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Monday, 18 May 2015

sweet lassi


Sweet lassi


Ingredients
2 cups chilled thick curd
2cup chilled milk
4 teaspoon of sugar
4 small ice cubes (optional)
dry fruits ( cashew, almond, pistachois to garnish) (optional)
Method
First of add curd ,ice cubes, milk & sugar in a blender jar  blend it till every thing mixed well OR for a second now . Lasssi is ready to serve you can garnish it with chopped dry fruits Kritika's cuisine..

Monday, 11 May 2015

Curd Rice

Curd rice



curd rice  from South India taste great with just achar and chutney

Ingredients

1 cup per cooked rice (or you can use leftover rice also ) if you are using raw rice then take 1/2 cup
1 cup yoghurt / thick curd
4 tablespoon milk
1 tablespoon coriander leaves chopped
Salt to taste

To temper
1 teaspoon mustard seeds
1/2 teaspoon urad dal
1 teaspoon chana dal
2 -3 dry red chilli
Curry leaves - a sprig
Method
Wash and rinse the rice well, until the water is clear. Place in a pressure cooker with 2 cup of water for 3 -4whistles. Once it done , allow the it to cool down ... now bit the yoghurt with milk and mix curd and rice mash it little milk give it a creamy texture . Now for temper heat oil in a pan add mustard seeds let it splutter then add urad &chana dal curry leaves dry red chilli then add the tempered to curd rice mixture. Add coriander leaves &salt to taste and give a quick& good mix to it .serve it chilled or warm as yours choice enjoy kritikascuisine.blogspot.in

Monday, 4 May 2015

mango lassi

Mango lassi

Ingredients
4 medium size fresh mangoes
2 cups chilled curd
4 teaspoon of sugar
4 small ice cubes (optional)
dry fruits ( cashew, almond, pistachois to garnish) (optional)
Method
 First if all wash the mangoes and peel the skin &chop them now take blender jar add chopped mango pulp sugar blend to to smooth paste now add curd & ice cubes blend it till every thing mixed well OR for a second. Mango lassi is ready to serve you can garnish it with chopped dry fruits & mint leaf Kritika's cuisine..

AATE KI CHAKLI

Crispy and crunchy aate ki chakli

Ingredients
4 cups wheat flour
1 cup yellow moog dal
1tablespoon yoghurt
1 teaspoon carom seeds / ajwain
1 tablespoon chili powder
1 tablespoon ginger and garlic paste
1 table spoon oil for moyan
Salt to taste
1 teaspoon jeera
Oil to deep fry

  method
Place wheat flour in steal bowl and press it OR tie it in a muslin cloth. And steam it in a steamer for 15 min Or place them in a pressure cooker and steam (3 whistles)


similar way cook moong dal till cook completely


NOW remove wheat flour & daal from steamer let it cool down completely. In big mixing bowl Or parat break flour no lumps should b there Or you can sieve it to remove lumps. NOW add cooked moog dal and remaining other ingredients (if u not have G&G paster then take 5 -7 garlic , 2 inches or ginger , red chilli powder, jeera , curry patta , turmeric powder in a small grinding jar add db little water and make a paste)
 paste, yoghurt, oil , ajwain , seasme seeds and salt. Mix all the ingredients to form a soft dough.

Over it with wet muslin cloth take small part of dough to make chakli .Use chakli maker & fill the dough in it ,&make out circles of desired size.

Make 10 -12 chakliat atime . Heat a oil in a kadhai now deep fry chakli on medium heat till golden
make all chakli in sa me way let it cool down and you can store it for 20 -25 days in a air tight container crunchy and crispy Chakli.Kritika's cuisine..

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