Honeydew melon is a variety of melon, which belongs to the family of musk melon. Its a family favourite fruit at our place because of its sweet taste. We normally would cut the fruit and eat it as it is. But there will be times the half finished fruit sits in the fridge for a few days and nobody wants to eat it. Something innovative has to be prepared during such times to make it interesting. Here is one such recipe..Muskmelon Cooler! It can be served as a refreshing drink or as a dessert. 

Time required: 15 - 20 minutes

Difficulty level: Medium

Serves - 3

Ingredients:

• Honeydew Melon - 1/4th of a whole fruit (or even less)
• Milk (preferably full fat) - 1 cup 
• For sweetness - jaggery, sugar or maple syrup - according to taste (I have added 6 tbsp of jaggery)
• Salt - a pinch
• Cardamom powder - 1/4 tsp

Method:

• Cut the melon into big pieces and separate the seed part. Grate the flesh using a grater and discard the rind part. 
• 1.5 cups of grated flesh plus the liquid therefrom will be enough for the above said measurements.
• Transfer the grated fruit flesh plus liquid into a mixing bowl. Add pinch of salt and sweetener (jaggery, sugar or maple syrup) according to taste and mix everything well. 
• Add milk and cardamom powder and give it a good mix.
• Keep it in the fridge for cooling before you serve.
• While serving, mix it well and scoop both juice and the fruit gratings into the serving bowl.  

Tips: 

• For a quick serving, use cold milk and refrigerated fruit for this recipe.

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I rarely prepare deep fried items at home. Dishes like Poori, Bajji, Bonda are always tempting. But as far as possible, we want to avoid eating food thats too oily. But I can't avoid making Chaklis when there's huge demand from my daughter!

Months back, I had eaten Chakli at one of my Aunt's home. They were so tasty and I was surprised to hear that she had used Curd for making those Chaklis! Then one fine day, again on daughter's demand, I tried Chaklis using my own selection of ingredients along with curd. They turned out so crunchy and yum! This recipe looks very handy and easy for me now. Here is my easy peasy Chakli recipe for you all.. 

Preparation time: 2 hours

Difficulty level: Medium

Yield: 60 challis (varies depending on the size)

Ingredients:

• Rice flour - 4 cups
• Roasted bengal gram dal / Pottu Kadalai - 1/2 cup
• Butter - lemon size
• Salt - for taste
• Sugar - 1 1/2 tsp
• Red chilli powder - 2 tsp or to taste
• Carom seeds / Ajwain - 1 tsp
• Till seeds - 1 tbsp
• Cumin seeds - 1 tsp
• Curd - 1/2 cup
• Water (approx) - 2 1/4 cup

Method:

• Combine roasted bengal gram dal, carom seeds, till seeds and cumin seeds and make a fine powder.
• Mix it with rice flour, salt, sugar and red chilli powder in a large bowl.
• Add heated butter to the flour mixture and mix it well with your hands.
• To this, add 1/2 cup of curd and mix well.
• Add water little by little and make a soft, non sticky dough like chapathi dough.
• Fill the prepared dough in Chakli Press (Chakli Maker). Press the dough and make them into spiral shapes.
• Heat the oil in a wide pan and deep fry these spirals till they turn crispy.
• Enjoy crispy, delicious Chaklis anytime!

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When it comes to the habit of healthy eating, eating more vegetables is always recommended. Being born and brought up in South India, we prefer Rice for our lunch and dinner most of the time. So, I try to include salads, veg stir fries, lentil based curries and yogurt in our daily food to make sure we won't miss the required nutrients. 

I try to mix and match the vegetables for my curries and stir fries just to make it attractive for my daughter to eat! Beans is one of those vegetables which goes well with most other vegetables to make delicious dishes. I am sharing with you all a healthy and delicious stir fry using Beans and Lilva Beans. For this recipe, you can use either fresh or frozen Lilva Beans. I have used the frozen ones here..

Preparation time: 20 - 25 minutes

Serves - 3

Difficulty level: Medium

Ingredients:

• Fresh beans - 200 gm
• Silva Beans / Hitikida Avarekalu (Fresh or frozen) - 1/2 cup (can add more if you like)    
• Salt to taste
• Amchur powder - 2/3 tsp or to taste
• Grated coconut (optional) - 2 tbsp)

          For Seasoning:

• Cooking oil - 2 tbsp
• Dry red chilli - quarter piece
• Urid dal - 1 tsp
• Asafoetida / Hing - a big pinch
• Mustard seeds - 1 tsp
• Turmeric powder - 1/4 tsp
• Green chilli - 1 (according to spiciness needed)
• Curry leaves - 8 to 10 leaves

Method:

• Wash the beans thoroughly in water, remove the stem and fibre, if any. Chop the beans into as thin roundels as possible.
• Heat oil in a heavy pan. Add red chilli piece, urid dal, asafoetida and mustard seeds. When mustard seeds start crackling, add turmeric powder, slit green chilli and curry leaves. Saute for a minute.
• Add the chopped beans to the seasoning and mix it well. Close the lid tightly and cook it for 5 - 6 minutes. Sauté it once in between to ensure even cooking.
• Mix in the Lilva Beans along with the half cooked beans and cook for 5 more minutes.
• Add grated coconut, salt and amchur powder for taste. Mix everything well and cook for 5 minutes or till done. 
• Serve this delicious stir fry as a side dish with rice.

Tips:

• Don't add any water while cooking. Water content in the beans will be sufficient for cooking them.  

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Eggplant is used in preparing wide variety of Indian dishes. We too love this vegetable in our cooking. Varieties of side dishes and stir fries can be made using this vegetable. Today, I am sharing a unique Stir fry (Palya) recipe from my native place. 

As per my observation, most of the eggplant recipes tastes good only when onion or garlic is added. But this Stir fry tastes delicious without adding garlic and onion. Try this simple yet delicious Stir Fry and let me know your feedback!

Preparation time: 20 minutes

Soaking time: 15 minutes

Serves: 4

Difficulty level: Medium

Ingredients: 

• Eggplant (Finely chopped) - 1 large 
• Oil - 5 to 6 tbsp
• Dry red chilli (optional) - 1 small piece
• Urid dal - 1 tsp
• Mustard seeds - 1 tsp
• Asafoetida / Hing - big pinch
• Turmeric powder - 1/4 tsp
• Green chillies - 2 (add according to spiciness needed)
• Curry leaves - 1 strand
• Salt to taste
• Amchur powder - 1 1/2 tsp or to taste
• Grated coconut - 4 tbsp

Method:

• Take the finely chopped eggplant in a bowl. Add 1 1/2 tsp salt, 1 tsp amchur powder. Mix it well and leave it for 15 minutes.
• Squeeze off the water content from the eggplant mixture and discard the water.
• Heat oil in a heavy bottom pan. Add red chilli, urid dal, mustard seeds, hing and turmeric. 
• Once the mustard seeds start crackling, add slit green chillies and curry leaves. Saute the mixture for a minute.
• Add the squeezed eggplant chunks to the seasoning and mix it once. Check the taste and add salt and amchur powder accordingly. 
• Cook this mixture on low flame without closing the lid for 8 - 10 minutes or till done. 
• When its cooked half-way, add the grated coconut. Stir the mixture frequently to ensure even cooking.
• Turn off the flame when the eggplant chunks become soft and cooked nicely. 
• Serve this delicious stir fry as a side dish along with rice. 
• If cooked nicely, this stir fry stays good for 2 - 3 days at room temperature.

Tips:

• If you would like to add onion, add chopped onion while adding the grated coconut.
• This stir fry tastes better when eggplant is chopped very finely.

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My school going daughter has recently developed a great craving for snacks. Everyday after coming from the school, she asks for some snacks thats crunchy. I rarely entertain store bought snacks at home and also, she loves homemade food. So, I always keep a stock of 2-3 varieties of homemade snacks for her. One among those is Spiced Phool Makhana. These crunchy balls are very addictive and they are a good source of protein and Vitamin B too!

Puffed Phool Makhana is available in most of the Indian grocery stores here. With this, one can easily prepare this delicious snack anytime. So, here is the recipe of Spiced Phool Makhana or Lotus Seed Snacks..

Preparation time: 15 minutes

Servings: 8 - 10

Difficulty level: Medium

Ingredients:

• Phool Makhana (Lotus seeds) - 100 gm
• Cooking oil - 4 1/2 tbsp
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 tsp or to taste
• Chaat masala - 1 1/2 tsp
• Salt to taste
• Sugar powder (optional) - 1 1/2 tsp

Method:

• Take a wide bottom pan, add Lotus seeds and toast them on low or medium flame for 8 - 10 minutes or till they turn crispy. 
• Heat oil in the same pan; Add turmeric powder, chilli powder and turn off the flame. Take care not to burn the spice powders. To this, add salt, sugar powder and chat masala powder. Mix it well.
• Add the roasted Lotus seeds / Phool makhana to the seasoning and toss it nicely to ensure even coating of spices. 
• Serve this delicious snack along with a cuppa Tea!

Tips:

• Chat masala can be replaced with amchur powder. 
• Use your hands for easy and even mixing.

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