Curd Coolers with NO Sugar

It’s a celebration of spring in my kitchen. Playing with colours and coolers can be very satisfying when you get rewarded with refreshing drinks!

Like always I make up the recipes with whatever is available at home. This time I thought why not make Curd Coolers with no sugar?

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

The tree coolers were made with different taste preferences in mind. Each lassi has a distinct flavour that sets it apart.

I have also loved playing with organic colours in the recipes.

 

So, when are you planning this Spring Time celebration 😊

 Click the link below for the video:

 CURD COOLERS WITH NO SUGAR         Makes 3 glasses

 Ingredients:

 FOR THE GREEN LASSI/COOLER (Coriander Lassi)

Curd/Yogurt (any) – ½ cup or 125ml

Cucumber (grated) – 1 tbsp

Coriander leaves (paste) – 2 tsp

Green chillies (desseded & chopped) – a large pinch

Lemon zest – ¼ tsp

Lemon juice – 1tbsp or more if you like

Roasted Cumin powder – ½ tsp

Black salt – to taste

Chilled water – 1 cup or 250ml

 

FOR THE PINK LASSI/COOLER (Beetroot Lassi)

Curd/Yogurt (any) – ½ cup or 125ml

Steamed Beetroot (grated) – 1 ½ tsp

Curry leaves – a few

Mustard seeds – ¼ tsp

Urad dal/Split black lentil – ¼ tsp

Vegetable oil – 2 tsp

Chaat Masala – ½ tsp

Black salt – to taste

Chilled water – 1 cup or 250ml

 

FOR THE YELLOW LASSI/COOLER (Saffron Lassi)

Curd/Yogurt (any) – ½ cup or 125ml

Saffron (soaked in hot water) – a pinch

Rose water (optional) – a few drops

Honey – 1 to 2 tbsp

Chilled milk – 1 cup or 250ml

 

Method:

1.    FOR THE GREEN LASSI/COOLER: Put all the ingredients into a food mixer jar and blend till combined. Pour into a glass and garnish with a lemon slice and coriander leaves.

2.    FOR THE PINK LASSI/COOLER: Heat the oil and add in the urad dal/lentil and the mustard seeds. Once they stop spluttering, add in the curry leaves. Remove from heat and let it cool down completely.

3.    In a mixer jar add in the yogurt, beetroot, chaat masala, black salt and a bit of the tempering along with a cup of chilled water. Blend till smooth. Pour into a glass and garnish with some of the curry leaves from the tempering.

4.    FOR THE YELLOW LASSI/COOLER: Add all the ingredients into a mixer jar and blend till smooth. Pour into a glass and garnish with saffron strands.

5.    Serve them chilled or with lots of ice.

© Rinki’s Kitchen

Pyaz Kachori Style Paratha .... spicy onion paratha

 

Don’t have a weekend breakfast plan yet? Here’s how you can make it a special affair with my Pyaz Kachori style Paratha recipe … the one of a kind stuffed paratha.

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

I have included a detailed recipe all from scratch. There’s the dry spice mix, the filling and the dough.

 

This is a vegetarian stuffed flat bread recipe that may easily be converted into a vegan recipe by replacing the ghee with vegetable oil. The whole wheat pyaz paratha is a spicy onion gram flour stuffed paratha.

Jodhpuri pyaz kachori is my inspiration for this recipe. However, this paratha is much lighter and healthier and provides for a guilt free indulgence.

 Click the link below to watch the video:

PYAZ KACHORI STYLE PARATHA        Makes 8

Ingredients:

FOR THE FILLING

Onion (chopped finely) – 2cups

Besan/Gram flour – 3 tbsp

Green chilies (chopped finely) – to taste

Coriander leaves (chopped finely) – ¾ cup

Ginger (grated) – ½ tsp

Potatoes (boiled) – 3 small

Hing/Asafoetida – a large pinch

Turmeric powder – ½ tsp

Kashmiri red chili powder – ½ tsp

Amchoor/ Dry mango powder /Chaat masalal – 1 tsp

Sugar – ½ tsp

Salt – to taste

Vegetable oil – 2 tbsp

 

DRY SPICE MIX

Coriander seeds – 1 tbsp

Cumin seeds – ½ tbsp

Fennel seeds – ½ tbsp

 

FOR THE DOUGH

Whole wheat flour – 1 ½ cup (heaped)

Salt – ½ tsp

Carom seeds/Ajwain – a large pinch

Water – as required

Vegetable oil – 1 tbsp

 

Ghee/Clarified butter – for frying the parathas

 

 

Method:

1.    DRY SPICE MIX: Dry roast the spices on low heat. Cool completely. Grind coarsely. Keep aside.

2.    FOR THE FILLING: Heat the oil in a pan. Add in the prepared DRY SPICE MIX and the asafoetida. Cook on low heat stirring continuously till the spices release their aroma. Next add in the green chilies and cook briefly.

3.    Add in the chopped onion, season with salt and cook till they wilt and become moist. This should take a couple of minutes. Add in the ginger, turmeric powder and red chili powder. Cook for a minute then add in the gram flour or besan. Mix well and cook till the raw smell goes away.

4.     Mash the potatoes and add into the pan. Season with salt. Mix well with the filling. Finish off with the coriander leaves and the Chaat Masala /Amchoor powder. You could add in the sugar. Take the pan off the heat and let it cool down completely.

5.    FOR THE DOUGH: Crush the carom seeds and add to the flour along with salt. Mix well. Use water little at a time and knead a soft smooth dough. Add the oil and knead till it is absorbed by the dough. Cover and rest for 15 to 20 minutes.

6.    After resting the dough knead lightly and divide it into equal sized balls. Divide the filling into balls of equal size. The dough balls and filling balls should be roughly equal in size.

7.    Roll out or flatten the dough balls into thick circles. Place a portion of the filling on each. Gather the edge in pleats to cover the filling completely. Pinch to seal. Flatten and roll out each to a large circle.

8.    Cook the paratha on a hot tawa or griddle pan on medium heat. Flipping over after 30 seconds each side. Apply ghee or oil on each side and cook till the paratha puffs up and has a nice colour on it.

9.    Serve hot as it is or with curd on the side.

© Rinki’s Kitchen