We can not emphasise sufficient on how fantastic and refreshing watermelons are for summers. And who doesn’t love to only slice it up and sprinkle some black salt and devour it. And never simply the style, however the fruit is excessive on vitamin worth. Watermelons being excessive in water content material, helps to maintain your physique hydrated and funky in summers. It’s the quintessential summer time snack; one would need to binge on.
And for many who like to experiment, there’s a complete world of watermelon recipes on the market. From Mexican model watermelon salsa to thrilling salads and coolers, listed below are some recipes so that you can check out utilizing watermelon.
Watermelon Bean Chaat
Components: – 2 cups sliced watermelon, ½-1 cup cooked inexperienced beans, ½ cup cooked Kabuli channa, ½ cup boiled potato, Salt, Pepper and Coriander dressing.
Technique: – In a bowl, add the watermelon chunks, inexperienced beans cooked, Kabuli channa, small sliced cubes of potato and blend them properly. To make coriander dressing, mix half cup coriander, 1 tablespoon lemon juice, 2 ice cubes and one teaspoon oil. After the dressing is made, combine it with the salad within the bowl and garnish it with almonds or peanuts.
(Recipe by chef Vicky Ratnani)
Mexican model spicy watermelon salsa
Mexican model spicy watermelon salsa.
Components: Advantageous chopped Watermelon – 500 gm, onion – 100 gm, tomato- 100 gm, olives – 50 gm, jalapeños – 50 gm, bell pepper – 50 gm (non-obligatory), Baked bean (non-obligatory) – 100 gm, recent tomato puree-200 ml, tomato ketchup- – 100 ml, inexperienced chilli – 30gm, mint – 50 gm, coriander – 50 gm, Olive oil – 50 ml and lemon juice – 2 tsp
Seasonings: – Rock salt – some pinches, floor black pepper – pinch, crushed pink paprika – 50 gm and crushed inexperienced chilli – 50 gm.
Technique: – Take a giant bowl and put the chopped watermelon and greens in it. Add recent tomato puree and ketchup to it. Stir all of the issues properly. Now add some seasonings in line with the style. Add coriander and three/four quantity of mint leaves, olive oil and lemon juice to the combination and stir correctly. Serve the salsa with nachos/potato chip or roasted Papad.
(Recipe by chef Anshu Raj)
Components: Recent watermelon – 200 grams (lower & deseeded), coriander – four to five leaves, pineapple – 100 grams (peeled & lower), pineapple juice – 50 ml, mint leaves – four to five leaves, lime juice – 5 ml, cumin powder – 1 pinch, inexperienced chilli – for garnish, sugar syrup – 5ml and ice cubes – 5 to six.
Technique: In a blender, mix collectively the watermelon and mint leaves and pressure it. Hold it apart. Later mix the pineapple with ice cubes and pressure that as properly. Combine collectively the blended & strained watermelon, pineapple and pineapple juice. Add lime juice, sugar syrup, and cumin powder to the combination. Refrigerate it for about 30 minutes and garnish it with chilli powder whereas serving.
(Recipe by chef Ishijyot Surri)