LOCAL MANGLORE DRINK

 Kashaya powder(pitto)

Ingredients:
Coriander seeds 1 cup
Cumin seeds(jeera) 1/2 cup
Fennel seeds(Badishep) 1/2 cup
Wheat (optional)
Method:
Roast the ingredients seperately(without adding oil). Grind them to a smooth powder. Preserve in air tight container.

Kashay (the beverage)

Ingredients:
Milk 1/2 cup
Water 1/2 cup
Sugar 1 tea spn
Kashaya powder(pitto) 1 tea spn

Method:
Boil milk and water in a bowl. Add sugar and kashaya powder when it boils. Remove from flame, and close the lid for 5min. Strain it using tea strainer. Serve hot.

I like more milk in this kashaya. So I used 1:1 ratio of milk and water. This ratio can be varied as per individual taste. Basically you have to follow the same procedure as tea. ‘Kashaya’ is a beverage which replaces ‘tea’ or ‘coffee’ in many of North kanara homes. People prefer it because this is supposed to have cooling effect on body (do not drink it if you have cold).

Cool summer drink(Thandai)

Ingredients:
15 almonds
1 tea spn peppercorns
1 tbl spn dry grapes(raisins)
2 dates (wet)
1 tea spn fennel seeds (saunf/badishepi)
2 tea spn poppy seeds
2 cardamom with pods
Sugar
Milk

Method:
Soak dates, almonds, peppercorns, raisins, fennel seeds, poppy seeds, cardamom overnight in the water(I just soak them for 2-3 hours). Next day grind to a very smooth paste. Add sugar (as per your taste) and Milk to bring it to required consistency. Strain. Serve chilled.

Garlic buttermilk (Taka kadi)

Ingredients:
Buttermilk 3 cups
Garlic cloves 4-5
Green chillies 2-3
Turmeric
Salt
Oil

Method:
Heat oil and fry garlic cloves. Add green chillies, one cup of water and turmeric. Boil for 5 min. Remove from flame & add this to buttermilk. Add salt.

Serves : 2
Preparation time : 5min

Mango lassi 

 Ingredients:

Ripe mangoes
Curd/yogurt 1 cup
Milk(optional) 3/4 cup
Sugar 2-3 tea spns
Cardamom 1/2 tea spn

Ripe mangoes  Peel it and blend them in a blender/mixer to get a smooth pulp. Increase/decrease the amount of milk and sugar to get desired consistency and sweetness.

Method:
Blend all the ingredients in a blender/mixer for around 2 mins to get a smooth mixture.
Serve chilled.

Makes 2 glasses
Preparation time : 2-3mins

Muskmelon( karbooja) milkshake

Ingredients:
Honey dew melon (around 2″ cubes) 2 pieces or Cantalope pieces  1 cup
Sugar 2 tea spns
Cardamom powder 1/4 tea spn
Milk 2 cups

If melons are too sweet, don’t add sugar.

Method:
Blend all the ingredients in mixer/blender. Strain through a tea strainer.
Serve chilled.

Pepper-jaggery drink(Panak/panakam)

Ingredients:
2-3 tbl spn jaggery
2 cups water
1/4 tea spn cardamom powder
1/2 tea spn pepper powder
1/2 tea spn grated ginger(optional)
1 tea spn lemon juice(optional)

Ginger and lemon is not added in panak at my place. But in many temples, it is a must.

Method:
Mix all of the above till jaggery is dissolved in water. Make a paste of ginger and add it. Mix well.

Serves : 2

Raagi Neeru (Nanchne udak)

Ingredients:
Raagi/nanchne powder 1/2 cup
Jaggery 2 tbl spns
Cardamom powder 1/2 tea spn
Water 2 cups

Method:
Mix all the ingredients and blend it for a few minutes. Chill.
Before serving, mix once again with a spoon.

Serves : 2
Preparation time : 5min

Sweet and spicy mango drink (Appe huLi)

Ingredients:
1 cup raw mango pieces (do not include outer skin)
1 tea spn jaggery
Oil
1/2 tea spn mustard seeds
2 green chilies
2 red chilies
A pinch asafoetida
3-4 curry leaves
Salt

Method:
Cook the mango pieces in water. Grind it to a paste.
Cook the paste with jaggery, salt and water. Add enough water to bring it to a consistency of rasam.
Heat oil and add mustard seeds. When they start popping, add curry leaves, green chilies, red chilies and asafoetida. Add this to the dish.
Serve.