Water Melon Mojito-(Mocktail)

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Water Melon Mojito-(Mocktail)

So already down here in Hyderabad, the days are sweltering! Its getting so HOT. All I want to do during afternoon is drink something cold and refreshing. Today afternoon, I whipped up these fun Watermelon Mojito to drink while we were cooking lunch and had a great time.

I had a watermelon mojito not that long ago, at a restaurant and the only thing I didn’t like about it was the little chunks of pulp that I kept sucking up through the straw. The flavor was fun, but I wanted a clearer drink, so since then every time I made the juice I strained it and removed all the pulp.

These could definitely be made without alcohol for a fun summer drink, but if you wish you can add Rum as I have heard from my friends it goes very well with lemon and mint. (I don’t drink, so not sure if there is anything else that tastes great with this combination)

Something different to try when you are bored with plain jane lemon juice. You make them more sweet or more tart by playing with the proportions of lemon and sugar as you wish.

Technically you need a muddler (See pic below) to make mock-tails like these at home, but back of a big wooden spoon would do the needful.

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Ingredients:

Mint leaves 5 to 10
Sugar 1/2 tsp
Lemon 1
Water melon juice
Salt- Pinch
Cumin Powder- Pinch
Frozen water melon cubes
Sprite/ginger ale/7 up

Method:-

Chop mint leaves, cut lemon into small wedges, remove the seeds and keep aside. Freeze few watermelon balls/cubes to use instead of ice cubes. Makes it more flavorful.

In a tall glass, add lemon wedges, frozen water melon cubes, mint leaves, cupin powder and some sugar.

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Using back of a wooden spoon crush them all to release their juice and to blend in the flavors.

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Add water melon juice, sprite and mix well. I served them with a spear of lime wedge, mint leaf, and a watermelon ball.  I also dropped a couple more watermelon balls directly into the drinks.

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Perugu Vada -South Indian style Dahi vada

Perugu Vada

South Indian style Dahi vada

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Perugu vada is one of the famous South Indian Snacks, explicitly served on special occasions or festivals or as an evening snack.In spite of being a deep-fried snack, it will be a perfect soothing snack on those hot days since it is dunked in yoghurt. I love the combination of this cool dahi vada, which compliments any heavy/spicy meal.

It tastes best when served chilled and is ideal to serve at parties as it can  be made in advance and chilled in the refrigerator. Especially on a hot summer day, when you want something to cool you off dig into these beauties and feel refreshed.

North Indian dahi wada/dahi bhalla is little more flavourful and has more spices involved. This south indian style dahi vada is more simple and is quick to make. Also when you have left over vadas, you can make these delicious vadas soaked in tampered buttermilk and surprise your loved ones.

Ingredients:-

Urad Dal- 2 cups
Green chilli- 2
Ginger – 1/4 inch piece
Pepper- 1/2 tsp
Salt– to taste
Rice flour- 2 tsp
Water– as required
Oil– to deep fry
Few curry leaves
Curd- 2 cups
Milk 1/2 cup
Boiling water- 1 cup

To Temper:-

Oil- 3 tesp
Mustard Seeds – 1 tsp
Cumin Seeds- 1 tsp
Curry leaves – few
Red Chillies- 2
Hing – a generous pinch

Method:-

Soak  urad dal for minimum 3 to 4 hours. Now drain and grind in a blender with chili, ginger, pepper, rice flour and some curry leaves to a very smooth batter.
Add little water as needed to make a fine paste. Take a small portion in your hands, flatten and make a small hole in the center and drop in HOT oil. (You can always use a plastic sheet to make this to get perfect shape) Fry them till golden brown and drain in a paper towel.

In a flat surface vessel, pour some hot boiling water and soak the vadas for minimum 15 minutes flipping them in between. This has to be done patiently to ensure the vadas melt in your mouth and are soft inside.

In a kadai, add all the ingredients under temper and let them splutter. Mix milk and curd with some salt and keep it ready.

Now in the same bowl you soaked vadas, remove excess water and add the thick buttermilk. Once all the vadas are covered with curd pour the hot temper on top and serve immediately or chill them in refrigerator and serve cold.

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