Kashmiri Soda Recipe

Posted on by vinaya

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!

Ingredients:

  • 1 bottle carbonated water or soda
  • 2tsps Everest chat masala
  • Juice of two lemons
  • Salt
  • A pinch of roasted Cumin

Method :

Put the chat masala, Cumin powder, lemon juice and salt in a jug. Pour the soda into it. Mix well and serve chilled.

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Iced Tea Recipe

Posted on by vinaya

Flavoured Ice tea is available off the shelf these days, but the pleasure in making a fresh one is beyond compare!!! ❤️

Ingredients:

  • 1tsp tea leaves
  • 1 litre water
  • Lemon juice
  • Mint leaves

Method :

Boil a tsp of tea leaves in a litre of water, strain, cool and refrigerate. Tear and crush with fingers a few mint leaves and drop it into the tea. Add lemon juice and a few ice cubes while serving.

Raw Mango Panna Recipe

Posted on by vinaya

Raw Mango Panna is made by boiling the pulp with jaggery, Cardamom and saffron as in the South or with sugar and chaat masala up North. Enjoy it chilled❤️

Ingredients:

  • 3 large raw mangoes
  • Jaggery as required
  • Cardamom
  • Kesar
  • Pepper

Method :
Pressure cook raw mangoes with the skin. Puree them and extract the pulp using water two or three times till all the pulp has been strained and only the peel is left behind. Check for sourness. Add as much jaggery as required and boil it. When the jaggery has dissolved add pepper., Cardamom and kesar crushed into it. Boil for a minute and switch off. Allow to cool and refrigerate.

Another method of making it:
Instead of jaggery use sugar, salt and Chaat masala.

Sun basked Lemon Sherbeth Recipe

Posted on by vinaya

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.

Ingredients:

  • 25 large lemons
  • 400 gms sugar powdered sugar

Method :
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.

To serve
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.

Filter Coffee Recipe

Posted on by vinaya

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. ❤️

Ingredients:

  • 3tsps Bru Filter coffee
  • 250ml water
  • Sugar
  • Milk
  • Filter

Method :

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.

Soda Chaanch Recipe

Posted on by vinaya

Soda chaanch is a refreshing combination of churned yoghurt/curd and bottled soda or carbonated water. Flavoured with spices and condiments, it is served at the end of the meal at Indian weddings. This is a recipe shared by my Pallu aka Pallavi Joshi Shenoy.

Ingredients:

  • 2 glasses thick set curds
  • 4 glasses of soda
  • A few leaves of mint
  • A few sprigs of coriander
  • 2 tsps of jeera/cumin
  • 4 green chillies
  • Salt

Method:

Grind the mint, coriander, chilly and jeera to a paste. Dilute it and strain it. Churn the curds and dilute it with soda. Add salt and the strained paste to the buttermilk. Serve chilled.