KIWI MINT COOLER | TROPICAL MINT COOLER /KIWI MINT REFRESHING COOL SUMMER PARTY DRINK| KIWI MOCKTAIL

Vitamin C helps the body maintain healthy tissues and a strong immune system, and it aids in the absorption of iron. Vitamin C is considered a powerful ally if you're trying to avoid or kick a cold or other illness. Together with calcium and iron, it's also an important part of a diet that counteracts lead poisoning.
Kiwi -- the fruit, not the bird that's the national symbol of New Zealand -- is rich in vitamin C. One medium kiwi contains 70 mg of the nutrient and 46 calories.
kiwi combined with mint makes a terrific combination.You must give it a try. Using kiwi syrup is optional though i had not used it.I have already posted about kiwi orange cooler previously.Lets proceed to kiwi minty tropical cooler.


Ingredients

2 kiwi
1 tbsp lime juice
2 tbsp sugar syrup
10-15 mint ( pudina) leaves
1 tbsp kiwi syrup (optional) ( I had not used it)
pinch salt
1/2 cup water


Garnishing  
Few Pudina leaves (optional) / kiwi slice
1 tbsp kiwi syrup  (optional)
2-3  ice cubes

METHOD
1.Mix sugar with equal amount of water & prepare sugar syrup by boiling till sugar dissolves in water.keep aside to cool.
2. Peel the skin of the kiwi as this removes the bitter taste.

How To Prepare  /peel a  Kiwi
Kiwi fruits have quite a strange looking brown skin. When they are ripe and ready to eat they should be firm, yet with a little bit of yield. If they are too soft, they are overripe. They should feel firm yet yield a little when pressed, similar to a tomato. To prepare, simply slice off each end of the kiwi, and then using a knife just peel all the skin. Then slice them horizontally.
4.Cut the kiwi into slice.
5.First grind the kiwi,sugar syrup,pudina leaves ,kiwi syrup,lemon juice,water in a mixer . kiwi juice is ready
6. LETS serve the cooler . In a slender tall glass add crushed ice, 1 tbsp kiwi syrup , KIWI JUICE prepared in step 5.Garnish with few pudina leaves/kiwi slice .


KIWI Health Facts

• Raw kiwi fruit juice reduces high blood pressure and regulates heart beat

• Being rich in Vitamin C, raw kiwi fruit juice boosts our immune system, helps with iron absorption, and the prevention of anaemia

•Raw kiwi juice helps to enrich your diet with valuable antioxidants that protect cells from free-radical damage

•Raw kiwi juice improves eyesight

• Raw kiwi juice supports energy metabolism and nerve function

•Folate, or folic acid found in kiwi juice, plays an essential role in making new body cells and is essential for women planning pregnancy and during pregnancy

•Raw kiwi fruit juice aids our fluid balance

• L-arginine present in the juice, helps to keep the liver, skin, joints, and muscles healthy

•Raw kiwi fruit juice promotes respiratory tract health

Rank of Kiwi Fruit Juice :

Having complete confirmation of international studies, the kiwi fruit trumped 26 other most commonly consumed fruits such as papayas, oranges, bananas, etc. The reasons can be clear as:
•Kiwi fruit juice has the highest level of Vitamin C (almost twice that of an orange)

•This fruit juice outranks the banana as the top low-sodium high potassium fruit

•Has twice the Vitamin E of an avocado, but 60% of its calories

• Few foods equal the kiwi fruit in folic acid or folate

• It has been ranked higher than spinach & all other fruit & vegetables, except yellow corn

• It is an excellent source of both soluble and insoluble fibres

• Beside potassium, 4 other minerals - Calcium, Iron, Magnesium & Copper are found in kiwi fruit. In addition, it is an unusual supplier of trace of minerals like Manganese (essential to the enzymes involved in the body's use of protein and food energy) and Chromium (known to be a key factor in regulating the heartbeat and body use of carbohydrates).

Shektachya(Shevga)shenganchi bhaji|Drumstick Tomato batata sabji

Another cuisine from maharashtra is the shektachya shenganchi bhaji /shevgyachya shenganchi bhaji / drumstick vegetable (semi dry curry)/tomato ,batata ,shenganchi bhaji.This bhaji has a semi dry consistency .My mom also prepares the shektachya shenganchi amti (curry/rassa bhaji) which is a sweet,tangy & spicy curry prepared from the drumsticks which is one of my favorites.I simply drink this aamti just like soups.Its really delicious.Will post the recipe soon.
I remember we had a big drumstick tree in my maternal grandmothers courtyard in uran which produced ample of shenga throughout the year.


Before proceeding to today's recipe here is some information about drumsticks (SOURCE:wiki)
Drumstick tree" and variants thereof redirect here. This name is also used for the golden shower tree (Cassia fistulosa)Moringa oleifera is the most widely cultivated species of the genus Moringa, which is the only genus in the family Moringaceae. English common names include moringa, benzolive tree,and West Indian ben. It is also known as drumstick tree, from the appearance of the long, slender, triangular seed pods, horseradish tree, from the taste of the roots which resembles horseradish, or ben oil tree,from the oil derived from the seeds. It is an exceptionally nutritious vegetable tree with a variety of potential uses. The tree itself is rather slender, with drooping branches that grow to approximately 10 m in height. In cultivation, it is often cut back annually to 1 meter or less and allowed to regrow so the pods and leaves remain within arm's reach.

The immature green pods called “drumsticks” are commonly consumed in South Asia. They are prepared by parboiling, and cooked in a sauce until soft. The seeds are sometimes removed from more mature pods and eaten like peas or roasted like nuts. The flowers are edible when cooked and are said to taste like mushrooms. The leaves are the most nutritious part of the plant, being a significant source of vitamin B6, vitamin C, pro vitamin A as beta-carotene, magnesium and protein, among other nutrients reported by the USDA.Moringa trees have been used to combat malnutrition, especially among infants and nursing mothers.
The moringa pod is known as nuggekai (Kannada), murungai kai, saragwa or saragwe in India, and is often referred to as "drumstick" in English. In South India, it is used to prepare a variety of sambar and is also fried. It is used in curries, sambars, kormas, and dals, although it is also used to add flavor to cutlets, etc. In Maharashtra, the pods are used in sweet and sour curries called aamatee. In Gujarat and Rajasthan, the pods are used in to cook a spicy curry called saragva ki kadhi.

Medicinal Uses
A folk remedy for stomach complaints, catarrh, hay fever, impotence, edema, cramps, hemorrhoids, headaches, sore gums; to strengthen the eyes and the brain, liver, gall, digestive, respiratory and immune system, and as a blood cleanser and blood builder. A traditional folk remedy was to use the leaves as a poultice on the abdomen to expel intestinal worms. Oil from the seed, called Oil of Ben, is used for earache and in ointments for skin conditions. The oil rubbed on the skin is said to prevent mosquitoes from biting. Flowers infused in honey are used as a cough remedy.

Ingredients
7-8 Drumsticks (shektachya shenga /shevgyachya shenga)
1- Potato peeled & cubed
1 -Tomato chopped in quarters
1 - big onion chopped finely
2- tsp lal tikhat /red masala / red chilli powder
1 tsp coriander cumin powder /garam masala
1 tsp marathi kala /goda masala
1 tsp turmeric
2 green chillies sliced in middle
1 tsp ginger garlic paste
1 - tsp jaggery
Salt as per taste
1/2 cup fresh grated coconut

Garnishing
Coriander leaves

Tempering
2 tbsp oil
1 tsp rai (mustard seeds)
1 tsp cumin seeds ( jeera)
5-8 curry leaves (kadipatta)


Method
1.  Peel off the outer skin of the drumsticks. Wash and cut each into 3” pieces.
2.Boil water in a pan ,add salt & keep them immersed in hot water for 10-15 min .This will help to remove worms if any in drumsticks.drain & keep aside.
3.  Heat oil in a bottom pan/ kadhai .When oil is heated, add mustard seeds.After they splutter, add cumin seeds, asafoetida,curry leaves,turmeric and then add the ginger garlic paste from the mixture.Add  1 tsp of red tikhat (this will impart a bright red colour to ur bhaji)
4.Add green chilies,onions & fry till onion turns pink. Next saute the potatoes & add little water just enough to the level of potatoes & cover with lid & cook  for  minutes.
5.Remove lid & now add tomato ,& drained drumsticks.Add goda masala, remaining red chilli powder, coriander powder and cumin powder.cover with lid ,Add little water & cook for 5 minutes.
6.Grind coconut with little water to form a coconut paste
7.Next add coconut paste to vegetable,jaggery salt & water depending on the consistency you require & let the drumsticks cook for 10/15 minutes,depending on the freshness of the drumsticks.
8 Uncover the lid and drumstick curry is ready to be served.Garnish with some coriander leaves.......
9.Serve with rice /chapati .This bhaji is a bit semi dry .

Tip:
1.You can add 1 tbsp tamarind juice/kokam to above sabji

ORANGE MINT JUICE | CITRUS MINTY PUNCH PARTY DRINK |ORANGE LEMON MINT SUMMER COOLER

ORANGE MINT REFRESHING SUMMER DRINK
Citrus punch uses citrus fruits like oranges and lemon & sweet lime . This punch is a non-alcoholic healthy variation. I had not used mosambi (sweet lime ) as I didnt had it

 Preparation Time: 15 minutes

  
Ingredients
2 oranges
1 to 2 tbsp lemon juice (use half lemon)
2 tbsp sugar
10-15 mint leaves (pudina)
Pinch orange color (optional-For that perfect orange colour)
3-4 ice cubes / crushed ice

Method :


1.Peel oranges remove seeds & blend them in a mixie  with double quantity of water (ie if oranges are 1 cup grind them with 2 cups water)
2.Heat sugar with twice quantity of water  till it dissolves to prepare a sugar syrup .Keep aside to cool in refrigerator.
3. Grind pudina leaves with little water & add to the orange juice & again blend in mixie. Strain with strainer
4.Add the lemon juice,sugar syrup & pinch salt to above juice.Keep it in refrigerator to cool.
5.Serve with crushed ice.

 Tips:

1.Again, an excellent source of Vitamin C.
2. As a bonus, it's low in calories.
3. You can mix equal amount of sweet lime ( mosambi) juice to above mixture.
4.Pour the chilled soda /carbonate lemonade  (seven up /limca) to above juice and stir once, using a ladle. Serve immediately.

SURAN UPWAS THALIPEETH|FASTING YAM(ELEPHANT FOOT)THALIPITH

Yet another interesting recipe which I had viewed on marathi tv channels cooker show.Worth trying as here potato is replaced with suran (yam /elephant foot). Most people are bored to eat potato during fast as they often feel heavy & bloated so yam is a good option in that case.Yams provide a very good source of potassium and fiber.   They also offer a good source of vitamins B1, B6, and C.  In addition, yams are a good source of manganese and 
carbohydrates.  



Ingredients :
1 cup grated suran (yam /elephant foot)
1/2 cup soaked sabudana (sago/tapaico)
2 tsp lemon juice ( tamarind juice) { Some people dont use tamarind (imli/chinch) for fasting in that case use lime juice)
2-3 chillies grind coarsely
1/2 cup roasted peanut powder (shengdana kut)
1 tsp sugar
1 tsp cumin seeds
2 tsp coriander leaves (kothimbir/dhania patta)
Salt to taste

Method :
1 Remove skin of yam & grate it with grater & keep aside.
2.Mix lemon juice / tamarind juice  & coarsely grind chillies with yam & keep aside to marinate for 10 minutes.



3. Next add soaked sabudana,roasted peanut powder (shengdana kut), sugar, 1 tsp cumin seeds ,coriander leaves (kothimbir/dhania patta),salt to above  marinated & grated suran .

4.Mix well & prepare dough.

5 Take a plastic sheet & apply little ghee on it. ( So that thalipeeth doesn't stick to plastic sheet)
6. Take a  big lemon  sized ball of dough & place it on plastic sheet & press it with the help of your fingers so that you will get a thalipeeth of 3 inches diameter.(You can make thalipeeth of any diameter as per your wish only thing that it should be tapped flat so that it gets cooked easily).

7. Next heat a fry pan &  grease the pan with ghee .Now place this thalipeeth on fry pan & add little ghee from sides .Cover the pan & let it cook for 2-3 minutes.

8.Now open lid & check if thalipeeth has turned golden brown.Reverse thalipeeth with the help of a spatula ,add little ghee from sides & again cook the remaining side till it turns brown.

9.Remove from pan & serve it with upwas dahi (yoghurt)chutney / upwas groundnut coconut chutney.

Tip
1.Skip coriander leaves if you don't eat it during fasting days