Ginger Tea - Home remedy for cough

Serves 3 - 4

The weather here has been alternating between very warm days and cold ones. So we seem to be catching one bug after the other.Here in Germany, when it comes to kids,the doctors seem to very strongly stick to the old adage 'A cold treated lasts a week and cold left untreated lasts 7 days '.A trip to the Doctor's clinic for a cold is useless ,as they mostly send us back with some herbal medicine and ask us to wait it out for at least a week.So most of us resort to home remedies,as its real hard to watch the little ones suffer.This is one concoction that my mom makes when we have a persistent cough.It's very effective and the combo of honey and cinnamon makes it yummy too :) Once cup of this warm tea on a cold day can be heavenly !

You'll Need:

Ginger - 2" piece (chopped or crushed )

Whole Pepper Corns - 4 -5 

Cinnamon - 2 long sticks

Cloves -3 - 4

Orange Peel - A small piece

Turmeric Powder - 1 pinch
Cumin seeds - 1/2 tsp
Candied Palm Sugar / Panakarkandu - 6 -7 crystals
Honey - 2 -3 tbsp

Method:
-Add all the ingredients except the honey to a small vessel.
-Add about 2 -3 cups of water and bring it to a boil.
-When it starts boiling reduce the flame and simmer for 10 - 15 minutes.Remove it from the stove.
-Pour the mixture into another vessel fitted with a tea strainer to filter it.
-Makes about 3 small cups of tea.Add one tablespoon of honey to each cup and mix well.More effective when it's had real warm.
-For kids,dilute it with half the quantity of water and increase the amount of honey.

Note:

-Ginger is very good at simulating blood flow and warming the body.So about three small glasses of this tea in a day is very beneficial.

Thanks for stopping by ! Have a great day !

Sending this to Heart and Soul Blog hop hosted by Swathi @ Zesty South Indian Kitchen 

Zucchini Dal Tadka - Peerkangai Paruppu

Serves 3
I was brought up in a family where eating at a restaurant was something that happened very rarely. Both mom & dad were very particular about having home cooked meals.But when I moved to a different city to work,eating out was something that happened quite often.Whenever I found myself in a restaurant,initially I would always let me friends order as I never knew most of the dishes on the menu card.I only knew that anything that starts with Mughlai or Butter would be rich,creamy and yummy .Not knowing how a dish tastes can be real risky :)In Germany many times I've ordered stuff because the name looked fancy and ended up with things that I could hardly eat :) The first time my friends ordered Dal Tadka,I was really surprised.I wondered why people would come to a restaurant to just order Dal. But I fell in love with it when I tasted it.As hubby is a big fan of Dal ,I prepare this pretty often.This tastes very close to the restaurant style Dal Tadka. I've added Zucchini to make it more healthy.You could also replace the zucchini with Ridge Gourd /Peerkangai. Give it a shot ,you'll love it:)

You'll need:

To Pressure Cook:

Zucchini - 1 big

Channa dal - 2 tbsp

Moong Dal - 2 tbsp

Turmeric Powder - 1/4 tsp

For Tempering:

Onion - 1 medium(finely chopped)

Tomato - 1 medium( finely chopped)

Red chilli powder - 3/4 tsp

coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Garam masala powder - 1/4 tsp

Green chilli - 1 (finely chopped)

Ginger - 1 tsp(finely grated)

Garlic - 1 tsp(finely grated)

Kasoori Methi - 1/2 tsp

Boiled Milk or cream - 1/2 cup

Coriander leaves - 1 -2 tbsp(chopped)

oil - 2 tsp

salt - as needed

Method:

-Clean the zucchini and chop into pieces.Clean the Moong Dal.

-Add the zucchini,moong dal,2 cups of water,salt and turmeric powder to a pressure cooker.Let it pressure cook of one whistle on high and 4 -5 minutes on low heat.

-To a pan add the oil and when it heats up,add the ginger,garlic and green chilli.Saute for a minute and add the onion and a  little salt.When it's translucent add the tomatoes and stir for a minute.

-Add the Red chilli powder,Coriander powder,Cumin powder and Garam masala powder.Saute until the tomatoes turn soft.

-Add boiled dal and zucchini mixture and mix well.Add the milk,kasoori methi and coriander leaves and mix well.Check for salt,adding some if needed.

-Let the mixture simmer for 7 - 10 minutes.Done !

Thanks for stopping by ! Happy Cooking !
Sending this to Walk through Memory Lane happening at Priyas's Virundhu and Gayathri's space. and Dish name starts with Z happening at Akila's space

Fish Fry - Meen Fry

Serves 2 -3

  It was really nice to read all your comments about your family member's take on blogging.Thanks a ton guys :)When I told it to hubby he was very happy to know that there were many men out there who were in the same plight as him :)  

  Fish is something that I love right from childhood.My mom's from a coastal town so we almost had fish on every other day.In Germany fresh fish is a little on the expensive side.I love small fishes like Chala(Sardines),they taste simply awesome on frying.But we don't find small fishes here,we only find big ones.And the small ones that we find aren't even close in taste to the ones we find in India. Lachs(Salmon) is one variety that I love here,they are very fleshy and boneless.When my mom visited us,she liked it so much that she named them as 'Fish Cakes' :) One very good thing about Lachs is that it's full of omega 3 fatty acids,which is good for kids.As it's boneless I was able to give it to my little girl right from when she was 7 months old.This is a simple Fry that I prepare often,tastes yummy with rice & sambar ......

You'll Need:

Fish (Salmon) - 150g

Red Chilli powder - 1 tsp

Coriander powder - 3/4 tsp

Turmeric powder - 1/4 tsp

Cumin powder - 1/4 tsp

Fennel Powder - 1/4 tsp

Lemon Juice - 2 tsp

oil - 4 -5 tsp

Salt - as needed

Method:

-Clean the fish and chop into pieces. 

-Mix all the ingredients except the oil together to make a thick paste.

-Add the fish slices and mix them well so that they are well coated with the masala.

-Heat a pan and add the oil,when it heats up place the pieces of fish on the pan so that they don't overlap each other.

-On low to medium heat let them cook for 5 minutes,then turn them over and cook for another 5 minutes.Done !

Thanks for stopping by ! Happy Cooking !

Sending this to 100th Post GiveAway at Cutchi Kitchen

Mango Vermicelli Kheer - Mambazha Semiya Payasam

Serves 4 - 5
Off late I've got this obsession of adding mango puree to desserts.It makes it look very colorful and flavorful.So this time when hubby brought a box home,the first thing he said was 'can I eat it as it is' :) I gave in and let him chop it and eat it. He thinks it's all  to do with my blog :)) I guess it's true to an extent , blogging does wake up all those cooking instincts inside us.Most of our skills cease to exist when we don't have a platform to exhibit them,thanks to blogging so many of us are great cooks today ! Today morning my little girl came to me with a serious expression on her face and asked me 'Mummy,can I have my own blog'.I really don't know how her tender brain has interpreted this whole blogging business ,but I couldn't help laughing :) She probably thinks its some video game that makes mummy happy:) Does blogging make you very happy too ?? So off to the recipe,this is just a nice twist to the regular semiya payasam that adds more color and flavor.

You'll Need:
Mango - 1 big
Vermicelli - 50 g - 4 -5 tbsp
Sugar - 5 -  8 tbsp (depending on how sweet you like it )
Boiled Milk - 1. 5 - 2 cups
Condensed milk - 3/4 cup
Coconut milk - 1 cup
Ghee - 1-2 tbsp
Cashew nuts - 5 -6
Raisins - 1 tbsp
Cardamom powder - 1/2 tsp

Method:
-Break the vermicelli into small pieces.
-Remove the skin and seed of the mango and puree into a fine paste.
-Add 1 tbsp ghee to a pan and saute the cashew nuts and raisins until the cashews are slightly browned and the raisins are puffed up.
-To another pan,add 1 tbsp Ghee and when it heats up saute the vermicelli until slightly browned.Add 1/2 cup of water and let it cook on a low to medium heat for 4 -5 minutes.
-After it's cooked add the milk and condensed milk and stir well.Let it cook for 2 -3 minutes.Add 3/4 th of the sugar and mix well.Let the mixture simmer for 5 minutes.Keep stirring occasionally.
-Add the Coconut milk and mix well.Let it simmer for another 3 -4 minutes.
-Add the cardamom powder and mix well.Let it cook for 2 - 3 minutes.
-Add the roasted cashews ,raisins and ghee mixture.
-Take it off the stove and let it cool completely.Add the mango mixture and stir well.Check for sugar,adding some more if needed.Done !

Note:
-The Kheer tends to thicken on cooling due to the vermicelli and condensed milk.Add some cold whole milk to dilute it before serving.
-Make sure it's completely cool before you add the mango pulp.

Thanks for stopping by ! Happy Cooking !

Sending this to Foodabulous fest organized by Simply Tadka and hosted by Sajna Bishar of Saju's Tastes and Sending this to WTML and Gayathri's space and  Fast ! Fresh ! Simple! happening at Cooking with Sapna

Okra Garlic Fry - Vendakka Fry

Serves 2
Ladies Finger or Okra would always be my favorite vegetable.An extremely healthy and beautiful vegetable.I  still remember, as a kid my favorite lunch box menu would  always be curd rice and vendakka fry.I wouldn't mind having it every day.I usually make it the way my mom makes it,but this is another new variation that I tried and liked a lot.If you like Garlic you would love this :)

You'll Need:
Ladies  Finger / Okra - 150 g
Onion -  1 medium (sliced thinly)
Garlic - 3 - 4 tsp(grated finely)
Ginger - 1 tsp(grated finely)
Green Chilli - 1 big chopped
Turmeric powder - 1/4 tsp
oil - 2 -  3 tsp
salt as needed

Method:
-Clean the okra and pat it dry with a towel.Make sure that it's totally moisture free(this helps in removing their sticky nature).Trim the crown and the tip and chop in finely.
-Add 2 -3 tsp of oil to a pan and when it heats up,add the ginger,garlic and green chilli. Stir it for a minute or two.
-Add the onion and a pinch of salt.Saute until the onion turns translucent.
-Add the chopped okra and salt ( about 1- 1.5 tsp) and mix well.
-Reduce the flame and let it cook for 4-5 minutes,sauteing it occasionally.Add the Turmeric powder and mix well.
-Let it cook for a further 5 - 10 minutes on a low flame ,sauteing occasionally. Make sure you don't brown them.Remove them once they get cooked.They look and taste good when they retain their green colour :)
Note:
-If you feel that the okra appears to be sticky, add a tsp of lemon juice or thick curd while sauteing.

Thanks for stopping by ! Happy Cooking !

Sending this to WTML and Gayathri's space and  Foodabulous fest organized by Simply Tadka and hosted by Sajna Bishar of Saju's Tastes and  Fast ! Fresh ! Simple! happening at Cooking with Sapna

Galia Melon and Strawberry Smoothie & The ramblings of a Book lover !

Makes 4 cups
       I'm not sure if a smoothie actually qualifies for a recipe :) It's a perfect post for a lazy person like me,clean the fruits ,chop it,add to the blender and 'Blend it like 'whoever u want''.Blending actually reminds me of a Will Smith movie where he searches for his Blender the whole time :) I was happy to see many of you guys commenting about how much you love reading .So just thought that I should mention about the book that I was reading,now u give me a chance to ramble,I'll grab it :) I was reading a book called 'Gravity' by 'Tess Garristen' .A very interesting novel, a medical thriller actually where a scientific experiment goes haywire in a space station. I really loved it as it gives a very beautiful picture about space,space stations and astronauts. Though towards the end it was like watching the movie

Aliens and got me spooked:)
        I love books and I keep stocking them up. I generally love reading thrillers,historical novels, fiction and philosophical novels. I love books from Ken Follet,Lee Child and Paulo Coelho,to name a few. Another author who I've recently started enjoying is Mary Higgins Clark,as a kid I loved Nancy Drew and Clark's books are like Nancy Drew for grown ups. As a kid I used to love classics too,but these days I've lost interest in them.I actually thought that you love classics as you grow older & mature,but looks like it's the other way with me. I've been blessed with a beautiful library near my house.It's the state library,stocked with German books but they do have a  very good foreign language section.We find amazing books in English,French and Turkish. I simply love the library and the smell of old books :) If given a choice I would always buy a second hand book rather than a new book : )        
        I've generally noticed that people think that women read only romance or drama.I know this nice library in commercial street in Bangalore.The first day I visited them, the librarian got me registered and took me to a section full of drama & romance and asked me to help myself. I do read drama occasionally and I don't have anything against those novels,but I seriously don't understand this prejudice :) So just wondering, what genre of books do you enjoy reading and who are your favorite authors ,I'll be really glad to know.So off to the smoothie. A very healthy and delightful combo.....

You'll Need:
Galia Melon - 1
Straw berries - 12 - 15
Sugar or honey - 2 tbsp

Method:
-Cut the Galia Melon,remove the seeds and scoop out the flesh.
-Clean the strawberries and remove the stem.Chop them.
-Add the flesh of galia melon,strawberries and sugar to a blender and blend until done.

Thanks for stopping by ! Happy Blending !

Sending this to Foodabulous fest organized by Simply Tadka and hosted by Sajna Bishar of Saju's Tastes and Fast ! Fresh ! Simple! happening at Cooking with Sapna

Drumstick Kurma - Murungakkai Kurma

Serves 3
I sat blankly in front of the screen for 5 minutes trying to type something and I really couldn't get myself to type anything .I'm a very talkative person and this is one of those rare occasions :) I've been reading a book on and off for the past two days and that could be the reason.Sometimes I feel that a good book teleports you to a totally different place and it takes some time to get back .Guess you people are lucky,no rambling today:) .So off to the recipe...This is a very delicious recipe,you will be surprised how flavorful drumstick can be.Makes a great side dish for idli and dosa and goes along well with plain rice too.

You'll Need:
Drumsticks - 1
Channa Dal - 4 tbsp
Onion - 1 big(finely chopped)
Tomato - 1 big(finely chopped)
Green Chilli - 1(chopped)
Red Chilli powder - 1 tsp
Coriander powder - 1.5 tsp
Turmeric powder - 1/4 tsp
Tamarind Juice - from a small marble of tamarind
Cloves,Cardamom - 1 each
Cinnamon - 1" stick
Fennel -1/2 tsp
Curry leaves - a sprig
Coconut milk - 1/2 - 1 cup
Coriander leaves - 1 tbsp(chopped finely)
Ginger Garlic paste - 1 tsp
oil - 2 - 3 tsp
salt as needed

Method:
-Clean and scrape the drumstick slightly,Chop it into 2" pieces.
-Soak the channa dal in 1/2 cup of water for 30 minutes.
-Soak the tamarind in little water for 30 minutes and squeeze and strain to extract the juice.
-Heat oil in a pan and when it heats up splutter the cardamom,cloves,fennel seed,cinnamon and curry leaves.
-Add the onion with little salt and saute until they turn translucent.Add the ginger garlic paste and saute until they are well browned.
-Add the tomato and the chopped green chilli and saute until the tomatoes turn soft.
-Add the red chilli powder,coriander powder and turmeric powder and mix well.
-Add the soaked channa dal and drumstick and mix well.
-Add 1 - 2 cups of water and let it cook until the drumstick and channa dal are cooked.Alternatively you can pressure cook the mixture for 1 whistle.
-Add the tamarind juice ,coconut milk and coriander leaves and mix well.Check for salt,adding more as needed.Let the mixture simmer for 3-5 minutes. Done !

Thanks for stopping by ! Happy Cooking !
Sending this to Foodabulous fest organized by Simply Tadka and hosted by Sajna Bishar of Saju's Tastes

Prawn Gravy - Simple Version

Serves 1 - 2
I'm a big fan of sea food,being raised in a coastal town could be the reason for this.Chennai is really wonderful when it comes to buying fishes & prawns , we find so many fresh varieties of sea food brought right to our door step.The fish mongers go around on cycles with baskets fully laden with all types of small fishes ,hawking their wares.Well I've never figured out what exactly they say with their loud voices though:) And this applies to many hawkers.There's one in our area who's being selling Tender Coconut for years,but I still don't know what exactly he says.But the sound of their voices is something that I relate to being back at home in India:)I really miss having prawns here, back at home in India we have Prawns pretty often.I simply love prawns,but as hubby is allergic to them I hardly prepare any prawn dishes.Guess cooking for just yourself is not at all fun :) So on rare occasions when I really feel like eating prawns I make this quick fix.It tastes awesome with plain rice or rotis :)

You'll Need:
Prawns - 150 g(cleaned and deveined)
Onion - 1 medium (finely chopped)
Tomato - 1 medium(finely chopped)
Ginger Garlic Paste from - Ginger - 1" & Garlic - 5 - 6 cloves
Red Chilli powder - 1 -1.5 tsp
Fennel powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Curry leaves -  2 sprigs
Turmeric Powder - 1/2 tsp
Coriander leaves - 1 tbsp(chopped finely)
oil - 2 -3 tsp
salt as needed

Method:
-Heat the oil in a pan,when it heats up splutter the curry leaves .Add the ginger garlic paste and saute on medium flame until they are well browned,about 5 minutes.
-Add the onions and salt and saute until they are well browned.Add the tomatoes and mix well.Add the turmeric powder,Red Chilli Powder,Fennel powder,Coriander leaves and garam masala powder and mix well.Reduce the flame and cover and cook for 5 minutes or until the mixture oozes out oil.Check for salt.
-Add the Prawns and mix well.Add about 1/2 cup of water and let it cook on a low heat for  4 -5 minutes,just until the prawn is cooked.I used small prawns so they cooked real quickly and Prawns tend to turn rubbery on over cooking.
-Take it off the stove.This is a thick gravy,if you want it to be thin add more water before adding the prawns.

Thank for stopping by ! Happy Cooking !

Sending this to Foodabulous fest organized by Simply Tadka and hosted by Sajna Bishar of Saju's Tastes