Sweet Punjabi Lassi Recipe

PREP TIME :10 MIN
TOTAL TIME : 10 MIN

RECIPE TYPE: beverages

SERVES: 2 glasses

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

• 2 cups chilled fresh curd/dahi or yogurt
• 1.5 to 2 cups chilled water or milk
• 10 to 12 tbsp sugar or add as per taste
• 1 tsp cardamom powder or 2 tsp rose water
• a few strands of saffron/kesar (optional)
• 6 to 8 ice cubes (optional)
• 1 to 2 tbsp chopped or sliced dry fruits (optional)

INSTRUCTIONS

1. in a mortar, take 8 to 10 cardamom pods and crush them. remove the husk and crush the seeds. crush to a fine powder.
2. in a bowl or pan, take 2 cups fresh chilled yogurt. i used homemade curd.
3. with a madani or blender or wired whisk just mix the curd till it become smooth.
4. the curd should be smooth before you add other ingredients to it.
5. add 10 to 12 tbsp sugar or as required.
6. then add 2 cups chilled water. you can also add 2 cups chilled milk, instead of water. the consistency of this lassi is neither thin nor thick. if you want a thick lassi, then add 1 to 1.5 cups water.
7. now churn the madani in the lassi mixture.
8. keep on churning till the sugar dissolves and you see a nice frothy layer on top. you can also use an immersion blender for the same. another way is to add everything in a blender jar and blend till smooth.
9. now add 1 tsp of the crushed cardamom powder and a few saffron strands. as a substitute for cardamom powder, you can also add 2 tsp of rose water. you can also skip all the flavoring ingredients, if you don't have any.
10. just mix with the madani again. add ice cubes and mix again.
11. pour lassi in tall glasses and serve. if you want, you can also top the lassi with 1 to 2 tbsp of malai (cream which collect on top of milk) or 1 to 2 tbsp of unsalted white butter/makhan.
12. garnish lassi with a pinch or two of cardamom powder, 2 to 3 saffron strands or chopped dry fruits. serve sweet punjabi lassi immediately.

NOTE : Sweet punjabi lassi flavored with cardamom powder and saffron.

AAM KA PANNA

PREP TIME :15 MIN
COOK TIME : 5 MIN
TOTAL TIME : 20 MIN 
SERVING SIZE: 4-5

AUTHOR: dassana

RECIPE TYPE: beverages

CUISINE: indian

SERVES: 1 bottle or 1 medium size bowl

 

INGREDIENTS

• 1 large or 2 medium sized raw mangoes
• 2-3 cardamoms, crushed or powdered
• 4-5 black pepper, crushed or powdered (optional)
• 2 tsp black salt
• powdered jaggery/sugar - double the amount of the mango pulp... add more for more sweetness

INSTRUCTIONS

1. rinse the raw mangoes in water.
2. steam the raw mangoes in pressure cooker for 3-4 whistles till they become completely soft and pulpy.
3. remove the peel and take out the mango pulp.
4. mix the cardamom powder, salt and jaggery to the mango pulp.
5. mix the ingredients or blend to make it smooth.
6. store aam ka panna in an air tight jar or bottle.
7. while serving aam ka panna, add 1 tbsp of the preserve to one glass of water.
8. stir and add ice cubes. serve aam ka panna cold.

NOTES

1. add more sugar or jaggery for a pronounced sweet taste.
2. you can also steam the mangoes or cook these in a pan. remember they have to become soft, so that the peel and the pulp comes out easily.

STUFFED DUM AALOO

PREP TIME : 30 MIN 

COOK TIME :25 MIN 

TOTAL TIME :55 MIN

RECIPE TYPE: main

CUISINE: PUNJABI

SERVES: 4

Ingredients

500gms.Potatoes
100gms ripe Tomatoes
3tsps.Coriander-Cumin Powder
2tsps.Red Chilli Powder
1tsp.Turmeric Powder
1tsp.Kashmiri Garam Masala
(See'Komal53's Indian Spice Powders,Pickles and Chutneys Cook Book)
1.5"Ginger Root
Salt to taste
2tbsps.Clarified Butter(Ghee)
1small bunch Fresh Coriander(Cilantro)Leaves
Wooden Tooth Picks
FILLING
100gms.Fresh Cottage Cheese(Paneer)
15sprigs Fresh Mint Leaves
2tsps.Chaat Masala(Everest or Shaan Brand)
1tsp.Red Chilli Powder
Salt to taste
1tsp.Asafoetida Powder(Hing)

Directions

PREPARATION
Finely mince the Ginger Root and Coriander Leaves. Set aside till needed.Puree the Tomatoes to a smooth blend..
Parboil the Potatoes and peel them.Slice a little piece off one end and carefully hollow the Potatoes out leaving a shell.Reserve the top slice.Puree the mash from the centers of Potatoes with little Water till smooth..
FILLING
Finely mince the Mint Sprigs.Crumble the Cottage Cheese and mix in the Chaat Masala,Salt to taste,finely chopped fresh Mint and the Red Chilli Powder well.
Stuff the hollowed Potato Shells with the Paneer Mixture and keeping the Potato slice on top,pierce with a toothpick to seal.
METHOD
Heat Ghee in a non-stick Wok and lower flame.Add and saute the finely minced Ginger Root and Cumin Seeds till crisp.Sprinkle in the Turmeric and the Asafoetida Powders. and saute for 30 seconds.Add the Tomato Puree and saute till Ghee shows at the edges of the Masala.Add the Coriander-Cumin Powder and saute for 1-2 minutes more till fragrant and aromatic.Add Red Chilli Powder and saute for 30 seconds more.
Add the mashed Potato Puree and Salt to taste and fry till well assimilated.
Gently add the Stuffed Potatoes,the Garam Masala Powder and 1.5cups of Water.Cover and simmer on low flame for 8-10 minutes till the Potatoes are cooked through and the gravy is thick.Garnish with finely chopped Coriander Leaves and serve hot with Indian Breads.