5 Easy Cooler Recipes Using Tender Coconut Water

Hi Friends, Every year during summer I post recipes using tender coconut or iceapple. This year I planned to post cooler recipes using tender coconut water with all natural ingredients.

I have also updated these recipes on my youtube channels do visit my channel for more recipes...

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Please click here to view NIMBU NARIYAL KI SHIKANJI RECIPE

 Saffron and Passion Fruit Infused Tender-Coconut Cooler...

Ingredients:
1 Passion Fruit
2 Cups Tender Coconut Water
8 to 10 Strands Saffron
1/2 Inch Ginger Grated
2 Tbsp Lime Juice
Pinch of  Salt
1 Tbsp Diet Sugar (Optional)

Method:
In a mixing bowl scoop and add the passion fruit. Mash the fruit using back of the spoon. Add grated ginger, lime juice, pinch of salt, sugar, saffron strands and coconut water mix well till all ingredients are well combined, refrigerate for 20 minutes before serving. Once the saffron has infused in coconut water serve in a tall tumbler with ice cubes...Enjoy 😋

 Passion Fruit, Tender Coconut mojito...

Ingredients:
1 Passion Fruit
2 Cups Tender Coconut Water
Fist Full Mint Leaves
1/2 Inch Ginger Grated
2 Tbsp Lime Juice
Pinch of  Salt
1 Tbsp Diet Sugar (Optional)

Method:
In a mixing bowl scoop and add the passion fruit. Mash the fruit using back of the spoon. Add grated ginger, lime juice, pinch of salt, sugar, mint leaves and coconut water mix well till all ingredients are well combined, refrigerate for 20 minutes before serving. Once the mint has infused in coconut water serve in a tall tumbler with ice cubes...Enjoy 😋

Tender coconut water infused with basil, chilly and orange glucose...

Ingredients:
6 Cups Tender Coconut Water
Fist Full Basil Leaves
3 Tbsp Basil Seeds
1/2 Chilly Finely Chopped
2 Inch Ginger Grated (Optional)
2 Tbsp Lime Juice
Pinch of  Salt
1 Tbsp Diet Sugar (Optional)
3 Tbsp Orange Glucose or Orange Tang

Chilly Basil Infused Coconut Cooler:
In a mixing add 1/2 tsp grated ginger, lime juice, pinch of salt, sugar, 5 to 6 torn up basil leaves, chilly, 1 tbsp basil seeds and coconut water mix well till all ingredients are well combined, refrigerate for 20 minutes before serving. Once the basil has infused in coconut water serve in a tall tumbler with ice cubes...Enjoy 😋

Basil Infused Coconut Cooler:
In a mixing add 1/2 tsp grated ginger, lime juice, a pinch of salt, sugar, 5 to 6 torn up basil leaves, 1 tbsp basil seeds and coconut water mix well till all ingredients are well combined, refrigerate for 20 minutes before serving. Once the basil has infused in coconut water serve in a tall tumbler with ice cubes...Enjoy 😋

If Glucose powder is not available in your country please use orange tang powder for this recipe...

Peppy tender coconut, orange and basil infused cooler:
In a mixing add 1/2 tsp grated ginger, lime juice, pinch of salt, sugar, 5 to 6 torn up basil leaves, 1 tbsp basil seeds, 2 tbsp orange glucose powder and coconut water mix well till all ingredients are well combined, refrigerate for 20 minutes before serving. Once the basil has infused in coconut water serve in a tall tumbler with ice cubes...Enjoy 😋

Peri Peri Sweet Corn Kosambri Recipe (Southindian Style Corn Salad) #Supacorn

Kosambri is a healthy and refreshing traditional salad which is served during festivals or prepared during summer. Kosambri is normally prepared with raw mango, cucumber and soaked mung dhal (soaked split mung beans) tempered with mustard and garnished with freshly grated coconut and coriander. 

After receiving entire range of corn from supa corn I was planning to create a mashup recipe (two different flavor combinations or two completely different dishes combined is called mashup recipe). My plan was to use Peri peri masala it has always been my favorite spice blend.  Please click here to view my corn kosambri recipe posted in 2010. 

Supa Corn is oxy packed remains fresh until 9 months without refrigeration. No preservatives added. What I like about supacorn is their option to serve the corn as it is or we can add to any dish. Corn kernels cooks fast under 2 minutes. We can also consume the corn directly from the packet. Visit http://www.supafood.in/ for more info.

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Ingredients:
1 Packet Peri Peri Supa Corn
1 Packet Plain Supa Corn 
1/2 Cup Fresh Pomegranate Seeds
1 Cucumber 
1 Medium Onion
3 Carrots
2 Chilies
10 Raisins
1 Tbsp Mustard Seeds
1/2 Tsp Asafoetida
1/2 Cup Fresh Coconut
 1/2 Lime
2 Sprigs Curry Leaves
2 to 3 Sprigs Coriander Leaves
2 Tbsp Oil
Salt as per taste

Method:
Peel and wash and finely chop the veggies...carrots, onion, chilies, coriander and cucumber. Heat a pan with 1 tbsp oil on medium flame.

Add mustard seeds to the hot oil allow to splutter and reduce.
Once the mustard seeds stops spluttering add asafoetida and curry leaves fry for a second and add the sweet corn along with the peri peri masala stir and cook for a minute.

Remove the corn from flame allow the corn to reach room temperature. Add coconut to a mixer jar and grind to form grated coconut.

Once the corn has cooled to touch add the chopped veggies, Pomegranate Seeds, grated coconut, raisins and chopped chilies mix well and adjust the salt just before serving. Add lime juice and salt mix the salad well and serve...Enjoy😋

Passion Fruit Panakam Recipe

Pannakam or pannagam is normally prepared during SRI RAMA NAVAMI (Celebration of Lord Rama's Birth). We can add fruits of our choice to this drink I've used passion fruit other than banana all citrus and melon fruits can be chopped and added to this cooler recipe.  

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Ingredients:
1 Liter Luke Warm Water
2 Cups Raw Cane Sugar
1 Tbsp Grated Ginger
3 Pods Cardamom
1/4 Tsp Salt
5 Strands Saffron
3 Limes

Method:

Add raw cane sugar to luke warm water and stir till the sugar is dissolved.

Juice the limes and add to the sugar water.

Crush the cardamom pods using mortar and pestle.

Add grated ginger, salt and saffron strands mix all the ingredients till well combined.

Cover and place the mix in the fridge for and hour.

Once the lemonade has chilled scoop and add passion fruit stir well and serve chilled. Enjoy 😋

Please Click here for Musk Melon Panakam Recipe

Vietnamese Chicken Salad Recipe Using Licious-Meat

Eating dhal rice or roti curry everyday gets rhythmic and boring nowadays we prepare different types of salads for lunch or dinner doesn't take much of your time to prepare and we dont have to slog in front of the stove. Consuming salads are so healthy and also helps in easy digestion.

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I'm posting a Vietnamese chicken salad recipe which is packed with flavors  and loaded with crunchy fresh vegetables and steam cooked shredded chicken...its a low fat and scrumptious vietnamese chicken salad perfect for this weather, I'm entering this recipe on Plattershare-Licious meats Contest for #worldHealthWeek #StopEatingOrdinaryMeat 

About Plattershare:
Plattershare is a social media platform for food lovers, food professionals and food businesses where you can share your food interests like recipes, food blogs, food pictures, network with each other and promote your food businesses. Visit https://www.plattershare.com for more info.

About Licious Meats:
Licious is a popular online meat delivery portal/app its so convenient at times just to order meat online. Licious works with farmers directly to ensure the best ethically-raised breeds that are administered nutrient-rich feed under stringent biosecurity protocols. Utmost care at the source is what sets quality beyond ordinary. We are ensured with more quantity meats without wastage and its hygienically tested and packed. Visit https://www.licious.in and try some #totallylicious meats.

Ingredients: 
450 Grams Chicken Breasts from Licious Chicken
4 Birdseye Chilies
1 Cup Mixed Micro Greens
2 Carrots
1 Large Onion
1 Cucumber
1/3 Cup Roasted Peanuts
2 Tbsp Fish Sauce
2 Tbsp Pepper Powder
2 Tbsp Raw Cane Sugar
2 Tbsp Lime Juice
1/2 Cup Pomegranate
5 Sprigs Mint
1/2 Bunch Coriander
2 Cups Cabbage
2 Tbsp Olive Oil
Salt as per taste

Method:
Wash all the veggies thoroughly pat dry and Reserve.
Wash the chicken breast  using a colander allow excess moisture to drain.

In a wok or using steam cooker boil water.
Marinate the chicken with generous amount of salt and pepper.
Allow the chicken to marinate for 5 minutes.

Once the steam cooker is ready place the chicken breast and steam cook for 15 minutes this way the chicken wont get dry and will remain juicy.

Once the chicken has cooked for 15 minutes remove from steam allow to rest on a chopping board. Using a fork shred the chicken and reserve.

Start prepping your veggies.
Shred the carrots or chop into sticks.
Chop the cucumber into bite size sticks.

Thinly Slice the onion.
Finely chop the chilies.
Thinly Shred the cabbage or if possible thinly slice and reserve.

Wash the mint, coriander and micro green pat dry and reserve.
In a bowl combine fish sauce, pepper powder, chilies, sugar, 1/4 tsp salt, olive oil and lime juice mix well and reserve.

In a large mixing bowl combine all the chopped veggies, Pomegranate, Shredded chicken and greens add the dressing...mix well and serve...Enjoy😋

Food Tasting @WOW MOMO, New-Bel Road Bengaluru

Momo has always been my favorite snack/mini meal on a budget, the dumpling is normally stuffed with chicken, fish, mixed vegetables or cabbage and served with a spicy chutney, this dumpling is a favorite street food. 

I was hosted by wow momo for this tasting session. Wow momo is located on new Bel-road just before Ramiah hospital signal. 

About:

Wow! Momo is a chain of restaurants serving steam cooked and fried dumplings all day. Momo is a dumpling popular in Nepal and parts of Tibet and India, wow momo was established in 2008 by Sagar Daryani and Binod Homagai in Kolkata. Wow momo is spread across many cities from Chennai to Pune, Bengaluru, Kochi, Delhi, NCR, Coimbatore, Thrissur and Digha.

The brand has grown rapidly to become the country's largest momo chain in terms of volumes, turnovers & innovations. Their menu caters to 12 different flavors of momos available in steamed, fried & pan fried formats largely in whole wheat and refined flour variants. 

They have smartly innovated & invented to create Sizzler Momos, MoBurg (Momo Burgers), Momo Chats etc. And to top it all, even their dessert is a 'Chocolate momo. This chain or restaurants operates out of Kiosks, Food Court Outlets, High street mini outlet, and High Street maxi outlets.

We visited the outlet during lunch. Space had good lighting and ventilation, clean floors, air conditioned and cool posters on the wall...seating was okay not comfortable but still manageable. Cold water bottles, pepsi and coke avaiable. Parking was an issue.

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First order was the corn and cheese pan fried momo with tomato and garlic sauce.

Chicken Momo Burger.

Chicken Momo Sizzler with schezwan noodles and manchurian sauce.

I was really impressed with all the creations starting with the fried momo tossed in tomato garlic sauce...this dish reminded me of an Italian style arincini drenched with marinara. The cheese and corn combination can never go wrong...it was a good starter.

Coming to my second order the moburg or momo burger took my momo craving to the next level enjoyed this burger. The entire construction of this burger was awesome starting with sesame buns smothered with schezwan sauce and bombay style mint chutney centered with deep fried chicken dumplings and loaded with gooey cheese. Full 5/5 for this creation.

Next was the chicken momo sizzler. This is a package for two hungry blocks or kids on a budget can share among three. The sizzler concept is very good specially targeting college crowd and people dining on a dime. 

Sizzler comes with two types of momos fried and steamed loaded with schezwan noodles and served with a manchurian sauce. I could have ordered the fish version and fried rice, since a picky eater tagged along I was forced to stick with chicken based momo. 

No Comments on the dessert anything fried with fudge brownie and topped with generous amount of chocolate sauce is always a winner...

Chocolate momo.

Overall experience at wow momo was superb. I'm going back to taste more dishes on the menu we were impressed with all the innovations they have created using just dumplings. Truly a feast for everyone who love modern approach without compromising on taste. 

My favorite pick from the entire tasting has to be the moburg/ momo burger we were hooked to these burgers ended up packing some for later. The packaging was also neat. 

WOW MOMO is located right opposite to mcdonalds and onesta on new bel road...

Prawn Vadai (Eral Vadai) Recipe

Prawn vadai is a classic party dish normally prepared among mudhaliar and Chettiar communities, we serve these fritters as a side dish or as a tea time snack. My granny used to tell me in 1920's and 30's high tea or kitty party was the only way women could visit friends and relatives, these prawn vadai were always center of attraction and a conversation starter 😉 I've recreated this recipe with a twist and also wanted to have new post with better pictures and video 😂

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Ingredients:

500 Grams Prawns

1/2 Cup Roasted Bengal Gram

1 Egg 

3 Green Chilies

3 Spring Curry Leaves (finely chopped)

3 to 5 Sprigs Coriander Leaves (finely chopped)

3 to 5 Sprigs Mint Leaves(finely chopped)

1 Tbsp Ginger and Garlic Paste

1/2 Tsp Turmeric Powder

1 Tbsp Chilly Powder

1/2 Tsp Cumin Powder

1/2 Tsp Pepper Powder 

1 Tbsp Garam Masala

1 Large Onion Chopped

2 Tbsp Corn Flour

1/2 Cup Panko Bread Crumbs

Oil for Frying

Salt as per taste

Lime wedges, finely chopped mint, curry leaves and coriander for garnish...

Method:
We have to get the prawns shelled and cleaned from the supermarket or clean it our-self. I have shelled and de-veined the prawns washed it thoroughly and placed in a colander allowed the prawns to sit in the sink for 10 minutes....we dont want excess water/moisture.

After 10 minutes transfer the prawns to a mixing bowl start marinating, add 1 beaten egg, ginger and garlic paste, chilly powder, turmeric powder, cumin powder, pepper powder, 1 tsp salt and garam masala mix till all the masala is well incorporated cover and reserve.

Allow these prawns to marinate for 10 minutes in the fridge for best results marinate the fish over night.

Once the prawns are marinated add to a mixer-jar and pulse twice if the fish is ground well transfer back to the mixing bowl. Do not add water to grind the prawns. We have to only pulse the prawns and not grind in 1 or 2 speed.

Add the roasted bengal gram to the same mixer jar along with the chilies and grind to form fine powder.

Add the ground roasted chilly bengal gram powder to the prawns along with chopped curry leaves, mint, coriander and onion mix all the ingredients till well combined allow this mixture to rest for 10 minutes...

Divide the prawn batter in 2 equal portions add salt as per taste to one portion that your going to fry and consume other half can rest in the fridge. If we add salt to the entire batch the onions will tend to release excess moisture and the batter will tend to get soggy.

Heat oil in a wok on medium flame wet your hands with water or use oil, take golf ball size portion of the batter and flatten using your hands we can also use cutlet mould or cookie cutter to shape the vadas.

Gently drop the vada in hot oil and fry on medium to low flame keep turning and fry till golden brown drain from oil place on tissue paper and serve right away with mint chutney and lime wedges...Enjoy 😀

Version 2 of the same recipe: Flatten the vadas and create and doughnut shape and reserve. Mix 2 tbsp corn flour in 5 tbsp water add pinch of salt mix well and reserve.

Spread panko bread crumbs on a plate dip the vada in corn flour batter shake of excess batter and roll in bread crumbs. Gently drop these vadas in oil and fry on low to medium flame keep flipping these vadas every 30 seconds and fry until golden brown drain excess oil and place on tissue paper...serve hot Enjoy these extra crunch vadas  😉