Karpooravalli (Omavalli) neer mor / Indian Borage Buttermilk (Doddapathre neer majjige)

 Karpooravalli / Omavalli / Ajwain patha /Indian Borage - are you hearing these names for the first time ? 

Well, this is a very traditional and medicinal herb used in Indian Cooking especially in the South.  This herb belongs to the mint family, but has a pungent and strong flavor resembling that off Thyme /Ajwain/ Omam.

A perennial plant and can be grown easily at home without any effort . The leaves are used in herbal drinks to treat indigestion, cold ,cough and also to boost overall immunity. 

Due to the pungent taste and the anti microbial properties possessed by Karpooravalli it is very effective to treat sore throat and sinusitis .

Also a mild diuretic , it helps in flushing out the toxins from the body and maintains good kidney health ,there by managing the body metabolism. 

As a kid ,I remember my mom would make me chew a small leaf especially in monsoon to keep me away from seasonal flu and stomach issues due to weather change . It is always good to incorporate such healthy and natural food in our day to diet to keep us safe and healthy.

When I found some fresh karpooravalli, I was intrigued to try Preethi's recipe of making karpooravalli Buttermilk/Neer Mor using this magical herb.

Preethi has used dried powder form of karpooravalli while I have used fresh leaves since I had an access to these . My friend's mom has it growing on her home garden and aunty was kind enough to get me some fresh and tender leaves .

Summer ,winter or monsoon buttermilk is a part of daily diet in our home and I keep experimenting with different flavors . If you also like buttermilk in various taste then you must try some of it 

Pudina Chaas 

Neer Mor  - Ramanavmi Special 

Vazhaithandu Mor (banana stem) 

Masala Chaas 

Preparation Time - 5 mins
Cooking Time  - Nil
Complexity - Nil
Serves - 2 to 3

Ingredients 

2 to 3 fresh karpooravalli leaves
200ml thick yogurt
400ml water 
1/4 tsp finely chopped ginger
Salt to taste 
Pinch of kala namak (black salt)
Pinch of roasted jeera powder 

Method 

• In a small blender ,blend the ginger ,karpooravalli leaves with little salt into a coarse paste.
• Whisk the curd using an electric beater or manual whisk till it appears creamy.  
• Add the ground paste, salt , black salt ,jeera powder and chilled water and whisk it again until it appears nice and frothy. Adjust salt based on your need.
• Pour into glasses and enjoy with your meal or keep it refrigerated until your lunch time.

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NeerAagaram | Pazhaya Saadham | Probiotic rice porridge

 Neer is water and Aagaram is food ,so basically NeerAagaram boils down to Watery Food or put it simply,  a liquid diet . Neeragaram is very popular in the Southern part of India and also in Orissa, Bengal, Bihar ,chattisgarh as well . Partaking Neeragaram on a daily  basis prevents malnutrition and also improves our immune system .

Now,if you are wondering what is this  Neeragaram ? The answer is very very simple and will leave you amazed .

Neeragaram is just left over cooked rice soaked in water overnight and the next morning it is mashed well and mixed with buttermilk ,rock salt and consumed with shallots and some green chillies .

Neeragaram is also known as Pazhaya Saadham , Saadhertham , pazhaya sor Kanji in South and in the North it is called as Pakhala, Paani Bhaat,Panta Bhaat etc . Orissa celebrates this health rich food as Pakhala Dibasa in the month of March every year .

Neeragaram is a powerhouse of nutrients for the benefit of good gut health . It's a natural probiotic just like home set curd .

The overnight soaking of cooked rice helps in the activation of good bacteria which is very beneficial on consumption for good gut /intestinal health.  You may need not take probiotic supplements if you have this pazhaya saadham regularly.

Consuming Neeragaram early in the morning is an age old practice followed by ancestors especially during the hot summer months when the sun is blazing. The soaked rice acts as a natural coolant and also keeps us full for long hours due to the absorption of starch content in the rice and most importantly prevent us from dehydration. 

Neeragaram can be had with some pickle , fried curd chillies (mor milagai) or with chopped shallots /onions . If you are pairing pazhaya saadham with onions you must definitely try it out with Srilankan Seeni Sambol - get the recipe from my fellow blogger Priya's blog.

You may adjust the quantity of buttermilk as per your preference. I like my neeragaram watery,so I add more buttermilk, if you like it thick like a porridge, you can adjust accordingly. 

Preparation Time - 8 to 10 hours /overnight 
Cooking Time - Nil
Complexity - easy 
Serves - 2 to 3 

Ingredients 

1.5 cups cooked rice (I use the sona masoori variant)
2 cups water 
3 cups buttermilk
Rocksalt as needed 

Method 

• Soak the rice in 2 cups water overnight . Use an earthen vessel if you can else regular steel bowls will work.
• The next morning, mash the rice well with your hands or use a masher . The rice when mashed should resemble porridge /gruel like consistency.  Mashing the rice with your hands is always a good choice .
• To this now add the buttermilk ,rock salt and mix well . Pour it into glasses and serve with the accompaniments of your choice .
• You may also add 1/4 tsp fenugreek seeds while soaking the rice previous night. 

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Vellarikaai Inji Thayir Pachadi | Cucumber Ginger flavored yogurt - No cook recipe

 Cucumbers are my best friend in summer . I love to munch on some juicy Cucumbers as is or use them in salads or raitas .

Raitas or pachadis are a must have in summer as they cool down the body heat and are comforting on our stomach aiding digestion. 

Across the length and breadth of India ,Cucumbers are an integral part of summer meal be it the Khamang Kakdi of Maharashtra ,Southekaai kosambri from Karnataka ,Vellarikai Kichadi of Kerala or Pahadi Raita from Himachal Region . 

Today , I shall be sharing another favorite recipe using cucumber.  Thayir Pachadi is the South Indian version of raita . We can make thayir pachadi with many vegetables like tomatoes,  sweet potatoes,  ladies finger,ginger etc .

• Sweet potato thayir pachadi
• Dangar Pachadi
• Inji (Ginger) Thayir Pachadi 
• Thakali (Tomato) thayir pachadi 

Inji Vellarikaai thayir pachadi ,is very easy to make and is a No cook recipe.  We will need fresh and tender cucumbers to make this raita . Donot use an over ripe cucumbers as the cucumber won't be juicy and also the seeds will be too mature and rough.

Spice level can be adjusted by increasing or decreasing the number of chillies used .I prefer to keep the pachadi mild so that the flavor of ginger is lifted up. 

Preparation Time - 10 mins
Cooking Time - Nil 
Complexity- easy 
Serves - 3 to 4

Ingredients 

2 small Cucumbers or 1 medium Cucumber
150ml thick yogurt /dahi/curd 
Salt as needed 
Small piece of ginger 
1 small green chilli
Few curry leaves 
2 tsp finely chopped fresh corriander 

1 tsp oil

1/4 tsp mustard seeds

1/4 tsp udad dhall 

Pinch of asafoetida 

Method 

• Peel the skin of the cucumber.  Finely chop half the quantity of the cucumbers and add it to a mixing bowl.
• Roughly chop the other half of the cucumber and blend it with ginger , chilli, corriander, curryleaves and little salt to a very fine paste.
• Whisk the curd with adequate salt and make it lump free. 
• Mix the cucumber paste , chopped cucumber and the whisked yogurt.  Adjust salt if needed. 
• Prepare a tempering of mustard seeds and udad dhall in hot oil with asafoetida.  Cool it and then add it to the raita . Donot pour hot tempering over the pachadi as the curd may turn sour in the hot weather .
• Delicious thayir pachadi is ready to serve .

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Strawberry Lemon Soda (Mocktail)

 Strawberry lemon soda is a very refreshing mocktail drink that can be served at any party.

Made from fresh strawberries ,flavored with fresh lemon juice and spiked up with either club soda or sprite ,this drink gives a nice zing with every sip. If using plain club soda we will need to add some sugar or sugar syrup to give the sweetness while we don't need extra sweetener if using sprite or 7Up. 

Preparing Strawberry Lemon Soda is actually a child's play as there is not much complexity involved.  Though at home we are a huge fan of Strawberry Milk shake , this refreshing mocktail was a welcome change and we all simply loved it . I have used sprite in my recipe, hence no extra sweetener added .

If serving for a large party ,you can mix the Strawberry syrup ,lemon juice along with some ice cubes and lemon slices in  a jar and keep it ready ..pour the Strawberry mix onto serving glasses and add in the soda /sprite just before serving along with some crushed ice .

If you love to spread some Strawberry Jam on  a warm slice of toasted bread,then Priya's Strawberry Chilli Jam is a must try .

Preparation Time  - 10 mins
Cooking Time - Nil
Complexity - easy 
Serves - 2 glasses 

Ingredients 

8 to 12 strawberries 
2 tsp sugar 
1 tbsp lemon juice 
Few lemon slices 
250 ml soda /sprite 

Method 

• Trim off the top part of the Strawberries and roughly chop them.
• Add them to a blender with 2 tsp sugar and blend it to a smooth puree .
• Divide the puree equally into 2 serving glasses , add 1/2 tsp lemon juice and a slice of lemon to each . Add some crushed ice before adding sprite/ soda .
• Slowly pour in the chilled sprite in both the glasses and serve immediately. 

Refreshing and classic welcome drinks on my blog 

Watermelon Lemonade 

Pineapple Punch

Classic Lemonade 

Ganga Jamuna

Black grapes Lemonade

Green Grapes Lemonade 

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Khimchi - Asian Cuisine

 If you are a Chinese food lover, then Khimchi is not a new item.  I was introduced to khimchi when I first dined at Mainland China years ago. Mainland China is one of the most popular Asian Fine Dine restaurant in India that serves many authentic Asian dishes .

For the uninformed, Khimchi is a way of preserving veggies like a pickle and is served alongside the main course meal . Mostly when fresh veggies aren't available either due to weather or any other factor, then this Khimchi comes to the rescue. 

 I had Googled many recipes on how-to make Khimchi at home and had been wanting to try from a long time.  Finally I narrowed down on a recipe from a popular food channel and prepared using that recipe . I was quite happy with the outcome as it was just like the one I have tasted. I made it using cabbage but there are many variants where you can add carrots, daikons etc as well.

This month in our food bloggers' group Shhh cooking secretly Preethi Tandon suggested we explore jams,chutneys ,jellies or preserves from non Indian Cuisine and viola it was the best time to make and enjoy this yummy Khimchi which was a long over due to present itself on the blog.

My partner for this month is the enthusiastic blogger Seema who gave me the versatile ingredients soy sauce and sugar while I gave her  Cumin and lemon as the secret ingredients. with Seema has made a lipsmacking Quince Chutney.. If only I could lay my hands on that chutney now,I would be in the 7th heaven relishing it :-) 

Preparation Time - 3 to 4 hrs
Cooking Time - Nil
Complexity - simple

Ingredients 

3 cups finely chopped Cabbage
1/4 cup Dark soy sauce 
1/4 cup Vinegar 
2tbsp Chili flakes
Salt as needed 
1 tbsp Sugar 
2 tsp Little garlic powder 
1 tbsp Finely  grated ginger
Sesame oil while serving 

Method

• In a wide mixing bowl , take the cabbage and mix it with salt and some chilli flakes . Let this rest for 3 to 4 hrs 
• After 3 to 4 hrs the cabbage will appear wilted and soggy.Squeeze out  as much juice you can from the cabbage and transfer it to another bowl.
• In this bowl,now add in all the ingredients except the oil and mix it well.
• Store it in sterilized glass jar,cover it properly and let it ferment for 24hrs .this step is very important to get the perfect taste and texture. 
• Refrigerate after 24hrs and always use a dry spoon while scooping out from the jar.
• Drizzle some sesame  oil over the khimchi just before you serve.

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Pineapple Raita | Annanas Raita | how to make Pineapple raita at home ?

 Pineapples when combined with thick whisked yogurt makes a perfect accompaniment for any Indian Main course . 

The sweet and tangy flavors from the pineapple raita pair well with a spicy biryani or pulao and strikes a superb balance of taste and enhances the eating experience. 

Pineapples are a power house of nutrients and very healthy . Rich in vit C ,antioxidants and a very good anti inflammatory property due to the presence of Bromelaine, a very powerful enzyme that helps fight inflammation in the body .

Pineapple juice is very effective in treating the sinuses and eases symptoms of cold and allergies.  Bromelain in addition to help alleviate pain of osteoarthritis also helps in maintaining heart health by keeping the cholesterol levels under check .

If we want to keep up with a healthy lifestyle then fresh pineapples must be included as a part of our diet plan regularly.   Pineapple Punch Pineapple Salsa , Cuban Pineapple Salad (courtesy- sizzling tastebuds by Kalyani )are perfect choices for all age groups and can be easily made with available ingredients in our pantry . More so, these recipes are no cook recipes, hence even a beginner or a teenager can also easily rustle them up .

To make pineapple raita we can either use canned or fresh pineapples . If using canned pineapples then drain out the sugar syrup completely before chopping the pineapples .

When using fresh pineapples, please ensure the fruit is sweet and not sour.  Sour or tart pineapples when mixed with yogurt /dahi ruin the taste of the raita .

Pineapple raita is best served chilled ,hence keep it refrigerated until serving. 

Preparation Time - 10 mins
Cooking Time - nil
Complexity - simple
Serves - 2 to 3

Ingredients 
1/2 cup finely chopped pineapple 
2 cups thick yogurt /dahi 
2 tsp powdered sugar 
1 tsp salt
1/4 tsp cumin powder /jeera powder
Pinch of red chilli powder
Pinch of kala namak / black salt 
Fresh corriander chopped

Method 

• Whisk the yogurt well until smooth and silky .
• Add the sugar ,salt ,chilli powder,  kalanamak ,roasted jeera powder to the yogurt .
• Lastly add the pineapple, corriander and mix well . Adjust the sugar or salt if you feel the raita needs a little more flavor.
• Keep refrigerated until serving.  Try and consume the raita fresh on the same day and not carry forward to the next day . 

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Aloo Kabli / Alu Kabli - Kolkatta style Alu Chaat

 Alu Kabli or Aloo Kabli is a classic street side delicacy from the streets of Kolkatta . Unlike other street food which is normally loaded with lot of oil and spices ,Alu Kabli is totally oil free and healthy.  It is more like a potato salad loaded with the goodness of boiled chickpeas, tomatoes, onions, cucumbers etc .

Alu Kabli infact is also Vegan friendly and if all the ingredients are available handy we can put this together in less than 15 mins.

Alu Kabli can be served as a starter for any parties and will also pair well with drinks just like Peanut Masala  or classic Potato Wedges from Sujata's blog .

There is no hard and fast measurements for making this lipsmacking and refreshing chaat ..we can increase or decrease the quantity of ingredients based on our likes.  Only thing is that potato needs to be the Hero of the recipe as compared to the other ingredients.  Instead of Kabuli channa (boiled chickpeas) we can also use peanuts or cooked white peas as well.

Traditionally only tamarind sauce/chutney is used in the recipe but I have added the Tamarind Dates chutney for the extra punch and flavor .

Preparation Time - 10 min
Cooking Time - Nil 
( assuming we already have boiled potatoes and chickpeas on hand ) 

Complexity - simple
Serves - 2 to 3 

Ingredients 
2 medium sized boiled potatoes
1 cup boiled brown chick peas  or yellow peas
1 medium sized tomato finely chopped 
1 small cucumber finely chopped
1/2 onion finely chopped ( I haven't used )

2 - 3 tbsp dates tamarind chutney 
1 small green chilly finely chopped
Fresh corriander chopped 
1/2 tsp red chilli powder 
1/4 tsp kala namak
1/2 tsp chat masala
Salt as needed
Juice from 1/2 lemon

Method 

• Cut the potato into small cubes . 
• Mix the chopped tomatoes, cucumbers, onions (if using) along with the potatoes and chickpeas. 
• Thrown in all the spice powders along with salt,green chillies and the tamarind chutney and give it a gentle mix . Donot be harsh while mixing as the potatoes will turn mushy .
• Squeeze in the lime juice and garnish with fresh corriander and serve immediately. 
• Alternatively if you donot have boiled chickpeas you can also add roasted peanuts or even boiled peanuts.

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Rose Milkshake | How to make rose milk at home ?

 Rose milk or rose milkshake is truly a summer delight and the beautiful baby pink color is more than enough to tempt anyone to enjoy a chilled creamy glass of rose milk .  As a child I was not very fond of rose milk or rose falooda ,but after marriage V made me have this at his favorite restaurant and challenged me, I will fall in love with rose milkshake and that said there has been no looking back .  

I now, have a bottle of rose syrup concentrate always at home which makes it very easy to whip up a delicious milkshake when the craving sets in or even when we have sudden guests .

Rose milk can be made with just chilled milk and rose syrup or with a hint of vanilla essence and to make it even more rich and exotic add in a few scoops of vanilla icecream while blending. 

Rose syrup is very handy and you can also make delicious summer delights like Rose Kulfi and Rose Thandaai .

Preparation Time - 5 mins
Cooking Time - nil
Makes  2 to 3  glasses 
Complexity - simple

Ingredients 

30 ml rose syrup 
2 cups chilled milk

3 to 4 scoops vanilla ice cream

Tutti fruity or chopped nuts for garnish

**I dint add sugar as the rose syrup and vanilla ice cream both had enough sugar to sweeten the milkshake . If you want it sweet,you can add some sugar as per taste. 

Method 

• Take the chilled milk , rose syrup and 2 scoops of vanilla icecream in a blender and blend to a smooth consistency. 
• Pour into serving glasses ,top it with a scoop of vanilla icecream and garnish with tutti fruity lr chopped nuts as you please and serve immediately. 

Notes 

• Make the rose milk in advance and refrigerate it . Top it with ice cream and garnish just before serving .
• If you don't want to add vanilla icecream, you can also add few drops of vanilla essence while blending. 

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Mango Mastani - Summer special

 Mango Mastani is a popular beverage from Pune ,Maharashtra.  Mango Mastani is a thick mango milkshake topped with scoops of vanilla icecream and garnished with lots of chopped dry fruits,  tutti fruity , mango slices and glazed cherries.  

Normally, the Alphonso/Aapus variety of Mango is used to make this delicious summer drink, but I think you can use any sweet pulpy variety of Mango. 

By the looks of it Mango Mastani, is very close to Falooda,but then there is a lot of difference in the texture and taste when we take a bite.

Making mango Mastani is very very easy and its a no cook recipe which makes it even more interesting to prepare and relish this yummy delicacy . 

My friends from Pune ,swear by this drink and are die hard fans of Mango mastani . I am waiting to try this drink personally, but from the many videos and descriptions that I have heard from my friends, I just couldn't resist myself from trying it this summer. You can use either vanilla or mango icecream for making this luscious summer delight .I liked the taste with vanilla icecream rather than mango .The mild vanilla essence cuts the flavor of mango and hits the right notes thus elevating the taste of mango Mastani. 

Fun facts about the name Mango Mastani !!!

As we all know,that Mastani was the wife of Peshwa Bajirao ,the ruler of Deccan . Its said that she was very beautiful and her beauty was a sight to behold.  

Since ,this drink looks just as beautiful as it can be,they say its been given the name Mango Mastani .

Preparation Time - 10 mins
Cooking Time - nil 
Complexity - simple
Makes 2 to 3 glasses 

Ingredients 
2 cups chopped Mango 
1.5 cup chilled milk 
3 scoops vanilla icecream 
Sugar if needed 
For garnish 
Roughly chopped badam ,pista and cashews 
Some tutti fruity 
Vanilla icecream 
Glazed cherry 

Method 

• Blend the mango pieces ,milk and vanilla icecream to a silky smooth puree.  
• Taste the puree and if it feels less sweet,add some sugar and blend it again. 
• (I haven't used ice cubes while blending as the milk was chill and so was the ice cream,you may use if you wish to )
• Pour the milkshake into serving glasses,top it with scoops of vanilla icecream and garnish with chopped nuts, tutti fruity, glazed cherries and chopped mango pieces.
• Serve chilled and immediately. 

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Fruit Salad with Icecream - Summer special

 Fruit salad with icecream is a delicacy and a perfect summer treat that is enjoyed by all . This is the best way to get kids eat the fruits by tempting with a scoop of ice cream . A very easy to make dessert with no cooking and stirring  at all. More so, there is no particular hard and fast recipe,we can add whatever fruits we like or have on hand and customize as per our wish .

If you would like to enjoy a guilt free  fresh fruit  indulgence, then you must definitely try the Fruit Chaat / Fruit bowl recipe on my blog. 

Fruit salad with icecream was a very pricey and prestigious dessert during my childhood days . I am sure the 80s kids will have an emotional connect with this yummy and tasty dessert . It used to feature on the menu of famous restaurants and on the occasional visit we would all crave for this and if lucky our parents would give in to the demands and treat us . I was lucky a few times to be privileged to enjoy this lipsmacking dessert at my favorite restaurant as a child . Also if we attended wedding reception during summer, the dinner buffet will always serve fruit salad with icecream for dessert .

Vanilla ice cream tastes best with this fruit salad or in summers you can top it with mango ice cream, but my personal favorite is vanilla icecream drizzled with some rose syrup . 

You can also use home made icecream of your choice . To make a creamy home made ice cream  check Priya's chocolate ice cream.

Preparation Time - 10 mins
Cooking Time - nil
Serves - 2 to 3 
Complexity - easy

Ingredients 

2 cups  of chopped assorted fruits 
(I have used mangoes , black grapes ,green grapes,  apples ) 

2 to 3 tbsp assorted chopped nuts 
(cashews   pistachios and almonds) 

2 tsp honey
3 to 4 scoops of vanilla ice cream 
Some rose syrup to drizzle (optional)

Method 

• Wash the fruits well and peel the skin from mangoes and apples .
• Chop the apples and mangoes into small chunks . Cut the grapes into halves .Makes it easier to mix and  eat it too.
• Mix the chopped nuts along with cut fruits ,drizzle some honey and gently mix it.
• Refrigerate until use .

To serve

• Take a bowl and add in the chopped fruits, place a scoop of icecream on the fruits,drizzle the rose syrup and serve immediately. You can also garnish with some more chopped nuts if you like.

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Mango Lassi /Mango flavored smoothie

 Mango Lassi (मैंगो लस्सी) a very popular summer drink in India.  Thick yogurt or dahi as we call in India ,is blended with Mango puree along with sugar and served chilled.

Summer is flooded with varities of mangoes all over India..there are so many different and tasty Mango varieties which are popular all over India and some that are regional specialities. 

I first tasted Mango Lassi and Mango Shrikand at a wedding buffet as a child and was really drawn to the melange of flavors that exploded with every sip and fell in love with it .

Preparing Mango Lassi is really easy and best part is there is no cooking.  The Lassi is thick and very filling..if the weather is too hot ,I sometimes have a glass full of  this for breakfast and I feel filled up and energized. 

You can use any sweet variety of Mango ,though the commonly used one is the Alphonso / Aapus variety. In my humble opinion always taste the mango before you use it for the Lassi, even a little bit or tartness can ruin the taste of the Lassi.  

I have tried using Alphonso,Badami,Banganpalli/Safeda,  Imampasand ,Mallika and Sendhoora varities of mango and each time the result has been mind blowing.  The color of the Lassi also largely depends on the color of the mango pulp, so don't be disheartened if you get a mild yellow colored Lassi as compared to a bright yellowish orange Lassi.

Preparation Time - 5 mins
Cooking Time - nil
Complexity - easy
Makes 2 to 3 glasses 

Ingredients 

2 cups chopped Mango pulp
2 cups chilled thick dahi / plain yogurt (2% fat works fine)
1/2 cup chilled milk 
3 to 4 tbsp of sugar (adjust depending on Mango sweetness)
Roughly chopped pistachios  (optional) 
Few strands of saffron (optional) 
A pinch of  cardamom powder (optional)

Method 

• Add the milk and Mango pieces to a blender and blend it to a fine puree without any chunks .
• To the same blender add the yogurt, sugar ,cardamom powder and blend it until the yogurt is silky smooth and lump free.
• Pour into tall serving glasses ,garnish with pistachios and saffron strands and serve immediately. 
• If you want to serve it later ,transfer into a pitcher and keep refrigerated until serving. I don't like to add ice cubes as it will dilute the lassi but if you like it super chilled ,you may add a few ice cubes before serving. 

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Balehannu Rasayana | Baalehannina Rasayana - Vegan Banana Salad

 Balehannu Rasayana is a delicacy from Karnataka and prepared for most festivals . 

Baalehannu is banana and rasayana means essence.  Very simple to make as there is no cooking involved and also not much of chopping and pre preparations. Rasayana is also known as Seehikarne or Seekarne .

If you haven't tried this delicious and flavorful vegan banana Salad, I suggest you must try this for sure and you will keep asking for more .

Rasayana is made for satyanarayana pooja , ganesh chaturthi or even during navaratri for prasadam.  A similar version called Kelyache shikran is made in Maharashtra using milk and bananas . Poonam's blog has the perfect recipe for Shikran . Click here for the recipe.

Balehannu Rasayana tastes very well with dosa , chapathi and neer dosa . Rasayana is made in 3 variants depending on how the family likes .

One variant makes use of coconut milk ,jaggery ,bananas and cardamom  powder and this is slightly liquid  in nature while the dry version used jaggery powder ,grated coconut and some cardamom powder mixed with chopped bananas. I have always liked the dry variant as I have very vivid childhood memories associated with this delicious recipe my Amma and periamma would make for me. I ate this for the very first time when my perima made it using Elaichi or Elakki bananas.  The natural cardamom flavor present in the bananas adds a lot of flavor to the Rasayana. 

The color of the rasayana depends on the color of jaggery being used . You can also sugar if you want but I prefer using jaggery as it is healthy and also adds a rustic flavor to the Rasayana. 

Preparation Time - 10 mins
Cooking Time - nil
Complexity - easy 
Serves - 3 to 4

Ingredients 

3 to 4 elaichi bananas or 2 regular bananas 
2 tbsp grated coconut
3 to 4 tsp jaggery powder 
Pinch of cardamom powder 

Prepare the rasayana just before serving as the bananas will turn back and lose the taste.  Also use firm and medium ripe bananas. Over ripe bananas are to be avoided

Method

• Remove the banana skin and chop into medium round slices 
• Toss the chopped banana slices with jaggery, cardamom powder and coconut and serve immediately.  DONOT REFRIGERATE.

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5 mins Instant Aam Panna / Aam Jhora / आम पन्ना

 Aam Panna as we all know is a must have refreshing summer cold drink in India especially North India.  A perfect source of hydration to protect from the severe summer heat.

Made from raw mangoes, aam panna or aam jhora is a total flavor explosion with every sip . It's a perfect balance of various flavors like tanginess from the raw mango , sweet from jaggery or sugar and mild spiciness from pepper powder , red chilli powder and roasted cumin powder . Kokum Jeera Sarbat is on my to do list from Kalyani's blog which is as refreshing and healthy as Aam Panna 

Normally ,the raw mangoes are cooked in sugar syrup and spices and chilled water is added to prepare the drink ,alternatively you can also prepare the Aam Panna Concentrate and store it for use all round the year . 

Today I will share a very easy and quick aam panna recipe which can be made in less than 5 minutes and there is no cooking absolutely. Even kids can try to make this as a summer holiday activity too .

Preparation Time - 5 mins

Cooking Time - nil

Complexity - easy 

Serves - 2 to 3 

Ingredients 

1 medium raw mango peeled and chopped 

1 tbsp jaggery powder 

1 tbsp sugar 

1/2 tsp roasted cumin powder 

1/4 tsp red chilli powder 

1/4 tsp pepper powder 

Pinch of black salt 

2.5 glasses chilled water 

Few ice cubes 

Method 

• Take all the ingredients in a blender along with 1/4 cup water and blend to a fine paste .
• Pass it through a sieve .
• Add the chilled water ,adjust sugar if needed, top with ice cubes and pour into serving glasses.

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Bevvu Bella (Neem flowers Jaggery mix) & Ugadi special recipes

Bevvu (neem flowers ) bella (jaggery) is a traditional recipe prepared on the day of Ugadi and it is a must. The first thing that is served on Ugadi is this bevu Bella by the eldest member of the family.  Bevvu Bella , Panaka and Kosambri are prepared and offered to God which is then served as prasadam .

Yug means an Era and Aaadhi means Start ,so Yugadhi / Ugadi means a dawn of new era !

This bevvu Bella is a symbolic representation of our life where in we have accept both happiness and sorrow in our stride and take our live in a positive note . Jaggery is a representation of happy tidings while neem leaves denote some of bitter times we face in our life .

As I said ,Ugadi is the New Year's day as per the Indian Lunar Almanac and like any other occasion, the new year is celebrated in all glory . The house is cleaned ,the Pooja rooms are well decorated with Flowers, neem leaves and mango leaves which are all symbols of prosperity and happiness.  Beautiful rangolis are drawn in front of the portico.

Ugadi falls in the peak of summer ,hence neem leaves are used in abundance because of the so many medicinal properties it possess. The neem leaves are hung outside the main door as well as the Pooja room and it acts a natural disinfectant  and pest control to keep the tiny insects away .

What is  a festival without food ?? Like any other happy occasion there is lot of traditional food prepared on the special day of Ugadi and the meal is enjoyed by all the family members 

A typical Ugadi menu will have the following items . (Click the links below for recipe) .

Obbatu / poli/Holige is also made as part of the menu . This recipe will be up shortly on the blog.

Rice

Thovve/ Plain Dal

Southekaai Kosamri (cucumber salad)

Maavinkaai Uppinkaai (Mango pickle)

Majjige Huli (yogurt based curry) 

or

Mix Veg Sambar 

Beans Palya (Beans curry )

Or

Aloo Gadde Palya (Potato Curry)

Aam Vade (Dal Vada / Lentil Fritters )

Gass Gasse Payasa (Poppy seeds kheer)

Maavinkaai Chitranna (Mango Rice) 

Puliyogre (Tamarind Rice)

Tomato Rasam 

Curd /Yogurt

Preparation Time - 5 mins
Cooking Time - nil
Complexity - simple

Ingredients

3 to 4 tbsp powdered jaggery 

Few fresh neem flowers / dried flowers 

Method 

• Slightly crush the neem flowers with your fingers and mix it with the powdered jaggery . If you want you can add a tsp of honey and mix it .
• Offer it to the God along with panaka and kosambri and then distribute it among the family members. 

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