Musk Melon & Nendra Bale Fruit Juice/Milkshake

The hot summer is here and we need to take care of our health from the heat. The weather is so hot that you feel like drinking more and more water. Though the water is the best way to quench our thirst, it is always better to have some thing which helps to keep you cool. Fruits and vegetables are the best friends in summer. They not only keeps you full, they do helps to keep your mind and body cool.

Fruits, fresh juices and salads, smoothies and many varieties of drinks can be prepared at home. Home prepared drinks are most healthiest and the best.

I have used Musk Melon, Nendra bale ( Nendra banana/A type of banana variety, jaggery and milk.
Eating Nendra Bale in our diet and its benefits. 

Nendra bale / a type of  banana is mostly used in Dakshina Kannada and Kerala. This banana can be eaten when it is fully ripe, prepare so many dishes like curry, fried fritters, dosas, jamoons, etc etc. 

Nendra Bananas are having good amount of fiber and anti oxidants. It helps to digest the food easily.
Banana is loaded with essential vitamins and minerals like potassium, calcium, manganese, magnesium, iron, folate, Vitamin B 6 and Vitamin C. It is filled with carbohydrates. It is very good for people who are dieting, it keeps you full for a long time and filled with minerals and vitamins. It is very good for kids who wants to gain weight. It is good for pregnant women.

It is an easy and superb drink any time of the day. It provides not only energy it also helps to take care of your body because the fruits contain full of vitamins and minerals.

Things needed :

Nendra Bale/Nendra Banana : 2
Musk Melon : 1 Small size
Jaggery : 2 Teaspoons
Milk : Boiled and colled : 1 Glass
Water : 1 Glass

Method :

1. Wash and cut Musk Melon and remove the outer hard layer and the pulp. Cut the fruit into small pieces.

2. Remove the outer layer of Nendra bale and cut them into small circle shape.
3. Now Put Nendra bale, Musk Melon pieces, milk and jaggery to liquidizer.

4. Churn them in to fine juice. Add a glass of water and churn for a minute. Let all the ingredients mix it well.

5. Put this Musk Melon - Nendra Bale Fruit Juice to a bowl. Mix it well.
6. Pour it to serving glasses and serve.

7. You can chill it fridge and then serve.

8. Add ice cubes and then serve.

Note :

Adding more milk instead of water, is optional. It turns as smoothie and you can have them by eating.
It fills your stomach so that you can skip your meal. Adding honey instead of jaggery is optional.  Use of more /less jaggery is optional.
Time : 15 Minutes 
Serves : 2 to 3 .

Palak/Spinach - Jack Seeds Curry

Palak /spinach leaves are the healthiest leaves. They available plenty around the year. Here I have tried " Palak/spinach  - Jack Seeds Curry and it goes well with almost all the main dishes.

 I have used palak, jack seeds, toor dal, coconut and some simple spices which are available plenty in our kitchen store.
Let us see some benefits of using Methi seeds in our diet.
Fenugrik / Methi seeds are loaded with medicinal values. It is rich in fiber and helps to lower the blood sugar level. It helps to keep our body cool and good for digestion. Methi seeds are good for heart burn and diabetes. It is good for balancing cholesterol level in our body. It is good herbal remedy for menopause and the menstruation period. ( It helps to reduce the abdomen pain during periods). Methi seeds are good for loss of appetite. They are rich in antioxidant properties.
Normally the people in Dakshina Kannada, Malenadu and surrounding areas do not use much of onions in cooking. They prefer to use the particular vegetable ( choose any one vegetable) for a curry.
No Onion or No Garlic is added in this Palak/Spinach -Jack Seeds Curry.
Let us see the recipe now

Things Needed :

To Cook :
Palak/Spinach leaves : 1 Bundle ( Small )
Jack Seeds : 1 Handful
Toor dal : 1/2 Cup ( Two Handful )
Methi Seeds : 1/2 Teaspoon
To Grind :
Spice Powder : 2 to 3 Teaspoons
Tamarind : 1 Small marble size
Coconut : Fresh : 1/2 Cup
To Season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 5 to 6 leaves
To Add : 
Salt : As required
Turmeric powder : A pinch
Jaggery : 1/2 Teaspoon ( Or very little ).

Method :

1. Remove the outer layer (hard cover) from jack seeds and cut them into small pieces.
2. Wash toor dal, jack seeds and pressure cook for 6 to 8 minutes and keep it aside. (Let it cool).
3. Wash and cut palak leaves. Pressure cook palak/spinach leaves with methi seeds till the leaves turn soft.

4. Grate coconut and grind it with spice powder and tamarind. Add required water to grind.

5. Keep a pan on the fire and put cooked palak leaves. Add toor dal and jack seeds.
6. Add required salt,jaggery and a pinch of turmeric powder. Let it boil for 3 to 4 minutes.
7. Now add ground coconut and spice mixture. Mix it well and let it boil for 2 to 3 Minutes.

8. Shift the ready Palak /Spinach - Jack Seeds Curry to a serving dish.

9. Add mustard seeds, urid dal, ingh and curry leaves seasoning to the ready curry and serve.
10. This curry goes well with almost all the main dishes like plain rice, idli, dosa, chapati or any type of rotis.

Note :

Using methi seeds to cook helps to reduce the cholesterol level in the food. It adds to the taste. Adding jaggery is optional.I have used clean tamarind. You can use tamarind pulp instead of tamarind. Soak tamarind in warm water and squeeze out the pulp. It is always better to use tamarind pulp. Use of home prepared spice powder is optional. You can use any type of sambar /rasam powder.
Use of coconut oil is optional.
Time : 30 Minutes 
Serves : 4 to 5.

Home prepared Spice Powder 

Things Needed :
Coriander seeds : 2 Tablespoons
Methi seeds : 1/4 Teaspoon
Channa dal : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Red chilly (Only byadagi) : 5 to 6
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch

Method :

Dry roast or fry  all the ingredients one by one with 1/2 teaspoon of coconut oil and dry grind once it is cooled.
You can grind this spice powder with coconut or use it directly and prepare sambar. (with out coconut).
This proportion is good to use for 1 time..