Cucumber Mojito - nonalcoholic version

   During summer, many people suffer from dehydration so they tend to consume a drink that replenishes the liquid and required body salts lost from perspiration. Drinking juices in summer has so many benefits; they boost energy, help to overcome fatigue and work wonder to prevent dehydration. Also, they are an excellent source of vitamins, enzymes and minerals. Additionally, they are low in calories and have immune boosting properties. Summer is a great season to enjoy ice-cold, berry-laden milk shakes, old-fashioned lemonade, smoothies and punches. For healthy summer fruit drinks, try to include wide range of fruits as you can, such as raspberries, strawberries, blueberries, red and black currants, etc as these are the excellent sources of restorative nutrients. These easy beverage recipes allow you to chill out and relish sweet 'n' flavorful summer fruits.

Juicy grapes, water melons, melting pears and mangoes are all packed with the goodness of summer. Throw the fake chemical concoctions in support of natural cocktails that emphasize wholesome ingredients like fruits, vegetables, coconut water and herbs. The king of the fruits, mango is the hot favorite of summer season. While selecting summer drinks, keep in mind that fresh fruit juices are a hundred times healthier, tastier, and cheaper than juice mixes and bottled aerated drinks. Some ready-made drinks contain dyes, artificial fruit-flavors, high fructose corn syrup, and gums to thicken the drink to a desirable consistency. Thus, it doesn't sound like an energizing way to enjoy a hot summer days. So enjoy this delicious and healthy Summer Fruit Drinks.

Cucumber Mojito

This natural drink includes cucumbers that contain a mineral named "silica" which may be advantageous for healthy skin, hair and nails.

You need:
lime, juiced - 1
seedless cucumber, partly peeled & sliced - 2 cups
cold water - 2 cups
fresh mint, loosely packed - 1/2 cup
raw honey - 1 tsp
Crushed ice

Method

First puree lime, cucumber, honey and water in a blender until it becomes smooth. Then, pour this puree on cluttered fresh mint and crushed ice. Make use of a wooden spoon to crush mint & ice together. Mint leaves can be cut with the rough ice edges and release their flavor. Or you can blend them together and then filter. I prefer to drink this way!


Have a fresh & cool summer day!

Creamy Spinach - spiced up with golden corn

I first prepared creamy spinach on Hasini's 2nd birthday! This was a hit at the party in our house.

Spinach with butter and cream is always loved by the kids! And I prepare this for chapathi once in a while. This can also be had along with rice.

Cutting it up! the right way...

Cutting up food into uniform pieces is one of the most important skills to master in cooking. And once you learn to use an all-purpose chef's knife, it's easier than you think.

I like to tell that the knife is the original food processor. It can slice, mince, chop, crush, tenderize, and scoop up food - and you can even use the end of the handle to grind spices. Complement it with a smaller paring knife for finer cutting and making garnishes, and you'll be ready for just about anything.

Getting a Grip

Hold the knife in your writing hand. Move your hand all the way up the handle so that your thumb is on one side of the blade and your index finger on the other side. Curling your index finger slightly, grasp the blade firmly between your thumb and index finger. This may feel a bit strange at first, but once you get used to it, you'll find that grasping the blade in this way gives you much more control than simply wrapping all your fingers around the handle.

Use your free hand to hold the food in place, curling your fingertips under. Use the flat side of the blade alongside the first knuckles of your free hand, and as you slice or chop, slide your free hand along to guide the blade and keep it vertical. To avoid cutting yourself, never uncurl the fingers of your free hand, and never raise the blade higher than the first knuckle. Try not to wiggle the blade while cutting. Use a firm downward and slightly forward motion

Wok On!

Pepper'n paneer curry

For all pepper lovers and of course paneer favorites! 
A cheese in the spicy mixture. Paneer is the most sought out dish in our home. I wanted to prepare a very spicy paneer dish and this time not the traditional recipes from net. I'm not sure if this recipe exist! I found all the Spice jars, muddled them together to get this exceptional! 

Sometimes, we tend to use same spices for most of the curries. Do you realize the taste differs in each of them! Very true that the quantity of them in each matters and this gives different flavors to all of them.

Aloo Gobi masala

Its been almost 8 months since I made something special, or I would say I rather had no time to enter my kitchen since my little Prince came to our house. And now its time to step in! 

All this while I have been preparing gobi manchurian only. 

This time decided to prepare more varieties with Gobi. Since my mom is with me here, we will definitely have gobi atleast once a week as Gobi is her favorite veggie and she loves with anything and everything. 

Sundar will also be home soon, and he is expecting something for chapathi today!

Mattar Paneer

Paneer dishes are always carved for. Esp., I love paneer butter masala and Mattar Paneer. Both of us in our house crave for mattar paneer. This is always part of our party menu or I try to prepare once every month. This is a hit everytime I prepare. 

I do not prepare Paneer at home all the time. I do not get the patience to wait to prepare. Home-made paneer, ofcourse has excellent taste!

You will need:
1 cup Paneer cubed
1 cup Fresh/frozen Peas

For the Gravy:
2 Onions chopped
8 Tomatoes chopped

1/2 tsp Turmeric powder
1 tsp Chilli powder
1 tbsp Corriander powder
1 tbsp Cumin powder
1 tbsp Ginger Garlic paste
1 tbsp Cashew pieces
3 tbsp Oil
Salt to taste
3 Cloves, 

3 Cardamom pods, 

1” cinnamon stick, 

2 Bay leaves
1 tsp Cumin seeds
Chopped Coriander
1 tbsp Kasthuri Methi 

1/4 cup Fresh cream

In a saute pan, heat oil and add cashews. Saute it till slightly golden. Now add the chopped onions and saute till soft. Then add the ginger garlic paste and saute for about a minute or until the aroma comes. Add the chopped tomatoes and turmeric powder and cook until tomatoes are soft.

Cool and grind the mixture to a smooth paste. This gravy is rich and creamy. This can be stored and used in couple of days also. You can use this to make any other curry by adding ingredients like vegetables to make Kadai Vegetable, Koftas to make Malai Kofta etc. This gravy is creamy and delicious inspite of the fact it contains no butter. The great taste comes from the slow simmering which brings the flavours together.

Heat oil in a pan, add cumin seeds and whole garam masala. Saute for a minute. Now add the gravy mixture and about 1/2 to 1 cup of water based on the consistency. Stir in cumin, coriander and red chilli powders. Add salt as required. Bring to boil and let simmer for 15 minutes. This thickens the gravy and also blends the spices well. Crush the kasthuri methi in your palm and add it to the gravy. Add the peas and paneer cubes. Simmer for 5 more minutes, stir in the fresh cream. Garnish with chopped coriander and serve hot with rotis.

Sev puri - Basket chaat

Basket chat is a long awaited chat that I have been wanting to try. And its our princess 3rd birthday party today. So I did this as a starter, and it was such a hit! Well I got such appreciation and everyone were thankful for preparing this. This is light to start with, and am sure this will be a hit the first time you prepare!

You need


Tostito's Corn scoops - as required
1 cup boiled and mashed potato
1/2 cup finely chopped onion
1/2 cup finely chopped tomato
1/4 cup Green chutney
1/2 cup Tamarind Chutney
1/2 cup plain yogurt (beaten)  - Add pinch of salt and a tsp of sugar
1/2 cup fine sev
2 tbsp chat masala
1 tsp red chili powder
2 tsp Coriander powder
2 tsp Cumin powder
Salt to taste
Cilantro for garnishing, finely chopped

Take serving plates. Place 7-10 (as per the plate size) corn scoops in each plate. Fill each scoop with little boiled potato followed by onion and tomatoes. Sprinkle salt, cumin powder, coriander powder and chat masala. Add green chutney and tamarind chutney (since I like it spicy, and I prepare the green chutney very spicy - so I prefer only green chutney) to taste.

Then top it with little yogurt. Sprinkle very little chili powder. Garnish with cilantro and sev.
Taste one scoop and sprinkle little salt if required.

Tips:
Add the wet ingredients just before serving, otherwise the crispness in the scoops goes off. You can always change the dry ingredients sequence, but it should be added first.

Prepare and enjoy the chunky chat before your meal!

I am sending this recipe for the kids delight event hosted by Srivalli

and to Archana for "Fast Food and Fat Food"