Mango Cucumber Salsa

Mango Cucumber Salsa1
Hi! Trying to compensate my absence with back to back posts. I need to blog all the summer recipes I’ve made before the rainy season officially starts and I am really lagging behind. I thought at least I’ll give you this mango salsa recipe before mango season is ends. This salsa is a perfect accompaniment to your chips and a great side to grilled chicken or lamb chops.
I don’t remember how many bowls of this sunshine I have devoured this summer. It is my absolute favorite. I eat chips just so that I can have salsa (or any other dips/condiment for that matter!!) and end up having it by spoonfuls in lieu of chips! I have a couple of peaches sitting in my fridge, waiting to be used up & I most certainly plan of turning them in to this salsa sans cucumber this evening (with mint of course!).
Enjoy& be patient.
Weekend is almost here! 😉
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Mango Cucumber Salsa:
Serves: 2 | Prep time: 5 minutes | Cook time: 0 minute | Total time: 5 minutes
Ingredients:

  • 1 small red onion, finely chopped
  • 1 jalapeño pepper, seeded & finely chopped
  • 1 cucumber, finely chopped (about 1 cup)
  • 1 ripe mango, sliced, pitted & finely chopped (about 1 1/4 cup)
  • Salt & freshly cracked pepper, to taste
  • 1/4 cup fresh basil, chiffonade (can be subbed with coriander leaves)
  • Juice from 1 lemon

Don’t know what is basil chiffonade? – Pioneer woman tells you here!

Directions:

Toss all of the ingredients in a bowl. Refrigerate until ready to serve (about 3-4 hours max otherwise it turns mushy). Serve with your favorite chips or a meat of choice.

Cucumber Dill Refrigerator Pickles

Cucumber Refrigerator Dill Pickles2

This post was supposed to happen last weekend. But life happened, I fell sick and it took me a week to recover so here I am again with the list of never-ending excuses! But I’m sure you guys understand. Anyways… Let’s get on with the post. You’ve waited long enough!

You would think that I am a little late with this particular post.. Summer is the time for pickling. But don’t you worry… I’ve got this covered for ya! This refrigerator pickle can be made any time of the year. As long as you get cucumbers and fresh dill! And if you’re in super-cold parts of the world, then dill seeds would work perfectly too! Don’t like cucumbers? (As if it’s even possible!!), use jalapeno peppers, beetroots*, carrots* or red peppers. They would be equally delicious if not more!

*These vegetables will need 30-60 seconds of quick blanching in boiling water before they can be pickled for better flavor-absorption.

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This was my first time making pickles. Little veggies in jars with vinegar. So much happiness!! I was quite nervous and excited at the same time, so I started reading a lot on the subject (In short, I Googled a lot!) before taking the plunge. I suggest you do the same. It’s a whole new world! Thankfully I was not canning. Made just a small batch considering small size of my refrigerator. It turned out to be pretty easy! Nothing to be afraid of.. So rinse away some glass jars and ease our way in this new world of quick pickles.

The only place you’ll struggle is waiting before digging in. Yes, 48 crucial hours before you can munch on these. Have patience and this too shall pass! 🙂

I short-listed 2 recipes online. Both seemed easy and great but different in terms of the usage of vinegar. I like my pickles tart hence I used the recipe calling for more vinegar. The changes I made are, I used fresh dill instead of dill seeds and added some sugar to the brine and that is how I liked it. You can click on the link below to check the original recipe. I would try the second recipe next time around. It will please those who thinks there is ridiculous amount of vinegar used in my recipe below. 😉 The link for less vinegary recipe is at the end of the post.

Enjoy! Happy Weekend!

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Cucumber Dill Refrigerator Pickles

Recipe adapted from The Kitchn

Yields: 2 pints

Ingredients:

  • 600 gm / 1.5 pounds cucumbers (Around 3 medium sized)
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 Tbsp pickling salt (I used sea salt)
  • 2 Tbsp sugar
  • 6 garlic cloves, peeled (2 per jar)
  • 1/4 tsp red chili flakes per jar
  • 10-12 sprigs of fresh dill per jar
  • 1/2 tsp black peppercorns per jar

Directions:

  1. Wash and cut the cucumbers. Leave the skin on but wash thoroughly to ensure that there’s no dirt on them. Cut them in either slices or spears.
  2. In a medium saucepan, bring vinegar, water, pickling salt and sugar to a simmer. Once simmering, remove from heat.
  3. Divide the spices and dill sprigs among 2 or 3 clean glass jars. The number of jars depend upon the size of the jar you’re using.
  4. Add the sliced cucumbers and pack tightly. Do not pack very hard to bruise the cucumbers. Pour warm brine in each jar, leaving approximately 1/2-inch headspace.
  5. Tap jars gently on countertop to dislodge any trapped air-bubbles. Apply lids and let jars cool to room temperature. Place jars in refrigerator and let them sit for at least 48-hours before eating. Pickles will last for up to 1 month at least.

You may also want to try: Refrigerator Dill Pickle from Annie’s eats

Cucumbertini ___ To spike it or not!

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 This is the ultimate summer drink!

This is THE summer drink!!!

I swear… This is the best cooler posted on my blog till now..

So simple yet so refreshing..

If you are sipping on this in the midst of a scorching noon heat or in a humid summer evening, I swear you will forget all about the weather and swim in the serenity of this concoction! It’s got a knack to calm your soul. Believe me… It is THAAAT GOOD!

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Have it as it is or spike it with vodka to create a sophisticated cocktail.. Definitely a party-pleaser and ideal for girls’ night-in!

Both version will certainly make your Saturday evening stunning!

What are you waiting for??!! Mix it up & chillax! 🙂

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Cucumbertini

Yields: 2 large glasses

Ingredients:

  • 3 fresh petit English cucumbers, peeled and roughly chopped
  • 2 Tbsp celery, roughly chopped
  • 2 Tbsp Monin’s Cuaracao Triple Sec
  • Juice squeezed from 1 lemon
  • 1 Tbsp caster sugar (optional, I did not use)
  • 1/4 cup + 1 cup cold water
  • 6-8 ice-cubes, a couple more to add to the glasses

Directions:

  1. Take cucumber and celery in a blender. Pour 1/4 cup cold water and blend til it is pureed. Take a sieve and strain the puree.
  2. Pour strained liquid back to the blender. Add triple sec, lemon juice, caster sugar, 1 cup cold water, ice-cubes and blitz it. Pass the potion through a sieve again. Your cucumbertini is ready to be served on the rocks! Garnish with a lemon wedge.

*Spoon the foam out from the cucumbertini before pouring in glasses if you prefer a clear concoction.

This recipe is my entry for Event by Archana’s Kitchen – Summer Fiesta

Veggie Shooters

For those who follow my Facebook page would know that I had posted this pic almost 2-3 days back and then happily forgot about posting the recipe. I have been really busy in designing of this blog plus I do have a full-time job to go to & blah.. blah.. blah..

I know its no reason to keep you guys waiting and all these excuses sounds lame even to me! So I am going to keep you all waiting no more and get on with the recipe. 🙂

So this dish, fresh cut vegetables served in individual shot glasses with your favorite dressing makes for an easy, healthy, elegant appetizer. It will be a huge hit for parties!

Another advantage is no double dipping! You don’t have to think about multiple hands going into the same dip bowl!! Eww! Imagine that!!!

Plus, you get portion-control too! 🙂

                                                                                                                    Veggie Shooters1

Think about all the different colored veggies you can use to make it look even more interesting. Raw zucchini or celery would also be great.

Of course you can use store bought dressing for time-saving but whipping up your own batch of low-fat Ranch dressing is super easy. You can make the dip and cut the veggies ahead of time, then assemble when you are ready to serve it. You can easily swap Ranch dressing  for hummus, if you are serving vegans.

This is a kids friendly recipe so it would be a huge hit among them over summer holidays!!! 🙂

Awesome way to skip the chips from your party & to avoid over-eating!!! 😉

Veggie Shooters: Servings: 8

Ingredients:

For the low-fat dip:

  • 1/4 cup low-fat sour cream
  • 1/4 cup low-fat yogurt
  • 3 Tbsp Eggless Lite Mayonnaise (I used American Garden’s)
  • 1 tsp garlic powder
  • 1 Tbsp fresh chopped chives or dill
  • 1 Tbsp fresh chopped parsley
  • 1 tsp salt
  • freshly ground pepper
  • 1-2 Tbsp white balsamic vinegar
  • 1 cup low-fat buttermilk

For the veggie crudites:

  • 1 yellow bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 large English cucumber, cut into strips
  • 2 carrots, cut into strips
  • 8 shot glasses

Directions:

To make the dip: In a small bowl, combine the sour cream, yogurt, mayonnaise, garlic powder, parsley, chives, salt and cracked pepper. Mix well.

Stir in the white balsamic vinegar; the buttermilk. Adjust the seasoning to taste, adjusting the vinegar as needed, the flavors will become bolder over time.

To assemble the shooter: Place 1/4 cup of dip in each glass. Place the strips of vegetables in each glass and serve cold.

This recipe is my entry for Event by Archana’s Kitchen – Summer Fiesta