Beverages

CUISINE: North Indian

SERVES: 2-3

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 2 cups of fresh chopped mango pieces, about 3 to 4 medium sized mangoes. You could also use mango pulp.
• 2 cups chilled full fat fresh curd/yoghurt,
• ½ tsp cardamom powder or 2 tsp rose water or a pinch of saffron
• 4 to 5 tbsp sugar or honey or add as required. this also can be skipped if the mangoes are very sweet
• for garnish - mango cubes

INSTRUCTIONS

1. Peel the mangoes and chop them.
2. In a blender or mixer, puree the mangoes with sugar or honey.
3. Now add the chilled curd/yogurt, cream, the cardamom powder or saffron or rose water.
4. Blend for some seconds till the everything is mixed well and the yogurt has become smooth.
5. Pour mango lassi in glasses and serve garnished cubes of mango
6. If you want a slightly thin consistency, then add some milk to the mango lassi while blending. You can also add ice cubes while blending.

Aloo Raita Recipe- Recipe type -Veg

Ingredients:

• 3 Boiled potatoes
• 2 Cups curd
• 1 tsp Cumin seeds
• 1/2 tsp Pepper
• 1/2 tsp Red chili
• Salt to taste
• 1tsp Oil
•  
• PROCEDURE

• Beat the curd till it turns smooth.
• Add chopped potatoes and mix it well.
• Heat the oil and add cumin seeds, pepper, and red chili and stir it for a moment.
• Add it to potato curd mixture.
• Sprinkle salt to taste.

BADAM KA KHEER

Ingredients:

1/2 cup Almond (Badam)
2 cups Milk
3 tblsp Sugar
5 crushed Cardamoms
a pinch of Saffron (Kesar), soaked in lukewarm milk

How to make Badam Kheer:

• Boil half a litre of water in a sauce pan . add the almonds when the water is boiling and cook for 2 minutes. remove from the flame and drain.
• Remove the skin of the almonds and grind to a fine paste.
• Boil the milk in a thick bottomed pan. When the milk begins to boil add the almond paste and the sugar and cook for 5 minutes over a low flame stirring continuously.
• Remove from the flame and add the dissolved saffron and the crushed cardamoms.
• Allow to cool and serve chilled.

Achari Chicken

  

Serves 6 people

 Ingredients

• Chicken - 1 (700-800gms), cut into pieces
• Onions - 3 / sliced fine
• Tomatoes - 3 / chopped fine
• Garlic Paste - 1 tbsp
• Ginger Paste - 1 tbsp
• Yogurt (curd) - 3 tbsp/thick
• Kalonji - 1 tsp (Nigella seeds)
• Methi dana - 1/2 tsp (Fenugreek seeds)
• Whole Zeera - 1 tsp (Cumin Seeds)
• Saunf - 1 tsp (Fennel seeds)
• Bhuna Zeera Powder - 1 tsp (Roasted Cumin Powder)
• Red Chilli Powder - 1/2 tsp
• Haldi - 1/2 tsp (Turmeric Powder)
• Green chilies - 2-3/ to taste
• Lemon Juice - of 1 lemon
• Salt to taste
• Fresh Coriander (Hara Dhania) to garnish

Directions

1. Slit the green chilies and soak them in thelemon juice. Keep aside.
2. Heat about 4-5 tbsps of oil in a nice big wok (kadhai), and fry the onions till brown.
3. Add the kalonji + methi dana + Whole Zeera + Saunf. Mix well.
4. Add ginger-garlic paste and haldi...roast well.
5. Now put in the chicken pieces and roast on high flame till well browned.
6. On high flame, add yogurt and fry well, but gently...don't want to debone the chicken!
7. Once it leaves oil, add the red chilli powder + roasted zeera powder + tomatoes..and roast well once again on high flame.
8. Once this also leaves oil around the edges. add about 1/2 a cup of water + salt to taste...and cook covered, on simmer for about 30 mins. Stir once in a while.
9. Once the chicken is tender, put in the chilies with the lemon juice and fresh coriander, and simmer for 5-7 minutes to enhance the flavours!
10. Serve with naan roti or basmati rice, and a veggie side-dish.