Summer brings back memories from my childhood days. It was always visiting my grandparents and later visiting my native place Dapoli in Konkan. We used to indulge ourselves in mangoes, jackfruits, cashew nuts (not the dried ones), karvanda, and lot of idle time lazing around. There are times I remember when we made ice-creams at home. It used to be like a big event. Everybody would be excited, especially me and my brother. But what I never liked was the preparation time and the patience that were needed till it sets. I still dislike that part. ;-), but can’t help, cos who doesn’t like the end result.
I wanted to enjoy homemade ice-creams without the fuss and time consuming preparation. I remember the terms like GMS, CMS powders and then homemade cream and loads of other things…Phew. I was looking for some easy and quick ice-cream recipe. I stumbled upon this watermelon sorbet recipe while I was watching some video on youtube and after it finished, came the usual suggested videos. Thanks to Nestle Milkmaid I made this watermelon sorbet, which for me is a perfect cooler on a hot summer day.
- Water melon juice (without sugar) – 4 cups
- Sweetened Condensed Milk (Nestle Milkmaid) – 150 ml
• Mix the water melon juice and the sweetened condensed milk (Nestle Milkmaid) together in a mixer for 5 mins.
• Transfer it to an air-tight container and freeze it for at least 10 hours.
• Serve once set.
• Adjust the quantity of condensed milk as per your taste.
• You can either set the sorbet in an air-tight container or in an ice-cube tray.
In India a majority of people eat salads or raitas only as accompaniments in our lunch or dinners. But there is so much more to it than just another salad. If you mix the right ingredients, get that flavor you can create tasty dishes for breakfasts, snacks or even as a light meal when you need one. All you need to do is be ready to try out different options and get out from that mindset of seeing salads or raitas as just a side dish.
Now-a-days we’ve tons of gourmet stores in India & loads of cooking websites that help us make non-typical dishes. So why wait go ahead and have fun.
I was recently going through good food India, where I spotted this recipe. So easy and quick to make. I am a lover of variety of salads so this is my kind of dish. I made little changes to the main recipe and used things that were available to me at given moment. I loved it and am sure you’ll love it too.
Baby potatoes – 250 gms
olive oil – 5 teaspoons
lemon – 1/2 , juiced and zested
red chilli – 1 finely diced
Radish – 100 gms sliced
iceberg lettuce – 1, leaves separated
Chives – 2 heaped tablespoons, finely chopped
Cottage cheese/ Paneer – 250 gms, sliced into 8 squares
Salt – to taste
- Cook the potatoes in boiling water for around 15 minutes, until tender.
- Mix 2 teaspoons of olive oil and lemon juice with some salt. In another small bowl, mix 2 teaspoon olive oil with the chilli and a pinch of lemon zest. Drain the potatoes and rinse in cold water. Allow them to cool slightly, then peel and slice. Gently toss the potatoes in the oil and lemon dressing. Put on a serving plate with radishes, lettuce and chives.
- Heat a non-stick pan with a teaspoon of oil. Fry the paneer for a minute on each side, until golden. Add the chilli and lemon oil to the pan and mix around to coat it. Lay out the hot paneer slices on top of the salad and serve.
- The main recipe used halloumi. I replaced it with paneer.
- You may also replace chives with very tender spring onion, finely chopped.
- Make it vegan by adding tofu.