry for making any mistake. “A person who never made a mistake never tried anything new :)!” Whatever happens, don’t lose your smile :)! Stay happy baloon

I have been busy all these days with my parents, friends and yesterday my sister and nephew joined us here too. So I did not prepare lot of dishes. So I am going to post one of my favourites and standard dish from India. No one would say no to this 🙂 As far as I know ;)! I had very more recipes drafted but wanted to post this as I got some request for this! 🙂

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Sweetness of mango and coolness of yogurt makes this dish heavenly. Simple blend of few ingredients and you are done with the dessert for the day. Mango Lassi is a refreshing, cold beverage originating from India. Actually Lassi is a yogurt-based drink blended with a bit of sugar and ice, which is great to have in summers. I would say a lassi is more of a healthier, lighter version of a milkshake.

Everyone has his or her own way to prepare mango lassi. This is my own rich way of doing this. You can skip sour cream if the yogurt is sour but mostly it is not. You can just beat the mango pulp, sugar, yogurt and cardamom in a blender. But if you wanted to make it rich and creamy :), try this way!!!! Trust me 🙂 its going to a hit in your family! Even the pulp is equally good; you can try the alphonso pulp and do this 🙂

Mango lassi is everything you want right now? 😉 am i right ?

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Mango Lassi
Author: 
Recipe type: Drinks
Cuisine: Indian
 
Ingredients
  • Freshly Chopped mango pieces – 2 cups
  • (or)
  • Mango Pulp – 2 cups
  • Yogurt – 1 ½ cups
  • Sour cream – 3 tbsp (optional if the yogurt is not sour)
  • Cream – 1 tbsp
  • Cardamom powder – ½ tsp
  • Sugar – 5 tbsp or honey.
  • Few mint leaves – for garnish
Instructions
  1. Peel the mangoes and chop them.
  2. In a blender or mixer, puree the mangoes with sugar or honey, IF you are using the pulp, skip this step.
  3. Now blend the chilled yogurt, cream, sour cream, the cardamom powder, pulp or mangoes puree. blend for some seconds till everything is mixed well and the yogurt is smooth and creamy.
  4. Pour lassi in glasses and serve garnished with mint leaves or cubes of mango.
Notes
1. If you want a slightly thin consistency, then add some milk to the mango lassi while blending. or you can even use ice cubes while blending.
2. Instead of sugar, you can use jaggery or honey.
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