One of the most refreshing and healthy drink that my mom makes. I had been making this for a while but today got chance to click some snaps and hence posting the recipe.
Ingredients
10-12 Kokam
3 Spoon Sugar
1/2 Spoon Jeera Powder
1/4 Spoon Corriander Powder
Salt to taste
Method
- Soak kokam in 1/2 cup of water for an hour
- Add it to the mixie. Add 3.5 cups of water, sugar, jeera powder, corriander powder and salt to taste.
- Pulse the mixture till kokams are very fine.
- Strain through and serve.
You can serve it on ice, but then use 1/2 cup less water so that the taste of the sarbat itsn't diluted.
Ma's specialty and one thing we always demand when we go to Pune. :) Its been a while since I took this recipe from her, infact I had made it earlier too but it hadn't come out as nice as she makes. This time it was quite close and I thought it would be perfect time to post it.
Ingredients
2 Cup Maida
1 Cup Wheat Flour
1 Potato
3 Cup Muttor
1/4 Spoon Jeera
1/2 Spoon Red Chilli Powder
Oil
Salt to taste
Method
- Mix in maida, wheat flour, salt to taste and 1/2 cup oil.
- Add in water and make dough. Keep aside.
- Cook potato in the pressure cooker and keep it to cook.
- Cook muttor with some water for 2 minutes in microwave.
- Drain the water from the muttor and grind it in mixie
- Once the potato cools down, grate it.
- In a pan heat 1 spoon of oil and add jeera. Let it splutter
- Add in grated potato, muttor paste, red chilli powder and salt to taste.
- Cook till the paste dries up and becomes a dry ball. Let it cool down
- Take a lemon sized ball of the dough made and press it to make a cup shape. Add in the half sized muttor-potato ball and seal it.
- Roll it just like puris and fry in hot oil. Serve with pickle.
The trick is to make the dough of right consitency - not too hard not too soft and the perfect to seal it after the feeling.
Also roll the balls to the puri's thickness - just a bit thicker to get the best results.
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