Strawberry Banana and Mango Lassi

Lassi is a refreshing, cool and traditional yogurt (Dahi) based Indian drink. I Love Lassi for my afternoon snack and breakfast especially during hot summer days. Strawberry, Banana and Mango lassi is very refreshing, healthy, colorful, delicious, filling and nutritious drink.

Serving: 3-4

total time: under 15 minutes

I used saffron which gives an elegant flavor to this lassi. In this recipe, first I blended strawberries with sugar and keep it aside. Then blended all the ingredients together till smooth. To serve, I poured 2-3 tablespoon of strawberry mixture into the glass and then added Mango-Banana mixture on top of strawberry mixture and garnished with few pieces of strawberry and mango.

Ingredients: 

• 1 ripe Mango skinned and cubed
• 1 ripe Banana skinned and roughly sliced
• 7-8 Fresh Strawberries (Cut into Pieces)
• 3-4 tablespoon honey or sugar (add according to ripeness of mango)
• 2 cups of Plain yogurt (homemade or store brought)
• 1/2 cup of chilled milk 
• pinch of saffron
• 1/2 teaspoon of crushed green cardamom (optional) 
• 5-6 Ice cubes

Method:

1. Take Strawberry pieces into blender and add 1-2 tablespoon sugar and 1 tablespoon water and blend till smooth. Keep some strawberry and mango pieces keep aside for garnishing.
2. Pour 2-3 tablespoon of this mixture into glasses, at the bottom.
3. Next Blend Mango Pieces, Banana slices, Yogurt (Dahi), chilled milk, sugar or honey, saffron, cardamom powder and Ice-cubes together till smooth.
4. Pour this lassi into the glasses with strawberry mixture. So that beautiful layers get formed in the glasses.
5. Garnish with strawberry and mango pieces on top of the lassi and serve immediately.

Note:

• You can also add one teaspoon of ground flax seed to add good Omega-3 fatty acids.
• If you have extra lassi then pour it into popsicle's mold and freeze them.

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Cheese Straws (Regular and whole wheat carrot)

Here is my family's favorite snack recipe for cheese straws. In this recipe, there are three types of Cheese Straws as whole wheat cheese straws, regular cheese straws, and peppery bite cheese straws. These straws are served as a perfect snack loads with energy, protein and calcium in between meals. Your kids will love these straws due to its crispy and crunchy taste. For kids, I usually make these straws with whole wheat and carrots which is good way to introduce vegetables into kid's diet and it is better than other fried snack. Peppery bite cheese straws are savory and great party snack and also great for travel.

Ingredients:

For Regular Cheese Straws - 

• 1/2 cup all purpose flour (maida)
• salt to taste
• Pinch of baking powder
• 4 tablespoon unsalted butter
• 4 tbsp grated Cheese
• 2-3 tablespoon Ice cold water 

For Whole Wheat with Carrot Cheese Straws - 

• 1 cup whole wheat flour
• salt to taste
• pinch of baking powder
• 1/4 teaspoon of split mustard seeds
• 4 tablespoon unsalted butter
• 4 tbsp grated Cheese
• 2 tablespoon finely grated carrot
• 3-4 tablespoon Ice cold water 

For Peppery Bite Cheese Straws - 

• 1/2 cup all purpose flour (maida)
• salt to taste
• pinch of white chili powder (Sunth powder) (optional)
• pinch of baking powder
• 1/4 teaspoon of split mustard seeds
• 1/4 teaspoon chili flakes
• 4 tablespoon unsalted butter
• 4 tbsp grated Cheese
• 2-3 tablespoon Ice cold water 

Method:
For regular cheese straws:

1. Mix the all purpose flour, salt and pinch of baking powder.
2. Then add Butter and rub the butter into the flour with your fingertips till the mixture looks like bread crumbs.
3. Add the cheese and Mix well.
4. Keep this mixture in refrigerator for 10-15 minutes.
5. Then sprinkle the ice cold water over the mixture and make a dough.
6. Divide the dough into equal sized pieces.
7. Roll the pieces of the dough into Pencil shaped sticks just slightly thicker than Pencil up to 5-6 inch lengths. And hold each straw from both ends and twist them.
8. Arrange the straws on an ungreased baking tray and bake in a pre-heated oven at 400 degrees F for 5-10 minutes or till they turn brown.
9. Serve hot or cool it completely and store in an air tight container.

For Whole Wheat and Carrot Cheese Straws:

1. Mix the whole wheat flour, salt and pinch of baking powder.
2. Then add split mustard seeds and Butter. Rub the butter into the flour with your fingertips till the mixture looks like bread crumbs.
3. Add finely grated carrots and the cheese. Mix well.
4. Keep this mixture in refrigerator for 10-15 minutes.
5. Then sprinkle the ice cold water over the mixture and make a dough.
6. Divide the dough into equal sized pieces.
7. Roll out the dough on a lightly floured board (1/4 inch thickness).
8. Cut into long strips with a knife and give twists.
9. Arrange the straws on an baking tray and bake in a pre-heated oven at 400 degrees F for 10-15 minutes or till they turn brown.
10. Serve hot or cool it completely and store in an air tight container.

For Peppery bite Cheese straws:

1. Mix the all purpose flour, salt, Chili flakes, White chili powder and pinch of baking powder.
2. Then add split mustard seeds and Butter. Rub the butter into the flour with your fingertips till the mixture looks like bread crumbs.
3. Follow the steps 3 to 9 from Regular Cheese Straws method.

Note:
You can also add any number of your favorite vegetables. You can also make it without
vegetables.

Sending this post as an entry to "Kids Delight -Party Ideas" event hosted by Kalyani and event by Srivalli 

Sending this post to event announcement page (Motions and Emotions) and Sara's Event Annoucement page

Sending this post to Bake Fest announcement page


 








 



Sending this entry to Foodabulous Fest - (Ramzan & Mango Season) Event organized by Simply TADKA and hosted by Sajina Bishar of Saju's Tastes

Sending this recipe to  Fast!Fresh!Simple event announced at cookingwithsapana

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Raw Papaya Relish

Raw Papaya is very healthy fruit. You have seen my previous recipes of Raw Papaya Halwa and Raw Papaya Paratha. Moreover, Raw Papaya can be eaten as Relish which is very simple, easy to make, Healthy and nutritious. Raw Papaya Relish is made using Urad Dal, grated Raw Papaya, Roasted Bengal Gram (Chana Dal) with some spices and garnished with fresh coconut.

 



Ingredients:

• 1 cup grated raw papaya
• 1 tablespoon oil
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• Pinch of asafetida
• Urad Dal (Black split lentil) skinned
• 2-3 green chili chopped
• 4-6 Curry Leaves
• 1 tablespoon chopped Cilantro
• 2 tablespoon grated coconut
• Salt on taste
• Sugar on taste
• Lemon Juice on taste
• 1/4 cup Roasted Chana Daal/Bengal Gram

Method:

1. Squeeze out the water by hands from grated papaya.
2. Heat the oil and add cumin seeds, mustard seeds, and Asafetida.
3. Then add urad dal and sauté till it turns brown. Add turmeric powder, chopped green chili, curry leaves and sauté it for a while.
4. Turn off the flame and add all the remaining ingredients into it. Mix well.
5. Your Raw Papaya Relish is now ready to serve.

You may also like my other salad:
Carrot and dates Relish
Peanut Chilled Salad
Cucumber salad

Note:

• In this Papaya Relish, You can add fenugreek leaves too.

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Paneer stuffed Beetroot Paratha

Paneer Stuffed Beetroot Parathas are delicious , nutritious and tasty Indian flat bread made with blended beetroot and stuffed with Indian cottage cheese (Paneer), onion and spices. Parathas with homemade pickle and Dahi (yogurt) is perfect breakfast / dinner for us. 

Ingredients:

For Dough:

• 1/4 cup chopped beetroot 
• 1 cup whole wheat flour
• 1 teaspoon red chili powder (optional)
• salt on taste
• 1 teaspoon oil for moyan

For the stuffing:

• 1/2 cup Shredded Paneer
• 2 tablespoon Onion, finely chopped
• 1 chopped Green chili
• 1 tablespoon chopped coriander
• 1/4 teaspoon salt (or to taste)
• 1/2 teaspoon cumin seed

Other Ingredients

• Curd for serving
• oil for cooking
• little wheat flour for dusting
• Butter

Method:

• Wash beetroot, peel off and chopped it into small pieces.
• Blend beetroot with little water in a blender/grinder.
• In a big bowl, Mix wheat flour, salt, chili powder and oil.
• Add blended beetroot in whole wheat mixture and make a medium stiff dough. 
• Cover and keep the dough aside for 10 minutes.
• Now for stuffing, Mix all the ingredients together and keep aside.
• Divide dough into 4-6 equal portions depending upon your desired paratha size.
• Roll out each portion into thick circle, Place about 3-4 tablespoons Paneer filling at the center of each circle. Now bring the sides of the circle towards the center to enclose the filling completely. Pinch the top to keep the stuffing in, Pat it down with your palm, dust it with wheat flour and roll it gently to make a paratha. Repeat to make remaining parathas.
• Heat the skillet on medium flame. Drop the rolled paratha gently on it.
• Cook on both sides, using little oil till the parathas are golden brown.
• Spread butter on parathas and serve hot with curd or raita. 

You may also like my other Beetroot recipes as:

1. Beetroot Poori
2. Beetroot and carrot halwa

Note: You can make the stuffing of cheese for this paratha instead of Paneer as in my Cheese and spring onion paratha.

Sending this recipe to:
Veggie Fruit a Month (VFAM)–Onions & Priya’s VFAM page

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Black chickpeas mint pulao / Pilaf

An all-in-one satisfying delicacy made with black chickpeas, peanuts, long grain rice, paneer (cottage cheese) and mint. It is a very healthy, nutritious, protein rich and delicious one-pot-meal. Mint with Pulao is light, aromatic and flavorful rice dish.

Ingredients:

To cook Rice:

• 1 cup Basmati Rice /Long grain Rice
• 1/2 teaspoon salt
• 1/2 teaspoon oil or ghee

For Pulao:

• 1/4 cup Black Chickpeas (Chana)
• 2 tablespoons Peanuts
• 2 tablespoon oil
• 1/4 cup Onion chopped in long strips
• 1/4 cup paneer cubed
• 2 Cloves
• 1 inch Cinnamon stick
• 2 Cardamom pods
• 1 teaspoon Cumin seed
• Pinch of Asafetida
• 1/4 cup finely chopped onion
• 1 tablepoon green chili chopped
• 1/2 teaspoon grated ginger
• 1 teaspoon minced garlic
• 2 tablespoon chopped tomato
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon jeera powder
• 1/4 teaspoon garam masala
• 5-6 curry leaves
• salt on taste
• 1 teaspoon Lemon juice
• 1tablespoon chopped hara Pudina
• 1 tablespoon chopped Cilantro 

Procedure:

1. Wash the rice, add salt, oil and 2 cup water and cook them.
2. Spread the cooked rice in a flat plate and let it cool down.
3. Wash the black chickpeas (chana) and soak in water for 5-6 hours and then boil them.
4. Soak the peanuts in water for 30 minutes. Then boil it at least for 4-5 minutes.
5. Next heat the oil, fry long Onion strips till golden brown, take it out in a plate and keep aside.
6. In the same oil, fry paneer cubes till golden brown, take it out and soak them in hot water and keep aside. (Soaking the paneer in hot water keep them soft.)
7. In the remaining oil add cumin seeds, cloves, cinnamon stick, cardamom pods and asafetida. 
8. Next add chopped onion and curry leaves and sauté it for few minutes.
9. Then add chopped green chili, grated ginger, minced garlic and tomato and sauté it for few seconds.
10. Now add turmeric powder, red chili powder, jeera powder, garam masala, salt, boiled black chickpeas (chana), cooked peanuts and fried paneer cubes and sauté for few seconds.
11. Add Cooled Rice, Mix well and sauté for few seconds.
12. Then add lemon juice and chopped Pudina (mint) to the pulao and mix well.
13. Garnish with Cilantro and fried Onion strips. Serve hot.

Note: You can add vegetables of your choice like peas, carrot, potato, etc..

Sending this recipe to:
Veggie Fruit a Month (VFAM)–Onions & Priya’s VFAM page
Sending this to Ongoing event, "Spotlight : Beans & Lentil"
 Sending this recipe to Pari's ONLY’ Food For Pregnancy 

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Yogurt and Sago fritters / Sabudana Pakode

Yogurt and Sago fritters are very delicious and nutritious pakora as snack. This is made by soaking sago (sabudana) in yogurt and adding minced green chili.

preparation and cooking time: 30 minutes
serves : 3-4
 

Ingredients:

• 1 cup Sabudana (sago)
• 1/2 cup home made yogurt (or store brought)
• 2-3 green chili minced / 1 teaspoon red chili powder
• Salt to taste
• Oil or Ghee for deep fry

Method:

1. Wash the sabudana, drain all the water and soak in yogurt for about two hours.
2. Then, add minced green chili or chili powder and salt to it. Mix well and mash it a little with hands.
3. Heat oil in frying pan on medium flame.
4. Now, make the small balls from mixture and drop gently them in hot oil.
5. Fry till golden brown and crispy.
6. Serve hot with tomato sauce or green chutney.

You may also like other snack recipes:

• Green Sprouts Fritters / Pakora
• Lentil Steamed Fries
• Spinach Crispy Balls

 Note: You can eat this pakora in fasting as falahar.

Sending this post as an entry to "Kids Delight -Party Ideas" event hosted by Kalyani and event by Srivalli 

 

Sending this recipe to  Fast!Fresh!Simple event announced at cookingwithsapana

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Vegetable Daal Dalia (cracked wheat lentil Pilaf)

Broken Wheat Vegetable Lentil Dalia is very delicious, nutritious and one-pot-meal, easily digestible meal. It is a great Breakfast, Lunch or Dinner recipe made with broken wheat, Lentil, Vegetables and seasonings. It is Fiber Rich and Energy giving and is simple to prepare.
Enrich you diet with great nutrition by adding the Vegetable Dal Dalia in your Menu. It is great for both kids and Adults.

This Dalia is one of my family's Favorite meal served with strawberry and coconut Raita (yogurt dip).

Preparation time: 30 min
Serves : 2 or 3

Ingredients:

• 3/4 cup Broken wheat (Cracked Wheat)
• 1/4 cup yellow split moong daal / yellow split gram
• 1 & 1/2 tablespoon oil
• 1/4 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• Pinch of Asafetida
• 1 tablespoon chopped green chili (optional)
• 5-6 curry leaves
• 1 teaspoon grated ginger
• 1/2 cup potato chopped in small pieces
• 1/4 cup green peas
• 1/4 cup finely chopped carrot
• 1/4 teaspoon turmeric
• 1/2 teaspoon red chili powder (optional)
• Salt to taste
• Lemon Juice to taste
• 1 tablespoon chopped Cilantro

Method :

1. Wash broken wheat and yellow split moong daal / gram. Soak in water at least for half an hour.
2. Heat the oil in a pan, add mustard seeds, cumin seeds and asafetida.
3. After cumin seeds splutter, add chopped green chili, curry leaves and grated ginger and sauté for a while.
4. Add chopped potato, peas and Carrots. Mix well and Sauté for 2-3 minutes.
5. Then add turmeric powder, red chili powder, salt, soaked cracked wheat and lentil. Mix well, and Sauté it for a minute.
6. Add 2 cups of water. Mix well, cover it and cook until it becomes thick. Keep stirring in between. If required add more water.
   OR do entire procedure in a small pressure cooker instead of pan to save the time.
7. Add lemon juice and garnish with cilantro.

Notes:

• You can do variations with vegetable with your choice.
• For kids, Avoid chili.
• For kids, Add one teaspoon full of ghee or butter on top of Dalia.
• Serve with any Raita or curd.

Sending this to Ongoing event, "Spotlight : Beans & Lentil" 

Sending this post as an entry to "Kids Delight -Party Ideas" event hosted by Kalyani and event by Srivalli 
Priya's own event CWS-Yellow moongdal hosted by Manju.
Samachuruchikalam - Gayathri's Cook Spot 
 Contest happening @ Enveetu Kitchen by CupoNation. 
 SYS-W series
 Pari's ONLY’ Food For Pregnancy 

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Fresh Coconut and Strawberry Raita (Yogurt Dip)

Coconut and Strawberry Raita is a delicious Indian Raita, perfect cooling balance for any spicy dishes like biryani, sambhar rice, cracked wheat (dalia) and khichadi. It can be eaten alone or used as a dip or sauce.

Ingredients:

• 1/2 cup fresh coconut grated
• 1 green chili
• 1/2 cup thick home made yogurt (or organic or store bought)
• 1/2 cup chopped strawberry
• Salt to taste
• Sugar to taste

Method:

• Take fresh grated coconut,  fresh home made yogurt and green chili in blender and blend till smooth.
• Add salt, sugar and strawberry to yogurt mixture.
• Mix well and your Raita (Yogurt Dip) is ready to serve.

You may also Like other Raita Recipe:

• Lauki (Bottlegourd Raita)
• Pineapple Raita

Notes:

• You can use pomegranate seeds instead of strawberry.
• This Raita can be served with any spicy biryani, cracked wheat (delia), khichadi or pulao. It goes well with any meal.
• You can also add some dry fruits to this Raita.

Sending this recipe to  Fast!Fresh!Simple event announced at cookingwithsapana

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Chick Peas Mango Pickle (Channa-Aam achaar)

In India, Mango Pickle is made in different ways with multiple ingredients. This Chick Peas Mango Pickle is the recipe from the Marwar region of Rajasthan. This tongue tickling pickle is made of chick peas soaked in Mango Water ,grated raw mango, and some spices.



Ingredients:

• 1 Raw Mango
• 1/3 cup Chick Peas
• 1/2 tablespoon fenugreek seed (methi dana)
• 1 teaspoon turmeric powder
• 1/2 teaspoon asafetida (hing)
• 1/4 cup split mustard seeds (Red)
• 1 teaspoon Black Pepper
• 5-6 cloves
• 3 tablespoon Salt
• 1/4 cup red chili powder
• 2 tablespoons fennel seeds (saunf)
• 1 cup oil

Method:

1. Wash the raw mango, wipe it completely, and grate it. Add 1/2 teaspoon turmeric powder and 1 tablespoon salt to grated mango, and keep aside for 30 minutes.
2. Squeeze out the water completely from the grated mango and soak chick peas in mango water for 5-6 hours. Refrigerate the grated mango.
3. Heat the oil till smoking point. Then, allow it to cool down.
4. Before oil cool down completely (warm), add salt, asafetida, black pepper, cloves, fennel seeds, methi dana (Fenugreek seed), split mustard seeds, turmeric powder and chili powder one by one and mix well. 
5. Let it cool down completely then add grated mango and soaked chick peas into the mixture. And give the pickle a good stir. 
6. Transfer the pickle into a clean, sterilized jar. Pickle is ready to eat after a week.
7. Store it in a cool and dry place for up to 1 year, and always keep the pickle covered with oil otherwise, keep it refrigerated.

You might also like my other Pickle recipe below:

1. Gatte ka achar (gram flour gatte Pickle)
2. Fresh Turmeric Pickle (Kachhi Haldi ka achar)
3. Kairi ki Laungi - Instant Pickle
4. Zero oil Mango Pickle

Note: If chickpeas is raw even after a week, then wait for another week and if required, add more heated oil (after cooling).

Linking this recipe for the contest Dish it out announced by Cooks Joy and Hosted by Simply Tadka.
Sending this to Ongoing event, "Spotlight : Beans & Lentil" 

 

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