Tender coconut Tango (for those who do not prefer tender coconut as it is)

 Tender coconut water is a very good medicine for urinary disorders, body heat, indigestion  and helps the body to absorb the other medicines faster. It is an excellent tonic by itself but unfortunately many do not prefer the rather bland and sometimes not so sweet taste of Ilaneer mostly kids who would prefer a Mirinda which is Zero when compared to Ilaneer. This recipe is one of the  way kids could be made to drink Ilaneer . Some people call it Ilaneer Payasam but I have named it Tender Coconut Tango because for the kids to like it , it needs the combination of Ilaneer and Condensed Milk!!(Takes two to tango)

Ingredients :
Tender Coconut water with pulp - Water of 2 coconuts . (Tell the vendor beforehand that you want a "Pulpy" one .
Condensed Milk - 200 ml
Milk at room temperature- 1 cup
Elaichi Powder for flavouring.

Take about 1 tablespoon of the pulp and shred to fine pieces for garnish. Strain the Tender coconut water . Check the remaining pulp for any hard portion of husk sticking to it and remove the same. Put the pulp in blender and blend well to smooth pulp. Add the other ingredients and blend again. Pour in glasses and garnish with shredded "Vazhukkai" (Pulp). Serve chilled.
This may be a better energy booster for kids when they come home after school tired out and you do not need to declare to them about the base of the drink.
Try and let me know.

Thinai Payasam

Thinai is a millet which is widely available. It is called Foxtail Millet. It is a very delicious and tasty millet and I tried Thinai Payasam for Naivedyam during this Navaratri.  Take 1/4 cup of Thinai and soak for 1/2 hr. Cook in pressure cooker with one cup water. Thinai gives volume and so that much water is needed. Cookfor three to four whistles. Take out the cooked thinai from cooker and add to 3/4 lite of boiling milk. Simmer for 15 to twenty minutes. Add 1 cup sugar and 1/4 litre milk and wait till it starts boiling. Take off fire and add cardamom powder. Thinai Payasam is ready

Ubiquitous Idli with a difference

This is a recipe I recently tried . Instead of using Urad fully, I added 1/4 cup barley and 1/4 cup Urad and soaked them for 3 hrs . Soak the idli rice also (2 cups) separately. When grinding, grind all put together and ferment like normal idli batter. the idlis are much softer and spongy. try and see.

Some interesting facts about Barley. This grain has been there from time immemorial and it is learnt that sages like Vasishta and Viswamitra cultivated Barley and consumed the same.