Saffron Mango Lassi

Ingredients:

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 

Method:

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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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.

Ingredients:

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 

Method:

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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Malai Burfi / Milk Fudge / Cake

Yield: 12 to 15 pieces

Prep Time: 5 minutes

Cook Time: 30 to 35 minutes 

Ingredients:

1.      1 liter whole milk

2.      1/2 cup full fat milk powder

3.      1/2 teaspoon alum powder

4.      1/2 cup sugar

5.      2 tablespoon clarified butter

6.      1/2 teaspoon crushed cardamom

7.      1/8 teaspoon cardamom seeds

8.      1 tablespoon sliced almond and pistachios

Method:

1.      In large, heavy bottom, non-stick pan bring the milk to a boil, in over medium high heat.

2.      When milk comes to a boil, add alum powder and stir the milk gently.

3.      It will begin to curdle. Continue to cook and stir with wider spatula consistently 15 minutes.

4.      Now add milk powder and cook until milk is grainy and thick.

5.      After 5 minutes add sugar, clarified butter and cardamom powder.

6.      Keep stirring and cooking, till it becomes solid or dense.

7.      You will feel that it will take little effort for stirring.

8.      Transfer mixture to the greased plate and press firmly.

9.      Sprinkle almond, pistachios and cardamom on top and press it.

10.  Let it cool completely about 3 to 4 hours than slicing into individual pieces.

11.  Store in refrigerator for a week.

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Raw Banana Chivda

Ingredients:

1.      5 to 6 raw bananas

2.      1/2 cup cashewnuts

3.      1/2 cup dry raisins (kismis)

4.      1/2 cup roasted skinless peanuts

5.      2 teaspoon black pepper powder

6.      1/4 teaspoon citric acid

7.      3 teaspoon sugar powder

8.      Salt to taste

9.      Oil for deep frying

10.  Grater with big holes 

Method:

1.      Heat the oil and deep fry cashews and kismis separately, keep them aside.

2.      In one bowl mix black peeper, sugar, salt and citric acid, keep them aside.

3.      Peel the banana and grate them directly on the oil.

4.      Grate the banana in one direction, up to down.

5.      Do not overlie the grated bananas.

6.      Fry grated banana till crispy, fry few straws at a time.

7.      Transfers in bowl add black pepper mixture mix well.

8.      After done all add cashews, peanuts and kismis mix well.

9.      After cool Store in airtight container.

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Dry Fruit Balls ~ Rajigra Ladoo

Dry fruit Balls or Rajigra ladoo is very easy Fasting recipe.

Ingredients:

1.      1/2 cup amaranthus (rajigra) flour

2.      1/4 cup sago (sabudana) flour

3.      1/2 cup ghee (clarified butter)

4.      1 cup cashew powder

5.      1/2 cup almond powder

6.      1/2 cup roasted skinless peanut powder

7.      1 cup sugar powder

8.      1 teaspoon cardamom powder

Method:  

1.      Heat the ghee in pan, add both flour and roast in medium heat.

2.      Roast till its well roasted and aroma start coming out. It’s take 5 to 7 minutes.

3.      Remove from the heat and stirring for 2 to 3 minutes.

4.      Allow it  to cool completely.

5.      In large bowl mix all ingredients, except the flour and mix thoroughly

6.      Now form ping pong size balls of the mixture.

7.      Store in air tight container in room temperature for 15 days than refrigerator.

Note:

Roast the sago grind and make sago flour, at my place it's available as ready made so here in this recipe I use that.

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Sandesh or Sondesh

Ingredients:

1.      1 liter skim milk

2.      1/8 cup lemon juice

3.      1/4 cup powder sugar

4.      1/2 teaspoon cardamom powder

5.      1 teaspoon rose water

6.      Tutti frutti

7.      Silver 

Method:

1.      In a cup mix lemon juice and 1/4 cup of water.

2.      Add milk in a heavy bottom pan, once the milk comes to a rolling boil, add lemon juice and live for minutes.

3.      When the milk curdles, switch off the stove and strain the curdles (paneer) in cheese cloth.

4.      Pour a little cold water over the paneer and hang the cheese cloth on the tap for 10 to 15 minutes to remove all of the liquid.

5.      Then take the paneer in plate and rub with your palm for 4 to 5 minutes to smoothen it.

6.      In non stick pan add paneer and sugar, mix well and cook on slow flame for 2 to 4 minutes.

7.      Add rose water and cardamom, mix well than take it out this mixture in plate.

8.      Now grease your hands and make golf size balls from the mixture.

9.      Flatten slightly from the top and garnish with silver and tutti frutti.

10.  Sandesh is ready! Serve chilled.

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Shrikhand

Shrikhand is a very popular classic dessert made of hung yogurt and sugar. It is one of the main desserts in Gujarati and Maharashtrian cuisine. In Gujarati cuisine, shrikhand is eaten as either a side-dish or with poori. It is commonly served as part of a vegetarian thali in Gujarati restaurants and is popular as part of wedding feasts. A popular variation of shrikhand in Maharastra is Amrakhand, which is shrikhand blended with mango pulp. Another variant of shrikhand, Matho, is served as a sweet dish or dessert. The preparation method is almost the same, but some fresh fruits are always added in Matho.

Ingredients:

1.      1 liter good quality milk or ready 2 cups of hung yogurt

2.      1/2 cup sugar powder

3.      1/2 teaspoon cardamom

4.      1/4 teaspoon nutmeg powder

5.      Few strands of saffron

6.      2 tablespoon milk

7.      1/4 cup sliced almond, pistachios and kismis  

Method:

1.      Boil the milk in a pot, after cool completely add in 1 tablespoon of plain yogurt and mix well.

2.      Cover this pot with lid and keep aside in warm place for 5 to 6 hours or till it set.

3.      Spread the muslin cloth over a bowl, pours the yogurt on it.

4.      Tie a knot and hang the yogurt in a muslin cloth in a cool place.

5.     Move the yogurt with strainer and vessel into the refrigerator overnight or until all the liquid has drained off.

6.      Rub the saffron into the warm milk.

7.      Yogurt will become a hung yogurt.

8.      In a bowl mix 2 cups of hung yogurt, sugar and saffron. Mix very well.

9.      Now add cardamom, nutmeg, almond, pistachios and kismis, mix well.

10.  Once shrikhand is done refrigerated.

11.  Garnish with some pistachio and also rose patel.

12.  Served with Poori. Store for week in refrigerator.

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Fruit Satay with Mango Zesty Dip

Ingredients:

For satay:                                       

1.      Seasonal mix fruit (here I use dragon fruit, strawberries, pineapple, watermelon and mango)

2.      Satay of fruit punctures

Method:

1.      Preheat a grill to medium high.

2.      Brush grill rack with oil.

3.      Thread fruit onto water soaked wooden skewers. (Pieces of fruit skewers alternately with a skewer).

4.      Grill each skewer 3-4 minutes, turning often, until grill marks appear.

5.      In stove also use for grill mark. (its easy and fast).

6.      Serve with dip.

For mango zesty dip:

1.      1  cup yogurt

2.      1/4 cup ripe mango

3.      1/4  cream cheese or paneer (Indian cottage cheese)

4.      1/8 teaspoon lemon zest

5.      salt to taste 

Method:

1.      Mix yogurt, mango, and bland in blander.

2.      Transfer this mixture in one bowl mix mashed paneer or cheese cream and salt.

3.      Add lime zest than serve chilled with fruit satay.

Kiwi Smoothie

Serve 2 person

Ingredients:

1.      1 kiwi gold

2.      1 small banana

3.      2 cups chilled  milk

4.      1 tablespoon sugar

5.      2 scoop vanilla ice cream ( I use here cashew – raisin ice cream)

6.      4 to 5 pieces cashew and almonds

7.      1/4 cup crushed ice or frozen kiwi and banana

Method:

·        Peel the kiwi and banana than cut.

·        In blander add banana, sugar, and milk than bland until smooth.

·        Now add kiwi, ice cream, almond and cashew and whip 2 minutes.

·        Serve immediately.

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