It’s back to school now, but you still hanker for your holidays. What can you do? Make juice and chips, of course.
Lemon Juice/ Kiwi Puree / Berry Juice
Squeeze lemons, purée fruits separately.
Boil water and sugar. (Ratio 3 tsp of sugar for every 250 ml of water)
Take a separate bowl for the fruit purée (juices) and divide the sugar syrup between them.
Cool and pour into ice cube trays.
For more interesting textures and taste add lemon zest, mint leaves, or chili cut into small pieces to the cubes and freeze overnight.
When required, place cubes in glass and top with cold water.
Note: Frozen coffee cubes can be used to make cold coffee too.
Tortilla chips Indian style
Leftover chappati as required
Chilli oil (oil heated with chilli powder)
De-seeded tomatoes – 2-3
Coriander leaves – 5-6 sprigs
Onion (small) 1
Green chilli – 1
Garlic clove – 1
Salt to taste
Sugar – ½ tsp
Lemon juice – ½ small lime
Oil – 1 tsp
Cut chappatis into pieces, brush with chilli oil and place on tawa on low heat or bake at 100° C for 10 minutes. When crisp remove, cool and store in closed containers.
Chop the tomatoes, onions, de-seeded chillies, coriander leaves and garlic and place in a bowl.
Add lemon juice, oil, sugar and salt and mix well with chopped ingredients.
Keep in the fridge till ready to serve.
Serve with crisp chappati tortilla, with a dollop of cream (curd) if required.
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