Summer Thirst Quenchers - Watermelon Mocktails, Shooters, Punch and Coolers - 4 recipes in one

Wow! So this was an incredibly exciting make. I had an hour to do it all including prep the ingredients. Why? Well let's just say I decided to start out on it when day light was almost running out!

I thought about posting each recipe one by one but since they are simple makes I decided to include it all in one post as it features one main ingredient across the board - Watermelon! A definite summer fruit!

I made all 4 recipes with 3/4 of a medium sized sweet and juicy watermelon.

Recipe # 1: Margherita Style Watermelon Mocktail

This one was relished by my toddler, especially cause of the sugar on the rim and the kind of glass from which she was allowed to drink :)

For this recipe,

You need:

• 1 cup fresh watermelon, chopped and pureed
• 1 tbsp sugar, granulated
• 1/2 tsp grenadine (Optional- I didn't add this)
• 1 cup ice cubes
• 1 tsp grenadine syrup (optional -  I did not use it)

The Make:
Preparation time: 5 minutes | Mixing/Serving time: 10 minutes | Serves 2





1.Blend all the ingredients in 10-15 seconds.

2. Strain the ingredients and pour into sugar rimmed martini glasses.

Recipe # 2: Cucumber and Watermelon Coolers

If you do not fancy too sweet a drink, then this is the perfect summer cooler for you!

You need:

• 1 cup of watermelon juice (pureed and strained)
• 1 large cucumber, skinned, cut into chunks and juiced (reserve the skins for garnish if you like)
• A few mint leaves
• 2 tbsp of natural honey
• 2 tbsp of lemon juice
• 1 cup ice cubes

The Make:
Preparation time: 10 minutes | Serves 2

1. Mix the watermelon and cucumber juice.
2. Combine the honey and lemon juice in another bowl.
3. Blend the watermelon-cucumber juice with the honey-lemon and ice cubes. Taste if more honey is required.
4. Pour into two tall glasses and garnish with the mint leaves and cucumber shavings. Serve cold

For the cucumber shavings, you can use a toothpick to hold it into a design.

Recipe # 3: Ginger-Celery Watermelon Shooters

I promise you that this drink would give you a rejuvenated kick and stay hydrated to beat this low due to summer heat.

You need:

• 2 cups of watermelon , diced
• 1/2 cup of diced celery
• 1/2 tsp of grated ginger
• 1 tsp of apple cider vinegar
• Ice cubes (optional)
• Celery sticks- chopped to garnish

The Make:
Preparation Time: 5 mins | Serves 2

Pumped with Vitamin C, this is a perfect pick-you up drink in the summer.

1. Blend the ginger, vinegar and celery for 20-30 pulses.

2. Combine the watermelon and blend for another 20 seconds until smooth.

3. Chill and serve cold or over ice.

4. Garnish with celery sticks

Recipe # 4: Melony Mango Cooler Punch

Your kid(s) would love this one! Sweet and cool to beat the summer dehydration. Pulpy or can even be strained if you do not like pulp.

You need:

• 1 cup watermelon chunks, pureed
• 1 cup of mango juice
• 1 cup of cranberry juice (optional)

The Make:
Preparation Time: 5 minutes | Serves 1

1. Combine the watermelon puree and mango juice. Strain if you want to avoid pulp.

2. Chill (in a bowl for larger quantities) for 20 minutes before you serve.

3. Put in a funny straw for kids.

Tip: For kids make sure you make more than you feel they would normally drink. It is kids' party success drink :)

This would make a perfect party drink for kids.

Mango Lassi - Flavour of the season - 2 ways!

I needn't tell you why mango? Mangoes, Mangoes, everywhere, lots of sweetness ratios, sizes and shapes. Of course as I mentioned in my earlier post. My toddler is now in no interest to drink hot milk. So I need to think of newer ways to get that milk in her :) And since its hot..hot...hot, what better way to beat the heat than think of different coolers! Made the best of the mangoes this season!

I made this Mango Lassi in one way for me and one for her. Hers had sugar and mine had none just the sweetness of the delicious mango with a tad bit of cardamom and a pinch of salt to enhance the flavour of the mango. Saffron threads can also be used. Just make sure to powder this first and blend in milk before mixing in.

You need:

• 2 medium sized sweet, juicy mangoes, diced into medium sized pieces
• 2 cups of homemade plain yogurt (you can used the store bought variety)
• 1/2 cup milk (toddler variety of lassi)
• 2 tbsp sugar (toddler variety of lassi)
• Pinch of salt
• Pinch of cardamom powder
• Mint leaves (desired)
• Ice cubes ((if desired)
• Pinch of saffron (if desired), 1/4 cup milk

The Make:

Servings: 2 tall glasses | Preparation Time: 10 minutes

1. Cool two glasses with ice.  Alternatively chill the glasses in the freezer.

2. Powder the saffron if you are using and blend it with 1/4 cup milk, salt and cardamom powder. Set aside.

3. Blend the mangoes and yogurt. Set aside 1 glass of mango-yogurt with the saffron milk.

3. Next add in the sugar and  1/2 cup milk to the remaining mango-yogurt blend and then pour into a cooled glass, after taking out the ice and residual water from the glass if you used ice. Serve with hand picked mint leaves on top. The texture will be smooth and creamy.

4. For the saffron mix, blend once more and serve with mint leaves on top. Serve cold.

Cheers...drink up! Enjoy!

Puliogare Upma with Veggies (Tamarind Semolina with Veggies)

Puliogare powder is a tamarind based powder which is a creation of Chennai, Tamil Nadu of India. It is normally used with rice but as I mentioned in my previous post, it is becoming increasingly challenging to come up with new vegetarian recipes. Also, since I made this Puliogare powder more than a couple of weeks ago, I thought of putting it to good use.

Also this time, since I did not have much time in the morning and also because I was expecting a week long of eating what I cooked by myself, I made this version of Upma with the veggies I made the previous evening.

Puliogare Upma

You need:

For the Puliogare powder

• 1 sprig Curry leaves, dry roasted and powdered
• 1 tbsp Sesame seeds, roasted and powdered
• 1 tbsp Tamarind paste or concentrate of 1 small lime ball sized tamarind
• 5-6 tbsp Red chilli powder
• 1 tbsp Jaggery, grated
• 1 tbsp Black Pepper powder
• 1/2 tsp Fenugreek powder
• 1/2 tsp Turmeric powder
• 1 tsp chick peas, dry roasted and powdered
• 1 tsp Blackgram, dry roasted and powdered
• 1 tsp Musturd seeds, dry roasted and powdered
• 1/4 cup roasted Peanuts (*Optional but tastes better)
• 2 tbsp Desiccated coconut, dry roasted and powdered
• 1 tbsp Coriander powder
• Vegetable or refined coconut oil
• 1/2 tsp Asafoetida Powder
• Cumin Powder
• 1/2 tsp Sugar
• 1/2 tsp Salt

For the Upma

• 1 cup roasted Semolina
• 4 tbsp of cooked vegetable of your choice (mine had sauteed lady's finger and onions)
• 1 large onion, chopped (*Optional in case your cooked vegetable does not contain onions)
• Salt to taste
• 2 tbsp vegetable oil
• 2-3 cups of water
• 1 sprig of cilantro/coriander leaves, chopped finely (*Optional but advised)

The make:

For the Puliogare:

Preparation Time: 10-15 minutes | Makes about 150-200 gms

Once all the ingredients that require roasting are dry roasted and powdered, its as simple as tossing all the ingredients in a large bowl, except the oil. Then add the warmed oil to preserve the powder in an airtight container for a month in a cool, dry place.

For the Puliogare Upma

Cooking Time: 10-15 minutes | Preparation Time: 10 minutes | Serves 2 adults

1. Heat the oil in a wok or a deep bottomed non-stick skillet and add the Puliogare powder and cook on medium low for a minute.

2. Add the onions (*optional) followed by the veg mix. Mix and leave to heat for a minute.

3. Add the water and when it comes to a boil, do a seasoning taste and see if more salt is required.

4. Next add the roasted semolina, a spoon at a time and keep stirring to avoid lumps as it absorbs the water.

5. Once it absorbs the water, it will start to rise and start to cook. If it dries out too much, add more water. Lower the flame and allow it to cook for 2 minutes whilst continuing to stir as it may stick to the pan.

6. Garnish with cilantro leaves and serve hot as is or with your favourite chutney or pickle.

Puliogare Upma served up!

Bon Appetit!

Traditional Upma with a twist (Semolina and Vermicelli with veggies)

Continuing on with breakfast week, I would like to share the traditional Upma. Trying to coin the English name of South Indian dishes can be tricky. I remember how my Uncle Suresh (Sureshchayan, God rest his soul) used to recall Upma (based on a dialogue from a Malayalam movie) - 'Salt Mango tree'. I am sure Keralite readers would know what I mean :) .

As the Lenten weeks continue, it can be increasingly challenging to whip up new vegetarian recipes in a rushed morning getting ready for work and school as is, but it is bringing my creative juices to work.

Upma served up

Upma is made of roasted semolina. Either you can buy the packed version or roast your own and store it in an airtight container. This would help ease the morning madness:). Semolina is also known as Sooji or Rava. You can make Upma out of just semolina or there is concotion I came up with when I had lesser than required amount of Semolina for the family on one such mad morning. To make this,

You need:

• ½ cup roasted semolina
• ½ cup Vermecilli (as I ran out of semolina)
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 1 large onion, chopped finely
• 1 tbsp toor dal (split pigeon pea)
• ½" ginger, chopped finely
• 1 green chili, chopped
• ½ tsp cumin seeds
• ½ carrot, chopped finely or grated
• Salt to taste
• 2 tbsp vegetable oil
• 2-3 cups of water
• 1 sprig of cilantro/coriander leaves, chopped finely (*Optional but advised)

The make:

Cooking Time: 10-15 minutes | Preparation Time: 10 minutes | Serves 2 adults

1. Heat the oil in a wok or a deep bottomed non-stick skillet and splutter the mustard seeds. 

2. Lower the heat to medium-low and add the cumin seeds and toor dal and slightly brown..

3. Add the curry leaves, green chilies, ginger and toss for a minute.

4. Next add the onions, carrot and salt. Allow it to fry for a minute. 

5. Add the water and when it comes to a boil, add the vermecelli and stir. Do a seasoning taste and see if more salt is required.

6. Next add the roasted semolina, a spoon at a time and keep stirring to avoid lumps as it absorbs the water.

7. Once it absorbs the water, it will start to rise and start to cook. If it dries out too much, add more water. Lower the flame and allow it to cook for 2 minutes whilst continuing to stir as it may stick to the pan.

7. Garnish with cilantro leaves and serve hot as is or with your favourite chutney or pickle or for kids with banana, honey or sugar.

Bon Appetit!

Hubby's Breakfast Special Omelette w/Toast - Hubby's Special!!

Yes I know, I know who can't make an omelette! But ask yourself this question what is a perfect omelette? One that has the flavour, does not break and evenly cooked. Of the many omelettes I have had, I have to admit the one that caught my taste buds has been the one that my hubby Anup cooked for me. What a way to woo the wife on the first morning home after the wedding celebrations. On my lazy morning days, I normally ask him to chef the breakfast and on one such morning, he made this omelette delight. Served with toast and OJ what a way to begin the day!

Now confession time, my omelette sucks! No seriously compared to what Anup or mom makes, mine really sucks. Anup also does a neat cheese omelette. But this one is by far, the best. The technique is what makes it truly unique. I will try and share this as closely as possible without losing any details. I also will try and upload a video if possible so you can see it in action and know what I am talking about.


You need:

• 2 large, organic eggs or farm eggs
• 2 green chilies, diced finely
• 1 onion, diced 
• Salt to taste
• 2 tbsp cooking oil
• Toasted bread of your choice

The make:
Serves 2 adults | Preparation time: 5 minutes | Cooking time: 10 minutes

1. Heat a non-stick skillet and add the oil. Grease the skillet on all sides and pour out the excess oil in a bowl and set aside.
Tip: Remember the oil is required just enough to grease the pan. So you can reuse it in case you wish to use the egg batter in 2 batches.

2.  Add all the remaining ingredients in a bowl and whisk lightly.

3. Pour the egg mixture evenly on all sides of the skillet. Ensure the egg mixture is uniform on all sides of the skillet.

4. After about a minute, loosen the sides of the egg to allow it to be flipped after 4 more minutes of cooking.

5. Next toss the egg on the other side and press the tip of the spatula randomly on all sides of the egg surface to ensure the heat goes through egg base. 
Tip: Remember not to tear the egg in doing this process. 

6. Allow it to be cooked for 4-5 minutes and evenly undo the egg from the spatula and place on the serving plate.

7. Serve with toasted bread and OJ.

Bon Appetit!

Banana French Toast with Cinnamon

I had requested my readers on G'Gina's Kitchenette's Facebook page to suggest what recipes they would like to view this week. By popular demand through FB messages, inbox message and others they have chosen Breakfast recipes. Thank you my valuable readers. I agree, as possibly the most challenging meal of the day would be the 'King of the Day' which is Breakfast. As you may know for health reasons and to be fit, Breakfast is normally treated as the King meal, Lunch the Prince and Dinner that of a Pauper. Also as you wake up from bed, it becomes so difficult to think of /create a King meal, simply because you are so busy running around getting ready for work or getting the family ready for work or school/college. I dedicate this week of Breakfast recipes to those hard working moms and dads responsible for plating up the most important meal of the day. To get to the next voting cycle, I would suggest you visit my facebook page on https://www.facebook.com/gginaflavorspalatte?ref=hl and hit 'Like' so you do not miss on the next choice of recipes.

Banana French Toast with Cinnamon is a recipe I came up with during this Lenten season when we follow a strictly vegetarian diet. Yes that means no eggs, no meat or fish until Easter. I was inspired this year to make a sacrifice for a very meaningful purpose for my family (including my extended families) and me. Here's hoping to greater months and years to come. The recipe I followed requires no eggs, however if you would like to include more protein in your diet, I would suggest you could add eggs whites to your recipe. I will make suggestions below in the ingredients list.

Banana French Toast with Cinnamon

You need:

• 10 slices of wholewheat or multigrains bread
• 1/2 cup milk of your choice
• 6-8 plantains or 3-4 bananas mashed
• 4 egg whites (*Optional - if you are using egg whites, then you could use 4-6 plantains or 2-3 bananas)
• 2-3 tbsp honey or 1-2 tbsp sugar(powdered or granulated)
• 1" stick of cinnamon powdered
• 1 tbsp butter or 1-2 tbsp of cooking oil
• 2-3 plantains or 1-2 bananas for topping (*Optional. You can also top with any other fruit of your choice)
• Maple Syrup, Honey or Cream for topping (*Optional)

The make:
Serves 3 adults | Preparation Time: 10 minutes | Cooking Time: 20 minutes (depends on your pan size or type)

1. Heat a non-stick pan and in the meantime add the mashed plantains, milk, honey, powdered cinnamon in a large bowl and whisk on high.

Whisked Ingredients

2. Add the butter/oil on the pan and allow the butter/oil to just melt or heat and not brown or over heat. Spread to butter/oil cover the pan on all sides.

3. Dip the bread slices on-by-one into the batter and place on the pan on medium-low heat. Cover the pan if required.
Tip: Remember not to overcrowd the pan as you need to flip it on the other side as well. Also do not over dip the bread slice in the batter as it may break in the batter or pan.

4. Allow to cook for 2 minutes on each side or until golden brown. Repeat until all the bread slices are used.

5. Top with fruit of your choice and maple syrup, honey or cream if required.

Additional Tip: For fitness freaks or those who simply do not want to use any butter or oil base, you can also bake the bread slices on butter paper for 4-5 minutes on each side in the oven.

Topped wiith fruit of your choice

Bon Appetit! Wish all of you who are celebrating Easter, a peaceful, meaningful and blessed Lenten season.

Assorted Pasta Bolognese - A Twist on Spaghetti Bolognese

I have to start this post with an apology to my readers. It has been quite a while since my last post and while the reasons are large and varied. I can tell you that the first part of my New Year 2013 was spent away on a holiday/medical research followed by what I earlier thought I would never experience "Writer's block"! I am happy to tell you though that I did spend that time in trying out new recipes and now am ready to share with you all of my new creations. January left with a bang with my darling' daughter's much celebrated 3rd birthday.

Of course as tradition goes, Mum always needs to pamper lil ones with their faves during their birthday celebration. Izzy has always loved pasta, noodles, tomato/ragu base with meat. So what best to make than Bolognese Sauce. Hmmm, but since we only had a duo at the celebration at first and pasta being one of my favourite as well, I decided to add a mild twist to the traditional Spaghetti Bolognese. I used Noodles and Rigatone. Needless to say the birthday girl was wowed with her surprise brunch meal. Bolognese Sauce as you may know is a meat based sauce originating from Bologna, Italy. Hope you enjoy this meal as much as we did.

Pasta Bolognese

 You need:

For the Bolognese Sauce:

• 500 gms Minced meat (Veg option: Soya granules)
• 1 large grated Onion
• 1 grated carrot
• 4 cloves of garlic, crushed and diced
• Sprinkle of oregano
• 2 tbsp of tomato paste or Homemade Tomato Puree
• 500 gms of tomatoes, skinned and chopped **
• Dash of Worcestershire Sauce (Veg option: Soya Sauce as Worcestershire sauce may contain fish)
• Salt and Pepper -  to taste
• Olive oil as required
• Dash of dried parsley or 2 tsp of  fresh parsley

*Optional: 

• Dash of red wine (avoid if cooking for kids)
• 1 tbsp of cream

**(Tip: you can skin the tomatoes by running the tomatoes under hot water)

For the Pasta:

• 50 gms of Noodles (half cooked and strained)
• 50 gms of Rigatone Pasta (half cooked and strained)
• Grated gruyure cheese (optional)

The Make:

Preparation Time: 10 minutes | Cooking Time: 20-25 minutes | Serves 4-6 adults

1. Heat olive oil in a deep bottomed skillet and saute the onions and carrots till translucent. Do not brown.

2. Season with salt and add the crushed garlic. Next sprinkle the oregano and saute for 1 minute on medium heat.

3. Add the mince meat, parsley and  add the tomato paste. Saute well.  You can add the red wine at this stage and reduce. I did not use wine as I mentioned this was a kids meal for my little one.

4. Next add the chopped tomatoes and Worcestershire sauce. Cover and simmer for 10-15 minutes. You can uncover and add cream at this stage.

5. Add the pasta and noodles. Saute without crushing the pasta and allow to simmer for 5 minutes. 

6. Serve with grated gruyere cheese or other of your choice on top.

Tip:You can also serve the sauce on the side and top the pasta with the sauce and cheese while serving, then you will get a more creamier texture as the pasta would absorb the sauce in the cooking process mentioned above.

Serve hot with crusted bread or your favourite salad or as is. Bon Appetit little ones :)

Topped with Gruyere Cheese