Monday, 10 April 2017


Mother nature nourishes and nurtures us by giving fruits and veggies to adjust and adopt every season. During the summer season, fruits and vegetables that contain juicy contents that suit for health. Juicy fruits and vegetables are seasonal and available in plenty during hot summer. Watermelon is one of the fruit and vegetable available throughout the season. It is surprisingly the best for our health and to beat the heat.

It contains Lycopene is the red pigment that is the reason for its rich red color of the pulp. It is a powerful antioxidant known to protect our cardiovascular system from free radical damage. It is low sodium and low-fat melon. It contains more than 92 percent juice that contains significant levels of minerals and surprising health contents.

Citrulline, amino acid is present in watermelon juice. This essential amino acid promotes blood flow and relaxing the blood vessels. 
Thirdly it supports weight loss benefits.
Fourthly it is containing vitamin C, beta-carotene, Vitamin A and Vitamin B6 and minerals.
Potassium and magnesium are well found in watermelon.Its seed contains iron and zinc.
Its seeds are the best supportive for cleansing kidneys.

How to make watermelon juice in the traditional way:


Watermelon Half portion (serves for two)
Cane sugar (organic) Three spoons
Mint leaves two
Lemon juice one tablespoon (optional)
Cardamom three nos


Cut off a half portion of watermelon to juice. You can cut sizes you want to make juice (as per your choice, remembering watermelon is over 92 % water.

Chop up the watermelon including the rind into thin bits to fit into the juicer feed. The rind is also full of many of the beneficial nutrients detailed above so well worth including it for juice making.

Add cane sugar and crushed cardamom seeds.

Blend into pulpy juice.

Squeeze lemon juice.

Crush the mint leaves and just make it float. 

Enjoy its rich sweetness and fine aroma!
Immediate intake of juice after blending retains it's blissful taste.


Mint chutney is easy to make and it tastes magnificently with hot steamed rice, idlis and dosas. This accompaniment with idlis is our favorite breakfast weekly once.

How to make Mint chutney?


Mint leaves and tender stalks two cups (fresh) 
Shredded coconut (fresh) one cup
Garlic cloves three
Fried gram half cup
Tamarind one gooseberry size
Jaggery one piece
Red chilies three or four as per your choice
Asafoetida one pinch
Salt to taste
Sesame oil one tablespoon
Adequate water


Heat the frying pan with sesame oil
Add washed mint leaves and saute for a while until the leaves shrunk.
Let them cool.
Fresh shredded coconut, garlic cloves,red chilies, fried gram, salt, jaggery, tamarind and mint leaves should be 
collected into a blender,
Add aequate water.
Sprinkle asafoetida over the mixture.
Blend into a coarse paste.
Check the spices.
Blend again to a desired consistency.

Now the yummy puthina/Mint chutney is ready.
Transfer the contents to the serving bowl.

Mint chutney has its unique  flavour of its own leaves. It suits very well with medu vada,bajji, idlies, dosas, paniyarams, oothappams and north indian main dishes also.

MInt is a good appetizer and it promotes digestion. It soothes stomachs in cases of indigestion. It is a medicinal herb and usedforits remarkable medicinal properties since long years. 

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