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.

Coriander & Lemongrass Soup

          Here is a very refreshing soup made of coriander leaves and coconut milk. You can have it as a one-pot meal with few bread sticks or croutons. I served it with some skewered grilled eggplants.

          The presence of lemongrass and kaffir lime leaves makes it very fragrant and appetizing. If you are looking for something light, then this is a perfect soup for you. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it. 

• 3-4 lemongrass stalks, finely chopped
• 2-3 cups coriander leaves, roughly chopped along with the stems
• 1-2 tbsp. butter 
• 2 onion, chopped 
• 2-3 garlic cloves, chopped 
• 1 green chili, chopped 
• 3-4 cups water 
• 1 stock cube 
• 1 cup spring onion, chopped
• 1 cup coconut milk 
• salt to taste 
• 1/2 tsp. pepper powder 
• 5-6 kaffir lime leaves 
• 1 tsp. lime juice 
• 1 tsp. coriander leaves & 1/2 tsp. red chili flakes to garnish 

          Melt butter in a pan. Add the onion, lemongrass, garlic and green chili. Sauté till they turns slightly brown in color. 

          Add the stock cube, spring onion, water, coconut milk, salt, pepper powder, coriander leaves and kaffir lime leaves. Pressure cook for 3-4 whistles. 

         When it cools down, discard the lime leaves and blend until smooth. Add lime juice and strain through a sieve. 

          Garnish with coriander leaves and red chili flakes. Serve at room temperature or chilled, accompanied with soup sticks or croutons. 

                  Melt butter. Add onion, lemongrass, garlic & green chili. Sauté till light brown.

                                  Add stock cube, spring onion,

                                   coconut milk, 

                                  water,

                      salt, pepper powder, coriander leaves & kaffir lime leaves. Pressure 
                      cook for 3-4 whistles. When it cools down, discard lime leaves & blend
                      until smooth. Add lime juice & strain through a sieve. 

                      Garnish with coriander leaves & chili flakes. Serve with soup sticks or 
                      croutons. 

Veg. Coriander Lemon Soup with Paneer and Lemongrass

       
           This is a very refreshing, soothing and a tangy soup to wind up your day. Have it as a light dinner along with some croutons, breadsticks or any grilled stuff. It is both a healthy and a wholesome option. 

            You have the goodness of vitamin C, the flavors of the coriander leaves and the nutritional benefits of the stems, a wide variety of veggies and paneer. Lemongrass is also added to enhance the fragrance of the soup. So check out the step by step pictorial recipe to prepare this soul satisfying soup. 

• 1 cup mixed veggies (beans, carrot, capsicum, cauliflower), finely chopped
• 1 cup coriander leaves & stems, finely chopped separately
• 1 tsp. oil
• 1 tsp. butter
• 1 onion, finely chopped
• 2-3 garlic cloves, finely chopped
• 1 inch ginger, finely chopped
• 1-2 green chilies, finely chopped
• 1/2 cup paneer, chopped in small pieces
• 1 tsp. salt or to taste
• 1/4 tsp. pepper powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 3 cups water / stock
• 2 stalks of lemongrass (white portion), slightly smashed
• 1 tbsp. corn flour mixed with 1/3 cup water
• 2 tbsp. lemon juice or to taste
• 1 tbsp. chopped coriander leaves to garnish

          Heat oil and butter in a pan. Sauté the onion, garlic, ginger and green chilies till they turn translucent.

         Now add all the chopped veggies and coriander stems. Stir fry for 1-2 minutes. 

         Add salt, pepper, roasted cumin powder and roasted coriander powder. Give it a nice mix.

        Now add 3 cups water / stock and the lemongrass. Simmer for 4-5 minutes on a low to medium flame till the veggies are tender. 

         Add the paneer cubes and the corn flour slurry. Simmer further for 2 minutes or till the soup thickens to a desired consistency. 

         When done, add chopped coriander leaves and lemon juice. Give it a stir and serve as it is or along with breadsticks, croutons or grilled meat / veggies for a satisfying meal. 

Heat oil & butter in a pan. Sauté the onion, garlic, ginger & green chilies till they turn translucent.

Now add all the chopped veggies & coriander stems. Stir fry for 1-2 minutes. 

Add salt, pepper powder, roasted cumin powder & roasted coriander powder. Give it a nice mix.

                   Now add 3 cups water / stock

and the lemongrass. Simmer for 4-5 minutes on a low to medium flame till the veggies are tender. 

                  Add the paneer cubes 

and the corn flour slurry. Simmer further for 2 minutes or till the soup thickens to a desired consistency. 

When done, add chopped coriander leaves and lemon juice. Give it a stir,

Serve as it is or along with bread sticks, croutons, grilled meat / veggies for a satisfying meal.