Thursday, March 18, 2021

Thandai Masala Recipe | Thandai Powder

Thandai Masala can easily be made at home. A flavorful mix of seeds, nuts, saffron and rose petals; this masala comes handy to make thandai or thandai flavored desserts. 

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Holi recipes are popular come March and the MOST popular is Thandai. Also called as Sardai in some places; this milk based drink is a MUST-HAVE for Holi.

Made using a special mix of seeds and nuts in milk; this drink has the perfect cooling properties for the warmer Spring season across the country.

Along with the cooling property; this drink has a LOT of flavor and taste. 

Often thandai is made using Bhang; which is the edible part of cannabis like leaves and buds. It creates a temporary hallucination state which is enhanced by the full fat milk and sugar.

This version of Thandai does not have bhang making it a great drink for kids and adults alike. 

What is Thandai Masala?

There are different ways to make Thandai. The traditional way is to make Thandai is to soak the nuts and seeds in milk or water till soft. Then the mix is ground to a smooth paste before adding it in chilled full fat milk.

This process requires a great deal of planning and instead it helps to have an instant mix at hand. 

Thandai masala is a powdered form of the paste that can be stored for a couple of months. It helps make Thandai in a lot shorter time than the paste. 

Whether you are looking to make Thandai or recipes using the thandai mix; this masala comes handy. 

The masala can be made using mortar pestle, spice mixer or regular blender. Having a spice mixer does help quite a bit in this case. 


What you need to make Thandai powder?

As mentioned; thandai masala is a blend of spices and nuts. Here is what you need to make it:

Nuts: Nuts form the body of the masala. Almonds are a must-have for the recipe. 

Adding cashews and pistachios works well too. Pistachios tend to give a slight green hue to the masala and the thandai. Use them if you like that. 

Seeds: There are a bunch of seeds used in the recipe. 

Cardamom seeds and pods, Melon seeds, peppercorns, white poppy seeds and fennel are commonly used. If you do not have any of these skip them. Adding them all does give the Thandai it's characteristic taste. 

Most of these can be easily found in grocery stores as well as Indian stores. 

Dry rose Petals: This is my favorite flavoring ingredient for Indian recipes. It gives a characteristic taste, flavor and fragrance to everything! 

Highly recommend these for the masala. 

Saffron: An optional ingredient in the masala; saffron can be used or skipped. 

Crushed saffron tends to give a lot of flavor and color to the drink and so I would recommend adding it. 

Apart from the ingredients, you will need a coffee/ spice grinder. It helps to ensure the seeds and nuts do not give out a lot of oil. 

I have this one and highly recommend it. I have been using it for a few years and it does the job well. 


Frequently asked questions

How long can the masala be stored?

This Thandai powder can be kept at room temperature for a month. 

It can further be refrigerated for 4-6 months. It has to be stored in an air-tight jar to preserve the freshness. 

Does the almond need to be soaked or deskined?

No the almonds can be used as is. If they are soaked and their skins removed then they will have to be sun dried till completely dry. 

This step is not required in the recipe and it works fine with everything raw. 

Where all can thandai powder be used?

This Thandai Powder masala is great to use in the drink Thandai or in other recipes.

I also use it in my gujiya, kheer, ice cream and cheesecake recipes.


How to get it right each time?

  • Use a dry spice or coffee grinder. It helps make the thandai powder without any oils being released from the nuts and seeds.
  • No roasting or soaking of any ingredient is required. Just make sure they are all at room temperature when grinding.

  • Store the Thandai masala in an airtight container. Refrigerate for upto 4-6 months. 


Yield: 2 cups
Author: Smruti
Thandai Powder Masala

Thandai Powder Masala

Thandai Masala can easily be made at home. A flavorful mix of seeds, nuts, saffron and rose petals; this masala comes handy to make thandai or thandai flavored desserts.
Prep time: 10 MinTotal time: 10 Min

Instructions

  1. Add all the ingredients to a dry spice/ coffee grinder. 
  2. Grind till you get a coarse powder.
  3. Store in an airtight container in the refrigerator. 
  4. To make Thandai: Heat 2 cups of milk in a pan till hot. Add in 2 tsp sugar and 2 tbsp of thandai masala. Mix well and serve warm or cold. 

Notes:

  • Use a dry spice or coffee grinder. It helps make the thandai powder without any oils being released from the nuts and seeds.
  • No roasting or soaking of any ingredient is required. Just make sure they are all at room temperature when grinding.
  • Store the Thandai masala in an airtight container. Refrigerate for upto 4-6 months. 


Created using The Recipes Generator
 

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Monday, March 15, 2021

Instant Pot Jasmine Rice

The easiest and BEST way to make perfectly soft and fluffy Jasmine Rice. All the tips you need to make it in one post! 


Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. 

Asian cuisine is incomplete without Jasmine rice! The fragrant accompaniment for curries, well made jasmine rice is always delicious. 

Plus, a great rice variety to make fried rice and other kinds of Thai rice recipes; this one is required for so many meals.

Jasmine rice derives it's name from the flower jasmine as it has a lovely floral fragrance and buttery taste. It is a variety of long rice native to Thailand but popular across the globe.

This rice can easily be found at any grocery store that sells Asian ingredients or sells rice in general. I get this brand almost all the time. It turns out great each time.

Why use the Instant Pot?

Jasmine rice; like any other rice can be made in a stove top pressure cooker, boiling in a pan or in the Instant Pot.

Out of these, making them in the Instant Pot is my preferred method. 

Cooking rice in the Instant Pot is always easy, results in perfectly cooked rice and is hands free. 

For the rice you just need to set the time and let the Instant pot do everything else. 

When using it, the trouble of timing or counting number of whistles of the stove-top pressure cooker is eliminated. 

Ingredients

To make this recipe there are only two required ingredients and two optional. 

Jasmine Rice: Any type of long or short grain Jasmine Rice works for the recipe. I generally like to use these. 

Water: Of course you will need water.

Jasmine rice to water ratio is easy to remember as it is 1:1. Using vegetable stock is an option too. I prefer to use water though.

Salt: A simple way to get flavorful rice is to add a dash of salt to it. It enhances the taste and makes great fried rice. 

Salt is optional in the recipe but I highly recommend it. 

Olive Oil: Adding some oil in the recipe improves the flavor and texture of the rice. 

This is an optional ingredient but recommended. 


Frequently asked questions

Can the recipe be made pot-in-pot?

Definitely! The recipe here is to make the rice in the main pot. However, it can also be made with a curry with a similar cooking time.

I would say that the recipe works well pot-in-pot for less than a cup of rice. For more than a cup I recommend using the main pot itself.

Can the recipe be made ahead of time?

Jasmine rice like most other rice varieties is great for meal prep. 

Make a big batch and refrigerate for 2-3 days or freeze for longer time. 

If you are making fried rice, I would recommend making the rice ahead of time as the grains separate and dry up as the rice cools down. 

Points to remember to get it right

  • Rinse the rice well before cooking. The starch in the rice can result in sticky rice if not washed well.

  • Fluff the rice after cooking to separate the grains. Do so only with a silicone spatula after the rice has cooled down. 
  • The rice does not need any soaking time. Just wash, drain and cook straight away. 

Steps

1- Wash and drain the rice. 


2- Add it to the instant pot. Add water, oil and salt. Mix well.


3- Set the mode of the instant pot to pressure cook. Set valve to sealing and time to 5 minutes. 

4- Once the cooking is done, let the pressure naturally for 10 minutes and release the remaining pressure manually.

5- Open the Instant Pot and let the rice cool a little. Fluff with a silicone spatula. Serve as needed. 



Yield:
2 cups
Author: Smruti
Instant Pot Jasmine Rice

Instant Pot Jasmine Rice

The easiest and BEST way to make perfectly soft and fluffy Jasmine Rice using the Instant Pot. All the tips you need to make it delicious each time!
Prep time: 2 MinCook time: 15 MinInactive time: 10 MinTotal time: 27 Min

Ingredients

Instructions

  1. Wash and drain the rice. Add it to the instant pot.
  2. Add water, oil and salt. Mix well.
  3. Set the mode of the instant pot to pressure cook. Set valve to sealing and time to 5 minutes.
  4. Once the cooking is done, let the pressure naturally for 10 minutes and release the remaining pressure manually.
  5. Open the Instant Pot and let the rice cool a little. Fluff with a silicone spatula. Serve as needed.

Notes:

  • Rinse the rice well before cooking. The starch in the rice can result in sticky rice if not washed well.
  • Fluff the rice after cooking to separate the grains. Do so only with a silicone spatula after the rice has cooled down. 
  • The rice does not need any soaking time. Just wash, drain and cook straight away. 


Created using The Recipes Generator

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Wednesday, March 10, 2021

Burmese Samosa Soup Recipe

A super delicious lentil based soup topped with samosas and crunchy vegetables; Burmese Samosa Soup is almost like a one-pot meal. 

Protein rich and full of delicious ingredients and toppings; this soup recipe is a keeper! 


Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. 

We all LOVE samosas right? The crunchy outside and the flavorful and soft insides. 

How about adding a couple of samosas to a soup? It would be really great I promise! 

I was taken by surprise when I first read the name of this soup on a Burmese restaurant menu. But we ordered it and have been in LOVE with it. 

That was my first encounter with the recipe and after enjoying it countless number of times at the restaurant we relish it at home too! 

What is Samosa Soup?

As the name suggests, the soup has samosas in a broth. It is a super popular Burmese recipe.

This soup is a mix of lentil based broth, crunchy vegetables, potatoes, sprouts and samosas. 

The add-ins can be changed based on what you like and the broth can be made spicy or just regular spice. 

Samosa soup by itself would make a complete meal, especially as it has lentil, vegetables and flour in it. If you would like to serve it with something, tea leaf salad or samosa salad would be great. 

Samosa soup and Khow suey are definitely two MOST popular Burmese dishes all around the world. 

Things you need to make this soup

Lentil: The soup is made with toor dal (split pigeon peas). It can be made with a combination of lentils too. 

I prefer to use just toor dal as it mashes to a creamy consistency and makes the soup amazing.

The lentil needs to be pressure cooked using a pressure cooker or instant pot.

Samosa: This is a required ingredient for the soup. Making homemade samosas or using frozen or store bought ones work.

The samosas can either be the regular potato and peas or any one of your choice. I often use spinach and cheese samosas to make the soup too.

Vegetables: For the soup you need onion along with vegetables like carrots and cabbage. 

Adding broccoli, peas or other vegetables is an option too. 

The vegetables are added towards the end of the cooking so they do not disintegrate completely.

Potato: The creamy soup with perfectly cooked potato is a delight. It adds so much texture and taste to the soup. 

If you do not like potatoes, they can be skipped. 

Sprouts: Any kind of sprouts works well for the recipe. I added home sprouted Moong beans. Chana or a mix of sprouts works well too. 

Skip the sprouts if you do not have it or do not like it.

Spices: The soup is flavored with garam masala, turmeric powder, cumin powder and salt. The flavors are pretty similar to the ones used in Indian cuisine. 

Tamarind Paste: A great way to make the soup flavorful is using tamarind paste. It adds tanginess to the soup. 

Can be substituted with lemon juice but I would highly recommend using tamarind.

Toppings: The soup is creamy and the toppings add a lot of crunch to it. 

Shredded cabbage, carrot and onion work great. The restaurants often add falafel too. They would be great. Top the soup with some lime and jalapeños if you like.  

Tips to get it right each time

  • Boil and mash the lentil completely to get a creamy soup. Use an immersion blender if needed.
  • Add any vegetable you like to the soup. Carrots, potato and cabbage taste great but so would cauliflower and peas. 

  • Use homemade, frozen or store bought ready samosas. Heat up the samosas a little before serving. 

  • The soup can be made before hand and kept. It might get a little thick on standing as it has lentil. Heat it with some water before serving if required.

  • Add the toppings and serve immediately. 

Steps

1- Rinse, drain and pressure cook the dal with water. Mash using a ladle or an immersion blender. Set aside. 


2- In a thick bottom pan heat the oil. Once the oil is hot, add cumin seeds and dried red chili. 

3- Once the cumin seeds pop, add diced onions and ginger. Mix and let the onions soften.

4- Add garam masala, salt, turmeric powder and red chili powder. Mix well. 

5- Add water and bring to a boil.


6- Tip in the chopped potatoes and boil the soup for 5-6 minutes. The potatoes will cook halfway by then.

7- Add the dal and mix well. Bring it to a boil.

8- Then add the sprouts and mix.

9- Next add the cabbage and carrots and mix well. Bring the soup to a boil.


10- Add tamarind paste and mix. Turn down the flame. 


11- Serve topped with samosa, shredded vegetables, lime slice and jalapeños. 



Yield:
3
Author: Smruti
Burmese Samosa Soup Recipe

Burmese Samosa Soup Recipe

A super delicious lentil based soup topped with samosas and crunchy vegetables; Burmese Samosa Soup is almost like a one-pot meal. Protein rich and full of delicious ingredients and toppings; this soup recipe is a keeper!
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

For the soup
Toppings
  • Samosas 6-7
  • Shredded Carrot 1/2 cup
  • Shredded Cabbage (white and red) 1/2 cup
  • Jalapeño 1, sliced
  • Lime slices, cilantro and green onion to top

Instructions

  1. Rinse, drain and pressure cook the dal with 1 1/2 cup water. Mash using a ladle or an immersion blender. Set aside.
  2. In a thick bottom pan heat the oil. Once the oil is hot, add cumin seeds and dried red chili.
  3. Once the cumin seeds pop, add diced onions and ginger. Mix and let the onions soften.
  4. Add garam masala, salt, turmeric powder and red chili powder. Mix well.
  5. Add 3 cups water and bring to a boil.
  6. Tip in the chopped potatoes and boil the soup for 5-6 minutes. The potatoes will cook halfway by then.
  7. Add the dal and mix well. Bring it to a boil.
  8. Then add the sprouts and mix.
  9. Next add the cabbage and carrots and mix well. Bring the soup to a boil.
  10. Add tamarind paste and mix. Turn down the flame.
  11. Serve topped with samosa, shredded vegetables, lime slice and jalapeños.

Notes:

  • Boil and mash the lentil completely to get a creamy soup. Use an immersion blender if needed.
  • Add any vegetable you like to the soup. Carrots, potato and cabbage taste great but so would cauliflower and peas. 
  • Use homemade, frozen or store bought ready samosas. Heat up the samosas a little before serving. 
  • The soup can be made before hand and kept. It might get a little thick on standing as it has lentil. Heat it with some water before serving if required.
  • Add the toppings and serve immediately. 


Created using The Recipes Generator

DISCLOSURE: WE ARE A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES.