Miscellaneous not to be missed !

Re: Nannari Sharbath - do all delicacies come only from enga ooru Madurai ?

Dear Bee,
Yes, dry vettiver is nannari.
Love,
Chithra.

 

Four-fruit Juice - an aromatic variety to make your day!

Pears, unpeeled, cored & chopped - 2, medium

Apples, unpeeled, cored & chopped - 1, medium

Pineapple slices, skin removed - 2

Black grapes - ¼ cup

Crushed ice to serve

This is best served freshly made, without adding salt or sugar.

Blend all ingredients in a blender or liquidiser adding one cup water.

Strain using a fine sieve.

Serve with crushed ice.

 

Peas Paratha - stuffed with peas, this is quite filling !

For stuffing:

Grind to a paste:

Boiled peas - 1 cup

Green chillies - 4, 5

Salt

To temper:

Oil - 1 tsp

Jeera - 1 tsp

Dough for chappathi - 1 cup atta.

Make 6 balls of the dough & filling.

Spread one ball to 3” diameter.

Keep one portion of filling & cover it, drawing from all sides & closing it.

Roll again to around 6 “ diameter.

Make parathas, the usual way, using litte oil.

Serve with any raita or pickle or sabji.

 

Thandaai - who does not ask for more?

Grind the following fine with 1 cup of water:

Khus khus - ¼ cup

Dry magaz - ½ cup

Saunf - 2 tbsp

Pepper - 1 ½ tsp

Rose water - for flavour

Almonds - ¼ cup

Pass through a muslin cloth.

Add 1 litre of milk & ½ cup of powdered sugar.

Serve chilled.

 

Re: Hanumar Kovil Vadai to be used for Anjaneyar prasadam.

Dear Manju,
For this, mixi is good enough. But be careful in adding water very little by little.
Love,
Chithra.

 

Palak Paratha - the soft, green delicacy!

Cleaned & roughly chopped palak leaves - 2 cups

Green chillies - 2, chopped

Ginger - 1 “ chopped

Jeera powder - 1 tsp

Salt

Wheat flour - 1 cup

Curd - 1 tbsp

Oil - to make chappathis.

Boil 2 cups of water, switch off & add palak leaves.

Immediately drain thoroughly and grind with green chillies and ginger.

To the flour, first add 1 tbsp curds, 1 tsp oil, salt & jeera powder.

Knead adding just as much of the palak paste as is necessary to get a soft dough.

Rest for 30 mts.

Make 6 balls.

Roll each ball into 5”, smear oil & make a cut with knife on any radius.

Now roll, as shown in the photo, one triangle formed over the other to get a small triangle.

Using flour, roll it without applying much pressure.

Make parathas, the usual way, using little oil.

Serve with a dhal or any sabji.

 

Mango Lassi - can you ask for a better treat?

Select ripe, sweet mangoes. Peel & chop into small cubes.

Chopped mango cubes - 1 cup

Fresh curds - 1 cup

Milk - ½ cup

Sugar - 2-3 tbsp

Crushed ice to serve

Blend all ingredients in a liquidiser.

Serve topped with crushed ice.