Garma garam chai aur pakodi

First summer shower and pakodi made with garden fresh onion shoots, ajwain, red amaranthus, curry leaves.

Ingredients

Besan - 1 cup
Rice powder one tsp
Ginger grated -  a small piece
Green chilies two
Kalonji (black jeera) a pinch
Salt as per taste
Red chilly powder - 1 tsp
Chat masala 1 tsp
Onion one
Potato one
Basale keerai one stem
Onion shoots a few
Curry leaves a few
Ajwain leaves a few
Oil for frying - prefer peanut oil

Method of preparation

In a large bowl add Besan, rice powder, chat masala, salt, red chilly powder, grated ginger, chopped green chilies, chopped greens and vegetables. Mix well adding a little water.  Heat oil in a kadai when medium hot use a spoon or hand to drop pakodi and fry till golden brown. Remove it in a kitchen towel and serve hot with ketchup or dhaniya chutney and pipping hot coffee or tea.

Aam ka panna(summer cooler)

Raw mango is used for making Aam ka panna. Select good mango which can be made into Aam ka panna. I have selected medium raw mango for this purpose.

Ingredients

Raw mango - 4
Cold water - 1 1/2 liter
Salt as required
Jeera powder - 1 tsp
Chat masala - 1/2 tsp
grated jaggery - 2 tbsp
Ice cubes a few
Pudina leaves for garnishing.

Method of preparation

Wash mango,  add water in pressure cooker and cook mango for two whistle. Once it reaches room temperature open the cooker and remove only mango from it. In another bowl add water and dip all cooked mangoes and remove the skin and pulp from the seed. Discard seeds and peel. With hand blender mash the pulp, add salt, jaggery, chat masala, Jeera powder and blend to a fine smoothie. Strain the Aam ka panna and serve chilled by adding ice cubes. Garnish with Pudina leaves and serve as a cooler to beat the heat of summer.

Sambharam (buttermilk)

A traditional buttermilk which is highly beneficial to beat the summer heat. With easily available ingredients the buttermilk or sambharam can be prepared. I have used home grown ginger and curry leaves.                             

Ingredients                                                           

Home made curd - 1 cup, water from earthen pot - 3 cups, rock salt as required, ginger a small piece, hang a pinch green chilies a few.      

                             

Method of preparation       

                                 

In a bowl add curd and water, churn it with a wooden hand blender(mathu) In mixer add ginger, green chilies , rock salt and curry leaves. Grind it to a coarse paste. Add ginger paste to prepared buttermilk. Add a pinch of hing to it again churn. Serve to your guests and family as a summer cooler.  This traditional style home made sambharam is an essential part of lunch menu.