Banana Stem Mocktail

Okay, I can hear that ‘what the heck…’ on seeing the name J. People say that many a time boredom is in the way things are presented rather than the things itself. So here is my attempt to make a not so interesting banana-stem juice more alluring. Try it and I bet you won’t regret it. And a well known piece of info is 'It is said to be very good for people with kidney stones'.

Serves:  2

Preparation Time:  NA

Ingredients:

1.      Banana stem – 4 “ long

2.    Coriander – few sprigs

3.    Curry leaves – 1 sprig

4.    Green chili – 1 small

5.     Lemon – 1

6.  Salt to taste

Method:

Step 1: Wash and chop the banana stem into 1” size cubes; place it in a mixer jar.

Step 2: Wash and add green chili, coriander leaves, curry leaves, lemon juice and salt to the mixer jar.

Step 3: Grind them with some fresh water. Filter using a mesh and grind the pulp again with some more water to extract the juice completely; filter and discard the mush.

Step 4: Now taste and adjust salt, water and lemon juice in it.

Step 5: Serve and relish the refreshing mock tail immediately.

Aam Panna

Aam panna is a most loved summer - cooler in north India. In south, raw mango is considered to render heating effect to body while in contrary it is actually counted on for cooling the body. It is also a super refreshing and tangy drink that aids digestion. Tangy and flavourful variety of mangoes is suitable for this recipe.

Serves: 1 1/2 litre

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Ingredients:

1.     Raw Mango – 2

2.     Cumin powder – 1 tsp

3.     Black salt – 1 tsp

4.     Normal salt – ½ tsp

5.     Sugar – 3 tbsp

6.     Dry ginger powder – ½ tsp

7.     Mint – few sprigs

Method:

Step 1: Wash and pressure cook the mangoes.

Step 2: When they cool down to normal extract the pulp out of them by squeezing. Discard the seed and skin after rinsing them in a bowl of 1 litre water. Keep the water for later use.

Step 3: Now in a mixer jar, add mango pulp, mint springs and get a smooth paste.

Step 4: Add this to the secured water and mix well. Now add sugar, salt, black salt, dry ginger powder, cumin powder and stir well. Adjust taste and filter it if required. If the mango has lot of fibre filtering is better otherwise slightly grainy texture is just perfect.

Step 5: Refrigerate until serving. Adding ice cubes may dilute the taste, so avoid it.

Turmeric Pepper Milk

For those who have a bad cold, throat infection or congestion in chest or that you simply got drenched in rain, this recipe is a prevention and relief from pain that gives evident results. Turmeric increases immunity while pepper has lots of healing properties. I had learnt this from my mom which in turn is probably from my pattama (maternal granny). Right from my childhood, I hardly take any antibiotics for common cold; this had been the one and only savior for me ever since I can remember. Many relatives and friends had tried and adapted this part of their lives and don’t worry this is not one of those bitter kashayams or kaadas, it is very very soothing as you sip it hot; personally, I love the taste and color.

Serves: 2

Preparation Time: No preparation required

Cooking Time: 5 min

Ingredients:

1. Milk – 2 cups

2. Sugar – 1 tbsp.

3. Turmeric powder – 2 tsp

           4.  Crushed pepper – 1 tsp

Method:

Step 1: Boil the milk in a pan.

Step 2: Add sugar, turmeric, freshly crushed pepper to it and simmer it for 2 minutes.

Step 3: Filter it in a cup and sip it when hot.

TIPS:

* Having it continuously for 3 days will reduce infection and give great results.

Beetroot Juice

Today my husband prepared some beetroot juice for me with little help from me which entitles me to add it into this blog. I have had beet soups still not really the beet juice; usually beet juice is mixed with carrot juice for some reason but he made with plain beets. It had a very dark purple color and was dense in flavour. Beet juice is said to have treasures of minerals and is beneficial for blood. It looked so glamorous and tasted good.

Ingredients:

1. Beetroot - 4

2. Salt - 1/2 tsp

3. Cumin powder - 1/2 tsp

4. Pepper powder - 1/4 tsp

Method:

Step 1: Wash, peel and cut the beet roots into cubes.

Step 2: Using a juicer or a mixer jar extract juice from the vegetable. Strain it well if you are using mixer jar.

Step 3: Chill it in refrigerator, better not to use ice cubes.

Step 4: Add salt, cumin powder, pepper and mix well and pour into serving glasses.

Step 5: Garnish with mint leaves if you've.

Banana Walnut Milkshake

Walnuts are brain foods and are the main source of Omega-3 fatty acids especially for vegetarians. As a nut, unlike cashew or almonds, they are not very pleasant tasting as it is full of oil. Generally it is consumed in baked dishes and enhanced with banana flavour. With the same combo, I tried this banana-walnut milkshake.

Ingredients:

1.       Milk – 2 cups

2.       Walnuts – 4 + 2

3.       Banana – 2

4.       Sugar – 2 tbsp

Method:

Step 1: Peel and slice the bananas; mash them in a mixer jar along with the sugar

Step 2: Pour milk into the bananas and whip it for few seconds.

Step 3: Now crush the walnuts and add into the jar and whip for one final time.

Step 4: Fold the shake into two glasses and chill it covered.

Step 5: Garnish with whole walnuts before serving.

Paanagam

Paanagam is a cooling drink that is had during summers and my grandma used to tell that this was, in the olden served as welcome drink during a wedding ceremony called ‘samandham kalandhal’ which is when the families agree upon an alliance and step forward. It is very simple to make and quite refreshing.

Ingredients:

1.       Jaggery – 1 cup

2.       Cardamom powder – 1 tsp

3.       Dry ginger powder – 1 tsp

4.       Lemon – 1

5.       Salt – 1 pinch

6.       Tulsi – 10-15 leaves

7.       Water – 1 litre

Method:

Step 1:  Dissolve jaggery in water and filter to remove debris in it.

Step 2:  Now add salt, cardamom powder, dry ginger powder, juice of a lemon, crushed tulsi leaves and mix well

Step 3: Refrigerate and serve chilled. Avoid adding ice cubes as it may dilute the taste.

Shikanji

Shikanji is nothing but a north Indian version of lemonade. None can resist having a tall glass of chilled shikanji on a hot summer day but even otherwise will you? I learnt this version from my roommate, Nidhi a friend as cool as lemonade itself. I may get addicted to it after tasting once.

Ingredients:

1. Lemon – 1
2. Sugar – 1 1/2 tbsp
3. Black salt  – 1 pinch
4. Ice cubes – 4
5. Water - 1 glass

Method:

Step 1: In ¼ glass of water dissolve sugar completely and then mix black salt to it.
Step 2: Now squeeze lemon juice into it
Step 3: Add water to fill the glass
Step 4: Serve with excess ice cubes