A Date with Cocktails – Cointreaupolitan

Cointreaupolitan

I and my husband both are liqueur enthusiasts. We keep on getting new stuff or either trying out drinks that can be made from stuff at home.

This weekend was a time for cocktails 🙂 We tried a version of cosmopolitan with cointreau and hence it was – Cointreaupolitan!

For the Cointreaupolitan, you need:

Cranberry Juice         30 ml

Cranberry Breezer    60 ml

Lemon juice                a teaspoon

Ginger juice                a teaspoon

Cointreau                    60 ml

To attempt bliss, you must:

  1. In a mixing glass, pour cranberry juice, cranberry breezer, lemon adn ginger juices and shake well.
  2. Add cointreau, shake again and pour in a martini glass
  3. Place an orange slide or lemon slice to decorate 🙂 Your cointreaupolitan is ready!

Pictures coming next…

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Mini Veg Kebabs

The end Product

This recipe is something I have tried watching a TV show on Food First – Meals on the Run by Sunita Roderigues

She had shown something with chicken, but since it is Ganesh Festival here, my husband doesn’t even want chicken at home. So I substituted chicken with the best vegetarian option – paneer.

I made my own variant in the marinade consisting of regular olive oil, herbs, salt, pepper and a sprinkle of chat masala and red pepper powder. Here is the recipe for it 🙂

Mini Veg KebabsPure Bliss

Tomato                     1

Capsicum                 1

Onion                        1

Paneer                      1

Salt & Pepper

Olive Oil

Chat Masala

Mixed Herbs/oregano

Steps towards happiness

  1.  Cut the vegetables and paneer in cubes.
  2.  In a bowl, mix all the ingredients for the marinade and add the vegetables
  3.  Cover and keep it aside for 15-20 mins.
  4. In a small pan, drizzle some oil.
  5. Place the veggies and paneer on tooth picks and place in the pan.
  6. Move around the veggies and fry them slightly till the vegetables are cooked and the paneer is soft.
  7. Serve hot  🙂

This is again quick and easy to make, with almost all the ingredients available in your fridge. I think I dig the quick-and-easy recipes as I am almost greedy in case of food and never have the patience to make an elaborate recipe.

Updated with pictures 🙂

Frying in the Pan

 

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Cold Cucumber Soup for a Refreshing Summer Brunch

Cold Cucumber Soup

I recently joined a new organization and as part of the weekly call, we have a fun thing going on – Question of the Week. It is basically a fun part to break the work monotony. Since this is my first week and I have already told everyone about my food passion 🙂 the question was based on food –

What is your favorite soup?

I immediately wanted to say my mom’s tomato soup – with cumin, bay leaf, cinnamon and all Indian spices 🙂 but hey, then I suddenly remembered how when we were kids, I and my sister Shilpa, used to make a cold cucumber soup. Since it was cold, it was best to make it on a summer afternoon or a hot night :). I shared the recipe and everyone loved it. So here is the most simplest recipe:

Cucumber Soup

Ingredients:

Cucumbers                              2

Garlic                                         2

Yogurt or Buttermilk          1 cup

Salt and Pepper to taste

Coriander for garnishing

Procedure:

  1. In a blender, blend diced cucumber and garlic. You can leave it a bit chunky if you like the soup that way.
  2. Add yogurt, salt and pepper and blend again to give it a soupy consistency. You may add buttermilk to make it more liquidy.
  3. Place in a soup bowl with coriander sprigs on top and voila! there’s our soup ready 🙂

Tip: You may also add mint sprigs while blending the cucumber to make it more summery and refreshing 🙂

Enjoy this cold soup with freshly baked garlic bread 🙂

Let me know how it turned up 🙂

 

 

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Easy to cook – Bell Pepper and Babycorn Fry

Baby corn Bell Pepper Fry

Sunday afternoon, Deven and I already had a heavy breakfast. It was raining the entire morning. I wanted something tingling to taste. It was at this moment that I was inspired to try out this recipe that used both veggies and spices (something that I need in almost all my dishes). It turned out amazing, I hope you try it too.

It’s quite easy and we usually have all ingredients stocked at home 🙂

Preparation Time: 15-20 mins

Ingredients

Babycorn                                                250gms

Yellow, Red and Green Peppers    1 each

Olive Oil                                                   1 tsp

Butter                                                       10gms

For the sauce

Schezwan sauce                                    2 tbsp

Ginger Garlic Paste                              1 tsp

salt to taste

Chilli flakes                                            2 pinches

Process

  1. Mix all the ingredients for the sauce in a vessel.
  2. Boil babycorn and keep aside.
  3. Cut bell peppers in julienne (long/medium sized thin strips).
  4. Heat olive oil and a table spoon of butter in the pan. Let it heat well enough.
  5. Mix and roll the babycorn in the sauce we had made earlier and place the pieces one by one in the pan.
  6. Fry them nicely on each side by turning them in the pan.
  7. Take out the slightly crisp and brown baby corn and place them on a tissue paper to soak excess oil.
  8. Put the bell peppers in the pan and stir fry them quickly. Ensure that they are not cooked completely and are still firm when you take them out.
  9. Place the baby corn on a plate, with the bell peppers on it. You may add a dash of lemon juice to add a zest to it 🙂

Note: You may cut the babycorn in halves or as much size as you prefer. I cut them in half so that they are easy to eat 🙂

Lemme know how it turned out 🙂

Bon Appetit!

Tip: Apart from the chili flakes, you may add oregano, parsley or any mixed herbs to give it a twist 🙂

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To begin with the beginning

To begin with the beginning, let me tell you how I ended up being such a food enthusiast. Was it cos of my childhood experiments in the kitchen for instance, to turn my mom’s home cooked roti-sabji into something spicier by making it into a wrap and shallow frying it or making a quick salad of simple diced tomatoes, cucumber and onion to replace an unwanted vegetable with just a dressing of salt and pepper that did it? Or my elder sisters very very Indian versions of pasta that ignited my palette? Whatever the case, even as a kid I was always interested in what I can eat next (I have had loads of beating from Mom as I used to finish all the snacks  😀 meant for guests)

It could have also increased during the 3-4 years in my college days that I had friends so enthusiastic about trying out new stuff that we actually ended up spending all our pocket money on food. One thing is for sure, what started as a quaint interest in the food arena became a roaring passion once I came to pune. I was introduced to a whole new world you may say 🙂 and thus starts the beginning of my food passion.

Even then, I wasn’t so keen on actually cooking food. Eating food that somebody else made was more of a passion :D. It was just after I got married that I had to cook and really started paying attention to what I put on my plate and in my mouth.

This blog is just an extension of that passion.

Cheers !

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