Masala Chai (Indian Spice Tea)

                                         

Ingredients

1 cup fresh milk (200 ml)
1 cup water (200 ml)
3 green cardamoms (open and keep the shell and the seeds)
3 whole cloves
1 cinnamon stick (finger sized) - Broken into 2 or 3 pieces
1 star anise (broken into pieces)
1 tsp. peeled and chopped fresh ginger
2-3 tsp. tea powder (can be adjusted as per your preference)
3-4 tsp. sugar (can be adjusted as per your preference)

       

Spices

     

Method

In a pot, Add Milk and water and let it boil for 2-3 min
Add all the other ingredients one by one and boil it
When it starts to boil over, remove the pot from the heat for couple of seconds.
Again keep it in the stove, the tea should rise and fall 2-3 times.

                                        

Strain the tea into the Cups and Serve with Biscuits/Rusks!


Note:
*Its been said that few other spices like crushed black pepper,nutmeg powder can be added, though I have never tried with pepper and nutmeg yet.

*Can be made without milk as well, similar method of preparation.

This is for you Binh!  , Try and let me know the outcome :)

Vermicelli Payasam/Kheer

                                         

Ingredients

1 cup: Vermicelli

1 cup: Milk

1 cup: Sugar

A handful: Cashew nuts

A handful: Raisins

1 pinch: Saffron

2-3 pods: Cardamom

¾ cup: Water

 

Method

*Add the saffron in the milk and dissolve it

1.In a pan, heat the ghee and fry the vermicelli till light brown

2.In another utensil (try to use heavy bottomed) boil the water

Add the vermicelli to the boiling water and cover it. Keep stirring occasionally

Once the vermicelli becomes soft, add the sugar and continue to stir

3.Add Milk/Saffron mix to the vermicelli

4.Powder/crush the cardamom and add it to the mixture.

5.In the pan add ghee and fry the cashew nuts and almonds and add these to the vermicelli

6.Mix well and boil for about two minutes.

**Serve hot or refrigerate for an hour to serve cold!

Chicken Dum Biryani

Ingredients:

2 cups Basmati Rice

1/2 kg Chicken (Chicken with bones)
2 tbsp. Yogurt (curd)
3 onions (medium sized) chopped
4 tsp. Ginger garlic Paste
4 tsp. Small onion paste
1/2 Lemon – Extract juice without seeds
4 Tomatoes chopped (medium sized)
2 tsp. Red Chili Powder
1 tsp. Garam Masala Powder
1 cup Coriander Leaves
1 cup Mint leaves
3-5 green chili
1 cinnamon stick
1 star anise
3 cardamom
2 bay leaves
4 cloves
Salt to taste
4 tbsp. Oil and 5 tsp. of Ghee

Marinate:

1.Wash and clean the chicken (With water and turmeric powder)
2.Add a pinch of garam masala, spoon of chili powder, 1tsp ginger garlic paste and salt (according to the chicken quantity) and marinate for 30 min
3.Wash the rice and add water and salt (salt here only for rice quantity) (Ex: 1.5 cups of water for 1 cup of rice) – Soak for 30 min

Preparation:

1. Heat 3 tsp. of ghee and 4 tbsp. oil in a pan

2. Add cinnamon, cardamom, Bay leaf, cloves and fry for few seconds
3. Add onions and fry until golden brown
4. Add garam masala (1/4 tsp.), chili powder (1 tsp.) and fry well (make sure that the masala is not burnt)
5. Add Small onion paste (4 tsp.) and add ginger garlic paste (3 tsp.) and sauté until the raw smell is gone
6. Add half of the mint leaves and coriander leaves and stir together to mix well
7. Add tomatoes and green chili and stir well (Cover for 2 min to cook)
8. After 2 min, add the lime juice and mix well, Add some salt if required
9. Add the marinated chicken and stir well
10. Add 2tbsp of curd (yoghurt) and mix well
11. Leave for 10 min
In the meantime, turn on the rice cooker with rice and adequate water in it.
12. After 10 min stir well again and add some more coriander leaves and mint leaves. Now add the whole mixture to the rice and stir well.

**Add 2tsp ghee and some coriander leaves at last stage (before switching off the rice cooker) and mix gently. Let the rice cooker be in warm state for another 5 to 10 min.

**20 mins of rice cooking will be enough

**Cashew nuts can be added in the step 4 for additional taste

** If you are using Pressure cooker, Do steps 1 to 12, in the pressure cooker itself then add the soaked rice with adequate water and cook for 2 whistles and open only after the pressure is been released, add 2 tsp. of ghee, some coriander leaves and mix gently, cover for 5 min.

**Serve hot with Onion Raitha
 

Mor (Butter milk) Kuzhambu

Ingredients:

1. Rice - 1 tbsp.
2. Toor dal - 1 tbsp.
3. Curd/Yogurt - 2 Cups
4. Grated Ginger - 1 inch piece
5. Turmeric - a pinch
6. Green Chili - 3
7. Red Chili (Dried) - 2
8. Mustard - 1/2 tsp.
9. Cumin seeds - 1 tsp.
10.Asafodita - a pinch
11.Grated Coconut - 3 tbsp.
12.Oil (Sunflower/Corn) - 2 tbsp.
13.Curry leaves, Coriander leaves - As needed
14. Salt - As needed
15. Ladies finger (Vathal/fresh) - 50 gm. (optional) or any vegetable of your choice (boiled)

Step 1: Soak

1. Soak rice and Toor dal for 30 min
2. In a bowl whisk the yogurt/curd with some water and a pinch of turmeric without lumps

Step 2: Grind to a paste

Green chili (3), Cumin Seeds (1 tsp.), Soaked rice and Toor dhal, Grated Coconut (3 tbsp.)

Cooking Method:

1. In a pan, Temper with Oil (2 tbsp.), Mustard (1/2 tsp.), Curry leaves, Cumin seeds (1 tsp.), 2 red chilies, Grated ginger.
2. Add the ground paste, add a pinch of turmeric and fry for 1 or 2 min without burning the masala.
3. Finally add the beaten curd, salt as required and (optional boiled veggies) mix well. Keep it just for 2 min, don't let it boil, switch off the flame when it starts to raise (frothy).
4.Garnish with coriander leaves...Server with hot white rice and potato fry!

Option 2:

For Grinding you can follow this as well:
1.3 Small onion, 1 small piece of tomato, 1 spoon soaked rice, 1 spoon toor dal, coconut, grated ginger, 3 green chilies.
2. Then add Cumin seeds at the end and give it a pulse .
Rest all is the same
Courtesy:
My bestie Hems (hemalatha.sukumaran@gmail.com)

Fruit Salad- Filipino Style

Ingredients:

1. Mixed Fruits (Fruit mixture tins) or Cut Fresh Fruits - 2 cups

    -Apple, Banana, Kiwi, Grapes/Raisins, Fresh Corn Kernels can be added

2. Nestle Cream - 1 cup

3. Condensed Milk - 1 cup

 

Method:

In a bowl, Add all the ingredients and mix well.

Keep the mixture in the Fridge (chiller) for about 30 to 60 mins

Serve Cold.

 

Courtesy: My P2 Colleague - Mary Gomez.