ORANGE SLING
Steps:
- In a cocktail shaker add all of the ingredients, except the grenadine. Add ice and shake, then pour into glasses filled with ice.
- Top each with a splash of grenadine and garnish with an orange twist.
AARTI SEQUEIRA'S ALOO GOBI
Aarti Sequeira, Indian cooking expert and host of Aarti Party on Food Network, shares specialty recipes for a weight-loss boost.
Provided by MissFit13
Categories Indian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the ginger-garlic paste: Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- For the aloo gobi: Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
- In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.
- Add the wet masala and hing (careful, it will also splutter).
- Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.
- Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes.
- Garnish with cilantro and serve.
Nutrition Facts : Calories 279.7, Fat 21.2, SaturatedFat 2.3, Sodium 67.4, Carbohydrate 21.5, Fiber 3.8, Sugar 2.1, Protein 4
SIBERIAN SLING
Steps:
- Begin by slapping the fresh tarragon to bring out the aromatics. Drop the tarragon into a cocktail shaker, reserving a few leaves for the garnish. Add the lime juice, vodka, and honey syrup to the shaker. Add 2 ice cubes to the shaker, and short shake to make the liquid cold without diluting it. Strain the mixture into a high ball glass filled with 4 more ice cubes. Top the glass with the soda water, and use the reserved tarragon for the garnish.
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