Neer mor /Masala majjige/ Sri Rama Navami recipes – Andhra cuisine

Spicy butter milk or masale majjige is distributed along with Kosambari and panakam on Ramanavami, a Hindu festival. Masale majjige improves digestion.neer majjige or neer moru is a delicious spiced buttermilk from the South Indian cuisine during Ram Navami, neer mor is offered to lord rama.This is also a traditional drink. It is prepared as a naivedhyam on Sri Rama Navami.

Traditionally, Neer Mor (Chaas in Hindi, Sambaram in Malayalam, and Majjiga in Telugu) is prepared by churning curds/yogurt using a wooden whisk (Matthu in tamil). Whisking separates the butter from curd leaving behind a thin water. 

It is spiced up with Tadka/Thallippu (Mustard seed and cumin seasoning with hing, curry leaves, finely chopped ginger and green chili) and then garnished with a handful of fresh coriander leaves and saved in a clay pot until it is time to serve.

It is given to all the ladies along with panama after the meal. It is very common in south India. It is a summer drink since south India is a hot place. It is even distributed in stalls for free in south India in summer festivals and carnivals. Traditional butter milk is the liquid left after churning the butter out of cream. It becomes a little sour when not refrigerated after churning.

Neer Mor which boasts of its cooling properties yet its peculiarity of its spicy tinge. A popular drink in South India, the Neer Mor is the regular on any menu during the summer. This spicy Buttermilk or Masale majjige is made with plain yogurt, pepper, coriander leaves, curry leaves, asafoetida and ginger.

Health benefits of buttermilk

Buttermilk is lower in fat than regular milk.It is rich in potassium, vitamin B12, calcium, and riboflavin & phosphorous.

Very helpful in digestion and helps in weight management.

Low in calories & hIt cures acidity.Helps develop immunity  & makes skin & hair healthy and beautiful

Other Beverages link are below

Chia Detox water

Mango Pineapple Juice

Energy Drink

Prep  time	Mixing time	Serves
10 mins	5 mins	3 persons

Recipe type:  Beverages

Cuisine: Andhra cuisine

Ingredients Thick curd -1 cup Water -3 cups Curry leaves chopped -1 tsp Chopped cilantro -1 tsp Salt –to taste Seasonings Oil -1 tsp Cumin seeds – ¼ tsp Hing -pinch Finely chopped green chili - ½ tsp Grated ginger – ½ tsp

Method

1. Mix in curd (plain yoghurt), water and salt. Whisk or mix it well and prepare buttermilk. 

2. You can also use 3 cups of buttermilk prepared in traditional way.(I used mixer for whipping).Add curry leaves and coriander leaves.

3. Grate the ginger and keep aside 

OR 

Tie grated ginger in a muslin cloth and squeeze the juice into the above. 

4. . Chop the green chilies and keep it ready.Now prepare tempering using 1 tsp of oil, cumin seeds, asafoetida, green chili, grated ginger, curry leaves and coriander leaves. 

5. Add this tempering to the buttermilk and mix well.Pour it in the yogurt mixture.Stir it well and serve.

Notes

a) Serve the buttermilk chilled in summer it tastes very good.

b) Use half asafetida while churning and half while tempering.

c) If the curd in not sour you can add lemon juice. It tastes good also.

d) Instead of chopping you can grind the chilli,curry leaves and coriander leaves and add it to the buttermilk

e) Buttermilk is served in clay pots or make.

Peanut(Verkadalai) Pista Laddu

Some recipes are too simple to prepare but tastes great. Peanut ladoo is one such recipe. In this I have added pista for a change. Eating all time peanut ladoos was looking plain for me.So I have just played with broken pistas.Try it and this tastes yummy and delicious. Go for it and try once.

 

 When my mom does not have any time for preparing after school snack, I used to eat roasted peanuts. Ladoos come in many varieties. Peanut ladoo is a tasty snack which is prepared under 10 minutes.This can be prepared on the day of fasting or during festival seasons.My grandma is an expert in making such delicious ladoos with her pounding stone.Peanuts/Groundnuts may aggravate Pita. So do not take more ladoos at a time.

Prep time	Cook time	Serves
30 mins	15  mins	5 persons

 

Cuisine:  North Indian (Gujarati Festive Sweet)

 

Ingredients Roasted unsalted peanuts -1 cup Sugar -1/2 cup Pista -1/4 cup Cardamom Powder -1 tsp Cashews -6 no’s (whole) Raisins -10 no’s Ghee  -1/4 cup +2 tbsp. for making balls

 

Method

1. Roast the skinned peanuts in a kadai for few minutes. When it’s done, take it out in the plate and cool it for 2 minutes.

2. Remove the skin and keep aside. Grind the peanuts to a coarse powder in the mixie in the pulse mode for 2 times.Add sugar & cardamom and pulse for a few more seconds until it is well mixed. Heat ghee in a small pan and roast till it turns golden brown. Then followed by raisins and pour in the peanut mixture.

3. Add pistas in the jar and give a quick blend so that it is broken into tiny bits. Now add all the broken pistas in the same mixture.

4. Now use the same ghee (which we roasted for cashews and raisins) for making rounds. This is because to consume less ghee.Now shape them into small byte sized ladoos

Notes

Do not grind the peanuts for long. It will turn into a sticky mass

 

Technorati Tags: Sweet recipes,Festive sweet recipes,nuts recipe,Laddu recipes,Indian Recipes,Indian dishes,North Indian recipes,North Indian sweets,Diwali Sweets,Navarthi festive Sweet,Indian Food recipes,Protein recipes,Healthy recipes,Sweet ball recipes,Pista recipes

Panakam and Vadapappu-Sri Rama Navami Recipes

Panakam  

Sri rama navami is the most important festival celebrated all over India. Panakam is a traditional drink made during Sri Rama Navami, the birth of Lord rama.It is also a great summer cooler. Many special neivedyams are prepared, but two of which are prepared by all Indians------Panakam and Vadapappu.

Panakam is a very good summer coolant with rich aroma and taste. Unlike the teertham which is given in small quantity, this panakam is given with tumblers to all the devotees in every Sita Rama temple.

Prep time: 15 mins(dissolving time)

Cuisine : Indian (Festive Drink),Andhra recipes

Ingredients	Quantity
Jaggery	½ cup
Water	3 cups
Cardamom powder	¼ tsp
Dry ginger powder	¼ tsp
Pepper powder	1 tsp (optional)
Fresh lemon juice	2 tbsp.
Salt	pinch
Tulsi/basil leaves	garnish

Method

1. Dissolve the powdered jaggery in water. Add cardamom powder, dry ginger powder, pepper powder and salt.

2. Squeeze lemon juice and Give standing time for about 15 minutes till the jaggery gets completely dissolved.

3. Filter the mixture using a strainer to remove the impurities.Refrigerate for an hour. Serve chillied with tulsi on top.

Notes

A pinch of Edible camphor (pachai Karpooram) can also be added to get the temple drink.

Salt is added here to enhance the taste.

Vadapappu

Vadapappu is one of the neivedyam offered to God on Srirama Navami. Vadapappu is said to be Goddess Sitadevi’s favorite and Panakam is said to be Lord Srirama’s favorite.

Ingredients	Quantity
Moong dal	1/2 cup
Grated coconut	1 1/2 tbsp.
Lemon juice	2 tsp
Green Chilli	1 sliced
Grated Cucumber	1 tbsp

To temper(Optional)

Oil	1 tsp
Mustard seeds	¼ tsp
Green chilly	1 finely chopped
Curry leaves	5
Hing	pinch

Method

1. Soak the moong dal for an hour or two. Drain the dal to remove the excess water. 

2. In a bowl combine moong dal, grated coconut and cilantro.Add lemon juice. 

3. Heat a small pan with a tsp of oil and add the seasonings. 

4. Transfer the dal and mix well.Serve it. 

Technorati Tags: Sri Rama Navami Recipes,Panakam recipes,Vadapappu recipes,Indian summer drinks,Beverages,festival recipes,Indian recipes