Coconut Lemon Gin Cocktail: Simple Easy Cocktail

Sipping time!  Oh yeah, so what if summer is officially over, a drink is always needed. No matter what season it is, I believe that a good drink is your best friend. Recently I was sent Vita Coco Coconut water and the challenge was to use it in a cocktail recipe. Coconut water was a part of my daily regime until I was in India.  After work while returning home, I would stop by a coconut vendor, and ask him to break one coconut for me. Next, choosing the right one, he would use a sharp knife and puncture the hole in the shell, place the straw and passed it on to me. Oh that sweet refreshing taste in the hot weather of India was the best thing ever! I love coconut, right from scented candles to shampoo, I am huge sucker of coconut products. Like me, if you also love coconut then do look at the amazing products of Vita Coco.

After moving to the UK, I missed fresh coconut water. When I saw coconut water sold in cartons here, I did not even dare to try it as I had an assumption that it will not be that good.Vita Coco Coconut Water has changed or in fact blown my mind off. It has everything that fresh coconut water contains- Sweet scent, uplifting taste and woody flavor when you gulp it down. They have said it right- Stupidly simple, water from coconut- that’s it.

Simple things are the best, so I made simple Coconut Lemon Gin Cocktail with it. Frankly I did not want to spoil the simplicity of Vita Coco coconut water by adding hundred of ingredients. Coconut water is the hero in this drink, flavor is simple and yet so elegant that you will feel like having it every day, during any season. Sweetness from coconut water; tang of lemons; boozy sharp taste from gin and perfect zing of mint leaves- a balance of flavors and a cocktail to die for. Next time when you want to have some me-time, read a book, enjoy a movie or planning a party- do think of mixing this cocktail up, I promise you won’t be disappointed.

Ingredients:

Makes 2 glass

1 carton of Vita Coco Coconut water

1/2 cup Bombay Sapphire

1 tablespoon sugar

Juice from 1/2 lemon

Few mint leaves

Lemon roundels to garnish

Ice cubes (optional)

Method:

In a cocktail shaker mix gin (Bombay Sapphire), lemon juice and sugar. Shake for 10 seconds. Add 2-4 mint leaves and leave aside for 2-3 minutes.

Take two glasses and add some ice cubes.

Pour the cocktail mix in the glass in equal quantity.

Fill the glass with coconut water. Mix and serve with lemon and mint leaves.

Notes:
If you don't have cocktail shaker use any bottle or jar that can be covered with a lid.
You can add vodka in place of gin also.
Feel free to use fresh coconut water as well.
I used chilled coconut water so I avoided ice cubes.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Taste PR and Vita Coco  for sending drinks  for review.

Bombay Aloo, Baby Potatoes Cooked With Spicy Sauce

Yeah yeah yeah I have been busy. Busy with a new full time marketing job and settling in the new apartment-oh these two things are keeping me on my toes. When I took a job I promised myself that I would at least post a recipe once a week but it just couldnt happen. Now I know how much time blogging needs and it is no less then having a full time job. But better late then never, isn’t it? So here I am sitting with my laptop and working on this post.

Bombay Aloo, is my recent loving recipe. Recent because,  back in India I never heard about a dish called Bombay aloo-not even when I was in Mumbai. When I came to the UK I saw this dish sitting quietly in the vegetarian sides menu in every curry house. Until one day we decided to order it. Small baby potatoes cooked in rich spicy sauce, ummm very much like dum aloo in appearance. Taste and method is quite different though; dum aloo (Punjabi style) is cooked in royal way where potatoes are fried and lots of whole spices are used, Bombay aloo however is a lighter version where boiled potatoes are used  and then are coated with basic everyday Indian spices.

So when you are bored of simple aloo ki subji like the one cooked in pressure cooker or one that is served with  puri or kachori, give Bombay Aloo a try. Throw in it ginger, garlic, onion and tomato puree; mix in Indian spices and let it simmer on slow heat. To have authentic taste make sure you cook it longer on slow heat as it helps the spices to penetrate in the  potatoes and that is what brings the best flavor.

Consistency is again very important. It cant be runny like rassewale aloo neither should it be dry like sukha aloo- the trick is to have semi thick gravy where you can see the glaze of sauce and spices on the potatoes. You can serve it as a side with rice, naan or any Indian bread.

Ingredients:

10 baby potatoes, boiled and peeled

1 onion chopped

4 cloves garlic chopped
1 teaspoon ginger julienne or garted

4 medium size tomatoes chopped

2 dry whole red chillies

2 tablespoons oil

1 tablespoon butter

salt to taste

1/4 teaspoon turmeric powder

1/2 to 1/4 teaspoon red chilli powder (adjust as per taste)

1/2 teaspoon coriander powder

1/4 teaspoon garam massala

1 teaspoon cumin seeds

2 tablespoon coriander leaves chopped

Method:

1. With the help of toothpick or fork prick holes on boiled potatoes and set it aside.
2. Heat oil in pan. When hot, add cumin seeds. Let it splutter.
3. Add garlic, ginger and onion. Stir and let it cook till onions become soft.
4. Add tomatoes, salt, turmeric powder, red chilli powder, coriander powder and garam massala. Cover and let it cook for 10 minutes on a slow flame/heat.
5. Blend this above tomato spice sauce with half cup of water in the blender.
6. Heat the pan again and heat butter. When butter gets hot add whole red chilli.
7. Throw in boiled potatoes and blended sauce. Cover and cook for 10 minutes on slow heat.
8. Garnish with coriander leaves and serve.

Notes:

You can use any potatoes, just chop them into bite size.

I used kashmiri red chilli powder, it gives nice dark red colour.
Pricking holes in boiled potatoes helps the salt and spices to penetrate in potatoes. Do this step carefully else you will end with broken potatoes.