Sunday, November 25, 2007

Perfect Afternoon Snack - Corn Chaat & Blue Curacao Mocktail

Perfect Afternoon Snack - Corn Chaat & Blue Curacao Mock tail
Hope everyone had a wonderful Thanks Giving, I for one had a blast with quite a few lunches and dinners and catching up with friends. This is the one week I wait for the entire working year to just relax and wind back and enjoy the 4 days of vacation and what better way to relax then to sip a cold mocktail, pairing with tangy and crunchy corn chaat.

Both of recipes for today have been inspired by my stay at Hyderabad this summer, I was so in love with the mocktails menu. We practically ate in restaurants every single night and mocktail was a must on the table. Few of my favorites in Hyderabad have been Chutneys,Angeethi,Little Italy, Basil , Phirangi Paani, Zhaafran, Ohri's, Fusion9, Gokhul Chaat, Minerva Coffee Shop and Tabla. Also the best part was the street fare food, corn masala was sold at every mall/stores. This was made of American corn with the choice of flavorings.

Blue Curacao is nothing but Sweet Corn Syrup with blue food coloring. You would get them in stores like Bev more etc..

Blue Curacao Mocktail


1 ounce Blue Curacao
3/4 cup club soda/Sprite/ Lemon Flavored soda's
pinch of salt ( I used sea salt)
1/2 table spoon of lime juice
few ice cubes
few mint leaves crushed (optional)
and peeled skin of lemon

Mix all the above in a Martini shaker and give it a good 15 shakes
Remove the cap and pour and a frozen raspberry and serve.

Corn Chaat

1 cup of boiled corn kernels
1/2 tbsp chaat masala
1/2 tbsp amchur
1/2 tbsp black pepper
salt according to taste
1/2 tbsp butter
1/2 tbsp lemon juice
1. Add butter to a warm pan, when melted add boiled corn and toss to coat butter well
2. Add all the dry ingredients and mix well.
3. remove from heat and sprinkle with lemon juice
Serve warm with cold Curacao Mocktail. Try this next time with your friends and I bet they would fall in love with it

Thursday, November 8, 2007

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Nothing more comforting then slurping on a piping hot bowl of soup and cozing up watching a desi masala/Bollywood movie.With the advent of winter,well almost markets showcase beautiful gourds and squashes and other beautiful winter vegetables. I usually make regular desi version of squashes like sabji and stews,this time tried making roasted soup. Tried roasted butternut squash at a local restaurant and loved it to the core. Sage and Butternut squash make a good pair.

Roasting squash takes less time then you would expect. This is very earthy warm and comforting soup.

1 big squash peeled and cubed
3 cloves of garlic peeled
few sprigs of sage
1 tbsp of freshly ground pepper
1 cup of milk
salt according to taste

1. line a baking sheet with parchment paper and spray with non-stick spray like pam and spread the butternut squash pieces and garlic cloves
2. roast in the over for about 15-20 minutes at 350o till the butter nut squash turn golden brown
3. In a sauce pan add a tbsp of olive oil add the squash and garlic and mash using either a potato masher or a hand blender.
4. once smooth add milk,salt ,sage and pepper and boil till you see small bubbles
Remove from heat and serve warm with crackers , some good bread or a chili cheese sandwich.

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