CHUM CHUM yummmyyyyyyyyyyyyyyyyyyyyyy

If anyone wants to order fr sev ki barfi,
 coconut barfi, do let me knw...
:) chef in action :D

cheesy french fries.....

Boondhi ka ladoo- the Raina Mirchandani way

BOONDHI LADOO

 

Ingredients:

1 cup Besan
1 pinch Kesari
1 pinch Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
1 tbsp Melon seeds
1 tbsp Broken Cashew nut
2 cups Oil Sugar
1 cup Water

Procedure:

• Mix the flour, rice flour, baking powder and colour.
• Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
• Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
• Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm make into balls. Bondi Ladoo are ready to be served
• If the mixture cools balls cannot be made as the sugar crystallizes.

Sindhi Curry-the Raina Mirchandani way

Sindhi Curry

 

Ingredients:

oil- 5 tblsp
asafoetida (hing) a pinch
green chillies - to taste
cumin seeds - 1 tsp
fenugreek seeds (methi) - 1 tsp
gram flour (besan / chane ka atta) - 6 tblsp
coriander/cumin powder- 1 tsp
turmeric powder (hadli)- a pinch
mixed vegetables (carrots, ladyfinger, brinjal, drumsticks, bottle gourd)- 2 cups/200 gms
tamarind (imli) pulp - 2 tblsp
salt (namak) - to taste
coriander leaves (dhania patta) - 2-3 sprigs

Procedure:

• Heat oil in a pan.
• Add asafoetida and after a few seconds, add the chopped chillies, cumin and fenugreek seeds.
• Allow them to stop spluttering, then add the gram flour, stirring continuously.
• Fry it, till the flour becomes brown in colour and aromatic.
• Add around 5-6 cups (1 lt.) of water, stirring continuously to avoid forming lumps.
• Cook on a simmering flame for at least 15- 20 minutes and then, bring it to a boil.
• Stir in the vegetables and the spices.
• Add the tamarind pulp and cook further, till the vegetables become tender.
• Add the salt and garnish with chopped coriander.Serve with plain rice and fired potatoes.

Waldorf Salad-the Raina Mirchandani way

• Waldorf Salad

  

  
  

  • 1/2 cup chopped, slightly toasted walnuts
  • 1/2 cup celery, thinly sliced
  • 1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
  • 1 sweet apple, cored and chopped
  • 3 Tbsp mayonnaise
  • 1 Tbsp fresh lemon juice
  • Salt
  • Pepper
  • Lettuce

  METHOD

  In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

Peach Melba-the Raina Mirchandani way

Ingredients:

FOR THE  PEACHES:

• 750ml water
• 700g caster sugar
• Juice of 1/2 lemon
• 1 vanilla pod, split lengthways
• 8 peaches

FOR THE  RASPBERRY SAUCE:

• 375g raspberries
• 25g icing sugar juice of 1/2 lemon

TO SERVE:

• 1 large tub vanilla ice cream

  Procedure

  1. Put the water, sugar, lemon juice and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the pan down to a fast simmer.
  2. Cut the peaches in half, and, if the stones come out easily remove them, if not, then you can get them out later. Poach the peach halves in the sugar syrup for about 2-3 minutes on each side, depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove to a plate with a slotted spoon.
  3. When all the peaches are poached, peel off their skins and let them cool (and remove any remaining stones). If you are making them a day in advance, let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
  4. To make the raspberry sauce, liquidize the raspberries, icing sugar and lemon juice in a blender or else a processor. Sieve to remove the pips and pour this fantastically hued puree into a jug.
  5. To assemble the peach melba, allow two peach halves per person and sit them on each plate alongside a scoop or two of ice cream. Spoon the raspberry sauce over each one, and put the remaining puce-tinted red sauce in a jug for people to add themselves at the table

PEACH MELBA

Chocolate Mousse-the Raina Mirchandani way

Chocolate Mousse

Ingredients

• 4 1/2 ounces bittersweet chocolate, finely chopped
• 2 tablespoons (1 ounce) unsalted butter, diced
• 2 tablespoons espresso or very strong coffee
• 1 cup cold heavy cream
• 3 large eggs, separated
• 1 tablespoon sugar

(Optional) Raspberries and extra whipped cream

Method

1 Whip the cream to soft peaks, then refrigerate.
2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)
Serves 5-8, depending on the size of the servings.

Cheese Macaroni- the Raina Mirchandani way

Cheese Macaroni

 

Ingredients (serves 4)

• 400g macaroni
• 50g butter
• 2 tbs plain flour
• 2 cups (500ml) milk
• 2 cups (250g) grated cheese (gruyere, tasty, vintage)
• Chopped parsley

Method

1. Cook the macaroni in a large pan of boiling water according to packet instructions (different brands may vary in size & cooking times) 
2. Meanwhile, melt the butter in a medium saucepan and add the flour. Cook, stirring, for 1 minute over medium-low heat.
3. Gradually add the milk, stirring until smooth. Stir gently until the mixture comes just to the boil, then reduce heat and simmer for 2 minutes. Remove from the heat, add the grated cheese and stir until melted and smooth.
4. Drain pasta and return to the pan. Pour cheese sauce over the pasta and stir until well coated. Season with salt and white pepper to taste. Serve immediately sprinkled with chopped parsley and cheese.

Rajma:the Raina Mirchandani way

Rajma:

Ingredients:

1 cup or 200 gms Rajma
2 cloves
1 cinnamon stick
1 bay leaf
1 tsp oil
1 tsp butter
1 tsp cumin seeds
1tsp turmeric powder
1 tsp cumin powder
1 tsp garam masala
1/2 cup finely chopped onions
1 tblsp ginger-garlic paste
1 cup chopped tomatoes
Salt to taste 

Procedure:

• Wash and soak rajma overnight or for at least for 8 hours. (Kidney beans will get double in size after soaking).
• Pressure cook the soaked rajma in about 3 cups of water in pressure cooker until rajma is soft and tender. Reserve the stock it can be used later to the gravy.
• Heat oil in a pan, fry cinnamon stick, cloves and bay leaf for a minute. Then add chopped onions. Saute it till the onions turns to golden brown.
• Add ginger garlic paste. Fry till golden and cooked. Add chopped tomatoes, turmeric powder, cumin powder, garam masala powder and saute it till tomatoes become soft.
• Add boiled rajma to it with salt, butter and the rajma stock. In case you feel the gravy is less, you can add some water. Cover it and let it simmer it for 20-30 minutes. When the rajma gets nicely blended with the curry sprinkle some chopped coriander and move to a serving dish.
• Garnish it with few coriander leaves and serve with hot rice.

Rice pudding/Kheer -the Raina Mirchandani way

 Rice pudding/ Kheer

 

 

 

Ingredients:

1/4th cup long grain rice (washed and drained)
4-5 cups milk
2-3 cardamom seeds (crushed)
2 tbsp almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3 tbsp sugar or as desired

Procedure:

• Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
• Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
• Add the sugar and stir until completely dissolved.
• Remove the rice kheer from heat and serve either warm or chilled.

Chocolava Cake -the Raina Mirchandani way

Chocolava

Ingredients:
2/3 Dark Chocolate Bars 
3 Eggs 
1/2 cup Sugar 
1/2 cup Butter
1/2 cup flour

Procedure:

• Take a small vessel and put the butter and chocolate in it, leaving 4-5 cube pieces aside. 
• Place it in the microwave and allow to melt. 
• Remove from the oven and add sugar. Stir well. 
• Leave it aside for 10 minutes, till the mixture cools down. 
• Add eggs and flour and beat the mixture thoroughly. 
• Now, take two cup-cake size baking tins and grease them with butter. 
• Add the batter in equal amounts in both the cups. 
• Insert 2 cube pieces of chocolate at the bottom of each cup and let it cool for about 15 minutes. 
• Preheat the oven at 180 degree Celsius. 
• Bake the cup-cakes for 10 mins, till the batter rises a little. 
• Hold a plate from the open end of the tin and invert it in your plate. 
• Serve hot. 

Gulab Jamun-the Raina Mirchandani way

Gulab Jamun

Ingredients:
Thickened milk (mawa) 250g
Semolina (suji) 50g
Milk powder 25g
Baking powder 5g
Fat 1 lit
Cardamom 20g
Sugar 750g

Procedure:
Combine all the ingredients except for the fat to form a smooth dough
Divide into equal sized small balls
Heat fat
Deep fry till golden brown in colour
Prepare sugar syrup to one string consistency
Add the fried Gulab Jamuns to this
Allow the Gulab Jamuns to absorb the syrup and become soft
Serve hot or cold
Garnish with chopped dry fruits if desired.

Gajar Ka Halwa-the Raina Mirchandani way

Carrot Halwa

Ingredients:
Carrot 500g
Sugar 250g
Milk 150 ml
Thickened milk 150g
Clarified butter 100ml
Cashew nuts 50g
Raisins 50g
Fat 100ml
Cardamom10g

Procedure:
Wash, peel and grate the carrots
Saute carrot into clarified butter
Add sugar and saute till the sugar melts
Add milk, saute properly and allow it to cook
Add thickened milk and saute
Saute dry fruits in butter
Add dry fruits to the halwa
Serve hot or cold.

Shahi Tukhra- the Raina Mirchandani way

Shahi Tukhra

Ingredients:

Bread 250g

Milk1 1/2 lit

Sugar 250g

Saffron 10g

Dry fruits 50g

Clarified butter 100g

Fat 500g

Thickened milk 25g

Procedure:

Cut bread into triangle, removing the outer crust 

Deep fry in fat till crispy and golden brown in colour

Boil milk,add sugar and reduce to half of its quantity

When the thick saucy mixture of milk is ready, add a pinch of saffron

Add dry fruits, and nuts sauted in butter

Arrange the fried bread on a platter and top it with the milk-saffron mixture

Garnish with rose petals, nuts and edible gold if desired.

Banana Cake-the Raina Mirchandani way

Banana Cake:

Ingredients:

Refined flour 225g

Sugar powder 225g

Margarine 125g

2 eggs

Walnuts 50g

Soda Bi carb 1/2 tbspn

Salt-a pinch

2 Bananas

Procedure:

Cream margarine and sugar till light and fluffy

Beat eggs well and add gradually to cream mixture

Add mashed bananas

Sieve flour with baking soda and salt

Pour into a greased and dusted tin

Bake at 100'C till cooked

To check if cooked or not poke a knife, if it comes out clean, its cooked.

Ice it up with whipped cream and walnuts when cool.

Vegetable Cutlets-the Raina Mirchandani way

Vegetable Cutlets:

Ingredients:

450g potatoes

115g carrots

115g peas

55g onions

5g celery

15g capsicum

1 lime

10g pepper

1 egg

55g breadcrumbs

30g fat

115g flour

salt to taste

Procedure:

Boil and mash potatoes.

Boil and chop carrots and peas.

Mince onions and celery,  finely chop the capsicum.

Mix chopped veggies, onions, celery and capsicum with mashed potatoes.

Add salt, pepper and lime juice

Shape into cutlets,dip in flour, then egg,and bread crumbs and deep fry

Serve hot with tomato sauce.

Ginger bread-the Raina Mirchandani way

Ginger bread (eggless)

Ingredients:

2 cups flour 

1 cup milk

1 tblspn vinegar

1 cup sugar

3 oz butter

2 tspns ginger

1 tspn cinnamon

1 tspn bi carb

pinch salt

2 tblspns syrup

Procedure:

Rub butter into sifted dry ingredients. Heat milk , bi carb ,and syrup

Stir well and pour into dry ingredients.

Mix thoroughly. Bake at 350'F for 1 hr or until cooked

Do not open the oven door for the first half hr. 

Decorate with cream n colourfull icing balls

Cherry Berry Trio-the Raina Mirchandani way

Cherry Berry Trio

Ingredients:

200g strawberries

250g red grapes

150g red cherries

pitted ice cubes

Procedure:

Halve two or three strawberries and grapes and set aside

with a few perfect cherries for decoration.

Cut up any large strawberries and push through a juicer

with the remaining grapes and cherries

Pour into glasses, top with halved fruits, cherries and ice cubes

and serve immediately

To make fun decoration, skewer a halved strawberry or grape 

on a cocktail stick(toothpick) and hang a cherry by its stem.

Chocolate brownie milkshake-the Raina Mirchandani way

Chocolate brownie milkshake

FFor a truly indulgent flavour , use home-made chocolate brownies in this falbulously tasty milkshake. It is very rich -and incredibly decadent-so sit back, relax and just enjoy a totally luxurious moment on your own-well, you wouldn't want to share it. ;)

Ingredients:

(makes one large glass)

40g chocolate brownies

200ml full cream

2 scoops vanilla ice cream/chocolate ice cream (if u want it chocolatey)

a little whipped cream

chocolate shavings or cocoa powder to decorate

Procedure:

Crumble the chocolate brownies into a 

blender or food processor and add the milk

blend it until it is a pale chocolate colour

Add the ice cream and blend until smooth and frothy

pour into a tall glass and spoon over a little whipped cream

Serve scattered with chocolate shavings or a dusting of cocoa powder

Hara Bhara Kabab-the Raina Mirchandani way

Hara Bhara Kabab:

Ingredients:
Boiled spincah 1 cup
Boiled peas 1/2 cup
Mashed potatoes 1 cup
Ginger 2 tsp
Chaat masala 1 tsp
Coriander 1 tsp
Salt 1 tsp
Flour/bread crumbs

Procedure:
Blend boiled spinach and peas till smoothe paste is formed.
Mix other ingredients and flour for binding.
Heat oil on a pan
Fry on a low flame till kababs turn crispy and crusty.
Serve hot with tomato sauce.

Mocca Biscuits-the Raina Mirchandani way

Biscuit lovers...this is for ya :)

Mocca Biscuits

Ingredients:
1/2 lb butter
1 tspn instant coffee
2 1/2 cups flour
2 tspns baking powder
5 oz sugar
2 oz cocoa
pinch salt

Procedure:
Cream butter and sugar very well
Add all dry ingredients, sifted together and mix with 2
tbspns warm coffee.
Kneed well
Form into small balls in a moderate oven
Ice it up with white or dark chocolate ....

Melting moments- the Raina Mirchandani way

Melting Moments:

Ingredients:
1/2 lb butter
2oz cornflour
2oz icing sugar
6oz flour

Procedure:
Soften the butter and beat in the icing sugar
Add flour, little salt and the cornflour and mix well
Put teaspoonful into a baking tray and press with a fork
Decorate with 1/4 cherry and bake in a morderate oven
until slightly golden.

Doughnuts- the Raina Mirchandani way

Item:Doughnuts

Ingredients:
4 cups flour
4 tspns baking powder
1 tblspn lemon juice
1/2 tspn cinnamon
2 tblspns shortening(butter, vegetable fat or margarine)
1 tspn salt
1 cup milk or water
1/4 tspn nutmeg
1 cup sugar

Procedure:
Sift flour twice with baking powder, salt, nutmeg, cinnamon.
Cream shortening, add sugar gradually and continue beating until
light and fluffy.
Add milk and flour mixture alternately, stirring until blended
Roll out on a lightly floured board , about 1/2 '' thick.
Cut with a floured doughnuts cutter and let it stand for 20 mins.
Drop into deep oil ( 365' - 375' F)  and fry until golden brown 3- 5
minutes; turning  the doughnuts as they rise to the surface and
drain on absorbent paper .Sprinkle with castor sugar or dip half in melted
chocolate, ice it and make it look colourful.

Peach Pie-the Raina Mirchandani way

Item:Peach Pie

Ingredients:
Yellow peaches
1 oz sugar (1 oz = 283g)
pinch salt
2 oz butter
4 oz flour

Procedure:
Halve and peel some peaches, then stew them in very little
water with sugar to taste.
Mix together the flour, salt and sugar, then rub in the butter until
the mixture looks like crumbs.
Place the stewed peaches in an oven-proof pie dish, with only
a little juice and sprinkle the crumbed dry ingredients over the top.
Put into a moderate oven (350'F) for 25-30 minutes, when the
crust should be golden brown.
Serve with custard or cream.

Eggless Carrot Cake-the Raina Mirchandani way

Item: Carrot Cake

Ingredients:
1 1/2 cups grated carrots
1 1/3 cups brown sugar
1 1/3 cups water
2 cups wholewheat flour
2 tspns baking powder
1 cup raisins
2 tbspns butter
1 tsbn cinnamon
pinch salt
1/2 cup chopped nuts

Procedure:
Boil carrots, sugar, water,and raisins for about 5 minutes
Add butter and cinnamon to hot mixture and allow to cool.
Sift dry ingredients together and add.
Then add chopped nuts.
Bake for 50-60 minutes at 350'
Ice with whipped cream if desired.
~~~~~~~~~~~~~~~~~~~~~~~~~~

Eggless Chocolate Cake- the Raina Mirchandani way

Item:
Chocolate Cake

Ingredients: 
1 1/2 cups flour
3/4 cup sugar
2 tspns baking powder
7/8 cup milk
1/2 cup cocoa
3 tblspns oil
1/4 tspn salt
1/2 tspn ground cinnamon

Procedure: 
Sift together the flour, cocoa, baking powder and salt
Add sugar. Add oil to milk  ( do not attempt to mix)
and pour over dry ingredients.
Mix well together. Bake in a greased 7 inch square loaf tin,
or in 2 sandwich tins in a slow oven-325' F for 40-45 minutes
Ice with Castor sugar or chocolate fudge icing and decorate with cherries ect. as desired.

Vital Veggie Blends- the Raina Mirchandani way

Item:
Ruby Roots
(Beetroot has the highest sugar content of any vegetables and, not surprisingly , makes one of the most delicious , sweet juices, with a vibrant red colour and a rich yet refreshing taste.Despite its firm texture, beetroot can be juiced raw and its intense flavour combines wonderfully with tangy citrus fruits and fresh root ginger. Enjoy this juice as a natural cleanser)


Ingredients:
200g raw beetroot
1cm 1/2 in piece fresh root ginger, peeled
1 large orange
ice cubes 
Preocedure:
Trim the beet root and cut into quarters
Push half through the juicer, followed by
the ginger and remaining beetroot
Squeeze the juice from the orange and mix 
with the beetroot juice
Pour the juice over the ice cubes in a glass or clear glass cup. Serve immidiately.

Boozy Blends-the Raina Mirchandani way

Item:
Pink Pussycat

Ingredients:

3tbsp gin

4 1/2 tbsp pineapple juice

3 tbsp grape fruit juice

2 tbsp grenadine

Procedure:

Shake all the ingredients together with ice and strain in a tall glass, garnish with a segment of grapefruit.

Boozy blends-the Raina Mirchandani way

Item:
Lady killer
A lusciously fruity, tropical-flavoured cocktail. I t would make a good summer's afternoon cocktail
Ingredients:
1 1/2 tbsp gin
3 tbsp apricot brandy
3 tbsp Cointreau
3 tbsp passion fruit juice
3 tbsp pineapple juice

Procedure:
Shake all the ingredients together with ice, and strain into a highball glass
half filled with cracked ice
Garnish with a wedge of pineapple.

Microwave tips by- Raina Mirchandani

• Microwave tips
• -When making tikkas or other tandoori delicacies cover the plate beneath the rack to collect the drippings
• -Do not use aluminium foil for covering dishes in the microwave mode.Do not reheat foods(sweets like ladoos,burfi etc.) with silver sheet, as it leads to sparking.
• -Do not cook and reheat puddings having alcohol( they can easily catch fire).
• -Do not add salt at the time of starting the cooking as it leads to increase in the cooking time.
• -Never over-cook food as it becomes tough and leathery. Give the dish a little standing time 
• before you test it, to avoid over cooking.
• Never pile food on top of each other .It cooks evenly , better and quickly when spaced apart.
• Food cooks better in a round container than in a square one . In squares or rectangular bowls, the food gets overcooked at the corners
• Do not add more water than required , however a little water must be added to prevent dehydration of the vegetables.When the vegetables get dehydrated, there is a loss of natural juices as well. But addition of extra water increases the cooking.

Microwave cooking-the Raina Mirchandani way.

Item :
Italian Mushroom Caps
(Mushrooms stuffed with a filling flavoured with Italian dressing.)


Ingredients:
200gm mushrooms  
1 tbsp olive oil
half onion-finely chopped
1 bread slice-remove sides and churn 
in a mixer to get fresh crumbs
1 tbsp chopped coriander
1 tbsp grated pizza cheese
salt and pepper to taste
WHISK TOGETHER:
2tbsp olive oil, 1tbsp vinegar,
half tbsp garlic paste,1/4 tsp salt
1/4 tbsp pepper


Procedure:
-Wash mushrooms and hollow out the mushrooms
by removing the stem. Scoop out a little more with 
a melon scooper. Pat dry on a kitchen towel.
-Whisk olive oil, vinegar, garlic, salt, pepper. Rub
this flavoured oil on the inside and outside of each
mushroom.
-Chop the mushroom stems finely and mix in the left 
over flavoured olive oil mix.
-Microwave 1tbsp olive oil, chopped stems and onions
for 2 mins.
-Add bread and coriander.Mix well. Add salt & pepper
to taste
-Fill each mushroom with this filling, forming a heap.
-Pierce a wooden toothpick from the side of each mushroom
Keep aside till serving time.
-To serve microwave stuffed mushrooms for four minutes
-Sprinkle mozzarella cheese and again microwave for 30
seconds or till cheese melts slightly.

Boozy blends~Bloody Mary-the Raina Mirchandani way

Morning after
A Bloody Mary is a traditional hangover cure with the reputation of actually working
Spicy, refreshing and ,mildly alcoholic- if you cant face it- this version will invigorate 
sluggish energy with a generous dose of vitamin C and antioxidants to cleanse 
your system...


Ingredients:
300g ripe tomatoes
5ml Tabasco
5ml Lemon juice
15-30ml Vodka
crushed ice
celery leaves to decorate

Procedure:
Roughly chop the tomatoes and push through
a juicer
Add the Tabasco sauce, Lemon juice and Vodka
Pour over plenty of crushed ice in a large glass
Add a few celery leaves and serve immediately.

Real Boozy Blends-the Raina Mirchandani way

Iced Strawberry Daiquiri


The Classic daiquiri is named after a village in Cuba that lies near the Bacardi 
processing plant.The original version was an incredibly potent blend of rum 
and whisky but the fruit versions, which are so popular today, are slightly less
alcoholic.This one combines sweet and fragrant strawberries with white rum
and refreshing tangy lime juice... 


Ingredients:
4 Limes
60ml icing sugar
200ml white rum
275g cups strawberries
300g crushed ice


Procedure:
Squeeze the lime and pour the lime juice into
a blender or food processor.Add the icing sugar,
rum and all but two of the strawberries.
process until really smooth and frothy.

Add the crushed ice to the blender or food
processor and blend it until slushy                                    
Pour the daiquiri into glasses, add a strawberry
half to each glass and serve                    

Real Boozy Blends-the Raina Mirchandani way

The combination of cranberries and raspberries is fast becoming a juice classic, 
despite the fact that these fruits are at their best during different seasons.This
needn't hinder you though, just use one frozen form-the fruit will thaw quickly 
and save you adding ice.This recipe uses raspberry conserve in place of the more
 usual sugar or honey to add sweetness.

Item:
Berried treasure

 Ingredients:
250g raspberries
45ml raspberry conserve
250g cranberries
soda water (club soda) or sparkling mineral water


Procedure:

-Push all the raspberries through a juicer,

 followed by raspberry conserve and then the cranberries

-Pour the juice into a tall glass, top up with soda water or 

 sparkling mineral water and serve immediately