Tag Archives: south Indian summer recipes

Apr2

Minty Tomato Punch

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I could hear everyone, becoming dehydrated and getting more health issues, because of summer and so now onwards let’s start Beating the heat together with healthy, yummy and refreshing juices. I have already shared few summer recipes last year – CLICK HERE for more summer recipes.

Minty Tomato Punch is a tangy, as you desire you can turn in sweet by adding sugar or salty by adding salt. A healthy juice with a combination of mint, tomato, lemon and roast cumin seeds powder, which comes with a tangy, aromatic and refreshing flavor and perfect drink for this summer. Not only for the summer, this juice can be consumed all over the year. Let me share the recipe…

Minty Tomato Punch
Minty Tomato Punch – Summer coolant

Ingredients:

  • Lemon – 2 nos (medium size)
  • Tomato – 5 nos (medium size)
  • Mint – 3 strands
  • Cumin powder – ½ tsp
  • Salt to taste
  • Sugar – 3 tbsp (optional).
Tomato and Mint leaves
Ground together
With water
Extraction
Extraction
Lemon juice
Roasted Cumin powder
Minty Tomato Punch – Summer coolant

Preparation:

  • Clean and roughly chop the tomatoes.
  • Clean and separate the mint leaves from mint stalk.
  • Take tomatoes and mint leaves, in a mixer jar and grind them for 3 mins or until the tomatoes are ground well.
  • Add a cup of water, grind it for few mins.
  • Strain the juice and transfer the ground flesh to the mixer and grind with one more cup of water.
  • Strain the juice, sprinkle cumin powder and salt. Mix it well.
  • Add one more cup of water, mix it well.
  • Add sugar if you prefer it sweet else serve it.

Refrigerate and serve chilled or make use of cold water while mixing the juice and serve chilled. Garnish with finely chopped tomatoes and a mint leaf strand, just before you serve.

May11

Mango Chutney

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Mango chutney is one of my favorite chutney with mild sweet, spicy and a bit of tanginess in it. This chutney goes out well with any Indian flat breads, pulav, and can be used in sandwich. Let us move on to the recipe…

For other chutney recipes, click here.

Mango Chutney
Mango Chutney

Ingredients:

  • Ripe Mangoes – 3 nos
  • Chili powder – 1 ¼ tsp
  • Garam Masala – 1 tsp
  • Cinnamon – 1 “inch stick – 1 no
  • Cloves – 2 nos
  • Tamarind – a grape size
  • Sugar – 4 tsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Curry leaves – a sprig
  • Asafoetida – ¼ tsp
  • Salt to taste
  • Oil – 3 tsp
All the spice powders with cinnamon, cloves and tamarind
Mangoes getting boiled in water
Cloth getting dipped to the mangoes
Removing the cloth after 10 mins
Mango chutney thickening
Tempering
Mango Chutney
Mango Chutney
Mango Chutney

Preparation:

  • Peel and roughly chop the mangoes.
  • Heat a cup of water in a kadai, add in the chopped mangoes when it begins to boil.
  • Take a white cloth, add in the chili powder, garam masala, cinnamon, cloves and tamarind to it and tie it all together.
  • Gently drop the cloth to the mangoes, cover and cook for 7 to 10 mins.
  • Remove the lid, take out the cloth, and mash the mangoes with a spoon.
  • Sprinkle salt, add in the sugar, mix well and cook until the mangoes thicken.
  • Heat oil in a kadai, add in the mustard seeds, split black gram and curry leaves, wait until they crackle.
  • Sprinkle the asafoetida, give a stir and pour it to the mango chutney.

Serve hot.

May7

Lemon Ice Tea

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As I have shared in my earlier post that my hubby likes Ice Tea to the core, and this Lemon Ice Tea being his all-time favorite after a fantastic and heavy meals. Beautifying my summer meals with a flavorful, aromatic and yummilicious Lemon Ice Tea.

Click here for Plum Cardamom Iced Tea

A very simple, easy and less time consumption summer drink, with a little piece of ginger for a kick to digestion. Let me share the recipe…

Taking this to Fiesta Friday #118 hosted by Angie@thenovicegarderner.

For my other summer recipes click here and for other beverages recipes click here.

 

Lemon Iced Tea

Lemon Iced Tea

Ingredients:

  • Lemon – 5 nos
  • Sugar – 3 tbsp
  • Tea powder – 3 tsp
  • Ginger – 1 “inch stick – 2 pieces
  • Cardamom – 1 no
  • Mint – 2 sprigs

Preparation:

  • Take 2 cups of water in a bowl, along with sugar, keep in medium flame and cover with the lid.
  • Halve the lemon and squeeze out the juice, keep it aside.
  • Wash and separate the 5 to 7 mint leaves from the sprig and keep it aside.
  • Bring it to boil, once starts boiling crush the ginger and cardamom, add it to the boiling water along with the separated mint leaves.
  • Cover and cook for 2 mins, remove from fire, add in the tea powder, cover with the lid and let it rest for a min.
  • Filter the tea and keep it in a separate glass.
  • Take a glass, drop a long sprig of mint, add in the ice cubes, pour in ½ cup of tea, 1 tbsp. of lemon juice and ¼ cup of water and garnish with lemon wedges.

Serve chilled.

Note: You can add increase or decrease the quantity of lemon juice and sugar, as per your taste buds.