Maaza Yogurt Shake

An absolutely simple and tasty shake ready in minutes if you have Maaza at home :)

Ingredients :

Sweet thick yogurt : 1/2 cup (Greek style suits better)
Maaza Mango Juice : 1 cup

Mix both and blend in your juicer. Add few ice cubes and serve if both juice and yogurt were at room temperature when you blended it.

Yogurt Shake is ready in minutes :) Drink and enjoy!!!

You can even try with thick cold milk and a scoop oof vanilla icecream to get a yummy milk shake.

I am grateful to fellow bloggers who have passed me awards but I am unable to blog hop these days. As you all know last month of the pregnancy is probably is the most difficult one and I am going through that phase now. I may not post as regularly as I used to do before. Please bear with me.

Happy Ugadi

Vikruti Nama samvatsarada shubhashayagalu

Wishing all bloggers, readers and visitors of Taste of Mysore a very happy and prosperous new year ahead.

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Maida Parota, Potato and Peas Curry & Onion Salad

This is not any authentic dish of Mysore, but we all love it very much. A weekend dish I can say for us.  An awesome threesome combination. These days I am craving for all those dishes which we had stopped making for some unknown reason, perhaps we just forgot it! This is one among them. I remember very well how we eagerly looked forward for a weekend just to relish different dish! Now it is my son's turn and I see the same sparkle in his eyes. No wonder we say 'kaalachakra' what went past us is with our children now :D

Maida Parota :

Ingredients:

Maida/All Purpose Flour - 4 cups
Huli Mosaru/Sour yogurt - 1 cup
Salt
Water

Method :
1. Mix all of them to make a firm dough. Cover and keep for 3-4hrs.
2. Take a small ball size dough and roll it to make a 8cm circle. Apply oil. Be generous. Fold (Chinese fan fold) it to make a cigar. Fold the cigar to make a circle as shown the picture below. Apply oil to its surface and leave it in a container.
3. When you want to serve, flour the surface and roll these rounds to make 10cm diameter circle like chapathis. Fry them on a hot girdle/tava with oil and serve hot. Strictly serve hot, cold parathas taste no good!
4. These days we get frozen stuff, but home made ones taste much better than frozen parathas.

Peas, Potato, Tomato Curry

Dried Peas : 1/2 cup (soak for 8 hrs and pressure cook till soft)

Potato : 2 medium sized (boiled, peeled and cubed)

Tomato : 1 big or 2 small (chopped into small pieces)

Onion : 1 big (chopped into small pieces)

Redchilli powder : 1/2 tbsp

Coriander Powder : 1 tsp (toasted coriander powder)

Jeera Powder : 1/2 tsp (toasted jeera powder)

Cinnamon Powder : 1/4 tsp

Marathi Moggu Powder : 1/4 tsp

Black Pepper Powder : 1/4 tsp

Oil - 2 tbsp

Heat oil in a pan. Add onion when oil is hot. When onions turn pink, add tomato and fry well. Add all the powders mentioned one by one. Fry for a min and add boiled peas, potato and water to make up the desired volume. Add salt and bring to boil.

If curry is too runny, add a tablespoon of rice flour and mix well and boil again. Taste and adjust flavors. Serve hot with hot parathas.

Onion Salad
White Onion : 1 (chopped into fine pieces)
Pepper Powder, Salt and Lemon Juice
Toss everything and serve. Simple yet tasty.

Edited to add

Sending this awesome threesome combination to Pari's The Combo Event at Foodelicious

Reader's Post - Menthya Hittu

Blogging has given me many friends, appreciation e-mails from reader's which encourage me to blog more and more. Many of you write to me asking whether or not they can send me their recipes to be published. The answer is YES, but I would definitely try them in my kitchen before I publish them on TOM. All recipes published on TOM are approved for their taste by my family members and I appreciate their co operation in this regard.

This recipe was sent by one of my Singapore reader and friend. Many thanks Ibbani for this healthy recipe. Menthya hittu is a medley of 4-5 different types of pulses flour. The resulting cocktail powder is a protein rich powder which is good for health. Here is how Ibbani makes menthya hittu ..

MENTHYA HITTU
P.S. Please use same cup for measuring all ingredients

Togaribele/Toordal/Kandipappu- 1 cup
Kadalebele/Chanadal/Shenagapappu- 1 cup
Hesarubele/Moongdal/Pesarapappu- 1 cup
Uddinabele/Dhuli urdadal/Minapappu - 1 cup
Menthekaalu/Methidana/Menthulu- 2 tsp
Jeerige/Jeera/Jilakara - 1tsp
Kempumenasinakayi/RedChillies - 5-7 (adjust according to your taste)
Hingu/Asafoetida- a big pinch
Harishina/Turmeric - 1/2 tsp

Method :
Roast/fry all ingredients without oil on medium heat separately. Let them cool down.
Powder them and mix them well and store in a airtight container

Serving :
Serve with plain hot rice and ghee/clarified butter. Add little salt, mix and eat :) enjoy!!

- IBBANI &