Monday, March 17, 2014

Garlic Lassi ( Lasaniyo Matho)

Yield: 3 to 5 glasses
Prep Time: 5 minutes
Cuisine: India
1.      2 cups curd
2.      2 cups chilled water
3.      3 to 4 cloves garlic
4.      1 cup chopped coriander leaves with stems
5.      1/2 cup mint leaves
6.      1/2 green chili remove the seed
7.      Salt to taste
8.      Crushed ice
1.      In a blander add garlic, coriander, chilli, salt and mint leaves.
2.      Bland and make chutney. Add in curd, ice and water and again blend till smooth.
3.      Pour in glasses and garnish with mint leaves.
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Saffron Mango Lassi

Yield: 2 to 3 glasses
Prep Time: 5 minutes
Cuisine: India
1.      1 big ripe mango chopped
2.      2 cups yogurt
3.      1 cup milk
4.      2 tablespoon sugar powder
5.      crushed ice
6.      Saffron strands soaked in water
7.      1 tablespoon chopped almond, pistachios for garnish 
1.      Add all the ingredients in a blender and blend till smooth.
2.      Pour in glasses and garnish with nuts and saffron. Serve chilled. 
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Friday, February 28, 2014


Bialy is a small traditional polish roll. Bialys came to the United States from Bialystok, Poland, and they are sometimes known as Bialystok Kuchen.
The bialy is not a sub-type of bagel, it’s a thing unto itself. Round with a depressed center filled with cooked onions and sometimes poppy seeds, it is simply baked (bagels are boiled, then baked) soft, chewy, floury crust.
Yield: 8 to 10 pieces
Prep Time: 10 minutes
Cook Time: 15 to 18 minutes
Cuisine: Poland  
For Dough:
1.      2 1/2 cup bread flour
2.      1 teaspoon active dry instant yeast
3.      2 teaspoon sugar
4.      1 teaspoon salt
5.      1 1/4 cup lukewarm water
6.      Milk for brushing
For filling:
1.      1 tablespoon olive oil
2.      large onions finely chopped
3.      1/2 teaspoon pepper powder
4.      Salt

1.      Combine 1 cup water, sugar with the yeast to dissolve.   
2.      In a large bowl combine all dough ingredients together except the salt.
3.      When dough comes together, knead for 5 minutes.
4.      Now add salt and knead for another 5 minutes or until soft, smooth and elastic dough. (If needed add more lukewarm water).
5.      Now on an oiled bowl keep the dough and cover the bowl using cling wrap.
6.      Set aside (in a warm place) to rise for 2 hours.
7.      After 2 hours, the dough risen and doubled in size.
8.      Punch down the air and knead the dough for few seconds then divide the dough in equal portion.
9.      Shape each into a roll by flattening it and then pinching the ends together to form a smooth ball.
10.  Place the rolls on a lightly greased baking sheet leaving about 2 to 3 inches space between them.
11.  Proof dough rolls(allow to rise again) in warm place covered with a clean dish towel for an hour or until soft and airy.
12.  Meanwhile prepare the onion filling, heat the oil in a pan then add onions and sauté until light caramel in color in higher heat.
13.  Add in salt and pepper, give a stir and allow this to cool completely.
14.  Squeeze center of each roll while gently pinching and pulling apart with thumbs to create an indentation or shallow nest shape.
15.  Fill the filling in the depressions of each Bialy, add grated parmesan cheese to onion mix. Brushes the Bialy with milk, Bake in a preheated oven at 230º C for 10 to 15 minutes or till they’re golden brown in color.
16.  Cool them on a rack, serve slightly warm or at room temperature. 
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Wednesday, February 26, 2014

Sambo/Bhangar/Sama chawal Dhokla

This is a fermented dhokla made from, sambo, bhanger, samvat, varai  or barnyard millet which is a millet grain used during fasting in India. It is wildly growing grain which is actually a seed not grain. In north India where all grains and pulses are restricted during fasting. This barnyard millet (pseudo grain) behaves like short grain rice when cooked and has a taste almost similar to broken rice. The procedure of making a dhokla is very simple as many of us make rawa dhokla by soaking  suji and while steaming in the steamer.
1.      1 cup barnyard millet (samo / bhanger varai)
2.      1/2 cup tapioca flour or pearls (sabudana)
3.      1 cup buttermilk
4.      1/8 teaspoon baking soda
5.      Salt to taste
6.      Water for steming
For tempering:
1.      1 tablespoon oil
2.      1 slit green chili
3.      1 red dry chili
4.      1 teaspoon sesame seeds
5.      1 teaspoon sugar
6.      4 to 5 curry leaves
7.      1/4 cup water 

1.      In bowl take both samo and sabudana.
2.      Rinse then well and soak in enough buttermilk for 3 hours.
3.      Drain and then grind in a grinder.
4.      The consistency of the batter can be a bit granular and thin like dosa batter.
5.      Take the batter in a bowl and allow fermenting for 5 to 8 hours or over night.
6.      Heat water in a steamer, add the salt and baking soda to the batter stir well.
7.      Pour the batter in greases dhokla plate, stem the dhokla 7 to 8 minutes or till they are cooked.
8.      For tempering heat the oil in pan add in seeds and let them crackle.
9.      Add the chilies, curry leaves and water, add in sugar.
10.  Let it come to a soft boil, take off heat and pour over the Dhokla.
11.  Serve vrat ka dhokla warm with chutney.
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