Thursday, 18 July 2019

Creamy Peanut soup/ Ground nut/ Nelakadle Soup

Peanut is a commonly found nut/ legume in every Indian kitchen. It is called by various names such as Nelakadale/ Kadle beeja (in kannada), Peanuts/ ground nuts/ monkey nut… It is considered as badavara badami (literal translation is poor men’s almond) as it is easily available and inexpensive to buy. It is not any less in terms of nutritional values. Using peanuts in cooking is not new to us, without which many of the rice items are incomplete. Fried peanuts become favourite snack for many. It goes great as sweet (chikki) by adding jaggery.
‘Peanut Soup’ may be new to many; it was to me until my husband visited Germany for a short trip a couple of years back. His German colleague prepared this delicious soup when he invited for a dinner and the recipe was the one they shared. I customized a bit with fewer ingredients change, but originally credit goes to them. This is very easy to make with just 4-5 ingredients and goes vegan as no milk in this recipe.

This resembles almond soup in taste with flavor of peanut. Now let us see the recipe of this delicious, filling soup recipe.

Preparation time: 1 hour
Cooking time: 15 minutes
Serves - 2
Peanuts – 3-4 tbsp
Water – 2.5 cups
Black pepper powder – ¼ tsp
Salt – to taste
Cumin seeds – ½ tsp

  • Wash peanuts and soak in water for an hour or two.
  • Drain water and grind in a mixer jar adding water as required. Few chunks are fine to have.
  • Transfer to a vessel, add remaining water. Add salt. Boil well until it thickens a bit. Roast cumin/ jeera in a dry pan. Crush a bit. Add pepper powder & crushed cumin powder to the soup.
  • Serve hot soup with toast or plain.

Monday, 15 July 2019

Star fruit/ Daare Huli & vegetables salad

Have you ever come across these beautiful fruits called star fruit? It is called daare huLi in kannada. It exactly resembles a twinkling star when we do a cross section! It generally tastes sweet & sour with a unique flavour. It is mostly ignored & wasted in coastal Karnataka in my observation, though it goes great in juice, gojju, stew… In western countries, it is highly valued & used in juice making & food styling.
It is a nutritious fruit, low in calorie (carbs). It is rich in antioxidants. These juicy fruits have combination of sweet and sour taste. 
Now we have a small 3 year old plant in our garden, which started yielding this year. It is sweet variety & hence good to eat & use in salads. I tried this simple salad with locally available ‘garden night shade’ fruits (Ganike/ Kaasin hannu) & vegetables like tomatoes, onions seasoned with cumin, pepper, salt, lemon, fresh mint & coconut oil. I added 2 fresh & tender passion fruit leaves (wilted in oil) while seasoning! I recently came to know that these leaves are edible from a relative. You can add veggies & fruits of your choice too..

Note: I am not very sure about side effects of this fruit. Care should be taken before eating it if any pre existing health issues! 

Star fruit & vegetables salad

Preparation time: 15 minutes
Serves: 2
Star fruits – 2
Onions – 1 (medium)
Tomato – 1
Salt – to taste
Pepper powder – a pinch (optional)
Cumin seeds – ½ tsp
Cooking oil – 2 tsp , I used coconut oil
Fresh mint leaves – 1 tsp, finely chopped
Lemon juice/ vinegar – 1 tsp, I prefer lemon juice. You can avoid it if star fruit is sour
Ganike/ black night shade fruits – 2 tbsp (optional)

  • Wash fruits. Slice star fruits so that you get beautiful star shaped pieces. Keep 6-8 of them aside to garnish the salad. Chop remaining pieces as you like.
  • Peel onions, wash and chop finely.
  • Chop washed tomatoes too.
  • In a serving bowl, mix chopped tomatoes, onions, star fruits. Add salt and pepper powder. 
  • Add finely chopped mint leaves, mix well.
  • Now prepare a seasoning/ tadka of coconut oil with slightly crushed cumin (I added 2 finely chopped passion fruit leaves & wilted it in oil). On spluttering, add it to the salad.
  • Add lemon juice/ vinegar and garden night shade/ ganike fruits.
  • Top with star fruit pieces kept aside for garnishing. Serve fresh colorful salad.

  • You can add fruits like guava/ apple or cucumber to this salad.
  • Coriander leaves can also be added for the flavor.
Star fruit salad

Wednesday, 10 July 2019

Horse gram Dosa/ Huruli/ Kudu Dosa

Dosa is a staple food that we consume as breakfast in south India. It is a kind of mandate to have at least twice a week in our home. It is not only easy to make if batter is ready but also makes a wholesome meal, loved by most. So making it interesting, attractive by variety is all about the task of a homemaker! Nutrition value of it cannot be ignored too as it is to start the day. Unique dosa can be made by altering few ingredients or addition of goodness (vegetables/ fruits/ pulses) to the regular batter.
Check for few dosa recipes that I have already shared such as
Now, let us Horse gram dosa recipe!

Horse gram Dosa

Preparation time: 10 hours
Cooking time: 45 minutes (for making dosa)
Serves: 20 – 24 dosas
Dosa rice – 3.5 cups
Urad dal – 1/4 cup
Horse gram/ Huruli/ Kudu – ¾ - 1 cup
Fenugreek seeds – 1 tsp (optional)
Salt – to taste (1.5 tsp. approx)
Oil & Ghee – for preparing dosa

  • Wash rice, urad dal, horse gram & fenugreek seeds with clean water and soak in water for minimum 4 hours.
  • When it is done, wash once again, drain water.
  • Take rice, horse gram, dal & fenugreek (soaked & washed) in a wet mixer jar or grinder. Grind to smooth batter adding required water. Add salt while grinding.
  • Mix the batter well and keep it covered in a warm place to ferment. It requires minimum 8 – 10 hours. Ideal timing is evening 4 – morning until you make dosas.
  • The batter rises as it ferments, so have enough space in the vessel.

Making dosas:
  • Heat the iron griddle/ tava. Apply little oil on top.
  • Adjust the consistency to that of plain dosa batter adding water. Take a ladleful of batter and spread on the griddle as you like. That is mini or single large, thin or thick dosa.
  • Cover with the lid and cook. Apply 1 tsp of fresh ghee on dosa, flip to cook other side. It takes approximately 2 minutes to make a dosa.
  • Serve hot dosa with coconut chutney, potato palya/ sambhar.
Huruli or Kudu Dosa

Friday, 5 July 2019

Kaadu mavina hannina sasive/ wild mango fruits seasoned in mustard flavored coconut gravy

Wild mangoes usually will be smaller in size, fibrous in texture and have sweet and sour in taste when compared to the non-fibrous varieties (hybrid) mangoes that we get in market. Now a day we can spot huge trees of wild mangoes only in few villages unlike before. Summer is the season of mangoes and it is the time of summer holidays for kids. Main activity of the kids enjoying holiday used to be picking and collecting the wild mangoes fallen down from the trees on daily basis as it is difficult to pluck them from the tree and harvest as the trees used to be really big.
Those days are gone, but still we get good wild mangoes even in markets. Sakkare kutti is one such variety which we get in Bangalore.  Also we are lucky enough to have few trees in our hometown from which we get plenty of fruits every year. In the season, it is the routine to have minimum one mango dish everyday in our homes. Still there will be extra fruits spared which either will be shared with friends & relatives or go in making of mambala (natural sun dried mango bar) or jam! Today I am sharing one of famous seasonal delicacy from southern Karnataka & Malnad region which is mavina hannina sasive. This recipe needs just few ingredients, no buttermilk/ curds added in it like other vegetable sasive. The acidic property of mango comes down with the addition of coconut. It tastes heavenly as combination to steamed rice.
Also look for wild mango/ kaadu mavina hannu hasi gojju recipe here.

Kaadu mavina hannina sasive

Preparation time: 20 minutes
Serves: 4
Small wild mango fruits – 6-8
Fresh grated coconut – ½ cup
Jaggery – orange sized, adjust to taste & depending on the sweetness of mango
Salt - 1 tsp
Dry red chilli – 1-2
Mustard seeds – 1-2 tsp

  • Wash mangoes clean. Cut off the stem. Peel the skin with your fingers. Take all the peeled skin in one bowl and all the seeds (hard kernel) in another larger bowl.
  • Add little water (say ¼ cup) to the skin and squeeze to extract juice completely. Discard the skin. Add collected juice to the vessel having seeds. Press the seed a bit with fingers just to loosen the pulp.
  • Add salt and grated jaggery to the mango. Mix well. Set aside for 10 minutes for the Marination.
  • Now take grated coconut, red chilli and mustard seeds in mixer jar and grind to smooth paste by adding little water.
  • Mix the ground coconut mustard gravy with the marinated mango mix.
  • Serve this sasive with rice and enjoy.
  • Refrigerate it if keeping for longer.
  • The red chillis can be fried with few drops of oil before grinding as well.
  • You can make optional tadka/ seasoning of mustard, oil & curry leaves and add it to the gravy. It is just optional.
wild mango fruits seasoned in mustard flavored coconut gravy

Wednesday, 3 July 2019

Plantain stem Dosa/ Banana stem neer dosa/ Baale dandu dosa

Dosa, idli are the comfort and regular breakfast in many south Indian homes. Making variety of dosas than regular plain dosa is always better as it makes breakfast more interesting and nutritious. Plain dosa, masala dosa, neer dosa, cucumber dosa, Tender coconut dosa are some varieties I make in my kitchen. This plantain stem/ banana stem is one more addition to the list as it makes delicious dosa, at the same time it is safe for everyone and healthier option too. I need not mention about the goodness of banana stem as I have already posted some of the plantain stem dishes such as Plantain stem Bajji, Plantain stem sasive, Banana stem Palya, Barley plantain stem juice, Banana Stem chutney …

Plantain stem Dosa

Preparation time: 4 hours
Cooking time: 30 minutes
Serves: 16-20 dosa
Roughly chopped plantain stem – 2 cups/ around ½ ft length cleaned banana stem
Dosa rice – 3 cups
Salt – to taste
Oil/ ghee – to make dosa


Making of batter
  • Wash and soak dosa rice in water for 2-4 hours.
  • Now, clean banana stem by removing outer covers. Wash clean and chop roughly using a sharp knife. Rinse chopped plantain stem in water.
  • Drain water from soaked rice completely. Take chopped banana stem, rice in a mixer jar.Add salt and grind it adding enough water to make smooth batter. Consistency of the batter should be watery like neer dosa batter or little thicker.
  • Make dosas with fresh batter or refrigerate this batter until dosa is prepared. Do not ferment this batter.

Making of dosa:
  • Adjust the batter adding required water to make the consistency that of little thicker than neer dosa batter. You can check and add more water after making one dosa if it is harder.
  • Heat iron griddle/ pan. Apply little oil or ghee.
  • Drop a ladle full of batter and spread to make dosa. Or you can follow the method of making neer dosa.
  • Close the lid and cook for a minute or until it is cooked properly and dosa comes out of tava clean. Apply ghee on top and roast inverting it for a while. (This is optional.)
  • Serve hot dosa with choice of coconut chutney.

  • You can add ½ or one small cucumber with banana stem while grinding dosa batter for the enhanced flavour.
  • Chopped onions, curry leaves, geen chilli and/ or coriander leaves can be added in the batter as well.
Baale dandu dosa

Wednesday, 26 June 2019

Mango Milkshake

‘King of fruits’, Mango season is still on. Mango is one such fruits which is very tasty, juicy and which blends well into many dishes either raw or ripe! What not, be done with this fruit? Eating alone is heavenly feeling, with that raw mango goes well in curries, pickles, rice, chutney and more… Similarly ripe mango can be eaten, can be used in smoothies, milkshake, custard, jam, Mango rasayana, mango phirni and again curries (especially wild mangoes). I am sharing Milkshake recipe today which is a must have in the season as it is easy to make & delicious. It is a filling drink which can be served with breakfast or anytime during day to energize you.

Mango Milkshake

Preparation time: 10 minutes
Serves: 2

Ripe mangoes – 2 (small) or 1 (big), choose non fibrous & sweet varieties
Chilled milk – 1.5 glasses
Sugar – 3 tsp, adjust to taste and depending on the sweetness of mango
Ice cubes – few (optional)

  • Wash and peel off the mango skin with a sharp knife, discard skin.
  • Cut roughly and collect only pulp with the knife. Scrape out to get the pulp completely. Discard seed.
  • Take cold milk, sugar and mango pulp in a blender or mixer juice jar. Blend well to get smooth milkshake.
  • Transfer to the serving glass and serve chilled with additional ice cubes if needed.
Mavina hannu milkshake

Monday, 17 June 2019

Komme Soppu/ Shwetha Punarnava Saaru/ Mixed greens gravy - Bangalore Village Style recipe

Green leafy vegetables & lentils/ dals are highly used in the kitchens of Bangalore & Mysuru region. Varieties of herbs & green leaves are consumed on daily basis when compared to Dakshina Kannada/ Coastal region where only few leafy vegetables are used majorly.  Few herbs are used in tambulis, other than very common Basale (malabar spinach), harive... Generally, wild greens are less consumed there unlike this part (Mysore- Bangalore) of Karnataka. People say in the rural area that there are Noorondu soppu which are to be included in cooking.  (101 greens are edible & good).

Komme Soppu Saaru

Komme soppu is one among many such as Anne soppu, Ganike/ Kaasin soppu (Garden night shade), Honegonne (Sessile joyweed), Goni soppu (purslane) Hulichukki soppu etc… Due to urbanization, many such herbs are vanishing and recognizing them is becoming a challenge. Still street vegetables/ greens vendors sell some of such leafy vegetables.  After we started living in a village of Bangalore I was introduced to many such nature’s gifts which are great sources of nutrients. I do google search for the scientific name and browse a bit about the benefits & side effects. I generally ask the villager for the recipe as well and many of them turn so good. Today I am sharing a simple soppu sambhar which goes well with Ragi mudde (Finger millet ball), rice - a dollop of ghee or even with Chapathi. Again, the recipe is from a good friend from this village, who initially shared this kind of greens to me from the nearby farms. Now I make it a point to use them whenever there is season and they come well after the first rain at the end of summer.  

Komme Soppu

Komme soppu/ Shwetha Punarnava is similar to Punarnava which grow like weed along with other garden plants. Komme is confused with Punarnava normally. I too recognized it otherwise initially, then facebook foodie group helped me in knowing it better. These flowering plants come generally in two varieties - red & white. Common names include horse purslane, giant pigweed...
Now let us see how to make this soppu sambhar. If you don’t have enough of these greens, then you can mix it with other leafy vegetables like Palak, nelabasale, honegonne (sessile joyweed), anne soppu, goni soppu (purslane) or other. I do mix varieties many times whenever there is less of single variety leaves. Last week, I made it with nelabasale and it was perfect combination for Ragi mudde. Today made only with komme soppu as I received plenty of it from nearby farm.

Mixed greens gravy - Bangalore Village Style recipe

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves – 2-3
Komme soppu or mixed greens (anne, ganike, honegone…)- 3-4 cups (tightly packed).
Tur dal/ split pigeon peas – ½ cup
Cumin seeds – 1 tsp
Dry red chillies – 1-2, adjust to taste
Onions – 1
Garlic – 5-6 cloves
Tomato – 1
Tamarind – small piece
Turmeric powder – a pinch
Salt – to taste (1 tsp)
Cooking oil – 2 tsp
Mustard seeds – 1tsp

  • Collect the greens, cut root part with soil and discard. Watch carefully in order to remove any bug if found and wash clean with running water initially.  Washing with salt water is also preferred. Drain water completely.
  • Now wash tur dal with water and take in a pressure cooker. Add cleaned leaves/ greens to the same.
  • Peel onion, wash and chop roughly. Add to the cooker.
  • Peel off garlic and add it to the cooker too.
  • Add roughly chopped tomato to the above. Add 1 tsp cumin, turmeric powder and red chillies to it.
  • Pour in water as required and few drops of oil.
  • Cook for 3-4 whistles. Allow pressure to settle down.
  • Once, pressure releases and cools a bit, take all the cooked ingredients in large jar of mixer grinder. Add tamarind to it. Churn just once or twice. Don’t overdo it.
  •  Transfer to the vessel, add water if required (to bring to consistency needed). Add salt and boil well.
  • Prepare a seasoning of oil and mustard seeds. Add it to the boiled sambhar on spluttering.
  • Serve hot sambhar with rice/ mudde/ chapathi.
Bangalore Soppu saaru

  • Small piece of ginger can also be added while cooking leaves. I did not add.
  • Spice level can be adjusted.
  • Leaves such as ganike (solanaceae), anne, komme, Nela basale (Talinum fruticosum) can be used in making this dish.
  • Note that, it is important to identify the plant before using in food!
Punarnava Saaru

Sunday, 9 June 2019

Halasina hannina Genasale or kadubu/ Steamed sweet Jackfruit jaggery stuffed rice dumplings

This sweet dish is a seasonal delicacy of Dakshina Kannada and Malnad region. This traditional dish is served as breakfast or as evening snack. It is prepared in the evening and served next morning generally. It is worth trying though the process of making it is time consuming and complicated too. It is loaded with carbohydrates & sugar. So it is suggested to eat monitoring the sugar level if diabetic and if a weight watcher. Except sweet, it is a healthy option as it is nutritionally rich & steam cooked.
It is prepared in different steps of preparing rice batter, coconut- jaggery – jackfruit sweet stuffing, cleaning the banana leaves and finally is enclosed in the leaves and steam cooked.
There are many variations possible with infused turmeric flavour by adding turmeric leaves while cooking and without jackfruit if it is not a season. If you want to try non sweet kadubu/ pathrode recipes then go to Cucumber Kadubu/ Mullusouthe Kottige, Pathrode/ Pathrade, CucumberIdli / Southe Idli… Also check for Jackfruit recipes such as Eggless NuttyJackfruit & Tender coconut Cupcakes, Jackfruit Phirni
Plain coconut – jaggery genasale/ kadubu (without jackfruit) is offered to goddess Durga/ Devi as neivedyam for durga pooja happens during Navarathri night or Trikala pooja. It is served as prasadam with the meal after pooja. Now let us come to the process of making genasale.

Halasina hannina Genasale

Preparation time: 30 minutes
Cooking time: 45 minutes
Serves: 12 small kadubu
Dosa rice (white) – 1.5 cups
Chopped jackfruit – 1 cup
Fresh grated coconut – 1 cup
Jaggery – ½ cup, adjust depending on the sweetness of jackfruit available
Salt – to taste (1.5 tsp for the batter & stuffing)
Coconut oil/ ghee – 2-3 tsp
  • Wash and soak dosa rice for 4 hours.
  • Cut jackfruit, collect the bulbs and remove seeds and outer white fibres. Have only yellow fruit part.
  • Chop these collected fruit bulb. Easy way to do this is, take cleaned bulbs in a dry mixer jar and churn 2-3 times. You will get the result as desired. Finish off all the fruits same way.
  • Grate fresh coconut (half of big coconut should be enough).
  • Grate jaggery and mix with grated coconut.
  • Mix chopped/ churned jackfruit & ¼ tsp salt to the coconut – jaggery mix and set aside covered.
  • Now prepare the rice batter with soaked rice. To make this, wash soaked rice, add salt and water as required and grind to get smooth batter. It should be little thicker than neer dosa batter.
  • Transfer this rice batter to a bowl. Add oil/ ghee and keep that too aside.
  • Now take banana leaves, wipe with a clean cloth. Wilt these leaves holding on fire/ gas flame.
  • Wash wilted banana leaves clean. Wipe with a dry cloth (optional).
  • Spread these cleaned leaves on a flat surface/ on floor.
  • Spread about ½ ladle rice batter on one leaf like dosa. You can do it with your hand if you are comfortable so.
  • Top 2-3 tbsp of the jackfruit - coconut – jaggery mix prepared earlier covering half of the spread batter (as shown in the pics).
  • Fold the banana leaves as shown in the image starting from the side where there is no sweet mix topped.
  • Finish all the batter and jackfruit coconut mix following same process.
  • Take a steamer with sufficient water. Place the folded kadubu/ genesale in it, leaving the space for the steam to circulate.
  • Cook for 40 – 45 minutes. That is initially with high flame. Simmer when the steam starts coming out and after that it will require 25-30 minutes.
  • Serve this aromatic & tasty kadubu/ genasale when warm with a dollop of ghee or coconut oil and coconut chutney if needed.
Halasina hannina kadubu
1. Making

Genasale or kadubu
2. Folding & steaming

  • Jackfruit can be replaced with coconut & jaggery mix only to make Kai genasale or Coconut jaggery Kadubu.
  • 1-2 fresh turmeric leaves can be kept inside steamer while cooking kadubus to make flavoured kadubu (infused kadubu).
  • The sweet mix (Coconut, jaggery & jackfruit) can be mixed with the thick rice batter and folded inside the banana leaves to make kottige which is steam cooked. It is the variant of jackfruit kadubu and the process is simpler than genasale. Change is just mixing instead stuffing and rest of the procedure remains same.
  •  The aroma fills inside the home while cooking this dish.
  • Shelf-life of this is 1 day generally if kept outside the refrigerator.
Steamed sweet Jackfruit jaggery stuffed rice dumplings

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Tuesday, 4 June 2019

Kaadu mavina hannina Hasi gojju/ Chandrupuli/ Ripe wild mango gojju without cooking

Summer is incomplete without variety of mango & jack fruit dishes! If you are born & brought up in coastal/ malnad region of Karnataka, then it must be a nostalgic feeling when someone discusses about these! Specifically if you are from a village & have a farm, then there must be few trees of wild mango to bring your childhood memory back! In our case, there used to be too many runs in a day to collect those juicy fibrous small wild mangoes with cousins who used to spend summer vacation together…

After the entire above story, I should introduce the dish in today’s post to you. Wild mangoes when tender are generally used in pickles making and on ripening those are highly used in cooking apart from eating! They give a nice flavor & taste to the dish prepared. Main dishes made out of them are Sasive, saaru/ stew, juice, beyisida (cooked) gojju and hasi (uncooked) gojju which I am going to write today. It is very easy and quick to make as there is no cooking involved than just a tempering required. So in few minutes, this side dish is ready if fresh mangoes available. Unlike regular mangoes, these are seen green in color even if it is ripe and they will have fibrous pulp. 

Wild mangoes generally will have mixed taste of sweet & sour. So jaggery should be added as required while making it. If fruit is very sweet, then not much jaggery is needed. Otherwise it will require more to get desired taste.

Ripe wild mango gojju without cooking

Also don’t forget to check my recipe of Kaadu mavinahannu palya.

Preparation time: 10 minutes
Serves: 4
Wild ripe mangoes/ sakkare kutti – 6 – 8, depending on the thickness of pulp & sourness
Salt – 1 tsp
Water – 2-3 glasses, adjust as required
Jaggery – small orange sized
Green chillis – 1-2, adjust as required
Coconut oil – 2 tsp
Mustard seeds – 1 tsp
Curry leaves – 1 sprig
  • Wash mangoes, cut stalk and peel the fruit skin with your fingers.  Check for worms and if anything found, discard that fruit.
  • Separate skin and seed and take all the fruit skin in one vessel and seed in another.
  • Add little water to the container having the mango skin. Squeeze to extract the juice completely and throw away the remaining skin.
  • Add the extracted juice to the container with the seeds. Press & squeeze the seeds to loosen the pulp to some extent.
  • Add salt and grated jaggery to this and press slit green chillis into it in order to infuse the spiciness.
  • Combine everything well, set aside for 5-10 minutes to blend all the tastes.
  • Prepare a seasoning/ tadka/ oggarane of mustard, coconut oil & curry leaves and add to the gojju.
  • Serve this as side dish with rice and you may need extra rice to have!
Wild mango Chandrupuli

  • Refrigerate this gojju if keeping for longer hours
  • This gojju can be boiled to get a different taste. In this case, it may require more jaggery.
  • Care must be taken while eating mango dishes if individual is hyper acidic.
Kaadu mavina hannina Hasi gojju

Thursday, 30 May 2019

Khus khus root/ Vetiver infused water/ Lavancha Neeru

Before starting this post I have a question to you! Have you ever heard of this name Khus khus root/ Vetiver/ Lavancha (kannada) or even few call it Ramacha? I am sure you must have tried it sometime in your life with or without knowledge. This particular herb scientifically referred as Chrysopogon zizanioides (Name Courtesy: Wikipedia) is an evergreen perennial tropical grass resembles Lemon grass. It is largely found in Asian countries India, Pakistan, Srilanka, Thailand… 
The main part of this plant used in medicine and cooking is root which is branched, aromatic and grows really deep & dense. It has earthy flavor and is highly used in cosmetic industry in making of perfumes & soaps. Baby soaps have this as main ingredient as it is useful in maintaining baby skin! The root extract or essential oil is also used as flavoring agent in juice, syrup, soups and other beverages.  Dried roots are added while boiling drinking water in order to infuse the flavor & goodness. This was the practice, our parents & grand-parents had for many years. They used to add various herbs/ spices (like cumin, pepper, tulsi, Lavancha, catechu/ kaachi, cardamom & many more) in drinking water which we used to enjoy without digging deep into the benefits. Now, we understand the values of it which works great in hydrating us with the taste and flavor along with other health benefits. 
Khus root/ vetiver is known for its cooling property and it is also a gret remedy for nervous system issues. It works as anti-bacterial, anti-depressant by using externally or orally. It is used in aroma therapy and for controlling pests & insects. We used to keep few roots in wardrobes which had multiple uses by working as natural air freshener (cloths used to smell good &fresh) & as pest controller. The essential oil works as pain reliever too. It is believed to be useful in lactating mothers. Other than these uses, vetiver/ lavancha roots are used as natural body scrub, in making hand fan, mats & slippers too. Sounds interesting? Then start with this water, you will start liking it.

Vetiver infused water

Check for the recipe of Khadira infused water here.
Process of harvesting & preserving the roots:
The plants are uprooted to harvest fresh roots and then separated by cutting only roots leaving small part of it attached to the grass for next plantation. It is washed with clean water to remove the mud and then sun dried for couple of days. The dried roots can be stored in an air tight container for few years without any problem.
In our last visit to native place, I got these roots & a plant of lavancha from my father in law.

Khus khus root water
Dry roots & plant

Preparation time: 30 minutes
Dry Khus khus/ lavancha roots - 2-3 strands of 4 inches long
Water – 2 litres

  • Wash dried roots with clean water and crush a bit using a mortar & pestle or with fingers. Don’t overdo it.
  • Add it the water and bring to boil.
  • Keep aside covering with a lid until it comes to room temperature.
  • Drink this flavoured water as and when needed.
  • It is suggested to avoid this root in case of pregnancy.
  • Consult a doctor if any serious illness or before taking any herbal remedy as medicine.
Lavancha Neeru

If you like this age old recipe that our ancestors followed for years, share with loved ones. Also If you happen to try any of my recipe, please don’t forget to follow & tag me in social networking sites facebook, instagram, twitter