The mercury has already touched 43 Degrees in Pune from the last few days. It feels like we have been put inside a pressure cooker and getting cooked on dum. Now I know how the poor ingredients might feel when we cook them in a cooker! 

Now a days we are trying trying our hands at new recipes for summer coolers. One of the coolers which caught my fancy from quite sometime now is the Brazilian lemonade or Limeade. After watching about a trillion videos on it I thought of trying it out. It seemed such a easy peasy recipe - just throw in some lime, condensed milk, sugar and water and you are done! Simple enough recipe which comes together in 10 minutes . But there is a small catch - the characteristic of this lemonade is slightly on the bitter side. So if you don't like bitter taste in your drink,  this is not for you. 

Things you can do to reduce bitterness:

• Many people would show you they just make lime quarters and blend everything with the condensed milk. But that would make your drink very bitter because of the pith. The white part of the lime/ lemon under the skin is called pith and causes bitterness so that has to be removed to reduce the bitter taste.
• Don't blend for too long, pulse and pause on your blender and repeat.
• It has to be consumed fresh, the longer it sits the bitter it becomes

This frothy creamy drink is sweet, tart and mildly bitter at the same time. This drink is definitely not everyone's cup of tea no matter how much the videos try to convince you. So if you want to try out something with complex flavors you may try this out.

Preparation Time : 5 minutes 

16 March

Its almost Holi. This year probably we can expect the Holi scene to be very similar to pre pandemic days. When we speak of Holi can we not talk about some refreshing drinks to cool us off after all that playing in the sun? The usual Holi recipes would call out for Thandai, Kanji, Mojitos and all the known suspects. But why not try a different cooler this time? Something very creamy, delicious and refreshing? Something which doesn't involve nuts, especially with people like me who doesn't really have a liking towards nuts, will absolutely enjoy this drink. 

Till now the only Mexican thing most of our subcontinent is aware is nachos or burritos. But Mexican cuisine has a lot of different things to offer. They are so similar like the Indian cuisine and yet very different. In fact when I was living in States, whenever I missed a good rice meal, I would head over to Chipotle ( a famous Mexican fast food chain) instead of any Indian restaurant (because the kind of Indian dishes served over there is not exactly what appeals to my palate) and gorge on the scrumptious burrito bowl. It is my most favorite meal till date! Also you might not be aware but some Mexican drinks are really amazing. 

When I was staying in San Diego, we visited the border town of Tijuana, Mexico. It was such a thrill that we were crossing borders to reach a different country. We had taken a city tour ticket and the conductor dropped us at a designated spot, dishing out many statutory warnings like 'don't buy silver, people will swindle you here', 'be cautious when you are crossing roads' etc. etc. To the point that it almost sounded scary. Me and my roommate skeptically set out to explore the area while all the warnings still ringing in our ears loud and clear. Maybe we looked like a couple of teenagers (we always got that wherever we went!) so no one thought we would be having enough money to buy silver! Thus we weren't approached by any so called swindlers. Tijuana appeared a very lively place. Whenever we were walking past the restaurants we smelled some heavenly aroma coming from inside. There was lots of music playing everywhere. It was in one such restaurant we got to taste Horchata for the first time. Back then I wasn't such a food connoisseur. So I didn't make out much form the drink apart form the fact that it tasted awesome and had a beautiful rich cinnamony aroma which lingered on the tongue. We left Tijuana that day but the taste of Horchata remained with us for quite long. 

Fast forward many years after that, I had completely forgotten about that experience. A few weeks ago  Facebook threw me a notification of photos from the Mexican trip and that's when I remembered about this unique drink from Mexico. I just had to revive that memory so I got down to work of gathering all the essentials. The key to this recipe is soaking the rice and cinnamon for almost 5-8 hours or better overnight. It helps develop the flavors nicely. So you need to be a little patient to enjoy this drink. There can be a good number of variation with the base recipe and I think I will be trying them out this summer and posting on my blog. So stay tuned on that.

Horchata (pronounced or-chah-tah) is a popular Mexican drink that is often described as a sweet rice milk beverage. One would find this drink at most Mexican restaurants in the United States and abroad. Mexican food is usually spicy and this refreshing drink helps to balance out the heat from those dishes. This recipe has several different adaptations depending on where you are drinking it. Mexican versions are usually made from rice, while the Spanish kind uses tiger nuts. 

Some additional trivia : The Mexican horchata dates back to the 16th century, but there are even older versions. In fact, the term "horchata" describes a group of related drinks with roots in ancient Rome and North Africa. The Romans' version was not based on rice or nuts, but on barley, which for a time was believed to possess curative properties. The Romans "milked" dried barley in water to form the basis for the drink they called "hordeata," which literally means "drink made from barley". As both the Roman and North African versions of horchata de chufa made their way around Europe, different cultures adapted the horchata using different grains, nuts, and seeds. 

Horchata is a simple yet satisfying drink on a hot summer day. So lets get to the recipe now.

• Can you add nuts?
• Yes you can. Almond compliments the best. For this recipe you can add 1/4th cup of almonds.
• Can it be made dairy free?
• Yes you can. Replace whole milk with canned coconut milk or non-dairy milk such as almond milk.
• Which Rice can I use?
• Avoid glutenous rice in this recipe (e.g Indrayani). Use long grain rice like Basmati or some fragrant rice like Ambemohar, Gobindobhog etc. They impart a nice floral smell.
• How long can you keep Horchata?
• The horchata base will stay nice in the fridge for up to 3 days. Don't leave it at room temperature. Always refrigerate.
• What are the different sweeteners you can use?
• You can use sugar, condensed milk, honey, maple syrup etc. can be used. Stevia can be used for a sugar free option. Adjust the sweetness level as per your liking. 
• Any Serving suggestions?
• This drink tastes divine when served on the rocks. Chill the Horchata in the refrigerator for an hour and then fill up a glass with ice cubes. Pour the horchata over ice and garnish with a sprinkle of cinnamon powder or cinnamon sticks. 

 

8 August 

The last week ended on a little melancholous note, we bid a final adieu to a close friend who has now become a star in the sky. I didn't mention about this earlier as we were a all quite shaken from the suddenness of the news. A beautiful soul gone too soon but now in hindsight I feel, we will always cherish her as a wonderful person who really was elemental in bringing together some strangers and making us the best buddies before she went. She is now living in a much more peaceful zone and I wish her all the happiness. The day that followed also came with a glitch. I pulled a muscle along my rib line and it is not a very pleasant thing to live with the painful feeling from last couple of days. I direly needed something to sooth my nerves and feel a little better. The tisane I had recently got came to the rescue in a heroic manner I must say.

Herbal teas—less commonly but more properly called tisanes —are beverages made from the infusion or decoction of herbs, spices, or other plant material in hot water. They are infusions made from leaves, bark, roots, berries, seeds, and spices. Common tisanes include mint, chamomile, verbena, and rooibos. White, green, oolong, black teas come from the leaves of the Camellia sinensis plant, which has caffeine. Interestingly on the other hand, tisanes, steep parts of other plants in water to produce a flavored, hot drink, and most are caffeine-free.

Now Herbal tea is not something which has suddenly come into existence due to elevated sense of health consciousness now a days. It existed in several forms in old times as well. References of Herbal teas can be found in famous fictions as well. For an example, if you have read Agatha Christie’s novels then you will undoubtedly know the famous Belgian private detective Hercule Poirot is! He is a highly intelligent person with an amazing understanding of the criminal mind. As per the author, Hercule was not a lover of traditional tea, but preferred to drink the herbal variety. His favorite was chamomile based which allowed him to relax and would let his little grey cells work for him.

I think this is where I resonate with Hercule! No seriously. I have had the luxury of tasting different tea blends especially in the past few years, courtesy to one of my close friend. And I can undoubtedly say that Chamomile tea has been a constant favorite tisane after a rose tea blend. I love the soothing aroma. It has in real a nerve calming effect.

So when Glenberg Organics asked me to sample any tisane form their wonderful range I didn't take a while to decide my favorite pick - the Natures Classic. By the way this is not a sponsored post so I do mean every word of praise I am about to pen down. It has Chamomile, hibiscus, rose and lavender that has anti inflammatory characteristics and helps in having a healthy gut. It comes in a pretty 25 gm jar and will soon become your jar of happiness. When I got it first I was a little skeptic to be honest, as not all tisane experience has been good for me. But the first time I made it and took in the beautiful soothing aroma, I was happy with the product. After the taste test I can give it a good thumbs up for creating a light and lovely blend. It is a little pricy but every penny is worth the tea experience that you are going to have! The Glenberg Organics tisanes are easily available in Amazon. You can also checkout their Instagram page for more updates.

This is one of my most favorite shoots in recent time so this blog post is going to have a lot many photos than usual. Actually tea is something where only photos should speak and we should just sit back and enjoy each frame. 

There are a lot of firsts in this shoot - first experience of shooting a floral frame, first professional photoshoot for a tea brand, first time did the moody editing in lightroom (and totally loved it), first time had a wonderful tisane and many more such small firsts. I have recently started maintaining a journal to pen down daily learnings. I call it "Lets upgrade myself" and the objective is that by the time the year ends I would make myself a better version of myself on many aspects than I was a year ago. Some of these firsts would definitely find a place in that journal. And all those who are reading my blog right now, believe me however lame it may sound to keep a journal, when you read back all your doings and achievements at the end of the year, it doesn't sound lame anymore, you can actually see how much you grew in a year. I really didn't have any faith in journaling before but during lockdown I started a random journal just to have some peace of mind and now when I read about all those snippets it makes me relive all those moments lost in time. Give it a try sometime and you wont regret. 

There is really no elaborate process to this tea. But still I recommend a few ways to make it. The first process is with pure tisane steeped in water. And the second process is tisane with a mix of CTC tea to give it more body and a little tea-ness. The second way is my favorite. Do check out both and let me know which one you like better.

Standard Process

2 August 

I know summers are long gone and it has already started to pour in many places in the country and yet here I am posting a summer special sorbet. Well I feel that you enjoy cold treats better in cold weather ( with all necessary protection for your health of course). Especially when you want to have something sweet, these frozen treats are best.  If you are wondering what sorbet is, it is a frozen dessert which is typically made with some kind of fruit juice and/or puréed fruit, plus a sweetener (usually sugar), along with other flavoring ingredients.

Recently I got the Kitchenif Ice cream maker machine and was eager to try it out. Seems like a machine is supposed to make your life easier which it does but then to get the best out of your ice cream maker I would really recommend all reader to go through the manual that comes with your ice cream maker a couple of times so that you know what are the proportions with which you can work in the ice cream maker. The first few tries might not yield successful results but then keep trying and try to stick to the measurements and temperatures and the quality of the ingredients mentioned in the manual. You can actually start with simple ingredients and move to improvisations as you understand the working principles. 

The process of churning is really hassle free in the Kitchenif gadget. Just pour in the sorbet mixture and sit back for the stipulated time (20-25 minutes) and your sorbet would be ready in no time. This one got done in approximately 25 minutes after which I froze it for 3-4 hours before enjoying it. Kitchenif provides a detailed user manual and a lot of recipe to start with. Next I plan to make some creamy ice cream with this machine.

Before making this I was wondering how to neutralize the earthy natural smell of beetroot. People like my mom who absolutely love having beet might not feel it is a problem. But I am not so fond of that smell especially in a dessert. Vanilla was an option but I felt it wouldn't compliment beet or rather it might overpower the natural taste. Rose was the very next choice. The color red would feel familiar to a red rose so to flavor the sorbet with Rose sounded like a plan in my head. If you want to add a milk rose fragrance to any sorbet I would recommend using rose water instead of a rose essence, as the former is a little mild on the senses.

The combination tasted lovely. Rose actually gelled pretty well with beetroot sorbet. There is one word of caution while you make beetroot sorbet, please pass the puree through a strainer. You might love pulpy pieces of fruit in your sorbet, but beetroot pulp doesn't feel so good on the palate, this is my experience. But you can always take your pick - pulpy or no pulpy. To me the smooth texture feels more interesting.

Also remember sugar plays a vital role in the sorbet's texture. Too little and it will be icy, too much and it will become slushy. There is a simple egg test for this which is mentioned in the booklet. Wash and dry a fresh egg and gently lower it into the puree. You should see only 1/4th of the egg floating above the surface to get the right consistency. If less is visible or the egg sinks then add more sugar. If more is visible then add a little more water.

 

7 July 

After a few sharp spells of rain, and what seemed like the monsoons were here, the rain has completely vanished from Pune. I see rainclouds crowding the peaks of the hillocks in the faraway horizon, and then raining as well, but none of that comes inside the city. Sinhagad Fort is partially visible from my home and on most days it just vanishes behind those clouds. Its a treat to watch but then I keep hoping that some of that rain pays us a visit at times. 

I was all set with my monsoon menus in July but since there is no rain and its still quite hot in the day, my love for summer drinks is still going strong. One of these days while I was neck deep in work and needed a water break, I went to the kitchen and on a whim made some saffron ice tea. It was quick , easy and refreshing. And I must say I was mighty pleased with the colour.

I mean look at that color! Doesn't it look tempting? They say we first eat with our eyes then with our mouth. I felt so happy how beautiful it looked and that heavenly aroma of saffron! It is something to cherish for sure. No wonder saffron is known as the 'sunshine spice'!

This concoction is perfect for the summers when you need your body to be hydrated all day long. Since now a days we are so much into flavored waters, this ice tea with the health benefits of saffron is definitely a winner. 

I was making this as part of a collaboration I had with Herbi Cure brand. But I must say I was quite happy with the aroma of the saffron filaments. And when it was infused with water, the flavors were more robust. 

I went ahead and added a pinch of turmeric to the saffron tea, for the added colour and to boost the immunity level. But that is entirely optional. If you are one who hates the smell of turmeric in their drink, skip it. Saffron itself will make it a soothing drink.

Checkout other beverage recipes on my blog:

• Persian Saffron Milkshake
• Strawberry Ghol 

13 April

Happy Gudi Padwa, Ugadi, Baisakhi to everyone who is celebrating today!

Being in Maharashtra for over a decade, I always experience the Gudi Padwa Celebrations the day before we celebrate Poila Baishakh which is the Bengali New Year. Gudi Padwa is the first day of Chaitra month and marked as the New year in Maharashtra.  A 'Gudi', a beautiful arrangement of silk saree or cloth tied to stick with a 'Lota' on the top and then decorated with sweets and garlands made of neem and mango. The day symbolizes the victory of Chatrapati Shivaji Maharaj over his enemies and Shalivahan’s victory over the Sakas.

Its early morning and its New year time! Last evening it rained with thundershower hence the weather feels a little cold. Much respite from the hot and humid feel of last evening. I kept checking out the lovely pictures of Gudi Padwa celebrations that were happening in the houses of my society. It makes me think that every Indian festival has a sweet charm of their own and even if you do not belong to that region by birth, you can still enjoy the festivities.

In Maharashtra, today folks prepare a lovely festive meal which mainly comprises of Puran Polis, Shrikhand, sabudana vada, kothimbir vadi etc. Its primarily a vegetarian fare. Since it is summers and its always refreshing to have a glass of coolers I thought I will add a little festive vibe to the normal milkshake with this Persian milkshake. Its so easy and so creamy you will be delighted to have it or serve it to your guest even without an occasion.