It’s June already and we’re well into summers. While we have our rooms chilly with the AC, the temperature outside has risen to a sizzling 40-45 degrees and one definitely needs a refreshing drink to cool-one-down and to beat the heat
Nothing can beat the heat like a refreshing drink and for me it is Mint Margarita – nothing like it! In hot summers like we have here, this is the best drink to have. It looks fancy but is super easy to make, with a blender at hand and a few ingredients you have a superbly refreshing drink ready.
It’s super simple but it does have its trick. To get a perfect glass of Mint Margarita you need to keep the ratio of lemon to sugar to water perfect. As the drink includes crushed ice too, so its important to maintain the ratio accordingly, because as the ice melts it’ll rise to the top and also mix with the water. The ratio I’ve kept in the recipe is perfect for me as it has all the flavors together; the sweet, the tangy, the mint and the soda.
While the temperature continues to rise and as Ramadan is approaching, this drink will definitely be your instant-refresher and a hit! So please yourself and your guests with this super refresher Mint Margarita.
by Hirra Pervaiz June-01-2015
Mint Margarita – A refreshing drink with a bit of lemon soda fused with mint leaves. So perfect for the Summers!
Prep time: Cook time: Total time: Yield: servings 2
1/2 Cup Sugar
1/2 Cup Water
1/4 tsp Salt
3-4 Sprigs of Mint (or More)
3 Lemons, Juice
3-4 Cups Ice cubes
1 Cup 7up Lime or Sprite (250ml)
Add the sugar, water, salt, sprigs of mint, lemon juice and ice cubes to a blender. Pulse a few times till the ice is completely crushed
Fill each glass with half of 7up/sprite and pour the mint mixture over till the glass is full.Garnish with a slice of lemon the rim of the glass or with mint leaves. Serve immediately
Prepare the drink just before serving, or the crushed ice will melt if made way in advance
You can prepare the mint mixture in advance and add ice to it and blend before serving
Potato Cutlets or Aloo Tikki is an amazing appetizer/snack that is quick, easy and tasty. The cutlets being crisp on the outside and soft inside are a real treat to those taste buds! The good thing about the cutlets is all the things are normally available in your kitchen, so whenever hunger strikes you can prepare this easy snack and calm your hunger monsters.
But Oh! there is a TWIST in this recipe. These cutlets are not just ordinary cutlets with spices, but are Green Chutney Cutlets. So in addition to potatoes and spices, there is green chutney too and by green chutney I mean the very famous yet traditional “Mint-Corriander Chutney”
Below I’ll also share how you can serve these Green Chutney Potato Cutlets in different ways. Its so delicious that taking the name alone makes you salivate.
½ Kg = 500 gm = 1lbs
Dried Chili Flakes (crushed red pepper flakes)
White Cumin Seeds (white zeera)
Black Pepper Powder
Chaat Masala Powder
3-4 finely chopped
For shallow frying
For Green Chutney (Mint-Coriander Chutney)
1 Cup or 1 bunch
½ Cup or ½ bunch
For Shallow frying
Peel, wash and quarter potatoes (Tip: quartering helps potatoes boil and tender quick)
In a large pot of pan, add water and quartered potatoes bringing it to boil on medium heat. Cook potatoes in the water for about 10-15 minutes or until tender when pierced with a fork
In the mean time, place a non-stick frying pan on heat, add white cumin seeds and swirl the pan gently, so that seeds are roasted uniformly. When the seeds become aromatic and start to splatter immediately remove from heat and allow to cool
When the potatoes are tender, drain and mash them using a masher or a fork. (Tip: allow the potatoes to cool a bit before adding anything so that its moisture doesn’t break the cutlets)
Prepare the Green Chutney by adding all the ingredients in the blender and a bit of water. Blend well so all the ingredients are mixed and a smooth paste is formed.
In a bowl, add mashed potatoes, roasted cumin seeds, dried chili flakes, salt, black pepper, chaat masala, green chilies and 3 Tablespoons of green chutney. Mix all the ingredients well.
Now shape the mixture into patties/cutlets. (you might need to wet your palms a bit to prevent the potato mixture from sticking to it)
Place a non-stick pan on medium heat, add a few tablespoons of oil/ghee for shallow frying
Coat each cutlet with egg (Tip: add a bit of water in egg before so that its fluffy and coats each cutlet uniformly) and then with breadcrumbs
Fry cutlets for about 40 seconds on each side until golden and crisp
Serve hot with Green Chutney or Tamarind Chutney
Ways to serve Green Chutney Potato Cutlets
Serving as a snack or an appetizer as is with Green chutney or Tamarind Chutney
It can be served as a side dish with biryani or pulao
Make a veggie tikki burger out of it for kids or for parties