ahmi

Nannari is a Summer Special herb from Nature. It Cools down the body heat. There are Plenty of Good things about this herb. It Reduces Pitta dosha from Your body. To Sum up, its best to have during Summer, as it avoids de-hydration. Nannari Syrup is available at all stores, i remember seeing it on Nilgris dept.store. I could have bought one bottle, but the challenge for the food blogger is to try it out, isnt it. Hubby got some Nannari root from Naatu Marunthu Kadai. Googling helped me to land on Jayasree's Recipe. i also referred few other recipe and tried it out.

Recipe for Nannari Syrup:

Ingredients:

Nannari Root - 50 gms
Water - 2 cups + 1 cup
Jaggery / Vellam - 150 gms

Method:

Take a Stone Mortar and Pestle. Crush the roots with Pestle twice or thrice, the root will loosen up and you have to remove the inner part (white part) of the root.


After Removing, Take the roots in your mixie jar and grind them just for a second. its just to break the roots into small pieces.

Boil 2 cups of Water in a vessel, remove from flame and instantly add the grinded roots and close the vessel with its lid. Leave the Vessel un disturbed for 5 - 6 hours. dont open in between, as you may release the steam. Let the Roots infuse Water

After 6 hours, Strain the roots away. strain with a muslin cloth. Keep the water aside.

Add 1 cup of water to a Pan, Add Jaggery and melt the jaggery and filter it. now heat the filtered jaggery water. slowly add the root infused water to the jagger water and let it boil.

Boil for about 10 minutes in slow flame till they reach single string consistency. remove from flame and let the Nannari Syrup Cool Down.

Store the Nannari Syrup in a Sterlised Bottle and you can keep it in fridge and use it.


How to Use Nannari Syrup:

* You can make Nannari Sarbath
* You can mix the Syrup with Tender Coconut Water
* You can mix with Milk
* You can prepare Jigarthanda

Recipe for Nannari Sarbath


Ingredients:

Lemon - 1
Nannari Syrup - 3 tbsp's
Chilled Water - 1 Cup

Method:

Extract Juice from the Lemon and mix with Water and add Nannari Syrup to and Mix well. Serve chilled. its better to take this sarbath in empty stomach.

Notes:

* The Roots can be put in Clay Pot of Drinking Water.
* With this Root, kuzhambu can also be prepared.
* Nannari leaves can be used for making thuvaiyal.

Soure about Nannari - My Domestic Helper. I Tell you what, She is  Wikipedia for me and also the best Naturopathy doctor. to be noted, she never stepped school.

I find Scones are very easier ones to try. Scones are always loved at Home. Last Saturday i decided to make these Cranberry scones for break-fast. A typical English Break-Fast after watching the Royal Wedding! It was easy to make and it tasted Great!! I referred Soma's Cranberry and Almond Scones and Joy of Baking to prepare these Delicious Scones.


Ingredients:

All Purpose Flour - 1 and half cup
Dried Cranberry - 1/4 cup
Chilled Butter - 6 tbsp's
Sugar - 1/2 cup
Baking Powder - 1 tsp
Milk - 1/4 cup
Egg - 1


Method:

Pre-Heat the oven to 200C.

Chop the dried Cranberries and set aside. Beat the Egg with 1/4 tsp of water and keep aside.

In a Big Bowl, add the Flour,Sugar, Baking Powder and mix well. To this add Chilled Butter and mix with your hands, the final mix should be like Bread Crumbs.

Now add Dried Cranberries and mix. Add Milk little by little, to gather the dough together. slowly knead the dough and roll the dough for 1/2 inch thickness, with rolling pin.

With the help of Cookie cutter, shape them. place them on greased baking tray with gap inbetween to let the scones expand while baking.

Give an Egg Wash over the scones just before baking.

Bake the Scones at 200c for about 15 minutes till the bottom of the scones gets golden colour.

Once Baked, let the Scones Cool down in wire wrack for about 10 minutes and Serve.