Evaluation Between Andhra’s Pannakam And Mughalia Gur Sherbet

As a kid, I was desperately awaiting the festivities of Ram Navami at the Delhi Telugu Academia. I really cherished the consume called PANNAKAM given to one and all present in the big area. I usually requested for for an extra cup to the man involved in the submission of it. He led me to the kitchen where many individuals were active in the last arrangements of the lunchtime to be provided to all visitors. Wow! I saw something which I cannot usually forget in my life. I learned how to get ready the Pannakam!


1) Jaggery-1 kg

2) Black Spice up Powder- 50 grams

3) Cold and relax Water-1 liter


Take a huge package and add h2o to it. Add the items of jiggery into the h2o and mix well with the ladle. Add black pepper powdered and mix well again. Keep it for some time and in the fridge. Provide it in the cups. It is excellent for wellness insurance in taste.

During the month of Ramadaan, I frequented the old area of Jama Masjid. In the old galleys of this area, I was trying to take pleasure from various recipes ready and marketed to the clients can use. These recipes are not new and modern recipes. What did I notice at one of the stalls! I saw a man promoting GUR SHERBET.I was curious to know more about it and contacted towards his wait.

My sight could not evade the basic instances of the Gur Sherbet. There was a huge package stuffed with the darkish shaded h2o. He took the fluid with the help of the ladle and loaded it into the cups. He took half-sliced piece of orange and placed it in a fresh freshly packed orange juice machine and packed the juice into the brownish h2o. He combined it with the help of a scoop and passed it to his clients. One such cup was given to me also. Ah ha! The same taste and similar taste -this brought to mind the PANNAKAM.

Out of fascination, I requested the source about the name of the consume. To my complete shock, he said,”GUR KA SHERBET”. That’s it.I noticed the resemblances and variations between the two drinks-GUR KA SHERBET and PANNAKAM.

I recognized the viewpoint behind this encounter of my own. Oneness in diversity-no problem kind of area we come from, somewhere or the other, there are intersecting points for us. This can be with regards to the lifestyle, music, traditions, food, outfits, faiths, traditions, etc. One cannot evade from its hold. One can encounter them in some form or the other. The excellent finding for me is the fact that I EXPERIENCED IT DURING THE RELIGIOUS CEREMONIES-RAMA NAVAMI AND RAMADAAN. Both of them are pious festivities recognized in Indian with great pomp and show.

No problem the encounters are shown to us, I learned the following lessons:

a) Jaggery is wonderful for wellness.

b) Beverages ready from it are perfect for intake.

c) It has relaxing effect to our intestinal areas.

d) The taste is really excellent.

e) It is wonderful for the diabetics also.

f) The addition of the black pepper and fresh freshly packed orange juice contributes the taste to the consume.

The Best Home made Barbeque Marinades and Cereal to Try

You don’t have to buy expensive herbs or spices or herbs to make a delicious cooking spices or herbs. In fact, the best-tasting ones that expert cooks use only require a few simple components. Starting today, forget about buying canned marinades for your cooked dishes – begin to make natural and homemade salsas for added flavor and freshness!

Here are simple and fast cooking spices or herbs and spices or herbs recipes to try at home:

Kansas-Style Rib Sauce

What you need:

2 cloves garlic cloves, minced
1 cup ketchup
1/4 cup brownish sugar
1/4 cup white-colored vinegar
1/4 cup water
3 tbsps.. olive oil
2 tbsps.. paprika
1 tablespoon. soup powder
1 tsp. capsicum spice up (or more if desired)

In a pot, warm olive oil then saute garlic cloves until brownish and tender over medium-high warm. Reduce warm to low before adding catsup, brownish glucose, apple cider white-colored vinegar, standard water, soup powdered and capsicum spice up. Cook for 15-20 moments until the mix thickens.

Honey-Soy Grilled Meal Marinade

What you need:

1 1/2 glasses steak sauce
1/3 cup honey
1/3 cup Italian-style healthy salad dressing
1 tablespoon. soy sauce
1/2 tsp. garlic cloves powder

Pour steak spices or herbs, sweetie, healthy salad dressing up, soy spices or herbs and garlic cloves powdered in a mixer or mixer and blend for 10-15 seconds until all components are thoroughly mixed. Place any type of various meats you wish to grill in a large resealable plastic bag. Add sweetie soy spices or herbs into the bag, seal and shake to coat various meats well. Chill for 3 time to over night before cooking various meats.

Lemon Natural herb Grilled Poultry Marinade

What you need:

1 1/2 glasses vegetable oil
1/3 cup clean orange juice
3/4 cup soy sauce
1/2 cup red wine vinegar
1/2 cup Worcestershire sauce
2 tbsps.. dry mustard
1 1/2 tsps. chopped clean parsley
1 tablespoon. black pepper
1 tsp. salt

Combine oil, clean freshly squeezed orange juice, soy spices or herbs, white-colored vinegar and Worcestershire spices or herbs in a method dish. Add in mustard, parsley, spice up and sodium and mix until all components are thoroughly mixed. Add orange herb combination over chicken pieces and marinate in the fridge for 3 time to over night before cooking.

Classic Sweet Rib Glaze

What you need:

3 cloves garlic cloves, minced
1 cup ketchup
1 cup whiskey
1/2 cup brownish sugar
1/4 cup white-colored vinegar
1 tablespoon. clean orange juice
2 tsps. Worcestershire sauce
1/2 tsp. dry mustard
Pepper and sodium to taste

In a method pot, merge all components and mix to mix well. Cook over low warm and simmer for 20-30 moments until the mix thickens. Transfer to an air-tight container and refrigerate at least over night before using.

Spicy Bananas Barbeque Sauce

What you need:

2 lemons, juiced
1/2 cup strawberry jam
1/4 cup clean mint leaves
1/4 cup chopped ginger
1/4 cup soy sauce
2 tbsps.. habanero hot sauce

Mix all components together in a method dish. Stir until the components are thoroughly mixed. Use as a spices or herbs or brush onto various meats or vegetables during the last 5 moments of cooking.

Cheese-Stuffed Poultry With Fresh Tomato-Pepper Sauce

Turn chicken dinner into a special event with a little spice up port and a marinade with some zip – in less than Half an hour.

Note: I pureed the prepared marinade components in a blender for a frothy blend. If you prefer a chunkier marinade with your chicken, simply miss the pureeing and serve it directly from the pan.


For the Sauce

1 tbsp olive oil
2 scallions, white parts only, chopped
1/3 each huge red, lemon, and yellow gong spice up, chopped
1 glass grapes tomato vegetables, quartered
2 garlic cloves cloves, chopped
1 chipotle chile in adobo marinade, chopped
1/4 cup veggie soup, plus more, as needed
1 tbsp adobo sauce
1 tsp dry oregano
1/2 tsp floor cumin
sea salt
fresh floor dark pepper

For the Chicken

4 6-oz boneless, skin free chicken sections, hammered to 1/4-inch thickness
olive oil for cleaning, plus 1 tbsp
sea salt
fresh floor dark pepper
2 tbsps sliced cilantro leaves
8 tbsps grated spice up port cheese


For the Sauce

Warm a pot over method heat and add the scallions and sweet peppers. Sauté until beginning to make softer, 3-4 moments.
Add the tomato vegetables, garlic cloves, chipotle chile, adobo marinade, soup, oregano, and cumin and year with spice up and sodium. Cook until the tomato vegetables break down, 3-4 moments.
Exchange the mix to a blender and beat until sleek, including a little more soup, if required, to reach the reliability. The marinade should be dense and sleek, but not drippy.
Return the marinade to the pan and keep warm over low heat while you prepare the chicken.

For the Chicken

Pre-heat the stove to 375 levels.
Lay the hammered chicken chests on a work surface and sweep with olive oil. Season with spice up and sodium and spread with sliced cilantro.
Scoop 2 tbsps of destroyed dairy products on each chests, making about 1/2-inch space around the ends. Move up as firmly as you can, tucking in the ends as you go.
Warm a huge, ovenproof container over method heat and add 1 tbsp of olive oil. Add the chicken seam-side down and sear until fantastic brownish on the bottom, 4-5 moments.
Convert the chicken over and place the container in the stove. (Press any open joints back together with a spatula.) Prepare 6 moments. Convert the chicken over again and bake until prepared through and fantastic brownish, 2-3 moments. Exchange the chicken to a cutting board and let rest 3 moments.