Maththa

Ingredients:
½ cup Plain Yogurt
1 cup water
1 tbsp chopped Cilantro
2 Mint leaves
¼ tsp Cumin Seeds
¼ tsp ginger, minced
Salt to taste

Method:
1) In a container, add yogurt and whisk for a minute. Make yogurt very smooth. Add water and make buttermilk.
2) Crush Cumin Seeds coarsely. Add Crushed Cumin seeds, Ginger to buttermilk.
3) In a small bowl, add chopped cilantro, mint leaves and little salt. Crush together until Cilantro and mint leaves become mushy. Add it to Buttermilk. Add little salt and mix.
Serve after any meal.

Note:
1) Add approx. ¼ tsp chili paste to give nice chili flavor.

Masala Dudh ( Masala Milk)

Ingredients:

2 Cup Milk
3 Tbsp Sugar
Ingredients for Masala:
¼ cup Almond Powder (unsalted)
1 Tbsp Pistachio Powder (unsalted)
½ tsp Cardamom Powder
Pinch of Nutmeg powder
1 pinch of Saffron


Method:
1) If you have unsalted Almonds and pistachio at home, grind it and use only the amount of measurement given above. Add Almond and Pistachio Powder, Cardamom Powder, Nutmeg powder and Saffron in the mixer and mix all the ingredients very well.
2) In a saucepan, heat 2 cups milk and add 3 tbsp sugar or add as per your requirement. Add 2-3 tsp prepared masala in it and stir with spoon. Bring it to boil.
Serve hot.

Note:
1) You can add other unsalted dry fruits like cashew nuts.
2) You can add Charoli seeds in Masala dudh.
3) Do not add too much of Nutmeg powder. Overwhelming flavor of Nutmeg powder could ruin the taste of Masala Dudh.

Panha

Panha

Ingredients:

1 ½ cup Raw Mango Pulp (Step 1)
2 cup sugar
1 tsp Cardamom Powder
Pinch of Saffron


Method:
1) Cook 1 big raw Mango (1 to 1 ½ pound) in pressure cooker. Let it cool down. Peel cooked Mango and pulp it. Pour pulp in a strainer and strain it without adding water. Use spoon and give stir, as the pulp is very thick. Some Mangoes have fibrous (Stringy) elements in the pulp. Straining will help to separate those elements and give smooth texture to our Mango drink.
2) In a saucepan, add sugar and very little water to cover the sugar. Make sugar syrup to “soft-ball” (Note 3) stage. Remove from heat. Pour strained Mango pulp in sugar syrup while sugar syrup is hot. Mix well and let it cool down. Once it becomes cool, transfer this mixture to Glass airtight container. Refrigerate to reserve future use.
3) While serving, put 2-3 tbsp mixture in a glass, add cold water and stir well.

Note:
1) Add pinch of salt while serving.
2) Raw Mango should be very tart (sour) in taste. If tartness is less, reduce the amount of sugar. Also, while serving Mango Drink add few drops of lemon juice to taste.
3) That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.

Konkani solkadhi

Ingredients:
7 to 8 Kokum
1 cup Coconut Milk
1 Green Chili, Finely chopped
1 or 2 Garlic Cloves, finely chopped
2 tbsp Cilantro, finely chopped
1/2 tsp Cumin Powder
Salt to taste
1/2 tsp Ghee
1/2 tsp Cumin seeds

Method:
1) Soak Kokum into 1/2 cup Hot water for 30 to 45 minutes. Squeese and strain.
2) Take Cilantro and 1/4 tsp Salt in a bowl and crush by fingers nicely. Take green chili and little salt, crush it by using spoon.
3) Chop Garlic finely.
4) Crush Cumin seeds coarsely.
Without Temering
In a bowl, add Coconut milk, Kokum water, crushed Cilantro and Chili, choppd Garlic and crushed cumin seeds. Add little salt if needed. Mix nicely.
With Tempering
In a bowl, add Coconut milk, Kokum water, crushed Cilantro and Chili, choppd Garlic. Add little salt if needed. Stir nicely. Heat a small saucepan, add Ghee. Once Ghee becomes hot add crushed cumin seeds and pour this tempering in Coconut milk mixture. stir nicely.
Solkadhi is generally served cold, but it can be serve lukewarm. While serving, sprinkle little Cumin powder. Do not mix Cumin Powder before serving, It will make the color little dull.

Note:
1) Add 1/4 cup Sour buttermilk to enhance the taste.