Strawberry Milkshake

This weekend I had been to farmers market and happen to see very fresh strawberries(they told me they just picked it).So its time to make yummy milkshake!

 

Milkshake

7 numbers fresh strawberry
2 cup whole milk
2.5 Tablespoon sugar + more if ur berries r not so sweet

I like a lot a toppings on my milkshake like nuts,fruits,ice cream Hmmm!What a lovely dessert on hot sunny  days!Just Chillout...Treat Time:-)

Toppings
1 tspn of sliced almonds per glass
1 tspn of chopped fresh strawberry per glass
A scoop of strawberry ice cream or your favourite one Or 1 Tbpsn of cool whip.Click here for easy strawbery ice cream recipe


Blend strawberries,milk with sugar until smooth and run it through strainer.Top it with sliced almonds &fine pieces of strawberries,a scoop of ur favourite ice cream.You can also add  1 Tbspn whipped cream while blending if not plaaning to have it with ice cream.Your kiddos will love it and ask for refill so be prepared and make some extra

Impress your loved ones with this easy pink dessert .

 

Sambar powder

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Sambar powder is handy in the kitchen.Its used not only for sambar but also in many side dishes.

1 cup channa dal/kadale bele
1/2 cup Urad dal
3 cup coriander seeds/dhaniya
3 cup red dry chillies
1 tspn mustard seeds
2 tspn cumin seeds
2 tspn whole black pepper
2 tspn fenugreek seeds/methi seeds
1/2 tspn turmeric powder
5 strings curry leaves
1/4 tspn asafoetida/hing

Dry fry all the ingredients separately one by one till light golden brown. Fry channa dal,keep aside and same with urad dal.Fry coriander seeds and curry leaves together .Fry dry chillies with 1 tbspn oil .Separately fry cumin,pepper,methi,mustard seeds .Dry grind all the fried ingredients with asafoetida till the powder is very fine

                                                                                  

 

 

Bendekai/Okra Sambar

Bendekai in sambar gives the 'best' taste.This is what u need:
Bendekai 1 lb
toor dal 1 cup
sambar powder
tomato -1 big
tamarind- big lemon size
Curry leaves- 1 string
2 pich turmeric powder
2 Tbspn oil
For tempering :
2 Tbspn oil
1tsp ghee
1/2 tspn mustard seeds
2 pinch asafoetida

Wash the okra ,dry them in kitchen towel and cut into  pieces .Take a wide pan,add 2 tbspn oil ,mustard seeds,when it pops add asafoetida then the okra.Fry the okra in medium flame for around 15 min stirring it frequently.I like my bendi to be non-sticky in sambar.The more u fry the less its sticky.

Pressure cook 1 cup toor dal with turmeric.Add the fried bendi,choppped tomato to dal.Add salt and bring it to boil,then the sambar powder ,tamarind extract .Boil the whole mixture to boil for 10 min.Heat the curry leaves in 1/2 tspn ghee and add it at last.Enjoy with rice or even roti.

Dal Makhani & Methi Paratha

The first time I ate Dal Makhani was when we went to Delhi package tour.Enroute to Qutub Minar,driver stopped us near a hotel and asked us to taste Dal Makhani.!..It was yumm.Let me share the recipe.

Whole Black Urad Dhal - 1 cup
Rajma-1/4 cup
Chana dal(Kadale bele) -1/4 cup
Amul Butter/any butter 1 Tbsp
Ghee-1/2 Tbspn
Oil-1/2 Tbspn
Cumin seeds-1 tspn
Ginger paste- 1/2 tspn
Garlic paste-1/2 tspn
Chilli powder-1 tspn
garam masala- 1Tbspn
dhania/coriander powder 1/2 tspn
Tomato puree -3 big tomatoes
Onion-2
Whipping Cream-1/4 cup
cilantro to garnish

Soak urad dal,rajma overnight . Pressure cook soaked urad,rajma,washed chana dal with 1 tspn chilli powder,thin leghthwise cut 1 inch ginger pieces ,salt to taste for 2 whistles and keep in low flame for 15 min and allow it to cool off.

Amul butter brings in Authetic flavor to your dishes,so I usually use that.You can use any butter or even cooking oil.

In a pan,add butter,Ghee,oil.When it is hot n ready add cumin seeds ,after it turns golden brown add finely chopped onions,garlic paste,ginger paste.Once the onion is half cooked,add garam masala,coriander powder cook it ,add tomato puree and cook it till it leaves oil.

Add the above mixture with the cooked dhals and mash it up just a little bit.Add 1/2 cup water if required(I like it little watery) Cook it in  low-medium flame stirring occassionaly for 15-20min.Now add the cream and a piece of butter.Enjoy with Roti or Jeera Rice.

Tip:If u don't have whipping cream,u can substitute with full fat milk but I recommend using cream.
 If u forget to soak dals overnight,then bring the water to boil and add the urad ,rajma and ,switch  off the stove and allow for 2-3 hrs and then pressure cook.If u don't like whole urad or want to try some variations you can substitute it with whole moong(soak only rajma),it definitely taste very different than than makhai but I like the taste when it I make it with whole moong.

Methi Paratha

1 cup Wheat flour/multigrain flour/chapatti flour
1/2 cup fresh methi leaves chopped
cumin powder-1/2 tspn
turmeric 1 pinch
salt to taste
Oil

Mix all the dry ingredients and add methi leaves and 1 tbspn oil and make a dough(not soft) .Smear 1 tspn oil over the dough,cover and leave it atleast for 20 min,I prefer 1 hr.Knead the dough,roll out ,smear oil,fold it and roll again .Put on hot tawa/pan and make it with /without oil.