Tag Archives: mocktail

Love Struck

A very popular occasion all over the world is still not welcomed and accepted by a few conservative sections in many parts of the world. In many places talking openly about love is still a taboo.

But V-Day is not only about expressing your love to your girlfriend/ boyfriend or to your life partners or spouses. We all have to understand that it is about expressing your love to anyone important in your life. It may be your mother, father, pet, teacher, siblings, peers, friends or even your plants.

Let us celebrate this V-Day with all of whom we love by cooking for them some healthy, innovative but easy to make recipes.

Definitely we would not like to spend the whole day cooking when there is love and romance in the air. Let me share with you some of the quick-to-make recipes. Even I have these recipes in my mind for that special day.

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Love ShakeValentine Recipe - Love Shake

Preperation Time : 10 minutes

Serves : 1

Ingredients :-

  • Oranges – 2, peeled and deseeded
  • Strawberries – 3, pitted
  • Green Grapes – 15
  • Raw Mango – 20 gms
  • Vanilla IceCream – 1 scoop
  • Crushed Ice – as desired
  • Poedered Sugar – 3 tsp or as desired
  • To Granish
  • Orange Slice – 1
    Straberry – 1

Method:-

  • Add all the ingredients and blend it in a juicer.
  • Strain and pour in a mocktail glass.
  • Garnish and serve.

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Peach Melba

Preperation Time : 10 minutesPeach Melba

Serves : 1

Ingredients :-

  • Canned Peach – 8 slices
  • Vanilla IceCream – 2 scoops
  • To Garnish :-
  • Strawberries
  • Mint Springs – a few

Method :-

  • In a non-stich pan, put some sugar syrup from the can. Place the peach in it.
  • Cook for a minute or two.
  • Now take a glass and arrange the peach halves upside down.
  • Put the ice cream scoop over it.
  • Garnish it with berries and mint springs
  • Serve immediately.

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Chocolate Fantasy

Ingredients :-Chocolate Pancake

  • For PanCake
  • Refined Flour – 1 cup
  • Sugar – 1 tsp
  • Cinnamon – 2 tsp
  • Baking Powder – 2 tsp
  • Whole Milk – 1 1/2 cup
  • Oil – 1 tbsp
  • Water – 3 tbsp
  • Vanilla Essence – 2 tsp
  • Butter, melted, 2 tbsp
  • Cocoa Powder 1/4 cup
  • For Filling and GarnishningChocolate Fantasy
  • Chocolate Sauce – As desired
  • Strawberry Sauce – As desired
  • Vanilla icecream – 1 scoop per pancake
  • Chocochips – a handful, optional

Method:

  • Mix all the ingredients, except oil, for the pancake.
  • Stir until well mixed. Adjust the fluids until you get a thin flowing consistency. Let it stand for few minutes.
  • Heat a non-stick pan. Heat a little oil. Pour a tbsp of the butter and swirl around to form a thin pancake.
  • Cook on low flame for a minute or until the pancake can leave the pan. Flip the side and cook for another few seconds.
  • Make the other pancakes and keep it aside.
  • When serving, warm the pancakes a little. Put a scoop of the icecream over the pancake, fold the flaps and turn the folded side on the bottom.
  • Drizzle both the sauces with a spoon. Sprinkle some choco chips and serve immediately.

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Blueberry Cheese Cake

Ingredients :-

  • Curd Cheese – 1 1/2 cup
  • Cream – 400 ml
  • Sugar – 1/2 cup
  • Gelatin – 1 1/2 tbsp
  • Bluberry Sauce – For the top layer
  • Milk – 1/3 cup
  • For Biscuit Crust :
  • Arrowroot Biscuit – 200 gms
  • Melted Butter – 75 gms

Method :-

  • Sprinkle the gelatin over the cold milk & leave over a bowl of warm water till clear & melted.
  • Whisk the curd cheese & sugar in the processor till smooth. Add the gelatin mixture and blend again. Adjust the sweetness, if required.
  • Add the blueberry sauce and mix it lightly.
  • Pour this mixture in the 7″ baking tin (preferably heart shaped). Let it set.
  • Set in the fridge for at least 4 hours. Check to see that top is slighlty firm.
  • Then mix the melted butter and crumbs and spread gently, spoon by spoon, but quickly over the top to form an uniform crust.
  • You need to do this a little quick as the butter will begin to set in container with the chilled cheese cake.
  • Allow to set for another 4 hours.
  • Invert into a dessert plate.
  • Garnish with a generous amount of the sauce and serve.

Vaishali Parekh

www.indian-cooking.info

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TriColour Celebrations

Republic Day Celebrations

Let’s celebrate this day in our own way. Apart from singing the National Anthem and watching the Parade, we can gorge ourselves with a few TriColour Delights.

TRICOLOUR LASAGNA

Preparation Time : 60 minutes
Serves : 4-6
Ingredients :

  • Lasagne Sheets – 200 gms
  • Parmesan Cheese – 300 gms
  • Fresh Button Mushrooms – 100 gms
  • Water – around 3 cups
  • For Garnishing :
  • Mushroom – Few, thin slices
  • Tomato – few strips
  • Capsicum – few strips
  • Corn seeds – few
  • Tomato – 3, designed in flowers
  • For Green Layer : (For Bottom Green Layer)
  • American Corn, boiled – 50 gms
  • Spinach Purée – 100 gms
  • Oil – 1 tbsp
  • Salt – to taste
  • Ginger, chili, garlic paste – 2 tsp
  • For Béchamel Sauce : (For Middle White Layer)
  • Butter – 1 tbsp
  • Refined Flour – 1 tbsp
  • Milk – 1 cup
  • Salt & Pepper – to taste
  • Nutmeg powder – a pinch
  • For Tomato Salsa : (For Top Saffron Layer)
  • Tomatoes – 200 gms
  • Onion – 2
  • Capsicum – 1 small
  • Spring Onions – a few sprigs
  • Cumin Seeds – a pinch
  • Oil – 1 tbsp
  • Tobasco Sauce – 2 tsp
  • Mixed Herbs – 2 pinches
  • Salt – to taste
  1. Boil enough water to immense the Lasagne sheets. Put the sheets in the water for 10-15 minutes, covered.
  2. In the meanwhile, finely chop the tomatoes, onions, capsicum and spring onions.
  3. Heat oil in a microwave open for 20 seconds on HIGH. Add a pinch of cumin seeds, reheat it for 10 seconds. Now add the onions to it and cook for 1 minute.
  4. Now add the tomato and capsicum and cook for 2 minutes. Add a little water if it starts drying. Stir it nicely. Add the spring onions, tobasco sauce, mixed herbs, salt and cook for 30 seconds.
  5. Take out the Lasagne sheets and lay them on a kitchen towel to let them dry. Turn them after few minutes to let it dry on other side.
  6. In another pan, mix the boiled corn, spinach puree, ginger-chili-garlic paste and salt. Cook for 2 minute and keep it aside.
  7. In another oven-proof pan, melt the butter, add the flour and stir it properly and cook for 2 minutes or until brown in colour, stirring at regular intervals.
  8. Add the milk, stir and cook for 3 minutes on HIGH till it thickens. Add the seasoning and cook for another 30 seconds. Add the boiled mushrooms and cook for 1 minute and keep it aside.
  9. Method for assembling: Layer a few sheets of lasagne to cover the bottom of a deep rectangular oven-proof dish. Now, pour the corn-spinach mixture to make a thick llayer. Sprinkle grated cheese and mixed herbs.Cover with few sheets.
  10. Now its turn for the mushroom-bechimal sauce to form a thick layer over the sheets. Spread grated cheese again. Sprinkle little mixed herbs over it and cover with again a layer of lasagne sheets.
  11. Pour the salsa evenly on the sheets to form a thick layer.
  12. Sprinkle generous amount of cheese and mixed herbs on the top. Dot with little butter. Bake for 5-7 minutes on GRILL mode until the desired browning is done.
  13. Let it settle for 2 minutes and then garnish it. Re-warm if required.
  14. Serve hot as it is or with fresh green salad.

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TRICOLOUR SUNDAE

Preparation Time :  10 minutes
Serves : 1
Ingredients :

  • Orange flavored ice cream – 1 scoop
  • Vanilla flavored ice cream – 1 scoop
  • Mint flavored ice cream/ Vanilla ice cream topped with khus syrup to get the green color – 1 scoop
  • Some nuts to garnish
  • Wafer biscuits to garnish
  • Mixed fruits (optional) 1 tbsp
  • Cherry on top

Method :

  1. Take a long stemmed glass.
  2. Put in few fruits, if using them.
  3. Put in the scoop of Mint ice cream, or the vanilla ice cream. Put a generous amount of khus syrup all over to get the green color.
  4. Now top it with vanilla ice cream.
  5. Add some fruits again.
  6. Now top it with Orange ice cream. You can even add little orange syrup to enhance the color.
  7. Garnish with nuts and top it with a cherry.
  8. Place a cherry on top and serve immediately.

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TRICOLOUR RIMZHIM MOCKTAIL

Preparation Time :  10 minutes
Serves : 1
Ingredients :

  • Khus syrup – 2 tbsp
  • Sprite/ 7UP / any soda – ½ cup
  • Mirinda Orange – ½ cup
  • Lemon Juice – 2 tsp
  • Salt – a little
  • Crushed ice – a generous amount

Method :

  1. Take a mocktail glass.
  2. Pour in khus syrup.
  3. Put some crushed ice. Add a dash of lemon juice and a pinch of salt. Do not mix it.
  4. Add Sprite very gently through the sides of the glass. Do it very gently, so that the liquids do not mix.
  5. Again add some ice, lemon juice and salt.
  6. Now add Mirinda Orange very gently through the sides.
  7. This may need a little practice and patience.
  8. But believe me, the results will show wonders and give you lots of praises.

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Vaishali Parekh

www.indian-cooking.info

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