Showing posts with label Watermelon. Show all posts
Showing posts with label Watermelon. Show all posts
Showing posts with label Watermelon. Show all posts
Showing posts with label Watermelon. Show all posts

Subak-hwachae/Watermelon Punch - Korean#SundayFunday

This Korean Subak-hwachae/watermelon punch is a popular summer drink. It’s light, refreshing and will quench your thirst for sure! It's a non-alcoholic punch. I have used rose syrup for a little sweetness, you can add sugar according to your taste.

Ingredients 
1 Large Bowl Chopped Watermelon
4 Tablespoons Lemon juice 4 tbsp
4 Tablespoons Sugar or 2 Tablespoons Rose Syrup
2 Pinches Black Salt
Scooped Watermelon - as required for serving
Lemon slice - for garnish
Mint leaves - for garnish
Ice as required

Method
In the blender add watermelon, lemon juice, black salt, sugar and ice. Blend well. Then sieve and pour in the glasses. Now garnish with scooped melon, watermelon, lemon slice and mint leaves. 
Serve chilled!
Labels: Watermelon, Juices, Korea, Asian Cuisine, Sunday Funday
For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our theme for Sunday Funday: " Melon".

Continue Reading
2 comments
Share:

Whey Watermelon Bread#BreadBakers

When I started to knead this bread in the evening at 5pm , I suddenly got a phone call that my husband's aunt, her hubby and daughter are coming for tea. Already in the process of kneading, just mixed the two colors of dough, and the third I just started, I had to knead this properly but couldn't do so. Just packed them in individual containers and refrigerated.
When they left my house at 7.30pm, first cleared my kitchen platform. Got the dough out from the refrigerator, kneaded them till they formed a smooth dough. Then again kept to proof. The final baking was completed by 10pm. Just clicked one pic and wrapped the bread, since I was too tired. The remaining pics I took in the morning. Bread was so soft and moist, loved it, mostly of all my hubby was thrilled to see this soft and beautifully baked bread. Took pics after slicing and shared with his friend's, I was in seventh heaven😃.
Actually this bread, I, wanted to make it naturally colored, but, somehow the homemade gel colors that I, made was not sufficient to get the color that I want, so had to add a drop or two of gel color, hence am not sharing the process of making homemade gel colors. This was so soft and delicious, we slathered it with butter for breakfast and enjoyed.

Ingredients
For the Red Part

200 Grams Bread Flour
60 Ml Single Cream/Fresh Cream
90 Ml Whey
1 Teaspoon Level Salt
1½ Teaspoon Instant Yeast
Red Gel Color
1 Tablespoons Heaped Butter
¼ Cup Black Raisins/Currants
For the White Part
100 Grams Bread Flour
30 Ml Single Cream/Fresh cream
45 Ml Whey
½ Teaspoon Level Salt
¾ Teaspoon Instant Yeast
For the Green Part 
100 Grams Bread Flour
30 ml Single Cream/Fresh cream
45 Ml Whey
½ Teaspoon Level Salt
¾ Teaspoon yeast
Green Gel Color as required
Method
The kneading process for each color is the same. Add color color accordingly to each part of the dough.
In a medium bowl, stir together the cream, whey, yeast, set aside for 5 minutes. Sift the flour and salt.
After 5 minutes add the flour and mix well to form a smooth soft dough. Take this on to oiled work surface and knead the dough for 7 - 10 minutes, till it smooth and soft. 
Add the color accordingly and 
keep each part in individual bowls covered till it doubles in volume.
Take the red part add the currants and mix well, 
flatten it into a rectangle then roll it into a log according to the length of the baking pan. Pinch the seams well.
Then flatten the white dough into a rectangle and place the red dough and cover the red completely with the white part,
pinch the seam very well to seal it completely.
Now flatten the green dough into a rectangle and place the white log dough  
cover it completely with the green part and pinch the seams well.
Place this dough log seam sides down into a well oiled Pullman Loaf Pan measuring 23 cm (9") long and height 10 cm ( 4"). Cover it let it rise till ¾th of the pan. When you are using the Pullman pan do not let the bread proof to the full height of the tin. 
It should be proofed only ¾th leave space for it to rise while baking.
When it nearly start to double in volume preheat the oven at 190°C. When the bread has risen ¾th, place the lid and bake it for 20 - 25, the take the pan out and remove the lid, again bake for another 10 minutes or till when you tap the top it sounds hollow. 
Take this pan on the cooling rack let it rest for 5 minutes then overturn the pan and remove the bread to cool completely.
 Slice  
Enjoy !!
Labels : Bread Bakers, Whey, Breads, Sandwich Bread, Healthy, Watermelon 
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. This month the Bread Bakers are making Griddle Breads, a theme chosen by Kelly Lawson from Passion Kneaded .


 
And don’t forget to check out all the amazing Surprise Inside breads baked by our talented bakers ~ Bread Baker's Event for May 2021 

Continue Reading
10 comments
Share:

Kalingana Saali Polo /Watermelon Rind Dosa#Improv

Watermelon Dosa / Kalingana Saali Polo is a dosa made using watermelon rind (the white part, which is in between the red part and the outer green skin). It is a traditional dosa recipe from the Konkani cuisine of Karnataka. In Konkani language, Kalingan means Watermelon, Saali means peel and Polo means Dosa. 
I have  posted  so many Watermelon recipes earlier check below. Watermelon is everyone’s favorite summer fruit. Since it's made up of 90 percent water, it provides  refreshment during  summer. 
I always use  the white part/rind in cooking recipes. So after my Watermelon Parathaits this quick and easy Watermelon Rind Dosa. This dosa is so soft and has a very spongy texture. You won’t even come to know that it has watermelon rind added to it and you will love itThe coconut added to the batter gives  a slight sweetness to the dosa's. Serve it along with any Chutney or Sambar .

Ingredients

11/3 Cup Idli Rava
1 Cup Heaped Chopped Watermelon rind
1/4 Cup Fresh Grated Coconut
1/2 Cup Poha /Flattened Rice
Salt to taste

Olive Oil as required
Method

Wash and soak the idli rice in water just enough to the level of the rava for 2 hours.
Wash and drain the poha in water using a strainer and keep aside.

Now in a mixer grinder, grind the watermelon rind along with grated coconut to a smooth paste. Take it out in a mixing bowl. Add the soaked poha and idli rice, season with salt and make a smooth dosa batter by adding very little water.
The consistency of the batter should be a little thick.

Leave the batter to ferment for 4 -5 hours, before  making the dosas.
Now, heat a dosa pan or a cast iron tawa on a medium heat, brush it with a little oil, pour a ladle full of the dosa batter, pour a teaspoon of oil on the sides. 
Cover it with a lid and let the dosa cook in its own steam till done. 
Then flip it and cook for a minute on that side too.
Remove it on a plate and proceed to make rest of the Kalingana Saali Polo similarly with the remaining batter.

Serve the Karwar Style Kalingana Polo Recipe- Watermelon Rind Dosa along with Peanut Coconut Chutney  or Sambar for the weekend breakfast or a dinner.
You would like other Watermelon recipes
Watermelon Paratha
Watermelon Agua Fresca 
Watermelon Granita
Apple & Watermelon Crush
Sparkling Apple & Watermelon Lemonade Spritzers
Vegan & Gluten Free Watermelon Jelly


Lables : South Indian, Karnataka, Watermelon, Rind, Dosa, Healthy, Coconut, Breakfast, Dinner,  Vegan, Gluten free,Improv Cooking Challenge 
Improv Cooking Challenge; July 2020
Watermelon and Olive Oil

Continue Reading
3 comments
Share:

Vegan & Gluten Free Watermelon Jelly#FoodieExtravangaza

This is an exquisite and refreshing Vegan & Gluten Free Watermelon Jelly which is so very easy to prepare. It's a perfect cool dessert which can be served at any time of the day or for parties, especially on a hot summer day. The cinnamon stick in this dessert renders a beautiful taste and aroma to it, would suggest not to add any other extra flavoring. 
I have made this jelly twice in one week, because my hubby loved it. This jelly is also apt to make especially when  you get some tasteless or bland watermelon. 
Serves 2
Ingredients 
300 ml Watermelon juice
3 Tablespoons Level Corn Flour
1/3 Cup Level Granulated Sugar
1 Small Stick Cinnamon
1/2 Teaspoon Level Agar Agar powder 

A Drop of Red color - optional
Mango pieces for garnish

Method
Let’s make watermelon juice first. Cut the watermelon, remove the seeds and put it into a mixer. Mix well until blended. Sieve, measure it and keep aside. 

In a tablespoon of water soak the agar agar powder, keep it aside.
In a sauce pan add the corn flour to  the watermelon juice and mix well until dissolved fully and no lumps remain.  Now add cinnamon stick, sugar, mix well.  Place the sauce pan on medium high flame and bring this mixture to a boil. 
Simmer on a low fire for about 5 to 7  minutes, stirring continuously. Once it starts to thicken,  add the soaked agar agar and stir  it till well,  mix and continue to stir for another  2 minutes. Fish out the  cinnamon stick.

Rinse the moulds and leave them wet (this will help you to un mould the jelly easily). 
Pour the prepared jelly mixture into the moulds and let it cool down. Cling wrap them and keep it in the refrigerator  overnight.

Next day take a wet kitchen napkin and micro it for 30 seconds and wrap it around jelly moulds. 
This way un moulding of jelly becomes much easier. Place it on serving plate upside down and tap a bit.  Ta da they are out.  Now garnish it with mango pieces and a stalk of mint leaf and serve.. yum.. yum.
My hubby and our guest just relished this fabulous dessert.
Here are some of the other Watermelon recipes
Watermelon Agua Fresca
Watermelon Granita  
Labels :  Watermelon, Jelly, Mango, Agar Agar powder, Cinnamon, Foodie Extravaganza Party, No Bake Desserts, Sweets & Desserts,United Kingdom 
Try these other tasty recipes with watermelon being shared for today's Foodie Extravaganza:
Beef and Watermelon Stir Fry from A Day in the Life on the Farm
Disneyland Watermelon Mint Julep from Simply Inspired Meals
Iced Watermelon Matcha from Tara’s Multicultural Table
Russian Pickled Watermelon from Pandemonium Noshery
Vegan & Gluten Free Watermelon Jelly by Sneha’s Recipe
Watermelon Cucumber Bites from Cookaholic Wife
Watermelon Mint Granita from Our Good Life
Watermelon Salad with Mint and Lime from Karen’s Kitchen Stories

Continue Reading
5 comments
Share:

Sparkling Apple And Watermelon Lemonade Spritzers


Cool down and get refreshed with this fresh, tangy, glass of lemonade with a twist of apple and watermelon to quench your thirst.

Ingredients

2 Cups Seedless Watermelon  ~ cut into chunks
1 Apple  ~ skinned and chopped
¼ Cup Fresh Lemon Juice
500 ML Sprite or Club soda - I used Sprite
Mint Leaves and Lime slices ~for garnish


Method
Puree watermelon and apple in  a blender until smooth. Add the lemon juice and pulse it 2 or 3 times.   Pour  this mixture  into  pitcher.  Cover and refrigerate for at least 2 hours .

When ready to serve, fill  glasses with ice cubes and 1/2 cup of the  mixture; top with sprite and garnish with lime slices and mint leaves. Get refreshed ....


Since August 20th is Lemonade Day. The event for Foodie Extravaganza {Party} for this month is Lemonade our Host is Lauren Everson . Thank you Lauren choosing such a refreshing theme.


Labels : Juices, Lemonade, Apple, Watermelon, Non-Alcoholic, Foodie Extravaganza Party
If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out .
foodieextravaganza-300

Dairy-Free Frosted Lemonade by Cookaholic Wife
Frosty Raw Strawberry Lemonade by Fearlessly Creative Mammas
Honey Mint Lemonade by Sew You Think You Can Cook
Lemony White Sangria by Hardly A Goddess
Papaya Lemonade (or cocktail!) by Caroline's Cooking
Peachy Lemonade by A Day in the Life on the Farm
Pineapple Pink Lemonade Shaved Ice by Food Lust People Love
Shikanji (Indian Lemonade) by Tara's Multicultural Table
Sparkling Apple and Watermelon Lemonade Spritzers by Sneha's Recipe
Sparkling Blue Basil Lemonade by Culinary Adventures with Camilla
Sparkling Milk Lemonade by Our Good Life

Continue Reading
9 comments
Share:

Apple and Watermelon Crush


Watermelon And Apple Cooler is a perfect summer drink to beat the heat. This easy-to-make and flavorful mocktail will definitely cool you down.
Sending this post to Srivalli's Kid's Delight event, host of the month Harini - theme Fruits in any form week 4 day 2.
Ingredients 
4 Cups Watermelon  - seeded and cubed
3 Tablespoons Powdered Sugar
Rock Salt to taste (Sendha Namak)
1 tsp Cumin Seeds - roasted and crushed
1 tbsp Fresh Mint Leaves (chopped)
1 Big Apple -  grated
Crushed Ice as required

Method




In a blender, blend together watermelon, powdered sugar and rock salt until done.

Pour the blend in a jar and add crushed cumin seeds, chopped mint and crushed ice and mix well.

Add the grated apple to the watermelon juice.

Stir and pour into individual glasses. Serve , garnished with mint leaves. 




Serve chilled.  Quench your thirst with this refreshing drink.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#53.


Labels : Watermelon, Apple, Juices, Mocktail, Kids delight, Blogging Marathon

Continue Reading
16 comments
Share: