WATERMELON ‘N’CUCUMBER JUICE


This summer through i would like to share healthy juices along with the recipes i share.

No skill is needed to make a fruit juice,but it is important to blend the correct

combinations with health benefits which is beneficial to your family .

Vegetable and fruit juices contribute widely to your health,so its best to consume fruit

and vegetable juices.

Peek at the benefits of watermelon :Lycopene which is linked to heart health,bone health

and cancer prevention and also a  powerful antioxidant is contained in fruits which have

red flesh.

The lycopene and beta carotene increases when the fruit becomes more red while

ripening.So it’s important to chose a fruit which has dark red flesh.

Health benefits of cucumber:Rich in vitamin K,B and many more nutrients.Consuming

cucumber helps you combat nutrient deficiency and chronic diseases.Good to  keep you

hydrated and  in weight control too.The green part (skin)has insoluble fibre and aids in

good bowel movements

Not forgetting the seeds of both  which contain amazing health benefits ,so do not

discard the skins and seeds of cucumber while making juices.

Well ,let me get into the recipe now.

INGREDIENTS

3-4 cups red flesh of watermelon

1  cucumber

Honey if  you like for added sweetness

a pinch of turmeric powder or a small piece of turmeric root

a pinch of salt

Blend all these in a mixer and serve chilled if you like. You could top with thinly cut mint leaves(optional).

 

 

VARIATIONS OF HOPPER MIX


I am linking these variations of hoppers or appam to my previous post.. HOPPERS (APPAM).

I would like to give you some variations and options to make the hopper batter.

I remember when my mother used to make hoppers(she makes the best) she used to

make a portion of the rice granules into kanji,and mix with the flour.That needed an

extra effort.For those of you who love the traditional way of making i will include it first

in my post today

1. MY MOTHER’S RECIPE

200-250 gm white raw rice soaked for 5-8 hours.

1 cup coconut water*

2 slices bread

a handful of white flour

2 tblsp.sugar

salt

enough coconut milk to pour the next day

Wash and drain the rice well .Powder in a mixer and separate 1/2 cup coarse rice flour.

To make the kanji or kappi:

Heat 1 cup water,once it reaches boiling point ,put the coarse rice flour into the

water.Mix well and switch off the flame ,cover and allow to cool.

Soak the bread slices in the coconut water.Once the kanji is cool ,mix all the ingredients

together with salt,and leave overnight.

Pour coconut milk (1st and 2nd milk extract)the next morning to get a medium

consistency (not too thick or thin).

*whenever you break a coconut ,do reserve the water in a glass container and keep it in the fridge and use when making hoppers. 

2. APPAM WITH SAGO

The ingredients are the same except for sago and coconut.

Grated or cut coconut have to be added while grinding itself

Cook 1/2 cup sago in 1.5 cups of water till sago is cooked and grind with the rest of the

ingredients.

Always add sugar and maida after grinding.

3.APPAM WITH RAWA OR SEMOLINA

This is with rawa or semolina .You have to just replace semolina for sago .

4. APPAM WITH YEAST

2 cups white raw rice soaked

1 coconut grated or cut

1 cup cooked rice

1/2 tsp.yeast

3-4 tblsp white flour or maida

1-2 cups coconut water or enough to get the consistency

2 tblsp sugar

salt

baking soda(to add following day when making)

After the rice is soaked for 4-5 hours,grind altogether fine.

Set to ferment overnight.

Next morning add a pinch of cooking soda ,mix and make hoppers.

Tip :While making hoppers ,some have a difficulty of removing the hopper easily from the pan.

Just make a scrambled egg in the same pan you are going to make,and then pour ladle of the batter.It will slip out easily.

For vegans:Cut a big onion horizontally .Pour some oil in the pan and swirl the onion well on all sides till hot and pour the batter.

ADDING BAKING SODA OR APPA SODA IS TO BE ADDED IN ALL THE VARIATIONS IN THE MORNING .

Do send in your queries ande suggestions!

(Photo shows sago hoppers.)

 

 

 

 

 

 

 

 

 

 

 

 

  

EGG ‘N’ KALE BRUSCHETTA


A quick breakfast or a snack and a tasty one is everyone’s relief and delight ,especially

during wild summer mornings.When it is bread ,the toasted aroma stirs  up your taste

buds even more.This is one recipe which is easy,crunchy,healthy and tasty.

Vegans can opt for cottage cheese or paneer and substitute for egg.

Kale can be replaced with spinach or any of your favourite greens.

For the simply crunch recipe now…

INGREDIENTS

4-5 hard boiled eggs grated or mashed

2 leaves of kale cut fine

2 green chillies cut fine (you may use more if you like it hotter)

1 small onion chopped fine

1 tomato chopped fine

3 tblsp.butter (room temperature)

pepper and salt to taste

grated cheese to sprinkle on top (optional)

1 sliced loaf of bread(brown or white)

METHOD

Mix in the veggies and butter into the grated egg ,and mix well.

Add salt and pepper to taste.

Apply the paste on the bread and arrange on a baking tray.

If you are adding cheese ,you can sprinkle after arranging.

Bake in a hot oven (200 degrees) for 10 minutes.

Serve hot.

Note :Cut the bread into any shapes you like.

           You can make grilled sandwiches too.

 

 

 

 

CHILLED COCONUT MILK CHEESE CAKE


This is low calorie cheesecake with no fresh cream.The topping I used was blackberry

topping,and I baked only the crust for 15 minutes.The rest of the method is ‘No Bake’.It’s easy

to make if the ingredients are at room temperature.

As gelatine is used as a setting agent,the exclusion of fresh cream did not make much of a

difference.Use thick coconut milk .(coconut milk cartons or tins can be used).

The sugar I used was brown sugar.(no white sugar).

The toppings can be innovated to match the coconut milk taste.

So let’s get into the recipe now.

INGREDIENTS

1 cup digestive biscuits/cracker crumbs

2 tblsp.sugar

50 gm butter

Mix all the ingredients ,and press onto a pie dish or spring form mould,and bake for 15 minutes.Keep in fridge till you prepare filling.

For the filling

1 cup cream cheese or cottage cheese

1 cup coconut milk (thick)

1 cup brown sugar

3 tsp.gelatine soaked in 1/4 cup water

1/2 cup milk

1/2 tsp.vanilla essence

3 eggs

Grated rind and juice of 1 lemon.

Separate the egg yolks and the whites.

Beat the yolks and half of the sugar.

Warm the milk ,and add to the beaten eggs cook on a low flame till thick.

Remove from fire.Add gelatine mixture and stir till gelatine dissolves.

Allow to cool.

Beat cheese with the remaining sugar,coconut milk essence,lemon rind and juice.

Whip up the egg whites separately in another bowl till stiff and gradually mix in the cheese

mixture.

Pour over prepared base,and allow to set in the fridge till set.

For the topping

1 cup blackberries/ or any berries you like( coarsely puréed)

Sugar or honey (according to your taste)

1-2 tsp.lime juice

1 tblsp cornflour

A little water

Cook all this till sugar melts and top the cheesecake once it is set.

CUCUMBER JUICE


Summer is taking on..in Chennai.It’s compulsory to keep us hydrated to combat the heat by lot’s of fluids.

To add to the list of Healthy juices,I bring a healthy coolant recipe.

For the recipe now

INGREDIENTS ( serves 4-5)

3-4 cucumbers ( English cucumber)

A small piece ginger

A small piece of turmeric root

2 amla/ nelli (seed removed)

A pinch of salt.

2-3 glasses of water.

Honey or any sweetner you like

METHOD

Blend all the ingredients in a juice extractor preferably.Serve chilled if you like.

Note: Do not discard the skin and seeds of the cucumber.Cut only the edges.