Tag Archives: mint

Shikanji – Homemade Lemonade

Traditional Indian lemonade, this is a summer favourite … and with current sweltering days and soaring temperatures … a welcome relief !

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Shikanji
  • 1.2 litres of water
  • 6 tbsp sugar
  • Juice of 3 lemons
  • black salt to taste
  • Pepper powder, to taste
  • A pinch of powdered cumin or ginger or chaat masala spice blend
  • Mint or basil, to garnish

 

Gently heat water and sugar together, stirring to dissolve.

In a jug, mix the lemon juice, powdered black salt, powdered pepper and sugar water and stir well. Chill in the fridge.

Flavour with a hint of cumin or ginger (powders) or a pinch of the chaat masala spice blend (available in stores).

Serve over ice, garnished with mint or basil.

Aaaaah !

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Pix off the web, as always, with thanks.

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Rice Dishes

Tried out a number of easy rice dishes, all good, all quickly done. You could either use a rice cooker or make it in a pan.

CoconutMilk

SONY DSC
SONY DSC

Coconut Rice

  • 1 cup rice
  • big onions, chopped
  • green chili
  • cinnamon stick, broken
  • 1 cup coconut milk
  • 1 cup water
  • Salt
  1. Sputter the cinnamon stick in hot oil, add the chopped onion and green chili and brown.
  2. Add basmati rice, then the salt, mix well.
  3. Mix the coconut milk and water, add and cook till just done.
  4. Tarka with mustard seeds, urud dal, dry red chilies, curry leaves.

 

Mushroom Rice

  • Big onions, chopped
  • garlic, chopped
  • 1 star anise
  • lots of sliced button mushrooms
  • chicken stock
  • green peas
  • lots of coriander leaves
  • salt
  • 1 cup basmati rice
  • 2 cups warm water

 

  1. Sputter the star anise in hot oil, add the chopped onion and green chili and brown.
  2. As it turns golden, add the mushrooms and peas and stir till just turned colour. Add basmati rice, then the salt, mix well.
  3. Add the coriander leaves and the chicken stock (either as liquid stock with the water, in which case adjust the amount of water accordingly, or crumble the stock cube into the rice).
  4. Add the water and cook till just done.

 

Mint Rice

  • Oil
  • Cumin seeds
  • Fennel seeds
  • Green chilies
  • Cloves
  • Big onions, chopped fine
  • lots of fresh, chopped mint leaves
  • Salt
  • 1 1/2 cups Basmati rice, washed, drained
  • 2 3/4 cups warm water
  1. Sputter the cloves in hot oil, add cumin and fennel. Then add the chopped onion and green chili and brown.
  2. As it turns golden, add lots of chopped mint and keep stirring till brown. Add basmati rice, then the salt, mix well.
  3. Add the water and cook till just done.

Pictures off the net, and thanks for the loan.

Watermelon Steak Salad

On a visit to Vancouver a few weeks ago, I had a phenomenal Tuna Watermelon Salad at the Fable Kitchen in Kitsilano, with chunks of seared tuna tossed with feta, cucumber, egg, anchovy and guanciale (cured meat from Italy, prepared from pork jowl).

I came across another watermelon salad recipe and it was pretty good. (I can add the seared tuna when I learn how to sear tuna !)

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  • arugula
  • pitted black olives, roughly chopped
  • pumpkin and/or sunflower seeds
  • red onion, finely chopped
  • unsalted pistachios, roughly chopped
  • fresh mint, chopped
  • goat’s cheese
  • pita wedges, to serve
  • a whole watermelon

Dressing

  • a dash of Dijon mustard
  • 1 garlic clove, crushed
  • a dash of caster sugar
  • extra virgin olive oil
  1. Mix the ingredients for the dressing, set aside.
  2. In a large bowl mix arugula, olives, seeds, onion, pistachios and mint, set aside.
  3. With the skin on, cut 2.5 cm slices from the mid section of the watermelon, slice the skin off to make watermelon ‘steaks’, pick out and discard seeds.
  4. Crumble the goat’s cheese, add to the arugula mixture, add dressing, toss.
  5. Place a watermelon steak on each plate, top with arugula mixture, serve with the pita wedges.

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