Lychee Mint Soda

Lychee is very fresh and light flavor and it tastes amazing when we mix it with mint. Fresh mint soda is a great thirst quencher on a warm afternoon. When you combine tangy lemons with sweet lychees, you have a perfect summer drink. The start of summers was pleasant , but now the weather is getting hotter and hotter. The summers are hot but there is a different spark in the heat this time. Mint is natural coolant and the seasonal fruits add the required sugar, salt and acid which help in regulating the body liquids and temperature. So what could we do to sooth up our sense from this hotness, make a nice refreshing cocktail and enjoy it with our loved ones on a lazy afternoon. A gorgeous drink with absolutely no effort and enjoy.
March month Shhhh Cooking Secretly Challenge, slotted  the topic  as “Summer coolers”.
I have paired with Mayuri Patel, who gave me two secret ingredients Lychee and lime.I have used her ingredients  for my favorite soda drink. Yummy ,refreshing and a delicious  drink for this hot waether.Thank you once again for this lovely drink and my friends,family enjoyed the drink.

Check out more interesting recipes from my fellow bloggers team"Summer Specials"
Priya from Priyas Menu
Sujitha from "Sujithaeasycooking"

 Now let’s go to the recipe,

Prep time	Cooking time	Serves
10 mins	5  mins	4 persons

Recipe type: Drinks

Cuisine         : Indian

Ingredients Fresh litchi Juice -1 cup 7 up masala soda -3/4 cup Mint leaves –few sprigs Ice cubes (If necessary) Sugar -1 tbsp. Kala Namak – to taste

Method 

1. Take a blender and add the litchi juice, mint leaves and other spices, except the masala soda. Blend till it reaches fine consistency.

2. Take a glass and fill  the bottom with ice cubes. Add lychee juice mix and fill the glass till 3/4th. Top with some soda to give a great sparkle. 

3. Garnish with mint leaves and serve.

Serving suggestions

Summer drinks

 Notes

use frozen lychee,in case ifyou do not find the fresh lychee in the market. Most of the Indian grocery stores keep litchi juices also.

How to Cook Brown Rice

Brown rice is a less-processed form of rice family. Significantly it  reduces the cooking time by using a pressure cooker. Cooking brown rice takes a little more time than cooking ordinary white rice and you'll need slightly more liquid. Brown rice is a nutritional rock star in the rice so I have to tell you that more times than not, I am unhappy with the texture when I cook it at home.  I have no problem turning out batches of perfectly steamed white rice, whether it’s on the stovetop, in the oven, or in the rice cooker. If you are making 2 or 3 cups of rice, double or triple the recipe. Enjoy by utilizing lots of brown rice in your daily life and lead a happier life.

 Now let’s go to the recipe,

Soaking  time	Cooking time	Serves
15 mins	20  mins	4  persons

Ingredients Long grain or medium Brown Rice -1 cup Water -2 ¼  cups Salt – 1  ½ tsp Sesame oil -1 tsp or Butter -1/2 tbsp.

Method (Pressure cooker method)

1. If you're cooking your rice with stock instead of water, you might want to use less salt (or none at all) depending on how salty your stock is. Soak the brown rice for 15 minutes. Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand.

2. Drain the rice in strainer, then quickly return to the pressure cooker and cover tightly so the steam finishes cooking the rice.Pour 2 ¼ cups water for 1 cup uncooked long-grain brown rice along with the salt in the pressure cooker. 

 

3. Turn off the stove after 2 whistles and Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork. 

Microwave method

Wash rice, rinse, and drain. Add rice and water to very large microwave safe bowl. Microwave uncovered at 100% power for 10 minutes. Reduce power to 50%, cover the bowl, and microwave another 20 minutes. Fluff with fork and serve.

Notes

Brown rice can be frozen for three months for up to 3 months.

Normally, cooking brown rice on the stove top takes about 50 minutes. We can do it faster in the microwave – 30 minutes!

Sprouted Black Urad Dal (Ulunthu) Sundal

Urad dal also known as black gram is a rich source of protein, fiber and vitamin B.Lets learn how to make healthy urad dal sundal recipe.Sprouting the black gram is healthier than the normal ones. So let’s try to intake lots of foods in a healthier way. It has anti-inflammatory properties. It is also a rich source of iron, magnesium, folic acid, calcium and potassium. It’s a healthy and diabetic recipe. It can be an evening snack, breakfast or lunch box recipe. It’s one of the best snacks for the evening time...

Check out more interesting Festival Recipes here 

Now let’s go to the recipe,

Prep time	Cooking time	Serves
Takes time for fermenting	10 mins	3 persons

Cuisine: South Indian

Recipe Category: Festival Recipes

Ingredients Sprouted Black Urad dal- 2 cups Chopped onions -1 no Grated ginger -1 tbsp. Green chillies paste – 1 tbsp. Freshly grated coconut -1/4 cups Salt –To taste Seasonings Coconut oil -1 tbsp. Mustard seeds -1 tbsp. Dried red chillies(broken half) -2 no’s Hing –pinch Curry leaves – few sprigs.

Procedure:

1. Soak karupu ulundu in enough water for 6 hours. Sprout the black Grams and keep it separately.

Steam the sprouted black urad dal in the idli pan for about 5 – 10 minutes and transfer it to a plate.

2. Heat 1 tbsp. of oil in a pan. When the oil is hot add mustard seeds, red chillies, hing and curry leaves. Keep stirring to avoid over frying. Add onions, green paste and fry for a few seconds. 

3. Add sprouts and stir it.Cover it and cook for 2-3 minutes on low medium or medium flame.

After sometime add coconut flakes and stir for 3 minutes. Turn off the stove and enjoy the healthy snack.

Serving suggestions

Morning breakfast

Evening snacks

Traditional festivals.

Notes

This Sundal makes a great snack and is also perfect for Evening snacks

Ginger and coriander leaves can also be added.
Homemade green chilli paste is a great substitute for green chillies.