Something that we throw away every time we cook onions, the onion skins, actually have great value. It has some magical healing powers as they are exceptionally rich source of plant compounds called flavonoids, especially the powerful antioxidant and anti-inflammatory compound, quercetin.
Onions and garlic are possibly the most widely used vegetables in all world cuisines. But most of us throw away their outer skins and peels. That papery covering may seem like just throw-away packaging, but you’ll be surprised to learn they are actually nutrient dense and have a several household uses as well.
Although the skin is not edible, the benefits can be reaped by adding it to stock. To extract quercetin and other beneficial plant compounds that onions skins might contain, toss a whole onion or two, scales and all, into the pot next time you make soup, put a stew into the crock pot, or cook rice.
This is a great way of getting a little more out of your onions, rather than wasting the skin.
Prep Time : 5 mins
Cook Time : 10 mins
Serves : 1
Ingredients to make Onion Peel Tea
Onion skins and outermost layer of 2 big Onions
Green Tea sachet 1
Hot Water 1 cup
Honey 1 spoon
Lemon juice 1 tsp
Mint leaves a few
Method to make leftover Onion peel tea :
Peel the onions, keep the outer most layer along with peels. Wash well.
In a glass jar, put in the onion peels. To this add green tea sachet.
Pour 1 cup of hot water, cover and let it steep for 10 minutes.
Strain the liquid. Add 1 tsp honey. Mix well.
Add 1 tsp lemon juice and some mint leaves.
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Sol Kadi is a drink which is made from Kokum and coconut milk. Sol kadi cools down the digestive system after eating spicy food. One of the most popular gastronomic imports from the coastal Konkan region- Sol kadi- makes for a coolant and a digestive.
The drink is enjoyed in 2 ways and each one is beneficial. If you have it before meals, it works as an appetizer, and after a meal it becomes a digestive.
Sol Kadi is an aromatic and delicious drink. You can try making this amazing drink in your kitchen. The flavours of the Sol Kadi with Kokum would satiate your taste buds.
Komum sorbet reminds me of ice gola/slush, which we used to have in our childhood, licking juicy syrupy crushed ice on stick, drizzled with different flavours of summer juices like kala khatta, kairi panna, orange and khus to name a few.
First, soak kokum pods in 1/2 cup warm water for 30 to 45 minutes.
Squeeze the pods to extract the juices, drain the pods and retain the warm water with the extract in it.
In a mortar and pestle, smash together the green chili, cumin seeds, garlic cloves, coriander leaves and salt.
Crush them roughly till they come together.
Add the coconut milk, kokum concentrate, crushed garlic and chilli spice paste and stir well to combine.
Taste it and adjust seasoning as required.
Garnish the Solkadi with mint leaves or chopped coriander and place in the fridge.
To make kokum sorbet :
In a bowl add 2 to 3 spoons of Kokum concentrate which earlier extracted
Dilute it with 1+1/2 cups of water
Add salt, sugar, and cumin powder
Now transfer this to a metal/steel container or ice cubes tray.
Place this in freezer for 8 hours.
Once it’s partially set, scoop it out with ice cream scooper/spoon, and place 2 scoops in each glass.
Kokum sorbet is ready
You can make ice cubes also with this Kokum liquid
Serve chilled Sol kadi topped with kokum sorbet / kokum ice cubes.
Notes : You can always add a tadka of smoking coconut oil, mustard seeds, cumin seeds, curry leaves, asafoetida and slit green chillies.
When making sol kadhi, have it just the day you wish to drink it as it won’t last long.
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Ice apples or tadgolas are available across coastal regions of India during summer. The fleshy and juicy fruit of the sugar palm tree is probably the only thing you need to eat on a hot sunny summer afternoon.
Mother Nature has its own ways of protecting us from harsh climatic conditions. It is a great way of beating the heat.
Tadgola is translucent and pale white in colour. The fruit is called tadgola in Marathi and Hindi.
The fruit acts like a natural coolant and helps in maintaining the body temperature during summers. The benefits of tadgola make it a perfect thirst quencher during the hottest months.
It is a great way of beating the heat The best way of eating it is by removing the white outer covering and putting the whole fruit into your mouth. This is one fruit that I totally love.
Believe me it is pure bliss!
Preparation time : 5 minutes
Cooking time : 5 minutes
Serves : 1
Ingredients to make Tadgola Cooler
Tadgola/Ice Apple peeled 2
Lime juice 2 tsp
Sugar syrup 2-3 tsp
Soda 150 ml
Mint springs 2
Salt a pinch
Chat masala to coat glass rim
Ice to top
Process to make tadgola cooler :
Peel the tadgolas and blend them to make a puree.
Add this to a cocktail shaker with lime juice, sugar syrup, mint leaves and top it with ice and soda.
Dip the rim of glass in lime juice. Coat it with chat masala.
serve chilled garnished with lime and mint leaf.
My Tip :
Consume it as soon as you make it. Don’t keep in the fridge
Kokum is a fruit which is famous for its healthy and refreshing cool drink. Kokum juice is not only delicious but it also has several health benefits.
Kokum, is used mainly in Maharashtrian, Konkan and Gujarati cuisine. When added to food it imparts a pink to purple colour and sweet/sour taste. It is a preferred substitute for tamarind in curries and other dishes.
Kokum juice is preferred especially during hot summers. It is delicious and has a cooling effect on the body. It is very refreshing drink. It not only quenches your thirst, but also helps to prevents dehydration and sunstroke due to heat.
During summer Kokum Sharbat is served as a refreshing drink. You can either add sugar to it or salt depending on your taste.
Make this yummy drink to tickel your tastebuds.
To make Kokum Concentrate at home:
Ingredients required :
100 gm Kokum (I have used wet variety)
2 cups Water
100 gm Sugar
1 tsp Roasted Cumin Powder
1/2 tsp Pink salt
Regular Salt to taste
Soak the kokum in 2 cups of warm water for 1-2 hours.
Mash it nicely and strain the water. Keep it aside.
Add the leftover Kokum in a pan along with sugar, roasted cumin powder, & both salts.
Cook on low heat for 6-8 minutes until sugar melts.
Add previously made Kokum water in the pan and bring the mixture to a boil.
Cook for another 5 minutes. Kokum syrup should reach almost 1 string consistancy.
Remove the pan from heat and let the mixture cool completely.
Strain the mixture and store in a glass bottle in refrigerator for later use.
Ingredients to make Flavoured Kokum Sharbat
Prep Time : 10 mins
Chilling Time : 2 Hours
Serves : 2
Kokum Concentrate- 5-6 spoons ( less or more as per your taste)
1 green Chilli chopped for extra zing
Coriander-1 tbsp chopped
Ice cubes few
Red Chilli flakes 1/2 tsp
Mint leaves to garnish
Water- 2 glasses
Ginger- small piece (chopped)
Garlic cloves- 2 chopped
Kokum pieces to garnish
How to make Flavoured Kokum Sharbat
Pour water in a jar, add kokum concentrate. Now add chopped Garlic, Ginger and chopped green chilli. Place it in refrigerator for few hours to cool and let the spices get infused in kokum sharbat.
Take it out from the fridge and strain it. Now pour into glasses and add chopped fresh coriander leaves. Sprinkle some red chilli flakes. Add lots of ice cubes.
Garnish with mint leaves and enjoy your spicy kokum sharbat.
This Thai style Mango Chilli, no-cook soup is made with only few ingredients and takes only 5 minutes to make. Many of the ingredients will be available already in your pantry. A perfect stove-free, no-cook soup recipe for those who love their soups cold.
This no-cook soup is made with Mango & coconut milk, match made in heaven, takes only a few minutes to make.
Try this fantastically easy recipe for Chilled Mango Soup! This delightful soup turns out silky smooth and rich-tasting.
It makes a perfect dessert also for all age groups and this simple dessert becomes a very elegant dish. This summer, cool off by enjoying a bowl of Chilled Mango Soup!
Preparation time : 5 minutes
Cook time : 0 minutes
Serves : 1
Ingredients to make Thai Mango Chilli Cold Soup :
Alphanso Mangoes chopped 50 gms
Green Chillies 2 gms
Vanilla icecream 1 small pack
Coconut milk 40 ml
Ginger 2 gms
Salt to taste
Fresh Coriander, chilli flakes, coconut chunks/ flakes/scrape and red bellpepper chunks to garnish
Process : Mix all above mentioned ingredients in blender and blitz it. Adjust the consistency with water/milk
Serve this cold and garnish with fresh coriander leaves, chilli flakes and chunks of coconut & red bellpeppers.
Turmeric is most well-known for its use in curry dishes, but it’s earning a name for itself as a potent medicinal food. While some people find it soothing, and perfect before bed, others enjoy it first thing in the morning and even drink it in place of coffee or tea.
If you haven’t tried golden milk yet, you’re missing out! When ever I make this, I remember my Graddmom. She used to make it the best. She always used to give us this regularly during winters. It’s a creamy hot milk drink that’s filled to the brim with nutrients. To sweeten, you can go any number of ways. I typically go for jaggery, honey or dates.
Preparation time : 10 minutes
Cooking time : 5 minutes
Serves : 1
Ingridients to make Golden Milk:
Water 1 glass
Almond milk as required (method to make it shared below)
Saffron/kesar 6 strands
Sunth/dry ginger powder 1/4 Tsp
Dates deeseed & chopped 6
Honey 1 Tbsp
Haldi/Turmeric 1/2 Tsp or fresh Turmeric grated.
To make Almond milk at Home :
Soak 15 almonds in water overnight. Drain the water.
Add 15 almonds in a blender with half cup or more filtered water and blend until creamy and smooth.
Keep it running for at least 1-2 minutes so you get the most out of your almonds.
Adjust the consistency and transfer it in to a bowl.
Homemade almond milk only lasts a few days in the fridge, so make just what you think you will drink in this time period.
To make Golden Milk :
Boil the 1 glass of water in a pan.
Add almond milk to it. If you are using fresh Turmeric, add it by grating at this stage into milk.
Let it simmer for 10 minutes and strain it and proceed further.
Once milk comes to rolling boil, add kesar strands.
Next add deseeded and chopped dates into it.
Add dry ginger powder. Next mix in Turmeric powder.
Mix well and let it simmer for 10 minutes.
Pour into cup/glass. Serve warm.
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