Soak raw chia seeds in enough water for 3-4 hours.
To prepare rice stock – In a deep bottomed vessel, boil 1 cup of rice in 9-10 cups of water in slow flame (you can opt for pressure cooking also). Let it cool and strain the stock. Keep it refrigerated till use.
Saute onion in 2 tsp of butter till it turns golden in colour. Add cucumber, mint leaves and saute for a minute till a nice minty flavour emits.
Blend the veggies along with boiled potato into a coarse paste. Transfer it to a large vessel. Add chilled rice stock, soaked chia seeds, ACV, salt and pepper.
Mix well till everything gets incorporated well and the soup looks smooth and lump-free.
Adjust the seasonings and also the quantity of rice stock to get the soup consistency as per your choice.
Keep the soup refrigerated until use and serve cold.
Treat yourself with this refreshing summer drink, ‘Minty Apple Cider Cooler’ with the goodness of Organic Apple Cider Vinegar and Mint.
The essence of two incredibly nourishing ingredients, Raw Apple Cider Vinegar and fresh mint leaves, makes this mocktail amazingly soothing and energizing to face the scorching summer heat.
How to make Minty Apple Cider Cooler?
Here, I have used BRAGG’s Organic Raw Unfiltered Apple Cider Vinegar with the ‘Mother’. But why Apple Cider?… Because it renders distinctive flavour to the summer cooler. With its anti-bacterial and anti-fungal properties and aiding in weight loss, lowering blood pressure, Apple Cider enhances the nutritious quotient of the drink.
On the other hand, Fresh mint, as we all know is a soothing herb…well-known for its health benefits like easy digestion, relief from stomach inflammation. It greatly comforts us during hot humid weather.
Inclusion of honey brings its own health benefits… it keeps us hydrated for a long time…a good alternative to other forms of sweeteners. Here’s the recipe for this Minty Apple Cider Cooler that can be made in a jiffy.
‘Sugarcane and Kiwi Mocktail’ is a refreshing drink with the perfect blend of sugarcane, kiwi and tender coconut water. Sugarcane juice and coconut water are the two age-old drinks gifted by nature to boost our energy instantly. When these two wonders are incorporated in a mocktail along with fresh fruits and herbs, the outcome is fabulous. It tantalizes our taste buds with delicate sweet sour taste and appealing to our eyes with its vibrant green color.
Packed with numerous health benefits, tender coconut water acts as the base of this drink while the fresh, pulpy Kiwi adds nice texture to it. Sugarcane juice with the right mix of ginger and lemon enhances sweetness and flavour, making this mocktail a perfect choice to rejuvenate our body in hot summer days.
How to make Sugarcane and Kiwi Mocktail?
Except Kiwi, rest of the ingredients is procured from my backyard garden. Extracting juice from sugarcane at home is always an amazing experience for us. The process is very simple and worth the effort as the juice obtained is hygienic than it is available in the market. Peel and chop sugarcane into 2 inch pieces. Pound them in a pestle and mortar (ammikkal). Extract juice by crushing it with hand as far as possible. Then grind the pounded pieces in a mixer grinder with little amount of water. Strain the juice using a fine mesh. Refrigerate it until use.
‘Sugarcane and Kiwi Mocktail’ is a refreshing drink with the perfect blend of sugarcane, kiwi and tender coconut water. Sugarcane juice and coconut water are the two age-old drinks gifted by nature to boost our energy instantly. When these two wonders are incorporated in a mocktail along with fresh fruits and herbs, the outcome is fabulous.
‘Nugulu Kanji’, is a humble porridge recipe that has been passed over many generations in my family. Delicious in taste and easy to digest, this kanji is more than a porridge.
A bowl of kanji everyday was the secret behind healthy and long life of our forefathers. It was then the common practice to include diluted porridge in everyday food because it gave them instant energy, nourished the immune system and prepared them for the day filled with various physical exertion.
Broken rice sooji, when cooked and tempered with desi ghee and jeera, acts as a natural coolant and reduces the body heat. Doctors prescribe this porridge to those who are suffering from fever, sore throat and cough as it lessens the infection and nourishes the immune system. Moreover, this porridge can be given to toddlers also as it aids in digestion.
Once cooked and tempered, this kanji can be savoured in two ways…either by adding little bit of milk and sugar or with thin buttermilk and salt. Both the versions taste great!