PANAKAM

HAPPY SRIRAMA NAVAMI

Sriramanavami is the most important festival celebrated all over India. Marriage of Sita and Rama as well as birthday of Rama falls on  Chaitra shukla Navami of the Hindu calandar,and the occasion is celebrated a SRIRAMA NAVAMI. Many special naivedyams are prepared, but two of which are prepared by all Indians------Panakam ana Vadapappu.

Panakam is a very good summer coolent with rich aroma and taste. Unlike the teertham which is given in small quantity, this panakam is given with tumblers to all the devotees in every Sita Rama temple. Even Children loves it. The prasadam is served to all after the kalyanamahotsavam.
One of the important thing I remember from my childhood memories is the 9 days festival(Navaratrulu) celebrated under the "Chaluva pandillu". Unlike the cloth shamiyanas, these palm leaf (tataku pandillu) shamiyanas provide a cooling comfort to all the devotees in the hot summer.
Vdapappu is also a good coolant for the body. Soaked moong dal is called vadapappu. In the temples soaked moong dal is mixed with salt, chilly powder, grated coconut and lemon juice. It is one of my favorite prasadams. Coming to panakam, the main ingredients are jaggery, pepper powder, cardamom. There are many other ingredients added to enhance the taste. Now I give the procedure to panakam which is make in my home.

INGREDIENTS

• Water                             3 cups
• Jaggery                          3 Tsp.
• Cardamom powder        1/2 tsp.
• Pepper powder              1/2 tsp.

PROCEDURE

Mix all the ingredients, rest for 1/2 an hour. Serve chilled.

Sonthi(dry ginger powder) is also added for flavor.

Some people add a pinch of salt to enhance the taste.

Tulasi is also added in some temples.

FRUIT SALAD WITH CUSTARD

Fresh cut fruits in the creamy custard- this is a awesome tasty dessert. A cool dessert with the healthy and nutritive side of the fruits. This is a best mid summer dessert for kids who don’t eat fruit as it is. The creamy custard itself can also be a light dessert.
INGREDIENTS

• Milk                          5 cups
• Sugar                       1+1/2 cup
• Custard powder    4 Tsp.
• Banana                     1
• Peer                          1
• Strawberries          3
• Apple                        1
• Cherries                   4-5
• Cashews                  10

PROCEDURE

Mix the custard powder in  half a cup of cold milk and keep aside.
Boil the remaining milk and add the sugar.
Reduce the flame and let boil for 5 minutes.
Now slowly add the cold custard milk and keep stirring.
Keep mixing for a minute or two till the milk thickens. If you feel the milk is too liquidly add some more custard powder mixed in cold milk.
Pour the custard in a bowl and let cool. Chill in the refrigerator for about 4-5 hours.
Just before serving cut the fruits of your choice into bite size pieces.
Mix in the fruits and cashews in the chilled custard and serve immediately.

MIXED VEGGIE AND METHI CURRY

One of the most healthy green leafy vegetable used widely all over India is Methi. Used in seed and leafy form this is packed with full of nutrition. The leaves are bitter, but when cooked with other ingredients in the right way tastes awesome. Kasuri methi, which is the dried methi leaves powder is commonly used in many dishes. But recipes with fresh methi leaves are limited. Today I am going to present a very delicious and tasty recipe with methi and mixed vegetables.

INGREDIENTS

• Methi leaves                         1 cup(packed)
• Mixed vegetables                 2 cups
• Ginger garlic paste               1 Tsp.
• Jeera                                     1 tsp.
• Onion                                   1 large
• Tomato                                 1 large
• Salt                                       to taste
• Chilly powder                       1 Tsp.
• Sugar                                    1 tsp.
• Oil                                        3 Tsp.
• Curd                                     1/2 cup
• Garam masala powder         1 Tsp.

PROCEDURE

Chop the onion, tomato and make a paste.

Boil all the veggies and set aside. I have used potatoes, carrots, beans, peas, corn.

Heat oil in a pan. Add the jeera, ginger garlic paste. Add the onion- tomato paste. 

Add a pinch of salt. Mix well, cover and cook till the paste looses its raw flavor and oil oozes out.

Now add the finely chopped methi leaves. 

Cook till you feel a nice aroma from the methi leaves. 

Cover and cook for 5 more minutes.(low flame only)

Add the boiled veggies. Add salt, sugar, chilly powder.

Add enough water, cook for another 10 minutes.

Finally add the well beaten curds, gram masala.

Serve with any pulav or roti or naan.

FRUIT AND NUT CAKE

A healthy and delicious home made cake for your kids. Filled with whole lots of goodness of dry fruits, this cake is eggless. This can also be a tea time snack for you. Give it a try. I am sure you will want  to make it every time.
INGREDIENTS

• Maida                     2 cups
• Sugar powder       3/4 cup
• Butter                     1/2 cup 
• Vanilla essence      1 tsp.
• Baking powder      2 tsp.
• Baking soda            1/2 tsp.
• Any aerated cool drink  1/2 cup 
• Condensed  milk      1/2 cup
• Dry fruits                Raisins, dates, cherries 
• Nuts                         Cashews, walnuts, Almonds
• Chocolate chips      optional

PROCEDURE
Cut all the nuts and dry fruits into tiny pieces. Measure them to 1 cup approx.
Sieve the maida, baking powder and baking soda twice.
Take the room temperature butter, add the sugar powder to it. Run the hand mixer on a medium speed and mix well.
Now add the condensed milk and mix well.
Add the maida little by little and keep mixing for about 3-4 minutes. Add the cool drink(coke/ Pepsi/ sprite/ 7 up) and run the mixer on a medium speed in one direction for 1  minute and not more than that. Every thing should be well incorporated well with out lumps.
Finally add the fruits and nuts, vanilla essence, chocolate chips(optional). Slowly mix with a ladle. The consistency of the batter should be that of a thick dosa batter.
If needed add more of the cool drink.
Pre heat the oven to 350 degrees Fahrenheit.
Grease the cake mold with butter and dust it with flour. Pour the cake batter and bake it for 30 minutes. Check the cake if it is well cooked from the inside by piercing a tooth pick into it.
Cool it and serve it with hot coffee.
 

Masala Buttermilk

There is no other thirst quencher than buttermilk on a hot summer day. Traditionally buttermilk was offered as a welcome drink  to guests in South Indian households. But now a days soft drinks, coffee, tea took over its place. Masala buttermilk is a must in my home in the summer season. This awesome tasting buttermilk is simple to make.

INGREDIENTS

• Fresh curds        2 cups
• Salt                    to taste
• Ginger               1 inch piece
• Jeera                  1 Tsp
• Lemon juice       2 Tsp
• Water                 as required

PROCEDURE

Grate the ginger and blend all the above ingredients in a blender.
Add water as required.
Serve chilled.

PURI

The very name itself is mouthwatering. These puffed, soft, round ball shaped breakfast is all-time favorite for everyone. Kids love them a lot. Making big fat round and puffed puri is a hard for some people. Its not that hard as they think. Some simple techniques while mixing the dough make the puri puff. Follow my procedure and you will never go wrong.

INGREDIENTS

• Wheat flour/ atta                  2 cups
• Maida                                  1/2 cup
• Oil                                       2 Tsp
• Salt                                      to taste
• Oil                                       for deep frying

PROCEDURE

• Combine the flours, salt, 2 Tsp. of oil and mix well.
• Now add water little by little and make a very stiff dough.
• Unlike the chapati dough which is soft, puri dough should be stiff.
• Let it rest for 1 hour.
• Heat oil in a pan. The oil should be really hot.
• Take a small amount of dough and roll it into a round disc. 
• Use dry flour for easy rolling.
• The puri should little thicker than the regular roti.
• Gently drop the puri into the oil.
• Slightly press the puri into the oil with the ladle.
• The puri will now start to puff.
• Turn to the second side.
• Fry till you see golden brown color on both sides.
• Enjoy with curry or kurma

TIPS

• Mix the dough with palak puree to make healthy puri.
• If the dough is very soft the puris will absorb more oil.
• Don't rest the dough more than an hour.

MYSORE BAJJI

I am back after such a long gap. I had a baby and now turned one. So, now I have ample time to continue my blog. I will try to post at least one recipe monthly. Today I am posting the mouthwatering Mysore Bajji recipe. Also known as Mysore bonda, these are made with maida and not the besan which is used for regular bajjis.  This awesome snack/breakfast  is all time favorite for kids. A simple technique makes crispy and fluffy tasty bajji. 

INGREDIENTS

Maida                                   2 cups
Rice flour                             1/4 cup

Salt                                       to taste

Chopped chilly                     1 Tsp.

Chopped curry leaves           1 Tsp.
Coconut pieces                     2 Tsp

Pepper corns                         1 Tsp.

Sour curd                              1/2 cup

Baking soda                          a pinch

Oil                                         for deep frying

PROCEDURE

• Combine the maida, rice flour, curd, salt. Make a thick mixture.
• Add water if required.
• Let it set for 2 to 3 hours.
• Add the chilies, curry leaves, pepper corns, coconut pieces, baking soda.
• Heat oil in a deep frying pan. 
• Dip your hands in water and take a table spoon of the batter and gently drop in the oil.
• Fry for 6 to 8 minutes on a medium flame until you see golden brown color.
• Enjoy with coconut chutney.

TIPS

• The more the oil in pan the more round are your mysore bajji.
• Add onion pieces for a different taste.
• Fry them on a medium so that they get well cooked from inside.