This mocktail is my new go-to for winters. As we know cranberries and gooseberries (aka Amla) is in season, I thought why not up my intake in several ways as they tend to be sour or astringent in taste. Add Tequila and this will be your new sour cocktail. Sharing ingredients below –

Ingredients – (makes mocktail for 6-8 people)

  • 80 gms (a little more than 1/2 cup) frozen gooseberries alma
  • 80 gms frozen cranberries
  • 3 cups water
  • 1 tsp ginger powder
  • 1 tsp black salt
  • 2 tbsps Himalayan pink salt
  • Zest of any citrus fruit – I used lemon and orange zest
  • Orange slices and cranberries for garnishing
  • Lemon juice
  • Sparking water
  • Ice

Method –

  • Cranberry – Amla Pureé
    • In a pan, put amla, cranberries, water. Let them cook for 10-12 minutes or until the berries are soft.
    • Turn off flame add ginger powder and stir.
    • Let it cool down completely before blending. Takes about 1 hour or so. If you are in a hurry , after 30 minutes add 1 cup of ice.
    • Puree the mix with black salt. Now keep it aside.
  • In a plate – combine pink salt and citrus zest
  • Time to assemble –
    • Line the rim of the glass with some lemon juice
    • Then dunk the rim of the glass in salt and citrus zest mix
    • Pour ice, cranberry – amla pureé, lemon juice, sparking water.
    • Garnish with orange slices and cranberries.
  • Serve immediately or before the drink turns flat.
  • Bon Appetit 🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!



I MEAN – Who would have thought that I can have sea urchins 😛 Got super creative over the Thanksgiving holidays and made this vegan White Sea Urchins. I mean they scream winter vacation on a Caribbean island to me (yes coz Google says that they are found in the Caribbean.) Step by step recipe in the reel video – TRY NOW and thank me later 🥳👊👍  That tofu, almond flour, rice flour, sesame oil, salt, pepper, soy sauce , minced onions/ginger/garlic, sugar and extra chillies if needed. Make meatballs sized balls and roll them in soaked uncooked rice (I soaked the rice overnight). Exact ingredients and method below. I also make a step by step reel video – linked here.

INGREDIENTS: makes about 15-18 and serves 6-8 people

  • 1lb firm tofu, remove water and set it aside
  • 1/3 cup minced onions
  • 2 tbsps minced ginger & garlic – combo (or 1 tbsp each if you have separate)
  • 3 tbsps spring onions or scallions
  • 1 tbsp sugar
  • 1/8 cup soy sauce
  • 4 tbsps sesame oil
  • 1 tbsp black pepper (use white pepper if you have it – I didn’t at that time)
  • 1 cup blanched almond flour
  • 1/3 cup rice flour
  • salt to taste
  • Additional seasoning optional (I didn’t add a ny as I wanted to keep the urchins white)
  • 1/2 cup rice washed & soaked in water overnight or for at least 4-5 hours
  • Scallions & Sesame seeds to garnish (optional)

METHOD: ( step by step reel video – linked here.)

  • Drain water from soaked rice and keep it aside
  • Combine all the ingredients – tofu, onions, ginger, garlic, soy sauce, sugar, almond flour, rice flour, scallions, 2 tbsps sesame oil, pepper, and salt. Mash and combine well.
  • Form balls and roll them in the soaked rice – making sure rice sticks to the tofu balls. Repeat for all balls.
  • Preheat the idli maker (I didn’t have bamboo steamer – if you do – you’ll steam like dumplings or bas buns)
    • Put some water and let the water boil. In the mean time, Use remaining 2 tbsps to grease individual section of idli maker.
    • Put the plates in the idli maker and steam for 15 minutes on medium flame and then turn off the flame and let it sit for 10-12 minutes without opening the lid.
  • Serve warm and garnish with sesame seeds and more scallions and some Teriyaki (or any other) sauce on the side.
  • Bon Appetit 🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!