Wood apple sharbat

Wood apple sharbat

The word ‘Wood Apple’ should not be confused with another similar fruit Kaitha.

Kaitha is tough and rough woody skin as bael but bael fruit is a sweet, aromatic fruit, where as kaitha is sour taste and eaten with salt and chilli powder.

These both fruits differ in taste, colour and properties. Bael is good for stomach. This is instant body cooler and an energizer on a sunny day.

If you are wondering, how to include these hard-exterior fruits in your daily diet, the best way is to drink homemade bael sherbat. Popular in Odisha festival known as Pana Shankrati this sherbat serves as prashad.

Making progress....

Wash before using, hit the hard shell, decide into 2 parts.

Scoop out all the pulps into a big bowl

Add water 1 Cup of water, mash the pulp till it softens and turns into semi-fluid consistency.

You may also grind the pulp for quick and easy process.

Strain well to remove all solid impurities.

Now add jaggery and chilled water.

This is the simplest way of sharbat according to Ayurveda.

You may also add some other ingredients to enhance the flavour according to your taste.

I love this simplest and healthiest way for my health.

You can increase or decrease the consistency of the sherbet by adding more jaggery or water as desired.

Pour the sherbet in a jar keep this in fridge and enjoy whole day with this healthy drink.

MIX VEGETABLE CURRY WITH COCONUT PASTE

Ingredients: Potato,Carrot,Green beans,Broad beans,Green peas,Raddish all vegetables equally cut into small cubes 250 grams Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Coconut paste 1cup Cloves – 3, Cardamom – 3, Black pepper –5/6 Bay leaf– 1 Asfoitida – 1 pinch Green chilies – 2 Turmeric powder – 1/2 tsp Garam masala powder – 1/2 tsp Coconut milk – 1/4 cup Salt – To taste Preparation: Heat oil in a wok at medium heat. Splutter mustard seeds,Cumin seeds,whole spices with a pinch of asfoitida and fry until fragrant. Now add vegetables and saute nicely. Stir the vegetables frequently until they're nicely browned and cooked through. Give them a good shake or stir every so often to keep them from sticking and to help them cook evenly. Add turmeric powder,Saute for about a minutes or until their raw smell is gone.Add coconut paste and season with salt. Cook covered for abo...

CRISPY BITTER GOURDS

Ingredients: 3 Bitter Gourds ½ Cup Gram flour 4 tbsp Fine Rice flour 1 tsp Ginger /Garlic paste 1 tsp Garam masala powder 1 tsp Red chilly powder Oil to deep fry Salt to taste Presentations: Wash the bitter gourd , trim the top and tail and then cut the bitter gourd as round in shape like rings. Collect all rings in a colander and sprinkle 1 tsp of salt mix them well , leave this for half an hour so that the rings are observed salt and leave the excess water and bitterness from bitter gourd. In another bowl, take all other ingradients along with 1 tsp of oil , using your hand mix well till smooth powder. Now add the sliced bitter gourd to the flour mix. Sprinkle few drops of water so that the masala coats all the pieces well. Heat the cooking oil in a kadhai on medium flame. When hot , add the masala coated slices 10 to 12 at a time & fry till crispy. Stir often to avoid stick each other. When done remove on a paper . Store in an air tight container. You can enjoy t...

Sattu puri

Ingredients..... For dough 1 cp whole wheat atta Ghee 1 tbsp Salt Water For stuffing... Sattu powder 1 cup Ghee 1 tbsp Preparations.... Puri dough .. Take whole wheat flour in a bowl add salt, ghee mix it then gradually add water and knead to stiff dough. Cover and rest for a while. Sattu balls.... Take sweet sattu in a bowl add ghee, mix it well. Add little water if required. Divide dough into small balls. Take wheat dough on your palm make a bowl of it stuff the sattu ball and gather the edges and seal properly. Roll it as roti cut into triangular shape. Keep all puries on dry clothes. Deep-fry the puris until they turn golden brown and crispy.

Odisha Plates

Search This Blog