Guest blogger, Claudia Davila shares with us the healing properties of the glorious ghee and how to make ghee with organic butter in her second article on Ayurveda and Wellness.

Ghee – An Ayurvedic Healing Food
by Claudia Dávila

“It is promotive of memory, intelligence, vital fire, semen, vital essence (ojas), kapha, and fat. It is curative of Vata, Pitta, fever and toxins.” — Charaka, author of ancient Indian Ayurvedic text, Charaka Samhita.

Ayurveda teaches that ghee is a medicinal food that is excellent for good health when used in cooking or added to foods. It is one of the most ancient and “sattvic” foods known, healing to all doshas: best for Vatas, soothing for Pittas, and balancing for Kaphas in moderation. Please read my first article on Ayurveda to learn about the three doshas. For cold, dry, stiff and airy Vata types, ghee adds heaviness and lubrication to the body in the joints and in the digestion. Ghee is cooling and soothing for the fire-based ailments of Pittas, such as fever, acidity, and inflammation. For all three doshas, ghee helps memory and is a healthy fat that is good for the liver and immune system, though Kaphas should consume it in moderation as it also helps build body mass.

You can read more about ghee at the Ayurveda Holistic Community website or by googling “health benefits of ghee”.

When buying ghee, or any dairy product, look for organic. All toxins like to settle in body fat, and especially mammary glands, which makes it important to choose organic animal products like milk and butter, otherwise they tend to be the most laden with impurities like pesticides, herbicides and other toxins found in air, water and feed.

The other day I spoke with someone who cooked magnificent, healing ayurvedic food, and she said she made her own ghee and that it’s really quite simple. I believed her so I thought I’d try it myself, using organic butter of course! Here’s how I make my own ghee in less than half an hour.

HOW TO MAKE GHEE WITH ORGANIC BUTTER
1 block organic, unsalted butter

Place the butter in a heavy-bottomed pot and melt on medium-low heat. Adjust the heat until it begins to bubble nicely, without going too hot. Foam will begin to accumulate quite a bit on the top, and the melted butter will be very opaque. Stir occasionally for 15 minutes until the foam starts to reduce and break up, and the milky butter begins to look like clear, golden oil. When there’s a bit of brown sediment beginning to form at the bottom of the pan, the ghee is ready. Be careful not to burn it during these final minutes of cooking. Remove from the heat and allow to cool a little.

Meanwhile, sterilize a jar and its lid in a pot of boiling water, then remove and dry with a clean towel. Then, when the ghee is cooler, gently pour into the jar through a fine metal sieve, with or without cheesecloth lining it. You only want to get the golden liquid oil and not the sediment at the bottom of the pot. Store closed; no need to refrigerate. Use as you would butter or oil, in soups, cooked vegetables, stir into cooked rice or lentil dishes, or spread on toast and tea biscuits.

HOW TO MAKE GHEE WITH CREAM OF YOGURT
Sailaja shares her method of preparing ghee from homemade butter (called makhan in Hindi and vennapusa in Telugu).

Boil one liter of milk and turn off stove. Once it reaches room temperature, add a tsp of yogurt to the milk, place lid and ferment overnight. Next day, curd forms with a thick layer of cream.

Cream of yogurt or dahi (skin above yogurt) is removed each day and stored in a container and refrigerated (sometimes a little bit of yogurt also comes along with cream while removing the cream off the top of yogurt). At the end of the week, the collected cream of dahi (from cow’s milk) is brought to room temperature and churned using a wooden churner (kavvam) or ladle till the butter separates (churning could take 12-15 mts). Add 3-4 cups of water to this and continue to churn for a minute or two and the residue is a thick buttermilk. Strain the butter milk. Wash the butter (called vennapusa in Telugu) in water at least 4-5 times. This thoroughly washed butter can now be used to prepare ghee.

To prepare ghee, melt the butter in a stainless steel vessel over medium high heat. The butter will begin to melt forming a white froth on top. Now on simmer, stir occasionally and you will find that the froth will begin to thin slowly and the color of butter changing to a pale yellow shade. Continue to cook on low heat until it turns a golden color. The residue solids will settle at the bottom and the ghee which is clear, golden and translucent with a fragrant smell is ready. Filter the ghee which will solidify when completely cool. It can be stored at room temperature for 3 months or even more. Its best to prepare less quantity of ghee and finish it within a few days before preparing the next batch. That would be the best way to experience the real taste of ghee.

Step by step photos of ghee making with cream of yogurt (curd, dahi, perugu):

  

  

  

Claudia’s first article – Introduction to Ayurveda

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Guest author Claudia Davila writes about different types of sprouts that are beneficial for individual doshas, how to make sprouts and ways in which sprouts could be used to pep up our meals. I like the tip on pureeing the sprouts along with tahini (sesame paste) to make hummus. One of my favorite way to use sprouts is by preparing chaat or bhel. ~ Sailaja

Raw Food: Sprouts

My friend Joanne is an avid sprouter and raw foodist who has always encouraged me to sprout my own grains. Alas, after a few failed attempts I admit I was a bit discouraged from trying again — but I did and it worked! Sprouting seeds, grains, beans and lentils has fantastic health benefits and helps add live food to our diet, especially during the winter when the only fresh food available is imported from hundreds of miles away. Once sprouted, however, you can eat them raw or cooked. See below for ideas of how to use sprouts!

1/4 cup whole mung beans
1/4 cup whole lentils
a jar
thin, porous fabric (like cheesecloth)
rubber band

Pick over the beans and lentils removing blackened or split ones. Wash thoroughly, then soak in a jar filled with water. Soak 8 hours (away from of direct light) or overnight, then wash again, strain, and place back in the jar. Cover the opening with the cloth, held in place with the rubber band, and rest on its side but with the bottom slightly tilted to help drain the excess water. Repeat the cycle of rinsing, draining and resting on a tilt 3 times in the day and overnight again (this keeps the beans moist). The next morning you should have a jar of sprouts! If not, repeat the rinse cycle until sprouted (maybe 1 more day). The sprouts are ready when the tails are about the length of the beans themselves. Rinse and drain once more before storing refrigerated; consume within a few days.

HOW TO USE THE SPROUTS
~ Toss in salads
~ Use in place of cooked legumes in lentil/bean salad recipes
~ Add into sandwiches or wraps
~ Puree with tahini, lemon juice, etc, to make a raw hummus
(my favourite way to eat sprouts!)
~ Stir-fry with diced vegetables, garlic and cumin to eat with rice
~ Use in baked goods recipes as you would nuts and seeds
~ Top on soups and stews

Get lots more information just Googling “how to sprout grains” or check out this Living Foods website. Ayurveda considers sprouted grains, beans and seeds sattvic, the healthiest kind of food. Pictured here in a highly digestible quick saute in ghee with diced carrots, fresh garlic and ginger, and powdered turmeric, coriander and cumin with a pinch of sea salt and dusting of minced parsley.

SPROUTS FOR INDIVIDUAL DOSHAS
VATAS choose aduki or mung beans, black lentils, and any nuts and seeds; consume with digestive spices like ginger, black pepper, cumin ~NOTE: Vatas benefit most from homogenously prepared foods, as in one-bowl soups or stews or salad meals with plenty of healthy oils, where ingredients are all raw or, better still, all cooked together
PITTAS choose any legumes except black lentils; sprout any raw nuts/seeds except almonds, pumpkin and sunflowers
KAPHAS sprouting is particularly beneficial for Kaphas; choose any legumes except mung beans, lentils, soybeans and kidney beans (ie. choose almonds, chickpeas, beans like aduki, black, white, navy, pinto, etc); consume with digestive spices like ginger, black pepper, cumin

~ by Claudia

Previous Articles by Claudia Davila
Ayurveda and Wellness
Ghee – An Ayurvedic healing food

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I followed the high raw food diet today, which was basically a fruit-based one. Made a mixed fruit salad with chaat masala for my mid day meal. Filling and delicious!

Bring together 1 sliced star fruit, 1/2 cup chopped papaya, 1 chopped apple, 1 chopped guava, 1 orange, 1/2 cup pomegranate, 1/4 cup black grapes, 1/2 tbsp honey, pinch of black salt and 1 heaped tsp chaat masala pwd. Toss well. Add any fruit of your choice.

Tuesday high raw food diet ~

Morning: 6.15 am – Glass of luke warm lemon water with a tsp of honey
Breakfast: 7.30 am – Tender coconut water, tender coconut meat
Mid Morning: 9.30 am – Mousambi juice
Mid Morning: 11 am – Grapes
Lunch: 1.30 pm – Mixed Fruit Salad
Afternoon: 3 pm – Watermelon juice
Late Afternoon 4 pm – Cup of green tea
Dinner: 6.45 pm – Bowl of papaya
Drank more water than usual. Will take a tsp of triphala churna with a tbsp of honey at bed time.

High raw food Recipes
Pineapple Paneer Salad
Black Chickpeas Fruit Salad
Peas, Paneer and Peanut Salad
Apple Broccoli Cucumber Salad
Star fruit Chickpea Capsicum Salad

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Made a simple carrot and date salad for my mid day meal today.

Bring together 1 chopped apple, 1 peeled and chopped cucumber, 1 finely chopped capsicum, 1 grated carrot, 1/4 cup paneer cubes, 5 chopped dates, salt and pepper to taste and 1 tbsp roasted sesame pwd. Toss well. Add any fruit of your choice.

Monday high raw food diet ~

Morning: 6.15 am – Glass of luke warm lemon water
Breakfast: 7.30 am – Large glass of carrot bottle gourd juice
Mid Morning: 9.30 am – A guava and an apple
Mid Morning: 11 am – Glass of minty cucumber juice
Lunch: 1.30 pm – Carrot and Date Salad
Late Afternoon: 4 pm – Cup of green tea
Dinner: 6.45 pm – Bowl of lightly steamed mixed vegetables tossed in salt and pepper and a dash of lemon juice
Drank more water than usual. Just before going to bed, I will take a tsp of triphala churna with a tbsp of honey.

High raw food Recipes
Pineapple Paneer Salad
Black Chickpeas Fruit Salad
Peas, Paneer and Peanut Salad
Apple Broccoli Cucumber Salad
Star fruit Chickpea Capsicum Salad
Mixed Fruit Salad

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Curd Rice is a comforting South Indian rice recipe that makes for a filling complete meal with pickle. During Navratri, Daddojanam (the name Yogurt rice goes by in Andhra) is prepared as a festival food and offered to Goddess Durga.

The key to a tasty curd rice lies in mashing the cooked rice lightly, fresh yogurt and the use of asafoetida in the tempering. Fresh curry leaves, coriander leaves (cilantro) and pomegranate seeds not only bring color to the Yogurt rice but also alleviate the flavor profile of this humble rice dish.

Not much of a recipe really. Even a 10 year old can whip it up in a five minutes provided there is cooked rice on hand

1 Mix the yogurt and salt with the cooled cooked rice. Mix well.
2 Add chopped ginger and green chilies. Mix with the curd rice.
3 Heat oil in a pan, add mustard seeds and let them splutter. Add the black gram dal, red chilies and curry leaves. Allow the dal to turn lightly red, approx a mt. Add asafoetida and turn off heat and immediately add to the curd rice. Stir the tempering into the rice and mix. Adjust salt if required. If the curd rice consistency is too thick, add a few tbsps of water or boiled milk and mix.
4 Garnish with coriander leaves and pomegranate seeds. Serve chilled or at room temperature with pickle or papad.

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Guggillu aka Sundal is nothing but tempering chickpeas (kabuli chana or garbanzo beans). This recipe with chickpeas is made as an offering to Durga Ma as a Navratri special item.

Boiled chickpeas are lightly browned in a pan, but what makes it special is the toasted spices like mustard seeds and asafoetida combined with fresh curry leaves, plus a sprinkling of fresh grated coconut.

1 Pressure cook chick peas along with 3 cups of water, salt and baking soda till soft. The chickpeas should not get mushy.
2 Drizzle oil in a pan heat the oil for half a minute on medium flame. Add mustard seeds and let them pop, add the cumin and urad dal and as the dal turns lightly red, add the asafoetida, chopped green chillis and curry leaves. Saute for 10 secs. Add the cooked chick peas and Mix. Adjust salt and turn off heat.

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Katte Pongali is a traditional Andhra style rice and moong dal recipe that is often served in temples as Prasadam (Prashad). Nothing like a creamy, fragrant, warm bowl of Pongali especially during winters. There is something unique about the blending of earthy lentils with starchy creaminess of rice. Its pure comfort food.

Clarified butter aka ghee is essential for tempering and I never skimp on black pepper corns. Its super quick to bring together with few spices going into it. Here’s Katte Pongali recipe for you as Navratri special festival food. Enjoy!

1 Wash the rice and dal and keep aside.
2 Meanwhile in a heavy bottomed vessel or pot, heat ghee. Add the cumin seeds, let them splutter and turn slightly brown. Add the curry leaves, green chilies, black pepper corns, asafoetida and ginger and fry for a few seconds.
3 Add the drained rice and dal and mix with spices and fry for a few seconds.
4 Add water and salt and pressure cook till the rice and dal are cooked and soft. If cooking over stove top, bring water to a boil, reduce flame and place lid. Cook till the water is completely absorbed and the Pongal is cooked.
5 Garnish with fried cashwenuts and serve Pongali warm.

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I like to feed Nehal healthy desserts made from nutrition rich ingredients rather than a fat-rich cake or mithai. Sesame seeds Laddu falls under the category of a healthy dessert. Nuvvula Unda or Nuvvula Laddu is a classic Andhra style sweet prepared for festivals like Nagula Chavati. At home, we make this calcium rich sweet often. I usually make small laddus (compared to the size of the sesame seeds laddus you see in this post) and serve as an after lunch dessert to Nehal.

Very simple to prepare with only two ingredients going into the making of traditional Nuvvula Laddu recipe. I tend to add roasted almond meal or roasted and powdered oats to boost the nutritional profile. The taste of Nuvvula Unda will depend on the quality of jaggery and sesame seeds. Use fresh sesame seeds and good quality jaggery to enjoy the chewy nutty taste of sesame seeds and the sweet flavor of jaggery. A unique combination of flavors that is bound to get you addicted.

1 Dry roast sesame seeds in a heavy bottomed vessel till the rawness disappears and a nutty aroma emanates the kitchen. Roast on low flame and do not burn them. Remove onto a wide plate and allow to cool.
2 In the same vessel, add the oats and dry roast on low flame for 5 mts. Remove onto a plate and cool.
3 In the same vessel, add the almonds and dry roast on low flame for 5 mts. Remove onto a plate and cool.
4 First grind the almonds till coarse. Remove onto a bowl. Next grind the oats to a powder (5 seconds). Remove onto a bowl with almond powder.
5 Next blend the sesame seeds for 5-6 seconds. You have to make a coarse powder of the sesame seeds. Add the grated jaggery and blend till combined. Add 1-2 tbsps of milk and blend. You can see the oil (sesame seeds) oozing out of the mixture.
6 Remove onto a plate and add the oats powder and almonds powder. Mix and make small balls with this mixture.
7 Store in an air tight container and they stay good for a week to ten days. You can store in the fridge too for longer shelf life.

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Roasted Red Pepper Hummus

There is no dearth of healthy vegetarian recipes that are nutritious, easy to prepare and delicious. I use farm fresh vegetables in my daily cooking and try to incorporate low fat cooking techniques as much as possible. Roasted red pepper hummus falls under the category of healthy vegetarian recipes, one that is low fat, easy to make and not to mention, delicious.

Roasted red pepper hummus is a twist to the traditional Middle Eastern classic recipe, ‘Hummus‘. The roasted red peppers give a beautiful orange color to the hummus and lend a sweet and smoky flavor to the hummus. Tahini aka sesame seeds paste, chickpeas, garlic, lemon juice and olive oil are the key components of the basic hummus recipe. Try to avoid using store bought canned beans or tahini paste as nothing beats home made hummus made from scratch. Freshly ground roasted cumin powder adds depth to the hummus. You can tweak the spices to suit your palate.

Serve the creamy textured and vibrant colored roasted red pepper hummus with pita bread/naan or as a dip with tortilla chips or fresh raw vegetables like cucumber, bell peppers, celery stick and carrots. A healthy appetizer or snack that you will be making again and again.

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Aam Panna – Raw Mango Drink

Aam Panna is a rejuvenating and refreshing cooler prepared using raw green mangoes during the hot summer months when mangoes are in season. This sweet and sour summer drink, also known as Kairi Panha works as a digestive and is hard to resist due to its unbeatable flavor and health benefits.

With two mango trees in our backyard garden we are armed with a huge haul of raw mangoes each season. A large batch of mangoes are allowed to ripen while the rest are used to make large jars of sweet and hot pickles, juice, squash, desserts and quite a few are gifted to family and friends. While mango picking some of the mangoes get slightly bruised and cannot be used to make pickles. We use these slightly bruised mangoes to make mango pulp that is frozen while some are peeled, sliced and sun dried to make Amchur powder (raw mango powder).

Usually we pressure cook raw mangoes, remove the pulp, grind to a paste, store in a clean container and freeze it. Aam Panna is easy to make provided you have the pulp on hand. I personally like the flavor of mint leaves, black salt and roasted cumin powder in Aam Panna but you could try another variation by replacing them with fennel seed powder or nutmeg and cardamom powder.

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Moong Dal Recipe ~ Jain Style

I have for you a simple moong dal recipe that I like to make when I am not in a mood to spend much time in the kitchen or when I run out of vegetables. This protein rich dal is satvik food at its best. Simple soulful dal that makes you crave for more especially on a cold winter day. Jain recipes are simple, straightforward and nourishing with absolutely no onions and garlic going into their cooking.

Moong dal Jain style is hearty and filling without being heavy and the simple finishing touch of fresh coriander brightens the earthy dal. Makes for a warm, comforting and a nourishing meal with a bowl of hot rice or phulkas. Those of you who are new to Jain style of cooking, do learn how to make moong dal and I assure you that it will be your new favorite dal.

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Nannari Sarbath (Sugandhi Drink) – How to make Nannari Syrup

I have been away from the blog and social media since early April. Last week, my family and I got home from a wonderful rejuvenating vacation only to be welcomed by the scorching summer heat. We are experiencing one of the worst summers with Vizag reeling under a heat wave with no sign of respite. Desperately praying to the the rain Gods to bring in some relief. All I do is drink copious amount of chilled drinks like lassi, buttermilk, fresh fruit juice, homemade sherbet and tender coconut water. Traditional herbal drinks with no preservatives or artificial colors are the best thirst quenchers during the scorching hot days.

I prepared Nannari (Sarsaparilla roots) syrup as well as Maredu syrup (Bael fruit) to help us get through the hot summer. In Coastal Andhra we call the aromatic Sarsaparilla roots as Sugandhi and in the Rayalaseema region as well Tamil Nadu and Kerala, it goes by the name Nannari. Nannari is a very pleasant smelling herb and is known for its medicinal properties. Its an excellent diuretic, body coolant that prevents sunstroke and purifies blood.

Today, I am sharing with you Nannari Sarbath preparation that is slightly laborious yet simple. Basically you have to pound the washed Sarsaparilla roots so that the central portion (white pith) is discarded and the outer skin is sun dried for a day. These roots are soaked in water overnight. Next day morning the roots are boiled along with the soaked water till it reduces to half the original quantity. The resultant mixture is strained and further boiled with sugar till it becomes slightly thick and sticky honey colored mixture. To prepare Nannari sarbath, pour 3 heaped tablespoons of the Nannari syrup into a tall glass, add 1 1/2 tbsps of lemon juice and pour chilled water to the brim. Add ice cubes and serve.

Sugandhi aka Nannari roots are usually available at any local Ayurveda medical stores. In Vizag, the roots are available at Pachipulusu Venkata Sannaiah & Sons and Sri Sambasiva Ayurvedic Centre in Kurupam Market. You can even buy the Nannari syrup aka Sugandhi syrup from Ayurveda medical stores.

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Bel Ka Sharbat, Maredu Drink, How to make Bael Syrup – Summer Drinks

Along with Nannari syrup, I also prepared a batch of Bel Syrup since it is a healthy thirst quencher, filled with nutritional goodness. The Bael tree is considered sacred in Hinduism where the leaves and fruit are used to worship Lord Shiva. Bael fruit (Botanical name ~ Aegle marmelos), also known as Stone Apple, Bael Pathar, Vilvam (Tamil), Bilva (Hindi) and Maredu pandu (Telugu) is packed with nutrition, helps cure acidity, ulcers, gastric disorders and helps to cool and detoxify the body. In fact, every part of Bael tree is useful, the roots and leaves are used to treat skin infections and stomach ailments.

Most people prepare Sharbat using the ripe fruit. One can also prepare Sharbat using bel syrup that is prepared from dried Bel fruit. Bel syrup preparation is similar to Nannari syrup preparation. It is slightly labor intensive but simple. Basically you wash the dried Bael aka Maredu thoroughly and soak in water overnight. Next day morning the dried bel is boiled along with the soaked water till it reduces to half the original quantity. The resultant mixture is strained and further boiled with sugar till it becomes slightly thick brown colored mixture. To prepare Bel Ka Sharbat, pour 3 heaped tablespoons of the prepared Bel syrup into a tall glass, add 1 tbsp of lemon juice and pour chilled water to the brim. Add ice cubes and serve.

If you want to prepare Bel ka Sharbat using the ripe fruit, all you need to do is break open a bel and scoop out the pulp using a spoon. Soak the pulp in a cup of water for a few minutes and use your hands to squish the pulp. Strain to remove the seeds and discard them. Blend the bael pulp to a smooth mixture. Add add sugar or jaggery as per taste, roasted cumin powder, pinch of black salt, chilled water to the blended pulp, mix well. Pour into tall glasses, add ice cubes and serve.

Maredu aka dried Bael is usually available at any local Ayurveda medical stores. In Vizag, Maredu (in its dried form) is available at Pachipulusu Venkata Sannaiah & Sons and Sri Sambasiva Ayurvedic Centre in Kurupam Market. You can even buy ready made Bel syrup from Ayurveda medical stores. In Vizag, Maredu drink is prepared by juice vendors in their push carts especially in Kurupam Market area, near CBM High School and Seethammadhara.

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shikanji – indian lemonade with a twist – summer drinks of India

I have many friends from the Marwari Jain community. Whenever I visit their homes, I am offered a glass of chilled shikanji aka shikanjvi, a flavorful summer cooler that is rich in Vit C. It is popular in Northern and Central India as well as Pakistan. What is the basic difference between normal nimbu pani (lemonade) and shikanji? Lemonade is a mixture of normal water, lemon juice and sugar with a pinch of salt. When spices like black salt, roasted cumin powder, black pepper powder and ginger are added to the basic lemonade drink, it is called shikanji. Infact jain shikanji masala is a very popular ready made spice mix that is added to the basic lemonade.

Shikanji recipe is one of the easiest summer drinks of India that you can put together in a jiffy. It is light, refreshing, with citrus flavoring and fragrant due to the spices and mint. Simple spices like roasted cumin and black salt shine through to make a perfectly balanced flavored lemonade.

Usually I make a bottle of simple sugar syrup during the summer months and refrigerate it. During the summer months, it is a good idea to refrigerate a large jug of this spiced nimbu pani to fight off the Indian summer heat. Do give it a try because I’m sure you will love this Indian lemonade with a twist.

Follow the instructions below to learn how to make shikanji

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jal jeera or jaljira and jaljeera powder recipe – refreshing ayurvedic energy drink, summer drinks of india.

On a hot summer day, all you need is a tall glass of chilled jal jeera. Jal jeera or jaljira is a refreshing, traditional Indian summer drink with health benefits. Jaljira not only quenches your thirst but also increases your appetite and aids in digestion. Jal jeera literally translates to ‘cumin water’ but there is more to this drink than just roasted cumin seeds. According to Ayurveda, ingredients like cumin and tamarind aid in digestion and cumin seeds are known to balance all the three doshas: vata, pita, kapha. This refreshing ayurvedic energy drink has herbs and spices that go into its making that have a cooling effect on the body and revive one’s appetite.

This spiced minty summer cooler is served as an appetizer drink as part of a North Indian style thali (lunch). During the summer months, its a common sight to find street vendors selling jaljeera in earthen pots (matka) which help to keep it cool. The unique flavor of this summer drink is the jaljeera powder where spices like roasted cumin, black peppercorns, cloves, black cardamom and black salt are ground to a fine powder and added to a paste of fresh mint and coriander leaves. Fresh mint and coriander leaves impart a refreshing fragrance and flavor. Traditionally, tamarind is used to make jaljira but one can use lemon juice too. Unsweetened boondi (made with chickpea flour) makes for a beautiful and tasty garnish.

With summmer upon us, do stock on jaljeera powder and make jal jeera, one the best summer drinks of India.

Follow the instructions below to learn how to make jaljeera drink with homemade jaljeera powder

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vadapappu panakam recipe, how to make panakam for sri rama navami festival

Vadapappu panakam are offered to Lord Rama on his birthday i.e Sri Rama Navami festival celebrated by Hindus on March 28th, 2015. Vadapappu is nothing but soaked moong dal that is served with jaggery and chalimidi (rice flour based sweet) and panakam. There is savory version of vadapappu where grated raw mango, coconut and green chilies are added to soaked yellow moong dal.

Panakam is a thirst quenching, palate pleasing, traditional, ayurvedic energy drink. It is a naturally sweetened summer cooler laced with a subtle hint of spice. Grated jaggery (gud), dry ginger (sonth or sonti), black pepper corns and cardamom go into the making panakam recipe. According to Indian ancient medicine, Ayurveda, panakam (also called panaka or panagam) balances the three doshas: vata, kapha and pitta during the hot summer days. Health benefits of panakam are not to be underated. It provides instant relief from the hot sweltering sun, cools the body, revives appetite and gives a rejuvenating feeling on consumption. Dry ginger has astringent properties and heals gastric related issues. Vadapappu panakam when consumed together help in digestion. I am sharing vadapappu recipe including how to make panakam.

Follow the instructions below to learn how to make vadapappu panakam recipe

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Sattu drink or sattu namkeen sharbat – summer drinks with chane ka sattu flour (roasted gram flour)

Sattu drink is one of the most popular, traditional, healthy summer drinks from Bihar and UP. What is sattu and is it good for health? Sattu is roasted gram flour. Sattu is full of nutrition with cooling properties, rich in soluble fibre, high in protein and good for the digestive system. Its low glycemic index makes it suitable for diabetics. In fact, it is considered a detox food that cleanses the system and aids in weight loss.

Other than chane ka sattu (roasted gram flour) there are many sattu varieties that are available in the market. Sattu is a mixture of 7 varieties of pulses, millets and cereals which include horsegram, wheat, barley and maize and is consumed all over Bihar and Uttar Pradesh especially by the farmering community and those who labor in the hot sun. This healthy mix is available in major supermarkets all over India. A variety of dishes like litti, parathas and laddus are prepared with sattu flour.

One can prepare sattu flour or roasted gram flour from scratch at home but it is a labour intensive process. Basically black chickpeas or kala chana (not kabuli channa) are cleaned, boiled in hot water for 3-4 mts, drained and allowed to rest for 2 hours, covered. The chane is spread out on a cloth to dry completely and is roasted in an iron kadai long with sand. The roasted chane and sand are sieved to separate the chana. The roasted chane is ground to a fine powder and stored in an air tight container. The best alternative would be to use store bought roasted chana, roast it on medium flame for 3 mts, allow to cool and grind to a fine powder. I have followed the easy way out to make sattu flour at home.

There are two versions of sattu drink – meetha (sweet) and namkeen (savory). Sattu namkeen sharbat is a salted version where black salt, black pepper, roasted cumin powder, lemon juice and mint leaves are used. The sattu drink recipe or sattu namkeen sharbat that I am posting today is prepared with roasted gram flour or chane ka sattu. An energizing drink that not only quenches our thirst but also protects us from heat strokes due to intense summer heat. In fact, roasted barley flour (jau ka sattu) which is known for its cooling and hydrating nature is also added to sattu drink. I love the flavor of this healthy drink. I also enjoy the sweet version of sattu drink, the recipe of which I will post tomorrow.

Follow the instructions below to learn how to make sattu drink or sattu ka sharbat

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Sabja lemonade – Sweet basil seeds lemon drink, how to make summer drinks with sabja seeds

Sabja lemonade or sweet basil seeds lemonade is one of the healthiest summer drinks. Sabja seeds are basically sweet basil seeds that have a nice crunchy texture. The scientific name is Ocimum basilicum. In India, they are popular as sabja or falooda seeds. Another popular name is tukmaria and sabja seeds in telugu is known as sabja ginjalu. These healthy seeds are from maruwa or rudra jada plant of the tulsi family and should not be mistaken for holy basil or tulsi.

The health benefits of sabja seeds are tremendous. It is antioxidant rich, cools the body, aids digestion, cures constipation, cold, skin infections and respiratory disorders. For excessive pitta dosha one can consume sabja seeds to reduce body heat. It has many more medicinal values according to Ayurvedic texts. Sabja seeds when soaked in water, appear like tapioca on swelling, crunchy on bite with a bland flavor. You can add the bloomed seeds to almost any drink, juice or dessert of your choice. The famous dessert, falooda, is incomplete without the addition of sabja.

The next time you make shikanji or lemonade, nannari sharbat, bel ka sharbat, rooh afza lemonade or any sharbat, do add a heaped tbsp of bloomed sabja as garnish. It is cooling to the body and protects us from intense heat. Sabja lemonade recipe is nothing but addition of sabja seeds to your basic nimbu pani aka lemonade.

Follow the instructions below to make sabja lemonade

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Lassi recipe, sweet lassi to beat the summer heat – Punjabi food recipes

Lassi is a traditional summer drink from the state of Punjab. This popular, creamy, sweetened yogurt drink is a gem among Punjabi food recipes. It is a common sight in the North especially in Punjab, Rajasthan, UP and Delhi to find street vendors selling frothy lassi in matka (clay pots). There are three versions of lassi – salted, sweet and masala. Sweet lassi is slightly heavy due to the use of rich milk and sugar. The key to good lassi is to use thick homemade yogurt (curd) that is absolutely chilled and hand blended with a wooden churner. The yogurt should be fresh and sweet in flavor. Lassi makes for a filling breakfast and you are good to go for the day.

There are many variants to the basic lassi recipe. You can flavor with cardamom powder, saffron, dry fruits, nuts, fruits like mango, papaya, banana and more. Street vendors sell a plethora of lassi varieties in matkas by garnishing the sweet lassi with dollops of either fresh cream, makhan (butter), khoya, rabri or malai. Inspite of the lassi varieties that are sold in the market, nothing to beat homemade lassi to combat the summer heat. One of India’s best summer drinks.

Follow the instructions below to learn how to make lassi recipe or sweet lassi

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Salted lassi, namkeen lassi – healthy summer drinks of India

Salted lassi, India’s traditional drink, is one of the best healthy drinks recipes to beat the heat and protects us from sun strokes. Similar to the sweet lassi recipe I blogged earlier, the ingredients to make salted lassi recipe are also minimal. Basic salted lassi recipe needs thick yogurt, salt and water. You can flavor the lassi with either ginger juice, green chili, black pepper, mint, coriander leaves or black salt.

Lassi benefits are many according to Ayurveda. Salted lassi with ginger is nutritive, aids in digestion, acts as a general laxative and provides calcium, potassium and Vitamin B12 to the body. Lassi contains good bacteria that lubricate the intestines, aid digestion and helps to reduce gas and bloating. It helps to pacify Vatta imbalances. Use thick homemade yogurt with either full fat or skimmed milk when making salt lassi drink at home. During summer months, make yogurt on a regular basis and drink salted lassi to beat the heat. Best summer drink to beat the heat.

Follow the instructions below to learn how to make namkeen lassi at home

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