Jamuntini /Jamun With Gin -Cocktail#FoodieExtravaganza

Jamuntini is Jamun with Gin which is a cocktail with a desi twist.  Jamun or Java Plum /Black Plum is an Indian fruit that is purple in color and has a sweet and sour taste. 

When this theme was given by our Host Caroline Williams, for this month's Foodie Extravaganza,  this martini drink immediately  came to my mind and decided to make it, since this fruit is available only during this month.  

A twist to the regular cocktails for all those gin drinking ladies and gentlemen, here is a martini with a sweet and sour taste. This does not require any aerated drink. This is a delicious summer drink and it has a awesome color. Serve this Jamuntini for your weekend party and watch your guest relish in the beauty of this rich purple pinkish color.

Ingredients

60 ML London Dry Gin
7 - 8 Jamuns - pitted
15 Ml Lime juice: 10 ml
20 Ml Simple syrup
Salt, Pepper and Chilly powder to rim
Ice to fill shaker

Method 

Muddle the jamuns in a cocktail shaker. Fill with ice, add the gin, lime juice and sugar syrup. Shake and double strain into a chilled salt rimmed cocktail glass. Serve immediately.
To Rim The Glass 

Run a slice of lemon over the rim of the glass.
Mix red chilly power to the salt as well and then rim the glass 
To make Simple syrup check here
Labels: Jamun, Gin, Foodie Extravaganza Party, Cocktail, Juices, Simple Syrup, Java Plum

See all the other gin-spiration for today's Foodie Extravaganza:
Bulago Gin Breeze from Food Lust People Love
Gin-Steamed Bratwurst with Kraut Slaw from Palatable Pastime
Grapefruit Salty Dog with Fizz from Hardly A Goddess
Jamuntini from Sneha's Recipes
Raspberry Collins Cocktail from Caroline's Cooking
Shrimp Martini from A Day in the Life on the Farm

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Basic Simple Syrup

With warm, hot or humid weather drinks are in season like -  Mojitos, Caipirinhas, Mint Juleps, this is a good time to make the key ingredient in many refreshing summer cocktails, mocktails, coffee, tea, and homemade sodas or juices as well.

Also known as bar syrup, sugar syrup, or gomme, simple syrup plays well in any chilled drink calling for a dash of sweetness. Simple syrup blends in smoothly and easily in many classic cocktail recipes, including Daiquiris  Mojito,  Hurricane etc.. and simple syrup is just that: "Simple". 

While several commercial brands are available at gourmet stores (priced highly - for what is literally just a mix of sugar and water), it takes only a few minutes - to stir up a batch.

Makes approximately 1 1/2  Cups

Ingredients
1 Cup granulated sugar
1 Cup water

Method

Combine sugar and water in a small saucepan and simmer over medium heat, stirring until sugar is completely dissolved. Allow this to cool, then strain this into a clean container with a tight-fitting lid. Keeps in the refrigerator for several weeks.

A Simple Variation

For a deeper, richer flavor, use brown sugar - for rum or any brown drinks.  This is cannot be used for white based cocktails as it will give the clear liquid a brownish tint.

I have just added a spring of mint for a great pic..

Labels :  Sugar, Syrup, Juices

Mushroom Do Pyaza

Mushroom do pyaza uses the onion in double the quantity hence the name "do pyaza".   This mushroom dish is tasty and can be made in a jiffy.

Ingredients

500 gms mushroom (quartered)
2 Tablespoons Oil
1/4 Teaspoon Cumin seeds
1 Capsicum - sliced
12 Baby White Onions
1 tomatoes (chopped)
1 Medium Onion - sliced
1.1/2 Teaspoons Kacha Masala
1 Cube Veg seasoning
1 Teaspoon Sugar
1/2 Teaspoon Salt
1 Teaspoon Lemon juice
1 Tablespoon Coriander leaves -chopped
Salt to taste

Grind to paste

1 Large Onion
2 Medium Tomatoes
8 Black Pepper Corns
4 Cloves Garlic
1 Inch Piece Ginger

Method
Heat oil in a pan, add cumin seed and when it starts to splutter add the sliced onion . Fry till the onions are translucent.

Then add  the ground paste and  Kacha Masala, mix all the ingredients well and saute till oil  leaves the sides.

Add tomatoes and cook, till tomatoes are little pulpy and oil  leaves the sides.

Add the baby onions, sugar, veg cube and capsicum, fry till capsicum is little soft.

Now add the mushroom pieces along with salt to taste  fry for 2 minutes then add 1/2 cup water bring it to a boil. Cover it with a lid and cook till done. Cook on low flame.

When mushrooms are cooked add finely chopped coriander leaves and lime juice. This is a semi dry gravy and goes very well with chapatis or parathas.   Granish with suate onions and capsicum.  Serve hot.

My Notes : 

If you do not have white baby onions then use shallots or ordinary onions(cut them in big pieces) .

Labels : Mushroom, Side Dish, Vegetables

An InLinkz Link-up

Strawberry Cold Soup #soupswappers

For the month of May, event for Soup Saturday Swappers,  theme is "Fruit Soups"  and our Host is Camilla M. Mann.  Thank you Camilla for hosting this event.

Fruit soup is a soup prepared using fruit as a main ingredient, it may be served warm or cold, this can be served as a welcome drink too. 

Summer is in and it is so hot,  this chilled fruity soup is so cooling, light and refreshing, perfect to beat the heat. It's so easy to make that it doesn't make you sweat while preparing it.

Serves 3 to 4 

Ingredients

1 Cup Strawberries - chopped
1 Cup Yogurt
1 Cup Ice Cubes
1 Tablespoon Sugar
1 Large Orange  - segmented and deseeded


Method

Place the orange segments, strawberries and ice in a blender jar and blend well,  then sieve it.  Pour this into glasses. 

Keep in the refrigerator to  get really cold. When ready to serve, garnish it with strawberry slice and mint sprig. Enjoy..

Labels : Strawberry, Orange, Cold Soup, Soup, Soup Swappers, Healthy

An InLinkz Link-up

Basic Plain Cake # BundtBakers

This is the best basic recipe for simple, fluffy, moist plain  cake, perfect for evening tea.  This is an East Indian Cake where in both semolina and all purpose flour is used.  This cake batter is prepared at night and baked next day morning.  My mother used to make us stir this cake with granulated sugar and we use to stir it with big wooden stick with round dome at the bottom.  I  used the electric blender to make  the batter.   Prepared the batter early in the morning and baked it in the evening. 

My father loved this cake, he used to have it for tea.  I took this recipe from my Aunt who still prepares this cake the traditional way.  This is totally different recipe and it taste delicious.  

Preapred one in the Bundt pan and rest of the batter in a square pan for our Khichdi party.   

Ingredients
250 Grams Fine Semolina
200 Grams All Purpose Flour
500 Grams Granulated Sugar
400 Grams Butter - I used salted 
8 Large Eggs
1 + 1 Teaspoon  Vanilla essence
1 Teaspoon Heaped Baking powder 

Method
Mix the semolina and flour together, keep aside.

In a large bowl  cream the butter and sugar till light and creamy,  add an egg at a time and continue beating till all the eggs are incorporated.  Then add a teaspoon of vanilla essence and continue beating.  Add the semolina mix a curry spoon at a time and continue beating at low speed till all the semolina and flour is well incorporated.  Cover this bowl with a clean cloth and keep it overnight or for at least 8 hours.  

After 8 hours  preheat the oven to 180 degrees.  

Oil the baking pans well.

Add the baking powder and remaining teaspoon of vanilla  essence, mix it well into then batter, pour this into the prepared baking pans and bake for around 40 - 45 minutes or till a skewer insert come out clean.

Cool the cake, then un mold it. 

 I dusted the bundt cake with icing sugar which is not needed, just for a good pic..  

Slice the bundt cake,  as we enjoying this cake, I remembered my dad and  mum and missed them so much.  Shared all my memories of them with hubby and daughter.

Thank you Felice for choosing this awesome theme, revived all those special and wonderful times spent with our parents.

And this went for our Khichdi party.

Labels : Cakes, Bundt Bakers, East Indian

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Host: Felice; Host blog: All That’s Left Are The Crumbs -  choose the theme  for Bundt Bakers " Dad’s Favorite Cake". You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. And don’t forget to take a peek at what other talented bakers have baked this month:

• Aloha Hawaiian Pineapple Butter Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Banana Chocolate Chip Bundt by Palatable Pastime
• Basic Plain Cake by Sneha's Recipe
• Black Forest Bundt Cake by All That's Left Are The Crumbs
• Blue Cheese, Figs and Loin of Saxony Bundt Cake by I Love Bundt Cakes
• Brandy and Chocolate Bundt Cake by Bizcocheando
• Caramel Apple Bundt Cake by Making Miracles
• Chocolate Espresso Bundt Cake by Patty's Cake
• Layered Boston Cream Bundt Cake by The Queen of Scones
• Orange Bundt Cake by La Mejor Manera
• Pineapple Bundt Cake by Basic N Delicious
• Walnut-Whiskey Bundt Cake with Whiskey Glaze by Katin špajz
• When your cake is a Fail....Just Bundt! by A Day in the Life on the Farm