Latest update on service operations. Click here to know more.
Every day, your body needs water to rejuvenate and stay hydrated.
The water you drink is the core essence of life so it’s always important to drink pure.
It is a well-known fact that water constitutes about 60% of our body weight and needs to be replenished regularly for normal body functions. But, you don’t need to depend only on what you drink to meet your fluid needs. About 20% of the total water intake can be provided by food. Many fruits, vegetables and beverages such as milk and juices are majorly made up of water. But, make sure you always used purified water from a home water purifier.
Here are a few recipes that ensure good water intake to meet your daily needs.
The Soup Bar
Cucumber and dill cold soup - A refreshing cool cucumber soup coupled with the creaminess of yogurt.
What you need:
1 kg cucumber halved and seeded — 1/2 cup finely diced, the rest coarsely chopped
1 ½ cups plain yogurt
3 tablespoons fresh lemon juice
1/3 cup dill (Sowa/Shepa leaves)
¼ cup parsley leaves
¼ cup olive oil
½ red onion, finely chopped
Salt and white pepper for taste
How to make:
Ginger and Carrot hot/cold soup - A perfect blend of juicy carrots and spicy ginger, served hot or cold
What you need:
900 gm carrots, sliced
2 tablespoons olive oil
1 medium onion, chopped
½ -inch piece fresh ginger, peeled, grated
1 clove garlic, sliced
6 cups water/vegetable broth
Juice of 1 lime, plus lime wedges for garnish (optional)
1 cup plain yogurt (beaten)
Salt and freshly ground black pepper
How to make:
If you wish to serve it as a cold soup, then cool in the fridge for 2-3 hours.
Minty Pea Soup - For those hot summer days, here’s the coolness of mint and pea to quench your thirst
What you need:
3 cups shelled fresh peas
1/4 cup fresh parsley leaves
1/4 cup fresh mint leaves
Salt, freshly ground pepper
1/4 cup fresh cream
2 tablespoons milk or water
4 cups vegetable broth/water
Fresh mint leaves for garnishing
How to make:
Garden fresh tomato soup - The tanginess of tomatoes finds a match in the freshness of vegetables
What you need:
5 cups vegetable stock
1 cup tomato puree
2/3 cup water
1 cup diced tomatoes
1 1/2 cups sweet corn
1 1/2 cups carrots
5 stalks celery chopped
1 sliced red bell pepper
1 small zucchini, thinly sliced
10-12 garlic cloves chopped
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
How to make:
The Cool Corner
Honey-Ginger-Lemon tea - Enjoy the coolness of iced tea with a bit of spiciness and sweetness
What you need:
3 cups water
1 tsp ginger, chopped fine
1 tsp tea leaves, for every cup
1 tsp lemon juice
1 tsp honey
How to make:
Fennel sherbet - An inside-out cooling drink
What you need:
½ cup fennel seeds
½ cup sugar
2 cups water
How to make:
Watermelon Cooler- A sweet and sour thirst quencher
What you need:
4 cups diced watermelon
2 table spoon lemon juice
Sugar to taste
1 cup cold water
Sprig of mint leaves
A pinch of cinnamon powder for flavor (optional)
How to make:
Pink Lemonade- A dash of colour to the traditional lemony drink
What you need:
1 1/2 cups freshly squeezed lemon juice (about 10 lemons)
1 cup sugar
2 cups water
1/4 cup cranberry juice
How to make:
Tip* - Ensure you use RO or UV water purifier to purify the water you use for cooking.