HOW TO MAKE BUTTERMILK

      Let's talk about Buttermilk in Indian terms.  The thin milky substitute we get after removing Butter from the Milk/Cream/Curd is what we literally call as Buttermilk.  But in terms of Cuisine, it is cultured buttermilk, the ones you buy at stores are true cultured buttermilk, which would take about at least 10-12 hours to actively culture a Buttermilk from Milk.  It is thinner than Curd/Yogurt.  And what you need for the purpose is an active Buttermilk Culture(Stale Buttermilk). If you are churning out the butter from Milk/Cream the byproduct is thin Milk which has to be literally cultured using Stale Buttermilk, whereas if you churning out the Butter from Curd, then what we get is cultured Buttermilk as such.
     The Buttermilk which I make at home is a byproduct I get while making Homemade Butter.  The collected cream from the boiled milk is stored in the freezer until I get a whole lot good enough to make Butter at home.  Once I have a whole batch, I whip it up in my blender adding a little bit of ice-cold water to the cream.  Beating the blender in slow whipping mode and making sure that the blender doesn't heat up, I carefully whip the cream and cold water for few minutes until the Butter floats atop.

For more Recipes with BUTTERMILK, Click here...

BUTTER & BUTTERMILK

     Remove the Butter, and what remains is the Buttermilk.  It can be converted into true Buttermilk by various methods, just simply add acidic substances like Lemon Juice/Vinegar for instant Buttermilk, which would work best for baking or making pancakes etc.,  But the real taste, flavour and nutritional value is enhanced only if it is converted into a Buttermilk using cultured Curd/Yogurt/Cultured Buttermilk/Sour Cream.
     Buttermilk is a versatile ingredient and is used in various dishes for its taste & flavour.  Also, it helps to activate the Baking Soda/Soda-bi-carbonate while baking.  Buttermilk is one best drink to beat the Summer heat.  The very nature of Buttermilk along with its probiotics soothes your stomach and also helps to cut down the body heat.  Buttermilk otherwise called as Moru/Mor/Majjige in South Indian languages is converted into flavoured drinks in the name of Neer Mor/Sambharam/Masala Majjige/Chaas etc., It is the same drink prepared with diluted Curd/Yogurt or Buttermilk flavoured with regional preferences.
     It is a common scenario in an Indian household to serve Buttermilk to guests.  Buttermilk would be stored in Big earthen pots which keeps it cool naturally, a yester-year refrigerator. It is an etiquette to serve at least a glass of Water to anybody who visits home in Indian culture, and they have taken it the next level by serving Buttermilk rather than Water.

     Lyrical from a Tamil Song which says they serve Buttermilk with love, instead of Water to quench your thirst. That is the kind of love these naive people hold and the aroma of this love & etiquette emanates throughout the soil(region).  It is a culture in South India to serve Buttermilk/Neer Mor to anybody who visits their home.  Then in India, most of the families reared Cows & Buffaloes and had a good supply of Milk and milk products readily available at home. Even in this varied current lifestyle most of the families follow the same etiquette with a style and tradition of their own.  Anyway, India is known for its hospitality after all.

HOW TO MAKE BUTTERMILK 

HOW TO MAKE BUTTERMILK

THE TRADITIONAL METHOD 

     The key ingredient to make Buttermilk is to have a starter or Buttermilk culture available. This can be easily acquired by purchasing Curd/Yogurt/Buttermilk/Sour cream from the store. Once you make your own Buttermilk from the instructions below, you can continue to make it by saving a little off from the previous batch, continuing this process for as long as you’d like to have homemade Buttermilk.

INGREDIENTS :

Milk - 1 Ltr
Stale Curd/Buttermilk - 1- 2 Tbspns

 

METHOD :

• Boil the Milk and allow it to cool.
• When the milk turns lukewarm, add 2 Tbspns of Stale Curd/Buttermilk and stir it well with a spoon or a spatula.
• Cover the bowl and leave it aside in a warm place.
• I usually leave it in the kitchen counter next to the gas stove for the required warmth.
• Leave it overnight for the Buttermilk to set or at least five to six hours undisturbed.
• The time totally depends on the climate.
• This type of cultured Buttermilk tends to be thicker depending on the type of milk used.
• Dilute and use it to suit your preference.
• Once the Buttermilk is set you can refrigerate it and use it for up to 3-4 days.

NOTES :

• Add the Stale Buttermilk/Curd to the Milk when it is lukewarm or at room temperature.
• The buttermilk you yield through this method would be thick, dilute to suit your preference.
• Store the Buttermilk in an Earthen Pot to keep it naturally cool or store it in a refrigerator.
• Serve Buttermilk Chilled.
• Spice it up with your choice of herbs & spices and convert it into Neer Mor/Sambaram/Masala Majjige/Chaas etc.,

THE QUICK METHOD 

HOW TO MAKE FRESH DAIRY PRODUCTS AT HOME

     As a kid, our day starts & ends with a tall glass of Milk.  With a lot of compulsion and quite a bit of aversion, I used to gobble up the glass of Milk along with my Mother's stare which was a daily routine. There are several anecdotes related to drinking milk when it comes to my brother's part. I grew up to gradually love Milk & dairy products acknowledging the taste and gradually understanding that it is full of Health Benefits.  Growing up with Milk & Milk Products as Curd/Yogurt, Butter Milk, Butter, Ghee, etc.,
     Not a day goes by without eating any these Dairy Products and being a South Indian, Curd/Yogurt or sometimes Buttermilk is a must-have in our daily diet. We end up our meal with Curd Rice in our household or drink a glass of Neer Mor/Sambharam.  A comfort food according to me & my meal is incomplete without Curd Rice. Basically, it helps to lower the body temperature and also soothes our stomach after a spicy & heavy lunch and mainly aids in easy digestion. The Probiotics in the Curd/Buttermilk is good for gut health. Least to mention the number of recipes which calls for Curd/Buttermilk in it.  Then comes Butter & Ghee.  We use it lavishly in our kitchen which truly enhances the taste, flavour and aroma of any dish it is added into.
     I have grown up seeing my Mother & my MIL make all these dairy products at home except Paneer.  And when it came to my turn I played it with ease.  I loved all the process because nothing is perfect for our family rather than homemade products. Also living in a place where we cannot get hold of good-tasting Ghee and Paneer, my homemade process helped me to get what I wanted in a cheap & best form. And above all these dairy products have no additives and preservatives.
Preparing fresh dairy products at home is a process done in most of the Indian households.  As of any Indian homemaker thrift and wise, it is a common scenario to

 a Tamil saying which means to melt up the Ghee, save/reduce Water and to dilute the Buttermilk(converting Curd into Buttermilk). I am sure that I cannot translate it in a better way.
     I get fresh Cow's Milk here from a farm nearby.  A milkman delivers fresh Cow's Milk 3 times a week and the amount of Milk is more than enough to supply with Fresh Cream & Butter for a month.  I sometimes make Paneer/Chenna out of excess Milk. I convert a batch of Milk into Curd/Yogurt which is a must in the daily menu. I collect and store the thick Cream/Malai floating on top of the Milk in the refrigerator until a good amount is collected enough to beat it up into Butter, save some Butter for daily use and the remaining Butter, I melt it up into Ghee. Along with the Butter making process, I get a good amount of Buttermilk, which I use it up in various recipes or simply beat it up and make Sambharam/Neer Moru/Spiced Buttermilk.

 

 HOMEMADE DAIRY PRODUCTS 

• Paneer - Curdle the Milk with an Acidic substance to make fresh Homemade Paneer.

• Whey Water - A byproduct got while making Paneer/Chenna. The Whey Water is the watery residue separated from curdled milk in the process of making paneer/cheese.

• Fresh Cream - The Collected Cream from fresh milk can be whisked to make fresh Cream.

• Curd - Converting the Milk into Curd.

• Buttermilk - I get a good supply of Buttermilk as a byproduct while making Butter at home.   

• Butter - Boil the Milk, cool it down, collect the Cream & Store it in Freezer until a whole lot is collected to make homemade Butter.             

• Ghee/Clarified Butter - Can use the homemade/Store-bought Butter, heat it, melt it & convert it into Ghee/Clarified Butter.

Let's See in detail, How to make each of these dairy products from fresh Milk

HOMEMADE PANEER/CHENNA

PANEER/CHENNA

For a detailed Recipe on HOW TO MAKE PANEER/CHENNA, Click here...

     Paneer/Chenna is commonly called as cottage cheese. It is an Indian cheese made by coagulating the milk by adding an acidic agent to milk. It is not a fermented or cured product like other cheeses. The Paneer/Cottage Cheese can be used for making a variety of dishes, curries, desserts and sweets.   Follow these simple steps and you have fresh Home-made Paneers within no time.  All the more you just need only TWO INGREDIENTS to make Paneer.  Full Cream Milk and an Acidic base to curdle the milk.  It has a uniqueness which adds a richness and taste to the dish it is added into. The versatility of PANEER/CHENNA a must-have in my pantry. It can be added into various Curries, Stir-fries, Parathas and can be converting into delectable desserts.   A little bit of time and patience is what we need to make this.  And all the more, homemade paneers are hygienic, unprocessed and cheap too.


For more Recipes with PANEER/CHENNA, Click here...

WHEY WATER

WHEY WATER

To read more about the USES & BENEFITS OF WHEY WATER, Click here...

HOMEMADE CURD/YOGURT

CURD/YOGURT

For a detailed Recipe on HOW TO MAKE CURD/YOGURT, Click here...

    Simple Tips & Tricks to make fresh Homemade Curd/Yogurt.  Milk, Starter and few simple tips can help you get perfect Curd/Yogurt at home.  Curd is a useful ingredient loaded with probiotics, digestive agents and also has a cooling effect on the body.  Several recipes even call for Curd/Yogurt as the main ingredient.

For more Recipes with CURD/YOGURT, Click here...

HOMEMADE BUTTERMILK

BUTTERMILK

For a detailed Recipe on HOW TO MAKE BUTTERMILK, Click here...

     Buttermilk in Indian terms is the thin milky substitute we get after removing Butter from the Milk/Cream/Curd.  But in terms of Cuisine, it is cultured buttermilk.  I have given simple tips & tricks and various methods to make Buttermilk at home.  It can be converted into true Buttermilk by simply adding acidic substances like Lemon Juice/Vinegar for instant Buttermilk, which would work best for baking or making pancakes. But the real taste, flavour and nutritional value is enhanced only if it is converted into a Buttermilk using cultured Curd/Yogurt/Cultured Buttermilk/Sour Cream etc.,
     Buttermilk is a versatile ingredient and is used in various dishes for its taste & flavour.  Also, it helps to activate the Baking Soda/Soda-bi-carbonate while baking.  Buttermilk is one best drink to beat the Summer heat.  The very nature of Buttermilk along with its probiotics soothes your stomach and also helps to cut down the body heat.


For more Recipes with BUTTERMILK, Click here...

HOMEMADE BUTTER

BUTTER

For a detailed Recipe on HOW TO MAKE BUTTER, Click here...

     Butter can be prepared by churning Fresh Cream or Yogurt/Curd. Butter can be prepared from a thick layer of cream from Curd or just collect the heavy sheet of cream from milk which floats over it. Collect it in a bottle, close the lid tightly and store it in the freezer until use.  When there is enough Cream maybe around three to four cups then we can go ahead with the process of making Butter.  Thaw the cream before the process.
      The options and uses with this home-made Butter is vast enough. But the highlight of homemade butter is that it has no additives, preservatives or colouring agents.  The freshness and the wonderful aroma of Butter is an added advantage in homemade Butter.

For more Recipes with BUTTER, Click here...

HOMEMADE GHEE

GHEE

For a detailed Recipe on HOW TO MAKE GHEE, Click here...

     Ghee - The Essence of Milk, the most refined and purest form of Milk.  Ghee is said to be the purest form of Milk because the amount of impurities in Milk is removed throughout the process at every stage until the purest refined Ghee is acquired.

GHEE

GHEE

     In the process of making Ghee(clarifying Butter) the idea is to remove all water, buttermilk, sediment, salt and other impurities which cause Butter to darken & burn, making it susceptible to becoming rancid. It also expels air during the process and only the purest form of Oil(Ghee) remains. This is done by gently heating Butter. What we have to consider at this point is to leave Butter on a very low heat until all the bubbles subside and Butter is on the verge of caramelization. This makes the best Ghee. The clarification process/ghee making process is extensive, meticulous & should be done perfectly. The resulting Ghee has a wonderful golden hue, with a perfect texture which we call as a grainy texture, manal-manala - like sand, with great aroma and taste.  Ghee has great cooking uses, innumerable health benefits and therapeutic values.           


For more Recipes with GHEE, Click here...



     I have tried to compile a few of the Dairy Products which I regularly make at home. This is a daily process at home and it starts right from the time I boil the Milk which gives me a good & regular supply of all the above Dairy Products.  A bit of patience and time is what it requires to make quality products without any preservatives and additives for our family.  So give a try... And enjoying serving good food to your family.

BUTTERMILK FRIED CHICKEN

     Here is a basic yet delicious recipe for Buttermilk Fried Chicken, with a crisp crust and luscious juicy & succulent interior.  This is an easy recipe and you can expand your fried chicken repertoire.  With the Christmas Season and the festive mood nearing, this Buttermilk Fried Chicken recipe can be an easy add-on, in your Party Menu.  Just a few simple techniques and there you go with a crispy fried chicken.  The perfection of this Buttermilk Fried Chicken totally lies on the amount of time the chicken is left in the marinade, the ratio of ingredients in their flour coating, the frying temperature & timing.
     Buttermilk tenderizes the Chicken Pieces.  I like to leave the Chicken Marinated in the refrigerator for at least a day, which totally gives a juicy, succulent fried Chicken.  Longer the time better the texture.  I do this for most of the recipes which call for leaving the meat in the marinade like Chicken 65, Beef 65, Tandoori Chicken, Chicken Tikka, Chicken Lollipops etc.,
     Once the Chicken pieces are marinated, the next big step is to toss them in Seasoned flour.  This is the main step which gives the needed crispiness to the fried Chicken.  So what goes into the Seasoned flour matters a lot.  I tried experimenting it with a combination of different flours until I got the preferred crispy texture. So my technique to get really CRISPY BUTTERMILK FRIED CHICKEN is to dredge the marinated chicken pieces in a combination of All-Purpose Flour & Corn Flour.  Then comes the seasonings you want to add into the flour. Garlic Powder, a pinch of Red Chilli Powder/Paprika and if your Indian taste buds demand a Desi touch feel free to add some Garam Masala/Tandoori Chicken Masala. Mainly keep the flour mixture dry for the crispy end result, so no wet ingredients into it.  Baking Powder also does its job in getting the needed crispiness.
      Next step is frying the Buttermilk Chicken.  Use your choice of vegetable oil and deep fry the chicken pieces in a deep pan.  Let the flame be at medium-high and the Oil hot enough. Work in batches and avoid overloading the pan. If you over crowd the pan with Chicken Pieces, the temperature may drop too much, which will make the coating break apart from the Chicken pieces.  So fry just a few pieces at a time. Fry the Chicken Pieces for about 15 -25 minutes, until the Chicken Pieces are cooked and turn into golden brown in colour.
    Once fried, remove it from the Oil and line it up in a wire rack.  Serve crispy Buttermilk Fried Chicken with your choice of accompaniment.


For a detailed Recipe on HOW TO MAKE BUTTERMILK, Click here...

Cuisine - Around the World
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15- 20 Minutes
Marination Time - Overnight / 3-4 Hours
Cooking Time - 20 - 30 Minutes

For more Recipes with CHICKEN, Click here...

HOW TO MAKE BUTTERMILK FRIED CHICKEN

BUTTERMILK FRIED CHICKEN

INGREDIENTS:

To Marinate:

For the Flour Mixture:

For Deep-frying:

METHOD :

To Marinate:

• Clean, Wash and cut the whole chicken into 8 pieces.
• In a large bowl, add The Chicken Pieces along with Buttermilk, Turmeric Powder, Red Chilli Powder, Ginger Garlic Paste & a dash of Salt.
• Mix until the Chicken Pieces are well well coated with the ingredients.
• Leave the marinated the Chicken Pieces in the refrigerator for about 3-4 Hours/Overnight.

For Buttermilk Fried Chicken:

• Mix the All-Purpose Flour, Corn Flour, Baking Powder along with a dash of salt & Pepper Powder in a wide bowl and keep it aside.
• Remove one Chicken Piece from the marinade at a time and immediately dredge it with the flour mixture.
• Make sure the Chicken Pieces are completely coated with the flour mixture.
• Follow the suit for the rest of the Chicken Pieces.
• Meanwhile, heat Oil in a deep pan on a high flame.
• Let the oil smoke off.
• Now reduce the flame to medium-high and deep fry the coated Chicken Pieces.
• Fry few pieces at a time so the oil doesn’t cool down. Make sure not to overcrowd the pan.
• Turn & fry the chicken so that it browns evenly,
• Remove the Chicken Pieces from the oil when cooked through and it turns into golden brown in colour.
• When chicken is done, drain it on a wire rack to keep Buttermilk Fried Chicken crispy.
• Serve Buttermilk Fried Chicken hot, with your favourite accompaniment.
• Serve it with your choice of Sauces, dips or Salads.

NOTES:

• To save time & added flavour, you can marinate the chicken earlier and leave it in the refrigerator.
• Longer the marination time, better the texture.
• Before dredging the Chicken pieces into the flour, make sure that the pieces are dripping with the marinade.
• Do not bloat it off.
• The wetness from the marinade helps to get the pieces well coated with the flour and make an appealing crust.
• Use a large wide bowl and an excessive amount of flour, so the chicken can be tossed around without a lot of handling.
• Excessive flour also ensures that the brine doesn’t turn the dry mixture into a batter, which will make the coating doughy.
• Another important aspect is to make sure your oil is hot enough.
• Next thing is don’t overload the pan while frying the Chicken Pieces
• Overcrowding the pan may cause the temperature of the oil drop, which will make the coating break apart from the Chicken pieces. 
• Deep fry the Chicken pieces on a medium-high flame.
• Wings should take about 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and thighs 20 to 25 minutes. 
• Frying time totally depends upon the size of the Chicken Pieces and the temperature used to fry it.

 

      It's Summer!!!  It proclaims its arrival with wonderful notes of Chirping birds & Buzzing Bees lingering around the Summer Fruit yielding trees to devour the Fruits. Houseflies loitering behind Mangoes & Jackfruit. The air gets heavy with humidity, comes along slight rustling of dry leaves from a mild breeze & evening showers at times. Along with Summer comes School Holidays commonly called Summer Holidays, Regional New Year, the arrival of relatives or some years go around with trips to your relative's homes. Some go ahead with the ritualistic Summer Vacation Plans.
      The emanating heat from the rise of temperature and way far a step ahead comes the Agni-nakshathram to finish off the Season.  The heat makes us all run helter-skelter in search of some source to cool down own body and system.  Our ancestors have had their own way to tackle the seasons, maybe Summer or Winter the food and regime followed by them were so much down to earth. They lived a life so close to nature that their lifestyle was precisely healthy - sticking on to the rule "FOOD AS MEDICINE".
     Beat the heat, beat the heat - a mind voice repeatedly insists, finding a way to soothe the scorching heat. Most of us come up with ritualistic Summer Food and Drinks which helps to cool down and hydrate our body system.  I have tried to comprise some of the best Juices & Smoothies made from Fresh Fruits and Drinks which are suitable to be catered for Summer. The overall idea is to keep your body cool and well hydrated during Summer.

BUTTERMILK

BUTTERMILK

      Buttermilk is a versatile ingredient and is used in various dishes & drinks for its taste & flavour. Buttermilk is one best drink to beat the Summer heat.  The very nature of Buttermilk along with its probiotics soothes your stomach and also helps to cut down the body heat.  Buttermilk otherwise called as Moru/Mor/Majjige in South Indian languages is converted into flavoured drinks in the name of Neer Mor/Sambharam/Masala Majjige/Chaas etc., It is the same drink prepared with diluted Curd/Yogurt or Buttermilk flavoured with regional preferences.


For detailed Recipe on HOW TO MAKE CURD/YOGURT, Click here...

 

NEERAGARAM/PAZHAYA SADHAM/PAZHANKANJI

NEERAGARAM/PAZHAYA SADHAM/PAZHANKANJI

     Pazhankanji/Pazhaya Sadham/Neeragaram all are the names given to a simple but nutritious dish prepared with soaked and fermented left-over Rice - providing us with Nutrition, Health & Strength. It is made by adding few cups of Water to cooked Rice and leaving it aside overnight which facilitates mild fermentation, dramatically changing the flavour, taste and significantly increasing the nutritious value. Adding a Cup of thick Curd/Yogurt & Salt to this humble dish enhances the overall nature, taste & nutrition of the dish.  Simply add some crushed Shallots and Kanthari Mulagu(Bird's-eye Chillies), there you get the flavours of the seasonings along with added health benefits of the ingredients. It is one best drink which will instantly cool your system.  Best for Breakfast or as a drink.

SAMBHARAM/SPICED BUTTERMILK/NEER MORU

SAMBHARAM/SPICED BUTTERMILK/NEER MORU

     Sambharam/Neer Mor/ Masala Majjige /Chaas is one drink traditionally served in an Indian household as a Drink or had along with rice to finish off the meal. Sambharam/Pacha Moru/ Morum Vellam/Nadan Moru - are all colloquial names for Spiced Butter Milk drink in 'GODS OWN COUNTRY - KERALA'.  Yogurt/Curd is churned using a Thayir Mathu/beaten finely in a blender along with Green Chillies, Ginger, Curry Leaves & Lemon Leaves. The herbs add an extraordinary flavour to the drink giving an overall refreshing feel and instantly cools down our body.
      It is a common practice in a South Indian household to serve Sambharam/Neer Moru when somebody comes home during hot weather. It is a cool and energizing drink for hot summer days. Sambharam is a famous drink and also an unavoidable part of 'KERALA SADHYA'. It is commonly served at the end of the meal/banquet. It helps you to feel refreshed after a heavy meal and aids digestion too.

LASSI - SWEET PUNJABI LASSI

LASSI - SWEET PUNJABI LASSI

      Lassi - Sweet Punjabi Lassi is a pride of Punjabi Cuisine and a wonderful drink to beat the Summer heat. It is a Curd/Yogurt based Smooth, Creamy and Sweet drink traditionally served in tall Punjabi Glasses or in Matkas(Earthern pots).  The results of a tall glass of cool, creamy and sweet Lassi is so instantaneous that it cools your body system immediately, refreshing and rejuvenating your senses. Lassi -creamy, sweet and slightly sour, sometimes salty, sometimes subtly spiced, this drink is utterly refreshing to the core.  Another advantage of drinking a Sweet Punjabi Lassi is that it happily falls under the category of a dessert masquerading as a drink.

MANGO LASSI

MANGO LASSI

     Yet another refreshing drink for Summer, prepared with ripe Mangoes, Curd/Yogurt and Milk.  With the richness of traditional Lassi comes along the flavour of Summer - Mangoes.  Mango Lassi is a delicious combination of a Milk Shake and a Smoothie with an authentic Indian touch.  Some recipes call for adding a pinch of Cardamom or Saffron to enhance the flavour of the drink.     Mango Lassi is one best way to enjoy the seasonal fruit. Serve it as a refreshing drink to quench your thirst during sweltering Summer days or as a Dessert to wash out the spicy dishes.

BADAM MILK

BADAM MILK

RAGI HEALTH DRINK

RAGI HEALTH DRINK

BARLEY DRINK

BARLEY DRINK

 
     Barley drink is one best homemade drink to keep your body cool and beat the internal heat.  Barley is a cereal grain, white in colour when hulled, a monocotyledon in the shape and colour of a pearl.  So it is commonly called as Barley Pearls. As Barley has high soluble fibre, it helps in reducing Cholesterol and Blood Glucose Level. It is also a powerful Diuretic, which proves beneficial in keeping your body cool and benefits a healthy Kidney function too.  Barley also helps detoxify our body in a natural way.

FRESH FRUIT JUICE/SMOOTHIES

WATERMELON JUICE

WATERMELON JUICE

      Fruits like Watermelons with rich water content are readily available in the market during Summers.  Water-rich fruits hydrate your body and help to cool down your body heat.  Let's have some cool water filled Watermelons to beat the summer heat. How do you like them- a Big Luscious Slice of Watermelon or a Glass of chilled Watermelon Juice?  Both ways it is one of the best ways to quench your thirst without any guilt of added calories.

HONEYDEW MELON SMOOTHIE

HONEYDEW MELON SMOOTHIE

SUNDEW MELON SMOOTHIE

SUNDEW MELON SMOOTHIE

SOURSOP SMOOTHIE

SOURSOP SMOOTHIE

MANGO SMOOTHIE

MANGO SMOOTHIE

APPLE, PEAR, BANANA SMOOTHIE

APPLE PEAR BANANA SMOOTHIE

     Apple, Pear, Banana Smoothie is a wonderful combination of fruits converted into a delicious and refreshing drink. I have sweetened this Smoothie with Dates & Honey. It is an easy smoothie recipe and all the more it is a completely satisfying & delicious drink which suits best to be served for Breakfast.  Smoothies with combinations of Fruits makes it a wonderful drink with notes and flavours from each fruit with combined benefits of all the fruits.  Apple, Pear, Banana Smoothie is a tasty and nutritious way to start your day.

POMEGRANATE JUICE

POMEGRANATE JUICE

     Pomegranates are loaded with nutrients and has innumerable health benefits.  It is a great source of Antioxidants & has a rich source of Vitamin A, C and E.  It is also loaded with Minerals such as Calcium, Phosphorous, Potassium, Iron, Folic Acid, Niacin, Thiamin, Folates and Riboflavin.

ILANEER NANNARI SARBATH

ILANEER NANNARI SARBATH

   Ilaneer Nannari Sarbath is a cool & refreshing combination of Tender Coconut Water, a syrup made from a cooling natured herb Nannari/Sarsaparilla and Lemon, served with Tender Coconut shavings for a more comforting and refreshing feel.  This is a wonderful drink with a perfect combination of taste, flavour, aroma and above all, it cools down your body heat.

GREEN APPLE JUICE WITH HONEY, LEMON & GINGER 

GREEN APPLE JUICE WITH HONEY, LEMON & GINGER

     This is a wonderful and all the more a detoxifying fruit juice prepared with Green Apples along with Ginger and Lemon.  I usually sweeten this drink with honey.  Combined together the ingredients which go into this drink helps boost immunity, aids digestion, increase your energy levels and detoxifies your body. Green Apple Juice helps to get rid of Toxins and harmful elements from your liver, kidney and digestive system. Though this drink might be a simple recipe, it comes with a punch. The flavours combine for a sweet-tart concoction that hits your taste buds with a spicy kick from Ginger.

VIRGIN PINA COLADA

VIRGIN PINA COLADA

     Virgin Piña Colada - A simple mocktail recipe, creamy, refreshing and all the more non-alcoholic.  It's a sip of paradise in every glass which will surely help you dream yourself sitting under a shady palm tree on a beach, relaxing to the monotonous sound of the waves. An absolute sneak-in for a party -  Virgin Pina Colada is so rich and tasty that you won't even miss the alcohol.
     This Virgin Piña Colada is a mocktail recipe & one of the easiest drink you can ever make.  It’s literally a few chunks of Pineapple and cream of Coconut (Coconut Milk), two distinct and uniquely flavoured ingredients when combined together that they complement with each other so perfectly. Throw the ingredients into a blender along with few ice cubes, blend it up into a smooth, rich and creamy drink. The traditional Piña Colada is garnished with either a Pineapple Wedge, a Maraschino Cherry, or both. Follow your whims and fancy to garnish your Piña Colada, add a small paper umbrella to make it look fancier.

TOMATO JUICE

TOMATO JUICE

     Tomato Juice prepared from fresh Tomatoes is a wonderful drink and it is power-packed with nutrition and a wide range of health benefits.  Above all, it cut down your calorie intake and help you create that calorie deficit required to lose weight. Drink Tomato Juice as a beverage or convert it into a wide range of Cocktail.

GRAPE JUICE

GRAPE JUICE

      It’s very easy to make fresh grape juice at home, no peeling, coring, de-seeding, etc., Just blend the grapes with water in a blender, strain the juice and there you go with a wonderfully refreshing Grape Juice. You don't even need fancy Juicers for the purpose, you can get the job done using a simple blender.  Along with loads of health benefits, this homemade Grape Juice is an absolute refreshing drink.

APPLE SMOOTHIE

APPLE SMOOTHIE

     Apple Smoothie is an absolute bliss to taste buds, a delicious way to treat yourself in the morning. is a tasty and nutritious way to start your day.  It will help you feel fuller and all the more it is a guilt-free drink less in Calories. This kids-friendly fresh fruit smoothie recipe is a simple blend of Apple, Dates, Milk, Almond and Honey. This is a quick fix drink, comfortable and refreshing.  The natural sweetness of this fruit serves best to be served as an after-meal fruit and when it is in the form of a dessert or a smoothie it would be more perfect. Apple Smoothie I have used a Red Apple and have sweetened the Smoothie with Dates and Honey.  I usually use Milk in my smoothie recipes, can substitute Milk with Almond Milk/Yogurt too.

CARROT JUICE

CARROT JUICE

     Carrot Juice is an easy recipe which can be blended up within minutes in a mixer/juicer. The best way to consume Carrots is to have them raw.  So Juicing is one best way and you even don't have to worry about losing the nutrients from it.

STRAWBERRY MILK SHAKE

STRAWBERRY MILK SHAKE

     This Strawberry Milkshake tastes like pure Strawberry, with a natural taste not too sweet & not too milky. This Milkshake is loaded with Strawberries and Strawberry Ice Cream to give a creamy, thick & pink coloured treat.

PINEAPPLE JUICE

PINEAPPLE JUICE

     Homemade Pineapple Juice – refreshingly sweet, a bit tangy with just the right amount of tartness made from real fresh pineapples. Easy, simple and loaded with tons of nutrients in every glass. A glass of Pineapple juice is fit enough to serve you with an essential dose of Vitamin C for a day. A delicious tropical delight, which can boost your immunity & also can suppress inflammation.

PANAGAM - TRADITIONAL SOUTH INDIAN REFRESHING DRINK

PANAGAM

     Panagam is a natural coolant and it helps to get our body hydrated. This drink is absolutely not limited to be prepared as a Prasadham.  It is a totally refreshing drink which can be easily made to quench your thirst on a hot day. Almost all the ingredients in Panagam has health benefits which makes this a totally wonderful and refreshing drink suitable for all Seasons.

     So enjoy the Summer by keeping yourself healthy, fit and hydrated.  Beat the Summer heat naturally with the above drinks and juices.