Name: Sweet Lassi
Prep time: 5 min
Cook time: 20 min
Total time: 5 min
Yield: 4 servings
Cuisine: punjabi
Ingredients: 2 cup Curd (Use thick, full-fat, chilled curd for best results); 1 cup Whole Milk (Chilled); 0.25 cup Sugar (Adjust to taste); 0.5 tsp Cardamom Powder (Freshly ground is best); 0.5 cup Water (Chilled, use as needed for consistency); 1 tsp Rose Water (Optional, for fragrance); 8 pcs Ice Cubes (For serving); 1 tbsp Pistachios (Slivered, for garnish)

CraftMyMeals

Methi Paratha Recipe - North Indian Lunch Meal | CraftMyMeals

Instructions

1
Prepare the Dough (10 minutes)
- Thoroughly wash the methi leaves to remove any grit. Finely chop them. For less bitterness, sprinkle with salt, rest for 15 minutes, then squeeze out the bitter juice.
- In a large mixing bowl, combine 2 cups of atta, besan, chopped methi leaves, ajwain, turmeric powder, red chili powder, and salt. Mix well.
- Add the curd, ginger paste, garlic paste, green chilies, and 1 tbsp of oil. Use your fingertips to mix everything together until the mixture resembles coarse breadcrumbs.
- Gradually add lukewarm water, a little at a time, and knead to form a dough. The methi and curd will release moisture, so add water cautiously to avoid a sticky dough.
- Knead for 5-7 minutes on a clean surface until the dough is smooth, soft, and pliable. It should not be sticky.
2
Rest the Dough (20 minutes)
- Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes.
- This resting period is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Roll the Parathas (10 minutes)
- After resting, knead the dough for another minute.
- Divide the dough into 8 equal-sized portions and roll them into smooth balls between your palms.
- Take one dough ball, flatten it slightly, and dredge it in dry atta for dusting.
- Place it on a rolling board (chakla) and roll it out into a circle of about 6-7 inches in diameter, ensuring even thickness.
4
Cook the Parathas (10 minutes)
- Heat a flat pan (tawa) over medium-high heat. The tawa should be hot but not smoking.
- Place the rolled paratha onto the hot tawa. Cook for about 30-45 seconds, until you see small bubbles on the surface.
- Flip the paratha. Let the other side cook for about 30 seconds.
- Drizzle about 1/2 tsp of ghee over the top surface and spread it evenly with a spatula.
- Flip it again and apply ghee to the other side. Gently press the paratha with the spatula, especially around the edges, to help it cook evenly and puff up.
- Cook, flipping once or twice, for another 30-40 seconds until both sides have golden-brown spots.
- Remove the cooked paratha and place it in a casserole or a container lined with a cloth to keep it warm and soft.
5
Serve
- Repeat the rolling and cooking process for all the remaining dough balls.
- Serve the hot Methi Parathas immediately with plain curd, raita, Indian pickle (achar), or a dollop of white butter (makkhan).

Ingredients

4 cup Malai (Chilled, full-fat heavy cream)
3 cup Cold Water (Ice cold, divided)
1 cup Ice Cubes (For washing the butter)

Instructions

1
Prepare for Churning
- Ensure the malai (heavy cream) is well-chilled. For best results, also chill the large bowl and the whisk attachment of your stand mixer (or beaters for a hand mixer) for 15-20 minutes in the refrigerator.
- Place the chilled malai into the cold bowl.
2
Begin Churning
- Start churning the malai on a low speed for 2 minutes to prevent splashing. Gradually increase the speed to medium-high.
- Continue churning for 5-7 minutes. The cream will first thicken into a whipped cream consistency with soft peaks, then progress to stiff peaks.
3
Watch for Separation
- Keep churning for another 5-8 minutes. The mixture will start to look grainy and curdled. This is the sign that the butterfat is separating from the liquid.
- Suddenly, you will see a clear separation: yellowish, lumpy solids (butter) and a thin, milky liquid (buttermilk).
4
Consolidate the Butter
- Once separated, reduce the mixer speed to low and pour in 1 cup of ice-cold water. This helps the butter firm up and separate completely.
- Mix on low for another 30-60 seconds. The butter will clump together into one large mass.
5
Wash the Butter
- Turn off the mixer. Pour the liquid buttermilk into a separate container to save for other uses. Use a spatula to press the butter against the side of the bowl to squeeze out more buttermilk.
- Gather the butter into a ball. Add the remaining 2 cups of ice-cold water and the ice cubes to the bowl.
- Using your clean hands or a spatula, gently knead and press the butter ball under the ice water. The water will become cloudy. Discard the water and repeat this washing process 2-3 times until the water runs clear. This step is crucial for removing all buttermilk, which extends the butter's shelf life.
6
Shape and Store
- Once washed, press the butter firmly to squeeze out any remaining water.
- Shape the butter into a block, log, or small balls as desired.
- Store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, you can freeze it for up to 3 months.

Methi Paratha, White Butter and Sweet Lassi

Nutrition per Serving

Recipes in this Meal

1. Methi Paratha

Ingredients

2. White Butter

3. Sweet Lassi

Similar Meals You Might Like

Dal Makhani with Jeera Rice

Rajma, Steamed Basmati Rice and Cucumber Raita

Dal Makhani, Naan and Cucumber Raita

Paneer Bhurji with Multigrain Roti

Patiala Chicken, Butter Naan and Green Salad

Achari Chicken, Laccha Paratha and Curd

About Methi Paratha, White Butter and Sweet Lassi

Instructions

Ingredients

Instructions

Ingredients

Instructions