Mango Lassyi

 Ingredients:

2 cup of ripe mangoes (peeled and chopped)

1 cup of white yogurt

½ cup of milk

4 tbsp of sugar (you can add more sugar as per your taste

4 pieces of cardamom

2 mint leaves for 2 glasses (just for garnishing)

Ice cubes as per your need

Method:

1. You are ready with chopped mangoes, right?

2. Now take mango pieces, yogurt, milk and sugar in a blender pot and blend them until they mix well.

In this stage you can add more sugar according to your taste. If the mango is sweet, you may not need to use more sugar. So adding more sugar totally depends upon sweetness of the mango and how much sweetness you want.

3. Dry-roast cardamoms and remove from the heat. Now grind them to make smooth powder.

4. Add ice and cardamom powder to the blended mango-yogurt. Mix it well with a spoon and blend.

5. Add cold water to the mix. Quantity of water should depend on the consistency of the lassy you want. For slush-like lassy you don’t need to add much water.

6. Lassy is ready. Pour it in tall crystal glasses. Put one mint leaf on the top in each glass. 

Papaya curry with grated coconut

Ingredients: 

½ portion of medium size Papaya

½ tsp of Nigella seed

4-5 green chilis (slit)

½ tsp of turmeric powder

½ tsp of red chili powder

½ tsp of garlic (minced)

1 small size onion (chopped)

1.5 cup of grated coconut

Sugar

Oil

Method:
 

1. You are ready with grated papaya, right? If not, grate it finely in a grater. Meanwhile you can grate coconut too as it will be used later.

2. Heat mustard oil in pan. As an option you can use white oil.

3. Add nigella seeds (kalonji) and 2 slit green chilis to the oil. When raw smell of spices comes out, add minced garlic and finely chopped onion and sauté them till onion and garlic become soft.

4. Now it is time to add grated papaya. Add them to oil and sprinkle turmeric powder, red chili powder and salt over the papaya. And mix them well.

5. Now make sure that you are cooking at medium heat. Reduce the heat and add rest of the green chilis and sauté for few minutes. Cover the pan with a lid.

6. After 5-7 minute, uncover the lid and check if the papaya is almost done or not.

Now add little sugar and then grated coconut. Mix well and cook for 2-3 minutes.

7. Papaya curry is done. Serve with hot rice.

Beetroot Sasam

Yesterday I found that few beetroots were lying in the fridge. I usually avoid to use beetroot in any recipe; because when I cut the beetroot, it would mess around my hand (in actual fact all my 10 fingers). :-) ..aaaahhh.
 

But I had to empty old beets. I started searching recipes for my "poor" beetroot, and one recipe really caught my attention...that is "Beetroot Sasam".
 

Like many of you, the term "Sasam" was new to me. I googled it and got to learn that Sasam means Mustard seeds in Konkani language. As the name refers, I could easily catch on what Beetroot Sasam is going to include...

Ingredients:

1 medium size beetroot (finely chopped)

1 cup of think white curd

½ cup of grated coconut

2 tsp of mustard seeds

½ tsp of turmeric powder

2 green chilies

2 dried red chili

2 tbsp of white oil (you can also use mustard oil)

Method: 

1. Hope you are ready with finely chopped beetroot. Take them in a pot and add some water to boil. Cover the pot with a lit and leave it to boil for few minutes. It would take 5-7 minutes.

2. Meanwhile you start with other jobs. Pour oil in a seasoning pan and heat it. Add green chilies to fry slightly.  Did you find white spot on the chilies? If yes, remove them from the heat.

3. Now check if those beetroot pieces become soft or not. If they got soft and tender, remove them from heat and allow them to cool down. Once they would get cool, you have to remove water from it.

4. Take grated coconut, mustard seed, turmeric powder, fried green chilies in mixer grinder and add 2 spoonful of water. Now make it to a fine paste.

5. Is your paste ready? Now take curd in bowl and add this paste to curd. Mix it very well.

6. Take your pan in the oven. Heat oil and add mustard seeds. Wait for few moments to let the mustard seeds splutter. Add red chili to it.

7. Pour all the beetroot pieces to the curd-coconut mixture. Mix it well. Now allow it to boil and keep stirring occasionally. And remove Beetroot from the heat after 5-7 minutes.

8. Serve it with rice. And for a suggestion include some amount of lentil when you are serving to your loved ones. 



For other beetroot recipes click here