Fresh Lemon and Mint Drink Recipe:
Ingredients (Serves 1 glass):
- 5-10 fresh mint leaves
- 1 ½ tablespoon lemon juice…
A busy day at work and lack of sleep the night before left me absolutely exhausted by the time I was home today. Oh, the lack of sleep was purely an upshot of the late night show of Vicky Donor yesterday. I totally enjoyed the movie right through the end; thanks to the script writer for giving us a new storyline in a comedy after ages. Annu Kapoor (the doc) was too good but he is a seasoned actor anyway, what impressed me more were the new actors Ayushmann and Yami Gautam, both acted like a pro and were very natural on screen. And I dare not forget Vicky’s true Delhi-Punjabi Mom & the cool Biji, they were both cute in their own ways and I loved the characters (especially when the saas-bahu duo sit together for their drinks at night 😉 .
Well for now i must try and find ways to recharge myself. What I really needed was a punch of absolute freshness. A quick shower followed by a fresh crunchy Salad and Lemon and fresh mint cooler was just what did the trick for me.
So, here’s my refreshing treat for the day – Pasta (Macaroni), cottage cheese (Paneer) & Bell pepper Salad and Fresh Mint & Lime cooler.
This is one of those posts which I am not sure whether it is worth posting at all, for it is no new or intelligent recipe. But i am still sharing it for the sheer love we North Indians have for our Parathas. My childhood memories are filled with hot parathas for breakfast with a different stuffing every time. My mother would stuff it with just any available green vegetable, that was her trick of making us eat those veggies which we would otherwise never eat. Those hot, crisp yummy Parathas, and we would end up eating at least twice as much our regular appetite . I know its a cliche to say ‘Mom’s Food is the best Food’, but that’s how it is.
At breakfast today, I treated myself with some “fresh” peas paratha one last time this season, for soon the lush green peas would be gone and we would be left to the mercy of frozen ones. I did add my twist to the paratha though and the result was a meal of Paneer & Matar Stuffed Paratha served with spiced fresh curd Raita (dip) and green coriander chutney (leftover from my Saturday dinner) and not to forget the sliced radish smeared in lemon juice & salt..
This is how my crispy and tasty paratha looked like:
The last two days have been busy & yummy, all the work around setting up my blog (it’s still far from the way I want it to look- but I am working on itJ ) has kept me binging on tasty but unhealthy snacks, and to top it up was my lavish Saturday Night Indulgence. All the oil & spice that I’ve been eating for the last two days has left my stomach calling for something milder & and easy to digest.
I know our Indian ‘Khichdi’ (Rice & lentils savory Porridge) would have perfectly served the purpose but my active taste buds always wants to be pampered. I also wanted to pick something that’s fast and easy to cook. Unable to decide I just opened my refrigerator and the first thing that struck my eyes was a pack of “button mushrooms” and next followed the stack of different cheeses. The decision was made, I was going to do my version of a “Rice & Mushroom Casserole”.While looking for my regular rice canister through the shelves what came to my hand first was the brown rice canister and my dinner menu was revised one final time to “Brown rice & Mushroom Casserole”
This style of cooking rice with chicken or mushroom or any other accompaniment must be inspired by the Italian “risotto” I think.. Well that’s just a guess I am no expert I confess.
This is how my Brown rice & Mushroom casserole looked like:
It’s unusually cool and windy right in the middle of April here in Delhi, whatever be the reason it is such a welcome excuse for a rich and indulging Indian Dinner.
My weekend menu usually consists of non-vegetarian food. So I usually buy some meat on Friday or Thursday and marinate it in some vinegar, chilies & few drops of oil and refrigerate. Marinating in these basic ingredients leaves my recipe option completely open and also a well marinated meat on cooking turns out much juicer and tender. With the chicken already there I decided on a special Sunday Night dinner keeping my North-Indian taste buds in mind, a hearty meal of Chicken Korma served with Pudina Paratha & Fresh Coriander Chutney.
This is how my special Saturday dinner looked like: