Apple-detox-cinnamon-drink

Apple Cinnamon Detox Drink

Apple-detox-cinnamon-drink

Apple cinnamon detox drink, this healthy drink happens to be my blog first anniversary post, wanted to post something healthy as the motto of my blog is “cook eat smile live healthy”. Thank you everyone who supported and motivated in my food blogging journey, hope to continue posting healthy recipes in future too.

Detox water is water infused with flavours and beneficial properties which help to burn calories naturally and boost the immune system. Apple cinnamon detox drink is one such water infused with flavours of various healthy ingredients. I got to know about detox drink from an Ayurveda doctor who says that any fruit or veggie flavour can be infused into water and thus making it healthy.

Firstly the main ingredient apple rich in beneficial photochemical, minerals, flavonoids, fibre helps in detoxification process. The citrus lemon is packed with vitamin C and helps in building the immunity. Ginger helps in easy digestion; cinnamon has antioxidants and anti-inflammatory properties. Sweetness is infused with honey which naturally fights with microbes. Mint adds freshness to the water. Well so many healthy ingredients in one, these days I make it a point to have this detox drink once a week.

This is one such healthy way to detox or flush the toxins from the body and further energize the body. This leaves you fresh for the day. There are other refreshing summer drink recipes on blog like fresh fig smoothie cucumber mint drink

Apple-detox-cinnamon-drink

Here is the recipe

Course: Juice

Cuisine: International

Preparation time: 5 mins

Cooking time: 7 hrs

Serves: 2

Ingredients:

Apple – 2 medium sized

Cinnamon -2 medium sized sticks

Mint or pudina leaves – ¼ cup

Ginger- 1 inch piece

Lemon- 1 medium

Honey – 2 tbsp.

Water- 500ml

Method:

  1. Cut apple and lemon into thin slices. Keep this aside.
  2. Take a glass bottle, add apple slices, cinnamon sticks, chopped mint leaves, ginger pieces, lemon slices.
  3. To the above add water, mix once, close and keep it aside for 6 to 7 hours.
  4. After 6 to 7 hours or incubation time, add honey, mix the infused water. Sieve the content and drink this apple cinnamon infused detox water empty stomach. This can be served chill or as it is.

Apple-detox-cinnamon-drink

My Notes:

The incubation period can be reduced to 2-3 hours and below method can be followed for reusing. The apple cinnamon mixture after sieving can be kept as it is in bottle, then fresh water can be added and incubated again. This method can be followed until the taste of detox water fades.

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Cucumber-mint-drink

Cucumber Mint Drink

Cucumber-mint-drink

Summer has arrived and increased thirst for lots of cool drinks, milk shakes to keep body fresh and healthy!!! Cucumber mint drink is a perfect summer cooler with lots of healthy benefits. Cucumbers have rich water content upto 95% and high fibre. They help in preventing constipation, soothing effect to skin during summers, cleansing of toxins from body. While mint and ginger help in curing indigestion, acts as immune boosters to the body. This drink is perfect to cool down the body in raising temperatures. There are many ways in which the flavours can be induced to cucumber juice. If you have the ingredients in the pantry in no time this summer cooler drink can be prepared. The recipe is very simple and do try, in this summer to get maximum benefits of concentrated source of nutrients.

Cucumber-mint-drink

Here is the recipe

Course: Juice

Cuisine: Indian

Preparation time: 5 mins

Cooking time: 10 mins

Serves: 4 nos

Ingredients:

Cucumber pieces (deskinned)-1 cup

Mint or pudina leaves- ¼ cup

Ginger pieces-1 tsp

Black salt or kala namak powder – 1 tsp

Lemon juice – 1 tbsp

Honey – 2 tbsp

Sugar – 2 tbsp or as per taste

Water as required

Ice cubes as required for serving

Method:

  1. Take a blender or a food processor, add cucumber pieces, mint leaves, ginger pieces, black salt, little water and blend it to fine mixture.
  2. Strain this mixture and add required quantity of water to the strained liquid.
  3. Add lemon juice, sugar, honey, mix well and add some ice cubes.
  4. Cucumber mint drink is ready to be served.

Cucumber-mint-drink

My Notes:

Black salt or kala namak is optional, can be replaced with normal salt.

Sugar, honey can be adjusted as per taste. Sweetness can be adjusted with only honey.

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Dear readers, I am grateful for the time you have taken to read my posts which means a lot to me. Thank you.

If you like my recipes and food photography do follow me on instagram, facebook, twitter. If you happen to try any of my recipes do tag me with your photos and feedback.

carrot-kesar-icecream

Carrot Kesar Ice Cream

carrot-kesar-icecream

Summer has arrived and in full swing, here is a recipe to cool the heat. Carrot kesar ice cream is one such delicious summer treat. Making homemade ice creams is easier and tastier than store brought. Last summer, I had prepared carrot gelato, with gelato recipe from my friend Shrikripa. This year a different version with carrot and kesar or saffron flavors. This requires no ice cream maker, no churn and the flavor of kesar adds the richness to otherwise silky, luscious classic carrot ice cream. It’s a pretty simple recipe whip the cream, mix the carrot kesar milk mixture and freeze it. Done and incredibly smooth and creamy ice cream is ready, you would never say no to it. My family and kids loved it. AND my better half says you make better than store brought ones!!!!! Happy me.

Lets see the recipe now

Course: Dessert

Cuisine: Indian

Preparation time: 30 mins

Cooking time: 30 mins (Excludes freezing time)

Serves: 5 nos

Ingredients:

Carrot grated (fine) – 1 cup

Kesar or saffron- ¾ tsp

Milk powder- 2 tbsp

Fresh cream- 400 ml (Amul 30% fat)

Condensed milk- 250 ml

Milk – ¾ cup

Hot milk- 2 tbsp

Method:

  1. Take hot milk in a bowl and add kesar or saffron to this and keep aside for 30 minutes.
  2. Pressure cook grated carrot with little quantity of milk until they are soft. Cool this and keep aside for further use.
  3. Grind half the quantity of cooked carrot into fine paste and keep aside.
  4. Heat remaining milk on medium flame, add milk powder and boil for a minute with continuous stirring. Switch off. Add the carrot paste, remaining cooked grated carrot, kesar milk, condensed milk and mix well. Cool this carrot kesar mixture.
  5. In a chilled bowl kept in ice cubes tray, whip fresh cream for 8 to 10 minutes on medium speed, until they form soft peaks. Now add the cooled carrot kesar mixture to the whipped cream and mix gently.
  6. Now pour this ice cream mixture into a container with tight lid. Close the lid and freeze in refrigerator. If you feel there is ice crystal formation, mix the ice cream once. Close again and freeze for 6 hours or until firm.
  7. Carrot kesar ice cream is ready to be served.

carrot-ice cream-

My Notes:

The quantity of kesar or saffron can be increased depending on individual taste.

The quantity of condensed milk can be increased depending on individual taste. We like mild sweet as the carrot also imparts some amount of sweetness.

Use a chilled bowl, whipping rods, ice cubes during whipping of cream.

Use a close tight lid to prevent ice crystal formation during freezing.

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Dear readers, I am grateful for the time you have taken to read my posts which means a lot to me. Thank you.

If you like my recipes and food photography do follow me on instagram, facebook, twitter. If you happen to try any of my recipes do tag me with your photos and feedback.

 

mangalore-cucumber-chutney

Mangalore Cucumber Chutney

mangalore-cucumber-chutney

Cucumbers are low calorie vegetables with high nutritional value, variable size and colour. One such cucumber is the mangalore cucumber called by many names like mangaluru southekayi or yellow cucumber or sambar cucumber. Many interesting dishes are prepared using this mangalore cucumber like sambhar, palya, chutney, dosa. This chutney serves as a side dish with combination of spiciness and sweetness. It is karnataka’s south canara recipe which I learn’t from my mother-in-law. This serves as a good side dish for any breakfast variety like dosa, idli, paddu or it goes well with steamed rice also. It takes very less time and easy to prepare.

Here goes the recipe

Course: Side Dish

Cuisine: Karnataka

Preparation time: 5 mins

Cooking time: 10 mins

Serves: 4 nos

Ingredients:

Mangalore cucumber chopped – 1 cup (deskinned and without the inner core seeds)

Grated coconut – ½ cup

Urd dal – 1 tsp

Red chilies – 4-5 nos (depending on the spicyness)

Grated jaggery- 1 tsp

Tamarind paste – 1 tsp

Water as required

Salt to taste

For seasoning:

Coconut oil or any refined oil – 1 tbsp

Mustard seeds – 1 tsp

Curry leaves – 4-5

Hing or asafoetida – a pinch

Red chili- 1

Method:

  1. Take a pan; add little oil, when the oil is hot enough add urd dal and sauté well until they become light golden.
  2. Now add red chilies to the same pan and fry for a minute on medium flame.
  3. Cool the fried mixture for further grinding.
  4. Now take a mixer jar and add the cooled fried mixture, cucumber cubes without skin, grated coconut, tamarind paste, grated jaggery and salt. Add water and grind this into fine paste and keep in a bowl for seasoning.
  5. Now heat oil in a small pan. To this add mustard seeds, sauté well for few seconds.
  6. Now add red chili and curry leaves, sauté well for a minute.
  7. Add hing at last and fry for few seconds. Switch off the flame and pour this on the cucumber chutney.
  8. This can be served as side dish for dosa, idli, paddu or rice.

mangalore-cucumber-chutney

My Notes:

Deskin the cucumber and remove the inner core and seeds for this chutney

Frying individual ingredients gives nice aroma.

If you want to store the chutney for two days, the ground chutney paste can be cooked well in small pan with little oil for 2 minutes or until it slightly thickens. This can be cooled, stored in air tight container.

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Dear readers, I am grateful for the time you have taken to read my posts which means a lot to me. Thank you.

If you like my recipes and food photography do follow me on instagram, facebook, twitter. If you happen to try any of my recipes do tag me with your photos and feedback.