Indian Vegetarian Recipes

Pineapple Cucumber Cooler

Summer is here, and it’s getting warm—just the right time to try making different summer drinks. The Pineapple Cucumber Cooler is a delicious and refreshing treat. I like to add a hint of lemon, ginger, and mint to most of my fruit drinks, which gives them a nice kick. It’s perfect for quenching your thirst on hot summer days.

For this drink, you can use fresh pineapple, but I used canned pineapple to make it easier. Most of the time, I have the ingredients on hand, and there’s not much prep work. I love how easy it is to combine everything in the blender.

I definitely plan on making this refreshing Pineapple Cucumber Cooler throughout the rest of the summer.

Course Beverages

Cuisine Indian

Keyword Cucumber

Prep Time 5

Servings people

Ingredients

1 20 oz can crush pineapple
1 large cucumber peeled and chopped
2 tbsp lemon juice
1 tsp fresh ginger, peeled and chopped
A handful fresh mint leaves
1 tbsp sugar
pinch of salt

Instructions

Add the pineapple, cucumber, lemon juice, ginger, mint leaves, salt and sugar to a blender.
Pour in 1 cup of cold water. Blend until smooth.
Strain the mixture through a fine mesh sieve.
Serve over ice and garnish with additional mint leaves.
Enjoy your refreshing drink all summer long!

Notes

Tips:

Instead of water, use coconut water or sparkling water for a different twist.

These drinks are easy to prepare, and you can use whatever fruits you have available or your favorite fruits.

Blend the mixture without adding water and freeze it in ice cube trays for a refreshing twist.

Beat the Heat with Pineapple Cucumber Cooler

Summer is here, and with the rising temperatures, there’s nothing better than a cool and refreshing drink to quench your thirst. The Pineapple Cucumber Cooler is a perfect summer recipes, combining the sweetness of pineapple with the refreshing taste of cucumber. The addition of lemon, ginger, and mint gives it an extra zing that will leave you feeling revitalized.

This drink is incredibly easy recipe to make and requires minimal prep time. Whether you’re hosting a summer party or just relaxing at home, this cooler is sure to be a hit.

Why You’ll Love This Pineapple Cucumber Cooler

Refreshing and Hydrating: The combination of pineapple and cucumber makes this drink incredibly hydrating, perfect for hot summer days.
Quick and Easy: With just a few ingredients and a blender, you can whip up this cooler in minutes.
Healthy and Natural: Made with fresh ingredients and minimal sugar, it’s a healthier alternative to sugary sodas and store-bought drinks.
Versatile: You can easily customize the recipe with different fruits or by using coconut water or sparkling water for a twist.

How to Make Pineapple Cucumber Cooler

This Pineapple Cucumber Cooler recipe is simple and quick to prepare. Here’s how you can make it:

Ingredients:

1 20 oz can crushed pineapple
1 large cucumber, peeled and chopped
2 tablespoons lemon juice
1 teaspoon fresh ginger, peeled and chopped
A handful of fresh mint leaves
1 tablespoon sugar (adjust to taste)
Pinch of salt
1 cup cold water

Instructions:

Blend the Ingredients: In a blender, combine the crushed pineapple, chopped cucumber, lemon juice, ginger, mint leaves, sugar, and salt. Add 1 cup of cold water.
Strain the Mixture: Blend the mixture until smooth, then strain it through a fine mesh sieve to remove any pulp.
Serve and Garnish: Pour the cooler over ice and garnish with additional mint leaves for an extra touch of freshness.
Enjoy: Sip and enjoy your refreshing drink all summer long!

Tips for the Perfect Cooler

Switch Up the Base: For a different twist, try using coconut water or sparkling water instead of regular water. This adds a new layer of flavor and hydration.
Make It Ahead: Blend the mixture without adding water and freeze it in ice cube trays. When you’re ready for a drink, just blend the cubes with some water for an instant cooler.
Customize with Fruits: Feel free to experiment with other fruits you have on hand. Watermelon, berries, or even mango can be great additions.

Other Variants of Summer Beverages:

Exploring Manjula’s Kitchen reveals a treasure trove of other delicious recipes that you might enjoy.

Fruit Smoothie: This Fruit smoothie is a delicious and healthy drink, and also quick and easy to make. This great smoothie consists of cantaloupes, strawberries, and yogurt with a touch of ginger giving a nice and tangy taste.
Badam Milk: Almond saffron milk is a festive drink; this can be served hot or cold. Milk with a blend of nuts and flavored with saffron to give a beautiful orange-yellow color and distinctive flavor and aroma.
Cold Coffee: To help beat the heat on a hot summer day, there’s nothing like a tall glass of cold coffee.
Mango Lassi: Mango Lassi is a soothing cold drink for hot summer days or to brighten up any meal. This pale drink is a blend of mango and yogurt.

FAQs

How to Make Pineapple Cucumber Cooler?

To make Pineapple Cucumber Cooler, blend together pineapple, cucumber, lemon juice, ginger, mint leaves, sugar, and salt with cold water. Strain the mixture and serve over ice.

Can I Use Fresh Pineapple Instead of Canned?

Yes, you can use fresh pineapple if you prefer. Just make sure to peel and core it before blending.

Is Pineapple Cucumber Cooler Healthy?

Yes, this cooler is a healthy and refreshing drink made with natural ingredients. It’s hydrating, low in sugar, and full of vitamins and antioxidants from the pineapple, cucumber, and mint.

Can I Make This Cooler Ahead of Time?

You can prepare the cooler ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before serving.

What Other Ingredients Can I Add to This Cooler?

Feel free to customize your cooler with other fruits like watermelon, berries, or mango. You can also add a splash of coconut water or sparkling water for extra flavor.

The post Pineapple Cucumber Cooler appeared first on Manjula’s Kitchen.

Indian Vegetarian Recipes

Vethalai Thogayal recipe

Vethalai thogayal recipe | Betel leaves, paan leaves thogayal – Easy to make Vethalai chutney or thogayal recipe

Vethalai | paan leaves | Betel leaves – aids in digestion and helps to reduce cold and cough. Usually, Paan is served at Indian weddings at the end of the meal. As paan leaves | vethalai aids in digestion it is always given at the end of meals. Also, it is a great source of calcium and Vitamin C paan leaves | vethalai is given to lactating mothers.

We use Vethalai |paan leaves in all our poojas. Usually after the pooja, vethali gets wasted and many of us don’t know what to do with that. I have already posted Vethalai rasam and Vethalai poondu sadam recipe in Jeyashris kitchen. On my recent trip, I learned this recipe from my mami, who is a great cook. I have learned a lot of recipes from her. She shared a few recipe on this trip and I have noted them too. I will share the recipes on Jeyashris Kitchen.

Coming to this Vethalai thogayal, it is a simple recipe with onion and garlic. You can skip onion and garlic if you do not wish to add. Check out the ‘Notes’ section for the variation.

Check out our other paan recipes, Paan ladoo, paan phirni, paan ice cream.

Vethalai thogayal recipe

Betel leaves | paan leaves chutney recipe

Course Condiment

Cuisine South Indian

Keyword paan leaves,, Thogayal recipes

Prep Time 15

Cook Time 15

Total Time 30

Author Jeyashri suresh

Ingredients

10 vethalai | paan leaves | betel leaves
2 tbsp curry leaves
1 tbsp urad dal
1 tbsp chana dal
4-5 red chili
A small piece of tamarind
2 tbsp coconut
Salt as needed
Little water to grind
12 small onion
8 garlic cloves
1 tbsp sesame oil

Instructions

Wash and finely chop the vethalai | paan leaves. Take out the top step part.
In a pan add sesame oil, and add small onion and garlic.
Saute till the onions turn slightly golden brown.
Take out and keep aside.
In the same pan add urad dal, chana dal, red chili and a small piece of tamarind.
Saute in a medium flame till the dal turns golden brown.
Add curry leaves and finely chopped vethalai | paan leaves.
Saute for a minute and switch off.
Add 2 tbsp coconut and salt.
Allow everything to cool.
Grind into a slighty coarse paste.
Add little water while grinding.
Vethalai thogayal ready.