Snake Fruit Lassi

 

            Whip up this amazing chilled Lassi with Snake Fruit, an exotic fruit from Indonesia. In this way, you can make good use of them and come up with this soothing and refreshing drink. I only added some basic ingredients like yoghurt, sugar, cardamom powder, rose water, etc. 

            You can also use some khoya or dry fruits instead, while blending. Besides cardamom, gulkand, vanilla essence or any other flavour of your choice can be added. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.

          Snake fruit, a tropical fruit, native to Indonesia is also known as Salak, Salacca or memory fruit. This fruit has a sweet and sour taste. It grows in clusters and the name is derived due to the reddish brown snake like skin. It has pectin, potassium and beta carotene, that is good for constipation, digestion and to improve memory.

         This Lassi is just perfect during summer to beat the scorching heat. I flavored it with cardamom powder and rose water. You can try with any other flavour of your choice. 

          So a great combination of snake fruit and yoghurt makes for this interesting, yummy and  refreshing lassi. Garnish with a pinch of saffron, chopped nuts and mint leaf and you are ready to savour it. 

 

• 1 cup yoghurt
• 2 Snake Fruits
• 1/4 tsp. cardamom powder
• 1 tbsp. sugar or to taste
• a pinch of salt
• 1 tsp. rose water
• a pinch of saffron
• some chopped nuts, saffron & mint leaf to garnish

          Peel the skin off and roughly chop them. In a mixi jar, add the yoghurt, chopped snake fruit, a pinch of salt, sugar, cardamom powder, rose water and saffron. Blend until smooth. 

          Pour into individual glasses and chill to serve, garnished with some chopped nuts saffron, dry rose petals and mint leaf. 

                                 Peel the skin off and roughly chop.

                       In a mixi jar, add yoghurt, a pinch of salt, cardamom powder, rose 

                       water, saffron, 

                                  chopped Snake fruit & sugar to taste.

                                  Blend until smooth. 

                        Pour into individual glasses and chill to serve, garnished with some 

                        chopped nuts, saffron and mint leaf. Enjoy !!!!

            

Tanka Torani (Fermented Rice Drink - Odisha style)

 

          Tanka Torani is a rice based refreshing drink from the Indian state of Odisha. The consistency of this pro biotic staple drink is watery and worth a try. In fact, you can prepare this drink in large quantities and refrigerate it, to be consumed as and when desired to beat the summer heat. So check out the step by step pictorial recipe to prepare this soul satisfying drink. 

            This popular drink is served in Jagannath Puri temple. However, now it can be seen being served in many stalls outside the temple. This flavorful drink is apt during summer for all the devotees.

             The recipe of Tanka Torani is very simple. The cooked rice is first fermented in plenty of water for 1-2 days or at least overnight if time is a constraint. 

             Then it is strained and this water is known as Torani in Odia. The strained rice is blended along with yoghurt, handful of coriander-mint leaves-kaffir lime leaves, green chilies, mango ginger / ginger and roasted cumin powder into a paste.

              Now the strained water and some lime juice is added to the paste and mixed well. It is garnished with all the ingredients mentioned and served in small earthen pots or glasses. It tastes just awesome and so refreshing. 

• 1 cup cooked rice
• 4-5 cups water or as required
• 2-3 tbsp. yoghurt
• 2-3 kaffir lemon leaves
• 2 green chilies
• 1/2" mango ginger / ginger
• handful of coriander leaves & mint leaves 
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. salt or to taste
• juice of 1/2 lemon
• 1 tsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• lemon slices, green chilies, Kaffir lime leaves, coriander leaves & a pinch of roasted cumin powder to garnish

          Ferment the cooked rice in 4-5 cups of water (or as required) overnight. Then strain it. Keep aside the water to be used later. 

          Blend the strained rice along with yoghurt, coriander-mint leaves, kaffir lime leaves, green chilies, mango ginger / ginger, salt and roasted cumin powder. 

          Add the strained water and some lime juice to the paste. Mix well and keep aside.

          For the tempering - Heat oil in a pan and temper with mustard seeds, curry leaves and asafoetida. Sauté for a few seconds. Then pour this tempering on the prepared Tanka Torani. 

          Garnish with slices of lime, green chilies, kaffir lime leaves, coriander leaves and a sprinkle of roasted cumin powder. 

          Pour in small earthen pots or glasses and enjoy. It tastes just awesome and so refreshing. 

                         Ferment the cooked rice in plenty of water overnight. Then strain it. 

                         Keep aside the water to be used later. 

                        Blend the strained rice with yoghurt, coriander-mint leave, kaffir lime 

                        leaves, green chilies, mango ginger / ginger, salt & roasted cumin powder. 

                              Add the strained water & some lime juice to the paste. Mix well.

                            Heat oil in a pan & temper with mustard seeds, curry leaves and 

                            asafoetida. Sauté for a few seconds. 

                                  Then pour this tempering on the prepared Tanka Torani. 

                         Garnish with slices of lime, green chilies, kaffir lime leaves, coriander

                         leaves and a sprinkle of roasted cumin powder. 

 

                     Pour in small earthen pots or glasses & enjoy. It tastes just awesome and so                                       refreshing. 

Tanka Torani with Foxtail Millet (Refreshing Drink - Odisha Fusion style)

 

          Tanka Torani is a rice based refreshing drink from the Indian state of Odisha.  However, I gave a twist to the original recipe by substituting rice with Foxtail Millet. Hence it is diabetic friendly and can be relished guilt free. 

           The recipe of Foxtail Millet Tanka Torani is very simple. The consistency of this pro biotic drink is watery. However, adjust it according to your preference. It is ideal to prepare this drink in large quantities and refrigerate it to be consumed as and when desired to beat the summer heat. It tastes just awesome and so refreshing. So check out the step by step pictorial recipe to prepare this soul satisfying drink. 

                 Millets in general are very popular these days. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. 

                  It helps in reducing blood sugar levels, has healthy carbs, dietary fiber, calcium, iron, etc. So do try this amazing drink this summer and introduce something new to your dear ones. 

• 1 cup cooked Foxtail Millet
• 4-5 cups water or as required
• 2-3 tbsp. yoghurt
• 2-3 kaffir lemon leaves
• 2 green chilies
• 1/2" mango ginger / ginger
• handful of coriander leaves & mint leaves 
• 1/2 tsp. roasted cumin powder
• salt to taste
• juice of 1/2 lemon
• lemon slices, green chilies, Kaffir lime leaves, coriander leaves & a pinch of roasted cumin powder to garnish

          Ferment the cooked millet in plenty of water overnight. Then strain it. Keep aside the water to be used later. 

          In a mixer jar, blend the strained millet along with yoghurt, coriander-mint leave, kaffir lime leaves, green chilies, mango ginger / ginger, salt and roasted cumin powder. 

          Add the strained water and some lime juice to the paste. Mix well. Garnish with slices of lime, green chilies, kaffir lime leaves, coriander leaves and a sprinkle of roasted cumin powder. 

          Pour in small earthen pots or glasses and enjoy. It tastes just awesome and so refreshing. 

Note - 

1.  You can also add a tempering of mustard seeds, curry leaves and asafoetida to the final product. However, it is purely optional.

                        Ferment the cooked millet in plenty of water overnight. Then strain it. 

                        Keep aside the water to be used later. 

                      Blend the strained millet along with yoghurt, coriander-mint leave, kaffir

                      lime leaves, green chilies, mango ginger, salt & roasted cumin powder. 

                        Add the strained water and some lime juice to the paste. Mix well. 

                        Garnish with slices of lime, green chilies, kaffir lime leaves, coriander 

                         leaves and a sprinkle of roasted cumin powder. 

                  Pour in earthen pots or glasses & enjoy. Tastes just awesome & so refreshing. 

Mithai Lassi

 

            Whip up this amazing chilled Lassi from some leftover sweets. In this way, you can make good use of them and come up with this soothing and refreshing drink. In this recipe, I made use of Motichoor laddu and peda for a thick and creamy texture. You can also use some khoya or dry fruits instead, while blending. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.

            This Lassi is just perfect during summer to beat the scorching heat. I have not added any sugar. You may if you wish. I flavored it with cardamom powder and rose water. You can try with any other flavour of your choice. 

          So a great combination of some leftover sweets and yoghurt makes for this yummy refreshing lassi. Garnish with a pinch of saffron, some crushed laddu, chopped pistachios, mint leaf & dry rose petals and you are ready to savour it. 

 

• 1 cup yoghurt
• 2 Boondi laddu
• 1 burfi
• a pinch of cardamom powder
• 1/2 tsp. rose water
• a pinch of saffron
• some crushed laddu, chopped pistachios, saffron, mint leaf & dry rose petals to garnish

          In a mixi jar, add the yoghurt, boondi laddu, burfi, cardamom powder, rose water and saffron. Blend until smooth. 

          Pour into individual glasses and chill to serve, garnished with some crushed boondi laddu, chopped pistachio, saffron, dry rose petals and mint leaf. 

                    In a mixi jar, add boondi laddu, burfi, cardamom powder, rose water  

                                 and the yoghurt and saffron.

                                  Blend until smooth. 

                    Pour into individual glasses & chill to serve, garnished with some crushed 

                    boondi laddu, chopped pistachio, saffron, dry rose petals & mint leaf. 

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.

Strawberry Yogurt Smoothie

          Strawberry contains a lot of minerals, nutrients, vitamins, dietary fibre and antioxidants. So this small pretty fruit has a lot of health benefits for our body. On the other hand, yogurt aids in digestion, treats an upset stomach and has a cooling effect on our body, especially during summers. 

           So the combination of both these superfoods in the form of a smoothie does wonders and is worth a try. It is both low in calorie and fat. This yummy, creamy and delicious drink can be dished out in a ziffy and can be enjoyed for a nutritious and healthy breakfast or anytime of the day. 

• 3-4 strawberries
• 1 cup yoghurt
• 2 tbsp. brown sugar or to taste
• pinch of cardamom powder
• 1 tsp. rose water
• sliced strawberry, mint leaf & chopped pistachios to garnish

          Blend together all the ingredients in a mixi jar and refrigerate for a couple of minutes. 

          Garnish with sliced strawberry, mint leaf and chopped pistachios. 

          Serve chilled in individual glasses.