I came across the recipe for ‘Mean Green Cucumber Juice’ by Sunny Anderson, and I loved the green color. The fact that the juice was sweet, yet green made it an exciting recipe to try. I altered the recipe a bit, by flavoring the juice with mint, which added great flavor. I also reduced a lot of the sweetness, as I wanted the flavor of the cucumber to come out. Ingredients: 1 English cucumber 2 tbsp sugar 4 sprigs mint 1/4 cup water + 1/4 cup water(as needed to thin juice) ice cubes, to serve Method: Start by placing the sugar and the 1/4 cup of water along with the sprigs of mint in a saucepan. Bring this to a boil and let it simmer until the sugar dissolves. Set this aside until completely cooled. Squeeze the mint and discard. Pour this mint flavored simple syrup into a blender. Chop the cucumber and place it in the blender along with the remaining 1/4 cup of water. Blend until completely pureed. Pour over a strainer and drain completely, pressing with your fingers to extract every bit of juice. Serve this over ice in chilled glasses, garnished with a slice of cucumber. Verdict: This is a very refreshing juice, perfect for summer days. I loved the emerald green color and its amazing the amount of minty flavor you obtain by just making a mint flavored simple syrup. The opportunities are endless as to the different variations you can create with this recipe. I am thinking about a ginger flavored simple syrup for the next time around. Note: Please note that you need an English cucumber, not the American cucumber, as the skin is waxed and is not safe for consumption. Sending this cool cucumber delight to: 1. ‘Fun n Sun’ @ Tickling Read More..
Although being colonised by the British, was one of the tainted pages of Indian history, there is no denying the fact that the English influence did India some good. From rail roads to education, their influence is probably one of the reasons India has been able to grow as much as it has today. English culture, at least to me, has never been a very foreign one. Almost all the books we read in school were written by someone from Britain, all the poems that we had to memorize and recite were by Wordsworth and Shelley, heck I even remember a passage from Shakespeare’s Macbeth by heart, which I had to learn when I was in 10th grade. Even apart from that, reading for pleasure included Sherlock Holmes, Enid Blyton books: The Famous Five, The Secret Seven etc. One image that I couldn’t get out of my head, about all of the English reading, was an English high tea. English folks mostly take tea between 3-5 PM, and it served as a leisurely affair, of catching up and socializing and most often gossiping. Most tea menus included some type of mini sandwiches, scones with Devonshire clotted cream and shortbread cookies of some sort. I have attempted to create the famous cucumber sandwiches here… Ingredients: 6 slices white bread 2 tbsp salted butter(I used I can’t believe its not butter spread) 2 tbsp cream cheese(I used neufchatel cheese) 1/4 cup loosely packed mint leaves 1/2 an English cucumber slices pepper, a pinch Method: Wash and dry the mint leaves. Chop the mint leaves finely, but without bruising it. Stir the softened butter and cream cheese into a bowl until well mixed. Add the chopped mint leaves and stir to combine. Cut the crusts off of the bread and slater one side Read More..
As is usual, at the nick of time, here I am with my entries for the ‘Sizzling Summer Contest’. For this contest, I wanted to make something that immediately comes to my mind when I think of summer. When in India, summer meant mangoes…a lot of them…And although you complain about the sweltering heat that you experience in summer in India, there is a joy in enjoying a cool cucumber or a watermelon wedge sold by the vendor on the roadside. It tastes best when you are hot and sweaty and your throat is parched. Somehow, I can never relish the same foods here in the US. But here, we have our own summer traditions..we almost always host a barbecue party every summer and grill our favorite foods. My favorite is grilled corn. This salad is reminiscent of all the summer memories I cherish, both past and present. Also, this makes a great finger food, appetizer. I have this recent craze about ‘pick me up’ foods. Bit sized, easy to eat foods. And this is a take on that. Although I came up with this recipe on a whim, it tasted absolutely refreshing and delicious. More than I expected. Ingredients: 2 ears of corn 1 english cucumber 1 lemon 2 tbsp diced red onion 5 cherry tomatoes quartered 2 tsp cilantro chopped 1/2 cup mango, diced pinch chilli powder pinch chaat masala salt and pepper to taste Method: Grill the corn, either on a stovetop or a grill. Cut the lemon in half. Juice one half of the lemon and set aside. Cut the other half into small wedges. When the corn is grilled and still hot, rub it with a lemon wedge and sprinkle it with chilli powder. Set aside to cool. When cooled use a knife and scrape Read More..