Recipes

Rasam is a beloved traditional South Indian soup that holds a prominent place in the region's culinary culture. Known for its tangy flavor and aromatic spices, it is commonly served as a side dish with rice, though it can also be enjoyed as a standalone soup.

The preparation of rasam involves simmering key ingredients together, often enhanced by a tempering of mustard seeds, curry leaves, and Garlic.

In this recipe, I have incorporated Beetroot, which not only adds a vibrant color but also enhances the nutritional value of the dish. Beetroot is rich in vitamins and minerals, making this version of Rasam both delicious and healthful.

For a twist a added Masala Papad in the recipe so that it can be enjoyed as Shot of Rasam with Masala Papad. Tangy flavour of Rasam and  chatpata Papad makes it favorite to everyone.

  KANJI VADA
Kanji is fermented drink usually prepared during Holi festival in Northern part of India. It is probiotic drink which is digestive, healthy and very tasty. So the basic idea to make it on festivals is that; so many different Pakwan(Dishes) are prepared to celebrate any festive occasion, and it is not easy to digest them. Here Kanji comes for the rescue.It is digestive and can solve many problems. It makes the digestion easy, works like Panacea in Acidity and Gas and  relieved one from all these gastric problems.  It is made in different ways like Carrot kanji, Beetroot kanji, Kanji-Vada etc. Kanji-Vada is just  kanji but served with Moong dal or Urad dal Vadas. Hence, it is called Kanji-Vada. Recipe is slightly different. Turmeric is used  to make the drink Yellow. It gets ready in three days then Vadas are made. Making Vada is really easy. I use half n half (Moong and Urad Dal in equal part) ratio. Soak it for at least 4 hrs. and grind it in smooth paste. Then make small Key-Lime size Vada. Soak them in Water  and at the time of serving Vada(Pakoda) are added to the Kanji.

KIWI PANNA Panna is a refreshing drink which is consumed in summer to kill the heat and keep the body temperature in balance. Panna is very famous in North Indian arid zones. Traditionally, it is prepared with raw Mango and then seasoned with some spices. Sugar is added for more sweeter taste.Then sweet-sour-spicy Panna is ready.Here in this recipe I tried to give it a twist and instead of using Raw-Mango I used "KIWI FRUIT". Does it sound weird..? Absolutely not. It is actually taste exactly like Mango Panna and the color camouflaged itself so nicely that you can't even realized that its KIWI instead of Mango unless you are told.Enjoy this refreshing drink this summer.

KANJI Kanji is fermented drink usually prepared during Holi festival in Northern part of India. It is probiotic drink which is digestive, healthy and very tasty. So the basic idea to make it on festivals is that; so many different Pakwan(Dishes) are prepared to celebrate any festive occasion, and it is not easy to digest them. Here Kanji comes for the rescue.It is digestive and can solve many problems. It makes the digestion easy, works like Penecia in Acidity and Gas and relieved one from all these gastric problems. It is made in different ways like Carrot kanji, Beetroot kanji, Kanji-Vada etc. Kanji-Vada is just kanji but served with Moong dal or Urad dal Vadas.Hence it is called Kanji-Vada.

Aam Panna is a refreshing drink during summer and very famous in North India.It is made of raw mango accompanied with some spices and sugar.