Banana Ice-cream Shake

Thi is my submission for the event-Cooking For Kids hosted by Sharmi of http://neivedyam.blogspot.com/2008/12/announcing-cooking-for-kids-event.html




This is one of the simplest and most delicious recipes. I ususally make this shake using bananas, milk, sugar and dry nuts like cashews or almonds. One day, I was reading a book, when my son came up to me and gave me a glass of banana shake. I drank it and was surprised…because it tasted better than the one I regularly made…I asked my son how he made it. Here is my son’s recipe…


What you need:

Ripe bananas-2
Vanila ice-cream-2 scoops
Milk-200 ml







How to make:

Blend the bananas, ice-cream and milk for 2-3 minutes in a mixer. Pour it into serving glasses and drink immediately…otherwise the banana shake will turn brownish-black in colour…

Grape Juice

A grape is the non-climacteric fruit that grows on the perennial and deciduous woody vines of the genus Vitis. Grapes can be eaten raw or used for making jam, juice, jelly, vinegar, wine, grape seed extracts and grape seed oil. Grapes are also used in some kinds of candy.



Ingredients:

Black seedless grapes-30-35
Milk-100ml
Water-100ml
Sugar-1 tablespoon


Method:

Wash and transfer the grapes into a mixer. Add water and milk to it and blend it for 3-4 minutes. Add sugar according to the sweetness of grapes. Filter the juice and drink it.

Badam Paalu (Badam Milk)

Ingredients:

Almonds or badam-25
Milk-500 ml
Sugar-4 tablespoons
Pistachios-5
Cardomam powder-a pinch
Safron-a few strings (optional)

Method:

1. Soak the almonds overnight and peel off the skin. Soak the safron in a tablespoon of milk.
2. Grind the almonds and pistachios into a smooth paste and keep it aside.
3. Boil the milk in a heavy bottomed vessel until it becomes thick.
4. Add sugar and the ground paste and stir well. Boil it on a low flame for four minutes and add the safron soaked milk. You can also replace safron with orange food colour.
5. Add cardomam powder and turn off the stove. Serve it either hot or chilled.

Happy Sree Rama Navami!

On Sree Rama Navami, we make panakam, vada pappu and pulihora (tamarind rice) or mango rice. Bhadrachalam has a famous Rama Temple which is close to our place. For more details, please visit the following site:

http://temples.newkerala.com/Temples-of-India/Bhadrachalam-Sri-Rama-Temple-Temples-of-Andhra-Pradesh.html

Panakam:

Add a pinch of black pepper powder, one crushed cardomam (optional) and four tablespoons of grated jaggery to two glasses of water and mix thoroughly.

Vada pappu:




Soak 1 cup of splitted moong dal (without skin) in water for fifteen minutes. Remove the water from the dal and add four tablespoons of grated jaggery to the dal. Mix it well.

Mango Rice



Cook two cups of ponni rice with 5 cups of water and let it cool. Heat three tablespoons of oil in a vessel and add the dry chillies, gram dal, urad dal, mustard seeds, cumin seeds and fenugreek seeds each of one teaspoon. Fry them until they turn light brown in colour and add curry leaves, four slitted green chillies, one teaspoon of turmeric powder, a pinch of hing, one cup of grated mango and cook it on a medium flame. Add one teaspoon of sugar and one tablespoon of salt. Turn off the stove and add this to the rice and mix it well. Mango rice is ready now…

Pesarattu-Upma with Ginger Chutney and Ginger Tea

Ginger, the underground stem, or rhizome, of the plant Zingiber officinale has been used as a medicine in Asian, Indian, and Arabic herbal traditions since ancient times. Ginger is used in a lot of dishes because of its medicinal value. Too much ginger can cause heartburns.

Ginger Chutney with Green Chillies

This is my submission for Think Spice-Ginger hosted by Sunita of http://sunitabhuyan.blogspot.com/


Pesarattu-Upma



Upma

Ingredients :


Sooji or bombai ravva-1 cup
Chopped onion-1
Chopped green chillies-2
Ginger-small piece
Dry red chilly-1
Curry leaves-few
For seasoning : Gram dal-1/4 tesson, urad dal ;-1/4 teaspoon, Cumin seeds-1/4 teaspoon, Mustard seeds-1/4 teaspoon and Salt to taste
Oiil-2 tablespoons

Method :

1. Heat the oil in a pan and add the red dry chilly pieces, gram dal, urad dal, mustard seeds, cumin seeds and let them splutter.

2. Add the chopped pieces of ginger, green chilli and chopped onion and fry them until they become soft.

3. Add 3 cups of water and salt and boil it on medium flame.

4. Lower the flame and add the ravva with continuous stirring. If the ravva is dry roasted for three to four minutes, the upma tastes very nice.

5. Cook it for five minutes and turn off the stove.


Pesarattu



Ingredients :

Green grams or pesalu-2 cups
Fenugreek seeds or menthulu-1/4 teaspoon
Rice-1/4 cup
Ginger-1 inch piece
Cumin seeds or jeera-1 teaspoon
Salt to taste
Oil-4 tablespoons

Method:

1. Soak the green grams overnight along with the rice and fenugreek seeds.

2. Wash and grind them with cumin seeds, salt, water and ginger into dosa batter consistency.

3. Heat a non stick pan and pour the batter with a laddle and spread it into a circle.

4. Add one teaspoon of oil at the edges of the circle. Let it cook on medium flame.

5. Flip it over and add a laddle of upma and fold it. Serve on a plate. If you do not want to add upma, you can add chopped onions green chillies and fold the pesarattu.

Ginger Chutney

Ingredients :

Ginger-50 grams
Green chillies-5
Grated jaggery-2 spoons
Tamarind-small berry sized
Turmeric powder-a pinch
Jeera-1 teaspoon
Garlic cloves-2
Oil-2 tablespoons
For Seasoning : ¼ teaspoon gram dal, ¼ teaspoon urad dal, ¼ teaspoon mustard seeds, few curry leaves and 4pieces of red dry chilly

Method:

1. Heat the oil in a pan and fry the green chilli, turmeric powder and cumin seeds on low flame.

2. Before turning off the stove add the tamarind and garlic cloves and fry them for one minute.

3. Peel off the ginger and cut it into small pieces and fry until they turn brown. Grind all the fried ingredients along with the salt and jaggery.

4. In the same pan, heat the remaining oil and fry the red dry chilly pieces, gram dal, urad dal, mustard seeds and curry leaves.

5. Turn off the stove and add it to the grinded chutney. It will keep for 4-5 days.


Ginger Tea

Ingredients :

Milk- ¾ cup
Water-1/4 cup
Red Lable tea powder or any other brand-1 tablespoon
Sugar-1 tablespoon
Ginger-1 inch piece

Method:

1. Heat the milk and water in a vessel on medium flame and add the tea powder.

2. After boiling for three minutes add the crushed ginger and lower the flame.

3. Add sugar and let it boil for three more minutes.

4. Turn off the stove and filter the tea into a cup using the filter.

5. Drink it hot.