Herbal Milk/ ಕಷಾಯ

When we say kashaya/ಕಷಾಯ, people think its some kind of a syrup with bitter taste. Trust me its not. It is a tasty, healthy immune boosting drink. It is keeps you away from gas, acidity ,cold and caugh (ವಾತ, ಪಿತ್ತ, ಕಫ) if you have it at least once or twice a week. It has all the anti septic, anti viral adn anti bacterial ingredients.I used all fresh and raw ingredients. you can keep the kashaya in fridge for 2 days without adding milk.  Give it a try, keep yourself warm and healthy and safe. Enjoy.

Preparation time: 35 min
Servings : 5 cups

Ingredients:

• 2 tbsp Coriander
• 1 tbsp Jeera/Cumin
• 1 tsp Pepper corn (can adjust the quantity according to your taste)
• 4 cloves
• 4 Cardamim/Elachi
• 1/4 th piece of Nutmeg
• 4 inch Ginger
• 1 tsp Turmeric
• 2 tbsp Jaggery/brown sugar/ Sugar to taste
•  1.5 lt water
• 1 cup Milk

Method:

• Blend all the ingredients except Turmeric, Jaggery milk and water. Make fine to coarse powder.
• Mix the powder with water, and Turmeric powder. Boil for 30 min. Add Jaggery to taste  and mix well
• Add milk and Serve hot. You can strain the kashaaya before serving if you like.

 

Spicy Mango Drink / Mavanikayi Gojju / ಮಾವಿನಕಾಯಿ ನೀರ್ಗೊಜ್ಜು

It is not fair if I don't share this recipe at least this mango season. Mavinakaayi gojju is a famous mango drink from Malenaadu region of Karnataka. A lunch never ends without Mavinakaayi gojju during special occasions like marriages, upanayana ( threading ceremony) etc during mango season.

Usually Jeerige mavinakaayi (mango with a very unique flavor) is used to prepare this drink. This type of mangoes are not easily available everywhere. But we can even prepare this drink if you have good flavored sour raw mango. Here I used jeerige mango. If you ask me how did I get this mango in Canada, here is the answer. When I visited India in 2014 it was mango season there. So I brought few tender jeerige mangos  and froze them.  (I am not sure if we are permitted to bring them into Canada!).

Mavinakaayi neergojju can be prepared in many ways. I will post rest of the recipes soon. Mavanakaayi neergojju is not just a drink, it goes very well with steamed rice as well. Having rice with neergojju and little yogurt is just heaven. Give it a try. Let me know how you liked it.

Preparation time : 15 min
Servings : 6-8


Ingredients :

• 1 cup roughly cut Jeerige mavinakaayi or Regular sour mango
• 1 tbsp freshly grated coconut
• Salt to taste

For tempering

• 2-3 tsp Coconut Oil
• 1 tsp Mustard seed
• 1/4 tsp Hing / Asafoetida
• 2 broken red chillies ( to taste)

Method:

• Grind cut mango and coconut with 1/2 cup water into fine paste. If you are using regular mangos, peel the skin off the if the skin is bitter.
  Add 2-3 cups of water the paste, mix well. Then strain it through a strainer or a muslin cloth. Discard the residue.
• Add another 3 cups water.Water should be added according to the taste.
• Add salt to taste.
• Then temper with mustard seed, Hing and brokern Red chilli. Once the tempering is done squeez the broken red chilli  into tiny pieces to enhance the flavor.
• Serve with lunch as a drink or serve with steamed rice.
• Enjoy. Do not blame me latter that you felt drowsy!!! lol.

ಮಸಾಲೆ ಮಜ್ಜಿಗೆ/ Minty Butter Milk

I am posting this recipe for our beloved Vyjayanthi Chander. She had asked me if I have this recipe in my blog. I didnt have it yet so thought of posting this recipe. We usually crave for varieties of  refreshing drinks during summer but nothing can beat Masala majjige or Neeru Majjige. We have a Kannada Sangha picnic tomorrow, I have to prepare 15 lts of Masala Majjige :). I never prepared in such a huge quantity so far. I hope I will manage :). Its very simple, doesnt take much time to prepare few glasses of Masala majjige..

Preparation time : 10 min
Servings: 2 medium size glases

Ingredients:

• 4-5 Mint leaves
• fist full of Cilantro/ Coriander leaves
• 1 Green Chilli
• 1 inch Ginger
• 1 cup Butter Milk or Churned plan yogurt
• 1/2 Lemon squeezed
• pinch of Asafoeitida/ Hing
• Water as required
• Salt to taste

Method:

• Grind all Mint leaves, Ginger, Green Chilli and Coriander leaves / Cilantro with some water  into a smooth paste. Then strain it.
• Take the Ground mixture in big vessel, then add  2 glasses of water ,Butter Milk, squeezed Lemon, hing and salt to taste.Mix well. Adjust the salt if needed.
• Masala Majjige is ready to serve.

Yellow Cucumber Seed Juice / ಮೊಗೆಕಾಯಿ ಬೀಜದ ಜ್ಯೂಸ್

We never think of keeping the seeds when we use Cucumber, Yellow Cucumber/ Dosakai/ Mangalore Cucumber, Pumpkin and many more veggies in our cooking. Many of them have a great medicinal value that we never know, example is Yellow Cucumber seeds. I never knew about the medicinal value of this but during my last India visit my mom explained about this. She said It is "Samadhatu" means neither heats nor cools our body.  When we take antibiotics we start coughing sometimes, at that time just go with this juice for 2 times a day for 1- 2 days.( it worked out for me). We do not have to be sick to drink this juice, we can drink all the time. More than all these it tastes really really good. Perfect for summer. If you do not save the Yellow Cucumber seeds this is the time to start. What you all have to do is wash the seeds and sun dry for one day and store it. Let me know how you liked it.
Small correction: My mom said we have to soak the seeds in salt water for overnight before keeping for sundry. It helps to  get rid of the thick layer on the seed.
Preparation time: 10 min
Servings: 1 glass

Ingredients:

•  Fist full of Yellow Cucumber seeds
• 1 tsp jaggery
• 1 glass of water.

Method:

• Soak the seeds for 5 min in water. Drain the water after 5 min.
• Grind the seeds into smooth paste with 1/4 glass of water.
• After grinding add remaining water and strain it.
• Add Jaggery and mix well.
• Drink it fresh, do not keep it outside or refrigerate for long time.
• Is it not a healthy, easy recipe?

I am sending this post to   Love lock with Juices and Milkshakes event hosted by Vani of recipe world.