Tuesday, April 19, 2016

Healthy Ekpani/Brahmi/Ondelaga Thambuli


Brahmi leaves are known to rejuvenate the mind, enhance memory, improve concentration, and to directly influence the quality of consciousness.
This "Brahmi Thambuli" is a best way to beat the heat as it is prepared using buttermilk as one of the main ingredient.


 Undoubtedly buttermilk considered as the best summer soother, buttermilk or chaanch or chaas, is a wonder drink that goes beyond quenching your thirst and refreshing you. Being a by-product of the process of churning cream into butter, low calorie, most of the beneficial properties associated with milk are retained in buttermilk too.Buttermilk is a natural probiotic, which means that it provides the “gut friendly” bacteria that aid in digestion. It also helps to reduce frequent heartburn, and regulates the acidity that usually follows a spicy meal.

Ingredients:

  1. 1/4 cup Brahmi leaves
  2. 1/4 cup Grated coconut
  3. 1 Cup Sour butter milk
  4. 3-4 Green chillies
  5. 1/2 tsp Jeera
  6. 1 inch piece Ginger
  7. Salt to taste


Method:


  • Wash brahmi leaves under running water and drain well.
  • Now grind all the ingredients to smooth paste using little buttermilk at a time.
  • Serve chilled along with rice right in the beginning of lunch.
  • If you wish to drink this thambuli then dilute it with some more buttermilk and mix it well and serve.



Friday, April 15, 2016

Labang Lathika/Lavang Lathika

Lavang Lathika

Happy RamNavami to all my Dear Friends and Readers !

Labang Lathika

Lobang Latika/Lavang Lathika is a traditional recipe of Bengalis prepared especially during festivals.This sweet packets are stuffed with mawa/khova and dry fruits and coated with sugar syrup and tucked with a clove on top!
So, Enjoy Ram Navami festival with this easy to make sweet and share it with friends, family and relatives too.

Lavang Lathika

Ingredients:
  1. Refined flour (maida) 1/2 cup

  2. Whole Wheat flour/Atta-1/2 cup
  3. 12-Cloves
  4. Ghee 3 tablespoons 
  5. Ghee or oil to fry
For the Filling:
  1. Khoya/mawa 3 tablespoons

  2. Nuts cashew nuts and almonds 2 tablespoons

  3. Powdered sugar 1 tablespoon

  4.  1/4 teaspoon

  5. 1/4 tsp Green cardamom powder
For the syrup:
  1. Sugar 1 cup

  2. Milk 2 teaspoons

  3. A big pinch of Green cardamom powder

  4. Few saffron strands threads

Method:
  • For the dough, place both the flour in a bowl and rub in the ghee/clarified butter with your fingertips. Add sufficient water and knead into stiff dough. Cover with a damp cloth and rest the dough for a while.
  • For the filling, mix together the mava/khoya, nuts, powdered sugar and cardamom powder . Divide the mixture into twelve equal portions.
  • Divide the dough into twelve equal portions. Roll out each portion into a five-inch round puri.
  • Place one portion of the filling in the centre of the puri, fold in the sides to overlap each other and seal the ends with a little water. Secure with a clove.
  • Meanwhile prepare the sugar syprup. Take the sugar with half a cup of water in a non-stick pan, stirring continuously till the sugar dissolves. Add the milk; collect the scum which rises to the surface with a ladle, and discard. Cook the syrup till it attains a one-string consistency. Remove from heat and keep warm.
  • Heat sufficient ghee in a non-stick kadai and deep-fry the lavang latika till golden brown. Drain on absorbent paper.
  • Soak the latika in the warm sugar syrup for three to four minutes.
  • Drain and serve warm.






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