Saturday, April 19, 2014

Non - Alcoholic Cranberry Sangria

After making Apple Sangria mimicking the white wine sangria, it was time to make a faux red wine one. This one is just as delicious and is cranberry paired with orange. The sangria is also a lot less sweet as the juices used have lower sugar content. It paired perfectly with a Lebanese lunch I made. 


3 cups (~750 ml) cranberry juice
1 cup orange juice 
1 medium apple, cored and sliced thin
1 sweet lime {mosambi in Hindi} (or orange), sliced thin; seeds removed (with rind) 
1 stick cinnamon
Juice of 1 lemon (~2 tablespoons)
1/2 liter lemon- lime soda (I used Sprite)

In a big water jug, add the lemon juice. Next add the apple slices to it and make sure they are coated in lemon so they don't turn brown. Next add the sliced sweet lime and the cinnamon stick. Add chilled cranberry and orange juice. Mix with a spoon and let this sit for at least an hour till upto 12 hours in a refrigerator. It tastes much better when it's allowed to sit for 12 hours, so plan ahead. 

When serving add ice and soda. Serve chilled! 

Thursday, April 17, 2014

Usal Pav / Sev Usal

This is a street food dish. Like a brother to the other pav dish, misal pav. Also a lazy persons pav bhaji substitute. It has the soft peas with crunchy farsan (a mix of ganthiya, sev, peanuts, chana daal) {or just thick sev if you are making sev usal} with the bite of onions! It's yumm make some today...


1 1/2 cups dry peas
2 large onions, finely diced
2-3 cloves garlic, minced
3 tomatoes, diced
3-4 cloves 
1 stick cinnamon 
1 tablespoon chili powder
2 tablespoons cumin coriander powder (dhania jeera powder)
1/2 teaspoon turmeric powder
2 green chilies
2 tablespoons oil
1 teaspoon cumin seeds
1/4 teaspoon mustard seeds
Pinch asafoetida 

To serve:
2 cups sev or mix farsan (I like the Bombay mix)
1 onion finely diced

Wash the peas thoroughly and soak them overnight or atleast for 8 hours. Make sure to take a large vessel and add atleast double the amount of water to the quantity of peas. 

You can pressure cook it directly in a cooker or sauté it in a vessel and put it in the pressure cooker. Heat oil in a deep pot. Add the asafoetida, cumin and mustard seeds when oil is hot. Then add the cinnamon, cloves, green chilies, onion and garlic and sauté for 3-4 minutes till the onion becomes translucent. Next add the tomatoes and sauté for about 2 minutes on medium flame. Add the salt, chili powder, cumin coriander powder and turmeric. Sauté to mix. Add the peas along with 3 cups of water and set in the pressure cooker. Cook for 3 whistles and let it cool naturally. Check for salt and seasoning and adjust as needed. Usal is ready! 

To serve, ladle some of the usal in a bowl. Sprinkle onions and farsan on top. Serve hot along with pav. 

Monday, March 31, 2014

Gujarati Special Recipe 10: Doodhpak

Why should basundi have all the attention? Try this fragrant, creamy and comforting milk preparation with rice and dry fruits. It's different from kheer (which has more rice) or payasam (which is much thicker). 


1 litre milk (full fat)
1/4 cup sugar 
1/2 teaspoon cardamom powder
3/4 tablespoon raw rice
2 tablespoons chopped pistachios (or almonds, cashew nuts)
1 tablespoon raisins
Few strands saffron (optional)

In a large wok, bring the milk to a boil. When it comes to a boil add the washed raw rice (and saffron, if using). Boil the milk while stirring till it reduces to half. Now add the sugar and cardamom and continue boiling while stirring. The rice also be cooked completely at this time. The milk will change colour to a pale beige. Remove from heat. Add the pistachios and raisins. Remove to a serving bowl. 

Chill for 2-3 hours and serve! 
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