Panagam

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This is one easily made refreshing drink which is enjoyed at Tamil new year ; and also

during Ram Navami. It is considered a home made cool drink , and in few houses

they drink this before leaving for an important assignment outside. Just like dahi – shakkar

(sweet curd)in North India.

Its a very easy recipe, and I just love this. Made this for both new year celebration and

Ram Navami festival. This looks just like coca cola when served in glass. So when the daddy

is having coke, kids can be served these. As it is healthy for kids to enjoy. Hope you like it

as we enjoy it.

Ingredients-

 5 tbsp grated jaggery

1 cup lukewarm water

½ tsp dry ginger powder (sukku podi)

½ tsp cardamom powder (optional)

1tsp lemon juice (optional)

Curry leaves (to garnish)

Recipe –

  1. Take lukewarm water in a cup.

  2. Add grated jaggery to it (you can add more if you like it more sweet)

  3. Set aside till jaggery gets melted.

  4. Strain it using a strainer.

  5. Add sukku podi. If using cardamom powder and lemon juice, you can add in here.

  6. Offer as naivedyam and serve it chilled.

Your Indian healthy coke is ready to enjoy. It truly is refreshing in summers when heat

outside is scorching and we need something to cool our body. This is best !!

Enjoy !!

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Pineapple Rasam

Just the other day we were watching an episode of ‘Great British Menu’ desserts where a certain Mr. Daniel Clifford presented a pineapple and coconut cheesecake inside a pineapple shell – It was very well presented. This gave me an idea –  Giving it a try in an Indian way i.e. with Indian food instead of eating it as a fruit.

Who doesn’t love a pineapple, it is heaven. I love it in any form – fruit, juice, smoothie, rasam, raita. Two things flashed in mind when I thought about Pineapple in Indian meals – (1) Pineapple rasam, and (2) pineapple raita. I decided to first make the rasam!

I have had this kind of rasam in marriage sappadu menu – It is great. Most Sundays, we enjoy South Indian sappadu – rasam or sambhar, rice, dal, curry and curd. We didn’t have any sambar vegetables at home. So there were more reasons to try and make pineapple rasam.  Normally when we make rasam, the main ingredient is tomato. But with this rasam, the main ingredient is pineapple – without any tomato. The fusion of pineapple and tamarind makes it a sweet and tangy mix.

The final product came out well.

pineapple rasam (2)

So, here is the recipe for Pineapple Rasam. Pineapple raita will be discussed separately in another entry.

Serves : 2 to 3 people

Ingredients –

2 to 3 rounds of peeled pineapple (or 2 cups of chopped pineapple)

1 cup tamarind water

1/2 cup toor dal cooked and mashed in water

1 cup water

2 tsp rasam powder

Salt to taste

Pinch of black pepper powder

1 tbsp ghee / oil

To temper

1 tsp mustard seeds

2 dry red chillies

1 green chilly

Sprig of curry leaves

To garnish

Coriander leaves

Method –

1. Take 1 round or 1 cup of chopped pineapple and mash it in mixer-grinder to pulp.

2. Chop the remaining pineapple and set aside.

3. Heat oil in a pan.

4. Once it is hot, add the items mentioned in “to temper”

5. Once they splutter and change color, add the chopped pineapple and give it a stir.

6. When the pineapple oozes a little water, add tamarind water to it along with the pineapple pulp. Let it boil for a while.

7. Once it is boiling, add the rasam powder, salt and black pepper powder. And let it boil further and thicken.

8. Once it is boiling, add dal water to it. Adjust salt if needed. Bring it to slight boil. Then switch off the gas. Garnish it with coriander leaves.

And serve it with plain rice and curry. And dig in as our “meal is ready” !!