Thursday, May 26, 2016

Orange and Kiwi Delight


BM # 64
Week: 3, Day : 2
Theme: Summer Coolers

For the second day under Summer Coolers, I have a very refreshing tangy drink made with orange and kiwi. This is one awesome combination. I remember Kamallika fixing me a similar drink for our BM 50 celebrations. The drink was so refreshing and had such a wonderful flavor that I had to come home and make. Well this has been in my drafts ever since but trust me it is one of the most refreshing drinks.



Kiwi and Orange Delight

Ingredients
1 kiwi
2 tbsp orange crush
Club soda
Orange peel for garnish

Method
Blend the kiwi into a smooth paste.
Chill it.
Pour orange crush in a glass.
Add the kiwi puree.
Top with club soda.
Stir.
Garnish with orange peel.
Serve chilled.

 


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Wednesday, May 25, 2016

Lychee and Mango Burst


BM # 64
Week :4, Day : 2
Theme: Summer Coolers


Summer is the season when we get all my favorite fruits. Lychees and mangoes both are my favorite, so decided to whip up a lovely drink with both the flavors for the last day of BM 64 under Summer Coolers.

Again a very simple drink , where I have some mango balls dunked in lychee juice. While drinking you shall get the lychee pieces and at the same time get mango pieces. Definitely a treat.I love fizzy drinks , and find club soda to be the best for fizz. Water could be added , I am sure it shall taste equally good, but I am a fizz lover so I have used Club soda.

Make sure you chill all the fruits., chill the glass too. In fact any drink served in a chilled glass has a better effect and taste.


Lychee and Mango Burst

Ingredients
1/2 cup lychees ( pitted )
1 mango
Club soda

Method
Crush the lychees, do not puree.
Take a tiny scooper, scoop out mango balls.
Pour the lychee pulp in a chilled glass.
Add mango balls.
Top with club soda.



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Tuesday, May 24, 2016

The Blue Lagoon

  

BM # 64
Week : 4 , Day : 1
Theme: Summer Coolers

We are in the last week of BM # 64 and for this week I have chosen Summer coolers.

The very first day I have a pretty looking drink called The Blue Lagoon. I have used coconut water and blue curaçao syrup. Blue curaçao is a popular ingredient in many drinks. Traditionally it is a liqueur distilled from orange peel, sometimes with an addition of the curaçao or lemon fruit. I remember this color always attracted me and found it very pretty. We can dilute the syrup with orange juice or simple tonic water but I like the combination of fresh coconut water, it makes it healthy as well as pretty.

Recipe ? Do we need?


The Blue Lagoon

Ingredients
Blue curaçao syrup
Coconut water
Mint leaves

Method
Chill the coconut water.
Pour about 2 tbsp syrup in a glass.
Top with coconut water.
Stir.
Add mint leaves for garnish .
Serve chilled.


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Thursday, May 19, 2016

Gur aur Til ki Roti / Jaggery and Sesame Bread


BM # 64 
Week :3, Day : 3 
Theme: Wheat Recipes


When it comes to shifting houses it can be really sad. Eight years back when we shifted from row houses to a bunglow, I was sad. Sad because I would be leaving my friends. Living in the same town one can always meet, but it is not the same. Ours was a group of three friends, a Maharashtrian , a Bengali and me , a Sindhi. All three foodies ! Unfortunately I was not blogging then. Anyway it was a couple of weeks back that we all decided to meet and these Gur aur Til rotis were made by the Maharashtrian friend. They were so delicious that I had to capture them and save on my blog. I would have made them myself, but my friends say , ''It is our blog as well, so what we cook can surely be posted !'' It is surely a blessing to have such wonderful friends.

Coming to these rotis, they are stuffed with jaggery, and the reason for adding the pounded sesame is to bind the mix well, else the jaggery will ooze out of the parathas .

Gur aur Til ki Roti
Ingredients
2 cups whole wheat flour
1 tbsp oil
Warm water to knead the dough

Method
Add oil to the flour and bind the dough with warm water.
Cover and keep aside for 15 minutes.
Apply oil and knead again.

Stuffing Ingredients
1/2 cup grated jaggery
5-6 toasted sesame seeds, slightly pounded or pulsed in a mixer
1/4 tsp Cardamon powder

Method
Grate the jaggery.
Add pounded sesame seeds and Cardamon powder.
Mix well.

Stuffing and Cooking the roti
Pinch out small balls from the dough.
Roll to a 6"disc.
Place the stuffing ball inside and bring the edges to the centre to seal.
Flatten the ball , dust. It lightly and roll back to 6" disc.
Cook on a griddle smearing it with ghee,flip over and cook again in the similar manner.
Serve hot from tava or make and keep.



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Wednesday, May 18, 2016

Methi Poori / Fenugreek Bread




BM # 64
Week :3, Day : 2
Theme: Wheat Recipes

I am working on Wheat Recipes for this week and after posting a Mattar ki Kachori, today I have Methi Poori. These Pooris are made with fresh fenugreek, but if you can't get it you could soak Kasoori Methi for a while and use in the similar way.

The pooris are delicious and can be enjoyed without any accompaniment, but curd and pickle both go well with these pooris.


Methi Poori

Ingredients
11/2 cups wheat flour
1/2 bunch methi leaves, washed , finely chopped
1-2 green chilly finely chopped
1/4 tsp carom seeds
2 tbsp oil
1 tbsp curd
1/8 tsp turmeric powder.
Salt to taste

Method
Apply salt to methi leaves, mix well and leave them for about 10-15 minutes.
Squeeze out the water .
Mix all ingredients and bind the dough using water.
Pinch out small balls, roll them in a 4-6 " disc.
Deep fry to a golden.


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Tuesday, May 17, 2016

Mattar ki Kachori


BM # 64
Week :3, Day : 1
Theme: Wheat Recipes

We begin the third week of this marathon and for this week I have chosen to cook Wheat Based recipes. Wheat is the main produce of our country and its the staple of North Indians. Living in Gujarat I see that the Gujjus also need rotli, a very thin chapati, they want baakhris and pooris and parathas . Yes, the minute one says wheat recipe, the first thing to mind is a chapati. But I am posting a Mattar ki Kachori today. 

Mattar ki Kachori is normally made with all purpose flour , but in a family like ours using all purpose flour and then frying, it would be a complete failure. There would be absolutely no takers, so I made the Kachori with wheat flour and fried them.One healthy ingredient. 

The Kachori is adapted from the Gujju Lilva ni Kachori, which is made with fresh pigeon pea, I used fresh green peas instead.


Mattar ki Kachori

Ingredients
500 gms fresh green peas
1 tbsp oil
1/8 tsp carom seeds
Pinch asafoetida
1/2 tsp Garam masala
1 tsp lemon juice
1 tbsp ginger chilly paste
Fresh coriander leaves
Salt to taste

For the crust
300 gms wheat flour
1 tbsp ghee
Salt to taste

Method

Stuffing
Crush the peas in a chilly cutter, we want them coarse.
Else you could boil the peas and crush them.
Heat oil.
Add asafoetida and carom seeds.
Immediately add the crushed peas and the spices including salt.
Add lemon juice and coriander leaves.
Mix well , cook for a couple of minutes, till the peas do not have a raw smell.
Cool the stuffing and then use.

Crust
Add salt and ghee to the flour.
Rub and mix till resembles bread crumbs.
Add water slowly and bind to a semi soft dough.
Pinch out small balls and roll.
Place the stuffing and bring together the edges.
Secure them tightly, so as to seal the Kachori.
Make with rest of the dough.
Deep fry the Kachoris till golden and crisp.


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    Thursday, May 12, 2016

    Spinach and Peanut Dhokla / Spinach and Peanut steamed Lentil Cakes


    BM # 64
    Week :2, Day : 3
    Theme: Brunch ideas for Kids

    Our family is a great fan of Dhoklas and I keep trying different version of these steamed cakes. Yes this is my post for Day 3 under Brunch Ideas.Since the Dhoklas have rice and dal both I wanted to make them healthier, so added some greens and peanuts, this gave them added nutrition and of course a beautiful color combination. When ever I cook i remember my moms words, she always says the food should always have a good color combination, it makes it very pleasing.even a menu should be planned in such a manner that the table should have all colors , that will automatically make it a balanced meal. Anyway let's come to these Dhoklas.


    Spinach and Peanut Dhokla

    Ingredients
    2 cups rice
    1 cup mixed lentils
    ( Bengal gram . Pigeon pea, split black gram )
    1/4 cup curd
    1 tsp chilly ginger garlic paste
    Pinch turmeric
    2 tbsp oil
    Salt to taste
    1 sachet ENO

    11/2 cups spinach, chopped and slightly wilted
    1/2 cup roasted peanuts, coarsely ground

    Method
    Wash and soak rice and lentils overnight.
    Grind them to a fine paste.
    Add curd and leave to ferment for 3-5 hours , depending on the temperature.
    Add turmeric, chilly ginger garlic paste, oil and salt to taste,
    Mix well.
    Heat a steamer with enough water.
    Grease a tray and place it in the steamer.
    Add ENO and quickly mix the batter,
    Por immediately in the tray.
    Close the lid and steam for 7-8 minutes.
    Open the lid spread a layer of spinach and another layer of peanuts.
    Sprinkle salt and Chaat masala.
    Cover the lid and steam for another 5-7 minutes
    Remove the tray from steamer, let cool slightly.
    Cut into pieces .

    Temper with mustard and sesame seeds.

    The spinach can be used raw also, it shall cook since we are steaming again. It really doesn't require much time.
    The peanuts become slightly soggy and taste a little like boiled peanuts, you could add these at the time of serving if you prefer that crunch.

    Check out some more Dhoklas here.





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