Today’s recipe is ‘Amla Murabba’. It is winter and vegetable markets are full of amla these days. They are one of my favourite fruit since my childhood. During my school days, my mother used to soak amla in salt water for two-three days, that was my favourite. If you love amla, like me, do try this sweet version of amla. You can add amla in your kid’s diet through this recipe. Amla murabba really goes well with hot parathas/dal rice.
Hello foodies ! Today’s recipe is ‘Bread Halwa’. Sounds different and something new right? but it tastes yummy and very delicious. It is easy to prepare and the best part is you can make it rich or light as per your taste and need. Basic ingredients for this dessert are bread slices, ghee (clarified butter), dry fruits, sugar and milk. To make it more rich you can add khoya and deep fry bread pieces in ghee. I am sharing very basic and quick recipe here.
Happy monsoon everyone ! Today’s recipe is ‘Masala Chai/Masala Tea’. Enjoy this worldwide famous Indian (hot) beverage this monsoon or winter season. Masala chai tea bags and instant powdered mixtures are easily available in market these days in India, but there is no replacement for freshly prepared powder. When you prepare masala at home you can add or remove (blend your own masala) any spice of your choice. This monsoon/winter season start your day with a cup of masala chai.
You can have this chai/tea (for a change from daily routine chai) during summer season, but with very small amount of masala. Masala/spices used in this tea are known to increase body heat, hence this tea is mostly preferred during cold weather.
Masala Chai / Masala Tea
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Video format of recipe
Duration: 7-8 mins
Ingredients for Masala chai/ Masala Tea
For Masala Powder:
Cardamom powder 1/2 tsp
Black peppercorn 1/4 tsp
Nutmeg half part of small piece
Ginger powder /saunth 1/2 tsp
For Masala tea:
Tea leaves 1-2 tsp (depending upon how strong your tea leaves are)
Masala powder 1/2 tsp
Water 1 cup
Milk 1 cup
Sugar 2 tsp (or as per your taste)
Ginger (freshly grated) 1/2 tsp
Tulsi/Basil leaves (Fresh and chopped) 4 no.
Procedure for Masala Chai / Masala Tea
For masala powder:
Grind all the whole spices in a mortar and pestle or mixer coarsely/fine.
Mix cardamom powder, dry ginger powder (saunth) and above masala powder.
Mix everything well. Chai masala is ready.
For masala chai:
Boil water in a small pot.
As water starts boiling, add tea and let it simmer for couple of minutes.
Add tea starts boiling add tulsi leaves and masala powder.
Now add sugar, keep stirring and let sugar dissolve.
Keep stirring and add milk, reduce the flame and add grated ginger, stir tea.
Cover the pot with lid and let it simmer for 1-2 mins. Now it is up to you, how long you want to boil your tea, for strong tea boil more.
Turn off the flame, keep tea covered for a minute before serving it.
Your masala chai is ready to serve !
Serve it with pakora/namkeen or any snack of your choice.
Some people use fennel seeds and star anise also while preparing masala powder, if you are fan of these two flavours, add that too.
Both Assam tea as well as Darjeeling tea works well to prepare masala tea.
Hello Everyone ! How are you all? Today’s recipe is ‘Chilli Garlic Sauce’. Now enjoy chilli garlic sauce at home which contains no preservatives. You can serve this sauce to your family with no tension of artificial colour or preservative. In this recipe, we are using vinegar and salt which act as natural preservative. Store this sauce in a glass jar and keep it in refrigerator.
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Serve: 1½ cup
Duration: 15-20 mins (cook time)
Ingredients for Chilli Garlic Sauce
Red chillies (dry and whole) 1 cup
Sugar 3-4 tbsp
Vinegar 1/2 cup
Salt 1/2 tsp
Oil 2 tbsp
Garlic (crushed) 1½ tbsp
Water 2 cup
Ketchup 1 cup
Procedure for Chilli Garlic Sauce
Soak red chillies in water for about 4-5 hrs.
Soak red chillies in water.
Discard water and make a smooth paste of red chillies by adding 1/2 cup water in it.
In a deep pan add red chillies paste and water, cook for few minutes.
Add sugar, salt, ketchup and vinegar in it. Cook till the mix acquires sauce like consistency.
Now, in a separate pan heat oil, add crushed garlic in it and cook till it turns golden brown.
Temper sauce with garlic infused oil and cook for 2-3 minutes.
Your sauce is ready ! Let it cool and store in a glass jar.
For making this sauce less hot in taste, you can remove seeds of chillies. In this recipe I have used red chillies with seeds.