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Showing posts with label curds. Show all posts
Showing posts with label curds. Show all posts

Wednesday, May 9, 2012


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.

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

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 - 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
Authoress: Nupur
Event Started at: Spice Your life by Srivalli Jetti. 
Event: Let's Cook - With Fruits
Duration: May 1st to May 31st 2012
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

Monday, November 21, 2011


Mosaru Kodabale and Mosaru Nipathu:
Dough out of curds

Snacks from curds, this was an eye catcher for me, when I checked this recipe out on Prathibha's blog - The Chef and her Kitchen.

In my house, we make curds and once in a week we will have sambar/curry made out of curds. This was a real new thing in my house, which added smile to all of us in this winter.

Mosaru Kodabale
  • Sour Curds - 1 cup
  • Rice Flour - 1 cup
  • Moong Dhal - 3/4 cup
  • Salt to taste
  • Fresh Coconut (grated) - 1/4 cup
  • Cilantro / Coriander leaves - 1/2 bunch
  • Green Chilli Paste - 2 tbsp
Mosaru Kodabale & Mosaru Nipatu
Ready to Serve
  1. Put moong dhal, grated coconut, salt to sour curds and heat in a medium flame. 
  2. Wait till it boils and switch off the stove
  3. Add chopped coriander leaves, green chilli paste and rice flour to the mixture
  4. As the mixture is too hot, use kitchen gloves to the hand or wet your hand with cold water and mix them well. Make small doughs out of the mixture.
  5. Knead the dough well and take little dough make a thin line and revolve them like rings. These are called as mosaru kodabale.
  6. Take little dough and make them a thin plate. These would be called as mosaru nipatu.
  7. Deep fry mosaru kodable and mosaru nipatu in hot oil.
  8. Serve them with tomato ketchup.
NOTE: Eat them when it is hot only, if it becomes cold, then it would go softer and will lose its crispy-ness. We had few when it was hot and after sometime when we checked it had become soft.

This post is sent for Radhika's Winter Carnival on tickling palatea.