BananaLassi-BHW17

Banana Lassi - BHW17:

Second by Second, Minute passes

Minute by Minute, Hour passes

Hour by Hour, Day passes

Day by Day, Month passes

Month by Month, Year passes

Thus the time passes.

and as it passes it reminds me BHW every month.

Oh my god, early in the morning what happened to me writing a poem which I composed. I am really tempted today to put a post which is sourced from my sweet blogger, Sangeetha from her blog, Spicy Treats for the second time. She is that sweet to update me, stating last time as she was not well couldn't post from my blog. Thus, she will post it definitely this time. And she is really so sweet her post - Chole Mint Bhat is the first entry linked for this time Blog Hop Wednesday 17, which was recreated from my post Aloo Pudina Bhat.  Thanks a lot Sangeetha. Thanks Radhika to link both of us once again in Blog Hop Wednesday.

My dear readers, Blog Hop Wednesday (BHW) is a monthly event on Tickling Palates, which strikes me on every 1st of the month and I visit google groups to check with whom I am paired and to find out what recipe I could make and link it. This is 17th Series and its a second version of BHW.

As it is summer, I selected an instant drink this time which I love since ages, and that's the yummy Lassi. I remember those days, where mom used to take me to Sreeraj Lassi Bar, which is famous in Bangalore and I used to order for a flavored Lassi. Always my drink used to be Sweet Lassi. But now, I have started adding fruits to Lassi. Great da, they have a website now, i came to know only today.

Ingredients:

Banana - 1 riped

Curds or Yogurt - 1/2 cup

Water - 1/4 cup

Sugar - 4 tsp (salt also can be used instead of sugar)

Raisins - few

Method:

Peel the skin from the banana

Chop the banana into pieces

Add curds, water and sugar along with banana into a blender and blend it well

Garnish with raisins, your lassi is ready -:) 

Hema's Adugemane Banana Lassi is here:

 

 

Spicy Treats - Lassi:

Spicy Treats - Banana Lassi

This post is contributed to: Blog Hop Wednesday on Tickling Palates authored by Radhika.

For other curds recipes, click here

For other banana recipes, click here

Submitting this post also to following events:
Event: Bon-Vivant-#4 - Fruit Recipes

Duration: May 1st to May 31st 2012

Venue: Sumee's Culinary
Authoress: Sumedha

Event: Kids' Delight - Fruits

Duration: April 16th to May 15th 2012

Venue: UK Rasoi..Day to Day Recipes, Taste, Twist and Some Tip

Authoress: Nupur
Event Started at: Spice Your life by Srivalli Jetti. 

Event: Let's Cook - With Fruits

Duration: May 1st to May 31st 2012

Venue: Tickling Palates

Authoress: Radhika

Event: Summer Spirits

Duration: Mar 1st to May 31st 2012

Venue: Tomato Blues

Authoress: Anusha Praveen












Weekly Event: Black & White
Duration: Every Wednesday
Venue: Briciole
Authoress: Simona
Event Started at: The well-seasoned cook by Susan

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Fafda-SSF

Dear All,

Welcome to the blogging world. Its a great pleasure to say that I am participating in "Blog Hop Wednesday" started by Radhika on Tickling Palatea.

This is the second version of Blog Hop Wednesday which happens monthly once on every 2nd week of Wednesday. Earlier version used to happen once in 15 days in last year. 

Concept: In this version, every month one would be partnered with other fellow blogger and she/he can cook any number from her partner blog. On 2nd Wednesday you have to link it with partner's blog as source/courtesy and link it with Tickling Palatea. 

Rules: 

a. If one blog hop is missed also, you are not entitled to get into the other blog hop. Reason: Your partner for that month will definitely feel bad as her dish from her site did not get displayed.

b. You cannot enter in between as partners are already made for that month. But if registered then you are allowed from the following month. Click here to register.

I was partnered with Nayna Kanbar, a citizen of London who writes her posts in her own blog - simply.food. She submits her post to  City.Connect, she says "simply.food is a featured recipe author @ City Connect an online magazine which promotes everything from businesses to events, connecting people to each other in the local area and beyond."

Fafda - Chora Fari

I thank Radhika and Nayna to gave me a wonderful chance to provide an option and to partner with me respectively on this Blog Hop.

It was really tough to select one dish from her blog as it had many varieties of dishes. I had selected Fafda - a crispy snack as my partner dish and linked it here. It is also called as "chora fari", Indian tea time snack.

Ingredients: 

Fafda - B & W

• Maida - All purpose flour - 200g
• Besan - 50g
• 1 tablespoon chilli powder
• 2 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1/2 tablespoon sesame seeds
• 1 tablespoon groundnut oil (Dhara)
• 3 green chillies finely chopped
• 1/2 tablespoon freshly chopped coriander
• Water for making dough
• Groundnut oil for deep frying

Never do this: As in my house Maida and Besan is stored in refrigerator they were cold and to get to normal temperature I made a mistake of adding little rice flour which made my fafdas to become hard. 

Method:

• Put Maida, besan, chilli powder, turmeric powder, sesame seeds, chopped green chillies, salt, chopped coriander, oil and by adding water as required kindly make a dough.
• Leave the dough for sometime to get settled down.
• Make small doughs and roll them using rolling pin and cut them into desired shapes.
• Fry them in hot oil and put them into vessel which drains oil. Vessel would have small pores.
• Serve it hot with tomato ketchup or chilli sauce.

I had made into my desired shapes same like bajjis just because my son would love to eat thinking it is same. Great this idea worked out, he had 10 with tomato ketchup.

Aditya's activity: He came and prepared fafdas as rolls and round.

Do: Store these into air tight container to use them upto a month.  I made these yesterday(10thJan2012) and unfortunately I did not do that and lost the crispy-ness the today (11thJan2012).

Submitting this to:

Blog Hop Wednesday @ Tickling Palatea. 

 Black & White by Susan @ The Well-Seasoned Cook.

 Susan started this event as a weekly event and the important concept is your picture which is shared with this event should be in B & W. For more info please read her blog.

 

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BadamDatesBalls

BadamDatesBalls:

I am very eager to post this today itself, which I prepared yesterday night within 20 minutes. I wonder how could a person who was not knowing how to cook sweets, could do it in 20 minutes?

Coincidence is, I checked madscientist'skitchen today written by  Archana and she has also prepared DatesLaddoos from her partner blog, Radhika, author of Ticklingpalatea. I am also sending my post to Blog Hop Wednesday - Week #9.

Ingredients:

• Badam - 100 gms
• Dates - 100 gms
• Sugar - 100 gms
• Cardmom Powder - 1 tsp
• Ghee - 2 tbsp for frying and 1 tsp to grease on the plate
• Milk - 2 tsp to make small balls

Method:

1. Powder Badam, Dates and sugar separately and mix it together
2. Heat ghee in a kadai and add the mixture
3. Roast them in ghee till you get a nice aroma
4. Pour milk and stir the mixture well
5. Grease a plate with ghee
6. When the mixture is warm, make small balls
7. Garnish with copra pieces on top of it

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Pesarathu

A famous Andhra breakfast recipe is Pesarathu. It’s made up of green gram dhal and it looks more or less like dosa. This is a slighter different version from my partner Saraswathi's blog.

Ingredients:

• Green Gram Dhal – 500 gms
• Green chillies – 6 nos
• Onion – 3 nos
• Coriander leaves – ¼ bunch
• Water (as required)
• Rice flour – ¼ gms

Method:

1. Soak green gram dhal overnight almost about 8 to 10 hours
2. Next day morning add green gram dhal, chillies, coriander leaves and grind it either in the food processor or in mixer with little water. Batter should be same as dosa
3. Chop onions into small pieces using the chopper or knife
4. Add salt and rice flour to the batter and mix well
5. Heat the dosa pan in a medium flame
6. Add little oil and spread it across the dosa pan
7. Pour the pesaratu batter on the pan
8. Spread it across
9. When the first side is roasted turn it the other side till it gets roasted well
10. Serve it hot with any chutney

For a special taste, garnish onion and coriander leaves on them.

In Andhra they serve this with upma or upittu. This post is sent to Blog Hop Wednesday started by Radhika.


Logo of her contest is as displayed in the side:

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