Fresh Mint Ginger Lemonade

 The soothing and cleansing properties in citrus, mint, and ginger make this a smart (and zesty) digestive, Lemon juice packs in vitamin C. I love the gingery-zing, and the mint flavor that this delicious lemonade has.  This lovely, fresh, uplifting drink will give you a refreshing in hot days. It also has some excellent health benefits; lemon and ginger are thought to be beneficial for digestion as well as being high in vitamin content. Enjoy!

Ingredients:

Fresh Mint                             12 no.

Cold Plain water                    2 cups

Grated ginger                        2 Tbsp.

Fresh lemon Juice                  4 Tbsp.

Honey   Or agave                   2 Tsp.

For Garnishing

Ice cubes

Fresh mint leaves

Lemon slice

Method:

• Place all ingredients in a blender and blend on high to combine. 
• Fill 2 large glasses with ice cubes; add lemonade; garnish with mint leaves and fresh lemon slices.

Tip:

• You can add a pinch of fried cumin powder and chat masala on top to get  Indian flavor.

Dwadasi Sathuamuthu/ Dwadasi Rasam without tamarind Tomatoes

This saathuamuthu is very simple. I make this saathuamuth on Dwadasi days(Next day of Ekadasi day).

For Dwadasi Paranya Thaligai Menus, Please see here http://www.sadhanakitchen.blogspot.com/2014/01/dwadasi-parayanai-thaligai-dwadasi-menu.html . 
 I made this rasam without tamarind and tomatoes. . It tastes yummy and has the strong aroma of pepper & ginger .

Ingredients:

Toor Dhal                             - ¼ cup

Turmeric Powder                     ½ tsp.

Water                                     2 cups.

Grated Ginger                       1 tbsp

Chopped curry leaves            few 

Lemon Juice                          2 tbsp.

Salt                                      to taste.                          

Fry and Powder coarsely

Ghee                                   ½ tsp.

Urdh dal                               ¾ tsp.

Chenna dal                            ½ tsp.

Black Pepper                         1 tbsp.

Cummin seeds                        1 tsp.

Red chilies                              2 no.

 Curry leaves                          few

FOR TEMPERING IN GHEE:

Ghee                                   1 tbsp.

Mustard seeds                      1/2 tsp

Curry leaves                         little

Crushed red chilies                2 no.

Hing                                     a pinch                                 

Chopped Coriander leaves      for Garnish

Method:

• Pressure cooks the dal with turmeric powder. Mash the dal and add 2 cup of water and dilute it. Transfer into the big vessel.
• Add salt, turmeric powder,ginger, curry leaves and Hing and bring to boil on low fire.
• In mean time, fry above ingredients (expect cumin seed) and powder it coarsely.
• Add ground powder and while rasam froths up, remove from the fire.
• With one tablespoon ghee, fry the mustard seeds ,when they burst add curry leaves crushed red chilies and Hing to it and pour them to the Rasam.
• Squeeze lemon juice and mix well.
• Garnish with chopped cilantro. 

Note:

• Lemon juice gives the sourness and pepper gives the taste and strong aroma for the sathuamuthu.

Akbari Vegetables

This Mughlai delicacy created by jodha Bai for her beloved Akbar.  Indian cheese(Paneer) simmered in a satin smooth creamy tomato sauce. A blend of garden fresh vegetables, tomatoes, and bell-peppers cooked in a tomato based sauce with mixed herbs and spices.

Ingredients:

Paneer                        1/2 pound (250 gms)                    

Fat Free Cream            ¼ tin (optional)

Oil                              for shallow fry paneer

Oil                               2 tsp.

Water                          ½ cup

Salt                              to taste

Sugar                           1  tsp.

Vegetables

Carrot                          1 no. (Cut into small cubes)

Capsicum                     1 no ( Cut into small cubes)

Tomato                        1 no ( Cut into slices)

For Grinding

Grated Ginger                1 tbsp

Tomatoes                      4 no.

Green chilies                  2 no

Cashew nuts                  3 tbsp.

Dry Masalas     

                     

Gram Masala Powder       1 tbsp.

Coriander Powder            1 tbsp.

Fresh Cardamom powder  1 tsp.

Kashmiri chili powder       1 tsp.

Preparation:      

• Wash and cut vegetables into small cubes. Cut the Paneer into big pieces.  Keep aside.
• Shallow fry the Paneer pieces and put in the  warm water  and keep aside.

For Gravy

• Soak the cashew nut in hot water for 30 minutes.
• Grind nicely the Cashew Nuts with chopped tomatoes, grated ginger and green chilies.
• Heat the oil in a pan, add the grounded paste and ½ of the dry masalas, fry for 10 minutes in low flame.
• Add water into it and boil for few minutes.

For vegetables

•  Heat the oil in pan, add the dry masalas and  sliced tomato pieces and fry till the oil separates.
• Now add the chopped vegetables, and fried paneer pieces and again fry for 5 minutes in low flame.
• Now add the above gravy into the vegetables and cook till the vegetables are well cooked.
• Now add the cream and mix well and switch off the stove heat.
• Serve hot with Chapatti , Nan, Rice.

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