Prawn Pulao!!!

Hi guys!!!

It was a while since I cooked a dish using prawns and it did not occur to me until my husband mentioned it when we were shopping our groceries. The next day I decided to prepare something with prawns for lunch. I long wanted to try prawn pulao and I thought I will give it a go. The recipe is very simple yet the pulao turns out to be a great lunch!!!

Now lets see the recipe.

Ingredients:

Basmati Rice - 2 cups
King Prawns - 15 -20
Onion - 1
Turmeric powder - 1/2 tsp
Fennel powder - 1/2 tsp
Bay leaves - 2
Cinnamon - 1/2" stick
Cloves - 5
Cardamom - 2
Corriander & Mint leaves - a buunch
Salt - as per taste
Oil / Ghee - 1 tbsp

To grind:
Ginger - 1/2"
Garlic - 3 cloves
Green chillies - 2
Whole black pepper - 1/2 tsp

Procedure:

1. Grind the ingredients under "to grind" into a coarse paste and keep it ready.
2. Heat the oil in a pressure cooker and add all the whole spices and let it sizzle. Next add the onions and the ground paste.
3. Immediately add the cleaned prawns and keep mixing well on medium heat till the prawn is cooked.
4. Add the turmeric and fennel powders, salt and 3 cups of water. Finally add the rice and the corriander and mint leaves.
5. Cook this under pressure for 10 minutes and turn off heat.

Serve hot with raita!!!

Channa Masala / Chick Peas Curry!!!

Hi guys!!!

Channa Masala is one of the most popular Indian curries. And there are about a hundreds of recipes for this very dish available. I have myself tried quite a few recipes until I finally landed on this easy method. This can be a great combination for rotis, puris and for pulaos. I mostly prepare this for puris and occasionally for chapathis too. The recipe is really simple and takes less than 30 minutes to prepare (Ofcourse you have to have the pre-soaked channa ready!!)

Now lets take a look at the recipe.

Ingredients:

Channa / Chick peas - 1 cup
Onion - 1
Tomatoes - 1 or 2
Ginger - 1/2"
Garlic - 3 cloves
Chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Kasoori methi - a pinch
Salt - as per taste
Oil - 1 tbsp

Procedure:

1. Soak the chick peas overnight or atleast for 6 hours. Then pressure cook this for about 10 minutes under pressure and keep it ready.
2. Grind the onion, tomatoes, ginger and garlic into a coarse paste.
3. Heat the oil in a kadai and add this ground paste and cook on medium heat. Keep stirring till the raw smell of the ginger leaves.
4. Now add the masala powders, kasoori methi and salt. Also add some water to get the required consistency of the curry.
5. Let this cook for about 5 minutes and then add the previously cooked chick peas to the curry.
6. Mix well and let this cook for about 10 minutes till the curry thickens and switch off heat.

Serve hot with rotis/puris!!!

Sweet Chilli Chicken Noodles!!!!

Hi guys!!!

Chinese cuisine is the second most experimented in my kitchen. Italian is the first coz both of us love Italian food. I tend to prepare noodles with some quick and easy Chinese sauce for dinner when I am in no mood to peel and chop endlessly. Inspite of the simple work involved, the chinese recipes always turn out good and satisfyingly tasty.

I have been trying out sweet chilli chinese dishes for a while now. You will find a similar Sweet Chilli Prawn dish in my blog. This recipe is also similar except that this one is a bit more watery and is used to cook the noodles along with the gravy prepared.

Lets see the recipe now.

Ingredients:

Noodles - 3 blocks medium egg noodles
Onion - 1
Bell pepper - 1
Garlic - 4 cloves
Soy sauce - 1 tsp
Sweet chilli sauce - 2 tbsp
Sugar - 1/2 tsp
Chicken - 200 gms
Pepper powder - 1 tsp
Salt - as per taste
Water - 1/3 cup
Olive oil / Sesame oil - 1 tbsp

Procedure:

1. Cook the noodles as per instructions and keep aside.
2. Heat the oil in a wide oak and add the chopped onion, bell pepper and garlic cloves. When they turn soft, add soy sauce, sugar, salt and sweet chilli sauce.
3. Now add the chicken pieces and keep mixing them well till the chicken is cooked.
4. Next add the water and check the salt level and toss in the cooked noodles and pepper powder and mix well. Cook till the water is absorbed well and turn off heat.

This dish does not require any sides but will sure taste great with any dry Chinese starters!!!

Homemade Mutton Soup!!!

Hi guys!!!

This mutton soup is actually a part of any chettinad dish you want to prepare with lamb meat. I am used to having this soup from my childhood days everytime my mom used to cook mutton at home. Whenever you wanna prepare a chettinad mutton dish, it is usual to cook the meat with some spices before cooking the actual dish. The stock that is left from this pressure cooking is this amazing soup. Just like any other chettinad soup this is very spicy too. You can use the bones if using in cooking in the soup coz they add extra flavor to the soup.

Now lets see the recipe.

Ingredients:

Lamb meat - 200 gms
Onion - 1
Tomato - 1
Green chillies - 1
Ginger - 1/2"
Garlic - 3 cloves
Turmeric powder - 1/4 tsp
Pepper powder - 1 tsp
Salt - as per taste

Procedure:

1. Clean and dice the meat into bite size pieces.
2. Add all the ingredients together to a pressure cooker and add about 3 cups of water. Pressure cook on high heat upto a whistle and then simmer for about 15 minutes.
3. When the pressure is off, add some chopped corriander leaves. Stir well and serve.

Note:
You can leave the bones if using in the soup. If using the cooked meat for other dishes just leave behind a few chunks in the soup.

Dried Fruits & Nut Cake!!!

Hi guys!!!

I am big fan of the Christmas Fruit cake. This Dried fruits and nut cake that I am talking about is almost like the christmas cake. It is healthy in so many ways. First off, no butter is used. Secondly, very minimal quantity of flour is used. Best of all, it is loaded with dried fruits and nuts!!! Although I munch on nuts to ease my mid-afternoon hunger pangs, I find it really difficult to get my husband to eat dried fruits or nuts as it is. So, this cake was indeed a great solution. He loved the cake and we enjoyed the cake throughout the week. It actually tasted better a couple of days after it was baked!!!

Now lets see the recipe.

Ingredients:

All-purpose flour - 3/4 cup
Firmly packed brown sugar - 3/4 cup
Eggs - 3
Vanilla extract - 1 tsp
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Salt - 1/4 tsp
Coarsely chopped nuts - 3 cups
(I used hazelnuts, walnuts, cashews, almonds and pistachios)
Diced dried fruits - 3 cups
(Dates - 2 cups + Other dried fruits - 1 cup(I used dried apricots, figs, cherries,cranberries and raisins))

Procedure:

1. Preheat the oven to 150C. Grease a cake pan and keep it ready.
2. In a large mixing bowl add the flour, baking powder, soda, salt, sugar and mix well. Next add the chopped nuts and dried fruits and mix well with using your hands.
3. In a separate bowl beat the eggs and vanilla until they turn light coloured and fluffy.
4. Now add this egg mixture to the fruit and nut mixture and mix well with a rubber spatula till the ingredients are combined well.
5. Scrape down the contents to the prepared pan and bake for about 60-75 minutes.
6. Remove from oven when the cake pulls away from the sides of the pan. Mine was ready at around 65 minutes.

Slice and serve with tea or have it for breakfast. This could be a great power-packed start for the day!!!!

Malai Kofta Curry - With Ricotta Cheese!!!

Hi guys!!!

Malai Kofta curry is a not-so-spicy curry that goes well with rotis and pulao. Generally this dish is prepared with soft paneer. Homemade paneer is ideal. But I am not that patient in preparing paneer at home. And the idea of using huge quantities of milk to end up with so little paneer just breaks my heart. I usually prepare my paneer dishes with store-bought paneer which is good. But it is not soft enough to prepare the malai koftas. So I decided to use the closest substitute - Ricotta Cheese!!!

I was not sure if this delicate cheese was going to hold its shape when frying the koftas but they just turned out amazing. We had this with Garlic Butter Naan and the combination was simply great :-) Now for the koftas, you can add in some boiled veggies to have something to bite-in or just prepare it without veggies like I did and it will still taste wonderful!!

Now lets see the recipe.

Ingredients:

For koftas:
Makes 6 koftas

Ricotta cheese - 250 gms
Green chillies - 2
Ginger & garlic paste - 1 tsp
Garam masala - 1 tsp
Cashews - 10 (broken)
Boiled veggies - 1/3 cup (optional)
Salt - as per taste
All-purpose flour / Maida - to roll the koftas before frying.
Oil - for frying the koftas.

For curry:

Onion - 2
Tomatoes - 2
Ginger - 1/2"
Garlic - 3 cloves
Chilli powder - 1/2 tsp
Garam masala - 1 tsp
Milk - 1/2 cup
Fresh cream - 1/4 cup (optional)
Salt - as per taste
Cumin seeds - 1 tsp
Oil - 2 tbsp

Procedure:

1. Take the Maida in a small plate and keep it handy. Mix all the ingredients except oil under "for koftas" and divide them into 6 balls. The koftas will be absolutely sticky at this time.
2. Heat the oil in a deep pan on medium heat. When the oil is ready, just the roll the koftas well in the maida and carefully drop them in the hot oil one by one. Fry them till golden brown and place them on paper towels to drain excess oil.
3. Grind the chopped onions. tomatoes, ginger and garlic into a paste. Now heat the oil in a kadai and add the cumin seeds and let it sizzle.
4. Now add the ground paste and cook for a few minutes till the raw smell of ginger leaves. Now add the masala powders, salt, milk and enough water to achieve the consistency of the curry. Let this cook for about 10 minutes. If using cream this is when you add it.
5. Slowly add the koftas in the curry one after the other. Remove the koftas after about a minute 'coz these cheese balls drink up the entire curry.
6. Transfer the curry to the serving bowl and add the soaked koftas finally before serving.

Serve hot with naan, roti or pulao!!!

Garlic Butter Naan!!!

Hi guys!!!

Naan is a very popular Indian flat bread which is very commonly seen in most supermarkets abroad these days. During our weekly visit to the supermarket, I would look at the perfectly puffed up Naans and think that I should try making it at home. But it took really long for me to actually give it a go. The added advantage of making naans is that the dough does not require a lot of raising time thus making it a part of a quick but elegant meal!!!

Now lets see the recipe.

Ingredients:
Yields 5 naans

All-purpose flour / Maida - 2 1/2 cups
Yeast - 1 tsp
Warm water - 1/2 cup
Sugar - 1 tsp
Salt - 1 tsp
Garlic - 4 cloves
Oil - 1 tbsp
Butter - as required

Procedure:

1. Add the yeast and sugar to the warm water and let it sit covered for about 10 minutes or till it turns frothy.
2. Now take the flour and salt in a wide vessel and start adding this yeast water little by little and mix it into a soft elastic dough. the dough has to be sticky now.
3. Finally add the oil and mix well. Keep this covered in a warm place for about an hour.
4. When the dough has risen, divide it into 5 equal sized portions. Preheat the oven to 240C in the broil mode.
5. Generously dust the counter with flour and start spreading the balls into tear shaped naans. Sprinkle the finely chopped garlic cloves over the entire naan.
6. Place the naan on a baking tray with foil and place it directly under the heat source. Cook it for about 2-3 minutes till brown spots appear and it starts to fluff up.
7. Now flip over the naan and cook for another minute and take it out of the oven and immediately spread the butter. Repeat the same with every naan.

Serve hot with any spicy veg or non-veg curry!!!

Kashmiri Pulao!!!

Hi guys!!!

For almost a week before my husband's birthday I was browsing through recipes for a lunch that I was planning for all our friends. I wanted it to be vegetarian and something different. After having gone through hundreds of ideas, I loved the Kashmiri pulao recipe. I have not been able to accept the idea of sweet ingredients in spicy dishes. I do not like the Curd rice in Saravana Bhavan just coz of the raisins they add in it. Well, but that has completely changed after I tasted this Kashmiri pulao. This is a very simple pulao with raisins and grapes added in it. I was a bit skeptical in the beginning but gave it a shot. It was heavenly!!!!

The recipe is very simple and straightforward. It does not take a lot of time to prepare and goes well with any spicy curry. Now lets see the recipe.

Ingredients:

Basmati Rice - 2 cups
Green peas - 1/2 cup
Onion - 1 big
Green chillies - 2 or 3
Cashews - 15
Raisins -  a fistful
Grapes (Green and Black seedless) - 1/2 cup
Pomegranate seeds - 1/4 cup
Cinnamon - 1/2" stick
Cloves - 5
Bay leaves - 2
Ghee - 2 tbsp
Heavy cream - 2 tbsp
Salt  - as per taste

Procedure:

1. Cook the basmati rice for 10 minutes under pressure. Spread the cooked rice on a wide plate and let it cool.
2. Cook the green peas and keep it handy. Heat the ghee in a wide vessel and add all the whole spices, cashews and raisins.
3. When they sizzle add the chopped onions, green chillies and the cooked green peas. Next add the cooked rice along with required amount of salt and mix well.
4. Finally add the heavy cream and mix thoroughly. Add the fruits at the end and serve.

Tastes best with any spicy curry!!!

Kadai Bhindi Masala!!!

Hi guys!!!

I am back after yet another break :-) It was a long weekend here in the UK with the Queen's Diamond Jubilee celebration. The weekend also was special coz it was my hubby's birthday. I baked a Black Forest cake, the recipe of which will be posted soon. With the long weekend coming to an end I fell sick with a really bad cold and fever. I am better now and am back with all the recipes I had cooked over this weekend and some time earlier!!!!

I love Okra whereas my husband hates them. Yes I am not exaggerating. He hates them. I can make him eat these gorgeous green beauties only if I deep fry them like pakoras. For a change I wanted to try a north indian style curry with okra and landed on this recipe. I found this in Vah Chef's site and decided to give it a try. I absolutely loved this curry and my husband had it without complaining. So it is indeed a success!!!!

Now lets see the recipe.

Ingredients:
Serves 2 people

Okra / Ladies finger - 250 gms
Onion - 1 big
Tomato - 1 big
Bell pepper - 1
Ginger & garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Corriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt - as per taste
Cumin seeds - 1 tsp
Corriander seeds - 1 tsp
Oil - 3 tbsp

Procedure:

1. Clean, dry and cut the okra in bite size pieces.
2. Heat the oil in a kadai and fry the okra pieces and set aside. Now in the same oil add the cumin seeds and crush the corriander seeds in it.
3. When they sizzle add the chopped onions, followed by ginger garlic paste and chopped tomatoes. Keep mixing them till they combine to form a paste.
4. Now add all the masala powders, salt and about 1/2 cup of water. Then add the chopped bell peppers and close the kadai and cook for about 10 minutes till the raw smell of the masala goes away.
5. Finally add the fried okra pieces and simmer for about 5 minutes and switch off heat.

Serve hot with rotis!!!

Lamb Seekh Kabab!!!

Hi guys!!!

I have always been a fan of kababs. That always seemed like a perfect starter to me. For the first time I prepared kababs at home. I used minced lamb. The same recipe can be used when using minced chicken as well. My husband does not like lamb/mutton much. It is very difficult to get him to eat something that has mutton in it. On the other hand, I love mutton. Be it biryani or any other curry, I love to use mutton in it. But it has been almost a less frequented ingredient 'coz it seems like a truck-load of work to prepare a dish just for me. Anyways, now and then I try to prepare something in mutton and look like a sad puppy when we sit down to eat and succeed in getting him to eat it too :-)

The Seekh kabab is an easy to prepare starter dish. It can be a great appetizer when hosting parties or having friends over. Now lets see the recipe.

Ingredients:

Minced meat - 1/2 kg
Egg - 1
Onion - 1
Green chillies - 2
Ginger & garlic paste - 1 tsp
Gram flour (Besan) - 2 tbsp
Chilli powder - 1 tsp
Garam masala - 1 tsp
Corriander powder - 1 tsp
Pepper powder - 1/2 tsp
Salt - 1 tsp
Lemon juice - 2 tsp

Procedure:

1. Mix all the ingredients and cover and refrigerate for an hour. This helps in binding so that the meat does not fall off the skewer.
2. Preheat oven to 220C.
3. Soak the bamboo skewers in water for about half hour. Now divide the meat mixture into equal sized balls.
4. Roll the balls around the skewer and stretch it out.
5. Cook this in the preheated oven for around 15 minutes or till the meat is thoroughly cooked.

Serve hot with mint chutney or just ketchup!!!!

Gobi Masala / Cauliflower Curry!!!!

Hi guys!!!

Aloo Gobi Masala is a curry that I frequently prepare. But I do opt to exclude the aloo from the curry at times and land at this amazing gobi masala. This is a great accompaniment for rotis and is a very fulfilling dish too. Both me and my husband love this curry.  Cauliflower is the second most often used vegetable in my kitchen. Aloo is the winner by the way :-)

This is just like any other north indian curry I prepare. Just the right proportion of the masala powders is what matters. You can either pre-cook the cauliflower to shorten the process or just cook it when preparing the curry. I prefer the second option.

Now lets see the recipe.

Ingredients:

Cauliflower - 1 small
Onion - 1 big
Tomato - 1 big
Ginger & garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Corriander powder - 1 tsp
Garam masala - 1/2 tsp
Amchur powder - 1/2 tsp (optional)
Kasoori methi - 1 tsp (optional)
Salt - as per taste
Oil - 2 tbsp
Cumin seeds - 1 tsp

Procedure:

1. Heat the oil and add the cumin seeds. When they start to sizzle add the chopped onions, followed by ginger garlic paste and tomato.
2. Cook this for a couple of minutes till all the ingredients combine to form a paste. Now add all the masala powders, salt, kasoori methi if using and mix well.
3. Now add the cauliflower chunks and 1/2 cup of water and close and cook for about 15 minutes.
4. Keep stirring in between to avoid sticking to the bottom of the pan. When the gobi is all cooked and the masala is well blended, switch off heat.

Serve hot with rotis or pulao.

Cranberries & Pistachio Biscottis!!!

Hi guys!!!

Monday hits hard on people who have to return to work. It does seem hard for me as well. My weekends usually start as early as Friday afternoon with my husband coming home for lunch. Then it is 2 days of fun. Either visiting places or just watching one movie after another and lying around lazily all day :-) This weekend was awesome. The weather was great. With clear blue skies, breeze and sunlight till 10 pm... Ahhh!!!! I love such days. In all these 11 months in the UK this is the first time I am seeing consecutive bright and clear days. So we did not waste a single day. Saturday flew by with us visiting a very scenic castle nearby with friends. Sunday was fantastic. We had a barbecue lunch along with a few other friends and it was just awesome!!! After all that fun, I am like the kindergarten kid who cries all the way to school on Monday morning..

I am gonna quit whining about the start of the week and get to the recipe. I love the recipes in Joy of Baking website. I had bookmarked the cranberries pistachio biscotti recipe a while ago and totally forgot about it. Last week, I was going through my bookmarks and found the link again. I got into baking immediately. I loved the fact that these biscottis require no butter in the making. It is just the eggs that bind the whole thing together. The taste was incredible. The only hard part was breaking open the pistachios and chopping them. When my husband was having the last biscotti he asked, "Will there be a box of these on the dining table tomorrow when I get back from work??" I could not help but laugh.

So off to the recipe now.

Ingredients:

All-purpose flour - 1 3/4 cup
Sugar - 2/3 cups
Eggs - 2
Baking powder - 1 tsp
Vanilla extract - 1 tsp
Salt - 1/4 tsp
Dried cranberries - 1/2 cup
Unsalted pistachios - 1/2 cup

Procedure:

1. Preheat the oven to 180C.
2. Beat the eggs and sugar on medium speed till pale and fluffy. It takes about 3 minutes.
3. Now add the vanilla extract and beat for another minute.
4. In a spearate bowl, mix the flour, baking powder and salt. To this add the egg mixture and beat till it is properly combined.
5. Finally add the cranberries and pistachios and fold in gently.
6. Transfer this mixture to a well-floured counter and roll it into a log about a foot long. Place this on a baking sheet and bake in the preheated oven for about 25 minutes.
7. Now take it out and let it cool for about 10-15 minutes. Dial down the oven temperature to 165C. Meanwhile, when the log cools down cut this into 1/2 inch thick cookies.
8. Bake the slices for about 10 minutes and then turn over and bake for another 10 minutes. This ensures that the cookie is crisp on both sides.

Serve hot with coffee or tea!!!

Shredded Fish Stir-Fry / Meen Puttu!!!!

Hi guys!!!

This is one of my favorite dishes prepared with fish. In most South Indian non-veg restaurants this dish is prepared with Shark fish. Actually the dish is called Sura (Tamil name for Shark fish) Puttu!!! I love the Sura puttu from Ponnusamy hotel :-) My mom used to prepare this with Vaalameen (I dont know the English name). That fish has awful lot of bones and it takes forever to finish eating it. The fish kuzhambu prepared with Vaalameen is awesome. But I do not have the patience to sit and pick out the bones. So, my mom prepares this yummy puttu with it and makes my job (I mean eating!!) easier..

My husband loves fish. So, I had to prepare this dish to impress him right??!!! The first time I used Salmon. It did taste good but did not match the taste of my mom's preparation. So I started playing around with the type of fish I used to cook. Finally I landed on Cod fillets. They were amazing!!! The recipe is super simple and the dish is super delicious.

Now lets see the recipe.

Ingredients:

Cod fillets - 300 gms
Onion - 1 big
Green chillies - 2
Garlic - 3 cloves
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp + 1/2 tsp (for boiling the fish)
Chilli powder - 1 tsp
Corriander powder - 1/2 tsp
Fennel powder - 1/2 tsp
Salt - as per taste
Oil - 2 tbsp
Curry leaves - a bunch

Procedure:

1. Clean the fish fillets and cut them into a few pieces. Boil this in enough water along with 1/2 tsp turmeric powder and a pinch of salt. Let it boil till the fish is completely cooked.
2. Drain the water and shred the cooked fish and keep aside.
3. Now heat the oil in a kadai and add the mustard and cumin seeds. When they sizzle add the curry leaves. Give it a quick toss and add chopped onions, garlic and chillies.
4. Add all the masala powders, salt and the shredded fish and keep mixing till the masala is well absorbed by the fish bits. Cook for about 5 minutes and switch off heat.

Serve hot with rice and curry. This dish tastes best with fish kuzhambu!!!

Ghee Rice!!!

Hi guys!!!

Ghee rice is a very easy dish. This is a dish I prepare as a substitute for Biryani. It tastes great with any spicy curry and is almost equivalent to the flavorful biryani. Infact, the Kerala layered biryanis use this ghee rice for the rice layers altering with the curry.

Ghee rice can be used to prepare a satisfying lunch when you have a spicy curry dish to accompany. I prepared this a while ago with Pepper chicken curry and Tandoori chicken. It was a super duper meal indeed!!
The recipe is very simple. Just like preparing normal white rice, but you just add in a few whole spices and ghee.

Now lets see the recipe.

Ingredients:

Basmati rice - 2 cups
Ghee - 2 tbsp
Cashews - 10
Onion - 1
Bay leaves - 2
Cardamom - 3
Cinnamon - 1" stick
Cloves - 5
Star Anise - 2
Salt - 1 tsp

Procedure:

1. Heat the ghee in a pressure cooker and add all the whole spices and cashews and let them sizzle for a while.
2. Add the chopped onions and saute till it turns soft.
3. Next add the basmati rice and fry for a couple of minutes till you get a nice aroma.
4. Now add 3 cups of water and salt and close the lid. Let it cook under pressure for 10 minutes.

Serve hot with a spicy curry of your choice!!!

Rooh-Afza Lassi!!!

Hi guys!!!

Ever since I bought a bottle of Rooh-afza I have tried to use it in any way possible. I liked it best when I used it to make lassi. Lassi itself is a great drink for summer and after I added rooh-afza it tasted even more refreshing.
It is usual for me to feel hungry around 3.30 in the afternoon and I dig our snacks shelf and for a minute lose calorie-consciousness and eat whatever I find :-) But I have made sure that I do not do that so often these days. Especially since the temperatures have started rising I am more thirsty than hungry. So I try to prepare something to drink and its mostly lassi. Again 'coz its very simple to prepare!!!

Lets see the recipe.

Ingredients:

Curd - 1 cup
Sugar - 2 tbsp (as per taste)
Rooh-afza - 2 tbsp
Cardamom - 4 pods

Procedure:

Just blend all the ingredients together and serve chilled in tall glasses :-)

Not much of a recipe but a great tasting drink!!!!