Simply irresistible

Watermelon mint cooler

Cool yourself on a hot sunny day with this refreshing and cool drink.

Ingredients:
1 cup watermelon cubes
2 ice cubes
1/4 tsp black salt
1 tsp lemon juice
2-3 mint leaves chopped or torn

Method:
1. Grind all ingredients together except the mint leaves. You can add sugar if you like but i just skipped sugar for my drink.
2. Garnish with chopped mint leaves.
3. Serve chilled.

Linguine Pasta in pink sauce. Watch this space for recipe.

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Thank you to each and every one of you.

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Quinoa and Roast Vegetables Salad

Ingredients:
1 cup Quinoa
10 -12 French beans cut into big pieces
½ Red Bell pepper cut into square chunks
½ Green Bell Pepper cut into squares
20 gm Haloumi Cheese cut into small squares
1 bunch Bok Choy washed and chopped roughly
1 tbsp Garlic infused olive oil
1 Avocado cut in small squares
8-10 black pitted olives cut in thin rounds
1 tbsp lemon juice
Salt to taste
½ tsp black pepper powder
½ tsp chili flakes
1tbsp chopped Parsley / Coriander
Instructions:
1. Boil 1 cup Quinoa with 2 cups water and some salt. When all the water is absorbed cover the quinoa for 10-15 mins and let it puff up. Keep aside to cool down.
2. Take a pan with garlic infused olive oil and roast French beans, red and green bell peppers, haloumi cheese till they are crisp. Add salt and pepper to taste. Remove the veggies and keep aside.
3. In the same pan sauté chopped Bok Choy on high flame. Do not overcook .
4. Mix quinoa, roasted vegetables, bok choy , avocado and olives together.
5. Add lemon juice and season with salt and red chili flakes.
6. Top it with chopped Parsley / Coriander.

Banana Walnut and Almond Smoothie

Very simple, appetizing and healthy smoothie. It keeps you full for hours, a great breakfast idea if you are rushing and have no time to prepare brekkie.

Ingredients :
1 banana
5-6 almonds
5-6 walnuts
1 Tbsp honey
¾ cup milk
Ice

Instructions:
1. Soak almonds and walnuts in water for 2-3 hours, enough to peel off the almond skin.
2. Peel of almond skin and banana skin
3. Blend together all the ingredients.
4. Serve chilled and enjoy.

Banana & Avocado smoothie

Ingredients:
1 Banana ( ripe one preferably)
1 avocado
1/4 tsp vanilla essence
1 tbsp honey
1 to 2 cubes of ice
1/2 cup milk

Instructions:
1. Blend together all the ingredients till they are smooth.
2. Transfer in a glass and serve chilled.

Notes:
1. Try to use extra ripe banana for that extra narural sweetness.
2. Ice cubes can be avoided if you are using chilled milk.

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Banana & Avocado smoothie Ingredients: 1 Banana ( ripe one preferably) 1 avocado 1/4 tsp vanilla essence 1 tbsp honey 1 to 2 cubes of ice 1/2 cup milk Instructions: 1. Blend together all the ingredients till they are smooth. 2. Transfer in a glass and serve chilled. Notes: 1. Try to use extra ripe banana for that extra narural sweetness. 2. Ice cubes can be avoided if you are using chilled milk. #vegetarianism #simply_irressistible #mumbaikikudi #indianfood #healthyvegetarian

Watermelon, Feta and Mint Salad (Summer Salad)

This is a perfect salad for summers with cooling & refreshing watermelon and mint. Feta cheese compliments with both watermelon and mint so well and also adds a contrast to the taste and color.

Ingredients :
1/4 of a whole watermelon chopped in chunks
15 to 20 leaves of mint chopped
20gm to 30 gm feta cheese finely chopped into cubes
Juice of 1 small lime
Salt to taste
1/4 tsp black pepper powder

Instructions :
1. In a bowl mix chunks of watermelon, mint leaves and feta cheese cubes. Watermelon, mint and feta cheese all should be chilled before you start making the salad.
2. Add juice of 1 small lime or around 1tbsp of lemon juice.
3. Add salt and black pepper powder to taste.
4. Toss gently to avoid breaking watermelon pieces.
5. Serve chilled.

Quinoa, Chickpea and Tofu Salad

This is a very quick salad fix if you have the ingredients prepared in advance. I have been trying to think different salad ingredients that would go together and just randomly picked these and it did turn out to be really good, even my 9year old daughter loved it.

Ingredients :

2 cups Salad leaves
1 cup boiled and cooled chickpeas (remember to add salt to the chickpea while boiling)
100 gm firm tofu slightly tossed in olive oil with little bit salt and dried herbs
1 cup cucumber chopped in small pieces
1/2 cup red capsicum finely chopped
1/2 cup green capsicum finely chopped
1 cup boiled and cooled quinoa
1 tbsp olive oil
1 tbsp lime juice
Himalayan rock salt and freshly ground black pepper for seasoning.

Instructions:

1. Mix together quinoa, chickpeas, cucumber, red and green capsicum, salad leaves and tofu.
2. Squeeze in fresh lime juice and add a tbsp of olive oil.
3. Season with himalayan rock salt and freshly ground black pepper.
4. Serve it chilled or at room temperature depending on your taste.

Recipe notes :
You can also add in chopped walnuts for that extra crunch, i just avoided it as i didn't want to make it very rich.

Pan Sautéed Mushrooms

My kids love mushrooms and they would really eat it in any form except in a soup where there is flavour or mushroom but no sign of it being inside. Best part about mushrooms is they cook in no time, and this recipe is a very quick snack time hack which can be made in very little time.

Ingredients:
250 gms white button mushroom sliced in 4 to 6 pieces
1 tbsp butter
Salt to taste
¼ tsp black pepper powder
½ tsp Italian herbs

Instructions:
1. Take a pan and add butter. Add sliced mushrooms, you can make 4 to 6 slices of mushroom depending on how big the mushroom is.
2. Sauté on high flame. Add salt and black pepper powder while the water in the mushrooms is still drying up.
3. Once all the water in the mushrooms is dried up sprinkle dried Italian herbs on top.
4. Serve hot.