Tulsi Tea

Tulsi Tea

Tulsi, the queen of herbs! Tulsi leaves can be used fresh or dried. Tulsi tea relieves cough, flem and tension. This tea also works as mouth freshener.

You need

1 glass of water

¼ tsp tea powder

3 fresh tulsi leaves

1 tsp sugar or honey optional

¼ tsp lime juice, optional

·     Wash the tulsi leaves well and tear into 2-3 pieces

·     Boil the water. When it starts boiling add tea powder and tulsi leaves.

·     Close the lid and boil for 2 minutes. Can feel the tulsi aroma.

·     Put off the stove

·     Let the tea stand for 1 minute.

·     Strain and serve.

·     May add sugar or honey if you prefer it sweet.

·     Can add lime juice to enhance taste with or without sugar.

TOASTY CUSTARD PUDDING

TOASTY CUSTARD PUDDING

You need

500 ml milk

1/2 cup sugar (increase or decrease as per your taste)

2.5 tbsps custard powder (smoothly mixed with little milk from above)

4 slices of bread (sides trimmed and cut into quarters)

1 tbsp ghee/oil or more to brown the bread slices

Cut dry fruits of your choice

Serving dish 2-3 inches deep

·     Heat a pan, spread ghee/oil and fry the bread pieces in ghee till brown flipping sides.

·     While frying bread, take half a cup of milk and mix the custard powder to a smooth paste.

·     In another pan boil the remaining milk add sugar and stir well till sugar dissolves.

·     Drop the fried bread slices into milk. Let the bread will soak in to milk for 2-3 minutes.

·     Slowly transfer the soaked bread pieces to the serving dish.

·     Now boil the remaining milk. When it boils add the custard paste and cook in sim for 3 minutes.

·     The milk starts thickening. After 3 minutes put off the heat. Wait for a minute.

·     Pour the custard over the bread slices. Garnish with dry fruits. Leave it to Cool.

·     When cool, refrigerate it  and serve.

Egg Burji with Methi Leaves

Methi Leaves Egg Burji / Menthya Soppu/ Fenugreek leaves

Tiny Methi leaves though slightly taste bitter, have medicinal properties. Available almost all through the year. These leaves taste good with the egg. Can be served with chapattis or carried in the lunch box conveniently.

You need

3 eggs beaten well

2 handful methi leaves, washed and drained

1 big onion minced

2 green chilies minced

½ tsp jeera powder

1 big tomato chopped fine/pureed (optional)

1 sprig curry leaves chopped fine

Salt to taste

1 tbsp oil

·     Pluck only methi leaves, wash, drain and keep aside. (You may chop them finely, but burji may taste slightly bitter).

·     Heat a nonstick or thick bottomed pan, add oil.

·     When oil is hot add green chilies and curry leaves, fry for a minute.

·      Add onions and fry two minutes, add methi leaves, mix well and close the lid and cook for about five minutes.

·     When the leaves are almost cooked, add tomato and fry till the tomato is cooked. Add salt and jeera powder, mix well. Check the taste.

·     Add eggs and mix well in high flame. Keep stirring for a minute or 2 till the eggs thicken and coat everything well.

·     Lower the heat, close the lid and cook for two minutes.

·     Put off the stove and let the eggs cook for 2-3 minutes on its own. Mix well.

·     Mix well and serve with chapathi or rice.

Kadale Sukka (Whole Bengal gram or kale sane)

Black Chana/Kadale Sukka (Whole Bengal gram or kale sane)

Black chana or whole Bengal gram or kala chana or kale sane or chickpea is used in many cuisines. These are small, dark brown in color and very rich in protein. Chana or kadale is very hard and not easy to cook. They are always soaked overnight before cooking. Can be used in curries, side dish or snacks. 

You need

1 cup black kadale soaked overnight or sprouted

1 medium onion sliced thinly or minced

2 tbsp grated coconut

1 tsp Bafat powder or any sambar powder

1 tsp tamarind juice or lime juice

Small piece of jaggery (optional)

5 cloves garlic smashed

1 sprig curry leaves

Salt to taste

1 tbsp oil

·     Wash the kadale in two changes of water and soak overnight or anywhere between 6-8 hours. Drain the water when you start cooking.

·     Heat a small cooker and add oil.

·     When oil is hot add smashed garlic, when it is light brown and curry leaves, fry for a minute.

·    Add onions and fry two minutes, add coconut and bafat powder and continue to fry on low heat till you get nice spice aroma.

·     Add  kadale, tamrind juice, salt, jiggery if you are using and half cup water. Mix well and close the lid. Increase the heat.

·     After the first whistle, boil the kadale for 10 minutes in low heat and put off the stove.

·     After a minimum of 20 minutes, open the cooker and mix well. Check the taste. Serve as a side dish.

Note: Alternative, the kadale can be boiled till they are soft. Seasoning can be made in a thick bottomed or nonstick pan. Boiled kadale can be added along with salt, tamarind paste and cooked in low heat for 5 minutes. Both taste the same.

Click here  Bafat powder for full recipe

Ginger Garlic Paste

We need

 250 grams ginger

250 grams garlic 

Peel the garlic. Use large cloves of garlic to make the peeling easier. After peeling we may get around 175 to 200 gms of garlic.

Choose fat ginger. Rinse the ginger for a while, scrub the mud if any, rinse and peel. Roughly chop the ginger (we may get around 175 to 200 gms of garlic)

Fill the mixer jar with cleaned ginger and peeled garlic. Grind to a smooth paste. Add water little by little if necessary.

Store in a clean jar with well fitting lid in the fridge.  Stays good for a month.