Virgin Bloody Mary

Project: Summer 30

Day #30: 

Drink – Virgin Bloody Mary

Virgin Bloody Mary is the only the mocktail I had had out in a restaurant. It was a funny experience when I ordered it for the first time when I went out with friends, I was expecting something sweet but what arrived on table was a tangy and ketchupy drink; I have developed a taste for it later on. My version of Virgin Bloody Mary here is a lot different from restaurant ones and is very simple & homey with regular ingredients. And the silver lining is, it serves as a good summer drink too which is why this is here in the list. This spiced up tomato juice makes good justice for summer parties.

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Athikaram: 3 – Neethar Perumai

Kural #30:

அந்தணர் என்போர் அறவோர்மற் றெவ்வுயிர்க்கும்
செந்தண்மை பூண்டொழுக லான்.

Meaning:

Those who shower love on everyone without discrimination are truly gracious and they are called ‘Anthanar’.

Virgin Bloody Mary
Serves 2
Peppery Virgin Bloody Mary as a Summer Drink!
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1. Fully ripe tomatoes - 2 large
  2. 2. Black pepper - 5-6 corns
  3. 3. Salt - 2 pinches
  4. 4. Sugar - 1 tsp
  5. 5. Tomato Ketchup - 1 tbsp
  6. 6. Dark Soy sauce - 1/2 tsp
  7. 7. Red Chili sauce - 1/3 tsp
  8. 8. Chilled water - 1 cup
  9. 9. Lemon juice - 1/2 tsp (optional)
  10. 10. Black or green Olives & lemon for garnish
  11. 11. Chili powder & salt for garnish (optional)
Instructions
  1. Wash and de-seed tomatoes. Chop them roughly.
  2. Take all the ingredients in a mixer jar, except olives and blend until smooth.
  3. Rub lemon on rims of the glasses, dip it over salt and chili powder mixture to coat the rims.
  4. Pour Virgin bloody mary into the glasses and garnish with olives.
  5. Serve immediately.
Grammars of cooking http://grammarsofcooking.in/
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Kokum Sharbat

Project: Summer 30

Day #29: 

Drink – Kokum Sharbat

Kokum is a fruit seen in the western ghats and is predominantly used in Goan cuisine. The shell of this fruit is dried and preserved to be added to curries, sharbat, etc. This has an unique flavor with sour taste and substitutes usage of tamarind in gravies. Kokum sharbat or crush is relished widely to beat the summer heat as it is very cooling to the body. It aids good digestion as well and so can be served as a welcome drink or alongside dinner.

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Athikaram: 3 – Neethar Perumai

Kural #29:

குணமென்னும் குன்றேறி நின்றார் வெகுளி
கணமேயும் காத்தல் அரிது.

Meaning:

For those on the top of mountain of good virtues it is difficult to sustain the anger even for a moment.

Kokum Sharbat
Serves 2
Kokum Sharbat, A Goan Summer Chiller
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Ingredients
  1. 1. Kokum Crush - 2 tbsp
  2. 2. Black salt - 1/4 tsp
  3. 3. Chilled water - 2 glasses
  4. 4. Sabja seeds - 1 tsp (optional)
Instructions
  1. Soak the sabja seeds in 1/4 cup of water for 15 min or more.
  2. Take the kokum crush, black salt in a jug and dilute with chilled water. Adjust taste.
  3. Pour into the serving glass, top with soaked sabja seeds and serve immediately or refrigerate until serving.
TIP
  1. * With dried kokum or fresh kokum fruits the crush/ sharbat can be easily prepared at home. The crush that I got has sweet & salt taste along with cumin powder.
  2. * I prefer it very diluted with black salt to taste; for more tangy drink you can use 2 or 3 tbsp of crush per glass and skip black salt.
Grammars of cooking http://grammarsofcooking.in/
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Pears Sangria

Project: Summer 30

Day #28: 

Drink – Pears Sangria

Pears Sangria, I just call it because, of the fruits I used, pears was dominant in quantity. In this Pears Sangria recipe I’ve included apple, sweet lime, lemon apart from pear. Sangria conventionally contains red wine but I’ve not used it here. This is a fruit infused drink that lets you have the crunch of the fruit while sipping the flavorful juice. You can also try combination of other strong flavored fruits like various berries, citrus fruits, mango, pineapple and the like to make very interesting Sangria types along with black grapes to stand by its name.

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Athikaram: 3 – Neethar Perumai

Kural #28:

நிறைமொழி மாந்தர் பெருமை நிலத்து
மறைமொழி காட்டி விடும்.

Meaning:

The greatness of great people shall be proclaimed on earth by their secret words.

Pears Sangria
Serves 4
Pears Sangria without Wine
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1. Pears - 2
  2. 2. Apple - 1
  3. 3. Sweet lime - 1
  4. 4. Honey - 3 tbsp (Can substitute with sugar)
  5. 5. Lemon - 1
  6. 6. Chilled water - 3 glasses
Instructions
  1. Wash and slice one pear, half an apple and half a sweet lime for infusing.
  2. Chop rest of the pear and apple and blend it in a mixer and a cup of water.
  3. Strain the juice, dilute with rest of the chilled water, squeeze half the sweet lime and one lemon into it. Stir in honey.
  4. Adjust taste and add sliced fruits into it. Refrigerate until serving.
Grammars of cooking http://grammarsofcooking.in/
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Gooseberry Juice

Project: Summer 30

Day #27: 

Drink – Gooseberry Juice

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Gooseberry that is very high in vitamin C is an excellent anti-oxidant also. Though gooseberries are sort after during monsoon to keep common cold at bay, it is an appropriate vegetable for summer as well due to its cooling properties. Gooseberry juice can be made with salt or sugar or both like lemon, it tastes great anyway. 

Athikaram: 3 – Neethar Perumai

Kural #27:

சுவைஒளி ஊறுஓசை நாற்றமென ஐந்தின்
வகைதெரிவான் கட்டே உலகு.

Meaning:

One who knows well the five senses of sight, smell, sound, touch and taste has the knowledge of world within him/ her.

Gooseberry Juice
Serves 2
A refreshing Gooseberry Juice
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1. Gooseberries - 3 or 4
  2. 2. Lemon - 1/2
  3. 3. Palm sugar candies - 5-10 (Substitute sugar if unavailable)
  4. 4. Chilled water - 2 glasses
  5. 5. Salt - a pinch
Instructions
  1. Cut the gooseberries into wedges and discard seeds.
  2. Add gooseberry wedges, palm candies, lemon juice, salt and blend well in a mixer jar with a cup of water.
  3. Strain the juice in a fine mesh and dilute with chilled water.
  4. Adjust sugar & lemon and refrigerate until serving or serve immediately.
Grammars of cooking http://grammarsofcooking.in/
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Orange Gingerade

Project: Summer 30

Day #26: 

Drink – Orange Gingerade

Orange Gingerade, I think is another Summer essential because I recently read ‘Eat more radish in winter and ginger in summer’ and I don’t have to lecture about why orange is a must. But, I wonder how they did not say ‘An orange a day keeps the doctor away’, such is the properties of oranges (vitamin c, phytonutrients, fiber, blah blah). Sadly, I am not a fan of that store bought bitter orange juice and I believe I am not the only one; here comes a recipe to rescue people like me.

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Athikaram: 3 – Neethar Perumai

Kural #26:

செயற்கரிய செய்வார் பெரியர் சிறியர்
செயற்கரிய செய்கலா தார்.

Meaning:

Great men/ women shall do things that are difficult to accomplish and small men/ women may shy away from challenging tasks.

Orange Gingerade
Serves 2
Orange Gingerade
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1. Oranges - 2
  2. 2. Ginger - 1/2" piece
  3. 3. Sugar - 2 tbsb
Instructions
  1. Add sugar in a glass, muddle the peeled ginger with it and squeeze oranges over it. Alternatively, add peeled & de-seeded oranges, peeled ginger, sugar into a mixer jar and blend well.
  2. Strain the juice, dilute with some water, adjust sugar and refrigerate.
  3. Serve chilled with orange garnish.
TIP
  1. * Dilute with plain soda water to have a fizzy orange gingerade.
Grammars of cooking http://grammarsofcooking.in/
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