Tag Archives: tamil drink

Apr19

Paan Gulkand Drink

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Paan Gulkand is made from betel leaves, the betel leaves are pureed and mixed with milk with gulkand. You have some flavors in this drink, as betel leaves have all these flavors like sweet, bitter, astringent, lemony, minty…

Gulkand is induced for the sweetnesss. Gulkand is a cooling ingredient, which is used in some ayurvedic medicines. Gulkand is a rose preserve which is available in all super markets.

Basil seeds or sabza seeds are also induced to enhance the better texture and again this is also a cooling ingredient which is available in all the super markets. So I would say that Paan Gulkand is a perfect summer drink with natural coolants. The people those eat paan would definitely like this to the core. Give a try…

Do check out my other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/

Paan Gulkand Drink

Paan Gulkand Drink

Preparation Time: 15 mins

Yields – 2 tall glasses

Ingredients:

  • Betel leaves – 3 to 4 leaves
  • Milk – 2 cups
  • Chilled water – 1 cup
  • Basil seeds or sabza seeds – ½ tbsp.
  • Nannari or rose syrup – ½ tbsp.
  • Gulkand – 3 tbsp.
  • Nuts (cashewnuts, unsalted pistachios and badam/almond) – 2 tbsp.
Betel leaf with water
Betel leaf blended with water
With milk
With Gulkand
With sabza or basil seeds
Getting mixed
With chopped nuts
With pistachios
Getting mixed
Paan Gulkand Drink

Preparation:

  • Wash the betel leaves, take out the stalk.
  • Soak the basil seeds in water for 10 mins.
  • Take the betel leaves along with the chilled water in a blender and Blend them well.
  • Pour it to a wide mouth bowl, mix them well.
  • Pour in the milk to it and mix them well for few mins.
  • Add in the gulkand, along with nannari syrup and mix them well (so that gulkand gets dissolved).
  • Drain the water and add in the sabza or basil seeds and mix them well.
  • Chop the cashewnuts, pista/pistachios and almonds/badam into small pieces, add to the paan and mix well.
  • Pour it to a tall glass and refrigerate for few mins.

Serve chilled.

Sep22

Filter Coffee

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The word Filter Coffee itself has a wonderful aroma and flavor in it. I never like to have coffee, but I love to have to filter coffee. Evenings are always special for me from my childhood, when I am back to home from school, the brewing smell of the coffee pulls me to kitchen. But my mom brews coffee using a pot. The very first time I had filter coffee during my travel to hometown in a Kumbakonam Filter Coffee shop.

After that I too got a filter at home and started brewing my coffee – “Filter Coffee”. Now daily evening I and my daughter never miss to have this Filter Coffee. No words for the taste and smell of the filter coffee.

Check out the recipe and join us and enjoy the Filter Coffee. Do Check out my other Beverage recipes in this link: https://madraasi.com/recipes/beverages/

Filter Kaapi / Filter Coffee

Filter Kaapi / Filter Coffee

Ingredients:

  • Filter Coffee Powder (Narasus) – 4 tsp
  • Water – 100 ml
  • Rock Salt – a pinch (optional)
  • Milk – 2 cups
  • Sugar – as required
Coffee powder in the upper portion of the filter
With the filter handle
Water getting boiled
Poured over the filter
Decotion getting collected
Collected decotion
Filter Kaapi / Filter Coffee

Preparation:

  • Heat the water in a bowl, let it boil.
  • In the top portion of coffee filter, add a pinch of rock salt and then the coffee powder.
  • Place the long handle like filter over the coffee powder.
  • Pour in the boiling water and close it with the lid for few mins.
  • Boil the milk and keep in low flame.
  • Remove the lid after 15 mins and check out if all the water is drained to the bottom portion of the filter.
  • Carefully remove the upper portion of the filter, you could see the decotion collected at the bottom portion of the filter.
  • Take ¾ cup of milk along with a tsp of sugar and pour in ¼ tsp of coffee decotion and start pouring the milk from one cup to another cup fastly, so that you could get lots of froth.
  • Transfer the coffee to a tawara along with the froth.

Serve hot in the morning or evening.

Note:

  1. Add salt only in the filter not to the milk and this is optional as it avoids the bitter taste.
  2. Refrigerate the excess decotion for one day.
  3. Do not heat the decotion, heat the milk and then pour the decotion.
  4. Serve hot with froth.
Sep14

Ginger Drink

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I never use to have ginger drink right form childhood even after knowing the benefits of having ginger drink. But finally only when we face some problems we suddenly search of a remedy that to a natural remedy to relieve us or keep away from the problem.

This ginger drink helps and relives indigestion, cold. Ginger Drink is prepared in few version, but this one is the simple and good for kids, which is mild spicy. It’s not good to have this drink often, one can have it once in a month, perfect for adults to have in empty stomach and good for kids after a milk or coffee in morning. Also it’s enough for one to consume only ¼ cup (100 ml), so it’s good to have on weekends.

Check out my other beverage recipe in this link: https://madraasi.com/recipes/beverages/.

Let us move on to the recipe…

Ginger Drink

Ginger Drink

Ingredients:

  • Ginger – 100 gm
  • Palm Rock Sugar / Panakarkandu – 10 gm
  • Ajwain / Carom seeds / Omam – ¼ tsp
Ginger boiling in water
With Rock palm candy and ajwain/carom seeds
About to filter
Ginger Drink

Preparation:

  • Peel and chop the ginger into fine pieces.
  • Heat ¼ litre of water in a small pot, wait until it boil.
  • Add in the ginger pieces, palm rock sugar and carom seeds, cover with the lid.
  • Allow it to boil for 10 -15 mins in medium flame.
  • Remove the lid and filter the water.

Serve hot or at room temperature.

Note: You can adjust the quantity of palm rock sugar by increasing its quantity in order to increase the sweetness in it.