Grape Squash

This easy to make Grape squash beats the socks off commercial grape juices.So this Diwali welcome your guests with some home made grape squash without any preservatives.You just need to add some sugar and a good blender. And off course little lemon juice will lift the taste to make it even more “grape-y.” Although you can use any seedless grapes for this, but here i have used black grapes with seeds which will not only makes a much prettier looking drink but also cost effective for making this squash. 

Ingredients :

1. 1 kg black grapes with seeds
2. 1 kg Sugar
3. 1 liter water
4. 2tbsp Lemon juice

Method:

• Choose well ripen black grapes. Remove stems and wash them thoroughly.
• Fill a large pot 2/3 full with grapes.
• Add water to barely cover the grapes.
• When the water comes to a boil, start mashing the grapes in the pot with a potato masher. Cook 10 minutes. Mash again with potato masher to release juices.
• Let it cool a bit then blend the grapes in a blender until liquefied.
•   Set a fine mesh strainer over a large  bowl, and pour the blended grapes through. Press on the solids until no juice remains.
• Stir in Lemon juice and add sugar and boil again for about 10 minutes till all the sugar dissolves completely. 
• Switch off the flame and allow this squash to come to room temperature.
• Now pour the squash into a sterilized bottle and store in refrigerator :)

To serve:

•  Fill 1/4 of serving glass with the grape squash and remaining by water. Mix up well and serve chill topped with ice cubes. :)

 Tips:

•  To get a pulpy texture to your grape juice, use a large holed sieve to strain the grape extract. I do this since I like my juice to have a pulpy sediment exactly like store brought but without preservative:)

Chunky n Easy Egg salad For Sandwiches and crackers

Chunky egg salad is great on a sandwich or as a side dish at a picnic or potluck. This is an easy egg salad recipe that will make the perfect addition to your meal

I would love to share my egg salad recipe with you, in hopes that you’ll fall in love with it! It is truly one of my favorite breakfast.

Creamy and full of flavor, this chunky egg salad has a nice crunch from bell pepper and minced onion. Extra bursts of flavor come from Worcestershire sauce, mayo and Dijon mustard.

 A good egg salad should start with perfectly hard boiled eggs, where the yolks are creamy, instead of overcooked, chalky, and crumbly.You can make egg salad sandwiches with this, or put spoonfuls of egg salad on crackers for a snack.

Ingredients:

1. 1/4 cup Mayonnaise 
2. 1/2 teaspoon salt
3. 1/4 cup onion, minced
4. 1/4 teaspoon Worcestershire sauce
5. 1 teaspoon Dijon mustard
6. 1/4 teaspoon  white pepper or red chilly powder ( in this recipe i have used red chilly Powder
7. 2 tsp Tomato ketchup 
8. 6 hard-cooked eggs
9. 2 tablespoons green pepper, minced 
10. 1 tomato,thinly sliced.

• Place the eggs in a single layer in the bottom of a saucepan, and cover them with enough cold water to rise an inch above the eggs. Place over high heat, and once the water has come to a boil, immediately remove the pan from the heat and cover with a lid. Let the eggs sit in the hot water for 10 minutes, then drain the eggs. Peel them under cold, running water.
• In medium bowl, stir mayonnaise, salt, onion, green capsicum,Worcestershire sauce, mustard and chilly or pepper powder,tomato ketchup until well mixed. you can also add a pinch of sugar if you like.
• Roughly chop the eggs, then mix with the remaining ingredients. Chill the egg salad for a few hours, then serve on crackers or in sandwiches. Enjoy!