Rose Lemonade /Rose Lemonade with Sabja Seeds


As my kids love the rose flavored beverages,I tried this lemonade last week as the temperature were in 90s.

To make it more healthy I added soaked tukmaria /sabja seeds.The lemonade was so refreshing with the flavor of  rose syrup and the goodness of lemon.

Making this drink is pretty easy if you have all the ingredients.Here I mixed the sugar in the water and made the drink.

No proportions are measurements need to be perfect,just add them how you would like to have.As my kids prefer slightly sweeter version I added an extra spoonful of sugar.





                                                                    
                                                            
                                            Rose Lemonade


                                                                  
   Basic Information

   Preparation time ~ 10 minutes
   Soaking time ~ 25-30 minutes
   Cooking time ~ No cooking time
   Serves ~ 2


   
  Ingredients

  


Ingredient
Quantity
Water(chilled)
2 cups
Sugar/sakkarai
2.5 tbs
Rose syrup
2-3 tbs
Lemon juice
2-2.5 tbs
Tukmaria seeds/sabja seeds
1 tbs
Ice cubes
as needed

    
  Method 

  • Soak the tukmaria/sabja seeds in a cup of water for 20-25 minutes.Drain the water and set it aside.
  • In a glass  jar take the chilled water and  to this add the  sugar and mix it well till it dissolved completely.Add in the rose syrup and mix it well.
  • Now add the soaked sabj/tukmaria seeds and give it a mix.Transfer it to a serving glass add in some ice cubes and garnish it with lemon wedges..
  • Serve it immediately.



  • Amount of sugar and lemon juice can be altered according to personal preference.

Enjoy..................................



BMLogo


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76

Rose Milkshake


Entering the final week of Blogging Marathon edition 77 with summer coolers as theme.My kids love chilled beverages,so I make it often.

As they don't like plain milk and yogurt I mostly make milk shakes and smoothies for them.Their all time favorite is rose milk and rose flavored lassi.My lil one calls both the drink as pink juice.

Coming to today's recipe its a creamy and luscious milk shake with a scoop of vanilla ice cream.Here I mixed a scoop of ice cream along  with milk and topped with another scoop to make it extra rich.Off to the recipe..............



                                                                    
                                                            
                                                           Rose Milkshake


                                                                  
   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ No cooking time
   Makes ~ 1 tall glass


   
  Ingredients

  

Ingredient
Quantity
Milk(boiled and chilled)
1.25 cups
Sugar/sakkarai
1-1.5 tbs
Rose syrup
2-3 tbs
Vanilla ice cream
2-  scoops
Pistachios(finely chopped)
2
(optional)
Ice cubes
as needed






    
  Method 
  • In a blender jar take the milk,to this add a scoop of ice cream,sugar and rose syrup.
  • Add in the ice cubes and blend it in a blender for 30 seconds.Transfer it to a serving glass and top it with a scoop of vanilla ice cream.Garnish it with chopped pistachios.
  • Serve it immediately.





  • Do not run the blender continuously for long time.
  • Amount of sugar can be altered according to personal preference.As ice cream is added the given amount of sugar is sufficient.

Enjoy..................................



BMLogo


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76

Chickpea Salad /Channa Salad


Salads are easy to make,filling and its a healthy meal.As we prefer salads with legumes I make this simple chickpea salad often.Its a great option for dieting as it has protein and low in calorie.

This is one such colorful salad with the crunchiness of veggies with the flavor of ginger.Here I used black pepper powder,ginger and lemon juice for a simple dressing.The veggies can be altered as per personal preference.



                                                                    
                                                            
                                          Chickpea Salad  / Channa Salad


                                                                  
   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 10-12 minutes
   Serves ~ 3


   
  Ingredients

  
Ingredient
Quantity
Chickpeas/channa (soaked)
1.25 cups
Onion(finely chopped)
2-3 tbs
Tomato(finely chopped)
2-3 tbs
Cucumber(finely chopped)
2-3 tbs
Tri color Bell pepper(finely chopped)
2-3 tbs
Carrot(grated)4 tbs
Ginger juice/inji saaru1 tsp
Lemon juice/yellumichai saaru2-3 tsp
Black pepper powder/milagu thool1 tsp
Saltto taste


    
  Method 
  • Boil the chickpeas in a pressure cooker with enough water along with a pinch of salt for 3-4 whistles.Once the pressure subsides drain the water completely an d keep it aside.
  • ln a bowl take the chickpeas and all the chopped veggies,salt and black pepper powder.To this add the lemon juice and ginger juice.Toss it well to blend everything or mix it with a spatula.
  • Serve it.



    • The amount of lemon can be altered depending on the sourness of the lemon.
    • Roasted peanuts can also be added for extra crunchiness.
    • Remove the seeds from the tomato and use the skin portion.


    Enjoy...................................



    BMLogo


    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76.


    Rice Flakes Sweet Mixture /Poha Sweet Mixture / Sweet Mixture /Aval sweet Mixture


    Coming to day2 recipe in Blogging Marathon#76,themed under picnic hamper is a simple and easy to make snack .
    This snack is slightly sweet with the crunch of rice flakes and the goodness of nuts.I have already shared the  savory version here.
    Nuts of your choice can be used,but here I used almonds and cashews.Peanuts and roasted gram dhal can be added.



                                                                        
                                                                
                           Rice Flakes Sweet Mixture  / Aval Sweet Mixture


                                                                      
       Basic Information

       Preparation time ~ 10 minutes
       Cooking time ~ 10-12 minutes
       Makes ~ 3 cups(approximately)


       
      Ingredients

      
    Ingredient
    Quantity
    Rice Flakes/aval/poha (thick variety)
    1 cup
    Almons/badam(sliced)
    2-3 tbs
    Cashews/mundiri(broken)
    2-3 tbs
    Coconut/Thengai(thinly sliced)
    2-3 tbs
    Raisins
    2 tbs
    Powdered sugar4-5 tbs
    Cardamom powder/ellai podi(optional)a pinch
    Salta pinch
    Oilfor frying


        
      Method 
    • Heat the oil in a pan and fry the cashews,almonds separately.Drain it on a paper towel.
    • Same way fry the sliced coconut and drain it.Now add the rice flakes in small batches in the hot oil and fry it.Remove it from the oil and drain it on a paper towel.
    • Fry the rest of the poha/aval in the same way.Now transfer all fried poha and nuts to a wide bowl.To this add the raisins,powdered sugar and salt.Mix it gently,so that the sugar can coat well.
    • Store in an air tight container after it cools down completely




    • While frying the rice flakes the oil should be very hot.Otherwise it won't puff up.
    • Roasted peanuts can also be added.
    • Amount of sugar can be altered according to personal preference.

    Enjoy...................................



    BMLogo


    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76

    Lemon rice - Version 2/Lemon rice with Carrot and Black eye beans


    After couple of months break,I am participating in Blogging Marathon.Entering the 3rd week of the blogging marathon 77th edition with picnic hamper theme.

    For day 1,I am sharing an evergreen lemon rice with a twist.When it comes to packing some rice dishes for travel or picnic,my option would be lemon rice.As the preparation is very easy and my kids like lemon rice,I prefer to carry it for lunch.

    But today's version is different one with veggies and legumes.Here I used carrot and black eye beans.As the rice has veggies and legumes there is no need of any special accompaniment for this rice.Off to the recipe..........



                                                                        
                                                                
                                        Lemon Rice  /Lemon rice Version -2


                                                                      
       Basic Information

       Preparation time ~ 10 minutes
       Cooking time ~ 25 minutes
       Serves ~ 3(generously)


       
      Ingredients

      
    Ingredient
    Quantity
    Cooked rice(basmathi or sonamasoori)
    2.5-3 cups
    Black eye beans(cooked)
    1/2 cup
    Carrot(finely chopped)
    1/4 cup
    Coconut/Thengai(grated)
    2-3 tbs
    Curry leaves/karivepillai
    a sprig
    Coriander leavesas needed
    Lemon juice2-3 tbs
    Green chilly(finely chopped)2-3
    Shallot/chinna vengayam(finely chopped)4-5
    Turmeric powder/manjal podi1/4 tsp
    Salt1 tsp
    Oil1.5 tbs


      For the tempering


    Ingredient
    Quantity
    Mustard seeds/kadugu
    1 tsp
    Urad dhal/uluthamparuppu
    1.5 tsp
    Channa dhal/kadalaparuppu
    2 tsp 
    Cashews/mundiri(broken)
    2 tbs
    Red chilly/varamilagai(broken)
    Asafoetida/perungayam
    a pinch
      
      Method 
    • Take the cooked rice in a plate and separate the grain and add in a tsp of oil.
    • Meanwhile in a pan take the oil  and do the tempering with mustard seeds,channa dhal and urad dhal.Add the cashews and asafoetida,fry it for a 30 seconds.Add in the red chilly,green chilly and curry leaves.
    • Add in the chopped onion and saute it for 30 seconds.Then goes in the chopped carrot and saute it for a minute or two.Add in the grated coconut,turmeric powder and salt,mix it for a minute.
    • At this stage add in the cooked black eye beans and mix it well.Let it be on the flame for a minute,put off the flame.Add in the lemon juice and mix it well.
    • Add in the cooked rice and mix it well till everything blends well.Add in the chopped coriander leaves.
    • Serve it with pickle or chips




    • The amount of lemon can be altered depending on the sourness of the lemon.
    • Roasted peanuts can also be added along with cashews.
    • Instead of black eye beans.chickpeas or mung beans can also be added.

    Enjoy...................................





    BMLogo


    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74

    Murungaikeerai Vazhaipoo Poriyal




    Vazhaipoo (banana Blossom) and moringa leaves(murungai keerai) are my favorite and used to appear in mom's kitchen often.But after coming to US,very rarely it appears in my kitchen in the recent years.

    Though the cleaning process of moringa leaves and banana blossom is time consuming.But looking at the health benefits its worth to make it.

    Coming to the recipe,it can be made with or without dhal/lentil.As we prefer to make it with dhal I cooked along it,also the dhal needs to be soft and not mushy.

    This poriyal goes very well with sambar and Kaara Kulambhu.But I personally prefer to mix it in white along with a dash of ghee.Soon share,how to clean the vazhaipoo in a different post.






                                                                          
                                                                
                                                                                        Murungaikeerai Vazhaipoo Poriyal 


                                                                      
       Basic Information

       Preparation time ~ 20 minutes
       Cooking time ~ 12-15 minutes
       Serves ~ 3(generously)


      Ingredients




      
    Ingredient
    Quantity
    Banana blossom/Vazhaipoo(finely chopped)
    1.5 cups
    Moringa leaves/murungaikeerai(finely chopped)
    3-4  cups(loosely packed)
    Onion(finely chopped)
    1 (small size)
    Green chilly/pachamilagai (optional)
    2(slit lengthy)
    Toor dhal/thuvaram paruppu(cooked soft)
    1/ 4 cup
    Coconut(grated)
    3 tbs
    Turmeric powder/manjal podi
    1/8 tsp
    Curry leaves/karivepillai
    few leaves
    Salt
    1 tsp
    Oil
    2 tsp



     For the tempering

    Ingredient
    Quantity
    Mustard seeds/kadugu
    1 tsp
    Urad dhal/uluthamparuppu
    1.5 tsp
    Red chilly/varamilagai
    1 (broken)
    Asafoetida/perungayam
    a pinch
      
       Method 
    • Clean the vazhaipoo and chop it finely and put in salt water to prevent color changing.
      • Heat the oil in a pan,once it becomes hot do the tempering with the ingredients.Add in the chopped onion,green chilly and curry leaves.Saute the onion for couple of minutes,then add the moringa leaves and saute it for couple of minute or till it wilts.
      • Now add in the salt and 2-3 tbs of water, cook it covered in a medium flame for 3-4 minutes.Sprinkle some water if needed.Meanwhile drain the water from the vazahipoo and keep it aside.Once the moringa leaves is almost cooked add in the chopped vazhaipoo and mix it well.Cook it covered for couple of minutes or till it becomes soft.

      •  Now add in the grated coconut and cooked dhal to it.Mix it well and put off the flame.

      • Serve it along with rice and kulambhu.

      • Shallots are preferable instead of onion.
      • Add the salt after the moringa leaves wilt.
      • Some of the moringa leaves needs extra time to cook.

      Enjoy...........

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