Monday, June 29, 2015

Flax Seeds Chutney

Flax seeds have two names in Marathi. They are known as "Alashi" (अळशी) or "Javas"(जवस ). Today, I am featuring Flax seeds chutney which was inspired by my KarLyachi Chutney.

Javasachi Chutney
जवसाची चटणी
Flax seeds powder

1 cup Flax Seeds
1 cup peanuts
1/2 cup puffed chana daal/Pandharpuri Daale

12 - 15 dried red chilies
2 small pieces of dried mango slices (from India or Indian stores)

salt to taste
1/2 tsp asafoetida
1 tsp sugar

1. Heat a cast iron kadhai/pan. Roast flax seeds, peanuts, puffed chana daal, asafoetida and red chilies one after the other.
2. Take them out and keep separately to cool down. Make sure to peel off peanuts.
3. Roast dry mango slices quickly for a few seconds.
4. After all the ingredients are dried, grind the chutney along with salt, sugar and asafoetida.
5. Make sure to grind to a fine powder. However, take care not to grind for a long time resulting in buttery consistency.

Note -
1. You can increase or decrease the amount of red chilies per your taste.
2. Do not let any ingredient burn while roasting.
3. Do roast them individually, one after the other as roasting time is different for each ingredient.
4. Store in an air tight container. Store in a refrigerator.
5. You can add one or two cloves of garlic for variation. In that case, roast it after chilies before grinding.

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Saturday, June 27, 2015

Farasbi-Edamame Bhaji

Maharashtrian home cooks add some sprouts, soaked daals or besan/chickpea flour to boost the nutritional value of the vegetables. Green beans are often paired with fresh green peas - when they are in season. However, some crazy combos accidentally get created in my kitchen due to unavailability of the ingredient at that moment or laziness of the cook!;-) I was all set to make green beans + green peas. But a pack of frozen green peas was deep down in the freezer and a pack of frozen soy bean was handy. So rather than diving into the freezer, I opted for green soybeans. It worked deliciously well.

Farasbi Soy Beans bhaji
Green Peas with Fresh Edamame
2 cups chopped green beans
1 cup fresh soy beans/edamame - frozen
salt to taste
A pinch of sugar

1/2 tbsp. oil
1/2 tsp mustard seeds
1/4 tsp asafeotida
1/2 tsp turmeric powder
2-3 green chilies, slit

Garnish (optional)
2 tbsp. freshly scraped coconut

1. Heat oil in a saucepan.
2. Add spices and chilies for tempering. As the splutter, add green beans. Sauté for a minute. Place a lid on the top. Pour water on the lid. Let it cook on a medium flame till half done.
3. Now add edmame. Cover again with the lid. Let it cook.
4. Add salt and sugar.
5. Garnish with coconut if using.

1. Do not used dry and soaked soy beans. Use green soybeans.
2. Green soybeans are easily available in the frozen vegetables sections of the supermarket.

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Thursday, June 25, 2015

Shevaya Idli

This idli was the inspiration for my Alphabet Idli and yet, it took so long to blog about it!

Shevaya Idli
1/2 cup seviya/Shevya, crushed by hand
1/2 cup rawa

1/2 cup yogurt
Water as needed
1/4 tsp baking soda

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1 curry leaves sprig, torn

Stir in
1/2 tsp grated ginger
1 tbsp chopped cilantro
1 green chili, minced
1 tbsp fresh coconut

1. Roast rawa and shevya separately without adding any oil.
2. Mix with yogurt and salt. Add water to adjust the consistency. It should have the consistency of the idli batter.
3. Stir in ginger, cilantro, chili and coconut.
4. Heat oil in a small saucepan. Add all the tempering ingredients. Drizzle tempered oil over the batter.
5. Mix well. Grease idli molds. Just before steaming, add baking soda and mix well.
6. Pour a ladle ful of batter in the molds. Steam the idlies.
7. Serve with chutney of your choice.

Note -
1. Add baking soda to the batter just before steaming.

Monday, June 22, 2015

Beet Greens Lentil Curry


Leafy greens with Masoor/brown lentils sprouts is a wonderful Malvani preparation. Now that Spring has finally sprung here, farmers' markets are boasting fresh, tender vegetables. I found a bunch of beets with lush green leaves.
Swiss chard, spinach or any other leafy greens of your choice may be substituted.
Beet Greens with Lentils Curry
1 bunch of beet leaves, shredded roughly,
1 cup Masoor sprouts
salt to taste
1 tsp tamarind paste
Roast one after the other
3 cloves
1" cinnamon
1 tbsp. coriander seeds
1 green cardamom
10 black peppercorn
1 onion, peeled & sliced
2-3 cloves garlic
1/3 cup scraped coconut
5 red chilies
1/2 tbsp. oil
5-6 garlic cloves
1. Clean beet greens so there is no sand/soil. Shred roughly. Chop the stems.
2. Pressure cook greens and brown masoor sprouts using adequate water.
3. Roast spices, onion and coconut one after the other using few drops of oil as needed. Make sure that coconut, onion, garlic are fried till brown, not burnt.
4. Grind roasted spices to a smooth paste, adding tamarind paste, 1 tbsp. cooked masoor and water as needed.
5. Place cooked masoor and greens in a saucepan. Add ground masala and water to adjust the consistency.
6. Bring to boil. Switch gas to low. Let it simmer.
7. In a separate small saucepan, heat oil. Add garlic cloves. Fry till they are golden brown. Drizzle tempered oil and garlic over the curry.
8. Cover immediately and switch off the gas.
9. Serve with plain rice or flatbread of your choice.
Note -
1. Use only tender greens and stems. They should be cut without any pressure.

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Sunday, June 21, 2015

Kolumbiche Lipte - CKP Prawns Curry

A cousin of mine reminded me about this delicious curry from CKP community which goes by this quaint name - Lipte. This curry is on the thick side but feel free to add more water if you prefer more broth like consistency.
Kolumbiche Lipte
CKP styled Prawns Curry
1 lb. shrimp/prawns, deveined
1/2 tsp turmeric powder
1/2 tbsp. mild chili powder
1 tsp coriander powder
1/2 tsp garam masala
Grind to paste
2" ginger, peeled, roughly chopped
4-5 cloves garlic, peeled, roughly chopped
2-3 green chilies, (More or less depending on taste)
2 tbsp. cilantro
1 tbsp. lemon juice
1 tbsp. oil
1 cup minced onion
1/2 cup minced tomatoes
2 tbsp. chopped cilantro
2 tbsp. freshly scraped coconut (optional)
1. Clean, peel and devein prawns. Marinate them with salt, turmeric powder and ground paste. Set aside for at least 1/2 hour.
2. Heat oil in a saucepan. Add onion and sauté till it's soft.
3. Add tomatoes. Sauté for 10 minutes till it's pulpy.
4. Add coriander powder, Garam masala and chili powder.
5. Fry for a minute. Add marinated prawns along with the marinade.
6. Add 1/2 cup water. Bring to boil.
7. Simmer till cooked and masala coats the prawns. Adjust for salt if needed.
8. Garnish with cilantro and coconut - if using
1. This curry should be on thick side where masala should thickly coat the prawns. However, you can adjust the consistency per your own preference.
2. Traditionally, more oil is used.

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Saturday, June 20, 2015

Methichi Dushmi



Dushmi is a Maharashtrian flatbread. My grandmother used to make several different dushmies like rajgiryachi dushmi, jwarichi dushmi, bajrichi dushmi, and of course, methichi dushmi. Each dushmi has some different ingredients which make them unique in taste from the rest, but the common factor that gives them the name "Dushmi" is that milk is used to knead the dough instead of water. Hopefully, I will cover all the rest of the dushmies as the time permits. But today, let's devour Methichi Dushmi from my homegrown Methi or fenugreek leaves.

Ok, here's what I did -

I just threw some fenugreek seeds in the soil.

Just some sunshine, water and voila!!! My own methi plant was ready to be harvested.
Here it is - Methi Plant 2008.
I am a very amateur gardener. I do not yet have a vegetable patch (in the soil) in my backyard. Somehow, I am really intimidated. I do only container gardening. Sometime, in future I wish to start digging. Let's plan it for 2009.

Methichi Dushmi - makes 9 flatbreads
मेथीची दशमी 
Fenugreek Leaves Flatbread
1 bunch fenugreek leaves/methi, rinsed, chopped approx 1 1/2 cups
1 1/2 cups cups wheat flour
1 tbsp besan
1 tsp mild chili powder
1/2 tsp turmeric powder
A pinch of ajwain/owa (Optional)
salt to taste
A pinch of sugar
1/2 tbsp oil

Milk to knead the dough - as needed
oil for roasting

1. Mix flours, methi/fenugreek leaves, salt, chili powder , besan, turmeric powder, & owa - if using.
2. Add milk as needed to make the dough. Add 1/2 tbsp oil and knead again. Cover and keep aside for 10 minutes.
3. Make around 9 uniform balls, roll into a thin disc.
4. Shallow fry using few drops of oil till brown spots appear on both sides.
5. Serve hot with plain yogurt (dahi), achar (lonache) or subzi (bhaaji)
Dushmis are kept in an aluminum foil.
Note -
1. More the fenugreek/methi, better is the taste.
2. Use full fat or at least 2% milk for better flavor.
3. Generally, these flatbreads are larger in diameter. I have made them not too large.
4. Dushmi is a singular form. For plural, we say - मेथीच्या दशम्या/ Methichya Dushmya.:-)


Friday, June 19, 2015

Bajri Dosa



I followed the exact same recipe of my NachNi/Ragi Dosa and replaced Ragi flour with Bajra/Bajri flour. I was little unsure about the outcome, but bajri dosas came out really well.

Bajri Dosa
Millet Pancakes
1 cup urad daal
1 cup brown rice
1 tsp methi/fenugreek seeds

3 cups bajri flour
salt to taste

Oil as needed for frying

1. Soak urad daal and brown rice along with fenugreek seeds with adequate water overnight.
2. Grind to a smooth paste. Cover and set aside to ferment for 8 - 10 hours.
3. Add bajri flour, salt and water as needed to get the dosa batter consistency.
4. Heat cast iron or nonstick tawa/griddle. Pour a ladleful of batter. Drizzle oil as needed.
5. Cover and let it cook.
6. Serve hot dosa with your favorite chutney.

Note -
1. Brown or white rice can be used.
2. The above proportion yields a huge quantity of batter. I freeze half of the batter for using later.
3. For variation, sometimes I add minced onion, green chilies and cilantro in the batter, just before preparing the dosas.

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Wednesday, June 17, 2015

Karlyachi Bhuji - Bittergourd Fritters

I made these simple bitter gourd fritters after tasting them in Mumbai.

Karlyachi Bhuji
Bitter gourd Fritters
3 small bitter gourd, scraped, deseeded, cut into 4-6 pieces, lengthwise
salt to taste

1/2 cup rice flour
1/2 tsp turmeric powder
1/2 tsp asafetida
1 tsp chili powder

Oil for frying

1. Scrape the peels and remove the seeds of the bitter gourds. Cut them into 4-5 pieces lengthwise.
2. Apply salt and set aside. Drain the bitter gourd slices after 15 minutes.
3. Heat oil for frying.
4. Mix rice flour with spices. Add water to make a thick batter. Adjust salt - remember that you had applied salt to the bitter gourd pieces.
5. Dip each bitter gourd piece into the batter to coat it uniformly. Shake off any excess.
6. Place into hot oil. Fry till crispy on both sides.

7. Place on a kitchen napkin to remove excess oil.

Note -
1. Add more or less chili powder depending on your preference.

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Tuesday, June 16, 2015

Sabudana Chaklya

Every summer, my aunt makes delicious Papads, Kurdaya, Chundo, pickles & wafers. She always sends a big container of all the goodies.
These "chaklya" are fried and eaten like papads.

Sabudana Chakalya
साबुदाण्याच्या चकल्या
Sago - Potato Fritters
500 Gm sabudana
500 Gm potatoes

Grind to a paste
Salt to taste
5 Green chilies
2" ginger, peeled & grated
1 tbsp. Cumin seeds powder

1. Roast sabudana and then soak it overnight
2. Grind it to a fine paste
3. Boil potatoes, mash them and keep it aside
4. Add all the ingredients together, and knead to a soft dough. Squeeze out chaklis . Keep them under sun for drying.
5. Once dried completely, store them in an airtight container.

Note -
1. These are deep fried and eaten.

Monday, June 15, 2015

Surnache Kaap - Indian Yam Fritters

So far, I had always used freshly frozen suran/yam from Indian stores. But last time, I found fresh suran. I took a small chunk to make kaap/kachrya/fodi. This is a typical vegetarian delicacy which is enjoyed in Konkani homes along with simple daal and rice especially on the vegetarian (shivraak) day.

SurNache Kaap
Indian Yam Fritters
1  chunk of suraN/Indian yam
2 cups water + 5 kokums or 1 tsp tamarind paste

1/2 tbsp. chili powder
salt to taste
1/2 tsp asafetida
1/2 tsp turmeric powder

To dredge
1 tbsp. rice flour
1 tbsp. fine rawa/semolina

Oil for shallow frying

1. Peel yam carefully, discarding all the outer skin.
2. Cut into thick "fillets".
3. Soak them in kokum or tamarind water for 15 minutes. Drain.
4. Mix chili powder, salt, asafetida and turmeric powder. Place wet yam pieces and apply this paste so it's uniformly coated.
5. Heat a cast iron pan. Add oil for shallow frying.
6. Dredge each yam "fillet" in the rice flour + rawa mixture.
7. Place in a single layer on hot tawa.
8. Cook on low flame, covering with a lid. Remove the lid after 7-8 minutes. Flip on the other side. Let it cook without the lid.
9. Let it crisp up from both the sides.
10. Place on a paper towel to absorb any excess oil.

Note -
1. Kokum or tamarind water soak is needed since suran/Indian yam generally results in a nasty itch to the throat. Kokum or tamarind takes care of this issue.

SuraN/Indian Yam

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Sunday, June 14, 2015

Andyacha PoLa - Fried Egg Indian style


My grandmother was a pesco-vegetarian per her family's GSB beliefs. So she consumed fish along with vegetarian diet. But she didn't eat eggs. My grandfather was a strict vegetarian. Back in the day, theirs was a rare inter-caste marriage. What I find endearing is the fact that, my grandfather encouraged my grandmother to cook and eat seafood though he never touched it. There was no restriction on her to change her food habits because his food habits were different and vice versa. But later my grandfather had a car accident. He became quite weak and Doctor prescribed "an egg a day" remedy for him. My grandmother -who had never touched an egg, started making egg and of course, her children eagerly started devouring eggs. As soon as my grandfather recovered, he resumed back to his vegetarian diet. But my grandmother kept cooking eggs once in a while for her kids. Now, dosa is called "PoLa" in Marathi/Konkani. So my grandmother started calling simple omelet as "Andyacha PoLa".

Andyacha PoLa
2 eggs
2 tbsp. milk
salt to taste
1/2 tsp turmeric powder
1 tbsp. minced onion (optional)

Ghee/Toop for frying

1. Whisk eggs, milk, salt, turmeric powder and onion - if using.
2. Heat ghee/toop/clarified butter in a small saucepan.
3. Add half of the batter. Drizzle more ghee if desired.
4. Cover and let it cook.
5. Flip and cook on the other side.
6. Repeat steps 2 - 5 for the remaining batter.

Note -
1. Do use clarified butter for this recipe.

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Saturday, June 13, 2015

Kesar Pistewali Lassi

Kesar Pista is my most favorite flavor for ice creams/kulfi. So I used it to create my lassi today.
Kesar Pistewali Lassi
Saffron Pistachio Smoothie
2 tbsp. unsalted raw pistachios, grated
2 green cardamoms, peeled, powdered
few strands of saffron
1 tbsp. milk
1 1/2 cup plain yogurt
A pinch of salt
4 tbsp. sugar (or more)
1. Place saffron strands on a stainless steel spoon. Place it over a flame for few seconds. Add to the milk in a small ramekin. Mix and set aside.
3. Blend yogurt, water, salt, sugar, saffron milk, cardamom powder and pistachio powder.
4. Refrigerate.
5. Serve chilled.
Note -
1. Do not use salted pistachios.

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Thursday, June 11, 2015

Hurdyache ThalipeeTh



 My mom had been to Mahalakshmi Saras Exhibition at Bandra Reclamation ground with her friends. They tasted delicious "HurDyache ThalipeeTh". I really thought that it was an amazing idea to try. But getting "HurDa" here is United States was impossible - or so I thought.

Last week, I couldn't believe my eyes when I spotted "Ponk" made by Deep Brand in the frozen section. What we call "hurDa" in Marathi(हुर्डा ) , Gujaratis called "Ponk" (પોંક ) - it's fresh, green tender grains of Sorghum/Jowar/Jondhala/Jwari.

Deep's description says -
As delicious as it's rare, Ponk is known in Western India as a special treat - available during short time during winter months. Ponk is lightly roasted so as to retain its tenderness and moisture. Traditionally mixed with tangy sev, Ponk is a perfect snack.

Every winter, you get fresh ponk/hurDa in certain parts of Mumbai. I remember my aunt would make that special trip all the way to Dadar - near Kabutar khana - to get that fresh ponk. It was sprinkled with chaat masala and crispy sev.

I took that ponk from the freezer section, thaw it completely at the room temperature, used the bhajni from my pantry and made this thalipeeth. It was delicious.

Disclosure - I am not affiliated to Deep food products by any means. I am just sharing my excitement about finding a rare childhood winter treat right here in the US of A.

Hurdyache ThalipeeTh
हुरड्याचे थालीपीठ
Green Sorghum Grains Pat a cake
1 cup green sorghum grains/HurDa/Ponk
1 1/2 cups Thalipeeth Bhajni
3/4 cup minced onion
1/3 cup chopped cilantro

salt to taste

oil for frying

1. If using "Ponk" from the frozen section, thaw it completely at room temperature.
2. Mix it with bhajni, onion, cilantro and salt.
3. Add water as needed to make little loose dough.
4. Heat a cast iron or nonstick griddle.
5. Keep a bowl of water ready to wet your hands from time to time.
6. Take a ball of the dough with wet hand, place it gingerly on the hot pan. Start patting with your wet hand till it's flat, round and thin.
7. Mark 4-5 holes using the back of a spoon.
8. Drizzle oil as needed around the thalipeeth and into the holes.
9. Cover and let it cook on medium heat.
10. Remove the lid. Flip and let it crisp up on the other side.
11. Serve hot thalipeeth off the pan immediately.

1. ThalipeeTh bhajni generally contains all the necessary spices, but if you like it, you can add more chili powder or ginger-garlic paste depending on your preference.
2. Thalipeeth bhajni generally does not contain salt. However, make sure it doesn't have it first, and then add salt accordingly.
3. Traditionally thalipeeth is served with a dollop of homemade butter/loNi. But this recipe is otherwise very much vegan!
4. I used Ponk - Deep brand - from the freezer section of my local Indian stores.

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Tuesday, June 9, 2015

Panchkutiyu Shaak

 My mom-in-law was a working woman. (She is now retired). So many of her recipes involved using pressure cooker since it makes food gets cooked in a jiffy. Today's Panchkutiyu shaak recipe is also a pressure cooker based, but it can easily be made in a saucepan. Cooking time may increase as it will need to be cooked on a low flame.

Panchkutiyu Shaak
4-5 small eggplants, Make a 'X' slit on each
4-5 small potatoes, make a 'X' slit on each
1/2 cup surti papdi lilva/baby lima beans
1 green banana, cut into big chunks, and make 'X' slit on each chunk
1 sweet potato, cut into big chunks, and make 'X' slit on each chunk

1 cup chopped cilantro/coriander leaves
1 tbsp. dhana jiru/coriander-cumin powder
1 tsp ginger - green chilie paste
1 tsp garlic paste
1 tsp Gujarati Garam Masala
1/2 tsp turmeric powder
1/2 tsp chili powder
1 tsp sugar (optional)

1 tbsp. oil
1/4 tsp ajmo
1/2 tsp turmeric powder
1/4 tsp asafoetida

1. Heat oil in a pressure cooker.
2. Add ingredients for tempering.
3. Add beans at the bottom. Place stuffed vegetables. Spread all the remaining stuffing over the vegetables.
4. Pour about 1 cup water.
5. Pressure cook till done.
6. Remove pressure.
7. Simmer till cooked. Add more water if you desire more gravy.
Note -
1. Make sure that there is extra stuffing after stuffing the vegetables.
2. I sometimes add some readymade hard muthiyas that are available.
3. This shaak can also be made without pressure cooker. In that case, cover the saucepan with a lid. Pour some water on top. Let it cook for about 30 minutes or till the vegetables are done. Cook on low flame.
4. If made without pressure cooker and want to use readymade, hard muthiyas , soak them for 10 minutes before using.

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Sunday, June 7, 2015

CKP Egg Curry


I remember eating this curry at my friend's house when I was in school. CKP community loves their seafood, chicken and mutton. A typical CKP household will surely have mutton every Sunday. I remember my friend's mom would welcome us serving many CKP delicacies. and once when we dropped in unannounced - there was no special (read: non-vegetarian) menu -  she made this delicious impromptu curry. A uniqueness of this curry is that eggs are not boiled first. They are broken right into the boiling curry.  So it's more like a poached egg curry. I was watching the food network the other day where chef Ann Burrel made poached eggs. She added vinegar to the water. So I modified my friend's mom's recipe and added a spoonful of vinegar.
CKP Egg Curry
4 raw eggs
1 cup coconut milk
1 tsp vinegar (optional)
1/2 tsp mild chili powder
1 tsp coriander powder
1/2 tsp garam masala
1 tbsp. oil
1 small onion, chopped
1 small tomato, chopped
1 tbsp. ginger-garlic-green chili paste
1/2 tsp turmeric powder
2 green chilies, slit (optional)
2 tbsp. cilantro, chopped
1. Heat oil in a wide saucepan. Add onion, turmeric powder. Sauté till onion is soft.
2. Add ginger-garlic-green chilies paste and tomatoes. Sauté for 2 minutes.
3. Add all the spices and 2 cups water. Bring to a rapid boil
4. Add spoonful of vinegar - if using. Add coconut milk.
5. Switch gas to medium. Break one egg at a time, carefully into the boiling curry.
6. Let it cook for 10 minutes.
7. Switch gas to low. Add slit green chilies. Simmer for 5 minutes.
8. Switch off the gas. Cover and set aside for 5 more minutes.
9. Garnish with cilantro.
Note -
1. Be sure to take a wide container for making this curry. The eggs should be in a single layer.
2. Instead of coconut milk, you can add ground coconut to get a coarse texture for the curry.

Friday, June 5, 2015

Kiwi Panhe

This recipe is inspired from Sanjeev Kapoor's Kiwi Panha recipe. But instead of roasting the kiwis, I just pressure-cooked them. I used our traditional "Panhe" recipe to make this fruity beverage.

Kiwi Panhe
Kiwi Drink
6 Kiwi, rinsed

6 green cardamoms, peeled
1/2 cup sugar or to taste
1/2 tsp salt

1. Pressure cook kiwi. Peel and take the pulp out.
2. Grind the pulp with cardamoms, sugar and salt.
3. Store the pulp in an airtight container in the refrigerator.
4. When ready to serve, add 1/4th cup pulp and 3/4th cup chilled water to serve.

Note -
1. This pulp can also be frozen.
2. Adjust sugar proportion based on the tartness of Kiwis and personal taste.

Credits -

Wednesday, June 3, 2015

Gulkandwali Lassi

Buttermilk is considered to be cooling for the body. There is an ancient Sanskrit saying - " तक्रम शक्रस्य दुर्लभम " which means that the King of Gods - Indra doesn't have access to buttermilk. Since I never cared for buttermilk and yogurt since childhood, this was my mom's most favorite quote while forcing me to consume these thirst quenchers in hot summers of Mumbai.
I added my own twist for my family.
Gulkandwali Lassi
Buttermilk with Rose Petals Jam
1 1/2 cup plain yogurt
1/2 cup water
2 tbsp. Gulkand or Rose Petals Jam
A smidgen of salt (Optional)
1. Churn all the ingredients together adding water if needed.
2. Refrigerate and serve chilled.
Note -
1. Add sugar or other sweetener if desired.
2. If Gulkand is not available, Rose petal jam from the middle eastern stores can be substituted.
3. Use full fat organic yogurt for richer taste.

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Monday, June 1, 2015

Gudwali Lassi

Temperatures are soaring in our part of the world. So I thought of sharing some icy beverage recipes with you all. Let's start the week with this Punjabi beverage. Jaggery is unrefined sugar, but it adds a totally new dimension with its rustic, earthy flavor to our good old Lassi.

Gudwali Lassi
Buttermilk with jaggery smoothie
1 1/2 cup plain yogurt
1/2 cup water
A pinch of salt
2  -  3 Tbsp. grated jaggery (Use more or less per taste)

1. Churn all the ingredients using a blender.
2. Chill in the refrigerator.
3. Serve cold.

Note -
1. For best results, use homemade , fresh yogurt.
2. You can increase or decrease the amount of jaggery per your personal preference.

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