Lassi

Haryana is a north indian state which was part of punjab & separated in 1966. The staple is mostly roti's & chapati's made of corn or bajra. Also milk products are included in their staple as they are rich state with cattle wealth. 
Lassi is a yogurt based drink, which is flavored with fruits, different spices or just sugar & salt. Lassi is a summer drink, as it keeps body temps cool & soothes you from inside. As mentioned above you can flavor this drink as you like & here I'm sharing two recipes for this refreshing drink. 
You might like:
- Mango Lassi | Mango Smoothie
- Strawberry Pear Smoothie
- Orange Carrot Smoothie

Prep Time-5mins | Serves-1person
Ingredients
1/2Cup yogurt
1Cup water
5Tsp sharbat {Rooh Afza}
1/2Tsp sugar
Pinch of salt

Directions
- In a blender mix all the above ingredients & blend them smooth & frothy. Adjust the taste if needed.
- Transfer it to a container & serve it cool.

Prep Time-5mins | Serves-1person

Ingredients

1/2Cup curd
1/2Cup water
1/2Cup milk
1/4Tsp salt
1/4Tsp cumin

Directions
- In a blender mix all the above ingredients & blend them smooth & frothy. Adjust the taste if needed.
- Transfer it to a container & serve it cool.

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Methi Thepla

Gujrati cusine is vegetarian mainly & the staple includes kichidi, pickle & chaas. The dishes of Gujarat are very distinctive in taste. The well know & widley dishes include Dhokla, Khandvi & many more. Today I'm sharing one of the much known dish "Thepla" here.
Thepla/Dhebra is a roti or bread made of mixture flours, spices & veggies. This methi thepla roti I'm sharing is a mix of fenugreek leaves & spices. It is a healthy & easy dish you can enjoy regularly.
You might like: 
- Avocado Garlic Naan
- Naan
- Garlic Naan
- Palak Roti

Prep Time-40mins | Cook Time-15mins | Yields-5roti's 
Ingredients
3/4Cup wheat flour + Some to dust chapati's
1/4Cup besan
1Cup fenugreek leaves (Methi leaves)
1Tsp chili powder
1Tsp coriander cumin powder
1Tsp ginger garlic paste
1/4 turmeric
2Tbs yogurt
Salt to taste
1Tsp oil
Water to knead
2Tbs butter /oil 
Directions
- In a bowl add all the ingredients other than water. Now mix the ingredients by adding little by little of water & form in to a dough. 
- Close it with a wet towel & allow it to sit for 10mins to 30mins on the counter. 
Click the link Chapati to get step wise directions
- Now divide the dough in to equal parts & form them into balls. 
- First dust the floor then take a dough ball & press it flat. 
- Dust it & using a rolling pin roll it flat & round in shape. 
- Repeat the same with rest of the balls. 
- Heat a pan. Spread little butter on the pan & place a roti on it. Brush some ghee on the upper side.
- Cook it for few seconds & flip it to other side. Now the roti is half done.
- Next xook on both sides till you see small brown spots. This means the roti is done & ready. 
- Repeat the same with rest of the roti's. 
- Serve them with a curry, pickle & yogurt.
Note:
- I use very less fat to cook roti's. You can still see some flour that I used while rolling.

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Goan Egg Drop Curry

Goa is a smallest state of India. Goa is surrounded with beautiful beaches, which make it a famous attraction world wide. I'm sharing a dish which is a typical goan style dish made of eggs & it was just awesome. I chose it because it's hard to find a meatless dish & also we (me & hubby) love egg curries. 

Prep Time-10mins | Cook time-30mins | Serves-2People
Recipe Courtesy - Goan Food Recipes 
Ingredients
4Eggs
1Onion chopped
1Tomato chopped
2Garlic cloves chopped
1Tbs oil 
1Cup water
1/2Cup coconut milk
1Tsp chili powder
Salt to taste
Coriander leaves for garnish
For masala paste 
6Red chilis 
1Tsp cumin
1Tsp coriander
1Tsp fennel 
2Tbs grated coconut
1Tsp tamarind pulp
water
Directions 
- To start grind all the masala ingredients to smooth paste by adding little water.
- Now heat a pan with oil. To that add onion & chopped garlic. 
- Cook onion to translucent & to that add tomatoes & cook them till they are done.
- Now add the masala paste to pan. Stir fry till the masala becomes thick.
- Add water, salt & chili powder to pan. 
- Now break one egg at a time directly in to pan while keeping a distance from one another. 
- Close it with a lid & cook till the eggs are cooked perfectly. 
- Now add coconut milk to pan. stir slightly to cover up the eggs. Adjust the taste if needed. 
- Cook curry on a low heat until it becomes thick. Once it's done switch off heat & garnish with coriander leaves. 
Note: 
- If you feel this curry is too spicy then omit adding 1Tsp chili powder at last. 
- The color of this curry should be red & I believe the red chili's are at fault for not getting the color.

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Rabri Falooda | Rabdi Falooda

Delhi which is the capitol city of India, is situated in northern part of India. It was a part of Punjab during british raj & it was declared as a union territory later. Toady I'm sharing a old delhi street food which is tempting & delicious. 

Cook Time-1hr | Serves-2People
Ingredients 
For Rabdi or Rabri
2Cups milk
1/4Cup sugar
4Cardmon pods powdered
For Falooda
1/2 of 1/4Cup vermicelli / falooda sev 
1/2Cup milk
4Tbs rose syrup 
4Tbs tukmaria seeds
Chopped almonds for topping
Vanilla ice cream (Optional)
Directions
For Rabdi
- Soak tukmaria seeds in double the amount of water for at least 30mins.
- Heat a thick bottomed pan with milk & reduce it to 1/2 by keep stirring. 
- Add cardamon powder & sugar to milk & keep stirring it till milk becomes thick. Switch off heat & keep aside. 

For Falooda
- Mean while cook vermicelli with milk. When it done add the rose syrup to the milk & mix it well & keep aside. Allow them to cool.
- Take a glass & layer the falooda in the bottom & top it with rabdi. 
- Scoop it with ice cream & garnish it with chopped almonds. 
- Serve chill. 
Note: 
- I used vermicelli in place of falooda. 
- You can your choice of dry fruit or a even a mix of them. 
- Ice cream sure will take this dessert to next level. So try it out. 
- Rather than cooking in water I used milk to make vermicelli must tastier.

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Katte Masoor Dal

Chhattisgarh is one of the north indian states & also a source of steel & electricity to the country. I'm sharing a recipe from this state made of masoor dal & it was simply delicious. I loved pairing it with both rice & roti. 

Prep Time-5mins | Cook Time-30mins | Serves-3People
Recipe Courtesy:Indian Khana
Ingredients
To cook dal 
1/4Cup masoor dal
2/3Cup water
For gravy
1Cup water
1Small onion sliced
1 Tomato chopped 
1/2Tsp ginger garlic paste
1Tsp Chili powder

1Tsp coriander cumin powder

2Tbs curd

1/2Tsp garam masala powder

1/4Tsp turmeric

1Tsp jeera {Cumin}

1Tbs oil

Salt for taste

Few coriander leaves to garnish

Directions

- Wash dal & soak them in water for 10min. 

- Now pressure cook dal with 2/3cup water up to 2whistles. Switch off heat & allow the cooker to cool.

- Mean while heat a pan with oil & to that add cumin. Allow them to splutter & to that add onions & ginger garlic paste. 

- Fry onion to translucent & to that add tomatoes, turmeric, red chili, coriander cumin powders. 

- Cook them with a closed lid till the tomatoes are soft & mushy. 

- Now add the cooked dal along with 1cup water to pan & cook it for 2mins. 

-  Add 2Tbs curd, salt  & garam masala powder to pan. Adjust salt & spiciness if needed.

- Cook on low heat for 5mins & switch off heat. 

- Garnish with coriander & serve it warm.

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Kadhi Bari

Kadhi Bari is a dish from Bihar. The word ‘Kadhi Bari’ means "fritters in flavored thick buttermilk". It is little similar to majjiga pulusu but with those cute fritters floating in buttermilk make this dish much more irresistible. This is a delicious dish we enjoyed & it is sure going to be regular on our menu.

Prep Time-10mins | Cook Time-30mins | Serves-3People

Ingredients
For Kadhi
3Tbs besan
1Cup yogurt
3Cups water
1/2Tsp turmeric / haldi
1&1/2Tsp chili powder
2Tsp coriander cumin powder
1Tsp ginger garlic paste
Few curry leaves (4 leaves)
Salt for taste 
For Bari 
1/4Cup besan
1/4Tsp ajwain
1/2Tsp chili powder
1/2Cup sliced onions
Water to make batter
Oil for deep frying
Salt to taste
Seasoning 
1Tbs ghee
1Tsp mustard seeds
1Tsp jeera / cumin
3Red chili's cut equally 
Few curry leaves 
1/2Tsp hing / asafetida 
Directions
For Kadhi
- In a pan take besan, turmeric, chili , coriander cumin powder, curry leaves & ginger garlic paste.
 - To that add yogurt & water. Mix them smooth without leaving lumps in the mixture.
- Now place pan on a stove top & cook it on low flame till it becomes thick & comes to a gravy consistency. Now add salt & later balance the kadhi taste if needed. 
For Bari
- Mean while in a bowl mix besan, ajwain, chili powder, onions, salt & little water to make a thick dough. Adjust salt & spice level if needed.
- Heat a pan with oil for deep frying. 
- When oil is ready & hot add a spoon full of dough in to oil. 
- Fry it till they are little brown. Now remove & strain them on a paper towel. 
- Repeat the same with rest of the batter.
- Mix bari with kadhi & allow them to rest.
For checking if oil is hot:
Let the oil get hot & add a little of besan in. If oil is hot and ready the besan will float on top immediately. 
Seasoning
- Heat a pan with oil. To that add mustard, jeera, curry leaves & red chili's. 
- Once the mustard starts jumping add hing & switch off heat. 
- Mix the seasoning with kadhi & serve warm along with rice. 
Note:
- Instead of cumin coriander powder you can add garam masala powder. 
- You don't have to limit yourself with onion fritters. Replace onions with any of your favorite veggie & relish this dish.

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Strawberry Pear Smoothie

Strawberry & pear are a great combination for a smoothies. Pear gives the thickening texture to the drink & subsidizes the tartness of the drink.

Prep Time-5mins | Serves-1person
Ingredients
2Cups strawberries
1pear juice
1/2 Cup milk
1Tsp honey
Few ice cubes (optional)
Directions
- In a blender add all the above ingredients & blend them smooth. 
- Transfer to a glass & top with few ice cubes.

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Bhindi Sorsori

Assam is one of the north eastern states of India. This beautiful state reminds of the awakening smell of tea.
For todays marathon I'm presenting a vegetarian dish "Bhindi Sorsori" means okra in mustard sauce. It is a simple & delicious curry with mild flavors. I made a few changes but the basics of the recipe are same.It went very well along with rice & roti. 

Prep Time-10mins | Cook Time-30mins | Serves-2 people
Recipe Courtesy : Sunita's blog 
Ingredients 
20 Bhindi cut lengthwise
1Onion sliced 
11Whole red chili
2Green chili slit in to half
1bay leaf
1Tsp red chili powder
1/4Tsp turmeric
Salt to taste
1Tsp panch phoron mix (mustards,jeera,methi,fennel & nigella seeds)
1Tbs mustard oil
For the paste
2Tbs mustard sauce
1/2Cup water
1Tsp ginger paste
Directions
- Heat pan with oil. To that add panch phoron mix, red chili, green chili & bay leaf. 
- Once the seeds start jumping add onions to pan. Fry them translucent & to that add bhindi along with salt & turmeric. 
- Cook with a closed lid for 3mins & stir in chili powder.
- In a bowl mix mustard paste, ginger paste with water. 
- Add it to pan & cook it till it gets thick.
- Switch off & serve warm.

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Orange Carrot Smoothie

Smoothies are healthy & refreshing. These are the best for upcoming summers. Today I'm sharing a orange carrot smoothie & it was delicious. 

Prep Time-10mins | Yields-1serving
Ingredients 
2Carrots juiced
1Banana
1/2Cup orange juice
1/4Cup yogurt
1/2Tsp honey (Adjust Acc.)
1/2Cup ice (Optional)
Directions
- In a blender mix add all the above ingredients & blend them on low speed first. Then on high speed to make a smoothie.
Note: 
- I omitted ice in my smoothie. 
- Honey is to balance the taste. Even it is optional.

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