Lemonade with a hint of ginger-mint.

A perfect drink for the hot summers !! 

Makes: 2 Glass

Mint leaves - 8
Ginger - 1/4 inch piece
Sugar - 6 tbsp
Juice of one Lemon
Black Salt - as desired("kala namak" u can easily get it in any Indian store)
Chilled water

1. Crush mint leaves, ginger in 1/2 glass of water and bring it to a boil
2. Strain the water and place it in a large bowl
3. Add lemon juice ,salt and sugar. Stir well until the sugar get dissolved. Add Chilled water.

Pour into serving glasses, garnish with few mint leaves.

Decorating Tip: 

To have a layer of sugar on the glass edge, make the edge wet with the help of water. In a bowl take a good amount of sugar. Dip the edge of glass in the sugar and freeze it for about 15-20 min..Take it out just before serving.

Boondi Raitha

 Serves: 4

Yogurt - 2 cups
Boondi - 1 cup
Sugar - 1
Dry mint leaves - 1/2 tsp
Coriander leaves - 1 tbsp, finely chopped
Cumin powder - 1/2 tsp
Garam masala - a pinch
Black pepper powder - a pinch
Red chili powder - a pinch
Black rock salt powder - apinch
Salt to taste

Method

1. Beat yogurt and sugar well. Sprinkle jeera powder, garam masala, black pepper, red chili, black salt and mix in. Taste to check if you need additional salt. Add little salt as to taste if needed.

2. Then add boondi, mint and coriander leaves, mix well with yogurt.

Serve chilled. Add more boondi for garnishing while serving.  

South Indian Potato Peas Curry

Serves: 6

Fresh or Frozen peas - 1 cup
Potato - 2 large, cut into 1/2 inch cubes
Coconut - 1/2 cup, grated
Onion - 1 medium, roughly chopped
Tomato - 1 medium, roughly chopped
Garlic - 3 cloves
Ginger - 1/2 inch piece, coarsely chopped
Coriander powder - 1 tbsp
Green Chillies - 5
Turmeric - 1/4 tsp
Coriander leaves - 4-5 stalks
Mint leaves - 15
Salt - to taste
Oil - 1 tbsp
Mustard seeds - 1 tsp
Methi leaves - 10-15 strands, finely chopped

1. First boil the potatoes with the skin until done. Let them cool. Once they are cool enough to handle, peel the skin and cut into 1" cubes.
2. Grind together the coconut, onion, ginger, garlic, tomato, coriander powder, turmeric, green chillies, coriander leaves, mint leaves with 1/2 a cup of water to a fine paste.
3. In a heavy-bottomed pan, heat the oil and add the mustard seeds. Wait for the mustard seeds to crackle and then add methi leaves and fry for about 2-3 minutes until the leaves are cooked.
4. Then add the paste prepared earlier, salt to taste and until the aroma changes from that of fresh ingredients to that of cooked gravy, i.e. for about 10-15 min on medium flame.
5. If you are using fresh peas, add them now and cook for about 5 more minutes before adding the potatoes. If using frozen peas, add the potatoes and peas and cook for about 4-5 minutes for the flavours to blend.

Serve hot or warm with chappatis or rice.