Rosemary Kadha / Immunity Booster Drink

 

              This immune booster drink is the need of the time. It's refreshing as it will surely soothe your nerves and keep you going throughout the day. I skipped the mandatory basil / mint and instead, added some rosemary herb, as apart from adding a flavour to the drink, it has many health benefits. I also included some fresh turmeric. 

             You can enjoy this drink hot or chilled, along with some ice cubes, according to your preference, anytime of the day. The brown sugar (or any sweetener) can be omitted if you wish. So check out the step by step pictorial recipe to prepare this traditional Indian medicine. 

          Ginger and lime contains vitamin C and other anti oxidants. The intake of ginger wards off nausea, stomach ailments and strengthens our immunity. Lime improves digestion, is good for the tummy, removes toxins from our body and relieves constipation.

           Fresh turmeric root has its own health benefits. It has anti inflammatory properties, lowers cholesterol and prevents cancer. 

          Rosemary is a fragrant herb that improves blood circulation, boosts the immune system and aids in digestion.

          Lastly, the whole spices are high in antioxidants as they lower blood sugar level / blood pressure, reduces inflammation, digestive problems and improves cholesterol, relieves indigestion and constipation.

          So a cupful of this healthy drink has a lot of healing properties. It relieves any cold during winter and boosts our energy. So it is beneficial to include kadha in our everyday life. 

• 3 cups water
• pinch of salt (opt)
• 1" cinnamon stick
• 3 green cardamoms 
• 6 cloves
• 2 bay leaves
• 1 tsp. fennel seeds
• 1/2 tsp. carom seeds
• 10-12 whole peppercorns
• 1" ginger
• 1" fresh turmeric
• 2 tbsp. rosemary
• lime juice to taste
• brown sugar / jaggery / honey to taste

          Crush all the ingredients (except lime & sweetener) in a mortal & pestle.

          Add water in a pan along with a pinch of salt and bring it to a boil. Then add all the crushed ingredients. 

          Simmer for 10 minutes on a low flame till it is slightly reduced. When done, switch off the flame and keep it covered for 5 minutes. 

          Then strain and serve with lime juice and brown sugar / jaggery / honey to taste.

                                 The ingredients to be crushed. 

                          Crush all the ingredients (except lime & sweetener) in a mortal & pestle.

                            Add water in a pan along with a pinch of salt & bring it to a boil. 

                                  Then add all the crushed ingredients. 

                       Simmer for 10 minutes on a low flame till it is slightly reduced. When done, 

                       switch off the flame and keep it covered for 5 minutes. 

 Strain. 

Serve with lime juice & honey / brown sugar / jaggery.

Masala Ginger Lime Tea

          This immune booster drink is the need of the time. It's refreshing, spicy and a tangy concoction that will surely soothe your nerves and keep you going throughout the day. You can enjoy it hot or chilled, along with some ice cubes, according to your preference, anytime of the day. The tea and the honey (or any sweeteners) can be omitted if you wish.

       
          Ginger and lime contains vitamin C and other anti oxidants. The intake of ginger wards off nausea, stomach ailments and of course strengthens our immunity. 

          Lime on the other hand, improves digestion, is good for the tummy, removes toxins from our body and relieves constipation.

          Lastly, the whole spices are high in antioxidants as they lower blood sugar level / blood pressure, reduces inflammation, digestive problems and improves cholesterol, relieves indigestion and constipation.

          So a cupful of this healthy drink (with all the above mentioned ingredients) has a lot of healing properties. It relieves any cold during winter and boosts our energy with or without the spices, tea or honey.

• 1 litre water
• 1" ginger, sliced 
• 2" cinnamon stick 
• 3 green cardamoms 
• 5 cloves 
• 1 tsp. carom seeds 
• 1 tsp. fennel seeds 
• pinch of salt
• 1-2 tsp. tea leaves / 2 tea bags
• lime juice to taste
• honey / brown sugar / jaggery to taste

          Bring the water to a boil in a pan. Then add all the ingredients (except tea, lime juice and honey). Simmer for 8-10 minutes on a low flame till it is slightly reduced.

          When done, switch off the flame and add the tea leaves. Keep it covered for 5 minutes. Then strain and serve with lime juice and honey / brown sugar / jaggery to taste.

Candied Ginger Burfi (Indian Dessert)

          Burfi is one of the most popular sweets in India, especially in the Northern regions. It is a must in all festivals or any happy occasions. It is an Indian dessert typically prepared with milk solids or gram flour. It is also prepared with cashews, pistachios, etc. 

           But today let me share Burfi made out of some candied ginger. It was my first try and I must confess that it came out really yummy. So do give it a try by following the step by step pictorial recipe to prepare it. 

• 1 & 1/2 cups candied ginger, powdered
• 4 tbsp. ghee
• 1/4 cup whole wheat flour
• 1 cup milk
• pinch of salt
• 2-3 tbsp. sesame seeds, powdered
• 2-3 tbsp. fresh grated coconut 
• 2-3 milk pedas, crumbled 
• 2-3 tbsp. milk powder
• 1/4 tsp. cardamom powder
• few drops of yellow food colour (opt)
• 1 tbsp. chopped pistachios
• 1 tbsp. raisins
• 1 tsp. rose water
• 2 tsp. sugar or as required
• pinch of saffron
• chopped nuts & dry rose petals to garnish

          Heat 1 tbsp. ghee and sauté the whole wheat flour for 1-2 minutes or till you get a nice aroma. Keep aside.

          Heat 2 tbsp. ghee and sauté the powdered ginger for 2 minutes on a low flame. Add the milk and salt and continue to simmer till dry.

           Add the powdered sesame seeds and coconut. Mix everything well. Now add the crumbled pedas, milk powder and cardamom powder. Mix well so that there are no lumps.

           Now it is time to add the pistachios, raisins, rose water and food colour followed by the sautéed whole wheat flour, remaining ghee, saffron and sugar.

          Combine everything well and sauté till the mixture leaves the sides of the pan and comes together into a lump. Switch off the flame and spread the mix on a greased plate. 

          Garnish with the nuts and rose petals. Press them gently and set aside to cool. Then cut them into desired shapes with a knife or a cookie cutter and relish as and when desired.

                                  Take 1 & 1/2 cups candied ginger.

                                  Powder them as shown.

                    Heat 1 tbsp. ghee & sauté whole wheat flour for 1-2 min. or till you get 
                    a nice aroma. Keep aside.

                   Heat 2 tbsp. ghee & sauté powdered ginger for 2 minutes on a low flame. 

                                  Add the milk and salt and continue to simmer till dry.

                              Add powdered sesame seeds & coconut. Mix everything well. 

                        Add crumbled pedas, milk powder & cardamom powder. Mix well so 
                        that there are no lumps.

                                Add pistachios, raisins, rose water * food colour followed by 

                    sautéed whole wheat flour, remaining ghee, saffron & sugar. Mix well &
                    sauté till the mixture comes together into a lump. Switch off the flame.

                      Spread the mix on a greased plate. Garnish with the nuts & rose petals.
                      Press them gently and set aside to cool. 

                                  Cut into desired shapes & relish as and when desired.

Ginger Mutton Angara

          Try this yummy home style cardamom flavoured mutton curry with some smoky flavour. It will immediately transfer your dish to the next level. I gave this angara effect with some live charcoal. 

           So this particular dish is apt to be served and enjoyed during any special occasion with family and friends. Do enjoy this simple dish with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapati.

• 400 gms mutton with bones
• 3 tbsp. oil
• 2" ginger, chopped
• 1-2 garlic cloves
• 1 small onion, chopped 
• 1-2 green chilies
• handful of coriander stems
• 1/2 cup fried cashews
• 1 tsp. lime juice
• 1 small coal
• 2 cloves
• 1 tsp. ghee
• 1 green cardamom
• 1 tsp. ginger julienne
• 1 tbsp. coriander leaves, chopped

          Pressure cook the mutton in 1 cup water for 20-25 minutes after the first whistle. Separate the stock from the mutton.

          Heat 1 tbsp. oil and saute the ginger, garlic, onion and chilies till light brown. Keep aside to cool down. 

          Then grind along with coriander stems and cashews to a fine paste by adding some water. Add salt and lime juice. Mix well.

          Heat remaining oil and fry the mutton till light brown. Add the ginger paste and fry on a medium flame till it is well blended with the mutton.

         Now add the stock. Cover and simmer till the gravy thickens and the oil separates. Switch off the flame. Transfer to a serving dish.

          Now arrange a small steel bowl in the centre of the serving dish over the mutton gravy and place a live charcoal in it along with the cloves and cardamom. 

          Pour the ghee over it and close with a lid for 5 minutes. Remove the lid after that and serve, garnished with ginger julienne and coriander leaves.

       

Ginger Chutney with Cashewnuts & Coriander Stems

          Ginger relieves nausea and loss of appetite. So consuming it in small amount is beneficial for our health. It is especially good when taken after meal in its candied form to help in digestion. So elderly people can benefit from it. So here is my version of a simple ginger chutney where I added some cashews and coriander stems too. 

          Chutney is a must on an Indian platter and is served as an accompaniment to our food to make them more tasty and yummy. It goes especially well with any South Indian breakfast and is also a great substitute to the coconut chutney that is usually served. So do give it a try and enjoy with your favourite breakfast.

 

• 2" ginger, chopped
• 1-2 garlic cloves
• 1 small onion, chopped 
• 1-2 green chilies
• handful of coriander stems
• 1/2 cup fried cashews
• 1 tsp. lime juice
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 dry red chili, broken
• 1 tsp. urad dal (split black gram)
• coriander leaves to garnish

          Heat 1 tbsp. oil and saute the ginger, garlic, onion and chilies till light brown. Keep aside to cool down. Then grind along with coriander stems and cashews to a fine paste by adding some water. Add salt and mix well.

          Heat remaining oil in a pan and temper with mustard seeds and dry red chili. After it stops spluttering, add the curry leaves and urad dal. 

          Saute for a few seconds and switch off the flame. Pour this tempering over the prepared chutney and add lime juice. Serve, garnished with coriander leaves.

Ginger Tomato Chutney

          Chutneys of various types are much favoured and is an integral part of the Indian palate. Every household has their very own version where the ingredients and the method of preparing it differs. The most common ones are either made of coconut, tomato or ginger which are relished with any South Indian breakfast, parathas or rice. 

          So here is my version of a ginger chutney combined with tomato and a little bit of coconut. I first shallow fried the ginger and tomatoes and then ground the same with fresh grated coconut, roasted chana dal powder (Bengal gram lentil), tamarind paste and red chili powder. 

          Few roasted peanuts and sesame seeds too can be added to enhance the flavour. It is then tempered with mustard seeds, split urad dal (Black gram lentil), Chana dal (Bengal gram), asafoetida and curry leaves. So check out the step by step pictorial recipe to prepare it.

• 2" ginger, chopped
• 2 tomatoes, chopped
• 2 tbsp. oil
• salt to taste
• 1/4 tsp. turmeric powder
• 2-3 tbsp. roasted chana dal powder (Bengal Gram Lentil)
• 1 tsp. tamarind paste
• 1 tbsp. red chili powder
• 1 tsp. mustard seeds
• 1 sprig curry leaves 
• pinch of asafoetida
• 1 tsp. split urad dal (Black gram lentil)
• 1 tbsp. chana dal (Bengal gram lentil)

          Heat 1 tbsp. oil in a pan and fry the ginger till light brown. Add the tomatoes and continue to fry till it is mashed. Set aside to cool.

          Grind along with salt, tamarind paste, roasted chana dal powder, red chili powder and required quantity of water. Heat remaining oil and temper with mustard seeds. Allow it to splutter.

          Add the asafoetida, turmeric powder, curry leaves, urad dal and chana dal. Saute for a few seconds till the dals changes colour. 

          Pour this tempering to the prepared chutney and serve with dosa, idli, uttapam, adai, etc. 

Shallow fry ginger till it turns slightly brown in colour.

Add tomatoes & continue to fry.......

 ........till it is mashed.

Add roasted chana dal powder, tamarind, salt, coconut & red chili 

powder. 

Grind into a paste by adding very little water.

Temper oil with mustard seeds, asafoetida, curry leaves, split 

                         urad dal & chana dal. Pour over the prepared chutney & serve.