Ginger Amla Shot / Ginger Indian Gooseberry Shot

 

I planned to prepare couple of mocktails this weekend. But all my plans have changed when the house is filled with guests. I had a great time with family and cooked a big meal for 10+ count. Cooking and serving them made me busy and after the lunch, I was damn tired and not able to purchase anything for the planned mocktail preparations.


Last night, a random checking at my refrigerator to plan today's meal, a spark came in my mind and thought why don't we prepare a mocktail using the readily available ingredients at home. What else, I used few of the ingredients to make a simple yet tasty alcohol free drinks. All were prepared using the easily available household fruits and veggies. My third entry to Urban Dazzle by IFBM 2014 is using fresh ginger and Indian Gooseberry.

I love to serve this mocktail in this glassware. The self textured glass would go well with this transparent, pale green drink.



Basic Information:
Preparation Time: 10 minutes
Serves: 2


Ingredients:

For Ginger Amla Shot:

Ginger - 2 inch piece, skin removed
Amla / Indian Goose berry - 3 no., sliced and pitted
Sugar - 1/3 cup
Soda - 1 cup
Water - 2-3 cups
Mint leaves - 4-5 nos.,
Lemon juice - 2 tablespoons

For Serving:

Amla wedges - 10 nos.,
Mint leaves - 10-15 nos.
Ice cubes - 1 cup
Lemon slices - few


Method:

1) Extract the juice from ginger and amla by adding enough water using a blender.
2) Filter the juice alone to a large bowl.
3) Add crushed mint leaves, sugar and lemon juice. Mix well till the sugar dissolves.
4) Pour in soda. Add water and adjust as per the taste.
5) Fill the serving glasses half by ice cubes, amla wedges. Pour the juice over it. Decorate it with lemon slices and mint leaves.
6) Serve chill.

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Spiced Guava Spritzer


I planned to prepare couple of mocktails this weekend. But all my plans have changed when the house is filled with guests. I had a great time with family and cooked a big meal for 10+ count. Cooking and serving them made me busy and after the lunch, I was damn tired and not able to purchase anything for my mocktail preparation.

Last night, a random checking at my refrigerator to plan today's meal, a spark came in my mind and thought why don't we prepare a mocktail using the readily available ingredients at home. What else, I used few of the ingredients to make a simple yet tasty alcohol free drinks. All were prepared using the easily available household fruits and veggies. My second entry to Urban Dazzle by IFBM 2014 is Green chilli flavored guava spritzer.


I love to serve this mocktail in this old fashioned green coloured glasses which glassware which would give great appeal for this mocktail.



Basic Information:
Preparation Time: 15 minutes
Serves: 2



Ingredients:

Guava - 1 no, sliced
Green chilli - 2 nos.,
Sugar - to taste
Mint leaves - 20 nos.,
Club soda - 1 cup
Water - 3 cups
Lemon - 1 no.,


Method:

1) Grind guava, mint and green chilli to a smooth paste by adding enough water.
2) Strain and extract the juice alone in a mixing bowl.
3) Squeeze out the lemon juice. Add sugar to taste. Mix well.
4) Add club soda and ice cubes.
5) Serve chill.

Virgin Aloe Vera Mocktail


I planned to prepare couple of mocktails this weekend. But all my plans have changed when the house is filled with guests. I had a great time with family and cooked a big meal for 10+ count. Cooking and serving them made me busy and after the lunch, I was damn tired and not able to purchase anything for my moctail preparation.


Last night, a random checking at my refrigerator to plan today's meal, a spark came in my mind and thought why don't we prepare a mocktail using the readily available ingredients at home. What else, I used few of the ingredients to make a simple yet tasty alcohol free drinks. All were prepared using the easily available household fruits and veggies. My first entry to Urban Dazzle by IFBM 2014 is Virgin Aloe Vera Mocktail.

I love to serve this mocktail in this glassware which would really attract all by emphasizing the colour of the Mocktail.


Basis Information:
Preparation Time: 10 minutes
Serves: 2


Ingredients:

Aloe Vera gel - 3 tablespoons
Lemon - 1 no.,
Pomegranate seeds - 1/4 cup
Tomato - 2 nos., medium size
Mint leaves - 10 nos.,
Sugar - as required
Water - 2-3 cups
Ice cubes - 1 cup


Method:

1) In a large bowl, squeeze out the lemon juice. Add sugar.
2) Blend tomato and pomegranate seeds by adding a cup of water and filter the juice alone.
3) Mix it with lemon, sugar mixture. Taste and adjust the sugar.
4) Peel of the skin of aloe vera and wash well in running water for few seconds to remove excess gel.
5) Add it to the prepared juice immediately along with mint leaves.
6) Blend till there is no lumpy form of aloe vera gel.
7) Add ice cubes and serve chill.

Plum and Bread Cutlet / Tikki


This is my third entry to the Kitchenaid India contest for IFBM 2014.  Some how, I am managed to prepare one dish for each category in appetizer, main course and dessert. Never thought that I'll be making these many dishes at the last moment to participate in this contest.  I still have the plums what I  bought for preparing these recipes. I might take a day break and prepare a plum tart which is also in my to-do list for long time.

Plum and Bread tikki or cutlets are very to prepare. The bread tend to bind very nicely which allows you to make perfect shaped cutlets without any additional effort. Also, I used quick cooking oats for making the outer coating instead of breadcrumbs. Don't forget to prepare the dip which perfectly pairs with cutlets and balance the taste.


Basic Information:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 7 cutlets

 


Ingredients:

For Cutlets:

Plum - 4 nos, pitted and finely chopped
Bread slices - 6 nos,
Potato - 1 no, medium size
Onion - 1 no, finely chopped
Ginger - 1 inch piece
Garlic - 3 cloves
Red chilli powder - 2 teaspoons
Chat masala - 1/2 teaspoon
Salt - to taste
All purpose flour - 2 tablespoon
Quick cooking oats / Bread crumbs - as required
Oil - for shallow frying

For Dip:

Thick Yogurt - 1/4 cup
Green chilli - 2 nos.
Mint leaves - few
Sugar - 2 tablespoons
Ground cumin -  a pinch


Method:

For Cutlets:

1) Pressure cook potato. Meanwhile, remove the four brown sides of the the bread. Crush it well. Remove the seeds from plum and chop it finely. Finely chop onion. Mince ginger and garlic.
2) Once the potato cooked, peel off the skin and mash it.
3) In a mixing bowl, add plums, crushed breads, Potato, Onion, minced ginger and garlic, Red chilli powder, chat masala and salt. Mix well till you get a thick dough kind.
4) Divide into 7 equal sized balls. Slightly press down to form a patty.
6) Dilute all purpose flour in enough water. Spread the oats in a wide plate.
7) Dip one patty into the all purpose flour and immediately roll it in oats.
8) Shallow fry it. Repeat the steps for remaining patties.
9) Serve hot with dip.

For Dip:

1) Beat the yogurt well.
2) Grind green chilli and mint leaves. Mix it with yogurt.
3) Add sugar and ground cumin. Mix well.


Notes:

1) Since the cutlets give tart taste because of plums, I have added sugar to the dip. Balance it according to the taste of plum.

Plum and Barnyard Millet Pudding


Plum and barnyard millet pudding is my second entry to the kitchenaid contest by IFBM 2014. Making only the gnocchi was in my mind, but  I started thinking of what to make next with the leftover recipes. I usually make creamy aval pudding for our evening snack using milk, decided to add plums to it. When all set it to ready, abruptly, I changed my mind to prepare something healthy atleast that uses healthy ingedients :-)


After I made this pudding, just before assembling, my father-in-law came to kitchen. Seeing me working on some dish, asked me whether it is a sweet pongal. Not a bad guess though. It looked like sweet pongal and it can be a sweet pongal if you add some split yellow moong dal, lots of ghee, cardamom and roasted nuts.


Basic Information:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4


Ingredients:

Barnyard millet - 1/3 cup
Milk - 2 cups
Water - 1/4 cup
Jaggery - 2/3 cup
Plums - 5 nos, cubed and pitted
Vanilla extract - 1 teaspoon
Cucumber seeds - for garnishing
Ground nutmeg - a pinch (optional)

Method:

1) Make a coarse powder out (like rava/semolina) of barnyard millet and out of this mixture, take 1/3 cup for making this pudding. Cook it in the milk till it becomes tender and get creamy consistency. You can also pressure cook it for 3-5 whistles. Once done, cool down to room temperature.
2) Meanwhile, heat jaggery with 1/4 cup of water in a sauce pan. Once it has melted down completely, filter it to remove the impurities.
3) Bring it back to the saucepan along with cubed plums. Let it simmer till the plums becomes soft and shiny. Turn it off and cool down.
4) Pour the jaggery syrup to the cooked barnyard millet saving the plums separately in another bowl. Add vanilla extract. Mix well. The consistency should be some what slightly thick but runny in nature.
5) Pour the mixture in serving bowls. Top it with glazed plums.
6) Refrigerate it for half an hour. It becomes thick again as it cools down.
7) Sprinkle cucumber seeds and fresh cream just before serving.


Notes:

1) You can also use barnyard millet as such without powdering it. I got creamy consistency with 4 whistles. If you are not getting the creamy consistency, leave it for more whistles or mash it well.
2) Any nuts can be used. I saved some pudding and had it with fresh cream which tasted too good.

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