Turkish Coffee

My second coffee recipe for this week is from Turkey. Turkish coffee is a method of making coffee with out milk. For this not necessary to bring coffee powder or beans from Turkey, they does not produce coffee. But there are some brands in the market for Turkish coffee. This coffee powder is freshly grounded in to a fine powder and not mixed with chicory. You can use any good quality coffee beans but freshly  and finely ground powder.

 Coffee beans are roasted and ground in to a fine powder then mix the coffee powder with required water and simmered don't boil the water first. Mix the coffee powder and sugar to the water mix well and simmer in pot called Cezve. Again not that you can't make Turkish coffee with out this pot  you can use any pot but make sure don't boil. For Turkish coffee use bottled water usually tap water contains a lot of chlorine, so bottle water gives a much better taste to the Turkish coffee.

Adding sugar to the coffee is totally depend on you I like to add a little sugar to my Turkish coffee.Usually we add sugar after making the coffee but in Turkish coffee you should add sugar before brewing the coffee. so as soon as you order your coffee at a Turkish restaurant, you will be asked you would like to have your coffee with or without sugar.   But I have seen some people they have a sugar cube in there mouth first then they drink coffee. I tried that too but I like mix in sugar with my coffee.Turkish coffee is served usually after the meal, It is also an important part of the Turkish culture.

Turkish Manual coffee grinder usually Turkish people prefer to grind coffee beans in this manual coffee grinder. you can use this grinder for grounding black pepper also..

                                                         Turkish coffee pot known as Cezev or ibrik
So let's check how to make Turkish Coffee...
INGREDIENTS:---
 Freshly ground coffee powder  ---  2 tea sp
 Water  ----  2 cups
Sugar (optional)   ---  2 tea sp (it's my choice)
You can add few cardamom pods or a cinnamon  stick to make Turkish coffee with a different flavor.
METHOD:---
1. Measure and take two cups of water in the coffee pot, add coffee powder and sugar mix well.
2. Place the coffee pot on the fire in a low flame and start cooking, mix the coffee with a thin spoon. 
Make sure the fire should be in low and don't leave the coffee on fire it will boil and spill.
You can see the foam on top before your coffee boil, now take off the coffee pot from the fire and remove this foam and put this foam in to the cups which you are going to serve coffee, and bring back the coffee pot to the flame. This you can repeat for two times then bring to boil. Don't boil the coffee for long.
Take it out from the fire and serve Turkish coffee in the cups 
Turkish coffee is always served with a glass of cold water and Turkish delight or nuts or with chocolate.
Turkish coffee never served with milk or cream.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61

South Indian Filter coffee

How many of you like to have good filter coffee first thing in the morning? I have seen many people with out having their cup of coffee first in the morning .Even they get a giddiness and head ache too. My grandparents and parents are like that. My mother keeps her coffee filter, milk pan for boiling the milk clean and ready in the evening itself for tomorrow morning coffee. She makes her coffee decoction every day, My mother says that leftover decoction doesn't make good flavored coffee. My mother makes best coffee, After all this effort she will have small tumbler coffee and only one time in the morning. Some times my father will have a second cup, but I never saw my mother having second time. My grandparents used to have two or three times a day, both of them are real coffee lovers. I never seen them having tea.

In my in-lows place my father in-low used to have coffee early in the morning 5 o lock. My mother in-low she never have  coffee or tea.  Me and RG both are coffee lovers but not necessary that to have coffee first in the morning. More then in the morning we both like to have a cup off coffee with our breakfast..

Here I am giving how to make filter coffee recipe in my style. Yes Making of a filter coffee is a bit different from each person. According to each persons or each family's taste. Some like's their coffee with a bitter taste with more decoction. Some people like with more milk or with a bitter and sweet taste. 

  I like medium taste, In my view few things make a best filter coffee, A good quality coffee powder and fresh full cream milk. Coffee powder quality and percentage of chicory and coffee beans plays a main roll. I like my coffee powder with 80 - 20 percentage of coffee beans and chicory. And I always use full cream milk for my coffee. There are many shops in Chennai and Vijayawada where they ground fresh coffee powder in front of us. You just ask them to make your choice of chicory and coffee beans percentage. 

So lets check how I make Filter Coffee...

INGREDIENTS FOR COFFEE DECOCTION:--

Water   ---  100 ml

Coffee powder  ----  4 tea sp

Heat water in a pan and bring to full boil.

Put 4 tea sp of coffee powder in the upper container.

Now pour the boiling water over the coffee powder very gently.

Close with the lid and let it sit for half an hour

My coffee filter

                                                 Here you can see the decoction dripping in to the glass
FOR MAKING FILTER COFFEE:--
Full cream milk  ---  200 ml
Decoction   ----  80 ml
Sugar to taste
1. Boil the milk and bring to full boil.
Pour in to tumbler add sugar froth well with using another tumbler.
Add required coffee decoction mix well and enjoy....:)

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61

Jigarthanda

Jigarthanda is one of  the most popular drink in Madurai, Tamilnadu. It is generally prepared by road side small shops in Madurai. Not only in Madurai it is much popular in Chennai too. The recipe all most sounds like North Indian Falooda with little changes. Jigarthanda is popular because of it's cooling properties. Almond gum is one of the ingredient in this recipe which has it's original cooling properties. But now a days people replace almond gum with Agar agar, this also had it's cooling properties but the traditional recipe contain  almond gum. You can get almond gum in any Ayurveda shops. In some recipes they add cooked sago in the place of almond gum (If I am not wrong).

This one is my all time favorite drink when ever I pass from that Murugan Idli shop I make sure to have a glass of this delicious drink.
This is my recipe for J under street food theme  J for  Jigarthanda...                                           
INGREDIENTS:--
Milk  ----  200 ml
China grass (agar agar)  --- 50 gms
Water  ---   250 ml
Nannari syrup or rose syrup  ----   1 tab sp
Condensed milk  -----    1/2 tin
Ice cream  ---- 1 scoop for one glass
METHOD:--
1. Boil milk till it turns little pink, remove from heat and let them cool
2. Add condensed milk and mix well and keep it in the fridge to chil
3. Add some water to Agar agar leave it a side for 20 minutes, then boil 200 ml water and boil agar agar till it dissolve well remove from heat and pour it in aplate to set.
4. After 10 minutes cut agar agar in to small pieces and keep it ready.
5. Add nannari syrup and agar agar pieces to milk mix well.
6. Pour this milk mixture in tall glass and top with a scoop of ice cream and serve chill
 Let's check the blogging marathon page here

Logo courtesy : Preeti

Chocolate Lassi

Now my second twist to an Indian recipe with chocolate is a drink. Lassi is a very popular drink in North India. In South India we rarely have curd with sugar or butter milk with sugar. We have butter milk with salt, ginger and green chilli, some curry leaves this is called Masala majjiga in Telugu. This masala majjiga we have after our meal, But butter milk with sweet taste is not a favorite among telugu people. I don't know some how I like that sweet taste in butter milk.

                                            I have tasted Lassi many times, but what I have tasted in South India it's very different form North Indian Lassi. In North India They make lassi thick, creamy and topped with lots of cream on it.Few years back I have tasted Lassi in Varanasi, That is thick, creamy top with lot's of cream (malai) with a wonderful rose flavor and served in a matki(earthen bowl). And few months back I tried the same lassi in Amritsar where actually the lassi was born. Here also like Varanasi it is thick and creamy. Curd is the most important ingredient for this lassi. Curd should be fresh and sweet sour curd will spoil the taste it should be thick not watery. If you find curd watery then drain the extra water or you can hung the curd for few hours in the fridge. If you hung the curd in room temperature that will become sour. Saffron and rose water are the traditional flavors in lassi but you can give twist with any fruit pulp like Mango, Strawberry, banana. Today I am going to give my twist with Chocolate so let's check the recipe....

 

INGREDIENTS:---
Curd   -----200 gms (chilled)
Drinking chocolate  --- 2 tab sp
Milk chocolate bar ---  2 tab sp melted
Coco powder  --- 2 tea sp
Sugar   ---  2 tab sp ( I prefer less sugar you can add as your required)
Water  ---  1/4 cup
Few ice cubes
METHOD:---
Take all the ingredients in a blender jar and blend till they mix evenly.
Pour in to glass and top with chocolate shavings and some toasted almonds
Serve chilled.
This is my second post for Blogging Marathon 29th edition under Indian Fusion With Chocolate theme let's check other BM members recipes here

Ice Cream Soda

Almost a five years back I tasted this drink in restaurant in Bangaluru. I was surprised at that time because I didn't even imagine to mix ice cream with a carbonated drink!. And I just fell in love with the taste of that drink. I googled a lot for the recipe and finely find the recipe. It is very simple but my very favorite and also perfect drink for a hot day. In Australia this is well known as Spider drink and in some other regions this is known as Float or coke float names are different for the same drink.
                                                          This drink is made with any flavored syrup with carbonated water (soda) and one or two scoops of ice cream. Or you can use plain soda water with chocolate ice cream or any other flavor ice cream of your choice. One more variation is  chocolate syrup, plain soda with a vanilla ice cream. The variations list will be going on like this but all of them are my favorites. Use only tall glasses to make this drink because the foam rises to top of the glass. Let's check how to make my choice of drink and I like to call this Ice Cream Soda. yummm.......

INGREDIENTS:--- 

Ice cream  -----  2 scoops or you can add how many scoops you want. But if you add more ice cream the drink will become more creamy. I like my drink with 2 scoops of ice cream so go with your choice.
Carbonated drink (any flavor or you can use a tab sp of any syrup with plain soda)
Tall glass and a straw.
METHOD:---
1. Take a scoop of ice cream in a tall glass.
2. Pour carbonated drink over the ice cream till foam rises to the top of the glass and top with the second scoop of ice cream. Wait for a while and enjoy the drink.
I can not wait going to have it now....:)
This is my fifth recipe for Blogging Marathon 27th edition under Seasonal recipes theme let's check other BM members recipes here


                                                          

Lemon Squash

Lemon Squash This recipe is from my Amma. I use a lot of lemon in my daily cooking in fact I start my day with lemon juice with hot water and honey. In summer lemon juice makes your body very refreshing and it gives a cooling effect to your body. Mix a tabsp of lemon juice with buttermilk with salt and jeera powder, this improves digestion and keep your body cool. Other then lemon pickle Amma used to make this lemon squash in every season and she used to give different flavors every time, some times she used to add grape essence to lemon squash to give the squash a different color and flavor. No need of adding artificial flavors and chemicals, so lets check this flavorfull and refreshing squash..

 

INGREDIENTS:---

Lemon juice   ---- 2 cups
Sugar   -----  4 cups
Water   ---- 1 cup
Lemon yellow color   --- 1/4 tea sp (optional)
Lemon essence  ---   1 tea sp
A pinch of salt
You can add 2 tab sp of ginger juice to this syrup to make it ginger lemon squash or you can add few mint leaves to give it a mint flavor choice is yours.. 
METHOD:---
1. Heat sugar and water in a pan and make syrup with single thread consistency.
2. Remove from heat and let it cool.
3. Add all other ingredients mix to dissolve every thing well.
4. Pour in to sterilised bottles.
5. To serve take a tab sp in to glass add water and ice cubes mix well and serve chilled. 
Instead of lemon juice can make this squash with orange juice, mango juice and pineapple juice.
Only thing while you using other juices add a tab sp of lemon juice  or citric acid.
This will stay for 6 months to one year.
This is my first recipe for Blogging Marathon 27th edition under seasonal recipes theme let's check other BM members recipes here

 

Mango-Badam Milk - Mango - Almond Milk

Mango Badam milk sounds yumm no?  Yes it is a delicious drink what we made for our lunch last Sunday. Remember my Green Apple And Cucumber Salad with that i made this drink. Actually i wanted to make mango milk  shake that day. But when i remember that i have soaked almonds to make badami paneer then i decided to make something with those almonds. Because we do not want to eat a heavy meal at that time. So started boiling milk to make Badam milk(almond milk). I ask hubby to help me to make badam paste, he did not listen to me and busy in watching movie. Then i grind the badam add to milk and boiled, cooled and kept it in the fridge. When i was talking to my brother some blender noice came from the kitchen i did not gave attention to it, then hubby came to ask me where is the milk? I told it is in the fridge. When i came back from the phone Mango Badam Milk is ready!!!!...
                                                                                 Hope you all understand what happened! hubby dear thought that i ask him to grind mango and mix it to the milk. But i ask him to grind almonds and mix it in the milk that work i have already done. Any way by mistake a delicious drink was born....:). But at that movement i gone mad thinking that, this combination goes well are not  but really that taste just wow i am going to make it again before finishing the mango season. Now hubby dear took the credit of this recipe humm yes credit goes to him only .... any way lets check the recipe...

INGREDIENTS:---

Mango --- 1 big
Almonds  --- 15
Cardamom powder  -- 1/2 tea sp
Sugar  --- 5 tea sp s (optional i didn't add sugar the sweet taste of mago is enough for me)
Milk  --- 1 1/2 cups i used full cream milk, then only you get the wonderfull creamy taste
Almonds  --- 4 chopped for garnishing
METHOD:----

1. Soak almonds in water for over night and grind them in to paste.

 2. Boil milk when milk was boiling add almond paste,sugar and mix well and keep boiling for  five minutes
3.  After 5minutes add cardomom powder and remove from fire let it cool and chill it in the fridge for atleast 1 hour.
 4. In the mean while peal the mango, cut in to small pieces and grind in to a pulp in a blender set a side.
5.  Remove badam milk from the fridge add mango pulp bleand in the blender for 1 second.
6.  Garnish with chopped almond and serve chilled. If you like can add finely chipped mango pieces also.
Add ice cubes to this delicious drink to make it more chill.
This is my entry for Mango Mania at The Pumpkin Farm

Ragi Java -- Ragi Kuzhu

Yet another week of Blogging Marathon. This week I have chosen the theme of  combo themes of 3. In this theme we have to cook 2 recipes from any 3 themes. So first two I am goikg to cook with whole grains. In this whole grains my first choice is Ragi - Finger millet. My recipe for to day is Ragi java aka Ragi Kuzhu means Finger Millet Porridge with butter milk.This Ragi java is a perfect break fast for summer. One portion of porridge will keep you cool and full for long time.For kids you can make this with milk and sugar or jaggery. And here is the recipe...

INGREDIENTS:---

These ingredients make 2 glaces of ragi java.
Ragi flour  ---- 1/2 cup
Butter milk  ---- 1& 1/2 cup
Salt to taste
Water  --- 1& 1/2 cup
sliced onion -- 1tab sp
chopped coriander  --- 1 tab sp
chopped green chilli   -- 1 tea sp optional
If you like can add 1/2 cup of broken rice Biyyapu rava again that will increas calories so I didn't use in mine. And can use cooked wheat rava also.. that is totally your choice. You would like to add any of this rava first cook rava and then add ragi flour to cooked rava then cook again till it become like a porridge
METHOD:--
 1.  Dilute ragi flour with 1/2 cup water and set a side for over night. means you are going to ferment the ragi flour
2. After 8 hours or next day morning in a heavy bottom pan boil 1 cup water, bring to a full boil then add fermented ragi flour batter and cook in a medium heat, stir continously.
3. Add little salt and stir and cook for 10 minutes in a medium low heat.to check whether it is cooked or not dip your finger in cold water, touch the ragi mixture, If it is not sticking to your finger then it is cooked.
4.Switch off the heat and set a side to cool. After some time Ragi poridge will become thick.
5. Now add butter milk, sliced onion,chopped coriander and green chillies mix well to combine every thing and enjoy this healthy breakfast with a pickle or just like that.
My choice is with a piece of lemon pickle or just coriander and cumin power (dhaniya jeera powder).
After adding butter milk you fell still it is thick the add some more water or butter milk adjust the salt. I like my java little thick..
This is my first recipe for Blogging  Marathon 14 th edition in the theme of combo theme of 3 let s check the marathon page for the other recipes.

Chocolate Tea

Chocolate tea yes I know this is a little unusual combination, but some people like me who likes to eat a chocolate or chocolate cookies with tea for them this hot chocolate tea should be a great choice. Actually I first tasted this chocolate flavoured tea in Hyderabad. In hyderabad we get Lassa lamsa chocolate flavored tea and after that I did not find that product any were in India. I got this recipe from one of my friend Suma, she knows how I am mad with chocolate flavors and chocolate.Once Suma made this for me at her place and this taste likes chololate and smells like chocolate may be because of this I like this insted of making with chocolate flvored tea powder. So hope chocolate lovers will sure like this tea like me.here is the recipe..

This recipe is for 2 cups of chocolate tea.
Cocoa powder --- 2 tea sp
Tea powder  -- --  1&1/2 tea sp or 6 tea bags
Sugar  ---   3 tab sp or sugar free or you can have with out sugar
Milk  --     1&1/2 cup
Water  -- 1/2 cup
Mocha syrup or chocolate syrup  --- 1 tea sp (optional)
1. Prepare tea by boiling water with tea powder strain and dissolve cocoa powder, mocha or chocolate syrup, sugar (if using).
2. In same time boil milk, bring to  a full boil and add this hot milk to tea and chocolate mixture mix well.
Pour this flavor full chocolate tea into serving cups and serve hot.
This is my entry for Valli s chocolate Mela

BOTTLE GOURD JUICE

Bottle gourd.. such a fantastic vegetable but many people dislike to include in there meal. This easy digestive vegetable has many benefits. Now a days ayurvedic doctors and yoga guru s are giving advises to include bottle gourd in every ones diet. Even for elder people also,this vegetable is usefull as it is having lot of medicinal values. Especially it contains 'o' cholesterol, high in dietary fiber and protein. Bottle gourd prevents excessive loss of sodium, very effective for urinary disorders, because cooked bottle gourd cools the body system. now a days bottle gourd juice is very popular in weight reduction.A glass of bottle gourd juice with a pinch of salt and 1 tea sp of lemon juice will be very help full in preventing urinary disorders, excessive thirst and tiredness. So start using bottle gourd in every day meal as it is a very common and less expencive vegetable in India. Here I am with very healthy bottle gourd juice in two versions.
FIRST VERSION------
INGREDIENTS:---
Bottle gourd pieces --- 1 cup (peal the green skin and remove the seeds)
Ginger -- 1/2 tea sp chopped
Lemon juice -- 2 tea sp
salt -- a pinch (or )
honey --- 1 tea sp (if you have any urine disorders then please don't add honey)
You can use sugar also but it will increase the calories.

METHOD:---
Blend all the ingredients in a blander in to a fine paste.
Add water mix well and serve.
If you want you can strain the juice, but wen you strain the juice fiber will be removed and that is not good for health, not recommended too.
Have this juice once in a day only.
SECOND VERSION---
INGREDIENTS:---
Lemon juice -- 1 tab sp
Honey --- 1 tab sp or Rock sugar(patikabellam, Kalkanda)
Bottle gourd pieces -- 1 cup
Pineapple pieces -- 1/2 cup
cucumber pieces ---1/4 cup
ginger --1/2 tea sp chopped

METHOD:----
Blend all above ingredients in a blender in to a smooth paste and add 2 glasses of water and blend for 1 second again.
Add 1 tab sp lemon juice and 1 tab sp honey or rock sugar(kalkanda, patikabellam) mix well to dissolve and serve.
If you are in a low calorie diet then this juice will be a good combination with any salad.
In that case don't add honey or sugar a pinch of salt will be replaced.
you want to really reduce your weight not only drinking this juice will help you have to do yoga or exercise and a 1/2 hour brisk walk also will give a good results...

MANGO JUICE

It's already mid summer in India. Power cuts and hot winds are started, this is the season for a tropical fruit which is a favorite fruit for almost every one. Mango the king of the fruits,this year they already in the market. Naturally April and may is the starting for the green mangoes and some verity of mangoes will turn in to fruit. There are hundred s of verity's of mangoes in India but in andhra pradesh especially in costal andhra pradesh there is one more verity mangoes called RASALU(juicy mangoes).

This mangoes are specially cultivated in Krishna district. There are verity's in this mangoes they are Chinna Rasalu (small juicy mangoes),pedda rasalu or cheruku rasalu(big juicy mangoes) and nujiveedu rasalu. Nujiveedu rasalu is more sweet and tasty in this verity.

Usually this mangoes will start coming in to the market in April and stop by may when Banganpalli mangoes starts coming in to the market. This Rasalu mangoes are specially used for pickle(avakaya) when they are green and raw once they start ripe they become very juicy and sweet at this time we can only use this mangoes for juice only, we can not cut this mangoes in to pieces. Normally we press the ripe mango from all sides and make small hole on top and squeeze all the juice in to a glass or a bowl no need to add sugar to this juice . One pedda rasalu mango weighs 3 kg and gives more then 1 litre thick juice you can make 2 ½ to 3 litres delicious mango juice by adding water to this.

Also we dry this mango pulp in sun and make sun dried mango candy s (mamidi tandra). In my child hood I use to skip lunch for this rasalu mangoes. Me my sister, brother and cousins use to sit in a circle and enjoy each mango......... ohhh those golden days........... anyways here I am with a simple recipe of Mango juice....

Mangoes ---- 1 big( nice ripe big pedda rasam mango – 1 or chinnarasalu mangoes 3 or any other good quality ripe mangoes 3... If you are using any other mangoes peal the skin and cut in to small cubes)
If you are using rasalu mangoes press the mango from all sides to easily squeeze the juice make hole on top and squeeze the all juice and remove the skin and seed.
sugar – 1 cup if required (I didn't add sugar because I used peddarasalu mangoes they it self very sweet in taste)
Ice cubes – 1 tab sp or according to your taste(instead of ice cubes you can add water in sufficient quantity)
Blend all above ingredients in a blender to make the juice smooth and combine the ingredients well.
Pour the juice in to glasses and serve with more ice cubes if require.
Enjoy the summer special delicious drink....

Mango juice is very beneficial for Anemia, Excessive thirsty condition, mental stress and it energies the body,removes the toxins and helps in constipation because mango is rich in c vitamin, carotene, niacin, riboflavin and calcium....
So enjoy a healthy seasonal fruit in the season......

DHANIYALA KASHAYAM - CORIANDER TEA/COFFE

1.coriander seeds - dhaniyalu in telugu,coriander seeds are a spice which we use in our every day cooking is high in medicinal properties.coriander seeds get high ranking as a healing spice.recent studies shows that coriander seeds helps lower cholesterol, blood sugar. we use coriander seeds in Indian cooking as a spice powdered or corsely crushed. as per ayurveda it a cooling spice and contributes the sweet and astringent taste. In ayurveda it is commonly used for digestion, to improve the apetite and it purify the blood also.In Indian cooking we use coriander seed in many forms like as a powder for giving aroma in gravys, mixed with clove, cinamon and other spices to make Garam masala wich we use for kurmas and non-vegetarian gravy recipes,in some recipes we use this spice crushed also. mixing with cumin seeds and make a course powder which is well known as dhaniy - jeera powder will give some stir fry recipes a very good aroma.In South India we use this coriander seeds in making of Sambar powder and rasam powder, in sambar and rasam powder coriander seeds take a main role.
2.Coriander seeds helps to prevent digestive disorders such as indigestion, flatulence and gas.
3.Dhaniyala kashayam -Coriander seeds tea ia recommended for patients suffering from kidney problems and also helps to cure mouth ulcers and swellings. Regular in take of coriander tea also helps to lower blood cholesterol levels
4.soake coriander seeds in water for over night and mix this water with butter milk and drink this early in the morning will controles diarrhea.
5.when you mix coriander seeds with dry ginger and make a tea and drink warm that will helps relieve respiratory tract infections and cough.
6.According to ayurveda it is a cool spice, coriander seeds tea helps to reduce body heat
7.coriander seeds are boild with water and drunk warm as medicine for cold
8.coriander seeds also have importent vitamin s like B and C vitamin s, so regilar use of coriander helps to prevents many of the vitamin deficiency diseases.
9.coriander seeds are high in dietary fiber and a very good source of iron, megnesium and manganese.
10.Fresh coriander seeds should be in yellowish -brown in color, not in a dark brown color.2.Coriander seeds helps to prevent digestive disorders such as indigestion, flatulence and gas.
11.when ever possible buy whole coriander seeds, freshly ground coriander seeds will give a great aroma.Coriander seeds can be easily ground in a mortar and pestle or a coffee grinder.
12.coriander seeds will stay fresh for one year and ground coriander will stay for 5-6 months, store them in a tightly sealed glass container in a dark cool place.
                                                                       

And to day I am here with the recipe for coriander seeds tea/COFFE....

HOW TO MAKE CORIANDER TEA/ COFFE:--
1.Coriander seeds - 1 tea sp Dry roast till the seeds become warm make sure that they dont change the color or burnt just heat the seeds to crush them easyly. ceush coriander seeds coarsely
2.water - 1& 1/2 cup
3.rock sugar - 1 tea sp if require(patika bellam, kanda chekkera/kalkanda)
4.milk - 1tab sp if require
5.If you have a sivear cold then you can add a 1/2 inch piece of dry ginger( dry roast dry ginger also with coriander seeds and crush coarsely with coriander seeds and add to boiling water)
6.Heat the water in a pan and bring to a full boil then add 1 tea sp of crushed coriander seeds and boil for 5 min.
7.In the same time crush the rock sugar if using.
8.Heat the milk in a other pan and keep ready if using milk also
9.Now remove the boiling coriander seeds water from the heat and strain.
10.add rock sugar and milk mix well.
11.drink hot.
THIS IS MY ENTRY FOR THINK SPICE - THINK CORIANDER AT PRIYA S EASY N TASTY RECIPES.

JALLAB A RE FRESHING DRINK FROM MIDDLE EAST

Jallab is a very popular drink in Middle East wich is specially served during Ramadan month in Iftar time. Jallab is made by dates, grape molasses and rose water and served with lots of ice and toped with pine nuts and raisins. Traditionally in Ramadan month every day people break there fast in the evening( Iftar time) with eating dates. Ramadan is the ninth month of the Islamic calendar which is the month of fasting. People starts fasting from the first day of the Ramadan month and The day fasting start after Sehri or sahari… is a morning meal which they have before sun rise and after that do the morning prayer and read Quran from that they starts the day fasting for full day till sunset. At the sunset time after prayer is Iftar time this time people gather to gather and break that day fast. Traditionally A date is the first thing to be eaten during Iftar time. But way Date is the thing to be consumed first in Iftar….After a full day fasting human body needs an instant energy that you can get from dates very easly. Dates are rich in carbohydrates, sugars, dietary fiber and vitamin C too. So if it is Ramadan or navrathri after fasting eating dates is a good choice. Coming to the recipe Jallab, is a drink made by date syrup which is served in Iftar meal and here I go with the recipe …………..


INGREDIENTS:----
This makes 1 glass of jallab drink.
Chilled water --- 3/4 glass
Jallab syrup --- 3 tab sp (you can use only date syrup too)
Rose water --- 1 tea sp ( I don't like a strong aroma of rose water so I added 1 tea sp if you like you can add more)
Ice cubes – 6-8
Pine nuts – 1 tab sp
METHOD:----
Take syrup in a toll glass and add ice cubes, rose water, chilled water mix well and top with pine nuts and serve chilled.
You can get the jallab syrup in grocery store s especially Lebanese stores. .

STRAWBERRY AND MANGO PUNCH

Strawberry one of my favorite fruit, witch contains lot of 'c' vitamin and lots of water content. I like to have this fruit as it is or as a smoothie or a milk shake. To day I brought some Mangoes from the market. When I open my fridge I saw some strawberry s in my fridge and I thought way didn't I mix my both favorite fruits and see. And I made this.
What I did is………

I peeled and chopped --- 1 MANGO
WASHED AND CHOPPED STRABERRY S --- 1 CUP
ORANGE JUICE – 1 CUP
STRABERRY JUICE --- 1/2 CUP



SUGAR ACCORDING TO YOUR TASTE(I DIDN'T ADD SUGAR BECAUSE BOTH JUICES I ADD IS WITH SUGAR THAT SWEET IS MORE THEN ENOUGH FOR ME)
CRUSHED ICE --- 1 CUP
Blend all above ingredients in a blender and blend till smooth and serve chilled
I WOULD LIKE TO SEND THIS DELICIOUS PUNCH TO HAPPY COOK'S STRAWBERRY FEAST
AND SRIVALLI 'S MANGO MELA

MANGO& CARROT MILKSHAKE FROM MAHIMAA S INDIAN VEGETARIAN KITCHEN

Mango is my favorite fruit. I like to have it in any form if it is a raw mango as a pickle or ripe sweet mango as a dessert. And I find this recipe in Mahimaa s blog I like milkshakes too that to if it is a mango milk shake ooohhhh haven. Thanks for this yummy milkshake recipe Mahi.This yummy mango milkshake goes to MBP - MANGO MASTI at Easyntastyrecipes event started by Spice Cafe
I just fallowed Mahimaa s recipe with only one change. That is I add little cardamom powder to this.

INGREDIENTS:----
Carrots --- 3 grated
Ripe mango --- 1 chopped
Milk --- 4 cups
Sugar – 4 tab sp
Almonds --- 12 (soaked in water and peeled and chopped)
Cardamom powder --- 1 tea sp
METHOD:----
Fry grated carrots for a bout 8 min. and let it cool.
Blend it with sugar, mango pieces, almonds, cardamom powder and 1/2 cup milk blend well.
Then add rest of the milk and mix well.
Serve chilled.

TRIPLE TWIST (A SUMMER DRINK)

Juices and milk shakes are my weakness. I keep on trying with 2 or more fruits mix and make yummy drinks. Some times that will be a disaster, of course, but most of the times I will get a beautiful colored yummy drink. This drink will come in that list, which I liked very much. And believe me this keeps your tummy cool in this hot summer. Here I am with the recipe……

INGREDIENTS:----
Grapes ---- Grapes --- 1 cup (any black or brown variety seed less)
Musk melon cubes --- 1 cup
Pine apple pieces --- 1/2 cup
Honey --- 1 tab sp (if you want to add sugar can add 1 tab sp but I don’t like to add sugar that will remove the original taste of the fruits so if possible don’t add any thing honey or sugar and enjoy the natural taste and flavor)
Black pepper powder – a pinch (if you like)
METHOD:---
Blend all ingredient in a blender till smooth and strain trough a strainer add ice cubes if required pour in to a toll are any glass and enjoy the chilled juice.

WATER MELON SHAKE - 2

INGREDIENTS:----

Water melon pieces --- 1 cup
Rooh afza ---- 1/2 cup
Ice cubes --- 1 cup
If like more sweet then you can add 1 tab sp sugar to this I don't like that much sweet so I didn't add, that is according to your taste.

METHOD: -----
Blend all three ingredients in a blender till smooth and serve chill
A perfect cooler for this hot summer
If you don't have rooh afza then add a few drops of rose water and 1 tab sp of sugar syrup
Other variations: you can add 1/2 cup milk or curd to this to make a delicious smoothie
Enjoy your cool cool drink.

Check my water melon shake - 1 here

this refreshing shake is going to Chandrabhaga s REFRESHING DRINKS FOR SUMMER event

CUCUMBER AND MINT COOLER

Cucumber --- 1 no. cut in to small pieces
Mint --- 10 leaves
lemon juice ---- 2 tab sp
honey --- 1 tab sp or sugar --- 1 tabsp(according to your taste)
water ----- 1 cup
Sparkling water ---- 1 bottle (or you can use soda)
apinch of salt
Pepper powder ---- 1/4 tea sp
Crushed ice ----- 2 tab sp or more if you like
METHOD:----
Add cucumber pieces, mint leaves.lemon juice,honey,salt and pepper powder and add 1 cup water and blend till smooth.
I you want you can strain the juice and pour these juice in to 2 glasses and pour the sparkling water till 3/4 of the glass add crushed ice
Serve chill.
This is my entry for AFAM - CUCUMBER event hosted by Neha event started by
Maheswari

ROSE MILK

Milk ---- 1 glass(full cream milk will give a better taste)

Honey ---- 1 tab sp(or 2 tea sp sugar)

Rose essence ---- 2-3 drops

Red food color --- 2 drops

METHOD : -----

Boil milk and leave to cool and then add Honey, Red food color, and rose essence mix well.

Keep it in the fridge to chill

Mix well before serve and serve chilled.

You can add one scoop of vanilla ice cream or strawberry ice cream to this to give a extra rich taste.

Enjoy your drink.

This rose milk is for my dear friend priya for her first event FIC - PINK /ROSE is started by my one more friend SUNSHINEMOM

GULAB KI SHARBAT

AWADH A HISTORICAL REGION OF NORTH INDIA.Which was known as the united provinece of AGRA and OUDH(Ithink this name was from British period).The treditionl capital of AWADH has been LUCKNOW,the capital of the modernday UTTAR PRADESH.Inthe ancient hindu kingdom it is called by Kosala with the capital of AYODHYA,under the MUGHALS it became AWADH

and it is a province of Mughal Empire.Awadh was a welthy kingdom by its won history , culture and cusine.

AWADH is a hundu kinkdom before Mughal empire so there is a mixed culture in cusine also.The Awadh region has its own distinct Nawabi style cusine. this gave birth to the dum style of cooking which has become synonymous with Lucknow to day

In Awadh (Lucknow) culture offering Sharbat is tradition,Let us see what is Sharbat.Sharbat is a thick sugar syrup with a aroma of fruits or flower or some times with herbs also.Sharbat is a word derived from Arabic word Sharbah meaning a drink. the syrup is diluted with water and served with ice, or some times with milk or evaporated milk also and also some times may be used to pourover the desserts.In this way of AWadh cusine here I am with a traditional sharbat recipe

and here I go with GULAB KI SHARBAT (ROSE PETAL syrup)

INGREDIENTS:-----

Rose petals ---- 2 cups (freshly picked red rose petals)

Cardamom --- 2

sugar --- 2 tab sp

Lemon juice --- 1 tab sp

Pomegranate juice -- 2 tabsp

Cold water --- 3 cups

Boiling water --- 6 cups

Ice --- 1/4 cup (but now in this pic Ididn't add Ice because it is winter here so i had it like that with out ice)

METHOD:----

Crush the Rose petals and place them in a big bowl.

Add boiling water( do this process in a steel or any metal pan not in a nonstick pan) and cardamom and leave aside for over night.

Strain rose and cardamom water in to other bowland add sugar,lemon juice,pomegranate juice mix well till the sugar dissolves

serve in a glass half filled with ice

the other version.........

make sugar syrup with one string consistency add crushed rose patels,cardamom and leave for over night then strain and mix with other juices mix well and store it in abottle this will stay for 1 week and you can use this for desserts topings

Ididn't add any color or any preservative this one is with its own aroma of rose patels and cardamom.

Enjoy your SHARBAT

And this is my first entry for RCI: Awadhi Cusine hosted by SIRI at Siri's Corner

http://siri-corner.blogspot.com/2008/12/announcement-of-rci-awadhi-cuisine.html