Orange Mint Water

Bebo has a thing for orange. Anytime we go to a restaurant, he would ask us to buy him a glass of orange juice in his tiny cute voice. Given that his food intake is following the current stock market pattern, we always oblige to this request. The funny part is that he always thinks for a minute or two before giving the order. He goes “Mmmm..Mmmm..” and taps his head as if giving it a lot of thought and then, comes back to the same old orange juice :-)).

At home if I make a juice or smoothie, he frowns and analyses it from every angle and skeptically takes one sip. If he likes it, he would drink – else its me who has to down it.

Sometime back, we had been to a restaurant where they had kept big pitchers full of mint and lemon water. They had added a handful of fresh mint leaves and a whole lemon, pricked a few times with a fork, to a pitcher full of ice cold water. Not only was it looking good, the taste was refreshing too.

So just trying a simple version of the same, but with my son’s favorite fruit instead of lemon.


Orange : 1 medium, cleaned and sliced to give round discs

Mint leaves : 1 -2 handful

Water : 4-5 glasses or 1 pitcher full


  1. Put everything together in a pitcher and refrigerate for at least one hour. I kept mine overnight.
  2. You can keep refilling the water for one whole day till the fruit is fresh.
  3. Serve cold and beat the heat the cool mint way.

I am sending this to Priya’s Veggie/Fruit a Month event, hosted at Savitha’s Kitchen this time. This one also goes to Srivalli’s Kid’s Delight, hosted by PJ of Seduce your taste buds. Linking this to This Week’s Cravings too.


Keep It Cool

Summer is here and its a burning 35 Degrees outside. I avoid going out during daytime. Inside, its much cooler, thanks to electric fans and air conditioners – and cool juices and salads and curd rice :).

Like my mother’s take on water melon juice (she likes it with salt and pepper), this salad has slightly unusual combination of ingredients. Who thought cottage cheese (Paneer) would taste so wonderful with raisins and oranges!!

This recipe is adapted from a Rosemary Conley diet book . I have been making it for sometime now, though I have absolutely no idea of dieting at the moment. You can make adjustments to suit your taste.  This recipe serves one.


Orange : 1 large

Onion : 1, chopped

Cottage cheese : 100 gm (made from 1/2 liter milk)

Grated carrot : 1 big, grated

Raisins : a handful


  1. Peel and remove pith from orange and seed them.
  2. Arrange in a bowl with grated carrots, chopped onions, cottage cheese and raisins.
  3. Taste and if required, add required amount of salt and pepper.


The recipe called for sultanas, I substituted them with raisins.

The recipe called for Green salad vegetables ( Cucumber, Chicory, Chives, Cabbage  etc etc) and an oil free dressing, I didn’t use them though.

For the dressing, you need 100 gm wine vinegar,  4 tbsp lemon juice, 4 tbsp orange juice, 1/2 tsp French mustard, a pinch of garlic salt & pepper. Mix them all thoroughly and use the required amount for the salad.

Next time, I am going to cut the cottage cheese into smaller cubes or try them crumbled.

Linking this to This Week’s Cravings Linky Party.