“Foods With A Twist” – you can now wonder what that means exactly. Well, they are a bit mysterious. Unexpected things give especially a lot of fun. Then deviate a little from the ordinary and present us sumptuous dishes with a touch of tradition while being different.
We all know the superfoods list to seek to boost our vitamin and help us feel and be better versions of ourselves, but there are some common foods that you might ignore.
Slices seasoned with salt and pepper or mixed with other vegetables for a salad, cucumber is definitely one of the best vegetables to cool off this summer. It helps reduce the bold and gives a feeling of freshness and coolness. Try this new recipe and become “cool as a cucumber.”
Yellow Tomato Gazpacho in Cucumber Cups
2 garlic cloves
1 scallion cut into 1-inch pieces, white and green parts
5 pounds yellow tomatoes, cored and seeded
2 yellow bell peppers cut into chunks, cored, seeded
3 tablespoons unseasoned rice vinegar
2 teaspoons kosher salt
1 teaspoon black pepper
4 hothouse cucumbers
Place the garlic, green onion, tomatoes and peppers in a food processor; pulse until the vegetables are small chopped pieces. Add the rice vinegar, kosher salt, and black pepper; cooling. Cut cucumbers crosswise into 1-inch pieces; use a melon-baller to make small cups (be careful not to pierce the bottom of the cucumbers). Pour gazpacho into cucumber cups; to serve.
Citrus fruits are always much healthier than other fruits. We add lemon to our food primarily for the taste, but it has much more than flavor. Lemon is rich in vitamin C. It helps in blood pressure, cholesterol and mental stress. Here is a simple recipe to beat the heat that summer
Rose Shikanji (Lemonade)
Lemons – 4
Fresh Mint sprigs – 4 – 5
Sugar – 4 tbsp
Salt – a pinch
Cumin Seeds Powder – 1/2 tsp
3 glasses of chilled water
1 glass normal room temperature
Rooh Afza syrup – 24 tbsp
Add a glass of normal water in a jug. Now add the sugar and stir until it dissolves well and completely in the water. Squeeze all the lemons in it. Add Rooh Afza and stir. Add a pinch of salt and cumin seed powder and continue to stir. Now add chilled water and crushed ice to the pitcher and stir again. And your unusual Rose Shikanji is ready!
Mango is the fruit of the season and by its taste, we all know why it is called the king of all fruits. The shake mango is something that we do not hesitate to include in our meals. Here is a fun way to eat mango this summer.
Mango Ice pops
Puree the freshly cut mango in a blender. Pour into ice cube trays, stick in a popsicle stick and let it freeze. Here is! Mango ice cream!
Watermelon! The name itself is enough to refresh our heads in this brutal heat. This fruit has the highest water content and very high temperature useful when your body dehydrates easily and constantly needs water. We always eat the fruit and throw the crust. Here’s an interesting way to consume watermelon this summer:
Sliced watermelon rind
1 4-pound piece watermelon, quartered
8 cups of water
2 tablespoons plus 2 teaspoons coarse salt
2 cups of sugar
1 1/4 cups apple cider vinegar
8 whole cloves
8 whole black peppercorns
2 cinnamon sticks
1/2 teaspoon pickling spice
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
Cut the watermelon pulp from the bark, leaving a thin layer of rose on the bark (reserve the pulp for another use). Cut the outer green skin of the bark; Jeter. Cut enough crust into 1 x 1/2 inch pieces to measure 4 cups. Combine 8 cups of water and 2 tablespoons of salt in a large saucepan; to boil. Add the crust pieces and boil until tender, about 5 minutes. Strain. Transfer the bark to a large metal bowl.
Combine the 2 teaspoons of salt, the sugar and the following 7 ingredients in a large thick pan. Add them into a boil, stir until the sugar dissolves. Pour over the watermelon peels in a bowl. Place the plate on the bark to keep the bark immersed in the pickling liquid. Cover it and let it refrigerate for at least 8 hours or overnight.
Pass the bark liquid through the pan; to boil. Pour over the rinds. Cover and refrigerate overnight. Repeat the filtering and boiling of the liquid and pour over the bark 1 more time. (Can be prepared 2 weeks in advance. Refrigerate in covered jars.)
It can be called our own “instant cooling agent.” It’s cool and has the right amount of candy. Yogurt can never go wrong. It helps you cool down after returning from a hot trip or a long day at work. Here is a slight touch to the recipe of our own Indian Lassi who has always helped the Indians to overcome the heat.
1/2 cup cold plain yogurt or 1/2 cup curds
1/2 cup cold water
1/8-1/4 teaspoon salt
1/8 teaspoon ground cumin
1 dash pepper
1 dash paprika
¼ cup mint leaves
Whisk/beat the yogurt or curds with a wire whisk until smooth. Blend mint leaves to the curd to make a paste.
Slowly add the water and continue to whisk until well combined.
Add the seasonings and mix it well, and pour it into smart glass and serve immediately.
You can double or triple this recipe and store it, it’ll keep for a day at least.
Stir it before serving, as the seasonings tend to settle at the bottom.