PANHA THANDAI

Thandai is made during holi. aam ka panha is made during summer when you get lots of raw mangoes.  Since I had some stock of thandai syrup in fridge, I thought of mixing the aam ka panha   and thandai.  But the panha is bit sour, if you add milk, it is likely to curdle so thought of adding coconut milk and made it.  It was very tasty but important factor in this recipe is  MUST SERVE THE SAME IMMEDIATELY WITH ICE CUBES.  DO NOT KEEP IT IN FRIDGE AFTER MAKING IT AS IT IS LIKELY TO BECOME SOUR IN TASTE.

But we all enjoyed it.  Hope you will also like this.  watch youtube: panha thandai

MAKAI ADAI, MAKAI LENTIL CREPE

Like the normal adai, we make, I tried with Makai.  I had some broken makai with me and wanted to make something for the evening snack.  Thought of using this makai with some rice, tur dal and urid dal and turned out to be tasty.

I served this with Kodukapuli thogayal and was an awesome combination.

Let us look at the recipe now:

Makai adai 

KANDA KAIRI, SPICED MANGO WITH ONION

Kanda kairi or spiced mango with onion is a lovely instant pickle.  This recipe was shared with me by Anjali,my friend, neighbour.  When we had some kairi (raw mango) with us, she told me we make this dish and serve it in the afternoon.  If some one comes from out during the summer season, and served this for lunch, it refreshes your  mind and body as it is having the cooling effect.

Instantly, I made this and gave her to taste it and was awesome.  Though it was made 10 days back, could not post it due to hectic schedule.  I want to share this as this is season of mangoes, pickles etc. so you must not miss the opportunity to taste this recipe.

Kanda kairi is made out of raw mangoes, onion and jaggery with chilli powder without oil.

Actually, I wanted to post this as my 500th post.  But when I made panchamrutam for neivedyam, I thought I will post that as my 500th Post.

kanda kairi

kanda kairi

PANCHAMRUTAM

Hi viewers,

I have the pleasure in posting my 500th post today.  It has been a nice blogging journey since 5th May 2013 and still 23 days more  to celebrate  the blogs First Birthday.

The journey began with the support of Ms Dahlia Twinkle and Kavery Venkatesh and of course with my dear hubsand, son, daughter and my lovely neighbours as judges.  A Big thanks to all of them for the support, suggestions, criticism, advise etc. etc.

A BIG SPECIAL THANKS TO ALL MY VIEWERS  specially  for their suggestions/comments and support without which the journey would have been incomplete.

I started my recipe with the King of fruit Mango and posting the 500th post also with a fruit recipe.

Panchamrutam is made normally for the neivedyam.  It is also used for abhishekam of gods in the temple.  A simple and easy preparation with fully ripe bananas along with some khajur, kalkandu, elaichi powder, jaggery,  it is awesome.  my children loves this to eat as it is chilled minus certain fruits added in it  if it is brought from the temple after the pradosha pooja.  I make this for them in a simple manner but you can add other fruits, if you wish.

Panchamrutham

PULIYARILA MORU

Puliyarila (Oxalis corniculata), an Indian ayurvedic herb is used for ayurvedic medicines.  It has properties like diuretic and refrigerant.  It isused treating disorders of liver and digestive problems.  This has got the  power to prevent certain cancerous growth.  The leaf pulp is applied over insect bites and burns.  It has also got antibacterial properties.  This plant is also known as yellow sorrel.

During my childhood, my mother used to make " moru" with this and used to give us for our stomach related problems.  It is grown wild where there is water always especially under the coconut tree, garden area etc. It has got small yellow flowers and the fruit looks like bhindi.    If you touch the fruit when it is fully grown with wet hand, it breaks and the seeds are spread all over.  The taste is  sour like tamarind.

puliyarila moru Youtube

KOSUMALLI, KOTHAMBARI

Sri Ram Navami is falling on 8th of this month.  During this day, Neer moru, panagam and the kosumali, kothambari or carrot cucumber salad with moongdal is prepared and served as prasadam.  This salad is also  the speciality during feasts.  It is a simple salad preparation and very tasty to eat as it is.

kosumalli, kothambari, carrot, cucumber salad Youtube

PANAGAM, PANAKAM

Panagam, panakam it is known as is a drink prepared with jaggery, dry ginger powder and cardamom powder with lemon juice. It is a Ram Navami special along with Neer moru and kosumalli.  I have already posted neer moru, sambaram, taaq.  Here is the recipe for panagam as Ram Navami is on 8th of this month. Enjoy this drink chilled.  It is a nice summer drink too.

Youtube: panakam, panagam

MASALA BHAT

Masala bhat is a  variety of rice prepared by North Indians especially Maharashtrians.  It is a mixture of rice, vegetables and masalas.  Serve it hot with chaas/butter milk.   Yummy it is.  You can mix any kind of vegetables in it and a best way to feed the children who do not eat the vegetables.  Also a very easy preparation for the bachelors, no hassles of making dal, subji etc.  So why are you waiting.  Grab the ingredients and go to the kitchen to relish the my way of masale bhat.

watch on Youtube; Masala bhat 1   Masala bhat 2         Masala bhat 3

KODUKAPULI PICKLE, MANILA TAMARIND PICKLE, SWEET TAMARIND PICKLE

Here I am with another recipe of Kodukapuli.  This is the season of pickles and people make varieties of pickles in the summer season.   Though sweet tamarind has got a bland taste, with tamarind pulp, chilli powder and jaggery, this pickle tastes awesome.

Kodukapuli pickle

enjoy the kodukapuli curry and kodukapuli chutney, thogayal too

KODUKAPULI THOGAYAL, CHUTNEY, MANILA TAMARIND THOGAYAL, CHUTNEY

I have already posted  kodukapuli curry, sweet tamarind curry, chinch curry, manila tamarind curry recently. Kodukapuli thogayal or chutney is made with kodukapuli.  During summer season you get plenty of this in the market, the local vendors selling it.  I happened to the market yesterday and bought  it with a plan to make pickle and thogayal out of it as I had already posted the curry recipe recently.  Today I made chutney, thogayal out of it and was liked by everyone.  This is the season we can purchase the kodukapuli and I loved it.  Though it has got a bland taste, with the dal and coconut, it tastes awesome and can be served with dal rice, curd rice and with roti too.

Kodukapuli thogayal, chutney

kodukapuli pickle