We are having a very hot summer here these days. We moved to a new apartment last week and it was extremely difficult under hot sun. All that we craved for was some cool drink which would cool down our bodies. I am not a great fan of any kind of sodas and I get bored of store bought juices very soon. I made a couple of cool drinks which I am going to post here in next few days.
I have heard so much about this drink Thandai – a cold drink made of dried nuts and some spices. This recipe was sent to me by Gowri last year. This drink also has poppy seeds which are supposed to have cooling effects on the body. The fennel seeds( saunf/badishepi ) give a great flavor. I instantly became a fan of this drink. I have seen different versions of this recipe, but I really liked this version, so I am going to stick to it. Thanks a lot Gowri.
Ingredients: 15 almonds 1 tea spn peppercorns 1 tbl spn dry grapes(raisins) 2 dates (wet) 1 tea spn fennel seeds (saunf/badishepi) 2 tea spn poppy seeds 2 cardamom with pods Sugar Milk
Method: Soak dates, almonds, peppercorns, raisins, fennel seeds, poppy seeds, cardamom overnight in the water(I just soak them for 2-3 hours). Next day grind to a very smooth paste. Add sugar (as per your taste) and Milk to bring it to required consistency. Strain. Serve chilled.
Serves : 2-3 Preparation time : 15mins
My day to day cooking is usually very simple, but I love to cook with lots of spices once in a while. This was one such dish with loads of spices. I serve this with flavored rice . Give it a try if you are a val/avrekalu fan.
PS: I think the peeled val tastes a lot different than the one with skin. I did not peel these. Will have to try that next time.
Ingredients: 1 cup dried avrekalu/val (soaked overnight) Oil Salt A pinch turmeric 1/2 tea spn mustard seeds 4-5 curry leaves 1/4 tea spn tamarind extract 1/2 cup onion
Spice paste: 3 cloves 1″ cinnamon 1 tea spn chopped ginger 1 tea spn chopped garlic 1 tea spn coriander seeds 3 red chillies 1 tea spn cumin seeds 1 tea spn poppy seeds 1 tea spn sesame seeds 1/2 tea spn shah jeera 1 tbl spn chopped coriander leaves
Method: Cook avrekalu with turmeric and keep aside. Heat oil and add all the spices (under spice paste) except coriander leaves. Add 1/4 cup onion and fry till they turn brownish. Grind with coriander leaves. Grind 1/2 cup cooked avrekalu , tamarind with the spice paste. Heat a little oil and fry remaining onion. Add the paste along with remaining avrekalu and salt. Heat oil and add mustard seeds. When they start popping, add curry leaves. Pour the seasoning over gravy. Serve hot with rice or chapathis.
Serves : 2-3 Preparation time : 30mins
