BlackBerry Milkshake

I was introduced to this fruit called Blackberry 2 months back when we visited city of Bensheim in Germany. This city is famous for wine grapes and there were plenty of blackberry trees bordering the grapeyards.. Until then, I used to look at these as some wild fruits but when my friend just grabbed some and started feasting on them, I had to try it! And once I had some (luckily I found a big colony of sweet ones), there was no stopping.. I ate many along the way and also admired the lovely clustered structure till my husband declared that I unknowingly had 2 glasses of wine :D

Last week I found a pack of fresh blackberries at the fruit market and couldnt stop myself from buying them.. The plan was to prepare something for Meeta's monthly mingle.. But I ate some and then realised there were very few left for trying anything.. So on weekend, back I went to the fruit market and prepared blackberry milkshake the same day.. The end result aeemed lovely not just due to the tatse, but due to the lovely color! I am not sure if I can call this milkshake as I added some yoghurt as well alongwith milk.. But I surely cant call this lassi as there is more milk than yoghurt :D This blackberry Milkshake goes to Meeta for Monthly Mingle, this month's theme being "Liquid Dreams"

BlackBerry Milkshake

Preparation Time:

5 mins

Serves:

2 glassfuls

What you need:

1 Cup Blackberries
3 cups Milk
2-3 tbsp Beaten Yoghurt
2-3 tbsp Sugar

How to proceed:

1) Mix all ingredients in a blender
2) Place in refridgerator for sometime
3) Serve cold!

* I used Yoghurt to thicken the milkshake.. It can be left out to have thin milkshake!
* Chop few blackberries and put some pieces in milkshake
* Add 2-3 mint leaves to give a twist in the taste!

30 minute K meal- Kadhi Khichadi Koshimbir

I know u must be wondering whether I am too much into Ekta Kapoor serial these days.. Well fortunately nothing if that sort.. Its just coincidence that all dishes for "Summer Express Cooking Event" start with a K.. Kadhi Khichadi, a famous Maharashtrian combo with the Maharashtrian Koshimbir, tomato-onion-cucumber salad! I was very glad to hear about this event.. This was the first thing that came to my mind. Coz its usually the shortcut dinner at my place quite a lot of times! :D Am eagerly waiting for the roundup to get ideas and options for other quick meals.. I really need these since I'll be starting my Masters next month and will be attending college full time! : Hope I get time to do some blogging on weekends!

My kadhi khichadi koshimbir meal is perfectly ready in 30 mins with some rest time as well in between :D Well no intermediate snaps posted since I didnt waste any time taking snaps and then finishing up everything! ;) I proceeded like this.....

Kadhi-Khicadi-Koshimbir

What you need:

For Khichadi:
1 cup Rice
1/2 cup Moong Dal
2 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin Seeds
1 big Onion, chopped
3 cloves Garlic, chopped
2 tbsp Peanuts
1 tsp Red Chilli Powder
1 tsp Maharashtrian Goda masala (can be substituted by 1/2 tsp Cumin Powder+1/2 tsp Corriander Powder+1tsp Garam Masala)
1/2 tsp Turmeric
Salt
Water
Corriander for garnish

For Kadhi:
1 cup Yoghurt
2-3 tsp Besan
Small piece of Jaggery
Salt (depends on sourness of curd)
5-6 Curry Leaves
1 tsp Mustard Seeds
1 tsp Ginger Chilli paste
A pinch of Asafoetida
1/4 tsp Turmeric

For Koshimbir:
1/2 cup Thick Yoghurt
1 small Onion, finely chopped
1 Tomato, chopped
3-4 tbsp Chopped Cucumber
2-3 tsp roasted Peanut Powder
1/2 tsp Red Chilli Powder
1/2 tsp Cumin Powder
A pinch of Sugar
Salt to taste

How to Proceed:

0-5 mins:
1) Mix rice and dal, wash, drain and leave aside
2) Chop 2 medium sized Onions
3) Heat oil in a cooker and add mustard and cumin seeds to it
4) Add chopped 11/2 onion (leave aside half onion for koshimbir) and garlic to oil and saute for 2 mins

5-10 mins:
5) Add peanuts and other spices (red chilli powder, turmeric, goda masala/garam masala, cumin and corriander powder)
6) Now add rice and dal and mix well for a minute..
7) Add 31/2 cups of Water and salt as required and mix well..
8) Close the cooker and let the khichdi cook for 3 whistles

10-15 mins:
9) Take a mixing bowl, add 1 cup yoghurt and 1 cup water to it.. The mixture should not be too thin
10) Add besan, jaggery and salt to it.. Mix well to avoid any lump formation
11) Heat 1 tsp Oil, add curry leaves,hing, mustard seeds and ginger chilli paste to it..
12) Saute for a minute and transfer the buttermilk-besan mixture to this.
13) Let this cook on medium heat

15-20 mins:
14) Chop cucumber and tomato
15) Take 1/2 cup yoghurt in a mixing bowl and add chopped onions, cucumber and tomato to it.. 16) Add rest of the ingredients- roasted peanut powder,red chilli powder,cumin powder,sugar and salt and mix well
17) Koshimbir ready, keep it in fridge to cool
18) Stir the kadhi

20-25 mins:
19) Keep stiring the kadhi at intervals of 2-3 mins
20) Keep your ears tuned to the whistle else you'll miss the count ;)
21) The khichdi is ready in this interval, keep cooker aside to cool
22) After stirring the kadhi, you have some time to rest.. Dont sit down.. Roast some papads on the gas thats just free from cooker! :D

25-30 mins:
23) Kadhi starts boiling, switch off gas (Total time required for kadhi to boil is 10-12 mins)
24) Now the semi-cooled cooker and extra hot kadhi is set on the table
25) Take dishes, bowls and spoons and set the table
26) The cooker cools completely.. Remove koshimbir from fridge and get ready to dine!! :)

* I enjoy plain khichdi.. You can add vegetables like potatoes, peas, brinjals, cauliflower etc. if you like.. Khichadi can be served with some pickles as well!

Xtra Rich Patiala Lassi

Patiala Lassi is a rich Punjabi drink prepared from Yoghurt. It probably gets its name from the place where it came from originally, Patiala, a district in Punjab. It is usually served in long steel glasses. This lassi(like others) is a filler, as its difficult to finish a glassful even after a light meal. Weight watchers.. Beware.. This is absolutely not recommended for you guys.. This is just for carefree people like me :) This Xtra rich Yoghurt Drink makes its way to Nupur’s “X of Indian Vegetables” and Richa’s "RCI Punjabi Cuisine"!

Patiala Lassi

Makes:

1 glassful

What you need:

2 cups full Yoghurt
2-3 tbsp Milk
2-3 tbsp Sugar
½ tsp Cardamom Powder
¼ tsp Nutmeg Powder
½ cup Crushed Ice
4-5 Saffron strands
Chopped dry fruits like pistachios, almonds, cashews

How to proceed:

1) Beat the yoghurt until smooth
2) Mix all remaining ingredients except Dry fruits
3) Blend again to dissolve sugar
4) Serve fresh topped with chopped dry fruits!

* You can optionally add vanilla /rose /pista essence!

Dahi Wada

I am an avid fan of chaat items(do i need to say that again???) and miss them here in Belgium. Although I try to prepare some chaat items at home, the taste of the ones served at roadside chaat corners in India is ohh so yummy!!! :) When I settled down here, I decided to try n cook as many chaats n snacks as possible at home so that I do not sacrifice my love for these foods :) If I would have not tried, I would have been extinct by now :D

Dahi Wadas are fried dumplings prepared using Urad Dal(Split Black Gram Dal) and served with loads of dahi (Yoghurt). Dahi wadas are my top favourite in chaat items and I am glad to say that my dahi wadas turn out equally good as the ones served in restaurants! :) Its a easy to prepare (with some preparatins before time) and a quick n appetising Punjabi snack which goes for RCI Punjabi Cuisine!

Dahi Wada

Makes:

8-10 wadas!

What you need:

1 Cup Urad Dal
2 tsp Cumin Powder
Pinch of Sodium Bicarb
Salt to taste
Oil to fry
1 kg Plain Yogurt
4-5 tbsp Sugar
2 tsp Roasted Cumin Seeds
Red Chili Powder
Sweet Tamarind Sauce*

How to proceed:

1) Wash and soak Urad Dal overnight.
2) Grind into smooth batter and add cumin powder, sodium bicarb and salt to taste, set aside for 10 mins
3) Beat the yoghurt and divide it in two portions. Leave one portion as is(normal yogurt) and add sugar to other portion to make sweet yoghurt
4) Heat oil in a pan, take handful of batter and slide into hot oil
5) Deep fry the vada on medium heat till crispy and golden brown
6) Drain excess oil and soak the vada in water for 10 mins
7) Press each vada to drain off excess water and soak in normal yoghurt for 10 mins
8) Put the soaked vadas in serving dish and cover with 2-3 tbsp of sweet yogurt
9) Garnish with roasted cumin seeds, red chilli powder, cumin powder, salt and tamarind sauce (optionally Corriander)

*Add tamarind pulp to water and mix sugar/jaggery to make sweet tamarind sauce

Boondi Raita

Boondi Raita is a typical side dish from the Punjabi Cuisine. Milk products are a main part of Punjabi food. Raitas are usually salads in Yoghurt but boondi raita is different due to the addition of Boondi instead of salads! Boondi is a snack made from chickpea flour and can be prepared at home with some efforts! But since it is easily available in Indian stores, the raita becomes easy more easier to prepare.. Boondi raita with paratha is a cool combination for a weekend breakfast.. The boondi is initially soaked in water.. hence the oil from boondi drains off.. And hence the raita becomes even more healthy :) Here goes the recipe of Boondi Raita for RCI Punjabi Cuisine!

Boondi Raita

Makes:

1 serving each for 2

What you need:

4-5 tbsp salted Boondi
1 cup Yoghurt
1 tsp Red Chilli Powder/Pepper
½ tsp Cumin Powder
Salt
Corriander for garnishing

How to proceed:

1) Soak boondi in water for 5 mins
2) Drain water from boondi and add boondi to yoghurt
3) Add chilli powder, cumin powder and salt to yoghurt and mix well
4) Garnish with corriander and refrigerate for some time
5) Serve chilled with hot paratahas

* Adding a tsp of Chat Masala adds a zest to the raita!

Mattha

Mattha or spiced buttermilk is a very famous drink in Maharashtra. Mattha and Kairi Panha are the favourite beverages of Maharashtrians in summer time. Mattha is usually to be consumed after (heavy) lunch, mostly during the hot summer days.. This drink is prepared from buttermilk or “taak” as we call it in Marathi. The exact proportion of salt sugar n chilli gives mattha the unique taste. This is a must in weddings that usually take place in summers. This drink is good for digestion and is so refreshing that people can easily make some space for 2-3 glasses of Mattha even if they are full. :)

In Maharashtra, most (non working) ladies prepare “Tup” (Ghee) at home. Every day the “sai” (cream) that accumulates on the boiled milk is separately kept in a “chini maticha bhanda” (clay vessel) and once the vessel was full, the process of making ghee starts. The whole lot of saii was churned using a “rawi” to separate the “loni” (butter) and “taak” (buttermilk). This taak was used to make kadhi or mattha. The loni is then heated to prepare tup at home… Unforgettable are those days when the smell of the loni and ghee used to be so tempting that we used to eat dollops of loni as kids. And now, even a bite of it is “full of calories!” :D Anyways, the mattha is just as good for calorie conscious people as well.. So here's a glassful to beat the summer heat and for RCI Maharashtrian Cuisine!

Mattha

What you need:

½ cup Whole Yoghurt
1 cup Water
½ tsp Ginger, minced
1-2 Green Chillies, finely chopped
1 tsp Sugar
1 tsp Cumin seeds, roasted and coarsely pounded
Salt to taste
Chopped corriander for garnishing

How to proceed:

1) Beat the yoghurt and add water to it to make buttermilk
2) Add all above ingredients to buttermilk and mix well
3) Add more water if it’s too thick
4) Serve cold

*Addition of pepper n chaat masala instead of chillies gives the mattah another yummy taste!

Amrakhand Puri

.. coz special occasions need something special!!

Today is a special date 05/06/07.. a special day for me.. and hence posting a special Maharashtrian combo of Amrakhand Puri for RCI Maharashtrian Cuisine!

Amrakhand is a very popular dessert from Maharashtra.. also known as mango flavoured Shrikhand.. The most common brands in Pune for Amrakhand are Chitale Bandhu, Amul, Warana and now Aarti's ;) Thanks to these people, my mother never happened to prepare it at home.. And so this was my first trial at it.. and its really a very very easy task(preparing) and later very very yummy and easy task (finishing off! :D).. Being a milk product, it can also be eaten on fasting days.. Needs some preparation though.. but all the efforts are paid off once you have the first spoonful!! :)

Amrakhand is a popular dessert for Maharashtrian wedding, others being jilebi, bundi laddu, gulabjamun etc.. It can be eaten alone, but then you tend to eat very little. Maharashtrians serve it with hot puffed puris! I served it with simple Puris and batatyachi bhaaji!

Amrakhand Puri

What you need:

500 gm Full Yoghurt

200 gm Kesar Mango Pulp

1 cup Powdered Sugar

1 tsp Powdered Cardamom

1/2 tsp Nutmeg Powder

8-10 strands of Kesar

How to proceed:

1) Place the yoghurt in a thin cloth/odhani and tie it

2) Hang it for 5-6 hours till all water from Yoghurt drains off

3) If there is still some water, place it under something heavy to drain excess water

4) Now remove the yoghurt and add sugar to it and mix well in a large bowl

5) Add cardamom powder, nutmeg powder and kesar to it

6) Finally add mango pulp and mix well

7) Keep to cool in the refridgerator

8) Remove 5-10 mins before serving.

9) Enjoy Amrakhand with hot puris!

To make the most simple Maharashtrian Puris: Add a tsp of turmeric, salt and oil to wheat flour and knead to soft dough. Roll into puris and fry in oil.

Kakadichi Koshimbir

Indian salads are differenciated by addition of yoghurt. They are usually called as raitas, koshimbirs, pachadis etc. according to the region they belong to.. the major difference being the addition of one or the other ingredient. The Maharashtrian salad, koshimbir, is distinguished by the addition of roasted peanut powder. Koshimbir serves as a great accompaniment to parathas and daal rice. Koshimbir is prepared with cucumber, tomatoes, beetroot, carrots, onions etc. mixed with yoghurt, at times simply one ingredient or at times is combination! Koshimbir is a must in Maharashtrian wedding and is one of the first items to be served in the dish!

The Maharashtrian salad for RCI Maharashtrian Cuisine is Kakadichi Koshimbir. Kakadi(cucumber) has a special importance in Maharashtra, specially on days on fasting. On special fasts, simply sliced kakadi or kakadi in salad form is eaten while breaking the fast. Some people consider kakadi as fasting food. Kakadichi koshimbir is quick and easy to make with just onion and cucumber at hand with some thick yoghurt.

Kakadichi Koshimbir

What you need:

1/2 cup finely chopped cucumber
1/4 cup finely chopped onion
1 cup Thick Yoghurt
1 tsp roasted Cumin Seeds
4-5 tsp Peanut Powder (peanuts roasted and pounded)
1 tsp Sugar
Salt to taste

How to proceed:

1) Mix all ingredients well
2) Leave in fridge to cool for sometime (optional)
3) Serve cold with hot rotis/ parathas!

Strawberry Lassi

I had prepared this drink for hubby dear on V day this year and it was my entry for Pooja’s Valentine Day Special. Needless to say, my hubby loved it. Thanks to the summer and our love for strawberries, we prepare it every other day now. I thought of re-posting it here for fellow bloggers (and for me as well ;) ) to enjoy summer time with some chilled beverages.

Strawberry Lassi

What you need:

1/2 cup plain Yogurt
1/2 cup cold water
5-6 big fresh strawberries
4 tbsp sugar

How to proceed:

1) Wash and cut strawberries in big pieces. Grind them in a mixer with sugar.
2) Whip yogurt using a blender and add water.
3) Add the strawberry sugar mix to yogurt and mix well.
4) Served chilled with crushed ice(optional).

How about another look???