Watermelon Juice

Watermelon Juice is incredibly refreshing and easy to prepare using a blender. It's sweet, hydrating, and ideal for a hot summer day.

Watermelon - 2 cups, cubed

Ginger - a small piece

Lemon Juice - 1 tbsp.

Rose Syrup - 1 tsp (I used Roohafza) (optional)

Sugar - to taste

Salt

Mint Leaves

Place the Watermelon cubes in a blender along with a small piece of Ginger, Lemon Juice, Rose Syrup (optional), Sugar, a pinch of Salt, and Mint leaves. Blend until smooth.

Pour into a tall, chilled glass and garnish with Mint Leaves. Enjoy immediately!

Paaya

To Pressure Cook:

Mutton Trotters - 6 pc.

Bay Leaf - 2

Peppercorn - 1/4 tsp

Fennel seeds - 1/4 tsp

For the Masala Paste:

Coconut - 1/2 cup, grated

Coriander seeds - 2 tbsp.

Sesame seeds - 2 tbsp.

Clove - 4

Cardamom - 2

Peppercorn - 1/4 tsp

For Gravy:

Oil - 3 tbsp.

Onion - 1, chopped

Green Chilli - 3

Garlic - 8 cloves

Ginger - 2 small pcs.

Chilli powder - 1/2 tsp

Curd - 4 tbsp.

Cilantro

Mint

Salt

Lemon juice

Thoroughly rinse the Mutton trotters in clear running water. Remove any hair left on the trotters by burning them off with a flame from gas or a butane torch. Scald them in boiling water for about 2-3 min. Then soak in 1/2 cup lemon juice for 15 min. Scrub the trotters and make sure all of the char skin and any brunt tissue is removed properly. Rinse in running water for 3 to 4 times. Pour enough water to the cleaned Mutton trotters, so that all the pieces will be immersed completely, cook uncovered and allow to boil. When the water boils, remove and and discard the water.

In a pressure cooker; add all the cleaned trotters along with Bay leaves, Fennel seeds and Peppercorns. Add water covering all the trotters; and pressure cook for 15 whistle (20 mins) over high flame.

Grind Ginger, Garlic, Green Chillies to coarse paste and set aside.

Dry roast all the ingredients listed above “For the ground paste” on medium heat. Sauté them for couple of minutes or until the color start to change. Turn the heat off and set it aside; let them cool. Once cooled add everything in blender and ground to coarse paste and set aside.

Strain the stock and keep the Paya aside.

Heat Oil in a large heavy bottom pan. Add the chopped Onions and sauté the onions till it turns translucent.

Now add the Ginger-Garlic-Green Chilli paste. Stir well for couple of minutes till raw smell goes away.

Add the grounded paste and fry for 5-7 minutes until Oil leaves the sides of the pan.

Add the Chilli powder and stir. Lower the heat to low and add in the beaten yogurt a tablespoon at a time. Stir well to make sure it doesn’t curdle but enhance the flavors to form a rich gravy with all the spices.

Add the paya to the gravy and increase the heat back to medium, Mix well so that all trotters pieces is coated well with spice mix.

Now add the most of the stock of paya and bring the paya curry to a boil.

Simmer gently for a further hour. Make sure to stir often or so just so it doesn’t stick to the bottom of the pan. If you find the gravy is too thick you can add a little more of the left over stock.

Season with salt and juice of a lemon. Garnish with fresh coriander & mint leaves.

Remove from the fire and keep uncovered for overnight or if you want to eat the same day, then let it rest at least for 4-6hrs.

Serve with Idiyappam, Appam, Naan, Roti or with Rice and Enjoy!

Lemon Ricotta Pasta

• Kosher salt

• 1 pound cellentani, gemelli, or another short pasta

• 1 cup (8 ounces) whole-milk ricotta, room temperature

• 1 cup (2 ounces) freshly grated Parmesan, plus more for serving

• Freshly grated zest of 1 medium lemon, plus 1 tablespoon lemon juice

• 1/2 teaspoon black pepper

• Red pepper flakes and basil leaves for serving

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta and return it to the pot.

2. Add the ricotta, Parmesan, lemon zest, juice, and black pepper to a blender or food processor. Blend to a smooth paste, scraping down sides of bowl as needed, about 1 minute. With the machine running, slowly add 1/3 cup pasta water. Scrape down the sides of the bowl and check the consistency of the sauce, adding more pasta water to thin it out if you prefer. Pour the sauce over the pasta and stir until the pasta is evenly coated with the sauce. Add more pasta water as needed for a smooth sauce.

3. Divide the pasta among bowls, being sure to top it with any sauce from the bottom of the pot. Garnish it with grated Parmesan, red pepper flakes, and basil, and serve.