Ginger Ale Lemonade | Ginger Ale Syrup Recipe



Ginger Ale syrup is good for many summer
cooler recipes. For this recipe, you have to boil the ginger with sugar and
water. Even you can store this syrup in glass jar in fridge for at least one week. Once
you have the ginger ale syrup on hand, it’s very easy to prepare summer
coolers, lemonade and more beverages.
Preparation
Time: 5 Minutes
Cooking
Time:  More than 30 Minutes
Servings:
2
Category:
Beverages
Cuisine:
Indian
Ingredients:
For
Ginger Ale Syrup
1 Cup Ginger, peeled and chopped
3/4 Cup Sugar
2 Cup Water
For
Lemonade
3 Tbsps. Lemon Juice
2 Bottles Club Soda
Ginger Ale Syrup
Instructions:
Boil the ginger in water for 20 minutes
and remove from the flame and strain it. Again add this ginger liquid in
saucepan and add sugar and pinch of salt. Boil it until sugar has dissolved.
Keep this ginger syrup in glass jar for further use.
Now add syrup, lemon juice and soda in
pitcher. Serve chilled with lemon wedges and ice cubes. Adjust the taste
carefully.
Tags: how to prepare ginger ale at home, homemade ginger ale,
ginger recipe, summer recipe, drinks, beverages , mocktails, lemonade recipes,
lemon recipes, healthy recipes, simple recipe, simply tadka, soda recipe.

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Thai Food Promotion @ Flluid, Mosaic Noida

Mosaic Hotels proudly presents the tempting flavors
of Thai cuisine. During the month of February, Chefs and talented team of mosaic
will spice up your taste buds with authentic Thai delicacies at Flluid and
Latitude. These authentic dishes are perfect blend of ingredients that
tantalize and balance the taste with bursts of sour, sweet, salty and tangy
flavors as well as interesting textures. The distinctive strong aromatic herbs
and spices make these cuisines extremely tempting. 
The complete meal will be offering a traditional
Thai special 3 course culinary experience comprises of Appetizer, Main Course
& Desserts. Appetizer will have a wide variety of salads, soups and
specialties like Thai High Satay, Kai Krob, Pla Nung Makham, Porpia Chae (spring roll), Tom Kha Phak- Soup with coconut milk, vegetables and galangal, Som Tam- Spicy raw papaya salad and
Satay Che to choose from.
The main course will comprise of sumptuous dishes
like Thai High Chicken (Non Vegetarian dish made with pieces of chicken tossed in Thai high special sauce), 
Pla Tom Som (Poached fish with ginger, lemon grass and red onion), 
Phad Kraphawed Plik Sod (Vegetarian recipe made with Mushroom in sweet basil with fresh green chili), 
Khao Phad Kraphaw (Spicy fried rice with hot basil in a choice of chicken or vegetables), 
Thai Flat Rice Noodles with choice of chicken or vegetables, Steamed rice and Jasmine rice.

It is followed by mouthwatering desserts like
Coconut Mint Souffle, Sticky Rice Pudding and choice of ice creams. I tried Coconut Mint Souffle which prepared with egg white, cream, coconut flakes and mint….creamy texture dessert served in stem glass and garnish with chocolate curves and fresh mint sprigs.
Flluid is a restaurant cum bar located at Mosaic
Hotels, Noida offers a luscious range of modern cuisine, ambience and privacy.
It boasts of an urban design lounge bar, offering all that one could ask for,
the great options of mocktails, cocktails, selection of international spirits,
wine, beers and liquors. It includes lavish buffet served for Breakfast and
Lunch, along with a sophisticated a-la carte menu. The Exclusive Private Area
is equipped with a fully movable set up that can be fine-tuned as ones mood
proposes. Flluid is open all seven days from 11 a.m. in the morning till 11.00
p.m. night. 
Latitude is the specialty restaurant of authentic
Indian delicacies, located at Mosaic Hotels, Noida. The plush ambiance with
modern elegant designs strongly inspired by ethnic Indian sensation evokes a
far-fetched aesthetic rapture in different ways. 
Come to Mosaic and savor scrumptious Thai food
at a very exclusive price from 8th to 14th February 2016 from 11AM to 11PM. The
exotic Thai food would cost Rs. 999+taxes for two people.
For reservations, please contact: 9650711665 or
9560599400
Tags: Thai food, Thai cuisine, Mosaic, Noida, review, restaurant, food fest, international cuisine, chicken, fish, noodles, flluid, simply tadka, souffle.

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Dunkin’ Donuts Launches Four New Coffees In India

Dunkin’ Donuts,
India’s first All-Day Part and Adult Quick Service Restaurant (Adult QSR) chain
recently launched its latest products offering. Dunkin’ Donuts has launched 4
new coffees – Bangalore Startup Coffee, Boston Black Coffee, Therapeutic
Cappuccino, Tough Guy Cappuccino.
Dunkin
Donuts is world 2nd largest coffee chain which shared huge varieties
of coffees and donuts. As I am big fan of creamy and frothy coffees, so when Dunkin’
Donuts announced their four new range of coffee… feeling excited. Personally I love
Therapeutic Cappuccino
compare to others. 
The products have been created by Chef Felix
Daniel
and his team. The range of
coffees includes options such as:

Bangalore
Startup Coffee
Inspired by the
startup culture of the city, it gives one the confidence and energy to achieve
anything. The light flavors, reminiscent of the South Indian Filter Coffee, are
a result of the 100% Arabica roast coffee beans decoction mixed with piping hot
milk.
Boston Black
Coffee
The
straight-forward, light and easy-going coffee is a palatable version of the
classic black coffee – sans the bitterness – for the Indian audiences.
Therapeutic
Cappuccino
Designed to
soothe the senses, this is a 100% Arabica Italian-style coffee and rich hot
chocolate, generously dressed with whipped cream and drizzled with cinnamon
powder.
Tough Guy
Cappuccino
This tough
coffee is a hard-working triple shot of dark-roast 100% Arabica espresso in
rich textured milk, with a hint of brandy flavour. Perfect for those long hours
to be put in for achieving the impossible!
Launching the new range of Coffee, Mr. Dev
Amritesh, President and COO
, Dunkin’ Donuts India, said, “Today’s youth is
running at an undeterred pace with a desire to conquer the world. Dunkin’
Donuts acknowledges this “spirit to conquer” through the new range of coffees.
It is the ultimate fuel to keep you going so that with “enough coffee you could
shake the world”.

Dunkin’s new
range of coffees occupies an emergent space of coffee consumption between the
two called Real-Social. Inspired from real-social contexts in youth’s life –
workspace and relationships, the coffees are designed as the ultimate self help
for the 24×7 youth culture.
Tags: Coffee, dunkin’ donuts, delhi, restaurants, cafe, coffee shop, black coffee, lemon coffee, review, espresso, simplytadka, cannought place donuts, burgers. 

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Leftover Dal Sooji Kebab | Dal Sooji Tikki

Whenever i found leftover dal or any
vegetable curry in fridge, we used in kneading dough. It gives flavorful and
tasty parathas for breakfast. This time i used leftover dal to prepare tikki or
kebab. For this recipe, mix the carrot, onion with dal and cook with sooji. You
can serve this kebabs or tikkis with spicy green coriander chutney and lemon
wedges. It’s a great evening snack with a cup of masala tea.
Leftover Dal Sooji Kebab | Dal Sooji Tikki
Preparation
Time: 10 Minutes
Cooking
Time: 50 Minutes
Servings:
4
Category:
Snacks
Cuisine:
Indian
Ingredients:
1 1/4 Cup Leftover Yellow dal
1/2 Cup Semolina/ Sooji
1 Medium Carrot, Grated
1 Medium Onion, Chopped
1 Tsp. Ginger and Chili Paste
1 Tsp. Mustard Seeds
6-8 Curry Leaves
Salt to Taste
1 Tsp. Raw Mango Powder
1/2 Tbsp. Lemon Juice
1 Tbsp. Oil
1/2 Cup Bread Crumbs
Few Coriander Leaves, Chopped
Vegetable Oil, for deep frying
Instructions:
Heat the 1 tbsp. oil in non-stick pan and
add mustard seeds and curry leaves.
When they start splutter add ginger chili
paste and chopped onion and sauté for 1 minute.
Add grated carrot and sauté for 2
minutes. Add raw mango powder, salt and lemon juice and mix it.
Add dal and mix well. Cook for two
minutes on medium flame.
Add roasted semolina and mix it. Cook
till to moisture absorbed.
Remove the mixture in separate plate and
add bread crumbs and coriander, knead it gently.
Heat the enough oil in separate wok on
medium flame. Divide the mixture into equal quantity and shape them in tikki
form.
Dip the each tikki into flour and water
mixture and roll into bread crumbs.
Fry the tikkis in small batches till to
golden and crisp on medium flame.  Serve hot
tikkis with green chutney.
Notes: You can use any leftover dal for this
recipe.
Tags: leftover dal, dal recipes, semolina recipe, simplytadka,
snacks, starters, monsoon recipes, tea time snacks, bread crumbs recipes,
leftover recipes, kebab recipes, cutlet recipes, tikki, healthy recipe. 

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