Mango lassi recipe

Lassis are in high demand during summer’s. Every household tries to recreate new recipes to match the tastes buds of our loved ones. So, today it’s mango lassi for everyone. A simple and no fuss recipe to try.

Mango lassi

In my recipes I mostly try to avoid using food colour, as we already intake all these preservatives from the packed food.

Lassi is a traditional drink in India ,flavored with fruits, mint or be it salty. Lassi is an yoghurt based drink. Mango lassi is just like having milkshake.

Drinking Lassi has it’s own benefits. If one is suffering from acidity then this is the best drink for them. Lassi is good for digestion and skin.

Lassi is made with curd, add water to the curd and whisk is, dilute it and Lassi is ready. Add your flavor like if you want it salty or sweet.

Let’s get the recipe

#mangolassi#foodbloggers#indianfoodblogger#purvanchalstadka

Mango lassi

Ingredients

• 1 cup curd or buttermilk
• 1 cup mango pulp
• 1/2 teaspoon elaichi powder
• 1/2 sugar or as per taste
• Few drops of mango essence
• Some chopped pistachios for garnish

Method

• Take a blender jar, pour curd or buttermilk, mango pulp, elaichi powder, sugar and mango essence
• Blend it for 1 minute
• Pour it in the glass
• Garnish with pistachios
• Serve it chilled
• Enjoy your mango lassi
• Until then keep exploring…….

⭐

Rating: 1 out of 5.

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Dahi Bhindi /okra

Ladies finger or okra are everyone’s favorite and today I am sharing with you Dahi bhindi recipe which is made with yogurt and some spices.

Basically here ladies finger is deep fried first and later mixed with Dahi and masala.

Let’s get the recipe now

#foodbloggers#dahibhindi#purvanchalstadka#indianfoodblogger#okrarecipes

Dahi bhindi

Dahi Bhindi

Ingredients :

• 1 cup bhindi/okra chopped
• 1 cup yogurt
• 2 tablespoon besan /chickpea flour
• 1 tablespoon ginger-garlic paste
• 2 onions chopped
• 1/4 tablespoon haldi powder
• 1/2 tablespoon Red chilli powder
• 1 tablespoon coriander powder
• 1 tablespoon garam masala powder
• 1 tablespoon salt or as per taste
• 1 tablespoon sugar
• 1/2 cup Water
• 1/2 tablespoon jeera/cumin seed
• 1 pinch hing
• Coriander leaves for garnish

Method:

• Wash and clean bhindi
• Slit them long
• Deep fry them till golden brown and remove
• Now add Besan to curd and whisk it without leaving any lumps, keep aside ,add water as per requirement
• Heat pan with oil,add in jeera
• Let it splatter
• Add green chillies and onions, saute till brown in colour
• Add hing
• Now add ginger-garlic paste and cook for few seconds
• Add in all the given masala including garam masala,sauté
• Pour curd mixture
• Lower the flame, add salt and sugar
• Bring one boil, add in fried bhindi
• Garnish with coriander leaves
• Serve hot, with roti or rice
• Dahi bhindi is ready
• Hope you liked this simple recipe
• Until then keep exploring……

Coconut chutney

South Indian food is loved by all and one dish which you can’t miss on is coconut chutney.without which our dosa,idli and uttapam or mendu vada all would be incomplete. I have personal way of eating coconut chutney with parathas.

Made with fresh coconut this chutney is just so tasty and amazing that only with aroma you’ll die to eat idlis with them.

Coconut tree is such a versatile tree with every part of the tree being used,nothing goes waste.

Off late people have stopped eating coconut as there is news circulated that coconut is high on cholesterol, trust me which is not at all true.if that would have been the case our ancestors would have never be so healthy and strong. We being more choosy about our diet and facing more health issues.

So let’s get cooking

#purvanchalstadka #coconutchutney#southindianrecipes#foodblogger #indianfoodbliggers

Ingredients:

• 1 cup coconut chopped (fresh)
• Handful of coriander leaves
• 1 inch ginger
• 3 to 4 green chillies or as per taste
• Salt as per taste
• 1 tablespoon mustard seed
• 3 to 4 red chilli
• Some curry leaves
• 1 cup buttermilk or curd
• Water if using curd for consistency

Method:

• Take grinding jar add chopped coconut,green chillies, ginger,coriander leaves ,salt and buttermilk or curd
• Grind it to a fine paste
• Pour it in a bowl and keep

For Tadka

• Heat oil in a pan
• Add mustard seeds let them splatter
• Now add red chilli and curry leaves
• Pour them on the chutney and mix
• Coconut chutney is ready to enjoy
• Until then keep exploring….

Gajar ka raita/How to make carrot raita

As we all know when it comes to Indian cooking if you are cooking briyani or not, raitas are the best accompaniment for any dish,having them does cool the body as well a good digestive dish.One of my favourite ,i love eating them with hot plain rice.We have so many varieties of raitas this one which I am sharing today is a very simple and quick one.

What we need is just grated carrots and curd or buttermilk ,it depends how you prefer your raita to thick or little watery.To enhance the taste more, just give tadka to it.

Do check my other raita recipe herehttp://Bathua ka raita

So let’s get the recipe quick

#purvanchalstadka #foodbloggers #indianfoodblogger#gajarkaraita

Gajar ka raita/Carrot raita

Ingredients

• 1 cup buttermilk or curd
• 1 grated carrot/gajar
• 1/2 tablespoon rai /mustard seeds
• 2 curry leaves
• 1 green chillies slit long/red chilli
• 1 tablespoon ghee
• 1/2 kala namak
• Pinch of salt
• Half chopped onions

Method

• Take bowl add curd/buttermilk
• Add in grated carrots,chopped onions with kala namak and salt as per taste
• Mix it
• Heat a small pan add ghee
• Add mustard seeds
• Let them crackle
• Add green chillies/red chilli and curry leaves
• Saute for a 30 seconds
• Pour the tadka into the curd mixture
• Mix it well
• Cover with a lid
• Keep it in the fridge
• Chill it for some time
• Enjoy them chilled
• For detailed recipe do check my You Tube  Channel as Purvanchal’s Tadka

How to make curd

Making curd at home is just so simple,but still people are not able to make and buy from the shop.I know buying is much easier than making…and if you plan to make curd it has to be 24hours before.people mostly prefer instant stuff than doing some hard work.Do try making curd at home it will give you so much pleasure.sometimes curd brought from shops turn out to sour…its better you start making in the house itself. There are times when we are left with excess milk so why not make curd out of them.

#purvanchalstadka #indianfoodblogger #foodbloggers #foodphotograhy #curd#dahi#makingofcurd

1. If you are using packet milk then i would suggest you to boil the milk for atleast 5 minutes on low flame.
2. What happens with boiling milk for 5 minutes?
3. Let me answer,this makes the curd or dahi thick like a cream.

1. If you are using cow’s milk again boil it for 5 to 8 minutes, for the thickness. We do use cow’s milk.
2. And if its buffalo milk then the boiling process will be 2 minutes only.

Method

• First boil the milk and let it cool down completely ie.room temperature
• Now use 1/2 tablespoon curd or the wroth (dahi ka pani)of the curd.
• Mix it with milk
• This 1/2 tablespoon curd will be enough for half litre to 1 litre milk
• Now cover it with a lid
• Keep it a warm place
• Or the place in your house which is most hot
• Or you can even on the light of the oven and keep inside it.
• Remember the place has to be humid
• Otherwise curd will take time to be formed.
• If its winter use the oven process for the formation.
• By the way in very cold places people avoid eating curd😊
• Still the process will be the same
• If you don’t have oven,do one thing keep the curd in a box or dabba or inside the kitchen cabinet.
• I have used earthen pot to make curd here, as in Nagpur’s its really hot with temperatures like 45°to 47° and making curd in earthen makes it less sour.
• Happy cooking!!