Lauki, Amla and Honey Shot
Top Rated Recipe
Key Details:
prep time: 15 minutes
Cook time: 0 minutes
Difficulty Level: Easy
Course: Beverage
Cuisine: American
Key Ingredients:
Bottle gourd (lauki)
Indian gooseberries (amla)
Honey
Star anise powder
Amla crush
About Lauki, Amla and Honey Shot
Table of Contents
Have this juice first
thing in the morning and keep away a lot of lifestyle diseases
- Medium bottle gourd ⅓
- Indian gooseberries (amla) 4
- Honey 2 tbsps
- Star anise powder ¼ tsp
Step 1.Seed and cut the gooseberries into small pieces and put into a blender jar. Peel and cut the bottle gourd into small pieces and put into the blender jar. Add star anise powder, honey, amla crush and a little water and blend finely.
Step 2.Keep a strainer over a jar and strain the juice through it into the jar.
Read MoreIngredients
- Medium bottle gourd ⅓
- Indian gooseberries (amla) 4
- Honey 2 tbsps
- Star anise powder ¼ tsp
- Amla crush 2 tsps
- Lemon 4 slices
How to Make Lauki, Amla and Honey Shot (Stepwise Photos)
Method
- Seed and cut the gooseberries into small pieces and put into a blender jar. Peel and cut the bottle gourd into small pieces and put into the blender jar. Add star anise powder, honey, amla crush and a little water and blend finely.
- Keep a strainer over a jar and strain the juice through it into the jar.
- Put 1 tbsp crushed ice into each of 4 shot glasses, pour the juice into the glasses, decorate the rims of each glass with a slice of lemon and serve immediately.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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