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Showing posts with label coolers. Show all posts
Showing posts with label coolers. Show all posts

Thursday, March 23, 2017

Wood Apple-Vanilla Smoothie ( A Western Take on Odisha's summer drink 'Bela Panna' )

 IMP - Wood Apple-Vanilla Smoothie is an original recipe created by the blogger and has been published for the first time on oriyarasoi.com.


Think summers. Think icecreams, kulfi, lemonades, lassi, pina colada, fruit punch and endless other tantalizing concoctions. But somewhere in a remote corner of the world, summer is the time when the air hangs heavy with the smell of ripened tropical fruits. Mangoes, jackfruits and even the wood apples carry a scent which can only be described as heady. While the first two are much more popular and find their way into multiple cuisines, the wood apple is mostly confined to Odisha. A sad thing given that it is endowed with innumerable health benefits.

The wood apple has an intoxicating scent that reminds one of an overripe mango. Not something for the faint hearted for sure. But the flesh is sweet and varies widely from plant to plant. Some fruits have a nice creamy pulp with very few seeds and fibers, and a rich tatse that can be described as akin to a mango shrikhand. But much less sweeter ofcourse. Others have an astringent taste, a profusion of seeds and so much fiber that extracting the juice becomes a challenging task.

Wood apple is posessesd with multiple health benefits like aiding digestion, purifying blood, removing toxins, controlling diabetes, good for liver and kidney, curing earaches and also boosting energy levels. Not surprisingly, the seasonal fruit is available during the summer months when there is an abundance of stomach related ailments. That's Mother Nature watching over us and giving us hints to stay healthy throughout the year.

Coming back to the recipe, it is adapted from the traditional drink or 'panaa'. In Odisha, 'panna' refers to a drink in which diary products like milk, yogurt and cottage cheese have been added. But I wanted a vegan version with a gourmet twist to it, hence I skipped the milk products and went for some lime, vanilla extract and honey.

Read on for the recipe -























Preparation Time - 20 mins

Ingredients -

  • Bael/wood apple 
  • lime juice
  • a few drops of vanilla extract
  • honey to taste
  • ice cubes
  • 2 tsp chia seeds (soaked for 2 hours)

For garnishing -

  • vanilla beans
  • colored sugar


Preparation - Break the shell of the wood apple on a hard surface and scoop out the ripe flesh.

Put the flesh in a mixing bowl and add some cold water. Mix the flesh with the water using your fingers to extract the juice. 

Strain the juice using a sieve. Transfer the remaining pulp back to the mixing bowl and add a little more cold water and extract any remaining juice.

Strain the juice and throw away the pulp.

Transfer the juice to a blender jar. Add lime juice, vanilla extract, honey and 1-2 ice cubes. Give it a quick buzz. Adjust consistency by adding water in required quantity.

Serving - Rub a little honey on the rim of the serving glass. Dip it in the colored sugar. Let it stand for a few minutes to dry. Repeat this step for all the glasses/

Pour the Bael smoothie into the glasses, add the chia seeds and garnish with a vanilla bean.























Serve immediately.

Check HERE for the traditional 'Bela Panaa' recipe !



Friday, March 10, 2017

Salted Caramelized Lime Mojitos

The tang of the lime. The freshness of the mint. Just the right amount of sweetness. The tingling sensation of the sparkling water on the palate. The subtle scents tantalizing the nostrils. The green sprigs soothing the tired eyes. And i am in mocktail heaven. No less !! These days I am addicted to mojitos in a big way and have been experimenting quite a bit.

However, the Caramelized Lime Mojito is adapted from www.storyofakitchen.com .  Caramelizing the limes adds a subtly different flavor (and a a little bit of bitterness too) to the regular drink. The bitter notes need more sweetness to create a balance. But I felt that a touch of salt instead of more sugar did the trick for me. Plus the ombre effect added by the caramelized lime juice ( don't stir before serving ) is quite a treat for sore eyes !

Now that's just another amazing mocktail/drink that you can try serving during a Holi brunch/lunch . With the temperatures soaring, coolers are more than welcome. Even more so than the usual oily snacks served during Holi. Go for some baked Dahi Bhallas or even a green banana dahi wada made in appe pans by none other than my talented blogger friend Parinaaz (recipe HERE)!!

Read on for the recipe -























Preparation Time - 15 mins
  • 3 lemons
  • a handful of mint leaves
  • sugar syrup as per taste
  • 600 ml sparkling water
  • ice cubes
  • sugar for caramelizing the lime
  • salt to taste

Preparation - Cut 2 of the limes into halves. Dip the flat side into the sugar and place on a non stick skillet . Cook on low temperature till they caramelize . Take care not to burn.

















Remove and keep aside till they cool down. Squeeze the juice into serving glasses.

Assembly - Add a few mint sprigs to each glass. Muddle a bit. Pour some of the sugar syrup and then pack with ice. 

Top with the sparkling water taking care not to stir/move the contents else the ombre effect will be lost !

Sprinkle the salt immediately before serving.





































Cheers !!

Tuesday, March 7, 2017

Kokum and Rose Mojito ( A Refreshing Non-alcoholic Cooler )

 IMP - Kokum and Rose Mojito is an original recipe created by the blogger and has been published for the first time on oriyarasoi.com.


March has just begun and the mercury has already started climbing up ! If predictions are going to come true, then we are all bracing up for one of the hottest summers in the recent years. Once again, all that talk about global warming, deforestation and depleting polar caps is going to grab the limelight. Everyone worth their salt or even otherwise to going to add their opinion and suddenly social media is to get abuzz with a new trending topic. But till that happens, let us just chill. Kyunki alarm abhi baja nahi !!

Coming back to yours truly, summers are all about coolers. Given that I love guzzling water and make it a point to drink atleast 3 liters in a day, summers somehow make me crave for something extra. A dash of lemon to my regular water or a teaspoon of 'Rooh-afza' or even a teaspoon of glucose is a must ! But apart from these, I love to indulge in a variety of natural drinks like 'Aam panna', 'Bel panna', 'Thandai', 'Ragi sherbat', 'lassi' and buttermilk .

Lately I have started loving the sparkling ones like Mojitos  or ginger ale. But since I love to add my own twist to every recipe, I experimented a bit and came up with this a very traditional touch to the mojito. Rose and Kokum Mojito is one such drink that turned out to be a hit with my family and friends !

Read on for the recipe -























Preparation Time - 5 mins ( plus 20 mins standby )

Ingredients -


  • 2-3 Kokum pieces
  • 1 tsp rose syrup
  • 3-4 sprig mint leaves
  • ice cubes
  • 1/2 lemon
  • plain syrup (as per taste)
  • soda water / sparkling water 

Preparation - Steep the kokum pieces in 1/2 cup of hot water. Let it stand for 20 mins.

Take the mint leaves and kokum pieces (along with the water) in a tall glass and muddle a bit. Add the lime juice, rose syrup and plain syrup.

Pack with ice cubes and top with sparkling water.

Serve immediately !



Monday, May 30, 2016

Spiced Mango Lemonade with Basil seeds ( Vegan Mango Drink )

When it comes to mangoes and mango recipes, a mango milkshake hardly makes it to the list of my favorites. I tend to find it too sweet and heavy to digest. So, I usually stick to my aamras. But lately, the mango lemonade has been a regular on my menu. On most days, I prefer to have a swig in the hours between breakfast and lunch as my energy levels tend to dip after 12. A lemonade with honey as the sweetener is my go-to drink. However with mangoes being very much in season, I do add a bit of the pulp to my lemonade. The result is a yummy cooler with the right balance of sweetness and tang.

To spice up things a bit, I add some powdered dry ginger ( excellent for keeping the digestive system in order ) and some powdered fennel ( an excellent coolant ) to it. For added health benefits and to keep the body cool during summers, throw in about 1 tsp of soaked basil seeds (subza) into each glass and you have the perfect example of 'Health bhi Taste bhi' on your hands. Though it is a bit high on the calories, it is still loaded with nutrients (and free from additives) unlike any of the store bought coolers. Try it and you won't regret it !!

Read on for the recipe of this wonderfully delicious and healthy natural cooler -

















Preparation time - 10 mins

Ingredients -

  • 1 cup mango pulp/chunks
  • juice of 1 lemon
  • sugar syrup (as per taste)
  • 1 1/2 cups water
  • 1 pinch dry ginger powder (saunth)
  • 1 pinch fennel powder
  • 1 tsp basil seeds ( soaked for 3-4 hours )


Preparation - Take the mango pulp/chunks, sugar syrup, lemon juice , dry ginger powder, fennel powder and blend till smooth. Dilute with as much water as you need.

Place the soaked basil seeds in a glass. Pour the mango lemonade gently over it. Chill for 15-20 mins, Serve.

For sugar syrup - Take 1 cup sugar and 2 cups water in a saucepan. Place it medium heat. Boil till sugar dissolves. once syrup becomes sticky, remove from flame and cool down.



Wednesday, April 13, 2016

Chattua Panaa ( The Vegan Version )

Panaa Sankranti or the Odia New year is marked by the consumption of the signature drink, 'Panna' . Cooling and refreshing, this traditional drink comes in many versions. Infact everyone I seem to know has their own 'secret little ingredient' for this drink. Little wonder that none of the ones I have sampled over the years has ever tasted alike.

My favorite panaa however is the 'Bael Panna', a light drink made with just 3 ingredients. Wood apple pulp, yogurt and sugar diluted with water, this has the most unique taste experience that one can come across. But since the fruit is not available easily outside Odisha, I end up making the 'Chaatua panna' or 'Aam panna' most of the times. But this summer, I have reduced my intake of the 'Aam panna' as it requires copious amounts of sugar.

With today being 'Panaa Sakranti' and me being caught up in one of those #govegan moods, I decided to try out a vegan version for the 'Chattua Panna'. Used some almond milk instead of using yogurt and chenna. And added a tiny amount of rose water to the concoction. Turned out to be super delicious and healthy too !!

Read on for recipe -


















Ingredients -

  • 3 tsp chattua ( roasted gram flour )
  • 1 cup almond milk 
  • 1 small banana
  • 1/2 of one apple
  • a few green grapes
  • 2 tsp powdered jaggery
  • a pinch of cardamom
  • a few drops of rose water
  • a few slices of fresh coconut 
  • 1 tsp freshly grated coconut
  • water to adjust the consistency

Preparation - Chop the banana and apples into small pieces.

Transfer everything (except coconut slices) into a grinder jar. Buzz for a few seconds till the jaggery gets dissolved.

Check the consistency. While it is generally kept thick, you can add a little more water if you prefer a thinner consistency.

Pour into a glass and garnish with coconut slices/grated coconut. (Add 2-3 ice cubes if you want it chilled)

Serve immediately.


















Note - To prepare the almond milk, soak 1 cup almonds overnight. Next morning, discard the water and peel them. Blend on high for 3-4 mins along with 2 - 2 1/2 cups water. Strain and remove the pulp. Use the extracted milk within 3-4 days ( when refrigerated ).

The pulp can be kneaded into the dough for making rotis/puris/parathas.

Tuesday, March 29, 2016

Roasted Aam Panna ( Aka Smoked Mango Nectar )

Beginning with the day the first blossoms were spotted on the mango trees to the day when the last fruit of the season was plucked ( or brought down by the rains ), a period of sheer madness would descend on the household. The mornings would begin with a round of close inspection wherein each and every branch was inspected for the tiny fruits ( amba chaana ) that emerged slowly amidst the masses of sweet smelling flowers. Multiple sighs would follow each tiny fruit that was found lying on the ground. And since a lot of then actually dropped off, one can easily imagine the plight of the poor family member who did the inspection and broke the news to the others.

An agonizing period of waiting followed till the tiny mangoes turned somewhat bigger and plumper. Not they hadn't ripened. But one could still savour them raw in the form of many chutneys, an occasional pickle or the most awaited combination with some salt and red chili powder. Such simple bliss. Sadly, it would easily turn into sheer agony when one went overboard with the mangoes or the red chili powder. And when such occurrences turned frequent, the elders would take turns ensuring that we did not venture too close to the mango trees.

But the elders were not the only ones who kept the kids in check. Tradition demanded that the first fruit be offered to Lord Krishna on Dola Purnima ( Holi ). And a rather strict grandmother ensured that the mischievous kids fell in line with that diktat of hers. The stories concocted by her would seem dubious in hindsight but at a young age, they instilled enough fear in mind to quell any lingering notions of mischief.

However, once the curfew on the green mangoes got lifted, they would lose their charm all too rapidly. Everyone looked forward to relishing the sweet flesh of the ripe yellow ones. And most of the ripening would be done at home. Once the mangoes reached a certain size and took on a particular hue, they would be plucked carefully and tucked into a dark corner within the house to ripen in the safety of those bamboo baskets. Apparently, homo sapiens are not the only species who enjoy this delicious fruit. Other species ( and your neighbors too ) can also take a shine to this rather yummy fruit . Hence, the extra protection, though painful at times, is always recommended.

But everything is forgotten once the mangoes start to ripen and fill the house/garden with their excruciatingly sweet smell. Suddenly mangoes are a part of every meal. For mango lovers like me, this period of sheer bliss is nothing less than an annual honeymoon. And a guaranteed one too. This is often followed by a period of abstinence (thanks to the overdose of mangoes) which is quickly replaced by renewed enthusiasm as the mango seasons draws to an end. And finally one says goodbye to the mango with a heavy heart. Sigh !!

But worry not. This is just the start of the mango season and the recipe that I am sharing is one made from the green mangoes. 'Aam Panna' or the green mango drink is sheer delight on the senses. It is a traditional summer cooler which is a great way to beat the heat without resorting to bottled drinks with loads of added chemicals. While panna is usually made from boiled mango pulp, I have roasted the green mangoes to infuse the flesh with a smokey flavor. Also, I have used jaggery instead of sugar which makes it all the more healthy.

Read on for this refreshing recipe -




















Preparation Time - 15 mins

Ingredients -


  • 1 green mango
  • 3 tsp jaggery or as per taste
  • 2 pinch black salt
  • a pinch of table salt ( recommended for the sour mangoes )
  • 2 pinch pepper powder
  • a pinch of cardamom 
Preparation - Wash and dry the mango. Roast it on the gas burner on a low to medium flame till the skin is 60 to 70 percent blackened.

Remove and cover with a steel bowl. Keep aside till it cools down. Peel the burnt skin and chop the flesh.

Transfer the flesh to a blender jar along with the remaining ingredients, 2 cups water and a few ice cubes. Blend together.

Serve immediately. Else keep it chilled and serve within a day or two.


















Note - The color of the panna will vary according to the sweetener used. Sugar will give it a pale yellow color while jaggery will give it golden brown to richer brown tones.

Saturday, August 24, 2013

A Product Review : Mala's Strawberry Crush

A few days ago I was looking for strawberries at the supermarket. But could not find any, not even frozen ones. It was then my neighbor suggested this awesome Strawberry Crush. It the closest to natural strawberries , she claimed.
Feeling a little skeptical but with a glimmer of hope, i trudged on to find it. And I did find it at my nearest Total Superstore ( you will get the entire range at Nilgiri's ). It turned out to be even better than i had expected.




I used it in my lemonade, lassi, milkshake and sherbats. The added tang and color was too good. Made strawberry muffins and they too turned out yummy ( review coming out next week ). I have been using it almost everyday at a topping for museli or even as a bread spread. Priced at Rs 125 for 700 ml, it is a steal deal.


Wednesday, August 10, 2011

Masala Lemonade















Preparation Time: 5-6 mins
Cost of preparation: 10-15 Rupees

Ingredients: Lemon ( 1 no, large ), beet salt/black salt ( 1/2 tsp ), chaat masala (1/2 tsp ), sugar ( 4 tsp ), ice-cubes ( 4-5 nos ), water ( 1 1/2 glasses ), salt ( 1 pinch ).

Preparation: Put the water in a mixer jar. Add sugar, ice cubes, black salt and chaat masala. Cut the lemon into two and squeeze the juice into the mixer jar.

Mix on lowest speed for 2-3 mins till sugar dissolves.

Pour into glasses. Top up with more crushed ice if required.

Tangy and refreshing cooler is ready.

Tuesday, June 21, 2011

Doodh Cola - from the streets of Kolkata
















Cost of Preparation: 20-25 Rupees
Preparation Time: 5-10 mins

Ingredients: Chilled Thums up ( 300 ml), chilled milk ( 250 ml ), sugar ( 3 tsp ),
icecubes ( 5-6 nos ).
For serving: Small sized ( 150 ml ) glasses ( 5-6 nos ).

Preparation: Add the ice-cubes to the mixer jar. Churn for 30-40 seconds to get crushed ice.

Add milk and powdered sugar. Churn for 1 minute.

Pour the chilled thums-up and churn for 1-2 minute to get rid of the carbon dioxide.

Pour into glasses & serve immediately.

Tuesday, May 31, 2011

Vanilla Float
















Cost of Preparation: 50-60 Rupees
Preparation Time: 5-10 mins

Ingredients: Chilled Coke/Pepsi/Thums up ( 250 ml), vanilla icecream scoops ( 2 nos ), crushed mint leaves /strawberry syrup/orange zest ( any one flavour ), icecubes.
For serving: Small sized ( 150 ml ) glasses ( 2 nos ).

Preparation: Add abt 50 ml of the coke to the mixer jar. Add the flavour of your choice and ice-cubes. Churn for 30-40 seconds.

Pour immediately into the glasses in equal amounts. Top up with the remaining coke and add the icecream on top.

Serve immediately.

Note: One can also experiment with other flavours. I had tried out only the above listed ones and liked the minty flavour the most.

Friday, May 27, 2011

Carrot & Dates Milkshake















Cost of preparation: 20-25 rupees
Preparation time: 10-12 mins

Ingredients: Diced carrot ( 1 cup ), dates ( 6-7 nos), milk ( 1 glass ), condensed milk ( 1 tbs ), ice-cubes, chilled water.

Preparation: Soak the dates in a cup of milk for 3-4 hours. Deseed and add to a grinder along with the carrot cubes. Add a few tsps chilled water.

Grind into a smooth paste.

Now add the milk, condensed milk and ice-cubes. Churn for 1 min.

Pour into glasses and serve immediately. Add more ice-cubes if required.

Note: I have avoided adding sugar as the carrot, dates and the condensed milk contain sugar ( Also being calorie conscious i prefer less sugar ). One may add sugar as per taste.

Wednesday, May 11, 2011

Mango Lassi


















Cost of Preparation: 30-35 Rupees
Preparation Time: 10-15 mins
Makes : 3-4 glasses


Ingredients: Thick Curd ( 3 scoops ), milkmaid ( condensed milk, 1-2 tsp ), ripened Badami/Bainganpalli Mango ( 3 scoops ), sliced almonds ( 3-4 tsp, optional ), mango ice-cream ( 1-2 scoops), cold water ( 1 cup ), powdered sugar ( 2 tsp or equivalent sugar-free), cardamon ( 1-2 nos), ice cubes.

Preparation: Churn the curd, mango, milkmaid, sugar and 1 cup of water in a blender till they are mixed well.

Powder the cardamon. Add to the blender along with the ice-cubes.

Pour into glasses till 3/4 th full. Top up the mango icecream over it to make it full. Sprinkle the sliced almonds over the glasses.

Serve immediately.

Note: I ground a few almonds into a paste and added to the lassi instead of using it for garnishing. Gives a nice flavour. Skipped the ice-cream to reduce the calories.

Tuesday, May 3, 2011

Bela Panaa



















Preparation Time: 10-15 mins

Ingredients -

  • 1 Ripened Bela/Wood apple/Elephant apple
  • 1 cup curd
  • 1 cup chenna/curdled milk or 3 rosogullas
  • 1 ripe banana
  • 3tbs sugar
  • ice-cubes
  • 1/4 tsp black pepper powder


Preparation: Break the shell of the wood apple on a hard surface and scoop out the
yellow flesh.

Put the yellow flesh in a mixing bowl and add 2 cups of cold water. Mix the flesh with the water using your fingers to extract the juice.

Strain the juice using a sieve. Transfer the remaining pulp back to the mixing bowl and add 1 cup cold water and extract any remaining juice.

Strain the juice and throw away the pulp.

Add sugar, banana, chenna/rosogulla, curd and black pepper. Mix well using your fingers.

Pour into glasses & top up with ice-cubes. Serve chilled.


Note: Bela ( also called Bel) pannaa is very popular in Orissa during the summer months.

It is offered to Lord Shiva on Panaa Sankranti day which falls on 14th of April. It is supposed to be an excellent coolant and is good for the bowels.

The leaves of this plant are also offered to Lord Shiva along with milk. Consuming a fistful of these leaves is supposed to reduce blood pressure & diabetes.









Tuesday, April 5, 2011

Minty Lemon Freeze















Preparation Time: 5-6 mins
Cost of preparation: 10-15 Rupees

Ingredients: Lemon ( 1 no, large ), mint leaves ( a fistful ), sugar ( 4 tsp ), ice-cubes , water ( 1 1/2 glasses ), salt ( 1 pinch ).

Preparation: Put the water in a mixer jar. Add sugar, ice cubes, mint leaves and salt. Cut the lemon into two and squeeze the juice into the mixer jar.

Mix on lowest speed for 2-3 mins till sugar dissolves.

Pour into glasses using a sieve to filter out mint leaves. Top up with more crushed ice if required.

A healthy and refreshing chiller is ready.

Wednesday, February 2, 2011

Coffee n Strawberry Shake















Cost of preparation: 40-45 rupees
Time Required: 10 mins
Serves : 2-3 nos

Ingredients: Cold Milk ( 2 cups ), water ( 2/3 cup ), Nescafe coffee powder ( 3-4 tsp ), chocolate powder ( 1 tsp ), cream ( 2-3 tsp , optional ), strawberries ( each sliced into two, 1 cup ), ice cubes ( 5-6 nos ), sugar ( 3-4 tsp ), dark chocolate cube ( 1 no ).

Preparation: Add all the ingredients except for the ice cubes and dark chocolate to a juicer jar. Mix for 2-3 mins on a low speed till the froth shows a creamy texture.

Add ice cubes at this stage and mix for a few seconds.

Pour into a tall glass/mug . Grate the chocolate cube over it.

Note: Check if the coffee gets dissolved in cold water. If not, dissolve in a little amount of warm water.

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