Indian Juice Recipe - Pomegranate Spritzers (Anar Juice)

It is the season for a refreshing cocktail that's extra easy to make and perfectly suited for a brunch. This recipe calls for pomegranate syrup, which can be found at larger supermarkets.

Ingredients :

1 cup pomegranate syrup

1 - 750 ml bottle fruity white wine, such as Riesling or Chardonnay(about 3 cups) chilled

1 cup sparkling water chilled

Pomegranate seeds for garnishing (optional)

Blood orange wedges (optional)

Directions :

- Add 2 tablespoons pomegranate syrup to each of 8 champagne flutes.

- In a 1-1/2- to 2-quart pitcher combine the wine and sparkling water.

- Pour wine mixture into each glass to serve.

- If desired, garnish each with pomegranate seeds and/or a blood orange wedge.

- If desired, add ice to the glasses and serve

Source : DSG Group

Indian Cake Recipe - Chocolate & Strawberry Eggless Cake

Chocolate and strawberry eggless cake

Ingredients :

250 gms sugar
250 gms maida (finely-milled wheat flour)
100 ml vegetable oil
10 gms baking powder
75 gms condensed milk-maid
400 ml water
25 gms cake gel
50 gms cocoa powder
250 gms fresh cream
200 gms dark Swiss Chocolate
150 gms strawberry filling
150 gms rich topping cream
150 gms fresh strawberry to decorate the cake

Method :

- Take a bowl and mis maida, cocoa powder, vegetable oil, baking powder, condensed milk-maid and sugar into a paste

- Bake the paste in oven for 30 to 40 minutes at 180 to 200 celsius temperature.

- Take fresh cream and dark Swiss chocolate, boil it on slow heat and let it cool down to make chocolate truffle.

- Once the cake is ready, cut it into 3 layers.

- Put chocolate truffle and strawberry filling in each layer.

- Cover the cake with chocolate. Then decorate as you wish with fresh strawberries.


Source - Chef J.P.Bhatt, Kwality group & TOI

Indian Soup Recipe - Egg Drop Soup

Ingredients :

• 2 Eggs

• 1 Egg yolk

• 4 Cups chicken broth, divided

• 2 tbsp Chopped fresh chives

• 1/8 tsp Ground ginger

• 1/4 tsp Salt

• 1-1/2 tbsp Cornstarch

How to make Egg Drop Soup :

• Reserve 3/4 cup of the chicken broth and pour the rest into a big saucepan.

• Combine salt, ginger and chives with it and bring it to a rolling boil.

• Take a small bowl and stir together the remaining broth and cornstarch till soft, keep aside.

• Take another bowl, whisk eggs and egg yolk together using a fork.

• Drizzle little egg at a time into the boiling broth mixture, carefully so the egg should cook immediately.

• Once the eggs have been dropped, add the cornstarch mixture slowly to it, keep stirring till the soup is the desired consistency.

Source : Email Forward of DilSeDesiGroup

Indian Snack Recipe - Crunchy potatoes

Crunchy Potatoes

Ingredients :

10-12 nos medium potatoes, cut in 1/2" wedges
2 cups water
Salt and
freshly ground pepper to taste

Topping :

* 2 tablespoons butter
* 2 tablespoons minced onion
* 1 clove garlic - minced
* 1/2 cup dried breadcrumbs
* 1/4 teaspoon basil
* 1/4 teaspoon thyme
* 1 tablespoon minced parsley
* 1 teaspoon paprika

Method :

To make topping, heat butter in cooker and slowly sauté the onion and garlic until onion has softened.

Stir in the breadcrumbs and all other topping ingredients; season with salt and pepper.

Cook over low heat until the breadcrumbs are toasted and crunchy. Set aside and wipe out cooker.

Arrange the potato wedges in a steamer basket and sprinkle with salt and pepper.

Pour broth or water into the cooker and lower steamer basket. Or simply bake in the oven.

Close lid, bring to high pressure and cook for 4 minutes.

Release pressure according to manufacturer' s directions, open lid and remove potatoes onto plate.

Sprinkle with bread crumb mixture and serve hot with sauces of your choice.

South Indian Lady’s Finger Curry ( Bendakaya Gojju)

Bendakaya Gojju ( South Indian Lady’s Finger Curry )

INGREDIENTS :

Bendakaya / Lady Finger / Okra – ¾ cup
Cocunut grated – 1 cup
Onion – 1 small, chopped
Jaggery – ½ tsp
Tamarind extract – ½ tsp
Salt
Sambar Powder – 2 tsp
Chopped Coriander leaves – quarter cup
Curry leaves – 5~6 leaves
Mustard ½ tsp
Asafoetida (Hing) – 1 big pinch
Ghee / Oil

METHOD :

Heat oil in the pan and fry onions till golden brown in colour.

Set it aside to cool. Combine coconut, onion, jaggery, sambar powder, tamarind and coriander in a blender and grind it into a smooth paste.

Heat ghee/oil in a thick bottomed pan.

Add mustard, curry leaves and Asafoetida (hing).

Once it stops spluttering, add the ground masala.

Cook till fragrant. Now add bendakaya (lady finger), check salt and serve.

Source : TOI