Dish It Out- Mango and Chili: Event Announcement

This time I get the chance to host “Dish It Out
event for July month announced by Vardhini from Cooks Joy and theme is Mango
and Chili, here you can use raw mango or ripe mango with any form of chili. In
India, Mango festival will celebrate in July month, so I take Mango and Chili
as core ingredient of recipe.
The event runs from July 1st to July 31st 2013
and the rules are as follows.
1. Prepare a dish that highlights “Mangoes”
and “Chili” and we should be able to taste the mentioned ingredients.
2. Only vegetarian or vegan recipes please. Eggs are allowed in baking.
3. Usage of the logo is appreciated.
4. Recipes must be linked to this event announcement page Dish it out announced
by Cooks Joy and Hosted by Simply Tadka.  If sending an old entry, it needs to be
re-published with the links.
5. You can send in any number of entries.
6. Non bloggers can also send in their recipes to the email below.
Please link your entries using the linky tool
attached to this post by 31st July 2013. If you have trouble
linking, do let me know and I will add it for you.
Non bloggers – Email me your entry and I will
post it in my member recipes blog and link it up here. My email id is
simplytadka(at)gmail(dot)com.
Looking forward to all the yummy entries.

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Review on Bong Mom’s Cook Book & Chhanar Dalna By Sandeepa Mukherjee Dutta

Hi Friends…

Few days before, I
got a copy of “Bong Mom’s Cook Book” written by Sandeepa Mukherjee Dutta through Indiblogger. I want to thank
Indiblogger who gave me chance to share my thoughts on these lovely and joyful
stories from a Bengali mother’s Kitchen. As I’m new comer in food world it’s a
small trial from my side to share few words about this beautiful book in my
blog “Simply Tadka”. 

Source: Bong Mom’s Cook Book


Sandeepa Mukherjee
Dutta is a bong mom, who has a very popular food blog Bong Mom’s Cookbook (www.bongcookboook.com). She has been providing awesome recipes to
readers for over six years. By profession, she is engineer, working full time
and lives with her family in New Jersey, USA. This is her first book based on
Bengali food and theme and title both based on her blog. She gets the chance to
publish her book with HarperCollins
publications
.

Sandeep Mukherjee
have a successful food blog, Bong Mom’s Cook Book which gives more emphasis on
Bengali cuisines and through which we get lots of core ingredients and
techniques about Bengali food and culture both in one platform. 


She is really a big
inspiration for everyone who manages professional career plus home duties with
two lovely daughters. She started food blog in 2006 and now has launched first
cook book with Bengali kitchen stories… She is a really innovative writer who
does not just frame collection of good recipes with pictures and procedure but
makes cooking so interesting and joyful through lovely stories. Through this
book, I get lots of information about Bengali culture and taste… I love all
flavor of Bengali spices specially Paanch
Poran
spice which is made with combination of five different spices. 

I love her way of
narrating the cooking as a lovely story tale. Some contents included which I
like most are “By God! Bongs Also Eat
Veggies!
” here she has covered some vegetarian dishes as well and for the
veggie in which include Shorshe Dharosh,
Begun Bhaja, Aloor Dom, Dhokar Dalna
and more. 

Second punching line
is “Fishy Fishy Bong Bong” which
really highlighted line in whole book. As we know, Bengalis are really big food
lovers and they love fish in food as non-veg stuff so in this section you can
get lots of flavorful fishy which really tasted and tried by Sandeepa. 

As I am personally
a fond lover of Bengali sweets and desserts, I have already attempted lots of
sweet in my kitchen. So it’s my favourite columns “Love in the Time of Dessert” where I get recipe of Malpuas, Patishapta, Coconut Laddoo and Payesh

She is a really
successful blogger now with big 6 year experience which she used in framing
this wonderful cook book and get milestone in food world to become author from
a blogger. So once again, I want to wish her a hearty congratulation and wish
her for bright future as successful author.

This time I tried Chhanar Dalna from
Sandeepa’s book, it’s a really delicious in taste and easy to prepare for
dinner or lunch. It’s a different recipe among the other paneer with creamy
rich and thick consistency gravy. Chhanar dalna is paneer curry which serve
in potato and tomato based spicy gravy and serve with hot rice in Bengali
cuisine.
Preparation
Time: 15 Minutes
Cooking
Time: 20 Minutes
Servings: 3
Persons

Category: Bengali Cuisine
Recipe
Source: Bong Mom’s Cook Book

Ingredients:
250gm Cottage Cheese/ Paneer
1 Large Potato, Diced
1 Chopped Tomato
2 Green Chilies, Chopped
1 Tsp. Ginger, Grated
2 Bay leaves
1 Small Green Cardamom
2 Cloves
1/2 Tsp. Cumin Powder
2 Whole Dried Red Chili
1/2 Tsp. Red Chili Powder
1/2 Tsp. Turmeric Powder
Salt to Taste
1 Tsp. Sugar
2 Tbsp. Oil
Pictorial:

Direction:
Heat oil in non-stick pan and sauté paneer
cubes with sprinkle of turmeric powder. Cook till to slightly golden and keep
aside.
Heat the rest of the oil in deep non-stick
pan and sauté bay leaves, cumin, cloves, cardamom and red chili till to
sputter. Add diced potatoes with sprinkle turmeric powder and cook till to
golden color.
Add chopped tomato, ginger and chili with
salt. Fry the tomato till the soft and mashy on medium flame. Make a paste with
water, salt, red chili powder, turmeric powder and cumin powder. Add this
mixture into frying pan. Sprinkle little water and fry the spices for about 5
minutes.
Add a cup of warm water and salt to taste.
Cover and cook till the potatoes are done. If you need more gravy, add little
more water and bring it to a simmer. Add sugar, its optional. Add fried paneer
and simmer for 2 minutes more. Serve hot with rice. 

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Macaroni Cheese Bites

It’s a myth that pasta like, spaghetti,
macaroni, twisted pasta, penne pasta and more varieties of pastas can use only
for pasta recipes or in Italian food. Now-days, you can prepare anything with
these number of pasta’s varieties. This time I prepare Macaroni cheese Bites
for kid’s delight theme.
Macaroni Cheese Bites is a deep fried snack
which prepared with over boiled or soft and mashed pasta combine with onion and
boiled potatoes plus some Italian ingredients included oregano, chili flakes
and cheese and olive oil which serve with extra cheese and ketchup.
It’s a really good attempt for kid’s meal. You
can prepare this bites for parties, picnic and kitty party or any get together.
Whenever your pasta becomes over boiledLL, don’t worries just go with same ingredients
or add vegetables as per preference and JJmake these crispy bites. Even you can prepare
this recipe with leftover pasta. After preparing shape, place the bites plate
into freeze for 15-20 minutes to set properly and then fry them. If you are
health conscious or don’t like oily food, go with baked bites.
Preparation Time:
20 Minutes
Cooking
Time: 15 Minutes
Serving: 15-18
Pieces

Category: Snacks

Ingredients
1/2 Cup Del Monte Macaroni, Boiled
1/2 Cup Boiled Potato, Mashed
1/4 Cup Onion, Chopped
1/2 Cup Mozzarella Cheese, Grated
1 Green Chili, Chopped
1/4 Tsp. Chili Flakes
1/4 Tsp. Kasoori Methi/ Dry Fenugreek leaves
1/2 Tsp. Oregano
1/2 Tsp. Roasted Cumin Powder
Salt to Taste
1 Tsp. Olive Oil
3 Tbsp. Bread Crumbs
1/2 Tsp. Corn flour/ Corn Starch
Oil, for deep frying
All-Purpose Flour, for dusting

Instructions:
Boil the pasta or macaroni with salt and
water for 20-30 minutes little over cook. Now drain and wash under cold running
water and chop or mash in small pieces.
Take a large bowl and combine boiled and
mashed potato, chopped onion, chopped green chili, grated mozzarella cheese,
chili flakes, salt, oregano, cumin powder, kasoori methi, bread crumbs, oil and
chopped macaroni. Mix together as dough. If you found moisture in dough, you
can add more bread crumb or corn flour to adjust the moisture in dough.
Make small heart, diamond or any funky shape
with the help of cookie cutter. Place the plate in freeze for 15-20 minutes to
set this bites for lovely and crisp look. Now roll out these bites in plain
flour/ maida.
Heat the sufficient oil in wok for deep
frying on high flame. When oil is hot enough, add pieces one by one and fry
till to golden and crisp on low flame. Drain out this cheese bites on Tissue paper
and serve with ketchup or extra cheese.

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Ringo

This time I prepare very different and crispy
snack that we call Ringo, it’s just like a pizza in Indian style. It’s a super
hit snack for specially kid’s party. You can serve this ringos with green dip
or ketchup and tea. Ringo is deep fried snack in which combine colorful veggies
with dal batter and spread on bread slices. You serve round form or quarterly
whatever you like. For this recipe, I prefer common vegetables like onion,
capsicum and carrots but you can change these vegetables with according to preference
and availability. 


Soaking
Time: 4-5 Hours
Preparation
Time: 20-25 Minutes
Cooking
Time: 30 Minutes
Servings: 10
Pieces

Category: Funky Food

Ingredients
10 Bread Slices
1 Cup Yellow Split Gram/ Dhuli Moong Dal
1/2 Cup Bengal Gram/ Chana Dal
1/2 Cup Onion, finely chopped
1/3 Cup Green Capsicum, finely chopped
1/3 Cup Carrots, finely chopped
1/3 Cup Cucumber, finely chopped
2 Green Chili, finely chopped
Salt to Taste
Red Chili Powder to Taste
1/2 Tsp.Black Pepper Powder
Oil, for deep frying
Chaat Masala for Seasoning
Tomato Ketchup, for dip

Instructions:
Wash and soak the both lentils in water for
overnight or atleast 4-5 hours. Drain the whole water and blend it till to
smooth consistency batter with little small quantity of water (approx. 1
tbsp. if needed).
In second step, chop the all vegetables; capsicum,
onion, green chili, carrot in finely form. Combine lentil batter, chopped
vegetables, salt black pepper and red chili powder together in large bowl.
Cut
the bread pieces into round shape with the help of bowl or cookie cutter. Heat
the enough oil in wok for deep frying, when oil is hot enough. Spread the paste
on bread slices evenly and place the slice in hot oil carefully from the top side first and fry till to golden. Do same
procedure with rest of slices and batter. 

Now cut the bread slices into
quarterly with the help of pizza cutter and sprinkle chaat masala on the top of
ringos. Serve this hot ringo with ketchup and tea or coffee.

Note:
1) You can add any number of vegetables according
to color and choice.
2) Don’t spread batter in excess quantity. Just spread as thick layer evenly.

Blogging Marathon page for the other Blogging Marathoners doing BM#29

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Final Remainder about WCG Event

Hi Friends…

Yuppiieee, Only 60 Hours
are left for participation and increase the chances of winning. Here is the final remainder and updates about on-going Winner’s Choice Giveaway.
First of all, I want to say thanks to all
co-blogger and non-blogger friends who support me a lot. I got 30
unique participants who got scores out of 9 compulsory entries in this event. 
There is one more extra entry in which you have to share this post with friends as much you can, will be consider as eligibility for
second giveaway. Yes, I choose
two lucky winners both choose through random.org but second will be choose on
the basis of how many times, you shared this giveaway. Every entry is wrathful
for me.
Please leave a comment or mail me at
simplytadka@gmail.com, if you have any doubt or queries regarding
miscalculation. Good luck!!
Here is list of participants with scores, here
red lines shows our highlighted participants who shared this giveaway with big
numbers more than 4-5 times which are first most eligible for second giveaway
too.
Blogger
Name
Blog
Name
Scores/
9
Archana
Tangy Minds
9
Babitha Costa
Babi’s Recipes
9
Bidisha Banerjee
Non Blogger
9
Bini Basheer
Non Blogger
9
Divya Asha
Non Blogger
9
Jaleela Banu
Cook Book Jaleela
9
Manjula Bharath
Desi Fiesta
9
Meenakshi
Kapur
Non
Blogger
9
Prami
Pramitha
Pramitha
Loves Cooking
9
Shailaja
Reddy
Sahasra’s
Recipes
9
Sharanya
Palanisshami
Sara’s
Tasty Buds
9
Vijayalakshmi Dharmaraj
Virunthu Unna Vaanga
9
Asiya
Omar
MyHealthy Happy Kitchen
8
Garima Kumari
Non Blogger
8
Pooja agarwal
IndianVegetarianRecipes
8
Prethika
Skm
Prethika’s
Space
8
Priya
Anandakumar
Yummy
Foods
8
SheyDivine (SharanyaPathmanathan)
Just Not The Cakes
8
Sundari
Specially
For Ladies
8
Aprajita
Trivedi
Non
Blogger
7
Sangeetha
Pn
Eat n
Eat Little More
7
Sapana
Bhel
Cooking
With Sapana
7
Sharanya Csl
Blogging
7
Nirmal
Kapur
Non
Blogger
5
Santosh
Santosh’s
Kitchen
5
Sirisha
Mrs Home Maker
5
Deepa
Dee’s
Cook Room
4
Sailaja
Damodaran
Sailaja’s
Kitchen
2
Pooja
Raje
1
Swetha
Vantalu
1

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Masoor Dal/ Red Lentil Curry With Onion & Tomato Tempering

Last and third recipe from Punjabi cuisines
for this week is very simple and one of favourite dal i.e. “Masoor Dal Fry” or
red lentil curries which serve with rice. You have to soak this dal for
overnight or at least 5-6 hours in water and cook with tomatoes and onions and
lots of flavorful spices. For this recipe you need whole red lentil with skin
is called masoor dal in hindi and kempu (red) togari bele in Karnataka.
Wiki says: “Dāl or ‘thuvaram paruppu’ in Tamil or Pappu in Telugu is a
preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It
is regularly eaten with rice and vegetables in southern India, and with both
rice and roti (wheat-based flat bread) throughout
northern India and Pakistan as well as Nepal where Dal
Baht (literally: dal and rice) is the staple food for much of
the population. Dal is a ready source of proteins for a balanced
diet containing little or no meat. Sri Lankan cooking of dal
resembles that of southern Indian dishes.”
Soaking
Time: 4-5 Hours
Preparation
time: 15 Minutes
Cooking
time: 20 Minutes
Servings: 4
Persons

Category: Veg Curry
Ingredients:
1 Cup Whole Red Lentil/ Sabut Masoor Dal
2 Medium Sized Tomatoes, Chopped
2 Small Red Onions, Chopped
2 Green Chilies, Chopped
1 Tsp. Ginger, Grated
1 Tsp. Cumin Seeds
1 Tbsp. Clarifying Butter
Pinch of Asafoetida/ Hing
1/4 Tsp. Turmeric Powder
1/4 Tsp. Garam Masala
1 Tsp. Coriander Powder
1/2 Tsp. Red Chili Powder
Salt to Taste
Coriander Leaves, Chopped for garnishing
Pictorial:

Instructions:
Wash and soak the dal in water for 4-5 hours.
Boil this dal with 3 cup of water and salt in pressure cooker till to 4-5
whistles.
Heat the ghee in non-stick pan and add hing
and cumin seeds. When they start splutter, add green chili, ginger paste and
chopped onions. Cook till to translucent and add chopped tomatoes. Cook till
soft and mashy and add spices; salt, turmeric powder, red chili, coriander
powder and garam masala. Mix well and cook for 2-3 minutes. 
Add this tomatoes
tempering in dal and adjust salt according to taste. If dal becomes thick you
can adjust with adding boiled water. Granish with little pinch of extra garam
masala on the top of dal and chopped green coriander leaves with rice.

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Kadai Paneer

There are so many variations in paneer curry
recipes with onion and tomatoes masala. But difference in kadai paneer or
karahi paneer or kadhai paneer whatever you call is adding capsicum crunchiness.
Second recipe from Punjabi cuisines is “Kadai Paneer”, cottage cheese cooked
with green capsicum, onion and tomatoes in dried form. Kadai paneer is one of
very famous and simple recipe from Punjabi dhaba, which generally serve with
lacchaa parathas or naan. But personally I love kadai paneer with pooris.
You can easily found so many different
variations in recipe of kadai paneer likewise some cook with little gravy and
some cook as dried form. For this kadai paneer recipe, first I prepare onion tomatoes
masala mixture and then cook green capsicum for 4-5 minutes, I don’t want to
loss crunchiness from capsicum so be careful during stirring capsicum and then
add chopped paneer. Garnish with green coriander if you like. 


Preparation
Time: 15 Minutes

Cooking
Time: 15- 20 minutes
Servings:
2 Persons

Category: Veg Curry

Ingredients
150gm Cottage Cheese/ Paneer, Cubed
1 Large Green Capsicum, Diced
2/3 Cup Tomatoes, Chopped
1/3 Cup Onions, Chopped
2 Green chili, Chopped
1 Tsp. Ginger, Chopped
1 Tsp. Fenugreek Powder/ Kasoori Methi
Powder
1 Tbsp. Clarifying Butter
1/2 Tsp. Coriander Seeds
1/2 Tsp. Cumin Seeds
2 Whole Dried Red Chilies
Salt to Taste
1/2 Tsp. Red Chili Powder
1 Tsp. Coriander Powder
1/2 Tsp. Turmeric Powder
1/4 Tsp. Garam Masala
Pictorial



Instructions:
Heat the ghee in non-stick pan. Add cumin
seeds, coriander seeds and dry red chili. When start splutter, add chopped
onions, green chili and ginger. Cook till to translucent and add tomatoes. Cook
till to soft and mashy. 

When tomatoes leaves oil, add spices; salt, turmeric
powder, coriander powder, red chili powder, kasoori methi, and garam masala.
Cook for two minutes and add diced capsicum and cook for few minutes, don’t overcook
otherwise miss the crunchiness in capsicum. 

Add chopped paneer and garnish with
coriander leaves and pinch of extra garam masala. Now kadai paneer is ready to
serve with lacchaa paratha or tandoori roti.

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Punjabi Dal Fry- Dhaba Style

This week I choose main course meal from Punjab
state as a weekly theme, under this I will post all three recipes related to
Punjabi Cuisines. First recipe which I post today is one of all favorite not
only in north region but whole over the world…. i.e. dhaba style Punjabi dal
fry.

Yellow dal is very simple and easy to cook
with simple tempering of onion and tomatoes and lots of spices. But when you
give extra tadka with red chili and cumin it’s become more flavorful and aromatic.
Under this recipe, we have to soak yellow skinless moong in water for few
minutes and boil with water and salt. Now you can add onion and tomatoes
tempering and serve hot dal fry with paratha or phulkas. It’s a very popular
recipe in every Indian dhaba or restaurants. 
Soaking
Time: 15-20 Minutes
Preparation
Time: 15 Minutes
Cooking
Time: 10 Minutes
Servings:
4 Persons

Category: Veg Curry

Ingredients:
1 Cup Yellow Split Gram/ Dhuli Moong Dal
2 Tomatoes, Chopped
1 Onions, finely Chopped
2 Green Chilies, finely Chopped
1/2 Tsp. Cumin Seeds
1 Tbsp. Clarifying Butter/ Desi Ghee
Pinch of Asafoetida/ Hing
1 Tsp. Turmeric Powder
Salt to taste
1/4 Tsp. Red Chili Powder
1/2 Tsp. Garam Masala
1 ½ Tsp. Coriander Powder

For
Tempering
1 Tbsp. Clarifying Butter
1/2 Tsp. Red Chili Powder
1/2 Tsp. Cumin Seeds
Instructions:
Wash and soak the dal in the water for
few minutes approx 15-20 minutes. Boil this dal with water, salt and turmeric
power in pressure cooker till to 2-3 whistles. 
Heat the ghee or oil in pan and
add hing and cumin powder when they start splutter. Add green chili and onions
and cook till to little golden. Add chopped tomatoes and cook till to soft.
When start leaving corner, add red chili powder, coriander powder, garam masala
and salt. Mix well. Add this tempering in dal and adjust the thickness with
extra boiling water.
For
Tempering:
Heat the ghee in tempering pan, when it’s hot enough. Add red chili
powder and cumin seeds and cook till to splutter. Add this tempering on the top
of serving dish. Garnish with tempering and serve with phulka’s and curd.

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Dapka Kadhi- Gujarati Cuisine

This time, Srivalli choose Dapka Kadhi from
Gujarati Cuisine for Indian Cooking Challenge under May series. As I have no
idea about authentic gujarati recipes, So I choose Tarla Dalal’s dapka kadhi
recipe from her cooking website. According to her guidelines and one of my gujarati
friend, I prepare Dapka Kadhi with yellow split dumpling which serve with gujarati
kadhi and rotlas.  Dapka kadhi served
with rotlas, green chillies and garlic chutney is a sumptuous and satiating
meal worth a million dollars! You can prepare dumpling with sprouts or mix vegetables
too for different variation.

According to recipe, we have to cook dapka in kadhi
but personally I prefer to fry them in oil and then serve with kadhi. For dumpling,
you need thick batter of yellow split gram which soaked in lukewarm water at
least for 3-4 hours. If still batter is not enough thick then you can adjust
the batter by adding gram flour or besan. For health conscious people, they can
cook the dapkas in a microwave oven before adding to the kadhi. These days,
Gujarati people also prefer spicy and tangy flavours in food instead of regular
sweetness in curries.
Wiki says:
“Gujarati cuisine refers to the cuisine of Gujarat, India,
a state in western India. It is primarily a vegetarian
cuisine, despite having an extensive coastline for seafood, due to the
influence of Jain vegetarianism and traditional Hinduism. The
typical Gujarati thali consists of Rotli, Dal or Kadhi, Rice,
and Shaak/Sabzi. Gujarati cuisine varies widely in flavor and heat,
depending on a given family’s tastes as well as the region of Gujarat they are
from. North Gujarat, Kathiawad, Kachchh, and Surti Gujarat are
the four major regions of Gujarat that all bring their own style to Gujarati
food. Many Gujarati dishes are distinctively sweet, salty, and spicy at the
same time.”
Top
of Form

Soaking
Time: 4-5 hours
Preparation
Time: 15 Minutes
Cooking
Time: 30 Minutes
Servings:
3-4 Persons
Recipe
Source: Tarla Dalal

Ingredients
For
Kadhi
2 Cup Curd
5 Tbsp. Gramflour/ Besan
6-7 Curry Leaves
Pinch of Asafoetida
1/2 Tsp. Mustard seeds
1/2 Tsp. Cumin Seeds
1/2 Tsp. Fenugreek Seeds
1 Tbsp. Clarifying Butter
Salt to taste
1/2 Tsp. Sugar, Optional
1/2 Tsp. Turmeric Powder
1 Tsp. Coriander Powder
For
Dapka
1/2 Cup Split Yellow Gram/ Dhuli Moong
Salt to taste
1/2 Tsp. Sugar
Pinch of Soda Bi Carbonate
1 Tsp. Oil
1 Tsp. Green Chili Paste
Oil for Deep Frying
Direction
Wash and soak the lentil in lukewarm
water for 4-5 hours. Blend this lentil with salt till to smooth paste. Add sugar, oil, and chili paste and soda bi carbonate and mix well.
Heat the oil in a non-stick pan, add in a little
dapka batter at a time using your fingertips to form dumplings and deep-fry
till they turn light golden brown in color from all the sides. Remove this on
kitchen towel and absorb extra oil and keep aside.
Combine curd, besan, salt, coriander powder,
turmeric powder together with 2 cup water and whisk well till to no lumps
remain.
Heat the ghee in deep and heavy bottom pan and add
mustard seeds, curry leaves, asafoetida, cumin seeds and fenugreek seeds till
to splutter. Add besan and curd batter and whisk till to boil. Cook for 15-20
minutes and stir this kadhi occasionally. Adjust the salt and sugar according
to taste. Now kadhi is ready. Add dumpling and garnish with green coriander and
curry leaves. Serve dapka kadhi with rotlas or rice.

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Apple and Watermelon Slush

After a couple of days, today I post “Apple
and Watermelon Slush”. It’s a very chilled drink which is very good for summer
days and gives freshness. It’s a very easy to prepare within few minutes. For
this first you have to prepare thick watermelon juice and combine watermelon
juice, apple juice with salt and sugar and lots of ice which gives slushy look.
I used appy fizz instead of apple juice which gives little bubbly taste in
drink. You can adjust the sugar as per taste or depend on sweetness of
watermelon. 


Preparation
Time: 15 minutes
Cooking
Time: 0 Minutes
Servings: 6
Glasses

Ingredients
2 Cup Watermelon, seedless
2 Glass Apple Juice (Appy Fizz)
1 Lemon Juice
1/2 Tsp. Salt
1/2 Cup Sugar (adjust according to taste)
2 Cup Ice-cubes
Direction
Clean and chop the watermelon into chunks and
remove the seeds properly. Now blend the
watermelon into blender till to smooth consistency and strain it roughly in thick form as puree.
Blend watermelon juice, apple juice, lemon juice, salt and sugar with lots of ice-cubes together till to smooth slush
form. Serve chilled in individual glasses with lemon wedges. 

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