Wednesday, 29 June 2016

Ginger Tea / Indian style Ginger Tea / Adrakwali Chai

Monsoon has arrived few days back! Though in some parts of India still the temperature is high with humid climate but in Bangalore monsoon has wiped the summer totally. Even from last few days we are eager to see the sun. Most of the time it's drizzling. But that doesn't mean everyday school will declare a rainy day or office goer's will take work from home. So everyone has to get out and go for work despite of this rainy season. And then cold and cough come home. I have experienced instead of medicine home remedies are best for cold and cough. Everyday morning gurgling helps to keep away all kind of throat irritations. In fact inhaling vapor is also very helpful in cold and cough. Another good home remedy for cold is ginger tea or adrakwali chai. Ginger inhibits common cold viruses and thus gives us some relief!


My husband is a fan of ginger tea and he starts his day with it! Recently I had throat irritation due to bad weather and sipping into ginger tea gave some relief...So another flavourful tea with medicinal value added in the Tea Series...

Ginger Tea / Indian style Ginger Tea / Adrakwali Chai

Ingredients

Milk - 2 Cups, Boiled and Cooled
Sugar - 4 to 5 teaspoon (as per taste)
Water - 21/2 cups
Ginger - 1 to 1.5 inch, peeled and crushed
Tea Leaf - 2 to 3 teaspoon

Procedure

1. Boil water in a pan and add sugar into it. You can also add sugar in the cups according to the person's taste.
2. After that add crushed ginger in the water and allow to boil for few minutes.
3. Next add tea leaf and boil for 3 to 4 minutes.
4. Finally add milk and switch off the gas after two minutes and cover the pan with a lid for another 2 minutes.
5. Now strain it and serve hot.


Monday, 27 June 2016

Bata Mach er Jhal / Labeo Bata in Mustard Gravy

Bengalis are incomplete without fish! I have not shared any fish recipes for long time...No that doesn't mean we have stopped eating fish which is beyond our characteristics...We love fresh water fish rather than sea fish. Bata is one famous fresh water fish which is very very tasty.. It has lot of fish bones but we inherit expertise in taking out fish bones from the small fish and enjoy it's flesh..he he
In Bangalore we rarely get these fresh water fish...Recently we visited fish mart and saw this fish and immediately we grabbed it and now sharing a delicious recipe in Bengali style...


Bata Mach er Jhal / Labeo Bata in Mustard Gravy
Ingredients

Bata Mach - 4 to 6 numbers
Mustard Oil - 1/2 cup
Turmeric Powder - 2 teaspoon
Mustard Paste - 2 to 3 tablespoon
Salt to taste
Tomato - 1 small, chopped
Green Chilli - 2 to 3
Chopped Coriander - handful (optional)
Nigella Seeds - 1 teaspoon
Sugar - 1 teaspoon

Procedure

1. Clean the fish and marinate with salt, turmeric powder and a teaspoon of mustard oil.
2. After marinating for 30 minutes, heat oil in a pan and fry the fishes and keep aside.
3. Reduce the oil and keep 1 tablespoon of oil in pan.
4. Add a teaspoon of nigella seeds and add chopped tomatoes. Cook them well and add remaining turmeric, salt to taste and sugar.
5. Now take the mustard paste in a bowl and add 1/2 cup of water. Beat well. After beating, the skin of mustard will go down (sediment), so take the upper portion of the mixture and add into pan. If you add the bottom part it might give you bitter taste.
6. Add 1/2 cup of water in to pan and allow to boil. Add the green chillies  and fried fish. After adding the fish boil for 2 to 3 minutes and switch off the gas. Add 1 teaspoon of mustard oil from top and garnish with chopped coriander. Serve it with white rice.


Thursday, 23 June 2016

Red Plum Chutney / Aloo Bukhara Chutney

These days I never miss out any seasonal fruit or vegetable because they are the best source of vitamins and minerals which boosts your immune system and saves you from seasonal infections. Mangoes are all over the market now. However, have you noticed something else is also in season now? Yes, Litchi, Jamun and Aloo Bukhara or Red Plum..

My mom used to make chutney from dried aloo bukhara. I have not seen dried version of red plum here. However, prunes are available easily. Both is unique in their own taste.... So when I saw these red beauties bought half kg thinking about some tangy chutney.. My mom is here so she prepared the delicious aloo bukhara chutney...You too can try before the season ends..


Red Plum Chutney / Aloo Bukhara Chutney

Ingredients

Red Plum (Aloo Bukhara) - 1/2 kg
Sugar - 200 to 250 gms
Raisins - handful
Dried Mango Sheet/ Aam Satto - 100 gms , cut into cubes (optional)
Salt to taste
Dry Red Chilli - 2
Mustard Oil - 2 tablespoon
Bhaja Masala (Coriander Powder: Cumin Powder: Black Pepper Powder: Garam Masala Powder =2:2:1:1, Dry Roast and Store) - 11/2 teaspoon


Procedure

1. Wash the plums and boil them in water for 10 minutes. Peel the skins and mash the plums.
2. Heat oil in a pan and add two dry red chilli. Wait them to crackle.
3. Next add chopped dried mango sheet. Saute them and add the mashed plums. Boil for 7 to 10 minutes. Add salt to taste.
4. Add sugar and stir continuously. Don't boil too long otherwise it will be sticky. Add raisins and finally add Bhaja masala and switch off the gas.
5. Allow it to cool and preserve in a glass jar and refrigerate it. Enjoy it with your meal.