Posted on 1 Comment

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!

Posted on 2 Comments

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!

Posted on Leave a comment

Malai Kulfi

Kulfi’, one of the renowned Indian desserts since Mughal’s era. With its creamy, silky soft texture and mild flavour, Kulfi is a sought-after treat in summer. Though it looks like an ice cream, kulfi differs in texture, taste and method of preparation.

It is rich, creamier and denser than ice cream. No whipping/beating is required in the process of making kulfi. Traditional kulfi contains very few ingredients like milk, sugar and any flavouring spices. The choice of flavours is limitless. A wide range of combinations with fruits and nuts like mango, kesar, badam and pista can be used to make this delectable frozen sweet.

The traditional method require simmering/condensing the full cream milk with sugar and flavours to get thick, caramelized rabri that is frozen in kulfi moulds or small earthen pots. Though it takes lots of time and effort, the taste and flavour obtained is unbeatable.

The slow caramelization of milk yields extra smoothness and unique flavour to the kulfi. But nowadays due to time constraint, various quick and easy methods are followed in which ready-to-use condensed milk/milk powder are used along with any thickening agents like corn flour/rice four/khoya/bread crumbs to prepare kulfi without compromising the original taste. Moreover, the choice of moulds in which the kulfi gets set is also huge ranging from small matkas to food-grade plastic moulds, stainless glasses to disposable cups and more.

Here, I have prepared a very basic version of kulfi called ‘Malai Kulfi’ that has finely chopped dry fruits and a subtle flavour of kewra. As per the conventional method, I have condensed the full cream milk and sugar over low heat. In order to enhance the texture and taste, I have added small quantities of breadcrumbs, milk powder and homemade malai. Although the process is time consuming, it is worth the effort as the kulfi is silky soft and tastes delectable.

Malai Kulfi

Delectable, silky soft 'Kulfi' is a most sought-after frozen dessert in India during summer. Here's a very basic version of kulfi called ‘Malai Kulfi’ made up of homemade rabri, finely chopped dry fruits with the subtle flavours of elaichi and kewra.
Prep Time5 mins
Cook Time1 hr
Course: Dessert
Cuisine: Indian
Keyword: Frozen Indian Dessert, Malai Kulfi, Matka Kulfi
Servings: 8 people
Author: Delicious Galore

Equipment

  • Thick-bottomed Utensil / Kadai
  • Mixer Grinder
  • Small-sized Matka / Kulfi moulds

Ingredients

  • 1 litre Full Cream Milk
  • ½ cup Sugar
  • ¼ cup Fresh Cream / Malai
  • 2 tbsp Bread Crumbs
  • 2 tbsp Milk Powder
  • 3 tbsp Dry fruits – Almond, Cashew and Raisins finely chopped
  • ½ tsp Cardamom / Elaichi powder
  • 2-3 drops Kewra Essence

Instructions

  • Boil milk in a thick-bottomed vessel/kadai. Add sugar and mix well. Keep stirring until the sugar gets dissolved.
  • Simmer it over medium / low heat. Keep on stirring the milk from time to time until it reduces to half the quantity. At this stage, the condensed milk looks like rabri.
  • Grind 2 tbsp each of bread crumbs, milk powder and ¼ cup of malai to a thick paste. Add the grounded paste to the simmered milk and let it boil for a minute or two.
  • Remove the kulfi mixture from flame and bring it to room temperature. Add finely chopped dry fruits, elaichi powder and kewra essence.
  • Chill the mixture in refrigerator for ½ an hour. Fill the kulfi moulds with the chilled mixture and freeze for 5-6 hours.
  • Before serving, take the moulds from the freezer,dip them in water once or twice and unmould the kulfi.

Notes

  • Use wide-surfaced utensil/kadai to shorten the cooking time while condensing the milk.
  • Do not add dry fruits and essence when the mixture is hot.
  • Fill  ¾ th of the mould as kulfi gets expanded while freezing.
  • If you are using the kulfi sticks, insert them when the kulfi is half frozen (after 2 hours).

For more Indian sweets/desserts, plz click Mysore Pak, Badam Halwa, Wheat Halwa, Makkan Peda, Oats Semiya Payasam.

Happy Cooking!