Buttermilk, or chaas or chhachh in Hindi, is a very common drink in most Indian households, mainly during summers due to its digestive properties and helps to keep the body cool. This refreshing yogurt drink is a perfect blend of yogurt and spices like cumin powder, hing, ginger, green chilies, and salt to enhance its taste and healing properties that turns out to be an ideal summer cooler, that can be consumed every day, either by itself or after a meal to aid digestion and treat stomach ailments. 

Buttermilk can be enjoyed plain just with roasted cumin powder and salt. Adding spices and fresh herbs makes the most refreshing, tasty summer drink, called masala chaas/buttermilk. Traditional Chaas is made with herbs like mint and coriander leaves. I wanted to give this traditional chaas a twist by adding in the most commonly used herb, which you would have not thought of its addition with buttermilk, apart from pestos and pastas. Yes! Basil and buttermilk would make an awesome combination. A soothing flavor of basil in buttermilk is definitely a drink to relish.

Basil is a flavorful, leafy green herb that is most widely known and grown herbs in the world. It’s a member of the mint family, and many different varieties exist. Sweet basil is the most common, others include Lemon basil, Cinnamon basil, Lettuce basil, and Thai basil. This Chaas recipe is made using sweet basil.

Sweet basil is a light green color with a rounded cup-shaped leaf, very popular in pestos, salads, and marinades, as it has a milder taste and aroma compared to the Tulsi leaves. This aromatic herb is not only popular in food seasonings but also used in herbal teas and supplements which may provide a range of health benefits. Basil is easy to grow, grows well outdoors in the summer. Homegrown Fresh basil leaves are always handy to use in your cooking. 

Did I miss to tell you about one more special addition to this Chaas? Its addition of black salt. Black Salt or Kala Namak is a popular cooling spice from India and is used as a laxative and digestive aid. Black salt is often added to drinks or salads or chats recipes. Just a pinch of black salt under the tongue is believed to be very helpful in treating nausea. It has a slightly sour flavor, so the addition of black salt to any drink would make it so refreshingly good. The drink would get an add-on health benefit with black salt. 

The addition of basil leaves to buttermilk, not only adds a unique flavor to buttermilk also with loads of added on health benefits. You will definitely love this basil flavored buttermilk, do give a try!!

Recipe Card for Basil Chaas :

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Basil Chaas | ಮಸಾಲ ಮಜ್ಜಿಗೆ | Indian Summer Drink Recipe | Spiced Buttermilk with Basil

Chaas, an Indian traditional Buttermilk drink with a perfect blend of yogurt and spices turns out to be an ideal summer cooler. This refreshing yogurt drink would be the best home remedies to reduce body heat and aid digestion. Here is a unique way of making chaas using basil leaves, to make it even more flavorful and healthier.

Ready to slurp the goodness!?!

Course Drinks

Cuisine Indian

Keyword Basil, Buttermilk

Prep Time 5 minutes

Servings 2

Author KaviRuchi

Equipment

• Hand Blender

Ingredients

• 1 cup Curd/Yogurt/Dahi chilled
• 1 Cup Water chilled
• ½ Green Chili
• ½ Garlic (clove)-optional
• ½ inch Ginger/Adrak
• ½ tsp Salt Black Salt/Kala Namak
• ¼ tsp Hing/Asafoetida
• ¼ tsp roasted Cumin/Jeera Powder
• 6-8 Basil Leaves

Instructions

• In a blender jar, add in basil leaves(rinsed), cumin powder, hing, salt, ginger, garlic, green chili along with little curd, blend until smooth. 
  
• Next, add the remaining curd and chilled water, blend again until smooth and frothy.
• Serve immediately or chill in the refrigerator to serve later. Enjoy Chaas after a meal to aid digestion. 
• A perfect summer Cooler!! BEAT the HEAT !!! with Basil Chaas..
  

Video

Notes

• Mint leaves can be used in place of basil leaves if basil is not available.
• You can add basil fresh, dried or frozen — though fresh basil has the best flavor.
• While adding fresh basil, take only the leaves — not the stem.
• If fresh basil is not available but you only have dried, use just 1/3 of the measurement, as dried is more concentrated.
• To make it tastier, add 2 Tbsp finely chopped red onion before serving.
• Add Black Salt for added on health benefit. If unavailable, regular salt will do.
• Adding garlic is purely optional.
• Add more or less of green chili as per spice level required.

If you are looking for more cooling beverages for this summer do check…

• Mango Lassi
• Kiwi-Avocado Lassi
• Avocado Milkshake
• Strawberry Milkshake
• Dry Fruits Milkshake
• Papaya Lassi
• Sabja Lemonade
• Watermelon Mint Lemonade
• Watermelon Coolers
• Watermelon Strawberry Lassi
• Watermelon Milkshake
• Basil Chaas

Tried this Recipe?

I’d love to hear from you! Please share your food photo with hashtag #kaviruchi on Facebook or Instagram so I can see it and others can enjoy it too!

For more Quick & Tasty Recipes…

Follow me on FACEBOOK, INSTAGRAM, PINTEREST and Subscribe to my YOUTUBE Channel.

Stay in touch! Feel free to drop me an EMAIL and share your feedback. I will always respond.

Thank you and Happy Cooking!

The post Basil Chaas appeared first on KaviRuchi.

Pakoras are an all-time favorite snack across India. It is basically a crisp fried appetizer prepared with onion, besan, rice flour along with some spices. Which evening would not be delightful with a cup of masala chai and pakoras! 

How about pakoras with chicken? Yes! Pakoras with chicken taste absolutely delicious and can be an amazing evening chicken snack for kids or when guests are home or for parties. 

Chicken in minced form is usually called kheema which is nothing but ground meat. Use minced chicken in kebab recipes. A kind of Indian meatball is made by blending minced chicken with breadcrumbs, an egg and spices then placed on skewers, and baked. Minced chicken can also be stir-fried rapidly with vegetables, mushrooms, Chinese spices, and Chinese sauces, then stuffed into lettuce or cabbage leaves. Apart from making the very famous Indian chicken kheema recipe, here is a quick appetizer with ground chicken.

Ground Chicken may be easily available in the supermarket, however, you would be happy to know how easy it can be made at home without a meat-grinder. And without worrying of chicken becoming a paste. Here is the process to easily make ground chicken at home…

HOW TO MAKE GROUND CHICKEN AT HOME?

What you need:

• A Food Processor or a Blender.
• Skinless and boneless Chicken breasts or thighs.

Directions:

1. Rinse chicken in cold water and pat dry thoroughly.
2. Cut the chicken into 1-inch chunks.
3. Lay the chicken chunks in a single layer on a foil-lined baking sheet.
4. Place the baking sheet in the freezer for about 20-25 mins, the chicken should get firm but not frozen though.
5. Put the chunks into a food processor or blender, in batches of about 10 at a time and pulse them until it resembles ground chicken.
6. Use the ground chicken immediately or freeze until ready to use.

So, now you know how easily ground chicken can be made at home, so let’s get on to an easy appetizer preparation using this ground chicken.

It is very similar to our traditional onion pakoras but with additions of few spices to enhance the taste of ground chicken and prepared very similar to any other pakoras. Serve hot with a dash of chat masala on top along with tomato ketchup and green chutney. 

Chicken Pakora can be an easy and quick appetizer for your weekend meal.

Do give a try.  Pakoras with chicken are yummier than ever! Kids would love to munch on these chicken snack for evening.

Recipe Card for Chicken Pakora:

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Crispy Chicken Pakora | ಚಿಕನ್ ಪಕೋಡ | Chicken Pakoda recipe | Easy Chicken Snack for kids | Chicken-Onion Bajji

Crispy Chicken Pakora is a quick Indian appetizer made with ground chicken, onions, gram flour, and spices. Great for parties or an evening chicken snack for kids.

Course Appetizer, Snack

Cuisine Indian

Keyword chicken, pakora

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Author KaviRuchi

Ingredients

• 1 cup Ground/Minced Chicken kheema
• 1 Onion thinly sliced
• 4 Green Chili finely chopped
• ¼ cup Rice Flour
• ½ cup Besan/Gram Flour
• ½ tsp Ginger-Garlic Paste
• ½ tsp Fennel Seeds
• 1 tsp Chili Powder
• 1 tsp Garam Masala
• 2 spring Curry Leaves finely chopped
• Salt as per taste
• Oil to deep fry

Instructions

PREPARATION:

• Thinly Slice 1 large Onion.
  
• Finely chop 4 Green Chili and 2 springs of Curry leaves.
  

METHOD:

• In a large mixing bowl, add thinly sliced onion and crumble to separate onion slices.
  
• Next, add in finely chopped green chili and curry leaves.
  
• Additionally add fennel seeds, chili powder, garam masala and ginger-garlic paste.
  
• Add in the ground chicken and mix well.
  
• Next, add besan(gram flour), rice flour and salt. Mix until everything is well combined to form a thick dough. The moisture from onions and chicken is enough to form a dough. Sprinkle little water only if required.
  
• On high flame, heat oil a pan/kadai for deep frying.
• Once the oil is hot, reduce the flame to medium and drop in small-ball sized dough mixtures into the hot oil one after other.
  
• Do not overcrowd oil, as the chicken pakoras need enough space to cook and turn crispy.
  
• Fry pakoras until they turn crispy and golden brown on medium flame, stir occasionally.
  
• Finally, remove to a colander lined with a paper towel.
  
• Follow the same procedure to fry the rest of the pakoras.
• Serve hot with a cup of chai. Sprinkle some chat masala on top before serving.
• Also, serve with tomato ketchup and green chutney for Kids evening snack.
  
• Munch the crunchy chicken pakodas!!
  

Video

Notes

• Add more or less of the green chilis mentioned in the recipe, according to spice level required(or skip if making for kids).
• You could also add mint and coriander leaves to make more flavor full chicken pakodas.
• Use could also use Corn flour in place of rice flour for crispy pakodas. 
• Do not add water, the moisture from onion and chicken is sufficient enough to form a dough. If needed sprinkle a very little amount of water.
• Deep fry and use the dough mixture immediately for crispy pakodas, oozes water if stored for a long time.
• Make sure to fry pakodas on medium flame, cooking on high flame might brown pakoras quickly but uncook chicken inside, also cooking on low flame makes chicken pakodas hard and chewy.

Enhance the flavor of your dishes with this homemade ginger garlic paste, as homemade is always best & healthy choice!!

Check out other chicken recipes…

• Tandoori Chicken Drumsticks
• Methi Chicken
• Chicken Biryani – Instant Pot
• Chicken Pakora

Tried this Recipe?

I’d love to hear from you! Please share your food photo with hashtag #kaviruchi on Facebook or Instagram so I can see it and others can enjoy it too!

For more Quick & Tasty Recipes…

Follow me on FACEBOOK, INSTAGRAM, PINTEREST and Subscribe to my YOUTUBE Channel.

Stay in touch! Feel free to drop me an EMAIL and share your feedback. I will always respond.

Thank you and Happy Cooking!

The post Chicken Pakora appeared first on KaviRuchi.

Flattened rice, commonly known as poha, is rice which is flattened into flat, light, dry flakes originating from the Indian subcontinent. These flakes of rice swell when added to liquid, whether hot or cold. The thickness of the flakes varies between almost translucently thin to thick Poha and used in varieties of Indian dishes. It is called by different names in different regions, such as Avalakki (ಅವಲಕ್ಕಿ) in Kannada, Atukulu in Telugu,  Aval in Tamil & Malayalam, Poha in Hindi.

Avalakki Rasayana/Sihi Avalakki/Sweet Poha is a famous dish from Karnataka, usually prepared during festivals to offer as a Prashad to Lord during Tulasi festival or Krishna Janmashtami. Poha/Aval is Lord Krishna’s favorite food, so avalakki kayi bella is prepared for his offerings. Avalakki Rasayana is a very simple dish, involves no cooking, so could be a great energy dish for ones who are fasting for festivals. 

Red Poha vs White Poha! How to use RED POHA?

Most Indians kickstart their day with Poha for breakfast. So why not try your breakfast with healthy Poha. A healthier variation to the everyday poha is the red poha, which is made from red rice. Moreover, unlike white rice, red rice doesn’t undergo excessive processing, and as such the other bran layer remains intact. Red poha is slightly coarser in texture as compared to white poha.  Red poha can be used pretty much the same way as white poha. You need to rinse the poha 2-3 times and soak it in water first, for at least 10 minutes, so that it softens and then use in many dishes such as salads or stir fry with other vegetables and spices or use in cutlets. This rasayana recipe calls for Red Poha, but you could still use white Poha. It is really about making a healthier choice.

I Usually prepare rasayana as a side dish whenever I make avalakki oggarane (which is the spicy version of poha) for breakfast. Great to pack it in a lunch box too. This Rasayana is a mixture of Red Poha, Jaggery, Coconut, Banana, and Cardamom powder. I call this recipe as 5-ingredient Rasayana that could be prepared within 5-mins.

We had a lot of jackfruits this summer and was finding ways to use in recipes. So thought why not dump into sweet Poha dish and trust me, it tasted so good and made an awesome combination with banana and Poha. Make sure to use only ripe Banana and Jackfruit for this recipe. Jackfruit is purely optional, skip if unavailable. Make this simple no-cook yummy rasayana for breakfast or pack it for lunch box.

You might want to try these festivals recipes…

• Carrot Beans Stir Fry
• Mango Rice
• Dill Lemon Rice
• Millet Pongal – Instant Pot
• Bele Obbattu – Instant Pot
• Obbattu Saaru – Instant Pot
• Poha Rasayana

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Red Poha Rasayana | ಬಾಳೆಹಣ್ಣು-ಹಲಸಿನಹಣ್ಣು ಅವಲಕ್ಕಿ ರಸಾಯನ | Festival Recipe | Avalakki Kayi Bella | Sweet Poha/Aval with banana-jackfruit

Avalakki Rasayana is a very simple, tasty no-cook dish, prepared as a prashad for festivals or even everyday breakfast. 5-ingredient Rasayana!! in 5-mins!!

Course Breakfast, Side Dish

Cuisine Indian

Keyword Red Poha, Sweet Poha

Prep Time 5 minutes

Cook Time 0 minutes

Poha soak time 10 minutes

Servings 4

Author KaviRuchi

Ingredients

• 1 cup Red Poha flattened rice
• 1 Banana finely chopped
• ¼ cup Fresh Coconut grated
• 4-5 Jackfruit thin strips-Optional
• 1 Tbsp Jaggery Powder add more/less as per taste
• ⅛ tsp Cardamom Powder elaichi powder

Instructions

PREPARATION:

• Rinse 1 cup thick Red Poha/Flattened Rice 2-3 times and soak in water for 10 mins. Skip Soaking if using thin Poha flakes.
• Tear or cup Jackfruit into thin strips and set aside.
• Finely chop 1 ripe banana into small pieces and set aside.
  

METHOD:

• Strain the soaked Poha and add in a mixing bowl.
• Add 1 Tbsp Jaggery(or more as per taste), chopped Banana, Chopped Jackfruit and grated coconut.
• Add a dash of Cardamom Powder and give a good mix.
• After a few mins, jaggery melts and blends well with the poha. Add ¼ cup milk if you feel it still dry.
• 5-ingredient Rasayana is ready in 5-mins! Serve this Rasayana as a side-dish with spicy poha(Avalakki Oggaranfor breakfast.
• Healthy & Tasty Sweet Poha is Ready to Relish!!
  

Video

Notes

Many variations can be made to this dish,

• Red Poha can be replaced with white Poha too.
• Add more or less of jaggery as per taste. You could also replace with sugar or add half Jaggery and half sugar. You could also add a spoonful of honey.
• Jackfruit is optional. Add only if available for the season. Traditional Rasayana is done just with banana.
• Roast few finely chopped cashews and almonds in ghee, along with dry grapes and add to Rasayana.
• No need Soaking if using thin flakes of Poha. The juice from the sugar/Jaggery and banana is sufficient enough to make it soft.

Check out other Side-dishes….

• Vegetable Stir-Fry
• Carrot Beans Stir Fry
• Salmon-Asparagus Packet
• Onion Tomato Cucumber RAITA
• Guacamole with Indian twist
• Garlic Asparagus
• Ridge Gourd Curry
• Oven Roasted Cauliflower

Tried this Recipe?

I’d love to hear from you! Please share your food photo with hashtag #kaviruchi on Facebook or Instagram so I can see it and others can enjoy it too!

For more Quick & Tasty Recipes…

Follow me on FACEBOOK, INSTAGRAM, PINTEREST and Subscribe to my YOUTUBE Channel.

Stay in touch! Feel free to drop me an EMAIL and share your feedback. I will always respond.

Thank you and Happy Cooking!

The post Poha Rasayana appeared first on KaviRuchi.

Eggs ? are a very good source of inexpensive, high-quality protein and are considered to be one of the most nutritious foods in the world. Eggs are such a versatile food, goes well with any vegetable and enhances the taste of any dish with it. If you are bored of normal egg bhurji try it with an add-on veggie to it, for a more healthy and tasty version. 

Broccoli Egg Bhurji is nothing but a combination of scrambled eggs and broccoli. Broccoli with egg is an awesome combination, makes a drool-worthy side-dish, filling and protein-rich food, good to go with steamed rice and rasam or chapatis/roti/bread. As broccoli needs less cook time, this side dish can be prepared in mins. This could be a quick breakfast recipe and also a perfect dish for the lunch box.

Broccoli ?  is an edible green plant from the cabbage family whose large flowering head and stalk are eaten as a vegetable. Every part of broccoli, the stalk, small leaves, and florets are edible. Usually, broccoli is sautéed, steamed, roasted, or grilled. Broccoli is a healthy addition to your diet whether cooked or raw.

Broccoli is a nutritional powerhouse full of vitamins, minerals, fiber, and antioxidants. We all automatically think of citrus fruits when it comes to vitamin C, but did you know that broccoli provides an excellent source of vitamin C, a nutrient known to support healthy immune response. Broccoli is also a good source of vitamin k and calcium, two vital nutrients for maintaining strong and healthy bones. Broccoli is definitely a nutrient-rich vegetable that may enhance your health in a variety of ways.

Like all vegetables, broccoli has many different varieties. Regular Broccoli has a slightly bitter flavor compared to baby broccoli(Broccolini), which has more mild, with a sweet, earthy taste. And while regular Broccoli can be eaten raw, Broccolini is best when cooked. Today I am using regular Broccoli for making this bhurji.

My kids are not a big fan of broccoli. I somehow wanted to incorporate more broccoli in our diet. Luckily this method worked for me. Kids loved this combination of broccoli ? egg ?and I have no hard time giving broccoli to my kids. They even love it for their lunch box. It a great way to add this nutritious veggie to our diet, by making it more healthy, tasty and delicious. We like this bhurji as simple as in the recipe. But you could add spices like garam masala, crushed garlic, and chili powder to enhance the flavor.

Do give a try. Broccoli Bhurji is Egg-stremely delicious!!!!

HOW TO MAKE BROCCOLI BHURJI STEP BY STEP:

1.Cut the broccoli florets as small possible, to tiny florets(4 cups) and set aside.

2. Finely chop 1 onion and slit 5-6 green chilis.

3. Heat 1 Tbsp oil in a pan/kadai, add in 1 tsp chana dal and ½ tsp jeera/cumin. Sauté until chana is light brown.

4. Next, add the chopped onion, slit green chili and 1 spring curry leaves. Sauté until onions turn translucent.

5. Add 4 cups broccoli florets and salt as needed, give a stir and add ¼ cup water. Close lid and cook on med-high flame for about 3 mins.

6. Once broccoli is cooked, yet crispy(do not overcook), push broccoli to sides of the pan, break 4 eggs in between and sprinkle salt and pepper.

7. Continuously stir the egg mixture until thickens. Once the egg is almost cooked, mix with the whole broccoli mixture and sauté for a min.

8. Once done, switch off the flame and serve hot with roti/chapathi or as a side dish for steamed rice and rasam.

Healthy & Tasty Broccoli stir-fry is Ready to Relish!!

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Broccoli Egg Bhurji | ಕೋಸುಗಡ್ಡೆ ಮೊಟ್ಟೆ ಪಲ್ಯ | Broccoli Stir-Fry | Broccoli Egg Poriyal

Broccoli Egg Bhurji is a classic combination of scrambled eggs and broccoli, a simple yet filling side-dish and protein-rich food, good to go with steamed rice and rasam or chapatis/roti/bread. This can be a quick breakfast recipe and also a perfect dish for the lunch box. Egg-stremely delicious!!

Course Side Dish

Cuisine Indian

Keyword broccoli, stir fry

Prep Time 5 minutes

Cook Time 5 minutes

Servings 4

Author KaviRuchi

Ingredients

• 4 cups Broccoli cut into small florets
• 4 Eggs
• 1 Onion finely chopped
• 5-6 Green Chili slitted
• 1 Spring Curry Leaves
• ½ tsp Jeera/Cumin
• 1 tsp Chana Dal
• 1 Tbsp Oil
• Salt & Pepper to taste

Instructions

PREPARATION:

• Cut the broccoli florets as small possible, to tiny florets and set aside.
• Finely chop 1 onion and slit 5-6 green chilis.

METHOD:

• Heat oil in a pan/kadai, add in chana dal and jeera. Sauté until chana is light brown.
• Next add the chopped onion, green chili and curry leaves. Sauté until onions turn translucent.
• Add broccoli florets and salt, give a stir and add ¼ cup water. Close lid and cook on med-high flame for about 3 mins.
• Once broccoli is cooked, yet crispy(do not overcook), push broccoli to sides of the pan, break eggs in between and sprinkle salt and pepper.
• Continuously stir the egg mixture until thickens. Once the egg is almost cooked, mix with the whole broccoli mixture and sauté for a min.
• Once done, switch off the flame and serve hot with roti/chapathi or as a side dish for steamed rice and rasam.
• Healthy & Tasty Broccoli stir-fry is Ready to Relish!!
  

Notes

• Add more or less of the green chilis mentioned in the recipe, according to spice level required.
• Broccoli cooks very fast in mins, so do not overcook as it will turn mushy. Tastes best when crunchy with its shape retained.
• Broccoli is finely chopped for faster cooking and bhurji is tastier with tiny florets and scrambled eggs. 
• You could also add spices like garam masala, crushed garlic, and chili powder to enhance the flavor.

You might want to try these other side-dishes….

• Poha Rasayana
• Broccoli Egg Stir-Fry
• Corn Salad
• Stuffed Brinjal – Instant Pot
• Instant Neer Dosa
• Oven Roasted Okra
• Oven Roasted Cauliflower
• Ridge Gourd Curry
• Garlic Asparagus
• Guacamole with Indian twist
• Salmon-Asparagus Packet
• Onion Tomato Cucumber RAITA

Tried this Recipe?

I’d love to hear from you! Please share your food photo with hashtag #kaviruchi on Facebook or Instagram so I can see it and others can enjoy it too!

For more Quick & Tasty Recipes…

Follow me on FACEBOOK, INSTAGRAM, PINTEREST and Subscribe to my YOUTUBE Channel.

Stay in touch! Feel free to drop me an EMAIL and share your feedback. I will always respond.

Thank you and Happy Cooking!

The post Broccoli Egg Stir-Fry appeared first on KaviRuchi.

SALAD: A healthy food, for a wealthy mood!

Corn Salad ?is a perfect summer dish for picnics or BBQs. A simple, easy to make, deliciously irresistible salad. Its an amazing combination of corn, cucumber, apple, carrot, sprouted moong bean and a special dressing to make it refreshing and flavorful. This combination of fruits-veggies makes one healthy-nutritious side-dish and I bet one cannot resist after one bit. This definitely is a crowd-pleasing salad for parties or potlucks, that would disappear fast!

Corn Salad is packed full of nutritious ingredients. The main ingredient for this salad is SWEET CORN – a grain that is super rich in fiber, vitamins, minerals, and antioxidants. Corn is an excellent addition to a healthy diet.  

Should I use fresh or frozen corn for this salad?

Both work great! Use any as per availability for the season. 

If using fresh corn cob?, make sure to remove husks and silky threads. Boil in a large pot of water for about 10-12 mins. remove corn kernels from the cob using a knife or corn stripper. Fresh corn is ready to use for salad.

If using frozen corn, add the frozen corn to a microwave-safe bowl and add very little water and microwave for 1-2 mins. Increase the time based on the quantity of corn. Strain water and frozen corn is ready to use for salad.

Next addition is a fruit that keeps the doctor away. Yes, it is APPLE! ? Tastes delicious as a stand-alone snack or works great in salads, pies, smoothies, and salsas, too. Apples rarely disappoint. Finely chop and add to your salad(do not peel). Every part of the apple is edible and nutritious. Wash the apple thoroughly before using, to remove the wax coating. I usually keep the skin on for apple because peeling can remove most of the fruit’s fiber, vitamin C and iron so try to consume this juicy delight with the skin on. 

Another addition is CUCUMBERS ?that are low in calories but high in many important vitamins and minerals. The crunchy cucumber is the best summer coolers in this salad, keeps you hydrated and makes the salad so refreshingly good. 

You all are aware of how good a CARROT ?is for eye health. It not only adds a distinct taste and bright color to salad and also gives a sweet mild flavor to the salad. Grate and add carrot as needed for your salad.

Not to forget MUNG BEANS in this salad, that are a high source of nutrients, full of protein to help you keep fuller for longer. They have crisp flavor when sprouted and also sprouted grains are claimed to be higher in nutrients and more easily digestible than unsprouted varieties. I always make sprouted grains every week and store in the refrigerator, to use in curries and salads.

If you would like to know how to sprout grains check out HOW TO SPROUT GRAINS. The same procedure works pretty well for mung beans too. Adding sprouted grain to this salad makes it more nutritious and healthy salad.

Dress your salad with good taste! 

The key ingredient is the simple, flavorful dressing with olive oil, lime juice salt, and pepper. This salad is a pack of flavors (salt, sour, sweet, hot) to soothe your taste buds.

Make this tasty and healthy corn salad today. Eat Better! Feel Better!!

Tried this Recipe?

I’d love to hear from you! Please share your food photo with hashtag #kaviruchi on Facebook or Instagram so I can see it and others can enjoy it too!

For more Quick & Tasty Recipes…

Follow me on FACEBOOK, INSTAGRAM, PINTEREST and Subscribe to my YOUTUBE Channel.

Stay in touch! Feel free to drop me an EMAIL and share your feedback. I will always respond.

Thank you and Happy Cooking!

The post Corn Salad appeared first on KaviRuchi.

Watermelon? is a delicious and refreshing fruit, helps you cool down from the summer heat. It is low in calorie, and also a nutritional powerhouse.

Watermelon is considered as cucumber’s cousin as they belong to the same family called, Cucurbitaceae, which includes gourds as well. 

If you want to know HOW TO SELECT & STORE WATERMELON, check out…

WATERMELON COOLERS

Like its cousin-cucumber, the entire watermelon can be eaten, although people tend to only eat the inner pink flesh and throw away the watermelon rind. The black seeds and rind is entirely edible and has many health benefits. After using the flesh part, store the watermelon rind in the refrigerator, in an airtight box and use it later to make many dishes from chutneys to pickles. Finding ways to use watermelon rind(white part) for food, such as pickles, relishes or jam, extends the functionality of this fruit.

If you are bored of the regular coconut or onion or tomato chutney, then watermelon chutney could be a great way to add veggies to your diet. This chutney is a unique way of making a side dish out of the Rind, which we normally throw after eating watermelon. So, here is the tasty chutney recipe you might want to try and I am sure you would not throw the watermelon rind here on.

You could also try RED RICE DOSA using Watermelon Rind…

I added almonds for an extra nutty flavor, use nuts of your choice and make the chutney healthier and tastier.

Enjoy this watermelon flavored chutney with Idli, dosa, vada or several other breakfasts or steamed rice. Yummier than ever!! 

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Watermelon Rind Chutney | ಕಲ್ಲಂಗಡಿ ಹಣ್ಣು ತೊಗಟೆ/ಸಿಪ್ಪೆ ಚಟ್ನಿ | Summer Special Chutney

Watermelon chutney is a simple, healthy and tasty side dish, goes well with idly, dosa, sandwiches or any other breakfast dish.  

Course Side Dish

Cuisine Indian

Keyword chutney

Prep Time 3 minutes

Cook Time 12 minutes

Servings 4 people

Author KaviRuchi

Ingredients

To Grind

• 2 cups Watermelon Rind chopped
• 1 tsp Oil
• 3-4 Dry Red Chili
• ½ inch Ginger
• ½ tsp Jeera / Cumin
• 10-12 Almonds / Badam
• Salt to taste
• A small piece Tamarind
• ¼ cup Fresh Coconut optional

For Seasoning:

• 1 tsp Oil
• ¼ tsp Mustard seeds
• few Curry leaves
• 1 Dry Red Chili
• A Pinch Hing/Asafoetida

Instructions

• Remove the green peel from the watermelon rind(white part). Finely chop the white rind part. Set aside.
  
• In a pan/kadai, add oil, jeera, dry red chili, ginger, almonds, and roast on low-med flame for about a minute.
  
• Add in chopped Watermelon Rind. Close the lid and cook for about 10-12 mins. Stir in between.
• Once the rind is soft and cooked, add salt, tamarind, and coconut. Mix well, turn the heat off and let the mixture cool.
• Take the fried mixture in a mixie jar, add little water if required. Blend to a smooth paste.
• To season, heat a tsp oil in a pan, add mustard seeds once it crackles add a dry red chili, hing and curry leaves. Pour this tempering over the chutney and mix well.
• Serve with Idli, dosa, vada or several other breakfasts or steamed rice.
• Healthy chutney ready to relish!!
  

Video

Notes

• If you don’t have almonds, adding roasted peanuts/sesame seeds while grinding, would make chutney tastier.
• Chop the watermelon rind into smallest cubes possible for faster cooking.

Here are 3 Watermelon Coolers, you would want to enjoy this summer…

WATERMELON MILKSHAKE , WATERMELON LASSI , WATERMELON MINT LEMONADE

You might want to try other chutney recipes…

• Watermelon Rind Chutney
• Red Capsicum Chutney
• Cabbage Chutney
• Radish Chutney
• Gongura Chutney
• Coconut Chutney
• Peanut Chutney

Tried this Recipe?

I’d love to hear from you! Please share your food photo with hashtag #kaviruchi on Facebook or Instagram so I can see it and others can enjoy it too!

For more Quick & Tasty Recipes…

Follow me on FACEBOOK, INSTAGRAM, PINTEREST and Subscribe to my YOUTUBE Channel.

Stay in touch! Feel free to drop me an EMAIL and share your feedback. I will always respond.

Thank you and Happy Cooking!

The post Watermelon Rind Chutney appeared first on KaviRuchi.

Rice is a staple food of more than half of the world’s population and is an inexpensive, nutritious source of energy. There are many varieties of rice that differ in color, flavor and nutritional value, such as brown rice, white rice, red rice, black rice, etc., 

Red rice a.k.a cargo rice is a type of non-glutinous,  russet-colored long grain rice, that is similar to brown rice, in that it is unpolished and is healthier than plain old white rice.  It is nutty flavor and soft texture, that goes well with most of the dishes using in place of white rice. 

As you all know white rice contains fewer nutrients than brown, black or red varieties, as its husk, bran layer and the germ is removed. So, consuming whole grains over refined grains an excellent choice for health by making nutritious additions to your diet. 

If you are looking for an alternative to your usual white/brown rice, consider trying red rice because it is a whole grain with a good source of fiber and iron and also fat-free. Red rice definitely makes a healthy addition to your diet. 

 Dosa is a very common, tasty and filling breakfast from south India. It’s more like a crepe, a thin pancake. The procedure of preparing dosa batter involves soaking rice, urad dal, and fenugreek seeds for 4-6 hours and grinding to a smooth paste and fermenting overnight. The fermented dosa batter is then spread on a hot tawa to yield a delicious dosa that can be enjoyed with any chutney or sambar. Making dosas is a tedious process but the end result is worth, a day-long wait to enjoy the irresistible scrumptious dosas. So why not make this dosa dish for the whole family to enjoy a healthy version. Here is a dosa recipe with the nutritious red rice along with watermelon rind making it, even more, healthier dish. Yes, you read it right! its watermelon rind in this dosa recipe.

Like its cousin-cucumber, the entire watermelon can be eaten, although people tend to only eat the inner pink flesh and throw away the watermelon rind. The black seeds and rind is entirely edible and has many health benefits. After using the flesh part, store the watermelon rind in the refrigerator in an airtight box and use it later to make many dishes from chutneys to pickles. Finding ways to use watermelon rind for food, such as pickles, relishes or jam, extends the functionality of this fruit.

But I tried adding the rind to dosa while making the batter, happy I found another best way to use the healthy rind in our daily food without wasting it, also dosas were as crispy and tasty as the normal dosas with added on health benefits. The dosas with rind do have a slight watermelon flavor that is so good and who would not love to try watermelon flavored dosa.  Yummier than ever!!

I always use cast iron to make dosas. You could use a Non-Stick Tawa or Cast-Iron Tawa. Though Non-Stick Tawas make the job easier, I personally recommend using Cast iron and works best all the time I have made these dosas.

Cast iron cookware is inexpensive, hold a high heat capacity, free of chemicals, add trace amounts of iron to your food, and last—well—forever.

Remember to keep the cast-iron tawa/skillet well seasoned always and exclusive for making dosa. Using the same Tawa for making Roti/Chapathi, would make it harder for making dosas the next time. 

The right temperature of tawa need to be maintained for making this dosa, also the consistency of the batter should be not too thick and not too watery. Don’t worry if dosa sticks anytime and you find hard to scrape out. Just get the tawa off the stove and scrape and once clean, rub oil using half cut onion/potato. The Tawa is all set to make dosas again.

Enjoy this dosa for breakfast or even an evening snack or pack it for lunch box. Serve Dosa with chutney of your choice and sambar.

Today I served dosa with yummy PEANUT CHUTNEY and Chutney Powder topped with ghee.

You might want to try chutney with Watermelon Rind

WATERMELON RIND CHUTNEY

HOW TO MAKE RED RICE DOSA(with Watermelon Rind) STEP BY STEP:

1.Rinse 1 cup red rice, ¼ cup urad dal, ½ tsp methi, and ¼ cup red poha thoroughly and soak together in enough water for 5-6 hours.

2. Peel the green skin from watermelon rind(white part, some amount of red fruit is fine too). Roughly chop about a cup of rind and set aside. You could store remaining rind in the refrigerator for later use.

3. Drain the water from soaked rice and dal mixture. Grind the soaked rice and dal to a smooth batter, along with watermelon rind(i did not use any water while grinding)

4. Transfer the ground batter to a deep bowl(which has enough space for the batter to rise. Set in a warm place to ferment for about 8-10 hours or overnight.

5. Once the batter has well risen (doubles the volume), add salt as per taste and mix well. The batter should be thick and pouring consistency. Add water if required to attain pouring consistency, but I did not use water here, as the water from the rind was sufficient to attain the right consistency.

6. Heat a pre-seasoned Cast Iron Dosa Tawa on a med-low flame. When hot, sprinkle water and wipe with a clean towel. Drizzle a few drops of oil and wipe using a paper towel. Pour a ladle of dosa batter and spread in a circular motion. Drizzle oil/ghee on top and edges.

7. Once the dosa is firm and light brown, fold and serve hot with any curry or chutney or sambar.

Healthy & Tasty Dosa is Ready to Relish!!

If you want to know HOW TO SELECT & STORE WATERMELON, also 3 delicious WATERMELON COOLERS recipe, check out…

WATERMELON COOLERS 

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Red Rice Dosa with Watermelon Rind | ಕೆಂಪಕ್ಕಿ-ಕಲ್ಲಂಗಡಿ ತೊಗಟೆ/ಸಿಪ್ಪೆ ದೋಸೆ | Healthy Breakfast | Red Rice Crepes

Dosa is a very common, tasty and filling breakfast from south India. Here is a healthy dosa recipe with the nutritious red rice along with watermelon rind. Enjoy this dosa for breakfast or even an evening snack or pack it for lunch box. Serve Dosa with chutney of your choice and sambar.

Course Breakfast

Cuisine Indian

Keyword dosa

Prep Time 10 minutes

Cook Time 5 minutes

soaking and fermenting 10 hours

Servings 10 dosas

Author KaviRuchi

Ingredients

• 1 cup Red Rice
• ¼ cup Urad Dal
• ¼ cup Red Poha flattened rice
• ½ tsp Methi Seeds fenugreek seeds
• 1 cup Watermelon Rind chopped
• Salt to taste
• Oil / Ghee to roast dosas

Instructions

Preparation(Soaking and Fermenting):

• Rinse red rice, urad dal, methi and red poha thoroughly and soak together in enough water for 5-6 hours.
• Peel the green skin from watermelon rind(white part, some amount of red fruit is fine too). Roughly chop the rind and set aside.
• Drain the water from soaked rice and dal mixture. Grind the soaked rice and dal to a smooth batter, along with watermelon rind(i did not use any water while grinding).
• Transfer the ground batter to a deep bowl(which has enough space for the batter to rise). Set in a warm place to ferment for about 8-10 hours or overnight.

Method (Making Dosa):

• Once the batter has well risen (doubles the volume), add salt and mix well. The batter should be thick and pouring consistency. Add water if required to attain pouring consistency.
• Heat a pre-seasoned Cast Iron Dosa Tawa on med-low. When hot, sprinkle water and wipe with a clean towel.
• Drizzle a few drops of oil and wipe using a paper towel.
• Pour a ladle of dosa batter and spread in a circular motion. Drizzle oil/ghee on top and edges.
• Once the dosa is firm and light brown, fold and serve hot with any curry or chutney or sambar.
• Healthy & Tasty Dosa is Ready to Relish!!

Video

Notes

• Red rice is easily available in many Asian and health food stores and even online.
• If Red rice is not available, add any normal idly rice/basmati rice/sona masuri rice in place.
• Rice: Rind proportion I make is usually 1:1 (this recipe makes around 10 dosas for 1 cup rice)i.e., if you soak 2 cups rice add 2 cups watermelon Rind. Adjust rind(add more or less) to attain the consistency of batter required, without adding any water while grinding the batter.
• This dosa can be made without watermelon rind, just replace rind with water while grinding. This dosa works well with or without watermelon rind.
• After ferment add water only if required. I did not use any water while grinding or before making dosas.
• The fermenting time might vary depending on the temperature condition in the place you live in. It normally takes 8-10 hours in warm weather. But in cold places, keep the batter inside the oven overnight, with the oven light on. This heat is sufficient enough for batter to rise well. You could even use the YOGURT mode in INSTANT POT for fermenting. Both ways have worked well for me. Try your convenient method and enjoy making dosas irrespective of weather conditions.

You might want to try other chutney recipes…

• Peanut Chutney
• Coconut Chutney
• Gongura Chutney
• Radish Chutney
• Cabbage Chutney
• Red Capsicum Chutney
• Watermelon Rind Chutney

Tried this Recipe?

I’d love to hear from you! Please share your food photo with hashtag #kaviruchi on Facebook or Instagram so I can see it and others can enjoy it too!

For more Quick & Tasty Recipes…

Follow me on FACEBOOK, INSTAGRAM, PINTEREST and Subscribe to my YOUTUBE Channel.

Stay in touch! Feel free to drop me an EMAIL and share your feedback. I will always respond.

Thank you and Happy Cooking!

The post Red Rice Dosa with Watermelon Rind appeared first on KaviRuchi.

Watermelon? is a delicious and refreshing fruit, helps you cool down from the summer heat. It is low in calorie, with high water content and also highly nutritious. Fruit tastes delicious as is but here is the best way to use the leftover watermelon. 

Store the chopped watermelon cubes in the freezer for months and it would be so handy every time you make smoothies or milkshakes or ice cream or sorbets. Watermelon milkshake tastes so delicious, rich and filling. It can be combined with any fruit of your choice like banana, strawberry, peach or blueberry.

Try this recipe or your own combination with different fruits and ingredients, all goes well with watermelon. Beat the summer heat with a refreshing watermelon drink. 

Ready to slurp the goodness!?!

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Watermelon Milkshake | ಕಲ್ಲಂಗಡಿ ಮಿಲ್ಕ್ಶೇಕ್ | Summer Special | Watermelon Cooler

Watermelon combined with ice cream and milk would be a perfect cooler for summers. Begin your day with this refreshing watermelon drink, for a healthy start of the day.

Course Drinks

Keyword Milkshake

Prep Time 5 minutes

Equipment

• Blender

Ingredients

• 1 cup Watermelon frozen
• 1 cup Milk chilled
• 2 scoops Ice-Cream Vanilla
• 1 Tbsp Honey
• 2-3 Tbsp finely chopped Melon to garnish

Instructions

• Blend frozen watermelon, milk, honey, and ice cream to smooth consistency.
  
• Pour into a chilled glass and garnish with chopped watermelon.
  
• Serve immediately! Slurp the goodness!!

Video

Notes

• Combine other fruits like strawberry, banana, peach or blueberry.
• You could add any dairy-free milk of your choice(like almond milk or cashew milk or soy milk). Milkshakes taste good in any combination.
• To have a chilling cold drink I added frozen watermelon. If frozen fruit is not available, add fresh fruits.
• Frozen watermelon turns mushy when thawed, so the best way to use frozen melon is to make smoothies or milkshakes.

You could also try other Watermelon Coolers for this summer…

WATERMELON MINT LEMONADE and WATERMELON LASSI

If you want to know HOW TO SELECT & STORE WATERMELON, check out…

WATERMELON COOLERS

Check out other Beverages & Drinks…

• Mango Lassi
• Kiwi-Avocado Lassi
• Avocado Milkshake
• Strawberry Milkshake
• Dry Fruits Milkshake
• Papaya Lassi
• Sabja Lemonade
• Watermelon Mint Lemonade
• Watermelon Coolers
• Watermelon Strawberry Lassi
• Watermelon Milkshake
• Basil Chaas

Tried this Recipe?

I’d love to hear from you! Please share your food photo with hashtag #kaviruchi on Facebook or Instagram so I can see it and others can enjoy it too!

For more Quick & Tasty Recipes…

Follow me on FACEBOOK, INSTAGRAM, PINTEREST and Subscribe to my YOUTUBE Channel.

Stay in touch! Feel free to drop me an EMAIL and share your feedback. I will always respond.

Thank you and Happy Cooking!

The post Watermelon Milkshake appeared first on KaviRuchi.

Watermelon? is a delicious and refreshing fruit, helps you cool down from the summer heat. It is low in calorie, with high water content and also highly nutritious. Fruit tastes delicious as is but here is the best way to use the leftover watermelon. 

Store the chopped watermelon cubes in the freezer for months and frozen Watermelon would be so handy every time you make a smoothie or ice cream or sorbets. Watermelon Smoothie tastes so delicious and can be combined with any fruit of your choice. Here I am using strawberry, which makes a great combination with watermelon, yields a pink-a-lious absolutely deli-cious drink to relish. 

Try this recipe or your own combination with different fruits and ingredients, all goes well with watermelon. In this recipe, you could replace strawberry with other fruits like banana, pineapple, peach, orange or blueberry. Beat the summer heat with a refreshing watermelon drink. 

Ready to slurp the goodness!?!

You could also try other Watermelon Coolers for this summer…
WATERMELON MINT LEMONADE and WATERMELON MILKSHAKE

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Watermelon Strawberry Lassi | ಕಲ್ಲಂಗಡಿ ಸ್ಟ್ರಾಬೆರಿ ಲಸ್ಸಿ | Summer Special | Watermelon Smoothie

Lassi, an Indian traditional yogurt drink would be a perfect summer refresher. Lassi made with fresh strawberry and watermelon, would be the best way to cool down the summer heat. Begin your day with this refreshing yogurt drink, for a healthy start of the day.

Course Drinks

Cuisine Indian

Keyword smoothie

Prep Time 5 minutes

Cook Time 0 minutes

Servings 2 people

Author KaviRuchi

Ingredients

• 2 cups frozen Watermelon seedless (cut in cubes)
• 1 cup Strawberry chopped
• 1 cup Plain Yogurt / Curd
• 1 Tbsp Honey
• pinch Cardamom Powder

Instructions

• Blend frozen watermelon, strawberry, curd, honey, and a pinch cardamom powder to smooth consistency.
  
• Pour into a chilled glass and garnish with chopped strawberry and watermelon slice.
• Serve immediately.
  
• BEAT the HEAT !!! with watermelon Lassi..

Video

Notes

• Replace strawberry with any available fruits like banana, pineapple, peach, orange or blueberry.
• You could replace yogurt with any dairy-free milk of your choice (almond milk or cashew milk or soy milk). Smoothies taste good in any combination.
• To have chilling cold smoothie add frozen watermelon and strawberry.
• If frozen fruit is not available, add fresh fruits along with crushed ice while blending.
• Frozen watermelon turns mushy when thawed, so the best way to use frozen melon is to make smoothies.

If you want to know HOW TO SELECT & STORE WATERMELON, check out…

WATERMELON COOLERS

Check out other Beverages & Drinks…

• Mango Lassi
• Kiwi-Avocado Lassi
• Avocado Milkshake
• Strawberry Milkshake
• Dry Fruits Milkshake
• Papaya Lassi
• Sabja Lemonade
• Watermelon Mint Lemonade
• Watermelon Coolers

Tried this Recipe?

I’d love to hear from you! Please share your food photo with hashtag #kaviruchi on Facebook or Instagram so I can see it and others can enjoy it too!

For more Quick & Tasty Recipes…

Follow me on FACEBOOK, INSTAGRAM, PINTEREST and Subscribe to my YOUTUBE Channel.

Stay in touch! Feel free to drop me an EMAIL and share your feedback. I will always respond.

Thank you and Happy Cooking!

The post Watermelon Strawberry Lassi appeared first on KaviRuchi.

Watermelon? is a delicious and refreshing fruit, helps you cool down from the summer heat. It is low in calorie, and also a nutritional powerhouse. 

Watermelon is rich in anti-inflammatory properties.  It’s a melon that’s 98 percent water. Due to its high water content, it helps you hydrate and feel full.

No doubt, watermelon is everyone’s favorite summer fruit. A chilled watermelon slice can be a refreshing summer treat for a hot summer day. It can be a quick low-calorie treat after a post work and is so good for your health.

Even if the watermelon is mostly eaten as a fruit, it got lumped in with vegetables in some circles of thought. Consumption of Watermelon not only contributes towards healthy skin but also improves the immune system. 

Watermelon is considered as cucumber’s cousin as they belong to the same family called, Cucurbitaceae, which includes gourds as well. 

Like its cousin-cucumber, the entire watermelon can be eaten, although people tend to only eat the inner pink flesh and throw away the watermelon rind. The black seeds and rind is entirely edible and has many health benefits. 

How to pick the right Watermelon:

1. Look for the field spot: The field spot is where the watermelon was resting on the ground. If the field spot is a creamy yellowish spot, means the watermelon had enough time to ripen in the sun and perfectly ripen. If the field spot is white, (or not even there) this probably means that the watermelon is under-ripe.

2. Lift it up: Large or small, the watermelon should feel heavy for its size, which means there’s more water in it and therefore nice and ripe. 

3. Knuckle Knock: Give the watermelon a firm grip with your knuckles, a ripe one will have a deep hollow sound. Under-ripe or over-ripe melons will sound dull.

4. Inspect the tail: A dried out tail means, the melon is ripe. A green tail indicates that melon was picked too soon and not ripe.

Fruit tastes delicious as is but if you are not able to finish all, here are some of the ways to store the leftover watermelon.

How to store Watermelon:

1. Set an uncut watermelon in a dark, cool location for up to four days.
2. Wrap a cut watermelon half tightly with plastic wrap and store in your refrigerator for up to 3-4 days.
3. Store cut watermelon pieces in an airtight container in your refrigerator. The watermelon will lose its freshness and sweetness in 3 to 4 days. 
4. Freeze watermelon cubes for up to 6 months

My favorite method of storing leftover watermelon is to freeze and use when needed to make watermelon coolers, instantly without worrying of heading to a store to pick a watermelon. A great way to save time and money!

How to freeze Watermelon:

Step 1: To freeze, cut the watermelon into cubes, spread in a single layer on a baking sheet.

Step 2: Put the sheet in the freezer and let the watermelon freeze for a few hours.

Step 3: Once the watermelon is firm and solid, place in an airtight container or freezer safe ziplock bag and put back in the freezer.

Remember frozen watermelon will be mushy when it’s thawed, the best way to use frozen melon is to make smoothies or milkshakes or sorbets or ice cream. 

Here are 3 Watermelon Coolers, you would want to enjoy this summer…

WATERMELON MINT LEMONADE

WATERMELON LASSI 

WATERMELON MILKSHAKE

Tried this Recipe?

I’d love to hear from you! Please share your food photo with hashtag #kaviruchi on Facebook or Instagram so I can see it and others can enjoy it too!

For more Quick & Tasty Recipes…

Follow me on FACEBOOK, INSTAGRAM, PINTEREST and Subscribe to my YOUTUBE Channel.

Stay in touch! Feel free to drop me an EMAIL and share your feedback. I will always respond.

Thank you and Happy Cooking!

The post Watermelon Coolers appeared first on KaviRuchi.

Watermelon? is a delicious and refreshing fruit, helps you cool down from the summer heat. It has high water content and also highly nutritious and low in calorie. Fruit tastes delicious as is but here is the best way to make it super delicious by preparing a summer drink out of it. It is so refreshing and turns out to be a perfect cooler for summers.

If you are bored having the basic lemonade/nimbu pani!?! Here is a twist to basic lemonade by addition of watermelon. To give a refreshing burst of flavor, use the very popular herb-Mint Leaves, which is a good relaxant. Watermelon along with Mint leaves makes a great combination for a refreshing summer drink. 

Wait! the lemonade is still not done. Yet to add the most nutritious seeds, the best body coolants, the seeds that are most nutritious when soaked in water and consumed. When soaked, the seeds get a nice soft-jelly like texture outside and crunchy inside with a bland flavor. Yes! you might have guessed by now, they are Sabja/Basil seeds, that are rich in antioxidant with numerous health benefits. 

Check out the recipe of basic lemonade with sabja and its health benefits…

SABJA LEMONADE

My lemonades are never complete without the addition of sabja. So make your watermelon lemonade drink more nutritious and refreshing with the addition of mint and sabja.

Did I miss to tell you about one more special addition to this juice? Its addition of black salt. Black Salt or Kala Namak is a popular cooling spice from India and is used as a laxative and digestive aid. Black salt is often added to drinks or salads or chats recipes. Just a pinch of black salt under the tongue is believed to be very helpful in treating nausea. It has a slightly sour flavor, so the addition of black salt to any drink would make it so refreshingly good. The drink would get an add-on health benefit with black salt. 
Ready to slurp the goodness!?!

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Watermelon Mint Lemonade with Sabja | ಸಬ್ಜಾ ಕಲ್ಲಂಗಡಿ ಪಾನಕ | Summer Special | Watermelon Cooler

A refreshing and healthy lemonade drink made with Watermelon, Mint, and Sabja turns out to be a perfect cooler for summers. Slurp the goodness & stay hydrated with watermelon Cooler.

Course Drinks

Keyword juice

Prep Time 5 minutes

Soak Sabja 10 minutes

Total Time 15 minutes

Servings 2

Author KaviRuchi

Equipment

• Blender

Ingredients

• 1 tsp Sabja Seeds / Basil Seeds soaked in ¼ cup Water.
• 2 cups Watermelon chilled
• 5-6 Mint Leaves
• Juice of 1 Lime
• 1 Tbsp Honey
• pinch Black Salt
• Ice Cubes

Instructions

• Soak a tsp of Sabja Seeds in ¼ cup water for about 10-12 mins.
  
• Blend watermelon, mint leaves, honey, lime juice, and a pinch black salt to smooth consistency.
  
• Pour into a chilled glass, add soaked sabja and ice cubes. Garnish with mint leaves and watermelon slice.
  
• Serve immediately or chill it for later use.
  
• BEAT the HEAT !!! with Watermelon Lemonade…

Video

Notes

• Sabja Seeds are easily available in Indian or Asian grocery stores and are commonly known as Sweet Basil seeds, Falooda seeds or Turkmaria seeds.
• Add more or less lemon juice and sweetener according to your taste and preference.
• You could skip adding salt however adding a pinch of black salt enhances the flavor of watermelon lemonade.
• Other flavors you could try apart from mint leaves, is grated ginger/rose syrup.
• Flavor lemonade according to your choice and enjoy the Summer Drink! Stay healthy & hydrated!

If you want to know HOW TO SELECT & STORE WATERMELON, check out…

WATERMELON COOLERS

You could also try other Watermelon Coolers for this summer…

WATERMELON MILKSHAKE and WATERMELON LASSI

Check out other Beverages & Drinks…

• Mango Lassi
• Kiwi-Avocado Lassi
• Avocado Milkshake
• Strawberry Milkshake
• Dry Fruits Milkshake
• Papaya Lassi
• Sabja Lemonade
• Watermelon Mint Lemonade
• Watermelon Coolers
• Watermelon Strawberry Lassi

Tried this Recipe?

I’d love to hear from you! Please share your food photo with hashtag #kaviruchi on Facebook or Instagram so I can see it and others can enjoy it too!

For more Quick & Tasty Recipes…

Follow me on FACEBOOK, INSTAGRAM, PINTEREST and Subscribe to my YOUTUBE Channel.

Stay in touch! Feel free to drop me an EMAIL and share your feedback. I will always respond.

Thank you and Happy Cooking!

The post Watermelon Mint Lemonade appeared first on KaviRuchi.

Kale? is a dark, leafy green vegetable, with loads of goodness in them. It’s essentially a cruciferous plant which belongs to the same family as broccoli, cauliflower, and cabbage. All vegetables are good for your health, but kale is particularly outstanding as it is a nutrient-powerhouse, packed with anti-oxidants. 

Kale comes in a variety of forms, few to name are Curly kale, Lacinato(Tuscan) kale, Red Russian(Ragged Jack) kale. You could enjoy kale either in raw form or cooked, making sure to discard the tough stem in the middle of the leaf, before using. Kale is great for soups, stews, stir-fries, smoothies, and salads. 

We have always known, Kale tasting delicious in salads in its raw form. But still, cooking kale does not harm the essential vitamins in them. So, today I would like to share another quick and easy way to use Kale as a snack food. As Kale leaves are thicker than some other greens, they hold their shape well when baked. So, baking kale results in a crunchy, super healthy snack, which turns out to be a good alternative to potato chips. 

Kale Chips tastes absolutely delicious and my kids love to munch this crunchy Kale for their evening snack. Today I am using Red Russian Kale for making chips. These are from a dear friend of mine who loves gardening and shares her fresh harvest with me always. Thanks a lot, Salma! Red Russian Kale is mildly sweet, with a nutty flavor and purple-red stems. Although any variety of Kale would turn out great when baked, just be sure to remove the stem part and bake just until the edges are brown but not burnt. 

How to select and store Kale?

• Kale is easily available in both summer and fall season. 
• Fresh kale can range in color from blue-green to purple-red. 
• Select Kale with crisp, dark green leaves and thick, firm stems. 
• Choose smaller leaves as they are tender and not bitter as larger leaves. 
• Raw Kale can be refrigerated, unwashed in a sealed bag for up to a week. 
• Kale leaves are good to consume when fresh, as they turn bitter every day. 

You might want to try this healthy snack and side-dishes…
1.CHEERIOS CHIVDA

2.BAKED CAULIFLOWER

3.BAKED OKRA

I hope you too will enjoy baking and munching Kale. Let’s not wait and quickly move on to the instruction on how to make Kale Chips. 

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Kale Chips Recipe | ಕೇಲ್ ಎಲೆಗಳ ಚಿಪ್ಸ್| Healthy evening Snacks | Baked Kale Chips

Kale Chips is a crunchy, super-healthy snack, which turns out to be a good alternative to potato chips. It's easy to bake and tastes absolutely delicious. Kids would definitely love this for their evening snack. Ready to Munch the Crunch!?! 

Course Snack

Cuisine American

Keyword chips, snack

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Author KaviRuchi

Ingredients

• 1 bunch Kale Leaves
• 1 Tbsp Olive Oil
• ¼ tsp Salt

Instructions

• Pre-heat oven to 275˚F (135˚C).
• Rinse Kale leaves, and dry thoroughly (spin them dry in a salad spinner if available or pat dry using paper towel). Remove the stem part from the middle of each leaf and tear into bite-size pieces.
  
• Place the leaves in a mixing bowl and drizzle olive oil and sprinkle some salt. Toss well, until each leaf is coated with oil.
  
• Spread the kale on a baking sheet and bake until crisp, and the edges are slightly browned(but not burnt), for about 15 to 20 minutes. Stir halfway through.
  
• Let it cool at the room temperature before serving. Enjoy chips with a cup of chai as an evening snack. Healthy Snack for kids too.
  
• Munch the crunch!!

Notes

1. Baking time may vary depending on the type of kale using. Just make sure not to burn and take out of the oven, when the edges start to burn. Add extra mins if leaves are not crispy.
2. Add in extra seasonings like garlic powder/paprika/cumin powder/ curry powder/pepper powder as per choice and taste. We like it simple with just oil and salt.

 

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