Recipe for Paanakam - Neivedhyam

Though we make this Paanakam for Srirama Navami or on Fridays, this is a great drink for summer. In south India this is given as an after food during Sumangali Prarthani along with Neer More and Sukku Vellam.

Ingredients:
Lime juice 1 cup
Jaggery powdered well 3 cups
Dry ginger powder 2 tsp
Cardamom powder 2 tsp
Pepper powder 2 tsp (optional)

Method:
Heat jaggery with 2 cups of water to dissolve. Strain, boil to honey consistency. Add all powders, cool & add lime juice. Refrigerate. Dilute to required consistency, adding plain or ice water whenever required.

Add Pepper powder if and only if there is a slight cold and cough. Better to avoid it, if one need to relish and enjoy the taste of Panakam.

Neer More - Spiced Buttermilk

This is one recipe which I like very much. Though I keep making alterations (which I have given at the end of this post).

Ingredients:
Yogurt - 2 cups
Water - 2 cups
Salt - To taste
Green Chillies - 2 nos
Ginger piece - 1 inch piece
Curry leaves - 1 sprig
Coriander leaves - 1/4 cup
Hing - 1 pinch
Oil - 1/2 tbsp
Mustard seeds - 1/4 tbsp
Ice cubes - 2 to 4

Method:
Cut green chillies and ginger into small pieces. Beat the yogurt and add water, salt, curry leaves, coriander leaves, green chillies, ginger pieces, hing.

Temper it with mustard seeds.

You can add 1/4 cup grated cucumber or grated carrot or both to the butter milk.
Decorate the glass with mint leaves before serving.

Recipe for Kosumalli / Kosambari

This is a dish which is my all time favourite. When ever I feel like eating Salad, I just prepare this and eat it and it is really yummy. I make the simplest version of the below given recipe. I dont add carrots, or grated coconut when I want to make it in a jiffy.

Ingredients:
1 small cup Moong dal - soak in water for 1/2 an hour and drain the water and completely
1 medium size cucumber (check whether it is not bitter)
1 carrot - grated
2 - 4 green chilly - finely chopped
1 sp lemon juice or grated or finely chopped mango
Grated coconut - 1/4 cup
1/2 sp mustard seeds
1 sp oil
Salt

Method:
In a bowl take the drained moong dal and add the carrot, cucumber, green chilly and salt and mix well. If you are adding mango leave the lemon juice. Add the mango along with the carrot and cucumber. In a pan add oil and add the mustard seeds. When it is ready pour it on the mixture. After mixing it well, add the grated coconut.

If you are adding lemon juice add it after you do the seasoning and not before that.

If you are so concerned about your health, avoid the grated coconut.