Crave Cook Click Holi Meetup 2016
Crave Cook Click organized a Holi Meetup on 19th March Saturday in Santa Clara. The agenda was to celebrate Holi with Crave Cook Click Facebook Group members and to learn some great/colorful cocktails from Prathima Koneru. Shipra Gupta was a great support as she offered her backyard and house graciously to host this meetup. We catered food from Deedee’s restaurant in Bay Area.
This meetup was special as my Mother In Law also attended it 🙂
Me ready to welcome the attendees with colors! For all pics of the meetup Click Here
With my support for this meetup…Shipra & Prathima
My beautiful Crave Cook Click Members
Now let’s know more about Prathima Koneru
Prathima is from San Jose and was working is a project manager at Apple until 2015.She quit her corporate job to pursue her dream of being an entrepreneur in the Culinary world and for her love towards cooking. The chance to love what she does every day and make a living off of it was too fantastic to pass up for her.
So she joined International Culinary Center, Campbell to take up formal French Culinary Education. Despite countless hours of cooking delicious and elaborate French cuisine at school, she still went home, wanting to cook more. She finished her coursework and is currently working as a Pastry Chef at Plumed Horse, Saratoga (A Michelin Star Restaurant) for her externship. She also worked at Coopervino Wine bar and at Levis Stadium Bourbon Steak and Pub as a Culinary Chef prior to this.
She took up blogging three years ago to document all the recipes she trries and to share her entire culinary experience on her Facebook page
Blog page http://www.
I also contribute to my school blog as well as another blog of my friends.Im in the process of starting my own business.
Colorful Cocktail/Mocktail Recipes
Prathima demoed amazing 5 cocktails and mocktails at the meetup and here are the recipes
Mango Aqua Fresca
Aqua Frescas translate to “fresh waters” in spanish.They are made by blending fruits with sugar and water.For the Mango aqua fresca we are using fresh mango, orange juice, mintleaves and to add a twist to it pani puri masala.
2 cups chunked ripe mangoes( Use juice if you do not have fresh mango)
2 cups orange juice (always extract the juice separately and add, do not blend the oranges)
handful of fresh mint leaves
mint sprig for garnish
1 tablespoon of lemon juice
1 tablespoon pani puri masala
sugar( depending on the sweetness of your mangoes, if mangoes are sweet you wont need sugar)
1.Blend the mangoes, lemon, orange juice along with the mint.
2.Apply lemon juice to the rim of a martini glass and apply pani puri masala to the rim.Transfer the juice mixture to the glass and serve with a slice of lemon and sprig of mint as garnish.
This is a much favored drink during summers in India.We can make it a little more interesting with the recipe below by the use of almonds, tapioca pearls.
1 cups chilled milk
1 tablespoon rose syrup
1 tablespoon badam milk powder(grind 2 tablespoons skinned almonds,1 tablespoon milk powder, 1 tablespoon sugar with pinch of cardamom)
1 tablespoon basil/chia seeds soaked in water
Rose petals for garnish
1 teaspoon finely chopped nuts
1 tablespoon cooked tapioca pearls
1.Take the milk and badam powder in a glass and mix.Then add the rose syrup and mix it in.
2.In a tall glass add the tapioca pearls on the bottom.
3.Pour the rose milk on top.
4.Garnish with basil/chia seeds and rose petals and some chopped nuts.
This drink screams tropical in its color.Pink color from the grenadine and orange from the orange juice and bright contrast and tequila to add a kick to it.
1.5 oz tequila
1 cup orange juice
2 tablespoons grenadine syrup
an orange wedge, cherry and cocktail umbrella for garnish
1.Place a handful of ice in a hurricane glass and add the grenadine syrup on top.Now fill the glass all the way upto the top with Ice.
2.In a drink mixer, take the orange juice, tequila and ice and give it a good mix.Pour onto the ice into the glass.Garnish with orange, cherry and cocktail umbrella.
Lavender Coconut Lemonade
1 1/2 Litre coconut water
Juice of 9-10 lemons
2 cups sugar
3 tablespoons dried lavender flowers
Agar agar or gelatin
Fresh lavender flower for garnish
1.Take the sugar and 2 cups water in a saucepan along with the lavender flowers and bring it up to a boil, boil for only 1 minute and turn off the stove.Let steep for 5 minutes and strain the mixture.
2.Take 1 cup of water and gelatin or agar agar and mix well.Bring to a boil till gelatin dissolves and turn off the stove, add half litre coconut water. Transfer the mixture to a sheet pan and let the mixture set in the refrigerator.Once it is set, cut into cubes and store for use.
3.To assemble the drink place a spoonful coconut gelee in a tall glass, in a pitcher take the lemon juice, lavender simple syrup we made in step1 and litre coconut water along with ice and mix well.Pour over the coconut gelee in the glass and serve with a fresh lavender.
This is one of my favorite drinks whenever I visit Hawaii along with Mai Tai and Pina Colada.This drink features pineapple, coconut, citrus from the curacao and rum, singing heavily tropical flavors!
2 oz rum
2 oz Blue curacao liqueur
2 oz cream of coconut
4 oz pineapple juice
A fresh pineapple wedge, a cherry and an orchid and cocktail umbrella for garnish
1.Take all the ingredients in a blender along with 3 cups of ice and blend until it forms a slush.Transfer all the ingredients to a hurricane glass.Garnish with the umbrella poked into the cherry and pineapple wedge and orchid.
Crave Cook Click organizes monthly meetups to celebrate and inspire Bay Area women to learn from each other. Food is the common factor which created the bond among us but today we not only celebrate food but all aspects of life together.
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Here are some more pics from the meetup 🙂 To see all pics join Crave Cook Click group on Facebook
All having fun applying colors on each other
Everyone paying attention to Prathimas’s Cocktails/Mocktails Demo
And now some great food which we catered from Deedee’s Restaurant in San Jose