With Memorial Day passed by, summer has set in. The Texas sun has started taking its toll, and it has become almost impossible to go out in the afternoon. With the heat rising and the dry weather, the best thing to keep yourself cool is to have loads of fruits.
To make your daily diet of fruit a little more interesting, my mom used to make different types of juice and sorbet for us. Back from school in the heated afternoon, and there was always a chilled glass of lemonade waiting. And, if I was lucky enough there was sometimes the watermelon or orange juice ready.
I love watermelon. My kid sister and I used to have the who-eats-the-slice-faster competitions. So, when I got this huge watermelon from the farmer’s market last weekend, and sis being not around I couldn’t figure out what to do with that huge fruit. I have slices, cubes, juice of the watermelon and the only thing left out was to make a sorbet. Picked up some fresh mint from my garden, threw them in and my sorbet was ready to get in the freezer.
Watermelon Mint Sorbet
Indian, Drink, Sorbet, Summer coolers, Watermelon recipe, Summer drinks, Mint recipe, Health drink
½ of a medium watermelon, cut and deseeded
½ cup sugar
10-12 fresh mint leaves
1 teaspoon lime juice
Put all the ingredients in blender and blend till everything turns to a juice
Pour it in a loaf pan and put in the freezer for at least 2 hours
Take out and break the icicles, and put it in the freezer once more for 1-2 hours
Scrape off the sorbet and serve in glasses of your choice with fresh mint leaves
When you hear about papaya, the first thing comes to mind are the yellow bell shaped fruits with hundreds of dark black seeds. The ripe papaya seasoned with some red chili powder and salt is one of the most consumed roadside snacks of Bengal during the summer time. As for me, I walk a few feet away from wherever there is the yellow papaya, I am averse to the smell of ripe papaya.
Though I almost hate ripe papayas, but I’m in love with the raw green ones. The raw papaya has high amount of the papain enzyme. It is good for the skin as well as the heart. But, its most important benefit is it helps as a digestive enzyme. And, probably because of this the dida (grandmother from mom’s side) also used to put a few slices of papaya when she prepared mutton curry, to tenderize the meat.
The raw papaya is also used in other types of curries with potatoes, onions and garlic. But, my mom prepares it in a very different way. The grated papaya is mixed with grated coconut – this gives it a divine taste.
Take the grated papaya in a deep bottom vessel and cover it with water, boil till the papaya becomes tender
Add a pinch of salt and turmeric powder to the potatoes, shallow fry them till they are half done. Keep aside
Pour in about 1 tablespoon of oil in the same wok, and throw in the cumin seeds, as they start sputtering add the potatoes, boiled papaya and all the spices. Season with salt. Cook for 3-5 minutes till the spices are well mixed. Now, add the grated coconut and cook for another 2-3 minutes, stirring often.
Add little water if the curry turns to dry. Cook covered till the potatoes are cooked. Sprinkle the garam masala and ghee, mix well. Serve with roti or rice.