SUMMER SPECIAL-PINEAPPLE COOLER Filed under ( Mocktails and drinks )

I had mentioned earlier how much we love pineapple and Gagan never misses a chance to procure one the moment he sees it, with fresh pineapple however there is a little hitch-they are normally sour and one has to give them a good blanching in sugar syrup to be able to enjoy them, whenever I buy a fresh pineapple I am reminded of this particular fellow in Dehradun (my hometown) who used to make this summer cooler, after school if we used to go there and in the hot, thirsty summer months it was no less than nectar of the gods, how much I loved drinking it, the fellow is still there quenching the thirst of passerbys bang opposite Punjab National Bank in Astley Hall, I think this is how he used to make it..

Ingredients-

• Fresh pineapple-1 (skin,chop into bite sized pieces and boil in atleast 5 cups of water+1/2 cup sugar, cool and chill)


• Limes or lemons- a few


• Rock salt


• few sprigs of mint

Method-

Spoon some of the pineapple pieces in a glass, add the boiled and cooled juice to it, squeeze half a lemon, add a pinch of rock salt, stir and taste ,adjust sugar acc. to taste, add lots of ice and garnish with mint, the combination of all these refreshing ingredients is unbeatable, do remember to put in a fork too, to scoop out the juicy pineapple chunks....enjoy!

"KANJI" CALLING... Filed under ( Low Cal recipes, Mocktails and drinks )

There is something wildly addictive about this drink, which comprises of Water and Black Carrots!
Yes I am referring to the ever popular "kanji", I remember as a child we used to love it but my mom always gave us little, as it is supposed to be enjoyed in little quantities, my guess is that too much upsets the stomach or perhaps because of the kick it has, it was off limits for kids :)
They also say that it is best enjoyed chilled while basking in the sun, I have a bottle chilling and just the thought of it is making me salivate, it is so impossibly delicious and great for weight watchers, yet incredibly simple to make.
The carrots used are the black variety, that lend a gorgeous shade to this drink.
Ingredients

• Black carrots-4
• Water-2 liters
• Mustard seeds-2 tbsp(powdered)
• salt-2 tsp
• Red chilli powder-1/2 tsp

Method-

1. Wash and scrape the carrots, be prepared to have your hand stained purple or wear gloves.
2. Chop Carrots into longish pieces.
3. Take a big glass jar, big enough for 2 liters of water and combine all the ingredients together, give it a good shake.
4. Leave jar in the sun for 5-6 days for the drink to ferment and sour.
5. Taste the kanji, adjust salt if required, chill and serve in glasses with a fork to fish out the pieces of carrots.

TANGY PINEAPPLE RASAM Filed under ( Appetizers and Snacks, Dals/Gravies and Curries, Mocktails and drinks )

This tangy sweet and sour marriage of pineapple and lentils is literally mouthwatering and digestive too, I did read up a few recipes before attempting this and what I understand is that not everyone uses arhar dal for this recipe, but I wanted something which could give it a more substantial base, this absolutely perfect and irresistible appetizer was loved by everyone and I think is definitely on my favorites list too. To make this you require-

• Fresh pineapple-1 cup, diced fine


• Arhar/ Toor dal- 1/4 cup


• Mustard seeds-1/2 tsp


• Cumin seeds-1/2 tsp


• Curry leaves- a few


• Asafoetida- 1/4 tsp


• Sugar-2 tsp


• Fresh ginger- grated 1/4 tsp


• Oil-1 tbsp


• Green chilli-1 deseeded and chopped fine

Pressure cook lentils/dal (5-6 whistles), till done and mash well, Heat 1 tbsp oil in a pan and add cumin, mustard seeds, curry leaf, green chilli, asafoetida and ginger, let sputter, add the pineapple and dal and let simmer on gentle heat, lastly add sugar and salt, adjust to taste, serve piping hot.

I know a lot of you love pineapple rasam and for some it is a childhood favorite, did your mom make it this way too??