Kairi Pudina sharbat

Mint flavoured tangy drink.

6-7 medium sized raw mangoes chopped
1/2 bunch mint leaves
500g sugar
2 tbsp rock salt
2 tbsp dry roasted & crushed cumin seeds
1 tbsp black pepper powder
salt to taste

1. Dissolve sugar in equal amount of water on low flame. Make a thin sugar syrup and cool.
2. Puree the mangoes along with the mint leaves & mix it in the sugar syrup.
3. Strain the syrup and add the spices, adjust the seasonings according to taste.
4. While serving fill 1/2 the glass with the syrup & remaining 1/2 with cold water or soda.

Tip:

1. This syrup can be refridgirated for more than a week.
2. If the mangoes are not sour enough just sqeeze in a lemon.

This is my entry for:

Dova ki Raabadi

A superb wholesome drink to combat heat in Rajasthan. It is cooked and left overnight, in the morning strined and served cold with curd and raw onions.

Though it is a is a very popular side dish during summer in Rajasthan but it is a must on 'Basida'. Eight day after Holi 'Basida' is celebrated. As the name Basi suggests, Food like kair sangri ka achar, missi roti, raabadi, dal ka seera, pyaj ka achar etc is cooked the previous day and consumed on Basida. Some myths are related with this festival, there is a saying that  on this day if one worships Sheetala Mata she protects our children from chicken pox . 

 

serves :6

Ingredients:

5 tbsp bajri flour

2 1/2  tbsp moth (matki) flour

2 cups yogurt

1 1/2 cups water

salt to taste

to serve:

1 tsp cumin seeds

curd

finely chopped onions

Method:

1. Mix both the flours,yoghurt & water properly using a whisk so that no lumps remain.
2. Rest the mixture for about 3 hrs. The flours will settle down at the bottom & water will rise up.
3. without disturbing the flour mixture pour the water on top into another pan & bring it to a boil.
4. Now add the remaining batter and Cook on low heat stirring continuously else the flours will stick to the bottom of pan for 10-15 min until well cooked and you get a thick batter like consistency.
4. Cover and leave it overnight.

5. Next morning seive using a muslin cloth,(can add little water to obtain a flowing consistency), using a strainer may not give you a smooth texture .

6. Add the cumin seeds and cool in a refridgirator.

Just before serving add 1 tbsp or more (as desired) of curd to one serving and few chopped onions.


This is my entry for the event :
Comfort food

Peppery veg fried rice

Hi, blogging after a long time. After returning to India other priorities in the first few months left me with no time for my laptop . Later on I too became a little lazy not only in typing but cooking too. Everything one craves for is readily available here as comapred to Yerevan where I had no other alternative. my mom too keeps sending sweets very often almost for every smallest occasion or festival &  not to forget about frequent dinners at relatives,', parties etc. So most of the time I cook very simple food at home to keep a balance.Yesterday while browsing I came across a food blog, which reminded me of my own......  feel like writing again .So here's another recipe from my kitchen for all those who like jhatpat cooking like me.


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This is a very simple recipe &; trust me it tastes very good if you use freshly ground pepper & serve hot .

 

 Ingredients:

2 cups boiled long grain rice

1 carrot chopped

10-12 french beans chopped

1 onion chopped

2 dry red chillies

1 tsp freshly ground black pepper

1 tsp cumin seeds

1 tbsp oil

few curry leaves

salt to taste

Method:



Heat oil & add cumin seeds, curry leaves & red chillies. add the vegetables & saute until cooked. Add pepper, salt & boiled rice and mix well. Serve immediately.