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Papaya wine

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Juices & milkshakes

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south indian store

Mango milk shake
Lemon grape water
Sharjah shake

MUSKMELON JUICE
AVOCADO SMOOTHIE
AMLA JUICE

GRAPE ICE PUNCH
RAW MANGO JUICE
LEMON MINT JUICE
WATERMELON COOLER

Apple milkshake

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Popular Posts

Kanthari uppilittathu / Kanthari in brine / Bird's eye chilli

Ingredients Kanthari / bird's eye chilli- 1 cup Water - 2 cups Salt Vinegar - 1/2 cup Method Wash kanthari well to remove all dirt and dead leaves sticking to it Remove the moisture from the kanthari In a pan , add 2 cups of water . When it boils add the salt Once it comes to a rolling boiling water add the vinegar . Allow it to boil. Once its done switch off the flame and allow it to cool Take a glass jar , put the kanthari in it . Now pour the cooled water . Close it and set aside You can use it after 15 days. The kanthari 's colour will be changed

Vazhathandu soup / Banana stem soup

This recipe is a simple healthy veg soup. Banana stem is a rich fibrous vegetable good for kidney stones. Usually the banana stem from nendran banana is used in our native as it tastes better. But we can also do it with other banana stem. To prevent discoloration after cutting put in salt water. Serves -3 Ingredients Banana stem- 1.5 cup (finely chopped) Small onion - 10 ( finely sliced) Garlic - 1 tsp Corn flour - 1 tbsp Pepper powder - 1/2 tbsp Cumin powder - 1/2 tsp Coriander leaves - 1/2 tbsp( finely chopped ) Bay leaf - 1 Salt Water - 2 cups + 1/4 cup Butter/ oil- 1 /2 tbsp Method Clean the banana stem and chop it. In a cooker, add 2 cups of water and chopped banana stem. Cook for a whistle In a pan, add the butter / oil. When it heats up ,add the bay leaf. Now add chopped garlic and sliced onions . Add the cumin powder and half of the pepper powder. Now add the cooked banana stem along with the water. Add required salt Now dissolve the corn fl...

Ayila Fish curry

INGREDIENTS Ayila -1/2 kg Shallots - 15 Coconut oil - 2 tbsp Mustard - 1/2 tsp Green chilli - 1 Pepper powder - 2 tsp Coriander powder -1 tsp Turmeric powder - 1tsp Tamarind - lemon size Fenugreek - 1/4 tsp Cumin -1/4 tsp Coconut grated- 1/2 cup Curry leaves Preparation Clean the fish and keep aside. Soak the tamarind in some water and set aside In a clay pan , add coconut oil. When it is heated up add mustard. Add powdered fenugreek and roast it in a medium heat. Add chopped shallots and saute for 5 min.Then add green chilli. Dry mix all the powder ( pepper powder, coriander, turmeric) and set aside Add the dry power to the pan. Fry it at a low flame or it will burn Add a little water and cover it and cook for 5 min. Add salt and tamarind water. Allow it to boil for 2 min. Grind the coconut and cumin to a very fine paste. Add the coconut paste now. Check for the taste and add a cup of water. Allow it to boil ...

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