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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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

Coconut chutney:

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

Shengdane ki chutney/ peanuts chutney or dip


We Indians have so many varieties of chutney to accompany our dish.Peanut chutney being one of them.I do remember in my native place Aheeyai wet coconut was not available way back to 30 years as it was not preferred by people only dry coconut was used for pujas or hawans.so if one desired of making idli sambhar coconut chutney was not available and to replace coconut my elder sisters started using Groundnut for making chutney and it tasted super awesome, this is How i came to know about peanuts chutney. Later to realise people do make shengdane ki chutney. If ever we went hunting for coconut the shopkeepers would say Beta ye sab Mumbai me milega,yaha nahi😑 now things have changed drastically.

This chutney is made by dry roasting peanuts and removing the skin.I have used with the skin and it tastes good,It’s your wish to keep the skin or remove but the tastes remains same

Without much delay let’s get the recipe

#purvanchalstadka #foodbloggers #indianfoodbloggers#foodphotography#cooking#chutney #peanuts

Ingredients

  • 1/2 cup Groundnut
  • 1 cup buttermilk or curd
  • 1/2 tablespoon salt
  • 4 to 6 green chillies
  • 1 inch ginger
  • Curry leaves
  • 1/2 tablespoon mustard seeds
  • 1 tablespoon oil
  • Handful of coriander leaves

Method

  • Heat a pan and dry roast Groundnut
  • Let it cool down and remove the skin by crushing (skip if using the skin)
  • Take a blender add Groundnut, ginger,green chillies, coriander leaves, salt and buttermilk
  • Grind to a fine paste
  • Pour more buttermilk if the chutney is too dry and grind it again

For Tadka

  • Heat pan add oil ,once hot enough add in mustard seeds
  • Let them crackle
  • Off the flame add in curry leaves
  • Pour the tadka on the groundnut mixture
  • Your Shengdane ki chutney is ready
  • Enjoy it with chillas,mendu vada,dosa or idli
  • Until then keep exploring

Khatta Moong /Moong ki kadhi/How to make khatta moong


Khatta moong is basically a Gujarati cuisine. Loved by all and me being one of them.Had never tasted or made khatta moong before,until i happen to visit my gujju friends place and was served in lunch khatta moong, just went drooling over it was a bit too much for Aunty but i just loved it so much that the very day after returning from Parul’s place soaked moong dal and next day tried my hand on them.a simple recipe with all the ingredients available in kitchen. Many people use curd for this ,but i have used buttermilk (sour) as Aunty made in them.so without much delay let’s get the recipe…..

#purvanchalstadka #indianfoodblogger #foodbloggers #foodphotograhy #khattamoong#buttermilkrecipes#besanrecipes#moong

Ingredients

  • 1 cup moong (soaked overnight)
  • 1 tablespoon grated ginger
  • 1 tablespoon green chilli
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon salt or as per taste
  • 1/2 tablespoon rai/mustard seed
  • 1 tablespoon sugar or as per taste
  • 4 to 5 curry leaves
  • 1 tablespoon jeera powder
  • Oil for frying
  • 1 tablespoon besan flour/ chickpea flour

Method

  • Pressure cook the moong on one whistle
  • Open the lid once it has cooled down
  • Now heat oil in kadai add rai let it splatter
  • Add in green chilli ,grated ginger and curry leaves, saute
  • Pour in cooked moong ,cook for a minute
  • Off the flame, let it cool down
  • Now take a large bowl add besan and buttermilk, whisk it well no lumps should be there
  • Add haldi powder, salt and jeera powder
  • Pour the mixture in the moong and boil it
  • Off the flame add sugar
  • Khatta moong is ready to be served with rice or roti.

Methi ka raita/How to make methi (fenugreek leaves) raita


So,today i am doing methi ka raita a bit kadwa and meetha .many won’t like this recipe, they might feel the kadwa taste.but i would insist that one must try everything atleast once,what if you really like it…chances are there.In this recipe one needs methi (fenugreek leaves) and buttermilk ,curd will also do.but i have buttermilk, so using that.

Let’s get the recipe

#purvanchalstadka #foodbloggers #foodphotograhy #indianfoodblogger #methikaraita#raita#indiancooking

Ingredients

  • 1 cup methi leaves (fenugreek leaves) washed and chopped
  • 1 cup buttermilk or curd
  • 2 green chillies slit long
  • 3 garlic cloves chopped
  • 1/2 tablespoon rai (mustard seeds)
  • 1/2 tablespoon sugar or as per taste
  • 1/4 tablespoon salt or as per taste
  • 1 tablespoon onions finely chopped
  • 1 tablespoon oil
  • 1/4 tablespoon jeera powder
  • 1/4 tablespoon kala namak/black salt

Method

  • Wash and chop the leaves well
  • Heat oil in kadai add in rai let it splatter
  • Then,add green chillies
  • Saute it,add methi leaves and salt saute it on high flame till the leaves start turning soft
  • Let it cool down completely
  • Pour in buttermilk and mix well
  • Add sugar and chopped onions
  • Add kala namak and jeera powder
  • Mix well
  • Your methi ka raita is ready to be served with puris or roti

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