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 Kids so loved the place that they said they wanted to visit the beach again, and it would be more fun to bring along an inflatable boat too. And so, we went to the same spot again after a couple of days, with the inflatable boat .
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All the assembling part was done by the boys, while I donned the cap of the photographer (not because I am not good in fixing things 😉 ) After a few minutes , the boat was ready..
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Now, the rowing part.. It was not as easy as it seemed to handle the oars… Though kids struggled initially and the boat was just moving in circles,  they soon got a hang of it and managed to row pretty well.  And while the kids were happily rowing in the water , after getting a few snaps ,  I sought refuge from the hot sun by staying in our car … 🙂
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My cousin recently asked me why have I not posted any recipe for smoothies or  in my blog.. So here comes my first  post , Watermelon lemonade.. Perfect to beat off the summer heat. Watermelon along with being rich in water content , also provides a high amount of vitamins, minerals and antioxidants for a low amount of calories.  Pair it with the the citrus flavor of lemon and orange rinds, and a few mint sprigs you get a refreshing summer drink.
I got the recipe from here



  •  Sugar – 1/4 cup
  •  Water – 1/2 cup
  •  Grated Orange rind  – 1 tsp 
  •  Watermelon cubes – 3 cups (Gives 1 1/2 cup watermelon juice)
  •   Lemon juice – 1/4 cup
  •  Mint leaves


  1. In a small saucepan, bring sugar, water, and orange zest to a boil over high.

  2. Reduce to a simmer and cook until sugar dissolves, 3 minutes. Let syrup cool in a bowl.

  3. In a blender, puree watermelon cubes until smooth. Strain through a fine-mesh sieve, pressing on solids, into a pitcher (you should have about 1 1/2 cup juice).

  4. Stir in syrup and  lime juice.

  5. Pour into glasses, serve with ice cubes and mint leaves.

Sardines in Pepper Gravy

This fish curry is my mom’s specialty.. Sardines and pepper make the perfect combo…


  • Sardines – 8
  • Shallots sliced – ¾ cup
  • Kashmiri chillipowder – 1 tsp
  • Turmeric powder – 1 tsp
  • Pepper powder – 2 tbsp
  • Tomatoes sliced – 2
  • Coconut oil
  • Curry leaves


  1. Grind shallots , chilli powder, turmeric powder and pepper powder to a paste. Add 1 cup water to the paste.
  2. Heat a vessel (or preferably earthen pot) .Add the ground paste along with the tomatoes and curry leaves .
  3. When the gravy starts to  boil, add the fish .
  4. Cover the pan with a lid and cook on  a low flame.
  5. When the fish is half cooked , pour 4 tbsp coconut oil and few more curry leaves to the gravy. Continue to simmer with the lid closed  till the fish is cooked well.
  6. Garnish with curry leaves and serve.

P.S : Sending this as entry to Kerala Kitchen event hosted by Ria