Minty Melon Cooler

About Minty Melon Cooler

Ingredients

• Fresh mint leaves 40 to 44
• Large cantaloupes (kharbooja), peeled and roughly chopped 2
• Lemon juice 3 tbsps
• Crushed ice as required
• Lemon wedges 4
• Non-peeled cantaloup segments 4 for decoration
• Fresh mint sprigs 4 for decoration

How to Make Minty Melon Cooler (Stepwise Photos)

Method

1. Pass the cantaloupe through a juicer and collect its juice in a jug.
2. Add lemon juice and mix well.
3. Put some crushed ice in 4 tall glasses, add crushed ice, and a few hand torn mint leaves and pour the juice over it.
4. Decorate each glass with a non-peeled cantaloupe segment, a lemon wedge and mint sprig kept on the rim. Serve chilled.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps