Indian Snack Recipe - Gobi Pakora Recipe

Gobi Pakora Recipe


Ingredients :  

1 Cauliflower
1 Cup Besan
1/2 tsp Red chilipowder 
1 Cup water 
4 Cups oil 
1 tsp Mango powder
Salt to taste

Method :

Wash Cauliflower and cut intopieces.  
Add water to besan and make a thick batter. 
Add red chili powder,mango powder.  
Blend itwell.  
Heat the oil.  
Dip each piece ofcauliflower in batter.  
Fry these pieces one by one till theyturn golden brown.  
Serve hot Gobi Pakora with green chutney. 

Indian Drink Recipe - Cardamom Milk Shake

Elaichi Doodh or Cardamom Milk shake is a  amazing milk shake. Its has very yummy taste & flavor and helps take away all of the tiredness

Ingredients :

15 blanched almonds

4-5 ice cubes

3 cups whole milk

1/2 tsp. cardamom seeds

Sugar to taste

Method :

Combine the almonds & cardamom seeds in a blender and process for 2-3 minutes or until the nuts are reduced to a fine puree.

Add milk to it and further blend on low speed for 15-20 seconds.

Now add ice cubes to it and blend it for another 10 seconds.

Add the sweetner.

Serve it. 

Amazing for summers.

Note :

For winters, You can bring it to boil over moderately high heat instead of adding ice cubes to it and stir constantly.

Indians will pour the milk back and forth from one pan to another to make the milk frothy much like a low tech cappuccino machine. The frothy milk is then served.

Indian Vegetable Recipe - Potato in Curd Gravy

Potato in Curd Gravy

Making time : 30 minutes.

Makes for : 5

Ingredients :


3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
11
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil


Method :


Cut potatoes into big pieces. 
Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). 
When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. 
Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well.
Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot with thin wheat chappaties and rice.