Slightly modified the pattern of juices today, until now they were very light, made it slightly fuller today.
Cucumber: 2 small, washed, peeled, diced/cubed
Mango: 1 small unripe, peeled, diced & 1 small just ripened, peeled, diced
Salt (kala namak) to taste
Bhuna Jeera (Roasted Cumin seed powder): a pinch
Honey: 1/4 tsp
Cold water: 1/2 cup
Combine all the above ingredients, excluding the honey in a juicer/blender, (2 min @ medium speed, 2 @high speed). Strain into tall glass/jug, add honey, stir well. Discard pulp. Put into refrigerator to chill for an hour and/or more.
Serve cold, you can add ice if you wish. The above quantity made about 350 ml.
And in the next edition of juices created for Mom (to ensure hydration and also form her mid-morning energizer) a slightly different one.
Carrots small: 4, washed, scraped, peeled and diced/cubed
Cucumber: 1 small, washed, scraped, peeled, diced/cubed
Mango unripe: 1 small, peeled and diced
Mint paste: 1 tsp
Salt (i use black salt/kala namak): to taste
Honey/sugar: 1/4th tsp
In a blender/juicer add all the above, add 1/2 cup cold water, blend/juice (2 min @ medium speed, 2 min @high speed). Strain, pour into jug/tall gas, chill for an hour or so. Serve cold.
The quantity above made for about 300ml
What with mom being unwell and concerns about her hydration quotient being quite high, I have taken recourse to creating light and refreshing summer juices for her. Today, it was the turn of the cucumber-mint-mango medley. Light, lovely green in color, not too sour (pix comes up tomorrow).
Cucumber medium sized: 1, washed, peeled and diced/cubed
Mango: 1 small unripe, peeled, sliced
Mint leaves: 5-7, washed (or mint paste: 1tsp)
Curry patta (sweet neem) leaves: 4-5 washed
Salt to taste
Sugar/honey: 1/4 tsp
Cold water: 1/2 cup
Wash all the above ingredients, peel, dice whatever is required; combine in a mixer or blender jar (if your blender jar has a mesh/pulp filter, use it pls)
Blend/pulp at medium speeds for about 2min, then at high speed for another 2min. Strain using the blender’s pulp filter or strainer, into a jug or tall glass; place in refrigerator to chill for about an hour. Serve cold. Discard pulp.
The above quantity makes one standard 200 ml serving.
My mom is elderly, so I did not retain the pulp, if desired a little bit of the pulp can be added to bulk the juice up.
It is hot and sweltering, humid and sticky, I want something long and cool to drink, but don’t want cold coffee or a milkshake, would be too heavy pre-lunch. So, a fruit medley: a couple of fruits, a dash of black salt and some ice cubes.
The result is a long tall cool glass of a lovely diffused orange, not overly sweet and easy to make.
1 medium sized orange
Melon ripe (i used honey dew): 2 slices
Watermelon: 1 slice
Cold water: 100 ml
Ice cubes: 4-5 crushed
Black salt to taste
Peel, de-seed and dice melon and watermelon, peel, de-seed orange, put all in a juicer/blender with filtering mesh, add crushed ice, salt and juice/blend.
If your blender does not have a filtering mesh, you may need to strain concoction. Pour into a tall glass, add additional ice cubes, if wanted, sit back and enjoy 🙂
The one above is a simple combination of an apple+orange+black salt+100ml Cold water. Method as above. Cheers 🙂
Summers are upon us, the scorching heat fairly wringing us out and most of us yearn for thirst quenchers. In the North Indian summers, we had 3 staples, Shikanjvi, Roohafzha and panna. Shared here is the panna recipe.
Unripe mango: 1 medium sized
Sugar: 2 tbsp (more if sweeter is wanted, though not advised)
Roasted, ground cumin powder: 1/2 tsp
Black Salt: to taste
Asfoetida (hing) : a pinch
Optional: Dried Ginger powder (sondh): a pinch
Thoroughly wash the unripe mango, in fact scrub skin, make lateral cuts on the skin with knife. In a saucepan, pour water covering the mango, put on flame to boil. Once boiling point has been reached, add other ingredients. Reduce flame and continue until water has been reduced to one-third. Turn off flame, allow to cool. Once cooled, crush mango to extract all pulp, discard seeds and skin, blend if required.
Check for required sweetness and salt. Pour into a jug or bottle and keep in refrigerator. When required, pour one-third of concentrated blend into glass, add cold water, ice cubes and stir well.
Makes for a wonderful refresher.