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Homemade Kashayam Recipe

Homemade Kashayam recipe is very simple to make and can be made with ingredients available at home or in ones’s neighborhood.

Homemade Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg

One can’t help but fall in love with Bangalore’s weather. One rain / shower and the temperature goes down, the city becomes so cool and pleasant. With the rains and the beautiful weather also comes the season of cold and cough for kids and adults. Small children and kids are more prone to cold and cough since they have low immunity. I remember as kids whenever any one of us would fall sick or get cold and cough, amma would always make homemade kashayam (Homemade remedy) and ensure that we drink it regularly.

The main ingredients that i use to make a this Homemade Kashayam Recipe are Tulsi leaves, Ajwain leaves, whole black pepper, cloves and Cumin (jeera) seeds.

Homemade Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg

Tulsi
Tulsi is a medicinal herb, which is very commonly available all over India. There are lots of households in India where it is very common to worship the Tulsi plant twice a day by lighting a lamp near it. Boiling a couple of leaves of tulsi is known to cure various ailments such as cold, cough, running nose or even congestion.

Homemade Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg

Ajwain Leaves
Ajwain or caraway seeds are very commonly used in Indian cooking as it aids in digestion. The green Ajwain leaves which are thick in nature in comparison to other leaves are often used to help cure kids from common cold related ailments and ailments related to ear and tooth ache.

Homemade Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg

Black Pepper
Black Pepper or Black Peppercorn – One of the most common spice found in every household of India is black pepper. It is a vine and is widely grown in the state of Kerala. The green fruit from pepper vine are collected and dried to form black pepper. Also known as the king of spices, this condiment while providing a nice flavour to a recipe is also know to relieve common ailments such as cold, and asthama symptoms. Black pepper also helps in improving digestion and helps in weight loss.

Homemade Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg

Jeera Seeds
Jeera or cumin seeds, a common spice found in the indian kitchen. Jeera is used in many recipes in its powdered form or as whole seeds. The flavour of jeera is unique and the aroma when it is added to a jhonk or tempering cannot be written in words…the entire house smells of jeera. It is also known to help in curing common cold, digestive issues and respiratory ailments.

Homemade Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg

Clove
Cloves are aromatic and have a very unique flavour. Other than using cloves in recipes of Pilaf / Pulao and biryanis, they are also used in different potions for their medicinal properties. They are very commonly used to cure toothache. Cloves improve / help in increasing immunity, improve digestion and also relive respiratory infections.

Homemade Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg

Print Recipe
Homemade Kashayam Recipe
Homemade Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
serves
Ingredients
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
serves
Ingredients
Homemade Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg
Instructions
  1. Add all the ingredients to a saucepan
  2. Boil the water till the entire mix reduces by half
  3. Filter the concoction into a glass and have it warm one sip at a time

Simple and easy things to remember while baking

“Carrot cake”

Baking…Baking…a science or is it art or is it just a love to create baked goodies with different texture / colour??? Whichever the case might it be…here are some Simple and easy things to remember while baking. When I started baking some years back, i did not know anything about baking other than the fact that baking leads to delicious cakes ūüôā But after baking a lot of goodies, i have learnt that there are some simple things which will help us to get a fluffier cake or a softer bread or a chewy cookie !!! I am not a self taught baker, I studied and then taught for a while at The Institute of Baking and Cake Art, Bangalore. The time that i spent at the institute was just amazing…so much to learn and so much to teach… we all learn by teaching don’t we??

So here goes..here are some simple and easy things to remember while baking…Happy baking !!!

  • Measure all the ingredients that are required for the recipe and keep it ready before you start on the recipe

Each recipe for a baked goody can be different and there could be various ingredients that go in a recipe..plus the number of steps for each recipe could also vary. Measuring out the ingredients before starting out the recipe ensures that, you can concentrate and enjoy baking rather than running in between to get ingredients and leaving a messy kitchen. It also helps you to see whether you have all the ingredients…if not a quick run to the nearest shop and voila …all ingredients ready…..lets Bake !!!

  • ¬†Measure all ingredients at room temperature

Always have the ingredients such as butter / eggs etc are at room temperature. This ensures that the ingredients mix really well or in very complicated terms – emulsify well. At room temperature when you are mixing butter with sugar…ohh look how well it mixes….no curdling or melting..just one cohesive mixture…which results in fluffier, lighter cakes!!!

  • About cake tins, pans and loaf tins

Different types of batter or dough call for different types of cake tins or pans. Get to know a little more about the recipe and buy a good quality tin. Always read through the recipe and have pans /pots and equipment required for making the baked goody.

  • Measure your ingredients using the measuring cups or the weighing machines not both at the same time

Its just a mater of weight Vs volume…the weighing scale well gives you the weight of each ingredient and the measuring cups give you volume of each ingredient.I believe that baking is a science and correct measurements are a basic but mandatory requirement… weighing assures precision and accurate measurements of each ingredient. Imagine this..recipe says a cup of flour – do you take a cup of flour flattened on top or should it be bulged ?? both the way you get a cup of flour, but when you measure them on a weighing scale, the weight would be different..a baking is like a little chemistry experiment going on…a difference in in the amount of ingredient would alter the final batter or dough consistency. Another example of this- 1 cup of flour is 125 gms, but 1 cup of liquid like milk would be 250 ml/gms… entirely different weight isnt it??

  • Always…always pre heat your oven before baking

Every recipe calls for baking at a particular temperature.. a bread bakes at 200 deg C, cake at 180 degree C or Pizzas at 240 degree C. This means that when you are going to place your prepared cake batter or proofed dough, the oven should be ready at the required temperature. For example – I bake many cakes at 180 degree C – if I place my prepared batter in cake tin at a much lower temperature then the batter would take a longer time to rise / cook and the end result would be pale in colour rather than a golden colour on top. Alternatively if you place it at a higher temperature then the batter would rise much faster, top would get golden faster and the batter could remain under-cooked.

  • Baking powder and baking soda are not the same¬†

Baking soda is also known as Sodium Bi carbonate and it reacts with acidic ingredients such as curd or vinegar, this produces carbon dioxide ( the bubbles that we see in the cake batter)..this helps in rising of the batter etc. There are times when you would want the batter to rise for a longer period of time and that’s when Baking powder comes in handy. Baking powder contains, sodium bi carbonate and two types of acids….when it is added to liquids – both the acids react with sodium bi carbonate at different temperatures ( room temperature and hot inside the oven)….this helps in rising of batter for an extended period of time…lots of bubbles resulting in fluffier cakes or muffins ūüôā

“My bread loaf and my trustworthy kitchen aid”

  • Now for some smaller things
    • Moist layered cakes = use some light sugar syrup to moisten the layers of cake before filling buttercream or whipped cream
    • Refrigerate the cookie dough for atleast a couple of hours before baking = better cookie with better flavour
    • Once the batter is poured inside a cake tin, tap it a couple of times to remove excess bubbles = this will give a flatter top rather than one with a dome
    • Completely cool the cake once it is baked before removing from the cake pan = The cake would collapse and break since it is warm
    • Loaf of bread is baked = a bread is ready when you hit the top of the baked loaf with fingers you should get a hollow sound
    • Once the bread is baked in a loaf pan, remove it as soon as possible = this will reduce the chances of a soggy bread
    • Cutting a loaf of bread to slices = reverse the bread so that the dome faces down and cut on the base of the bread loaf – easy to cut ūüôā
    • Piping bags and nozzles are a good buy to create beautiful frosting designs on cakes and cupcakes

  • Last but not the least –¬† mistakes can happen..that okay….just continue with baking..it will be alright !!! ūüėÄ

A friend and a new Kuzhi Paniyaram batter recipe

Today i will be writing about a friend and a new Kuzhi paniyaram batter recipe…this recipe is quite different from what i use at home. Every Southindian household in India has their own version of Kuzhi Paniyaram batter. Some might make it sweet and then some would make it savoury…which ever the case might be…each one of them would be tasty and crispy and yummy.

“Kuzhi Paniyaram”

A little story on the side

Some people enter your life and …some people you never get to know them and then there are others who enter your life as a neighbour and then become friends forever. Deepa¬†is one such person….a neighbour, energetic person, talkative and loud friend of mine. We talk to each other across balconies !!! When she first shifted to India from USA, the first thing i came to know about her..apart from all that i have already mentioned is that she doesn’t cook. Her mom on the other hand is an amazing cook and it is from these two amazing ladies that i came to know about a new recipe for making Kuzhi Paniyaram. Pssttt…..This family has its roots in TamilNadu, Mangalore and Goa!!!!

Usually the paniyaram in my moms house was something which would get made when my mom is almost done with the dosai batter. Different things such as rava (sooji / semolina), onions, various vegetables¬† etc would be added to the dosai batter and voila a new snack would be made. But in Deepa’s¬†home..the batter itself was different….so here goes….Kuzhi Paniyaram batter Deepa Style !!! using raw rice instead of par boiled rice..the result is Paniyarams crispy on the outside and uber soft on the inside

 

Print Recipe
A friend and a new Kuzhi Paniyaram batter recipe
Course Breakfast
Cuisine Indian
Servings
Ingredients
Course Breakfast
Cuisine Indian
Servings
Ingredients
Instructions
  1. Soak rice and udal dal with enough water for 4-5 hours
  2. Grind the rice and udad dal in a mixie or grinder into a smooth batter
  3. While grinding add a tsp of salt and mix well
  4. Pour the batter in a large vessel and leave it aside closed with a lid for 6-8 hours to ferment.
  5. Once the batter is fermented, check the salt levels and add as required
  6. Wash the paniyaram vessel well with water and dry it with a cloth
  7. Place the vessel on medium flame on the stove and brush oil into each mold.
  8. Once the mold is hot add the batter and cover it with a lid ( one can use the plain batter or could add all the veggies to the batter and use that).
  9. Once one side of the batter is cooked and has a golden colour, turn the white (wet) side facing down and cook without the lid. ( one can use a spoon to turn the paniyaram over to cook on both sides)
  10. Once both sides are cooked and have a golden colour, remove them from the mold and serve them hot with coconut or tomato chutney.
  11. Repeat the process till you run out of batter ūüôā
Recipe Notes

In my blog you can find the following chutney recipes to serve as an accompaniment with these Kuzhi Paniyarams -

  1. Spicy and Sour Green Tomatoes Chutney
  2. Spicy Tangy Sweet Cabbage Chutney 

Do try out the recipes and let me know how you liked them...njoy!!!

Spicy and Sour Green Tomatoes Chutney

This Spicy and Sour green tomatoes chutney is made from using firm and unripe green tomatoes. These sour green tomatoes are loaded with nutrients such as Vitamin C and anti oxidants.

Every day we hear that the vegetables that we consume are either loaded with harmful pesticides or toxic colours. The look of the vegetables and the rich colours seem to have a better sale value than the health of the population. I guess that’s why slowly lots of people from the cities are looking at growing their own vegetables organically. One such person that i know is my neighbour Karthik. Karthik is very passionate about organic farming and because of his efforts i got to buy really good quality green tomaotes,¬†raddish (mooli), Palak ( greens), amarnath greens etc.

While growing up, green tomatoes was easily available in the market and amma always used to make a kootu variety with it. This time around my help at home Nanjamma, told me about a chutney recipe that they make in their hometown near Kadur. A chutney which is spicy and sour and a little sweet too because of the sauteed onions.

And in the middle of this blog…my daughter also wanted her kitty to be featured in the blog…so here she is ūüôā

Kitty and tomatoes

Print Recipe
Spicy and Sour - Green Tomatoes chutney
Course Breakfast
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Breakfast
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. In a pan, take a tsp of oil, add the chillies and tomoatoes and cook them with some salt.
  2. In a mixie, add the coconut, jeera and garlic and grind to a smooth consistency with some water.
  3. Add the cooked (cooled) tomatoes to the coconut mix and grind it all together.
  4. Once ground, remove the mixture in a serving bowl.
  5. For tempering: Take the rest of the oil, add mustard seeds to the oil. Once it splutters, add the sliced onions and saute them till they are soft and pink in colour.
  6. Add this tempering to the chutney and mix well. (Check if salt is required and adjust according to taste)

Traditional Gujarati Dudhi Handvo – A Savoury cake with Bottle Gourd

For this round of cooking as part of ¬†¬†Shhhhh Cooking Secretly Challenge, i was paired with Avin S Kohli. Avin gave me Dudhi / bottle gourd and ginger as my secret ingredients. The only thing that came to my mind was my favourite savoury recipe from the land of Gujarat: Traditional Gujarati Dudhi Handvo – A savoury cake with bottle gourd. The handvo can either be made in a traditional handvo vessel or can be made in a pan…one can also bake it. For this recipe i am using a traditional handvo vessel.

The handvo vessel is made up of two parts, the bigger vessel in which the batter is poured and the smaller portion in which the sand is added. The hole through middle of the vessel lets the heat from the gas to the batter and lets the batter cook and the sand indirectly heats the batter.

Print Recipe
Gujarati Doodhi Handvo - A savoury cake with bottle gourd
traditional dudhi handvo
Cuisine Indian
Servings
Ingredients
Cuisine Indian
Servings
Ingredients
traditional dudhi handvo
Instructions
  1. Mix all the ingredients (include 50 gms til and 1 tbsp of oil) and soak for 4 -5 hours.
  2. Grease the handva vessel with oil from the inside and pour the batter into it. Add the remaining til and oil on top of the batter...
  3. Pour dry sand in the smaller/lower part of the vessel and keep aside...
  4. Keep the the vessel with sand on low flame and then put the bigger vessel on top of the smaller vessel and close the lid and let it cook for a couple of hours or till the batter is cooked.
  5. To check whether the handwa is cooked or not, take a clean knife and dip into the handwa...if the batter does not stick to the knife then it means that the handwa is cooked and ready...
  6. To remove the handwa, slowly slice it into big pieces (after it cools a little bit) and lay it on a plate and serve with chutney...
  7. Serve with green chutney or have it as it is...
Recipe Notes

It might sound a bit complicated but the end product is really delicious to eat...

Happy Deepawali to everbody...Hope everybody has a a happy and safe diwali..

Care before Cure – Launch of Nutrilite Traditional Herb Range from Amway

Amway is one of the largest direct selling companies in the FMCG market with presence over 100 countries and 140 products. This Saturday on 24th March, 2018 I, along with other bloggers had the opportunity to be present at the Launch of Nutrilite Traditional Herb Range from Amway by Mr. Ajay Khanna ( Category Head – Nutrition & Wellness, Amway India) at their new Digital store in Indranagar, Bangalore.

Nutrilite Herb Range

Away’s Nutrilite Herb Range of dietery supplements uses traditional herbs such as Tulsi, Brahmi, Ashwagandha and Amla.¬†During the launch Mr. Ajay Khanna elaborated more on their “Seed to Supplement” approach.¬† He explained how the company develops all its products using multi level checks ensuring the selection of the right farm, the right part, the right active ingredient, the right seeds, the right extraction, the right process and the right product is used.

Mr. Ajay Khanna at the launch of the Nutrilite Herb Range

In addition to the above, he explained that they focus on three key things ” Purity, Safety and Potency”. Using this they are able to procure herbs which are sourced from farms which are OneCert Asia Agri Certification Pvt. Ltd. He went on to inform us that the herbs were selected¬† / identified by DNA fingerprinting which ensures better quality with active form and free from any kind of contamination. Further this herb range is also FSSAI certified and are manufactured within GMPs and hence are safe to consume for anyone who is above 12+ age. These products are also prepared from certified non- GMO sources to prevent any unknown health hazards. The¬†best of nature and best of science to package the good in small supplements was the idea behind this range.

Purity – Safety – Potency

Mr. Ajay stated that prevention better than cure is the aim behind these supplements, for example – Tulsi is know to support Immunity, Ashwagandha supports vitality, Brahmi supports mental agility and Amla supports digestion

Tulsi
Ashwagandha
Brahmi
Dr C.A. Kishore (Ayurvedic Doctor), Bangalore

Since the quality and the efficacy of this new range lies in its high concentration of the beneficial ingredients, which are sourced from the right herbs, Dr. C.A.Kishore, who was present during the launch stated that eating these dietary supplements was more beneficial than eating raw Tulsi or raw Amla, which is so easily available in India.

Dr C.A. Kishore (Ayurvedic Doctor), Bangalore
The store

This amway store located on the busy 100 feet road in Indranagar is also one of the first digital stores to be opened by this company. Customers can now use the new “Interactive Table application” and the “Beauty Zone” to find out more details on the products offered by Amway and which are suited to them.

From MLM to direct sales, from household products to dietary supplements with with traditional herbs, Amway seems to have come a long way to provide quality products for their consumers !!!

Swensen’s brings Falooda to their outlets !!!

Swensens falooda

As a kid, whenever we used to go out for desert, the thing which attracted me to Falooda were the colours in a tall glass¬†, some seeds and then some noodle like stuff …all in the same tall glass. Every Falooda that i have had, there was one thing that used to stand out – the rose syrup. The Falooda created by Swensens also had that distinct taste.

Mr.Pinaki, Director Swensens (India) explaining the small details on making the swensons Falooda “

Last week, as part of a food bloggers event, i got to taste the Swensens version of Falooda or shall i say a sundae version of Falooda. Mr.Pinaki, the Director of Swensen (India), before introducing the sundae to us, spoke about the thought behind introducing this version of a very traditional desert. He shared with us on how lot of attention is given to sourcing each and every ingredient that goes into making the Falooda, whether it was booking an entire crop of maraschino cherries a year in advance or the cooking of vermicelli fresh each day Рa lot of effort goes into making this desert.

Layer by layer of falooda

Post this, we saw how Swensens Falooda is assembled layer after layer. From crushed wafers, crushed cashews, freshly cooked vermicelli, the apricot ice cream (the ice cream was delicious!), the cherry on top,the rose and saffron syrups..all going one top of the other to form a beautiful looking desert in a very tall and chilled glass. Oh and did you know that Swensons chills all of their glasses so that the deserts remain chilled till it reaches their patrons.

Personally, i liked some individual parts of this desert and found it veryyyy sweeeet, as  foodie who has had falooda in the past, i definitely missed the texture that a falooda has because of sabja seeds.

“Small portion”

A sweet desert for people with sweet tooth, do go and check out this limited edition at the Swensens outlets. They serve in large, medium and small sized portions. They are priced as follows: 99 Rs for the small (Happy Falooda), 149 Rs for the medium (Carnival Falooda), and 229 Rs for the large (Crispy Crunchy Falooda).

Note: I was invited to a Swensens outlet as part of a bloggers meet and was required to share my feedback on the same. All the views expressed above are mine and not influenced.

 

Spicy Tangy and Sweet Cabbage Chutney

Spicy Tangy Sweet Cabbage Chutney

Spicy Tangy and sweet Cabbage chutney..not the first thing that comes to one’s mind, when we think of using cabbage isnt it?? So when Priya Satheesh from Priya’s Menu¬†gave me cabbage and green chillies as secret ingredients to make a chutney as part of¬†¬†Shhhhh Cooking Secretly Challenge…¬†i was confused. Having never used cabbage for chutney, i decided to go the thokayal way and make a spicy, tangy and sweet cabbage chutney.

Print Recipe
Spicy, tangy and sweet Cabbage Chutney
Course Breakfast
Cuisine Indian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Breakfast
Cuisine Indian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. In a kadai heat 1 tbsp of oil.
  2. Add channa dal, udad dal and let them turn golden brown.
  3. Now add the green chillies, garlic, corinander leaves, chopped cabbage, and salt to the kadai and mix well.
  4. Cover and cook the cabbage till it is soft.
  5. Add the tamrind piece and mix well
  6. Once it is mixed well, grind the cabbage mixture in a mixie to smooth paste and remove it in the serving bowl.
  7. In another small kadai, add oil and once the oil heats up, add the mustard seeds.
  8. Once the mustard seeds splutter, add the curry leaves and mix well. Add this to the cabbage ground mixture.
  9. If required one can also add jaggery to the chutney to get a spicy, sweet and tangy taste.
  10. Serve with hot dosas or idlis.
Recipe Notes
  1. Once can substitute cabbage with peerkankai / ridge gourd or green tomatoes.
  2. Red chillies can also be used instead of green chillies and one would get a nice deep red colour.