Pineapple Juice With Rose Syrup

Project: Summer 30

Day #25: 

Drink – Pineapple Juice With Rose Syrup

Pineapple Juice With Rose Syrup is my yet another trial with juices. Pineapple Juice with a dash of Rose Syrup would give it color and flavor, I thought. Pineapple by itself has a very intense flavor and so if something else has to go with it only an equally strong flavor can do; why not try rose syrup, that way I can make it a more cooling summer drink as well. The picture is the proof of the pudding rest you can imagine or try how the combo would taste.

 

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Athikaram: 3 – Neethar Perumai

Kural #25:

ஐந்தவித்தான் ஆற்றல் அகல்விசும்பு ளார்கோமான்
இந்திரனே சாலுங் கரி.

Meaning:

Indra, the lord of the residents in heaven is an appropriate example for those that gave up the desires of five senses.

Pineapple Juice With Rose Syrup
Serves 2
Pineapple Juice With Rose Syrup
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1. Pineapple cubed- 1 1/2 cups
  2. 2. Rose Syrup - 2 tbsp
  3. 3. Sugar - 2 tbsp
Instructions
  1. Blend the cubed pineapple with sugar and a glass of water well.
  2. Strain the juice and refrigerate.
  3. While serving, add a spoon of rose syrup and gently pour the pineapple juice into the glass.
TIP
  1. * Slowly pour the juice over an inverted spoon held above the glass in which you added rose syrup. This way the juice doesn't mix up with juice, they form kind of layers making it look appealing.
Grammars of cooking http://grammarsofcooking.in/
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Pomegranate & Tender Coconut Fusion

Project: Summer 30

Day #24: 

Drink – Pomegranate & Tender Coconut Fusion

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Elaneer (Tender coconut water) is such an ambrosia for the canicular days. Pomegranate is also a wonder fruit packed with umpteen nutrients and heals 100 ailments according to a Indian proverb ‘Ek anaar sau bimaar’. Fusion (Pomegranate & Tender Coconut Fusion) was my idea and it had subtle but distinguished flavor & taste. This is my second drink innovation and I simply love the color more than anything.

Athikaram: 3 – Neethar Perumai

Kural #24:

உரனென்னும் தோட்டியான் ஓரைந்தும் காப்பான்
வரனென்னும் வைப்பிற்கோர் வித்தது.

Meaning:

He/ she who has the will to control all five senses shall be the seed of higher plains.

Pomegranate & Tender Coconut Fusion
Serves 2
Pomegranate & Tender Coconut Fusion
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1. Pomegranate pearls - 1/2 cup
  2. 2. Tender coconut water - 1 1/2 glass
  3. 3. Palm sugar candies - 3 to 5
Instructions
  1. In a mixer jar add palm candies, pomegranate, tender coconut water and blend well.
  2. Strain using a mesh.
  3. Refrigerate until serving.
TIPS
  1. * Substitute sugar or sugar equivalent for palm sugar candies if unavailable.
Grammars of cooking http://grammarsofcooking.in/
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Virgin Pina colada

Project: Summer 30

Day #23: 

Drink – Virgin Pina Colada

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Virgin pina colada is the non-alcoholic version of pina colada that is a cocktail prepared using rum. This is my first ever experience with pina colada; it did turn out to be a nice one. This is a creamy flavorful drink and what got it the place in this summer drinks list is that, it has extensive use of tender coconut. So this indeed is a chilling summer treat.

Athikaram: 3 – Neethar Perumai

Kural #23:

இருமை வகைதெரிந்து ஈண்டுஅறம் பூண்டார்
பெருமை பிறங்கிற்று உலகு.

Meaning:

Praiseworthy are those virtues of people that know the good and bad and follow the good ways.

Virgin Pina Colada
Serves 2
A Summer Mocktail
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1. Pineapple - 2 slices
  2. 2. Tender coconut flesh - 1 cup
  3. 3. Tender coconut water - 1 glass
  4. 4. Palm sugar candies - 3 to 5
  5. 5. Water if required for adjusting consistency
  6. 6. Pineapple, tender coconut flesh and cherry for garnish (optional)
Instructions
  1. Chop the pineapple slices into cubes and tender coconut into strips.
  2. Put them in a mixer jar, add palm sugar candies and tender coconut water. Blend until smooth.
  3. Pour into glasses, refrigerate, garnish and serve.
TIPS
  1. * Beware not to use mature tender coconut flesh, that will smell like coconut oil. Very tender ones are used in this recipe.
  2. * Palm candies is not traditionally added to this recipe; add only if the tender coconut water & pineapple are not sweet enough.
  3. *Add ice cubes while blending if you've no refrigerating time.
Grammars of cooking http://grammarsofcooking.in/
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Masala Mor

Project: Summer 30

Day #22: 

Drink – Masala Mor

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masala mor

 

I remember my grandma quoting a saying very often, ‘Neer suruki, mor peruki, nei urukki saapida…’ (Meaning: water boiled, buttermilk diluted, ghee melted is how they should be consumed). Buttermilk is a daily mandate at our households; be it summer or winter, in a tropical climate like ours it is very important to keep us hydrated always. The best thing about buttermilk is that it has more water and salt as well that body requires to replenish  completely after dehydration because we lose them both especially in summers. Masala mor is just spiced buttermilk to make it more delightful.

Athikaram: 3 – Neethar Perumai

Kural #22:

துறந்தார் பெருமை துணைக்கூறின் வையத்து
இறந்தாரை எண்ணிக்கொண் டற்று.

Meaning:

Measuring the eminence of those who renounced their desires is like counting the people that died on earth.

Masala Mor
Serves 5
Spiced up Buttermilk
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1. Curds - 1 1/2 cups
  2. 2. Green chili - 1
  3. 3. Curry leaves - 1 sprig
  4. 4. Coriander leaves - 2 springs
  5. 5. Garlic cloves - 2
  6. 6. Ginger - 1" piece
  7. 7. Cumin seeds - 1/5 tsp
  8. 8. Rock salt - 1 tsp
  9. 9. Asafoetida - 1 generous pinch
  10. 10. Chilled water - 1 litre
  11. 11. Lemon - 1/2 (optional)
  12. 12. Coriander leaves for garnish (optional)
Instructions
  1. In a mixer jar take curds and other ingredients except water and blend well.
  2. Strain the mixture into a jug and dilute it with chilled water. Squeeze lemon if necessary. Check and adjust salt and spices.
  3. Refrigerate until serving.
Grammars of cooking http://grammarsofcooking.in/
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Shikanji or Nimbu Paani

Project: Summer 30

Day #21: 

Drink – Shikanji

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This is the first ever recipe I’ve noted down in my diary about 10 years back when I had learnt it from my roomie in Delhi. That’s when I tasted it also for first time and developed the taste thereon because down in south there is no salt & sweet concept, it is either salted or sweet; so this was a very new experience for me then. The only change in the recipe is adding demerara sugar instead of white sugar more for color and flavor than health (if at all there is any). I have sighted it only in Delhi that during summer there are many cart vendors selling plain water (that they pump into a glass from the drums below) and nimbu paani or Shikanji on the roads everywhere around you. 

Athikaram: 3 – Neethar Perumai

Kural #21:

ஒழுக்கத்து நீத்தார் பெருமை விழுப்பத்து
வேண்டும் பனுவல் துணிவு.

Meaning:

The scriptures praise the virtues of renounced souls.

Shikanji or Nimbu Paani
Serves 2
A Classic Indian Drink
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1. Lemon - 1
  2. 2. Ginger - 1" piece
  3. 3. Black salt - 1/4 tsp
  4. 4. Demerara sugar - 2 tbsp (Substitute jaggery or white sugar if unavailable)
  5. 5. Roasted cumin powder - 1 pinch
  6. 6. Chilled water - 2 glasses
  7. 7. Lemon slices or mint leaves for garnish (optional)
Instructions
  1. Squeeze the lemon into a jug and add: sugar, black salt, crushed ginger, cumin powder and chilled water.
  2. Stir well until sugar is dissolved. Adjust taste and refrigerate it until serving.
  3. Strain the shikanji and garnish with lemon slices or mint leaves before serving.
Grammars of cooking http://grammarsofcooking.in/
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