Wood apple sharbat

Wood apple sharbat

The word ‘Wood Apple’ should not be confused with another similar fruit Kaitha.

Kaitha is tough and rough woody skin as bael but bael fruit is a sweet, aromatic fruit, where as kaitha is sour taste and eaten with salt and chilli powder.

These both fruits differ in taste, colour and properties. Bael is good for stomach. This is instant body cooler and an energizer on a sunny day.

If you are wondering, how to include these hard-exterior fruits in your daily diet, the best way is to drink homemade bael sherbat. Popular in Odisha festival known as Pana Shankrati this sherbat serves as prashad.

Making progress....

Wash before using, hit the hard shell, decide into 2 parts.

Scoop out all the pulps into a big bowl

Add water 1 Cup of water, mash the pulp till it softens and turns into semi-fluid consistency.

You may also grind the pulp for quick and easy process.

Strain well to remove all solid impurities.

Now add jaggery and chilled water.

This is the simplest way of sharbat according to Ayurveda.

You may also add some other ingredients to enhance the flavour according to your taste.

I love this simplest and healthiest way for my health.

You can increase or decrease the consistency of the sherbet by adding more jaggery or water as desired.

Pour the sherbet in a jar keep this in fridge and enjoy whole day with this healthy drink.

Kanji as one bowl meals

One bowl meal with saga kanji कटोरा भर भोजन सागो कान्जी के साथ Kanji! A traditional Odia dish, especially popular during the summer months. Here's a simple recipe to make Kanji, a flavorful and healthy fermented rice with it's sour water torani. Ingredients: 2 cups pakhal rice (fermented rice) 3 cups torani 1 bunch Amarnath saag ¼ tsp Hing 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/2 tsp Fenugreek seeds 1/2 tsp fennel seeds 20 crushed Garlic pods 2 dry red chili Salt, to taste For garnish... Chopped onions Chopped green chillies And some seasonings Preparations: In a large bowl, pour some sour torani with rice. Mash the rice with your hand. The mixture should be watery, but not too thin or too thick. Add salt and keep it on medium flame when it comes to boiling point and chopped saag; stir well; now keep the flame on high; once the saag coagulates with it, keep the flame on low. Switch off when all done. Y...

OKRA POTATO FRY

My husband loves okra , So in my home okra is very important vegetable and cooked 3 equally days with varieties but it must be tastier than before okra recipe. Today I have an idea of old style cooking which he eat without any objections. And this is simple okra fry. The Flavours are so simple and the spices are not overdone and looks elegant. Once fried to golden you need to remove and enjoy them immediately with roti. This dry okra potato fry and roti combination is really excited. Ingredients: 3 cups chopped okra 1 cup cubed potatoes 1 onion medium size 1/4 tsp turmeric powder 1/2 tsp red chilli powder 1/2 tsp garam masala 2 tbsp oil Salt to taste Preparations: Wash the okras and dry them using a towel. Chop okras, potato and onion into equal sizes. Heat oil in a pan. Add chopped onions fry till the onions turn translucent and soft. Now add the chopped okra and potatoes along with all above spices. Fry in medium flame till the vegetables are cooked, wit...

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s...

A PINCH OF HING

Search This Blog