{Valentine's Day Special} Watermelon Ginger Limeade Recipe

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“Love is that condition in which the happiness of another person is essential to your own.” 

~ Robert A. Heinlein, Stranger in a Strange Land

There are different kinds of love - romantic love, selfless love, those enriching relationships which we tend to share with our parents and siblings and above all self love. Yes, loving oneself and acknowledging who we are and how we are is also a form of love which most of us ignore.

Love is also about little things like - To be happy. To be healthy. To have peace of mind. To work towards fulfillment of those cherished dreams. And we really don't need a special day to remember these. Valentine's Day personally is a time when I just pause to get my priorities right and pamper myself and loved ones around me.

Valentine's Day is also a day of color red. - red roses, red ribbons, red colored food, red heart shaped greeting cards and even red colored gadgets. An overload of red stuff I say! Going with the theme, I made a special beverage for you all - Watermelon Ginger Limeade. With just 5 ingredients (water included) one can make this in a jiffy. Forget for just Valentine's Day. This is even perfect as a refreshing drink anytime of the day. :-)

Enjoy!

This drink is perfect for any day actually, especially hot summer days maybe? 

Just few everyday ingredients and there you have it!

Couldn't just stop myself from adding all those hearts around ;-)

I am a sucker for teddy bears, did I ever tell you that? ;-)

{Recipe} Watermelon and Ginger Limeade

Serves 4
Adapted from Food and Wine

Ingredients:

4 cups cubed watermelon (rind removed and deseeded)
1/4 cup fresh lime juice
3/4 tbsp grated fresh ginger
1/4 cup water
1/8 cup sugar

Preparation:

In a small pan, combine the water, sugar and ginger and bring to a boil. Cover and simmer over low heat for 10 minutes. Strain the ginger syrup into a small bowl.

Puree the cubed watermelon in a food processor. Strain the puree through a fine sieve set over a bowl. Stir in the ginger syrup and the lime juice.

Fill glasses with ice and add the limeade. Optionally you can garnish with the melon wedges and Serve.

Cheers everybody - To Love!

This is Recipe 11 added to my 2013 Recipe Archive. Check out the rest of the recipes too!

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{Baking} Basil Lemon Sea Salt Shortbread - a Step by Step Recipe

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For most of our holiday potluck parties in US, at least one of us would bring a tray full of shortbread cookies/biscuits to the table. A typical shortbread consists of few basic ingredients - flour, eggs, butter, sugar/salt and/or vanilla extract. Rest all are add ons to enhance the flavor of the shortbread itself.

For today's recipe, it is important to use a good quality butter to taste at their best. A shortbread is versatile enough to be used with almost anything and today I chose ingredients such as basil, lemon zest and sea salt.

Make these easy, buttery biscuits to surprise your friends and family.

Enjoy!

Adapted from - Leite's Culinaria

Ingredients:

1 1/4 cup all-purpose flour
1/2 cup whole wheat flour
1/4 tsp salt
2 tbsp freshly grated lemon zest
1 1/2 tsp dried basil (you can use fresh basil if you wish to)
1 tsp (or more) red chilli flakes
1/2 cup unsalted butter (at room temperature)
1 large egg, lightly beaten
2 large egg yolks
2 tsp water
sea salt for sprinkling

Preparation:

1. Stir the flours, salt, lemon peel, and dried basil together in a medium bowl. Add a tsp of red chilli flakes and butter.

2. With your fingertips, rub the butter into the dry ingredients until a coarse, crumbly mixture forms. Beat the lightly beaten egg, egg yolks, and water together. Reserve 1 tablespoon of the egg mixture for brushing. Make a well in the center of the flour. Add the remaining egg mixture and blend together with your hands without kneading the dough together; the dough will look a bit crumbly.

3. Turn the dough out onto a lightly floured work surface. Knead the dough together once or twice, just until it sticks together. Press the dough into a 1-inch-thick disc, wrap in plastic film, and refrigerate until firm, about 30 minutes.

4. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a nonstick baking mat. Remove the shortbread dough from the refrigerator, unwrap, and place it on a floured work surface. Press the dough into a 6-by-5-inch rectangle. With a rolling pin, roll the dough into a larger 10-by-7-inch rectangle, about 1/4 inch thick.

5. Cut the shortbread dough in half, forming two 5-by-7-inch pieces. Using a pizza wheel or sharp paring knife, cut into 1/2-inch-wide strips. Carefully place the shor tbreads on the prepared baking sheet leaving a little room between each cookie. Brush the tops with the reserved egg mixture and sprinkle a little coarse sea salt on top.

5. Bake until the shortbreads are lightly browned, about 20 minutes. Transfer to a cooling rack and serve warm or at room temperature. Store the shortbread in an airtight container at room temperature for up to 1 week.

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{Quick and Easy Snack Recipes} Papad Potato Rolls - a Step by Step Recipe

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If there's anything we, as kids used to look forward to during holidays were those yummy 4 pm snacks my mom used to make. Some days it was just some fruits and a glass of bourvita and sometimes the snack ritual was more indulgent such as deep fried bhajjias, egg puffs etc.

Today's recipe -  Papad Potato Rolls are just perfect for those brunch cravings. Make these for your kids as soon as they are home and you will for sure get some happy smiles back. Would you believe, my dad especially loved these and asked us to make another batch almost immediately. These are just so scrumptious!

a perfect snack for anytime of the day!

the potato filling

Shape each portion of filling into a long roll of about the same length as the diameter of the papads. Dip the papads in water for a few seconds. Put a potato roll on the corner of each papad and roll up. 

With a string of thread, tie loosely on both the ends.

ready to be deep fried!

....until light golden brown..

Serve and Enjoy!

{Recipe} Papad Potato Rolls

Preparation Time: 30 minutes.
Cooking Time: 20 minutes.
Makes 10 rolls
Adapted from Tarla Dalal

Serving Suggestions - Mint Peanut Chutney | Basic Eggplant Chutney | Okra Raita and Mint Raita | Madras Tomato Chutney

Ingredients:

10 papads
4 potatoes, boiled
1-2 green chillies, finely chopped
1 tbsp lemon juice
1/4 cup chopped coriander (dhania)
1/2 tsp garam masala
1/2 tsp sugar
salt to taste
oil - for deep frying
few strings of thread

Preparation:

For the potato filling: In a bowl, mash the potatoes and add the green chillies, lemon juice, coriander, garam masala, sugar and salt and mix well.

Divide the potato mixture into several portions and shape each portion into a long roll of about the same length as the diameter of the papads. Dip the papads in water for a few seconds. Put a potato roll on the corner of each papad and roll up.

With a string of thread, tie loosely on both the ends. Optionally, the original recipe uses some besan paste (chickpea flour mixed with equal amount of water)  to seal the edges. But, I found this not so optimal for the filling to stay in tact while deep frying.

Deep fry in hot oil until golden brown. Remove the thread and cut into small pieces and Serve hot.

This is Recipe 9 added to my 2013 Recipe Archive. Check out the rest of the recipes too!

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