LEMONADE RECIPE (SWEET AND SALTY VERSION)

This is an excellent,simple to make and refreshing cooler. Chia seeds are the most nutritious and are loaded with fiber, protein, Omega-3 fatty acids.Lemon also has its known health benefits.

INGREDIENTS:

For salt version:

• Indian lemon/Key lime - 2
• Chia seeds - 1 tsp.
• Water - 2 cups
• Chopped mint and coriander leaves - few
• Ginger juice - 1/4 tsp
• Rock salt - 1/4 tsp.
• Black pepper powder - a pinch

For sugar version:

• Indian lemon/Key lime - 2
• Water - 2 cups
• Sugar or Honey - as needed
• Salt - a pinch
• Other ingredients mentioned above - optional

METHOD:

• Soak chia seeds in 1/4 cup of water for 45 minutes.
• Squeeze lemon. Combine lemon juice, sugar, honey or salt, give a quick blend in a mixie.
• Add water and all ingredients. Mix well. Pour in a serving glass, add ice cubes, serve chilled.

Variation:
A pinch of black salt can be added. Palm sugar can be substituted for sugar.

CANTALOUPE CHIA SEEDS SMOOTHIE RECIPE / MUSK MELON CHIA SEEDS SMOOTHIE RECIPE

 

INGREDIENTS:

• Cantaloupe (Musk melon) - 1 cup cubed
• Chia seeds - 1 tsp.
• Manuka honey - as needed
• Palm sugar or Jaggery - optional (as manuka honey will be more sweet)
• Water - 1/2 cup
• Ice cubes -2

METHOD:

• Soak chia seeds  in water for 45 minutes.
• Peel and cut muskmelon(Cantaloupe) into cubes, and water and blend in a mixie to puree.
• Combine puree, soaked chia seeds and manuka honey. Mix well. Top with ice cubes.Serve chilled.

PANAKAM , NEER MOR, KOSUMARI RECIPES / SRI RAMA NAVAMI RECIPES

Sri Rama Navami is a festival/pandigai celebrating the birth of Lord Rama .

Offerings for Sri Rama Navami is the simplest of all the festivals. They are Panakam, Neer Mor and kosumari.

Rama fulfilled all his duties towards his subjects in Ramarajyam. Even a poor man
will have buttermilk and jaggery in his house and can celebrate Rama Navami. That is the karunyam of Sri Rama. 

In addition to neer mor, panakam, kosumari you can also make Tiruppullani paal payasam which is a special on this day. All these recipes are summer coolers.

Pandigai thaligai :
Sadham(rice), Nei(ghee), paruppu, mor kozhambu or Sambhar, paruppu usili, kari amudhu(poriyal), kootu, thayirpachadi, kosambari, vadaam or appalam, vadai or thayir vadai, sathamudhu(Rasam), Tirukannan amudhu(payasam), thayir (curd),oorugaai(pickle).

NEER MOR

INGREDIENTS:

Buttermilk
Salt
Coriander leaves
Curry leaves
Hing powder

METHOD:

Whisk thick  curd and dilute it with water. Add salt, curryleaves, coriander leaves and hing to buttermilk. Mix well and offer it to Lord.

PANAGAM 

INGREDIENTS: 

Jaggery
Dried ginger powder
Cardamom powder 
Water

METHOD:

Powder the jaggery. Dissolve it in water. Strain it to remove impurities. Add the given powders, stir well and offer to Lord. 

KOSUMARI

INGREDIENTS:

Moong dal - 1/4 cup
Grated/finely chopped raw mango - 1/2 cup
Salt  as required
Coriander leaves - 2 tsp.
Lime juice - 1/2 tsp.(optional)

To temper(optional):
Oil
Mustard seeds
Curry leaves - 4 or 5

METHOD:

Soak dal for 1 an hour. Drain the water. Add grated/finely chopped mango, salt and lime juice, mix well. Temper with the given ingredients, add finely chopped coriander leaves. Mix well and offer it to Lord.

Updated 👇

Tiruppullani paal payasam

Kosambari

Neer mor

Panakam

POMEGRANATE JUICE

Pomegranate juice contains high antioxidants which protects the heart and reduces cholestrol. It prevents anaemia and is extremely beneficial for pregnant women.

INGREDIENTS:

Pomegranate -  2

Chaat masala - a generous pinch 

Sugar - to taste

Honey - 1 tablespoon

Mint leaves - few 

METHOD:

Cut pomegranate into two and tap on the top with a ladle. This is an easy way of taking out the seeds. Add a cup of water and blend it in a mixie alongwith mint leaves. Strain well.  Add sugar, chat masala and honey. Mix well until the sugar dissolves. Serve chilled.

NOTE: Sugar and honey can be added to suit your tastebuds. The seeds can be dried to make anardhana. 

MUSKMELON DELIGHT / CANTALOUPE DELIGHT/ MUSKMELON SALAD / CANTALOUPE SWEET SALAD

Muskmelon is beneficial for conditions like lack of appetite, urinary tract infections, constipation, acidity and ulcer. Muskmelons are rich in potassium which helps in controlling blood pressure, regulating the heart beat, relief from cramps and also prevent strokes. Musk melon reduces heat in the body, so consuming this fruit  in summer  is very beneficial. It also relieves tiredness, enhances appetite and is an effective laxative. It is a good source of Vitamins A, B, and C. 

INGREDIENTS:

Muskmelon / Cantaloupe  - 1

Crushed jaggery OR brown sugar - 3/4 cup

Honey - 2 tablespoons

METHOD:

Peel, deseed and cut muskmelon (cantaloupe) into cubes.

Add jaggery and honey. Mix well.

Cover and keep it in refrigerator for half an hour.  Serve chilled. Tastes divine with syrupy and small jaggery bites.

NOTE: Cover and keep in the fridge as muskmelon has a strong odour.

KIWI LEMONADE

INGREDIENTS

Big kiwi fruit - 2
Lemon juice - from half a lemon
Honey - 2 tablespoons
Salt - 1 pinch
Ice cubes - 4
A slice of kiwi - to garnish
Mint leaves - few (optional)

1/4 Cup of  drinking soda  (optional)
Water - as needed

METHOD:

Peel the skin of the kiwi fruit. Combine kiwi pulp, lemon juice, honey and salt. Give a quick blend using a mixie or blender. Add water as required. Mix well.

Pour in a serving glass, add ice cubes, and soda. Stir well.

Garnish with a half-cut  kiwi slices and mint leaves(if using).

Enjoy this kiwi lemonade on summer. 

CHIKOO MILK SHAKE / SAPOTA MILK SHAKE / CHIKOO DELITE

INGREDIENTS:

Ripe chikoo (Sapota) - 3
Milk(chilled) - 2 cups
Vanilla essence - 2 drops (optional)
Honey - 2 tablespoons
Ice cubes - few

METHOD:

Wash, peel, de-seed and chop chikoo roughly. Blend alongwith milk and honey until smooth. Serve chilled with ice cubes.

VARIATION:  A scoop of vanilla ice cream or fresh cream can be added.

NUNGU (ICE APPLE) COOLERS

Nungu, ice apple in English is the tender fruit of palm. They are translucent jelly like kernels of the palm, packed with nutritional and medicinal values. The treasure fruit is a boon during summer, with amazing cooling effect.

While we travel on road, my grandpa used to buy this in plenty. There will a spoonful of juice inside the kernel and we will be very cautious in getting the kernels intact.

The jelly like fruits after peeling the skin. Generally, we eat nungu in this form.


INGREDIENTS:

Nungu fruit (ice apple)- 4
Chilled milk - 3 cups
TSR rose syrup - 4 tablespoons

NOTE: Do not add sugar as the rose syrup has high sugar in it.

METHOD:

Peel the skin of the nungu.

Cut 2 nungus into small pieces. Add a spoon of rose syrup and mix well. Keep aside and use this for the topping.

Blend the remaining nungus in a mixie. Now pour in the milk and rose syrup. Blend again for 10 seconds. Top with the colourful nungu pieces. Serve chilled.

PAPAYA SMOOTHIE / PAPAYA MILK SHAKE

INGREDIENTS:

Papaya diced - 2 cups
Chilled milk - 1 cup
Panamkalkandu (Palm candy) - 4 tsp.
Honey - 2 tablespoons
Ice cubes -3 (optional)

METHOD:

Boil and cool milk. Crush panamkalkandu.

Wash, peel, de-seed and dice papayas to cubes. Reserve some for topping.

Blend papayas in a mixie till smooth alongwith panamkalkandu. You can also add crushed ice cubes while blending. Add chilled milk and whip for 20 more seconds.

Transfer it to glasses. Top with papaya cubes and honey. Serve chilled.

NOTE: Smoothies are slightly thick in texture. However, if you want to have a milk shake, some more milk and palm candy can be added.

JEERA KASHAYAM

This gives relief from stomach ache. This kashayam is given when the labour pain starts. If it is a false pain, the pain will subside. If it is a labour pain, it will start intensifying.


INGREDIENTS:

Jeera - 2 tsp.
Water - 2 cups
Crushed panamkalkandu(Palm candy) - 4 tsp.
Ghee OR butter - 1 tsp.

Heat a kadai and dry roast jeera nearly black. Add water & boil till it reduces to half. Add crushed panamkalkandu. Stir well & add ghee. Drink it hot.

WHEY & WHEY SOUP

When we curdle milk using lemon juice, we get whey, which has many nutritional benefits. I was on the process of making rasagullas. Also, I made a quick soup with this whey water. We can use whey water in making dough for chapathis. Leftover whey can be stored in bottles and kept under refrigeration. This can be used in curdling the milk for the next time. Detailed nutritional benefits of whey can be found here.

INGREDIENTS:

Whey - 1/2 litre
Potato - 1
Carrot - 1
Garlic - 1 clove (crushed)
Onion - 1 (finely chopped)
Butter - 1 tablespoons
Chilli flakes - 1 tsp.
Pepper powder - 1/2 tsp.
Celery or coriander leaves- 1 tablespoon
Salt - 3/4 tsp. or as per taste

METHOD:

Peel and grate potato and carrot.

In a kadai, melt butter, add onions and garlic saute till it diffuses its raw smell. Add the grated potato, carrot and salt. Saute in high flame for 2 minutes. Pour in the whey water and allow it to boil. Transfer it to soup cups and add chilli flakes, pepper powder and finely chopped celery. Serve piping hot.

TOMATO JUICE (TWO VERSIONS)

Its very hot here and often I have to drink something cold. Anything available..... So... now tomato juice.. a simple thirst quencher.

INGREDIENTS: (VERSION 1)

Tomatoes - 8
Sugar - 1/2 a cup
Water - 1 cup
Ice cubes - 4
Strainer - 1

METHOD:

Blend everything in a mixie to a puree, strain, add ice cubes and serve chilled.

INGREDIENTS: (VERSION 2): COLD SOUP

Tomatoes - 8
Salt -1/2 tsp. or as per taste
Pepper powder - 1/4 tsp.
Water - 1 cup
Ice cubes - 4
Strainer - 1

METHOD:

Blend everything in a mixie to a puree, strain, add ice cubes and serve chilled.

CASHEW PAYASAM

INGREDIENTS:

Cashews - 25
Scraped coconut - 2 tablespoons
Sugar - 1 cup
Boiled milk - 2 cups
Cardamom - 6 (Powdered)
Saffron - a generous pinch
Pachai karpooram(Edible camphor) - a pinch
Ghee - 2 tsp.

METHOD:

Soak cashews in hot water for one hour, and grind it alongwith coconut to a fine paste. Add half a cup of water, mix well. Heat a heavy bottomed pan, and pour in the paste. Saute till the raw smell goes. Add sugar and saute till it dissolves. Switch off the stove. Then add boiled milk and other ingredients. Add saffron. Mix well. Serve hot or chilled.

NOTE: Add sugar according to taste. Add milk to get the desired consistency.

BADAM KHEER

HAPPY TAMIL NEW YEAR TO ALL

INGREDIENTS:

Badam - 25
Sugar - 1 cup
Boiled milk - 2 cups
Cardamom - 6 (Powdered)
Saffron - a generous pinch
Pachai karpooram(Edible camphor) - a pinch
Pista & Cashews - 2 tsp.
Ghee - 2 tsp.

METHOD:

Soak badam in hot water for one hour, peel the skin and grind to a fine paste. Add half a cup of water, mix well. Heat a hevay bottomed pan, and pour in the paste. Saute till the raw smell goes. Add sugar and saute till it dissolves. Switch off the stove. Then add boiled milk and other ingredients. Mix well. Decorate with cashews and pistas fried in ghee. Serve hot or chilled.
NOTE: Add sugar according to taste. Add milk to get the desired consistency.

Amrakhand

It's my Blog Baby's Birthday.

Turn on your headphones, put your speakers on full volume and tap your feet to the happy beats.

Dear baby,
Like a cheerful little tune, you add a beautiful rhythm to my life. Keep growing and rocking on your big day. HAPPY BIRTHDAY TO YOU!!!!!

Shrikhand is a popular Gujarati cuisine made with thick yoghurt. This Amrakhand is a variation in it, by mixing mango pulp with shrikhand. Let us celebrate my blog birthday with Amrakhand.

INGREDIENTS:

Thick curd - 3 cups
Mango pulp - 1 1/2 cupsPowdered sugar - 1/2 cup
Saffron - few strands
Warm milk - 1 tsp.
Cardamom - 2

METHOD:

Tie & hang the curd in a clean muslin cloth till all the water drips from it.

Powder the cardamoms. Dissolve saffron in warm milk. Powder sugar.

When the water is completely dripped, the curds will become thick. Transfer it to a bowl. Add mango pulp and powdered sugar. Mix well. Add in saffron and cardamom powder . Churn well and serve chilled. You can garnish with any nuts of your choice.

AMLA JEERA HEALTH DRINK

Amla is known for Vitamin C and this drink is best suited for all ages. Amla builds immunity, palm crystal is useful in throat problems and lowering cholestrol and jeera is best for digestion. Needless to say, honey is an energy booster with antioxidants. I had some amlas and tried this.

INGREDIENTS:

Amla - 4
Cumin seeds - 2 teaspoons
Palm crystal (Panamkalkandu) - 3 tablespoons (crushed)
Honey - 2 teaspoons

METHOD:

Grate amlas. Crush palm crystals.

Heat a kadai and dry roast cumin seeds till brown. Add 4 cups of water and allow it to boil till it reduces to half. Add the grated amlas and palm crystals, boil it for a minute, switch off the stove and cover it with a lid for 10 minutes. Grind and strain it through a strainer, add honey, stir and drink.

APPLE MILK SHAKE

INGREDIENTS:

Apple - 2
Sugar - 8-10 tsp.
Water - 1/2 cup
Chilled milk - 2 cups
Ice cubes - 3(optional)
Strainer

METHOD:

Boil milk and chill it. Wash & peel the apples well . Scoop out the seeds portion. Puree it in a mixie with water, chilled milk and sugar. Strain and add ice cubes while serving.
Add more milk or water to get the desired consistency.

FRESH GRAPE JUICE

INGREDIENTS:

Black(Paneer) grapes - 1/4 kg.
Sugar - 8-10 tsp.
Water - 2 cups
Ice cubes - 2
Strainer

METHOD:

Wash the grapes well by rubbing the "bloom" (white coating in the grapes) with your hand. Puree it in a mixie with water and sugar. Strain and add ice cubes while serving.

GULAB-E-AAB

Impressed by Lata's recipe, I also tried it out, as I always love the baby pink colour. I used paalkhova as it was easily available. Yes. It was really fantastic and rich, creamy and easy to make. I wanted to give it a dim light effect. Arabian nights?!!!!

INGREDIENTS:

Milk - 1/2 ltr.
Paal khova - 50 gms
Rose syrup - approx. 6 tsp.
Saffron - 2 strands
Pistachios - 1 tsp.
Almonds- 4

METHOD:

Boil and cool the milk.

Add the rose syrup little by little till you get a baby pink colour. You may not need sugar as rose syrup has high sugar in it.

Scramble the paalkhova into the milk and whip it in a blender.

Blanch pistachios and almonds, peel the skin, and grate.

Garnish the milk with these grated pistas, almonds and saffron strands while serving.
Serve chilled. Vah-Re-Vah. Gulab-E-Aab is ready.
Easy way to blanch almonds: Boil half-a-cup of water, add badam and pistachios and microwave for 30 sec. in "High".

FRESH FRUIT MOCKTAIL

The word "Mocktail" is a derivative of two words: 'mock' meaning an imitation of something and the word 'cocktail' meaning a mixed drink. It is made of one or more kinds of beverages such as fruit juices or mixers. It is stirred or shaken before serving.

INGREDIENTS:

Grapes - 200 gms.
Oranges - 2
Apple - 2
Honey - 4 tablespoons
Powdered sugar - 6 tsp.
Lime - 1/2
Crushed ice cubes - optional

METHOD:

Wash all the fruits well and blend each one separately in a blender or juicer alongwith sugar. Filter the pulp to get a clear juice. In the apple juice, squeeze 1/2 a lime to prevent discolouration.

Add water according to the desired consistency. This should not be too watery or too thick.

Now, the interesting part comes. Take a tall glass, pour in some orange juice and place it in the freezer till a layer of ice is formed. Next, pour in the apple juice and again freeze it till a layer of ice is formed on top. Take out and pour in the grape juice and now you need not freeze if serving immediately. (Crushed ice is not necessary as the juice is already slightly freezed).

Add honey and stir while serving. Colourful fresh fruit mocktail is ready. Serve it chilled.