Lemon Ginger tea

This is the infusion of lemon juice and ginger root rather than a true tea...the warm and pleasant cup of this tea gives a relaxing mood and pamper ur senses....When i tasted this tea for the first time,it was simply out of the world...i guess it served in many spas and yoga centers...

Ingredients

Lemon juice-1 tbsp

Fresh Ginger,grated-half inch

Honey-1 tsp

Method
Boil a cup of water ,add the lemon juice and chopped ginger.Close with the lid and rest it for 10 minutes

2.Strain the tea.Warm it and then add honey at end.
Stir and Serve hot

 Here comes BM,I chosed coffee/tea theme..So,I have two more posts for weekends.

Cheese n Veg Foot Long Bread

Ingredients

Foot long Bread-1

Onion,sliced-1

Butter-half tsp

Sweet corn-half cup

Capsicum,sliced-1

Cheese-1 cube

Mayonnaise-1 tbsp

Salt to taste

Pepper a pinch

Method

1.Cut the bread into half and scoop out the center 
2.Saute onion,capsicum and corn,it should not be overcooked
3.Let it to cool,add a tsp of mayonnaise,bread crumbs and mix

4.Fill the bun with it and top it with grated cheese
5.Microwave it for 1-2 minutes until all the cheese gets melted

Neer Kozhukattai

Ingredients

Rice flour-1 cup

Water-1+half cup

Coconut milk-1/2 cup

Green chilli-1-2 nos

Mustard seeds-1/2 tsp

Curry leaves a few

Oil-1 tsp

Salt to taste

Method

Boil the water piping hot...sprinkle salt and the flour slowly

Stir with the wooden laddle 

Make a dough and rest it to cool

Make it fine balls ,if needed apply oil on hands to knead evenly

Add some water in same vessel,boil it and then add the balls..Cook it for 7-10 minutes in medium flame

For seasoning ,heat the pan ,sprinkle mustard seeds,greenchilli and curry leaves

Add the half cup of coconut milk ,let it cook for 2 more minutes

Season the kozhukattai and Serve hot!

Hot Pot Macaroni

Hot Pot Macaroni Ingredients Macaroni-150 gms Onion,big,chopped-1 Tomato,chopped-3 Capsicum,cubed-1 Garlic cloves,chopped-4-5 Maggi Tomato Sauce-1/4 cup Light Soya sauce-1 tsp Mint leaves-half cup Grated Cheese-half cup Pepper powder to taste Salt to taste Method 1.Cook the macaroni in hot water and strain the water and run through running cold water 2.Heat a pan,add the oil and onion and sauté for a minute 3.Add Garlic,Tomato until all turns well cooked 4.Add the capsicum ,cook for a minute 5.Add the tomato sauce and soya sauce,Stir 6.Add the cooked macaroni and stir for a minute 7.Sprinkle the salt and mint leaves 8.Add the grated cheese and fill the macaroni in a hot pot,garnish with cheese and mint leaves.Bake a 3-4 minutes in microwave 9.Carefully remove the hot pot from the microwave and serve.

Peanuts Poricha kulambu/Verkadalai Poricha Kulambu

I dont make more of any tamarind based kulambu at home since no one eats likes it except me...but they like groundnuts in any form,no day ends without having a bite of kadalamittai for them......I decided to try the verkadala kulambu...i got this recipe from a palakkad iyer...this kulambu is not all about tangy taste,it balances all the tanginess with other flavors...Along with peanuts,i have used raw banana and drumstick..

Ingredients

Raw/Unroasted peanuts(soaked and precooked)-1 cup

Raw banana,chopped-1

Drumstick,chopped-1

Onion,chopped-1

Tamarind-one lemon size

Sambar powder-1 tsp

Channa dal/Kadala paruppu-2 tbsp

Broken urad dal/Ulutham paruppu-1 tsp

Peppercorns-half tsp

Red chillies-4

Coconut-4 tbsps

Salt to taste

Oil-2 tbsps

Method

Add the groundnut,raw banana and drumstick in a pan

Soak the tamarind and extract the pulp and add it along with the sambar powder..

Cook in medium flame until it becomes soften

Roast the channa dal,urad dal,red chillies,pepper and grind to fine paste with coconut and some water

 Add the paste and salt to the vegetables and bring to boil

In another pan,add oil,saute,mustard,asafoedia, onion and curry leaves

Season it ,finally its done!!

About the ground nuts,u can use fresh unroasted ones..The store bought ground nuts should be soaked over night and then pressure cooked..If the groundnuts are fresh ,cook them directly with a dash of salt..Dont add the uncooked peanuts to tamarind water,it wont get cooked...

Soak the tamarind and peanuts separately and also roast the dals the previous night for a hassle-free morning cooking ...

Aloo Bukhara

Awadhi cuisine hails from the city of nawabs,Lucknow...Well known for its richness and royal touch...Recently i learnt few dishes from lucknowi chef..the dishes are so easy to make,and we get marvelous flavours in muglai cusine..Here,i am sharing the first recipe of Awadhi cuisine..

Ingredients Baby potatoes-100 gms                                   Garam masala-3 gms/half tsp Ginger Garlic paste-5 gms/one tsp Green chillies-1 tsp Garlic-5 gms/half tsp Brown onion-50 gms Cashew paste-100 gms Oil-20ml/1.5 tbsps Butter-5 gms/half tsp Cream-5 gms/half tsp Cumin powder-2 gms/quater tsp Salt to taste Nutmeg powder-2 gms/quater tsp rose petal powder-2 gms/quater tsp Mace powder-1 gms/a pinch Kewra water-2  ml/quater tsp Saffron 0.2 gms Method Boil ,peel baby potatoes and set aside Heat oil , then add ginger and garlic paste and green chilly and sauté Add brown onion, cashew paste, cook for a while Add the potatoes to the gravy Add salt, nutmeg, mace, dry rose powder and cook for 2 mins Finish with cumin powder, garam masala, cream and butter Serve Hot