.....From My Palate

Beverages/Drinks

Paan Rasam- Betel Leaves Soup To Comfort On Frigid Day

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I like the whole scenery when its snowing outside. Everything wrapped up in white color, looks so calm and peaceful. I really enjoy looking at small cotton balls coming down while sitting cozily on a warm spot near a window with my favorite hot drink “ginger tea”. I prefer to use the biggest cup available to enjoy this incredible moment. Sometimes I do miss a little help like calling a name, (I rather request than order) and the thing is in your hand without moving a bit. Well, I don’t mind requesting some crunchy pakodas with my tea, to make the moment indelible while looking outside the serene view of everything turning white. Wow, I don’t want to come out of my dream moment but all of a sudden the pure, white heaven is covered with footprints.

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Yes!, small cute creatures wrapped up in thick jackets, gloves, hat and carrying their own snow sled invading my invisible territory and crushing my beautiful scenery. In a moment the whole place is in a mess but the noises of laughing, talking, chirping, screaming makes the place so lively and playful.
Well, the place was no more serene and calm but the laughter, fun and happiness makes it still worthy to enjoy with my tea. All of the sudden I realized, one of the small cute creature belongs to our home. He is playing with the snow like there’s no tomorrow.

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The recipe I am sharing today is kind of a home remedy to prevent common cold in the season. Served with rice and ghee, rasam is a comfort food in winter. I like the special ingredient “betel leaves” in the recipe. Its good for digestion too. I tweaked here and there, so this might not be the authentic recipe.

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Paan Rasam
Recipe Type: Soup/ Home Remedy
Cuisine: South Indian
Author: Bhawana
Ingredients
  • 2 Betel Leaves, (Paan )
  • 1 Tomato
  • 1/2 cup Tamarind Water, (adjust the quantity of tamarind according to the taste)
  • 1/2 cup Dal Water, (dal cooked and mashed in a thin consistency )
  • 1 tsp. Peppercorns
  • 2-3 cloves of Garlic
  • 1 tsp. Cumin Seeds
  • Bunch of Curry Leaves
  • 1/2 tsp. Mustard Seeds
  • 2 small pinch Asafetida Powder, ( Hing )
  • 1/2 tsp. Desi Ghee ( I prefer more on top too )
  • 2-3 dried Red Chilies
  • 1/2 tsp. Turmeric Powder
  • Salt to taste
  • Shredded coconut or coriander optional for garnishing
Instructions
  1. Grate the tomato and take out the pulp and juice out of it. You can simply grind the tomato too.
  2. Coarsely crush cumin seeds, peppercorn and garlic in mortar and pestle.
  3. Heat ghee in a pan and add some mustard seeds.
  4. When they start popping, add curry leaves and dried red chili.
  5. Now add crushed garlic mixture, tomato pulp, tamarind water and dal water.
  6. Also add turmeric powder and salt. Mix it well and cook on medium flame.
  7. Taste it and add salt or tamarind more as per your taste.
  8. Add 1 and 1/2 cups of water and cook for around 5 minutes.
  9. At the end add hing and finely chopped betel leaves.
  10. Cook 2 more minutes.
  11. Garnish and enjoy!

 

Melon Agua Fresca – Welcome Spring!

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Spring is here but I can’t stop thinking about summer now! Why the inner-self is not satisfied with what we have? Thinking aloud….may be the weather right now. Its sunny but strong winds killing all the charm of a spring. Cherry blossom is in full bloom, but will not get any chance to admire the real beauty in its peak bloom. Rain and strong winds knocking off the fragile petals without any admiration. Longing for nice long walks amidst full bloom trees and sunny crisp weather in spring. Well, its not too late. I should stop rambling, be thankful and talk about more positive things.

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Farmer’s Market are already stacked with Spring-y fruits and vegetables. I think, I should go and spend some time browsing around little stalls loaded with freshly picked fruits, vegetables, flowers and delicacies. I like the friendly festive atmosphere of a farmer’s market along with fresh seasonal produce and freshly made delicacies. Sometimes strolling around stalls gives you an option to explore and experiment with new seasonal produce.

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There is one more thing I like in spring other than nice warm afternoons and flowers. That is light bubbly refreshing drinks. Agua Fresca is a light fruit drink with sugar and lemon juice. It’s a Spanish word means “fresh waters”. After soups, warm teas and coffee the transition in to refreshing drinks are so welcoming and of course very Spring-y. Cheers!

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Melon Agua Fresca – Welcome Spring!
Recipe Type: Drinks
Author: Bhawana
Ingredients
  • 2 cups Water Melon, cubed
  • 2 cups Cantaloupe, cubed
  • 3 tsp. Lemon Juice
  • 2 tsp. Sugar or as needed
  • 1 1/2 cup Sparkling Water
  • (I used Jasmine Sparkling water for added flavor)
  • Ice Cubes
  • Melon balls and Mint for garnishing
Instructions
  1. Blend everything together on high speed until smooth.
  2. Strain the juice if its needed.
  3. Serve chilled over ice, garnished with mint and melon balls.
  4. Enjoy the weather with this refreshing drink.
  5. Cheers !!

Roasted Acorn Squash Soup – Celebrating Fall

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Summer said goodbye and officially it’s fall. Cool misty mornings, little less sunlight and small days are really depressing. But thank God Halloween is almost there, it’s time to take out decorations from the basement and get busy in welcoming festivities that brings happiness. Last week I went out with a friend for a quick visit to a small cute farmer’s market in the downtown. From stalls of seasonal flowers, baked goods, vegetables and fruits, a cute round green and orange acorn squash caught my eye and instantly warm creamy soup was in my mind.

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Next day seasonal flu puts me down and this cute small thing keeps on waiting for me in the refrigerator. I am still fighting with the cold and bad throat but cannot fight with the craving for warm bowl of creamy soup.

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Roasted Acorn Squash Soup
Author: Bhawana
Ingredients
  • 2 Acorn Squash, halved and seeded
  • I Shallot, diced
  • 1 carrot, cubed
  • I green Apple, cubed
  • 4 cloves of garlic
  • Few fresh Sage
  • 1/2 tsp. Cumin Powder
  • 1/2 tsp. Cayenne Pepper
  • 2 pinch of Cinnamon Powder
  • Pinch of Nutmeg Powder
  • 2 cups Vegetable Stock
  • 2 tbsp. Olive Oil
  • 2 tbsp Coconut Milk
  • Salt and black pepper to taste
Instructions
  1. Preheat oven at 400 degrees F.
  2. Season squash with salt and peeper.
  3. Put garlic (in a foil pouch) and squash into a baking dish with the cut side down.
  4. Bake until the flesh of the squash is soft, about 30-40 minutes.
  5. Let it cool until squash can be handled. Scoop flesh into a bowl and set aside.
  6. Heat oil in a pot over medium-high heat. Cook garlic, shallot, carrot, and apple until soft, 5 to 7 minutes.
  7. Add squash, cumin powder, cayenne powder, cinnamon and nutmeg powder. Mix it well.
  8. Now pour vegetable stock into the pot.
  9. Add fresh sage leaves and simmer it for 20 minutes.
  10. Puree the mixture with a stick blender.
  11. Stir coconut milk and season with salt and pepper.
  12. Cook more for 2 minutes. Serve with garnish of your choice.

Mishti Doi

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There are few things that seems to be so easy to do but the results are not always that good. Today we are talking about the dessert, that not only tastes delicious but the name also sounds really sweet. Mishti Doi means Meetha Dahi. It is the most popular dessert in Bengali cuisine other than Rasgulla. Mishti doi is a sweet yogurt that tastes so heavenly good and its probiotic nature is good for digestion too. The recipe sounds really simple like, setting a yogurt but my mind is always anxious for the result. I already experienced the disaster one time and that gives me nightmares even now ….. Yep! Sometimes simple things makes you realize the art of cooking. But this time I came out of this nightmare with flying colors. It not only looks authentically delicious but also tastes divinely blissful.

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Traditional way of serving Mishti Doi are in earthen pots, that soak up all the water and gives the thick rich taste to yogurt. After eating rich festival food, a small pot of Mishti doi is refreshing for the palate and the tummy too.

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There are many recipes to make Mishti Doi. This is the most basic recipe. Now,  in the time of fusion food, one can add different flavors and served with fruits and different toppings.

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Mishti Doi
Author: Bhawana
Ingredients
  • 1 liter Milk
  • 1 can Condensed Milk
  • 1 tbsp. Unsweetened Yogurt
  • 1 tsp. Vanilla Essence
  • Saffron threads
  • Silvered Pistachios for garnishing
Instructions
  1. Boil the milk in a heavy bottomed pan and reduce it to half.
  2. Let the milk cool down for some time.
  3. When its cool enough that one can put finger in the milk add condensed milk and vanilla essence.
  4. Mix it well.
  5. Now mix in the yogurt and pour it into an earthen pot.
  6. Garnish it with saffron and pistachios and leave it overnight.
  7. Once set, refrigerate it for a couple of hours and serve chilled.

Mango Lassi

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I don’t know, its summer or the magic of mangoes that compels me to publish two posts on mango  one after the another. My post is about a yogurt based drink that is served savory or sweet. It is most popular in the Punjab region of India. It is served in the disposable clay cups that elevates its taste to the different level. Creamy, frothy texture of this sweet yogurt based drink is not only refreshing to the soul in the hot humid summers, but it is also good for stomach because of its probiotic nature.

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Yes! Lassi is a phenomenal drink served either with kewra water and sugar or grounded cumin seeds, salt and dried mint. Now with the new generation and their experiments this ever young drink is served in lots of new varieties and tastes.

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But when this drink is blended with mangoes it explodes your taste buds with its delightful taste and creamy texture. Mango lassi is one of the most internationally  famous Indian drink. Its simple to make, elegant to serve and tastes royally delicious.

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Mango Lassi
Author: Bhawana
Ingredients
  • 1 1/2 cups roughly chopped Mangoes, or
  • 1/2 cup Mango Pulp
  • 1 1/2 cups fresh Dahi (Yogurt)
  • 1 cup cold Milk
  • 3 tbsp. Sugar
  • Few drops Mango Essence
  • 2 pinches Cardamom Powder
Instructions
  1. Combine all the ingredients and blend in a mixer till it is smooth and frothy.
  2. Pour into glasses and serve immediately garnished with mangoes.

Aam Ka Panna

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WARM WEATHER, SCHOOL VACATIONS and MANGO….Do you need any other clues for an Indian Summer ? Yes! I can relate to these three things when I think of summers in India and mangoes are the integral part of it. Mango pickle , aamras, mango chutney, mango-shake, mango kulfi or just plain chilled slices of mango…list is endless and so is the desire to eat this wondrous, yellow and juicy nature’s creation.

Indian Summer is not fun when sun is on blast and there is a frequent power outages. Outside chores can be very exhausting as the body needs proper hydration and nutrients to beat the heat.

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Aam panna is a popular summer drink in north India. It helps to fight summer heat, keeps you hydrated, retains salt and iron in body, good for digestion and is a good source of vitamin C.

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Aam Ka Panna
Author: Bhawana
Ingredients
  • 4 medium-sized green mangoes
  • 1/2 cup Sugar
  • 1/2 tsp. Kala Namak (Black Salt), adjust to taste
  • 1/2 tsp. Cumin Seeds Powder, roasted
  • Green Chillies to taste
  • Few fresh, Mint Leaves
  • Few drops of Oil
  • 1/2 tsp. Cumin Seeds
  • Pinch of Asafoetida
Instructions
  1. Peel and cut mangoes in slices.
  2. Pressure cook mangoes with little water until soft.
  3. When cool, grind the mango pulp with sugar, salt, cumin powder, mint leaves and 2 cups of chilled water.
  4. Add green chillies while grinding for little spice.
  5. Heat few drops of oil in a small pan, add cumin seeds.
  6. When started to splutter, add asafetida.
  7. Mix it in the mango pulp mixture.
  8. Taste it before serving to adjust salt and sourness.
  9. Use lemon Juice for extra tanginess.
  10. Serve chilled aam panna with ice.

Cold Coffee With Ice Cream

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As the temperature is rising up, colorful flowers and lush green grass are welcoming us for more outdoor activities, we need a instant energizer and a drink to beat the heat of a full sun. I am a true, loyal tea fan, yes! adrak ki chai but to beat the heat of summers my all time favorite drink is Cold Coffee. I don’t remember going to any restaurant in India that does not serve cold coffee. Cold coffee with vanilla ice cream…what a wondrous combination. And if its served with the cucumber sandwich then, well, I am in a food heaven!

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I do not want to advertise Nescafe …for free 😉 but I totally trust the brand for my cold coffee. It is so easy and quick to make, with ingredients most of you probably already have in the kitchen. It is, in fact,  the very first drink I used to make myself in my younger days with lot of crushed ice to make the coffee more frothy and icy.

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Cold Coffee With Ice Cream
Author: Bhawana
Ingredients
  • 2 cups Milk
  • 1 tbsp. Instant Coffee
  • Sugar to taste
  • 1/2 cup Ice Cubes, crushed
  • 2 scoops Vanilla Ice-cream
Instructions
  1. Blend milk, coffee and sugar in a mixer for 30 seconds.
  2. Add crushed ice and ice cream.
  3. Mix it again for few seconds.
  4. Serve cold with the topping of your choice.
  5. I like it with an extra scoop of ice cream and grated chocolate on top.

Thandai

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What an invigorating drink this is!
Made with mix of nuts, saffron, rose petals, poppy seeds and my another favorite fennel seeds, “Thandai” is my all time favorite milk based Indian drink. All my growing up summers, this used to be my morning delight. Halidiram’s Mishrambhu, can’t even count number of bottles I have consumed.  Holi, Festival of colors is incomplete for me without Thandai.  In US, where temperature is not quite appropriate for this drink, still on holi, with Gujiya, Thandai always remains on my must- to do list.

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Thandai tastes good when served chilled and is a very refreshing summer drink. Due to its ingredients it stated as a high calorie drink but in humid summer days when people perspire a lot, it act as a instant energizer. Some people like the Thandai to be spicy( increase the amount of black pepper corns or add any spice of choice that goes well in the drink) or nutty and sweet.

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Ingredients

  • 1/2 cup Almonds
  • 1/2 cup Cashew nuts
  • 20 -25 Kali Mirch (Black peppercorns)
  • 1/4 cup Raisins
  • 20 Choti Elaichi (Green Cardamom)
  • 2 tsp Khuskhus (Poppy seeds)
  • 2 tsp Saunf (Fennel seeds)
  • 2 tsp Khabuje Ki Giri (Melon seeds)
  • 4-5 cups Milk
  • 1/2 cup Sugar (or as per taste)
  • 1/4 tsp crushed Kesar (Saffron) soaked in milk
  • few drops Rose essence (optional)
  • Sliced Pistachios and rose petals for garnishing

Method

  • Soak almonds, cashew nuts, peppercorns, raisins, cardamom, poppy seeds, fennel seeds and melon seeds in 2 cups of water for overnight.
  • Grind everything in a blender to a smooth paste.
  • Add little water if required while grinding.
  • Add chilled milk, sugar, soaked saffron and rose essence (can use rose water too)
  • Mix it well in the mixer.
  • Strain the mixture.
  • Pour it in to serving glasses.
  • Garnish with rose petals and sliced pistachios.
  • Serve and enjoy….

Think Pink – Strawberry Lassi

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Strawberry Lassi

Ingredients

  • 10-15 big fresh strawberries, trimmed and halves
  • 3 tbsp Sugar
  • 2 cups plain yogurt (whole-milk or low-fat)
  • 1 cup ice cubes/cold water
  • Pistachios for garnishing

Method

  • Puree strawberries with sugar in a blender until smooth.
  • Add yogurt and ice, then blend it again.
  • Serve chilled.

I’ve already posted strawberry lassi Here so withdrawing my name from the event but Lets welcome summer !!! with this post.

Matra Kulcha Saath Mai Mango Lassi

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Matra Kulcha Saath Mai Mango Lassi

Matra

Ingredients

  • 1 cup matra (dried yellow peas) soaked in water for 4-5 hours.
  • 2 tbsp oil
  • 1 tsp Roasted cumin seeds Pd
  • 1/2 tsp chilli Pd
  • Salt to taste
  • 1/2 tsp fennel seeds Pd
  • 1/4 tsp Coriander Pd
  • Tamarind chutney or lemon juice
  • Chopped coriandar leaves
  • Chaat masala

Method

  • Pressure cook dried peas until soft but not mushy.
  • Heat oil in a pan, add all masalas and stir it for few seconds.
  • Add boiled Matra and mix it well.(add little bit of water if needed)
  • Add salt and tamarind chutney or lemon juice and cook it for a while.
  • Serve hot with sprinkled chat masala, garnished with chopped coriander leaves and platter of finely chopped onion, cucumber, tomatoes, grated carrot and wedges of lemon.

Kulcha

Ingredients

  • 2 cups of Maida (all-purpose flour)
  • 1tsp of yeast
  • 1 tsp of sugar
  • 2 tbsp of lukewarm water
  • 1/2 cup Yogurt
  • pinch of salt
  • 1 tbsp of oil
  • warm water or milk to knead as needed

Method

  • Mix yeast, sugar and 2 tbsp of water.
  • Keep it aside for 5 minute until frothy.
  • Mix maida, yogurt, salt, oil and yeast mixture.
  • Make a soft and smooth dough with the help of warm water or milk as needed.
  • Keep the dough for 4-5 hours in a warm place.
  • When its fermented, divide the dough in to equal portions and roll it in to thick puris.
  • Place it on greased baking tray and keep it aside covered again for 15 minutes.
  • When the rolled kulches are puffed up a little, brush the top with milk , sprinkle kalonji and bake in pre-heated oven at 275 degree F for 7-8 minutes (until u get brown spot on top).
  • Before serving with Matra fry kulcha with some butter on griddle.
  • Serve Hot and enjoy good food.

Tips

  • Use yeast in cold weather when fermentation is not easy just with yogurt.

Mango Lassi

Ingredients

  • 2 cups yogurt
  • 1 cup mango Puree
  • 1 cup milk
  • 1 cup chilled water
  • 3 tbsp sugar (acc. to taste)
  • pistachios (chopped) for garnishing

Method

  • Mix all the ingredients in a blender very well.
  • Serve chilled this refreshing drink garnished with pistachios on top.

This is my entry for RCI- HARYANA hosting by Simple Indian Food

Thanks for hosting the event.