Melon and lemon chiller

Here, the heat is picking up slowly and I felt like wanted to have something light and quick to hydrate my body after breakfast.What else other than a perfect thirst quenching drink could help me ? So made this melon and lemon chiller and enjoyed every sip of it .

 

Water melon is my favorite summer time fruit.I like to pair it with mint and lemon. That's how this juice was born.

 

Here I have used a bit of grated beetroot also for the nice color and health benefit also. With fresh mint , lemon and a hint of ginger, it was a complete medley of different flavors dancing on my palette.

Having said that, lets quickly get to the recipe .

Ingredients

Water melon ....................  2 1/2 cups , cubed
Beet root ........................ 1 tsp, grated(optional)
Ginger ............................. 1/4 tsp grated
Honey ............................. to taste
Mint leaves....................  7
Lemon juice................... from half of a lemon
Water ......................... 3/4 cup 

Method

Just blend everything , chill and enjoy .

Spinach and veg Salad with lemon and fennel dressing

Today I'm sharing with you all a simple, light and refreshing salad.While the fresh vegetables taking care of the nutritional requirements , this salad dressing helps in stimulating the digestive system.Isn't that cool?

After a short trip for 3 days, its time to prepare something light and fast.So came up with some pulav and salad and raita.

We had an amazing experience of vising a cavern. It was absolute thrill to visit a cave that's around 50 to 60 feet down the earth.It was a breath taking experience to see the naturally formed caves and winding narrow path and walking on a spooky path. On top of that ,there was a boat ride on the natural lake too .

The scenic beauty of nature was unbelievable and we thoroughly enjoyed each and every moment of it.
Rest of the story will continue in my  forth coming posts.

While returning from the trip, I picked up fresh herbs from a farm stand. So, came up with a plan to use them effectively when they are fresh.

Ginger, honey and lemon along with some roasted fennel ... amazing combination of spices and condiments ,it was like a completely unique dressing . When paired with fresh veggies ,nothing short of a party.

 

Ingredients  for dressing

Fresh ginger ................. 1/2 inch,grated
Honey........................... 1/2 tsp
Garlic ............................ 1 clove,finely minced
Apple cider vinegar ......... 1 tsp
Lemon juice...................... from 1 lemon
Olive Oil .......................... 2 tsp
Salt ............................... to taste
Pepper ........................ to taste
Paprika ......................... 1/4 tsp
Roasted fennel seeds ..... 1/2 tsp
Chives .............................. few sprigs

Method for dressing

• Crush the roasted fennel seeds roughly.
• Snip the chives using a kitchen scissor.
•  Blend oil, cider vinegar, lemon juice,honey,salt,pepper,Paprika and ginger and transfer to a small bowl.
• Now add the crushed fennel seeds,garlic and chives and whisk together.

Ingredients for Salad

Spinach
Radish .............. few
Carrot .............. 1 or 2 depending on the size
Cucumber........... 1 medium
Salad dressing...... 3 tbsp

Method

• Wash and cut the veggies to desired shape.
• Assemble the salad with spinach  as the bottom layer and top it up with veggies.
• Pour the dressing over the veggies and let it chill for 30 minutes in the refrigerator.

Enjoy with any main course of your choice.

Now,look at some of the moments I captured through my lens.

Whole wheat Veggie Pizza from scratch

I'm kind of a person to say big no to Pizza.I don't really know , for some odd reasons , pizza has never been on my food list.Even after sharing this recipe here ,I 'm sure there will not not be any change in my mindset.

But when I'm traveling and left with no other vegetarian choice , I go with cheese pizza or veggie pizza.One fine day ,while we were having pizza outside, my son was asking me , "Amma , often,you try doing various recipes at home to make it much more healthy.Why not Pizza at home ? Are you scared of trying them at home"

After getting a challenge from my son, my ego didn't let me take a back step.So,I wanted to make complete preparation at home.First  I made the pizza sauce well ahead and stored in my refrigerator.It was a complete surprise for my son and my husband ,to see a fresh baked pizza inviting them , after they were back from play park.

I was doing a small victory dance after seeing the output, well raised and soft pizza crust with gooey top and the perfect crunchy veggies .On the other hand , my son was dancing thinking that he might get frequent home made pizzas.

Pizza Sauce

Ingredients

Tomatoes ............5 to 6 big,(I used Roma tomatoes)
Garlic .................. 3 cloves
Fresh herbs ......... 1 tbsp ,chopped(I used parsley, oregano,thyme,rosemary)
Sugar .................. 1 tbsp,optional
Oil ....................... 1 tsp
Salt ....................... 1 tsp
Lime juice ............. 1 tbsp(substitute with distilled vinegar)

Method

1. Blend tomatoes well  with sugar ,if using.
2. Heat oil in a heavy bottom pan and roast garlic for a minute.
3. Add the tomato puree and herbs, salt and cook in medium flame.
4. Partially cover the pan  with a  lid and cook for 45 minutes or until you get a thick gravy.
5. Turn off the heat and add lime juice.
6. Store in a air tight glass container .

Pizza dough

Ingredients

Whole wheat flour ................ 2 1/4 cup
All purpose flour .................. 1/2 cup
Water ................................. 1cup + 2 tbsp (luke warm)
Active dry yeast .................... 1 ,sachet (7 gms)
Sugar .................................. 1 tsp
Salt ..................................... 1 tsp
Oil ......................................... 1 tbsp

Method

1. In a small cup , take 1/4 cup warm water( 2tbsp) and add yeast and sugar and mix well and leave it in a warm place for 10 minutes to proof.You will notice nice frothing , if not the yeast is not active , so change the yeast.
2. In a big mixing bowl, add both the flours and salt and mix well.
3. Make a small well and add yeast and water and knead well to make a soft pliable dough.
4. Drizzle little bit oil on top and cover with a damp cloth and let it rest for an hour.
5. After it doubles in size, take it out and gently knead again and let it rest for 2nd proofing.

Assemble the Pizza

Ingredients

Pizza dough
Pizza sauce ................. 1/2 cup
Vegetables .................... 1 cup (assorted, I used kalamata olives,tomatoes,Jalapenos,mushrooms, onions,broccoli)
Cheese .......................... 1/4 cup( I used a mi of low fat mozzerella ,mild cheddar and parmesan)

Method

1. Preheat the oven to 375 F.
2. If using a pizza stone, preheat with the stone(I used a cookie sheet)
3. Use a rolling board and pin to roll out the pizza dough to your desired thickness and size.
4. Transfer the dough to the pizza stone or cookie sheet.
5. Spread a generous amount of pizza sauce on top of the pizza.
6. Sprinkle some dry herbs on top.
7. Arrange vegetables and top it up with cheese.
8. Bake for 20 minutes.

Notes

I used oilve oil. You can use any nutral oil like vegetable oil or canola oil .
Topping is according to your preference.
Oven timings vary, so keep an eye after 15 minutes.

Instant Rava Idli | Sooji Idli

What to cook is the first question and tough question for me every morning.Most of the time I try to plan 3 meals of the day , the prior night so that I can just go ahead in the morning.This 5 minute plan every night saves huge time , the next day.

Today's plan for breakfast was rava idli and coriander chutney. Since my son loves this idli, once in a week I make this with some variations.

For a quick week night dinner or breakfast,this will be my choice as a complete meal can be prepared in under 30 minutes. This is a basic recipe I'm sharing here.You can make variations by adding grated carrots,coconuts, green peas , corn etc.

Ingredients

Fine rava/sooji.................. 1/2 cup
Yogurt ............................. 1/2 cup, preferably sour
mustard seeds ................ 1 tsp
Urad ............................... 1/2 tsp
Channa Dal ..................... 1/2 tsp
Cashews ......................... 10, broken into pieces
Coriander leaves ............. chopped, Handfull
Salt ................................ 3/4 tsp
Water .............................. 1 1/2 tbsp
Eno , unflavored fruit salt....1/2 tsp
Oil .................................... 1 1/2 tbsp+ few drops 

Method

1. Heat oil in a shallow pan and add mustard seeds, followed by urad, channa dal, cashews.
2. Saute for 30 sec until the dals turn golden color.
3. Add rava and roast for 2 minutes with constant stirring.
4. The rava should not get burnt but it should have got roasted well.
5. Take off the heat and let it cool for 3 minutes.
6. Now add beaten yogurt, salt and coriander leaves and mix well.
7. Grease the idli plates with oil and get your steamer ready by adding some water and heat it through.
8. Now add eno to the batter along with water and mix quickly and pour it into moulds.
9. Steam for 5 to 7 minutes.

Enjoy with a chutney of your choice.

Notes.

• After adding eno , do not let it stand for long time.
• Add vegetables like carrots, corn , peas, chopped greens to make it more healthier.
• If yogurt is not sour , squeeze juice of 1/2 lemon.

Pineapple and Ginger Cooler

With humidity hitting its peak , I get to sweat .I'm not sure if anyone can feel happy about that. But I'm very happy that my body is getting all cleansed . But you might be thinking why am I so excited about it. Yes, staying in Boston, very rarely we get this opportunity.

 

With a fully ripen pineapple was waiting in my counter top to be used off, I came up with an idea of making a thirst quencher.

I also like to use ginger a lot  because during summer we might loose our appetite often.And ginger along with fresh mint will help to regain a proper appetite.

With simple and limited ingredients , here comes my yummy thirst quencher.

Ingredients

Fresh cut pineapple ........................ 2 cups

Fresh Mint ...................................... Hand ful

Ginger ............................................. 1 inch , peeled

Sugar .............................................. 1/4 cup ( adjust according to the sweetness from the fruit)

Some ice cubes

Method 

1. Add sugar with 1/2 cup water in a pan.
2. Add  10 mint leaves and grated ginger.
3. Bring the sugar and water to a slow boil to make a thin syrup.
4. Take off from the heat and allow it to cool.
5. Take pineapple pieces in the blender jar.
6. Add some water and blend it completely.
7. Now mix the pineapple juice with sugar syrup.
8. Mix thoroughly and strain.
9. Take tall serving glasses and add few mint leaves and muddle .
10. Add some ice cubes and the prepared juice.
11. Top it up with some more mint leaves.

Serve immediately .

Tomato rice with coconut milk | simple one pot meal

Beautiful tomatoes are in season here. So why not a simple tomato rice for a hectic day.

This humble tomato rice takes me back to my college days.My college would start at 7 am with my Lab session.So,tomato rice had been my lunch for many such college days.

With a group of 10 friends, my box would become empty in few seconds...

Today while washing the tomatoes,I was just rewinding those beautiful memories.

There are various preparations for this tomato rice recipe. But this is one of the simplest and tastiest recipes.
Comes handy for a lunch box or as a picnic lunch too.

I have used coconut milk to give richness to this rice .If you don't want, you can simply cook with water too.

Ingredients

Basmati rice ............... 1 cup
Coconut milk .............. 3/4 cup
Water ........................ 1 cup
Turmeric .................... 1/4 tsp
Red chilli powder ........ 1/2 tsp
Garam Masala ............. 1/4 tsp
Salt .............................. to taste
Oil.................................. 1 1/2 tbsp,divided
Ghee.............................. 1 tsp
Cloves ......................... 3
Bay leaf ....................... 1
Green cardamom ......... 2
Ginger,garlic paste ........ 1 tsp
Onion ............................. 1 big , finely chopped
Tomato ........................... 3 medium ,finely chopped * see notes
Coriander leaves ............ few
Mint leaves .................. few

Method 

1. Wash and soak the rice for 15 minutes.
2. Heat 3/4 tbsp oil in a heavy bottom pan.
3. Add bay leaves, 1cardamom and 2 cloves.
4. Saute for 30 seconds and add the drained rice.
5. Mix gently so that each rice grain is coated with oil.
6. Saute for 2 minutes and then add  coconut milk and water along with some salt.
7. Keep the heat in high and mix well and cook until you see the rice grain starts bulging up and no water is seen on the top.
8. This takes about 6 to 7 minutes on high.
9. Now reduce the heat to low and cover the pan and cook for 3 to 4 minutes.
10. Gently place the cooked rice on a bigger plate and let it cool.
11. In a separate pan,heat remaining oil and ghee.
12. Add the remaining cardamom and cloves.
13. Saute for 30 seconds and add chopped onions.
14. Saute the onions until golden brown.
15. Add ginger garlic paste and cook until the raw smell is gone.(about 2 minutes)
16. Now add the tomatoes , salt , red chilli powder and turmeric powder.
17. Saute until tomatoes turn mushy.
18. Now add garam masala and chopped mint and coriander leaves.
19. Cook until the tomato gravy oozes out the oil.
20. Now add the cooled rice and give a gentle mix.
21. Check the seasoning.
22. Top it up with some more coriander and mint leaves.
23. Keep the heat on simmer and cover the pan with a lid covered with  1 or 2 muslin cloth.
24. Cook for 5 minutes.

Enjoy with any raita of your choice.


Notes

• Wash the rice  3 to 4 times or until the running water comes clean other wise the extra starch in the outer layer will lead to sticky rice.
• Keep the heat in high when you add salt in coconut milk and water and mix quickly so that you don't curdle the milk.
• Tomatoes should be fully red and sour variety is preferred. I used vine tomatoes here.

Mango-yogurt parfait

Here , the weather is becoming better and beautiful day by day and brighter sun bringing brightness in our lives too as we get to walk around and meet people and get to enjoy nature. Such a nice bloom in the trees too .

After staying indoor for 8 months, I just want to enjoy out going to park with my son during the evenings and relaxedly walk for some time.

So, I'm reducing my time in the kitchen these days by making some simple ,quick, jhat-phat recipes.One such is this parfait.

I try to make things healthier as well as tastier.So this one no exception.I have used home-made hung yogurt, honey and fresh mango. As honey being the power house of potential health benefits, yogurt gives probiotic bacteria  along with calcium and mango for vitamin A , this is a common dessert / snack for us.

Ingredients

Fresh mango ................. 2 ( I used ataulfo mangoes)
Thick Hung curd ............ 1/2 cup ( I set my curd with little bit sugar ) * see notes
Heavy cream ................  1/4 cup (whipped)
Honey ..........................2 tbsp ,optional

Method 

1. Peel and chop the mangoes.
2. Make pulp out of one and reserve the other chopped.
3. Mix cream ,yogurt and honey (if using) gently.
4. Layer mango pulp first and yogurt on top.
5. Then add chopped mangoes and add little pulp.
6. Repeat the layers.

Serve chilled.


Notes

• I prefer home made hung curd than store bought greek yogurt, you can use greek yogurt , if you want.
• Set curd with whole milk and little sugar .
• Line a cheese cloth over a strainer and leave it in refrigerator to get thick curd for 30 minutes.
• Since I wanted to avoid refined sugar , I have used heavy cream and honey.You can use coolwhip too.
• Use the collected water from curd to make lassi( Indian sweet drink) or anything else as the whey has more health benefits.