Lemon Water/Nimboo Paani

The fragrance of a fresh cut lemon is unbeatably refreshing. Lemon is rich in vitamin C and contains antibacterial and antiviral properties which help to boost immunity.Lemon flushes out body toxins when it is taken as a morning drink. And also lemon drink is a perfect summer drink. Here I present simple lemon drink recipe. Njoy Cooking, Serving n Savoring!

Ingredients:

Lemon: 2 nos.

Sugar: 6 tsp

Water: 4 glasses (Or appx 1 litre)

Salt: A pinch

Ice cubes: Few

Method of preparation:

1. Rinse 2 lemons and cut into two halves. Use lemon squeezer to extract the juice.

2. Squeeze the lemon juice completely from each half using a lemon squeezer into a vessel.Add sugar to it.

3. First pour 2 glasses of water and mix it thoroughly.

4. When the sugar dissolves completely add remaining water,pinch of salt to it and mix well.

5. Now the lemon drink is ready and pour into drinking glasses. The drink can be served with ice cubes.

Tip:

1.The idea of adding just a pinch of salt in lemon juice is to balance salts(Sodium) in the body due to dehydration in summer. It also gives nice taste to the drink.

2. When sugar is added to chilled water it takes lot of time to dissolve into it. So its preferred to add water at room temperature first. the is sugar is allowed to melt completely and the ice cubes can be added later at the time of serving. The lemon drink is refrigerated and can be served when needed.

Vankaya Allam karam(Brinjal curry with ginger green chilli paste)

Ingredients:

Brinjal: 250 gms

Ginger : 1 inch piece

Green chilli : 4 nos.

Salt: As required

Turmeric: A pinch

Oil: 2 tbsp

Tempering:

Urad dal: 1 tsp

Chana dal: 1 tsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Curry leaves: 2 sprigs(Few)

Chitti vadiyalu(urad dal friums small): 1 tbsp

Hing(Asafoetida): A pinch

Method of preparation:

1. Rinse and cut the brinjal into cubes and put them in water with salt and turmeric.otherwise brinjal changes it’s colour and taste.

2. Take a kadai and pour 1 tbsp of oil and put the brinjal pieces, Add required amount of salt and turmeric.

3. Cook the brinjal pieces on low flame and mix them occasionally.

4. Meanwhile  in a mixer grinder put ginger ,green chilli  and grind to a smooth paste and keep it aside.

5.when the brinjal pieces are half cooked add ginger green chilli paste to it. Mix thoroughly.

6. Cook the pieces till they are completely done.

7. Transfer the curry onto a bowl.Do the tempering and pour onto the curry.
8. For the tempering put small kadai pour 1 tbsp of oil. Add urad dal, chana dal, mustard seeds and cumin seeds. When they are almost done fry the chitti vadiyalu for a minute. And also add curry leaves and a pinch of hing.

9. Now the vankaya allam karam is ready and can be served with hot rice and a tsp of sesame oil.

Thotakura Allam Karam(Amaranth Leaves ginger curry)

Thotakura Allam Karam  is another variation with thotakura leaves apart from regular recipes like Thotakura pulusu / dal/ vepudu.Thotakura(Amaranth )leaves are rich in antioxidants, vitamins, minerals and also good source of iron.Not only low in price but also worth with it’s amazing health benefits for young children, pregnant women and lactating mothers and also for people who are suffering with malnutrition,anaemia.Increase the consumption of green leafy vegetables with small changes according to the taste buds and relish. Just simple ingredients make the dish so delicious and nutritious .Thotakura Allam Karam  is made with amaranth  leaves spiced up with ginger and green chillies.Here I presentAndhra’s  traditional recipe Thotakura Allam Karam. Njoy Cooking, Serving n Savoring!Ingredients:

Amaranth leaves( thotakura ): 6/7 bunches

Ginger: 1 inch piece

Green chillies: 3/4 nos.(Adjust the number of chillies according to your taste)

Oil: 1 1/2 tbsp

Salt: as required

Sugar: 1 tsp.

Tempering:

Urad dal: 1 tsp

Chana dal: 1 tsp

Mustard seeds : 1 tsp

Cumin seeds: 1 tsp

Hing: a pinch

Method of preparation:

1. Clean the amaranth leaves , remove the thick stalks and rinse thoroughly under running water for 4 or 5 times.

2. Finely chop the leaves n put it in a vessel with water. Add 1 tsp of sugar to retain it’s green colour even after cooking.

3. Place the vessel on stove and cook the leaves on low to medium flame for 10-15 minutes.

4. Meanwhile chop the ginger into fine pieces and make a paste along with green chillies using mixer grinder or mortar pestle.

5. Once the leaves are cooked add ginger and green chilli paste to it.Add the required amount of salt.

6. Cook for 5 more minutes till the spices blend well and add half tbsp of oil.

7. Do the tempering with urad dal, chana dal, mustard and cumin seeds with a pinch of hing and pour onto the curry.

8. Now the thotakura Allam karam is ready and can be served with steamed rice.
Tips:

1.Usually while making ginger and green chilli paste, I don’t grind them together. First I grind ginger alone and add to the cooked leaves and allow it to cook for 5 more minutes and take half of the quantity separately for my kids.And then add the green chilli paste to the remaining leaves and do the tempering separately for both. This can be served like a salad also.Tempering can be done at the last for taste and crunchiness for authentic recipes.

2. The amaranth leaves can also be cooked with milk instead of water.Its so delicious and imparts creamy taste to the curry.

 

 

Podi Chutney For Pongal

Actually this is my friend’s recipe. I once tasted at her house with ven pongal.The taste was awesome. This podi chutney is exclusively made for pongal.This powder is made with urad dal, jeera and few regular kitchen ingredients mixing with water.If you want to try new accompaniment for pongal other than coconut chutney, sambar absolutely no doubt this will be the best. Here I present delightful podi chutney for delicious pongal. Njoy Cooking, Serving n Savoring!

Ingredients:

Urad dal: 2 tbsp

Cumin seeds: 1 tbsp

Red chillies: 6/7 nos.

Curry leaves: Few( 2 sprigs)

Copra powder: 3 tbsp( dry coconut powder)

Sugar: 5 tsp

Tamarind: Small lemon sized

Salt: as required

Oil: Few drops for roasting.

Tempering:

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Hing: A pinch.

Oil: 1 tsp for tempering

Method of preparation:

1. Dry roast all the ingredients with few drops of oil.

2. First put small kadai sprinkle 1/2 drops of oil put Urad dal and roast the urad dal on low flame.
3. Fry till it turns into golden brown colour and transfer onto a plate.

4. Now roast jeera or cumin seeds for a minute and transfer onto a plate.

5. Fry copra powder also for a minute and put in a plate. Fry red chillies also.

6. Now roast curry leaves along with tamarind and transfer onto a plate.
7. Allow the roasted ingredients to cool down to room temperature. Add 5 tsp of sugar too.

8. Take a mixer grinder and grind all the ingredients with salt till it becomes fine powder.
9. Now transfer the 2 tbsp of powder into a bowl and mix 1/2 cup of water to become smooth paste.

10. Tempering is to be done with mustard seeds, jeera, a pinch of hing and pour onto the chutney.

11. Now the podi chutney is ready and can be served with hot Pongal.

Tip:

The left over powder is stored in refrigerator and can be used later for pongal

 

Sugandha Water

This is traditional Ayurvedic herbal drink made using sugandha panakam. The main ingredient in this recipe is sugandha panakam which I got from an Ayurvedic store. This is a concoction made out of sugandha pala verlu (Vetti verlu), athi madhuram and also other herbs.We have to add for 1 cup of sugandha panakam to 3 cups of water with half a lemon juice to drink. Here I present simple sugandha Water using sugandha panakam for hot summers. Njoy Cooking Serving n Savoring!

Ingredients:

Sugandha panakam: 1 small tumbler( Or appx 30 ml)

Water: 3 small glasses( Or 100 ml of water)

Lemon juice: 1 tsp

Method of preparation:

1. Take one small glass of sugandha panakam(Or approximately 30 ml).

2. Now pour this into big glass.

3. Take 3 glasses of chilled water(Or 100ml of water) and pour into big glass in which already sugandha panakam was there.

4. Squeeze half a lemon juice into it or 1 tsp of lemon juice and mix thoroughly. 

5. Now the sugandha water is ready.

Tip:

1. Vetti verlu can also be used in herbal bath powder. Or else we can soak them in a big vessel for couple of hours and later can be used for face wash or bathing. It cools the body and relaxes the mind.
2. Sugandha panakam can be mixed with milk like for 30 ml of sugandha panakam with 100 ml of milk and can be consumed as summer drink. This drink is pretty much popular in South India especially Tamilnadu and also few parts of Andhra.

3.If you want water can be replaced with soda too.

 

Water Melon Juice

As the name itself tells water melon almost contains 90% of water. Water melon juice is another summer drink to quench our thirst during hot and sultry day. I tried two varieties of juices with water melon. One juice adding sugar and the other one with 1 tsp of honey. Water melon juice with honey can be given to infants above 6 months of age during summers. Here I present very simple, easy yet tasty cool drink for warm weather. Njoy, Cooking, Serving n Savoring!

Ingredients:

Water melon: 1/2 size ( Makes approximately 4 glasses)

Sugar: 1 tbsp

Honey: 1 tsp

Pepper powder: A pinch

Method of preparation:

1. Take half of water melon and cut the red portion into small cubes.

2. If the melon is sweet no need to add sugar or honey.

3. Take mixer grinder put water melon cubes and blend it.

4. Strain the juice using colander. Add pepper powder to it and mix well.

5. Now I added sugar for half quantity separately and the other half with honey.

6. Transfer the juice into glasses and garnish with finely chopped water melon pieces.I refrigerated the water melon for couple of hours so didn’t add ice cubes. If you want can add them too.
Tip:

Check the melon for sweetness before making juice. If it’s not sweet in taste then only add sugar/honey. Otherwise it’s always better to take in fruit form rather than juice.

Dry Fruits Uthappam

This is highly nutritious,filling with enormous health benefits. There are umpteen varieties of dry fruits in the world. Though they appear to be small in size but rich in minerals, fibre and haemoglobin.Fistful of dry fruits taking everyday provides complete and adequate nutrition for the day. It’s advised by dieticians to include dry fruits in our regular diet. So for a change I tried uthappam with my choice of dry fruits. My kids like to have raisins. So I added more of them comparatively. You can choose your own dry fruits. This uthappam is a real good feast for dry fruit lovers. Here I present delicious uthappam which is highly pleasing to our senses with it’s taste and aroma.Njoy Cooking, Serving n Savoring!

Ingredients:

Uthappam batter: 2 ladles or 1 small cup

Cashews: 1 tsp (break into small pieces)

Almonds: 6/7 no.

Raisins: 1 tbsp

Dates: 3/4 no.

Oil/ ghee: 1 tsp

Method of preparation:

1. Heat dosa pan sprinkle little melted ghee and pour one cup of batter onto the tawa and move the ladle in circular motion to get thick dosa/ uthappam.

2. Wait for few seconds and add the dry fruits mentioned above either finely cut into small pieces or whole dry fruits too.

3. Cook the uthappam on low flame covering with lid and turn to other side. Sprinkle half tsp of ghee and cook the other side too. This whole process will take approximately 10 minutes.

4. When the uthappam is done it will come up easily. Fry both sides till it turns to golden brown colour.Transfer the uthappam onto a plate and be served hot with any chutney/ tomato ketch up or can be consumed directly too.
You can even cut the uthappam carefully with knife into two halves or required shape.
Tip:

I used melted ghee for frying uthappams because,dry fruits give nice flavor when fried with ghee.

 

7 Taste Uthappam

The 7 taste uthappam I first tasted at Saravana Bhavan, Chennai when I was doing my post graduation. I still remember the taste of it also the coconut chutney, rava kesari and  coffee. For rava kesari I used to order mini tiffin always. It’s unique. Got inspired and made so many times 5 or 7 taste uthappam but now truly got an opportunity to share this.The toppings we use for making 7 taste uthappam are completely individual choice. I used onion, tomato, sweet corn, choco syrup, tomato ketch up, coconut chutney and idly karam podi. Kids love to have with choco syrup and tomato ketch up. Here I present delicious 7 taste uthappam to pamper our taste buds.Njoy Cooking, Serving n Savoring!

Ingredients:

Uthappam batter: 2 cups

Onion: 1 small no.

Tomato: 1 small no.

Sweet corn: 1 cup (fresh/frozen)

Idly chilli powder: 1 tsp.

Tomato ketchup: 1 tbsp

Choco syrup: 1 tbsp

Coconut chutney: 1 tsp.

Ghee: 1 tsp

Oil: 2 tsp for frying.

Method of preparation:

1. Take 2 cups of uthappam batter into a bowl.

2. Heat dosa pan , sprinkle water to check temperature. Once the water evaporates immediately, the tawa is ready to make uthappams. Put one spoon of oil and spread with ladle.

3. Now pour uthappam batter using small ladle to get small sized 3 uthappams.Sprinkle little oil on uthappams.

4. Fill the uthappams with onion, tomato and sweet corn toppings separately. Roast the uthappams on both sides keeping on low flame.

5. Once they are cooked transfer them to a plate. Now three uthappams are ready.

6. Now pour 4 more uthappams on dosa pan and pour 1 tsp of oil onto them. They are plain uthappams. Flip both sides and fry till they turn into golden brown colour.

7. Transfer them to a plate where already 3 uthappams are there.

8. Now pour 1 tsp ghee and sprinkle idly karam podi on one uthappam. And on another uthappam put 1 tsp of coconut chutney. In Other 2 uthappams garnish one with tomato ketchup and the last uthappam with choco syrup.

9. Now the 7 taste uthappam is ready and can be served with sambar.

Tip:

Here I didn’t add green chillies. If you want your uthappams to be more spicy finely chopped green chillies can be added.Grated fresh carrot or mixed bell peppers (yellow, red and green capsicum) also can be added as toppings along with finely chopped curry leaves and coriander leaves.

 

Onion Uthappam

This is very tasty and healthy breakfast or evening snack preferred by all ages. Once the batter is ready it’s so easy to make Onion uthappam .The uthappam topped with finely chopped onions, green chillies ,coriander leaves and frying with sesame oil/ ground nut oil make the uthappam so yummy.The aroma during frying takes us to different world. Here I present onion uthappam served with coconut chutney.

Ingredients:

Uthappam batter:1 cup ( yields one large uthappam )/3 large spoons of batter

Onion: 1 no( big).

Green chilli: 1 no.

Coriander leaves: 1 small bunch

Oil: 1 -2 tsp (Sesame oil for frying dosa)

Method of preparation:

1. Heat dosa tawa for making onion uthappam. Check the temperature of tawa by sprinkling water onto it. If the water evaporates immediately then the tawa is ready to use.

2. Rinse one large onion and finely chop them. Clean green chilli and coriander leaves and chop them too.Mix them thoroughly.

3. Take uthappam batter check for the salt and pour 1 cup of batter onto heat tawa and spread to make thick dosa.

4. Now put finely chopped onion, coriander leaves and green chilli onto it and sprinkle 1 tsp of oil.

5. Fry the uthappam on low flame covering with lid for 5 minutes.
6. Fry till it turns to golden brown colour and flip to the other side.

7. Pour 1 tsp of oil again and fry till the uthappam is cooked on the other side too.

8. Transfer the uthappam onto a plate and can be served immediately hot with coconut chutney.

Variation with uthappam batter( dosa)

I tried dosa with uthappam batter adding little water. Really it came out very well. Here I present thin layered dosa with drumstick  sambar.

Ingredients:

Uthappam batter: 2 ladles

Oil: 2 tsp for roasting dosa.

Method of preparation:

1. Heat tawa and pour 1 ladle of batter and spread the batter in circular motion to get thin crust.

2. Sprinkle 1 tsp of oil into dosa and fry for a minute till it turns to golden brown colour. Frying dosa for one side is enough for this.

3. Fold the dosa into half and transfer onto a plate. Likewise roast one more dosa too.
Now the dosas are ready and can be served immediately with sambar.

Uthappam Batter Recipe

Uthappam again one of the most popular South Indian flavorful breakfasts. When the uthappam is frying the nice aroma spreads across the house. I make separate batter for uthappam. We can use uthappam batter for dosas too. But I don’t use dosa  batter for making uthappam. The uthappam is thick dosa with spongy texture roasted in dosa pan. For proper uthappam, fermentation plays major role. During summer overnight is enough for fermentation. In winters almost 20-24 hours of time is required to ferment the batter. We  have so many variations in uthappam like onion uthappam, tomato uthappam, mixed vegetable uthappam , dry fruits uthappam. The toppings of the uthappam  totally depend on your choice and innovation. Here I present uthappam batter recipe.Njoy Cooking, Serving n Savoring!

Ingredients:

Urad dal : 1 cup( big)

Idly boiled rice: 3 cups

Fenugreek seeds: 1 tsp

Rice flakes: 1 tbsp(Thick flakes)

Salt: As required

Water: 3 cups for grinding

Method of preparation:

1. In a big vessel put 1 cup of urad dal, 3 cups of idly boiled rice and fenugreek seeds together. Rinse thoroughly under water and drain completely. Soak them for 4 hours together adding enough clean water.After 4 hours drain the water in it.

2. In a separate bowl put rice flakes, rinse and keep enough water for soaking. Keep it aside for 4 hours.If the rice flakes are thin 1 hour of soaking is good. But I used thick ones.

3. After 4 hours drain the water or else you can use the same water when grinding batter.
4. Take a wet grinder put all the ingredients adding one cup of water and grind them.

5. Check the batter for smoothness and add more water to get desired consistency.

6. This process will take approximately 30 minutes time.

7. Once the batter becomes smooth add  required amount of salt and transfer to a vessel  keeping enough space for fermentation for overnight.

8. Next day morning mix the batter thoroughly with ladle and use it for making uthappams.After fermentation the batter looks like this after fermentation.

Tips:

1. The consistency of uthappam batter is little thicker than dosa batter.

2. While grinding batters for idly/ dosa/uthappam I usually add  chilled water for  maintaining normal temperature of the batter. Because during grinding heat generates and matters a lot for fermentation especially during summers.

3. While spreading uthappam batter bubbles or holes will form in the uthappam. That is the way to check the proper fermentation of batter.