Thandai Lassi

 

         Thandai is a refreshing Indian drink which is also known as Sardai. It is basically an array of nuts and various spices, ground together, mixed with milk and served. It goes hand in hand with the festival of Holi and Mahashivratri in the Northern parts of India. 

          However, I tried it with buttermilk and some store bought pedas for a thick consistency. So whip up my version of this amazing chilled Thandai Lassi. It tastes equally yummy when served chilled. So go ahead and give it a try and I am sure you will love it.

          This refreshing Lassi is just perfect during summer to beat the scorching heat. I flavored it with cardamom powder, saffron and dry rose petals along with a combination of dry fruits and few spices. 

         

• 2 glasses buttermilk 
• 2 milk pedas / 2-3 tbsp. khoya 
• 1 tsp. rose water
• powdered sugar to taste
• 2 tbsp. almonds
• 2 tbsp. cashew nuts
• 2 tbsp. pistachios
• 2 tbsp. poppy seeds / sesame seeds
• 2 tbsp. melon seeds
• 1/4 tsp. saffron
• 1 tbsp. fennel seeds
• 1/2 tsp. whole peppercorns
• 6-7 cardamoms
• 3 tbsp. dry rose petals
• chopped nuts & rose petals to garnish 

           Blend buttermilk, pedas, rose water and sugar. Keep aside. Grind the remaining ingredients into a powder in a mixer-grinder.

           While serving, add 2-3 tbsp. of the thandai powder to a glass of buttermilk and mix well. You may strain it if you wish and garnish with some nuts and rose petals. 

          Serve chilled for a refreshing drink during the festival of Holi or whenever desired.  

Note: 

1.  I used sesame seeds in place of poppy seeds as it is not available at my place of residence. However, it really tasted yum and there was absolutely no change in the flavor. 

2.  You can make this Thandai powder mix and store in an airtight container in the refrigerator to make varieties of desserts.  

Mor Rasam (Buttermilk Rasam - Tamilian style)

 

          Mor Rasam is almost similar to Mor Kuzhambu, a yoghurt-coconut based gravy, most popular in Tamil Nadu. However, Mor Rasam is minus the coconut and vegetables. This is also the South Indian version of Kadhi. It is a very simple, easy to make and a yummy side dish, best relished with steamed rice. So check out the step by step pictorial recipe to prepare this traditional buttermilk rasam.

Ingredients - 

• 1 cup thick yoghurt
• 1 cup water
• salt to taste 
• 1/4 tsp. turmeric powder
• 1 tbsp. coriander leaves, chopped

To roast & grind - 

• 1 tsp. cumin seeds
• 1/2 tsp. whole black peppercorns
• 1 tsp. Tuvar dal (pigeon pea lentil)
• 1 tbsp. chana dal (Bengal gram lentil)
• 3-4 dry red chilies

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 red chilies
• 1 sprig curry leaves 
• 1/4 tsp. asafoetida

          Dry roast the ingredients mentioned and keep aside to cool. Then grind into a powder. 

    

          Beat the yoghurt, water, salt and turmeric powder till well blended. Now add the ground ingredients to the beaten yoghurt and give it a stir. 

           Transfer the yoghurt rasam to a pan and heat it gently on a low flame. Once it comes to a boil, switch off the flame and keep aside. 

          For the tempering - Heat oil in a pan. Temper with dry red chilies, mustard seeds, curry leaves and asafoetida. Sauté for a few seconds and pour it over the rasam. 

          Mix well and garnish with coriander leaves. Serve with hot steamed rice for a comforting meal. 

 

Dry roast the ingredients & keep aside to cool. Then grind into a powder. 

Beat yoghurt, water, salt & turmeric powder till well blended. 

              Add the ground ingredients to the beaten yoghurt. Give it a stir.

Transfer the yoghurt rasam to a pan & heat it gently on a low flame. Once it comes to a boil, switch off the flame and keep aside. 

Heat oil in a pan. Temper with dry red chilies, mustard seeds, curry leaves and asafoetida. Sauté for a few seconds.

                         Pour it over the rasam. 

                         Mix well & garnish with coriander leaves.

               Serve with hot steamed rice for a comfort meal. 

Masala Chaas (Spiced Buttermilk)

          This perfect yoghurt drink is very refreshing and is a must during hot summer days. It is very light on the tummy and helps in keeping you hydrated. Just adding some flavourful spices, coriander leaves and a tempering of mustard seeds, asafoetida and curry leaves takes this humble buttermilk to the next level. So you can prepare this healthy drink well in advance and refrigerate it to be enjoyed, chilled, as and when required. 

• 1 cup yoghurt
• 2 cups water
• salt to taste
• 1/4 tsp. roasted cumin powder
• 1/4 tsp. pepper powder
• 1 green chilies, chopped
• 1 tbsp. coriander leaves, chopped
• 1 tbsp oil
• 1/2 tsp. mustard seeds
• pinch pf asafoetida
• 1 sprig curry leaves

          Whisk the yoghurt, water and all the dry spices. Add the chopped coriander leaves and green chilies and give it a stir. 

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering add the asafoetida and curry leaves. 

          Saute for a few seconds and switch off the flame. Pour this tempering over the spiced yoghurt mix and stir. Refrigerate for some time and serve them chilled in individual glasses.

Buttermilk & Beetroot Pancakes

          A weekend treat for the kids, these light and healthy pancakes made of whole wheat flour and buttermilk will be loved by them and will be devoured in no time. Adding some beetroot powder / puree is purely optional and can be skipped. Serve these pancakes, drizzled with some rabdi / syrup or stuffed with your favorite fruits. Any leftover pancakes can be  reheated for breakfast during the week.

• 1 cup whole wheat flour (makes 12 pancakes)
• 2-3 tbsp. sugar, powdered
• pinch of salt
• 1 tsp. beetroot powder / puree
• 1/4 tsp. cardamom powder
• 1 tsp. kewra water
• 1 egg
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• buttermilk as required
• oil to shallow fry
• sliced banana, chopped pistachio, tutti frutti or rabri / syrup to garnish

           In a bowl, combine all the ingredients(except the garnishing) and whisk into a smooth batter of pouring consistency. Keep it aside for 10 minutes.

           Heat 1 tsp. oil in a pan and pour a ladleful of the batter. Spread it around and cook till one side is done. Flip it over and cook the other side too. Transfer to a serving plate.

          Make similar pancakes with the remaining batter and serve, garnished with banana, chopped pistachios and tutti frutti. It can also be served, drizzled with some rabdi / syrup or stuffed with your favorite fruits.

Oats Coriander Leaves Kadhi

          Need some side dish that goes well with any form of rice or Indian bread and that which is healthy at the same time? Then try this super easy and yummy kadhi made with roasted oats and coriander leaves. A new variation to any kadhi and I'm sure it will be a total hit at the dining table. So go ahead and give it a try and introduce something nutritious to your family and loved ones. 

• 2-3 tbsp. oats, dry roasted
• 2 cups coriander leaves, chopped
• 1/2 cup yogurt
• 3-4 cups water
• 1" ginger
• 2 green chilies
• salt to taste
• pinch of turmeric powder
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. roasted oats 
• pinch of red chili flakes (opt)

           Blend together oats, coriander leaves, yoghurt, ginger, green chilies, water and all the dry spices.

          Heat oil in a pan and temper with cumin seeds and asafoetida. Sauté for a few seconds. Now pour the blended mix and simmer on a low flame.

           Keep stirring at intervals till it gets thick to a desired consistency. Switch off the flame and transfer to a serving bowl. 

           Garnish with roasted oats and chili flakes (opt). Serve with any form of rice or Indian bread.

Thandai Lassi

           Thandai is a refreshing Indian drink which is also known as Sardai. It is basically an array of nuts and various spices, ground together, mixed with milk and served. It goes hand in hand with the festival of Holi and Mahashivratri in the Northern part of India. 

          But I tried it with buttermilk and some store bought pedas for a creamier texture. This Thandai Lassi equally tastes yummy when served chilled. So go ahead and give it a try and I am sure you will love it.

• 2 glasses buttermilk 
• 2 milk pedas / 2-3 tbsp. khoya 
• 1 tsp. rose water
• powdered sugar to taste
• 2 tbsp. almonds
• 2 tbsp. cashew nuts
• 2 tbsp. pistachios
• 2 tbsp. poppy seeds 
• 2 tbsp. melon seeds
• 1/4 tsp. saffron
• 1 tbsp. fennel seeds
• 1/2 tsp. whole peppercorns
• 6-7 cardamoms
• 3 tbsp. dry rose petals
• chopped nuts & rose petals to garnish (opt)

            Blend buttermilk, pedas, rose water and sugar. Keep aside. Grind the remaining ingredients into a powder in a mixer-grinder.

           While serving, add 2-3 tbsp. of the thandai powder to a glass of buttermilk and mix well. You may strain it if you wish and garnish with some nuts and rose petals. 

          Serve chilled for a refreshing drink during the festival of Holi or whenever desired.  

Note: 
1.  I used sesame seeds in place of poppy seeds as it is not available here. But it really tasted yum. There was absolutely no change in the flavour. 

2.  You can make this Thandai powder mix and store in an airtight container in the refrigerator to make varieties of desserts.  

Arbi Ki Kadhi (Colocasia in Spiced Yogurt Gravy)

          Kadhi is very popular in many North Indian homes and is an integral part of a menu. It differs from region to region and from one individual to the other in regards to the ingredients used in it. It is made with or without the pakoras (fried dumplings).

          Kadhi, being my personal favourite, I would like to share "Arbi Ki Kadhi". I gave a slight twist to it by thickening the gravy by adding some rice flour instead of the usual gram flour that is generally used. The end product was a yummy and creamy side dish to be relished with steamed rice, jeera rice, plain pulao / biryani or any Indian bread. So check the step by step pictorial recipe to prepare it.

• 1 cup boiled & sliced arbi (colocasia)
• 3 cups buttermilk
• 3 tbsp. rice flour
• 3 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 cup spring onions (green part)
• 3-4 garlic cloves
• 2 fresh red / green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder

          Coat the sliced arbi with some rice flour and a pinch of salt. Shallow fry them in 2 tbsp. oil till light golden in color. Drain and keep aside. 

          Grind the greens, garlic and chilies to a smooth paste. Blend the buttermilk with salt, turmeric powder, remaining rice flour and coriander-cumin powder. Keep aside.

          Heat remaining oil in a pan. Temper with cumin seeds and asafoetida. Sauté for a few seconds. Add the ground paste and sauté till dry. 

          Add the spiced buttermilk and simmer on a low flame till it is slightly thick. Add the fried arbi and continue to simmer for some more time till you get the desired consistency. Switch off the flame and serve with plain steamed rice or any Indian bread.

                               Grind the greens, garlic and chilies to a smooth paste. 

                               Coat the sliced arbi with some rice flour & a pinch of salt. 

                               Shallow fry in 2 tbsp. oil till light golden. Drain & keep aside. 

                           Heat remaining oil. Temper with cumin seeds & asafoetida. Sauté
                           for a few seconds.

                                Add the ground paste.

                                Sauté till dry. 

                          Add spiced buttermilk & simmer on a low flame till slightly thick. 

                                 Add fried arbi & simmer till you get the desired consistency. 

                                   Serve with plain steamed rice or any Indian bread.