Sunday, March 1, 2015

Virgin Mojito

Virgin Mojito is a refreshing drink. In simple language, it means Neembu Sharbat plus mint leaves. Very simple and quick to make. 

Serving: 1 Glass
Approx. Time: 5-10 minutes

15-20 Fresh Mint leaves
2-3 tbspns Sugar
1 Lemon wedges
A pinch of Salt
2 cups Soda / Sparkling Water (or as required)
Crushed ice

For Garnishing:
Ice Cubes
Mint leaves
Lemon Wedges

Take Mint leaves, Sugar, Lemon wedges and Salt in a Jar. Crush all the ingredients with a muddler so that the ingredients release their flavours. Then finally add the Soda / Sparkling Water to the mixture. 
To Serve mix some Sugar and Salt in a small plate. Wet the edge of the glass with a small lemon wedge. Now dip the glass in the sugar and Salt mixture. While serving add some Ice cubes, Mint leaves and lemon wedges to the glass. Strain the drink and then pour the drink into the glass. Serve chilled. 

1. You may replace Club Soda with Spirte. 
2. The quantity of Sugar may be adjusted according to your taste. 
3. You may use Sugar Syrup instead of Sugar

Stepwise Pictures

Sending this entry to the event - Lets cook for Mothersday

Beetroot Poriyal

Beetroot has multiple health benefits. Consumption of beetroot helps in lowering blood pressure, treating anemia etc. Beetroot Poriyal is a Tamilian recipe. Similar type of recipe is also known as 'Beetroot Thoran' in Kerala and 'Beetroot Palya' in Karnataka. I have made this recipe in Tamil Brahmin Style without using the Onion and Garlic. In have heard about recipe that in Karnataka the beetroot is boiled in water by adding Sambar Powder to give the curry a distinct flavour. In few regions, they also add boiled Chana (Gram) to this curry. In Kerala recipe, the paste of Onions and Coconut is also added to this Curry.   

Serving: 3-4 people
Approx. Time: 30-40 minutes

2 large beetroots
1/2 cup freshly scrapped Coconut
1 tspn Sugar (Optional)
Salt to taste

For Seasoning:
1 tbspn Coconut Oil (or Vegetable Oil)
1 tspn Mustard Seeds
1 tspn Urad Dal
1/4 tspn Asafoetida
2 vertically chopped Green Chillies
A sprig of Curry leaves

For  Garnishing:
Curry Leaves or Coriander leaves

Trim the edges of the beetroot and steam / pressure cooker it till the beetroot is cooked (nearly 80%). Then allow it to cool and peel the skin of Beetroot. Dice it into small cubes. Set the beetroot pieces aside.

Then heat the Coconut Oil in a pan and add Mustard Seeds and Urad Dal. Saute till the Urad Dal changes its colour. Then add Asafoetida, chopped Green Chillies and Curry leaves. Then add the Beetroot cubes and stir fry till the Beetroot is completely cooked. At this stage sprinkle some water in the curry if required for cooking. Add Salt, Sugar (optional) and scrapped Coconut. 

Garnish it with Curry leaf and serve hot with steamed Rice and Sambar or Roti. 

1. Alternatively, the Beetroot may be grated instead of cutting into cubes 
2. The Beetroot may also be cooked directly in the pan instead of pre-steaming.
3. The Sugar has to be added to curb strong flavour of Beetroot. 

Stepwise Pictures:

Sending this entry to the event - Lets cook for Mothersday

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