Virgin Pina Colada

 

Ingredients:

2 cups chopped pineapple (Fresh or canned)
2 cups coconut milk
1 big splash of honey
a few ice cubes
A Few mint leaves and some pineapple for garnish
2 tablespoons of sugar(optional)

Method:

In a blender, blend pineapple, sugar(if using), honey, icecubes and coconut milk until frothy.
Serve in tall glasses garnished with mint and a slice of pineapple.
Enjoy!


PS: For a traditional version, add a splash of pineapple liqueur and a shot of vodka while blending.

CRUNCHY CHOCOLATE CHIP COOKIES

Simple, Eggless and Super Easy!


Now that I have got a table top oven as a gift, I am in a spree for baking! This week end I made these super easy cookies which are so crunchy to eat. All at home could hardly wait until they were cool enough to handle. It was a special request from my wonderful niece Prachi.

 

Ingredients:

3/4 cup Allpurpose flour
3/4 cup chocolate chips
Cocoa powder - 2 tablespoons
60 gms butter softened (about 1/2 cup)
Soda Bicarbonate - 1/2 tea spoon
Salt - 1/4 tea spoon
Sugar - 15 tea spoons
Walnuts - roughly chopped - 1/2 cup
Vanilla Essence - 1/2 tea spoon
Buttermilk -1/2 cup

Method:

1. Preheat oven to 180 deg C. Grease a baking tray
2. Sieve all purpose flour, cocoa powder, salt and soda bicarbonate into a bowl
3. Add softened butter and mix lightly. Add sugar, walnuts, vanilla essense and half cup of chocolate chips and mix.
4. Add buttermilk and mix into a batter of thick, yet dropping consistency.
5. Drop spoonsful of the batter onto the greased tray, keeping sufficient distance between each cookie. Place the remaining chocolate chips over each cookie.
6. Bake in the preheated oven for about 20 minutes
6. Cool them on a wire rack and store them in airtight containers
7. Makes about 20 cookies

CRANBERRY PICKLES 2 WAYS

CRANBERRY PICKLES - 2 WAYS

This is a delicious variation of the condiment used along with Indian food. We have already come across Preserved Limes, or lemons also called "Pickles". This one was tried by my Sister in law - Chitra's mom when she visited Canada. As usual we wanted to try new things, since they are not available in India. Once when we went to the grocery store, we saw this bag of cranberries and we were curious as to how it tasted. Unable to buy a small quantity, we bought a full bag. This was during christmas season when we get fresh ones so easily. We tasted one of them and obviously did not like it because of the tart taste. Hence this new innovation of the pickles. In general,we can do this with any kind of tart fruit. She has also tried Plum chutney which is absolutely divine. Enjoy this and let me know how you liked it.

MUSTARD BASED PICKLES:




Ingredients:

Fresh Cranberries – 1 lb
Whole Mustard seeds – 2 tbsps
Turmeric powder – 1 tbsp
Dry red chillies – 10 – 15 (depending on taste)
Note: If the chillies are of milder variety use 10-15. If they are very hot, use according to taste
Asafetida – 1 tsp
Green chilli peppers – 6-8
Salt to taste

Method:
1. Cut the cranberries in half and add salt and store them in an airtight container for 3-4 days or until tender
2. Grind the mustard, red chillies, asafetida and turmeric to a fine powder in a spice grinder
3. Slit the green chilli peppers in half or grind them coarsely in a food processor
4. Mix the spice powder and the chilli peppers to the cranberry-salt mixture
5. Store in airtight container.

With Fenugreek base:




Ingredients:
Fresh Cranberries – 1 lb
Fenugreek seeds – 2 tbsp
Dry red chillies – 10-15 (Or According to taste)
Asafetida – 1 tsp
Salt

Method:
1. Cut the cranberries in half, add salt and store them in air tight container for 3-4 days or until tender.
2. Dry roast the fenugreek seeds until reddish brown and a nice aroma comes out.
3. Grind the roasted fenugreek seeds, asafetida and the red chillies to a fine powder in a spice grinder
4. Mix the spice powder with the cranberry-salt mixture
5. Store in Airtight container.

Apple Pickle Chutney

This is a recipe all of us love to eat in our house. This is actually not mine. My husband's cousin Jayanthi lives in Hamilton, Ontario and we like to visit her as she is famous for quite a number of dishes. Among them are the most delicious Pineapple rasam and Apple Chutney which I am most familiar with. She is been unanimously asked to bring these two items in any function or potluck as they are very popular. Many were asking about this recipe and she agreed to send me the same. See below the recipe of Apple Chutney

4 green Granny Smith Apples (Medium size)
4 table spoons - Vegetable Oil
1/2 tea spoon - Turmeric
1/2 tea spoon - Mustard Seeds
Pinch of Asafoetida
Few curry leaves
Coarsely Powdered 2 table spoon Fenugreek Seeds
2 table spoons Salt
2 table spoons - red chilli powder
1/4 cup Lemon Concentrate

Core and grate the apples and set aside. In a sauce pan heat oil and add turmeric, mustard seeds and Hing wait until the mustard seeds splatter, add curry leaves, grated apples. On a medium heat sauté the apple for 5 mins, add lemon juice, salt, Chilli powder, and sauté for couple of minutes. Add Fenugreek powder in the end and mix will and take it out of the heat - let it cool before serving. Keeps upto 6 wks. in the fridge. Goes well with Chapatis, roties, rice, etc.