Aam Ka Lassi Food
AAM KI LASSI
Aam Ki Lassi Urdu Recipe, Step by step instructions of the recipe in Urdu and English, easy ingredients, calories, preparation time, serving and videos in Urdu cooking. The recipie is listed in drinks, juices, sharbat, sakanjabeen. Find thousands of Urdu recipes online.
Provided by UrduPoint
Categories drinks, juices, sharbat, sakanjabeen
Yield 4 servings
Number Of Ingredients 5
Steps:
- ماسوائے برف کے مکعب اجزائے ترکیبی باہم یکجا کریں اور ایک مکسر میں 2 تا 3 منٹ تک بلینڈ کریں۔
- 4 انفرادی گلاسوں میں انڈیل دیں۔
- فی الفور نوش کرنے کے لیے پیش کریں۔
Nutrition Facts : Calories 628 calories
MANGO LASSI
Blitz up mangoes with yogurt, cardamom, lime and honey and you have the most delicious lassi drink - a bit like a smoothie and great for breakfast
Provided by Elena Silcock
Categories Drink
Time 10m
Number Of Ingredients 5
Steps:
- Put all the ingredients apart from the lime juice in a food processor and blitz. Add the lime juice along with a pinch of salt, to taste, if the cardamom isn't strong enough then add a little more, then pour into glasses with some ice cubes and serve.
Nutrition Facts : Calories 131 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
MANGO LASSI RECIPE, HOW TO MAKE MANGO LASSI RECIPE, AAM LASSI RECIPE
Mango Lassi is a delicious and refreshing summer special drink.
Provided by Uppada Lakshmi
Categories Drinks
Number Of Ingredients 7
Steps:
- Blend mango pieces, curd/ yogurt, milk and honey for about 2 minutes
- Add water based on required consistency.
- Add ice cubes and pour mango lassi recipe in a tall glass.
- Garnish with cardamom powder.
Nutrition Facts : Calories 160 kcal, ServingSize 1 serving
AAM KA ACHAR - MANGO PICKLE
Homemade spicy mango pickle prepared with combination of spices and mustard oil.
Provided by Ruchi
Time 1h10m
Number Of Ingredients 12
Steps:
- Clean and wash mangoes. Pat them dry.
- Using a sharp knife cut them in small squares.
- Small pieces like this one.
- Cut all the mangoes...
- Spread it on a tray and place it in the sun to dry out completely. It will take 1 hour in full hot sun.
- Meanwhile let's prep our spices.
- Assemble all the spices.
- Using a blender/grinder coarsely grind all the spices.
- Set them aside.
- Measure oil and transfer it to a pan..
- Heat oil to its smoky point on a medium low flame.
- Once the oil is heated, allow it to cool completely.
- Transfer sun-dried mangoes to a clean big plate...
- Add coarsely powdered fennel seeds....
- Add coarsely powdered mustard seeds..
- Add coarsely powdered black peppercorns...
- Add coarsely powdered fenugreek seeds (methi dana)...
- Add red chili powder...
- Add hing...
- Add kalonji...
- Add haldi...
- And finally add salt.
- This step is optional. Half boil chickpeas (safed chole), until they are soft and tender and using a towel pat dry them and add them to the achar..
- Pour oil over the achar/pickle.
- Mix it well.
- Keep mixing till all the spices are well blended. Taste and adjust spices. I usually keep pickles on the mild side but if you like it hot and spicy adjust the black peppercorns and red chili powder quantity in the pickle.
- Have clean and dry jars ready to fill them with achar/pickles.
- This achar will fill up 2 - 500 ml of glass jars. Make sure you leave some room on top of the jars - as it will be helpful in mixing them everyday.
- As you can see achar looks dry at this time, do not add more oil. Let it sit for a day and you will notice that achar will settle to the bottom and oil will float on the top.
- Secure the lid tightly and place them in hot sun for 3-4 days.
- Pickle will be ready in 1 week and then I will post my latest pics.
- Mine are sitting on a south facing window. Keep stirring with a dry spoon every alternate day until the achar is ready.
- Yummy Aam ka achar is ready.
- Enjoy it warm dal parathas, paneer parathas.
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