Pineapple Basil Breeze

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Serves 2

Preparation 10 mins


½ cup fresh pineapple pieces

8 fresh Thai basil leaves

1 cup bottled pineapple juice

¼ cup Vodka

11/2 cups crushed ice

375 ml lemonade, chilled


  1. Divide pineapple piece’s and basil leaves between two glass tumblers
  2. Pour pineapple juice and vodka into a jug and stir to combine.
  3. Place ¾ cup of the crushed ice into each tumbler, divide the vodka mixture over ice . Top with lemonade .Stir to combine and serve.IMG_1516 (2).PNG

Margarita Blush

Invitation was extended, entrée got served, mains and desserts  to come .


Just when you thought you were only being served Entrée how about for main course  we have potato & cottage cheese  balls with stuffed figs  in  tomato- cashew gravy ,Vegetable fried rice  served with onion, tomato and cucumber  Raita.

Finishing it off with this red fruit salad with lemon mascarpone . Phew!Hello smoothie!!

But wait, the invitation was extended during Easter week so technically, indulgence is allowed.Right?!

While I walk you through the steps, why don’t you make yourself comfortable with this ‘Margarita Blush’ or ‘Pineapple Basil Breeze’


Margarita Blush

Serves 4

Preparation 15 mins


2 tbs coarsely ground sea salt

1 lime wedge

1/2 cup Tequila

2/3 cup lime juice cordial

1 cup cranberry-raspberry juice

2 cups crushed ice

extra lime slices (garnish)


  1. Spread salt over a plate .Run lime wedge around the rim of four glass tumblers.
  2. Dip rims in salt to coat
  3. Pour tequila, cordial and juice into a large jug . Stir to combine.
  4. Just before serving , divide crushed ice among tumblers , divide tequila mixture over ice .
  5. Serve with lime slices .



Indian Lemonade


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Lemonade with a twist  – the ‘twist’ is to add bruised mint leaves and  honey – this sweet /sour combination   with a hint of  mint  is sure to knock your taste buds off !

Indian Lemonade

2 medium-sized limes  juiced

1 litre of water

1/ 4 cup  Caster sugar

2 tbsp. of honey

Pinch of salt

5-6  mint leaves bruised and juiced.

A pinch of baking soda (optional – this is to neutralise the acidity , but totally optional)

Ice Cubes to serve

Directions :

  1. Place sugar in a tall jar , add  lime juice , baking soda (optional)*, salt , mint (leaves and juice). Mix well .
  2. Add honey , mix well . Now top up with water , Mix well .
  3. Add ice cubes and serve .

*Please note that when baking soda is added to lime a slight effervescent reaction will occur.This is Ayurvedic remedy to neutralize heart burn and stomach acid.

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Spicy Prawn Cakes with Coriander dipping sauce

Coming at you  – Indian  Lemonade , Spicy Prawn  Cakes and Coriander Dipping sauce   – entrée sorted  !

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If you are coming over to my house for  lunch , what would I offer ?hmmm.. how about these spicy prawn cakes with coriander dipping sauce and Indian lemonade  for starters?

These Prawn balls are Sweet, Sour, hot and salty  with full of flavours of  chilli , lime, coriander and spring onions combined with the  fresh coriander dipping sauce to cut the bold flavours  and  just to tantalize the  taste buds  further , just serve this  with  Indian  Lemonade . SOLD !

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Spicy Prawn Cakes:

Preparation time: 15 mins

Cooking time : 15 mins

Makes : 8-10 Prawn balls


500 gms (1 lb) green (raw) Prawns

1 tbsp fish sauce

1 green chilli, chopped

2 cloves garlic, crushed

1/2 tsp turmeric

2 tbsp chopped coriander (Cilantro) roots and leaves

2 spring onions, finely sliced

plain flour (all – purpose flour)

Panko breadcrumbs

1 cup vegetable oil


1.Add the prawns , fish sauce, chilli, garlic, turmeric  and coriander in a food processor and process to a paste .

2.Fold in spring onions.

3.Shape prawn mixture into little balls , and roll in flour to coat lightly and then in panko bread crumbs.

4. Heat vegetable oil in a deep frying pan until hot. Add prawn balls and shallow fry until golden brown.Remove and drain on paper towels.

Serve with Coriander dipping sauce .

Coriander Dipping sauce:

3 cloves of garlic

2 green chillies(seeded and roughly chopped)

1 tbsp palm sugar

4 tbsp lime juice

3 tsp fish sauce

1 cup roughly chopped coriander (cilantro)


Place all the ingredients in a blender with 3 tbps of water  and blend until combined .

Pour into a small serving bowl .

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Brigadeiro – Brazilian Chocolate Truffles

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On this side of the word the supermarkets  started selling  hot cross buns in January  .For a minute then , I thought  Good Friday had come early . Supermarkets started  selling hot cross buns on customer demands . Really ?!?! I just then  finished celebrating  Christmas . Hello supermarkets !!!  let us digest the food  that we ate for Christmas  first !!!

Anyway, now that Easter is just around  the corner , I  thought of posting ‘Brigadeiro’ (Brazilian chocolate fudge ball ).

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The name may sound a bit complicated, but, these truffles  are soooo easy to make .

If you are pressed for time ,these fudgy, chewy – chocolate caramel  balls  will definitely come to your rescue .

All you need is condensed milk , unsweetened cocoa powder  and butter , if you are a fan already , wait till you taste it !

You  certainly can’t go wrong with this recipe .

Total Time:

2 hr 15 min includes  chilling

Cook:10- 20 min
Yield:15 truffles


1 can (395 g/14 ounce  )condensed milk

3 tablespoon unsweetened cocoa powder

½ teaspoon pure vanilla extract

1/8 teaspoon salt

2 tablespoons butter + more for rolling


shredded coconut for coating

chocolate candy coloured candy  sprinkles for coating

Directions :

1.Grease a  large shallow dish with butter . Set Aside .

2.Add little water(1 tbps)  to the cocoa powder and mix well so that there are no lumps .  This  would make step 3 easier , when you  mix the cocoa powder with the condensed milk.

3.In a medium non – stick saucepan , add condensed milk , cocoa mixture  and butter  over medium heat , stirring constantly with a wooden spoon .

4.Reduce the heat to medium low and cook for 15 to 20 mins  until shiny and  thick  and start to pull away from the bottom and side of the pan .  This is ready  when  the  mixture takes a bit to come together when  the wooden spoon is dragged  through the middle .

4.Pour the mixture  into the shallow pan . Cool Completely (Refrigerate  to quicken the cooling time ).

5.Arrange the paper cups  on a baking tray , place the  decorating  ingredients in separate small bowls .  Rub your hands with butter .Use teaspoons or a melon scoop to scoop the truffle mixture  and roll them  into balls .

6.Roll  the  truffles in the sprinkles and set them in  a paper cup .Serve chilled or at room temperature .

Can be stored  in the refrigerator  up to 5 days in an airtight container .

Variations :

The chocolate balls can be rolled  in toasted chopped pistachios , slices almonds or in finely chopped dry fruits.

Recipe Adapted from Giada De Laurentis

Easy Sura Puttu (Flaked Shark with Coconut )

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Saturday is market day at our household ,which I would  think would be the case with everyone Or maybe not .. not everyone is as excited as  my son ‘J’ who loves to play with ‘Diego ‘  a lab   he befriended, who belongs to one of the stall owners  at the markets . Shopping for local produce or not , we still go there,  so  he could spend some  time with  Diego . Talk about sleep sacrifice ..Yawn !

At the markets   , don’t know if it is seasonal or not ,   I was very excited to chance upon white shark at the fish monger’s .  I have been wanting to try this steamed – flaked shark dish , which is very famous in South – India called ‘Sura Puttu’ .

Now ,  this might not look like “I need a bowlful right now!” , but wait till you try this .You might wonder why you didn’t buy the whole fish (5 kg or more !!) 🙂

Sorry , I get carried away sometimes..

Let me walk you through the steps.

Ingredients :

500 gms  white shark ( cleaned and washed )

I tbps chopped curry leaves

½ teaspoon black mustard seeds

2 medium spanish onions finely chopped

3 birds eye chillies  finely chopped *

½ cup of Freshly grated coconut

3 tbps of minced garlic

¼ cup Coconut Oil / Sunflower Oil.

1  teaspoons Turmeric Powder

Salt – According to taste

1 teaspoon of chopped cliantro

Directions :

1.Add the shark pieces to a pan , add 2 cups of water , along with ½ teaspoon of turmeric  and ¼ teaspoon of   salt and cook for 10 mins .Allow it to cool .Drain the water .

2.Remove the skin and separate the flesh from the bones . Now flake the fish using a fork  and leave it aside.

3.Heat oil  in the non stick pan , add the curry leaves and mustard seeds   ( please take care as it may splutter )followed by green chillies and  chopped onions , fry well  for 5 mins on a medium flame , a pinch of salt may be added to quicken  the cooking process  of the onions by drawing  the moistture out .

4.Add the minced garlic and fry for 3 to 4 mins (don’t forget to open the windows or have the air vent on )

5.Now add the flaked fish , mix well , it will be soggy at this stage , but this will dry out as we keep stiring .

6.Add the other  half of turmeric powder  and mix well for 3 or 4 mins .

7.Now add the grated coconut , mix well and cook for 5 more minutes .Check for seasoning , add more salt or turmeric if required (You can add a bit of turmeric  to cut out the fishy odour  or to enhance the colour of this dish – totally up to you ).

8.Add the chopped cilantro , mix well and Serve it with Rice or Roti’s (unleavened bread ).


Basic Spices

I thought I would take some time to  explain the term ‘Basic’ when it comes to Spices, after all  my blog is named Spice Addiction   🙂

Coriander  powder , Chilli Powder and Turmeric  or a combination  of  these are  considered  to be the base  for  Indian curries /Stir fry .

These days a variety of spices  are readily available in supermarkets  all around the world. .  The best part about  Spices  is that they have a  shelf life of 6 months when stored in airtight containers  and away from moisture .

Coriander Powder –  is mainly  used as a  binder  i.e. to make the gravy  or curries thick , similar to using  corn starch to thicken  soups .Traditionally , in order to enhance flavour  and  smell , coriander seeds are  dry roasted and  powdered  . It is not  the end of the curry world  if you do not get your hands around roasted coriander powder , supermarket coriander powder will do the job for us .

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25 grams of coriander powder will be enough  to make  ‘Fish Curry’  and  at the  same time we won’t  need  that much  to  make   ‘Dhal /Sambar’  – remember this acts as a  thickener and  depends on how thick or how runny you like your curries to be . Yikes ! this sentence gave me a whole different picture .Moving on.

Chilli powder- Good  Indian curry  should make you sweat , thirst and crave for the next   bite ,That is, if you are able to stomach it .  Chilli powder  is basically used as a seasoning  agent .This super scorcher is essential  for increasing  your metabolism and balancing  the dish by giving the right seasoning .


If you are allergic to Chillies , you may   by all means   avoid  chilli powder and substitute it with pepper   .

Turmeric Powder –This little guy   is  not only used  to enhance flavor  and  color but also  for its antibacterial  properties .Turmeric is used mainly when  cooking meat  and sea food,  to camouflage the raw smell .

Pic courtesy -Australian Women’s Weekly