Step by step instructions of how to make Sweet Lassi
Published:
By Sailaja Angara
Lassi or sweet lassi is a popular yogurt based drink from Punjab Cuisine. The most all time favorite beverage during my childhood days.
Whenever we go to our native place Nellore during summer holidays, going to a small restaurant and having sweet lassi is a big feast to us. Do not remember the name of the restaurant, but still remember the simple and rich creamy taste of it. It was served in tall glasses topped with thick cream. I like that creamy layer of it and used to have it slowly with a spoon.
Lassi is made in three different varieties -- sweet, salt and masala. Sweet lassi is a bit heavy and we can skip one meal for that. Sweet lassi topped with dry fruits is more tasty.
The traditional way of making it is churning in an earthen pot with sugar and cardamom powder. At least the one which I have seen in my childhood days was like that only.
Though not in earthen pot I normally prefer to make simple sweet lassi. During summer I make lassi once in a week. My kids does not like the creamy layer on top of it, so I have to skip that. But I mix it with the yogurt itself, so the taste of it does not change.
Preparation Time: Cooking Time: Total Time: Recipe Category: Beverage Recipe Cuisine: Punjab Serves: 2 People
Ingredients:
1 litre Curd/Yogurt
1/2 Cup Sugar
1/2 cup Cream
1 Tablespoon Milk
5 to 6 Ice Cubes
1/2 Teaspoon Cardamom Powder
Procedure:
In a blender jar add curd, cream and milk. Use only chilled and thick curd.
Blend it to till smooth and frothy.
Add sugar and cardamom powder and again blend it well.
Pour it in glasses, sprinkle crystals of sugar.
Just before serving add a layer of cream and drop in two to three ice cubes or some crushed ice. Of course it is optional, according to our choice.
Garnish lassi with any dry fruits and serve.
I did not garnish it with anything as it is liked plain only.
For more health drinks click here. Thank you visiting my blog. Hope you liked all my recipes. Any feedback and comments are appreciated. For any queries feel free to mail: sailajaangara@gmail.com OR Can contact me through whatsapp: +91 99667 00045
Step by step instructions of how to make Ragi Java Recipe
Published: By Sailaja Angara To beat the summer heat we need to have some thing cool and healthy. Ragi or Finger millet is one among them. We can have it in all seasons, more specially in summer season. Millet flour is available in stores and can be used it instantly. We can buy ragulu and get the flour done in the flour mill also. I have added some barley also to it and get the flour done in the flour mill.
The easy way to make java is get the readily available flour from the stores and prepare it. If we need to add any specific ingredients like barly or any nuts, then we have to make the flour on our own way like me.
Coming to the point of consumption of it, some people prefer to take this java during breakfast and some like to have it as mid meal. I prefer both ways. Some people sweet porridge and some salted one. I made both at one go. Today I am going to post both recipes.
Sweet ragi java is good for infants and kids, salted one is good for others. As it takes longer time to digest it is better to give little portion to infants. We need to check whether they are able to digest it easily or not, then only give it in regular intervals.
Preparation Time: Cooking Time: Total Time: Recipe Category: Breakfast Recipe Cuisine: Indian Serves: 2 People
Ingredients:
1 Tablespoon Ragi Flour or Finger Millet Flour
2 Cups of Water
Salt to taste
1 Cup Thin Buttermilk
1 Teaspoon Sugar
1 Teaspoon Almonds
1 Teaspoon Cashew Nuts
Procedure:
Boil 2 cups of water in a thick bottomed vessel.
Meanwhile mix plain ragi flour in cold water with enough water to make paste.
When the water started boiling, mix ragi flour mixture with it.
Stir it continuously to prevent forming of lumps.
Let this boil for 5 to 8 minutes.
This is the basic ragi java. We can add salt and buttermilk or milk and sugar to it.
Salted Ragi Java:
Take half glass of the above ragi java.
Add 1/4 portion of water and 1/4 portion of buttermilk to it.
Add salt and stir well.
Serve salted ragi java topped with a mint leave.
Sweet Ragi Java:
Take some portion of the above ragi java.
Add milk and sugar to it and stir well..
Serve sweet ragi java topped with cashew nuts and almonds.Of course that is optional.
For more health drinks click here.Thank you visiting my blog. Hope you liked all my recipes. Any feedback and comments are appreciated. For any queries feel free to mail: sailajaangara@gmail.com OR Can contact me through whatsapp: +91 99667 00045
Step by step instructions of how to make Poha OR Atukula Vada Recipe
Published: By Sailaja Angara Poha or Atukula vada is very simple and easy dish. Kids also love it very much. Serve it as a appetizer. Preparation Time: Cooking Time: Total Time: Recipe Category: Appetizer Recipe Cuisine: Indian Serves: 4 People
Ingredients:
1 and 1/2 Cup Poha/Atukulu/Flattened Rice
2 Medium Size Potatoes
1 Big Onion
1 Green Chilli
1/2 Tablespoon Coriander Leaves
Salt to taste
1 Teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
1/4 Teaspoon Ajwain/Carom Seeds
1 Tablespoon Besan/Chickpea Flour
Oil for Frying
Procedure:
Soak flattened rice for 5 minutes.
Boil potatoes and mash them. Keep aside.
Chop onion, green chillies and coriander leaves.
In a mixing bowl combine soaked poha, boiled potatoes and chopped onions.
Add in green chillies, chopped coriander and salt.
Join turmeric powder,red chilli powder and ajwain also to it.
Add besan to make it more stiff. Mix it well and make dough of it.
Take small portion of the dough and flatten it in between palms.
We can make as many vadas as we can fry them at once and keep ready.
Heat oil in a kadai, drop them slowly in the hot oil.
Fry them till they turn golden brown colour.
Remove them from oil and drop on a absorbent paper.
Repeat with the remaining dough.
Serve Poha vada with sauce.
For more snacks click here.Thank you visiting my blog. Hope you liked all my recipes. Any feedback and comments are appreciated. For any queries feel free to mail: sailajaangara@gmail.com OR Can contact me through whatsapp: +91 99667 00045
Published: By Sailaja Angara
Thandai is a chilled almond flavoured beverage and acts as a coolant to the body during hot summers. It is also a North Indian dish mainly served during the festival of colors i.e. Holi. This cold drink mainly made with milk and almonds and also added flavours of saffron, pepper powder, rose essence or rose petals and some cashews.
Thandai is introduced to me by my cousin. She gets the thandai powder from the stores and mix it with cold milk and serve. But I prefer to make fresh one. So I surfed the internet and checked through with some North Indian friends who make it on their own at homes. Got this recipe and tried my hand in that. Of course liked and loved by one and all. Especially by kids.
Preparation Time: Cooking Time: Total Time: Recipe Category: Beverages Recipe Cuisine: North India Serves: 6 People
Ingredients:
1 litre Whole Milk
100 grms Almonds
50 grms Cashew Nuts
10 grms Pistachios
10 grms Poppy Seeds
1 Teaspoon Cardamoms
1 Teaspoon Pepper Powder
1 and 1/2 Cup Sugar
1/2 Teaspoon Rose Essence
Procedure:
Soak almonds, cashew nuts, pistachios and poppy seeds in warm water for half an hour.
Remove the skin of almonds and pistachios.
Add cardamoms and grind them to a fine and smooth paste.
Bring milk to boiling.
Add a pinch of saffron and sugar to it.
Now add the almonds paste to the boiling milk.
Mix well and switch off the flame.
Let the milk come to room temperature, add the pepper powder and rose essence to the milk.
Cool the milk completely and refrigerate it for 1 to 2 hours.
Serve chilled thandai.
For more smoothies and summer drinks click here. Thank you visiting my blog. Hope you liked all my recipes. Any feedback and comments are appreciated. For any queries feel free to mail: sailajaangara@gmail.com OR Can contact me through whatsapp: +91 99667 00045
Step by step instructions of how to make Jackfruit Biryani Recipe
Published: By Sailaja Angara Jackfruit biryani is an exotic recipe with amazing taste and aroma. It is made with tender jackfruit. Tender jackfruit is used for preparing curries and biryani and ripe jackfruit is consumed as fruit. I have already posted curry recipe with tender jackfruit. I cannot say it is easy to make but not very difficult though. This biryani is made like normal biryani only. But, we have to plan ahead and prepare well in advance, then making it becomes very easy. Preparation Time: Cooking Time: Total Time: Recipe Category: Main Course Recipe Cuisine: Andhra Serves: 4 People
Ingredients:
500 grms Jackfruit
1 and 1/2 cup Basmati Rice
2 Big Onions
1 teaspoon Turmeric Powder
2 tablespoons Curd or Yogurt
2 Green Chillies
Salt to taste
1 tablespoon Red Chilli Powder
1 teaspoon Coriander Powder
1 Lemon
1 tablespoon Garam Masala Powder
4 tablespoons of Oil /Ghee
1 tablespoon Ginger Garlic Paste
5 to 6 Cloves
4" long Cinnamon Stick
3 to 4 Cardamom
1 teaspoon Shahi Jeera
2 Bay Leaves
2 streaks Safforn
1/2 cup Milk
Procedure:
Soak basmati rice for one hour.
Cut jackfruit into big pieces. Add salt and turmeric powder. Pressure cook it for three whistles.
Add curd, split green chillies, salt, red chilli powder, coriander powder and juice of one lemon to it. Marinate it for 1 to 2 hours.
Chop onions and fry them till caramelized.
Add saffron to luke warm milk and keep it aside.
Boil 3 cups of water in a thick bottomed vessel, add rice, salt and oil in it. Cook it till half to 80 percent done.
Heat oil or ghee in a thick bottomed vessel. Add shahi jeera, cloves, cinnamon stick, cardamom and bay leaves.
When they start spluttering add ginger garlic paste. Fry them.
Add marinated jackfruit pieces and spread them. Cook for 5 mins on high flame.
Now simmer the flame and spread rice over it.
Spread a layer of caramelized onions over the rice.
Add saffron milk to it.
Now add another layer of jackfruit pieces, rice and onions.
Add saffron milk and little salt, red chilli powder and garama masala.
On another burner, heat iron tawa. Shift the biryani vessel on to it.
Allow this to on low flame cook for another 15 to 20 mins.
Thank you for visiting my blog. Hope you all like my recipes. Any feedback and comments are appreciated. For any queries feel free to mail: sailajaangara@gmail.com OR Can contact me through whatsapp: +91 9966700045
Step by step instructions of how to make a Simple Garlic Rasam Recipe
Published: By Sailaja Angara Rasam or chaaru a healthy South Indian dish. It can be consumed with rice or served as an appetizer. The ingredients in it are good for digestion. It's very common dish in every household. The procedure may vary from one to other.
Different varieties of rasams are already there in my earlier posts. Some like garlic rasam made with fresh and a special powder. Some we make powders and store them for a long. Some rasam varieties need no powder at all like the one which I am posting now.
This recipe I have picked it from my sister-in-law(my husband's brother's wife) Chandra. She learned from her colleague. Really simple and easy dish. Can be made any time. Preparation Time: Cooking Time: Total Time: Recipe Category: Side Dish Recipe Cuisine: Telangana Serves: 4 People
Ingredients:
Big Lemon size Tamarind
1 Onion
1 Green Chilli
5 to 6 Garlic
Salt to Taste
1 tsp Turmeric Powder
1/2 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin Seeds
1 Red Chilli
5 to 7 Curry Leaves
Fist Full of Coriander Leaves
Procedure:
Soak tamarind in water for 5 mins. Chop onion and green chilli..
Mash garlic in mortar and pestle or if you do not have it just crush them with the fingers and drop in the rasam.
Take out the juice of tamarind and throughout the squeezed tamarind.
Add 2 cups of water. Add chopped onions, green chillies and mashed garlic.
Add salt and turmeric powder.
Bring it to boil for five minutes.
Heat oil in a kadai, add mustard seeds, cumin seeds and red chilli. When they splutter add it to boiling rasam.
Switch off the flame and add curry leaves and coriander leaves also.
Simple isn't it!! Serve simple garlic rasam with hot piping rice or serve as an appetizer.
For more rasam varieties click here. Thank you for visiting my blog. Hope you all like my recipes. Any feedback and comments are appreciated. For any queries feel free to mail: sailajaangara@gmail.com OR Can contact me through whatsapp: +91 99667 00045
Step by step instructions of how to make Bhindi Do Pyaza Curry
Published: By Sailaja Angara Bhindi Do Pyaza is a North Indian dish. It is served with roti or rice. A very simple and easy recipe. I served it with rice only. Preparation Time: Cooking Time: Total Time: Recipe Category: Side Dish Recipe Cuisine: North India Serves: 4 People
Ingredients:
250 grms Bhindi or Ladies Finger
2 Big Onions
2 tbsp Oil
1 tsp Cumin Seeds
Salt to Taste
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Aamchur Powder
1 tsp Garam Masala Powder
Procedure:
Wash bhindi and wipe them with clean cloth.
Cut them into 1"long pieces.
Chop onion also.
Heat oil in a kadai. Add cumin seeds, when they start spluttering add bhindi.
Fry them for a while. Or till they half fried.
At this stage they become slightly tender.
Add onions and salt, turmeric powder and red chilli powder. Mix well.
Saute it occasionally till the onions and bhindi cooked completely.
Once they are done, add garam masala and aamchur powder. Mix well.
Serve bhindi do pyaza with roti or rice.
For more curry recipes click here. Thank you for visiting my blog. Hope you like my recipes. Any feedback and comments are appreciated. For any queries feel free to mail:sailajaangara@gmail.com OR Can contact me through whatsapp: +91 99667 00045
