Indulge in the nature’s sweetest offerings by Grand Mercure Bangalore

Loaded with essential minerals and fibers, fruits and salads can work wonders to energise and refresh you in this scorching heat. Shake up a spectacular range of fresh fruit juices by using herbs and spices to spruce things up a little with our specially curated summer recipes at Grand Mercure Bangalore. All you need to do is bring home a bunch of your favourite fruits and have some fun. So go on, juice up!

Recipes

1. Raw mango mint rasam

Ingredients

1 mango raw

1 tbsp toor dal

1 chilly green

1/2 tsp turmeric powder

To taste salt

2 tsps ghee

1/4 tsp heeng

2-3 pods garlic

1/3 cup mint leaves

4 chillies dry red

1/2 tsp pepper powder

Handful curry leaves

1/4 tsp jaggery powder

Direction

Peel and chop raw mangoes in small cubes. Boil raw mango, toor dal, green chilli, salt and turmeric powder with 4 glasses of water for one whistle at pressure cooker and then 5 minutes on low flame. Allow the steam to escape. In a small pan, heat ghee and add heeng, saute for 1 minute. Add curry leaves, smashed garlic pods, dry red chillies and saute further for 2 minutes till the garlic turns slightly brown. Add the boiled raw mango and dal, along with pepper powder, rasam powder, jaggery powder and mint leaves. Boil for 5-6 minutes. Serve warm with rice and chilled as a soup.

2. Raw mango raita

Ingredients

1 mango medium sized raw

1 1/2 cups curd

To taste salt

1/2 tsp chilli powder

1/2 tsp jeera roasted powder

1/2 tsp mustard seeds

Handful curry leaves

To taste salt

Direction

Peel and grate the mango. Mix curd, mango and salt together. Add chilli powder and jeera powder to it and mix. Heat oil in a small pan, add mustard seeds and fry till they start sputtering

Add curry leaves and fry for one minute. Add it to the raita and its ready to eat with roti or pulao.

3. Spinach Cantaloupe Salad with Mint
Ingredients

4 cups fresh spinach leaves

1 cup sliced cantaloupe

1 cup sliced avocado

1/2 cup diced red bell pepper

2 tablespoons chopped fresh mint leaves

1 1/2 teaspoons white wine vinegar

3 tablespoons olive oil

1 clove garlic, minced

Direction

Divide spinach between 2 serving plates. Arrange half of the cantaloupe and half of the avocado in a circular pattern over the spinach on each plate. Sprinkle with diced red pepper and fresh mint. Mix together the white wine vinegar, olive oil and garlic. Drizzle over the salad.

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