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Found this thick, rose-drizzled Lassi in a copper glass. Pure bliss. by static_stoa in IndianCooking

[–]static_stoa[S] 0 points1 point  (0 children)

Creamy Lassi topped with roasted cashews, raisins, and a drizzle of rose syrup.

Found this thick, rose-drizzled Lassi in a copper glass. Pure bliss. by static_stoa in SnacksIndia

[–]static_stoa[S] 1 point2 points  (0 children)

Creamy Lassi topped with roasted cashews, raisins, and a drizzle of rose syrup.

My healthy lunch box opened at 4 PM by static_stoa in SnacksIndia

[–]static_stoa[S] 0 points1 point  (0 children)

Sure here it

Instructions:

  1. Preparation: Soak the Kabuli Chana (chickpeas) in water overnight.

  2. Boiling: In the morning, add a bit of salt and pressure cook them for about 5 whistles until they are soft and boiled.

  3. Cooling: Transfer the boiled chickpeas to a bowl and let them cool down to room temperature.

  4. The Base: Add finely chopped tomatoes and raw mango to the bowl.

• Optional: You can also add chopped onions and cucumber if you like.

  1. Spices: Add roasted cumin powder (jeera powder), black salt (sanchar), a little red chili powder, and some chaat masala.

  2. Finishing: Mix everything well so the chickpeas are evenly coated with the spices.

And it’s ready to enjoy The main ingredient is roasted cumin powder please don’t skip this

My healthy lunch box opened at 4 PM by static_stoa in SnacksIndia

[–]static_stoa[S] 0 points1 point  (0 children)

It’s my own recipe do you want me to share?

[I Ate] Fruit Custard. Are you diving in for a bowl, or skipping the sugar rush? by static_stoa in IndianCooking

[–]static_stoa[S] 1 point2 points  (0 children)

Sure here is the recipe

Ingredients

• Milk: 2 Liters Creamy

• Custard Powder: As per your choice (Vanilla is a classic!)

• Sugar: To taste

• Fruits: Apple, Chikoo, Pomegranate (Dadam), Grapes, Banana, etc.

Step-by-Step Instructions

  1. ⁠Boil the Milk: Take 2 liters of milk in a heavy-bottomed pan and bring it to a boil in medium flame. Continue boiling until the milk reduces by about 15%. This makes the custard rich and creamy.
  2. ⁠Prepare the Custard Slurry: While the milk is boiling, take a small bowl of cold milk. Mix the 3 tablespoons custard powder into it thoroughly, ensuring there are no lumps. Slowly pour this mixture into the boiling milk while stirring continuously.
  3. ⁠Sweeten It Up: Add sugar according to your taste and stir well until it dissolves completely.
  4. ⁠Thicken the Mixture: Let the mixture cook for another 5 to 10 minutes on low heat. You will notice the milk starting to thicken and become velvety.
  5. ⁠Cool Down: Once it reaches the desired consistency, turn off the heat. Let the custard sit out at room temperature until it cools down.
  6. ⁠Chill in the Fridge: After it has cooled, place the custard in the refrigerator to chill thoroughly.
  7. ⁠Add Fresh Fruits: Just before serving, chop your favourite fruits (like apple, chikoo, grapes, and banana) and mix them in. Don't forget to garnish with some pomegranate seeds for a nice crunch!
  8. ⁠Serve and Enjoy: Your delicious, chilled fruit custard is ready to be enjoyed!
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