Cinco De Mayo is here!

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Well almost!!
Try my fabulous Watermelon Ginger Margarita!
A perfect thirst quencher for this Cinco De Mayo!!

1/2-3/4 cup chopped watermelon

1 tsp ginger grated
2-3 basil leaves
1 tsp sugar
1.5 ounces tequila
1 ounce triple sec
1-2 tbsp freshly squeezed lime juice
Salt and cayenne for the rim (optional)
Ice
Muddle the watermelon, ginger, basil and the sugar in a shaker. Add the tequila, triple sec and the lime juice. Add the ice and shake it. Strain or pour without straining in a desired *glass. Garnish with fresh watermelon and fresh basil.
*Prepare the glass by rubbing the lime juice on the rim. Dip it in salt and cayenne.
Enjoy!

Chai

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Chai

Chai

Chai: To serve 2

1-2 Cups of filtered water
1” root of ginger minced
2-3 cardamom pods seeds powder
1-2 leaves of fresh basil/mint (Optional)
2-3 Tsp of loose black tea leaves
2 tsp sugar
1/3-1/2 cup of whole milk (If using 2% or lower fat milk, increase the milk quantity and decrease the water quantity)

Bring the water to a gentle boil. Add the spices and let boil on medium heat. Add the milk (1/3 cup) and the tea leaves (2 Tsp) and let boil on medium heat. Depending on if you like a more creamy tea, add more milk and if you want it stronger, add more tea leaves. The color of the tea should look like rose colored sand.. (open to own interpretation) J. Bring to a boil and add the sugar. Mix well and remove from stove. Cover and let sit for 1 minute. Using a sieve, strain the tea into tea cups. Enjoy!

Diwali: Rava Mawa Laddoo

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1 cup sooji/rava
1/3 cup coconut desiccated/ flakes
1/2 cup ghee roasted nuts and raisins
1/2- 3/4 cup fine sugar
1/4 cup ghee (warm/melted)
2-3 cardamom pod seeds crushed
1/3-1/2 cup warm milk

In a heavy bottom pan, heat up 1-2 Tbsp ghee and roast the rava for 7-8 minutes on low/med heat. Be careful not to let the rawa turn brown. Add the coconut and sugar. Mix well and roast for an additional 2-3 minutes.

In a shallow big bowl, add the rawa mixture, the dry fruits and the cardamom seeds. Mix well. Add 2-3 Tbsp of warm milk and mix well again till moist. Let cool gently but not completely.

Using greased palms, make small balls of the mixture. Add more warm milk if needed (if mixture is too crumbly)..

 

Store the laddoos in an airtight container or in the fridge for up to 1 week.

Diwali: Gulab Kalakand

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1 cup paneer/chana (soft fresh paneer)
1/2-3/4 cup condensed milk
2-3 Tbsp Milk powder
2 Tbsp butter melted

2 cardamom pods seeds crushed
1-2 Tbsp roasted pistachios crushed
1-2 Tsp Rose essence
1-2 Rose petals chiffonade

Mix the first 4 ingredients well in a heavy bottom pan. Adjust the condensed milk as per sweetness desired.
Cook on low/medium heat for up to 25-30 minutes.

Keep stirring making sure the mixture doesn’t stick to the bottom. The mixture will turn a cool shade of beige/brown and leave the sides of the pan. (It may take you over 30 minutes depending on your stove range)

Add the rose essence. In a greased plate, layer the mixture. Using the back of a spatula, press down the mixture. Add the cardamoms and the nuts. Grease the spatula a bit if the mixture sticks.

Add the rose petals. Let set for an hour before cutting into pieces with a greased knife. Let set for an additional 4-5 hrs. Consume immediately or Keep in fridge for up to 4-5 days.

Since it is a milk product, don’t keep it for too long. Eat it!

Edamame hummus

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1 cup steamed, shelled edamame
1/2 cup cooked chickpeas
1 Tbsp Tahini
1/4 cup Olive oil
2 cloves of garlic minced
Juice of 1 lemon
Salt
Blend all. Add water to reach the desired consistency.

Roasted Pumpkin “Halwa”

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Small yellow pie pumpkin
1-2 Tbsp coconut sugar
1-2 Tbsp of organic virgin coconut oil
1-2 Tbsp of dates slivered
1-2 Tbsp of roasted nuts (optional)
1 tsp saffron and 1 tsp of cardamom seeds mashed with the back of a spoon or in a mortar and pestle.
Slice the pumpkin with skin on in to 2-3″ thick slices. Toss in coconut oil. Bake/roast in a preheated oven at 375 for 16-20 minutes till the flesh easily flakes with a fork. Scoop the pumpkin pulp out in chunks using a spoon in a bowl. Add the sugar, dates, nuts and half of the coconut flakes and the cardamom mixture. Mash/mix according to preference. Adjust the sugar according to taste. Garnish with the rest of the coconut and the cardamom and saffron dust.

Zoe’s !! Perfect organic fruit pops

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Zoe’s! Perfect organic fruit pops for mesh feeders. Grate ripe mangoes over a sieve to get pulp/juice. Add small chunks of bananas and freeze in mini paper cups/baking cups. Pop one out and put in a mesh feeder for a cold, healthy snack perfect to promote self feeding and teething troubles!