1. Lemon Juice- Nimbe sharabattu
a. Ingredients
i.
Lemon juice – 20ml
ii.
Sugar – 10gm
iii.
Salt – 5gm
iv.
Cardamom(yelakki) – 2 gm
v.
Water – 200ml
b. Methodology
i.
Take water in a container add
sugar & stir till it dissolves completely.
ii.
Add salt & stir till it dissolves
completely.
iii.
Add lemon juice, cardamom
(yelakki) and mix uniformly.
iv.
The Lemmon juice is ready to
serve. If require add ice cubes.
c. Benefits
i.
Very good refresher in summer.
2. Lemon masala juice
a. Ingredients
i.
Lemon juice – 20ml
ii.
Sugar – 10gm
iii.
Salt – 5gm
iv.
Cardamom(yelakki) – 2 gm
v.
Water – 200ml
vi.
Ginger powder - 2 gm
vii.
Pepper powder -2 gm
viii.
Jeera powder - 2 gm
b. Methodology
i.
Take water in a container add
sugar & stir till it dissolves completely.
ii.
Add salt & stir till it
dissolves completely.
iii.
Add lemon juice, cardamom (yelakki)
and mix uniformly.
iv.
The Lemmon masala juice is
ready to serve.
c. Benefits
i.
Very good refresher in summer.
ii.
Also good for cold & cough.
Do not use ice cube with masala juice.
3. Lemon soda juice
a. Ingredients
i.
Lemon juice – 20ml
ii.
Sugar – 10gm
iii.
Salt – 5gm
iv.
Cardamom(yelakki) – 2 gm
v.
Water – 50ml
vi.
Soda -200ml
b. Methodology
i.
Take water in a container add
sugar & stir till it dissolves completely.
ii.
Add salt & stir till it
dissolves completely.
iii.
Add lemon juice, cardamom
(yelakki) and mix uniformly.
iv.
Add mix to serving cup by ¼ th
of the cup & fill remaining with soda.
v.
The Lemmon soda juice is ready
to serve. If require add ice cubes.
vi.
Note: Similarly we can make
lemon soda masala juice.
c. Benefits
i.
Very good refresher in summer.
4. Jaljeera drink
a. Ingredients
i.
Jaljeera powder -20gm
ii.
Lemon juice – 10ml
iii.
Sugar – 10gm
iv.
Salt – 5gm
v.
Cardamom(yelakki) – 2 gm
vi.
Jeera – 10gm
vii.
Water – 200ml
b. Methodology
i.
Take water in a container add
sugar & stir till it dissolves completely.
ii.
Add salt & stir till it
dissolves completely.
iii.
Add Jaljeera powder, Jeera, lemon
juice, cardamom (yelakki) and mix uniformly.
iv.
The Jaljeera drink juice is
ready to serve.
c. Benefits
i.
Very good refresher in summer.
ii.
It is also good for (ajeerna)
digestion. We can drink this after heavy lunch or dinner.
5. Panipuri drink
a. Ingredients
i.
Panipuri masala powder -20gm
ii.
Lemon juice – 10ml
iii.
Sugar – 10gm
iv.
Salt – 5gm
v.
Jeera – 5gm
vi.
Onion – 100 gm (chopped)
vii.
Coriander – 20 gm (chopped)
viii.
Water – 200ml
b. Methodology
i.
Take water in a container add
sugar & stir till it dissolves completely.
ii.
Add salt & stir till it dissolves
completely.
iii.
Add Jeera, Panipuri masala
powder, lemon juice, onion, coriander and mix uniformly.
iv.
The Panipuri drink is ready to
serve.
c. Benefits
i.
Very good refresher in summer.
ii.
It is also good for (ajeerna)
digestion. We can drink this after heavy lunch or dinner.
6. Butter milk drink
a. Ingredients
i.
Butter milk -100ml
ii.
Lemon juice – 10ml
iii.
Green chilli – 25gm(chopped)
iv.
Salt – 10gm
v.
Jeera – 5gm
vi.
Ginger – 25 gm (chopped)
vii.
Coriander – 20 gm (chopped)
viii.
Hingu – 5 gm
ix.
Onion – 25gm (chopped)
x.
Water – 200ml
b. Methodology
i.
Grind the green chilli, ginger,
coriander & jeera int a fine paste.
ii.
Take butter milk in a container
add grinded paste & stir till it dissolves completely.
iii.
Add salt, hingu & stir till
it dissolves completely.
iv.
Add lemon juice, onion and mix
uniformly.
v.
The Butter milk drink is ready
to serve.
c. Benefits
i.
Very good refresher in summer.
ii.
It is also good for (ajeerna)
digestion. We can drink this after heavy lunch or dinner.
iii.
It can also used with rice as a
last food in lunch & dinner.
7. Butter milk soda masala drink
a. Ingredients
i.
Butter milk -100ml
ii.
Lemon juice – 10ml
iii.
Green chilli – 25gm(chopped)
iv.
Salt – 10gm
v.
Jeera – 5gm
vi.
Ginger – 25 gm (chopped)
vii.
Coriander – 20 gm (chopped)
viii.
Hingu – 5 gm
ix.
Onion – 25gm (chopped)
x.
Pepper – 5gm
xi.
Soda – 100 ml
xii.
Water – 200ml
b. Methodology
i.
Grind the green chilli, ginger,
coriander & jeera int a fine paste.
ii.
Take butter milk in a container
add grinded paste & stir till it dissolves completely.
iii.
Add salt, hingu & stir till
it dissolves completely.
iv.
Add lemon juice, pepper, onion
and mix uniformly.
v.
Add mix to serving cup by ¼ th
of the cup & fill remaining with soda.
vi.
The Butter milk soda masala
drink is ready to serve.
c. Benefits
i.
Very good refresher in summer.
ii.
It is also good for (ajeerna)
digestion. We can drink this after heavy lunch or dinner.
iii.
It can also used with rice as a
last food in lunch & dinner.
iv.
Also good for cold & cough.
8. Butter milk drink with oggarane
a. Ingredients
i.
Butter milk -100ml
ii.
Lemon juice – 10ml
iii.
Green chilli – 25gm(chopped)
iv.
Salt – 10gm
v.
Jeera – 5gm
vi.
Ginger – 25 gm (chopped)
vii.
Coriander – 20 gm (chopped)
viii.
Hingu – 5 gm
ix.
Onion – 25gm (chopped)
x.
Water – 200ml
xi.
Oggarane:- red chilli, musterd,
urud dal, jeera, garlic, ghee.
b. Methodology
i.
Grind the green chilli, ginger,
coriander & jeera int a fine paste.
ii.
Take butter milk in a container
add grinded paste & stir till it dissolves completely.
iii.
Add salt, hingu & stir till
it dissolves completely.
iv.
Add lemon juice, onion and mix
uniformly.
v.
Add Oggarane:- red chilli,
musterd, urud dal, jeera, garlic, ghee.
vi.
The Butter milk drink with
oggarane is ready to serve.
c. Benefits
i.
It normally used with rice as a
last food in lunch & dinner.
ii.
Very good refresher in summer.
iii.
It is also good for (ajeerna)
digestion. We can drink this after heavy lunch or dinner.
9.
Panaka
a. Ingredients
i.
Ginger powder – 20gm
ii.
Pepper powder – 20gm
iii.
Jaggery –25gm
iv.
Cardamom(yelakki) – 2 gm
b. Methodology
i.
Take 300 ml water in a
container add jiggery boil & stir till it dissolves completely.
ii.
Add ginger, pepper and boil to
150ml.
iii.
Add cardamom (yelakki) and mix
uniformly.
iv.
The panaka is ready to serve.
c. Benefits
i.
Very good refresher in summer/winter.
ii.
Also good for cold & cough.
10. Nimbe panaka
a.
Ingredients
i.
Ginger powder – 20gm
ii.
Pepper powder – 20gm
iii.
Jaggery –25gm
iv.
Cardamom(yelakki) – 2 gm
v.
Lemon juice – 20ml
b. Methodology
i.
Take 300 ml water in a container
add jiggery boil & stir till it dissolves completely.
ii.
Add ginger, pepper and boil to
150ml.
iii.
Add lemon juice, cardamom
(yelakki) and mix uniformly.
iv.
The panaka is ready to serve.
If require add ice cubes.
c. Benefits
i.
Very good refresher in
summer/winter.
11. Kashaya
a. Ingredients
i.
Ginger powder – 20gm
ii.
Pepper powder – 20gm
iii.
Jeera powder – 20gm
iv.
Jaggery –25gm
v.
Cardamom(yelakki) – 2 gm
vi.
Tulasi – 5 leaves
vii.
Nelabevu – 5 leaves
b. Methodology
i.
Take 300 ml water in a
container add jiggery boil & stir till it dissolves completely.
ii.
Add ginger, pepper, Jeera,
Tulasi, Nelabevu and boil to 100ml.
iii.
The Kashaya is ready to serve.
c. Benefits
i.
Very good refresher in winter.
ii.
Also good for cold & cough.
iii.
Even controls fever.
12. Malt
a. Ingredients
i.
Ginger powder – 5gm
ii.
Pepper powder – 5gm
iii.
Jeera powder – 5gm
iv.
Jaggery –15gm
v.
Cardamom(yelakki) – 2 gm
vi.
Coriander powder – 5gm
vii.
Ground nut powder –5gm
viii.
Ragi powder – 5gm
b. Methodology
i.
Take 100 ml water in a
container add jiggery boil & stir till it dissolves completely.
ii.
Add ginger, pepper, Jeera, coriander,
ground nut,
ragi, Cardamom and boil to 50ml.
iii.
Add 100 ml water & boil for
10 minutes.
iv.
The Malt is ready to serve.
c. Benefits
i.
Healthy drink to use daily
instead of coffee/ Tea
ii.
Also good for cold & cough.
