Mango Lassi

Mango Lassi in Marathi

Time: 10 minutes
Servings: 2

Ingredients:
3/4 cup Milk
1 cup Yogurt
3/4 cup Mango Pulp (I used readymade mango pulp)
4 tbsp Sugar
1/4 tsp Cardamom powder
Crushed Pistachios for garnishing

Method:
1) Add milk, yogurt, mango pulp, sugar and cardamom powder to a blender. Blend until mixed well.
Pour into 2 serving glasses. Garnish lassi with pistachios and serve chilled.

Tips:
1) Readymade mango pulp was already sweetened. Therefore I used only 4 tbsp of sugar. Mango pulp can be prepared at home. Use good quality Alfonso mangoes. Peel and remove stone. Puree into blender and then strain. Follow the same method given above. Add some more sugar, as homemade pulp is not that sweet.
2) Use full fat plain yogurt for better results. Yogurt made at home is preferable. Readymade lowfat or fat-free yogurt has gooey texture which ruins the taste and texture of lassi.
3) Adjust the consistency to your own preference by increasing or reducing amount of milk.

Homemade Lemonade

Limbu sarbat in Marathi

Time: 25 minutes
Yield: around 3 to 3.5 cups Lemon juice concentrate (Good for 20-22 servings of Lemon juice)

Ingredinets:
1 cup lemon Juice (12 big lemons)
2 and 1/2 cup sugar
3/4 cup water
2 tsp salt

Method:
1) Strain the lemon juice so that there won't be any lemon particles and seeds.
2) Add sugar and water into a pan. Mix nicely and boil it until the syrup reaches soft ball consistency.
3) Once syrup is ready, turn off the gas. Add lemon juice and stir for few minutes. Then stir occasionally until mixture cools down. Mix in the salt.
4) Pour the lemon juice syrup into a clean glass jar or any clean container. Refrigerate.
When making lemon juice, mix 2 to 3 tbsp syrup in 1 glass of cold water. Add salt and ice if required.

Tips:
1) Addition of little cardamom powder gives nice flavor to the juice.

Konkani Solkadhi

Solkadhi in Marathi


Ingredients:
7 to 8 Kokum
1 cup Coconut Milk
1 Green Chili, Finely chopped
1 or 2 Garlic Cloves, finely chopped
2 tbsp Cilantro, finely chopped
1/2 tsp Cumin Powder
Salt to taste
1/2 tsp Ghee
1/2 tsp Cumin seeds

Method:
1) Soak Kokum into 1/2 cup Hot water for 30 to 45 minutes. Squeese and strain.
2) Take Cilantro and 1/4 tsp Salt in a bowl and crush by fingers nicely. Take green chili and little salt, crush it by using spoon.
3) Chop Garlic finely.
4) Crush Cumin seeds coarsely.
Without Temering
In a bowl, add Coconut milk, Kokum water, crushed Cilantro and Chili, choppd Garlic and crushed cumin seeds. Add little salt if needed. Mix nicely.
With Tempering
In a bowl, add Coconut milk, Kokum water, crushed Cilantro and Chili, choppd Garlic. Add little salt if needed. Stir nicely. Heat a small saucepan, add Ghee. Once Ghee becomes hot add crushed cumin seeds and pour this tempering in Coconut milk mixture. stir nicely.
Solkadhi is generally served cold, but it can be serve lukewarm. While serving, sprinkle little Cumin powder. Do not mix Cumin Powder before serving, It will make the color little dull.

Note:
1) Add 1/4 cup Sour buttermilk to enhance the taste.

Panha - Raw Mango Drink

Raw Mango Drink

Ingredients:
1 ½ cup Raw Mango Pulp (Step 1)
2 cup sugar
1 tsp Cardamom Powder
Pinch of Saffron


Method:
1) Cook 1 big raw Mango (1 to 1 ½ pound) in pressure cooker. Let it cool down. Peel cooked Mango and pulp it. Pour pulp in a strainer and strain it without adding water. Use spoon and give stir, as the pulp is very thick. Some Mangoes have fibrous (Stringy) elements in the pulp. Straining will help to separate those elements and give smooth texture to our Mango drink.
2) In a saucepan, add sugar and very little water to cover the sugar. Make sugar syrup to “soft-ball” (Note 3) stage. Remove from heat. Pour strained Mango pulp in sugar syrup while sugar syrup is hot. Mix well and let it cool down. Once it becomes cool, transfer this mixture to Glass airtight container. Refrigerate to reserve future use.
3) While serving, put 2-3 tbsp mixture in a glass, add cold water and stir well.

Note:
1) Add pinch of salt while serving.
2) Raw Mango should be very tart (sour) in taste. If tartness is less, reduce the amount of sugar. Also, while serving Mango Drink add few drops of lemon juice to taste.
3) That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.

Labels:
Panha, Raw mango drink, indian mango drink, panhe recipe, maharashtrian recipe

Masala Milk

Masala Dudh



Ingredients:
2 Cup Milk
3 Tbsp Sugar
Ingredients for Masala:
¼ cup Almond Powder (unsalted)
1 Tbsp Pistachio Powder (unsalted)
½ tsp Cardamom Powder
Pinch of Nutmeg powder
1 pinch of Saffron

Method:
1) If you have unsalted Almonds and pistachio at home, grind it and use only the amount of measurement given above. Add Almond and Pistachio Powder, Cardamom Powder, Nutmeg powder and Saffron in the mixer and mix all the ingredients very well.
2) In a saucepan, heat 2 cups milk and add 3 tbsp sugar or add as per your requirement. Add 2-3 tsp prepared masala in it and stir with spoon. Bring it to boil.
Serve hot.

Note:
1) You can add other unsalted dry fruits like cashew nuts.
2) You can add Charoli seeds in Masala dudh.
3) Do not add too much of Nutmeg powder. Overwhelming flavor of Nutmeg powder could ruin the taste of Masala Dudh.

Labels:
Masala Dudh, Masaala dudh, Massala Milk, kojagiri, Badam Milk

Spiced Buttermilk Mattha

Mattha in Marathi

Ingredients:
½ cup Plain Yogurt
1 cup water
1 tbsp chopped Cilantro
2 Mint leaves
¼ tsp Cumin Seeds
¼ tsp ginger, minced
Salt to taste

Method:
1) In a container, add yogurt and whisk for a minute. Make yogurt very smooth. Add water and make buttermilk.
2) Crush Cumin Seeds coarsely. Add Crushed Cumin seeds, Ginger to buttermilk.
3) In a small bowl, add chopped cilantro, mint leaves and little salt. Crush together until Cilantro and mint leaves become mushy. Add it to Buttermilk. Add little salt and mix.
Serve after any meal.

Note:
1) Add approx. ¼ tsp chili paste to give nice chili flavor.

Labels:
Spiced Buttermilk, Buttermilk recipes, Mattha recipe, how to make mattha