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Watermelon Tea Cooler

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A favorite memory: It is a hot summer’s day. This particular evening, Aunty Sheila has invited us to her place for a party. It is always fun to visit her, as we kids on both sides of the family are around the same age and have a great time together. Aunty has a warm, bubbly personality and throws great parties. Her place is not too far from ours, so, giggling and laughing, we girls walk over, we love walking—even in the heat of the day.

Hot and starting to perspire by the time we get there, our eyes light up as we see that Aunty has already set up an outdoor table of party fare. In the center is a large tray with a giant watermelon propped securely on it. Around the watermelon are other delicious treats. She greets us with her usual big smile and hug and tells us to help ourselves to some watermelon juice. We happily walk across the lawn to the table. The top quarter of the melon has been sliced out, and we peer into the cut melon. The fruit inside has been carefully carved out and then blended with cold black tea and lemonade. Chunks of melon still float around for those who want to eat the fruit. We thirstily gulp down the Watermelon Tea Cooler and help ourselves to more. The drink is so cool and refreshing on that Indian hot summer’s day.

Years later, thinking about some of my fun memories of life in India, I decided to try and duplicate the recipe. I enjoy serving this taste of memory to my family and friends who tell me that I have been successful in duplicating the recipe!

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Watermelon Tea Cooler

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8
A cool and refreshing drink on an Indian hot summer’s day.

Ingredients

  • 3 tea bags black tea (your choice of brand, caffeinated or decaffeinated)
  • 4 cups water
  • ½ cup simple syrup (see recipe below)
  • ½ cup lime or lemon juice
  • 2–3 cups watermelon chunks, seeds removed
  • 1 tbsp Chopped mint and lemon or melon wedges for garnish (optional)

Instructions 

  • Put tea bags in a container that will hold the 3 cups of water. Boil the 3 cups of water, and when they come to a boil, pour the boiling water over the teabags. Let the bags steep for at least 3 minutes. Remove the tea bags and let the tea cool.
  • Once cooled, place it in the refrigerator. You can do this a day ahead or a few hours before you are going to make the cooler.
  • Blend the watermelon chunks in until it is like a smoothie. In a pitcher that holds at least 6 cups of water, add the tea, simple syrup, lemon juice, and melon smoothie. Stir it all together until nicely mixed. Add some crushed ice when ready to serve.
  • If it is too tangy, you can add more crushed ice or cold water.

Notes

Notes:
-This is a great drink for summer refreshments served with  cucumber, watercress or tomato sandwiches.
-You can kick it up a notch for adults by adding a splash of gin or vodka! Check out this site. I love the cause.  https://boozeforpaws.org/
-If you want to go the route of scooping out the melon and using it as a container, it makes a wonderful and impressive presentation. Unfortunately, no matter how well I plan, I find myself invariably short on time and scrambling for an easy way out!
-Scooping out the melon and using it as a container makes a wonderful and impressive presentation. 
Simple Syrup
Ingredients:
½ cup fine-granulated sugar
½ cup water
Directions:
1. In a saucepan, on low heat, dissolve ½ cup of sugar with ½ cup of water (approximately 3 minutes).
2. Take the saucepan off the heat and leave the syrup to cool.
3. When cool, pour the syrup into a clean glass bottle that has a tight lid.
4. Rinse the bottle both with boiling water (do not wipe with a cloth as it may leave bacteria).  
5. Refrigerate the syrup until ready to use. It should last a month in the fridge. It should remain a clear liquid. If it turns cloudy, throw it out as that is a sign of bacterial growth! 
6. The ratio for simple syrup is one part sugar and one part water so you can always make more to store.
Course: Drinks
Cuisine: American, Indian
Keyword: lemon, Tea, watermelon
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In Appetizers

Allu Pakoras (Savory Potato Fritters)

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Dad is stationed in the town of Ajmer in the northwest of India. Ajayadeva, an 11th-century Rajput ruler, founded it. It surrounds the expansive lake of Ana Sagar and is surrounded in part by the Aravalli Hills range. Ajmer’s most historic landmark is the Sharif Dargah, considered among India’s holiest Muslim shrines. Khwaja Moin-ud-din-Chishti, a Sufi Saint from Persia, is enshrined there. Pilgrims worldwide visit to be blessed by the Khwaja and have their wishes and desires come true.

Ajmer is 8 miles from Pushkar, a town that hosts the Pushkar Mela (Fair). It is one of the world’s largest camel/cattle fairs. Like all fairs, it holds other attractions, amusements, local arts, crafts, and food. Multitudes descend on Pushkar to enjoy the fair. Pushkar Lake, located by the town, is a sacred lake to the Hindus.

Ajmer is different from the other towns we have lived in. It is a semi-desert, arid climate.

Dust storms precede the monsoon season—with its welcome rain and coolness from the heat. These dust storms kick up the dry earth and transport it with strong winds into every nook and cranny. It is like a sandstorm; you better get inside if you see it coming!

One such storm is on its way. The wind is picking up, and the sand blots out the sun. Mama calls out to us kids to shut all the doors and windows. We scramble. The dust storm hits and soon passes, followed by the sweet smell of rain. It is pretty heavy for the long-awaited monsoon season’s first rain. I can smell the dry earth soaking up the moisture. Since it is tea time, Mama has cook fix us pakoras to accompany evening tea. They are perfect for a rainy monsoon evening!

Pakoras (aka Bhajis) are deep-fried fritters or dumplings made with chickpea flour (besan). The chickpea flour used is the Indian small brown chickpea, not the garbanzo chickpea. You can fix pakoras with various vegetables such as potatoes, spinach, onions, zucchini, eggplant, cauliflower, cabbage, spinach, chilies, or a combination of vegetables. as well as paneer.

Pakoras can be made prepped in two ways. One, you dip the vegetable of your choice into the seasoned chickpea batter to coat, and then deep fry them.

The other method is to chop or grate a combination of vegetables. Add the chickpea flour and seasonings, and then deep fry them.

This recipe is the batter dipped and fried pakoras. Pakoras are served as snacks or appetizers, but generally a tea-time snack served with hot milky sweet chai.

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Allu Pakoras (Savory Potato Fritters)

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Pakoras(aka Bhajis) are deep-fried savory fritters or dumplings made with chickpea flour(besan).

Ingredients

  • 2 cups potatoes (peeled and sliced not thicker than 1/4 inch)
  • 1½ cup besan (gram flour)
  • ¼ cup rice flour (optional)
  • ½ tsp turmeric powder
  • ½ tsp cumin powder
  • ½ tsp chili powder (or to your taste)
  • ⅛ tsp ajwain seeds (thymol or carom seeds)
  • ⅛ tsp baking soda
  • 1 tsp salt (or to your taste)
  • ½-¾ cups water
  • 2 cups oil (for deep frying—use an oil with a high smoke point like peanut or canola, safflower, or soybean)
  • Dash chaat masala or black salt (available at any Indian grocery store)

Instructions 

  • In a mixing bowl, combine all the dry ingredients.
  • Add a little water at a time and whisk until smooth. The consistency should coat the back of a spoon. You don't get delicious pakoras if the batter is too thin.
  • Scrub, peel, wash, and slice the potatoes. Keep a bowl of water handy and place the cut potatoes in the bowl as you go along. Do not cut them too thin or too thick.
  • Rinse again, drain, and pat dry with paper napkins or a kitchen towel, and place them in the chickpea batter. If you don't pat or drain them dry, the excess water will thin the batter, and the pakoras will end up with a thin layer of batter.   
  • Heat oil on medium-high heat in a deep wok or pan (approximately 350 degrees if you use a reading thermometer).
  • When hot, carefully pick each slice of potatoes from the batter and slide them in slowly and carefully into the hot oil. You can use kitchen tongs to do this. I use my fingers, but you must be careful of the hot oil.
  • Deep fry in batches on medium heat till golden brown. It takes about 4-5 minutes on each side.
  • Remove with a slotted spoon or sieved spatula and drain on paper towels to absorb excess oil. If any crisp bits are floating around from the batter, remove those too before you put in the next batch to fry.
  • Depending on how large your fryer is, it will take several batches. Do not crowd them in. 
  • Sprinkle chaat masala or black salt over the pakoras and toss gently.
  • Place hot pakoras on a serving dish.
  • Serve with mint chutney, tamarind chutney, tomato ketchup, or hot sauce.

Notes

Rice flour absorbs excess moisture, giving the pakoras a crispier finish.
You can also cut the potatoes in half and fix many varieties of them.
Pakora Variations
Cauliflower Pakoras
Substitute the potatoes for cauliflower flowerets. Cut about 2 cups of the flowerets to about an inch or a little more in size. Slice lengthwise and in half again in case the pieces are too broad. Wash, pat dry, dip in batter, and fry. Turn gently after 3-4 minutes. Fry until you get a nice golden brown color—approximately 8 minutes.
Zucchini Pakoras
Wash two medium zucchini, pat dry, and slice into circles. Add to batter, coat each slice well, and deep fry in batches, slowly turning them around till golden brown. Approximately 6-7 minutes.
Eggplant Pakoras
Wash the eggplant and cut it into thin circles. If you use the large Black Beauty variety, you can cut the circles in half if they are too large. Wash and pat dry. Dip in batter and fry on medium-high heat till golden brown on both sides. Approximately 8-10 minutes. 
Course: Appetizer
Cuisine: American, Indian, Vegetarian
Keyword: pakora, potatoes, vegetables
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In Drinks

Nimbu Pani (Lemonade)

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It is a hot summer’s day. I hear Rosy, our cook, fixing lemonade for our son and his friends in the kitchen. The loud spoon clinking against the glass as she vigorously stirs the sugar into the lemon and water mixture reminds me of when we were kids.

Mom homeschooled us elder ones for a short while before we started schooling in a new town. Nanny was left in charge to make sure we did not goof off. Hearing our cook Daniel fixing lemonade the same way for our ‘elevenses’ signaled that a break was coming, which we were ever ready for!

Our lemon tree at home here gives us plenty of lemons. I fix a bunch of lemonade concentrate in 8 oz glass jars and freeze them. These are time savers when needed.

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Nimbu Pani (Lemonade)

Prep Time 30 minutes
Cook Time 3 minutes
Total Time 33 minutes
Servings 8
A refreshing homemade lemonade to beat the summer heat!

Ingredients

For the Lemonade Concentrate

  • ½ cup white sugar
  • ½ cup water
  • 1 cup lemon juice (Remove the seeds, but keep a bit of the pulp)

To Make Lemonade

  • ¼ cup lemonade concentrate
  • ¾ cup water
  • ice cubes (to your preference)

Instructions 

  • In a nonreactive 3-4 quart saucepan, dissolve the sugar and water on medium heat.
  • Remove from the heat and set aside until cool. Approximately 30 minutes.
  • When cool, add the lemon juice, and stir together.
  • Store in an airtight glass bottle in the refrigerator. Suitable for about 10  days.

To Make Lemonade

  • Mix together the lemonade concentrate, water, and ice cubes. Do a taste test! And adjust by adding more lemonade concentrate or iced water.
  • Serve with a wedge of lemon or a few mint leaves.
Course: Drinks
Cuisine: American, Indian
Keyword: juice, lemon
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In Drinks

Jal-jeera (Jeera Pani) (Sweet and Spicy Cumin Water)

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Jal-jeera or Jeera Pani is a drink made with spicy, sweet, and tangy ingredients. Chilled, it is a refreshing drink in hot summers and has many health benefits. I got this recipe from one of the many parties we attended when my husband served in the Indian Air Force. Recipe exchanges were never precise, and you would get, “Just put a little bit of this and a little bit of that.” It was up to one to create their exotic version and adjust it to one’s taste. So, while we may have served the same drink, it always tasted a little different.

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Jal-jeera (Jeera Pani) (Sweet and Spicy Cumin Water)

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10
Jal-jeera or Jeera Pani is a chilled, refreshing Summer drink made with spicy, sweet, and tangy ingredients.

Ingredients

  • 8 cups water
  • 2 tsp dried ginger powder ("Sonth" in Hindi)
  • 2 tbsp rock salt (kala namak, black salt, so called due to its darker hue—you can buy this at any Indian or health food grocery store)
  • 1 tsp tamarind paste (heaped )
  • 1 tsp mint paste (about 20 fresh mint leaves)
  • ⅛ tsp chili powder (or to your taste)
  • 1 tsp cumin powder
  • 3 tbsp brown sugar or jaggery (or gur, found in Indian grocery stores)
  • 1 tbsp white sugar
  • 2 tsp lemon juice
  • 2 tsp chaat masala (optional—found in Indian grocery stores)
  • Dash of black pepper, roasted cumin, and garam masala

Instructions 

  • Add all the ingredients to a pan and bring to a boil on medium heat while stirring often to dissolve the sugars.
  • Reduce heat to medium-low and let it simmer for 15 minutes.
  • Continue to stir occasionally.
  • Do a taste test. (FYI - Indians don't use the same spoon to taste and cook. It is considered 'jutha,' a word that conveys food contaminated by double dipping).
  • Adjust ingredients to your taste.
  • Strain the mixture into a glass jug (pitcher). Add the lemon juice. Stir and chill.
  • When chilled, pour in glasses, and serve garnished with mint.      
Course: Drinks
Cuisine: Indian
Keyword: jal-jeera, jeera, pani
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In Main Dishes

Khichdi (Rice and Lentil Porridge)

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A tasty one-pot meal that is satisfying, khichdi is one of my comfort foods. It is a porridge or thick soup made of rice and lentils. This was Mama’s go-to meal for us as kids anytime we were sick and had lost our appetite due to the antibiotics. She also gave it to us if we had an upset tummy, as khichdi is easy to digest.

I fix it to take a break after overindulging in too many fatty or fried foods!

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Khichdi (Rice and Lentil Porridge)

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
A tasty one-pot satisfying meal, khichdi is a comfort food made of rice and lentils.

Ingredients

  • ¾ cup rice
  • 1 cup yellow lentils (dhuli moong dal)
  • 5 cups water
  • 1 inch ginger (peeled and finely chopped)
  • 1 tsp Turmeric (haldi)
  • 1½ tsp salt

Tadka (Tempering)

  • 1 tbsp desi ghee, butter, or oil
  • ½ tsp cumin (zeera) seeds

Garnish

  • 2 tsp desi ghee or butter
  • 1 tbsp chopped cilantro or parsley leaves (optional)

Instructions 

To Cook

  • Pick and clean the rice and dal of any grit.
  • Wash the rice and dal thoroughly.
  • Soak for 30 minutes to reduce stove-top cooking time.
  • Strain and put the rice and dal into a deep heavy bottomed cooking pot.
  • Add water, ginger, turmeric, and salt.
  • Bring to a boil on medium-high heat.
  • Reduce heat to medium-low, cover, and cook partially covered as rice and lentil expand when cooked, and the broth might overflow.
  • Stir in between to avoid burning.
  • Simmer covered until rice and dal are well blended and tender—approximately 25-30 minutes.
  • The consistency should be like a  porridge or thickish soup. (You can also add less water if you want it on the firmer side).
  • Remove the pot from the heat. Taste and add more salt if needed.

To Tadka (Temper)

  • Heat the desi ghee, butter, or oil in a small frying pan.
  • Add the cumin seeds (be careful of oil splatters).
  • As soon as the cumin starts to splutter (30 seconds), turn the heat off. Pour into the cooked broth.
  • Stir and let it sit for 5 minutes to absorb the flavors of the tadka.
  • Pour into a serving dish or individual bowls.

To Garnish

  • Garnish with the desi ghee or butter and chopped cilantro leaves.
  • Serve with plain yogurt, Indian pickles, or papads (lentil wafers) from your local Indian grocery store.

Notes

1. You can start with the tempering, then add all the other ingredients and cook. This works well when using a manual or electrical pressure cooker. Just follow the cooking times on the manual and reduce the water to 3 cups.
2. If the khichdi gets too thick, you can adjust the broth by adding more hot water.
3. You can also substitute red lentils or split green moong bean lentils for the yellow lentils.
4. Different styles of khichdi involve vegetables and more spicy tempering—recipes I shall share later.
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: lentils, porridge, rice
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In Main Dishes

Masala Kheema Tikka (Spicy Mince Patties)

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I am running late! The guests arrive in about an hour for cocktails, and I still have to shower and get ready. I have decided this morning to add meat tikkas to my long list of items for the cocktail party this evening. If you live in a military camp or cantonment area with your squadron or unit, you end up hosting, at the very least, one cocktail and one dinner party a month. Since it is on a reciprocal basis, you end up attending several in a month!

With everyone being so close-knit, you cannot leave anyone out for fear of hurting someone’s feelings. You invariably end up with at least 40 people at each party. If you are stationed in a big city, it is different because with distances, the pace slows down, and it is easier to meet at clubs or restaurants.

I instruct the cook as to how I want the meat tikkas finished and plated. She tells me to go get ready she will take care of it. I think she hates me hovering around!!

The table is already set with all the other snacks. The bar is stocked, the ice is ready in the bucket, and the glasses for the drinks and soft drinks are all laid out. The fresh flowers from the garden make a beautiful centerpiece. Everything looks in order. My husband is at the bar reorganizing his stock of liquor. I rush to get ready.

Tikkas in India can be chunks of marinated meat or ground meat or mashed vegetables seasoned with spices and shaped into cutlets.

Masala Kheema Tikka is a savory blend of onions, ginger, garlic, and spices formed into patties and grilled.

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Masala Kheema Tikkas (Spicy Mince Patties)

Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings 4
Masala Kheema Tikka is a savory blend of onions, ginger, garlic, and spices formed into patties and grilled. 

Ingredients

  • 1 lb ground beef (30 % fat gives you a nice juicy tikka)
  • ½ large onion (minced fine)
  • 1 tbsp ginger-garlic paste
  • 1½ tbsp fresh coriander (finely chopped)
  • 1 Serrano chili (finely chopped - optional, to your taste)
  • 1 tbsp tomato paste
  • ½ tsp turmeric powder
  • ½ tsp chili powder (or to your taste)
  • 1 tsp cumin powder
  • ⅛ tsp clove powder
  • ⅛ tsp cinnamon powder
  • ¼ tsp black pepper powder
  • 1½ tsp salt
  • ¼ tsp dried green mango powder (amchur)
  • 1 tbsp oil

Garnish

  • 1 tsp lemon juice
  • 1 tsp chaat masala (optional)
  • ¼ small onion (sliced)
  • 1 green chili (whole or split in half)
  • 1 lemon (sliced thin or quartered)

Instructions 

  • In a large bowl, mix the ground beef with all the other ingredients except lemon juice, chaat masala, and oil.
  • Knead until the ground beef mixture is well blended. About 4-5 minutes.
  • Divide the ground beef mixture into golf-sized balls and form them into round burger-style patties. You should get about 8-10. I size them less than the regular burger size, but you can size them any way you want.
  • Set aside in the refrigerator for 15-20 minutes. You can also leave it overnight if you want to prep ahead.
  • Heat a heavy-bottomed skillet, griddle, or grill on medium heat. Grease with the oil using a paper towel or brush.
  • Place the tikkas on them and cook for approximately 8 mins, turning them halfway through until well browned and cooked. I like mine well done, so I tend to char them a bit!
  • Place on paper towels to soak up any excess oil or fat.
  • Move them to a serving dish and sprinkle them with a little lemon juice and chaat masala powder.
  • Garnish with chopped lemon and slices of red, white, or vinegared onions.
  • Serve with mint chutney,  mint yogurt chutney, or a chili sauce, along with tandoori or naan bread, paratha, or roti. You can also use pita or any other flatbread. 

Notes

 
 
I occasionally fix our family Indian-style burgers with hamburger buns, chutney, thinly sliced raw or grilled onions, and tomatoes.
 
Make them a little smaller when serving them for cocktails. Adjust your cooking time accordingly.  
You can add a teaspoon of store-bought tandoori or seekh kebab spice powders. These are available at an Indian grocery store. Most readymade powders are super chili hot,  so use them carefully if you are not used to chili-heat.
The tikkas can be grilled or baked in the oven at 350 degrees for about 20 minutes or until done. Be sure to flip them halfway through.
You can also Air Fry them. Spray the Air Fryer tray or basket with oil. Heat for 5 minutes. Place tikkas on a basket or tray and cook for 8-10 minutes, turning them midway.
Heat varies on stoves, ovens, and fryers, so keep an eye on the tikkas to ensure they do not get burned.   
Course: Main Course, Non-Vegetarian
Cuisine: Indian
Keyword: beef,, ground beef, spicy

 

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