Jeera Lassi

Jeera Lassi Recipe

 

Ingredients:-

3 cup Curd (Dahi, Plain Yogurt)
2 tbsp Cream (optional)
2 tbsp Lemon Juice (optional)
1/3rd cup Ice-Water
To taste Salt  
6 Ice-cubes
1/2 tbsp dry-roasted Cumin Seed Powder (Jeera Powder)

 

How to make jeera lassi:-

·         Place the curd, cream, lemon juice, ice water and salt in a blender.

·         Process for 2 minutes.

·         Add ice cubes and blend for another minute.

·         Add all but few pinches of cumin powder and process for 5 seconds.

·         Pour into chilled glasses, sprinkle remaining cumin,  serve immediately.

 

Kurkuri Bhindi

Kurkuri Bhindi Recipe

Kurukure Bites Of Indian Style

 

Ingredients:-
 500 gms bhindi
3-4 tbsp besan (gram flour)
1 tsp red chili powder
1 tsp garam masala
1/2 tsp amchur powder
salt to taste
oil for frying

 

How to make kurkuri bhindi:-

·         Wash and dry the bhindi and then cut them lengthwise into four thin pieces.

·         Now spread the cut bhindi on a tray and sprinkle salt , red chili powder, garam masala, amchur powder and mix gently.

·         Now sprinkle besan and spread it evenly so that all the cut pieces are covered.

·         Heat oil in a kadhai on high flame.

·         Then add half of the coated bhindi and fry till they are crisp and brown. Repeat this with the other half.

·         Serve hot with chapatti and can also used as a snacks.

 

DAL KI KACHORI

DAL KI KACHORI RECIPE

 

Ingredients:-

Crunchy Bite with Dal Ki Kachori
 

3/4th cup skinless(cheele hue) dried black beans (urad)
4 cups Flour (atta)
1 green chili chopped
1/2tsp Salt
Oil for deep frying
1tbsp anise seeds (Saunf)
1tsp coriander seeds
1tsp white cumin seeds
1/2tsp red chili powder
1/4th tsp asafetida (hing) powder

 How to make dal ki kachori:-

• Soak the beans in water overnight then rinse and drain.
• Sift the flour and gradually add enough water to make soft dough. Cover the dough with damp cloth and leave for 30 minutes.
• Grind the drained beans with the chili powder, salt and spices to make stuffing. Mix well and divide it into 16 equal portions.
• Uing wet hands, and smear each portion with a little oil.
• Flatten and roll out into 2inch round.
• Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands.
• Flatten and roll into a 3-4 inch round.
• Heat plenty of oil in a deep frying pan or a kadhai.
• Now lift the rolled kachori and carefully slip it into the hot oil.
• Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
• Flip the kachori over and cook the other side until golden brown.
• Serve the hot dal ki kachori with green or tamarind chutney.