PINEAPPLE LEMONADE, MIRCH BAINGAN

Coffee from "The spice cafe" blog's "Monthly Blog Patrolling" event has been rejuvenated which is a great news for us bloggers. It is fun to patrol the blogs and make something delicious from the other blogs. Sig from "Live to eat" has opted to continue this event and has chosen "Mixed Drinks". Pooja's Pineapple Lemonade is my choice, enjoy and thanks for hosting Sig!:))


I wanted to make one of Sig's various cocktails,specially the Lychee one that she has in her blog but she said it's better not to pick from the host! Bummer!!;D
Ever since I saw Pooja's Pineapple Lemonade in her blog (click on the link below to see the beautiful looking original drink), I wanted to try it since Pineapple is one of my favorite fruits and I like the Lemonade too. Her Lemonade has a great color than mine, mainly because I used canned Pineapple with it's juice. I also added a bit of salt and pepper to it to enhance the flavor. It's a delicious and refreshing beverage to have even in Winter. Thanks Pooja, loved it!:))

Pooja's delicious Pineapple Lemonade:


To make it:
I followed almost the same recipe with few additions of my own. Follow the original recipe in her blog if you use fresh Pineapple.

1. I used one 15oz can of Pineapple cubes with it's own juice.
2. In a blender, add Pineapple cubes with it's juice, 1 tsp Lemon juice (add more if Pineapple is sweet), 2 tbsp powdered sugar or to taste , pinch of salt which brings out the flavor and few grinds of pepper which makes the Pineapple juice delicious. (You could add a few fresh Mint leaves too if you like as garnish while serving it.)
3. Blend until very smooth, pour in a jug and chill. Serve adding a few ice cubes and Mint leaves to the juice.
(I didn't strain the juice since my powerful Sumeet mixer makes a very smooth juice or in other words, grinds the heck out of the Pineapple!:D)

Enjoy!:)

**************************************************************************************************************


Mirch Baingan is my contribution to Pooja of "creative Pooja" blog's "Vegetable of the week" event although it has become monthly event now. She has re-started the event after a long time and chosen the beautiful "Brinjal or Eggplants" as her vegetable this month. Thank you for taking time to host Pooja!:))


Brinjals/Eggplants are my favorite vegetable. I don't like the one we get here usually, one of those huge US style purple ones at the regular grocery store. I will have to go to the upscale grocery store to the buy the expensive Japanese or Italian Eggplants or go to a Indian store to get the Indian ones. When I do get them, I thoroughly enjoy cooking different dishes with these. Mirch Baingan or Chilli Eggplants is very simple but delicious tasting dish cooked with coarse red chilli pd mixed in a besan/chickpea flour and yogurt gravy with minimal spices and I served these with Rajgaro-Wheat flour Bhakris.

Mirch Baingan:

To make Mirch Baingan, you need:
3-4 long green or purple Asian Eggplants, cut into 3" long pieces,keep them immersed in the water until you are ready to cook,
1/4 tsp turmeric,
2 tsp Coriander seeds powder,
1 tsp coarsely ground dry red chillies or chilli pd,
1 tbsp Besan/Chickpea flour,
3 tbsp plain Yogurt,
Cilantro to garnish.
salt and sugar to taste.
To season:
1 tbsp oil, 2 tsp butter or ghee,
1/2 tsp Mustard seeds.

How to:
1. Heat oil and butter in a non-stick pan. Add mustard seeds. When they pop, add drained Brinjal pieces to the pan and fry until they are half way cooked. Sprinkle Besan and stir fry for a minute.
2. Pour in the yogurt by 1 tbsp at a time and keep stirring until well mixed. Now, add all the other dry spices, salt and a bit sugar. Simmer on medium heat, add (not more than) 1/4 cup of water if needed, but not necessary if it has some liquid already, gravy should be think and clinging to the Brinjals.
3. When Brinjals are cooked well but not mushy, dish is ready. Adjust the spices and add cilantro.

Rajgaro-Wheat flour Bhakris (Rotlo) with Mirch Baingan:

To make Bhakris:
1. Mix 1 cup Rajgaro (Amaranth flour) and 1/2 cup of wheat flour, 1 tsp of salt and enough water to make a stiff dough. Cover and let it rest for 15 mins or so.
2. Make Tennis ball sized rounds out of the dough. Place a ball on a piece of foil sprayed with no-stick oil, press or roll out the dough to 6" circles.
3. Bake on a griddle or tawa until both sides are cooked and you see the speckled red spots.
4. Tastes great served hot with mirch Banigan dish with a tsp ghee on top.

Hope you try, have a great rest of the week!:)