Showing posts with label Summer Specials. Show all posts
Showing posts with label Summer Specials. Show all posts

Orange Carrot Moctail

Orange - 2 nos (Nagpur vareity)
Mosambi - 4 nos
Carrot - 4 nos
Lime juice - 1/4 cup
Salt - 1/2 tsp
Honey - 1 tbsp
Mint leaves - 1/8th cup
Lemon slice- 1

Grind the carrot and make juice out of it. It will be close to 200 ml

Take juice out of mosambi which will be close to 150 ml. 
Grind the Nagpur Orange and take juice out of it which will be close to 200 ml
In a tall glass add 3 to 4 ice cubes. Add 100 ml of the carrot juice and 100 ml of the Orange or Mosambi juice and mix it thoroughly. Add 1 tbsp of honey and lemon juice to it and mix well. 

Garnish it with mint leaves and add the lemon slice to the tip of the glass. 
This makes a great party starter and a healthy summer cooler. It also makes a great after school drink for kids too. 

Kaichiya Moru

Kaaichiya moru or Moru kaaichiyathu is a simple recipe from Kerala just like Neer mor made in Tamilnadu. Just like the people of Tamil nadu the Keralites also end thier meal with rice and curd or buttermilk. This is a flavourful and aromatic dish. 

Curd - 2 cups (Thick and Creamy)
Water - 2 cups
Shallots (Sambar Onion) - 6 nos
Ginger - 1 inch
Green chilli - 1 no
Salt - 1 tbsp
Turmeric Powder - 1 pinch
Hing - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - 1/2 cup
Coriander leaves - 1/2 cup
Red chilly - 2 nos
Coconut oil - 2 nos

Take the curd in a big bowl and whisk it well. Add water slowly and keep whisking till it gels well and becomes a semi thick consistency.
Heat the coconut oil in a pan, add mustard seeds and let it splutter. Add the methi seeds, red chillies, chop the curry leaves and add it to the oil. To this add finely chopped shallots, green chillies and chopped ginger, turmeric powder and stir it well. Add the beaten curd to it and stir it in medium flame, till it gets warm and starts bubbling up. Dont boil it as the curd will curdle. 
Switch off the flame, add salt and mix well. Add finely chopped coriander leaves and keep it covered. 
This can be served as a summer cooler too.  

How to cook punarbagam for Pathiya Samayal - Uma Sridharan

After delivery, a woman's body and stomach is quite tender. It needs to be treated with care and so soft and easily digestive food should be given. Making of this punarbagam is one of the lost recipes or a recipe that many modern people dont know or understand. Here is the method to do it. Infact this is good for those even who have stomach upset or stomach ailments. Any one can have this during peak summer too which acts as a coolant to the body when combined with unsour buttermilk and salt. 

Cooked raw rice (sadam) 1 cup
Water 3 cups

Boil water and add cooked rice.
Let it boil for another 10 mts.
Punarbagam is a good food for delivered ladies, indigestion, fever and stomach upset.
It is easily digestible.
Drained water or otherwise called as punarbaga kanji can be taken with buttermilk and salt, which is first class medicine for urinary infection and heat.

Pathiya Samayal contest entry by Uma Sridharan

Carrot Milk - A tasty evening drink recipe

Carrots in any form is favourite to all in our house hold. This drink made of orangy orange carrots made a fulfilling evening drink for the day.

Carrots - 2 nos
Skimmed Milk - 1 1/2 litres
Sugar - 1/4 cup
Cardamom Powder - 1/2 tsp
Saffron - few strands
Cashew nuts - 6 nos
Almonds - 6 nos
Clove - 1 no
Cinnamon sticks - 1 inch piece

Peel the carrots and cut them into big pieces. Soak the almonds in warm water and peel the skin. Soak them along with cashew nuts in warm milk for about 15 mins.

Pressure cook the carrots and grind them along with cashewnuts and almonds to a fine paste. Boil the milk and let it reduce to 3/4th. Add clove and cinnamon stick to the milk. Add sugar and stir constantly till it completely dissolves. Add the ground paste and cardamom powder and mix well. Remove the clove and cinnamon stick from the milk.

Garnish the milk with roasted almonds and cashew nuts. Serve hot or chilled according to one's taste.

Strawberry Vannila Float

Strawberry Crush - 3 to 5 tbsp
Vanilla ice-cream - 2 scoops
Lime Juice - 1 tbsp
Sugar syrup - 2tbsp
Crushed ice - as required
Rock salt - 1 pinch
Sprite or 7-UP : 200 ml
In a tall glass, fill with crushed ice. Pour in the strawberry crush and lime juice along with the sugar syrup. Sprinkle rock salt and top it up with Sprite or 7-up. Finally float the vanilla ice cream and serve chilled.

Fruit Punch by Uma Sridharan

Party menu recipe by Uma Sridharan

Pineapple Juice 1 ltr
Orange Juice 1 ltr
Grape Juice 1 Ltr
Ginger 250 gms
Lime juice 250 ml
Sugar 1 kg
Scrap ginger and grind it in mixie. Extract the juice.
Mix all other ingredients. Keep it refrigerated. While serving mix it with soda and serve. Instead of lime juice limca can be used.

Papaya Milkshake - For acidity cure and heartburn

Papaya is one dish that is rich and Vitamin A. It helps in reducing heartburn and gives soothing effect for acidity.

Ripe Papaya - 1 no.
Milk - 1/2 litre
Sugar - 1/2 cup
Cardamom powder - 1/2 tsp
Banana - 2 nos
Cashew nuts - 8 nos
Almonds - 8 nos

Soak almonds in warm water for about 1/2 an hour and peel off the skin. Soak cashewnuts separately. Grind both the nuts to a fine paste. Peel and deseed papaya. Cut into cubes. Peel and cut bananas into slices. Blend papaya, banana and the nuts paste along with sugar and milk. If the milkshake is thick, water can be added to make it thinner. Serve it in tall glass with small pieces of papaya and banana.

Diabetic patients can avoid sugar.

Vannila Lemonade - An all time favourite recipe

Lemon - 8 nos
Sugar - 2 cups
Salt - 1 pinch
Water - 1 cup
Mint - a few leaves
Vannila syrup

Remove the peel of 2 lemons slowly with a sharp knife. To remove the bitter taste, remove the white patch inside the skin. Cut the peel into thin strips.

Boil the peel along with sugar, salt and water for about 5 mins. Close the pan and boil for another min. Remove from flame and add mint leaves. Leave it for about 15 minutes. Drain the syrup and let it cool. (For faster cooling, it can be even placed in freezer).

Squeeze out the juice of lemons. Add a pinch of salt to it. Mix both the lemon juice and syrup and store it in airtight bottle and store it in fridge. (This stays good for about a week to 10 days).

While serving add 5 parts of water to 1 part of sugar or soda. Add one or two drops of Vannila Syrup on top and place a lemon rind on the rim of the glass.

Watermelon Cucumber Smoothie

Watermelon pieces - 1 cup
Cantaloupe pieces - 1 cup
Chopped cucumber - 1/2 cup
Yogurt - 1 cup
Ice cubes - 2 pieces
Fresh Lime

Combine all the ingredients except fresh lime juice in a blender till it is very smooth. Pour it in tall glasses and add fresh lime juice.

Shallot Cucumber Lassi

Cucumber - 1 small
Curd - 2 cups
Shallots - 3 to 4 nos
Salt - to taste
Curry leaves - a few
Coriander leaves - 1/4 cup

Peel the skin of onion. Grate cucumber. Grind half of the cucumber along with onion. salt, curry leaves and coriander leaves to a fine paste. Add curd to it and beat it well. Add 2 cups of water to it and beat it again. Drain and serve chilled.

Garlic Buttermilk

Its a Arabian Delight. With the flavour and taste of garlic a bit more high than ever, this is good for health and during summer season.

Curd - 1/2 cup
Garlic - 1 or 2 pods depending upon the size
Jeera powder - 1/2 tsp
Salt to taste
Chilled water - 2 1/2 cups
Mint Leaves - a few

Grind Jeera, Garlic and salt to a fine paste. Add curd and beat it again slowly in a blender. Add chilled water to it and beat it again. Drain and serve chilled.

To serve:
Serve the chilled buttermilk with a few chopped mint leaves on top.

Tomato cucumber Juice

Ripe Tomato - 2 nos
Cucumber - 1 no
Celery - 1 small (optional)
Curd - 2 tbsp
Pepper powder - 1 pinch
Salt - 2 pinches
Sugar - 1/2 tsp
Mint leaves - 1/4 cup

Grind tomato, cucumber, celery stick, pepper powder, curd, sugar and salt. Add 1 cup of water to it and serve in tall glass. Decorate the glass with finely chopped Mint leaves. (Mint can be made into paste too and added on top).

Methi Salad

Methi seeds - 1 cup
Green moong dal - 1 cup
Corn - 1 cup
Curd - 1 1/2 cups
salt to taste
Cucumber - 2 nos
Carrots - 2 nos
Green chilly - 2 nos
Oil - 1/2 tbsp
Mustard seeds - 1/2 tsp

    Soak methi seeds, moong dal, corn and make sprouts out of them. (It will take almost  a day to make all the sprouts or get the readily available ones from the market). Grate carrot and cucumber. Mix all the sprouted seeds, carrot and cucumber and add salt to taste. Add the curd and mix well. Heat seasoning laddle and add oil to it when hot add the mustard seeds and when it splutters, add the green chillies to it after splitting it into 2. Add it to the salad.

The bitter taste of methi seeds will be gone after it is sprouted. This makes a great summer cooler. Can be had as a meal by itself for those diet watchers.

Watermelon Ginger Juice

Water Melon - Small size 1
Ginger Juice - 1 tbsp
Sugar - 2 tbsp

Scoop out the pulp from water melon. Deseed it and grind it along with ginger juice and sugar. Serve it with ice cubes.

I had it recently in Annalakshmi restaurant. It tasted heaven. The taste was different.

Ginger - Honey Cooler

Ginger - 1 inch piece
Sugar Syrup - 1 tbsp
Honey - 1 tbsp
Salt one pinch
Chilled water - 1 cup

Cut ginger into small pieces and grind it with 1/4 cup of water. Drain it through a sieve. Take 1 tbsp of ginger juice and mix it with sugar syrup, honey and salt. Add the chilled water.

This is a great cooler. The above quantity is for one glass of the drink. Can increase the quantity in the same proportion for more glasses.

Strawberry Pineapple Mocktail

Strawberries - 8 nos
Pineapple Juice - 1 cup
Sugar - 1 tbsp
Mint leaves - a few
Salt - a pinch

Cut 6 of the strawberries into 2 or 4 and arrange them in a plate and freeze them for about 2 hours. (Alternatively you can use frozen strawberries too). Add the cut pieces and sugar in a blender and crush them. Add pine apple juice and salt and blend well till the mixture becomes smooth. Serve chilled in a tall glass by decorating the top with mint leaves and fresh strawberries.

Chickoo (Sappotta) Milkshake

Chickoo - 5 nos
Condensed milk - 1/2 cup (optional)
Milk - 2 cups
Sugar - 1/2 tbsp

Peel chickoo and cut into small pieces. Remove the seeds. Cut one chickoo into small pieces. Add 4 chickoo, milk, sugar, and 1/4 cup of condensed milk to a blender and blend properly. Add the shake to tall glass and add 1 tbsp of condensed milk on top and a few chickoo pieces. Add one or two ice cubes and serve chilled.

Yummy Goldy Shake

Orange Juice - 1 cup
Pineapple Juice - 1 cup
Milk - 2 cups
Fresh cream - 1 cup
Sugar 1/2 cup
Ice cubes - 12 nos
Pineapple - 3 rings
Orange - 1/2

Chop the pineapple into small pieces. Deseed the oranges and cut each segment into 4 portions.

Mix orange juice and pine apple juice. Add sugar to it and blend it well. Add milk to it and blend again.

In a tall glass add 2 ice cubes and fill it with the mixture. Add a few pineapple pieces and 1 portion of orange piece on top and add 2 tbsp of fresh cream to it. Serve chilled.

Makes a great dish for party.

Jelly Vannila Shake

Milk - 1 cup
Jelly - to serve 4 people
Vannila Ice cream - 1/2 kg pack

In a blender add milk and ice cream and blend well. When it frosts add the jelly and blend again. Serve chilled in tall glass.

Strawberry or mango jelly goes well with Vannila Icecream.

Coconut Milkshake

Vanilla Ice cream - 1/2 kg tub
Milk - 3 cups
Fresh cream - 3 tbsp
Dessicated coconut - 1/4 cup
Sugar - 1/2 cup

Add 1 cup of milk, 8 scoops of ice cream, sugar, dessicated coconut and cream to a blender and blend well till it comes to a creamy texture. Fill a tall glass with this mixture upto 3/4th. Add milk and 1 scoop of ice cream and serve it with a straw. Decorate the rim of the glass with wafer biscuits.