Raagi - with Butter Milk - Drink .

Raagi - Butter Milk Drink is good for All age of people . Better drink in the morning .

Things Needed :

Raagi Powder  : 2 Table Spoon
Butter Milk : 2 cups.
Water : 1 Cup
Salt : according to your taste
Pepper : 2 to 3 seeds or just a pinch of  pepper powder.
Method :
Keep water for boiling  on fire in a big pan. When the water boils add  Raagi Powder slowly and stir thoroughly so that it does not get lumps. Stir for 2 to 3 minutes and put off the gas.
Replace this mixture in another bowl. Let it cool. Now add butter milk and pepper and mix well and serve. Can Add  fresh cut  coriander leaves or sprinkle Chat Masala on the top before serving .
Note :Cook Raagi on low flame so that it does not get burn. Add water if the consistency become thick.
Serves :3

Whole Moong Milk Shake

Whole Moong Milk Shake is a drink and  its a healthy drink . Good for Summer Season and  cools your body too. ( If you have boils in the mouth this is a good remedy).

Things Needed :
Whole Moong( Hesaru Kaalu in Kannada) : 1/4 cup
Jaggery : 2 table spoon
Cardamom : 4 to 6
Milk : 1 glass
Water 1 cup
Method:
Wash and soak  Whole Moong in water for 2 to 3 hours. Grind nicely with 1/2 cup of water and  cardamom .  Add jaggery and grind again for 2 minutes.  Add milk and grind for 1 minute. Now remove from the jar and pour it to the glass and serve cool  Whole Moong Milk Shake . ( Adding ice cubes is an option).
Note : You can grind the whole moong and sieve to remove the husk . But drinking the whole moong milk -shake is more beneficial .  Grinding nicely will turn in to paste . You can add water according to your wish. But the taste will definitely differ.  Can add jaggery according to your wish . Can add a pinch of salt too.
Serve : 2 to 3 

KASHAYA. POWDER ( HEALTHY DRINK..).

 Kashaya is a healthy drink You can have this special drink instead of coffee or tea. Kashaya is very helpful when You catch cold and it eases body pain , running nose and sore throat.

India is famous for its spices even in good old days. Indian Spices have their history. Indians used to travel to different countries with their spices and trade them for gold and pearls.  By reading the history we will know the importance of the Indian Spices. Many spices are used in Kashaya Powder.  It contain spices like, pepper, jeera, dry ginger, cardamom, coriander seeds, methi seeds (fenugrik seeds) and red Kallusakkare. (Rock Candy). All these spices are very good for the body to keep fit.
Lets see some benefits of eating coriander seeds, jeera, (cumin seeds) pepper, dry ginger and Almonds.
Coriander seeds are good for digestion and are rich source of Vitamin C. It contain iron and helps to prevent anemia and good for ladies who have menstrual irregularities.
Black pepper help to clear sinuses. It is used to cure cough and flu. It contain anti bacterial properties and builds up immunity.
Cumin Seeds are high content of Vitamin E which helps to keep our skin healthy and glowing. It is also an excellent detox that helps to flush out the impurities from our body.
Dry ginger is good for stomach irritation and cures headache and good for chest pain caused by gas. Dry ginger powder contain anti inflammatory properties and it can soothe arthritis. It can also used for curing common cold..Dry ginger powder is useful to burn fat and treat obesity.
Almonds are a source of Vitamin E, copper, magnesium and high quality protein. They also contain healthy unsaturated fatty acids, fiber, vitamins and minerals. They are good source of antioxidants.
Here is a recipe of Kashaya  a very healthy drink, good for kids and the whole family.Have a habit of drinking this Kashaya at least once in a day which will helps to keep the cold and cough away and boost your energy and keep your body warm and healthy.

Things Needed...

Black Pepper :1/2 cup
Jeera :3/4 cup
Kallu Sakkare : (Rock Candy) : 1 Cup
Almonds : 1 Cup

Poppy seeds: 1/2 cup ( 3 table spoons).
Fenugreek seeds : 2 Tea spoons
Coriander Seeds : 1 cup
Cardamom : 6 to 8 pods (optional)
Dry Ginger Powder : 1 Table spoon

Method :

1. Dry Roast all the spices one by one on low flame except Kallu sakkare and dry ginger.
2. Allow it to cool.

3. Dry grind all the ingredients including Kallu Sakkare and dry ginger. Dry grind it in a small quantity.

4. Allow the dry ground mixture to cool. Mix it well.

5. Store it in a glass bottle and use it .

 Note :
Dry roast all the ingredients one by one on low flame. Do not add too much of methi seeds since it gives a bitter taste. Adding cardamom is optional. ( Here I have not added). Adding cardamom gives to a good aroma and taste.
You can also add jaggery or sugar instead of Kallu sakkare. ( Jaggery should be added while preparing kashaya). Prepare in small quantity and make use of it. It is best when it is fresh. You can keep it in the fridge too.
Time : 30 minutes.:
 Method to prepare Kahsaya.:Things Needed :
Milk : 1 Cup
Water : 1 Cup
Kashaya powder : 2 Tea spoon or little more.
1. Boil water and add kashaya powder to it . Let it boil for 3 to 4 minutes .

2. Put off the gas and add hot milk . Filter the drink and pour it to the glass and serve hot Kashaya.

Note :

You can  use jaggery . Add jaggery while the kashaya mix is boiling. Allow it to boil nicely and then sieve.o the mixture.
Better to use jaggery since it is Iron contain. 1 table spoon of jaggery can be used at times.
You can even take a 1/2 a spoon of this kashaya mixture and a spoonful of honey mix thoroughly and eat it when you have sore throat...Doing the same for 2 to 3 times a day will help you to recover fast.

Serves : 2 to 3

Time : 5 minutes

Masala Buttermilk.& Sweet BUttermilk

Buttermilk/majjige (Kannada)/Moru (Tamil), is one of the healthy drink that fits into any season. It is 100% healthy no doubt which is done in home or prepared with clean place.
Buttermilk is a good drink as welcome drink, after the food or at any time of the day. It helps to keep the body cool.

There are two types of buttermilk which the first one is salty and mild spicy and the other one is sweet. For sweet buttermilk I have used honey instead of sugar or jaggery.
I have prepared fresh buttermilk and then used it. I have a habbit of collecting the top cream which you get after boiling milk. I do collect the very small quantity of cream from fresh milk everyday and keep that in a small container in freezer. When ever I have the sufficient quantity I shift the cream filled bowls to fridge. (down portion). Then it melts in a day. I put them in a bigger bowl and add little curd to it to turn savoury. Next is to take away the butter from milk. I have an easy method. I change the mixi blade and place the churner blade in side the mixi jar. Then start grinding little amount of savoury cream. Butter is churned out nicely. You can collet the butter and place it in a big bowl of water. Then again you refill the cream, add little water and churn the butter out and take away the butter. Buttermilk is poured out to the big container and butter milk is collected as it is.
Masala Butter milk and Sweet buttermilk Helps to keep the body cool during summer, helps to digest food and it can be served as welcome drink.
Here I have used fresh buttermilk.
1. Masala Buttermilk :

Things needed:

Buttermilk : 2 Cups
Water : 1 Cups
Ginger grated : 1/4 Teaspoon
Salt : As required
Coriander leaves : 1 Teaspoon
Ingh/Asafoetid : A pinch
Green chilly : 1/2 (Optional)

Method :

1. Wash and cut coriander leaves and cut into small pieces.
2. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it.
3. Wash and cut green chilly into small pieces and keep it aside.
4. Take a big bowl and put buttermilk, water, ingh/asafoetida, grated ginger and cut green chilly.
5. Add coriander leaves pieces and just squeeze out all the ingredients by fingers.

6. Strain this buttermilk to other bowl/ vessel with a strainer.

7. Put them in a serving glass, add a tiny piece of coriander leaf and serve.

Note : 

You can use a mixi jar and grind all the spices and then mix it with buttermilk. Then strain it with a strainer. (Optional).
Adding green chilly to buttermilk is optional. Adding a pinch of garam masala powder/chat masala powder or jeera powder is optional.
Time : 10 Minutes
Serves : 2 to 3 

2: Sweet Buttermilk:

Things Needed :

Buttermilk : 2 Cups
Water : 1 Cup
Honey : 2 to 3 Tablespoons
Chat Masala Powder : 1/4 Teaspoon

Method :

1. Mix buttermilk and water nicely in a big bowl.
2. Add 2 to 3 tablespoons of honey and mix it well.
3. Add a pinch of salt (optional)

4. Now put this to a serving glass and top up with very little chat masala and serve.

Note : 

You can add sugar instead of honey. Adding more/less honey is optional. Adding salt is good, since it helps to keep cold away.
Remember :
You can use thick curd instead of fresh buttermilk. Add required water and mix it slowly to get diluted buttermilk. Adding sugar to buttermilk is optional as I said before. Adding chat masala is optional.
Time : 10 Minutes.
Servings : 3  

Baadam( Almond ) Carrot Kheer

Baadam And Carrot Kheer is a sweet dish and can have it any time of the day. Easy to make and full of vitamins. It is always healthy to have  home prepared drink or eat.
Badam  & Carrot Kheer can be cooled and then used as cool drink. It is delicious, soothing to our mind and body.

It can be served as welcome drink or you can have it at any time of the day or after lunch or dinner. It helps to keep the body cool.
Things needed :
Almond ( Badam) :  6 to 8
Carrot : 2 ( medium sized )
Milk : 2 to 3 cups.
Cardamom : 3 to 4
water : 2 to 3 Cups
Honey : 2 to 3 Tablespoons

Method :
1 Wash and scrape out carrot outer skin and cut them into pieces and pressure cook for 6 to 8 minutes. Allow it to cool.

2. Soak almonds in hot water for 5 minutes and remove the outer skin and keep it aside.
3. Grind cooked carrots, cardamom pods and almonds into thin paste.

5.  Keep a pan on the fire and put carrot and almond ground mixture to the bowl/pan.

6. Boil it for 3 to 5 minutes and put off the fire. Let it cool.

7. Add boiled and cooled milk and honey. Mix it well and serve.

Note :
Ground carrot and almonds nicely till paste. Do not add milk to hot carrot jaggery mixture. The whole sweet turns curdle. Using sugar or jaggery instead of honey is optional. Jaggery is always better option.
Adding more/less honey is also optional.  Use of fridge for cooling is also an optional.
Time : 20 Minutes
3 to 4 Servings.