KULTHACHE KALAN OR KADHAN / FLAVOURED HORSEBEAN WATER / HORSEBEAN SOUP / कुळथाचे कळण / कुळथाचे कढण

Kulthache Kalan / Kadhan made from the water drained out of cooked sprouted horse beans is an extremely quick, tasty appetizing drink.

During those cold winters when you want some thing to warm you but still need something light, try having kulthache Kalan / Kadhan for a change.

The cooked horsebean is used to make Kulthachi Usal. 

http://paripoornapaksiddhi.blogspot.in/2013/07/modachi-kulith-usal-kulith-chi-amti.html 

KULTHACHE KALAN OR KADHAN / FLAVOURED HORSEBEAN WATER / HORSEBEAN SOUP / कुळथाचे कळण / कुळथाचे कढण 

INGREDIENTS

Kulith / horse bean sprouted	1 cup
Garlic sliced or minced	1 large flake
Green chilli     OR      Red chilli pdr	1 no  OR  ½ tsp
Sour Buttermilk + Coconut milk  (op)	¼ cup + ¼ cup
kokum	1 no
Salt	T.T.
Oil	1 tsp
Jeera / cumin seeds	¼ tsp
Heeng / asafoetida	¼ tsp

METHOD:

1.       Pressure cook the kulith with 4 cups of water for 4 – 5 whistles. These sprouts take a little longer to cook so give 2 - 3 whistles more than what you would regularly give while pressure cooking.

2.       Collect the juices / water in a separate bowl. The sprouts can be used to make usal.

3.       Add to the juices salt and bring it to a boil. If you do not like it spicy then add the green chillies now or use them in the tadka / tempering.

4.       Switch off the flame, allow it to stand for a few min.

5.       Separately heat oil, add the jeera and heeng.

6.       When it crackles add the garlic, kokum and allow the garlic to turn light brown.

7.       Pour this tadka over the horsebean flavoured water / juices.

8.       Pour into it the buttermilk and the coconut milk and again reheat till it is hot enough but does not boil.

9.       Serves well as a hot appetizing drink.

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HEALTHY GREEN SMOOTHIE TYPE 1

HEALTHY GREEN SMOOTHIE TYPE 1

INGREDIENTS

Spinach Leaves	2 leaves
Mint leaves	2 sprigs
Coriander leaves	3 sprigs
Betel leaf	½ no
Curry leaves	2 – 3 leaves
Apple	¼ no
Tomato	½ no
Carrot	2 inch piece
Chaat masala pdr	T.T.
Black salt	T.T.

METHOD:

1.       Put all the ingredients in a grinding jar.

2.       Grind to a puree. Portion out 1 - 1 1/2 tbsp into individual glasses.

3.       Top up with water as required.

4.       Drink immediately.

5.       Make sure all the ingredients are raw and washed thoroughly before use.

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KAHWA / KAHWAH / KASHMIRI TEA

KAHWA / KAHWAH

INGREDIENTS

Green tea	1 tsp OR I tea bag
Water	2 cups
Saffron strands	A pinch
Elaichi / cardamom	2 – 3 pods
Cinnamon	1 small stick
Sugar	2 – 3 tsp
Almond flakes	A few for garnish

METHOD:

1.       Add water to the pan along with sugar, tea bag, cinnamon, cardamom and saffron strands.

2.       Save some saffron strands for garnishing.

3.       When it comes to a boil, switch off the flame.

4.       Strain out into a serving cup.

5.       Sprinkle the reserved saffron strands and almond flakes on top.

6.       Serve hot.

7.       Usually kahwah is served from a brass kettle or Samovar, portioned individually into small metal cups.

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MUSKMELON COOLER

MUSKMELON COOLER

INGREDIENTS

Kharbooj / chibood / muskmelon	1 no medium sized
Sugar	2 – 3 tbsp
Salt	A pinch
Ginger grated	½ tsp
Cracked black pepper	¼ tsp
Mint leaves	4 – 5 nos

METHOD:

1.       Remove the skin of the melon and discard the seeds.

2.       Cut into chunky pieces.

3.       Put them in a blender. Add into it sugar, salt. Ginger and finely crushed pepper. Add a few mint leaves if you like.

4.       Blend all together to a smooth consistency.

5.       Pour into a tall glass. Garnish with a sprig of mint and serve chilled.

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KADVYA VALACHE KADHAN / FLAVOURED BITTER FIELD BEANS WATER

KADVYA VALACHE KADHAN / FLAVOURED BITTER FIELD BEANS WATER

INGREDIENTS

Kadve val / bitter field beans sprouted	1 cup
Sugar	½ tsp
Green chilli crushed	1 no
Buttermilk sour   OR  curd beaten smooth	¼ cup   OR 2 tbsp
Coconut milk   OR coconut powder	¼ cup   OR 2 tbsp
Salt	T.T.
Ghee / clarified butter	½ tbsp
Jeera / cumin seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Coriander leaves chopped	1 sprig

METHOD:

1.       Pressure cook the sprouted kadve val with 4 cups of water for 2 – 3  whistles.

2.       Collect the juices / water in a separate bowl. The cooked sprouts can be used to make usal.

3.       Add to the juices salt, sugar and bring it to a boil.

4.       Switch off the flame, allow it to stand for a few min (around 10 min). 

5.       Pour into it the buttermilk and the coconut milk and again reheat till it is hot enough but does not boil. Make sure it does not split either, this may happen if the juices are too hot while adding the coconut milk and butter milk.

6.       In case you are using the coconut powder then mix little juices to the coconut powder to make a thick but runny paste. Mix together this paste with the buttermilk or curd and then add it to the hot juices.

7.       Separately heat ghee, add the jeera and heeng. Add the crushed chilli to it.

8.       Pour this tadka over the bitter field beans flavoured water / juices.

9.       Sprinkle finely chopped coriander leaves.

10.   Serves well as an accompanying hot appetizing drink.

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WATERMELON SORBET

WATERMELON SORBET

INGREDIENTS

Small watermelon	½ no.
Ginger grated	½ tsp
Pudina / mint leaves	8 – 10 leaves
Lemon juice	2 – 3 tsp
Powdered sugar	2 tbsp
Salt	T.T.

METHOD:

1.       Scoop out the flesh from the watermelon.

2.       Remove the seeds and transfer the flesh to a grinding jar.

3.       To it add grated ginger, chopped mint leaves, sugar, salt and lime juice. You can increase or decrease the sugar as per your preference and the sweetness of the melon.

4.       Grind it all together to form a liquid.

5.       Transfer the juice to a container with lid.

6.       Deep freeze it for around 5 – 6 hours.

7.       Check in between. When it starts to form into ice around the edges but still there is little liquid, scrape the ice around with a fork to form crystals.

8.       Again refreeze it for 3 – 4 hours.

9.       Just before serving remove it from the refrigerator, scratch and scrape it around with a fork.

10.   Collect the juice crystals or icicles and spoon them into a serving shot glass.

11.   Garnish with a mint leaf and serve chilled immediately. A light sprinkle of chaat masala on top enhances its taste manyfold.

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