WATER-MELON DELIGHT

WATER-MELON DELIGHT
INGREDIENTS:

5 slices of deseeded watermelon

1 teaspoon sugar

1 scoop of vanilla ice cream( the suprise element of the drink)

1/4 cup milk

ice cubes

METHOD:

Add all the ingredients in a blender and blend till smooth. you can reduce the sugar depending on taste. Since the ice cream is already sweet, you can make do without the sugar too if you wish.

Incase it gets too thick you can add more milk or substitute milk with water.

Watermelon is not only delicious, but extremely healthy, as well. Melons are also abundant in vitamin C. and are rich in carotenoids. Carotenoids have antioxidant activity, free-radical scavenging property. Watermelon seeds are excellent sources of protein. Watermelon seed is rich in magnesium, calcium, potassium, iron, phosphorous, zinc etc.

Besides, the red flesh, in the Arab world, salted and roasted watermelon seeds are also consumed as a snack. Researchers believe that beta-carotene and vitamin C are capable of preventing heart disease, cancer, and other chronic conditions. No matter which way you cut them, when it comes to nutrition, melons are number one. Whether you choose watermelons for their health benefits or simply for their good flavor, they can be an excellent snack, summer dish -- or gardening project.

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RAVA ROTI

RAVA ROTI

Ingredients:
Bombay rava/ medium rava 1 cup
Grated carrot 1/2 cup
Grated coconut 1/2 cup
Chopped coriander leaves
Jeera 1 tsp
curry leaves 3 to 4
Salt
soda bicarbonate a pinch

Method:

Pour Rava to a big bowl. Add chopped carrot, coriander leaves, fresh coconut, curry leaves, jeera, soda. Add salt and Red chilly chunks and mix throughly. make a medium dough with as little water as you can. Leave for 10 mins. Heat a nonstick tava and then pour in 1tbsp of oil and flatten the dough like chapathi on tava. fry both sides with oil. Serve this chutney.

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SABAKKI DOSA (DILL LEAVES)

SABAKKI DOSA

Ingredients:
Sabakki 2 bunches
Coriander leaves 1 cup
salt
Red chilli chunks
Jeera powder
2 cup Besan powder
1 cup wheat flour

Method:

Wash and chop sabakki and coriander leaves and mix all the above ingredients with water to make dosa consistency. Now pour 2 scoops of batter on dosa tava and pour oil on each sides. fry till done.
Serve hot with coriander chutney. For coriander chutney recipe see my older posts of dosa.


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METHI-CAPSICUM CURRY

METHI-CAPSICUM CURRY

Ingredients:
Capsicum 4
Chopped Tamotoes 2 big
Salt
Red Chilli Powder
Turmeric
Methi leaves chopped 1 medium bunch

Method:
Wash and chop capsicum into equal pieces. Heat oil in a pan and add chopped fresh methi leaves. fry till nice aroma. Now add chopped capsicum and fry a bit. Add salt, red chilli powder, turmeric, chopped tomatoes. cook till done. Serve hot with chapathi or paratha.


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EGG PASTA

Ingredients:

150 gms pasta
chopped carrots
2 to3 eggs
1 onion finely chopped
2 tbsp oil
chopped coriander
salt
pepper

Method:

Boil pasta in water till soft.Drain the hot water and pour cold water to cool the pasta and drain again and keep aside.
In a pan, heat the oil, add chopped carrots and onions and fry. Break the 2 eggs and stir till the mixture resembles scrambled egg, only a more liquid version of it.Add the pasta, salt and pepper and keep stirring so that the egg coats the pasta evenly. Garnish with coriander and serve.


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COCONUT EGG BURJI

Ingredients:

2 Eggs
Grated coconut (quarter cup)
2 tablespoons oil
Salt and pepper to taste

Method:

Heat oil in a kadai and roast grated coconut till it turns golden brown. Break the egg into the pan and keep stirring till the crunchy bits of coconut blend with the soft egg. Add salt and pepper and Serve.

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SHAVIGE BATH

Ingredients:
Bambino Vermicelli 200 gms
2 medium chopped onions
6 to 8 chopped green chillies
1 tsp channa dal
1 tsp mustard seeds
curry leaves
salt
chopped coriander leaves 1 cup

Method:
Roast vermicelli in 2 tbsp ghee till it gets light golden brown colour. Heat 3 tbsp of oil or ghee in a kadai. Add mustard seeds, curry leaves. when they start spluttering add channa dal and green chillies. fry for 2 mins. Add chopped onions and fry for 4 mins. Add 3 cups of water to the kadai. when boiling add roasted vermicilli to it. Add chopped coriander leaves, grated fresh coconut to the kadai.Mix thoroughly.



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