Continental Fare · Kid Friendly Recipes.

Corn Au Gratin served with Toast. (Corn cauliflower and herbs in white sauce baked with a cheesy crust)

The first time I ever had Corn Au Gratin was at Mathsya Restaurant on Mount Road, Chennai. I had no idea what an “au gratin” was and the only real reason I ordered the dish when my other cousins had chosen Matar Pulav and fried rice was I liked the way that it sounded all fancy and french! But when I got the dish all I could see was white gooey mass cleverly filled in a serving dish with a lovely golden crust with a splash of green chopped cilantro. But the minute I dug in to it, I was transported to food heaven….it was a celebration of soft, white sauce, a dash of pepper, pieces of sweet corn,  with clear undertones of butter and cheese….there was no looking back. I now had a new favourite dish. I tried it in every new restaurant we would dare to try. This was officially my new benchmark for my judgement on a restaurant.

The next best time that  I can definitely recall was at Eden, Besant Nagar, Chennai. It was called “Corn Florentine” and was just priced at 150 rupees! It was absolutely amazing, hot, and gooey filled with cheese and I am guessing spinach. My daughters loved it and enjoyed the textures and tastes! When we came back to the US she wanted me to recreate the dish for her at home. It is an easy dish to make, with ingredients available at home. If you already have the bechamel sauce made ahead, all you need to do it add corn and spinach and cauliflower and bake! That simple! I promise you, it would never be disappointing. Such a lovely wholesome dish filled with corn and spinach and any other vegetable you like served with warm toast!!!

INGREDIENTS:

1 MediumOnion Finely chopped.

1 cup Finely shredded cauliflower.

2 Cups Fresh Corn.

Salt to taste.

1 – 1 1/2 Tsp Pepper Powder.

1/4 Tsp Dried Oregano.

4 Tbsp Butter.

4 Tbsp All Purpose Flour.

1 3/4 Cup Milk.

1/3 Cup Shredded Cheese. (Anything cheese that melts easily but not get too sticky – I used a combination of Asadero, Mozarella and sharp Cheddar.)

PREPARATION:

  • In a wide mouthed kadai add 1 tsp of butter and allow it to melt slowly. Add the finely chopped onions and let them saute well.
  • Meanwhile pop the cauliflower in the food processor and give it a quick pulse. I prefer to pulse the cauliflower as this easily blends in to the dish without sticking out, yet providing valuable body and soul to the dish.
  • You can omit the cauliflower if needed.
  • Once the onions are sauted add the cauliflower and corn. Add salt to the veggies and allow them to cook for a couple minutes. Switch off and set aside.

WHITE SAUCE:

  • In a clean kadai add the 4 tbsp of butter and allow to melt. Slowly add the all purpose flour and whisk briskly under medium low flame.
  • Allow the flour to cook in the butter and whisk briskly until it turns a light yellowish shade.
  • Slowly add the milk and continue stirring. The roux mixes in to the milk and you get a lovely creamy off white sauce.
  • Keep stirring until all the flour has dissolved in to the milk.
  • Add the pepper powder, salt  and oregano and stir it well.
  • Now add the shredded cheese and allow to slowly melt.
  • Switch off the flame and set aside.

ASSEMBLING THE AU GRATIN:

  • Preheat the oven to 350F/ 180 C and grease an oven proof pan. I used a 9 inch cake pan.
  • Add the cooked veggies to the white sauce and stir well. Taste at this point to check if the spice from the black pepper and the salt are fine. Adjust the levels now as you cant alter anything once the dish is baked.
  • Pour in to the baking pan and top with bread crumbs. This renders the au gratin with a lovely crusty top filled with gooey goodness inside, but can be totally omitted if you prefer to.
  • Top with more shredded cheese and pop in to the oven and bake for 20-25 minutes DEPENDING ON THE STRENGTH OF THE  OVEN , THE CAPACITY, THE BAKING DISH ETC.
  • KEEP AN EYE ON THE AU GRATIN TO MAKE SURE YOU DONT LET IT BURN OR OVERCOOK.
  • When done, keep outside to cool for a few minutes.
  • Serve piping hot au gratin with warm toast on the side.

HINTS:

  1. The consistency of the white sauce before baking should be creamy and silky. When you dip a ladle in to the sauce, it should coat it well and not be runny.
  2. The consistency of the baked au gratin should be a little soft and gooey but NOT runny.
  3. Add chopped spinach if you have some in your refrigerator. Corn and Spinach Au gratin has a totally out of the world taste!
  4. The first time I made au gratin I had used little pepper so this made the final dish a little bland. Pepper is the only spice and taste in this dish, so go ahead and spice it up!
  5. Adding one or two garlic pods before adding the onions to the butter give it another twist to the au gratin altogether!
Cakes / Pastries / Cookies/ Bread/Muffins. · Kid Friendly Recipes. · Snacks & Tiffin Items

Bangalore Iyengar Bakery Style Tutty Fruity & Coconut Dilpasands. (Puff Pastry Sheets filled with sweet coconut and tutty fruitty and everything thats nice!)

All my childhood memories of snacks simply bounce back to Bangalore Iyengar Bakery and their sweet smelling Dilpasands chok filled with crunchy coconuts flakes and tutty fruity, redolant with the aroma of a tingling cardamom and sugar and everything sweet. Whenever we had a slice of Dilpasands, we would be transported to heaven and back!  Every summer, when all my cousins would meet at my grandmother`s home in Madras, special occasions would come by when an aunt or uncle went shopping to R/Street and an unwritten rule would be to buy the Iyengar Dilpasands for the kids at home. Biting in to the crunchy flaky dilpasands and tasting coconuts, tutty fruity at once, would bring forth a burst of sweetness in the mouths and our days were made.

Recently I had really started craving for this Iyengar Dosa, as we would call it back then!! As I was in the baking aisle yesterday at the grocers, I saw the coconut flakes and tutty fruity and bulbs flashed in all directions. I grabbed them and I already knew I had puff pastries in the freezer at home. I decided to put an end to my craving once and for all…I also got some direction from here for this…

INGREDIENTS:

2 Puff Pastry Sheets thawed.

1 cup tuitty fruity.

1 cup Sweetened Coconut Flakes. (Please increase the measurement of sugar to 1/2 cup if using regular fresh coconut).

1/4 cup Fresh Grated Coconut.

1/4  cup Brown Sugar.

1/4 cup Water.

1 Tsp Crushed Cardamom.

Melted Butter for brushing the puff pastry sheets.

PREPARATION:

  • In a sauce pan add the 1/4 cup water and add brown sugar and allow to melt completely for a couple of seconds.  Switch off the flame and add crushed cardamom, tuitty fruity  and all the coconut flakes.
  • Use a ladle and mix it all completely. The consistency would be a mixture that`s very lightly holding to each other, on account of the brown sugar.
  • Preheat the oven to 350F and butter the cookie tray. Set aside.

  • Flour the surface and open the thawed puff pastry sheets. Using a vessel, make a big circle on one sheet.
  • Make a slightly smaller circle on the other sheet. Use a sharp knife tip to make the circles. Save the corners.

  • Place the bigger circle on the buttered baking tray.  Using the melted butter, brush the pastry sheet. This would help the stuffing to stick to the sheet.
  • Spoon out the coconut-tuitty fruity filling on to the puff pastry sheet and gently spread it leaving a small border around the stuffing.

  • Now place the smaller sheet cut in to a circle over the stuffing and close the edges and seal them using the melted butter.
  • Brush the melted butter all over the top to help in baking to a lovely golden brown colour.

  • Using the remaining pieces, I made smaller little pockets of pastry holding the stuffing and sealed them.
  • The pastry sheet that I used to make the smaller circle, had a little more dough left on the corners. I collected them and kneaded them in to a firm ball.
  • Using my rolling pin, I rolled that in to a circle. Buttered the circle, spooned out the filling, brought the corners together and sealed it by pressing with a fork.
  • Once the oven is pre-heated, bake the Dilpasands at 350F for about 12-20 minutes depending on the strength of the oven.
  • When the dilpasands swell in size and bake to a golden colour, its time to take it out and cool it.
  • Enjoy the Sweet and aromatic Dilpasands which bring forth the flavour of coconuts and sweet somethings all in one  burst …..

HINTS:

  • With the leftover dough, use your imagination to fill it with savory fillings – Alu Mutter, Sandwich fillings, Cheese & Spinach fillings etc.
  • Using brown sugar makes the filling a little more dense because of the higher molasses content in the brown sugar . Also helps the filling to stay together.
Kid Friendly Recipes. · No Need of Onions!!! · Snacks & Tiffin Items

Yummy Mango Slices sprinkled with niceness!!!! – Street Foods & Snacks.

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I really dont know whats with me and mangoes. I find gazillion ways and including mangoes in my dishes now and then. I remember, as a child in our earlier home in Chennai. my dad had planted a mango sapling when I was a baby!. By the time I was in high school, the mango tree used to give lovely green mangoes in the summer. They were not the greatest variety or the best tasting, but there is a certain pride in going in to your own backyard and plucking mangoes from a tree laden with them. There is an aroma to this freshness – the mango perfect and tight, with the milk oozing from the stalk, at the point where it has been severed from the tree. Amma used to make Avakkai pickle, Maavadus from the little ones and of course the regular Mangaa Curry. Summers in Chennai….beyond the heat, had so many memories for me…

One such recurring memory is the regular shopping visits to Nalli, Kumaran Silks etc in T.Nagar. All these store, entice you with their innumerable lovely breathtakingly woven silk sarees, but the mango vendors outside these stores, enticed me to go shopping!!! Amma would give me a firm look as if to say, “Come on, we`ve come all this way to finish Diwali shopping in such short time, and all you can think about is mangoes???” The shopping would be over and we would rejoice and run to the vendors. They would cut the mangoes in to lovely slim long slices right in front of your eyes and then cut out little patters on top to resemble a little crown made of sticks…..the mangoes would be so tender, they would bend in his arms. He would then roughly pull out a newspaper, dash a little of his secret-ingredient spice powder, and then swathe the mangoes over the powder and hand over the paper to us. Ditto treatment for the pineapple slices. There cannot be a word to describe the taste of those mangoes, wrapped in spice powder,shared with cousins, standing spell bound, in a crowded shopping area……

My effort to recreate the T.Nagar magic was pretty limited, although it does take me on those trips some times. The ingredients are simple and clear – loads of mangoes…

INGREDIENTS:

2 Mangoes cut in to thin slices.

1 spoon salt

1 spoon red chilli powder

A dash of hing

PREPARATION:

  • Combine the powders and set aside. Please alter the red chilli powder levels, if you think its soo spicy.
  • Arrange the sliced mangoes on a plate.
  • Sprinkle as desired and serve fresh.

Spiced Mango Slices are an anytime snack over at my place. Picnics are always a fun place to make them since they are so easy to assemble. They serve as a very simple yet novel starter snack, favourite among the kids and the adults alike…. Its our favourite movie time snack!!!

ENJOY!!!

Sending yummy mango to Shaheen`s favourite snack food event at her blogsite @ www.funandfoodcafe.com.

Reposting for this event.


Cakes / Pastries / Cookies/ Bread/Muffins. · Kid Friendly Recipes.

Easy N Tasty Carrot Panner Savoury Muffins

Savoury Carrot Paneer Muffins.

This week has been more of a Muffin Marathon at home as my daughter loves them. Everyday I had decided to make different varieties of healthy muffins for her at home. Yesterday was her favourite – Eggless Dates Muffins. Today was an especially cold evening so I wanted to bake something warm and toasty yet filling and savoury. I wanted to incorporate carrots also as this would be healthy and appealing to my daughter.  Here I added two of her favourite ingredients – Carrots & Paneer.

INGREDIENTS:

1/2 cup All Purpose Flour

1/2 cup Whole Wheat Flour.

1 big Carrots finely grated in the mini grater.

1/2 cup finely Paneer.

Salt to taste.

3/4 Tsp Crushed Pepper Powder.

1/2 cup Melted Margarine.

3/4 cup Milk + Water.

1 Tsp Baking Soda

1/2 Tsp Baking Powder,

1 Tsp Crushed Oregano.

Finely Chopped Cilantro.

PREPARATION:

  • Firstly add all the dry ingredients in a bowl one by one – All Purpose Flour, Wheat Flour, Baking Soda, Baking Powder and crushed pepper and oregano.
  • Follow your instincts on the amount of spices.  If you want your muffins to be fragrant with the aroma of baked oregano, pop in a little more.
  • Next melt the margarine and pour it in to your mixing bowl. Add the milk + water mixture after warming it for 30 seconds in the microwave.
  • Add salt and then the grated carrots and the paneer. Mix it all in to the oil + milk + water mixture. Add chopped cilantro.
  • Now slowly add the dry ingredients little by little and stir them in, with a whisk, slowly without beating it too hard.
  • Grease a muffin pan and set the oven to preheat to 350 F .
  • When all the flours have been added you would get a slightly watery batter. If you feel its a little too watery, add a spoon or two of flour. Taste the batter to make sure that the salt is just fine.
  • Fill in the muffin cups to about 3/4`th , with the muffin batter.
  • Once the oven is preheated, to the desired temperature, pop in the muffin pan.
  • Bake for arouund 16-20 minutes depending on the efficiency of the oven range.
  • Some like the muffin to be crusty, so you can go ahead and bake it for a couple of minutes more until a toothpick thats inserted, comes out clean.
  • Enjoy a woderful aroma of the oregano as the muffins get baked.
  • Simple yet delicious Carrot Paneer Muffins are ready for a wonderful evening snack for kids and adults!!!

HINT:

  • In my second helping I also added delicate yet sweet corn kernels for an extra special taste.
  • Serve with tomato sauce for an added kick. Almost felt like I was biting in to a succulent cutlet!!!
Cakes / Pastries / Cookies/ Bread/Muffins. · Kid Friendly Recipes.

Anubhavati – One Lovely Year & Delicious Eggless Nutty Banana Muffins!!!

Yes, it has really been a year today since I began Anubhavati…It has been a wonderful year for me, with another lovely addition in the family, and of course with Anubhavati….There have been countless  lessons learnt, friends made and so many wonderful moments enjoyed. It has also opened a whole new world of creativity in cooking, honing my photographic skills, lessons in patience ,perseverance and perfection. I decided to make a simple eggless banana and nut muffin, in an attemt to celebrate the day and a desperate measure to salvage the fast ripening bananas in my pantry.

I had already made an eggless banana cake earlier and this was another method of making them as easy bite sized muffins. I replaced one cup of All Purpose Flour and used Wheat Flour instead. The muffins came out moist and spongy in the inside, yet nutty and crunchy on the outside.

INGREDIENTS:

1 cup All Purpose Flour.

1 cup Whole Wheat Flour.

Baking Soda – 1 1/2 Tsp.

Soft Brown Sugar – 1 1/2 cups not levelled. If you are using C&H white sugar, you could slightly lessen the quantity if needed.

2 Bananas pureed in the mixer with 2 tsp of water/milk.

1/2 cup melted margarine.

1 1/2 cups Hot Water.

Handful of Toasted/Raw Walnuts, Almonds.

1 Tsp Banana Essence / Vanilla Essence.

PREPARATION:

  • Measure out the required dry ingredients – the all purpose flour, wheat flour and baking soda and mix them in a bowl.
  • Preheat the oven to 350F.
  • In a cookie sheet, pop some walnuts and almonds and place them in the oven for 5 minutes to get them well toasted and crunchy. Set aside to cool.
  • Take a mini muffin pan and grease it with baking spray or oil.
  • Start with the wet ingredients  – In a mixing bowl, add melted margarine, banana puree, hot water, sugar, and banana/vanilla essence.
  • Mix in slowly to incorporate the ingredients.
  • Add the dry ingredients little by little taking care not to whisk briskly as this might rob the batter of  air that is needed to give it sufficient sponginess.
  • Lastly add the toasted nuts and give it a mix.
  • Using a small ladle, dole out equal quantities on to the muffin pans. We do this so we get equal sized muffins.
  • Bake in the oven for around 30 minutes. In certain brands of efficient ovens, the muffins bake in around 25 minutes. Keep a watch with the oven light on.
  • When you get browning on the top, and the time has crossed 25 minutes, keep a close watch and turn off the oven when neeeded.
  • Enjoy delicious Eggless Nutty Banana Muffins.

HINT:

The muffin pan can be easily replaced with an 8 inch round cake pan to get eggless banana cake.

Brisk Breakfast · Kid Friendly Recipes.

Mini Idlis in Sweet Curd – Kid Friendly Breakfast Options.

As a kid, I remember I would simply hate having Idlis for breakfast. In my opinion an Idli is simply a blob of plain dough steamed , with no inherent taste of its own. Ocassionally, I would force one or two down my throat by smothering them with sugar and ghee. As a teenager, my childhood preferences was still fresh in my mind and Idlis simply eluded me!!!  A year in to hostel life, and I was yearning for home made hot steaming idlis with

My daughter is always a sucker for Idlis and loves it in any form. So I make a lot of the mini bite sized idlis for her for a quick breakfast option. These mini idli moulds are so amazing as they transform an otherwise mundane dish to something so exciting and allows a lot of creativity. I picked these little moulds the last time I was in India.

INGREDIENTS:

Idli Batter.

Mini Idli Moulds.

Oil to Grease.

3/4 cup Curd.

Cane Sugar.

PREPARATION:

  • Grease the mini idli moulds with Gingely Oil and spoon out the batter on to them.
  • Place the idli plates in the pressure cooker and set the heat on HIGH.
  • When the steam has been coming sufficiently, set the flame to SIM and keep on stove for 8 minutes. No need to add weight.
  • Switch off the cooker after 8 minutes and allow a little more time before opening the cooker.
  • Place a spoon in a little cup of water. Sprinkle water on the Idli Plates and use this spoon to scoop out the mini Idlis.
  • Take out the serving cup and add the curd. Add 2 spoons of cane sugar and mix well.
  • Pop in the cooked Idlis and serve to your kids a tasty yet healthy breakfast.

Sending a bowlful of Idlis to Srivalli for her event – Kid Friendly Event  – Kids Delight – Wholesome Breakfast.

Brisk Breakfast · Kid Friendly Recipes.

Fun Foods for Kids – Double Flavoured Toasts!!!

It`s always a challenge making little treats for kids when they come home from school. It is also very important to combine in a meal, health and good taste. At home, any requests for junk food like chips etc are always entertained only combined with health foods like fruit, vegetables or dry fruits like raisins, dates etc. This time ,during Halloween  my daughter wanted a special multi coloured toast, depicting fall colours…so this was a quick idea that flashed my mind. She loves chocolate hazelnut spread and pineapple jam, so hey why not combine both together for a quick breakfast???

INGREDIENTS:

2 Loaves of toasted whole wheat bread.

One scoop of Nutella Chocolate Hazelnut Spread.

One scoop of  Pineapple Jam.

PREPARATION:

  • Toast the bread as needed.
  • Smother one side of the prepared toast with pineapple jam in the shape of a triangle.
  • Spread the other side with creamy chocolate hazelnut spread.
  • Serve as is.
  • Kids love the interplay of flavours and colours and you have a quick breakfast finished on time.
  • Many times I place round slices of cucumber to complement the taste and for an even healthier option.

HINT:

Use your creativity and make as many variations as possible. As far as this dish is concerned, sky is the limit. I have listed a few options below:

  • Chocolate Hazelnut Spread & Peanut Butter.
  • Creamy Cream Cheese & Ketchup.
  • Ranch & Chat Sweet Sauce.
  • Strawberry Jelly & Cream cheese.
  • Apple Butter & Ranch.
  • Sweet mango chilli spread & Margarine.

This is one of the first of my entries to Kids Delight event at Srivalli`s blogpage SpiceyourLife.

Eggless Cakes · Kid Friendly Recipes. · Snacks & Tiffin Items

Festive Eggless Zebra Cake – Vanilla & Choclate.

Delicious Eggless Zebra Cake

After my really long blogging break, my daughter really started missing  my unforeseen delicacies that I make at home for her now and then. She has become so used to my blogging that this morning when I made her a peanut butter nutella sandwich and passed on her little pink plate, she threw a quizzical look at me.  “Mom” she queried, “Arent you taking a picture???”  I could`nt help smiling….”No sweety”, I quipped….go ahead and have your sandwich…She had been wanting to have my eggless cakes in a long time. So this afternoon, I decided to surprise her with a Zebra Cake, which I know had been making its rounds in the foodie blogsphere. I guess the name really hit off with her,  I decided, as she came back for second and third helpings….

I did not have dark chocolate, but I generously used Hot chocolate Mix, specially made and packaged in tin containers, for the holiday season,  that I found at Costco. I guess I can say that it was delicious and spongy, at the same time not too sweet.  We all enjoyed it with a hot cup of tea and saved some for snack the following day.

INGREDIENTS:

2 cups All Purpose Flour / Maida.

1 3/4 cup Whole Milk .

1/2 cup Oil.

1 1/4 – 1 1/2  cup Sugar ( Preferable a little more than 1 1/4 and a little less than 1 1 /2!!!)

1 tsp  vanilla essence.

Cocoa Powder / Dark chocolate Powder / Ground Bournvita as needed.

1 Tsp Baking Soda.

1 Tsp Baking Powder.

PREPARATION:

  • Preheat the oven to 350 F and line your cake pan with butter spray, butter, oil  or flour.
  • In a bowl, measure out the dry ingredients – Flour, Baking Soda, baking powder. Mix and keep ready.
  • In another mixing bowl, start with the milk and add oil, sugar,  and whisk well to dissolve any lumps. Take caution NOT to over mix as this may rob the cake of sponginess.
  • Slowly add the dry ingredients little by little and incorporate them together.
  • Remove half of this prepared batter and put in another vessel.
  • To one portion, add 1 tsp of vanilla essence and mix it in.
  • To the other half, add 3-4 spoons of dark chocolate powder or dark cocoa powder. The darker the powder, the better the chocolate rings.

Cake batter - Vanilla & Choclate Rings.

  • Now take the greased ake pan and add exactly one ladle of chocolate batter.
  • Next take a ladle of plain vanilla batter and add it to the centre of the chocolate batter.
  • Repeat now again with the chocolate batter, to follow with the vanilla batter.
  • The repeated layers of alternate batters spread slowly to fill out to the ends of the cake pan.
  • Complete both the batters and sprinkle some broken cashew/almond nuts on the top of the batter.

  • Set it inside the pre-heated oven for 35 minutes or until a toothpick thats inserted comes out clean.
  • Remove from the oven and allow to cool and enjoy delicious Zebra Cake with your family!!!

Sending this cake to SHOW ME YOUR CAKE event hosted by Divya of Dil Se. Wishing everyone a Merry Christmas and a wonderful and prosperous new year.


Kid Friendly Recipes. · Snacks & Tiffin Items · Travel

Back after a Break – Simple Steamed Jumbo Peanuts & Memories!!!!

Hot Steamed Jumbo Peanuts!

It has been a very busy break for me, having another baby after 6 years!!! I have almost forgotten the simple and joyous , yet difficult times of having a newborn in the home!  Sleep times and wakeup calls are completly regulated by her and so are the schedules of the rest of the day. Yet, when I see her face, calm in her sleep, a smile now and then,  I realise its worth every pain I have gone through…a million times over!!!!

Last night I was browsing the aggregator, and found Srivalli`s posting for MLLA – 18. And I realised that I had the perfect yet simple post for for her event!!! Steamed Jumbo Peanuts….Memories of this goes as back as when we were little toddlers and Madurai amma used to steam them in the cooker for us to have when we get home in the evenings. It would always be a pleasure to sit with my siblings, chat up about the happenngs of the day and catch up with each other.Summer vacations are never complete without all the cousins, sharing a plate of steamed peanuts!!!

INGREDIENTS:

Raw Jumbo Peanuts.

Water

Salt.

PREPARATION:

  • Wash the raw peanuts well and pop them in to the pressure cooker with just enough water to cover them.
  • Add salt to the peanuts and give it a good stir.
  • Switch on the gas and when there is enough steam, put the weight.
  • In India, the raw peanuts  have a thin skin, so all it needs is just one whistle.
  • Here, the peanuts have a thick skin and so I allow three whistles.
  • Switch off and when ready, open the cooker and have juicy salted soft steamed peanuts.
  • Healthy snack for kids when they are  back from school and a great idea for picnics and weekend drives.

Sending loads of steamed peanuts to MLLA – 18`th helping event at Srivalli`s Cooking4AllSeasons, brainchild of Susan of The Well Seasoned Cook.

Kid Friendly Recipes. · Milk Shakes

Rose-Minty Watermelon Cooler.

Watermelon Cooler
Watermelon Cooler

It`s that time of the year when your throat is tempted to reach out and grab bottles and bottles of cold water, lemonade, fruit punches or simply any icy milk shakes. One of the most commonly available fruit at this time of the year is the Watermelon. As the name itself suggests, Watermelon is packed with some of the most important anti-oxidants in nature. It`s also a very good source of Vitamin C as well as Vitamin A.Watermelon has an extremely high water content, approximately 92%, giving its flesh a crumbly and subtly crunchy texture and making it a favorite thirst-quenching fruit.

How to Select a Good Fruit:

The best way to choose a flavorful melon is to look at the color and quality of the flesh, which should be a deep color and absent from white streaks. If it features seeds, they should be deep in color.

Many times , however, we do not have this liberty when purchasing watermelon since it is more common to buy a whole, uncut fruit. When choosing a whole watermelon, look for one that is heavy for its size with a rind that is relatively smooth and that is neither overly shiny nor overly dull. In addition, one side of the melon should have an area that is distinct in color from the rest of the rind, displaying a yellowish or creamy tone. This is the underbelly, the place that was resting on the ground during ripening, and if the fruit does not have this marking, it may have been harvested prematurely, which will negatively affect its taste, texture and juiciness. For the most antioxidants, choose fully ripened watermelon and eat it as soon as possible.  (Courtesy – Whole Foods).

INGREDIENTS:

Watermelon chunks roughly chopped.

1/2 spoon of Roohafza.

1 spoon of Edible Rose Water.

A few shavings of grated ginger.

A few sprigs of mint leaves.

1 spoon of Honey.

PREPARATION:

  • Pop all the chunks of watermelon in to the mixer.
  • Add honey, roohafza, edible rose water, ginger gratings and give it a quick whip.
  • Pour in to a chilled glass just before serving.
  • Serve with mint.

Hints:

  • Great, Easy and healthy drink for kids in the evenings after school.
  • Chilling the glasses keeps the drink in it also cooler for a longer time for your guests.
  • Some people do not prefer the aroma and taste of rose. Substitute with ginger and lemon and mint.