This Ramadan, makes every moment Khaas - Ramadan Kareem

Khaas – Ramadan Recipes

KHAAS YOGOURTS

This Ramadan, makes every moment Khaas - Ramadan Kareem
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KHAAS YOGOURTS

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RAMADAN RECIPES

Aloo Tikki Chaat

Ingredients:

• 2 teaspoon oil • 1 teaspoon cumin • pinch hing • 4 chilli finely chopped • 1 inch ginger finely chopped • 2 teaspoon cashew chopped • ½ teaspoon turmeric • ½ teaspoon chilli powder • 1 teaspoon coriander cumin powder • 1 teaspoon amchur • ½ teaspoon salt • 1 cup chana dal boiled • 2 teaspoons coriander finely chopped • 3 potato boiled & mashed • ½ teaspoon salt • ½ teaspoon pepper powder • 2 tablespoons coriander finely chopped • 2 tablespoons corn flour • Oil

Directions:

• In a pan heat 2 tablespoons oil. Add 1 teaspoon cumin, a pinch hing, 4 chilli, 1 inch ginger and saute until it turns aromatic. • Add 2 tablespoons cashew and roast till the cashew turns crunchy. • Keeping the flame on low add ½ teaspoon turmeric, ½ teaspoon chilli powder, 1 teaspoon coriander-cumin powder, 1 teaspoon amchur and ½ teaspoon salt. • Saute on low flame until the spices turn aromatic. • Now add pressure-cooked chana dal and mix well. • Mash slightly, making sure everything is well combined. • Add in 2 tablespoons coriander and mix well. Chana dal stuffing is ready. Keep aside. • Now in a large bowl take 3 boiled and mashed potato, ½ teaspoon salt and ½ teaspoon pepper powder. • Also, add 2 tablespoons coriander, 2 tablespoons corn flour and mix well. • To prepare the tikki, grease your hands with oil and pinch a ball-sized dough. • Flatten slightly, and stuff into a portion of prepared aloo stuffing. • Flatten slightly, to shape into tikki. • Now fry in hot oil, keeping the flame on medium. • Top with Khaas yogourt, green chutney, tamarind chutney, chaat masala and coriander.

Dahi Barray

Ingredients:

• ½ Cup Moong daal • ½ teaspoon Carom seeds • 1 Cup gram flour sifted • 1 teaspoon Red chili powder • ½ teaspoon Turmeric powder • ½ Cup Water • 1 tablespoon Corn oil • 1/4 teaspoon Baking soda • Corn oil for frying • Lukewarm water • 1 tablespoon salt • ½ kg Khaas yogourt • 4-5 tablespoons Sugar • 4-5 tablespoons cream • Milk ½ Cup • Tamarind Sauce • Dahi bara masala

Dahi Barray

Ingredients:

• ½ Cup Moong daal • ½ teaspoon Carom seeds • 1 Cup gram flour sifted • 1 teaspoon Red chili powder • ½ teaspoon Turmeric powder • ½ Cup Water • 1 tablespoon Corn oil • 1/4 teaspoon Baking soda • Corn oil for frying • Lukewarm water • 1 tablespoon salt • ½ kg Khaas yogourt • 4-5 tablespoons Sugar • 4-5 tablespoons cream • Milk ½ Cup • Tamarind Sauce • Dahi bara masala

Directions:

In spice mixer, add yellow lentil, carom seeds and grind to a make fine powder & set aside. In a bowl, add gram flour, ground lentil powder, red chili powder, turmeric powder and mix well. Gradually add water and whisk well until thick batter is formed. Add corn oil and whisk well for 2 minutes, cover and let it rest for 15 minutes. In gram flour mixture, add baking soda and whisk well. In wok, add corn oil and fry phulki on medium low flame until golden brown. In bowl, add lukewarm water, salt and mix, add fried phulki and let them soak for 15-20 minutes, take them out, squeeze to remove excess water. In bowl, add Khaas yogourt, sugar, salt, cream, milk and whisk until well combined.

Assembling: In serving dish, add phulkiyan and pour prepared Khaas yogourt, tamarind sauce, dahi bara masala & serve.

Oatmeal with yogourt

Ingredients:

• ⅓ cup Khaas yogourt • ½ cup (heaping) rolled oats • ⅔ cup unsweetened milk • 1 tablespoon chia seeds • ½ teaspoon orange blossom • 2 tablespoon pistachio slivers • ½ teaspoon cardamom powder • 4 Mejdoul dates finely chopped • pinch of salt • 2 tablespoons date syrup or maple syrup.

Directions:

Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid. Close and refrigerate for at least 4 hours, but preferably overnight before eating.

Sweet Lassi

Ingredients:

• 1½ cup Khaas yogourt • 3 cups water • 6 ice cubes • 3 tablespoons sugar

Directions:

• Add ice cubes and Khaas yogourt to a blender, and blend on low speed for 20–30 seconds until frothy. • Add water and sugar to the Khaas yogourt and ice cube mixture and blend on low speed until well-mixed

For salty: Replace sugar with 1 - 1½ teaspoons of salt;

For mango lassi: Add some mango pulp with the water and sugar.

Sweet Lassi

Ingredients:

• 1½ cup Khaas yogourt • 3 cups water • 6 ice cubes • 3 tablespoons sugar

Directions:

• Add ice cubes and Khaas yogourt to a blender, and blend on low speed for 20–30 seconds until frothy. • Add water and sugar to the yogourt and ice cube mixture and blend on low speed until well-mixed

For salty: replace sugar with 1 - 1½ teaspoons of salt
For mango lassi: add some mango pulp with the water and sugar.

Pistachio Smoothie

Ingredients:

• ⅓ cup pistachios • 1 cup milk • 2 teaspoons sugar • 2 cups ice • 1 cup Khaas yogourt • 1 banana (optional)

Directions:

• Add the pistachios, milk and sugar to a blender and blend until pistachios are finely chopped. • Add ice and Khaas yogourt and blend on high until smooth.

Rose Smoothie

Ingredients:

• 1 cup Milk • ½ cup Khaas Yogourt • 1 Banana • 2 tablespoons rose syrup • Ice - as needed

Directions:

Mix milk, Khaas yogourt, banana, and rose syrup in a blender and blend well. Keep it in the refrigerator until required.

Rose Smoothie

Ingredients:

• 1 cup Milk • ½ cup Khaas yogourt • 1 Banana • 2 tablespoons rose syrup • Ice - as needed

Directions:

Mix milk, Khaas yogourt, banana, and rose syrup in a blender and blend well. Keep it in the refrigerator until required.

Available at:

Available at:

*In select stores.