This is my all-time favorite summertime drink. When it's hot and humid and you're totally parched, there's nothing as refreshing, as revitalizing, and as restorative as ice-cold watermelon agua fresco. It's one of life's great drinkable pleasures."
Fresh fruit drinks are very popular all over Mexico and are served from large barrel-shaped glass containers.
Agua Fresca or Aguas de Frutas - literally translated in Spanish as "fresh water" or "fruit waters."
In India, this delicious watermelon drink is called Tarbooj Ka Sharbat.
Aguas frescas (Spanish or Portuguese for "fresh waters") are a combination of fruits, cereals, flowers, or seeds blended with sugar and water to make light non-alcoholic beverages. They are popular in Mexico, Central America, the Caribbean, and the United States. Some of the more common flavors include tamarind, hibiscus, and agua de horchata.
Aguas frescas are sold principally by street vendors but can also be found in bodegas, restaurants and juice bars.
This wonderful Watermelon Aqua Fresca drink is a very light-bodied and very refreshing fruit drinks combined with sweetener (traditionally sugar) and water. A very refreshing and cooling summer drink and a refreshing alternative to iced tea or lemonade.
* To choose a watermelon, look for one that is firm, heavy for its size, free of bruises and cuts and creamy yellow on the side that sat on the ground as it grew. Cut watermelon can be stored, covered, in refrigerator for 3 to 4 days.
** The amount of sweetener needed will vary depending on the sweetness of the fruit you are using. Some may not require any at all. Sugar substitutes may be used to reduce calories further.
Ingredients:
2 cups cold water
2 cups watermelon (rind removed)
2 tablespoons granulated sugar
Juice of 1/2 lime (no more than 1 tablespoon)
4 slices lime
12 fresh mint leaves
Ice cubes or crushed ice (optional)
Method:
Cut the watermelon into roughly 1-inch cubes. If you're using other fruits, prepare them accordingly, removing seeds or skins and cutting into small pieces if necessary.
In a blender or food processor , combine water, watermelon, sugar, until smooth.
Pour mixture through a strainer into a pitcher, forcing through most of the pulp. Chill at least 30 minutes before serving. Serve with or without ice cubes.
Cut the lime slices in half. Place a half lime slice into each of glasses along with 3 mint leaves. Crush with a cocktail muddler, then fill each glass with ice. Pour in the watermelon agua fresca, and stir before serving.
Notes:
1. Muddling mint is the process of bruising the leaves so they release their flavor. Merely taking several stalks, mashing & twisting them between your hands will do the trick.
2. Watermelons will vary in sweetness, so the amount of sugar needed will vary with each one.
3.this drink has a different consistency & taste than our regular indian watermelon juice.
I am back with a healthy paratha recipe loaded with lots of iron and fibre namely palak paratha or spinach paratha
Your kids will not complain and eat this parathas as the green color is appealing too.
It is easy and quick and also can be eaten for breakfast and lunch too
here's an easy and quick recipe that combines great taste and healthy green vegetables to give you a Parathas that's full wholesome goodness. Punjabi food lives up to its reputation of being very healthy. Palak contains large amounts of fibre along with a lot of essential vitamins and minerals.
Enjoy this Parathas with thick fresh curds and some achaar.
All in all its a tasty way to fill your children up with the essential minerals and keep them happy and healthy.
Ingredients
Wheat flour - 1 cup
Palak /spinach leaves - 3/4 cup chopped
Garam masala powder - 1/2 tsp
coriander powder - 1 tsp
red chilli powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Coriander leaves - 2 tbsp
Salt - to taste
To temper:
Jeera - 1 tsp
Ajwain seeds (Owa) - 1/2 tsp
Green Chilli - 1 /2
garlic - 2 cloves
ginger -half inch piece
Oil - 1 tsp
Method:
1.Heat oil in a pan,next add the items under to temper . Then add palak greens and saute till it shrinks in volume.
2. Once the palak shrinks and reduces in volume,switch off and add coriander leaves . Cool down the mixture and grind it to a fine paste.
3. In a mixing bowl add wheat flour,green paste, and remaining ingredients, required salt.knead it to soft dough adding little water if required.
4After 30 minutes, divide it into equal parts and give them a round ball shape. Take one dough ball and press between your palms or against rolling board. roll it in wheat flour.
5. With the help of rolling board and rolling pin, roll it out into round or traingle paratha of approx 6-7 inch diameter.
6. Heat a tawa , transfer the parathas, drizzle little oil and cook till brown spots appear then turn over to other side and cook.
7 Serve hot with raita / dahi /pickle
Tips and Variations:
- Knead very soft dough to make them softer.
- Use 3 tablespoons chopped palak along with its puree for a tempting look
- You can even toast the parathas using ghee or butter
Dal is a common menu in most indian households .it is prepared in numerous ways in various indian states.
lentils like pigeon peas(toor) , Masoor,urad dal,chana dal,moong dal are used to prepare dals
YOU CAN CHECK VARIOUS DAL RECIPES ON MY BLOG BY CLICKING ON BELOW LINK
DAL RECIPES
dal fry and dal tadka are two popular dals which you will find in majority indian hotels
there is a slight difference in the method of preparation of these dals both are equally tasty .Both dal recipes have their own unique taste and flavour and can be had with phulka, chapati, paratha or steamed rice
Difference between dal fry and dal tadka
Dal fry & dal tadka are almost similar except the method of cooking them.In dal fry first tempering is prepared then onions,tomatoes are sauted along with remaining ingredients & then cooked mashed dal is poured on tempering .Whereas in dal tadka first dal is prepared & then a tempering (tadka) is prepared from ghee ,garlic & curry leaves,red chillies & poured on dal .
Quick and easy to make dal fry is a popular moderately spiced north indian dal, generally made using toor or arhar dal .today we are making dal fry with masoor dal.
Dal fry usually has a medium to thick consistency
However, one can also make dal fry using moong dal or chana dal and even masoor dal or combination of them
Ingredients
Masoor dal : 1 cup
water 2-2.5 cups to cook dal
Ghee /oil 4 tablespoons
Onion ,finely chopped 1 medium
Garlic,finely chopped 8-10 cloves
8-10 curry leaves (optional)
Turmeric powder 3/4 teaspoon
¼ tsp asafoetida powder
1 or 2 green chilies, slit or chopped
2-3 dry red chilies, kept whole
½ inch ginger chopped finely
1 tsp kasuri methi/dry fenugreek leaves
Salt to taste
Dry mango powder (amchur) 1 teaspoon
Cumin seeds 1 teaspoon
Red chilli powder 1/2 tsp
Method:
1.pressure cook masoor dal with a pinch of turmeric & half chopped onion in 2.5 or 3 cup.mash the dal lightly with a wire whisk or with a spoon and keep aside.
2Heat oil/ghee in another pan. Add asafoetida powder ,cumin seeds. When they begin to change colour add the remaining onion and garlic and sauté till pink.
3.add the ginger-garlic ,onions and fry till they become transparent or light brown. fry for some seconds till their raw aroma disappears.
4.add the green chilies, red chilies, curry leaves and stir.
5.add turmeric powder, red chili powder, mango powder and fry for some seconds.add the tomatoes and cook till they soften, for about 2-3 mins.now add the mashed dal
6.Add some water and salt. let the dal simmer till you get a smooth and slightly thick consistency.
7.now add crushed kasoori methi and simmer for a minute and remove from heat.
8. Serve hot Dal Fry Garnished with coriander with chapati, rotis, jeera rice or plain steamed basmati rice with papad,nimbu or mango pickle
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