Lemon Mint Drink

A refreshing healthy summer cooler recipe which is easy to prepare. The mint ingredient accelerates digestion. Perfect drink for summer days.

 Lemon  1 big
 Mint leaves 2-3 Twigs
 Water 2 Glasses
 Salt  A pinch
 Sugar 4 Tbsp or as per your taste
 we can add a piece of ginger too along with the above ingredients for a different flavor

Mix all ingredients together and grind it in a mixer / Juicer. Sieve through a strainer to a bowl. Pour it in to drinking glasses and garnish it with lemon slice and mint leaves. Add ice cubes and serve it immediately before the color fades away.

Tomato Rice (Thakkali sadam)

Purnima , my friend asked me about this south Indian recipe, Hence inspired from her request I made this tasty tomato rice today. here is the easy recipe for all my friends to try it out. I made Onion raita to complement the rice dish. In Tamil Nadu they prepare varieties of mouth watering sadams. Sambar rice, curd rice, tamarind rice, lemon rice, tomato rice!




Basmati Rice  1 Cup
Onion  chopped            1
Tomatoes chopped       3
corriander leaves finely chopped A handful
Green chilli     3
Ginger garlic paste  one and a half Tablespoon
Turmeric powder   1 Tsp
Chilly powder 3/4 TSp
Garam masala powder 1/2 Tsp
Pure ghee  1 Tsp (Opttional)

For tempering
Chana Dal 1TBsp
Sombu -Fennel seeds 1 Tsp
Urad Dal 1Tsp
Curry leaves 2 Twigs
Cinnomon 1small stick
Bay leaf 1
Cloves 4-5
Cardomom 1

Preparation:

Wash basmati rice thoroughly and soak it for 15 mints. Drain it and keep it aside.
Heat oil in a kadai. Add chana dal urad dal and whole spices. Add in onions, green chillies and curry leaves. Saught them add in ginger garlic paste too. Once it turns golden brown add the powders (chilli, turmeric, garam masala etc) saute well and add chopped tomatoes. keep cooking it until oil oozes out from the mixture. now its time to add finely chopped coriander leaves. saute it and add drained rice to the mixture and combine well.
add 2 cups of water let it boil thoroughly.  cover with a lid. after 3-4 mints switch off the flame. do not open the lid. Let it remain undisturbed for at least 20 -25 mints. After 25 mints when you open the lid the tomato rice will be ready to be served. Garnish it with  fresh coriander leaves and add pure ghee.
                                                                     
                                                        Step by step pictures of cooking

Sambharam (ButterMilk)

Sambharam (moru)is a thin buttermilk based salted drink that is diluted with water and and flavoured with crushed green chilly, ginger, curry leaves. It’s a refreshing and cooling drink to beat that heat of Summer.Its a natural coolant for our body. Sambharam is often served at the end of a sumptuous meal Sadya since It is considered not only refreshing but is good for digestion.Spiced buttermilk is known by different names. The recipes may also differ in terms of spice additions to the buttermilk. In Kerala, Sambharam is also know as Morum Vellam (buttermilk and water) or Pacha Moru (raw buttermilk). It is called Neeru Moru in Tamilnadu, Chaach in Gujarat and Rajasthan, MAsala TAak / MAsala chass in Mumbai and  Majjige in Karnataka.

One serving of buttermilk is a good source of several nutrients, including protein, calcium, and riboflavin.

Buttermilk is a good source of vitamins and minerals that are known to help maintain strong bones. It also contains compounds that may improve oral and heart health.

Pasta Indian Style

This wonderful recipe is from my daughter's friend  Esha's mother. it's Bubbly's favorite dish .

Pasta   1 Cup
Onion   1 medium sized
Capsicum 1 medium sized
salt
chilli powder 1/2 Tsp
Pizza Sauce  3 Tsp
Tomato ketch up 2 Tsp
Oil (sunflower oil)

In a pan cook pasta adding 3 cups water and pinch of salt 915-20 mints required to cook.
Drain it in a strainer and keep it aside

Add oil to the wok on the fire, add finely chopped onions and salt ( as per taste), sauté until it becomes translucent. Add chopped capsicum. Cook until it  becomes soft. add red chilli powder , pizza sauce and tomato ketch up finally add cooked paste and combine well. Turn off the stove, serve hot.

Kuzhi Paniyaram

No need to get panic hearing the name. its an easy recipe. Prepare it with left over idli batter. Easy snack from south India. 

Add Oil to a kadai and temper the mustard seeds, add chopped onion, green chilly and curry leaves, hing and turmeric powder.
you can add grated coconut or carrot too. purely optional.
Add the seasoned mixture to the batter and mix well. Heat the appakarai, drizzle 1/2 tsp of gingelly oil in each mould. pour batter in each mould (3/4 th of the mould) cook it for a minute covering with a lid. Gently flip each paniyaram with a fork to cook on the other side too. thus both sides are cooked with brown spots. Eat hot with coconut chutney.

Golden Milk

 Ayurveda recommends Golden Milk for boosting the immunity.

Half teaspoon ( preferably pure homemade turmeric powder) Haldi powder in 150 ml hot milk, consume once or twice a day. its easy to prepare so please do try at home.

Pavakka Pachadi Bitter gourd pachadi ( പാവയ്ക്ക പച്ചടി)

Pavakka pachadi is a must item in any sadya in kerala. Whether its Onam, Vishu or any other festival we make this pachadi in advance. 

Pavakka  2 Medium sized
Green chilly  sliced 3-4 small
Yogurt or thick butter milk 1 steal glass
salt

For Grinding
Grated coconut 1/2
Mustard seeds 3/4 Tsp
Water

For Tempering
Mustard seeds, Curry leaves and dry red chillies

In a pan heat coconut oil and deep fry sliced bitter gourd and green chillies until it turns golden color and slightly crispy. Drain it in a tissue and keep it aside.This step will help to reduce the bitterness and also adds a flavor to the curry.
Grind together coconut and mustard adding little bit of water. Add in mustard during final step of grinding since it needs to be crushed. Keep aside the smooth paste.
In a kadai for tempering, heat oil add mustard seeds and add curry leaves and chilly after spluttering. Keep the flme on low. Add grounded paste, fried bitter gourds  and butter milk salt and combine well. switch off the stove no need to boil.

Milk vanilla sponge cake

In a sauce pan pour half cup milk , add 60 gram butter and heat it till the butter gets melted and the milk starts to boil.

In a mixing bowl  put 2 eggs and beat. Gradually Add 1 cup sugar too. keep beating until it increases in volume and light in texture. Take 1 cup Maida add 1 Tsp baking powder and sift together. Combine this with the wet mixture slowly adding into the mixing bowl. No need to beat combine it with a spatula.Add 1 Tsp Vanilla essence and gradually add boiled milk too. pour the mixture into the greased pan and bake for 30/45 mints on180 degree hot oven. check with a stick (whether its done) inserted in the centre of the cake.

Recipe courtesy Manjari's Recipe