Tag Archives: pudina

Sattu Ka Namkeen Sharbat[ Salted Spicy Barley Drink]

Sattu is a flour made of either roasted gram , pulses or barley.It is used in regional cuisines mainly in the state of Uttar Pradesh, Bihar & Punjab. It is commonly served during breakfast as porridge or as sweet or sour drink. It can also be used as stuffing for parathas or batti{litti}. This time I have made Barley Sattu using Oo Mugi Healthy & Tasty Barley Grains sent to me by GO India Organic in association with Plattershare.Here I am sharing a savory , sour & tangy drink which is excellent to beat the scorching sun….do definitely give it a try..

INGREDIENTS:

  • Barley[omugi] Sattu : 2tbsp
  • Fresh Green Mint Leaves: 8-10
  • Fresh Coriander Finally Chopped: 1tsp
  • Dried Mint Powder: 1tsp
  • Roasted Cumin Powder : 1 tsp
  • Black Salt : 1 tsp
  • White Salt : As per Taste
  • Green Chili Finally Chopped : As per Taste
  • Black Pepper Powder : 1/2 tsp

METHOD:

  1. Dry roast barley [omugi] on medium flame till 4-5 min stirring continuously.Grind it to a fine powder when it is stil warm.
  2. Now mix this powder in two glass of water keeping in mind there should not be any lumps formed. Now mix rest of the ingredients mentioned above. Stir well. Keep it in refrigerator till it cools.
  3. Sattu ka sharbat is ready. Serve with ice if you need it chill.

NOTES:

  • You will have to run your mixer two three times to get fine barley powder
  • In the same drink you can add little sugar too to get a sweet & sour flavor.

Minty Buttermilk

As mercury is rising high we are switching to body coolants  from our regular teas & coffees.Buttermilk is one such coolant which when consumed is like a cold pat in the scorching sun. Mint enhances its cooling properties and also helps  in cleansing the body.You can have this drink  daily with breakfast or lunch. It helps in digestion. You can even have it when you are going out in sun or you come back home…try this..

INGREDIENTS:

  • Curd : 1 cup
  • Mint Leaves[Podina] : A hand full
  • Cumin Powder [Jeera] : 1/2 tsp
  • Rock Salt[Sendha Namak] : As per taste
  • Black Pepper Powder [Kali Mirch]: 1/4 tsp

METHOD :

Wash mint leaves & seperate stalks.Blend it with rest of the ingredients mentioned above along with a cup of chilled water. Serve cold. If you are having it with food have it at room temperature to avoid having hot & cold together.

NOTES:

  1. You can use black or white salt in place of rock salt.
  2. This will serve two people.

Mint DIP

This is a simple & spicy dip usually served with Biryanis & Kababs in North India. However you can also use it as sides with any regular Indian meal.

INGREDIENTS:

Fresh Mint Leaves 1cup

Fresh Green Coriander 1/2 cup

Curd 1 cup

Cumin Seeds 1 tsp

Green Chilies [as per taste]

Ginger 1/2 inch

Onion 1 long thin sliced[optional]

Salt to Taste

METHOD:

Grind every thing together in a grinder. Adjust consistensy by adding little water if it is too thick. It should be of pouring consistensy.Add sliced onion. Serve with kabab, biryanis or tandoori chicken.

Notes:

  • This can also be used as a marinade for paneer or chicken tikka . For that it should be little thick.
  • This can also be used as a sandwich spread . Just apply little butter on bread to avoid the soggyness in bread caused by this dip.