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Cold Cucumber Mint Soup with Chia Seeds

Soups are always nutritious and instantly rejuvenates us… A delicately flavoured soup enriches our body and our soul altogether…

This is a quick and frequently made soup at my home in summers. Loaded with the goodness of Cucumber, Chia Seeds, Apple Cider Vinegar and rice stock, it’s a wholesome meal by itself!

The recipe calls for:

Cucumber that acts as a cooling agent in warm summer days…

Mint to elevate the flavour and a refreshing taste,

Potato and Onion to thicken the soup (Onions, again enhances the flavour)

Rice Stock that acts as the base of the soup and as a natural body coolant.

Raw Apple Cider Vinegar that instantly peps up the flavour of the soup distinctively.  

Chia Seeds a superfood (that are rich Omega-3 & Omega-6 essential fatty acids, protein and dietary fiber) to make it a nutrients-rich recipe.

This delicious soup can be relished at any time of the day be it in mid-morning or afternoon…it’s a great pick to serve in parties as it can be made in advance and chilled in fridge.

Cold Cucumber Mint Soup with Chia Seeds

A simple, nourishing soup that is so refreshing to beat the summer heat…Loaded with the goodness of Cucumber, Chia Seeds, Apple Cider Vinegar and rice stock, it’s a wholesome meal by itself!
Prep Time10 mins
Cook Time10 mins
For Preparing Rice Stock30 mins
Total Time50 mins
Course: Soup
Cuisine: Fusion, Indian
Keyword: Chia Seeds, Cold Cucumber Mint Soup, Cold Soup, Healthy, Summer Cooler
Servings: 6 people
Author: Delicious Galore

Equipment

  • Deep-bottomed Vessel / Pressure Cooker
  • Blender

Ingredients

  • 2 cups Cucumber peeled and cubed
  • 1 medium sized Onion finely chopped
  • 1 small sized Potato peeled and boiled
  • 10-12 Fresh Mint Leaves torn into pieces
  • 2 tsp Chia Seeds
  • ½ tsp Apple Cider Vinegar or as per your taste
  • Salt & pepper to taste
  • 2 tsp Butter
  • 3 cups Rice stock

Instructions

  • 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.

For more recipes with Chia Seeds, plz checkout Almond Chia Seeds Laddu, Chia Seeds Idly Powder.

Happy Cooking!

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Minty Apple Cider Cooler

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.

Minty Apple Cider Cooler

Relish this refreshing summer drink, ‘Minty Apple Cider Cooler’ with the goodness of Organic Apple Cider Vinegar and Mint..
Prep Time10 mins
Cook Time2 mins
Course: Mocktail, Summer Drink
Cuisine: Fusion
Keyword: Cold Drink, Healthy, Summer Cooler
Servings: 2
Author: Delicious Galore

Equipment

  • Mortar and Pestle / Mixer Grinder

Ingredients

  • a handful Fresh Mint Leaves
  • 1 tsp Organic Raw Apple Cider Vinegar
  • 2 cups Water chilled
  • Honey to sweeten the drink
  • Ice Cubes to serve

Instructions

  • Wash and pound the fresh mint leaves in mortar and pestle or in mixer. Strain and extract the mint juice.
  • In a large bowl, mix chilled water, Apple Cider Vinegar and mint extract. Add honey to sweeten the drink.
  • Pour the drink in tall glasses, add ice cubes and serve immediately.

For more Apple Cider Recipes, plz checkout Black Chick peas and Corn Salad with ACV Dressing, Eggless Basil Mayonnaise using Apple Cider.

Happy Cooking!

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Sugarcane and Kiwi Mocktail

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

‘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.







Prep Time15 mins
Cook Time5 mins
Course: Mocktail
Keyword: Cold Drink, Healthy, Mocktail, Summer Cooler
Servings: 2
Author: Delicious Galore

Equipment

  • Blender

Ingredients

  • 1 cup Sugarcane Juice
  • 1 cup Tender Coconut Water
  • 1 no Kiwi ripe but firm
  • ½ inch Ginger chopped
  • 2 tsp Lemon Juice

Instructions

  • Peel and chop kiwi into medium sized chunks. Scrap the ginger peel and chop it finely.
  • If you can procure fresh sugarcane stalks, extract juice from sugarcane as per the method given above. Otherwise, get unflavored sugarcane juice from the market.
  • Blend kiwi, ginger and lemon juice with coconut water in a mixer.  
  • Mix it with sugarcane juice and serve chilled.

For similar interesting recipes, plz checkout Minty Apple Cider Cooler, Paanagam, Kootchulu.

Happy Cooking!!

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Nugalu Kanji | Rice Sooji Porridge

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!

Nugulu Kanji | Rice Sooji Porridge

Nugulu Kanji’, is a humble porridgerecipe that has been passed over many generations in my family. Delicious intaste and easy to digest, this kanji is more than a porridge.
Prep Time5 mins
Cook Time10 mins
Course: Basic Recipe, Breakfast/Brunch
Cuisine: Indian, South Indian
Keyword: Comfort Food, Everyday Food, Healthy, Kanji, Rice Sooji Porridge, Summer Cooler
Servings: 2 people
Author: Delicious Galore

Ingredients

  • 2 tbsp Broken Rice/ Rice Sooji
  • cups Water

For Tempering

  • 1 tsp Desi Ghee
  • ¼ tsp Jeera

To Serve

  • 2-3 tbsp Milk / Butter Milk-
  • Sugar / Salt to taste

Instructions

  • Bring a cup of water to boil. Add rice sooji and let it cook.
  • The amount of water varies with the type of the rice. Add ½ cup of water more if needed.
  • Rice sooji gets cooked very quickly in 1 or 2 minutes,so keep a check to avoid over cooking.
  • In a small kadai, heat desi ghee and add jeera. When it splutters,switch off the flame and pour it over the kanji. Mix well.
  • While serving, add 2-3 tbsp of milk/butter milk and sugar/salt. Mix well and serve immediately.

Notes

  • Cooked and tempered kanji stays fresh for 2 days when refrigerated. So,
    you can prepare till that step and just before serving, reheat and add milk/butter milk and sugar/salt.
  • While having this kanji as a remedy for fever, cold and cough, adding
    buttermilk can be avoided.

For more traditional recipes, plz click Kootchulu, Kambam Kanji with Madhura Kizhangu, Curry Leaves Spice Paste, Puzhimilagai, Puliyotharai, Paanagam, Poondu Vengaya Vathakuzhambu

Happy Cooking!