Watermelon in Rose Sherbet/Syrup

Fine cubes of Watermelon soaked in Rose syrup is my most favorite way of indulging in this beauty of a fruit!
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Chilled watermelon.....
Dripping with rose syrup.......
A hint of lemon juice........................
Some kala namak(black salt) thrown in to kick it up........

The taste that culminates is almost sinful, indescribable on a food blog ;)
The rose brings out all the juices from the watermelon to create a lovely flavor!
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There are no hard and fast rules to make this tantalising drink!
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Chop the water melon into fine cubes.
Add rose syrup/sherbet as per taste. I add about 5-6 tbsp for a mini seedless watermelon.
Squeeze lemon juice(optional, if you like the subtle hint of tartness).
Add black salt (kala namak) as per taste. (optional)
Add lots of ice cubes and chill well for a few hours for the flavors to mingle.
Fill up glasses with the mix and Indulge........

This is my contribution to AFAM-Watermelon guest hosted by Bee of Jugalbandi.

Regional Cuisine Of India (RCI) - PUNJAB

I'm happy, honoured and excited to be guest hosting the Regional Cuisines Of India

(RCI) - Punjab!
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This event started by Lakshmi showcases various cuisines of all the states of India, where one can cook authentic dishes exclusive to the state, this time it is Punjab!

Many a times cultures and flavors of neighboring states mingle and have an influence on the food cooked, much to the delite of food lovers like us :)
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The total area of the state is 50,362 square kilometres (19,445 square miles). The population is 24,289,296 (2000). Punjab's capital is Chandigarh, which is administered separately as a Union Territory, since it is also the capital of neighbouring Haryana. Other major cities of Punjab include Amritsar, Jalandhar, Ludhiana and Patiala. The state is home to one of the world's oldest civilizations, the Indus Valley Civilization.
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The word "Punjab" is a combination of the Persian words 'panj' (پنج) Five, and 'āb' (آب) Water, giving the literal meaning of the Land of the Five Rivers. The five rivers after which Punjab is named are the Jhelum, the Chenab, the Ravi, the Beas and the Sutlej - all tributaries of the Indus River. More here.
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And now lets talk Punjab da' Khana aka Punjabi Food!

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Punjabi food needs no introduction, just the thought of getting to eat some punjabi food makes one break into a smile:)

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Punjabi's usually like to indulge in a hearty breakfast consisting of various kinds of stuffed paratha, Missi Roti(roti made out of besan), a large glass of lassi and milk with malai(cream)!
The more popular parathas include Alu paratha, Gobi paratha and Muli paratha & Matar paratha, which make a regular appearance on most of the restaurant menu's these days. Then there are some finger licking good paratha's like ajwain paratha, dal paratha which you will find being dished up only in the homes. Makkhan (real white butter) goes a long way with these parathas.
Sooji(semolina) halwa is a sweet that makes an apperance on the breakfast table when celebrating a birthday, anniversary or any auspicious function.
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Lunch usually consists of a rasewali(gravy) subzi, sukhi(dry) subzi, roti, dahi and some kind of salad.
The sukhi subji can be anything from the most popular Alu-Gobi, to the much loved Bhindi-Alu, Methi-Alu, Baingain(eggplant)-Alu, Shalgam, Gajar-Matar and the like, yes Alu is a much liked vegetable :)
Punjab being a major agricultural state, the focus is on fresh vegetables.
Various Paneer dishes like Palak , Paneer, Paneer shimla mirch(green bell pepper), matar paneer and paneer pulav adorn the dining tables for meals.

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Rasewali subzi includes Rajma, Choley, Kale Chane, Lobia and the like. Gheea Koftey is also a regular on the menu, the likes of malai kofta are usually reserved for special occasions! Wheat is the staple food of Punjab and rice is cooked occasionally. These days with changing tastes many homes cook rice as per the wants and likes of the family.

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Salad consists of chopped large slices of cucumber, radish, tomato and onion with some green chili. A squirt of lemon juice with salt & pepper is the most common dressing for salads.
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Afternoon or evening tea is accompanied with snacks like Matthi(maida based fried crisp), vegetable pakora, samosa and the like. Pudina/Mint chutney is the chutney of choice most of the times. Dry snacks like Dalmoth(fried whole masoor) and biscuits are pretty popular too. The ladies get a chance to bring out their collection of tea pots with some pretty tea cosy during such times.
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Dinner consists of a subzi, dal and roti. Use of various kinds of dals is very popular in Punjab and everyday a different dal is cooked in homes. The tadka/tempering is always with ghee, though with changing times people have started substituting it with oil and some other substitutes.

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Punjab produces some of the best dairy products and the best of curds and paneer is used in various dishes to bring out the authentic flavor!

Speaking of pickles the mouth watering gobi-shalgam-gajar da' achar reigns supreme! This is made by experienced hands and consists of cauliflower, turnip and carrots smothered in a special blend of spices. Then there is the mango pickle with it's seed, lemon pickle and the Amla murabba! Then there is 'sirke wale pyaaz'(onion in vinegar) which is a popular way of pickling onions.
Chaats, dahi bhalley, pakodey, pani puri and samosa are a few appetisers high on the list of must-have's when out dining or when expecting guests! After all Punjabi's are well known for their hospitality and passionate cooking.
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Certain combinations of food are synonymous with Punjabi cuisine.
Makke di Roti te' Sarson da' Saag(cornmeal roti & sauteed mustard greens), Chole Bhature served with khatai(tamarind chutney), Kulche te' Achaar(stuffed leavened bread & pickle), Maa di' daal(whole urad simmered with kidney beans), Rajma-chawal(kidney beans & rice), Kadhi-chawal and more....
Meat & fish dishes like butter chicken, chicken tikka & Amritsari fish are quite popular.

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Desserts include Chawal(rice) Kheer, Phirni, Gajrela(gajar halwa), Moong dal halwa, Kulfi and fruit custard.
A very special sweet known as 'Panjiri' is cooked with wheat flour, tons of dry fruits and loads of ghee. It is a must have for a new mom and is fed with gusto for strength and a quick recovery.
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Let us celebrate this beautiful state and it's equally beautiful cuisine in the month of July!
If you would like to participate:
1. Write a post on your blog featuring Punjabi cuisine, from now until 25thJuly.
2. Please include a link to this post for your & other readres future reference.
3. Feel free to use the RCI logo created by Lakshmi.
4. Mail me at asdearassaltAThotmailDOTcom with the permalink/URL of the post and RCI-Punjab as the subject.
5. Mail me the picture of the final dish.
6. Check back on the 1st of August for the round up!
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Are you ready with your aprons yet :)

Vatana Bateta Tameta nu Shaak

There are some simple dishes that one likes to make again and again and never gets tired of them!

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Vatana Bateta Tameta nu Shaak is one of them for me. This is a very simple but very like able gravy dish that can be cooked up in 15 minutes from start to finish :) The tanginess from tomatoes, the sweet from jaggery and the spice from red chili powder is tantalising to the tongue & the senses alike :)
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This happened sometime back! One of our friends was in the vicinity and they called, when they came over I made use of the usual suspects Peas & Potato to dish up this gravy with puri and put together a light meal. Few days later my friend called me and mentioned how much she and her hubby liked the dish. Now a little background on my friend might help. She is an awesome cook, have learnt a lot from her, in fact she is one of the best cooks I know and anything she makes I gleefully gobble up real quick :) When she asked me for this recipe, I thought she was kidding, I mean this is one of the simple ones. But when she insisted, I gave her the recipe and I decided that I should share this with my dear blog buddies as well and also post it for posterity :)

This is the Gujarati way of making this dish.

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Vatana Bateta Tameta nu Shaak (Green Peas, Potato in tomato gravy)

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2 big potatoes cubed

1 cup peas ( I use frozen green peas)

1 big tomato finely chopped or pureed

1 tsp ginger paste

1 green chili chopped

1/2 tsp turmeric powder

1 tsp red chili powder (as per taste)

1 tbsp jaggery

1.5 tbsp coriander powder

2 tbsp chopped coriander leaves

Tadka: 1.5 tbsp oil, mustard seeds, cumin seeds, asafoetida, few curry leaves

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1. Heat oil, add tadka ingredients, splutter.

2. Add cubed potato and peas, stir well.

3. Add turmeric powder, red chili powder, salt, ginger paste & green chili.

4. Add 1 cup water, cover and cook 8-10 minutes till potato is about 3/4 th cooked. If the water dries up, add more water for the gravy texture. In the mean while you can chop/puree tomato.

5. Add tomato, coriander powder, jaggery and salt, mix well.

6. Cover and cook 4-5 minutes till potato is completely cooked.

7. Garnish with chopped coriander leaves.

8. Enjoy with roti/paratha/puri!
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NOTES: If the tomato is not sour, squeeze a squirt of lemon juice at the end. Canned tomato gives better color to this dish.

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This is my contribution for Nupur's A-Z of Indian Vegetables.

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It's summertime and you know what that means! Lots of chilled drinks to keep cool!

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Here is a Fruit Punch to keep you cool this summer.

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Orange-Raspberry Punch
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1 pack Orange-Raspberry sorbet
1 bottle ginger ale ( as per taste)
1 bottle pepsi/coke ( as per taste)
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In a decorative punch bowl mix the sorbet, ginger ale and pepsi/coke as per taste! Add ice cubes! Mix well.
Serve in decorative glasses!
Makes a great party drink!
Enjoy...

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This is my contribution to AFAM-Orange guest hosted by Sharmi.