Yummy Sugar Free Mango Lassi

Mango Lassiiiiii... Can not resist without this in summer. Sooo Cool and refreshing, your taste buds will get highly impress of it... With some few typical mango lassi's, I have changed a bit of its ingredients as per my taste. Do try.

Yummy Sugar free Mango Lassi

Ingredients:
3 cups Mango Puree (I used Alphonso's Puree)
1 1/2 cup Full fat Dahi / Yogurt. (Can opt for Low Fat Yogurt too)
1/2 cup low fat milk
1/4 cup Honey approx. (depends upon the sweetness of mangoes.)
1 tsp green cardamom powder

For Garnishing:
1/2 cup of mango cut into cube shape (can use even more, tastes well when you get that small chunks in your mouth while having lassi)
1/2 cup Chopped dry fruits (cashwes, almonds, Pistachios)

Recipe:

• In a mixer juicer jar, mix mango puree with full fat Dahi / Yogurt, low fat milk, honey, and green cardomom powder.
• Grind this in mixer until smooth
• Pour in a glass over few ice cubes
• Garnish it with mangoes cut in to cube shapes (i would suggest to add more chunks, tastes really well) and chopped dry fruits..Even you can use some whipped cream on top about a tsp. Looks even more tempting.
• Hereby Enjoyy...)

Punjabi Chole Bhature

Chole, a famous North Indian dish. Which is often served with plain / stuffed kulchas or with bhature and puri. Check its recipe below

For Plain kulcha (Without & with Yeast) recipe- click on link below:

http://cookandbite.blogspot.in/2014/04/kulchakulche-recipe-without-with-yeast.html

Punjabi Chole

1) Chole

Ingredients:

250 gms White Chickpea (Chole) (soaked overnight in water)

1/2 tsp baking soda

1 tea bag

1 cinnamon stick (medium)

1 Bay leaf

For Gravy:

2 tbsp oil

1 tsp whole Cumin seeds (Jeera)

1/4 tsp Asfoetida (Hing)

3 medium onion puree                                                                                  

2 medium tomato puree

1 tsp ginger paste

1 1/2 tsp garlic paste

1 tsp Garam masala powder

1 tsp red chilly powder (or as per taste)

1/2 tsp turmeric powder

11/2 tsp cumin powder

1 1/2 tsp corriander powder

1 tsp dry mango powder (aamchur)

2 tsp Fennel powder (saunf)

1 tsp dry fenugreek powder (methi)

1/2 tsp grounded black pepper (kali mirch)

1/2 tsp grounded cloves (laung)

1 whole black cardomom crushed

Recipe:

 Pressure cook overnight soaked Chole in 2-3 cups of water with  bay leaf, cinnamon stick, baking soda and pinch of salt. Pressure cooked Chole  should be soft and not overcooked. Drain Chole by removing tea bag, cinnamon stick and bay leaf. Do not throw drained Chole water, keep it aside (use same water while cooking).

Heat oil in a pan with whole cumin seeds, once it splutters add asfoetida and Onion puree. Saute till light pink in colour. Now add tomato puree, and ginger-garlic paste. Keep stirring for a minute. Add garam masala powder, red chilly powder, turmeric powder, cumin-coriander powder, dry mango powder, fennel powder, dry fenugreek powder, grounded black pepper-cloves, grounded black cardamom seeds and salt to taste. Add chole water little and stir for a while.

Now add Chole to this gravy. Mix it well inside. Add water to it. Cook for 15-20 minutes on a  low flame or till you get little thick gravy. Keep stirring in between. 

Turn off the flame and garnish with small chopped onion, small chopped tomatoes, Fresh corinader leaves and 1/2 lemon, sliced on it.  

Serve it with kulche or bhature or poori. See bhature recipe below

2) Bhature:

In 2 Cups Maida (or all purpose flour), add 1/2 cup wheat flour, 2 tbsp oil, 3-4 tbsp curd and salt to taste. Knead Dough with water. It should not be sticky at all. Oil it and Cover. Keep aside for 2-3 hours. After than knead it again. Roll it to give a round shape and deep fry in hot oil. 

Punjabi Kadhi Pakodi (Baisakhi Special)

Ingredients:

Punjabi Kadhi Pakodi (Baisakhi Special)

Pakodis:

1 1/2 Cup Gram Flour (Besan)
1 Medium small chopped onions
1 tsp whole carom seeds (Ajwain)
1 1/2 tsp of dry fenugreek leaves ( Kasuri methi)
1 tsp Red Chilly powder
1/2  tsp turmeric powder
Pinch of baking soda
Salt to taste
Oil for deep frying

Kadhi:
2 cups curd (dahi)
2 cups water
4 1/2 tbsp gram flour (Besan)
2 tsp Green chilly Paste
11/2  tsp Ginger paste
1 1/2 tsp Garlic paste
1/4 tsp turmeric powder
4-5 Cloves (Laung)
Salt to taste

Tempering:
11/2 tbsp Ghee
1 tbsp olive oil
1 tsp cumin seeds
Pinch of Asafoetida (Hing)
1 tsp of dry fenugreek leaves ( Kasuri methi)
4-5 curry leaves
1 tsp Red chilly powder
2 Whole Kashmiri Red chilly

Recipe:

Kadhi
In a deep Pan Mix curd with water, gram flour, green chilly paste, ginger paste, garlic paste, turmeric powder and salt till smooth and no lumps. Now bring the mixture to boil. Mean while make pakodis.

Pakodis
In a bowl Mix gram flour with little water (to make thick batter), chopped onion, carrom seeds, dry fenugreek leaves, turmeric powder, red chilly powder, baking soda and salt to taste. Heat oil in a pan and once done deep fry pakodis till crisp and golden brown from outside. Use tissue paper for draining out extra oil. Keep aside

 Now once the Kadhi mixture comes to boil add pakodis in it. Now its time for tadka  (tempering). (keep simmering on a low flame, you will require a little water at this point of time about 1/2 cup, as after adding pakodis, kadhi becomes thick).

Tempering.
In a small pan pour olive oil, ghee and add cumin seeds, Once it splutters add hing, curry leaves (be careful
while adding curry leaves, as it pops up suddenly), dry fenugreek leaves, whole kashmiri red chilly and lastly, red chilly powder (While adding red chilly powder turn off the flame as it burns and turns black easily). Pour the tempering in simmering kadhi pakodi. Cook for few minutes after tempering. And serve hot. Garnish it with Coriander leaves. (I even garnish with hot ghee mixed with Red chilly powder, and pour it while serving)

Baisakhi Special (Kadhi Pakodi)

Notes: 1) It is advisable to make pakodis first so that it comes to room temperature before adding it to kadhi.
2) As in pakodi mixture itself we have used baking soda to make it soft. But if you do not want to use soda than after frying add pakodis immediately in water and let it remain until it comes to room temperature, it will turn soft. But it is advisable to add soda if possible.

Serves: 4
Time: 20-25 minutes (overall)