Categories
Desserts Easy Recipes Vegetarian

Litchi/Lychee Pannacotta With Mango Jelly

Litchi Pannacotta [Serves 4-5]

Printable Recipe

Recipe adapted from The Culinary Chronicles

  • 1 20oz can lychees [substitute with fresh pitted litchis]
  • 3/4 tbsp unflavored powdered gelatin
  • 2 cups whole milk
  • 1/4 cup water
  • 1 tbsp sugar [adjust to taste]
Mango Jelly
  • 1 cup fresh mango puree  [substitute with store bought]
  • 1/2 cup water
  • 3 tbsp sugar [adjust to taste]
  • 1 tablespoon fresh lime juice
  • a pinch of cardamom powder [optional]
  • 3/4 tbsp unflavored powdered gelatin
  • 1/4 cup water
Making the Litchi Pannacotta:
In a small bowl, pour the water and sprinkle gelatin over it.Let the gelatin bloom for about 5 minutes.Meawhile,tip in the canned litchis in a blender or a food processor along with syrup and crush them.Drain the crushed litchis thorugh a sieve once.In a sauce pan, add the milk, sugar and drained litchis and let warm on low heat until sugar is dissolved.Do not let the mix boil,it should be warm but not hot.Remove from heat and add the bloomed gelatin to the pan.Mix well.You can whisk gently to ensure that everything has combined well.Allow to cool for 10-15 minutes and then pour into your serving bowls/glasses.Refrigerate and let set for 3 hours.
Making the Mango Jelly :
 In a small bowl, pour the 1/4 cup water and sprinkle gelatin over it.Let the gelatin bloom for about 5 minutes.Mix mango puree with 1/2 cup water , lemon juice, cardamom powder and 3 tbsp sugar and warm slightly (about 3-5 minutes] in a sauce pan over low heat.Again do not let boil.Mix in the bloomed gelatin and combine well.Let stand to cool off for about 10-12 minutes and add on top of the set litchi pannacotta.Let set for another 3 hours.

Add subsequent layers and keep on chilling.
Garnish with nuts or fresh fruit, mint and serve chilled.
How to create the swirls:
While you transfer the glasses to chill in the refrigerator, tilt the glasses/bowls.I usually use my cupcake pan to do this wherein I stuff little paper towels at the base of cases and rest the stem- tilted on them.Using a cupcake pan makes the handling easier when making a lot of servings but then there are lots of way of doing it.Devise your own.
Notes: It is important to add subsequent layers only after the bottom layers have set.The swirl you see in pictures took me half a day to set in and adding layers.You can do whichever way you like.Keep it simple or make a pattern.
Variations: Use coconut milk & agar agar flakes in place of whole milk & gelatin respectively to make a vegan version.I think litchi goes very well with papaya as well.I intend to add those layers next time I make it.
Enjoy & Thanks for stopping by!
Categories
Breakfast Brunch Side Dishes Vegetarian

Khatte Chole Aur Bhature

Chole‘ or chickpea curry is very popular street food in the northern parts of India.The curry is known for its blackish color due to use of tea bags while boiling it and has dominant flavor of roasted cumin.In my house, dry pomegranate seeds or anardana is added to this curry along with lots of tomatoes to make it more tangy or ‘khatte‘.This curry is not hot but is spicy.The chickpea curry is traditionally eaten with bhatura or a fried leavened puffed bread.Some people make a yeasted version of bhatura too.What I am posting is an instant recipe which requires an hour of resting time.

Khatte Chhole

Printable Recipe

Ingredients: [Serves 2]

  • 1/3 cup dry chickpeas [substitute with canned garbanzo beans]
  • 1/8 tsp cooking soda
  • 2 black tea bags
  • Water for boiling
  • 2 medium onions, finely chopped
  • 2 tbsp grated garlic
  • 1 tsp grated ginger
  • 2 green chillies, minced
  • 3 medium tomatoes, finely chopped
  • 1 black cardamom [badi elaichi]
  • 4 cloves
  • 2 bay leaves
  • 1 tsp roasted cumin seeds
  • 1 tbsp coriander powder
  • 1 tbsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp ground cinnamon
  • 1 tbsp dry pomegranate seeds [anardana]
  • 1/2 tsp garam masala
  • 1/4 cup mustard oil [or canola oil]
  • Salt to taste

Method

  • Soak the chickpeas over night in 3 cups water with cooking soda.Once soaked, drain the soaking water and discard it.
  • Boil the chickpeas with enough water, tea bags & 1 tsp salt in a pressure cooker till 80% cooked.About 15 minutes on high and 2 whistles. [Omit this step if using canned garbanzo beans]
  • Once cooked, drain the chickpeas and preserve the water.We will use it in curry later.
  • In your coffee blender, coarsely crush the dry pomegranate seeds, cloves, pods of black cardamom and roasted cumin seeds.Add the cinnamon powder to this spice mix.Set aside.

  • In a cooking vessel with lid, add the oil and heat it up on high till the oil starts smoking slightly.Once smoking, reduce the heat to medium.
  • Add the finely chopped onion and cook till golden brown.After this add the bay leaf & saute for 2 minutes.
  • Next, add the grated garlic, minced chilli & ginger and cook for 1-2 minutes.
  • Next add the chopped tomatoes along with chilli,coriander,turmeric powder,crushed spice mix made in 4th step and salt.Cook this curry masala on low heat till the oil starts separating from the mix along the sides of the vessel.
  • Tip in the boiled beans into the vessel and combine well so that all the beans are covered in the masala.Saute for about 3 minutes.
  • Next add 1/2 cup or more of preserved water depending on how thick you like the gravy,cover and let the gravy come to a boil on a low heat.
  • Once the curry has simmered for 10-15 minutes, add the garam masala, stir well and let simmer for another 5-6 minutes till the chickpeas are soft,
  • Remove from heat, garnish with chopped cilantro and serve warm bhatura

 
Bhatura 
Ingredients: [Makes 6-8 flatbreads]
  • 2.5 cups all-purpose flour
  • 2 tbsp semolina
  • 1/4 tsp baking soda
  • 3/4 tsp white sugar
  • 1/2 tsp salt
  • 2-3 tbsp canola oil
  • 1 small boiled potato, finely grated (about 1/4 cup)
  • 2/3 cup buttermilk,at room temperature ( as required for kneading a soft dough )
  • Oil for deep-frying.

Method:
  • Combine the all purpose flour with semolina and soda thoroughly.
  • Whisk oil, sugar and salt in the buttermilk.
  • Add the grated potato and buttermilk mix to flour mix.Start with 1/2 cup of butter milk and knead well to make dough.You may need to adjust the buttermilk quantity.The dough will be slightly sticky but pliable and soft.Knead for about 5 minutes.
  • Cover it with wet cloth and keep it in a warm place for 1 hour.
  • Make a lemon sized balls of the dough.On a floured surface, roll the flour balls into an elliptical shape, about 1/4 ” thick.

  • Heat oil in a deep-frying fan.A quick way to check the temperature of oil without thermometer is to pinch a small quantity of dough and put it in oil.It should sizzle to the surface immediately.
  •  Once oil is heated, tip in the rolled bhaturas into the oil sliding from the sides of the pot.Be careful because the oil may splutter.Fry the bhaturas flipping them  as till they turn slightly golden on both sides.Make sure that you don’t fry the bhatures long because you want them to be soft and light golden.
  • Drain from the oil and place on paper towel.
  • Serve them with chickpea curry, salad and raita.
Enjoy!
Categories
Desserts Easy Recipes Vegetarian

Easy Mango Basil Sorbet-Say hello to Spring

 

 

 

 

 

Ingredients [Makes 1 quart]

  • 4 large, ripe mangoes [approx 2 lb ]
  • 1 /2 cup simple basil syrup
    [adjust to taste, quantity depends on how sweet your mangoes are]
  • 4 tbsp fresh lemon juice
  • 1 tbsp fresh lemon zest
  • pinch of salt
  • 3 tbsp vodka [optional]

Method:

  • Put the container in which you plan to freeze the sorbet in the freezer to chill.I used an air tight plastic storage container.
  • Peel and chop the flesh the mango into cubes.
  • Make the basil simple syrup[ recipe below].Allow it to cool.The recipe makes 1 cup of syrup but you will need only 1/2 cup for this recipe.
  • Once cooled, in a blender combine all the ingredients except zest and process until smooth. You can adjust the amount of simple syrup based on your desired sweetness.
  • Stir in the lemon zest into the blend.
  • Pour into the chilled container and return to the freezer.Check back in an hour and stir the frozen edges back in. You will need to do this 5-6 times after every hour.
  • Let freeze overnight or for atleast 6 hours until firm.The resulting sorbet will be quite soft.

Note: If you have an ice cream maker, your life is much easy.Put it to work according to the manufacturer’s instructions.

Basil Simple Syrup [Makes 1 cup]

  • 1 cup white granulated sugar
  • 1 cup water
  • 1/4 packed basil leaves, finely chopped

In a small sauce pan bring sugar and water to a boil.Add the basil leaves and simmer for 5 minutes.Pour into a cup and refrigerate until cold.Do not drain the basil leaves.

I have adapted the recipes and tips on sorbet making without ice cream maker from here and here.

Enjoy!

Sending this to Hearth n Soul #41

Categories
Brunch one pot meals Rice Dishes Vegetarian

Vegetable Biryani

Ingredients:

  • 2 cups basmati rice
  • 3 tbsp canola oil [or olive oil]
  • 2 tbsp ghee [clarified butter]
  • 1 large red onion,sliced
  • 2 tsp garlic-ginger paste
  • 1 cup finely chopped tomatoes
  • 1 /2 cup plain greek yogurt / thick yogurt
  • Salt to taste
  • Chopped fresh cilantro, fried brown onions for garnish

Dry Spices

  • 2 bay leaves
  • 4-5 black pepper corns
  • 2-3 dry red chillies
  • 3 cloves
  • 3 green cardamom pods, crushed open
  • 1 stick cinnamon

Powdered Spices

  • 2 tsp red chilli powder [adjust to taste]
  • 1 tsp turmeric powder
  • 1 tsp dry coriander powder
  • 1/2 tsp garam masala

Vegetables : {You can any vegetables of choice, I m writing proportions and kind I used}

  • 1 cup potatoes, peeled and 1/2 ” cubed
  • 1/2 cup cauliflower florets
  • 1/2 cup green beans, cut small
  • 1/4 cup carrots, diced
  • 1/2 cup frozen peas

Method:

Thoroughly was the rice in 2-3 streams of water.Let the rice soak in enough water for at least 2 hours.Drain the rice after soaking, transfer to a heavy bottomed pot with at least 7 cups of salted water and cook it till 90% cooked. Note: The rice cooking time will depend upon the quality and type of rice both.My variety takes approx 20 minutes. Once cooked, drain the rice and set aside.

In a heavy bottomed pot with lid , heat the oil on high heat for about 2 minutes.Add the ghee [clarified butter] to the pan followed by sliced onions.Fry the onions untill golden brown.Add the ginger garlic paste and cook for about 2 minutes.Next tip in the chopped tomatoes, all the spices except garam masala and yogurt.Cook for at least 10 minutes on medium heat until the oil starts separating on the sides of the pot.Next, lower the heat and add yogurt to the mix.Stir for about 3 minutes on low heat.[Tip: Any recipe which calls for using yogurt, just ensure that you lower the heat and then add yogurt.Cooking on low heat with yogurt is important to avoid the curdling]

Next, add the potatoes, beans, carrots and cauliflower florets to the pan with 1/2 cup water and cook on medium heat for about 10 minutes covered or until the vegetables are tender.Add the peas now along with salt to taste and garam masala..Cook uncovered for another 5 minutes on medium heat or till they are tender.Once done, remove from heat.

Assembly:

In the same heavy bottomed pot, spread 1/3 of the cooked rice at the bottom.Layer half of the cooked vegetables on this layer and sprinkle with chopped cilantro.Spread again with 1/3 of the rice and spread rest of the cooked vegetables and cilantro.Cover with remaining cooked rice. Note: You can create as many layers of rice & vegetables as you want.

Next, dampen a clean, thick cloth with water large enough to cover the mouth of the pot.Cover the pot with this damp cloth, put the lid tightly on the pot and set the pot to a very low heat. [Alternatively, you can place the pot on top of a tawa/griddle to reduce heat further] This method is called Dum cooking wherein, the contents of the pot cook on very low heat in their own juices and develop flavors. Cook like this for at least 20 minutes.

After 20 minutes, remove from heat.Do not remove the lid or cloth immediately.Let the rice set for about 10 minutes. Mix rice gently with the vegetables and add 2 tbsp of melted ghee [optional]

Spoon into a serving dish, garnish with chopped cilantro and deep-fried onions.Serve with pickle, raita or salad.

Recipe for cucumber mint raita here.

Enjoy!

Sending this to Hearth n Soul #40

Categories
Desserts Easy Recipes Rice Dishes Vegetarian

Kewra Kheer-Aromatic Rice Pudding With Screw Pine Water & Foxnuts

Kewra Jal or Screwpine water is used to flavor a lot indian curries,biryanis,drinks and desserts particularly those which are milk based.It is also used in lot of indian sweets made out of squashes and dried milk.Drinks prepared with Kewra are said to be have a cooling effect on the body during the scorching summer months.Similar to rose-water or orange blossom water, the essence is more concentrated than Kewra water.The essence may be yellowish or transparent in color.

Other than food, if you happen to visit the beach destinations of India, you can indulge in Kewra water bath and spa sessions at many of the resorts and hotels.Perfumes and body lotions containing essential oils made with Kewra are also popular as stimulants to cure headaches and provide general relaxation to body. Ayurveda,the ancient form of medicinal cure with natural products is known to use Kewra for healing joint pains and bone related problems.All in all Kewra is supposed to have cater to those senses of your body which provide calmness to mind and soul.

Talking about “Makhana” or Foxnuts, these are used a lot to make curries and desserts.These are nothing but puffed seeds of the foxnut plant.Some people like to add foxnut seeds to the daily cereal to increase fibre in their diet.In indian cooking, it is widely used as a natural thickener in crushed or powdered forms.When toasted with butter/oil and sprinkled with salt and dried herbs, puffed foxnuts make a great snack with evening tea.Eating a handful of foxnuts daily is considered to strengthen the heart and is very useful in anemia.

Dont get the impression that the rice pudding that I have prepared using all the stuff above is healthy, but it is certainly rich and flavorful.Anyhow, after all that overdose of knowledge, let me come to the recipe which is nothing but “Kheer” or indian rice pudding made by cooking crushed foxnuts and basmati rice with whole milk and flavored with green cardamom powder and kewra water.It is the most luscious and exotic form of dessert for us.Indian kheer is different from the pudding recipes around the world in the sense that it is not egg based.Some people like to add condensed milk to rice pudding for fast thickening, I normally don’t do that and stick to the traditional way of thickening the milk via slow cooking.It is considered auspicious to offer Kheer to God during festivals.I prepared this recipe last week.Below goes the recipe:

Ingredients [Serves 4]

  • 1/2 cup uncooked basmati rice
  • 5 cups whole milk [or half n half]
  • 1/4 cup crushed foxnuts [makhana, available at indian stores]
  • 1 cup granulated white sugar [or adjust to taste]
  • 1 tbsp Kerwa water [If using essence put, 1-2 drops only] [Available at indian stores]
  • 1 tsp green cardamom powder
  • handful of golden raisins
  • 1/4 cup chopped almonds
  • For Garnish- chopped almonds, raisins,toasted foxnuts,pinch of cardamom powder, shredded coconut [optional]

Method:

  • Wash the rice under 2-3 streams of water and let soak in 1.5 cups of water for one hour.
  • In a pot with heavy bottom, pour the milk and let come to a boil.Once boiling,reduce the heat to low, drain the rice and tip into the pot.Tip in the crushed foxnuts also along with rice.
  • Cook the milk and rice mixture on low heat for about 30-40 minutes on low heat stirring at intervals, so that the rice does not stick to the bottom.
  • Cook until rice is soft and broken and milk has reduced to about half the quantity and is thick.
  • Add chopped almonds,raisins and cardamom powder and cook for 10 minutes more.
  • Remove from heat and let sit for about 5-8 minutes to cool down a bit.
  • Stir in the granulated sugar and kewra water. Make sure that when you add the sugar the pudding is not very hot.
  • Serve garnished with almonds or any nuts of choice.

Variations:

  • You can use rose water in place of kewra water.
  • This pudding can be prepared with foxnuts only also.

Enjoy!

Categories
Easy Recipes one pot meals Soups Vegetarian

Indian Tomato Soup With Chilli Cheddar Puff Sticks

Indian Tomato Soup

What I need [Serves 2-3 ]

  • 4 cups roughly chopped tomatoes [any variety which is not very sour]
  • 3 tbsp yellow moong lentils [the secret ingredient]
  • 3 tbsp ghee [clarified butter] or unsalted butter (or olive oil for vegan)
  • 2 tbsp grated ginger
  • 1 fat garlic clove
  • 1/4 cup chopped onion
  • 1 ” stick cinnamon
  • 1/4 tsp roasted cumin seeds [bhuna jeera]
  • 2 bay leaves
  • 5 cups of water/vegetable stock/chicken stock
  • 2 tsp red chilli powder [adjust to taste]
  • pinch of turmeric
  • 1/4 tsp garam masala
  • 1/2 tsp sugar
  • Fresh lime juice [to taste]
  • Salt to taste
  • Chopped cilantro,butter/cream for garnish

How I did it : Boil the chopped tomatoes,moong dal and salt with of water/stock till cooked.Once boiled, transfer to a blender or food processor and blend to a smooth consistency.Strain the soup through a soup strainer to remove the tomato skins and seeds.In a medium  pot, melt the ghee and add chopped onions to it.Saute for 5 minutes, till onions are soft.Next, add the grated ginger and garlic and saute for 30 seconds more.Next add the strained soup mixture, cinnamon, bay leaves, turmeric,roasted cumin seeds,red chilli powder to the pot.Check the salt and add more water/stock depending on the consistency you want your soup.Let the soup come to a boil, lower the heat and simmer on low for 15 minutes.Once cooked, remove from heat and add the sugar & garam masala. Squirt a lemon wedge over the soup,garnish with cilantro and a dollop of butter and serve warm with chilli cheese puffs

or croutons or bread sticks.

Chilli Cheddar Puff Sticks

  • 1 sheet puff pastry, thawed
  • 1 tbsp red chilli powder [or paprika]
  • 1/2 cup shredded cheddar cheese
  • 1 beaten egg, for brushing
  • 1 tsp salt to sprinkle
  • Flour for dusting

How I did it: Preheat the oven to 400F /200 C. Line a baking sheet with parchment paper.On a floured surface, unfold your puff pastry.Brush the puff pastry sheet with egg wash thoroughly.Spinkle red chilli powder and salt over the whole sheet.Now, spread the grated cheese on half of the puff pastry sheet leaving 1″ from the ends and press the cheese down so that it sticks to the surface.Re-brush the left out 1″ with egg wash thoroughly.Fold over the other half of the pastry sheet over the cheese and seal the edges.You can use a fork to pinch the edges.Take a rolling-pin and roll out the pastry slightly.Once rolled out, brush the top with egg wash again.Cut out 18-20 strips of the puff pastry of about 1/2″ width.Twist the strips holding them between your hands. Bake the sticks for 8-10 minutes or until light brown.

Enjoy!

Sending this to Hearth n Soul #35

Categories
Desserts Easy Recipes Vegetarian

Strawberry-Ricotta Mousse

 

 

What I need:

  • 1 cup fresh strawberries, roughly chopped + more for topping
  • 1 tsp fresh lemon juice [optional if you have tart strawberries]
  • 2-3 leaves fresh mint leaves + more for garnish
  • 3 tbsp white granulated sugar
  • 1/4 tsp unflavored granulated gelatin
  • 1 cup heavy cream
  • 1/2 cup whole milk ricotta cheese

How I did it:

  • Pulse the chopped strawberries along with lemon and mint leaves in the processor.Transfer to a bowl, tip in the gelatin and whisk well.Set aside.
  • In a medium bowl, beat the cream to thick peakes.This is important coz once you add the crushed strawberry mix,the mixture will loosen out a bit.
  • In another large bowl, beat the ricotta cheese and sugar together until smooth.
  • Gently fold in the whipped cream with the ricotta cheese along with crushed strawberry mix.
  • Transfer the mousse to serving bowls and refrigerate for at least 3 hours to set.
  • Before serving top with chopped strawberries and more whipped cream and few mint leaves.Serve cold.

Enjoy!

Sending this to It’s a keeper.

Categories
Baking Desserts Easy Recipes Vegetarian

Strawberry-Nutella Thumbprint Cookies

Update 05/31/2011

This recipe was featured on 100 ways to use Strawberries at Endless Simmer.

Update 05/14/2011

Another reader successfully tried this recipe.See here.The blog is in a non-english language so I could not read it but the picture says it all.Thank you LILLA!

Update: 03/05/2011

These cookies were tried by 3 people I know of who came back and told me about their experience.I m linking them here and here. One of the bakers, Mindy commented on the post herself that they turned out good for her. But for Rachelle, it didnt work out fine.I am adding these feedbacks to help those people who want to try out this recipe.Thanks everyone.Your suggestions are always welcome.

 

 

 

What I need: [Makes 22 cookies of the size shown][updated]

  • 1 1/2 cups all-purpose flour
  • 4 tbsp unsalted butter [softened]
  • 7 tbsp granulated white sugar
  • 1 tsp vanilla extract
  • 1/4 tsp baking powder [use aluminium free]
  • pinch of salt
  • 3 tbsp thick crushed fresh strawberry mix [homemade by crushing  strawberries with 1 tsp of milk [if required]+2 drops of red food color] [the quantity of strawberry mix will vary depending upon the consistency,please be judgemental]
  • Nutella [for filling]

How I did it:

  • Sift the flour, salt and baking powder together in a bowl.Set aside.
  • In another bowl, cream the softened butter and sugar using a hand-held mixer for about 4 minutes.
  • Add the vanilla extract and crushed strawberry to the bowl and combine well with the butter mixture using a whisk.
  • Fold in the flour mixture with the butter mixture gently to form a dough.The dough will be soft and a little sticky but not loose.Do not over mix. You might need to oil your hands and bring the dough together.
  • Once combined, cover the dough with a plastic cling film and refrigerate for 1 hour.
  • Preheat the oven to 350 F/175 C.
  • Line your cookie sheet with a parchment paper.

  • Take out the refrigerated dough,lightly oil your palms and make small balls with it.Put the balls on the cookies sheet and press down slightly to flatten out.

  • With the help of your thumb or back of a tea-spoon make a small hole in the middle of the cookies where u ll fill the nutella after baking.
  • If at this point you feel that the butter in the cookies is melting, refrigerate again for about 15 minutes.

  • Bake the cookies in the oven for about 8-12 minutes or untill the bottom starts turning brown. Mine took 10 minutes exact.Do not bake them beyond 12 mins.These will continue to cook after you take them out of the oven.
  • Take out the cookie sheet from the oven and using the teaspoon again press out the hole in the cookies.You will not be able to do this after the cookies have cooled.
  • Once the cookies have cooled, fill in the nutella in the little holes in the cookies.
  • Serve with cold milk.

I have adjusted these from a basic recipe here .Notes:

  • The consistency of strawberry mix is of real importance.Make a thick, almost paste like mix in your processor/blender.If some bits remain, it does not matter but the mix should not be runny or watery.
  • The color of cookies/dough can differ depending on how red your strawberries are.I chopped off the white portions and used red part only.
  • I made my cookies less sweet because with nutella filling they could be very overwhelming.
  • The dough can be slightly difficult to work with,but refrigerate and it will be manageable.
  • Since every oven is different, the time of baking may vary from appliance to appliance.
  • You can fill in the cookies with any jam or melted chocolate chips too.

Enjoy! Have a nice weekend everyone.

Sending these to Culinary Smackdown Battle-Cookies

Categories
Beverages Breakfast Brunch Easy Recipes Side Dishes Stir-fry Vegetarian

Indian Spiced Peas(Chuki Matar)& Masala Chai

 

 

 

 

Spiced Peas/Chuki Matar

Ingredients:

  • 2 cups fresh/frozen peas
  • 3/4 cup sliced onions
  • 3 tbsp fresh ginger julians
  • 2 green chillies. thinly cut (adjust to taste)
  • 1.5 tsp cumin seeds
  • 3/4 tsp red chilli powder (adjust to taste)
  • 1/2 tsp garam masala
  • 3-4tbsp olive oil
  • Salt to taste
  • 1-2 tbsp fresh lemon juice [adjust to taste ]

How I did it:

  • In a pan, heat up the oil on medium heat.
  • Once heated, temper the oil with cumin seeds and wait for them to crackle.
  • Add the sliced onions to the pan and let the onions saute till transculent.Dont brown them.
  • Next, add the chopped green chilies and ginger julians and cook for 3-4 minutes.
  • Add the peas, red chilli powder, cover the lid and let the peas steam till they are cooked but not mushy.
  • Once tender, open the lid,add salt and garam masala and stir fry on high heat for 5-7 minutes.
  • Remove from heat and add the fresh lime juice and serve warm with masala chai

Masala Chai

Ingredients

  • 1 tea bag per cup (or 1 tsp of black tea leaves/cup)
  • 1 tsp grated ginger
  • 1-2 fresh tulsi leaves [holy basil leaves if available] NOTE:Holy basil is totally different from Thai or Italian basil.
  • 1 cup of water
  • ½ cup of warm milk
  • ¼ tsp chai masala powder
  • sugar to taste

Masala/Spice Mix  [Makes 1 cup masala]

  • 1/4 cup cinnamon sticks, broken into small pieces
  • 2 tbsp cloves
  • 1/4 cups whole black peppercorns
  • 1/4 cups green cardamom
  • 4 twig mace, broken into small pieces
  • 1/2 piece nutmeg, grated
  • 1/2 tablespoon fennel seeds

How I did it

  • Fine grind all the ingredients under the head “Masala/Spice Mix”.Store this spice mix in an air tight container in a dry place.This lasts for 2-3 years.
  • To make the masala chai:In a saucepan, add the water along with ginger and tulsi leaves[if using] and let come to a boil.After 2-3 minutes, add tea bag or tea leaves. Let  brew for 2-3 minutes.Next, add “masala” and milk and let it again come to a boil.Reduce the heat to a low simmer. Simmer for 5 minutes.Strain and serve with sugar (or sweetener).

Enjoy!