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Martinelli’s Gold Medal® Sparkling Cider Review

An apple a day keeps the doctor away, we all have heard this. But in our busy lives, are we taking an apple everyday. I am not :( I have my regular meals and along with that I have Cola. I need fizz with every meal. So when I came across Martinelli’s Gold Medal® Sparkling Cider, I was excited to try it. I loves how fresh this tastes and I have not touched any Cola since then. I am having this with my meals.
    Since Martinelli’s first gold medal in 1890, the Company has received more than fifty gold medals for product excellence at state, national and international expositions.
          This drink is a non-alcoholic version of their original Champagne Cider. Carbonated 100% juice from U.S. grown fresh apples, not from concentrate, with no added sweeteners or preservatives. Vitamin C added to maintain color.
       I have had acid reflux in my past . I used to treat that reflux naturally by having apple juice. I have noticed that Martinelli’s Gold Medal® Sparkling Cider makes a huge difference in treating my acid reflux too. I love it :) I generally find this going quite often on sale for $2.50.  So try one this Valentine's day, you will not be disappointed.



All opinions are my own and 100% honest.
 

Aloo Baingan (Potato Brinjal Curry)

 

 

 

 

Ingredients:



• 2 small potatoes (cut into bite sized pieces)
• 5-6 small brinjals (cut into bite sized pieces)
• 1-inch ginger grated
• 1 small tomato ((cut into small pcs)
• 1 half onion (cut into small pieces)
• haldi/ turmeric (a pinch)
• salt (3/4 tsp or according to taste)
• coriander powder (1/2 tsp)
• olive oil (1 tbsp)
• 1 green chilli (cut into very small pcs)

Process:

 

 

 



 

• In a pan heat oil, once oil is hot add in tomatoes and brinjal. Saute on med-low flame till they are almost crispy soft and you can pierce a knife inside them easily. Now keep them aside to dry on a kitchen towel.

 

 

 

•  In the mean while, take a bowl,  add in all spices (except salt), ginger, green chilli's and 1 tsp water to make a paste.

•  In a pan heat oil, once oil is hot add in onions, saute till onions are a little transparent brown.

 





 

 

 

 

• Add in the spice paste. Saute for like half minute and then add tomatoes.

 

 

 
 
 
• Once tomatoes are done. Add in the potatoes and brinjal and keep them on low flame covered. Keep stirring after every few minutes till all is almost done.

 

 

 

 

• Now add in salt and cilantro. saute for another minute. Your tasty aloo baingan is ready.
 

 



Aloo Methi (Potato Fenugreek)

I wanted to make a small amount of dry sabji with my yellow daal so I thought of aloo methi. It can be made quick and is healthy. I never used to like it as a kid as fenugreek has a little bitter taste. At that age all I wanted to eat was tasty stuff so now I know I even need healthy food. We have to just find ways to make tasty. So to remove bitterness of methi we have to keep it in salt for at least  an hour.

Ingredients (for 2 person):

1) a small bunch of Fenugreek (cut into small pcs)
2) 2 small potatoes (cut into bite size pcs )
3) Half Onion (cut into small pcs)
4) Salt (acc to taste)
5) Haldi /turmeric (a pinch)
6) Hing/ asafoetida (a pinch)
7) Olive oil (1 tbsp)

Process:

1. Keep methi in salt water for an hr or so. Saute potatoes once oil is hot.

2.  Cut onions in small size. After potatoes are little yellowish brownish add in the onions. Then add a pinch of  hing

3. Wash the fenugreek leaves to wash off the salt and then strain them. Once onions are little transparent/after a minute or so, add in the fenugreek leaves. Saute on medium flame, add in haldi.

4. Add in salt. Saute on medium flame for like 3 minutes till the Sabji is almost done.
5. Enjoy with roti and yogurt.