April 27, 2012

Watermelon Juice

Now that the summers are here,the wet sultry weather has taken over,its time for the chilled juices,lassies and all.And with summers,one fruit which always arrives in the summers are watermelons.

Of course there are mangoes too, but they are not yet available in that great quality,moreover,watermelon is a thirst and heat reducer. We usually have watermelons cut into large crescents with a sprinkling of chaat masala and black salt. sometimes they are made into juices also especially because its damn easy to make.

The only tiresome part of making the juice is removing the seeds. but i still its manageable.

1 watermelon
 2-3 tbsp or sugar (optional)
black salt - a pinch
chaat masala - optional
ice cubes

1.chop the watermelon.
2.remove the seeds. a blender add the chopped watermelon , sugar and black salt.
4.blend well.
5.serve in glasses topped with ice cubes.
6.optionally you can also add some chaat masala  while serving the juice.

So easy-peezy and quick to make refreshing watermelon juice is ready…. a coolant recipe for the summers.

April 11, 2012

Masala lassi

Lassi is one of the most favoured drink during the summertime. It has a cooling effect . The onset of Spring in North India usually means a good amount of heat. So this is the drink to help with the changing weather!
Lassi is usually made by blending yogurt with water until frothy, and made sweet or savory. 
No straining or cooking needed! Make some spice, add ground cashew and some chilled yogurt!
 Practically any flavouring can be added to the lassi be it fruits or spices.

Preparation time:1-2 mins
Cooking time: Nil
Serving: 4persons


3 cups chilled curd/yogurt
3-4 small cardamoms, crushed
6-7 black peppercorns, powdered or 1/4 tsp black pepper powder
a pinch or two of grated nutmeg
2 tbsp chopped dry fruits like almonds, cashew, pistachois
few strands of saffron
crushed palm jaggery as per taste(a replacement of sugar)


  • In a blender ,add all the ingredients along with some strands of saffron.
  • Add 1 or 2 tbsp of water, if you want a little thin lassi.But tastes best if made thick.
  • Blend till smooth. 
  • You can also whisk everything with an egg whisker till smooth.
  • Don't overdo the blending.
  • Best when  served chilled in glasses, topped with some dry fruits and saffron and if you like some cream or malai

It was an instant hit among us the very first time I tried myself, being inspired by the recepie from veg recepies of India thats because i like strong and intense flavors. It has a strong aroma and sweet taste and rich with healthy ingredients,which make the experience more rich and refreshing.

It is a bit different from the general lassi,as here a few spices go into the making of the lassi and thats why its called as masala lassi. 

April 04, 2012

Cherry tomatoes with pesto stuffing

Ain't these cherry tomatoes looking juicy and fresh , refreshing.While in States, I came across this cherry tomatoes. While these were quite easily available there but in India,they are not so. I wish I could get those here also. Allured by the red color when I bought I had no idea what to do,with these ,except from using in salads. Later as I googled ,came across some recipes which I modified accordingly  to suite our Indian taste.
These stuffed cherry tomatoes are nice and east to make and are good for snacks or as starters as well. Moreover ,since the stuffing is mainly of nuts like almonds ,these are nutritious too.


for the pesto:
1/2 cups coarsely chopped toasted nuts (almonds,walnuts,peanuts,cashews)[I mainly used almonds.and cashews,and it turned out nice.]
1/4 cup grated mozzarella cheese.
2 tbsp extra virgin olive oil.
1 tbsp fresh lime juice.
1/4 tsp paprika powder.
1 clove of garlic very finely chopped.
a pinch of oregano.
1/2 cup fresh loosely packed basil leaves(optional).
salt to taste.
To complete:12 cherry tomatoes.
pinch of paprika (garnish).
To make pesto:
Toast the nuts on a dry skillet over medium heat till they are brown ,3-4 mins,then coarsely chop them.
mix all the pesto ingredients in a bowl.Taste and adjust the seasoning.
To serve:
Cut the tomatoes at the top where the stalks remain attached,horizontally.
Using a small melon baller or a spoon,scoop out the inside pulp, seeds of the tomato.Store it for further use in other dishes.
Gently fill in each tomato shell with about 1 teaspoon of the pesto mixture.Use the tomato top as the tiny lid.Sprinkle lightly with paprika just before serving.
Arrange the stuffed tomatoes on a plate and garnish with basil leaves.Serve chilled or at room temperature. Best when served chilled.