#Betel leaf Indian recipes

[nischithdelicacies]

Vethalai Rasam: A Delicious and Healthy South Indian Delight

If you’re a lover of authentic South Indian cuisine and looking for a recipe that combines flavor and health benefits, Vethalai Rasam (Betel Leaf Rasam) is the perfect dish to try. This traditional recipe uses betel leaves, a natural powerhouse of medicinal properties, making it not just a comfort food but also a great immunity booster.

What is Vethalai Rasam?

Vethalai Rasam is a warm, tangy, and mildly spiced soup made with betel leaves, tamarind, and a mix of aromatic spices. Popular in Tamil Nadu, this rasam is often prepared during colder months or when someone in the family needs a dish that’s easy to digest and packed with health benefits.

Why Betel Leaves?

Betel leaves, or "vethalai" in Tamil, are known for their wide range of medicinal uses. Here’s why they’re the star ingredient in this dish:

Digestive Aid: Betel leaves are known to improve digestion and reduce bloating.

Immunity Booster: Rich in antioxidants, they help strengthen the immune system.

Detoxifying Properties: They aid in detoxifying the body naturally.

Anti-inflammatory Benefits: The active compounds in betel leaves help combat inflammation.

Ingredients for Vethalai Rasam

To prepare this delicious dish, you’ll need:

Betel Leaves: 4-5 fresh, tender leaves

Tamarind: A small lemon-sized ball (soaked and extracted)

Black Pepper: 1 tsp, coarsely crushed

Cumin Seeds: 1 tsp

Garlic: 3-4 cloves, crushed

Turmeric Powder: ¼ tsp

Curry Leaves: A sprig

Ghee or Oil: 1 tbsp

Salt: To taste

Water: 3 cups

How to Make Vethalai Rasam

Step 1: Prepare the Betel Leaf Mixture

Wash the betel leaves thoroughly and chop them into small pieces. Grind them into a coarse paste with black pepper and cumin seeds.

Step 2: Tamarind Base

In a pot, mix the tamarind extract with water. Add turmeric powder, crushed garlic, and salt. Bring it to a boil.

Step 3: Add Betel Leaf Paste

Once the tamarind water has boiled for 5-7 minutes, add the betel leaf paste and curry leaves. Let it simmer for another 5 minutes.

Step 4: Tempering

In a small pan, heat ghee or oil. Add mustard seeds, and once they splutter, pour this tempering over the rasam.

Step 5: Serve Hot

Your Vethalai Rasam is ready! Serve it hot as a soup or with steamed rice for a wholesome meal.

Health Benefits of Vethalai Rasam

Boosts Immunity: The combination of spices and betel leaves helps ward off colds and flu.

Aids Digestion: Tamarind, cumin, and black pepper work together to improve digestion.

Relieves Congestion: Warm and spicy, this rasam is excellent for clearing nasal passages.

Tips for Making Perfect Vethalai Rasam

Use fresh betel leaves for the best flavor and aroma.

Adjust the spice levels according to your taste.

Add a small dollop of ghee on top for added richness.

Serve immediately to enjoy the full aroma and flavor.

Pairings and Serving Suggestions

Vethalai Rasam pairs wonderfully with hot, steamed rice and a side of papad or vegetable stir-fry. If you’re serving it as a soup, a bowl of this rasam with some crispy vadas on the side makes for a comforting meal.

Conclusion

Vethalai Rasam is more than just food; it’s a part of India’s rich culinary and medicinal heritage. Whether you’re looking for a dish to soothe your tummy or a flavorful addition to your meal, this rasam is the perfect choice.

Try it today, and let us know how it turned out for you in the comments below! 🌿

Discover more traditional recipes on our YouTube channel, and don’t forget to subscribe for weekly updates!

4o

Vethalai Rasam: A Delicious and Healthy South Indian Delight

If you’re a lover of authentic South Indian cuisine and looking for a recipe that combines flavor and health benefits, Vethalai Rasam (Betel Leaf Rasam) is the perfect dish to try. This traditional recipe uses betel leaves, a natural powerhouse of medicinal properties, making it not just a comfort food but also a great immunity booster.

What is Vethalai Rasam?

Vethalai Rasam is a warm, tangy, and mildly spiced soup made with betel leaves, tamarind, and a mix of aromatic spices. Popular in Tamil Nadu, this rasam is often prepared during colder months or when someone in the family needs a dish that’s easy to digest and packed with health benefits.

Why Betel Leaves?

Betel leaves, or "vethalai" in Tamil, are known for their wide range of medicinal uses. Here’s why they’re the star ingredient in this dish:

Digestive Aid: Betel leaves are known to improve digestion and reduce bloating.

Immunity Booster: Rich in antioxidants, they help strengthen the immune system.

Detoxifying Properties: They aid in detoxifying the body naturally.

Anti-inflammatory Benefits: The active compounds in betel leaves help combat inflammation.

Ingredients for Vethalai Rasam

To prepare this delicious dish, you’ll need:

Betel Leaves: 4-5 fresh, tender leaves

Tamarind: A small lemon-sized ball (soaked and extracted)

Black Pepper: 1 tsp, coarsely crushed

Cumin Seeds: 1 tsp

Garlic: 3-4 cloves, crushed

Turmeric Powder: ¼ tsp

Curry Leaves: A sprig

Ghee or Oil: 1 tbsp

Salt: To taste

Water: 3 cups

How to Make Vethalai Rasam

Step 1: Prepare the Betel Leaf Mixture

Wash the betel leaves thoroughly and chop them into small pieces. Grind them into a coarse paste with black pepper and cumin seeds.

Step 2: Tamarind Base

In a pot, mix the tamarind extract with water. Add turmeric powder, crushed garlic, and salt. Bring it to a boil.

Step 3: Add Betel Leaf Paste

Once the tamarind water has boiled for 5-7 minutes, add the betel leaf paste and curry leaves. Let it simmer for another 5 minutes.

Step 4: Tempering

In a small pan, heat ghee or oil. Add mustard seeds, and once they splutter, pour this tempering over the rasam.

Step 5: Serve Hot

Your Vethalai Rasam is ready! Serve it hot as a soup or with steamed rice for a wholesome meal.

Health Benefits of Vethalai Rasam

Boosts Immunity: The combination of spices and betel leaves helps ward off colds and flu.

Aids Digestion: Tamarind, cumin, and black pepper work together to improve digestion.

Relieves Congestion: Warm and spicy, this rasam is excellent for clearing nasal passages.

Tips for Making Perfect Vethalai Rasam

Use fresh betel leaves for the best flavor and aroma.

Adjust the spice levels according to your taste.

Add a small dollop of ghee on top for added richness.

Serve immediately to enjoy the full aroma and flavor.

Pairings and Serving Suggestions

Vethalai Rasam pairs wonderfully with hot, steamed rice and a side of papad or vegetable stir-fry. If you’re serving it as a soup, a bowl of this rasam with some crispy vadas on the side makes for a comforting meal.

Conclusion

Vethalai Rasam is more than just food; it’s a part of India’s rich culinary and medicinal heritage. Whether you’re looking for a dish to soothe your tummy or a flavorful addition to your meal, this rasam is the perfect choice.

Try it today, and let us know how it turned out for you in the comments below! 🌿

Discover more traditional recipes on our YouTube channel, and don’t forget to subscribe for weekly updates!

And also don't forget check out our authentic  and natural spices on Nischithdelicacies

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[hardik94]

Flavour Paan Franchise: A Delicious Business Opportunity

Welcome to the flavorful world of Paan King! Are you ready to embark on a truly delicious business opportunity? In this blog, we invite you to explore the enticing world of paan and discover the exciting potential of owning a Paan King franchise. With a passion for culinary delights and a drive for entrepreneurship, this is the perfect chance to indulge your taste buds and build a thriving business. Get ready to tantalize your senses as we take you on a journey through the mouthwatering flavors and endless possibilities that await you with Paan King.

A Rich Tradition of Paan:

Paan holds a special place in Indian culture, deeply rooted in tradition and celebration. It is a betel leaf preparation that offers a delightful mix of flavors, spices, and sweet fillings. Owning a Paan King franchise allows you to become a part of this rich heritage, sharing the joy of paan with customers and immersing yourself in a time-honored tradition of hospitality.

Diverse Flavors and Combinations:

One of the most exciting aspects of joining the Paan King franchise is the opportunity to explore a diverse range of flavors and combinations. From classic paan recipes to innovative twists, the possibilities are endless. You can offer traditional flavors like meetha paan and saada paan, or push the boundaries with creative combinations like chocolate paan, fruit-flavored paan, and more! The ability to customize paan experiences will keep customers coming back for more and keep your business thriving.

Creating a Unique Dining Experience:

Owning a Paan King franchise offers more than just selling a product; it provides a unique dining experience. Paan is often enjoyed as a post-meal treat or during social gatherings. By creating a warm and inviting ambiance in your franchise outlet, you can elevate the paan experience for customers. Think beautifully decorated spaces with comfortable seating arrangements and a friendly, knowledgeable staff that enhances the overall enjoyment of savoring paan.

Comprehensive Training and Ongoing Support:

When you join the Paan King franchise, you’re not alone on your entrepreneurial journey. We provide comprehensive training and ongoing support to ensure your success. You’ll learn the art of crafting the perfect paan, understand the intricacies of running the business, and receive guidance on marketing strategies, sourcing quality ingredients, and maintaining consistency in taste and presentation. The dedicated team at Paan King will be there to assist you every step of the way.

Brand Reputation and Recognition:

By joining the Paan King franchise, you benefit from the established brand reputation and recognition that comes with it. Paan King has earned a reputation for excellence in the industry, known for its high-quality ingredients, authentic flavors, and exceptional customer service. As a franchise owner, you gain instant credibility and the trust of customers who recognize the Paan King name.

At Paan King, we are passionate about offering a flavorful business opportunity through our franchise model. When you partner with us, you become part of the Paan King family, gaining access to our rich tradition of paan, diverse flavor options, and a strong support system. Together, we can build a thriving business that delights customers with our mouthwatering paan creations.

So, if you’re ready to embark on a delicious journey and be a part of a renowned brand in the paan industry, join us at Paan King. Discover the joy of owning a Paan King franchise and make your mark in the world of paan. Visit our website at https://paanking.com/  to explore franchise opportunities and take the first step toward a flavorful and successful future with Paan King.

[paanking]

The Sweet Success of Paan: Exploring the Growth of the Paan Franchise Industry

In the vibrant tapestry of Indian culinary delights, few offerings stand out quite like paan. This iconic combination of betel leaf, areca nut, and an assortment of aromatic ingredients has been a beloved tradition for centuries, cherished for its unique blend of flavors and cultural significance. However, in recent years, paan has undergone a remarkable transformation, evolving from a street-side delicacy to a thriving industry of Paan franchises in India. In this blog, we’ll delve into the sweet success of Paan King and explore the growth of the paan franchise industry.

A Tradition Reinvented

Paan, in its traditional form, has been a staple of Indian culture for generations. From weddings and festivals to everyday indulgences, paan holds a special place in the hearts of millions across the country. However, with changing tastes and preferences, entrepreneurs have seized the opportunity to reinvent this age-old tradition, offering innovative twists on the classic paan recipe.

The Rise of Paan Franchises

The emergence of the Paan franchise model in India marks a significant shift in the way this timeless delicacy is enjoyed and experienced. What once was confined to street-side stalls and corner shops has now expanded into a thriving industry, with paan franchises popping up in malls, shopping centers, and high-traffic areas across the country. This transformation has not only elevated the status of paan but has also created new opportunities for aspiring entrepreneurs looking to enter the food and beverage sector.

Innovation and Creativity

One of the driving forces behind the growth of the Paan King being the Best banarasi paan franchise in the industry is the spirit of innovation and creativity. Franchise owners are constantly experimenting with new flavors, ingredients, and presentation styles to appeal to a diverse audience. From fruity concoctions to chocolate-infused treats, the possibilities are endless when it comes to reinventing the traditional paan experience. This willingness to push the boundaries of convention has helped Paan franchises attract a new generation of enthusiasts while retaining the essence of this cultural icon.

Meeting Modern Demands

In addition to offering innovative flavors and presentations, our Paan franchises all over India are also catering to modern consumer demands for convenience and accessibility. By setting up shop in high-traffic areas and adopting streamlined service models, franchises are making it easier than ever for customers to indulge in their favorite paan creations on the go. This shift towards convenience has broadened the appeal of paan beyond its traditional audience, attracting urban dwellers, tourists, and young professionals alike.

Embracing Health and Wellness

Another trend driving the growth of the paan franchise industry is the increasing emphasis on health and wellness. Recognizing the demand for healthier alternatives, many franchises are offering low-sugar, organic, and even vegan-friendly Paan options to cater to health-conscious consumers. By sourcing high-quality ingredients and focusing on freshness and authenticity, paan franchises are redefining the perception of this beloved treat as a guilt-free indulgence.

ConclusionAs the Paan franchise industry continues to evolve and expand, the future looks brighter than ever. With a growing consumer base, a spirit of innovation, and a commitment to quality and authenticity, Paan King franchises are poised to become an integral part of the Indian culinary landscape for years to come. Whether you’re a seasoned entrepreneur looking for a new venture or a paan enthusiast eager to explore new flavors and experiences, the sweet success of paan awaits. For more about our franchise model, you can visit our website.

[desichatka]

Indulge in Delight: Meetha Paan in Truganina & Indian Cuisine in Williams Landing

Are you craving the sweet and refreshing flavors of Meetha Paan or longing for the rich and aromatic dishes of Indian cuisine? Look no further than Desi Chatka, where culinary indulgence meets authentic flavors. Join us on a journey through Truganina for Meetha Paan and Williams Landing for delectable Indian cuisine, and discover the magic of Desi Chatka.

Meetha Paan in Truganina: A Taste of Tradition

Meetha Paan, a cherished after-meal delicacy in Indian culture, is more than just a mouth freshener. It's a harmonious blend of sweet and savory ingredients, wrapped in a betel leaf, and infused with aromatic spices. In Truganina, Desi Chatka offers an authentic Meetha Paan experience that transports you to the streets of India.

Crafted with care and precision, our Meetha Paan captures the essence of traditional recipes, combining flavors like betel nuts, gulkand (rose petal jam), saffron, cardamom, and more. Each bite is a symphony of taste sensations, leaving you refreshed and invigorated after every meal.

Indian Restaurant in Williams Landing: A Gastronomic Journey

Nestled in Williams Landing, Desi Chatka invites you to embark on a gastronomic journey through the diverse flavors of Indian cuisine. From aromatic curries and succulent kebabs to fragrant biryanis and crispy dosas, our menu is a celebration of India's culinary heritage.

Step into our restaurant and immerse yourself in the vibrant ambiance, where the aroma of spices fills the air and the warmth of hospitality envelops you. Our chefs, trained in the art of Indian cooking, skillfully prepare each dish using authentic recipes and the finest ingredients, ensuring an unforgettable dining experience for every palate.

Why Choose Desi Chatka?

Authenticity: At Desi Chatka, authenticity is our hallmark. Whether you're enjoying Meetha Paan in Truganina or savoring Indian cuisine in Williams Landing, you can trust that every dish is crafted with respect for tradition and a passion for flavor.

 

Quality Ingredients: We believe that great food starts with great ingredients. That's why we source only the freshest and highest quality ingredients for our dishes, ensuring that each bite is a true delight for your senses.

 

Warm Hospitality: At Desi Chatka, we pride ourselves on providing warm and welcoming hospitality to every guest. From the moment you walk through our doors, you'll be treated like family, with attentive service and genuine care.

 

Unforgettable Experiences: Whether you're indulging in Meetha Paan or savoring Indian cuisine, dining at Desi Chatka is more than just a meal – it's an experience to remember. From the flavors on your plate to the ambiance around you, every moment is designed to delight your senses.

 

To conclude

If you're looking to indulge in the delights ofMeetha Paan in Truganinaor experience the richness of Indian cuisine in Williams Landing, look no further than Desi Chatka. Join us on a culinary adventure where every bite tells a story, and every meal is a celebration of flavor, tradition, and hospitality. Come, indulge in delight, and experience the magic of Desi Chatka today.

[foodnutra]

Savoring Pan Flavoured Cashews: A Journey Through Aromatic Delights

The Essence of Pan: A Traditional Treasure

Pan, a popular chew in India, is a fragrant mix of betel leaf, areca nut, catechu, slaked lime, cardamom, and various other spices. This blend has been savored for centuries due to its refreshing and aromatic properties. Traditionally enjoyed after meals, pan is known for its ability to cleanse the palate and leave a lingering, pleasant taste.

For more information: "Savoring Pan Flavoured Cashews: A Journey Through Aromatic Delights"?- FoodNutra

A Culinary Fusion: Cashews and Pan Masala

The fusion of pan masala with cashews brings an innovative twist to traditional flavors. Cashews, renowned for their creamy texture and mild taste, serve as the perfect canvas for the vibrant spices of pan masala. The cashews are coated with a mixture that includes the essence of betel leaf, the warmth of cardamom, and the earthy tones of catechu. The result is a snack that not only captures the essence of pan but also preserves the crunchiness of cashews, creating a delightful contrast of textures.

Sensory Delights: Aromas and Tastes

Savoring pan-flavored cashews is a sensory journey. As you bring a piece to your lips, the aroma of betel leaf and cardamom wafts through the air, teasing your senses. The initial crunch reveals the creamy interior of the cashew, which is infused with the complex and aromatic flavors of pan masala. Each bite is a harmonious blend of spicy, earthy, and sweet notes, creating a taste sensation that is both exotic and familiar.

A Cultural Icon: More Than Just a Snack

Pan-flavored cashews are not just a snack; they are a cultural icon. They represent the essence of traditional Indian hospitality, often served to guests as a gesture of warm welcome. The act of offering pan-flavored cashews is not merely about sharing a snack; it’s about sharing a piece of cultural heritage, a tradition that has been passed down through generations.

Modern Variations: Pan Flavored Treats Beyond Cashews

The popularity of pan flavors has transcended traditional snacks. Today, you can find pan-flavored desserts, chocolates, and beverages. Chefs and culinary enthusiasts are experimenting with pan-infused recipes, adding a unique twist to the culinary landscape. From pan-flavored ice creams to pan masala cocktails, the aromatic allure of pan continues to inspire creative culinary innovations.

A Culinary Adventure Awaits

Savoring pan-flavored cashews is not just a snack; it’s a culinary adventure. It’s an opportunity to explore the rich and diverse flavors of India, to experience the fusion of tradition and innovation on your taste buds. With each bite, you are transported to the bustling streets of India, where the aroma of pan masala mingles with the air, creating an atmosphere of vibrant sensory delights.

Pan-Flavored Cashews: A Gourmet Indulgence

As the culinary world embraces diverse flavors and innovative combinations, pan-flavored cashews have found their place as a gourmet indulgence. Their unique blend of traditional spices and premium cashews elevates them to a level of sophistication. Whether served at upscale events or enjoyed with a glass of fine wine, pan-flavored cashews have become a symbol of culinary refinement, enticing food enthusiasts and connoisseurs alike.

Health Benefits and Culinary Creativity

Beyond their delightful taste, pan-flavored cashews bring a host of health benefits to the table. Cashews are rich in healthy fats, protein, and essential minerals, making them a nutritious choice for snacking. When infused with the aromatic spices of pan masala, they offer a wholesome treat that satisfies both the taste buds and nutritional requirements.

Moreover, health-conscious chefs and home cooks are experimenting with pan flavors in various dishes. From salads to sauces, the aromatic notes of pan masala enhance a wide array of recipes, adding depth and complexity to culinary creations. This experimentation showcases the versatility of pan flavors, highlighting their potential in the evolving landscape of gourmet cuisine.

Cultural Reverence and Social Bonding

In the cultural context of India, pan holds a unique place. It’s not just a flavor; it’s a symbol of social bonding and cultural significance. Sharing pan-flavored cashews is a gesture of hospitality and camaraderie, a tradition that brings people together. Whether shared among friends during festivities or offered to guests as a gesture of respect, these flavorful cashews foster connections and create memorable moments.

The Art of Pairing: A Culinary Symphony

The aromatic richness of pan-flavored cashews opens the door to a world of pairing possibilities. These flavorful treats complement an assortment of beverages, from traditional masala chai to contemporary cocktails. Their spicy undertones harmonize with the warmth of tea and the complexity of wines, creating a culinary symphony that dances on the taste buds. The art of pairing pan-flavored cashews with beverages showcases the nuanced interplay of flavors, making every sip and bite a delightful experience.

A Feast for the Senses

Savoring pan-flavored cashews is not merely a gustatory experience; it’s a feast for the senses. It’s an exploration of aromas, a celebration of tastes, and a journey through cultural heritage. With each bite, you are not just enjoying a snack; you are immersing yourself in the centuries-old tradition of pan masala, reimagined for a modern audience.

So, the next time you relish the aromatic delights of pan-flavored cashews, remember that you are partaking in more than just a culinary indulgence. You are embracing a cultural legacy, savoring the creativity of modern gastronomy, and delighting in the intricate dance of flavors that make every moment a memorable, sensory celebration.

In the world of snacking, pan-flavored cashews stand as a testament to India’s culinary creativity. They invite you to indulge in the exotic, to savor the aromatic, and to embark on a journey through the rich tapestry of Indian flavors. So, the next time you reach for a handful of these delightful treats, remember that you are not just snacking; you are immersing yourself in the aromatic delights of a culture that celebrates the art of flavor in every bite.

For more information: "Savoring Pan Flavoured Cashews: A Journey Through Aromatic Delights"?- FoodNutra

[jeriflory]

Thandai Recipe In Hindi

The festival of Holi is going to come very soon and if there is no cold on Holi then there is no joy in the colors of Holi. So on the festival of Holi, Thandai Recipe is made mostly at everyone's place. A popular and refreshing Indian thandai made with spices, seeds and dry fruits. It is an all-purpose drink that is served during Maha Shivratri or Holi festival to provide essential nutrients for the celebration. It can be made flavored with mango, rose and betel leaf or can be served plain with milk without any additional flavorings.

Most Indian festivals are celebrated with food and drink across India. The cuisine of each festival is created and served to meet specific needs. A good example of a purpose-based recipe is thandai, made with milk, dry fruits and spices for a day-long or night-long celebration. The standard thandai recipe is loved by most of us, but there are many better flavors and variations too. The possibilities for adding flavor and variations are endless, and almost anything can be added.

furthermore, i would like to add some more tips, additions and variations to Thandai Recipe. to begin with, the masala used in this recipe is a thick, wet paste that needs to be mixed with cold milk to make thandai. You can make thandai powder by dry roasting these ingredients and use it whenever needed. secondly, for a sweeter version, you can mix the same mixture with basundi or condensed milk. In fact, you can freeze them into popsicles to make kulfi. Lastly, the bhang drink very famous during the festival of Holi can be made from the same spice mix. Because marijuana and the same drink are mixed together.

Ingredients needed to make thandai:-

For thandai paste-

Less than ½ cup almonds (shelled)

2 tbsp pistachios

¼ cup cashews

¼ cup watermelon seeds

½ tbsp black pepper

2 tbsp poppy seeds

2 tbsp fennel

8 pieces cardamom

5-6 threads of saffron

3 tbsp rose petals (dry)

2 cups water (for soaking)

Other ingredients-

Sugar

Milk

Pieces of ice

For flavor-

Mango

betel leaves

yellow food color (optional)

green food color (optional)

Thandai preparation method:-

Make paste-

1. To make thandai, first take a big bowl and add almonds, pistachios, cashews, watermelon seeds, black pepper, poppy seeds, fennel, cardamom, saffron threads and rose petals to the bowl. Will put all these in the bowl.

2. Now put 2 cups of water in the bowl and keep it soaked for at least 6 hours. If you have less time then soak all the ingredients in hot water for 2 hours.

3. Now we have to make a smooth paste by putting the soaked ingredients in a mixie jar with the same water.

Make thandai-

4. To make Thandai, add 1 tbsp sugar and 3 tbsp Thandai spice paste, 2 cups cold milk in a jar. Now we will mix them. Now take a big glass and put some ice cubes in the glass.

5. Now pour the prepared thandai in a glass. Now your thandai is ready to drink.

Prepare mango flavored thandai-

6. To bring taste of mango in Thandai, put 1 tbsp sugar, 2 tbsp Thandai masala, 2 tbsp mango pulp, 2 cups cold milk in a mixie jar and stir.

7. If you want color in cold. So 1 pinch of yellow food color can be applied.

8. Now your mango flavored thandai is ready, now you have to take a big glass and put some ice cubes in it and pour thandai on top. Now you can enjoy Thandai to the fullest and celebrate Holi with lots of colors.

Prepare betel flavored thandai-

9. To bring the taste of betel in thandai, we need betel leaves. So what are we to do? Put 2 betel leaves, 2 tbsp sugar, 3 tbsp thandai masala and 2 cups cold milk in a mixer jar and mix it.

10. If you want color in paan thandai, you can use green food colour. So you have to add a pinch of green food color and stir till it becomes smooth. Now your paan wali thandai is ready.

11. Now you have to take a glass and put some ice cubes in it. Now pour the prepared thandai in a glass and enjoy.

12. In this way you can make 3 types of thandai at a time. Holi festival can be turned into more ragins and colors.

Note:-

. firstly, i have not added sugar in thandai masala paste as we can vary the quantity of sugar in each serving.

. Flavored thandai can also be made like rose, coffee or tea.

. Also, you can enjoy Holi by adding cannabis to it.

. finally, the traditional thandai recipe is a very healthy drink.

For more information visit the link: https://cookingkhajana.in/thandai-recipe/

[thedrinkingshopsblog]

Top 10 Indian Cocktails to Try Tonight

India, known for its rich culture and diverse culinary scene, has a growing cocktail culture that is equally diverse and tantalizing. Indian mixologists have been experimenting with traditional recipes and local ingredients, creating some truly unique and exciting cocktails that capture the essence of India in a glass. In this post, we’ll take you through the top 10 Indian cocktails you need to try tonight and offer some tips on how to make these exotic concoctions at home.

1. Mumbai Margarita: This twist on the classic margarita combines the traditional flavors of tequila, lime, and triple sec with the sweetness of mango and a hint of spice from green chilies. The perfect balance of sweet, sour, and spicy makes this cocktail a hit at any gathering. Visit us for more information :- cocktail shaker

2.Masala Martini: An Indian take on the classic martini, the Masala Martini blends gin or vodka with a mix of Indian spices, such as cardamom, cloves, and cinnamon, creating a unique and aromatic cocktail that is sure to impress your guests.

3.Tamarind Whiskey Sour: This cocktail combines the robust flavors of whiskey with the tangy taste of tamarind, a fruit often used in Indian cuisine. With a hint of sweetness from sugar and the zesty kick of lemon, this drink is a delightful and refreshing twist on the classic whiskey sour.

4.Saffron and Cardamom Gin Fizz: The exotic flavors of saffron and cardamom give this gin-based cocktail a luxurious and sophisticated edge. Topped with a splash of soda water and a touch of lemon, the Saffron and Cardamom Gin Fizz is a light and refreshing drink with a distinctive Indian flair.

5.Chai White Russian: This Indian-inspired cocktail fuses the creamy richness of a White Russian with the warming spices of masala chai. With a base of vodka and coffee liqueur, this cocktail is the perfect after-dinner treat or a cozy nightcap.

6.Rose Lassi Cocktail: A twist on the popular Indian yogurt-based drink, the Rose Lassi Cocktail combines the floral notes of rose syrup with the smooth, creamy texture of lassi. A splash of vodka adds a kick to this sweet and fragrant concoction.

7.Spiced Rum and Coconut Colada: This tropical cocktail showcases the flavors of India with a blend of spiced rum, coconut milk, and pineapple juice. A pinch of ground cinnamon adds warmth and depth to this exotic and refreshing beverage.

8.Paan Mojito: Inspired by the popular Indian after-dinner treat, the Paan Mojito brings together the refreshing flavors of mint and lime with the earthy notes of betel leaf. A splash of white rum and a dash of sugar make this cocktail a delightful and unique Indian creation.

9.Curry Leaf and Cucumber Collins: This refreshing cocktail combines the botanicals of gin with the subtle flavors of curry leaves and cooling cucumber. A touch of lime and a splash of soda water make this drink the perfect choice for a hot summer day.

10.Thandai Old Fashioned: An Indian twist on the classic Old Fashioned, this cocktail blends bourbon with the rich, nutty flavors of thandai, a traditional Indian milk-based beverage. A touch of honey adds sweetness, while a sprinkling of crushed almonds and pistachios gives this drink a delightful crunch.

Tips for Making These Cocktails at Home

1.Invest in quality ingredients: The taste of your cocktail is highly dependent on the ingredients you use. Make sure to invest in quality spirits, mixers, and fresh produce for the best results. For Indian cocktails, consider sourcing authentic Indian ingredients such as spices, herbs, and chutneys. Visit us for more information :- cocktail recipes

2.Use the right glassware: Each cocktail has its own recommended glassware, which not only adds to the presentation but can also affect the drink’s taste. For example, use a martini glass for the Bhang Lassi Martini or a highball glass for the Masala Chai Toddy.

3.Measure accurately: To achieve a well-balanced cocktail, it’s essential to measure your ingredients accurately. Use a jigger or measuring cups to ensure that your drinks taste just as good as they would in a professional bar.

4.Master your shaking and stirring techniques: Shaking and stirring are essential techniques for mixing cocktails. Shaking is ideal for cocktails with fruit juices, while stirring is best for drinks with spirits only. Practice both techniques to ensure your cocktails are mixed to perfection.

5.Garnish with style: A well-garnished cocktail is not only visually appealing but also adds a touch of flavor and aroma. Get creative with your garnishes by using fresh herbs, fruits, or even edible flowers to elevate your Indian cocktails. Visit us for more information :- home bar accessories

6.Experiment with ice: The type of ice you use can significantly impact your cocktail. For instance, large ice cubes or spheres are ideal for slow-diluting drinks like the Old Monk Negroni. Crushed ice, on the other hand, is perfect for the Aam Panna Margarita.

7.Get to know your local liquor store: Building a relationship with your local liquor store can help you find unique and hard-to-find ingredients for your Indian cocktails. They may even be able to order specialty items for you.

8.Practice makes perfect: As with any skill, practice is key to mastering the art of making Indian cocktails. Don’t be discouraged if your first few attempts don’t turn out exactly as you’d hoped. Keep experimenting and refining your technique, and soon you’ll be creating delicious Indian cocktails with confidence.

Indian cocktails offer a delightful fusion of flavors that can surprise and delight your taste buds. With their unique combinations of spices, herbs, and spirits, these drinks provide a refreshing change from the usual cocktail lineup. So, don’t hesitate to give these top 10 Indian cocktails a try tonight. Experiment with different ingredients, techniques, and presentation styles to create your own signature Indian-inspired cocktails. Remember, the world of mixology is all about creativity and having fun. So, go ahead and let your inner mixologist shine as you explore the fascinating world of Indian cocktails. Cheers!

[asparagusevents]

TRADITIONAL BENGALI CUISINE

Traditional Bengali Cuisine is a culinary style, originating from Bengal and its Eastern region of the Indian Sub-Continent, which is now divided between Bangladesh and the Indian States of West Bengal.  The dishes are rich and varied in its platter starting from snacks to main course to sweet.  Although the food habits, taste and preference differs a lot according to the choice of items vary from different districts, communities and religions, but the basic meal remain same with rice and fish. So Bengali is often typified as “Mache Bhaate Bangali”. Bengali Cuisine is known for its flavors and use of spices and a well spread of its confectionaries and desserts.

Bengali Cuisine can be sub-divided into four different types of dishes: Charbya (the food that is chewed, such as rice or it’s similar), Chashya (the food that is sucked, such as sour foods), Lehya (the food that is meant to be licked, like chutney and Peya (that includes dairy products like milk, yoghurt etc).

Though Bengalis are called foodies, there are some quips like “Bengalis live to eat” and “Bengalis spent most of their income on food” are not exactly exaggerated. The very early morning they get ready for shopping fresh vegetables; fish etc. is the prerogative of the head of the family, even in affluent household because the master can only think that he can bring all these at his best bargain price. Bengalis are very much particular about the taste of the food and the way it is served for and the cutlery crockery may also take an important role in some cases. Each and every dish is to be eaten separately with small portion of rice with a pinch of salt and ghee (not mandatory) so that individual quantity of dishes can be enjoyed. After this the bitter preparation comes which is known as Shukto, followed by Lentil or Dal with some fried vegetables and some less spicy veggies preparation joined next after, like chochori, ghonto and sometimes cooked with fish head too. Finally the recipe chicken, mutton or fish takes place with its traditional fragrance and taste. Chutney comes to clear the palate with some fried and crisp papads. Rasogolla and Mishti Doi are must needed items in every Bengalis palate. The meal is finally concluded with Betel Leaf (paan) which is considered to be an aid of digestion and astringent. Moreover, a meal for a Bengali is not only a ritual itself. The foods of a daily meal are usually simpler to balanced nutrition and makes extensive use of vegetables. The course progress broadly lighter to heavier and goes to various taste and enhance our taste-buds. Rice remains the common item in Bengali Cuisine. According to the flow of time, Bengalis have explored different culinary as well including that of Mughal, Chinese and British twisting these to suit their own taste buds.

Few must try Bengali Iconic Dishes:

1.       Luchi – Aloo Dum

A perfect combination of breakfast in any Bengali family. Nothing can prevent any Bengali to keep away from it. Luchi is a deep fried flatbread made of bleached wheat and aloo dum is nothing but a spicy mixture where the aloo (potato) is main ingredient. It hardly takes 40-45 minutes to prepare. With guests at home or simply in a dining table along with family members, everyone would love to have this food.

 2.       Shukto

An authentic Bengali dish served in the beginning of a meal and perfectly fitted for any kind of occasion. It is a healthy dish prepared with bitter gourd, brinjals, sweet potatoes, bori and many more veggies. Some freshly grounded spices are added with milk to give a thick texture. Ghee can be added lastly as an enhancer to make it healthier. Bengalis believes that this dish is very auspicious for any occasion.

 3.       Cholar Dal

Cholar Dal is a typical Bengali dish, prepared with Chana Dal during any special occasion or festive time. The preparation is slightly sweet with good fragrances of bay leaves, curry leaves, cinnamon and other spices. Shredded coconut and fried peanuts can be added to give it a crunchy and delicious in taste. This one can perfectly go with Luchi or Steamed Rice.

 4.       Chingri Maacher Malaicurry

Every single occasion is incomplete without Chingri Maacher Malaicurry. This is one dish that is a bit tricky to cook and the real flavor of it comes when the perfect ratio of spices mix with one another. Prepared with coconut milk with some mild spices and the enticing aroma fill the entire house that waters our mouth. The velvet gravy is the highlight of this dish, which is best served with Steamed Rice.

 5.       Bhapa Ilish

In West Bengal, there is no substitute of “Ilish Maach” and though “Ilish Maach” is to be known as “Maacher Raja”, any preparation with Ilish becomes Bengali delicacy. The preparation takes very limited time of being prepared and very easy to make process followed by very earlier stages of life by our grandmother. The gravy preparation is made up of mustard paste. The fish is to be marinated with mustard paste, raw mustard oil with some green chilies and adequate amount of salt and set it for steam. This preparation is a little tangy in flavor due to mustard paste and raw mustard oil.

 6.       Bhetki Paturi

A signature dish for any Bengali, where the main ingredient is bhetki fillets and mustard paste. Whether it’s a wedding ceremony or get together, every single Bengali would demand for this dish. Even visiting in any authentic Bengali restaurant, every Bengali would love to order this item, without any second click. Bhetki fillets are marinated with mustard paste and coconut paste and wrapped in a banana leaf and give it to steam and cooked on a slow flame, what is known as Paturi. No oil would use to make this preparation and simply a healthy dish for any diet controller.

 7.       Kosha Mangsho

One of the biggest joys in life is to sit with your family and enjoy a delicious lunch on a lazy Sunday afternoon. This dish has been a household favorite for generations. Be it a special occasion or a normal holiday, there’s nothing better than this yoghurt based mutton curry! This spicy Bengali Mutton Curry aka Kosha Mangsho is a perfect lunch recipe that would love by all. The recipe is made up of mutton, potato, bay leaf, yoghurt and some other magical spices, which leaves the gravy a velvet touch. The gravy dish is really a true delight.

[leanderkevin]

"வித்தைக்காரர்"/"Vitthaikkaarar" (The Magician) Featuring a "குறி சொல்பவர்" (formal- soothsayer- gender neutral), specifically, the "குறிகாரி" (colloquial- soothsayer- female), we have the next card in the Tarot series- The Magician. குறி (anglicised: kuri) is a form of fortune telling that uses a number of methods. A couple among them include using the "pirambu" (cane) to read palms and the tossing and reading of "sozhi" (cowrie shells). Another method is to spread an herbal paste called "mai" on a betel leaf, and after saying an incantation, attempt to gain divine insight. One particular mai recipe for prophesying purposes calls for a coconut oil lamp and the following herbs- கோபுரம் தாங்கி (false waterwillow), கருந்துளசி (purple stalked basil) and திருநீற்று பச்சிலை (sweet basil). Mai is also used in the realms of dark magic and enchantment. Different குறிகாரர் practice their craft in the names of different deities. It can be observed that mainstream vedic deities are not called upon in these settings. The gods invoked are rural, "lesser" deities with indigenous folk origins who are usually guardian deities (normally deified ancestors) of villages or clans. P.S.- can someone tell my why hands are so ridiculously difficult to draw😭. #leanderscribbles#tamil#tamilart#tamilartist#tamilculture#tamilheritage#asian#indian#indigenous#tarot#tarotart#divination#witch#herbs#magic#occult#wicca#sacred#prophecy#lineart#drawing#art https://www.instagram.com/p/CaOpA_xh_20/?igshid=NGJjMDIxMWI=

[sameerkhan]

All You Need To Know About In The Pan Masala

The tobacco industry in India is a highly profitable, and at the same time, controversial one. This article discusses the different types of tobacco products available in India and why there are so many.

What is In the Pan Masala?

Pan Masala is a type of Indian spice mix that is used as a flavor enhancer in many dishes. It is made up of a variety of spices, including cloves, cardamom, cinnamon, and black pepper. Pan Masala can be used to add flavor to both savory and sweet dishes.

Types of In the Pan Masala

The Pan Masala is a type of Indian spice mix which is typically made up of a combination of areca nuts, betel nuts, cumin seeds, fennel seeds, Cardamom pods, cloves, and pepper. The exact composition of In the Pan Masala can vary from region to region and from brand to brand. Some common ingredients used in In the Pan Masala include aniseed, asafoetida, bay leaves, black pepper, cardamom seeds, cassia bark, nutmeg, and mace.

Benefits of In the Pan Masala

In Pan Masala is a type of Indian pan masala which is a mixture of areca nut, betel leaf, spices, and lime. It is chewed as a mouth freshener or digestive aid. Many people believe that In Pan Masala has several health benefits including fresh breath, improved digestion, and relief from stomach aches. Some also believe that it can help to prevent cancer and other diseases. Although there is no scientific evidence to support these claims, In Pan Masala remains popular in India and other parts of South Asia.

Effects of In the Pan Masala

In Pan Masala is a type of chewing tobacco that is popular in many parts of the world. The main ingredient in In the Pan Masala is areca nut, which is chewed along with betel leaf and other spices. In Pan Masala has been linked to a number of health problems, including cancer, heart disease, and stroke.

Recipes with In The Pan Masala Powder

If you enjoy the flavor of In The Pan Masala powder, then you'll love these recipes that feature it as an ingredient. From savory dishes to sweet treats, there's something for everyone to enjoy. So get cooking and see what all the fuss is about!

You can check them out here: https://www.sameerandco.com/

[paanking]

From Classic to Creative: Innovative Paan Recipes You Need to Try from the Paan King

Paan, a traditional Indian mouth freshener, has been integral to our culture for centuries. The combination of betel leaf, areca nut, and various fillings is a delightful treat for the taste buds and holds cultural significance. While the classic paan has always been a favorite, the Paan King, renowned for his creativity, has introduced a range of innovative paan recipes that take this traditional treat to new heights. Let’s explore creative concoctions that are a must-try for all paan enthusiasts.

The Mango Paan Fusion Frenzy

Think about the delicious combination of juicy mangoes with paan’s fragrant essence. A gem of fusion cuisine, the Mango Tango Paan harmonizes the earthiness of betel leaf with the sweetness of mango. Slices of juicy mango are wrapped within the paan as part of The Paan King’s variation, which improves the overall flavor. The summer season may be officially welcomed with this cool treat.

Decadence Redone: Paan’s Chocolate Fusion

Those who love sweets should try the Chocolate Fusion Paan. The Paan King has combined traditional paan with chocolate delight to produce a delectable dessert. This paan is a delicious alternative to dessert since it combines rose petal jam, toasted almonds, and grated chocolate. The union of heritage and contemporary is lovely.

Paan King Badam Rewdi Paan:

Elevate your paan experience with the exquisite blend of Badam Rewdi Paan. A fusion of the rich nuttiness of almonds and the aromatic charm of paan, this creation takes indulgence to new heights. The crunch of badam rewdis adds a delightful texture, while the paan essence weaves a tapestry of tradition and innovation.

Paan King Mint Paan:

Indulge in the regal delight of Mint Paan by Paan King! Immerse your senses in the refreshing fusion of minty coolness and traditional paan flavors. Experience a burst of taste that’s fit for royalty. Mint Paan is a treat crafted to perfection, offering majesty in every bite.

Paan King Strawberry Chutney Paan:

Embark on a journey of sweetness and tanginess with the Strawberry Chutney Paan from Paan King. This tantalizing creation marries the lusciousness of strawberries with the zing of chutney, all enveloped in the iconic paan leaf. Let the symphony of flavors serenade your taste buds in this innovative rendition.

Paan King Pineapple Paan:

Experience a tropical escapade with the Pineapple Paan from Paan King. The succulent sweetness of pineapple harmonizes with the earthiness of paan, creating a harmonious blend that transports you to paradise with every bite. Let this creation be your ticket to a palate-pleasing getaway.

Paan King Sada Paan:

For those who appreciate the purity of tradition, Sada Paan by Paan King is a masterpiece. Simple yet profound, this classic rendition showcases the essence of paan in its unadulterated form. Let the natural flavours and aromas unfold as you savor the heritage that the Sada Paan represents.

Go for Franchises or Ownership

For someone starting out in the business industry, owning a Paan Franchise is the best choice; it will take low investment cost and a relatively high profit margin. Paan King offers franchises for you to start and grow your business. Paan King Franchise is one of the best names in the whole nation. With a brand reputation, the business tends to have a devoted customer base and heavy foot traffic in the shop. 

In Conclusion

This long-standing custom has been given fresh life by The Paan King’s inventive paan recipes. Through ingenuity and devotion, he has elevated the common paan to an art form that appeals to various palates. His creations, from the fiery excitement of the flaming Jalapeno Paan to the tropical essence of the Mango Tango Paan, are a monument to his culinary talent.

We offer Paan King Franchise all over India and are starting to go worldwide. Offering low-cost Paan Franchises is what we do, and we also offer a starter kit that helps you through the process of Paan selling. To learn more about the franchise model, visit our official website, www.paanking.com and learn more about franchises and their benefits. To know more about our products or Paan King Franchise then visit www.paanking.com 

[spikedfanta]

organizations and people

suresh kumar

yashas shetty

whofeedsblr

rewilding

5) suresh kumar farm - re-wilding - indian english garden, chakota, etc. //

experience ((the wild garden ))

today, i've been thinking about the internet and all its knowledge systems - there is much that the internet doesn't contain. it does not contain so many stories, the ability to generate respect and mindfulness for one's surroundings, to help one better be in touch with reality -- but at the same time it can connect one to others trying to do the same.

The raintree - I never knew how dividied people were about it.

those blogspot blogs - so many people had/have one. and the articles still pop up now when you look for hyper niche information - particularly during this project, when i look for information on places - flora and fauna - and general nature, food, and life related information on bangalore! a blog that someone started out of their own interest to share a part of their lives - carve out their own space on the internet. and it differs from instagram, or facebook - it really does. while super useful for sharing what youre up to - you dont really get to sit and share long form content about your life. and i wonder if that has reduced ones capacity to then read about these happenings in someone elses life. it's only now, when so much of the information i am looking for (related to experiencing places in and around bangalore - treks, markets, spaces of nature, etc. + food + flora and fauna, lakes, edible weeds + bangalore nostalgia) happens to be on blogs. an unofficial networked document of the city that is coming together with google searches. the way we gather information on the internet, so disparate yet all coming together - which is why a resource bank for the project is important.

we learn on the internet by gathering all this information from all over - sources from youtube videos to blogs to even comments (which can be very useful!) to forums and niche old websites.. and they become a psychogeography of place on the internet. we then synthesize it together to create our own understanding which we can then share, i think. and it all has such a personality...

i think this research combined with actively going out of my way to engage with people in the real world is really building a sort of image in my head. i think what i am trying to do is express that image in a project, and using all these tools from people abroad etc etc to express it in a very bioregional local way - a sort of 'back to the land' for the internet. it's astounding to see the amount of videos for things like making henna or flower garlanding or gardening -- anything you want to learn, and there is a video. it wasnt always this way wasnt it? i remember that there were so many western videos you had to shuffle through. at any rate, one part of the project is documenting my creations and what im learning in a bioregional way -- by creating a sort of alter ego and making an internet personality/blogger type.

what kind of personality can i give my alter ego? she'll be allowed to say and do a lot more than i can, i think. but she still lives in my body and experiences what i experience. she is a curious scientist of the world - she is the child forever in me. she picks up things and runs with them. she is playful and mindful.

speaking of mindful, i am back in bellandur and i havent been doing much sense mapping. i havent done much sense mapping at all. im not sure what im scared of... well, im going to hear the birds and smell the dust and feel the dust and hear the construction and taste the rose apple see the kind of boxy room i live in, in an apartment .. where all the noises echo louder and loom off further into the distance.. as well as make their way here. what is the difference from yelahanka, with the trees? covering me with their canopies? what about suresh's farm - further from the hubbubububub.

symbols.. hmm.. the home garden tulsi. a tincture or tonic water. a weed popping out of a pavement. two birds playing. construction sounds. far off construction red light. dust. colours... faded blue, grey, white, green, red. crushing. the act of it. the sound. the sound of simmering. the sound of ticking and an oven. chopping. plucking. leaves rustling. crushing in your fingers and smelling.

scent of tulsi and basil as i rub it and it makes me less anxious and less nauseous and very calm and minty. henna and its bittery herbal smell. the tonic waters.. sweet basil, a bit anise like. and lemon, no citrus just sweet lime leaf. malabar spinach and a stain like blood. royal purple blood. the sweet pannir of a rose apple,, a delicate. treat. what if i added rose petal? rose water? a gingery affair, spicy.. floating suspended in water. a bug. i like how they call it that. how long till it comes alive? lemon and fenugreek and black tea in henna - the goopy mixture, ready to go on my hair. soapy - the leaves. clay like - the powder. visually.. the leaves go sop and lose their green on so much boiling. on pounding. the malabar spinach goes POP. there are greens and a pumpkin. visually, i feel satisfied by the rainbow today. purple malabar. indigo.. uh.. i suppose the malabar satisfiesx that. green.. the tulsi, the aloe, thee lemongrass, the basil, the ajwain, the betel leaf.. the spinach greens.. the henna. wow. a lot of green. taste.. well all of it tasted nice. chewing a tulsi and betel leaf. yum. yellow.. lemon and panir. orange hmm. papaya? carrot. red.. hibiscus. a curry leaf.

well, anyway. i got a lot out of my head today. i shall have to spend some time organziing and planning tomorrow. i am a in a little bit of a 'do mode' flow. tomorrow morning, i will wake up by 7.. meditate. hear birds. sense check in. go for a walk to soul kere lake. sense map/check. come back. drink herbal tea. plan - covid test, things to buy and do today, places nearby to go (if any) - make a trip outside (wrap up by 12 hopefully)

lab work today -- hopefully 12-4 and later at night, with time for research (new media, blogs, projects related to tools, etc.) and some checkin in - sense journaling, symbolism, relfection, artistic expression. evening. we henna.

documentation of research for these recipes! going through comments, that only comment from soemwhere who has the same question as yours.. bringing that back to my regional level and answering it here.

at an experience leve.. suresh kumar. i am astounded by someone like him, and i wonder if i can ever be someone like that. i feel like such a privileged city girl around him, in awe of everything, dumb and stupid. but this is not true right? idk. he is a very cool man and i love how friendly he is which is required to work at such a community level. how can i imbibe that level of community gathering and effort? it is by dedication to your work but also a level of genuine respect for everyone around you. i wager that i dont have that respect? for myself? maybe? i dont know. no, and for others either. because there is competition - what is it he said. i gained my confidence through my work. there is no other way. holy shit. there is no other way. i must gain my confidence through my work. just do a lot of it. and be as open and genuine as i can to others. work on EneErgIes. no? somewhere, i know there is something that drives me to do things. and even if it might be 'shit'.. i think i have a vision, perhaps.

there are things to plan.. tomorrow, i will spend an hour just 'starting'. i suppose. blog posts be damned. i suppose as the idea comes, make a tumblr draft and let it sit with a quick note and memory. tomorrow is also a making day. so is saturday. saturday evening i plan the next week, and finish what i 'started'. and sunday i make teasers with whatever content i have right now. no time to build new content. just enough for swati and co to get a gist of what im about. and dont share everything. keep a few teases.

think i really want to do a clay texture map tomorrow. and also work on the animation. and childhood. and topography. Oh! spring equinox celebration meal as well. and chill climate weather bengal oo roo. and nostalgia mapping. def some mapping. animist... POV.. herbalism and energy and nature of plants. the ability to stain. to scent. to taste. my experience of the plant.. and what is the plant experience of me? to crush and chew and nibble. but my reality isnt a plants reality. i dont know if it 'hurts'. it exists differently. it exists. i exist.

i want some jasmine flowers definitely to make some jasmine hydrosol..

need to read some diance ackerman, and some animism / that camden art festival thing before i sleep. some

todays kitchen mapped out

[luxuryfacts-blog1]

Indian Inspired Cocktails to Love

We love everything Indian. They why not Indian-flavors infused cocktails as well?

By: Soumya Jain

Creating cocktails is as difficult a job as devising and executing a new dish. You have to work on the textures, the flavors, the quantities and the garnish. It has to look picture perfect, and have a taste which lingers for long. A cocktail can make or break your evening. That’s why it has to be simply exquisite.

But blending unconventional Indian flavors into cocktails is even more hard work. However, they are surely in demand, right from New Delhi to San Diego! We list down some Indian inspired cocktails from our two favorite places - Aer Mumbai and Mango Pickle Chicago – which we simple love!

1.        THE EAST INDIA COCKTAIL

JW Black Label, Maraschino, Cointreau, Pineapple Juice, Orange Bitters, Angostura Bitters

(Courtesy: Aer Mumbai)

2.       BOLLYWOOD OLD FASHIONED

Bourbon, Amara, Angostura Bitters, Chai Spices

(Courtesy: Mango Pickle Chicago)

3.       CHARLES THE SAILOR

Captain Morgan Dark, Jal Jeera, Masala Soda, Fresh Lime Juice, Sugar Syrup

(Courtesy: Aer Mumbai)

4.      DESI MARAGARITA

Small batch Tequila, Cashew Feni, Mango Shrub, Lime, Chai Spices, Kashmiri Chili

(Courtesy: Mango Pickle Chicago)

 5.       SUN SALUTATION

Hendrick’s Gin, Carrot Juice, Ginger-Turmeric, Lemon, Egg White

(Courtesy: Mango Pickle Chicago)

This is surely not a definitive list of Indian inspired cocktails. There are many, many more concoctions that will delight your Indian palate! Here are some recipes to recreate at home.

 1. THE MOJITO COOCH BEHAR

Created by Kolkata's most famous bartender Irfan Ahmed, the Mojito Cooch Behar is best enjoyed with pizzas and kebabs.

Muddle together White rum (60ml), Fresh lime juice (10ml), Ginger flavoured sugar syrup (20ml), Green lime (1 piece cut in chunks), 10 Fresh mint leaves, Jeera powder (1/2tsp), Chaat masala (1/3tsp), Salt (1/4tsp), Raw mango paste (1tbsp) and Green chilly paste (1/3tsp). Gently, add 60ml chilled soda water, and stir for 10-12 seconds. Transfer the drink in a masala-rimmed glass. Garnish with mint and lime and serve immediately.

2. THE COCKTAIL BANARAS

Created by Ankur Chawla, this refreshing gin-based potion is best taken before a meal.

Muddle 2-3 pieces of dried betel leaves and mix along with 10ml lime juice. Add 60ml gin, shake well with ice cubes and strain into a martini glass.

As a bonus trick, rub the betel leaf on the rim and the stem of the glass to get a bit of fragrance as well. Do not double strain. No garnish required.

[hedgeradish9-blog]

Pongal celebration, Pongal shopping list

What is Pongal festival? Pongal festival is celebrated widely among Tamil nadu people, devoted to Sun god. It is also celebrated in the places where ever Tamil people are living - like Singapore, Malaysia, Canada, Sri Lanka, US, UK etc;.

Wishing all my reader and follower friends a Happy Pongal! I am not going to write the basic details about pongal festival, please check wikipedia if you want to know about the basics of the festival. Even Though it is celebrated by all the tamils, it's not the same way it is celebrated by every family. Each family, each household have different way, traditions that is followed. I did not even realize my in-laws family had a different way of celebrating from the way at my mom's place.

After I got married, I haven't been there to celebrate pongal with them. So every year, my mami ask me to visit them when it's pongal. But usually Aj will have cyclic test and won't be able to make it. Last time when they visited, I requested them to come here to Singapore to celebrate the festival. So last year (2018), my mama, mami came here for celebration along with my two other brothers-in-law family🙂. Last year, I could learn a bit from my mami what is our custom and traditions to be followed. First I was little nervous on how I would manage all the things, Vj gave me confidence and told since many people are there, they will all do their part and no need to worry. As he said, While I concentrated only in the cooking part, I got all the help from my co-sisters, mami to prepare for the poojai. I just concentrated on cooking for the entire family along with pongal keeping. Before I go through the way we celebrate pongal, if you are looking for pongal recipes, click here for the pongal recipes. Disclaimer: This is just how we celebrate pongal festival at our household. Please check with your respective family elders to follow your traditions. I just wanted to share and keep a record of how we celebrate pongal festival. Though the customs and traditions are changing according to our convenience,  availability, I just wanted to keep it written for my future reference. Let me also share the pongal shopping list/ checklist.

Shopping list for pongal:

Poojai items

Kungumam

Sandal

Flowers

wick (thiri nool)

Betel leaves, nuts

Banana

Agarbathi, sambrani

Camphor

Sesame oil/ vilakku yennai

Mango leaves/ maavilai

Kaapu kattu if applicable / available (kind of a bouquet with white flowers and yellow flower sarakkondrai, etc,)

Vegetables:

Fresh ginger

Fresh turmeric

Sugarcane

Mochai

Broad beans

Raw banana/ plantain

White pumpkin

Yellow pumpkin

Sweet potato

Colocasia/ arbi/ seppankizhangu

Karunai kizhangu/ yam

Banana leaf

Coconut 

Grocery checklist

Moong dal

Raw rice

Jaggery (preferably paagu vellam)

Ghee

Oil

Cashews

Cardamom

Nutmeg, edible camphor

Milk

Let's start with how we celebrate pongal. First and foremost, they figure out when is the Tamil month 'Thai' exactly born, by referring panjangam. We use paambu panjangam (பாம்பு பஞ்சாங்கம்) for referring all such timings for festivals etc. Whenever the month is born, my FIL or MIL takes bath and lit's lamp. The lamp is also not the usual ones, its called madakku (மடக்கு) - large lamp made out of mud. So let me start how we celebrate pongal festival: Soak 1/2 cup - 3/4 cup raw rice, grind to a smooth paste in liquid form to draw maakolam (மாக்கோலம்). Draw a kolam at entrance of the house. You can refer my parents blog learnkolam.net for pongal kolams. Here's what my mami drew last year.

Draw kolam as shown below in three places. One at the regular pooja place, one for veetu deivam and one for Surya bagavan. So total three places. My mami drew these kolams last year.

Here are the lamps cleaned and kept ready for the poojai. The brass vilakku is my paati's and the other are respective from our mom's house.

In the pooja place wall, using avarai ilai (broad beans leaf or pungai ilai) crush and make a rectangle using the dye from the leaf. 7 rows of 7 dots are kept each in one different item and colour.

Black - kan mai (kaajal) or sago saandhu

Red - kum kum

White - kola maavu (rice we ground)

Green - Same leaf but darker shade

Viboodhi 

Sandhanam

Manjal

We use cardboard to do as we do not have white wall at pooja place. So either we can keep the cardboard for the upcoming festivals or can also create new ones. I already tried to check with my family why we do it and the reason behind to understand better, but there's no much information available. So I have to check with other elders when I visit India and enlighten myself.

This setup is for two places- one at regular pooja place and one for veetu deivam. Last year, my co-sister helped me drawing this and cleaning pooja vessels with me. Prepare one wooden plank - wash and dry. Draw kolam over it too and let all kolams dry. A big agal vilakku (madakku - large lamp made out of mud) is tied around decoratively with a white thread. It is called thaai vilakku (தாய் விளக்கு) Which represents the late daughter-in-law of the house (here, my father-in-law's mom).

In the wooden plank, raw rice is spread preferably new fresh harvest rice (புது அரிசி). Keep the thaai vilakku in the middle. Keep one lamp (brought by the daughters-in-law during their marriage) each for the daughters-in-law around the thaai vilakku. So here, one for my mom-in-law, one for me, two more - one each for my co-sisters, as I have two co-sisters. So total 5. After my Mom-in-law, I have to take all these traditions and follow it. That time, the thaai vilakku will be for my Mom-in-law. And the tradition goes on.

The wick (thiri nool) for these vilakku is not the regular cotton wick we use. There is a thread called ''paavu thiri" (பாவு திரி) and we have to count in 50s or 100s. Take required length of the thread and cut. first tied a knot on the top. Then like we plait our hair, divide into three and make a plait. End it and tie a knot to secure. This is used same way for all the lamps. My grandfather used to run this thread 108 times in Padi, and it is then taken out, plaited to wick. But my father-in-law takes counts of thread, measures length  and plaits the wick as these days padi is not available at homes as well as madakku.  So this wooden plank is kept in front of the regular pooja place, over the kolam we drawn earlier. In front of this arrangement, a thalai vazhai ilai (Full banana leaf) is spread. Over which, 5 or 7 betel nuts & leaves, coconut, flower on top of the leaf, vegetables like raw banana, broad beans, sweet potato, arbi (seppankizhangu), yam (pidi karanai) are kept in sets, the same count as above.

So once the lamp is lit by the eldest in the family (take bath and lit with wet veshti/ towel), Make ready the pongal pot by decorating it. Viboodhi pattai, kunguma pottu is kept. Manjal and ginger is tied around the neck of the brass pot (vengala panai). One panai, each for sweet pongal and ven pongal. The pongal pot should be full, so buy the pot accordingly. My mom in law used a thread and inserted a piece of manjal and ginger in it, tied around the pot. So you might not see much. Seems she does this usually to avoid the leaves catching fire while cooking.

The stove should be clean and can be decorated with kolam. The whole day, everyone in the family should do fasting. Only after pongal, we can have food. Menu to be cooked :

Payatham paruppu (South Indian style moong dal)

A thayir pachadi

A sweet pachadi

2 poriyals - I made vazhakkai poriyal, avarakkai poriyal

7 kari kootu 

Pongal sambar with payatham paruppu (moong dal)

Apart from ven pongal (to be consumed instead of regular rice) and sweet pongal.

All the menu prepared uses fresh turmeric, fresh ground spices and no onion or tomato, using only the 7 vegetables.

After the above cooking part is done, including the pongals, we start poojai. At each place (3 places) - a pair of kuthu vilakku is lit. In front of it, over the kolam drawn, keep a plate with a pair of vethalai, paaku, coconut, a pair of banana.

In front of main pooja place, 5 banana leaves (One thalai vazhai ilai and 4 edu) is spread. Usually 7 is done, but now a days, we cannot consume all these as the family is smaller than the earlier days. So we did 3 at each place according to the number of family members.

In each leaf, ven pongal, sweet pongal are kept, patted using water and made dent in the middle. Add a slice of banana, a small piece of jaggery over it. Pour a tsp of ghee. 

Keep all the cooked items too in order. 

First the regular place is done with poojai. Later, veetu deivam and surya bahavan should be offered at the same time, so me and Mom in law did together simultaneously. 

Once the pooja is done, offered to crow, we all enjoy the food. We all sat on the floor and had food together. It was great experience last year and I was just imagining how the festival would have been celebrated those days earlier in our households where they had their own cultivation lands, cattles, cows and a very large (joint) family😃.

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Source: https://www.rakskitchen.net/2019/01/pongal-celebration-pongal-shopping-list.html

[eyevehex]

Food Adventures

TL;DR: Singapore sling, chicken rice, liver, kidney, sugar cane juice, and paan. Mostly yum, a few yucks

Singapore’s population composes of a variety of ethnic groups and with that comes a really amazing food culture. I’ve come to understand that the best way to learn Singapore culture is to eat it. 

Singapore Sling

Singapore Sling, originally known as gin sling, is widely known as the national drink of the country and my quest to try this national drink landed me at Long Bar in Raffles Hotel where the drink was created. 

Around 1915, Long Bar was a popular place for the community to gather and drink. Men commonly came for gin or whiskey while women came for fruit juices or tea. At the time, proper etiquette forbid women to drink alcohol in public and bartender Ngiam Tong Boon decided to take advantage of this little loophole. He then created a cocktail that looked like a fruit juice but was infused with gin and other clear alcohols. This is how the Singapore Sling came to be. It’s also really good.

Singapore Sling Recipe:

30ml Gin 15ml Cherry Heering 7.5ml Cointreau 7.5ml Dom Bénédictine 120ml Sarawak Pineapple Juice 15ml Lime Juice 10ml Grenadine A dash of Angostura bitters Garnish with a slice of Pineapple and Cherry

Chicken Rice

DO NOT LET YOUR EYES FOOL YOU. Chicken rice is no joke. When I first heard of this and saw what it looked like, I didn’t understand why it was known as one of Singapore’s iconic dishes. But that’s where I was wrong. My first experience with chicken rice happened at a hawker centre in Chinatown called Maxwell Food Centre.

For those who don’t know, a hawker centre is an open-air complex that consists of many small food stalls that serve meals ranging anywhere from 2 SGD to 5 SGD (1.40 USD-3.50 USD). Hawker centres are commonly found in the city and it’s a good place to find very delicious, cheap food. 

Inside Maxwell there is a stall called Tian Tian Hainanese Chicken Rice. A couple years ago, Gordon Ramsay came to Singapore and competed with the chef at this stall. Gordon Ramsay’s chicken rice lost to the local chef’s chicken rice. Afterwards, the popularity in Tian Tian Hainanese Chicken Rice spiked. As expected, the line to order chicken rice here can be quiet long, but I guarantee you it’s worth every waiting second.

Chicken Liver and Chicken Kidney

Still at Maxwell Centre, I also tried chicken kidney and chicken liver. This is most likely to date the "strangest” food I’ve eaten. If you haven’t tried kidney and liver before it’s definitely worth at least 1 bite. The texture isn’t for everyone and that definitely includes me.

Sugar Cane Juice

Last thing I tried at Maxwell Centre is the sugarcane juice. From other exchange student’s I’ve met, many of them said I should try sugarcane juice. So I did. It’s very light and sweet definitely worth it try. But for me, I think the most interesting part of sugarcane juice is watching people squeeze juice out of a sugarcane.

Paan

Unfortunately, my first food adventure ended on a very bad note. I was in Little India when someone introduced me to Paan, also known as Indian ���chewing gum.” If you know me, gum is my life. I always have gum on me and I’m most likely chewing on gum if you see me in person. So being in Singapore, I hope you understand what kind of withdraw symptoms I’m having for not being able to have gum on me at all times :( 

That being said, I was sold the minute they said the word “gum.” So immediately I said, “gimme.” Paan is made by combining a betel leaf with areca nut and combined with slaked lime paste. Paan tends to stain your mouth red and make you produce red saliva.

So I put the paan in my mouth and immediately realized it’s not good. It was not a fun time. It tastes like bleach and it stings your tongue. I’m pretty sure paan is to date one of the nastiest things I’ve ever eaten. I eventually had to spit it out because it was so terrible and painful. To give you an idea on how bad it was, my tongue was stinging for the rest of the day. I later found out that they actually made a lighter version of paan for us, so I don’t even want to imagine how bad paan can really be. 

[shamehill56-blog]

Pongal celebration, Pongal shopping list

What is Pongal festival? Pongal festival is celebrated widely among Tamil nadu people, devoted to Sun god. It is also celebrated in the places where ever Tamil people are living - like Singapore, Malaysia, Canada, Sri Lanka, US, UK etc;.

Wishing all my reader and follower friends a Happy Pongal! I am not going to write the basic details about pongal festival, please check wikipedia if you want to know about the basics of the festival. Even Though it is celebrated by all the tamils, it's not the same way it is celebrated by every family. Each family, each household have different way, traditions that is followed. I did not even realize my in-laws family had a different way of celebrating from the way at my mom's place.

After I got married, I haven't been there to celebrate pongal with them. So every year, my mami ask me to visit them when it's pongal. But usually Aj will have cyclic test and won't be able to make it. Last time when they visited, I requested them to come here to Singapore to celebrate the festival. So last year (2018), my mama, mami came here for celebration along with my two other brothers-in-law family🙂. Last year, I could learn a bit from my mami what is our custom and traditions to be followed. First I was little nervous on how I would manage all the things, Vj gave me confidence and told since many people are there, they will all do their part and no need to worry. As he said, While I concentrated only in the cooking part, I got all the help from my co-sisters, mami to prepare for the poojai. I just concentrated on cooking for the entire family along with pongal keeping. Before I go through the way we celebrate pongal, if you are looking for pongal recipes, click here for the pongal recipes. Disclaimer: This is just how we celebrate pongal festival at our household. Please check with your respective family elders to follow your traditions. I just wanted to share and keep a record of how we celebrate pongal festival. Though the customs and traditions are changing according to our convenience,  availability, I just wanted to keep it written for my future reference. Let me also share the pongal shopping list/ checklist.

Shopping list for pongal:

Poojai items

Kungumam

Sandal

Flowers

wick (thiri nool)

Betel leaves, nuts

Banana

Agarbathi, sambrani

Camphor

Sesame oil/ vilakku yennai

Mango leaves/ maavilai

Kaapu kattu if applicable / available (kind of a bouquet with white flowers and yellow flower sarakkondrai, etc,)

Vegetables:

Fresh ginger

Fresh turmeric

Sugarcane

Mochai

Broad beans

Raw banana/ plantain

White pumpkin

Yellow pumpkin

Sweet potato

Colocasia/ arbi/ seppankizhangu

Karunai kizhangu/ yam

Banana leaf

Coconut 

Grocery checklist

Moong dal

Raw rice

Jaggery (preferably paagu vellam)

Ghee

Oil

Cashews

Cardamom

Nutmeg, edible camphor

Milk

Let's start with how we celebrate pongal. First and foremost, they figure out when is the Tamil month 'Thai' exactly born, by referring panjangam. We use paambu panjangam (பாம்பு பஞ்சாங்கம்) for referring all such timings for festivals etc. Whenever the month is born, my FIL or MIL takes bath and lit's lamp. The lamp is also not the usual ones, its called madakku (மடக்கு) - large lamp made out of mud. So let me start how we celebrate pongal festival: Soak 1/2 cup - 3/4 cup raw rice, grind to a smooth paste in liquid form to draw maakolam (மாக்கோலம்). Draw a kolam at entrance of the house. You can refer my parents blog learnkolam.net for pongal kolams. Here's what my mami drew last year.

Draw kolam as shown below in three places. One at the regular pooja place, one for veetu deivam and one for Surya bagavan. So total three places. My mami drew these kolams last year.

Here are the lamps cleaned and kept ready for the poojai. The brass vilakku is my paati's and the other are respective from our mom's house.

In the pooja place wall, using avarai ilai (broad beans leaf or pungai ilai) crush and make a rectangle using the dye from the leaf. 7 rows of 7 dots are kept each in one different item and colour.

Black - kan mai (kaajal) or sago saandhu

Red - kum kum

White - kola maavu (rice we ground)

Green - Same leaf but darker shade

Viboodhi 

Sandhanam

Manjal

We use cardboard to do as we do not have white wall at pooja place. So either we can keep the cardboard for the upcoming festivals or can also create new ones. I already tried to check with my family why we do it and the reason behind to understand better, but there's no much information available. So I have to check with other elders when I visit India and enlighten myself.

This setup is for two places- one at regular pooja place and one for veetu deivam. Last year, my co-sister helped me drawing this and cleaning pooja vessels with me. Prepare one wooden plank - wash and dry. Draw kolam over it too and let all kolams dry. A big agal vilakku (madakku - large lamp made out of mud) is tied around decoratively with a white thread. It is called thaai vilakku (தாய் விளக்கு) Which represents the late daughter-in-law of the house (here, my father-in-law's mom).

In the wooden plank, raw rice is spread preferably new fresh harvest rice (புது அரிசி). Keep the thaai vilakku in the middle. Keep one lamp (brought by the daughters-in-law during their marriage) each for the daughters-in-law around the thaai vilakku. So here, one for my mom-in-law, one for me, two more - one each for my co-sisters, as I have two co-sisters. So total 5. After my Mom-in-law, I have to take all these traditions and follow it. That time, the thaai vilakku will be for my Mom-in-law. And the tradition goes on.

The wick (thiri nool) for these vilakku is not the regular cotton wick we use. There is a thread called ''paavu thiri" (பாவு திரி) and we have to count in 50s or 100s. Take required length of the thread and cut. first tied a knot on the top. Then like we plait our hair, divide into three and make a plait. End it and tie a knot to secure. This is used same way for all the lamps. My grandfather used to run this thread 108 times in Padi, and it is then taken out, plaited to wick. But my father-in-law takes counts of thread, measures length  and plaits the wick as these days padi is not available at homes as well as madakku.  So this wooden plank is kept in front of the regular pooja place, over the kolam we drawn earlier. In front of this arrangement, a thalai vazhai ilai (Full banana leaf) is spread. Over which, 5 or 7 betel nuts & leaves, coconut, flower on top of the leaf, vegetables like raw banana, broad beans, sweet potato, arbi (seppankizhangu), yam (pidi karanai) are kept in sets, the same count as above.

So once the lamp is lit by the eldest in the family (take bath and lit with wet veshti/ towel), Make ready the pongal pot by decorating it. Viboodhi pattai, kunguma pottu is kept. Manjal and ginger is tied around the neck of the brass pot (vengala panai). One panai, each for sweet pongal and ven pongal. The pongal pot should be full, so buy the pot accordingly. My mom in law used a thread and inserted a piece of manjal and ginger in it, tied around the pot. So you might not see much. Seems she does this usually to avoid the leaves catching fire while cooking.

The stove should be clean and can be decorated with kolam. The whole day, everyone in the family should do fasting. Only after pongal, we can have food. Menu to be cooked :

Payatham paruppu (South Indian style moong dal)

A thayir pachadi

A sweet pachadi

2 poriyals - I made vazhakkai poriyal, avarakkai poriyal

7 kari kootu 

Pongal sambar with payatham paruppu (moong dal)

Apart from ven pongal (to be consumed instead of regular rice) and sweet pongal.

All the menu prepared uses fresh turmeric, fresh ground spices and no onion or tomato, using only the 7 vegetables.

After the above cooking part is done, including the pongals, we start poojai. At each place (3 places) - a pair of kuthu vilakku is lit. In front of it, over the kolam drawn, keep a plate with a pair of vethalai, paaku, coconut, a pair of banana.

In front of main pooja place, 5 banana leaves (One thalai vazhai ilai and 4 edu) is spread. Usually 7 is done, but now a days, we cannot consume all these as the family is smaller than the earlier days. So we did 3 at each place according to the number of family members.

In each leaf, ven pongal, sweet pongal are kept, patted using water and made dent in the middle. Add a slice of banana, a small piece of jaggery over it. Pour a tsp of ghee. 

Keep all the cooked items too in order. 

First the regular place is done with poojai. Later, veetu deivam and surya bahavan should be offered at the same time, so me and Mom in law did together simultaneously. 

Once the pooja is done, offered to crow, we all enjoy the food. We all sat on the floor and had food together. It was great experience last year and I was just imagining how the festival would have been celebrated those days earlier in our households where they had their own cultivation lands, cattles, cows and a very large (joint) family😃.

Share:

Source: https://www.rakskitchen.net/2019/01/pongal-celebration-pongal-shopping-list.html