Mango Turmeric Lassi

   Ingredients :

      Makes 2 glasses

1 Mango

1 cup Greek yogurt 

2 tsp Brown sugar

3 tsp Pinch of Saffron

1 Glass Water

Some mint leaves for garnishing

Lots of ice

   Directions:

1: Blend mango cubes to a smooth paste.

2: Add Greek yogurt, brown sugar , ice, saffron and water and blend  again .

3: Garnish with mint leaves and serve.

Blueberry Lemonade

      A little bit of Monica in my life,
      A little bit of Erica by my side,
      A little bit of Rita is all I need,
     A little bit of Tina is what I see......

My mind was all Monica and Erica when I opened my pack of blueberries...

                         

Exhausted I was and wanted something refreshing to assuage my tiredness.

Nothing frugal but a lavish dose of all...MONICA AND ERICA...ahemmmm....blueberries,  mint , honey, lemon , rock salt.....

Only this could alleviate my tiredness, so I just jumbled all the things and there it was

......my blueberry lemonade.

Ingredients :

Makes 3 glasses:

1 cup blueberries (you can use fresh blueberries , I used dried)

3/4 cup Water

3/4 tsp Rock salt

3 Lemons' juice

3 tsp Honey

1/2 Mint leaves

3 cups Water or Sparkling water

Directions:

1: Boil blueberries in water along with salt.

2: Let it reduce to half.

3: Cool it down.

4: Blend blueberry syrup along with honey, lemon juice and mint leaves.

5: Divide it into 3 glasses and pour sparkling water over it .

6: Serve it chilled.

Chicken Keema Kulcha

Ingredients for Kulcha:

1 1/2 cup Whole wheat flour

1/2 cup Refined flour

1/4 cup Curd

1/2 tsp baking Soda

1/4 cup Warm Milk

1/4 tsp Salt

2 tbsp Oil

Warm water for kneading

Nigella seeds for applying on top of kulchas

Ingredients for keema:

500 gms chicken mince
3 tbsp Oil or Ghee
2 Cinnamon sticks
3-4 Cardamom
3-4 cloves
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp green chillies ( chopped )
4 Onions ( chopped )
3 Tomatoes' puree 

1/2 tsp Salt
1/4 tsp Red chilli powder
1/2 tsp Turmeric powder
1 tsp garam masala
1 tsp Cumin powder
1 tsp Coriander powder
1 cup Water
1 tbsp chopped coriander
2 tbsp Milk
Dollop of butter

Directions:
1: Heat oil over medium heat.
2: Add bay leaf.
3: Add cinnamon, cloves, cardamom and let it release aroma.
4: Add ginger paste, Garlic paste and chopped green chillies and sauté till golden brown.
5 : Add chopped onions and sauté till translucent. 

6 : Add tomato puree and cook till it leaves oil.
7 : Add salt, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder and sauté.
8 : Add minced chicken and cook for 5 mins. 9: Add 1 cup water and cook for 5 mins on high flame till it leaves oil.
10 : Add milk and cook for another 2-3 mins.

11: Garnish with chopped coriander leaves and add a dollop of butter.

For Kulcha:

1: Sift both the flours.

2: Add salt and baking soda and oil.

3: Add curd and mix it.

4: Make a well in centre and add warm water and milk. Knead it into a soft dough.

5: Cover it with wet cloth and keep it aside for 2-3 hours.

6: With oily hands divide it into balls and roll them into discs.

7: Place keema in centre and seal the edges together and again roll it into a roti .Wet your Kulcha and spread some Nigella seeds on it. 

8: Again wet your hands and hold the Kulcha.

9: Place the wet side in hot tandoor and let it cook.

10. When there are brown specs on the Kulcha remove it from tandoor with tongs and cook on direct flame from both sides.

11: Apply ghee and crush it a little.

12 : Serve with pickle and curd.