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Tuesday, 31 August 2021

Karak Tea / Chai (UAE style)

 

          Karak Tea is very popular in UAE and other Middle Eastern countries. This delectable fragrant milky tea is spiced with cardamom and saffron, the two secret ingredients that goes into making it. Evaporated milk, which is thick and creamy is also used in this recipe. 

          You can enjoy this Karak Chai along with cookies, biscuits, dates, donuts or any savory snacks as accompaniments. So check out the step by step pictorial recipe to prepare this most favored and comforting drink.





           Karak Tea is found in every street corner cafeterias and is usually served in paper cups. Any time and every time of the day you will find people enjoying it. 

          Instead of the normal evaporated milk, you can also go in for cardamom flavored   evaporated milk. In that case, use less of cardamom.

          This tea is almost similar to Indian Masala Chai, minus cinnamon and cloves. So it is slightly on the milder side. It can also be made sugar free as per your preference. 





  • 2 cups water 
  • 2-3 green cardamom, crushed 
  • 2 tbsp. black tea leaves / dust 
  • 2 tbsp. sugar or to taste 
  • 1/2 cup evaporated milk 
  • pinch pf saffron




          Heat water in a saucepan along with crushed cardamom and let it come to a boil. 

          Add sugar and keep stirring till it dissolves. 

          Now add the tea and bring it to a boil. 

          Add the milk and simmer on a low flame for 4-5 minutes. 

          Switch off the flame and strain in a tea pot or in individual tea cups. 

          Garnish with few strands of saffron and enjoy !!!!!1



                            Heat water along with crushed cardamom & let it come to a boil. 



                                  Add sugar and keep stirring till it dissolves. 



                                  Now add the tea and bring it to a boil. 









                                  Add the milk and simmer on a low flame for 4-5 minutes. 


                           Switch off the flame & strain in a tea pot or in individual tea cups. 



                                 Garnish with few strands of saffron and enjoy !!!!!1












Saturday, 28 August 2021

Kung Pao Vegetables - Chinese style

 

          Kung Pao Vegetables is amazingly a very satisfying comfort dish. This is a vegetarian take on the classic Kung Pao Chicken. If you are a fan of Chinese food, you will simply love it. This spicy, sweet & sour dish is popularly found in the menu of all Chinese restaurants. 

          Wholesome and hearty, this colorful Chinese style veggie preparation is a very simple side dish that goes absolutely well with any Chinese fried rice or noodles. It is light on the tummy and is extremely easy to whip up. So check out the step by step pictorial recipe to prepare this healthy veg. delight. 






  • 2 tbsp. oil
  • 1-2 dry red chilies
  • 1 tsp. garlic, chopped
  • 1 onion, cubed
  • 1 cup bell pepper & capsicum, cubed
  • 1/4 cup frozen green peas
  • 5-6 French beans, cut 1" size, steamed
  • 3 baby corn, cut 1" size, blanched
  • 8-10 broccoli florets, blanched 
  • 1 tbsp. chili sauce
  • 1 tbsp. tomato ketchup
  • 1 tsp. soya sauce 
  • 1 tsp. vinegar
  • pinch of salt or to taste 
  • 1 tsp. corn flour mixed with 1/4 cup water
  • 2 tbsp. roasted peanuts
  • 1 tsp. sesame seeds, dry roasted






          Heat oil in a wok and temper with dry red chilies and garlic. Sauté till the garlic changes color. 

          Add the cubed onion and sauté for a minute. Now add the cubed bell peppers, capsicum and green peas. Give it a stir and cook for 1-2 minutes. 

          Then add the blanched broccoli, baby carrots and steamed French beans. Sauté for a minute.

          Now add all the sauces, followed by the corn flour slurry. Simmer till it thickens slightly. Then add the roasted peanuts and give it a toss.

          Switch off the flame and sprinkle dry roasted sesame seeds. Serve hot with Chinese fried rice or noodles.



                         Heat oil & temper with dry red chilies and garlic. Sauté few seconds.



                                   Add the onion & sauté for a minute. 



                           Add the bell peppers, capsicum & green peas. Cook for 1-2 minutes. 



 Add the broccoli, baby carrots & French beans. Sauté for a minute.



                                  Add all the sauces,



                             followed by the corn flour slurry. Simmer till it thickens slightly. 



                                  Then add the roasted peanuts and give it a toss.


                                 Switch off the flame & sprinkle dry roasted sesame seeds. 



                                  Serve hot with Chinese fried rice or noodles.












Friday, 27 August 2021

Sausage Fried Rice - Chinese style

 

          Check out this quick one pot meal of Chinese style Sausage Fried Rice. This is a very easy and a simple recipe that can be dished out in a jiffy. Any leftover rice can be made use of to prepare this yummy recipe. 

          Minimum of spices goes into it, yet there is no compromise in the taste and flavor. Assorted veggies that is easily available can be added. (For a veg. version, simply skip the sausages). It is light on the tummy and can be enjoyed just as it or with some side dish. So give a quick look at the step by step pictorial recipe to prepare it.






  • 2 cups cooked rice
  • 2-3 sausages
  • 2 tbsp. oil 
  • 1 tsp. garlic
  • 1/4 cup spring onion (white part), sliced
  • 1/2 cup bell peppers & capsicum, chopped
  • 1/4 cup frozen green peas 
  • 1 tbsp. soya sauce 
  • 1 tbsp. chili sauce 
  • 1 tbsp. tomato ketchup
  • pinch of salt or to taste 
  • 1/4 tsp. pepper powder
  • 2 tbsp. spring onion (green part), chopped








          Heat oil in a wok and stir fry the sausages till light brown. Keep aside to cool and then slice them diagonally.

          Temper the remaining oil with red chilies, garlic and spring onion (white part). Sauté for a minute.

          Now add the chopped bell pepper, capsicum and green peas. Sauté for a minute more. 
  
          Time to add the cooked rice, followed by all the sauces and pinch of salt. Stir fry for 2 minutes.

          Lastly add the fried sausages and pepper powder. Sauté for a minute and switch off the flame. Garnish with spring onion (green part) and enjoy.


                     Heat oil in a wok & stir fry the sausages till light brown. Keep aside to cool

                     and then slice them diagonally.


  
                        Temper the remaining oil with red chilies, garlic & spring onion (white                                               part). Sauté for a minute.


 
                      Add the chopped bell pepper, capsicum & green peas. Sauté for a minute. 

  

   
                                 Time to add the cooked rice, 



                             followed by all the sauces & pinch of salt. Stir fry for 2 minutes.


  
                   Lastly add the fried sausages & pepper powder. Sauté for a minute and switch
                   off the flame. 



                                   Garnish with spring onion (green part) and enjoy.












Tomato Soup

 

          This is an incredibly simple, comforting and a wholesome soup made of tomatoes. Tomato, as we know, is a rich source of nutrients and vitamins like A, C, K & B6. It is good for our eyes, fights against cancer, urinary infections, kidney problems and diabetes. It also improves digestion, lowers cholesterol levels, detoxifies our body and reduces inflammation among other benefits. 

          So try having it in a very satiating soup form. There are many variations to it. For instance, you can add few kaffir lime leaves or curry leaves instead of coriander leaves to alter the flavor. Enjoy it with some bread sticks, tortilla chips or croutons for a light hearty meal. 






  • 3 large tomatoes. roughly chopped
  • 1 onion, chopped
  • 2-3 garlic, chopped
  • 1 tbsp. olive oil
  • 1 bay leaf
  • 1" cinnamon stick
  • salt to taste
  • 1/2 tsp. cumin powder
  • 1/2 tsp. pepper or to taste
  • 4 cups stock / water
  • coriander leaves, chili flakes & cream to garnish






            Heat oil in a pan and temper with the bay leaf and cinnamon. Then add the onion and garlic and sauté till light brown. 

           Add the tomatoes, salt, cumin powder and pepper powder. Continue to fry for 1-2 minutes. Add the stock and pressure cook for 2 whistles. 

           When it cools down, discard the bay leaf and cinnamon. Add some more stock if needed and blend well.

           Heat through and serve, garnished with coriander leaves, chili flakes & cream.














Wednesday, 25 August 2021

Kerala Fish Fry

 

           One of the most popular item on a Kerala menu platter is this spicy King Fish Fry. It is quite popular among all fish lovers. Only a mix of ginger-garlic paste, lime juice and red chili powder gives this fish fry a delectable taste and flavour. It is great as an appetizer to any meal. So check out the step by step pictorial recipe to prepare it. 







  • 2 large King Fish steaks, cleaned
  • 1 tbsp. ginger-garlic paste
  • salt to taste
  • 1 tbsp. Kashmiri red chili powder
  • 1 tbsp. oil to marinate
  • 1 tbsp. lime juice
  •  2 tbsp. coconut oil to shallow fry

   






          Make a paste of ginger-garlic paste, salt, chili powder, oil and lime juice and little water. Rub this paste on the fish steaks and marinate for 2 hours.


          Heat 1 tbsp. oil on a tawa / pan and shallow fry the steak. When done on one side, flip it over and fry the other side to a golden colour.

          Serve, garnished with coriander leaves, onion, lemon & fresh chilies.




                   Make a paste of ginger-garlic paste, salt, chili powder, oil and lime juice &
                   little water. Rub this paste on the fish steaks and marinate for 2 hours.



                                  Heat 1 tbsp. oil on a tawa / pan & shallow fry the steak. 



                        When done on one side, flip it over & fry the other side to a golden colour.



                        Serve, garnished with coriander leaves, onion, lemon & fresh chilies.














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