Mint Coconut Cooler

-
A super easy and refreshing summer drink to keep you cool on those sultry hot summer days!

Mint & Coconut Cooler
Ingredients:

1 cup clean mint leaves
1 kiwi
1 tin of coconut water (preferably with coconut pieces)
Black salt to taste
Sugar (optional)
1/4 tsp roasted cumin powder
Ice cubes (optional)

Method:

1. Blend all the ingredients together in a blender till smooth.
2. Strain as per your liking. However, I did not strain and kept the coconut chunks for extra flavor.
3. Pour into the glass, add crushed ice (if required) and garnish with mint leaves and cumin powder as per your liking. Serve chilled.


Popular posts from this blog

Butter Chicken with Rumali Rotis

-
Image
Murgh Makhani or Butter Chicken is one of the most brightly shining stars of the Indian cuisine and is loved by people all around the world. It is best enjoyed with tandoori roti/ naan or rumali roti (thin flatbread). Butter chicken with Rumali Roti (thin flatbread) Ingredients: 3 chicken breasts (900 gms total) 4 tbsp - cashew nuts 2 tsp - ginger garlic paste (equal amounts of ginger and garlic pastes) 1 tsp - Kashmiri chilli powder 2 tbsp - softened butter 1/2 tsp - garam masala 1/2 tsp - tandoori masala powder 1 tbsp - kasuri methi 1 tsp - salt 1/4 tsp - sugar 1/4 cup - cream 6 plus 4 tbsp - oil, divided Coriander for garnishing For the marinade: 1/2 cup hung yogurt 1 tbsp garlic paste 1 tbsp kasuri methi 1 tsp garam masala 1/2 tsp black salt 1/2 tsp salt For the special tomato sauce: 6 large ripe tomatoes 10 small cloves of garlic (crushed) 1 small knob of ginger (crushed) 2 small green chillies (slit) 6 cloves 5 green cardamom (bruised to expo...
Read more

Dahi ke Kabab

-
Image
Hung curd is basically just yogurt drained of all its water and is very easy to make at home. It can be used in a verity of things but here I have used them to make Hung curd kababs using dried nuts. Dahi ke Kabab So here goes the recipe... Ingredients: 1 cup Hung Curd made with hanging normal plain curd in a cotton cloth for about 4-5 hours. This removes its water and makes the curd extra thick. 1/2 Tsp  Garam Masala 1/4 Tsp  Salt 1/2 Tsp  Red Chili Powder 1/4 Cup  Gram Flour That is used to bind & hold the cutlet 4 pcs Pistachio Sliced 4 pcs Cashew Nuts Sliced 4 pcs Almonds Sliced 3 pcs Green Chili Finely chopped 1 Tsp  Ginger paste 3 Tbsp  Coriander Leaves Cilantro, Chopped 2 Tbsp  Paneer Mashed into small pieces 2 Cup  Oil or enough for frying( I pan fried so used little oil) Method: 1. First of all, roast the Gram Flour. You can also use roasted Chana or roasted Gram lentil. 2. Heat a pan on medium flame and ...
Read more

Masala Gud

-
Image
Eating different types of seeds is considered healthy and is recommended by many nutritionist these days. So I have added them to my old masala gud recipe to make it more healthy. Masala Gud Ingredients: 500gms Jaggery (Gud) 1.5 tspn Caraway seeds(ajwain baarik wali) 2 tspn Fennel seeds whole (saunf ) 15-20 Almonds chopped or powdered 5-6 walnuts chopped  (optional) Crushed Green Cardamom (choti ilaichi) 2 tsp desiccated coconut or sookha nariyal (thinly sliced or grated as per the liking) 2 tsp ginger powder 1 tsp white roasted sesame seeds for garnish 1 tsp Pure ghee only for greasing the plate to set Method: 1. First of all dry roast saunf, ajwain all the chopped dry fruits and cardamom. 2. Dry roast desiccated coconut too for around1-2 minutes. Next up, dry roast some sesame seeds as well. 3. Now roast the seeds and keep them aside for garnish at the end. 4. Now keep grated jaggery for melting in a thick bottom pan on a low flame and grease the ...
Read more