Raspberry Lime Granita

I have always had a hateful relationship with the summers. I wished for summer vacation to fall during winters! As a kid I was prone to heat boils in summer that would irritate me day and night until my aunt found a solution through it through MEDIMIX soap - now, all Indians especially a malayalee will would relate to this brand of soap:) Moving to Bangalore, made summers a tad bit bearable. When my groom hunt was on, one thing I was very particular of was - No wedding in April and May. Weddings are supposed to be happy moments not disgusting and sweat drenched.

This is my third summer in Dubai and you can imagine the plight of a summer hating creature like me surviving in this part of the world. Coupled with humidity, the weather makes it impossible to step out even for a few fleeting moments. Even if you do all you can think of is getting back under the shower which is not much of a solace because you have hot water running in the taps. I look forward to the summers bidding good bye - the only happy aspect of summer is feasting away on cold guiltless pleasures - ice cream, milkshakes, lassi, anything and everything that comes cold.

Weather in this part of world is slightly getting bearable. Stepping out in evenings is not as daunting a task it used to be the last few months and I am looking forward to the cold season - hoping that it lasts long. Meanwhile sharing the recipe for Raspberry Lime Granita which was made about a month back. It was hard to get a perfect shot because the heat made it melt very quickly.  I had to refreeze it twice to finally a get a decent shot.

Ingredients

1. Raspberry - 250 gms
2. Water - 1 cup
3. Sugar - 1/4 cup ( vary as per your level of sweetness)
4. Lime Juice - 2 tbsp

Method

• Stir water along with sugar on medium heat until dissolved. Set aside to cool. Squeeze in the lime juice when cool.
• Pulse the raspberry in a blender. Strain to remove any excess pulp/ solids.
• Mix this with the sugar syrup until well combined.
• Pour this into a baking tray or any other shallow dish such that syrup does not form a very thick layer.
• Freeze for an hour. Then scrape it using a fork 3 to 4 times at intervals of  half an hour to help it form granules.
• Freeze for another 2 to 3 hours before scooping it out into a glass and serving.

Mango Mint Lemonade

Mangoes always brings fond memories of summer vacations. After breakfast, we gather around in the backyard of my mother's house where grandmother had ready for us the mangoes. We called the bigger slices mettha (malayalam for mattress) and the smaller slices talayana (malayalam for pillow). Back home in Udupi, summers began with us racing out to drive away the monkeys from taste testing the mangoes on our tree! The monkeys are ever present around the house during summers jumping from roof to tree and the dogs run under the tree hoping to catch hold of one monkey ( if only one would fall) . The monkeys are very choosy, hard to please group! They taste test several mangoes and drop them to the ground with just a single bite. Obviously that renders the mango ill suited for consumption and leaves a broken hearted mom and two children staring at the useless mangoes underneath the tree. If not consuming the mango as is the other popular use of mango were the milkshakes we made in the evening! Summers also saw us making jar full of lemonade - I remember telling my Dad years back that I am going to start a lemonade business - he laughed it off!

This summer in Dubai is killing. Despite being indoors most of the time, the heat seems to be getting the better of us. For the first time since moving here, we have started drinking refrigerated water. So it is invariable that we try out some cold drinks. So this time I combined the mango with lemonade and there we have the Mango mint lemonade.

Ingredients

1. Mango - 2 medium sized sliced
2. Lemon juice - 2 tbsp
3. Mint Leaves - a handful
4. Ice cubes
5. Sugar - 2 tbsp

Method

• Blend together the sliced mango along with mint leaves, lemon juice and sugar. (add or reduce sugar as per the sweetness of the mango)
• Pour into glass and serve chilled with ice cubes.

Check out other summer thirst quenchers on the blog - 

Orange Iced Tea

Green gram Cooler

Water - 'lemon mint cooler'

Carrot Halwa Cheesecake - No Bake

The long weekend has heralded a hopefully long winter in Dubai. The winds are chilly and my hands are invariably reaching out to the woolens. The sky is clear and occasional clouds pass by as I look up and pray that at least one would sprinkle showers as they go by. I have not been that lucky yet! It is that time of the year when we reach out to those soothing hot drinks and soups. Yet the crazy part in each of us would want to grab hold of an ice cream or something chilled. ( although the angel in your head would speak of possibilities of falling sick - the devil in you doesn't care)

The call for making a cheesecake has been there since the last mango season. The season passed by and no cheesecake was made. While discussing the menu for Christmas, Shibin was quick to suggest a cheesecake and since mango is not in season now, I was left pondering on the flavor. I was quickly taken back to one of the episodes of Dhe Chef - a Malayalam channel cooking reality show where one of the contestants happened to make a carrot halwa cheese cake.  So there it was done!!

The cream cheese I have used is homemade - I picked up the recipe from the blog - Sharmispassion . I increased the quantity of lime juice added to 3 tbsp as against the 1.5 mentioned in the blog to get the desired consistency. Why do you need to buy cream cheese, if you can make it at home!! It is cheaper and not so tedious. Head over to her blog, if you want to give it a shot and below is my cheesecake recipe.

Ingredients

For Carrot Halwa

1. Carrot - 1 and half cup grated
2. Sweetened condensed milk - 100 ml
3. White sugar - 2 tbsp
4. Ghee - 4 tbsp

For cheesecake

1. Digestive Biscuit - 8 -10
2. Butter - 3 tbsp melted
3. Cream cheese - 1 cup
4. Thick cream - 1/3 cup
5. Sugar -1/4 cup powdered
6. Rose essence - 1 tsp
7. Salt - 1 pinch

Method

Carrot Halwa

• Heat 2 tbsp ghee in a saucepan and add the grated carrot. 
• Add the condensed milk and combine. Let it simmer on low flame till the raw taste of the carrot goes and the milk content reduces by 80%.
• Add sugar and remaining ghee. Stir till it combines well and the moisture content dries up.
• Set aside to cool

Cheesecake

• Put the digestive biscuits into a ziploc bag and crush it using a rolling pin till coarse
• Combine this with melted ghee. Layer the bottom of 4 glasses with this mixture and press down using spoon. Let it refrigerate for 30 minutes to 1 hour.
• Whisk the thick cream until peak is formed. Add in the cream cheese and combine well.
• Add in the sugar, salt and the essence and combine.
• Add about 3 tbsp of the carrot halwa to the cheese mixture and fold this in.
• Scoop spoonfuls of the cheese mixture into the glasses. Gently tap down the glass on tea towel to level the cheese layer.
• Refrigerate for 30 minutes to an hour.
• Finally, top the cheesecake with carrot halwa and refrigerate for about 2 hours.
• Serve chilled.

Water-'lemon' Mint Cooler

It is scorching summer in Dubai and everyone is out to find ways to escape the heat. From being holed up at homes and offices to cooler recipes to bring down the heat.

Watermelon is probably the best summer fruit. I remember the times when my mom used to serve us freshly cut watermelon when we were back from our evening games or when our father was back from his badminton games. Watermelon was the delicacy at our summer coaching camps as well.

I was on the lookout for a new cooler recipe when my cousin suggested this combination which she constantly uses to beat the Delhi heat.

As to the name of this cooler, my husband suggested it and I found it quite unique too:)

There you are - The Water-'lemon' Mint Cooler:

Ingredients

1. Watermelon - 2 cups de-seeded and diced
2. Cucumber - 1 cup diced
3. Lemon - 1 small size
4. Mint Leaves - 2 sprigs
5. Sugar - 2 tsp
6. Salt - 1/2 tsp
7. Ice cubes

Method

Add the diced watermelon, cucumber and mint leaves into a juicer and blend it.

Stir in the sugar, salt and add lemon juice.

Pour into two glasses and serve with ice cubes and garnish of mint.

You may also note - 

• Increase or decrease the sugar and salt quantity as per your choice.
• Remember to serve it fresh.
• Alternatively, you can just crush all the ingredients together using a fork or spoon instead of using a blender.