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Spicy Guava Cooler | Peru Panna | Guava Panna Recipe

Indian summer cooler (mocktail) made with Guava and spices!

Indian mocktail made with guava and spices

If there was another fruit, other than the mango, that screams Summer to me, it is the guava. A better part of our childhood summers was spent on guava trees. They are some of the easiest trees to climb, if you are into that stuff. We would be tree hopping all morning until it was time for lunch. Mango, guava, and so many more tree. Me not so much as Gee and my cousin.

If you've had pleasure of plucking a fruit right from the tree and eating it then and there, you know how that feels. That fruit is so much more sweeter than what we buy outside.

After moving to Bangalore, I'm yet to spot a guava tree, but that doesn't stop me from buying and eating them. After all, it brings on nostalgia, and who doesn't love that?

This is the first time I did something other than directly eating the fruit. I made us a summer drink. Guava Panna!

Panna is a spicy summer drink most commonly made from raw mangoes. Check out that recipe here.

I've used fresh guavas to make the juice, but feel free to use your favorite Guava Juice to make the same. I added a little twist to the regular guava juice to make the Guava Panna. The juice is spiced with roasted cumin powder, red chilli powder or paprika, black salt, regular salt and some sort of sweetener if the guava isn't sweet enough. I used jaggery to sweeten up my drink, hence, the slightly brownish tinge to the drink.

Use the quantity of the ingredients in the following recipe as a guiding value and adjust them according to your taste. You can add mint, lime and/or sparkling water or soda to create your own version of the Guava Panna.

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family!

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Spicy Guava Cooler | Peru Panna | Guava Panna Recipe

Guava Panna is an Indian summer drink made with guava and spices.

Recipe Type: Drink
Cuisine: Indian
Prep Time: 10 minutes
Cook time: 0 minutes
Yield: Serves 3

Ingredients:

3 glasses Guava Juice or juice of 1 large Guava
1 tsp Red Chilli Powder
2 tsp roasted Cumin Powder
1 tsp Black Salt
2-3 tsp Sugar or Jaggery (Add sugar only if juice is not sweet enough)
Squeeze of lime (Optional)
Crushed mint leaves (Optional)

Method:

1. Mix all the ingredients in a large jug.
2. Adjust the spices and sugar according to your taste.
3. Chill and serve.

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rose yogurt beverage smoothie curd flavored drink Indian Punjabi

Rose Lassi

Panaka

Raw Mango Panna

Instant Mango Pickle [Video Recipe]

Quick and easy to make Indian mango pickle with video instructions. Simple and flavorful!

Instant Indian spicy pickle made with raw mangoes recipe

It's been long that we spoke about Mangoes. They are making their presence felt in the market and it's time to start giving them the attention they deserve.

I am all for enjoying the succulent sweet ripe fruit as is. But I LOVE cooking with the tart raw mango. The tartness of the raw mango is so different from that of lime or tamarind. I just find it fresher, don't you? It may be my love for the fruit talking.

Ram Navami special Panaka recipe | Panakam Recipe

Panaka or Panakam is a traditional Indian cooler popular during Summers in South India!!

Panaka or Panakam is a traditional Indian cooler popular during Summers in South India. It is served along with spice buttermilk and a lentil salad called kosambri during the festival of Ram Navami.

This was one of those posts with a writer's block. I did not want to write about the weather, I did not want to write about my memories or childhood. Nothing special happened this week either. So I was kind of lost. I started to write, then deleted it at least 3 times!!

So now I have settled on just talking about the ingredients that make up this mocktail like drink called Panaka.

Panaka is sweet, mildly tangy, warm with the ginger, earthy because of tulsi or holy basil and fragrant from the freshly ground cardamom. It is very similar to a lemonade but with different proportions.

One of the main ingredients in Panaka is jaggery. Jaggery is unrefined cane sugar. The closest in texture is Muscovado sugar. Jaggery has a complex flavor profile as compared to regular refined sugar. The darker the jaggery, the more complex the flavor. Dark jaggery is the least refined and purified, while the yellow jaggery has less impurities. With people looking for more organic stuff these days, the organic brown jaggery has become very popular.

Ginger is added for its health benefits. It is known to cleanse the body of toxins. If you cannot find fresh ginger, you can substitute it with dry ginger powder. Ginger also adds an earthy flavor to the drink while making it mildly hot.

Cardamom is the main flavoring agent. I used fresh cardamom pods that I lightly crushed with a mortar and pestle. You can use a store bought cardamom powder, but I highly recommend making it yourself.

Tulsi or Holy Basil leaves are added for health reasons again. I did not have any readily available, so I substituted with home grown mint leaves.

The squirt of lime is optional, but recommended. Some folks use a tamarind juice instead. You can add any souring agent, just don't let it get overpowering. Panaka is much milder than a regular lemonade. The predominant flavor is from jaggery and the cardamom.

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Ram Navami special Panaka recipe | Panakam Recipe

Panaka or Panakam is a traditional Indian cooler popular during Summers in South India.

Recipe Type: Beverage
Cuisine: South Indian
Prep Time: 10 minutes
Cook time: 0 minutes
Yield: Serves 6-8

Ingredients:

1.5 litres Water
1.5 cups powdered Jaggery
6-8 green Cardamoms
2-3 Tbsp grated Ginger
1 lime
A handful of Tulsi or Mint leaves

Method:

Crush the seeds of the cardamom until fine.
Add the cardamom, grated ginger, powdered jaggery and juice of 1 lime to the water and stir until the jaggery has dissolved.
Add the tulsi leaves or mint leaves.
Refrigerate until serving.
Strain before serving. Serve chilled

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Rose Lassi

Pudina Majjige Soda

Pudina lemon juice limonana chia basil seeds sabze ka beej

Mint Lime Cooler

Onion Stalk and Brinjal Curry | Eerulli Kaavu Badnekai Palya

Simple vegan stir fried dry curry made from Onion stalks and brinjals. Ready in less than 30 minutes!

Vegan stir fried dry curry made of fresh onion stalks or flowers and brinjals, Eerulli huvina palya, eerulli kaavu palya

Ever walked by a vegetable aisle wondering what "that" vegetable is and how one cooks it?

Happened to me a few years ago when I saw a lot of vegetable carts on the road side stocking up on green stalks with a tiny white bulb at the end. Curiosity made me ask what it was. And I was introduced to the "Onion Stalk / Flower" or "Eerulli Kaavu"/"Eerulli Hoovu" as they call it in Bangalore. The green stalk is the onion plant with the flower at the end. If you have never seen it or tasted it, the closest thing to it would be green onions or spring onion stalks. It is never sold with the onion bulb attached. While sometimes, it can be pungent like onions, most often it is simply sweet and crunchy.

And the good news is, it is right now in season in Bangalore and you will see it stocked all over the local markets and supermarkets.

I love cooking with seasonal vegetables. They taste so much better and are fresher than those annually available veggies. The first time I saw these onion stalks, I asked the vendor how one cooks it. He told me just stir fry it in oil and add spices. That's it! His recipe was so simple and it was tasty, if you like onions a lot. I do like onions, but I'm not a fan of a bowl full of them. So I went looking for different ways to cook it and I chanced upon this recipe by Chandrima . She added stir fried brinjals or eggplant to the fried onion stalks. Adding brinjal added some substance and texture to this dry curry.

These onion stalks are versatile, I added them to "Thalipeeth" and it tasted really nice. I made this same curry with potatoes instead of brinjals and everyone loved that too.

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If you liked this, you may also like:

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Onion Stalk and Brinjal Curry | Eerulli Kaavu Badnekai Palya

Vegan stir fried dry curry made of fresh onion stalks and brinjals.

Recipe Type: Side
Cuisine: Indian
Prep Time: 10 minutes
Cook time: 15 minutes
Yield: Serves 2

Ingredients:

8-10 Onion Stalks
5-6 small Brinjals
4 tsp Oil
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
Salt to taste

Method:

Chop the brinjal into chunks.
Heat 2 tsp oil in a kadhai / pan.
Add the brinjals and cook on low heat until done.
Add in a little salt, turmeric powder and stir fry for 1 minute.
Chop the onion stalks into 1" pieces.
Heat the remaining oil in the kadhai and add the onion stalks.
Add salt and turmeric powder. Mix well.
Cover and cook until done. I left mine crunchy, cook longer for a softer texture.
Add in the cooked brinjal and red chilli powder.
Mix well and stir fry for 2-3 minutes.
Serve hot with rice and dal or with rotis.

Vegetable Souvlaki Rolls

Vegetable Souvlaki Rolls - Greek flavored grilled vegetables and a zingy yogurt sauce, rolled in your favorite bread

How to make vegetable souvlaki recipe, souvlaki gyros, vegetarian souvlaki recipe, vegan souvlaki recipe at www.oneteaspoonoflife.com

I've been MIA for a while, I know. I've been super busy at work doing things I never did UNTIL last week. I was super excited and tired at the same time. I'm used to sitting uber low in my chair at office, getting up only to get a cup of tea or a drink of water (which is a lot of trips). But last week was nothing like that, I got to go to out in the field. So the trips for water and tea were much longer than in office and all that walking around and working from 8am to 7pm kinda got me tired and in no mood to blog.

The little free time I had, I was planning a vacation. It's been 6 months since our amazing last vacation to Cambodia and I'm now ready for more. I'm thinking July, but the weather is kind of deterring me right now. The monsoons will be full swing in India and surroundings, so it has been quite a challenge to pick a destination as of now. I am all open to suggestions, if you have any.

While I don't have a vacation planned, I definitely have a recipe planned for you. I have a wonderful super healthy recipe - Vegetable Souvlaki Rolls that will take you to Greece, at least temporarily. Souvlaki is generally grilled meat with a few vegetables, but I tell you, you are missing nothing when you go all veggies. It is healthy and so quick to make. And so colorful, don't you think so?

I thought about calling it Grilled Vegetable Rolls, but Souvlaki sounded so fancy and the marinade had oregano and Olive Oil, so Souvlaki it was!! The recipe isn't even really a recipe, all you need to do is dice vegetables, the more variety you have, the better. And I would say use all the colors you can get, a bright vibrant dish has more takers. Once you are done dicing, marinate the vegetables in good quality extra virgin olive oil, garlic paste, lime juice, oregano, salt and pepper. Leave it aside for 30 minutes, while you make the yogurt sauce to go with it.

Just whisk together yogurt, salt and pepper. I made the saucy zingy by adding the marinade leftover at the bottom of the bowl after the vegetables were grilled. It made the sauce taste all Greek... Grill the vegetables until they are slightly soft and they develop a char.

You can eat the Vegetable Souvlaki just like this, dip the vegetables in that zingy Yogurt sauce and you have a cool and refreshing meal right there. But I love rolls!! So does Raj. I went all Indian and used Naan bread for the rolls, you can be traditional and use Pita. I upped the healthiness by adding a simple salad of julienne cabbage and coriander leaves. Veggie Power!! Then put the Souvlaki and drizzle the yogurt sauce, roll the bread and your Vegetable Souvlaki Rolls are ready to eat.

If you like this recipe, do not forget to share it with your friends and family!

You can follow One Teaspoon Of Life is there on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)

If you liked this, you may also like:

Grilled Cauliflower Summer Bowl - Spicy grilled cauliflower tossed with black rice and a mint coriander oil.
Grilled Eggplant and Coriander Hummus Rolls - Coriander hummus wrapped in grilled eggplant slices.
Instant Paneer Tikka - Paneer marinated in spices and grilled until charred.

Vegetable Souvlaki Rolls

Vegetable Souvlaki rolls are Greek flavored Pita/Naan bread rolls with grilled vegetables and a yogurt sauce.

Recipe Type: Main
Cuisine: Greek
Prep Time: 30 minutes
Cook time: 30 minutes
Yield: Makes 4 Rolls

Ingredients:

For the Vegetable Souvlaki:

1 Zucchini
0.5 Green Pepper / Capsicum
0.5 Yellow Pepper / Capsicum
0.5 Red Pepper / Capsicum
1 small Onion
2 Tbsp extra virgin Olive Oil
1.5 tsp dried Oregano
1 tsp Garlic paste
Juice of half a lime
Salt to taste
Pepper to taste

For the Yogurt Sauce:

1 cup thick Yogurt
Salt to taste
Pepper to taste
2 Tbsp Marinade

For Assembling the Vegetable Souvlaki Rolls:

Naan bread or Pita bread
1 cup julienne Cabbage
1 Tbsp chopped Coriander leaves
Salt to taste

Method:

To make the Vegetable Souvlaki:

Mix together the extra virgin olive oil, garlic paste, oregano, lime juice, salt and pepper to make the marinade.
Dice the vegetables into chunks and mix them in with the marinade. Keep aside for 15-30 minutes.
If using bamboo skewers, soak them in water until ready to grill to prevent the skewers from burning later.
Skewer the vegetables, mixing and matching as you please.
Heat a grill pan and when hot, place the skewers. You can grill these on charcoal or in the oven too.
Once one side is charred, flip the skewers until the other side is done too.
Remove from heat when done and keep aside.

To make the Yogurt Sauce:

Whisk together the yogurt, salt and pepper.
Spoon in the marinade leftover at the bottom of the bowl after grilling the vegetables, and mix well.

To assemble the Vegetable Souvlaki Rolls:

Heat the naan or pita bread.
Mix together the cabbage and coriander leaves with salt and add some over the bread.
Remove the vegetables from the skewer and place over the cabbage.
Drizzle some yogurt sauce and roll the bread.

Jamun Ice Candy | Jambul Ice Candy | Black Plum Popsicle

SUMMER has arrived!! Cool down with this Summer with this Jamun Ice Candy / Black Plum Popsicle!

Summer isn't SUMMER, until you've had a brain freeze from all those ice candies. I had a few ones with this Jamun Ice Candy already, not enough though. But hey, summer has just begun. I'm looking at my calendar as I write this and I realise Summer has not "just begun", we are already mid way through it. One more week to go and we are officially mid way in Mango Season. Now that I think, I've barely had mangoes this season. Need to rectify that immediately!!

Anyway back to ice candies. I'm sure all of us have fond memories of buying Rs.1 ice candies from the street vendors who came about pushing their little carts when we were kids, waaaay back in the 80s and 90s (I feel old now :( ). Fun days!! For me summer as a kid meant all play and no work, pigging out on Mangoes, climbing trees to pluck out Guavas, eating loads of ice candies and dreading that report card that was sent home somewhere around this time in April. And of course Rasna!! That concentrated sweet drink that pretty much every house hold made together at the start of summer. I know lots of kids who made ice candies by freezing Rasna in bowls. Each of us had our very own favorite Rasna flavor, I personally loved the Mango. I think I can eat anything that is mango flavored.

Hey, I've been talking of a complete different fruit here. This post is not about Mangoes, not even close to Mangoes. If mangoes is what you are looking for today, you may want to check out these recipes.

Today is all about that purple king of fruits - Jamun or Jambul. While the Mango was termed the king, this extremely healthy wild fruit was very much ignored. Nobody ever spent money to buy them, they were plucked from trees when we all went to our native places and ancestral houses for the summer. The fun part of eating Jamun has always been the purple stain it leaves on your tongue when you eat them. We always had a competition to see whose was the darkest (gross, right?, eh, what can I say, we were kids). It took a long time for people to realise the health benefits of Jamun -the most popular one being the role it plays in controlling diabetes. This increased popularity in recent times has brought the fruit to markets, albeit at an expensive price.

Apart from the health benefits and the purple tongues, there is another reason why I decided to start my ice candy season with a Jamun Ice Candy - it is not commercially available!! There is no popular ice cream brand that actually sells a Jamun Ice Candy, the only place I've ever eaten one is at a small home ice cream parlor in Karkala. I loved it so much, that this season I decided to make them.

Making Ice Candies is a child's play. Literally!! All you need to do is mix sugar, water and the fruit. I blended a part of the fruit into a puree - this is what gives that nice purple color, and I chopped the remaining into small pieces roughly. If you have moulds to make ice candies, then pour the liquid into them and place the wooden stick in the center. But if you (like me) do not have a mould, then just use any small steel glass or paper cups or even ice cube trays to make the ice candies. To get the stick to stand vertically right in the center, just cover the glass with aluminium foil or with plastic cling wrap and in the center of that make a small slit. Insert the stick in the small slit all the way through.

Freeze until completely solid and enjoy your brain freeze.

If you like this recipe, do not forget to share it with your friends and family!

If you liked this, you may also like:

Tender Coconut Ice Cream - 4 ingredient eggless Ice Cream made with Tender Coconuts.
Maavina Hannu Seekarne - Aamras or flavored Mango pulp is a popular Summer dessert.
No-Bake Strawberry Cheesecake - This no bake Strawberry Cheesecake is egg and gelatin free.

Jamun Ice Candy | Jambul Ice Candy | Black Plum Popsicle

Jamun Ice Candy | Jambul Ice Candy | Black Plum Popsicle is a 3 ingredient frozen fruit dessert made with jamun (jambul) or black plums.

Recipe Type: Dessert
Cuisine: Indian
Total Time: 3-4 Hours
Yield: Makes 7-8 ice candies

Ingredients:

250 gms Jamun / Jambul / Black Plum
6 cups Water
5-6 Tbsp Sugar

Method:

Deseed all the jamuns.
Keep aside a quarter of the jamuns, and blend the rest with a little water until smooth.
Roughly chop the jamuns that were kept aside and add it to the puree.
Add water to the puree.
Add sugar by the spoonful. Stir until sugar dissolves.
Depending on the sweetness or sourness of the jamuns, the quantity of sugar required may vary.
Pour the ice candy mix into the moulds. Place the ice candy stick in the center. Freeze for 3-4 hours or until frozen completely.
If you do not have a popsicle or ice candy or a kulfi mould, you can freeze the ice candy in steel glasses or paper cups. Cover the glass with aluminium foil or plastic wrap. Make a small slit in the center and push the ice candy stick through it.
To remove the ice candy or popsicle, just run the mould or the glass under water.

Grilled Cauliflower Summer Bowl

Summer in a bowl - Spicy grilled Cauliflower, chewy Black Rice, fresh vibrant summer salad all tossed with a mint coriander oil. What are you waiting for? Dig in!!

How to make grilled cauliflower recipe, spicy grilled cauliflower recipe, roasted cauliflower recipe, how to make black rice recipe, summer recipes, one bowl recipes at www.oneteaspoonoflife.com

I love one bowl meals, so convenient. You spoon all that you want in one large bowl and then you mix together all the bits and pieces as you eat. Bowl meals are popular in so many cultures - Asians have bibimbaps and a variety of other bowl meals (I'm not sure what they are really called), there are Mexican Rice Bowls - I really really love this, I can never have enough of it. And I'm sure there are thousands more that I've never even heard of. What's your favorite bowl meal?

So while Summer hit its high notes, the weather had mercy and a few drops of rain in patches brought down the temperature a few degrees. Yay! Now I at least don't drag my feet to the kitchen. It was beginning to get so hot that I had almost wanted to give up cooking. Standing in front of a hot stove when the air around you is so hot, was definitely more unappetizing than take away food.

Being a food blogger, I cannot "not" cook food. What will I write about? Life of a food blogger, especially a part time one like me is not at all rosy. Full time office job that pays me a salary takes up all of my day and a good part of my evenings and nights. I'm either travelling or in meetings or on a call. It's not that I hate it, in fact I enjoy a lot of it, but all that leaves me with very little time for cooking. So most of my kitchen experiments or as I call it "Delicious Exotic Cooking" happens only on the weekends. Weekdays are for simple non spicy dinners like this Tendle Bibbe Upkari with chapati.

Today was a relaxing Saturday. I had planned to not cook anything. Breakfast was at Gee's place where she made this awesome Sabudana Khichdi. And when Sabudana Khichdi is there, I always over-eat. So we were in no mood for a regular heavy lunch. Binged watched movies on TV all day. All that lazing is doing wonders for me!! I finally feel like cooking.

But today we were in no mood for regular heavy spicy weekend lunch. We both wanted something fresh yet filling. Not so sure if he wanted filling, but I definitely am not cooking any snacks with evening tea, so lunch had to keep us full till dinner. So presenting, my Saturday kitchen experiment, *drum rolls* - Grilled Cauliflower Summer Bowl!!

This Grilled Cauliflower Summer Bowl has 4 main components - the spicy grilled cauliflower ( of course), black rice (I told you I cook exotic food), mint coriander oil (ah! so easy) and a fresh summer salad (so refreshing).

Start by making the mint coriander oil. It is the simplest part of the entire bowl, but also the thing that ties it all together. The mint and coriander need time to infuse into the oil. So I'd start with this.

Then comes the black rice. Why black rice, you ask? Because I had it!! You can use brown rice or even regular white rice. I loved the play of black and the other colors, plus I had to use the rice, so I used the sexy black rice. Black rice is very similar to traditional brown rice, it needs quite a bit of soaking and it takes time to cook. It also has that bite to it that's generally missing in white rice. Cook the rice you have just the way you want it and it should be good.

The Cauliflower - marinate it with olive oil, red chilli powder, cumin powder, garlic, lime juice, turmeric powder and salt. I love this marinade, and I use it for all sorts of things - Paneer, Tofu, Chickpeas etc. Let the marinade soak in, then grill the cauliflower until it is done. I did mine in the oven.

The salad is just a basic salad of raw vegetables with a light dressing of lime juice, olive oil, salt and pepper. I just mixed together colorful peppers / capsicum to brighten up the whole dish. Use whatever you feel like adding to the salad.

Finally just spoon everything in a bowl and enjoy!! I preferred eating it at room temperature as it was a warm day. You can serve it at any temperature you like.

If you like this recipe, do not forget to share it with your friends and family!

If you liked this, you may also like:

Grilled Cauliflower Summer Bowl

Grilled Cauliflower Summer Bowl is a fresh summer bowl made with spicy grilled cauliflower, a fresh salad, black rice tossed with a refreshing mint coriander oil.

Recipe Type: Main
Cuisine: International
Prep Time: 60 minutes
Cook time: 45 minutes
Yield: Serves 2

Ingredients:

For the Grilled Cauliflower:

2 cups Cauliflower Florets
1.5 Tbsp Olive Oil
1 tsp Red Chilli Powder
0.5 tsp Turmeric Powder
1.5 tsp Cumin Powder
1 tsp Garlic paste
1 tsp Lime Juice
Salt to taste

For the Summer Salad:

1 Cucumber
1 small Onion
1 large Tomato
1/2 cup diced Capsicum (mixed colors)
1.5 Tbsp Olive Oil
1 Tbsp Lime Juice
Salt to taste
Pepper to taste

For the Mint Coriander Oil:

2 tbsp finely chopped Coriander leaves
2 tbsp finely chopped Mint leaves
3-4 Tbsp Olive Oil
1/2 tsp Sugar
Salt to taste
Pepper to taste

For the Black Rice:

1 cup Black Rice
2 cups Water
1/2 tsp Salt

Method:

To make the Mint Coriander Oil:

Mix together all the ingredients and keep aside until assembling.

To make the Black Rice:

Wash and drain the black rice.
Add water until covered and soak for 1 hour.
Drain the water.
Pressure cook the rice with 2 cups of water and salt until done but not mushy. You can cook it in a deep pot as well. Black rice takes longer to cook just like brown rice.
Fluff the rice with a fork and keep aside.

To make the Grilled Cauliflower:

Mix together all the ingredients except the cauliflower to make a marinade.
Add in the cauliflower and rub the marinade. Keep aside for half hour.
Lay out on a baking sheet and grill in the oven for 12-15 minutes until the cauliflower is done.

To make the Summer Salad:

Roughly dice the cucumber, onion and tomato.
Add the lime juice, olive oil, salt and pepper. Mix well.

To Assemble the Summer Bowl:

Spoon the rice equally into bowls. Pour the mint coriander oil over the rice.
Place the roasted cauliflower and the salad over the rice.
Serve at room temperature or warm.