Common names of Lasodha include fragrant manjack, snotty gobbles, glue berry,anonang, pink pearl, bird lime tree, Indian cherry, लसोड़ा Lasoda Tenti टेंटी, Dela डेला or Gunda (Hindi), Lasura (Nepali) and Bhokar (Marathi).
Lasodha is available in the market in May June
lasoda- 500 gms
Oill 20 table spoons
red chilly coarsly grounded-2 table spoons
salt -to taste (around 3 table spoon)
Garlic- One whole ( make paste without adding water)
Mustard seeds grinded – 3 table spoons
Turmeric-1 table spooon full
Roasted and grinded spices- 1,2 table spoon cumin seeds+ one table spoon corriender+ one table spoon Anise (saunf)
1,2 t spoon fenugreek ( methi)
wash lasoda twice .
Keep ( double the amont of lasoda )water in a pan , let it boil add lasoda to it , boil it for 5 minutes, it should become little soft (dont boil it for long time).
Take it out fromwater. Dry it under sun.
Take lasoda in a pan , pour 3-4 spoon of mustard oil , be sure that all lasodas are coated with oil. Add salt, chilly powder, garlic paste, roasted spices and trmeric , mix them properly .
Take a glass jar, coat its inner wall with mustard oil and keep pickle in it.
Keep this jar in sun for4-5 days. Your pickle is ready to eat. serve it with hot namkeen poories.
lasoda also known as- Common names include fragrant manjack, snotty gobbles, glue berry,anonang, pink pearl, bird lime tree, Indian cherry, लसोड़ाLasoda Tenti टेंटी, Dela डेला or Gunda (Hindi), Lasura (Nepali) and Bhokar (Marathi). The fruit is known as phoà-pò
Boil 4 medium sized unripe mangoes for 5 minutes in a pressure cooker .
Peel mangoes and mash it to take out smooth pulp.
Add 1/2 tea spoon grounded and roasted cumin seeds , ½ teaspoon of black salt and white salt to taste add paste of (on small bowl) freshly grinded mint leaves .Mix all ingradients properly than add 4 table spoons full of suger. Make up this to 4 glass by adding remaining amount of water, Serve chilled.
Benefits of Mango pana- It is very healthy drink for summers.
Mango pana is rich in vitamin C
Its an effective remady of heat exhaustion and heat stroke
Prevents excessive lass of body salts during summer due to sweating.
Good fo gastro intestinal disorder and blood disorder.
Increses resistance against tuberculosis, anemia, cholera and dysentery.
Whole spices for making fresh paste ( it gives aroma and taste to the dish)
black cumin seeds- 1/4 tea spoons
cinamom/ dalcheeni-1/2 inch
nut meg /jayphal-1/4
javitri/ mace- very little
Poppy seeds- 2 tea spoons
Black pepper- 10 in numbder
Soak all the whole spices in water for some time and make smooth paste.
Marination- Marinate chicken in curd and !/2 tea spoons of garam masala for 30 minutes
Boiling Rice- Wash and soak rice in water for some time.
Take around 6 -7 cups of water in a pan put ½ t spoons of pure ghee , 2 cardamoms, 2bay leaves in it. Add soaked rice to it when water starts boiling. Cook rice till it is nearly done. Press it with hand and be sure that it is left very little uncooked(ek kinki kachcha). Drain water and keep it aside.
Fry one finally chopped onion in desi ghee(cleared butter)e and keep it aside for garnishing.
Put oil in a pan and add 2 bay leaves to it. Add ginger garlic paste when oil gets heated. Sitr for some time till it turn golden. Add one chopped onion and fry it till golden brown. Now add groided onion and cook it in mediun flam till it starts leaving sides of the pan and turns light brown. Add powder spices and cook it till done . ( oil sperates from spices).
Put chicken pieces to it and cook it by stirring continuously. It will leave some water and the it will start drying . add little water and cover it with lid till done,. Evoporate excess water and make it dry. Add freshly grounded spices to it and mix them properly in medium flame and continuoud stirring. Now you korma is ready for biryani
Take a heavy base utensil cover its base with bay leaves. Pour small amount of rice spread it evently then put another uniform layer of chicken, then again a layer or rice and korma. Top most layer should be of rice . Make four hole by using handle of spoon and pour saffron milk in them. Cover rice with fried onions. Cover the pan with lid. It will be better if its lid could be sealed with dough otherwise a heavy weight can also be kept on it. Put it on low flame for around 5-7 minutes. Leave it for some time . Open the lid and mix rice and chicken gently. Serve hot with curd and Onion.
A summer recipe, with lots of lauki, this dish takes around half an hour to cook. An easy to cook preparation that can add the zing in any boring meal.
Have it with hot paranthas or steamed rice and dal.
Try out the recipe and let us know in the comments how you like it.
Ingredients for kofta
Lauki (Bottle gourd) – 400 grams
Besan – 3 table spoon
Salt – to taste
Chilli powder – to taste
Onions – 1 big (grind)
Garlic – 5 cloves
Ginger- ½ inch
Tomato- 2 medium sized (pureed)
Bay leaves/Tez patta -1 in number
Garam masala powder- ¼ tea spoon
Turmeric powder- 1/4 tea spoon
Coriander powder-1/2 teaspoon
Red chilli powder- ¼ tea spoon (add according to your taste)
Preparation time: 30 minutes
Grate the lauki and drain excess water. Add besan a pinch of salt and chilly powder and make balls. Deep fry till golden brown and set aside.
In a kadhai, take 2 tea spoons of mustard oil add tez patta (bay leaves) and add paste of onion, garlic and ginger. Cook in medium flame till it turns brown.
Add water to haldi (tumeric), mirchi (red chilli), dhaniya (coriander) and garam masala powder and pour them in kadhai, cook the mixture until it turns dark brown. Add pureed tomato and cook again for few minutes so that the tomatoes are completely cooked.
Add half cup of water and mix it well. Add the kofta, cook it for 2- 3 minutes until the water evaporates and masala sticks to the balls.
This is one of my all time favourite food and one of my mother’s recipe. The kasoori methi adds a kick to the flavour.
The preparation time of the dish is 45-50 minutes. Serve it with steamed rice to make it a good wholesome meal. Try the recipe and let us know in the comments how you like it.
Ingredients for kofta
Panner- 150 grams
Cornflour – I table spoon
Salt – to taste
Ingredients for curry
Mustard Oil/ Ghee
Onions – 3 medium sized (one chopped and 2 grinded)
Garlic – 10 cloves
Ginger- 1 inch
Bay leaves/Tez patta -2 in number
Kasoori methi- 1 tea spoon full
Garam masala powder- ½ tea spoon
Turmeric powder- ½ tea spoon
Coriander powder-1 teaspoon
Red chilli powder-1/2 tea spoon (add according to your taste)
Fresh garam masala for aroma – 1 teaspoon poppy seeds (khaskhas) + ¼ tea spoon cumin seeds (jeera) + little javitri + little nutmeg (jaiphal) +3 green cardamom + 2 cloves and 10 black pepper — soak these spices for some time and make a smooth paste.
Preparation time: 40-50 minutes
Grate the paneer and mix 1 table spoon of corn flour and salt to taste, rub it with hands till smooth, make round or oval balls and deep fry till golden brown and set aside.
For curry – Take 4 to 5 tea spoons of oil in a kadhai add tez patta (bay leaves) and chopped onions to it. When onions become golden brown add grounded onion garlic and ginger paste to it. Fry in medium flame till it turns brown and leaves the sides of pan.
Add water to haldi (tumeric), mirchi (red chilli), dhaniya (coriander) and garam masala powder and pour them in kadhai, cook the mixture until it turns dark brown. Add chopped tomato and cook again for few minutes so that the tomatoes are completely. To check whether it is cooked, the mixture should not stick to the kadhai.
Add 3 small bowls of water to it and let it boil for 5-7 minutes and add the fresh garam masala paste to it and mix it well. Let it boil again and add the kofta, cook it for 2- 3 minutes and add kasoori methi to it.