A refreshing summer drink, buttermilk is a very popular beverage all over India. This one is with a hint of ginger and coriander leaves and is a thirst quencher during the hot and humid summers.
500 gms thick yoghurt
1 litre water
2inch piece of ginger
2 green chillies
A few sprigs of coriander leaves
Grate the ginger and mince the green chillies. Add salt and crush them well. Strain the extract. Chop the coriander leaves fine. Whisk the yoghurt well and thin it down with water. Add the extract. Mix well and add the coriander leaves. Serve chilled.
Badam milk offered to the Goddess on Kojagiri Poornima . Please accept the Prasad. 🙏🙏
1 litre milk
1/2 cup Badam/almonds
12 tsps sugar
5 pods Cardamom powdered
A large pinch of saffron
Soak the almonds in warm water for about 2 hrs and then peel them. Sliver about 6 almonds length wise and keep aside. Make a paste of the remaining almonds. Boil the milk, lower the flame and add the chopped almonds and the paste. Add sugar and saffron and allow it to simmer for about 5 mins. Add the Cardamom powder, stir and switch off. Serve hot or chilled.
A hot cup of hibiscus tea early in the morning acts as a cleanser. Enjoy it with some cinnamon and honey .
2 Red Hibiscus flowers
1/4tsp cinnamon powder
1sprig of Basil
1 tsp honey
Juice of half of a big lemon
Wash the hibiscus flower. Pluck the petals. Bring the water to a boil. Add the hibiscus petals and the sprig of Basil. Switch off. Allow to stand for a couple of minutes. Strain. Add the cinnamon powder, lemon juice and honey. Sip it hot.
The king of fruits reigns Supreme during the summer months. Milkshake, juice, panna, jam and salads are in plenty!! Posting the all time favourite Mango juice.
Peel the mangoes, chop them into pieces. Take required amount of sugar, a few Cardamom seeds and saffron and powder it in the mixer. Add the chopped mango and run it on pulse mode till a puree is formed. Add water and dilute to required consistency. Serve chilled.
The pungent odour of Black salt, the aroma of freshly ground Cummin, the plop of the soda bottle opening and the gurgling of the soda into the glass competing with the salty sea breeze at the beach is sheer nostalgia. As kids we would look forward eagerly to the Sunday evening treat of Bhel and Kashmiri soda at the beach. Today as I make it at home, I miss all those small pleasures of life!
1 bottle carbonated water or soda
2tsps Everest chat masala
Juice of two lemons
A pinch of roasted Cumin
Put the chat masala, Cumin powder, lemon juice and salt in a jug. Pour the soda into it. Mix well and serve chilled.
This year I had a good crop of lemons. After making pickles and after giving some away to friends I was still left with plenty. Decided to try sun basked Lemon sherbet.
25 large lemons
400 gms sugar powdered sugar
Squeeze out the juice from the lemons and add the powdered sugar to it. Stir well till all the sugar gets dissolved. Tie the vessel with a white cloth and keep it in sunlight for a week, stirring it once daily. Stop sunning when a syrup like consistency is reached. Store in glass bottles.
While serving add a tbsp of juice to a large glass of water or soda. Add a pinch of chat masala, mix and serve chilled.
South India is synonymous with filter coffee. A special holder or as it is called a ‘Filter’ is used to brew coffee. The right mix of Peaberry and chicory imparts the coffee its rich and tantalizing aroma. It is traditionally served in a steel glass and a small receptacle called a Debarah to hold it. ❤️
3tsps Bru Filter coffee
Spread the coffee powder into the upper compartment of the filter which is perforated. Press the coffee powder firmly with the disc with a stem handle. Place this compartment over an empty compartment to hold the decoction. Bring water to a boil. Pour it over the coffee powder and close it with the lid provided. The decoction drips gently into the lower compartment. Generally 2tsps of this decoction is used for every 200ml of hot milk. Sugar is added as per requirement.
Note: Once all the decoction has been collected, cover it and keep it aside. Never ever reheat it, as it loses its aroma.