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.

Lemon Rice (South Indian Breakfast)

         Lemon Rice is a very common breakfast in South India, but it can also be had for lunch or dinner too. It is also offered in temples in the form of prasad / offering. Very yummy and easy to prepare, it is often carried along while travelling and also serves as a lunch box meal. So it is a very good way to use up your leftover cooked rice. Best had with some fried / roasted papad or chips. So check out the step by step pictorial recipe to prepare it. 

• 2 cups cooked rice
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 whole dry red chili
• pinch of asafoetida (hing)
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 1-2 green chilies, slit
• 2 tbsp. roasted peanuts
• 1 sprig curry leaves
• juice of half lemon or to taste
• salt to taste
• 1/2 tsp. turmeric powder
• coriander leaves to garnish

           Heat oil and temper with red chili and mustard seeds. After it stops spluttering, add asafoetida, urad dal, chana dal, green chilies and curry leaves. Saute for a few seconds.

          Now add the turmeric powder and salt. Mix well. Next add the cooked rice and stir fry for 2-3 minutes on a medium flame. 

          Then add the lemon juice and give it a toss. Saute for a minute. When done, switch off the flame and garnish with coriander leaves. Serve with papad or chips for a great comfort meal.
     

                   Heat oil & temper with red chili & mustard seeds. Then add asafoetida,
                   urad dal, chana dal, green chilies & curry leaves. 

                                Add turmeric powder & salt. Mix well. 

                                 Add cooked rice & stir fry for 2-3 minutes.

                                 Then add lemon juice & give it a toss. Sauté for a minute.
     

                              When done, switch off flame & garnish with coriander leaves. 

                                Serve with papad or chips for a great comfort meal.

Lemon Chicken

          Looking for an easy and a citrus flavoured chicken curry? Then here is a simple recipe with minimum of spices. Light on your tummy and good for the kids too, as it is not spicy. You can adjust the amount of green chilies according to your preference. 

          If you want a soup like consistency increase the quantity of water. Relish with plain steamed rice, jeera rice, pulao, plain biryani or just plain chapati. So check the step by step pictorial recipe to prepare it.

• 500 gms. chicken on bones, curry cut
• 2-3 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 2 green chilies, slit
• 3 tbsp. coriander leaves, chopped
• 8-10 kaffir lime leaves
• juice of 1/2 lime

          Heat 2 tbsp. oil in a pan and fry the chicken till light brown. Keep aside. 

          Heat remaining oil and temper with cumin seeds. Sauté for a few seconds.  Add the onion and garlic and sauté till light brown.

          Add the coriander leaves, coriander powder, slit green chilies, salt and turmeric powder. Sauté for a few seconds. 

          Now add the fried chicken, kaffir lime leaves and 1 & 1/2 cups water and cook, covered on low flame till the chicken is cooked and the gravy is slightly reduced.

          When done, add lemon juice and simmer for another minute. Switch off the flame and transfer to a serving dish. Serve with plain steamed rice, jeera rice, pulao, plain biryani or just plain chapati.

                      Heat 2 tbsp. oil & fry the chicken till light brown. Keep aside. 

                     Heat remaining oil & temper with cumin seeds. Then add onion & garlic
                     and sauté till light brown.

                    Add coriander leaves, green chilies & all dry spices. Sauté for few seconds. 

                     Add fried chicken, kaffir lime leaves & 1 & 1/2 cups water & cook, 
                     covered on low flame till chicken is cooked & gravy is slightly reduced.

                       When done, add lemon juice & simmer for another minute.

                      Serve with plain steamed rice, jeera rice, pulao, plain biryani or just
                      plain chapati.

Lemon Flavoured Chettinad Mutton Chukka (Dry Mutton Curry - South Indian Style)

          Chettinad cuisine is known for its hot and spicy dishes. One of them is the Mutton Chukka, which is a traditional mutton curry cooked in the Chettinad style. Chukka means dry and the mutton is cooked with a wide array of spices, the most important being the special homemade Chettinad spice powder.

          Today I gave a twist to it by adding some kaffir lime leaves. This gave a slight refreshing lemony aroma to the dish. This yummy preparation can be enjoyed with either plain steamed rice, plain Biryani, jeera rice, dosa, appam, parathas or any Indian bread. So check out the step by step pictorial recipe to prepare it.

• 400 gms mutton on bones, cubed
• few kaffir lime leaves
• 2-3 tbsp. oil
• 2 onions, chopped
• 1 sprig curry leaves
• 1 tsp. ginger-garlic paste
• 1 tbsp. tomato paste
• 1 tsp. tamarind paste
• 1/2 tsp. turmeric powder
• salt to taste
• 2 tbsp. chettinad spice
• 1 onion, sliced
• 10-12 roasted cashews

Chettinad Spice Mix-

• 2-3 tbsp. coriander seeds
• 8-10 dry red chilies
• 2-3 green cardamoms
• 1" cinnamon
• 5-6 cloves
• 1 tbsp. cumin seeds
• 2 tbsp. fresh grated coconut
• 1 javitri
• 1 tbsp. stone flower
• 2 marathi moggu
• 1 star anise
• 1/4 tsp. fenugreek seeds
• 1/2 tsp. pepper corns
• 1 tbsp. fennel seeds

          Dry roast the coconut first till light brown. Then add rest of the ingredients and saute for a minute on a low flame or till you get a nice aroma coming through. Keep aside to cool. Then grind into a fine powder and store in an air tight container.

          Pressure cook the mutton in 1 cup water and the lime leaves for 20 minutes on a low flame after the first whistle. Discard the leaves and separate the mutton from the stock. keep aside.

          Heat oil in a pan and fry the chopped onions and the curry leaves. Then add the ginger-garlic paste, tomato paste and tamarind paste mixed with 1/4 cup water.

          Saute till the oil separates. Add the turmeric powder and the chettinad powder. Give it a stir and then add the boiled and drained mutton, 1/2 cup of the stock, sliced onion and the cashews.

          Mix well and simmer for 2-3 minutes or till the gravy turns thick. Serve as desired, either with any form of rice preparation or Indian bread.

                               Heat oil & fry chopped onions & curry leaves. 

                               Add ginger-garlic paste, tomato paste & tamarind paste.
                

                               Add turmeric powder & Chettinad powder. Give it a stir.

                                Then add boiled & drained mutton,

                         1/2 cup of stock, sliced onion & cashews. Simmer for 2-3 minutes 
                         or till gravy turns thick. 

                         Serve as desired, either with any form of rice preparation or Indian bread.

Lemony Bell Pepper & Cabbage Soup

   
          A very light and a refreshing lemony soup made with Bell Peppers and Cabbage. This is a complete meal in itself with the goodness of few vegetables. Perfect for a diet control and a light dinner. 

          As cabbage and bell peppers are low in calories, they are a good combination for a healthy nutritious soup. The addition of kaffir lime leaves and lemongrass gives this soup a slight lemony flavor and not to forget the tanginess that comes from the lime juice.

• 1 cup assorted bell peppers, cut into wedges
• 1 cup cabbage, cut into big chunks
• salt to taste
• 1/2 tsp. pepper or to taste
• 3 cups stock
• 7-8 kaffir lime leaves
• 1 stalk lemongrass, cut into three
• 1 tsp. garlic, chopped
• 1 tbsp. olive oil
• juice of 1/2 lime
• coriander leaves to garnish

          Heat oil in a pan and sauté the garlic till it changes color. Then add the rest of the ingredients (except, lime juice and coriander leaves) and bring it to a boil.

          Simmer on low flame for 10-15 minutes or till the veggies turn soft but they should have a slight crunch. 

          Discard the lime leaves and add the lime juice. Mix well and serve, hot, garnished with coriander leaves.

Lemony Chicken & Bell Pepper Soup

          It is a clear soup with the goodness of chicken, vermicelli and bell peppers. For a veg. version, you can substitute the chicken with mushrooms, peas or just plain bell peppers. The addition of kaffir lime leaves gives a punch and a lemony flavour to this exotic soup. Have it with some bread sticks for a wholesome light meal.

• 1/2 cup chicken mince
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 7-8 kaffir lime leaves
• 2 tbsp. oil
• 1 litre chicken stock / water
• salt to taste
• 1/2 tsp. pepper powder or to taste
• 1/2 cup assorted bell peppers, thinly sliced
• 1/4 cup fried vermicelli, broken
• mint leaves to garnish

          Heat oil in a pan and sauté the garlic till it changes colour. Add the onion and stir fry till light brown. Now add the chicken mince, salt and pepper powder and fry till dry.

          Add the stock and lime leaves and bring it to a boil. Simmer for 4-5 minutes on medium flame. Add the seviyan and continue to simmer till soft.

          Add the sliced bell peppers and cook for a minute. Serve hot, garnished with mint leaves.