Fruit Twist

Fruit Twist

Celebrate the versatility with these unusual but delicious recipes – from popsicles to rasam!

 

Chilled Soup With Rasam

Ingredients:

1 cup popcorn

1 lemon wedge

Black pepper, to taste

4 tsp kiwifruit, finely diced

1 tsp mint leaves, chopped

A few cherry tomatoes

1 tsp extra virgin olive oil

½ lemon, juiced

Salt, to taste

1 tsp cumin powder

½ cup bell peppers, chopped

1 ½ cups tomato juice

2 cups kiwifruit, cubed

 

Method:

  1. Blend the kiwifruit, tomato juice, bell pepper, cumin powder, salt, and lemon juice into a smooth puree.
  2. Strain and pour into four soup bowls.
  3. In a small bowl, toss the diced kiwifruit and cherry tomatoes with salt and black pepper, and spoon into the center of the soup bowls.
  4. Drizzle extra virgin olive oil, add mint leaves and a lemon wedge and popcorn before serving.

 

Khatti Meethi Chuski

Ingredients:

3 strands saffron, soaked in warm water

A few ice cream sticks

1 tbsp lemon juice

2 tbsp kiwifruit chunks

¼ cup water

½ cup powdered sugar

8-10 kiwifruit, peeled and chopped

 

Method:

  1. Place saffron, sugar, and water in a saucepan and stir over low heat until the sugar is fully dissolved.
  2. Puree the kiwifruit and lemon juice, and then strain to get a fine pulp.
  3. Stir the puree into the sugar syrup and mix well.
  4. Place the kiwifruit chunks at the bottom of the shot glass or popsicle tray and top with the pulp mixture.
  5. Freeze until half done and insert a stick into each chuski. Then freeze until completely set.

 

Golden Rasam

Ingredients:

2 tbsp coriander leaves, chopped

Salt, to taste

10-12 curry leaves

2 tsp black pepper

½ tsp cumin seeds

2-3 garlic cloves, chopped

1 tomato, chopped

1 cup water, from cooking dal

2 tbsp tuvar dal, boiled

1 cup kiwifruit pulp

3 kiwifruit, chopped

 

Method:

  1. Combine the garlic, cumin seeds, and black pepper to a smooth paste. Keep aside.
  2. In a pan, combine chopped tomato, boiled tuvar dal and the water reserved after cooking the dal, the spice paste, curry leaves and salt. Place on heat and bring to a boil. Lower the flame to medium and boil for 8-10 minutes.
  3. Add kiwifruit pulp and chopped kiwifruit and bring it to a boil again.
  4. Remove from heat and transfer to a serving bowl.
  5. Garnish with fresh coriander leaves and serve hot.

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