Sweet Punch

Ingredients

1 oz. pineapple juice,
1 oz. orange juice,
1 oz. cranberry juice,
1 oz. strawberry daiquiri mix,
1 oz. pina colada mix,
Dash of Grenadine,
Dash of Rose's Lime juice,
1/2 cup ice

Method

Blend all the ingredients with ice, and pour into a Daiquiri Glass.
Garnish with whipped cream, 2 cherries and a little grenadine.

Orangeade

Ingredients

Equal parts of Orange juice & Soda,
Splash of simple syrup

Method

Pour all of them one after another forming layer.
Serve over ice and garnish with an orange slice

Miami Vice

Ingredients
2 oz. each of; 1/2 & 1/2, Root Beer,
Splash of Chocolate syrup & Coke

Method

Shake all but Coke with ice.
Top with Coke in a tall glass.

Strawberry Colada

Ingredients Quantity

Strawberries 50 gms.
Pineapple juice 150 ml.
Cream of coconut 45 ml.

Method

Wash, pat dry and cut strawberries and blend in a mixer.
Add pineapple juice, ice cubes, coconut cream and blend till smooth.
Take a stemmed glass and put one strawberry on the rim of the glass.
Pour the chilled drink into a glass and serve

Pussy Foot

Ingredients

150 ml fresh orange juice
150 ml fresh grapefruit juice
A dash of pomegranate juice
2 dashes of fresh lemon juice

Method

Shake the ingredients well over ice and strain into a highball glass filled with ice.

Cordial Highball

Ingredients

25 ml cordial (of your choice) or juice
Soda water or mineral water

Method

Pour the cordial into a highball filled with ice and top with either soda or mineral water.
Garnish with whatever best suits the flavour of the cordial.

Liver Recovery

Ingredients

6 fresh strawberries
2 green apples
1 banana

Method

Peel, core top and tail the assembled fruits, as necessary.
Put each of them through a juicer, collecting the resulting juice.
Add the juices to a blender filled with one scoop of crushed ice.
Blend and pour into a small highball glass.

Shirley Temple

Ingredients

25 ml grenadine or rose syrup
Ginger ale or lemonade

Method
Pour the grenadine into a glass filled with ice and top with either ginger ale or lemonade.
Garnish with a slice of lemon and serve with a straw.

Shirley Temple

Ingredients

25 ml grenadine or rose syrup
Ginger ale or lemonade

Method
Pour the grenadine into a glass filled with ice and top with either ginger ale or lemonade.
Garnish with a slice of lemon and serve with a straw.

alcohol free cocktails-mocktails

Alcohol-free cocktails! There are plenty of reasons for drinking an alcohol-free drink, even if your friends are happily indulging in the real thing. Driving home is obviously the most valid one: pregnancy is a good one; and being under age is a legitimate reason. Until recently though, little or no attention had been paid to this new development of the cocktail world. In India, women especially, like to enjoy the thrill of something exotic without the taboo of alcohol.
Mocktails can be sweet, sour, laden with exotic fruit or simple cordials. You can spike them with herbs and spices and serve them in fancy glasses. All the fun without the hangover!
A perfect start to the day is the Virgin Mary (Or Bloody Shame, as bartenders call it), a meal and a drink all in one. Or, if it's a thirst quencher you're after, try a Virgin Mojito (fresh mint, lime juice, sugar syrup and soda without the golden rum).
In fact, most Collinses, Coolers and Breezes can be converted into creditable non-alcoholic beverages. It's worth experimenting on your own because it's very difficult to go far too wrong.
The secret of making a really good non-alcoholic drink is to find a good balance between sweetness and acidity.
The three non-alcoholic cocktails each serving a different purpose are:
The Virgin Mary is for those who feel a little worse for wear and can't face either food or alcohol. It's the perfect solution: a meal in a glass.
The Shirley Temple is a thirst quencher for the very sweet - toothed and most appropriately named after the famous Hollywood child actress.
The Liver Recovery is, as the name suggests, a drink that contains all the necessary goodness to restore an ailing liver without having to resort to milk thistle pills. Between them, strawberries, bananas and apples contain more nutrients and healing properties than I could fit on this page, and even better, the drink tastes great!

watch for part 2. mocktail recipes
contributed by chef gaurav

english-hindi translation of spices

A
Allspice (Kebab Cheeni)
Almonds ( Badaam )
Aniseed ( Suwa or Shopa )
Asafoetida ( Hing )

B
Holy Basil ( Tulsi )
Basmati Rice ( Basmati Chaaval )
Bay Leaf ( Tej Patta )
Black Cardamom ( Badi Elaichi )
Black Cumin Seed (Shahi Jeera )
Black Mustard Seeds ( Rai)
Black Onion seeds ( Kalonji )
Black Peppercorn ( Kali Mirch )
Black Raisins ( Sultana )
Black Salt ( Kala Namak or Sanchal )


C
Carom Seeds (Ajwain)
Cardamom ( Elaichi)
Cashew nuts ( Kaju )
Split Chickpeas (Channa Daal)
Cinnamon ( Dalchini )
Clarified butter ( Ghee )
Cloves ( Lavang )
Coconut milk ( Narial Ka Doodh )
Coconut Whole ( Narial )
Coriander Powder ( Dhania powder )
Coriander seeds ( Dhania )
Cumin seeds ( Jeera )
Curry Leaves ( Kaddipatta )

D
Dates ( Khajur )
Desiccated Coconut ( Sukha Narial )
Dill seed and weed (Suwa)

E
Edible sliver foil ( Varaq or Chaandi)

F
Fennel seeds ( Saunf )
Fenugreek Leaves - dried ( Kasoor Methi )
Fenugreek leaves ( Methi Leaves )
Fenugreek seeds ( Methi seeds )
Flattened Rice Flakes ( Poha )

G
Garlic ( Lahsun )
Ginger ( Aadrak )
Golden raisins ( Kishmish )
Gram Flour ( Besan )
Green Peas ( Mutter )
Green Cardamom (Elaichi)
Green Chilies ( Hari Mirch )

H
Home made Cheese ( Paneer )

I


J

Jaggery ( Gur )

K
Kesar ( Saffron )

L
Lemons ( Nimbu )
Limes ( hara/green Nimbu)

M
Mint ( Pudina )
Moong Daal
Mustard Oil

N
Nutmeg ( Jaiphal )

O


P
Pistachio nuts ( Pista )
Plain/enriched wheat Flour ( Maida )
Plain yogurt ( Dahi )
Pomegranate seeds ( Anardana )
Pomogranate ( Anar)
Poppy seeds ( Khus Khus)
Potatoes ( Aloo )
Pulses : Generic name ( Daal )

Q


R
Raw Mango powder ( Aamchur Powder)
Red chilies powder ( Lal Mirchi powder)
Red Lentils ( Masur daal )
Red chilies ( Lal Mirchi )
Red Kidney beans ( Rajmah )
Rice Flour (Chawal ka atta)
Rose Water ( Gulab Pani )

S
Sabja or Tukmaria
Saffron ( Kesar )
Salt ( Namak )
Semolina ( Rawa )
Sesame seeds (Til )
Spice Mixture ( Masala )
Spice Blend ( Garam Masala )
Spinach ( Palak )
Star Anise ( Chakra Phool )

T
Tamarind ( Imli )
Tur Daal
Turmeric ( Haldi )

U
Udad Daal

V
Vinegar ( Sirka )

W
Walnuts (Akhrot)
Wheat Flour (Gehun ka Aata)

X

Y
Yellow Lentils ( Tur Dal)

English Names for Indian spices and dryfruits (a-d)

Hindi names: English Translation

A

Aadrak ( Ginger )
Aamchur Powder ( Raw Mango powder )
Aata ( Wheat Flour )
Ajwain ( Carom Seeds )
Akhrot ( Walnuts )
Aloo ( Potatoes )
Anar (Pomegranate)
Anardana ( Pomegranate seeds )

B
Badaam ( Almonds )
Badi Elaichi ( Black Cardamom )
Basmati Chaaval ( Basmati Rice )
Besan ( Gram Flour )

C
Channa Daal (Split chick pea lentils)
Chaandi Varak ( Edible Silver Foil )
Chakra Phool (Star Anise)
Chawal Ka Aata ( Rice Flour )

D
Daal ( Generic term for all pulses )
Dahi ( Plain yogurt )
Dalchini ( Cinnamon )
Dhania ( Coriander seeds )
Dhania powder ( Coriander Powder )
Dill seed and weed (Suwa)

E
Elaichi ( Cardamom )


F


G
Garam Masala ( Spice Mixture )
Ghee ( Clarified butter )
Gulab Pani ( Rose Water )
Gur ( Jaggery )

H
Haldi ( Turmeric )
Hari Mirch ( Green Chilies)
Hing ( Asafoetida )

I
Imli ( Tamarind )

J
Jaiphal ( Nutmeg )
Jeera ( Cumin seeds )

K
Kadipatta ( Curry Leaves )
Kaju ( Cashew nuts )
Kala Namak or Sanchal ( Black Salt )
Kali Mirch ( Black Peppercorn )
Kalonji ( Black Onion seeds )
Kastoori Methi (Fenugreek Leaves dried )
Kebab Cheeni ( Allspice )
Kesar ( Saffron )
Khajur ( Dates )
Khus Khus ( Poppy seeds )
Kishmish ( Golden raisins )

L
Lahsun ( Garlic )
Lal Mirchi ( Red chilies )
Lal Mirchi powder ( Red chili powder)
Lavang ( Cloves )

M
Maida ( Plain Flour )
Masala ( Spice Mixture )
Masur daal ( Red Lentils )
Methi leaves ( Fenugreek leaves )
Methi seeds ( Fenugreek seeds )
Moong Daal (wash yellow split lentils)
Murmura (Puffed Rice)
Mustard Oil
Mutter ( Green Peas )

N
Namak ( Salt )
Narial ( Coconut Whole )
Narial ka doodh ( Coconut milk )
Nimbu ( Lemons)
Nimbu ( Limes )

O


P
Palak ( Spinach )
Paneer ( Home made Cheese )
Pista ( Pistachio nuts )
Poha ( Flattened Rice Flakes )
Pomegranate ( Anar)
Pudina ( Mint )

Q


R
Rai ( Black Mustard Seeds )
Rajmah ( Red Kidney beans )
Rawa/sooji ( Semolina )

S
Sabja or Tukmaria
Sanchal ( Fennel seeds)
Saunf ( Fennel seeds)
Shahi Jeera ( Black Cumin Seeds )
Sirka (Vinegar )
Sukha Narial ( Desiccated Coconut )
Sultana ( Black raisins )
Suwa or Shopa ( Aniseed )


T
Tej Patta ( Bay Leaf )
Til ( Sesame seeds )
Tulsi ( Holy Basil )
Tur Daal (Yellow Lentil)

U
Udad Daal whole (Black Lentil)
Urad Chilke Wali(Split black lentils)
Urad Daal (Split black lentils without Skin)

V
Varaq (Chaandi ) Edible sliver foil

W

Quick Tomato Soup

Ingredients

1/2 Can Tomato Paste/ Tomato Puree
1 chopped medium onion
1 bay leaf
1" cinnamon stick
1/2 cup milk/ 2 TBSP heavy whipping cream
2-3 Cups water
1 tbsp olive oild
salt & pepper to taste

Method:

1. heat olive oild in a pan.
2. add cinnamon stick and bay leaf to it.
3. add onions.
4. Fry till they are soft and tender
5. add tomato paste/puree.
6. add water and mix it well.
7. Add milk/cream stirring while you are ouring milk/cream.
8. Bring to a boil.
9. Boil for 5- 10 mins. If the soup is too thick aa more water.
10. Add salt and pepper. Garnish with fresh chopped corriander leaves on top.
11. Serve with hot bread.

Lentil Pancakes

Lentil PancakesIngredients (get from Indian grocery store)

1 Cup Besan (Chickpea Flour)
1 Carrot Grated
1 Green Chilli: Finely Chopped
1/2 Medium Onion Finely Chopped
Fresh Corriander: Finely Chopped
3 inches bottle gourd grated
Water to add
Salt and Red Chillies to taste.
Oil to fry

Method:

1. Add all the ingredients together except water.
2. Add water slowly and make the batter to a consistency of soup./ crepes batter.
3. Beat the batter for 2 mins with hand.Heat a griddle.
4. Put 1 tsp oil over it and spread it. Then lightly remove the excess oil by wiping with a towel.
5. Put one Big ladel of batter and spread it on griddle. The heat should be medium so that it doesn't burn.
6. Put 1 tsp oil on the corners of the pancake.
7. Once it gets browned from one side turn it over and cook from the other side. Put one more tsp of oil. Once brown spots appear take it off from the griddle.
8. Serve hot with tomato ketchup or tomato salsa/ hot sauce or corriander chutney.

Paneer shahi

Ingredients:
Paneer (Indian cheese also called fresh cottage cheese), get Nanak/ desi or Verka brand. Slice the paneer into cubes or triangles.
Tomato Paste: 3- 4tbsps
Salt to taste
Jeera/ Cumin 1/2 tsp
1- 2 Tbsp Olive oil
1/2 cup milk/ heavy whipping cream
Garam Masala 1/2 tsp
Ginger Garlic paste
corriander and green Chillies to decorate
Preparation time 10-12 mins

Method:
1. Heat oil in a pan. Add Jeera to it.
2. Add ginger garlic paste. Fry for 15- 20 secs
3. Add tomato paste. Add some water to it so that it becomes little tin. Like the soup consistency.
4. Add milk to it and boil. See to it that you stir tomato paste as you add milk. If you are not too calorie conscious you can add Heavy whipping cream to it instead of the milk. It gives a full and rich creamy taste.
5. Boil it stirring continuously.This whole provess may take 5 to 6 mins.
6. Add garam masala to it.
7. Add Panner to it.
8. Let it boil for some more time till paneer gets soft.
9. At the end stir in salt.10. Decorate with chopped corriander leaves and green chilli.
If the paneer is too much than save the half or rest of it. freeze it. You can use it over pizza and cheese based other dishes. It's a healthier option.

English Words for Indian Groceries

Indian / Hindi Name English Name
Adrak Ginger
Aloo / Batata Potato
Amla Gooseberry
Arbi Colocasia roots
Baingan Brinjal/ Eggplant
Bhindi Lady Finger/ Okra
Bhutta/ makki/Makai Maize/ Corn
Chichinda / Parval Snake Gourd
Chukander Beetroot
Fansi French Beans
Gajar Carrot
Bandgobi Cabbage
Hara Dhania Coriander leaves
Hari Pyaz Green Onion
Hari Mirch Chilli (green)
Kaccha Aam / Keri Mango (raw)
Kaddu Pumpkin
Kadi patta Curry leaves
Kamal Kakdi Lotus Stem
Karela Bitter Gourd
Kathal Jackfruit
Kela Banana/ plantain
Kele ka guda Plantain pith
Kele ka phool Plantain flower
Kheera / Kakdi Cucumber
Khumb / Guchhi Mushroom
Lahsun Garlic
Lauki/ Giya Bottle Gourd
Matar Green Peas
Methi patta Fenugreek leaves
Mooli Radish
Nariyal/ oppo Coconut
Nimbu Lemon
Palak Spinach
Papdi / Vaal Broad Beans
Patrel / Patra Colocasia leaves
Pattagobi Cabbage
Petha Ash Gourd
Phoolgobi Cauliflower
Pudina Mint
Pyaz Onion
Salad patta Lettuce leaves
Sarson ka saag Green Mustard
Shakarkand / Ratalu Sweet Potato
Shalgam Turnip
Shingh phali Drumstick
Simla Mirch Capsicum/ Bell Pepper
Sooran/ Jimikand Yam
Sukhi Lalmirch Chilli (dry red)
Suva bhaji / Soye Dill
Tamatar Tomato
Tori / Thurai Ridge Gourd

Makai Paneer Pakora/ Corn Paneer Nuggets

Course : Starters

Ingredients

• Fresh Corn (makki)(fresh) 200 gms.
• Cottage Cheese (paneer) 100 gms.
• Oil to deep fry Ginger (chopped)
• 2 tsps. Garlic (chopped) 2 tsps.
• Salt to taste
• 1 cup Milk
• 1 choppedOnion
• 2 chopped Green Chilli
• 1/2 tsp Cumin Powder
• 1 3/4 tsps Dry Mango Powder (amchur)
• 2 tbsps Coriander Leaves (chopped)
• 6 tbsps Bengal Gram Flour (besan)

Method

1. Crush the corn in a blender.
2. Grate the cottage cheese.
3. Heat oil in a pan, add chopped ginger and garlic and saute till pink.
4. Add crushed corn and stir fry.
5. Add salt and mix.
6. Add milk and cook to get a creamy texture.
7. When the corn is cooked, transfer to a bowl and cool.
8. Add grated paneer, chopped onion, chopped green chillies, cumin powder, amchur powder and chopped coriander leaves.
9. Adjust salt and mix well.
10. Add besan for binding and add a little milk if the mixture is too thick.
11. Make even sized balls with hand or tablespoon.
12. Heat oil and deep fry the pakoras/nuggets on medium heat till golden brown .
13. Drain and keep on an absorbent paper to soak excess oil.
14. Serve hot.

Serves number of people : 04

CHEESE BALL

Serving Size : 12

Ingredients

• 8 oz Cream Cheese -- Room Temp.
• 4 oz Blue Cheese, Crumbled
• 4 oz Cheddar Cheese -- Shredded
• 2 tsp Mustard -- Dijon-style
• 1 tsp Worcestershire Sauce
• 1/8 tsp Garlic Powder
• 1/4 tsp Salt
• 1/2 cup Pecans -- Finely Chopped
• 2/3 cup Currants
• 3/4 cup Parsley -- Chopped

DIPPERS

Assorted Crackers
Apple Wedges


Method

1. Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed.
2. Stir in the pecans and currants.
3. Taste and adjust seasoning.
4. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball.
5. Roll in the chopped parsley to coat well.
6. Cover with plastic wrap and refrigerate until ready to serve.
7. Let stand at room temperature for about 30 minutes before serving.
8. Place on a platter surrounded with crackers and apple wedge

Tomato Chutney

TAMATAR/Tomato CHUTNEY

• 3-4 medium sized tomatoes
• 3 red chillis whole and fresh
• salt to taste
• 1 piece ginger - grated
• 1 garlic pod (optional)
• 1 onion - chopped (optional)
• 1 tsp jeera
• 1/2 tsp dry dhaniya powder/Corriander Powder

Preparation

1. Put everything in grinder and grind to fine paste. serve chilled.

Besan Ka chilla/ Wholesome Pancakes

• 1 cup besan (gram flour)
• 1 green chilli finely chopped
• red chilli powder as per taste
• 1 tbsp fresh corriander
• 1 to 1 1/2 cup water
• 1/2 tsp jeerasalt to taste
• red chillies power to taste
• 1/2 tsp dhaniya powder (dry corriander powder)
• 1/2 onion finely chopped
• 1/2 Cup grated Gheea (Bottle gourd)/ carrots
• Grated cottage cheese for filling

Preparation

1. mix all the ingredients together to form a smooth paste.
2. the consistency of the batter should like that of freshly beated curd.
3. heat a non stick pan,
4. Grease it with some oil or butter.
5. Spread the mixture on it with a Tablespoon and spread it quickly like a dosa/ pan cake.
6. Make sure that the batter should spread evenly and should not be thick.
7. Add 1 tsp oil to the sides of the sides of the chillaafter a min or so turn the chilla and see if it is brownish or cooked.
8. Cook other side till brown specks appearagain turn it over on the pan.
9. Add grated cottage cheese in the center.
10. Fold the rest 2 sides.serve it with green dhaniya chatni (corriander Chutney) or Tomato Chutney and meethi sonth or tomato ketchup!
11. You can eat it with the bread too!

Mango Sundae

Mango Sundae

This is the season of mangofolks and enjoy it while you can!!! If you want to read more about it's facts of origion, growth and Mango as a fruit you can do so by going to this Yahoo link.

Now for the Recipe. This is the original recipe from me.

Ingredients

• 3 Big Mangoes
• Sugar/ Splenda as per taste
• 1 Pint Vanilla Ice cream
• Ready Chocolate Suace
• Few sprigs of Mint, Lime slices for decoration
• Pinch of Cinnamon Powder

Method

1. Peel the skin of the mango.
2. Take the flesh out by chopping it.
3. Puree mango.
4. Divide in 2 Halfs.
5. Refrigerate on half by pouring the mixture in ice tray (Preferably different shapes).
6. With the other half make the Mango sauce out of it.

Mango Sauce

1. Put a heavy bottom vessel on the cooking range.
2. Pour the rest of the mango puree into it. Add 1/2 cup water to it. Cook it over low flame for 10 mins. Stir it while its cooking.
3. Add splenda/ sugar after 10 mins of cooking. Cook it for 5 more mins. If it's too thick then add some more water and stir it for another 3-5 mins.
4. Add a pinch of cinnamon poder init.
5. Keep this sauce aside.

Now for the grand finale.

1. Take a Champange/ Wine galss. You can take any long stemmed glass for that matter.
2. Put 4-5 cubes of refrigerated Mango cubes at the bottom.
3. Place 1 scoop of vanilla icecream as the next layer.
4. Add a tablespoon of hot or cold chocolate sauce.
5. Add one more scoop of vanilla icecream.
6. Top it with the hot or cold Mango Sauce.
7. Decorate it with mint sprigs and lemon slices.

This recipe should make 3- 4 Sundaes.

Give yourself and rest of the party a treat with this amazing sundae.

Sanna Khotto

South Indian Cooking Recipe

Sanna Khotto (Vegan, Vegetarian, South Indian, Mangalorean)

Ingredients :

• ½ cup green gram/toovar dal/moong dal
• 3/4 cup rice
• 2 cups coconut gratings
• tamarind lump (marble size)
• 15 roasted red chillies
• 1 small piece/pinch asafoetida
• salt to taste

Method :

1. Soak rice with green gram or toovar dal for 2 to 3 hours in water.
2. Grind coconut gratings with tamarind, asafoetida and roasted red chillies and make a smooth paste.
3. Put salt, rice and dal.
4. Grind for some time.
5. Cook the masala over steam, under cover (in the same way as idli) in greased idli cups.
6. It can also be cooked in cups stitched with leaves of jackfruit tree (khotte) or in the inner container (greased) of a pressure cooker, like sannan.
7. Chopped onion and cabbage can be mixed with masala, if desired.
8. Serve it with mint, corriander or coconut chutney.

Very healthy recipe. You can have it as a snack or as a side along with main course.

Healthy Breakfast

Friends start your day with healthy breakfast. Here you go with Sandwiches to last your hunger till lunch.

Healthy Cottage Cheese Sandwich

Ingredients
Slices of Brown Bread/ Whole Wheat Bread/9 Grains Bread

250 gm Cottage Cheese (Paneer)
You can get Paneer easily from Indian store. It's healty.

2 Tomatoes (Chopped finely)

1 Onion (Chopped finely)

1-2 Green Chilles (chopped finely) Optional

1/2 cup fresh cilantro/corriander leaves (chopped finely)

Salt to taste

Chaat masala optional

Butter/olive oil to brush on the bread

Method

1. Grate/crumble cottage cheese/paneer. Cottage cheese/panner should be crumbled properly.
   
2. Mix all the ingredients except the bread and olive oil.
   
3. Take a slice of Bread.
4. Apply oil on one side.
5. Fill the cottage cheese/paneer mixture on it.
6. Cover it with another slice. Apply oil on top.
7. Heat a griddle/tawa. When it's medium heated, put the toast on the griddle. Press it from the top so that the filling doesn't spill out.
8. Cook the sandwich till it start getting golden color.
9. Turn the toast and cook it till golden on other side too.
10. Serve hot it with ketchup or mint chutney or corriander chutney.

I bets 1 is filling enough to survive you till lunch but you can't just resist having one more. This recipe makes 6 to 7 sandwiches.

ENJOY!

Wow

Today at last I created the blog for publishing Vegetarian Recipes. Do come and Check this space for lots of Recipes.

Hurray!