kokum juice concentrate /kokum sharbat recipe
This kokum juice concentrate can be listed among the other thirst quenching summer drinks. These heart consoling natural summer drinks are always needed to make the season more comfortable and pleasant. The kokum juice has cooling properties and moreover the colour from this tangy fruit is itself very attractive. Mostly in all coconut based gravies and curry’s they use this kokum as such and adding a few itself will bring the required sourness to the dish. Many of us think that kokum and kodampuli are the same but the fact is that even though they are souring agents they are different.
easiest homemade ice cream recipe /basic vanilla icecream
Summer and ice-creams are inter related we cannot delete this from our mind amidst hot boiling weather.Before making easiest homemade ice cream recipe we will have a little intro about ice-cream as explained by wikipedia.
According to wikipedia:
Ice_cream The meaning of the phrase “ice cream” varies from one country to another. Phrases such as “frozen custard”, “frozen yogurt”, “sorbet”, “gelato” and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase “ice cream” applies only to a specific variety,
homemade rose syrup recipe -marudhuskitchen
In this red-hot climate who will say no to a chilled refreshing rose milk with a pleasing and calming aroma from the real rose petals. Chilled rose milk always has been a “die for” item for most of us during these hot summer days to beat the heat. Iam making this homemade rose syrup recipe for the second time and for this organic “paneer rose” variety only should be used it will be light pinkish in colour. Because no other rose varieties has this trademark smell. This variety of rose is seasonal and
sarkara varatti upperi / jaggery coated banana chips
sarkara varatti upperi a very special sweet dish that appeals our senses made from nendran raw banana. This sarkara varatti upperi is a unique kind of sweet with complex taste with a dominating flavour of ginger giving a spice tick to this dessert. While tasting you will feel the sweetness from the jaggery ending up with a big hint of spiciness. First I was thinking that the procedure will be quite complicated but it was very easy to do only thing we have to follow is right consistency and method. (more…)
elaneer payasam tender coconut kheer
It’s right time to have loads of tender coconut water even daily can be made as a routine to dehydrate from scorching summer heat. Tender coconut is all filled with enriching amounts of vitamin c. Among two varieties of tender-coconut available the yellow ones is my favourite more than the green ones. The yellow variety available here is called as “sevelani” in TamilNadu. More than tender coconut water I love the fleshy portion of the coconut very much. Its quite practical for us to have the coconut water as such but some time we can have it in other forms like desserts, beverages and even gravies are made with this tender-coconut. This time only I have made this elaneer payasam tender coconut kheer and it was very soothing and tasty. (more…)
kerala pazham pori recipe /banana fritters /ethakka appam
kerala pazham pori recipe is the trademark snack done at every nook and corner of the greenery dense world of kerala. I have very well heard about its popularity but never tried it at home. This time a quality produce of these nendram pazham was available at the farmers market and I was tempted to buy it. I did buy it to have it as a fruit but suddenly had a thought to try this kerala pazham pori recipe. I got the exact recipe from sutralam suvaikalam program. This recipe was lightly different from the usual one but its the exact method done in shops over there in the state. So, I strongly believed in the recipe,
chettinad vellai kurma /mixed vegetable korma
Chettinad vellai kurma is one of the favourite side dishes I usually make for chappathi, wheat parotta or phulkas. It’s a hotel style mixed vegetable kurma that you may have had in saravana bhavan hotels.If you have not tasted one then this is the exact method I used to do for years and definitely you will be loving it once when you taste it. Except adding green chillies there is no other heat taste in this kurma. Adding cashews and coconut are the main top ingredients that should not be missed while making
south indian masala rice recipe /masala bhat/bhaat
Its definitely not a type of masala bhat that is done in Maharashtra its one of its special variation that is done here in South India.No complicated spices needed for this masala bhaat as needed for Maharashtrian masala bhat. They make maharashtrian masala rice with goda masala which is already in my blog and the list of spices is more. I have yet to try this type of masala rice and eager to do it someday. This south indian masala rice recipe speciality is done in
Black rice idli /kavuni arisi idli /marudhuskitchen
Black rice or kavuni arisi is a nutrient dense gluten free food obviously less common rice variety but available easily nowadays. This black rice is rich in vitamins, protein and also high in fibre. Still now we always have a comforting satisfaction with normal white rice only and have very limited liking for other healthy coloured rice varieties. But its not at all true these rice are equally tasty to consume and far better than the white rice. We can make this black rice in many forms like pongal,payasam and even puttu or
ulunthankali recipe / karuppu ulutham kali /urad dal ulundhu kazhi
ulunthankali recipe is a trade mark dish given mainly for the strong development of the bones mostly for the growing kids. Most importantly for the girl children they must be given at the stage when they attain puberty. But in general its very good for even grown ups, boy kids and finally every person can have this without any guilt. Traditionally only black urad dal with skin is used and only palm jaggery is the right combination for this sweet. Same way only gingelly oil is the best for this and I can say even ghee does not suit this sweet.