This Kadha is being used for generations in our family for building up the immune system. It prevents coughs, colds and other upper respiratory tract infections. It is normally had once in the morning on an empty stomach following which a half hour gap should be maintained before consuming food.
2 heaped tsps of Coriander seeds
12 Pepper corns
2 inch piece of Cinnamon
1 tsp Dry Ginger powder
Microwave for a minute or gently heat the Coriander seeds, Pepper corns, Cinnamon and Cloves to facilitate grinding to a fine powder. Dry grind the ingredients along with the Dry ginger powder. You can store this powder and use as and when required, though making a fresh batch is always preferred.
Other ingredients :
2 glasses of water
3 tsps jaggery syrup
1 heaped tsp of the above powder
Juice of half a lemon.
Boil two glasses of water. To it add the jaggery syrup and one heaped tsp of the powder. Boil well till it is reduced to one and a half glass. Strain. Pour into a cup and add the lemon juice to it. Serve hot.
The peel of any fruit contains maximum vitamins. I normally put the peel or skin of vegetables to good use and other than fruits like oranges and grapefruit, most fruits are eaten along with the peel. Decided to try a Lemon Sherbeth along with the zest as it is high in Vitamin C. It tastes Divine.
750 ml chilled water/ 3 glasses
9 tsps of sugar/ or as per choice
1 tsp Everest Chaat Masala
1 tsp Black salt
Wash the lemons well. Grate the outer peel of the lemons till they appear white. Keep it aside. Cut the lemons into half and squeeze out the juice. Grind the Lemon zest, Chaat masala, black salt, sugar and lemon juice. Pour it into the chilled water. Add the ice cubes and serve immediately.
Panak as it is called down South and Panna as in the North of India, this delicious Raw Mango beverage can be made using either Jaggery or Sugar. I prefer the Jaggery version as it is much healthier.
3 large raw mangoes ( around 750gms)
1/2 kg Jaggery
18 Cardamoms powdered
A large pinch of Kesar/Saffron
2 tsps Pepper powder.
Chop the Raw Mangoes into large chunks and pressure cook them with the skin on. Puree them and extract the pulp using water two to three times, till all the pulp has been strained and only the peel is left behind. Check for sourness. Add the jaggery mentioned above or more if required and boil it well. When the jaggery has dissolved add Pepper and Cardamom powder and the Saffron crushed into it. Boil for a minute and switch off. Allow to cool and refrigerate.
Panak is a beverage prepared on the ocassion of Ramanavami or the birthday of Lord Rama. It is served along with Green gram/Moong Dal Kosambari all over the South of India. Panak can be stored in the fridge for a fortnight. I usually make a large batch as the family loves it!
2. 5 Litres water
1/2 kg jaggery
2 heaped tsps dry ginger powder
2 heaped tsps freshly crushed pepper powder
18 Cardamoms powdered
Juice of 3 lemons.
Add the jaggery, dry ginger powder and the pepper powder to water and boil till the jaggery dissolves. Switch off and add the Cardamom powder. Keep aside covered tightly for the flavours to infuse. Allow to cool. Refrigerate. Add the juice of lemon, mix well and serve chilled.
Sesame is high in Iron and is one of the most popular juices that people in Karnataka use as a coolant during summer. Though calling it as a juice is a misnomer as either coconut milk or cold milk is added to the roasted, ground and strained Sesame. Jaggery is used to sweeten the drink and a dash of Cardamom powder adds to its taste.
250 gms Sesame/Til
100 gms Jaggery
15 cloves of Cardamom powdered
Dry roast the Sesame in small batches till it splutters without dehulling it. Allow it to cool thoroughly. Dry grind it to a fine powder. Pass it through a sieve. Mix it with required amount of coconut milk and jaggery or with cold milk and jaggery. Sprinkle Cardamom powder. Mix well and serve chilled.
Note: The amount of Sesame powder and jaggery used depends on individual preference.
Golden berries also known as Chilput/Chiraputli in India are also known as Peruvian wild berries. Sweet and tangy to taste, they are a favourite with the family. This particular batch was a little too tart, so ended up making a smoothie. Added a small piece of green chilly to give it an Indian touch!
12 Golden Berries
200 ml thick Yoghurt/Curds
1/2 green chilly
1 strand coriander leaves finely chopped
Sugar as per requirement
Wash and liquidise the golden berries along with the sugar. Tip in the green chilly and use the pulse mode to crush it. Drop in the chopped coriander leaves and the Yoghurt. Whip and serve immediately.
Note: The Yoghurt should be chilled well before making the smoothie.
Babies in most Konkani households begin their solids with this Nanchanya bolu/ ragi porridge. Finger Millet is highly nutritious, as it is rich in iron and vitamins and sprouting it increases the B complex content in it. This was one food that I continued giving both my children for breakfast instead of the usual glass of milk as it is not only nutritious but also very filling. Easier and faster instead of getting them to eat breakfast(which can be packed in the tiffin box) at 6 am in the morning before leaving for school.
1kg Finger Millet / Nachani/ Ragi
1/2 kg wheat
Wash both the Ragi and Wheat well and soak in water for a day. Drain out all the water and tie in a cloth. Allow it to sprout. Sprouting time depends on the humidity and temperature. After it has sprouted, dry it in strong sunlight for four days. Store it in an air tight container and powder as required.
To make the Porridge.
1 glass of milk (250ml)
1 tsp powder
1 tbsp jaggery syrup or a small piece of jaggery
A pinch of salt
Mix the powder well in milk and only then cook it along with the jaggery and salt on a gentle flame till it bubbles. Allow to cool and serve.
Futi Kadhi is traditional Kokum Kadhi made by the Goans and is served with lunch as it is a good digestive. It is made by soaking Kokum peel in hot water and may or may not be tempered as per preference.
10 Kokum peels
2 green chillies
A large pinch of Hing/asafoetida
5 tbsps of jaggery syrup
750 ml warm water
2 tbsps finely chopped coriander
Soak the Kokum peel in 250 ml of warm water for about half an hour. Crush them gently with your fingers and tip the extract into another container. Keep adding warm water to the peel and squeezing the juice out of the Kokum peel till all the 750 ml of warm water has been used up. Crush the green chillies coarsely and tip it into the Futi Kadhi. Mix thoroughly and strain it. Add the Hing, Salt, Jaggery syrup and chopped coriander leaves. Refrigerate. Serve chilled.
For the chai lovers here comes a freshly brewed cuppa. Ginger and Cardamom or the intoxicating fragrance of the freshly ground spices added to the chai while it is boiling away merrily add a zing to the good old method of brewing a cup of plain Chai.
1 tbsp each of the following spices:
Heat all the above mentioned spices in the microwave for about a minute. Powder them fine and store the spice powder in an airtight container.
250 ml milk
100 ml water
1/2 tsp of spice powder
3 tsps sugar
2 tsps tea leaves
Pour the milk and water into a pan. Add the spice powder and sugar and bring to a boil. Simmer gently for a minute and then add the tea leaves. Simmer again for a minute. Switch off and shut the pan tightly with a lid. Allow the flavours to infuse for about two minutes. Strain the tea and serve hot.