Here is the recipe for the Black bean Salad:

Ingredients for Black bean Salad:

1. Black beans (Boiled or canned) – 2 cups
2. Cucumber chopped – 2 cups roughly
3. Red Onions chopped. – 1/4 cup
4. Colored Belled chopped (Yellow, Orange, Red, Green) – 1 cup
5. Boiled corn or Frozen corn defrosted – 1 cup
6. Jalapeno -1 (for little spice)
7. Tomatoes – 1/2 cup

Ingredients for Dressing:

1. Cashews – 7-8 soaked
2. Garlic Cloves – 2
3. Yogurt – 1/4 cup
4. Crushed Mustard seeds – 1 tbsp
5. Roasted Cumin – 1 tsp
6. Chipotle Powder – 1 tsp (it’s hot adjust according to your taste)
7. Paprika Powder – 2 tsp
8. Oregano – 1 tbsp
9. Brown Sugar – 2 tbsp
10. Salt – according to taste
11. Olive Oil – 2 tbsp
12. Lemon juice – 2 tbsp

Steps of Preparation:

1. Prep the Salad like soak and boil the black beans.
2. Chop all the veggies to small cubes.
3. Grind the soaked cashews and Garlic to a fine paste and then mix all the dried spices with the yogurt and cashew cream.
4. Mix the veggies , beans and dressings.

You can enjoy it your tortilla, tortilla chips or as a wholesome bowl itself or as a side for Grilled chicken, fish.

Black bean Salad with Peppers and Cashew cream dressing

 

Author:

Shreemaa Bhadra

Recipe type: Lunch

Cuisine: Breakfast

Serves: 4

Prep time: 20 mins

Total time: 20 mins

 

Healthy Black bean Salad with Peppers and Cashew cream dressing

Ingredients

Ingredients for Black bean Salad:

• Black beans (Boiled or canned) – 2 cups
• Cucumber chopped – 2 cups roughly
• Red Onions chopped. – ¼ cup
• Colored Belled chopped (Yellow, Orange, Red, Green) – 1 cup
• Boiled corn or Frozen corn defrosted – 1 cup
• Jalapeno -1 (for little spice)
• Tomatoes – ½ cup

Ingredients for Dressing:

• Cashews – 7-8 soaked
• Garlic Cloves – 2
• Yogurt – ¼ cup
• Crushed Mustard seeds – 1 tbsp
• Roasted Cumin – 1 tsp
• Chipotle Powder – 1 tsp (it’s hot adjust according to your taste)
• Paprika Powder – 2 tsp
• Oregano – 1 tbsp
• Brown Sugar – 2 tbsp
• Salt – according to taste
• Olive Oil – 2 tbsp
• Lemon juice – 2 tbsp

Instructions

1. Prep the Salad like soak and boil the black beans.
2. Chop all the veggies to small cubes.
3. Grind the soaked cashews and Garlic to a fine paste and then mix all the dried spices with the yogurt and cashew cream.
4. Mix the veggies , beans and dressings.

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And the chicken curry has established itself as a regular fixture for weeknight meals. To make it, I simply sauté some onions with some ginger-garlic paste and simple Indian seasonings. The result is a delicious, hearty soupy chicken curry that we either enjoy with hot steamed rice or hot, fluffy Indian rotis. This warm bowl has been a fantastic companion on my postpartum journey because it is filling. I avoided red chillies for the first 1-2 months, then I gradually returned to my regular diet.

Ingredients for Instant Pot Chicken Curry:

1. Yellow Onion – 1 large
2. Russet Potatoes, cut into large cubes – 2 large
3. Ginger Garlic Paste or crushed – 1 tbsp
4. Bay Leaves – 2
5. Whole Black Peppercorns – 5
6. Cinnamon Stick – 1
7. Cardamom pods – 3-4
8. Cumin Seeds –  1 tsp
9. Coriander Powder – 2 tsp
10. Red chilli Powder – 1 tsp
11. Cumin Powder – 1 tsp
12. Turmeric – 1 tsp
13. Salt – according to taste
14. Chicken Drumstick – 5-6 pieces
15. Mustard Oil – 1 tbsp

Steps of Preparation:

1. Keep the Instant Pot in “Saute Mode” for 2 mins,  add the mustard oil and add the whole spices ( cumin seeds, whole red chillies, bay leaves, cinnamon stick, cardamom pods and whole pepper corns) and saute for 1 min.
2. Then add the finely sliced onions and saute till its wilted or slightly brown in color.
   
3. Add the crushed Ginger Garlic paste and saute until the raw smell goes away.
   
4. Then add the chicken pieces and saute it, throw in all the powdered spices (cumin, coriander, red chilli and turmeric) saute for a minute.
   
   
5. Add a cup of water and the potatoes and pressure cook for 7 mins.
   
6. After it’s cooked let the pressure release naturally or wait atleast for 14-15 mins before releasing it manually.

   

Enjoy the bowl of chicken curry with rotis, parathas or rice.

Summary for Instant Pot Chicken Curry

Instant pot Chicken Curry

 

Author:

Shreemaa Bhadra

Recipe type: Main

Cuisine: Odia

Serves: 3

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

 

Instant Pot Chicken Curry is an easy weeknight Chicken wholesome curry, which can be cooked with less hassle and serves a whole hearty meal.

Ingredients

• Yellow Onion – 1 large
• Russet Potatoes, cut into large cubes – 2 large
• Ginger Garlic Paste or crushed – 1 tbsp
• Bay Leaves – 2
• Whole Black Peppercorns – 5
• Cinnamon Stick – 1
• Cardamom pods – 3-4
• Cumin Seeds – 1 tsp
• Coriander Powder – 2 tsp
• Red chilli Powder – 1 tsp
• Cumin Powder – 1 tsp
• Turmeric – 1 tsp
• Salt – according to taste
• Chicken Drumstick – 5-6 pieces
• Mustard Oil – 1 tbsp

Instructions

1. Keep the Instant Pot in “Saute Mode” for 2 mins, add the mustard oil and add the whole spices ( cumin seeds, whole red chillies, bay leaves, cinnamon stick, cardamom pods and whole pepper corns) and saute for 1 min.
2. Then add the finely sliced onions and saute till its wilted or slightly brown in color.
3. Add the crushed Ginger Garlic paste and saute until the raw smell goes away.
4. Then add the chicken pieces and saute it, throw in all the powdered spices (cumin, coriander, red chilli and turmeric) saute for a minute.
5. Add a cup of water and the potatoes and pressure cook for 7 mins.
6. After it’s cooked let the pressure release naturally or wait atleast for 14-15 mins before releasing it manually.

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Here are few recipes made up of  besara.

Let’s get cooking and get into the details of this everyday comfort Odia recipe “Lau Badi Besara”.

Ingredients for Lau Badi Besara:

1. Bottle Gourd (Lau) – 1 long sized, weighing around 2 lb
2. Taro Root (Arbi / Saru) – 4 medium sized ones
3. Besara Paste – 2 tbsp (Recipe)
4. Turmeric – 1tsp
5. Garlic cloves – 4-5, crushed
6. Red chili – 2
7. Pancha Phutana (Panch Phoran) – 1 tsp
8. Badi (Vadi) or sun dried lentil dumping – 6-7
9. Mustard Oil – 1 tbsp
10. Salt according to taste.

Steps of Preparation for Lau Badi Besara:

1. First, wash and peel the lau (bottle gourd) and saru skins (taro root). Cut them into medium-sized (1-inch) cubes.
2. Next, in a cooking pot, combine the cleaned vegetables, salt, and turmeric. Cook for 15 minutes, covered..
   
   
3. Then, once it’s cooked, add the besara paste and cook for 15 mins (when all the veggies are cooked properly).
   
4. There after, switch off the flame and keep the veggies aside.
5. Next, take a frying pan and add mustard oil.
6. Then to the heated oil, add the pancha phutana, red chillies. Once it crackles, add the crushed garlic.
   
7. Next, to it add the crushed Badi and saute until everything is golden brown.
   
8. Finally, add the tempering to the cooked vegetables, mix well, and serve with a hot bowl of rice or hot rotis.

Lau Badi Besara | Step by Step

 

Author:

Shreemaa Bhadra

Recipe type: Main

Cuisine: Odia

Serves: 4

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

 

Lau Badi Besara is an Odia dish made with bottle gourd in a spicy mustard sauce and topped with crunchy badis (sun dried lentil dumpling).

Ingredients

• Bottle Gourd (Lau) – 1 long sized, weighing around 2 lb
• Taro Root (Arbi / Saru) – 4 medium sized ones
• Besara Paste – 2 tbsp (Recipe)
• Turmeric – 1tsp
• Garlic cloves – 4-5, crushed
• Red chili – 2
• Pancha Phutana (Panch Phoran) – 1 tsp
• Badi (Vadi) or sun dried lentil dumping – 6-7
• Mustard Oil – 1 tbsp
• Salt according to taste.

Instructions

1. First, wash and peel the lau (bottle gourd) and saru skins (taro root). Cut them into medium-sized (1-inch) cubes.
2. Next, in a cooking pot, combine the cleaned vegetables, salt, and turmeric. Cook for 15 minutes, covered..
3. Once it’s cooked, add the besara paste and cook for 15 mins (when all the veggies are cooked properly).
4. Now switch off the flame and keep the veggies aside.
5. Next, take a frying pan and add mustard oil.
6. Then to the heated oil, add the pancha phutana, red chillies. Once it crackles, add the crushed garlic.
7. Next to it add the crushed Badi and saute until everything is golden brown.
8. Finally, add the tempering to the cooked vegetables, mix well, and serve with a hot bowl of rice or hot rotis.

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Here goes my detailed recipe for the Spring Egg Salad:

Ingredients for the Salad:

1. Romaine Lettuce : 1 head
2. Avocado : 1
3. Red Onion – 1/4 cup , sliced
4. Blue berries :  1/2 cup
5. Cherry Tomates : 1/2 cup
6. Boiled Eggs : 4
7. Sunflower Seeds : 1/4 cup, roasted
8. English Cucumber :  1

Ingredients for Dressing :

1. Olive Oil : 1/4 cup
2. Lemon Juice : 1/4 cup
3. Garlic Powder : 2 tsp
4. Onion Powder : 2 tsp
5. Pepper : 1 tsp
6. Paprika : 1 tsp
7. Cumin Powder : 1tsp
8. Salt – according to taste

Steps of Preparation for Spring Egg Salad:

1. Wash the vegetables thoroughly and roughly chop them into bite-sized pieces.
2. After chopping the romaine lettuce, toss it with half of the dressing and season generously.
3. Then add the remaining vegetables and toss well.
4. Season the salad with the remaining dressing. Chop and add the eggs to the well-mixed and seasoned vegetables.
5. For an extra crunch, sprinkle with pumpkin seeds or pepitas.

You can enjoy the salad as it is or stuff in a tortilla to make a wrap or stuff in between the bread for a sandwich.

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Being a novice baker, provided me with a sense of accomplishment. I went with plain icing. We as a family have vowed to avoid synthetic ingredients as much as possible and stick to pure food, so the effort and method of creating each component gave me the pleasure of learning. Treating my little man was a great learning experience for me because I made so many mistakes and did so many things that I had never contemplated before.

Ingredients for the chocolate cake:

1. All-Purpose Flour – 1/2 cup
2. Unsweetened Cocoa Powder – 4tbsp
3. Baking Soda – 1/2 tsp
4. Butter – 4 tbsp
5. Sugar – 1/2 cup
6. Milk – to adjust consistency (mine was approx a little lesser than 1/4 cup)
7. Egg – 1 large
8. Vanilla Extract – 1/2 tsp
9. Salt – a pinch

Ingredients for Butter Cream Frosting:

1. Butter – 8tbsp(t stick)
2. Powdered Sugar – 1/2 cup
3. Cocoa Powder – 2 tbsp
4. Freshly squeezed Orange Juice – 2 tbsp

Ingredients for the Ganache:

1. Milk Chocolate Chips – 1/2 cup
2. Syrup of Candied Orange – 4 tbsp
3. Orange Zest – 2 tsp

Ingredients for Candied Orange :

1. Orange – 1, cut into fine thin slices
2. Sugar – 1/4 cup

Toppings:

1. Pistachios: Finely chopped

Steps of Preparation for the cake:

1. Preheat the oven to 350 F.
2. Mix all the wet ingredients (butter, vanilla extract, egg) thoroughly with the sugar.
3. Then add all the dry ingredients.
4. Once mixed, add milk to adjust the consistency to the cake-like batter(firm yet runny batter).
5. Now grease the cake pan with the butter and sprinkle some dry flour and dust the additional flour.
6. Pour the cake batter into the pan and bake for 30-35 mins until the toothpick comes clean.

Steps of Preparation for the buttercream:

1. Whisk the butter, sugar, cocoa powder in a hand whisker for 20 mins or stand mixer or hand mixer for 10-15 mins.
2. The butter creamy will be light and fluffy.

Steps of Preparation for the Candied Orange :

1. Take a wide bottomed pan, add the sugar, and 1 cup of water.
2. Once the water comes to a boil, add the orange slices.
3. Cook it for 5 mins.
4. Take off the slices in the cooling rack and keep them discrete in a single layer.

Steps of Preparation for the Ganache:

1. Prepare the double boiler, take a pan and pour in water and let it boil.
2. On top of the boiling water, keep a bowl and add the choco chips.
3. The chips will start to melt, in that time add some orange zest, the leftover syrup in which the orange was getting candied.

Steps of Assembly:

1. For assembly, make sure the cake is in the cooling rack for about 2-3 hrs, completely cooled off.
2. Then make sure to cut the cake into exact half horizontally, so that you end up having two cakes of equal size.
3. Now add the buttercream and mount the cake on top of each other.
4. Cover up the cake and give a good cover of the cake.
5. Then once the ganache is cooled off, add it on top of the iced cake.
6. I used my spatula to cover them and few drippings at the end to give an uneven finish.
7. Place the sliced oranges on top of the cake, chop the remaining candied oranges and place them on the sides.
8. Try dusting the chopped pistachios on the sides of the cake.

I hope you’ll have a memorable day baking this Chocolate Cake with a hint of Orange Flavor.

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Chaats are absolute love for me. It’s a perfect amalgamation of the flavor, taste, and texture. A single bite of chaat gives a platter full of tastes. A perfect chaat is one with a filling base, a pea or chickpea topping, with amazing chutneys which is the heart and soul of chaat (one sour n spicy and the other sweet and sour), and some chickpea crips (namkeens or sev) and veggies (cucumber, tomatoes, and onions) for toppings.

Traditional aloo chaat is made up of potato patty and here I replaced it with a tray baked smashed potato. Smashed potatoes are often served as a side to the burger. The crisp potatoes seasoned with the basic spices and baked to a crisp will serve as a wonderful base for the chaat. This fusion recipe was derived when we were driving one evening and talking about the smashed potatoes. We were talking about seasoning the smashed potatoes with Indian spices and serving next to a chickpea salad and that very moment my 4-year-old son prompted, ” Mamma it would be a chaat”. There came the idea to form this, and what better time than Diwali night feast.

Here goes the Recipe for the Smashed Potato Chaat:

Ingredients:

Smashed Potato:

1. Red Baby Potato: 1 bag
2. Cumin Powder – 1 tsp
3. Coriander Powder – 2 tsp
4. Red Chilli Powder – 1 tsp
5. Chaat masala – 2 tsp
6. Salt – according to taste
7. Oil – 2 tbsp

For Chaat Assembly :

1. Chickpea – 1.5 cups boiled
2. Cucumber – 1, finely chopped
3. Red Onions – 1/4 finely chopped
4. Green Chutney – 2 tbsp
5. Sweet Tamarind Chutney – 2 tbsp
6. Thin Sev – for topping

Steps for Preparation of Smashed Potatoes :

1. Firstly, boil the potatoes to about 70-80%.
2. After the potatoes are boiled. Switch off the flame and let the potatoes cool to normal temperature.
3. Next, smash or press the potatoes using a glass tumbler back or a potato masher, so that the potatoes are smashed but are intact.
4. Then, season one side of the potatoes with the salt, spices, and oil and bake for 15 mins for one side at 400-450 F.
5. Lastly, flip the potatoes and repeat the seasoning and baking for the other side too.

Steps for Serving of the Chaat:

1. Firstly, Place two potatoes per serving in a quarter plate.
2. Then, top it with a handful of boiled chickpeas.
3. Next, sprinkle both the Green Chutney and the Sweet Chutney.
4. After that, top with the chopped veggies of your choice (cucumber and onion, you can add tomatoes, carrots, beetroot).
5. Finally, sprinkle another layer of chutneys and top with some sev and serve.

Smashed Potato Chaat

 

Author:

Shreemaa Bhadra

Recipe type: Snack

Cuisine: Indian

 

Smashed potato Chaat is an Indo - American fusion recipe. It's a perfect platter or starter for any celebration times. This is loaded with sweet, savory flavors with multiple textures with a potato base. This chat an inspiration drawn from Aloo Tikki Chaat.

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Every year, I make Gajar ka Halwa either on Diwali day or I make it on new year’s eve. As carrots were earlier a winter veggie in India, it’s kind of entwined to my winter memories. So just like every other year, I made this wonderful dish for my Diwali feast and served with loads of love.

Ingredients for Gajar Ka Halwa:

1. Carrots – 3 large peeled and finely grated.
2. Clarified butter – 1/4 cup
3. Condensed Milk – 1/2 cup
4. Sugar – 1/4 cup
5. Cardamon – 1-2 , crushed or coarsely ground
6. Chopped cashew nuts and almonds – 1/2 cup

Steps of Preparations:

1. Heat a wide-bottomed frying pan, add the clarified butter.
2. Once the ghee is heated, add the grated carrots and saute.
3. Season the carrots with the crushed cardamom and stir.
4. Keep sauteing until the raw smell goes off and all the water dried off.
5. Then to the cooked carrots, add the sugar and condensed milk.
6. Keep stirring until all the liquid dries and the oil comes up.
7. Add the nuts and serve.

Gajar ka Halwa

 

Author:

Shreemaa Bhadra

Recipe type: Dessert

Cuisine: Indian

Serves: 4

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

 

Gajar ka Halwa or Carrot halwa is a sweet pudding made of carrots, clarified butter and sugar. It's seasoned with cardamom and nuts.

Ingredients

• Carrots – 3 large peeled and finely grated.
• Clarified butter – ¼ cup
• Condensed Milk – ½ cup
• Sugar – ¼ cup
• Cardamon – 1-2 , crushed or coarsely ground
• Chopped cashew nuts and almonds – ½ cup

Instructions

1. Heat a wide-bottomed frying pan, add the clarified butter.
2. Once the ghee is heated, add the grated carrots and saute.
3. Season the carrots with the crushed cardamom and stir.
4. Keep sauteing until the raw smell goes off and all the water dried off.
5. Then to the cooked carrots, add the sugar and condensed milk.
6. Keep stirring until all the liquid dries and the oil comes up.
7. Add the nuts and serve.

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Sweet Peppers are always a delight. I absolutely love them, sometimes I munch them just as it is. Sometimes I bake them with potatoes or with cheese stuffed within them. I also love my omelets. Some morning breakfast is Omletes with plain salt and pepper and fruit on the side. But weekends when we plan for a hike or long trail walk we definitely ensure we have a roti attached to the Omelet (Common !! don’t laugh at my language, it’s something my 4 years old coined). So this weekend, when we were gearing up for our morning breakfast, I found a handful of sweet mini peppers lying in the fridge and also some boiled red kidney beans. That moment I planned for this stuffed wrap for a wholesome heavy breakfast.

Ingredients for Egg Wrap:

1. Tortillas / Rotis – 2
2. Eggs – 2
3. Sweet Peppers – 3-4
4. Onions – 1 tbsp (finely chopped)
5. Coriander Leaves – a handful to flavor
6. Boiled Red Kidney Beans – 1/4 cup (you can use beans of your choice)
7. Lemon/ Lime Juice – 1 tbsp
8. Salt – According to taste
9. Pepper – According to taste
10. Oil of your choice – 2-3 tsp

Steps of Preparation:

1. Heat a pan, add around 1-1.5 tsp of oil.
2. Beat the egg with salt and pepper, add the egg and cook for a minute or two.
3. Then to the uncooked side add the tortilla or roti and let the omelet cook. Flip and cook the other side. Cook until the egg is properly cooked.
4. Repeat the same step for the other tortilla.
5. In the meantime, make the salad. Chop the sweet peppers, onions and coriander leave very fine.
6. Add the boiled beans, lemon juice, salt, and pepper.
7. Once the tortilla with eggs is cooled to a temperature you can hold comfortably, stuff the salad, and serve.

It’s juicy from the inside and crunchy and chewy from the outside. You will have amazing flavors in the wholesome meal. You can also enjoy the stuff wrap for lunch or dinner.

Egg Wrap stuffed with Sweet peppers and Beans

 

Author:

Shreemaa Bhadra

Recipe type: Breakfast

Cuisine: American

Serves: 2

Prep time: 15 mins

Cook time: 5 mins

Total time: 20 mins

 

Egg Wrap Stuffed with Peppers and Beans are a yummy Flour-based wrap stuffed with an easy salad made up Sweet Peppers and boiled beans.

Ingredients

• Tortillas / Rotis – 2
• Eggs – 2
• Sweet Peppers – 3-4
• Onions – 1 tbsp (finely chopped)
• Coriander Leaves – a handful to flavor
• Boiled Red Kidney Beans – ¼ cup (you can use beans of your choice)
• Lemon/ Lime Juice – 1 tbsp
• Salt – According to taste
• Pepper – According to taste
• Oil of your choice – 2-3 tsp

Instructions

1. Heat a pan, add around 1-1.5 tsp of oil.
2. Beat the egg with salt and pepper, add the egg and cook for a minute or two.
3. Then to the uncooked side add the tortilla or roti and let the omelet cook. Flip and cook the other side. Cook until the egg is properly cooked.
4. Repeat the same step for the other tortilla.
5. In the meantime, make the salad. Chop the sweet peppers, onions and coriander leave very fine.
6. Add the boiled beans, lemon juice, salt, and pepper.
7. Once the tortilla with eggs is cooled to a temperature you can hold comfortably, stuff the salad, and serve.

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Ingredients for Egg Biryani:

1. Boiled Eggs  (peeled)- 6
2. Baby Potatoes (peeled) – 6-8
3. Onion – 1 Large
4. Ginger Garlic Paste – 2 tbsp
5. Bay Leaves – 2
6. Cinnamon Stick – 2
7. Cardamom Pods – 4
8. Star anise – 1
9. Cloves – 3
10. Black Peppercorns – 5
11. Cumin Powder – 2 tsp
12. Red chili powder – 2/3 tsp (preferred but you can adjust according to the taste)
13. Corriander Powder – 2 tsp
14. Turmeric powder – tsp
15. Salt – according to taste
16. Biryani Masala Powder – 3/4 tbsp
17. Green Chillies – 3/4, slitted
18. Mint Leaves – 1/2 cup
19. Corriander leaves – 1/2 cup
20. Saffron strands – 4/5
21. Warm Milk – 1/4 cup
22. Beaten Yogurt –  8 tbsp
23. Ghee (Clarified Butter) – 4 /5 tbsp
24. Long Grained Basmati Rice – 3 cups

Steps of Preparation of Egg Biryani :

1. Slice the Onions into thin strands.
2. Rinse the Basmati Rice and Soak them in double the amount of water and soak the saffron strands with warm milk, while the other steps are continuing.
3. Take a wide-bottomed pot, add ghee and saute half of the onions till it is brown. Then keep it aside.
4. In the same ghee, add the peeled potatoes and fry till golden brown. Then keep it aside.
5. Add the remaining ghee and add the whole spices (cardamom, cinnamon, peppercorns, bay leaves, cloves, star anise).
6. Then once the spices are fragrant, add the remaining onions and let them caramelize.
7. Next, To the onions, add the ginger garlic paste and cook until the raw smell of the paste goes off.
8. Add the powdered masala (cumin powder, turmeric powder, coriander powder, biryani masala, turmeric powder, salt) and cook for a minute and then lower the flame and add then yogurt.
9. Once the oil separates, add the boiled eggs, golden fried potatoes, and rice and cook for a minute.
10. Don’t over stir, the rice may break. Then add around 3.5 cups of water to the pot and cover and cook in medium to high flame.
11. Add the milk-soaked saffron, mint leaves, green chillis, and the coriander leaves.
12. Finally, once the water evaporates, lower the flame almost to the lowest possible temperature and cover and cook for around 10 minutes.

Garnish the Egg Biryani with the caramelized onions, mint leaves, and coriander leaves and serve with a bowl of boondi raita or cucumber raita.

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The real trick of the Granita recipe is to bring the texture of the Granita by scraping multiple times.

Here goes the recipe of the watermelon Granita:

Ingredients for Watermelon Granita:

1. Watermelon juice – 3 cups, (from half watermelon)
2. Sugar – You can add according to the taste, I avoid when the watermelon is overly sweet
3. Water – to bring the texture to a thin consistency

Steps of Preparation for Watermelon Granita:

1. First, take a blender and mix all the ingredients.
2. Then in an aluminum cake pan or baking tray, pour the liquid mixture and put it in the freezer for about 1-2 hrs.
3. Next, take out the semi-frozen mixture and scrape around the frozen part and let it freeze for 1 more hour.
4. Keep doing this for the next 2-3 times and then serve the dessert.
5. Finally, I added some homegrown chocolate mint while serving to bring some extra flavors.

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