Sweet Lassi (Indian Yogurt Drink)

lassi

Lassi is a summer drink which originated from North India but is now popular all over India and abroad. There are many variations like sweet lassi, salty lassi and fruit lassi. Here, I am sharing the recipe of sweet lassi which really refreshes on a scorching day. If you are using full fat curd, you will have curd cream at the top. Reserve it to be added at the top of the lassi glass.

Recipe of sweet lassi

1 1/2 cups yogurt (dahi/ curd)

1 cup chilled water

5 tbsp sugar

1 tsp rosewater (optional)

Ice cubes

1. Blend all the above ingredients in a blender till smooth. Serve lassi in a tall glass.

Vegetable khichdi

vegetable khichdi

Vegetable khichdi is a very light and nutritious meal. It’s wholesome and non- spicy. Since it is easy to digest, you can also serve it to a sick person. I eat vegetable khichdi because I find it very tasty and satisfying.

Recipe of vegetable khichdi

1 cup rice

1/2 cup moong dal (split green gram)

Mixed chopped vegetables like French beans, carrots, cauliflower, peas and potato

Salt to taste

1/2 tsp turmeric powder

4 cups water

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1 1/2 tbsp ghee (clarified butter)

1. Wash rice and moong dal separately.

2. In a vessel, heat ghee and add cumin seeds. When they change color, add hing. Add dal and vegetables. Cook stirring for 2-3 minutes. In the mean time put 4 cups of water to boil.

3. Add rice and turmeric powder and stir- fry again for 2 minutes.

4. Add boiling water and salt.

5. Cover and cook on a low heat till khichdi is completely cooked and all water is absorbed. Serve hot vegetable khichdi with curd.

Tomato Rice

tomato rice

Tomato rice is a delicious South Indian variety of rice. It is well loved by rice eaters. Tomato rice is a quick meal which comes as a saviour when you are short of time. Enjoy it with raita and papads.

Recipe of tomato rice

1 cup basmati rice

1 onion- chopped

1/2 tsp red chilli powder

Salt to taste

1/4 tsp turmeric powder

3 tomatoes- pureed

1/2 tsp mustard seeds

1 tbsp ghee (clarified butter)

Few curry leaves

1 tbsp chana dal (split Bengal gram)

2 cups of water

1. Wash and soak rice for 20 minutes. Drain. Place rice in a pressure cooker with 2 cups of water and cook to 1 whistle. Let the rice cool down by spreading it in a big plate or tray.

2. Heat ghee in a kadhai/ wok. Add mustard seeds and when they pop, add chana dal. Cook on a low heat till dal turns light brown.

3. Add onion and curry leaves. Sauté till onion becomes light brown. Take care not to burn the dal.

4. Add tomato puree. Add salt, turmeric and red chilli powders.

5. Cook on low heat till tomato turns dry and ghee begins to separate.

6. Gently mix tomato to rice stirring carefully because we don't want the rice to break. Mix till well mixed. Serve hot tomato rice with raita.

Tikhat Mithachi Puri (Hot and Savory Fried Flatbread)

tikhat mithachi puri

Tikhat mithachi puri is a marathi name meaning hot and savory puri/ poori. There are some variations in the common North Indian puri. You can have this tikhat mithachi puri with pickle as an evening snack or a Sunday Brunch.

Recipe of tikhat mithachi puri

1 cup atta (whole wheat flour)

3 tbsp sooji (semolina/rava)

1 tsp salt

1/2 tsp turmeric powder

3/4 tsp red chilli powder (cayenne pepper)

1 tbsp oil + for deep frying

1 tsp ajwain (carom seeds)

1. Mix salt in flour. Add sooji, turmeric powder, red chilli powder, ajwain and 1 tbsp oil. Mix well with your hands.

2. Add water little by little and knead the flour into stiff dough. Set aside for 20 minutes.

3. Take a lemon size ball from the dough and roll out on a lightly oiled surface into a 3-4 inch round puri.

4. Heat oil in a kadhai/wok and when it's sufficiently hot, turn the heat to medium. Deep fry puris in the hot oil till puffed up and golden brown from both sides.

5. Drain on an absorbent paper and serve tikhat mithachi puri hot with some pickle.

(Ivy Gourd) Tindora sabzi

tindora sabzi

Tindora is known by many names in different regions. It is called kundru, tendli, tondli, dondakaya, Ivy gourd etc. By itself the vegetable is not so popular but its taste depends on how you cook it. Whenever I make it with the recipe given below, I find it quite tasty. Roasted peanut powder makes all the difference to the final dish.

Recipe of tindora sabzi

250 grams tindora (kundru/ tendli/ Ivy gourd)

1/2 tsp mustard seeds (kali sarson)

1/2 tsp cumin powder

1/2 tsp coriander powder

1/2 tsp turmeric powder

A pinch of asafoetida (hing)

1/4 tsp red chilli powder

Salt to taste

1 tblsp oil

1 tblsp peanuts- dry roasted and coarsely crushed

tindora sliced

1. Wash and drain tindora. Cut their tips and tail. Slice each kundru lengthwise into 4 pieces.

2. Heat oil in a pan and add mustard seeds. When they splutter, add hing. Add tindora. Add salt, cumin, coriander, turmeric and red chilli powder. Mix well and cook covered on medium- low heat till cooked, stirring occasionally. Remember not to overcook them, they should be lightly crunchy.

3. Uncover and increase the heat. Cook, stirring, to lightly brown them. Turn off the heat.

4. Add roasted peanuts and mix well.

Healthy Bytes- Nutrition per 100 grams of Ivy gourd or tindora –

Calories- 27

Total carbohydrates- 5.2 g

Total Fat- 0.1 g

Vitamin A – 28%

Iron- .09%

Calcium- .02%

Tindora is considered good for diabetics since it may lower blood sugar.  

Sukhe Kale Chane (Dry Black Chickpeas)

sukhe kale chane

Sukhe kale chane ki recipe comes straight from my mom's kitchen. It brings back memories of childhood days when she used to prepare them on ashtami along with puri and sooji ka halwa for kanjak. It was to be distributed to the little girls who used to visit us on this day.

Recipe sukhe kale chane

2 cups kale chane (black chickpeas)

1/2 tsp red chilli powder

Salt to taste

1/2 tsp coriander powder

1/2 tsp garam masala powder

1/2 tsp amchoor (dried mango powder)

1/2 tsp cumin seeds

1 tbsp oil

1. Soak kale chane overnight, drain. Place kala chana along with enough water and salt in a pressure cooker. Let 1 whistle come, then turn the heat to medium. Pressure cook for 20 minutes in total. When the pressure drops down, open and strain. You can have the remaining chana water as soup as it is very nutritious.

2. Heat oil in a kadhai or a pan and add cumin seeds. When they change color, add kale chane and all the spices. Roast for 4-5 minutes on a medium heat, uncovered. Turn off the heat and garnish sukhe kale chane with coriander leaves.

Sabudana Kheer (Sago Pudding)

sabudana kheer

Sabudana kheer or sabudana payasam is mainly eaten in fasts including those of Ekadashi and Navratras. It takes a short time to cook after soaking and tastes absolutely divine.

Recipe of sabudana kheer (payasam)

3/4 cup sabudana (sago)

1 liter milk

1/2 cup sugar

3-4 strands saffron (optional)

A big pinch elaichi (green cardamom) powder

Nuts like almonds, raisins and cashew nuts

1. Soak sabudana for 2 hours in just enough water so that sago is submerged.

2. Soak saffron in a little milk. Soak almonds.

3. Heat milk in a pan and let it bring to boil. Add sabudana and lower heat. Cook stirring continuously as sabudana has a tendency to stick to the bottom of the pan. When the sabudana turns transparent, that means it is cooked.

4. Add sugar and cook stirring for 2-3 minutes. Cook till you get the desired consistency of the kheer. Turn off the heat.

5. Add saffron, elaichi powder, slivered almonds, raisins and broken cashew nuts. Serve sabudana kheer hot or cold as per your liking.