Limonana (Middle Eastern Frozen Mint Lemonade)

This drink is a classic favorite throughout the Middle East where refreshing beverages are an absolute necessity. It looks impressive, but is actually so easy to make…it’s really no harder than regular lemonade, although there is an additional step of blending the lemonade with ice. Although it’s super simple to make, there is a trick to it; the key to the perfect Limonana is in the ratio of lemon to sugar to water. Part of what makes this drink so refreshing is the fact that it’s served frozen, so in order to not be watered down, you need to start with a very concentrated lemonade. I played with the ratio and I think the recipe below is perfect: both sweet and tart, as lemonade should be, and not watered down at all, even as the slushie drink melts.

Just a heads-up, this drink will separate as the icy slush rises to the top of the liquid. Not in a gross way though, and its flavor is not affected…it’s sort of like how ice cubes rise to the top of a drink.

If you’re in a part of the world where it’s still hot or if you’re enjoying fall but you get a random hot day, give this a try! It will be an instant hit.

Here are the other fabulous bloggers participating in the virtual shower, along with what they’re making…

Prep time:  5 mins
Cook time:  3 mins
Total time:  8 mins
Yield: 2 servings

Ingredients
6 tablespoons (115 g) sugar
½ cup (120 ml) plus 6 tablespoons (90 ml) water, divided
½ cup (120 ml) fresh lemon juice
4 stems worth of mint leaves (about 40 leaves, which is about 2 g) with the stems discarded, plus a few extra sprigs for garnish if desired
18-20 ice cubes
1-2 drops orange blossom water (optional)
Instructions
Add the sugar and 6 tablespoons of water to a small saucepan; heat over medium heat, stirring constantly, until the sugar is dissolved. Cool to room temperature.
Add the cooled sugar syrup, remaining ½ cup water, lemon juice, mint leaves, ice cubes, and orange blossom water (if using) to a blender. Pulse a few times to break up the ice and then process until slushy.
Pour into 2 tall glasses, garnish with mint leaves if desired, and serve immediately.


credit :
http://www.anediblemosaic.com/limonana-middle-eastern-frozen-mint-lemonade-and-a-surprise-baby-shower-for-liz-of-the-lemon-bowl/
https://www.youtube.com/watch?v=RYasfhHbb6k

Punjabi Samosa

Samosas are national passion.. where ever you go, you will be able to get Samosas in India. they are also a popular street food in India. Now you can cook it as a family homemade snack! :)

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves: 12 pieces

Ingredients For Outer Crisp Cover:
1½ cups Maida Flour
1 teaspoon Carom Seeds (ajwain)
3 tablespoons Ghee/Oil
Salt to taste

Ingredients For Stuffing:
3 medium Potatoes
1/2 cup Green Peas (mutter)
1/2 tea spoon Cumin Seeds (jeera)
1 tablespoon Green Chilli-Ginger Paste
1/2 teaspoon Red Chilli Powder(lal mirch)
1 teaspoon Coriander Powder
1/2 teaspoon Garam Masala Powder
1 teaspoon Dry Mango Powder (aamchur)/ Lemon Juice
1 teaspoon Fennel Seeds Powder (saunf powder)
5-6 Chopped Mint Leaves, optional
2 tablespoons Chopped Coriander Leaves
Salt to taste
2 tablespoons + for deep frying Oil

Directions:

1. Boil green peas and potatoes in salted water in a pressure cooker. Transfer them to a colander after boiling. Peel the potatoes and mash them or finely chop them.

2. While potatoes are cooking, let’s bind a dough for crispy outer layer. Take maida, carom seeds, 3 tablespoons oil (or ghee) and salt in a wide mouthed bowl.

3. Mix all the ingredients properly with hand. You will notice the mixture will turn crumbly after mixing. Now, add water in multiple small quantities and knead firm dough (harder than paratha dough). Cover it with wet muslin cloth/any cloth and let it set for 15-20 minutes.

4. When the dough is setting, let’s start to make stuffing for samosa. Heat 2 tablespoons cooking oil in kadai over medium flame. Add cumin seeds and green chilli-ginger paste. Stir and cook for a minute.

5. Add boiled green peas and stir-fry for a minute. Add red chilli powder, coriander powder, garam masala powder, dry mango powder and fennel seeds powder.

6. Stir fry for a minute.

7. Add chopped/mashed potato and salt (add salt only if you have not added while boiling potatoes or taste the potato and then add according it).

8. Mix them properly and cook for 2-3 minutes. Add coriander leaves, mint leaves and mix well.

9. Turn off the flame and transfer stuffing mixture to a bowl. Let it cool for a while at room temperature.

10. After 15-20 minutes, remove the wet cloth and knead the dough again until smooth. Divide it into 6 small portions and make round shaped balls from it.

11. Take one dough ball and press it between your palms to flatten it a little. Put it over rolling board and roll it out into round shaped puri having approx 5-6 inch diameter. Cut it into two semi-circles.

12. Spread water with the wet finger or a brush on the cut side edge (straight side – as shown in photo) to moisten the surface.

13. Take one semi-circle and give it a shape of cone by folding it from both sides (overlapping one side over another) and pressing them to seal the sides.

14. Put one mutter (pea) at the bottom of the cone to keep its shape.

15. Put 2-3 tablespoons filling in the cone. Do not over fill the stuffing otherwise, you will not be able to seal the edges properly in next step.

16. Wet the edges with moist finger or a brush and press it tightly with your thumb and index finger to seal them.

17. Heat oil in a heavy based kadai (pan) over medium flame. When oil is medium hot, add 2-3 samosa (depending on the size of a pan) in it and reduce flame to low. Do not over crowd the oil to cook them evenly.

18. If you want to prepare them in advance for guest then remove the samosa when they start to turn light brown and deep fry them again at the time of serving. Skip this step if you do not want to double-fry (two times frying) the samosa.

19. Deep fry them on low to medium flame until they turn brown. Transfer fried samosas to a plate and serve with green chutney and tomato ketchup.

DONE! :)


Reference link : http://foodviva.com/snacks-recipes/samosa-recipe/