490:Sambaram/Spiced Buttermilk

Today I am sharing the recipe of Kerala style moru Sambharam. It is a curd based savory drink (flavored with ginger, curry leaves and chilies), it cools down the body the way no soft drink can ever do. It served at Sadya as it help to settle down the heaviness after such a huge spread and also aids digestion. If you haven't tasted this yet, do give this a try soon to feel energetic!!

Ingredients

Plain Yogurt/Curd               1 cup

Water                                2 cups

Ginger                               2’’inch

Green chilies                      2 no.

Curry leaves                      2 spring

Salt                                  To Taste.

Crushed Ice                      as needed

Method:

• Crush ginger, chilies and using a mortar and pestle. Keep aside
• Add the yogurt to the blender jar, add water and pulse it 2-3 times to mix well.
• Add few crushed ice cubes along with salt, and blend all the ingredients together. Puree until smooth.
• Transfer this mixture in a bowl add crushed ginger , green chilies and curry leaves. Mix well.
• Transfer to a large pitcher and chill in the refrigerator for 10-15 minutes.
• Pour the chilled butter milk into the glasses .

Notes:

• Spice level can be adjusted according to your preference.
• You can  also add Hing powder, a pinch of cumin seed powder and crushed Mint leaves to the butter milk.
• The yogurt should be slightly sour to get the actual flavors. -

Enjoy!!

Sambharam

428: Jalapeno Virgin Margarita

Margaritas are practically the national drink of Mexico. Non-alcoholic margaritas, also called virgin margaritas, taste just as wonderful as the full-alcohol versions.

This sweet and spicy margarita flavored with sweet and jalapeno chilies.

Ingredients:

Ice water                                   ½ cup

Fresh Lemon Juice                      2 Tbsp.

Sugar                                         2 Tsp.

Agave     syrup                           1 Tbsp.

Kosher Salt                                1 Tsp.

Lemonade                                  1 tin

Finely chopped Jalapenos            1 Tbsp.

Roundly chopped Jalapenos         1   no.               

Crushed Ice cubes                       1/2 cup

Ice Cubes                                    ½ cup

Method:

• Place the lemonade concentrate, water, Lime juice, salt, agave syrup, sugar ,1/8 tsp op Jalapeno chilies, and ice cubes in a conventional blender or frozen drink mixer.
• Blend at high speed until the ice pulverizes and the drink is thoroughly mixed.
• Garnish with chopped Jalapenos and ice and serve chilled.
• Enjoy!

Fresh Mint Ginger Lemonade

 The soothing and cleansing properties in citrus, mint, and ginger make this a smart (and zesty) digestive, Lemon juice packs in vitamin C. I love the gingery-zing, and the mint flavor that this delicious lemonade has.  This lovely, fresh, uplifting drink will give you a refreshing in hot days. It also has some excellent health benefits; lemon and ginger are thought to be beneficial for digestion as well as being high in vitamin content. Enjoy!

Ingredients:

Fresh Mint                             12 no.

Cold Plain water                    2 cups

Grated ginger                        2 Tbsp.

Fresh lemon Juice                  4 Tbsp.

Honey   Or agave                   2 Tsp.

For Garnishing

Ice cubes

Fresh mint leaves

Lemon slice

Method:

• Place all ingredients in a blender and blend on high to combine. 
• Fill 2 large glasses with ice cubes; add lemonade; garnish with mint leaves and fresh lemon slices.

Tip:

• You can add a pinch of fried cumin powder and chat masala on top to get  Indian flavor.

Aam Panna/ Spiced Raw Mango Drink

Aam Panna is a typical Indian Summer Thirst quencher. Nothing more satisfying than a chilled glass of Aam Panna in summers.  It is made from green mangoes and it is used as a tasty and healthy beverage to fight against the intense  summer heat. There are many variations available of Aam panna. Some people make it with Sugar, ginger, mint and lots more., but I made this Panna is very simple.  Prepare  this Aam Panna to the beat the heat in summer.

Ingredients

Raw Mangoes                       3 No.

 Roasted Cumin seeds         2 Tsp.

Sugar                                   1/2 cup or as per your taste

Black pepper                        ¼ Tsp.

Black Salt                             To Taste

Salt                                       a  pinch

Mint                                      1 Tsp. (Optional)

Crushed Cardamom              1 no.      

Water                                  approx. 4 glasses

Ice cubes                             1 cup

Method:

• Pressure cooks the mangoes till soft. Peel the mangoes and squeeze the pulp out of them. Discard the pits.
• Combine black salt, black pepper, sugar, roasted cumin; cardamom and mint leaves in a processor give it a good swirl, till they are powdery and smooth. Add the mango pulp to this and puree it till smooth.
• Add   chilled water with some ice cubes in it and blend it well. Pour this into Jug and refrigerate it.
• Pour the Aam Panna into the glasses and serve with ice cubes.

Note:

•  You can store this ground mango puree in a clean  bottle and keep it in a refrigerator. Do not use water in the syrup.

To prepare the Aam Panna:-

• Take 3 tablespoon of Aam Panna syrup in a serving glass. Put chilled water and ice cubes and serve.

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Tropical fruit Smoothie

A smoothie is a blended and sometimes sweetened beverage made from fresh fruit (fruit smoothie). In India, the traditional Mango Shake is really a summer smoothie .

Banana& Pineapple are a tropical fruit. Eaten raw, cooked or blended, we can gain many health benefits from tropical fruits.

 In this recipe, just a hint of coconut plays against the tart pineapple and smooth banana flavors.

Ingredients:

Pineapple chunks        -        1 cup

Ripe Banana                        1 no.

Pineapple juice                     1 cup

Unsweetened coconut milk    ¼ cup

Honey                                  1 tbsp.

Ice cubes                              2 cups.

Method:

• Pour the juice into the pitcher and add the pineapples, banana ,coconut milk, honey  and ice cubes.
• Blend on until very smooth. Pour into glasses and serve at once. 

Note:

 If you do not have coconut milk, you can substitute sweetened milk and omit the honey. 

  

Jaljeera

This is a perfect summer cooler. Jal Jeera, or jaljira, is an Indian beverage. In Hindi, "Jal" means water and "Jeera" means cumin. Jaljira powder generally consists of cumin, ginger, black pepper, mint, black salt, some fruit powder (usually either mango, or some kind of citrus zest), and chili or hot pepper powder.

Jaljeera has a very long history, originating on the banks of the Ganges river At one time, the powder was ground on stone slabs, and stored in clay pots. It is still a common drink at Indian cultural events. http://en.wikipedia.org/wiki/Jal-jeera

The cumin is a medicinal ingredient which aids digestion. The mint has a cooling effect. Black salt or rock salt acts as a digestive. It is sometimes served as an appetizer, as it is intended to “startle” the taste buds

Jaljeera is popular in northern India because it is thought to have cooling properties, against the temperature of the region. It is generally served with appetizers before a meal, but is also drunk between meals. Some versions do not involve any added sugar.

Health Benefits:

 The ingredients in jal jeera are very health  beneficial. Let me list a few

• Rock salt: helps in cooling the body, a good digestive and anti-acidic.

• Cumin: Also known as jeera helps in digestion, good for respiratory disorders and anemia.

• Lemon: Packed with vitamin C, boosts immunity. Helps give you a clear complexion and an excellent appetizer. It is a very commonly used ingredient in detox juices.

• Ginger: It has soothing properties which keeps your body warm when you have a temperature. It relieves colds and body aches.

• Coriander and Mint: Boost immunity and is a rich source of fiber.

Most of the people use readymade store bought Jaljeera powder. I was not keen on the idea. Basically, I think it’s very uneconomical to buy readymade masalas as they all taste the same and by the time you use up the entire packet, the masala has already lost its flavor and aroma. So I prefer making them in small batches at home, whenever possible.

My version of making Jaljeera differs a bit, but no major changes.

Ingredients:

 Chopped Mint leaves                          – 3 tsp.

Chopped coriander leaves                    – 3 tsp.

Dry roasted cumin powder                    – 1 tbsp.

1” piece ginger                                – crushed roughly

Amchur powder (mango powder)         1 tbsp.

Red chili powder                              – ½ tsp

Black Salt                                       1/2 tsp.

Lemon Juice                                   2 tbsps.

Ice cubes

Water                                            3 glass

For Garnish

Chopped coriander                   – ½ tsp.

Chopped mint                          – ½ tsp.

Boondi                                      – ½ tsp. (optional)

Method:

• In a mixer, make a paste from Cumin, Mint leaves, ginger, cilantro, black salt and Amchur powder.
• Mix in all the other ingredients (except Boondi) & keep the jal jeera in the fridge to chill.
•  At serving time, strain the jal jeera & serve in small juice glasses.
•  Finally, sprinkle with some Boondi, coriander and mint leaves and cool off with this great summer drink.

Strawberry and Honey Pudding

On a warm summer’s day what could be more refreshing than a luscious fruit dessert making the most of fresh seasonal produce, and yet still remaining deliciously low in fat?.

A quick and easy pudding made from fresh strawberries topped with Greek yogurt, drizzled with honey and sprinkled with almonds.

Ingredients:

 Fresh strawberries                        - 8 no

Low fat Greek yogurt                      - 1- cup

Honey                                              2 tbsp

Agave syrup                                   - 2 tbsp

Chopped, unsalted almonds            – 2 tsp.

 For strawberry cream:
Fat free cream cheese                   - 2 tbsp
Strawberry syrup                          - 2tbsp
Fat free Cream                              - 4 tbsp

Method:

• Wash and chop the strawberries and place in the bottom of glass   mug or individual dessert bowls.
•  For strawberry cream. Beat the cream cheese, cream, strawberry syrup with electric mixer on medium speed until well blended.. 
• Stir well the Greek yogurt.
•   Put the chopped strawberries bottom of the glass, then layer the strawberry cream. Put the Greek yogurt in the Top each glass or bowl of strawberries.
• Drizzle the honey and agave syrup over each dessert and sprinkle with the almond nuts.
• Cover the glass with aluminum foil.  Chill until ready to serve.

Mango Lassi

Lassie originated in Punjab, in the northern region of India, and in their most traditional form, are a savory drink — yogurt thinned with a little water and seasoned with salt and other spices. But there are many sweet, fruit-based lassi flavorings, mango being the most common. Using thick yogurt, like Greek yogurt or the Indian-style Dahi, makes the lassi richer — if you’re using regular yogurt, try blending just the yogurt with the mango, and adding milk only if necessary to thin out the lassi.

Mango Lassi is the perfect cooler on a hot day. You can add extra sweetness to it (if you like) with sugar or honey. If you're making it for kids and want to avoid the sugar, use unsweetened fruit juice or pulp.

Flavored lassi in different colors is served for breakfast near Dadar railway station, Mumbai. Its so yummy.

Ingredients

Mango Peeled, Chopped                    1 cup

 Greek Yogurt                                  2 cups

Cold Milk   or coconut milk               ½ cup

Sugar  or Agave syrup                      2tsp                                          

Cardamon powder                            1/4 tsp   .

Vanilla Essence (Optional )                 ¼ tsp.        

 Chopped Dry fruits     (optional)         2 tbsp.

Method:

• Blend all the ingredients together (except dry fruits) with crushed ice until smooth.
• Serve Chilled with dry fruits on top.

Note:

•  You can substitute the mango with papaya or very ripe banana to make papaya lassi or banana lassi every day.

Watermelon Wonder

    For a long time, watermelon has been taken for granted as a sweet, tasty summertime fruit, made of sugar and water, and nothing more. The NWPB is proud to say that watermelon is the Lycopene Leader (Lycopene is a pigment that gives tomatoes, watermelon and pink grapefruit their red color). among fresh produce. In addition to its healthy properties and effects on women, children, men and pregnant women, watermelon is an important part of a healthy diet. watermelon health benefits.

Make use of your leftover watermelon slices and cool down from the heat with this fresh, tangy summer sipper.

Fun Facts

•      The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt.
•      Watermelon is 92% water.
•      Watermelon's official name is Catullus Lantus of the botanical family Curcurbitaceae. It is cousins to cucumbers, pumpkins and squash.
•      By weight, watermelon is the most-consumed melon in the U.S., followed by cantaloupe and honeydew.

 Ingredients:

chopped watermelon                      2 cups
Sugar                                          1 tbsp.
Juice of lemon-                              1 no

Soda                                            1 cup

Fresh ginger, peeled and chopped    2 tbsp.
Fresh Basil                                   for decoration.

Method:

•  Place watermelon cubes in a single layer in an extra-large zip-top plastic freezer bag, and freeze it for 1 hour.
• Combine watermelon, soda, ginger and juice in a blender, and process until smooth. With blender on, add ice cubes, one at a time; process until smooth.
• Decorate with fresh basil.
• Serve immediately with ice cubes. 

Neer moru. (Spiced up Buttermilk)

I make this for Ramanavami day.

 Ingredients:

Thick curd                                         1 cup

Water                                               2 – 3 cups

Hing                                                1/4 tsp

Fresh ginger grated                            1 tsp

Salt                                                 1/2 tsp

Finely chopped green chillies                 1no.

Curry leaves and coriander leaves         For decoration

 For Seasoning - mustard seeds            1/4 tsp..

Method:

• Churn the curd to butter milk ,add enough water and all other ingredients, mix well.
• Season some mustard seeds.
• Neer Moru is ready.