Nannari Sarbath | Nannari Lemonade

For the final day of the second week under Summer Coolers, I have one of our favorite summer drinks, the Nannari Sarbath. I was introduced to this drink some years back when we started getting the syrup from Andhra. My FIL when he visits us makes a point to get us a cart full of Nannari Syrup.

We always have this stocked that even though I want to make this syrup at home from scratch, I always have this so never got a chance to make it myself. So presenting a very simple assembling of this refreshing drink that we make for our kids.

To know how it tastes exactly at the shops, Hubby dear got me to drink this from the shop during our trips back from Andhra.

So for now enjoy this drink with readymade syrup while I will work harder to get the syrup done from scratch soon. Store bought Nannari syrup mostly has sugar added, so you need not add anything when making the drink at home.

Nannari Sarbath

Serves 1
Ingredients Needed:

Nannari Syrup - 2 tbsp
Lemon juice - 1/2 of a medium lemon
Carbonated Water - 1/2 Glass
Chilled Water - 1/2 glass

In the serving glass, take the syrup, lemon juice, mix well. Then add carbonated water and regular chilled water.

Serve with a couple of ice cubes.

Notes:

You can leave out the carbonated water if serving to kids. I normally do not add for my kids. Hubby dear adds for mine, though even I do not prefer.

 Sending these to PJ who is hosting this month's Kid's Delight Edition, themed on Summer Coolers.

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Masala Pori | Kara Pori | Spicy Puffed Rice with Roasted Nuts

We are starting the third week of BM#65, I will be sharing some of the holiday dishes I cooked for my kids this summer. Twins started their next academic year last week and Konda started her higher sec school this week. So I know I am a week late in sharing holiday dishes. 

When I thought about Holiday dishes, many things came to mind. It can be anything that your kids might like or you yourself will cook if it's a long vacation and wants to indulge. So on those lines, I remembered this Masala Pori that has always been a part of our holiday season growing up. In fact, it is so much associated with vacations that I remember Amma or my aunts packing this for long journeys. 

This masala pori is for just lazying around and indulging in a good exercise for your jaw muscles. I had shared this on Instagram when I had made it last time. Finla asked me how I make, and if I had a post on it. I was so sure I would be having it on the blog. To my surprise, I realized that I don't. I shared the recipe with her and said I will be sharing on the blog soon.

Until this week, I didn't get a chance to click the final pick and asked Chinnu to hold it for me in the rolled up paper pocket as it is sold in Madras Beach. I have never bought from the roadside vendor, however, what we make at home tastes so good that I need not venture out.

This gets done so fast that it has always been the preferred snack when kids ask for something quick. So make this next time you have vacation and enjoy.

Masala Pori

Puffed Rice - 2 cups

Red chili powder - 1 tsp

Turmeric powder 1/2 tsp

Salt - 3/4 tsp (adjust to your taste)

Curry leaves handful

Crushed Garlic cloves - 4 to 5

Mustard seeds, Urad Dal - 1 tsp

Fried Gram - fistful

Oil - 2 tsp

Dry Red chilies - 3 to 4 long

Peanuts - handful

Cashew Nuts - handful

Hing a pinch

How to make Masala Pori

Heat oil, fry cashews, peanuts, remove once it turns colour. 

Then add crushed garlic, curry leaves to the hot oil, remove when it starts sizzling

When it is still hot, sprinkle salt, red chili powder.

In a nonstick pan, heat the oil, sauté the mustard, urad dal, dry red chilies, garlic and fried gram. Then add the turmeric powder, salt, red chili powder, toss well.

Then add the puffed rice, toss well until well coated. Finally, add the masala peanut and cashews.

You can also add hing to the oil before adding puffed rice,

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Rajma Tomato Biryani | How to make Rajma Biryani in Pan

For the second day of Holiday Dishes, I have a biryani that I cooked on a weekend during my kids vacation. Kids love biryanis and if the vegetarian version tastes like a chicken they like it better. I wanted to make with this Rajma as I love lentils in rice combination. We are very fond of Channa Pulao.

The meal was a simple yet so delicious. It surely is a treat to cook during weekends or vacations. I have some chocolate dishes done during the vacation. I have ignored them to have a variety here. 

Rajma Tomato Biryani

Ingredients Needed:

Rajma - 1 cup

Rice - 2 cups

For the Ground Masala

Cloves - 2 nos

Cinnamon - 2"

Cardamon - 1 

Onions - 1 big

Tomato - 2 big

For the Masala

Bay Leaf - 1 big

Onion, julienne - 1 medium

Ginger Garlic paste - 1/2 tsp

Green Chilies - 2 nos

Red Chili - 1 tsp

Coriander powder  - 1 tsp

Turmeric powder a pinch

Salt to taste

Garam Masala - 1/2 tsp

Coriander leaves handful

Oil - 2 tsp

Ghee - 1 tsp

How to make the Rice in Pan

Wash and soak the rice in water for around 20 mins.

Soak the Rajma in plenty of water overnight. Change waters couple of times and pressure cook for 3 to 4 whistles or till it is softly cooked. Retain along with water aside.

In a mixer, take the spices, onions, and tomatoes and grind to a smooth paste.

Next in a nonstick pan, heat oil and saute the bay leaf along with onions. When the onions turn colour, add the ginger garlic paste, saute well. 

Then add the ground masala and cook on high for the masala to get cooked well.

Now add all the spice powders and combine everything well. When the masala is well cooked, add the boiled rajma. Simmer till the masala is well coated around the rajma.

Next, drain the rice and add to the pan. If using basmati rice, add 3 cups water else 4 cups water. Combine on high and add water and bring to boil.

Cover with lid and simmer when the water starts to boil. Cook for 15 to 20 mins.

If required place this pan on a Tawa and cook for 5 mins.

Serve with raitha.

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Eggless Banana Bread | How to make Banana Bread

For the third day of BM#65 for Holiday dishes, I have yet another delicious Banana Bread. I no longer check if a delicious looking Banana Bread is same as mine. In fact, when Finla had posted her Banana Bread on Instagram, I immediately asked her for the recipe. She was kind enough to email me the recipe and I set out to make for the vacation time. 

I had exactly the same number of overripe bananas when Finla had posted this pic. Since I was not able to bake it right away, I froze them till I used it. The bread was as good as it looked good though I couldn't do the chocolate glaze she has shared. 

I baked it little late in the night and by then kids were waiting for the bread to come out. So before I could even think, they wanted to eat their dessert. So quickly took some pictures and gave them. That's the reason why the pictures look so hurried and without the ever favorite chocolate glaze. I was happier that my customers were wanting to dig in rather than leave it to me to ask them.

So happy eating!

 

 

Eggless Banana Bread

Ingredients Needed

Ripe Bananas.3
Maida - 1 1/2 cups
Egg - 1 (I used Egg Replacer 1 tbsp with 3 tbsp water)
Vanilla essence - 1 tsp
Soda Bi Carbonate - 1 tsp
Melted butter - 1/3 cup
Sugar - 1/2 cup (increase by 2 to 3 tbsp as per your taste)
Salt a pinch
Chopped Walnuts - 1/4 cup
Chocolate Chips - 1/4 cup

How to bake the Banana Bread

Preheat the oven 170° c
Butter a loaf pan 10 x 20 .

In a small bowl mix the egg replacer with water and keep it aside.

In a mixing bowl mash the bananas with a fork till smooth, add the melted butter and add the vanilla.

Then add the maida, soda bicarbonate, salt , sugar, egg replacer, nuts and the chocolate chip and mix well. You can simply mix with a ladle.

Pour the cake batter into the prepared loaf tin and bake for 50 to 60 minutes.

After about 40 mins, if you feel the bread might get burnt on top, loosely cover with aluminium foil. Check for doneness by 50 mins. Mine got done by this time.

When it is baked, remove the cake after 20 minutes cooling and then cool the cake on a wire rack.

I served as such. However, you can top it with a chocolate glaze as well.

Boil about 1/4 cup of thick cream, then add some 200 to 250 gm of chocolate. When completely melted pour over the cooled cake and then left the icing to set before slicing

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Fruit Salad with Mint Lemon Drizzle

For the final week of BM#65, I opted to make Kids Delight themed on Soups and Salads. Now I know I am not a great soup or salad person and given a chance would always miss it out. At least my kids like soup, so I have made some soups for them in the past. However non of us are big on those actual salads other than the simple Indian Version.

When I was thinking about what to make for the kids on this theme, I naturally wanted to select dishes that they will enjoy. I remember my SIL talking about Fruits salads all the time and how her kids love it. I wanted to experiment the same with mine as well and wanted to include some dressing as well.

Today's Salad is with Fruits. I got all the fruits that were avialble and those I like. I wanted to make as bite size cubes, then opted for this size. 

The drizzle is a simple version of a thin sugar syrup flavoured with lemon and mint. Mint used is ground and cooked in the sugar syrup and finally the lemon is added to make a clear dressing.

I used Mangoes, Apple, Pineapple, Watermelon, Pomagranate, Kiwi.

The colourful combination of fruits along with the drizzle was an awesome combination.

Sending these to Archana who is hosting this month's Kid's Delight Edition, themed on Soups and Salads

If you are interested in Homemade Sauces, checkout this Butterscotch Sauce that can also be drizzled over this!

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Pasta Salad with Eggless Mayonnaise Dressing

For the second day of  BM#65, under Kid's Delight themed on Soups and Salads, I have yet another of my long standing pending dish, that finally saw the daylight. Meaning I cooked it as hot or cold as this morning. And it found its way here. However, this recipe has been on my mind for so long.

When we dine out for Buffet, the line array of Salads always caught my eye, though I never ever venture to pick any. I mostly have a long look at each of the dishes lined up for salads. My daughter picks up pasta, while Peddu picks up carrots or cucumbers and Chinnu always picks up boiled lentils. Their choices are very clear. They do not deter from this line of action.

I always check their plates and silently move on to starters. I am not big on salads or soups. On the table when the soups are served, if it happens to be sweet corn soup I might try, else mostly give a miss. Kids love nonveg soup and they give a try too. Given this scenario that I am not so keen and, kids are specific on their choices, this theme was tough for me.

Still, I remembered this cold Pasta Salad and wanted to make it. I made this for Konda and the leftovers found its way to my box as well. Must say it tasted so good. Didn't realize it will be so creamy. Next time will be making it including some lentils in it and more chilled.

Pasta Salad with Eggless Mayo

Ingredients Needed

Boiled Elbow pasta - 1 cup

Olive Oil - 1 tsp

Finely chopped onions and Tomatoes - 2 tbsp

Chopped Nuts (Walnut and Almond) 1 tsp

Boiled Chickpea - 2 tbsp

Salt to taste

Pepper to Taste

How to make the pasta

In twice the water, boil the pasta till done. Drain and let it cool down. Sprinkle olive oil over it and toss well.

Next, add all the ingredients and toss till well combined.

Chill until serving.

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Potato Salad Recipe

For the final week of BM#65, under Soups and Salads, I made a simple and quick salad with Potato. I was planning to make some soup. However, I was so short of ideas and resorted to another salad that was creamy and great. Not to mention quite fattening. 



Sending these to Archana who is hosting this month's Kid's Delight Edition, themed on Soups and Salads

Potato Salad 

Ingredients Needed:

Boiled potatoes - 2 nos
Hung Curds / Yoghurt - 2 tbsp
Eggless Mayonnaise - 2 tbsp
Salt to taste
Pepper to taste
Mixed Herbs - 1/2 tsp

How to make the potato Salad

Wash and slash the potato with a knife. MW for 5 mins, peel and cube.

Mix in all the ingredients to coat well and chill until serving.

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