Photo Blizzz - 3

Some of the clicks from in and around Seattle. This post has been sitting in my inbox for quite some time. In times like theses I should say "Better late than never" and go ahead and post it.

Seattle Skyline from the ferry

Experience Music Project- Seattle

Pike Place Market

Pike Place Market

Seattle Space Needle

Snocolmie Waterfalls

Mt. Ranier from Freemont Lookout point

Ginger Lemon Squash

Everyone enjoying the summer well ?

Well we have been getting several days of hot weather coupled with some cool days.

Whenever it is summery one of the first things that comes to mind is to have some cool lemon juice. Nothing replenishes your energy like this. It will be even more fabulous if it is attainable with just a few simple steps away.

   Lemon juice infused with ginger and sugar is by far my favorite. The very thought of it gives me a refreshed feeling.

Recipe :

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1. Lemon juice        -  4 cups (freshly squeezed)
2. Ginger                -  1 tbsp (grated and crushed with knife/ mortar stone so the juice comes out)
3. Sugar                 -  2 1/2 cups
4. Water                 -  1 cup  

Method:

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Bring 1 cup of water to boil.

Add grated & crushed ginger to the boiling water.

Let this boil for few minutes. This will make sure the ginger flavor is infused into the water.

Switch off the heat and filter the water into another deep saucepan and discard the ginger collected in the filter.

Add sugar to the filtered ginger water in the saucepan and bring it back to heat.

Make sure the saucepan is deep enough, else the sugar syrup will boil and overflow.

Let it boil for some time. Stir it with a spoon to prevent it from overflowing.

Boil the syrup till you attain a thread like consistency. (like the picture below)

Once you attain this consistency add the hot syrup directly to the freshly squeezed lemon concentrate.

Store these in dry jars. Once cooled close the lid and refrigerate.

To make lemon juice :

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Fill less than 1/4 th of cup with lemon squash. Fill the rest of the cup with cold water and drop 2 ice cubes.

Enjoy this refreshing drink. 

Sugar syrup should have a thread like consistency

Notes :

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• Make sure to use dry container while squeezing the lemon.
• Crushing the ginger and boiling it will add more ginger flavor.
• Bottles/ jars must be thoroughly cleaned and dried before pouring the lemon squash.
• This squash can last for several months in the refrigerator. (Make sure everything is dry and clean)

Squash Erisseri - Boiled Squash simmered in spiced ground coconut

So here I was sitting for the past one hour wondering what to write. But let me tell you my long absence, most of it was not intensional. You can say it was a loose blend of academic work , travel and LAZINESS. And the result was an extended absence from blogging world.  After a while, although I badly wanted to come back and do something, there was this essential ingredient missing...that ingredient which I believe is the key to whatever I succeed in my life. It makes me feel all fired up and ready to conquer anything that comes in my way...

So can anyone guess what that ingredient is ???

Let me give you a clue... This space is named after it !!!

Now you get it right ...:0. Yes the feeling after I get Inspired, its truly magical !!!

Each post in this space is the outcome of an extremely inspired girl.

This post was inspired by none other than this cute little squash sitting in the corner of the vegetable tray inside the refrigerator.   We have been buying squash specially to make this curry. The moment I tasted this curry I became a huge fan. Have it with rice and yoghurt, you wouldn't need anything else.

Only hard part I find when it comes to squash is peeling the skin off. What I usually do is cut squash in to smaller sections and peel the skin off. Remove squash seeds and cut the flesh in to 1 inch cubes.

What I look forward even more is the tantalizing aroma of the ground coconut mix when you open the lid of the blender. One whiff !!! I am transported to somewhere else...

Recipe :

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1. Squash               -  1 med, peeled and cut into 1-inch cubes 
2. Water                 -  2 cups or more (as req.)
3. Salt 

To Grind: Coconut Mixture :

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1. Grated Coconut      -  1/2 cup
2. Turmeric Powder    -  1/2 tsp
3. Chili Powder          -  1 tsp
4. Green chili            -  1
5. Cumin Seeds         -  1 tsp 

For Tempering:

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1. Oil                      
2. Mustard seeds      -  1 tsp
3. Shallots               -  4 -5 
4. Dried red chili       -  2
5. Curry leaves         -  few
6. Grated coconut     -  1 Tbsp

Pressure cook squash with water and salt till 1 whistle or in a medium pot, cook the squash in water mixed with the salt for 8 to 10 minutes or until they are soft. 

Mash the cooked squash with any remaining water with the back of a spoon and set aside.

Meanwhile grind the contents under coconut mixture in to smooth paste (with little water as possible ).

Add the coconut paste to the cooked squash. 

Mix well and cook for 2 -3 minutes, until the coconut mixture has blended in. 

Remove from the heat and set aside.

Heat the oil in a small skillet and splutter the mustard seeds.. 

When they burst, add the rest of the ingredients for tempering.

Sauté till it is browned.

Remove from heat and stir the seasoned oil with the spices into the cooked squash mix. 

Serve hot and enjoy...:)