428: Jalapeno Virgin Margarita

Margaritas are practically the national drink of Mexico. Non-alcoholic margaritas, also called virgin margaritas, taste just as wonderful as the full-alcohol versions.

This sweet and spicy margarita flavored with sweet and jalapeno chilies.

Ingredients:

Ice water                                   ½ cup

Fresh Lemon Juice                      2 Tbsp.

Sugar                                         2 Tsp.

Agave     syrup                           1 Tbsp.

Kosher Salt                                1 Tsp.

Lemonade                                  1 tin

Finely chopped Jalapenos            1 Tbsp.

Roundly chopped Jalapenos         1   no.               

Crushed Ice cubes                       1/2 cup

Ice Cubes                                    ½ cup

Method:

• Place the lemonade concentrate, water, Lime juice, salt, agave syrup, sugar ,1/8 tsp op Jalapeno chilies, and ice cubes in a conventional blender or frozen drink mixer.
• Blend at high speed until the ice pulverizes and the drink is thoroughly mixed.
• Garnish with chopped Jalapenos and ice and serve chilled.
• Enjoy!

427: Manga Inji/ Mango Ginger Pickle

 In India, Manga Inji (Curcuma manga/ mango Ginger/White Turmeric  ) is sold along with lemon and Fresh Green Pepper on the sidewalks.  It is very popular pickle in South India.  Manga Inji resembles a ginger, but tastes like a raw mango. My sister in law Nalini gave some manga Inji(Thanks Nalini). Next day itself, I made two types of pickles.

Ingredients:

Chopped Manga Inji                     1 cup

Lemon                                           1 no.

Finely chopped Green chilies       4 no.

Lemon Juice                                 2 Tbsp.

Salt                                             1 Tsp.   

 For Seasonings

Oil                                                 1 Tsp.

Mustard seeds                             ¼ Tsp.

Asafetida powder                         1/8 Tsp.

Turmeric powder                          1/8 Tsp.

 Curry leaves                                Few                        

Preparation 

• Wash mango ginger and dry completely. Cut the mango ginger into small bits.
• Chop the lemon into thin pieces.

• Combine the sliced ginger with other ingredients thoroughly.
• Temper seasonings in oil and pour it in to the pickle and mix well. 
• Store it in a glass jar and use after a day.
• Store it in the refrigerator.
• Serve with curd rice.

426: Peanut Chutney Without Coconut

There are many types of chutney that are prepared in the Indian cuisine. The taste of Indian chutneys range from sweet to tangy and sometimes fiery spicy. The best thing about chutney recipes is that they can be prepared within minutes.

The Peanut chutney is very easy to prepare and can be a spicy chutney for any meal. You can either have chutney as a side dish with rice or Idli or smear your dosa with this chutney.

Ingredients

 Dry Roasted Peanuts               ½ cup

Chutney dal                                2 Tbsp.

Green chilies                              3 no

Grated Ginger                           1 Tsp.

Curry leaves                              few

Lemon Juice                               1 Tsp.

Salt                                            To Taste

For Tadka   

Oil                                                1 Tsp.

Mustard seeds                            ½ Tsp.

Red chilies                                   2 no.

Asafetida powder                       1/8 tsp.

Curry leaves                                3 no.,

Method:

• Combine all the ingredients and grind with using little water. When the paste looks fine and semi thick remove from the grinder.
• Heat a oil in a pan. Add all the tadka items after the oil becomes hot. Pour the spluttering tadkas over the chutney.
• Peanut chutney is ready to eat. You can either serve it hot or refrigerate it.
• Enjoy the spicy and delicious chutney with dosas , Idlis  with other South-Indian dishes.

IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE:(See the Links)

Red Bell Pepper Chutney

Coriander Chutney

Coconut  Chutney

Gongura Chutney