Watermelon Granita Delight

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Watermelon how I love them during summers. Great coolant, best when you are on a diet, so many things to do with it and still tastes the best. The mystery part which most of us don’t know is that is can be classified as a fruit and also a vegetable.  It is a good source of Vitamin A.

I have eaten many such granita’s during my school days well all those were of ice with syrups, now slowly graduating to home food and what can be done with natural food that stays long and give the optimum benefits. If you remember everyone has had Ice Candy and Golas during their school days. The golawala nicely uses his hand to mold the crushed ice on a wooden stick, I only now realise how painful it must be to even hold that ice, and we did pay peanuts those days for those ice beauties. Surely, it did burn the hands. Nowadays, no one uses hands we have churners, icecream makers, bowls cups, so they just place the ice and stick in the cup and pop a stick and there comes the Gola. However, the old gola has a charm of its own when had with some nice honey/ madh (caramalised sugar) not the Dabur one but what the bhaiyas did pour over each gola and nicely splash some of the syrups rose, pineapple you name it and they have it.  My personal favorite was rose.

I had watermelon lying at my place, half of it consumed and then clueless about what needs to be done not a small fruit.  My husband then kept it in the freezer then we got it down to have forgot about it. Till I saw it, and I knew I had to convert it into something as soon as possible before I start feeling guilty and hitting myself.

Caught hold of it, chopped it down, blended it well, a nice juice, some few popsicles and then granita and then finally the delight. Thanks to few things I always keep in the fridge they come handy when needed.

When you see the sun shine on, just bounce back and take the popsicle and say here I am.  Keep shining and let it melt down and watch you enjoy. Cool isn’t it. With very few ingredients you can make a delight for ourself:-

Ingredients
Serves – 3-4

Watermelon – ½
Lime juice – 1/2 tsp
Salt/ Black salt – A pinch
Milkmaid – 1-2 tsp
1 Ice Candy Mould

 

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Method

  1. Convert the watermelon pieces alongwith limejuice and salt into juice
  2. Pour them in ice candy moulds and allow to set
  3. Take a ice candy crush it with a fork, and you get granita/ crushed ice
  4. Take a glass bowl add the watermelon granite/ ice granules and drizzle the milkmaid on top.
  5. Your dessert is ready.

Tips

  1. Addition of lime juice make the juice more absorbent into your system, it also retains the colour
  2. Addition of salt always makes the flavour of sugar more evident thus giving it a nice balance.
  3. Remove the popsicles for crushing only when ready to serve they melt quickly so see that you take a dry vessel without any water in it.
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Paneer Munchies/ Paneer Coriander Bites (Microwave)

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What does one do when you are left with split milk and your heart cries from within why? Never mind, whatever happens, happens for the good.  It was yesterday, I heated the milk a little later in the evening and could not have my evening snack, so I gather all the paneer and converted it into a yummy snack.

The paneer that is got from split milk can also be added to your chappati/ roti dough to get nice soft rotis.

Time taken – 10-15 minutes

Serves 2-3

Ingredients

1 cup paneer

1 bread slice

1 – 2 tbsps sooji

Corriander – 2 tbsps

Chilli powder – 1/2 tsp

Turmeric – A pinch

1/4 tsp garam masala

Salt to taste

 

Method

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  1. Take all the ingredients and combine together and set aside for 5-10 minutes.
  2. Make oblong tikkis and plate on a steel plate.
  3. Microwave the tikkis for 2 minutes
  4. Heat a pan, grease with very little oil and shallow fry for 1-2 minutes on both sides
  5. Serve with sauce

Piyush (Mango)

 

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Piyush is a popular drink common to the Gujarati and Maharashtrian tradition. It uses flavorings like cardamom and nutmeg to give distinct flavor to the drink. It has a semi liquid texture to the very famous Indian Lassi which distinguishes the two drinks par taste.  Well, both have charm of their own and perfectly suits the hot Indian weather which can wash down any yoghurt drink thus giving one a soothing comfort to a great extent. Its best done than said 🙂

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I remember it was my mother who introduced me to this lip smacking drink during my school and college days with a bite of hot vada pav. What eternal bliss it was, the combination so divine. A vada pav and piyush team up extremely well together. If you haven’t tasted this heavenly combination you must whenever you visit Mumbai. I first tasted it at Gomantak in Mumbai, ever since it has been my favorite option for  snacks.

Ingredients
Serves 2
Mango Srikhand – 4 tbsp (I used store brought one)
Curd – 8 tbsp
Water – 2 cups
1 slice of mango
2 pods of cardamom
Nutmeg (optional) I did not add here
Garnish
Few Pistachios
Few strands of kesar/ saffron

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Method

1. Blend all the ingredients together wet ingredients together
2. Garnish with pistachio and strands of Kesar and serve.
3. Enjoy this drink chilled with vada pav or any accompainments of your choice.

 

Mango Coconut Delight/ Mango Colada

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This creamy mango cream filled in crispy coconut cups can be had frozen or from the fridge, its a nice addition of a melt in the mouth dessert. Coconut and Mango is always an unforgettable combination.

This was my entry to one of Mango challenges.  I might name it as Mango Colada 😉 somewhat similar to Pina Colada. Mango season and you simply fall short of the things you can do with green and ripe mangoes. Options are umpteen, when literally bored, I just apply salt and chilly powder to the raw mangoes and relish them and dump the ripe mangoes in the fridge and scoop them with the spoon and enjoy all the umpteen deserts one can think of, my imagination.

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Recipe

Grated coconut – 11/4 cups
Mango pulp – 1 cup
Grated cheese – 3 cubes
Condensed milk – 1/2 tin
Whipped cream/ cream – 1/2 cup
Lime juice – 1.5 tbsp
Ghee – 1/4 cup

Garnish

Few Mango pieces
Few Mint leaves

Method
1. Melt ghee in a pan. Add grated coconut and fry till crisp and brown. Press the fried coconut on a silicon mould

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2. In a mixer take grated cheese, mango pulp, condensed milk and cream, whisk till all the mixture is nicely mixed. Add lime juice. Pour the mixture into the moulds and allow to set, overnight, 3-4 hours.

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6. Demould carefully and garnish with mango and mint leaves.

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