Rak's Kitchen

CUSTARD POWDER ICE CREAM RECIPE

noreply@blogger.com (Raks) — Thu, 13 Jun 2013 20:21:04 PDT

After a fun trip to Pune, I am back again in Chennai and enjoying the busy life meeting friends(Vj's friends), shopping(not for me, for the wedding ;) hahaha) and looking forward for this week with house fully packed with guests for the wedding. Yesterday I was supposed to post this, but somehow could not post. When I was short of posts, Jeyashri came up with this guest post idea, I was really happy and relieved :) Ofcourse I need not cook, click, edit, type and make a post but I can just copy paste and publish the post ;) Thank you so much Jeyashri for the timely help, you always help me a lot :) And regarding this recipe, I have never tried making icecream at home and never thought also. I dont have a label Ice cream in my blog. Now, I am creating one :) and hope I could try some in the future. I have tasted mango Ice cream at her home, she promised me to make this one as well when ever I visit her! Lucky me :P So here's Jeyashri's Custard powder Ice cream recipe:

Ice cream is always special to me and this post is even more special to me, as this Vanilla custard powder ice cream i am posting as a Guest Post for Rak's Kitchen. Though i got introduced to her through blogs, now a days our weekly chat sessions will rarely involve in matters relating to our blogs. This Vanilla custard powder ice cream i wanted to make for a very long time ,but many times the Indian store here, doesn’t have Vanilla flavoured Custard powder. Recently i saw in a shop and bought it immediately. The ice cream came out super softy and creamy, but only sad part is i wanted to share the ice cream with Raji, but when i visited her home the other day, i totally forgot to take it with me.

INGREDIENTS: YIELDS 4 SCOOPS

CUSTARD POWDER (VANILA FLAVOR)	1 AND 1/2 TBLSP
SUGAR	4-5 TBLSP
MILK (LOW FAT)	2 CUPS
CREAM	2 TBLSP

Boil the milk in a saucepan, reserving 3 tblsps of milk aside.
Mix the custard powder in the 3 tblsp of milk into a smooth paste without any lumps.
Add this custard mixture to the boiled milk and keep the flame low. Stir it continuously for 2 minutes. The mixture will give a thick custard. Let it be like a dosa batter consistency.

Add sugar to it and put off the flame.
Allow this custard to cool down completely.
When done, add cream to this ( i used the Nestle cream) and whip in the mixer for a minute.

Pour this mixture in a freezer safe box and freeze it for an hour.
After that take out and whip it again for a minute. Repeat this step 2 times . this is to avoid the formation of Ice and to get a creamy texture.

After doing the whipping process for 3 times, freeze the ice cream mixture for 5-6 hours.
Your vanilla custard powder ice cream is done.

Serve with fruits if you want.

Note:

You can use any flavour of custard powder.
To the custard powder mixture, instead of sugar you can add condensed milk to get a rich taste.
You can add nuts to this after you finish off the whipping process. You will get the nutty bits while having ice cream.
Do not add custard powder more than the quantity mentioned.

Technorati Tags: how to make custard powder ice cream,custard powder ice cream,no egg ice cream,Vanilla custard powder ice cream,no ice cream maker ice cream

VAZHAITHANDU MOR KOOTU RECIPE

noreply@blogger.com (Raks) — Tue, 11 Jun 2013 05:18:09 PDT

I wanted to post vazhaithandu more kootu / banana stem mor kootu for long time, when ever I buy banana stem, I rather make poriyal than this kootu. But love this mor kootu a lot because it tastes like aviyal a little bit :) And the procedure is also somewhat similar with similar ingredients. I found this cool way of removing the excess fiber in the cookbook I have, so tried it for the first time and surprised with the results. Its really cool and easy, so do try this way as I have mentioned in the post.
I am in Pune right now enjoying the break stay here and busy roaming around for shopping. Another two days here and then again back to busy marriage week at Chennai. Hoping to keep the blog alive with posts :)

Vazhaithandu more kootu recipe

Prep Time: 20 mins | Cook time: 15 mins | Serves: 4

Ingredients

Vazhaithandu	1
Curd	1/2 cup
Green chilli	5

curry leaves	1 sprig
Salt	As needed

To temper

Oil/ coconut oil	1 tsp
Mustard	1/2 tsp
Urad dal	1 tsp
Curry leaves	1 sprig

To Grind

Coconut	1/2 cup
Jeera	3/4 tsp
Green chilli	4
Rice flour	1tsp

Method

Remove the skin of the banana stem,which will look like a separate ring as shown in the pic.

Then cut into thin circles as shown in the picture. If you want you can remove the fiber part as you cut. Otherwise, you can also follow the next step. Chop finely as shown in the picture. Keep immersed in lemon squeezed water in a bowl until use.

Use a clean and lengthy toothpick, insert it into the chopped banana stem and run the toothpick in between your palm to and fro as we beat for making buttermilk from curd (using mathu). This way the excess fiber part can be removed and discarded.

Grind coconut, green chilli, jeera and rice flour with little water to a smooth paste.

Boil water and cook the banana stem with salt. Once done, add the ground coconut paste and mix well. Bring to boil and switch off the flame.

Mix well and add the curd (beat well). mix well and temper over the kootu with the items given under to temper table.

Notes

Soaking the chopped banana stem in sour butter milk or lemon with water will help preventing discoloration.
After adding curd, do not let the kootu boil.

Serve as accompaniment for rice, tastes best with tangy vathal kuzhambus mainly.

LUNCH MENU 7 - SOUTH INDIAN MEAL IDEA

noreply@blogger.com (Raks) — Fri, 07 Jun 2013 21:22:32 PDT

I am really sorry first of all for not posting last saturday :( I was travelling and dint schedule the post thinking I can post something from Chennai. But I was in Salem and dint find time to post ;) So now I am back, though busy with things happening around, some how managed to click this meal I made the other day.

Chennai is not hot as I thought, after all the showers :) And Aj enjoying a lot his stay than anybody else :) Yet to explore the new shopping malls, hopefully I should be able to see those and shop too mainly :D

I had tough time making this post without my laptop, editing tools and all. Will try to update a better picture later.

This meal had the following :

Hover over the list and click to see the recipes! And I will try my best to post next week too.

Have a great weekend with homey food :)

MANGO THOGAYAL RECIPE (MANGA THOGAYAL)

noreply@blogger.com (Raks) — Wed, 05 Jun 2013 23:35:00 PDT

This is also a recipe my MIL recommended me to try after she had tried it, watching a cookery show. She has adapted the recipe to suit her taste and it came out excellent and then she shared the recipe. When I heard this one, it was more like a kerala recipe, with slight differences. And I tried this the immediate next day after she told. And we both liked this. I had it with idlies and lvoe it a lot. The mango flavour was really good in this thogayal. Since now its mango season, you all can try this for a change at your home. The recipe used garlic, but my MIL tried it with ginger and found it good. I tried with garlic and it was a winning combination too.

Mango thogayal recipe

Prep Time: 5 mins | Cook time: 5 mins | Serves: 4

Ingredients

Grated coconut	1/2 cup
Chopped mango( kili mooku/ ottu manga)	1/4 cup
Green chilli	5
Garlic, small variety	3
Coriander leaves	1/2 cup
Asafoetida	2 pinches
Salt	As needed

To temper

Oil	1 tsp
Mustard	1/2 tsp
Red chilli	1
Curry leaves	1 sprig

Method

Divide the mango into two and take out the seed and hard part. wash well and chop into small cubes roughly. Grind with all the other ingredients in the first table with very little water.

The ground mixture should be little coarse in texture and not smooth. Transfer to serving bowl and temper with the items given under ‘To temper’ table.

Serve as accompaniment for rice or even you can mix with rice and eat. You can also eat this with idli, plain dosa and kal dosa. Taste excellent!

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ALOO BONDA RECIPE / URULAIKIZHANGU BONDA RECIPE

noreply@blogger.com (Raks) — Mon, 03 Jun 2013 23:45:00 PDT

Aloo bonda/ urulaikizhangu bonda is a classic tea/ coffee time snack and can be made easily. It is sure a kids favourite as it has potato stuffed inside. I wanted to try this for long time, made only once before. But somehow, I haven't made it, that often. Though I tried this after years, I was happy with the result, as I was bit worried how it would turn out. So here's the snack, that would be a family pleasing snack. I did this post as guest post for Jeyashri and now as I am busy travelling I thought of making use of this post now here and share with my readers as well :)

Aloo bonda recipe

Prep Time: 10 mins | Cook time: 20 mins | Serves: 12 bondas

Ingredients

Potato	3
Onion	1
Green chilli	2
Ginger, finely chopped	1 tsp
Turmeric	1/8 tsp
Salt	As needed

To Temper

Oil	2 tsp
Mustard	3/4 tsp
Urad dal	1 tsp
Curry leaves	1 sprig

For the batter

Besan flour	1/2 cup
Rice flour	1/4 cup
Ghee	1 tsp
Pepper (black) powder	1/2 tsp
Asafoetida	3 pinches
Turmeric	2 pinches
Cooking soda	1 pinch
Salt	As needed

Method

Pressure cook potatoes for 3 whistles, peel off the skin once done and mash it well. Keep aside. In a kadai/ pan, season with mustard urad dal and curry leaves. Add finely chopped ginger, green chilli and onion. Fry till transparent without changing colour. Add turmeric and salt.

Add cooked, mashed potatoes and mix well so that the turmeric blends evenly. Stir for 2 minutes an drizzle a tsp of oil. Transfer to a plate and cool down. Make 12 equal sized balls and set aside.

In a mixing bow, mix everything under ‘For the batter’ table with little water to make a batter, it should be thick enough to coat the potato balls.

Heat oil in a kadai and deep fry the potato balls dipped to coat it well in the besan batter mix. Turn over in a minute to cook evenly on both sides. Cook in medium flame.

When its evenly golden fried, drain it over kitchen tissue.

Notes

The stuffing part can be made to suit your taste buds. You can vary the potato masala by adding mint leaves, red chilli powder etc. ;
The batter Should be thick, otherwise, the look of the bonda will not be round and smooth.
You can replace pepper powder with red chilli powder as will in the batter.
Ghee ads a wonderful flavour along with pepper and adds crispiness too.

Enjoy hot with coconut chutney (getti chutney), as a tea/ coffee time snack.

Technorati Tags: aloo bonda recipe,urulakizhangu bonda recipe,tea time snacks,snacks recipe,snack recipes

HOMEMADE PANEER SODA RECIPE

noreply@blogger.com (Raks) — Thu, 30 May 2013 00:26:00 PDT

Paneer soda? It can be new to so many of you! I knew there is one such drink even when I was a kid, through my mom, drooling when she says paneer soda. Its not the paneer – Indian cottage cheese, but this is rose water – Panneer! It is used in Indian weddings by sprinkling over people to welcome guests. Also for mixing sandalwood powder and for puja purposes too. I so so love the fragrance of panneer. Be it in the rose ice (the triangle popsicles we get those days during summer) or any other sweets like jangri, I just go crazy about eating it. And this panneer soda is also not an exception! I had a chance to drink it only 2 years back near a temple (Ettukudi) and loved it a lot. So only once that time, after that I had no luck drinking panneer soda.
Meanwhile here in SG, in pasta mania we get Italian lychee soda (litchi as we say), which will be more like panneer soda only that, this will be more sweet. So I thought of trying my own panneer soda at home. And thought it would be helpful for all panneer soda lovers to try on their own. Its so simple and easy just 4 ingredients, you have delicious thirst quencher for this summer!

Paneer soda recipe

Prep Time: 5 mins | Cook time: 10 mins | Serves: 4

Ingredients

Sugar	1/2 cup
Water	3/4 cup
Rose essence	3 drops
Plain soda	As needed for serving

Method

Bring water and sugar to boil, continue boiling in medium flame for 3 minutes. Cool down. Add rose essence and stir well.

Once cooled down, you can store it in airtight bottles and refrigerate it.

When ever needed, at the time of serving, add 3 tblsp or 4 tblsp over few ice cubes placed in a glass as per your sweet preference and add chilled plain soda over it and mix well.

Notes

You can replace rose essence with rose water we get in stores. In that case, use 2-3 tblsp in place of 3 drops of essence, as rose water is slightly diluted.
Another way for enjoying this drink – if you have rose syrup at home, you can use that as well along with soda.
Use always good quality essence.

Consume as soon as you add the soda to enjoy the great taste. Always serve chilled.

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BRUSCHETTA RECIPE | EASY STARTER RECIPES

noreply@blogger.com (Raks) — Tue, 28 May 2013 00:01:00 PDT

I have tasted bruschetta only once, that was more like bread toasted with tomato salsa. But never thought of trying at home, but when I got cute little cherry tomatoes, I wanted to try something out of it, I saw this recipe with garlic in foodnetwork, so I slightly adapted the recipe and came up with this recipe. It was really tasting great, my whole family enjoyed this. It smelt and tasted great. This will make an amazing starter also, can be made in a jiffy and can give you a lot of volume to serve a big crowd! There are many versions and variations of bruschetta recipe, this particular recipe is without cheese.

Bruschetta recipe

Prep Time: 12 mins | Cook time: 8 mins | Serves: 2

Ingredients

Baguette bread / french loaf	1
Cherry tomatoes	30
Onion	1
Garlic, chopped finely	1tblsp
Chopped fresh coriander leaves	2 tblsp
Dried oregano	1 tsp
Salt	As needed
Olive oil (extra virgin)	As needed
Black pepper powder	1 tsp

Method

Pre heat oven to 180 deg. C. Halve the cherry tomatoes lengthwise, finely chop onion, coriander leaves and very finely the garlic. Mix all the ingredients chopped with pepper, oregano and1 & 1/2 tblsp of olive oil and mix well.

With a sharp knife/ bread knife, slice the baguette bread as shown in the picture. It should be thick (1/2 inch) and you can either cut it to simple circles or fancy ovals by cutting bit diagonally. arrange the cut slices in a greased baking tray and spoon the tomato mix over like around 3 tblsp over each.

Again drizzle generously over each with olive oil and bake for upto 5 – 8 minutes, or until the tomatoes shrink and nice aroma wafts.

Notes

You can use ordinary tomatoes in place of cherry tomatoes. You can use 2 small in that case.
You can sprinkle some grated cheese over this before baking, use mozzarella cheese for better results.
Instead of black pepper powder, try using chilli flakes.

Serve hot and it makes a great party snack/ starter/ appetizer, without any sweat!

Technorati Tags: Bruschetta recipe,bruschetta with tomatoes,cherry tomatoes,bruschetta with garlic,bruschetta recipe,bruschetta without cheese

LUNCH MENU 6 | NORTH INDIAN LUNCH MENU

noreply@blogger.com (Raks) — Sat, 25 May 2013 04:32:26 PDT

Since I am a south Indian, I am always fascinated towards north Indian cuisine. I love each and everything, right from basmati rice, dal. Dal and basmati rice is my most favourite. And so as Aj. He too loves dal and rice . Not that I dont like our south Indian meals. I do, but only if somebody else cooks for me and gives me a spread in my hands. That’s coz, me bored of my own cooking. Sigh!. Now this North Indian lunch menu was suggested to me by my friend Sangeeta. So I thought this weekend, I would post this one. So from this post onwards all my posts will be scheduled posts as I am flying to Chennai coming week. Will be busy busy shopping and packing, so I have scheduled all the posts for next few weeks. I may not reply your queries immediately, but sure will do when ever I find time! And now to the North Indian Thali.

This particular plate has the following :

Phulkas : Here is the link for the post for how to puff up a roti in direct flame with video.
Cauliflower Sabzi
Baby corn masala
Dal fry( seen in the picture) , Here is another dal fry recipe

And Steamed rice, papad, Sliced onion cucumber tomato and pickle. I also had rose milk as a drink .
I have few other simple north Indian menu ideas, will sure come up with interesting ones in recent future. Have a great weekend!

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CARROT BEANS PORIYAL RECIPE / CARROT BEANS STIR FRY

noreply@blogger.com (Raks) — Fri, 24 May 2013 10:02:50 PDT

One of the simplest poriyal / stir fry, carrot beans poriyal. I have been thinking of posting this for long time, then thought its too simple to post, but now thought it can help beginners or bachelors. And I wanted to click this beautiful colourful poriyal very much, so at last, here it is! I love it a lot as side dish for rice or even to mix it with rice + ghee or sesame oil, just the way we used to eat when we were kids. Yes those days we never eat our serving of vegetale, we ignore the side dish, so my mom used to mix it with rice and ghee before we eat sambar / kuzhambu.

Carrot beans poriyal recipe

Prep Time: 10 mins | Cook time: 10 mins | Serves: 2

Ingredients

Carrot	2
Beans	20
Onion	1
Sambar powder	1tsp
Turmeric	1/8 tsp
Grated coconut	1/4 cup
Salt	As needed

To temper

Oil	2 tsp
Mustard	3/4 tsp
Urad dal	1 tsp
Curry leaves	1 sprig

Method

Peel of the carrot skin and wash both carrot and beans. Chop them into small pieces as per your preference. Heat a kadai and temper with the items given under ‘To temper’ table. Add finely chopped onion and fry for a minute or until transparent. Add the chopped vegetables, 2 for a minutes in medium flame, add sambar powder,turmeric and salt.

Sprinkle 3-4 tblsp water and cook covered for 4-5 minutes.

Lastly add the grated coconut and stir once, remove from fire.

Notes

If you are making this for lunch box, after adding coconut, keep frying for 2 minutes in low flame. If you are consuming immediately, no need to cook after adding coconut.
Adding a pinch of sugar after adding vegetables helps the veggies retain their colour and crunch.
Do not over cook, let the veggies retain the crunchiness (but perfectly cooked, not uncooked).

Serve as accompaniment for rice with sambar or kuzhambu.

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ALOO GOBI MATAR RECIPE (ALOO GOBI MUTTER)

noreply@blogger.com (Raks) — Tue, 21 May 2013 23:31:19 PDT

Aloo Gobi mutter is an awesome combination as subji for both roti and rice. My family loves potato, cauliflower and peas. So this is a winning combo. I make aloo gobi simply with onion and tomato, but this one is a spicy version with ginger garlic and other spices. This was quite a welcome change for me and Aj as usual loved it as it had a great flavour. I made it to pair it with Masala kuzhambu and this was a perfect match for it.

Aloo Gobi Mutter recipe

Prep Time: 15 mins | Cook time: 15 mins | Serves: 3

Ingredients

Potato, small	2
Cauliflower, cut into small florets	1 cup
Peas	1/2 cup
Onion	2
Sambar powder/ Red chilli powder	1 tsp
Oil	1 tsp
Turmeric	1/4 tsp
Coriander leaves	2 tblsp
Salt	As needed

To Grind

Garlic	4 flakes
Ginger	A small piece equivalent to 2 garlic size.
Coriander seeds	2 tsp
Fennel / soambu	1 tsp

To Temper

Oil	1 tblsp
Cinnamon	1 small piece

Method

Slice onion lengthwise, Peel the potato and chop into small cubes set aside. Grind the ingredients under ‘To grind’ table with little water.

Heat a kadai with oil and temper with cinnamon and add onion, fry till transparent. Add the ground paste and fry in low flame for 2 minutes or until the raw smell goes away.

Add the vegetables, salt and give a fry for 2 minutes in medium flame. Add turmeric, sambar powder and sprinkle 2 tblsp water.

Mix well and cook covered in low flame for 5 minutes.

Once done, add oil towards the end and fry for 3-4 minutes. Garnish with coriander leaves, chopped finely.

Notes

When you fry the veggies in the beginning, it helps the veggies to get cooked quickly.
You can replace green peas with beans as well and make it same way, but make sure you use baby beans or young beans.

Serve with your favourite , goes well with dal tadka / dal fry or with rice or roti.

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kuzhambu,side dish for masala kuzhambu,side dish for dal fry,dal tadka

LUNCH MENU 5 | RIDGE GOURD GRAVY & CARROT BEANS STIR FRY

noreply@blogger.com (Raks) — Sun, 19 May 2013 02:31:31 PDT

This weeks lunch is simply a gravy and a vegetable stir fry. I have not seen many people buying this vegetable - Ridge gourd. I have no idea why, but I buy often and make it as a gravy. This gravy is simple to make yet flavorful and unique too! There are few common recipes with ridge gourd like thogayal or kootu, but this gravy is a trademark recipe I learnt from my mom. And when I came here and made it for Vj he totally loved it. And last year when in laws came here and I made this, to my surprise FIL loved it too. He asked me what it is, as he liked it very much. If you have not tried it yet, I would highly recommend to try this for rice and give a break for the usual sambar/ kuzhambu.

So here is the link for Ridge gourd gravy (Peerkangai chutney as we call).

Other vegetables that can be made as gravy in this same way are :

1) Yellow pumpkin - Recipe here.

2) Potato - peel off the skin and follow the same method.

And I think this carrot beans stir fry (poriyal) is very simple to make, I have not posted the recipe, but will post it one day on next week.

Mean while, you can browse the Dry curry recipes if you are interested. But I promise I will post this carrot beans poriyal recipe soon :)

Technorati Tags: South Indian lunch recipes,lunch recipes,simple lunch ideas,ridge gourd recipes,peerkangai recipes,carrot beans poriyal

MILAGU JEERAGA IDIYAPPAM RECIPE | BREAKFAST RECIPES

noreply@blogger.com (Raks) — Thu, 16 May 2013 00:27:36 PDT

This is a variety idiyappam recipe I learnt last year from MIL. Milagu idiyappam is very easy to make and very unique to me from the usual idiyappam with sugar and coconut or lemon/ puli idiyappam and the paruppu idiyappam we make usually. My mom usually gives pepper jeera rice to us in the dinner when we were kids, but never thought to try with idiyappam, MIL made it last time when we were there. So from that time, I started to make this one once in a while. Very easy and packed with flavors of fresh ground pepper.

Milagu Jeeraga Idiyappam recipe

Prep Time: 15 mins | Cook time: 15 mins | Serves: 2

Ingredients

idiyappam flour or rice flour	3/4 cup
Water	As needed
Salt	As needed
oil Few drops	Few drops
Pepper (black, powdered)	2 tblsp
Jeera	2 tsp
Coconut, grated	1/4 cup
Ghee	1 tblsp
Cashew nuts	5
Curry leaves	A sprig

Method

Boil enough water until the bubbles starts from the bottom of the vessel(do not boil rolling as it will make idiyappam dough get cooked and makes pressing hard). Add salt and oil to water and make dough by pouring this hot water to the idiyappam flour.Refer this post for more details.

After you finish making plain idiyappam, with the tips of your fingers, roughly separate the idiyappam . Roughly powder jeera and pepper in mixer or hand mortar and pestle. And then heat ghee in pan and fry broken cashews until golden in colour.

Add coarsely powdered pepper and jeera and curry leaves and give a quick stir and immediately switch off the flame. Add this to prepared idiyappam. You can powder pepper and jeera in mixer or in a hand mortar and pestle.

Mix well, check for salt and add if more is needed. Garnish/ mix grated coconut.

Notes

Use broad vessel for mixing. Don’t try to separate the idiyappam when its hot. Just do it once its manageable for your hands. Once you add the pepper mixture, it will be easy for mixing. So dont worry if idiyappam looks sticking together.
I used desiccated coconut as I dint had fresh that day.
Make sure to not burn the pepper powder or will taste bitter.
Coconut and ghee enhances the pepper flavor more.

Make it along with any other breakfast, especially when you are making for guests, this is best to be the second variety of breakfast!

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ALOO VEG GRILLED SANDWICH RECIPE

noreply@blogger.com (Raks) — Tue, 14 May 2013 03:55:21 PDT

I make this sandwich very often for breakfast. Minus green chuteny and aloo(potato) . But wanted to try this North Indian style grilled sandwich with green chutney and aloo for long time. So tried and found it a lot tasty and quite a change for the regular sandwich. I wanted to post more sandwich recipes here in my blog, so I thought of trying and posting this grilled aloo sandwich. This is perfect for breakfast as it has cheese, potato and other vegetables and our Indian touch to it, the green chutney. This sandwich with a glass of milk/ coffee makes a wholesome breakfast that can keep you filled for long time. Try this for your kid’s lunch box too, they will sure love it with the cheese and potato in it!

Grilled Veg – aloo Sandwich recipe

Prep Time: 5 mins | Cook time: 5 mins | Serves: 2

Ingredients

Bread slices	4
Onion	1
Tomato	1
Cucumber	1
Potato	1
Green chutney	4 tsp
Black pepper powder	1/2 tsp
Cheese slices	2
Ghee	1 tsp

Method

Slice the veggies and gather all the other ingredients, in between the two slices, spread green chutney, place a slice of cheese and arrange the veggies and sprinkle pepper over it.

Lastly sliced potatoes and close the sandwich with other slice of bread and repeat the same for the next pair of slice. Place it in a greased sandwich maker and cook for 2 minutes or as per the sandwich maker’s instructions.

Notes

No specific recipe for this, you can skip any one or two, still tastes great!
I made it in my sandwich maker, dont worry if you dont have one, you can make it in tawa too. You can also use the griller plate if you have it.

Filling Indian style sandwich, perfect for your breakfast or snack is ready to enjoy!

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LUNCH MENU 4 - BIRYANI MEAL

noreply@blogger.com (Raks) — Fri, 10 May 2013 22:04:51 PDT

This week its going to be a Biryani meal, I make this every week as my kid is a Biryani lover and I think I have mentioned this in my previous posts too. He started eating biryani at the age of 2 and he never gets bored out of it. So from the day I started making Biryani, I have changed a lot of recipes, its like, when I get a good hold in a particular biryani recipe and my kid loves it, I will keep that fixed for few months until I learn another variation that satisfies my kid. He has some compulsory ingredients, if not, he wont like eating it. The main thing he want is mint leaves! And the main vegetable is Cauliflower. Other than these two, he will not touch the Biryani or not even call it as Biryani. So I make sure I only make when I have both in stock.

Both my mom and MIL makes ‘vegetable rice’ kind of thing, without any much masalas. But mine will be loaded with masalas, fennel, Garlic, ginger and mint leaves. My dad and my MIL will ask ‘is that smell coming out of our cooking or from somewhere else?’ as they are not used to these masalas in their cooking and not comfortable too. So when I make biryani if they are around, I make sure I also cook a rasam and a vegetable side dish so that they can manage with those. But if its going to be for only 3 of us, I just make Biryani alone or may be with a curd rice for Vj.

We make sure to do a ‘fried item’ like any varuvals or atleast vadam/ appalam to munch on along with raita.

So here are the Biryani recipes I have in my blog :
1. Spicy vegetable Biryani recipe( Which you find in the pictures)
2. Layered Biryani recipe
3. Vegetable biryani recipe with coconut milk

And here is the curd rice recipe.

If you want to pair up with any varuvals, I think Gobi 65 or crispy cauliflower fry will be best for this meal.

You can also see my recently made Maavadu pickle in the picture.

Technorati Tags: Biryani recipes,Biryani meal,Biryani with onion raita,biryani with curd rice,biryani meal idea,simple lunch ideas,lunch ideas,Indian lunch ideas,Indian lunch menu

WATERMELON JUICE RECIPE | SUMMER DRINKS

noreply@blogger.com (Raks) — Mon, 13 May 2013 23:31:38 PDT

Watermelon is one fruit I have never tasted before marriage. I have no idea why my mom and MIL never buys this fruit. Still now, they never buy watermelon. I love to eat watermelon/ dharpoosani as such, so do Vj. Love to have it as juice too. Its perfect fruit for summer to beat the heat. I already have a simple Yellow watermelon juice in my archives. Once my friend Sangeeta suggested to try watermelon juice with rose syrup as she had it somewhere in the restaurant that way. I have tried it few times and loved it as I love rose flavor You can give a twist to the regular watermelon juice this way, I am sure it will be a hit! And when I was pinteresting, I saw this idea of eating watermelon this way over a popsicle stick. It will sure excite out kids and make them eat their serving of fruit. You can eat this way too!

Watermelon juice Recipe

Prep Time: 10 mins | Cook time: 0 mins | Serves: 3

Ingredients

Watermelon,chopped	4 cups
Sugar	As needed
Rose syrup	1 & 1/2 tblsp

Method

Separate the pulp of the watermelon from its rind and chop it roughly. Place it in a blender and blend smoothly.

Use a metal strainer to remove any seeds. Mix 1 & 1/2 to 2 tblsp of rose syrup or as needed with the watermelon juice and mix well.

Notes

Adjust sugar and rose syrup quantities according to your taste preferences. Do not add more rose syrup otherwise it will be over powering the juice.

Serve cold with ice cubes and enjoy immediately!

Technorati Tags: watermelon juice recipe,watermelon juice,watermelon recipes,watermelon,summer drinks recipes,summer drink recipes,summer dinks,indian summer drinks

BRINJAL MASALA KUZHAMBU RECIPE

noreply@blogger.com (Raks) — Wed, 08 May 2013 20:52:32 PDT

Our usual cooking in family never uses certain masalas like fennel, cinnamon etc. So all those masala when I taste at restaurant, I always love it. So do Aj. But still I don’t use all those in my day to day cooking, very rarely I use. When I saw this kuzhambu in the cookbook mom gave, I wanted to try it as I got so bored of my regular cooking. I tried it yesterday and loved it a lot. It was just like the restaurant style kuzhambu. Aj also liked it very much and asked for more. I was really surprised as he usually doesn't like tangy kuzhambus! So if you want to taste tangy, flavorful kuzhambu, try this one for your family and give a break to your regular menu.

Brinjal Masala Kuzhambu Recipe

Prep Time: 10 mins | Cook time: 25 mins | Serves: 3

Ingredients

Brinjal	6
Onion	1
Tamarind	Gooseberry Sized
Turmeric	1/4 tsp
Sambar powder	1 & 1/2 tsp
Curry leaves	1 sprig
Salt	As needed
To Roast & Grind
Channa dal	1 tsp
Coriander seeds	1 tsp
Fennel	1/2 tsp
Cinnamon	A small piece
Coconut	1/2 cup
To Temper
Oil	3 tblsp
Cinnamon	A small piece
Cardamom	2
Cloves	2

Method

Soak tamarind in hot water and extract the juice. Wash and cut brinjal in to 4 or 6 lengthwise, keep immersed in water until use. In a kadai/pan add few drops of oil and roast channa dal, fennel and coriander seeds just for a minute. Add the coconut and give a stir.

Cool down and grind with a very small piece of cinnamon and water to a smooth paste.

In a kadai, heat oil and temper with the items given under ‘To temper’ table and add onion and fry until it turns brown here and there.

Add the tamarind extract(total water 3 cups), salt, turmeric, sambar powder and the brinjal and boil until brinjal gets cooked. Add the ground paste and mix well. Adjust water consistency.

Boil until oil seperates (4 minutes approx.) and thick consistency of kuzhambu reaches.

Notes

Do not add fennel more than mentioned as it will be over powering the flavor.
Add the coconut paste after brinjal gets cooked. Brinjal gets cooked soon. If you want to add everything together, add more water to ensure brinjal gets cooked.
The original recipe has no onion, but I added it.

Enjoy hot with any of you favourite vegetable curry as accompaniment with rice. Top with ghee or sesame oil.

Technorati Tags: masala kuzhambu recipe,brinjal masala kuzhambu recipe,lunch ideas,gravies,south indian lunch recipes

LUNCH MENU 3 - SOUTH INDIAN LUNCH IDEAS

noreply@blogger.com (Raks) — Sun, 05 May 2013 08:39:16 PDT

This week’s Lunch Menu is also a Simple South Indian menu, with Keerai sambar and Potato curry. Keerai Sambar is thick and bit on milder side. So Potato curry will be a perfect combination for it. Spicy and wholesome! More over, this is my kid Aj’s favorite. He likes keerai/ Indian spinach a lot. So always make it once a week.

You can use any keerai like mulai keerai/ arai keera/ siru keerai or evendrumstick leaves (murunga keerai) or agathi keerai or even Vendhya keerai/ methi leaves to prepare same as this keerai sambar. Only the cooking time varies.

Here is the potato curry recipe link.

You might also like this another recipe of potato curry with freshly ground spices.

Have a great weekend!!

Technorati Tags: South Indian lunch ideas,south Indian lunch recipes,South Indian lunch menu,keerai sambar recipe,potato curry recipe

KARA PORI / SPICY MURMURA RECIPE | EASY SNACK RECIPES

noreply@blogger.com (Raks) — Thu, 09 May 2013 20:18:05 PDT

This is a snack I have had so many times when I was a kid. Mom makes it very often and its so easy and tasty, flavourful. I will just sit next to the stove and watch my mom making this. Actually this "Spiced puffed rice/ Kara pori/ Spicy murmura" is very popular in Salem. There are shops selling these plain pori, kara pori, pataani and kadalai and so many similar stuffs. Dad is a big fan of all those kadalais. I feel these are lot better than the store bought packed chips and other junks. In fact, in Salem, a man will carry this in the back of bicycles in big sacs and sell it as “kadla pori, kara pori” . Mom always mocks inside the house in a low voice “ nolla pori norukku pori”. Now please don’t ask me what is the meaning of it . That mom! She is always witty .

Kara pori Recipe

Prep time : 5 mins | Cook time : 10 mins | Makes : 3 cups

Ingredients

Puffed rice/ Pori/Murmura	3 cups
Sambar powder	1 & 1/2 tsp
Turmeric powder	1/8 tsp
Salt	as needed
Garlic	3
Curry leaves	1 sprig

To temper

Ghee	1 tblsp
Peanuts (roasted)	3 tblsp
Fried gram dal	2 tblsp

Method

Crush garlic roughly and set aside. Gather all other ingredients and keep ready. Heat a broad kadai/pan and add ghee. First add peanuts and fried gram dal and give a stir in medium flame for 30 seconds.
Next add garlic and fry until its golden brown and then add sambar powder, turmeric, salt and curry leaves. Switch off flame immediately or put it to low.
Add the puffed rice and mix well so that all the puffed rice gets evenly coloured (spice powders gets mixed evenly). Mix for a minute or two.

Notes

Ghee adds a great flavour to this, also garlic and sambar powder.
If you do not have sambar powder, you can use 3/4 tsp red chilli powder too.
Garlic should get fried well to lend a nice flavour. so fry well.
Adjust spice levels as per your taste.

After cools down completely, store in a airtight container and enjoy as tea time/ coffee time snack or while watching tv/ movie .

Tags: Kara pori recipe,spicy puffed rice recipe,spiced puffed rice,spicy murmura recipe,spicy murmura,pori,kadalai pori,pori kadalai

VEG CHILLI MILLI RECIPE

noreply@blogger.com (Raks) — Thu, 09 May 2013 20:42:12 PDT

Veg chilli milli is our usual order when we visit Kailash Parbat. Vj loves this very much. Since he likes the dish very much I thought of attempting my version at home after tasting this twice there. Though I could not match the taste what we had at the restaurant, this sure is a finger licking side for Roti / Naan. Why not?, its a cashew based gravy so its slightly sweetish and delicious inspite of its name having ‘chilli’. And also I like the vegetables in it which we usually do not include in our roti side dish recipes. This has become Aj’s favourite too these days.

Veg chilli milli Recipe

Prep Time: 15 mins | Cook time: 25 mins | Serves: 3

Ingredients

Cabbage, cut to thin stripes	3/4 cup
Carrot, small	1
Capsicum, small	1
Paneer, crumbled	3-4 tblsp
Onion	1
Tomato puree/ tomatoes(2)	1/4 cup
Garam masala powder	1/2 tsp
Dhaniya powder optional	1 tsp
Red chilli powder	3/4 tsp
Green chillies	2-3
Poblano (big green chilli)	1
Cashews	12-14
Cream (nestle)	2-3 tblsp
Kasoori methi	A pinch
Coriander leaves, chopped	2 tblsp

To temper

Oil/ butter	2 tblsp
Jeera	1

Method

Cut onion, cabbage, carrot and cabbage to fine strips, this makes the vegetables cook very fast. Slit the green chillies. Heat kadai with oil and temper with jeera. Add onion and both chillies and fry until transparent.

Grind cashew nuts with little water, to a very smooth paste. set aside.

Add tomato puree. If you dont have puree,make you own by grinding the tomatoes. Fry until raw smell goes away. Add the ground cashew paste. Mix well.

Make sure you add oil (1 or 2 tsp) at this stage to get the cashew paste fried easily and to make it non sticky. Add chilli powder, dhaniya powder, garam masala powder and kasooti methi at this stage and mix well. Oil should separate from the paste and cook until that in medium or low flame.

Add all the vegetables, salt and mix well. the vegetables will get cooked and volume reduces soon. Cook until the vegetables are done. Lastly add crumbled paneer.

Mix well and then add cream and mix well. Add more water/ milk to bring it to a consistency you prefer. Cook for 2 minutes in medium flame.

Notes

If carrot is big, add only half of it. You can use all the three colours of capsicum to make it more appealing.
This is a cashew based gravy, so taste may differ if the recipe is altered.
The gravy and the vegetables should be in equal ratio.
Colour of the dish depends on the tomatoes and red chilli powders colour. Since i used store bought tomato puree, the colour may be darker.
Paneer crumbles can be added more according to your wish.
I beat the cream with little milk before adding to the gravy to get it smooth.
You can use colourful capsicums for unique taste as each colour of capsicum has its own taste.

Garnish with lots of coriander leaves and serve hot with roti.

Technorati Tags: Veg chilli milli,veg chilli milli recipe,side dish for roti,side dish for chapati,dinner ideas,sides

LUNCH MENU - 2 (SOUTH INDIAN LUNCH IDEAS)

noreply@blogger.com (Raks) — Fri, 26 Apr 2013 22:24:49 PDT

This was supposed to be my first post in the Lunch menu series. Then I had not posted this poricha kuzhambu recipe before, so thought of posting that first and then this meal.You will also find buttermilk and Maa vadu pickle in the picture.

So this meal has :

Other vegetables which can be used for making the curry instead of vazhakkai / plantain are :

Yellow pumpkin – Yellow pumpkin curry recipe
Brinjal – Brinjal curry recipe
Potato

EASY PORICHA KUZHAMBU RECIPE (NO VEGETABLE NO GRIND VERSION)

noreply@blogger.com (Raks) — Thu, 09 May 2013 20:40:27 PDT

I have mentioned about this easy poricha kuzhambu in my murungakkai poricha kuzhambu recipe. This is also called ‘Rathri poricha kuzhambu’ as its made in the night time for dinner. My grandfather (mom’s/ FIL’s dad) is a great fan of this. Even at my in-law’s place, every one likes this. Its simple and easy to make and easily digestible as it has only moong dal. My grandfather used to come back home hungry and ask my grand mom to make this as quick fix for the dinner, as its his favorite Aj also likes this one to my surprise. No wonder his grand sons and great grand son too likes the same as their grand father. This is more like the south Indian version of North Indian dal.

Easy Poricha kuzhambu Recipe

Prep Time: 10 mins | Cook time: 15 mins | Serves: 4

Ingredients

Moong dal/ paasi paruppu	1/2 cup
Onion	1
Tomato	1
Green chilli	2
Arisi mandi*	1 & 1/2 cup
Sambar powder	1 tsp
Turmeric	1/4 tsp
Asafoetida	A pinch
Salt	as needed

To temper

Oil/ ghee	1 & 1/2 tsp
Mustard	3/4 tsp
Urad dal	1 tsp
Jeera/ cumin	1 tsp
Curry leaves	A sprig
Asafoetida	2 pinches

Method

Pressure cook moong dal with a cup of water to 3 whistles. *Wash rice once and drain the water and add one and half cup water again to rice and wash the rice well and collect the water for using in this recipe.Chop onion and tomato finely, slit green chilli and set aside. In a kadai, heat oil and temper with the items given under to temper table. Add green chillies, onion and fry till transparent.

Add tomatoes and fry for a minute. Add the arisi mandi, turmeric, salt and sambar powder and bring to boil.

Add pressure cooked mashed dal and boil until u get a thick homogeneous texture 4 – 5 minutes). Stir in between to avoid burnt bottom and adjust the water quantity if there is no water at all in the cooked dal.

Notes

Usually we collect the arisi mandi from the rice we are going to cook for that day and use it.
This recipe is supposed to be without any vegetables and any other complicated grinding process.
If not using arisi mandi you can use plain water too.

Serve with rice, topped with ghee, its perfect comfort food, easy to make when you have no vegetables in stock and you are in a hurry to cook.

Technorati Tags: poricha kuzhambu recipe,easy poricha kuzhambu,no vegetables poricha kuzhambu recipe,easy lunch ideas.,easy dinner ideas,easy south indian lunch menu

RAJ KACHORI RECIPE | CHAAT RECIPES

noreply@blogger.com (Raks) — Thu, 09 May 2013 21:06:38 PDT

Raj kachori is one of my favourite chaat and order where ever I find it in the menu in restaurants. I have had this 2-3 times and love it a lot. But now its more than 2 yrs since I had it. Somehow I remembered last weekend and thought of trying on my own at home. So finally I made yesterday and had it heartily. And I am disclaiming this recipe may not be the authentic one, but I can assure it turns out to be finger licking good.. Vj too loved it when I made it for him. Its sure full of calories with all those deep fried stuffs and curd, still, once in a while its sure a treat for you. You can make your guest wonder too by making this for them. You can make the sev, both chutneys a day ahead, even if you want to make (if you have large air tight containers) you can make the puris too ahead and make your job easier the day when you are preparing. All the chaat recipes have few ingredients to make, but once you make and keep it, you can enjoy these easily. Please refer to the chutney recipes and sev and papdi recipes by following the links in the ingredients table.

Raj Kachori Recipe

Prep Time: 20 mins | Cook time:20 mins | Serves: 4

Ingredients

For the puri

Maida/ All purpose flour	1 cup
ceroti / fine semolina*	1/4 cup
Corn flour	1 tsp
Oil	2 tblsp
Salt	As needed
Oil	for deep frying

* Optional

Other ingredients for making raj kachori

Potato	1 or 2
Kabuli channa(brown chickpeas)	1/2 cup
Whole green moong	1/2 cup
Curd	1 cup
Sugar	1 tsp
Papdi*	5-6
Green chuntey	As needed
Sweet chutney	As needed
Sev	As needed
Coriander leaves, chopped	As needed
Chaat masala*	As needed
Red chilli powder	As needed

Method

Soak both channa and green moong over night and pressure cook separately for 3 whistles. You can cook potato along with this too.In a mixing bowl, mix the flour with semolina, corn flour, salt, oil well and make a tight dough by sprinkling water little by little. Let it set for minimum 1 hr so that it will be easy to roll.

After an hour knead well to a smooth dough and divide into equal size balls say 6- depending on how big you want the kachori.

Roll into a round circles. Heat oil in a kadai and let it be hot. Drop the puri one by one , it should puff up as shown in the picture. So make sure the oil is hot enough.

After it puffs up, lower the flame to maximum low and cook both side to get a golden brown crispy puri. Make all the ingredients ready including the chutneys.

At the time of serving, you can break the puri in the middle and fill it with mashed potaotes, channa, moong and a crushed papdi. Add both the chutneys.

Beat curd smoothly with little salt and sugar. Top the kachori with generous curd, both chutneys again and sprinkle sev over and garnish with more channa and moong and coriander leaves. You can also sprinkle the chaat masala and red chilli powders as needed.

Notes

The puri should be crisp for this and make sure you fry in low flame to make it crisp.
I like mine on sweeter side, so add lots of sweet chutney and add sugar in curd. So adjust the ingredients according to suit your taste.
You can use ready made store bought sev and chutneys available in the stores for easy job or pre plan and make the before day and keep.
You can also top pomegranate in this. Amchur powder can be sprinkled.

Blissfully delicious RAJ Kachori, serve immediately as you prepare. Enjoy the royal treat! Its full of deliciousness .

Technorati Tags: Raj kachori recipe,raj kachori,raj kachori chaat recipe,chaat recipes,curd,sev,sweet chutney,green chutney,kabuli channa,how to make raj kachori at home,homemade raj kachori

PALAK PAKORA RECIPE / PALAK PAKODA RECIPE

noreply@blogger.com (Raks) — Mon, 22 Apr 2013 22:03:05 PDT

Palak pakora or palak pakoda is an easy evening snack, perfect for tea time. I think there is another version of palak pakora of mixing the spinach leaves with the batter, but I have had this way in a restaurant once and even my MIL makes this when she makes south Indian version with vegetables.(bajji). If you have ready made bajji mix, then this can be made more easily in a jiffy . Hang on with this simple snack as of now, I promise to bring you intersting recipe coming up next .

Palak Pakora Recipe

Prep time : 20 mins

Makes : 8-10 pakoras

Ingredients

Palak/ Indian spinach	10 leaves
Bean/ chick pea flour /Kadala maavu	1/2 cup
Rice flour	1/4 cup
Ajwain/ omam or jeera	1/2 tsp
Black pepper powder	3/4 tsp
Cooking soda/ Sodium bi carb	2 – 3 pinches
Asafoetida	2 pinches
Ghee	1 tsp
Oil	as need for deep frying

Method

Separate the leaves from the stalk leaving little bit as shown in the picture. Wash and set aside. Place all the ingredients other than oil & palak , in a mixing bowl.
Add water little by little and mix to a thick batter. It should be thick but loose enough to coat the leaves.
Heat kadai/frying pan with enough oil. When its hot enough (if you drop a drop of batter in oil, it should rise immediately). Dip the leaves one by one and carefully drop in oil. You can fry 2-3 at a time depending on how much oil you use for the frying. Fry both sides until it puffs up and turns crisp and golden.

Notes

You can replace black pepper powder with red chilli powder too. But I love the flavour it lends to the pakoras.
You can use any spinach that are big enough for this pakoras.
Too much water or too much cooking soda will make the pakoras oily.

Drain over paper towels to remove excess oil and serve hot with green chutney as side along with hot tea! Consume hot.

Technorati Tags: palak pakora recipe,palak pakoda recipe,palak pakora,palak pakoda,evening snacks,tea time snacks,deep fried

LUNCH MENU - 1 (SOUTH INDIAN LUNCH IDEAS)

noreply@blogger.com (Raks) — Fri, 19 Apr 2013 22:09:18 PDT

        I am planning to post some Lunch menu ideas weekly, so that it will be easy and helpful for many to pre-plan their lunch in weekends/ weekdays. I also want to let know, this may not have any fancy combinations or elaborate lunch, instead, simple, yet will try my best to match the best combinations. If any of the recipes in the menu is not in my blog and if you want that specific recipe, you can leave a message requesting that recipe and I will try posting the recipe soon.
       To start with, here is the classic combo more kuzhambu and paruppu usili. We always try the best to include some dal everyday in our meals and since the kuzhambu is yogurt based, the paruppusili has lentils and complete the meal.

      So here is the More kuzhambu recipe. I have made it with ladies finger/ Okra/ vendakkai. To add ladies finger in mor kuzhambu, we usually fry it in 2 tblsp sesame oil until black spot appears and the stickiness also goes away. Then boil it until done with salt. Then add it to the mor kuzhambu.

Vegetables that can be added to More kuzhambu :

Other veggies that can be added in mor kuzhambu are – chow chow/ chayote, white pumpkin, brinjal, arbi/ seppankizhangu and even we make small bondas and add to the mor kuzhambu. Even paruppu urundais can be added to this kuzhambu. All the veggies should be cooked before with little water and salt before adding to the kuzhambu. Share the vegetable you add instead of the above.
Cluster beans paruppu usili, this time I made it by finely chopping, instead the way I have posted earlier.

Vegetables that can be perfect for paruppu usili :

Beans, long beans, cabbage/carrot, broad beans,capsicum, spring onion/onion and vazhaipoo (banana flower).

Technorati Tags: South Indian Lunch Menu,South Indian lunch ideas,south Indian lunch recipes,More kuzhambu and paruppu usili as side dish,more kuzhambu side dish

NEER MORE (RECIPE FOR SPICED BUTTERMILK)

noreply@blogger.com (Raks) — Thu, 18 Apr 2013 00:11:34 PDT

Neer more/ neer mor (spiced buttermilk) is a perfect body cooling drink for summer. Neer mor and panagam both are offered on Tamizh new year and on Rama navami too. Since both the festivals falls over the summer month (Chithirai), we make this and offer to God and distribute to others too. No fancy items needed or no complicated too, still I am posting the recipe for buttermilk (spiced) because, tomorrow is Rama Navami. In MIL side, we dont celebrate Rama navami, but mom always does. So here is the way I do neer more (south Indian way of making spiced buttermilk).

Neer more (spiced buttermilk) Recipe

Prep time : 10 mins

Serves : 4 - 5

Ingredients

Thick curd/ plain yogurt	1 cup
Water	4-5 cups
Green chilli	2
Chopped ginger	1 tblsp
Chopped coriander	1 tblsp
Chopped curry leaves	1 sprig
Salt	As needed
Asafoetida	1 pinch
Lemon(optional)	1/2

To temper

Oil	1 tsp
Mustard	1 tsp
Asafoetida	1 pinch
Curry leaves	1 sprig

Method

Chop ginger, green chilly, coriander and curry leaves very finely. In a deep large bowl, place the thick curd.
Beat the curd smoothly and add all the other items including salt. Add water and mix well. If needed, squeeze in the lemon.
Temper the items given under ‘To temper’ table and mix it to the buttermilk. Keep refrigerated to have it chill, when ever needed.

Notes

If the buttermilk is not that sour and you need to make a lot, then you can squeeze lemon. Or even if you like the flavour, you can.
Add a pinch of asafoetida raw and rest while tempering, both together gives a great flavour.
Instead of chopping finely, you can also try grinding the chilly, ginger and few curry leaves to add it in the buttermilk.
At the time of serving, I strain and drink, still the flavour will be there.
You can use hand blender with whisk too.
Make sure you beat/ whisk the buttermilk well coz, the frothy top adds a lot of flavor :)

Serve chilled and keep yourself cool this summer by drinking lots of buttermilk. Spiced buttermilk!

Technorati Tags: Neer more recipe,neer mor recipe,spiced buttermilk recipe,recipe for buttermilk,summer drinks,summer body cooling,body cooling drinks summer,rama navami recipe,ram navami