Capsicum Rice

Ingredients:
Basmati Rice -  2 1/2 cups
Capsicum (chopped) - 1 cup (3 colors mixed)
Mustard seeds - 1 tsp.
Oil
Ghee - 2 tsp.
Salt (to taste)
Coriander leaves - 1 small bunch (chopped)

To Grind:
Cinnamon - 2
Chana dal - 2 tsp.
Byadegi chillies - 6
Urad dal - 2 tsp.
Coriander seeds - 2 tsp.
Cumin seeds - 1 tsp.

Method:
Cook the rice (each grain should be separate and not mushy). Keep aside.
Heat 2 tsp. of oil and fry the given ingredients "To Grind" till the dal changes to golden color.
Cool and powder them.
Grind the coriander leaves into a paste with little water.
Heat the oil in a pan and add mustard seeds. When they splutter, add the diced capsicum pieces and saute for 2 to 4 minutes (We like capsicum in crunchy form).
Now add the powder and salt to taste. Saute for a few seconds.
Add the coriander paste and saute for a minute.
Now add the cooked rice and mix well. Finally, add the ghee and mix gently. Enjoy with chips.

Note:
Better to consume this rice within 4 hours.

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Chicken with Capsicum

Ingredients:
Chicken - 900 gm (cut into bite size)
Capsicum/Bell pepper (green, red & yellow) - 1/2 from each color (diced)
Onions - 2 (finely chopped)
Ginger-garlic paste - 1 tsp.
Tomatoes - 2 (finely chopped)
Salt (to taste)
Red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Mint leaves - 1/2 cup
Coriander leaves (with tender stalks) - 1 cup (chopped)
Oil
Ghee - 1 tsp.

To grind into powder: (A)
Peppercorns - 1 tsp.
Cumin seeds - 1 tsp.
Green cardmom - 2
Cinnamon (1 inch) - 2
Cloves-2


To Marinade: (B)
Ginger-garlic paste - 1.5 tsp.
Yogurt - 2 tbsp.
Red chilli powder - 1/2 tsp.
Salt - a little

Method:
Marinate the chicken pieces with the given ingredients (B). Cover and keep aside.
Heat oil in a pan and add 1 tsp. of ginger-garlic paste. Add the powder (A) and saute for a few seconds.
Add onions pieces and saute till they turn translucent. Add the tomato pieces, required salt to taste and saute till they turn mushy.
Add the marinated chicken pieces and saute for a few minutes.
Now reduce the flame and add the red chilli, coriander and turmeric powder(s). Saute.
Cover the pan with a lid and cook the chicken till they become tender. Stir in between.
Grind mint and coriander leaves into a paste without adding any water.
Once the chicken becomes tender, add the mint-coriander leaves paste, 1 tsp. of ghee and capsicum pieces.
Mix well till the ingredients blend well with the chicken.
Cook for 3-4 minutes.
Enjoy with naan or roti.

Sent off to Akila's "DNSW-C" event.

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Bottle Gourd and Moong Dal Payasam/Kheer

Today, I got some very fresh and tender bottle gourds from the local superstore. I was planning to make kootu for lunch. As today is Karwa Chauth, I changed my plans. So my bottle gourd converted from kootu to kheer. Twisty, huh?

Ingredients:
Bottle gourd - 1 (medium)
Moong dal - 1/3 cup
Milk - 2 1/4 cups
Sugar - 1 cup (or as per taste)
Sweetened condensed milk - 1 cup (or as per taste)
Grated coconut - 3 tbsp.
Poppy seeds - 1 tbsp.
Green cardamom powder - 1/2 tsp.
Cashew nuts - 10
Ghee - 2 tsp.

Method:
Peel and grate the bottle gourd.
Heat 1 tsp. of ghee in a pan and saute the grated bottle gourd for 2 to 3 minutes.
Now pour 2.25 cups of milk. Cook the bottle gourd.
Meanwhile cook the moong dal. Cool and grind them.
Add this to the bottle gourd and stir.
Now add the sugar and stir till the sugar dissolves.
Dry roast the poppy seeds till golden color. Grind the poppy and grated coconut with little water into paste.
Now add this paste to the kheer. Cook for 2 minutes.
Pour the condensed milk and stir. Sprinkle the cardamom powder.
Fry the cashew nuts in 1 tsp. of ghee. Add this to the kheer.
Enjoy warm or chilled. Slurp!

Note:
Adjust the sugar and condensed milk according to the size of the bottle gourd.

Sent off to "CWS-Poppy" hosted by Cook Like A Bong and started by Priya.

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Coconut Burfi

Ingredients:
Grated coconut (firmly packed) - 1 cup
Sugar - 3/4 cup to 1 cup (or as per taste)
Green cardamom powder - 2 pinches

Method:
In a thick-bottomed pan, add sugar and 1/2 cup water.
Bring the sugar syrup to one-string consistency or two-string consistency.
Add the grated coconut and mix well.
After a few minutes, add cardamom powder and mix well.
When the coconut starts to leave the sides of the pan, pour it on a plate greased with ghee.
Spread the mixture and press it tightly on the plate to keep a fairly smooth and straight surface.
Cool and cut into desired shapes.
Serve.

Sent off to Akila's "DNSW-C" event.

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Brinjal Kuzhambu

Ingredients:
Brinjal/small eggplants - 250 gm (sliced vertically)
Onions - 2 (chopped)
Garlic - 1 bulb
Tomato (big) - 1 (chopped)
Dry red chillies - 5
Coriander seeds - 1 tbsp.
Arhar/toor dal - 1.5 tsp.
Black peppercorns - 3/4 tsp.
Cumin seeds - 1 tsp.
Fenugreek seeds - a pinch
Grated coconut - 1.5 tbsp.
Curry leaves - few
Tamarind - key lime size
Turmeric powder - a pinch
Sesame oil
Salt (to taste)

For tempering:
Mustard seeds - 1 tsp.
Fenugreek seeds - a pinch
Fennel seeds - 3/4 tsp.

Method:
Soak tamarind in 2.5 cups to 3 cups of water for an hour or two. Squeeze the tamarind and strain. Collect the tamarind water and keep aside.
Heat oil and add the seeds. Immediately seeds will crackle. Now add garlic and fry till light golden color.
Add onion pieces and sauté till golden color. Add tomatoes and salt (to taste) and sauté till half mushy.
Now add the sliced eggplants and sauté for 5 minutes without burning.
Now add the tamarind water and turmeric powder and cook till the veggies are tender.
Meanwhile heat 1.5 tsp of oil and add the arhar dal, coriander seeds, cumin seeds, peppercorns and fenugreek seeds and sauté till golden color in low flame.
Finally add the curry leaves, dry red chillies and grated coconut. Sauté for few seconds. Cool and powder them.
Add this powder to the kuzhambu and stir well. If the gravy is too thick, add required water to make it thinner or according to your taste. Cook again for 4 to 5 minutes without burning in low flame. Stir in between. Check for salt.
Enjoy with rice.
R.C.

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Egg Masala

Ingredients:
Eggs - 5
Onions - 2 (chopped)
Onions - 2 (sliced)
Ginger - 1 inch
Garlic - 12 pods (medium)
Green chillies - 3
Fennel seeds - 1 tsp.
Poppy seeds - 2 tsp.
Grated coconut - 1/4 cup
Kashmiri red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 2 pinches
Salt (to taste)
Oil
Coriander leaves - few

Method:
Grind garlic, ginger, fennel seeds, green chillies and keep aside (masala paste).
Dry roast the poppy seeds till golden color and cool. Grind into a paste with coconut and required water.
Heat oil and add chopped onions. Saute till golden color. Add 1.5 tsp. of masala paste and stir fry. Remove from heat.
Beat egg with salt to taste and a pinch of turmeric powder. Add the onion mixture to the egg and mix well.
Prepare 2 to 3 omelettes and roll each omelette.
Cut them into a length of 2 inches. Keep aside.
Heat oil in a pan and add sliced onions and saute till translucent. Add the remaining masala paste and saute.
Reduce the heat and add the powders. Add the coconut poppy paste. Add required water and salt.
Cook for 5 to 6 minutes. Add the omelette pieces and cook for 2 minutes.
Finally add the coriander leaves. Enjoy with rotis.

Sent off to "CWS-Poppy" hosted by Cook Like A Bong and started by Priya.

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Fish Kurma

Ingredients:
Fish pieces (of any choice) - 5
Onions - 2 (chopped)
Ginger - 1/2 inch
Garlic - 6 pods
Ripe Roma tomato - 1 (chopped)
Green chillies - 2 (slit)
Cumin seeds - 1 tsp.
Kashmiri red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Cloves - 4
Fennel seeds - 1 tsp.
Cinnamon - 1/2 inch
Poppy seeds - 2 tsp.
Grated coconut - 1/2 cup
Curry leaves - few
Coriander leaves - few
Salt (to taste)
Oil

Method:
Grind fennel seeds, cinnamon, cloves, garlic, ginger  and keep aside (masala paste).
Dry roast the poppy seeds till they turn golden color. Cool. Grind with coconut and little water.
Heat oil and add the cumin seeds. When cumin seeds crackle, add chopped onions and sauté till golden color.
Add the masala paste and sauté till the raw smell fades. Add green chillies and sauté for a few seconds.
Add tomato pieces and salt. Sauté till the tomatoes become mushy. Reduce the heat and add red chillies, coriander and turmeric powder. Stir well.
Now add the coconut and poppy seeds paste. Sauté for a few seconds.
Pour required water and bring it boil. Let it cook for 5 minutes.
Now add the fish pieces and cover cook for 10 minutes or until fish is cooked.
Again simmer for 5 minutes. Sprinkle with coriander leaves.
Perfect side dish for dosai and next for rice.

Note:
This kurma will be enjoyed by those who like to eat fish in any form.

Sent off to "CWS-Poppy" hosted by Cook Like A Bong and started by Priya.

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Mysore Pak (Version 2.0)

Unique sizes of mysore pak

Ingredients: Gram flour/Besan- 1/2 cup
Sugar - 1 cup (or as per taste)
Ghee - 1/4 cup
Vegetable oil - 1/2 cup

Method:
Sieve the gram flour and keep ready on a plate near the cooking stove.
In a small pan mix ghee and oil. Place on a small burner and let it simmer.
In a thick, heavy-bottomed pan, add sugar and water (1/4 cup). Bring it to one-string consistency.
When you drop the syrup (few drops) in a small bowl of water, it should form a soft ball and when you remove it from the water, it should break.
Now add the gram flour little by little and start to mix the besan in the syrup without any lumps simultaneously.
When the besan is finished, add hot ghee-oil mixture little by little. Stir the besan continuously.
When the ghee-oil mixture is finished, keep on stirring the mixture until it leaves the sides of the pan and becomes dry.
Pour the mixture immediately on a greased plate.
Cut it in desired shape in the 4th or 5th minute.

Important Note:
Before preparing, grease a plate with ghee.
Simmer the ghee-oil mixture in a separate bowl.
During the right sugar consistency, add the besan little by little and mix well.
At the final stage, the colour changes.
As per your taste, you can add ghee without any oil.
The cooking procedure should be done on low-flame otherwise the besan will get burnt.
While cooking lot of froth are noticeable.

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Navadhanya sundal

Ingredients:
Chickpeas (white), Chickpeas (brown), Green gram, Peanuts, Black-eyed peas (red), Black-eyed peas (white), Rajma, horse gram, green peas - 1/4 cup (each)
Whole red chillies - 5
Coriander seeds - 1 to 1.5 tbsp.
Salt (to taste)
Oil
Asafoetida powder- a pinch
Curry leaves - few
Mustard seeds - 1 tsp.
Split Urad dal - 1 tsp.
Chana dal/bengal gram - 2 tsp.
Grated coconut - 3 tbsp.

Method:
Soak the dal and peas for overnight. Cook them in fresh water with salt to taste. Strain them.
Heat 1 tsp. of oil and add coriander seeds and red chillies. Sauté till seeds change their colour into golden and chillies become crisp. Cool and powder them.
Heat the oil in a big pan and add mustard seeds, urad dal, chana dal, asafoetida and curry leaves. When the mustard seeds pop and the dal changes colour into golden, add the cooked peas and dals. Sauté gently.
Now add the powder and grated coconut and toss.

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(Moong) Dal

Ingredients:

Moong dal - 1/2 cup
Cumin seeds - 1 tsp.
Green chillies - 4 (slit)
Turmeric powder - 1/4 tsp.
Salt (to taste)
Ghee - 2 tsp.
Coriander leaves - few
Onion (medium) - 1 (chopped)
Tomato - 1/2 (chopped)
Garlic (big) - 2 cloves (crushed and chopped)

Method:
Cook moong dal with turmeric powder and salt to taste.
Melt ghee in a pan and add onions and saute till translucent.
Add garlic and green chillies. Saute for a few seconds.
Add the tomato pieces and saute till it releases oil.
Add the dal and stir well. Bring it to a boil.
Check for salt. Finally, add the coriander leaves.
Serves as a perfect side dish for puris.

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Peas sundal (Version 3.0)

Ingredients:
Green peas (dry) - 1 cup
Ginger - 1 tsp. (grated)
Paneer - 1/3 cup (sliced into small cubes)
Potato (boiled) - 1 (chopped)
Coconut pieces - 1/4 cup
Pepper powder - as per taste
Coriander leaves - few
Chaat masala - as per taste
Lime juice - few drops

To temper:
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Curry leaves - few
Dry red chillies - 2

Method:
Soak peas overnight or for 8 hours. Cook the peas with required fresh water and salt to taste. Strain the peas.
Place the peas in a mixing bowl.
Add the paneer cubes, coconut and potato pieces, grated ginger and toss.
Temper the given ingredients and pour it on the peas.
Now add the remaining ingredients and toss.
Eat immediately.
RC

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Aloo Gobi

Ingredients:
Aloo/potatoes - 2 (peeled and diced)
Cauliflower/Phool gobi - 1 (medium - cut into florets)
Oil
Onion - 1 (chopped)
Green chillies - 3 (slit)
Cumin seeds - 1/2 tsp.
Kashmiri red chilli powder - 1/2 tsp. (or as per taste)
Turmeric powder - 1/2 tsp.
Coriander powder - 2 tsp.
Amchur powder - 1/4 tsp.
Ginger - 1.5 tsp. (grated)
Cumin powder - 1/2 tsp.
Garam masala - 1/4 tsp.
Salt (to taste)
Coriander leaves - few

Method:
Heat oil in a pan and add the cumin seeds. When the seeds sizzle, add onions and saute till translucent.
Add green chilli and ginger. Saute for a few seonds.
Now reduce the heat and add the powders.
After a few seconds, add potatoes and florets. Mix well till the spices blend well with the veggies.
Add salt to taste.
Cover the pan with a lid and let the veggies cook till they turn tender.
Stir every 2 to 3 minutes. If the veggies are too dry, then add 1/4 cup of water (I didn't add any water).
Check if the potatoes are tender.
Finally, add garam masala and coriander leaves. Stir well.
Enjoy with phulka rotis, naans or with puris.

Sent off to "Flavours Of Punjab" event hosted by Pari and started by Nayna.

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Rajma Sundal

Ingredients:
Rajma - 1 cup
Ginger - 2 tsp. (chopped)
Green chillies - 3 (slit)
Coriander seeds - 1 tsp.
Whole dry red chillies - 2
Chana dal/bengal gram - 1 tsp.
Amchur powder - 1/4 tsp. (or as per taste)
Chaat powder - 1/4 tsp. (or as per taste)
Salt (to taste)
Oil
Curry leaves - 1 sprig
Coriander leaves - 2 tbsp. (chopped)
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.

Method:
1. Soak rajma for 10 to 12 hours. Cook the rajma in fresh water and with salt to taste.
2. Heat 1/2 tsp. of oil and add bengal gram, red chillies and coriander seeds. Fry till golden color. Cool and powder them.
3. Heat oil in a pan and add mustard and cumin seeds. When they splutter, add ginger, curry leaves and green chillies. Saute for a few seconds.
4. Add rajma and the spice powder and toss. Sprinkle coriander leaves, amchur and chaat powder. Toss again.
5. Remove from heat and enjoy this spicy and tangy sundal.

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Vaca Preta

It's a very simple and easy recipe which is perfect for summer. We often used to enjoy this dessert/drink in fast food restaurants in Texas and Florida.

Ingredients:
Coke - as required
Vanilla ice cream - 2 scoops

Method:
First, add a scoop of ice cream in an empty glass.
Then pour the coke.

Again add another scoop on the top or blend the two to form like a milkshake.

Sent off to "AWED-Brazil" hosted by Sara and started by DK.

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Cracked Wheat (Godhumai Rava) Payasam

Ingredients:
Cracked wheat/godhumai rava - 1/2 cup
Milk - 1 cup
Jaggery/gud (powdered)- 1.5 to 2 cups (or according to taste)
Coconut milk - 2 cups
Green cardamom powder - 1/4 tsp.
Ghee/Clarified butter  - 2 tsp.

Method:
1. Melt 1 tsp. ghee in a pan and sauté the rava for 3 to 4 minutes or till you get a nice aroma.
2. Add this rava in a pressure cooker. Pour 2 cups of hot water. Pressure cook up to 4 whistles.
3. Now add 1 cup of milk and stir, let it cook in low flame. Stir in between.
4. Meanwhile in a sauce pan, add the jaggery and 1/4 cup of water. Stir well. Bring it to a boil. Remove the impurities from the syrup. Pour the syrup on the rava. Mix. After 4 to 5 minutes, add the ghee and cardamom powder.
5. Remove from heat and add the coconut milk.

Note:
Adding cashews and coconut pieces is optional. I didn't add them.

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Sooji Appam and Kadalai Paruppu Sundal

Sooji Appam

Deep-fried appams fried in sunflower oil

Ingredients:
For outer cover:
Maida/APF - 1/2 cup
Wheat flour - 1/2 cup
Ghee/Clarified butter  - 1/2 tsp.
Salt - a pinch

Method:
1. In a bowl, add maida, salt, wheat flour and ghee and mix well.
2. Add water little by little and knead the mixture into a dough. Cover and keep aside for half an hour.




Sooji appams shallow-fried with ghee


For stuffing:
Rava/sooji/semolina (fine) - 1/2 cup
Sugar - according to taste
Cardamom powder - a pinch
Ghee

Method:
1. Add 1/2 tsp. of ghee on the pan. Add rava and saute till it turns to light golden color.
2. Add 1 cup of water and mix well to avoid lumps. Cook the rava in low flame.
3. Combine sugar and when it becomes thick, add cardamom powder and 1 tsp. of ghee.
4. When the sooji leaves the sides of the pan, remove from heat and cool it.

Preparation for appam:
1. Divide the dough (outer cover) into equal-sized balls. Flatten them into round disks (puris) with a rolling pin.
2. Place 1 tsp. of sooji stuffing in the centre of the disk. Cover all the edges by bringing it to the centre, seal and again flatten them into disks.
3. Continue this process with the remaining balls.
4. Shallow fry or deep fry the appams.


Kadalai paruppu sundal

Ingredients:
Bengal gram/chana dal/kadalai paruppu - 1 cup
Salt (to taste)
Coriander leaves - 2 tbsp. (chopped)
Grated coconut - 1 tbsp.

To temper/tadka:
Mustard seeds - 1/2 tsp.
Split urad dal - 1/2 tsp.
Green chillies - 2 (slit into halves vertically)
Dry red chilli - 1 (cut into 4)
Curry leaves - 1 sprig
Asafoetida powder - a pinch
Oil

Method:
1. Soak bengal gram for an hour. Cook them till tender with salt to taste. Drain the water.
2. Heat oil in a pan and all the tempering ingredients.
3. When the seeds splutter, add the bengal gram and toss gently.
4. Remove from heat and add the coriander leaves and coconut. Mix gently.

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Peanut Sundal

Ingredients:
Peanuts/verkadalai (dry) - 1 cup
Salt (to taste)
Mustard seeds - 1/4 tsp.
Cumin seeds - 1/4 tsp.
Split urad dal - 1/4 tsp.
Curry leaves - 1 sprig
Whole dry red chilli - 1 (cut into 4 pieces)
Grated coconut - 1 tbsp.
Oil

Method:
1. Soak peanuts for an hour or two. Cook separately or in a pressure cooker till tender with required water and salt to taste. Strain the peanuts. Keep aside.
2. Heat oil in a pan and add the seeds and dal. When they crackle, add red chillies, curry leaves and sauté for 4 seconds. Add the peanuts and sauté.
3. Remove from heat and add the grated coconut.

Note:
If the peanuts are fresh, boil them without soaking.

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Brigadeiro

Brigadeiro is the Brazilian chocolate truffle (or candy). It's the national truffle prepared for kids' parties and other celebrations. The sweet is made with cocoa powder, butter and sweetened condensed milk. In Brazil, people use Nesquik chocolate powder and this product isn't available here. So, I used Cadbury's cocoa powder and drinking chocolate powder. The cocoa powder I used is the unsweetened type. For more information about brigadeiro, click here.


I had some condensed milk left after making Limonada Suíça and prepared this chocolate candy according to OUR TASTE.

Ingredients:
Sweetened condensed milk - 3/4 can
Cadbury's cocoa powder - 1 tsp.
Cadbury's drinking chocolate powder - 3 tsp.
Butter (unsalted) - 1 tsp.

For decoration:
Chopped almonds
(You can also use chocolate jimmies, shredded coconut, powdered sugar, or any other nut, grated chocolate, mini M&Ms and so on...)

Method:
1. In a thick bottomed pan, add condensed milk, cocoa powder, drinking chocolate powder and butter. Mix well.
2. Start to stir continuously in low-flame or medium-low flame.
3. Stirring continuously is done to avoid the burning of chocolate.
4. When it becomes thick, remove from heat (at this stage, the choco mixture should be bubbly)
5. Pour it in a butter-greased plate. Cool completely or till it becomes easy to handle the mixture.
6. Grease your hands with butter. Take a spoonful of the mixture and roll it into a ball with your hands.
7. Roll them on your desired decorating ingredients. Enjoy this soft and gooey chocolate candy.

Note:
I used chopped almonds and drinking chocolate powder for decoration.
You can even eat them with a spoon without rolling them.
This can be used as a topping for muffins, cakes and brownies.
If the mixture is removed from heat early, then it becomes difficult to roll up.
If too late, then the chocolate becomes too hard.
Adapted from allrecipes.com

Sent off to "AWED-Brazil" hosted by Sara and started by DK.

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Ragi Puttu

Ingredients:
Ragi flour/kezhvaragu maavu - 1.5 cup
Salt - 2 pinches
Grated coconut - as per taste

Method:
1. In a bowl, add ragiflour and salt. Mix. Pour required water little by little and mix with your hands. Mix till the ragi resembles like bread crumbs.
2. I steamed ragi flour in a puttu maker. In the base (puttu kudam) of puttu maker, pour water till it fills half of the kudam. Bring it to a boil. Meanwhile fill the cylindrical vessel with ragiflour, then coconut, again ragi flour, coconut and so on......Continue this process till it reaches the brim (don't press).
3. Cover and place the cylindrical vessel in the puttu kudam. Steam for 10 minutes. After 5 minutes, remove and enjoy with chana masala or with banana or mix with sugar and cardamom powder or your choice. :)

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Mysore Rasam

Ingredients:
Arhar/Toor dal - 1/2 cup (boiled & mashed)
Tamarind - gooseberry size
Salt (to taste)
Turmeric powder - 2 pinches
Asafoetida powder - a pinch
Coriander seeds - 1 tbsp.
Whole dry chillies - 4
Cumin seeds - 1 tsp.
Black peppercorns -1/2 to 3/4 tsp.
Coconut pieces - 1.5 tbsp.
Oil
Ghee
Mustard seeds - 1/2 tsp.
Curry leaves - 1 sprig
Coriander leaves - 2 tbsp. (chopped)

Method:
1. Soak tamarind in required water for a few minutes. Strain the tamarind to get tamarind water.
2. In a pan add tamarind water, salt and asafoetida and bring to a boil. Boil till the raw smell fades away.
3. Meanwhile in a small pan, heat oil and roast the coriander seeds, red chillies, cumin seeds and peppercorns.
Grind into a paste along with coconut pieces by adding little water.
4. Add the ground paste, turmeric powder to the tamarind water. Stir.
5. After 2 to 3 minutes, add the mashed dal and required water. When the rasam starts to boil, (when the foam/froth appears on the top of rasam) remove from heat.
6. In a small pan, heat ghee and splutter the mustard seeds and curry leaves. Pour this on the rasam. Add the coriander leaves and enjoy with white rice.

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Brazilian Lemonade/Limonada Suiça

Brazilian lemonade is a beverage prepared with lime (not with lemons). Limonada suiça (lemonade in Portuguese) is also known as "Swiss lemonade" in Brazil. It is prepared with sweetened condensed milk. Instead of condensed milk, another drink named "Caipirinha" (the national drink) is prepared by adding "cachaca". Caipirinha is a cocktail and cachaca is a distilled white alcohol prepared from sugarcane.

Ingredients:
Limes - 2
Sweetened condensed milk - 4 tbsp.
Water - 3 cups
Sugar - ACCORDING TO TASTE
Ice cubes

Method:
1. Cut each lime into 4 wedges. Remove seeds and white piths.
2. Add all ingredients in a blender and pulse for 3 to 5 times or till the froth appears on the top.
3. Strain the rinds and pour the lemonade in the glasses, drop 2 ice cubes in each glass and gulp it immediately.
4. Do not store in the refrigerator. It tastes bitter when kept for a long time.
5. While filtering, the froth too gets filtered. Another method is there to prepare this.
6. Blend water and lime wedges for few seconds. Strain. Now add the juice, sugar, condensed milk and ice cubes in the clean blender and pulse it. Enjoy immediately.

Sent off to "AWED-Brazil" hosted by Sara and started by DK.

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