Skip to main content

Dishes from my Other Blog - Deadly Desi Martini (a.k.a the Panakatini) - Day 207



Flavored vodkas are great, but they don't come nearly as close to infusing your own. This way, there is no limit to the different flavors that you can introduce to your mixed drinks. This is especially true if you want to introduce classic Indian flavors to your mixology experiments (Unless of course, Smirnoff decides to come up with these flavors overnight)!

I've tried experimenting with about 1/2 a dozen flavors of infused spirits, from fruits to a combination of spices. This drink, the Dirty Desi makes use of a vodka infused with cardamom & dried ginger. The proportions are flexible, I smashed up a 1 inch piece of dried ginger and 4-5 pods of crushed cardamon to 500 ml of vodka, Poured the spirits into a  bottle with an airtight stopper, like this one from Urban Dazzle. Let the spices steep uninterrupted in the alcohol for a week and then filtered out the spices.

The drink itself is inspired by a classic beverage described in the Rig Veda, The Panakam, a divine combination of flavors from ginger, lime and cardamom. I love to serve it up as a chilled, slightly fizzy martini. Maybe it just stems from the fact that I love martini glasses, the conical shape the long stems, evokes the classy 'Bond'ish aura. Well since is is a contest organized by two classy entities, The Indian Food Bloggers meet and UrbanDazzle.com, what better than to serve up a Martini  with classic Indian flavors!

Deadly Desi Martini - The 'Panakatini' (Makes 1 serving)

You need:
3 fl oz Cardamom & ginger infused vodka
Juice of 1 lime + the rind cut up into pieces
seeds from one cardamom pod, crushed
1-2 teaspoon Dark brown sugar or powdered jaggery
3 oz Ginger beer
Ice as required.

Combine the infused vodka, lime juice, the rinds, the crushed cardamom and the sugar in a cocktail shaker and muddle the mix together until the jaggery is dissolved. Add ice and ginger beer and shake the mix to combine. Strain out into a martini glass, garnish with a slice of lime and serve.


Comments

Popular posts from this blog

Memories of School and Canteen food (the St. Anthony's Sandwich Chutney)!

September 5th.. every year..
The day is celebrated as Teacher's Day in India where I grew up and went to school. The day, we girls  (My Alma Mater, St. Anthony's Girls High School in Chembur, a suburb of Mumbai,  was an all girls convent run by the sisters of St. Joseph's Convent) would trip over ourselves to give our class teachers bouquets of flowers that we'd all bought from the lone florist 'Bhaiyya' who had a little set up of planks set up over the storm drain outside the compound walls of Saroj Hotel in Chembur Market. I vaguely remember he had 2 selections, a 5 rs. and a 10 Rs. A watchful eye ensured that the two rose buds in the bouquet were fresh and the there was a respectable amount of asters and chrysanthemums. And the cheaper goldenrods were kept to an optimum low!


Resolutions, part deux.

Some of us get to make resolutions not once, but twice every year. The first of course, on January 1st along with the rest of the world and the second time around, the last day of  the Indian festival of Navaratri, The 10th day that marks the end of the festival is known as Vijaya Dashami - the day when scores of kids , willing or not,  are marched off to commence music, dance classes or start learning to play an instrument.

Navratri, once you strip it of its patriarchal trappings, is an empowering festival celebrating the Mother Goddess. Each day, her various attributes (a daughter, a mother, a wife, a warrior, an intellectual,  as an unfettered free spirit etc.) are explored and worshiped. and thefood offering invariably is a protein rich Sundal made with various lentils - a meat substitute, a nod to a pre-Buddhist era when meat was an accepted part of Hinduism.



Back to the resolutions.. you'd have to have been living in a cave this past year not to have been made aware of how …

Aug 9 - Cauliflower Kolhapuri

I have a dear friend from school who lives in the City of Kolhapur in Maharashtra. When I visited her  at the gorgeous heritage resort she owns there en route to a holiday in Goa, she gifted me with a spice blend that I treasured to the last speck. It sat  at the bottom of my freezer and was doled out for special dishes just like Saffron is rationed out in many Indian homes. Its a lip smacking flaming  hot blend of onions, garlic and the famed Kolhapuri Mirch (red chili).

I marinaded cauliflower florets in a paste of this spice blend , salt and oil, and roasted it in a 450 F oven. Finished with a handful of green coriander berries, this was a fabulous treat paired with roomali roti.