SWEET LIME JUICE WITH BLUE CURACAO

Blue curacao syrup adds orange flavour to any cold beverage or mock tail. This is a popular ingredient in many drinks such as the blue margarita. Traditionally, blue curacao is a liqueur distilled from bitter orange peel, sometimes with addition of lemon or curacao fruit. However, blue curacao can also be made in non-alcoholic version. I used to make mock tail with blue curacao and soda but this time I added sweet lime juice with some lemonade. It is very refreshing and adding the syrup can be a fun twist to the classic sweet lime-lemonade. Lemon is a rich source of vitamin C, also contains vitamin B, minerals and calcium. Enjoyed this chilled treat at home. So sharing this recipe with you all.

INGREDIENTS: [4 glasses]

2 Glass Sweet lime Juice

1/2 Cup Blue Curacao Syrup

Handful of Ice cubes

Few Mint Leaves

½ Cup Lemon Juice

1 Teaspoon Blue Colour[optional]

METHOD:

STEP 1 – In a glass put ice cubes and add blue curacao syrup over it.

STEP 2 – Add sweet lime juice and lemon Juice equally in each glass.

STEP 3 - At the top, add 2-3 drops of colour and garnish with mint leaves and lemon wedge.

                        Serve chilled juice to your family or guests on a sunny summer day .   

                        Hope you like it. If enjoyed the juice don’t forget to comment.

NOTE: If needed add sugar and a pinch of salt to the sweet lime juice.

MINTY CHICKEN DRY

A North Indian favourite, with the freshness of green herbs like mint, coriander and curry leaves. Every time when I cook chicken, my younger daughter used to tell me, try something new. So I tried this chicken fry recipe with mint leaves. I came to know this recipe before some days when we brought chicken from restaurant. I don’t know the exact recipe but from the taste and flavours I guessed the ingredients and made this minty chicken. I am happy to tell you all it was so tasty. The taste and aroma that I enjoyed is still in my mind. Mint leaves are very good for health and I used two-three sprigs of curry leaves to make it more healthy. So I want to made it and sharing with all my friends.

      So here is the recipe of minty chicken, hope you love this recipe.

 INGREDIENTS:

 5oo gms Chicken

For Marination:

1 Cup Curd [yogurt]

1 Cup Mint Leaves

1 Cup Chopped Coriander Leaves

2-3 Sprigs of Curry Leaves [optional]

2 Green Chillies [ As per your taste ]

5-6 Garlic Cloves

A piece of Ginger

1 Teaspoon Lemon Juice

Salt as per taste

1 ½ Teaspoon Chaat Masala

1-2 Tablespoon Oil

METHOD:

STEP 1 – First wash the chicken pieces. Coat them with a little lemon juice and salt. Keep for 15-20 minutes.

For Marination:

STEP 1 – In a mixer pot, take all the ingredients and grind it and make a paste.

 

STEP 2 – Marinate the chicken pieces well with this mint-curd paste.

STEP 3 – Keep the chicken pieces in refrigerator for minimum 2 hours. [ Overnight marination gives the best result ]

STEP 4 – Heat oil in a pan and add the marinated chicken pieces in it.

STEP 5 –Transfer the chicken pieces in another pan and cook chicken for 15 minutes on a slow flame.You can directly cook in a pan . No need to add oil in the pan.

STEP 6 – Remove the lid and cook till mint gravy binds with the chicken well.

STEP 7 – Remove from the heat and serve.

                              Serve this minty chicken with hot rice or chapatti. If you like the recipe please don’t forget to comment.
   

           NOTE: I want to make the recipe fast so I first grilled the pieces and then put in the pan covered       without oil and cooked again.

CORN-SPINACH PATTIES

Corn and spinach patties are amazing snack that tastes extremely tasty. This is an excellent recipe and easy too. Here I used sweet corn karnels, spinach paste and boiled potato with some spices. These patties of mine are inspired by the maka-palak patty used in Goli vada pav which is my daughters favourite one. I served this with the South Indian style onion-tomato chutney. I always experiment the new recipes and happy to share with you all that they all turned too good. Even, I cannot believe that it is homemade.  You may use these patties for any type of parties. They also go well in the kids tiffin box.

INGREDIENTS:

1 Cup Corn [peeled and blanched ]

2 Cups Spinach [blanched]

2 Potatoes

1 Onion

Chopped Coriander

1 Teaspoon Garlic –Ginger Paste

Green Chillies / Red Chilly Powder

Salt as per taste

Bread Crumbs [for coating the patties]

Oil [for shallow frying]

METHOD:

STEP 1 – Boil the corn kernels in water with salt and pinchful of turmeric . Drain the water and make a rough paste of half of the kernels and keep half the kernels as it is.

STEP 2 – Blanch the spinach for 5 minutes and drain water from it. Make the paste with it.

STEP 3 – Boil and peel off the potatoes and mash them.

STEP 4 – Now mix all the ingredients potato, spinach ,corn and other spices and make a dough.

STEP 5 – Divide the dough in equal portions and make small patties using wet palms.

 STEP 6 – Cover them with bread crumbs.

STEP7 – Shallow fry the patties on a non-stick pan with oil and serve them hot .

Serve the hot corn-spinach patties with green chutney/ mint chutney/tomato sauce . I served them with South Indian style onion-tomato chutney.

NOTE: You can find the onion-tomato chutney recipe in the chutney and salad section.

If you like the recipe do try it and share your experience.