Virgin Watermelon Mojito 


Virgin mojito with watermelon and cucumber. 

A refreshing, delicious and chilled drink to keep your body hydrated. Watermelon and cucumber both have high water content. So its a perfect drink to beat the heat.

Mojito is a traditional Cuban highball. Traditionally mojito is a cocktail or alcohol based drink consist of mint leaves, lime juice, sugar sparkling water and white rum.

But alcohol free virgin mojito has lime juice, mint leaves and sugar syrup.

I have made this mojito sugar-free.  You don’t need to add sugar because this mojito has natural sweetness of watermelon. But you can add little sugar or sugar syrup if you want your drink more sweet. 

Watermelon is a most refreshing fruit of this summer season. Its low in calories but high in vitamin A, C and many healthy plant compounds. This fruit have high water content so its help you to keep your body hydrated and help you feel full.

And some benefits of cucumbers are 

Cucumbers are predominantly made of water.

Some people use cucumbers to soothe sunburn.

Early research shows that a compound found in cucumbers might help fight cancer.

Cucumbers contain lignan, which may help fight cardiovascular disease.

Cucumber is a versatile foodstuff and can be added to a variety of dishes.

source 

Our this week’s #Foodiemonday bloghop theme is watermelon. My contribution is this virgin mojito with watermelon and cucumber. 

This mojito is not only refreshing and delicious but healthy too. And mint, lemon and back salt makes this mojito super yummy.

Recipe 


Seedless watermelon cubes – 2 cup 

Cucumber – 1 small peeled and chopped 

Grated ginger – 1/2 teaspoon 

Mint leaves – 1/4 cup 

Lemon juice – 2 tablespoon 

Club soda – 1/2 cup

Black or pink salt – 1/2 teaspoon or to taste 

Black pepper powder – 1/2 teaspoon or to taste 

Mint leaves and lemon wedges for garnishing
Crushed ice optional 

Method 


Combine seedless watermelon cubes, peeled and chopped cucumber, grated ginger, lemon juice and black or pink salt. 

Blend in a mixer blender. Blend until smooth. 

Strain the mixture. 

Add club soda. Taste and adjust salt  pepper and lemon juice if require. You can add sugar or sugar syrup if you want your drink more sweet. 

Pour the mixture into a glass. Add some crushed ice. 

Garnish with mint string, lemon and watermelon wedges. Place a mint leaf in the glass. 

Serve chilled. Enjoy…………. 

Water Chestnut And Coconut Cake 


Water chestnut and coconut cake. 

A cake made with shredded coconut, water chestnut flour or singhara atta , dried  milk or khoya/mawa, malai or milk topping and clarified butter or ghee. I have made this cake during Navratri fasting days. 

We usually used to make laddu and different types of sweets these days. Next time make this cake during your fasting days for a change. I am sure you will love the taste. 

This week our #Foodiemonday #bloghop theme is #Navrari special. My contribution is this super soft and yummy water chestnut flour or singhara atta and coconut cake .

Water chestnut flour or singhara flour/atta is normally consumed during fasting. It is a good source of energy. This flour/atta is gluten free and very good for overall health. 

It is rich in protein, carbohydrate, fiber, vitamins and minerals. It provides many essential nutrients too. 

According to Ayurveda it contains more mineral compared to buffalo milk. It is used in Ayurveda to cure various diseases. 

And its helps to prevent sugar, ulcer, gout and heart diseases. Water chestnut is dense with potassium and fiber.

Recipe 



Water chestnut flour or singhara atta – 1 & 1/2 cup

Shredded coconut – 3/4 cup tightly packed 

Powered sugar – 1 cup 

Mawa/khoya or reduced milk – 1/2 cup 

Baking powder – 1 teaspoon 

Baking soda – 1/2 teaspoon

Cardamom powder – 1 teaspoon 

Cinnamon powder – 1/2 teaspoon 

Curd – 1/2 cup 

Ghee or clarified butter – 1/4 cup 

Malai/milk topping or cream – 1/4 cup 

Tutti fruity – 1/2 cup 

Method 



Preheat the oven at 180°. Grease a cake tin and dust little water chestnut flour or singhara atta.

Sieve water chestnut flour or singhara atta, baking powder, soda, cardamom powder and cinnamon powder. 

In a large bowl mix powered sugar, curd and ghee or clarified butter. Beat well. Add Malai/milk topping or cream. I have used Malai/milk topping but if you don’t have milk topping you can use cream. 

Add mawa/khoya or dried milk. Mix well now add the dried ingredients gradually. Mix and add the shredded coconut and tutti fruity. You can use dry fruits too. Mix well. Don’t overheat. Make a lump free batter. 

Pour the mixture in greased and flour dusted  cake tin. Tap gently. Sprinkle some tutti fruity over it. Bake at 180° for 35 – 40 minutes or until the toothpick comes out clean. Every oven take different time so check after 30 minutes. Insert a toothpick in the middle. If it comes out clean its ready. 

Let it cool down. 

Slice and enjoy the healthy and yummy cake with your family and friends. 

Happy Navratri. Happy baking.

Barnyard Millet Fried Idli 


Barnyard millet fried idli. One more easy healthy and delicious recipe for fasting people. 

Barnyard millet is not only used in fasting these gluten free barnyard millet is highly nutritious. These millets are more nutritious than rice and wheat. These are rich in vitamins, protein, minerals, calcium, iron etc. 

Because of gluten free and low glycemic index its suitable for those people who are allergies or intolerance of wheat. Barnyard millet is good for diabetic and perfect for weight loss.

I have used this millet to make idli. Didn’t use fruit salt so it is not super soft like normal idli but after shallow frying with spices it is delicious. Fasting or feasting its a healthy option for breakfast.

Recipe 



Barnyard millet or sama chawal – 1 cup 

Tapioca sago or sabudana – 1/2 cup 

Rock salt or sendha namak to taste

Mustard seeds or rai – 1 teaspoon 

Cumin seeds – 1/2 teaspoon 

Curry leaves – 10 – 12

Lemon – 2 

Baking soda – 1/2 teaspoon

Green peanut chutney – 2 – 3 tablespoon 

Water chestnut flour if require 

Clarified butter/ghee or oil – 2 tablespoon 
Coriander leaves – handful chopped 
Dry red chilli – 1 – 2

Method 



Soak barnyard millet and tapioca sago separately overnight. 

Next day drain the water and grind. Don’t add water. You don’t need water to grind tapioca sago or sabudana. But for millet or sama chawal use very little if require. 

Mix both. Add rock salt and keep aside for 1/2 an hour. Now stir well. The batter should be thick but pouring. If your batter is runny add some water chestnut flour or singhara atta. I have used 2 – 3 tablespoon. You can use more if require. 

Grease the idli moulds with ghee/clarified butter or oil. Mix 1/2 teaspoon baking soda with the juice of 1 lemon. Add in the batter. Give a good stir. Fill 3/4 with the  batter and steam for 6 – 7 minutes. I have made it in microwave. 

Demould the idli. Cut them into  4 pieces. 

Heat 2 tablespoon oil in a pan. Add rai or mustard seed and cumin seeds. Let it splutter. Add the curry leaves and dry red chilli. Saute for few seconds. Colour of leaves shouldn’t change. 

Add the idli pieces. And rock salt. Mix well. Fry for few minutes. Add the green peanut chutney and switch off the flame. Squeeze 1 lemon over it and mix well. 

Taste and adjust the seasoning. You can add more chutney if you like. For chutney recipe check out my previous post Pan fried cutlet with potato and barnyard millet. 

Add chopped coriander leaves. Serve hot with green chutney and Tamarind/imli chutney. 
Happy Navratri. Happy Fasting.