Mint Lemonade

I think lemonade is one of those simple coolers that can quench your thirst in a jiffy.......for me just this picture is enough to beat the crazzzzy heat in Bangalore.

I know.....Lemonade.....I mean come on.........the recipe is a no brainer.....I think even my 3 year old girl can make this (exaggeration)........for those who don't .....I am putting up the recipe.

Ingredients
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• 1cup Sugar (for simple syrup)
• 1 cup Water (for simple syrup)
• 1 cup Lemon Juice
• 4 to 5 cups Ice cubes
• 2 tbsp Fresh Mint leave (chopped and and lightly crushed)
• 3 cups water
• Big pinch Salt

Method

1. Prepare simple syrup: in a saucepan combine sugar and 1 cup water,place on medium heat and stir till  the sugar dissolves. Let this cool down completely. Simple syrup is ready.Keep this aside.
2. Fill a pitcher/ jug with ice. Add lemon juice and 3 cups water.Now add 1/2 quantity of simple syrup and mix well.Taste and test if you need more sweetness,add more sugar syrup if required.
3. Add salt and mint leaves and mix well.
4. Serve cold.

Chewy Chocolate Caramel Cookies

                                                          Just super simple Caramel Cookies

Like seriously......I don't have a story behind every dish.......I just baked these for my girl and she loved it.....

                                                                   Recipe Source:Australian Women's Weekly- Easy baking

Ingredients

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• 125 g Butter, softened
• 1/2 cup(110g) Caster sugar
• 1 Egg
• 1 cup(150g) Plain flour
• 2 tbsp Cocoa Powder
• 120g Caramel Chocolate (I used 5 star crunchy with rice crisps), chopped finely
• 
  

Method

1. Preheat oven at 180 Degree C.
2. Line oven tray with baking paper and set aside.
3. In a bowl beat butter, sugar and egg using an electric beater till smooth, do not over beat.
4. Stir in sifted flour and and cocoa powder,mix till well combined.Now add the chopped caramel chocolate.
5. Using a cookie scoop drop the cookie dough 5 cm apart on the prepared baking tray and bake for 15 minutes.
6. Cool the cookies on the trays and transfer on to a wire rack and let it cool completely.
7. Store in an airtight container.

Corn and Cheese Balls

I am always on a look out for appetizer recipes for parties......something simple....quick....and can be prepared hours ahead....Corn cheese balls are just the perfect appetizers and kids will love it.

Devina ......these balls are for you........for not coming back......

Recipe Source:From my heart

Ingredients
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• 1 cup fresh or frozen Corn, cooked till soft in little water
• 100g Paneer, grated
• 3/4 cup Cheese,grated (Cheddar or mozzarella)
• 1/4 cup All Purpose Flour/ Maida
• 2 tbsp Cornflour
• 2 Green chillies, chopped
• 2 tbsp Coriander leaves, chopped
• 2 tsp Red chilli flakes, optional)
• 1/2 tsp Baking Powder
• salt to taste
• 1/4 cup milk
• Breadcrumbs for coating
• Oil for deep frying

Method

1. Grind the cooked corn coarsely, transfer into a mixing bowl. Add grated paneer and cheese, green chillies, coriander leaves, flour, cornflour, chilli flakes, baking powder and salt. Mix well.
2. Take a tablespoon of the above mixture and make balls. Toss into the refrigerator for 15 minutes.
3. Bring out the prepared balls, dip them in milk and coat with breadcrumbs.Transfer to the refrigerator for 15minutes.You can prepare this hours ahead.
4. Heat oil and deep fry the corn and cheese balls till they turn golden brown.
5. Serve with tomato ketchup. 

Watermelon & Lemon Fizz - with a slight Hic!!

                                            Watermelon.......Lemon.......and a mild tinge of Vodka

Refreshing cocktail........perfect drink for a hot Sunday afternoon.....do not go overboard....be  a responsible drinker.........HIC!!!!  

Ingredients
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• 4 cups Watermelon, roughly chopped
• Juice of 1 small lemon
• 30ml Vodka (more or less:)
• 10 Ice Cubes
• Sugar to taste
• Small Pinch Salt 
• 2 cups Sprite/7up

Method

1. Blend together watermelon, lemon juice,vodka,sugar and salt till you get a thick puree.Chill.
2. Divide the puree into glasses and add sprite or 7 up just before serving.
3. Add  ice cubes and top with  lemon rings or watermelon cubes.
4. Serve immediately... 

Marvai Pundi - Clams and Rice Dumpling Gravy

This one was long due......My Mangalorean recipe index will be incomplete without Marvai Pundi...

Marvai Pundi is one of those...'Once in a blue moon' dish in our house ....and long awaited one too... this has always been a breakfast dish for us...The previous evening the house is filled with aroma of marvai/clams cooking in spicy coconut gravy and the pundi/rice dumpling steaming away....this dish is kept overnight to let the rice dumplings soak in the gravy....its just an amazing combination....clams with our typical Mangalorean gravy and mini rice dumplings......a true coastal dish.

Ingredients for Rice dumplings/ Pundi

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• 4 cups Brown Rice
• 1 cup coconut
• salt to taste

Method

1. Wash and soak brown rice in water for 4 hours.
2. If using a grinder -Grind rice along with coconut and salt using very little water to form a thick and coarse pasty dough.
3.  If using mixer - grind using more water and grind to coarse dosa batter consistency ,then transfer to a thick bottom  pan and cook on medium flame till the moisture evaporates and you are left with a lump(this should not be too dry,you must be able to form balls).
4. Note: Grind the rice to a coarse paste, this is important if you want the rice balls to hold shape.
5. Wet your hand or apply little ghee, take around 1 tbsp of the dough and form small balls.
6. Steam the pundi for 25 to 30 minutes.
7. You will know the Pundi is ready when you touch the pundi with wet hands and it won't stick.

Ingredients for Clam/Marvai Gravy

• 1/2kg Marvai/Clams
• 3 cups fresh Grated coconut
• 8 long Red Chillies (roasted)
• 5 small Red Chillies (roasted)
• 3 tsp roasted Coriander Seeds
• 1/2 tsp roasted Cumin Seeds
• 15 roasted Peppercorns
• 1/tsp roasted Fenugreek Seeds
• marble sized tamarind
• 1 tsp turmeric powder
• 5 cloves of garlic
• 1 onion chopped
• salt to taste
• 2tbsp oil

Method

1. Grind coconut,long and small red chillies,coriander and cumin seeds,peppercorns. fenugreek seeds turmeric powder, tamarind and garlic to a smooth and thick paste using little water.
2. Place a vessel on medium flame add oil,when oil is hot add chopped onion fry till golden brown,now add the ground coconut masala and 2 cups water or according to desired gravy like consistency.
3. Now add salt and bring the gravy to a boil.Add the marvai/clams into the boiling gravy and let it cook for few minutes, till the clams are almost done and the raw smell disappears.
4. Now drop in the steamed rice dumpling and cook till the the gravy thickens.
5. Serve after few hours or keep it overnight to let the rice dumpling soak in the gravy.

How to clean Marvai / Clams

First of all...please clean the clams in water nicely to remove dirt and sand and follow the above video....That's how its done at home and in most of the households down south.

I know I know....not everybody has that kind of weird looking scary knife/sickle/weapon(whatever they call it)....MOOTATHANE (in tulu)....so there is an easier method which I learnt from my Goan friend in Bahrain.

Pop the clams in the freezer for 20 to 30 minutes...remove....chuck it into a vessel with room temperature water...after few second they will open up... Separate the shells slowly, you will notice that there will be more flesh on one shell, using that shell scrape out the remaining flesh from the other shell and throw away the empty one....simple.

Now I saw this on Nigella Lawson show where she had mentioned ....to throw away the clams that do not open up....supposedly they are the bad/evil ones...so I do listen to Nigella and throw away the ones that do not open.....But mom does not care....open or not she rips its apart with her weapon.

I am no expert on clams...whatever little I know...learnt it from mom ......So if anyone else has any input in this matter please feel free to comment...rather than saying to yourself    'ee ponnage dada gothuji ' (translation- this girl does not know anything).....yes I am talking to all the beautiful Mangalorean aunties out there :)

Ferrero Rocher Shake.......to beat the summer heat

The heat in Bangalore is maddening....is it just me...or are people spending more time hovering around the refrigerator.....that's what I am doing.....trying out all kinds of cold mock tails....shakes.....fresh fruit juice...and not to forget the cocktails.....anything to beat the maddening summer heat.

Since I am the self proclaimed 'chocoholic'......this shake is soooooo 'ME'.......its thick.....nutty .....and loads of chocolate...... Each time I go to Corner House, I gotta have Chocolate milk shake....just love it.....but I gotta confess...... nothing to beat this Ferrero Rocher shake....I rest my case.

Ingredients
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• 500ml Ferrero Rocher Gelato Ice Cream or Plain chocolate ice cream
• 5 Ferrero Rocher Chocolates (more if you are using plain chocolate ice cream)
• 1 cup Cold Milk (more or less according to your desired consistency)
• 1/2 cup Crushed ice
• 2 tbsp Chocolate Powder (I used Nesquik)
• whipped cream ,for topping (optional)
• 2 tsp Chocolate vermicelli, for topping (optional)
• 4 tbsp Melted Chocolate , for the swirl in the sides of the glass (optional)

Method

1. Using a spoon or cone ,swirl the melted chocolate to the sides of the glass and transfer into the freezer for few minutes for the chocolate to harden.
2. Toss chocolates, ice cream, milk, crushed ice and chocolate powder into a blender. Blend till you get a thick shake, add more milk if you do not like thick shake.
3. Pour the shake into the prepared glasses. Top with whipped cream and chocolate vermicelli.