Sparkling Pineapple Lemonade

Ingredients

• 1/2 cup sugar
• 3 cups pineapple juice
• 1/2 cup lemon juice
• 1 liter ginger ale

Direction

1. Stir together sugar and the juices until the sugar is dissolved.
2. Put in the pop bottle.
3. (I use a funnel).
4. Slowly pour in the ginger-ale.
5. Screw on the cover and LIGHTLY shake bottle to blend everything.
6. Keep refrigerated, or serve on ice.

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Yeah, yeah, so there maybe nothing odd about them, but these little food masterpieces were so cute, I just couldn't help but post them. If you're long-time visitor here you probably know I'm a big fan of food-art and this is as artistic as food gets. Enjoy!  

 Excellent Idea to Surprise Your GuestsImagine you receive your friends or relatives and you want to make them a cocktail, but in an unusual way. Here's a great solution. All you need is: a seedless watermelon, a sharp knife, a big spoon, a bowl, a drill, a ball-valve faucet with a handle, a blender, a sieve, 1/2 cups rum, 4 limes and some of your time The whole process is depicted in pictures after the jump.

                         Ingredients                                                            

1 cup besan flour
1 cup water
1 small onion - chopped
½ tsp. salt
¼ tsp. cumin seeds (Zeera)
2-3 green chilies
2 tsp. crushed red chilies
1 small potato finely chopped
½ cup finely chopped spinach
1 pinch soda
½ tsp. whole coriander (Dhaniya) seeds
1 cup oil for frying

                        Instructions                             

Mix together the basen with the water and form a thick paste. Add the salt and chili powder and mix well.
Add all other ingredients and mix. Heat the oil for deep frying. Using a teaspoon drop spoonful of paste in the oil to forms balls. Fry till golden brown.

Serve with mint chutney, garlic chutney, tomato ketchup or garlic sauce.

Serving: 3 to 4 persons

Ingredients

- Chicken cut into 8 pcs.
- 5 cloves
-1 tsp  black pepper
- 1 cinnamon stick 1"
- coriander seeds 1 tsp.
- large cardamom 4-5
- Caraway seeds 1 tsp.
- salt 2 tsp.
- small onion cut into pieces
- water 4 cups.
- ginger 2 inch cut into pieces
- Pakistani basmati rice 450gm
-
Masala
- 1/2 cup ghee or cooking oil
- 1 large onion skinned and finely chopped.
- 1 inch piece fresh ginger, peeled and finely chopped.
- garlic clove, skinned and chopped

This is an easy way to make rice more exciting. Typically, Pakistani Basmati rice would be the best, the aroma is unbeatable, but use whatever white rice is available.
Wash chicken thoroughly under cold water tap. Place the meat, spice, salt, water, onion and ginger in a large heavy based sauce pan.
Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 10 minutes until the meat is tender.
Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 30 minutes. Drain in a sieve and let it stand for a minute or two.
Strain the meat and the spices. Reserve the stock. Discard the spices by taking out the meat pieces from it.

MASALA
Heat the ghee or oil in the heavy base pan and add the onion, stir frequently.
Fry to a pale golden color. Add the drained meat, ginger and garlic. Stirring frequently, fry this over medium heat for 5 to ten minutes until the meat turns a rich golden color.
While the meat is cooking, measure the stock, it should be 3 1/2 cups. If it is less add more water to make it to required.  Boil the stock and place the drain rice in it and parboil for 4 minutes.
Carefully add the browned meat mixture into the rice and stir gently to mix all the ingredients. Cover with a tight fitting lid, reduce the heat and allow to cook for another 7 - 10 minutes until rice is tender.
Fluff up the rice with a fork, then transfer it into to a heated serving dish.

Serve with Raita.