When I served this at one of my events, I really didn't expect for people to ask me the recipe. Had the plain ol' cucumber salad cut un-laboriously for every childhood meal, suddenly become mainstream? Or was it that in an effort to appreciate complicated food, one had forgotten how simplicity tastes? Either way, I couldn't help but remember those summer days when mum used to serve this alongside a Rajma (kidney bean curry) Chawal night, and we always tried not to look at it (as though it would magically disappear!) - not that we didn't like it, but as kids, who wanted to have anything green!Read More
"Grapes are a favorite, and not only as wine,
I love them as a snack, natural & fine
Sweet as Fall, they create a soup swell
Raw, vegan, glutenfree, and sugar-free as well!
Just blend it all up, with spices favorite few
Leave it to chill, and there's a recipe new
Not complicated, doesn't take all your time free
Delicious & easy, as easy as cooking can be!"
1 pound seedless green grapes
1 inch piece of fresh ginger
Juice of 1/2 a lemon
6-8 fresh mint leaves
1/4 teaspoon paprika/chili powder (adjust to taste)
1/4 teaspoon black salt/rock salt
1/4 teaspoon cumin powder
1/4 teaspoon cumin seeds
1/4 teaspoon cracked black pepper
Pinch of salt
Wash the grapes and remove from stem. Put in a blender along with ginger, lemon juice & mint. Blend till smooth. Stir in all the dry spices (adjust seasoning to taste) and refrigerate for 2-4 hours. Serve chilled.
Yes, that's it!
A refreshing, raw and uber healthy soup to accompany your fall table.
"I sink my teeth in, spit out the seeds black
Happiness in all it's glory, oh gee summer is back!
Juice it, eat it, mix in salad or freeze for fun
All the things I can do, to beat the cruel sun.
And it's healthy, oh boy the nutrition within
The juice that drips with each bite, keeps away all sin!
Filling, refreshing, a delicious snack of choice
Love thy watermelon, says my inner voice...."
Watermelon is summer.
Crisp, juice & full of nutrition, it is not only a thirst quencher, but also an excellent cocktail mixer, hors d'oeuvre bite and 1-ingredient popsicle! Not convinced? Go ahead and try it for yourself....
1 medium watermelon
1 small cucumber
6-8 mint fresh leaves
Juice from 1/2 a lemon
1 bottle of a light, crisp & fruity white wine (sauvignon blanc / pinot grigio)
A pinch of rock salt
Cut 1/2 the watermelon into small 2-3" cubes and freeze in an ice tray for 5-6 hours. These, in itself, makes pretty delicious popsicles, so make sure you save some for the cocktail! Cut the remaining watermelon into larger pieces and keep aside.
Slice the cucumber in half, discard the seeds and cut into smaller pieces. Blend the cucumber together with 6-8 frozen watermelon cubes, bigger watermelon pieces, mint leaves & lemon juice. Pass through a sieve to discard any solids, and season with a pinch or two of rock salt.
When ready to serve, fill your flutes 1/2 way with white wine, top with the watermelon juice and finish it off with a splash of soda. Garnish with mint leaves and a couple of watermelon cubes - this not only keeps your drink chilled for longer, but also is quite a satisfying bite in the end.
There it is, summer in your mouth!
“Green juice green,
You’re bitter & mean,
I am moving on today
I never took to you anyway!
This drink so refreshing
Has given me wings,
As good as a sip can be
Oh! that hint of lemon sneaky.
It’s health in a gulp
With or without pulp,
Makes me hum a new tune
Come on, let’s drink up June..”
1 large cucumber
7-8 leaves of fresh mint
½ cup ice water
Juice of ½ lemon
¼ teaspoon cumin powder
¼ teaspoon dry mango powder
Pinch of fresh black pepper
Pinch of paprika
Salt to taste
Wash the cucumber, with skin on, and slice into 2 halves. Scoop out the seeds & discard. Cut the remaining cucumber into smaller pieces and transfer to a blender. Add ½ cup iced water along with the mint leaves, and blend till smooth. Transfer to a strainer and separate the pulp from the juice. Skip this step if you prefer your soup to be chunky.
Mix the remaining ingredients into the juice, adjust salt and refrigerate for 15-20 minutes (or you can add an ice cube before serving). Serve chilled with a little dollop of yogurt or sour cream.
- If you are straining the soup, don’t discard the pulp! You can use it in your raita (spiced Indian yogurt) or add it to your salad. It has much nutrient value that don’t deserve in the bin!
- Make it fancy by serving with little chunks of frozen watermelon. Not only does it keep it cold for longer, the watermelon adds a great flavor!