Yes! it's monsoon here. One of the best season. It is very nice to have hot ginger tea with some mouthwatering and piping hot pakodas. So, here it's a home made recipe for Mid Dal Pakodas. To make it healthy I tried to add more and more dals - lentil. Because as we all know lentils are very good source of protein. So enjoy this hot snack during this rainy season.
Khus or vetiver grass is very cool in nature. It is of Asian origin and we can get it in India easily in grocery shop. The name vetiver comes from Tamil wood vetriver. Which means root. We makes cool syrup from this root. It is called vetiver grass or khus no vado also.
Actually it's a Indian recipe. To make this syrup soaking of vetiver for 3 to 4 days is necessary. After that it is very easy to make this khus syrup. And it can be stored at room temperature for 15 to 20 days. And if this vetiver grass is not available green food colour and khus essence can be used. In that case only sugar syrup, colour and essence is required to make this syrup. So enjoy this home made recipe for Khus syrup with chilled milk or water. Even it can be used with soda and lassi also.
It's time for dry snacks. I think it's a big head ache to fill lunch box everyday. And this is a good option for lunch box. In earlier recipe we saw the recipe of masala crispies. And now it's time for Methi Masala Crispies. In this home made recipe kasuri methi - dry fenugreek leaves are used to give aditional taste to regular masala crispies. And if you don't want fried crispies they can be backed in normal O.T.G. also. So enjoy this delicious Methi Masala Crispies with tea or as lunch box snack.
