Cucumber Mint Lemon Popsicle

Looking for some cool refreshing treats for summer ? 

This is a simple quick popsicle with the healthy benefits of cucumber, lime and mint together with some basic Indian spices to give that instant cool kick and is definitely a keeper.

It's a little different fro the usual sweet popsicles made of fruits but we totally loved the chatpata tastes. I f you too are loooking for some unique and refreshing flavours then here it is. Do try this out and enjoy !!!

Check out the YouTube #shorts on this recipe here.

Preparation time ~ 10 minutes

Cooking time ~ nil

Serves ~ 6 popsicles

Author ~ Julie

Ingredients

cucumber 1

mint a small bunch 

lemon 1

black salt 1/2 tsp

sugar 1/3 cup

water 1 cup

chilly powder a good pinch

roasted cumin powder 1/ 4 tsp

Method

• Wash the cucumber and mint leaves well. Peel the cucumber in slices. 
• Add the cucumber slices  to a blender jar, mint leaves. Squeeze a lemon. Add the black salt and sugar.
• Blend until smooth without adding water. Add a cup of water, a pinch of chilli powder, and roasted cumin powder. Blend again.
• Pour in popsicle moulds, cover the lid. Freeze for 6 hours.
• Wet the popsicles outside under running water and demould, enjoy !!

Peanut Coriander Chutney | Nellakadala Malliela Chutney

If you love to try out newer chutneys for dosas/ idlis then this is a good choice. Also, if you're looking for a no coconut chutney, then this is the best. Creamy thick and delicious chutney is ready in minutes if you have roasted peanuts ready at hand. 

Coriander leaves add flavour to the thick chutney. You can replace the coriander leaves or cilantro with pudina/ mint leaves too. Do try this out and enjoy !!

The YouTube #shorts on this chutney is here, check it out !!

Preparation time ~ 10 minutes

Cooking time ~ 2 minutes

Author ~ Julie

Serves ~ 3-4

Ingredients

coriander leaves 2-3 tbsp

shallot 3-4

peanuts (deskinned roasted) 1/2 cup

ginger a small piece

green chillies 1-2

tamarind extract 1 tsp

salt 1/2 tsp

oil 1/2 tsp

to temper

mustard seeds 1/2 tsp

red dry chillies 1 broken

curry leaves a sprig

oil 2 tsp

Method

• Heat a pan and add oil. Add the shallots and saute a minute. Add the coriander leaves and saute 30 seconds, switch off the flame.
• Roast the peanuts on low flame for 4-5 minutes and switch off to cool. Deskin the peanuts and keep aside.
• In a blender jar, add the peanuts, ginger, sauteed shallots and coriander leaves, salt, green chillies, tamarind extract. Add little water and blend to a smooth paste.
• Transfer to a bowl. Heat oil in another pan. Splutter mustard seeds, followed by red dry chillies and curry leaves.
• Pour the tempering over the chutney, mix & serve with idli/ dosas. 

NOTES

* You can add a small piece of onion instead of shallots.

* You can add lemon juice instead of tamarind extract.