Coorgi koli(chicken) curry

Chicken-1kg(cut into medium size pieces)
Red chilly powder-2tsp
Turmeric powder-1/2tsp
Coriander seeds-2tsp
Tamarind-1 lemon sized ball
Cumin seeds-1tsp
Cinnamon-4 pieces
Cloves-10
Poppy seeds(Khus-khus)-2tsp
Coriander leaves-1/2bunch
Garlic-1pod
Ginger-2(1"pieces)
Green chillies-4-5
Onion-3(chopped)
Tomato-2(chopped)
Coconut-1/2 cup(grated)
Oil-2tbsp
Salt to taste

 Method:-

• Marinate chicken with turmeric,chilly powder and salt to taste for 30 mins.
• Dry roast coriander seeds,cumin seeds,cinnamon,cloves,poppy seeds together till dark brown and make a fine powder and keep aside.
• Dry roast grated coconut to dark brown and grind it along with green chillies,tamarind,ginger,garlic,and coriander leaves to fine paste.
• Now heat a oil in sauce pan add some chopped onion and fry until it is light brown.
• Then add chopped tomato and fry further 2mins.
• Now add the marinated chicken and the dry powder stir it well.
• Last add the ground coconut paste and mix it well.
• Now add 2cups of water,cover and cook until oil floats on top.
• Serve hot with naan roti or coorgi akki otti 

Potato Peel Pakoras!

Ingredients:-
Potato Peels-2cups
Poppy seeds-3tsp
Corn flour-1tbsp
Besan/Gram flour-1/2cup
Red chilly powder-2tsp
Kalonji/onion seeds-1tsp
Salt to taste

Method:-

• Remove the thick peels from potatoes.Cut these into long strips.Wash well,sprinkle salt and red chilli powder and keep aside.
• Mix cornflour,besan,poppy seeds,kalonji and  a few table spoon of water to make a thick paste.
• Add the potato peels and mix well.
• Heat the oil and fry the potato peels till they become crispy and golder brown.
• Serve hot with ketchup and a hot cup of tea in the evening.

kOnkani style crispy fried baby sardines

Sardines are always welcome.Whenever i go to buy fish i make sure to buy at least 1/2 kg.It is highly nutritious and very healthy compared to other fish.As it has a very good source of Omega- 3 fats and they are packed with vitamin D.

                            Baby sardines / saan pedvo in konkani /tharu butai in tulu is very tasty in any forms whether its canned or fried or curried the taste is awesome.Today i am going to  tell how to prepare this  tasty and crispy fried sardines in konkani style.We konkanies do not use many types of masala all we use is chilly paste and some asafoetida which makes this dish very tasty.

Ingredients

Baby sardines:-1/2kg

Red chilly paste-2tsp

Asafoetida-1/2tsp

Salt to taste

Rice flour-2tbsp

Maida-3tsp

Oil for deep frying 

Method:- Clean and scale the fish and apply chilly powder,asafoetida and salt.Mix it well and then add rice flour and maida and roll it again and deep fry till crisp. 

Serve hot with lemon wedges.

RAS Vodo.. a konkani delicacy

This is my grand mom's recipe which is traditionally  prepared on our new year/ugadi day.Today i got the time to post this as i was busy with my kids exams.In mangalore everybody prepare this dish on ugadi day .This is one of my favourite and i prepare this whenever i feel like.Normally my mom used to prepare the rice flour at home by soaking rice and then spread it on a clean cloth .After 1 hour its ready to make powder.Then that powder is mixed with coconut milk.It goes well with payasam or with some spicy curry.

                           

ras vodo and Mudganey(chanadal payasam)

Ingredients:-

1. Rice flour-2cups
2. Coconut -2cups(grated)
3. Salt to taste
4. Oil for frying

Method:-

• First grind the coconut to smooth paste using 2 cups of water, strain and collect the thick coconut milk.Then again add a cup of water to the coconut residue and grind it to smooth paste .Again strain and take out the thin milk and add this to the thick coconut milk.
• Now prepare soft dough using this coconut milk and rice flour
• Now take small pieces of banana leaf and apply some oil or you can use plastic sheets also..Now apply some oil and start making  lemon sized balls and with the help of your fingers try to make round shaped disk as shown in the above picture.
• Now heat oil in a deep frying pan and start frying all the voda's.
• Serve hot with curries or payasam/Mudganey.

Spicy American sweet corn

Ingredients:-

Frozen american sweet corn/ fresh  sweet corn-2 cups

Butter salted-1tbsp

Chat masala-1/2tsp

Chilly powder-1/2tsp

Maggie cube-1/4 or to taste

Method:-

• Mix all the ingredients and micro on high for 5 min(it depends on your Microwave).
• Serve hot as a snack in the evening.

Instead of frozen sweet corn here i have used fresh sweet corn

Spicy Bread doughnut

Summer vacation has started for my kids and i too started hunting for new snacks recipes and i got this bread doughnut recipe from my 18 yr old collection.Today i tried it for a 1st time and it was so tasty and my kids loved it with my special mint flavoured tomato sauce.

                              If you have 6-7 pieces of left over bread then you can use for preparing this  tasty doughnut as it requires only 7slices to make about 15 medium sized doughnuts.This snack is easy and requires only 10-15 mins.

spicy bread doughnut

Ingredients:-

Bread slices-7
Spinach-1bunch
Green chilly-5-6
Pudina(mint leaves)-1/4 cup
Ginger-1" piece
Garlic-7-8 cloves
Cumin-1tsp
Baking powder-1tsp
Maida-1cup
Cornflour-1/2 cup
Salt to taste.
     

Method:-

• Blanch the spinach and puree with green chillies,mint leaves,ginger and garlic.
• Now mix the bread pieces with spinach puree till it blends well.
• Now add the maida,corn flour,cumin,baking powder and salt and knead stiff dough.
• Now start making round shaped doughnuts as shown in the picture.

dough nuts are ready to fry

• Now heat the oil in a deep frying pan and start frying doughnuts in a medium flame till dark brown and crisp
• Serve hot with tomato sauce.

en.petitchef.com   Foodieblogroll.com


                                           

kubbo/clams-vali/malabar spinach/Indian spinach Ambat

Indian spinach or vali in Konkani or basale soppu  in Kannada is a very tasty  and at the same time very healthy vegetable which is grown easily if you sow a small seed .All you need is moist soil and good sunlight.I remember in mangalore almost all the people used have this  in their backyard (maidara in konkani).It can be used for making many different  types of curries with so many combination like with clams or papaya and dal or dried or fresh prawns or with many types of beans.

              It has got loads of vitamins and minerals so its better to add this in your daily diet.We konkanis love this with clams or kubbo .As we all know how benificial these clams.They are rich in iron which is required for our daily diet.It is very good for women because of rich iron content especially for pre-menopausal women and for growing kids.

                                    .Normally in summer i prefer leafy vegetables but we can't live without our non-veg also.So we just combine  our vegetable with our non-veg dishes to make our dishes more tasty and healthy at the same time.and  no need of cooking 2 different dishes .

                        Today i have prepared a typical konkani dish called  kubbe/tissre  vali ambat  which is our  all time favourite" Konkani" delicacy. In this curry i have used clams with  one shell on or ekchippi(in Konkani) along with vali( malabar spinach) which makes this dish more tasty.

Ingredients needed is:-

 Kubbo/clams/tissre-1/2kg

Malabar/Indian spinach/vali/basaley soppu-4 cups(chopped leaves)

Spinach stems-1 cup ( cut into 4 inch length wise)

Tur dal/yellow lentil-1/2 cup

Coconut-1/2(grated)

Red chillies-8-10

Coriander seeds-2tsp

Methi-1/2tsp

Tamarind-1 marble sized ball

Turmeric powder-1/2tsp

Onion-3 chopped

Coconut /veg oil-1tbsp

Salt to taste.

                                    

Method:-

Ready for steaming

after steaming 

• Separate the leaves for stem and cut  stem into 4 inch long pieces and pressure cook along with dal/lentil for 20 mins.Add little turmeric while cooking
• Now steam the clams with 2 cups of water for 10 mins on high flame.
• Once it is done just keep the one side shell and discard the other as shown in the picture.
• Now prepare masala for that you need to roast red chillies,coriander and methi till light brown or till you get the nice aroma.
• Now grind coconut  along with,tamarind, roasted chillies,coriander and methi to a smooth paste.
• Now take big sauce pan and add boiled dal, in that add chopped spinach leaves and cook until leaves are almost changes to light green it takes about 5 mins.
• Now add clams and salt and bring it to  boil for further 5 mins.
• Then add the ground masala and bring to boil and switch off the fire.
• Now take a small pan for tempering.Heat oil and add chopped onions and fry until golden brown.
• Then pour this over the curry and kubbey ambat is ready to serve with hot steaming rice.

kubbo-vali ambat

Instant bisibele bath

Bisibele bath is a famous south indian dish,as it is whole some food with lots of veggies with  combination of dal and rice.Today i have prepared it by short cut .I mean to say instead of preparing bath powder i just tried it with my Sambar powder and its done.

Ingredients

1. Rice-1cup
2. Tur dal(yellow lentil)-1 cup
3. Mixed vegetables-2 cup( french beans,carrots,brinjal,peas)
4. Tamarind- 1 big lemon sized ball
5.  Sambar powder-1tbsp
6. Jaggery-2tsp
7. Mustard
8. Pepper corn-1/2tsp
9. Curry leaves-2springs
10. Cashew nut-7-8
11. Red chilly-2
12. Turmeric powder-1/2tsp
13. Ghee or oil-1tbsp
14. Salt to taste

Method

• Pressure cook rice,vegetables and dal separately ,You  can cook  vegetables with rice with little turmeric powder.
• Now open the pressure cooker lid once it is cools down  and take out the rice and dal.
• Soak tamarind in a cup of warm water and make a pulp.Now mix the sambar powder and jaggery and mix it well  in that pulp and keep aside
• Now transfer the rice and dal together to a heavy bottom sauce pan and add some salt.The mixture should be little watery .
• Now add tamarind-sambar powder mixture and bring to boil.Once it is done switch off the fire .
• Now its ready for seasoning.Heat a small pan add some ghee then add mustard followed by pepper corns,red chilly,cashew nut and curry leaves and pour this over the rice-dal bath

Chikoo Shake with Coffee punch !!

Chikoo/Sapodilla/sapota is very beneficial fruit.As it contains good amount of antioxidant vitamin like vitamin  C, vitamin  A .Vitamin A is essential for vision.It  is also required for maintaining healthy mucus membranes and skin.Vitamin C helps body develop resistance against infectious agent.
         Fresh ripen fruits are good source of minerals like potassium,copper,iron and vitamins like  folate and niacin ,pantothenic  acid which is essential for optimal health as they involve in various metabolic processes in the body as cofactors as the enzymes .
                        Apart from all the benefits chikoo is a good source of dietary fibre and there fore acts as a good remedy to curb constipation.The anti- inflammatory effects properties of  chikoo is helpful for  problems like gastritis and bowel disorders.
                       As i said earlier summer fruits are my favourite i  make sure at least i have one seasonal fruit  in my daily diet.Today i have prepared simple yet tasty milk shake for my kids who love to have this as soon as they come back after their exam.This chilled shake is excellent to Beat The Heat

Ingredients:-
Chikoo-4(cut into pieces)
Milk-3cups
Ice cubes-10
Instant coffee powder-1tsp
Sugar-1/2 cup

Method:-

• Blend all the ingredients together in a blender and serve chilled.
• You can sprinkle some coffee before serving

Hyderabadi Mutton Dum Biryani!

 

Hyderabad is famous for its Dum biryani.One of them is kacche ghost ka biryani which i have tried several times and it really come out well.It is very simple and easy to make.I got this recipe from one of the TV shows in which they clearly mentioned the step by step recipe.So i too started following that exact recipe and we all loved the  end result.
              Normally in other types of biryani precooked meat is used but in hydrabad they cook meat along with rice.That means the mutton cooks  in its own juice  which is also known as kacchey Ghost ka biryani. Mutton is cooked on slow fire in the steam which know as Dum( steam).The procedure of making this  biryani is very interesting.To make it  more simple  i have  clearly mentioned the steps with the pics.So lets start with the ingredients.

1st step

2nd step

                

3rd step

4th step

5th step

6th step

7th step

Ingredients:-

Basmati rice-1/2kg

Mutton-700gm

Onion-4(sliced)

Mint leaves-2 cups

Ginger-2 pieces

Garlic-1 big pod

Cloves-10

Cinnamon-4 big pieces

Cardamom-6-7

Coriander seeds-1tsp

Jeera(cumin)1tsp

Bay leaf-3

Green chillies-10

Chilly powder-1tsp

Curd-1cup

Oil or ghee-1cup

Kesar/saffron -a pinch mixed with a tbsp of milk

                  or 

saffron color-1/4 spoon mixed with a tbsp of milk

Method of marination:-

• First make masala for marination with 1 cup of mint,ginger,garlic,5 cloves,2 cinnamon,3 cardamon, jeera,coriander seeds,6 green chillies and curd.Grind all the ingredients to smooth paste. 
• Now marinate the mutton with this paste along with salt and chilly powder for about 1 hour.

1st step:-Fry onions  in 1/2 cup ghee till golden brown .Just before taking it out.add the chillies and fry along with onions for a few seconds or till raw smell goes.

2nd step:-Boil about 2 litre  water in a  wide  big hundi or sauce pan along with Bay leaf, remaining cloves,cinnamon, cardamom.and salt to taste .when water comes to boil add the washed rice and cook exactly for about 10 mins(if you are using kohinoor charminar basmati) on high flame or till 3/4 done.Now strain the water.

3rd step:-Transfer the cooked rice to a tray or wide plate.Let it cool for a while.


4th step:-Now start making layers for which you need 4 litre thick bottom vessel or the Pressure cooker( i have used pressure cooker) and  a thick lid which exactly fits to that handi/cooker.First put the layer of marinated mutton and then spread some fried onion on top and some chopped mint leaves.The same way finish the layers with the remaining rice.At last sprinkle some safron mixed in milk.


5th step:- Make soft dough using 1 cup of wheat flour.Now seal the handi with this dough as shown in the picture.


6th step:-Now seal the handi with a lid properly make sure it is tightly closed.


7th step:-Now cook it over the low flame for about 45 mins.After 45 mins swithch off the gas and  let it stand for about an hour so that let the rice absorb all the flavours .

                                                                                                                                                                   

Serve hot with salad or special biryani chutney or with mirch ka salan as traditionally served in Hyderabad.

Banana Parata with Dalitoy... a GSB konkani cuisine

Banana parata with dalitoy

Parata is my favourite breakfast and it is easy ,healthy and good choice for kids lunch box. Here is one tasty banana flavoured   konkani parata in this i have used over ripe bananas .My kids love this  Parata a lot,instead of plain parata i prefer this banana parata for my kids lunch box as it is healty and  remains soft .Dali thoy( manglorean dal) makes very good combo ,even in local hotels they serve dal with this parata.

          

Ingredients for  the parata:-

Multi grain Wheat flour-2cups

Banana-2(small)

Salt to taste

Sugar(optional)-1tsp

Ingredients for the Dalithoy(dal):-

Toor dal/spilt pigeon peas/yellow lentil -1cup

Green chilly-4

Red chilly-2

Mustard-1/2tsp

Asafoetida-1/2tsp

Salt to taste

Curry leaves-1spring

Oil-1tsp

Method of making parata:-

• Mash banana well with salt and sugar.
• Now add Multi grain wheat flour and little water for kneading soft dough.
• Knead  dough well until it is soft and keep covered for 30 mins.
• After 30 mins make10 lemon sized balls and roll into a small circle.
• Now sprinkle some flour and brush some ghee, fold this into triangle and roll it again .
• Heat  tava/griddle and dry fry or apply some ghee  and serve hot with dalitoy.

Method of making Dali thoy(Dal)-

• Pressure cook dal till tender or about 3 whistle.
• After a its completely cool down take it out from the cooker and transfer into a sauce pan.
• Now add slit green chillies and salt to taste.
• Bring to boil until green chillies are cooked well.
• Now heat a tsp of oil  for tempering in a pan.Now add mustard and let it crackle,then add red chilly pieces followed by curry leaves and Asafoetida and pour this over the dal and dali toy is ready to serve.

Note:-You can  serve this dal along with rice too.

Banana parata and Dali thoy

Melon-papaya slush

Beat the heat with Melon -papaya slush.After the hot and dusty summers here is a chilled  seasonal fruits slush whch you wont have to sweat over .

Ingredients:-

Frozen Water melon pieces -2 cups

Papaya-1 cup(cut into pieces)

Sugar-2tbsp

lemon juice-1tsp

Crushed ice-2cups

Salt a pinch

Chilled water-1cup

Method:-

• Place water melon ,papaya and crushed ice into a blender.Pour in lime juice,sugar and salt.Blend until smooth.

Note:- you can replace the water with lemon flavoured carbonated beverage.

Banana pith and flower vada(bondi- gabbya ambado)

Every part of the banana plant is useful. Apart from banana fruit we use almost all the parts of banana plants as well ,like raw banana is used for preparing  variety of dishes like  fritters ,curries and some dry dishes also,banana leaves(kele paan)  are used for raping dosas and used as plates .Normally in marriages and in temples especially in south india where they serve food on banana leaves which tastes awesome, darkish red flower of the plant is also used for  preparing many  tasty dishes,which is healthy too,the dry brown outer part of  banana stem used as a tread(kele vayu) for making garlands and last one is Gabbo(konkani)/banana pith/stem interestingly many people  are not aware of its use and medicinal property .We south indians  use this  for preparing  different variety of curries and fritters,which is very tasty like koddel,gabbo upkari and other dishes.It is very useful  for kidneys,obesity,urinary stones and other ailments according to ayurveda .

                         Somedays back i got this plantain pit and flower from my backyard and i prepared some tasty vadas,which is very easy and quick to make.I never tried this combination before.

Ingredients you need 

1. Banana flower-1
2. Banana pith- 2 cups(chopped finely)
3. Rice flour-1cup
4. Urad dal powder-2tsp
5. Besan(gram flour)-1tbsp
6. Chilly powder-2tsp
7. Asafoetida-1tsp
8. Salt to taste
9. Oil for frying

Method:-

• First remove the 2-3 layers of the flowers and finely chop the remaining flower and keep aside.
• Now finely chop the white coloured plantain pith .
• Now mix all the ingredients to make vada batter by just adding 2-3 tsp of water if necessary . 
• Now make take a lemon sized ball and give it a vada shape .
• Now heat the oil in a kadai and start frying on medium flame till brown and crisp.

 

Mudganey(Gram payasam).. A konkani delicacy

Ugadi feast,PODI(kele,karathey,jivkadgi,Banbaley kele),Patrode,Ambya (mango )gozzu,i(bibbya /bebbe upkari)

Mudganey is typical GSB konkanis  payasam/dessert.It is prepared on many festivals and served in temples too.It is a gram cooked with coconut milk and Jaggery.A traditional Konkani dish. Normally people prepare this  on Ugadi day at least once a year.
                                  Mudganey is one of them  favourite konkani dessert So i want to start my new year with this.I love to have this  with lots of tender cashew nut  and raisins and i am going to have this with my Ras vodo which is another konkani delicacy which we prepare on the ugadi day.
                       Mudganey  is a very simple and easy to make.Actually my mom used to add fresh coconut milk  which she used to collect it from by  grinding grated fresh coconut and then she used to strain the ground paste to collect the milk instead of coconut milk  i prefer adding  coconut paste  which really tastes good.

Ingredients :-
Bengal gram-1 cup
Jaggery -21/2 cup
Coconut-1/2(grated)
Rice flour-1tbsp
Cardamom-5-6
Cashew nut-1/2cup
Raisins-1tbsp

Method:-

• Pressure cook Bengal gram till soft .
• Now grind coconut along with cardamom and rice flour to smooth paste.
• Remove the cooked Bengal gram and boil this again in a big heavy bottom sauce pan along with Jaggery .Add a cup of water and boil till Jaggery dissolves completely.
• Now add the coconut paste and a cup of water to dilute the coconut paste.
• Cook over a low flame stirring all the time till its thick.
• Serve hot or at room temperature. 

PODI(kele,karathey,jivkadgi,Banbaley kele)

Tomorrow is ugadi/samsar padvo (new year) and my kids are eagerly looking forward for the yummy dishes thai i  prepare specially on that day, for this we have to wait whole year because many of them are prepared wth seasonal vegetables .

                   Today i want share one more konkani special PODI which is similar to fritters.We prepare many types of podis on ugadi day but i managed to prepare only four types.As many of the vegetables are not available in here but in mangalore (home town) we get almost every thing which is needed for the podis.Anyway let me start with ingredients

Ingredients needed for bitter gourd,bread fruit and raw plantain:-

Bitter gourd/karate/karela-2

Raw plantain/banbaley kele-2

Bread fruit/jivkadgi-1/2

Raw rice-1cup

Kashmiri red chillies-15

Asafoetida-2tsp

Salt to taste

Oil for frying

Ingredients for the ripe banana/nendrabale/kerala banana podi :-

Kerala ripe banana-2

Rice flour-1/2 cup
Semolina-2tsp

Salt to taste.

 

Method:-

• Soak rice for an hour and then grind it to smooth paste along with chillies ,asafoetida and  salt and keep aside.The paste should not too thick or watery.
• Mix rice flour and semolina and keep aside.
• First cut bitter gourd to thin round slices and apply salt and keep for at least 1hour.
• Now peel the raw plantain and ripe banana and cut into 3"pieces legthwise.
• Then peel the bread fruit with help of a peeler and cut into triangular pieces about 1/2cm thick pieces.
• Squeeze the water from Bitter gourd and keep aside.
• Now apply rice paste about 2tbsp each to to bitter gourd,Raw banana and to bread fruit and finish all the paste.
• Now sprinkle little salt to ripe banana pieces and roll all the pieces in rice flour and fry till golden brown
• Now deep fry all the remaining  podis till crisp and  golden brown.
• Serve hot as side dish or as a snack in the evening.

Patrode.(steamed colocasia leaves)

Only two days left  for our Samsar padvo/Ugadi....
.As i am posting some  authentic GSB Konkani  dishes from past few days that we me during ugadi festival,
I would like to add one more dish very much liked by konkani's on that day.Almost all our festival  is incomplete without this dish.

                     This is one more favourite dish i would love to prepare on Ugadi day. All most all konkanis love this dish so much so that it  is not only prepared in festivals but also whenever we feel like, especially during rainy season.In rainy season you get to see this leaves in abundance. But you have to be very careful while choosing the leaves becaue it can cause itchiness and irritation so make sure that you choose a good quality green color leaves and cook it properly with lots of tamarind or bilimbi./bimbul.

                                                                                                                                                                                   
The ingredients may differ from region to region as in mangalore we use whole green gram or green gram dal where as  kerala GSBs use raw rice.Even in udupi and other part they use rice as the main ingredient.So i started using both together for my patrodey .

 

Ingredients:- 

Colocasia leaves/arbi leaves/patrode paan -20

Green gram dal -1/2cup

Raw rice-1/2 cup

Coconut-1/4(grated)

Red chillies-10-12(roasted in coconut oil)

Tamarind-1 big lemon sized ball

          or 

Bilimbi/bimbul-15

Asafoetida-1heaped tsp

Salt to taste

Method:-

• Soak green gram and rice together for about 4-5 hours.
• Now grind all the ingredients together to a coarse paste  it should be semolina consistency.The batter should be thick so that it should not drip while  steaming.
• Wash colocasia leaves and let it dry for sometime.
• Then trim all the thick veins from the leaves.
• Now select the largest leaf  and keep upside down or non shiney leaf facing up. 
• Now smear the  thin layer of the masala paste  all over the leaf and then keep one more leaf on the top of the 1st leaf and again spread the masala on that 2nd leaf like a sandwich.The same way make at least 8-10 layes 
• Now fold the both the sides and then roll the leaves together to make cylindrical shape ,like a thick roll .while folding apply some masala again so that the leaves sticks properly.
• Now boil some water in the steamer and start placing rolls one by one.
• Now cover the steamer with a lid and steam for about 45 mins.
• Serve hot with coconut oil on top or with Ghashi a aromatic coconut gravy with roasted urad dal and methi.

Cashew -lemon delight!!

I just love summer fruits ,they have  a unique taste and flavour.One of them is cashew fruit .Many people hate this fruit because of its distinct flavour and taste.But i love this fruit.I still remember my summer holidays at my uncle's place .We all kids used to climb the tree just for this fruit.At those times we used eat this with pepper and salt.Even now i eat the same way 

                                 yesterday i tried this juice with only salt and pepper but some what i didn't like the taste .So my hubby asked me to add lemon juice and the taste was much better.So today i  just added both lemon and pineapple juice along with some sugar and it was really good.I think this is the best drink to beat the heat.

Cashew-lemon delight

Ingredients:-
Cashew fruit-1
Pine apple juice-1/2cup
Lemon juice-2tsp
Sugar-1tbsp or to taste
Salt a pinch
Crushed pepper 1/2tsp
5-6 ice cubes
Chilled water-1glass


Method:-

• Blend pieces of cashew fruit,lemon juice,pineapple juice,salt and sugar in a blender along with some ice cubes.
• Now strain the juice and serve with crushed ice and sprinkle some pepper.

Neat cashew juice