Home Bar - Orange Punch

• 6 cups ginger ale (48 ounces or about 1 1/2 liters), chilled
• 2 1/2 cups orange juice, chilled
• 1 cup pineapple juice, chilled
• 12 scoops orange ice cream 
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• Combine ginger ale, orange juice, and pineapple juice in a punch bowl
• Float scoops of on top and let sit until Ice cream melts slightly, about 2 minutes
• Serve immediately
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• Tip: 
• Since this drink is not served over ice, make sure your punch bowl and all your ingredients are well chilled. To keep the punch cold for a longer period of time, fill a larger bowl with ice and nestle the punch bowl on top

Green Chutney - All purpose

I am sure you would all know to make Green chutney with coriander / mint - green chillies, here s a lil twist to the regular ones and this serves great of sandwiches due to its thick consistency

You can also store this for upto 3 weeks

11/2 cup Coriander Leaves
1/2 cup Mint Leaves    
1/2 Bread slice      
2 Tbsp Peanuts   ( you can either go in for boiled, raw , salted ones)
2 Tbsp Yougurt
Salt -  To taste
1 Tbsp Lemon Juice
1" Ginger      
5-6 Green Chillies  ( depending on the variety , i used small Indian chillies)

-Wash mint - Coriander and green chillies thoroughly well by soaking it in a big bowl of water and rinsing it a couple of times , for the sand and sediments to be completely removed
-In a mixie / blender add in bread , peanuts and blend it well
-Now add in all the other ingredients and blend until u get in a smooth paste
- Add a few drops of water to adjust the consistency

Note:

If you are planning to store it, use glass bottles or air tight containers, and omit the lemon juice
Add the juice as and when you use it
This is a more thicker version and usually goes well on sandwiches and used as a spread
In case you want a lighter version to go with pakodas / panner tikkas, omit the bread and peanut and you can add some raw mango pieces for a more tangy taste
In case you just want to go for a plain coriander chutney , omit the mint leaves, this will also give you a more lighter  kind of a parrot green color to the plate

Just Parantha's - Mix Veg Stuffing

Here I come with another stuffing for the parantha.......and believe me you need to load yourself with loads of energy , while you think of treating your friends with this...Cos I had to make 20 - 25 for just 4 guys .....

For the stuffing you would require


1/2 cup Cauliflower - blanched and shredded
1 cup  Peas - boiled and slightly mashed
1/2 cup  Paneer  - grated / mashed
1 cup Potato  - boiled and grated / mashed
1/2 cup Fenugreek / Methi leaves - finely chopped
 3 - 4 springs  Mint - finely chopped
3Tbsp Coriander leaves :- finely chopped
1"  Ginger  - grated / finely chopped
2 Green chilly -  - finely chopped
2 Tbsp Oil
Salt-to taste
1/4 tsp Turmeric powder        
1tsp Red Chilly powder          
1/4tsp Garam masala                
1/2tsp Cumin powder              
1/2tsp Amchoor / Dry Mango powder ( You can substitute it with lemon juice - 1Tbsp)
Asafoetida / Hing - a pinch

Heat Oil in a pan , and add asafoetida along with ginger and green chillies. Saute for a min and add in fenugreek leaves. cook for 2 - 3mins on medium flame and add turmeric powder
Now in order add paneer - cauliflower - peas and potato , giving it and stir and 2 mins before you add the next ingredient. Mix well
Add in the dry powder ingredients, mix throughly
Finally you can add in coriander and mint leaves ...mix and turn off the gas.....
Cool it for a while before you can stuff this......You can also make this a day in advance


Note:

If you are adding lemon , add it after you turn off the gas and mix well
Avoid adding lemon if you are making it a day in advance.....Add it before you are ready to stuff it into your parantha
This can also be used as a filling for breads ....and can be had with / without grilling

Vegetable Manchow Soup

I in particular don't have an affinity towards soups....but my hubby does not mind taking them , not that he loves them...its just another character in his Diet Play

I am sure you guys must have tried authentic Chinese soups...here is one which is Indo - Chinese style, and you require

1 medium Carrot ,finely Chopped      
1/4 small Cabbage, finely Chopped    
1 medium Bell pepper, finely chopped  ( you can choose the color you want to)
50 gms Tofu, finely chopped  ( Add paneer if you are not used to Tofu)
 3 Mushroom, finely chopped    
1 cup Boiled Noodles                      
2 - 3 Spring Onions, finely chopped  ( separate the white and the greens)
 7 - 8 cloves Garlic, finely chopped  ( I eliminated this as I am not very used to eating garlic)
1/2" Ginger, finely chopped          
1 Jalapeño, finely chopped        
4 cups Vegetable Stock ( You can also use water , but there might be variations in taste)
Salt - To taste
1/2 Tsp White Pepper Powder ( You can also use black pepper)
1/2 Tbsp Red Chilly sauce                    

2Tbsp Cornflour                                

3Tbsp Soy Sauce                               

1Tbsp Vinegar                                    

2Tbsp + For Deep frying - Oil                                            

Heat oil in a wok (Kadai) and fry boiled noodles until golden and crisp. Drain and keep aside
Heat 2Tbsp oil in another pan and add spring onion (white), ginger - garlic and green chillies, saute for a minute
Add Carrot , cabbage, bell peppers, Tofu / Paneer, mushrooms and vegetable stock/water
Stir in salt and let it come to a boil
Add in pepper powder along with the sauce - soy and red chilly and simmer it for  2 - 3 mins
Mix cornflour in a little stock / water and add to the coup, stirring continuously to avoid lumps
Cook until the soup thickens
While serving add vinegar and spring onion greens and crushed fried noodles
Serve hot

This can be followed with Fried noodles / rice or a sizzler.......

Kiwi Panna - Home Bar

Kiwifruit commonly know as Kiwi is a rich source of Vitamin C, Raw kiwifruit is also rich in the protein-dissolving enzyme actinidin, which is commercially useful as a meat tenderizer

P.S: People allergic to latex, papayas or pineapples are likely to also be allergic to kiwifruit

Serves 2

 4 Kiwi                           

A few Fresh Mint springs      

A few Cilantro Springs         

1/2 tsp Roasted cumin seeds  

1/2 " Chopped Ginger         

3-4 Roasted peppercorns  

Sugar and salt -To taste

Black Salt - To taste

1/2 tsp Lemon juice                

Roast Kiwis in an oven until soft and once done allow it to cool

Peel the skin and pulp it by hand

Grind mint, coriander, cumin seeds, ginger, peppercorns to a paste

Blend kiwi pulp with sugar, salt, black salt and lemon juice

Stir in mint-coriander paste and strain. Add water as required and keep in refrigerator

Serve chilled in old fashioned glasses

Note: 

You can also add 1/2 tsp Bhang paste and grind it along with mint - coriander paste for a Holi drink

Home Bar II

I was just going through the Stats of my blog and saw the reader's inclination towards the Home Bar Counter....So thought let me write in some of my previously experimented stuffs

WaterStraw Smoothie

 Serves 4

4 cups Fresh Watermelon cubes  

1/2 cup Strawberry Crush            

 1/2 " piece Ginger ( You can also add 1tsp of dried ginger powder instead)

10 Fresh Mint leaves            

Ice Cubes -As required

 A pinch of Pepper                           

Freeze the watermelon cubes for 20 - 25 mins 

Combine the freezed cubes along with Strawberry , ginger and ice cubes and Blend 

Add Mint and blend again until smooth

Serve chilled and garnish with mint and strawberry or with ginger Julienne  

Variations:

You can also use dried mint leaves ( 1Tbsp) instead of fresh ones

In case you want to use Fresh Strawberries...cut them and add 3 Tbsp of sugar and keep them aside for a while alternatively you can puree strawberries along with sugar or heat sugar along with water and add pureed /cut strawberries and use it accordingly

Home Bar

Summer is back.....so lets think beyond gin and tonic and churn exciting shakes and mocktails with garden fresh fruits and veggies

ROCKMELON AND GINGER WHIP

Rockmelon ( Cantaloupe) 2 cups

Fresh ginger 1 tbsp

Orange juice ½ cup

Icecubes 8

Method of preparation

Chop the cantaloupe.

Place all the ingredients in a blender and blend it for a minute until smooth.

Pour into tall glasses and serve

You can also add finely chopped ginger and cantaloupe as garnish or a mint spring would also act great