CHINESE TEA

CHINESE TEA

CHINESE TEA

Different types of Chinese Tea:

Health Benefits of Chinese Tea:

HOW TO BREW CHINESE TEA

CHINESE TEA

• The quality of the Tea
• The quality of the Water
• Correct measurement
• Correct steeping temperature
• Correct steeping time
• Allowing the tea-leaf to expand fully
• Separating the leaf from the liquid at the end of the steeping process

TEA

CHINESE TEA

WATER:

• When making any tea, try to use fresh & good quality water.  Water quality reflects greatly on the taste of the Tea.
• Always start with fresh water out of the tap, not water that has been previously boiled or has been sitting around. 
• First, use a small amount of heated water to warm the Tea Pot and Tea Cups before beginning to make your tea.
• To prepare the Chinese Tea, heat water in a kettle. 

CORRECT MEASUREMENT:

RIGHT WATER TEMPERATURE FOR TEA:

• White and Green Tea - 77-85 °Celsius/172–185° Fahrenheit
• Black Tea - 99 °Celsius/210 °Fahrenheit
• Oolong Tea - 85 - 100 °Celsius/185–212 °Fahrenheit
• Pu’erh Tea - 100 °Celsius/212° Fahrenheit

BREWING THE TEA

CHINESE TEA

     Raise the kettle at shoulder-length, and pour the hot Water into the Teapot over the tea leaves. 

CHINESE TEA

CARROT JUICE

     My Mom always says eat Carrots... they are good for your Eyes!!!  I have grown up listening to such food quotes, this one is good for that and that one is good for this. She even says "Vitamin A Undu, B Undu, C Undu and Ooo... Undu..."('Undu' means 'there is') when she has to convince us to eat something.  Like Spinach, Green Grams, Bittergourd etc., & etc., She would say that eating spinach is good for your hair and it will grow long for which I would surely fall for.  I know that were her tactics then, to make us eat healthy food.  But the idea got into my head along with the food she served that Spinach has Iron, Papaya has Vitamin A, Green Grams are a good source of Protein etc.,
     So Carrot was one vegetable frequented at home. My brother had to eat it every day, as he started wearing glasses at an early age. She just peels it off and asks us to eat it as such, or sometimes makes Carrot Juice & sometimes add milk and make Smoothies out of it and mostly she makes Carrot Poriyal/Thoran, Carrot Pachadi or add it in Curries and once I even remember her making Carrot Payasam.
    Ok... coming to Carrot juice, it is an easy recipe which can be blended up within minutes in a mixer/juicer. The best way to consume Carrots is to have them raw.  So Juicing is one best way and you even don't have to worry about losing the nutrients from it. So I don't think I have to convince you all more into having Carrot Juice but still with a few words of Health Benefits on this Orange Beauty - Carrots.  BTW Carrots are not only Orange/Red, but they also come in various other colours like Pink, Purple, Black, Yellow and White.
     Carrots are rich in Vitamins and Minerals. Carrots contain a type of Carotenoid called Beta-carotene that the body can convert into Vitamin A. It is loaded with Vitamin A, Vitamin C, Vitamin K & B and several antioxidant compounds. It is a good source of Potassium and other minerals like Iron, Calcium and soluble Fibres. Carrots are used for preparing Stir-fries, Stews, Salads, Beverages, Desserts, Smoothies, and Candy, as well as it is loaded with a wealth of Health Benefits.

• Eye Health - Beta Carotene present in Carrots are converted into Vitamin A which plays an important role in boosting Eye Health.
• High Source of Anti-oxidants - Carotenoids, found in carrots and other orange vegetables, are potent antioxidants that can help reduce your risk of various forms of temporary illnesses and serious chronic diseases.
• Reduces the Risk of Cancer - High amount of Anti-oxidants & Carotenoids in Carrots & Carrot Juice helps to eliminate free radicals from the body and prevents the growth of Cancerous Cells.
• Boosts Immunity - Carrots and carrot juice benefit the immune system by helping to defend the body from free radical damage, harmful bacteria, viruses and inflammation. Antioxidants play a major role in boosting immunity.
• For a Healthy Heart - Carrots & Carrot Juice can help to keep the Arteries flexible,  decreases the inflammation in the lining of blood vessels, reduces the risk of blockages and thus helps maintain a healthy heart.
• Maintains Blood Pressure  - Fiber can help to remove excess LDL cholesterol from the walls of arteries and blood vessels. Carrot is a good source of Potassium, which is beneficial for maintaining a healthy Blood Pressure.
• Regulates Blood Sugar Levels - Potassium present in Carrots & Carrot Juice helps in maintaining cholesterol and blood sugar levels. Carrots are low in calories and sugar content. The essential Vitamins and Minerals present in Carrots helps to prevent Diabetes.
• Helps Prevent Alzheimers - Carrots play a major role in boosting brain health, improving memory, and defending against other types of cognitive decline. A regular intake of Carrots & Carrot Juice may curb the onset of neurological problems like Alzheimer disease.
•  Weight Loss - Carrots & Carrot Juice has no Saturated fats or Cholesterol. It also increases bile secretion, which helps in burning fat.  So it is highly recommended for those aiming to lose weight. 
•  Aids Digestion - Carrots & Carrot Juice aids in the smooth functioning of the stomach, heart and liver. The high amount of dietary fibre and its ability to increase bile secretion helps to improve digestion and regulate bowel movement.
• Good for Skin & Wound Healing - Beta-carotene, Lutein and Lycopene present in Carrots helps to reduce Wrinkles, heals scars, is also known to prevent Pimples. Beta-carotene is known for healing wounds  The juice, when applied topically or taken as a drink, is an excellent home remedy for healthy, vibrant and youthful skin.
  

HOW TO MAKE CARROT JUICE

INGREDIENTS:

Add-ons(If preferred):

METHOD:

• Thoroughly scrub and wash the Carrots under running water.
• Peel off the skin(Optional).
• Cut Carrots into small cubes.
• Add Carrot Cubes along with some Water into a blender.
• Blend until it turns smooth.
• Pour the Carrot Juice through a strainer(optional). 
• The pulp would be thick so it will take some time for the juice to be strained.
• To speed up the process, press the pulp with a spoon/spatula.
• I use my juicer jar(which came along with my blender) for the purpose, which has a strainer within which makes the process easier.
• Collect the strained Carrot Juice in a bowl. 
• Add Honey/Sugar to sweeten up the Juice.
• Pour it into a tall glass and serve the Carrot Juice chilled or at room temperature.
• Can add few teaspoons of Lemon Juice/Orange Juice to add zing to the Carrot Juice.
• If adding Ginger grind it along with Carrots.

NOTES:

• I use a simple blender for making Juices & Smoothies.
• Straining the Carrot juice is purely optional.
• Blend it until smooth.
• Can substitute 1 Cup of Milk/Yogurt with Water and convert the same into Carrot Smoothie.
• Adding Sweeteners to Carrot Juice is purely optional.
• Adding Lemon Juice or Orange Juice can give you an extra note of taste and flavour to Carrot Juice. But it is purely optional.
• Freshly extracted Carrot Juice(without added sweeteners) can be stored in the refrigerator for about 2-3 days.

*TRIVIA: A SIMPLE NOTE

MISHTI DOI

HOW TO MAKE MISHTI DOI

MISHTI DOI

INGREDIENTS:

METHOD:

• Boil the Milk is a heavy-bottomed pan and continue to boil it on a low flame until it is reduced and thickened.
• Powder the Jaggery and heat it in another heavy-bottomed saucepan for a while on medium-low flame until it melts and slightly caramelizes.
• Once it caramelizes to light Amber Brown in colour, carefully pour in 1 Teaspoon of warm water & give a quick stir.
• Care should be taken when caramelizing the Jaggery, as it can burn soon.
• Now gently mix the Caramelized Jaggery along with hot Milk. 
• Leave it aside to cool down.
• When the Milk & Jaggery mixture is slightly warm or at room temperature, add in 1 Teaspoon of Curd/Yoghurt and mix well.
• Pour it into small Earthen Pots/Ceramic cups.
• Cover and allow it to ferment in a warm place for about 6–8 hours or until completely set (as for Curd/Yoghurt)
• Once set, chill the Mishti Doi in the refrigerator for about 3–4 hours, or until you serve it.
• Serve Mishti Doi chilled.

MISHTI DOI

NOTES:

• Reducing the milk will yield you with a creamy and thick Mishti Doi.
• While stirring in the Curd/Yoghurt, make sure that the milk is not hot.
• Let the Milk & Jaggery Mixture be slightly warm or at room temperature while adding Curd/Yoghurt.
• Care should be taken while Caramelizing the Jaggery.  Caramelize it to light Amber Brown in colour.
• Allowing it to burn or brown will totally alter/Spoil the taste of Mishti Doi.
• Mishti Doi is a mildly sweetened Dessert.
• I have used locally available light coloured Jaggery in the recipe.
• Use Dark coloured Jaggery for the preferred Red hued Mishti Doi.
• Can substitute Jaggery with White Sugar/Brown Sugar too.
• But authentic Mishti Doi recipes use Jaggery.
• Allow it to ferment in a warm place until it is completely set.
• Adjust the time of fermentation as per the weather/climatic condition of the region you live in.
• If you are living in a colder region, allow the Mishti Doi to ferment in a closed oven with the oven light on or towel-covered for about 6 to 8 hours, or until set.

PINEAPPLE KESARI - PINEAPPLE KESARIBHATH

HOW TO MAKE PINEAPPLE KESARI - PINEAPPLE KESARIBHATH

PINEAPPLE KESARI - PINEAPPLE KESARIBHATH

INGREDIENTS :

METHOD:

• Soak Saffron strands in few teaspoons of Milk/Water and keep it aside.
• Extract some Pineapple juice from the Pineapple and keep it aside.
• Peel, Core & Cut the Pineapple and then finely chop the Pineapple into small Cubes. 
• Take 1/4 Cup of Pineapple Cubes & Sprinkle 3 Tbspns of Sugar to it and keep it aside for about 20-30 minutes.
• The Pineapple Cubes would have oozed out the juice. Drain the Cubes and retain the Juice.
• Just use about 1/2 a Cup of Pineapple Juice for the recipe.
• Grind the Cardamom Pods with few teaspoons of Sugar into a fine powder and keep it aside.
• Heat 2 -3 Tbspns of Ghee in a Pan, roast Cashew Nuts & Raisins on a very low flame until Cashew Nuts turn into light Golden Brown in Colour.
• Remove the Nuts and Raisins from the Ghee and keep it aside.
• Add few more teaspoons of Ghee to the same Pan and roast White Semolina/Rava on a very low flame.
• Roast the White Semolina/Rava until it turns aromatic, it will take approximately 5-7 minutes.
• Care should be taken while roasting the White Semolina/Rava.  The trick is to roast it without changing its colour.
• Meanwhile, boil the Water in a separate Pan.
• Gradually add the roasted White Semolina/Rava to the boiling water.
• Stir continuously while adding the White Semolina/Rava until it absorbs the water and there are no lumps.
• Pour in the Pineapple Juice and give a quick stir. 
• Add in the Pineapple Cubes and mix well.
• Pour in the Saffron soaked liquid along with a pinch of Orange/Yellow food colouring and mix well.
• Once the White Semolina/Rava & Pineapple pieces are cooked, add Sugar and a pinch of Salt, mix well.
• Cook this mixture on a very low flame stirring continuously until the Sugar is well dissolved.
• Add Cardamom powder to the Pineapple Kesari and mix well.
• Add the remaining Ghee and stir continuously.
• Cook on a very low flame.
• Stir the Pineapple Kesari and mix it well all along, until the Kesari starts to separate from the pan.
• Finally, add the roasted Cashew Nuts & Raisins to the Pineapple Kesari and give a quick stir.
• Serve Pineapple Kesari/ Pineapple Kesaribhath hot or at room temperature.
• Can serve it along with South Indian Breakfast items as a sweet or simply serve it as a dessert.
• Can also serve it as a Naivedhyam/Prasadham during festival seasons.

NOTES :

• Perfectly roasted White Semolina/Rava yields perfectly textured Pineapple Kesari.
• Care should be taken not to burn the White Semolina/Rava. Least to mention even the colour shouldn't change.
• Roast it on a very low flame, stirring and tossing it continuously.
• Adjust the amount of Water to suit your preferred consistency.
• Adding the given amount of Ghee gives a soft texture to the Pineapple Kesari.
• Adjust the amount of Sugar to suit your preference.
• Adding artificial food colouring is truly optional.
• The colour from Saffron will not yield you a vibrant coloured Pineapple Kesari.
• Can prepare the same recipe without adding Pineapple cubes.
• If you do not have fresh Pineapples, add Pineapple essence instead of Pineapple Juice. 
• Recipe prepared with fresh Pineapple Juice yields a better aroma.

THAKKALI THOKKU - SOUTH INDIAN STYLE TOMATO PICKLE

HOW TO MAKE THAKKALI THOKKU - SOUTH INDIAN STYLE TOMATO PICKLE

THAKKALI THOKKU - SOUTH INDIAN STYLE TOMATO PICKLE

INGREDIENTS :

For Macerating the Tomatoes:

To Dry Roast & Grind:

For Thakkali Thokku/Tomato Pickle:

METHOD :

• Dry roast the Fenugreek Seeds, Mustard Seeds & Cumin Seeds on a very low flame until it splutters.
• Cool and powder it.
• Wash and Cut Tomatoes, add Salt, Red Chilli Powder, Tamarind to it and keep it aside for at least 30-45 Minutes.
• After 30-45 Minutes a considerable amount of liquid would have oozed out from the Tomatoes.
• Grind the macerated Tomatoes along with all the ingredients into a puree and keep it aside.
• Do not add water while grinding the Tomatoes.
• Heat the Sesame Oil in a pan.
• Splutter the Mustard Seeds, Dry Red Chillies and Curry Leaves.
• Lower the flame, then add Asafoetida Powder and fry for a while.
• Then add Turmeric Powder and Red Chilli Powder and fry it on a very low flame until fragrant.
• Pour in the ground Tomatoes puree and mix well.
• Add a piece of Jaggery to the above and cook on a medium-high flame for about 8-10 Minutes stirring at intervals.
• Care should be taken so that it doesn;t get scorched at the bottom.
• Once the Oil starts to separate from the Thokku, add dry roasted & powdered Fenugreek, Mustard and Cumin Seeds and give a quick stir.
• Cook this on a low flame until the Thokku thickens. &oil separates from the pickle.
• Switch off the flame and allow the Thakkali Thokku/Tomato Pickle to cool down.
• Store it in clean & dry airtight bottles.
• Stays good up to a month. 
• Thakkali/Tomato Thokku goes well with Idli, Dosa, Chapati and is a great combination when paired up with Curd Rice.

NOTES :

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• Pour some extra oil if you feel the Thakkali Thokku is dry.
• Dry roasting the Fenugreek Seeds, Cumin Seeds & Mustard Seeds helps to preserve the Thakkali Thokku, as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Increase/decrease the amount of Tamarind to get the needed tanginess along with the variety of Tomatoes used.
• Gingelly Oil is usually used while making Thokku & Sound Indian Pickles.
• Avoid using steel/aluminium/copper containers for storing the Thokku, as they tend to react with the acidic nature of Salt and Tomatoes.
• Store the Thakkali Thokku in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) while scooping out the Pickle/Thokku
• Wet Jars/spoons can spoil the Thakkali Thokku/Tomato Pickle as the moisture in them helps in the growth of Fungus.
• Allow it to cool completely before storing it into sterilized bottles. 
• If stored properly, Thakkali Thokku/Tomato Pickle can last for a month or so.
• For longer shelf life, refrigerate the Thakkali Thokku.  It can stay good even with less oil and preservatives.

TRIVIA: A SIMPLE NOTE

• Sesame Oil has a high smoke point & can be used for deep frying.
• Gingelly Oil has a low smoke point & can be used for stir-frying. Perfect for using it at the final stage of cooking to bring out the flavour and aroma. (Tamarind Rice/Puli Sadham, Vatha Kuzhambu, Karuvattu Kuzhambu, Puli Kuzhambu, Thatta Payiru Kathirikkai Kuzhambu, Karamani Puli Kuzhambu, Podi Idli, to mix Idli Podi with copious amount of Gingelly oil or drizzle it over Dosa etc.,) It is also used while making PICKLES in South India.
• Dark Sesame Oil has a very low smoke point & is used mostly as a flavour enhancer and is used in the final stage of cooking(final drizzle in Kuey Teow, Chicken Porridge, Soups etc.,)

MINI IDLI

HOW TO MAKE MINI IDLI

MINI IDLI

INGREDIENTS :

For Idli Batter:

PODI IDLI

MINI IDLI

HOW TO MAKE PODI IDLI - IDLI SMEARED WITH SPICE POWDER

PODI IDLI

 INGREDIENTS:

MINI IDLI

METHOD:

• Pour in the Idli Batter to the Mini Idli moulds/regular sized Moulds.
• Steam cook the Idlis.
• Once cooked, remove the moulds from the steamer and allow it to cool for few minutes.
• Gently remove the Idlis from the mould with a spoon.
• I have used about 30-45 Mini Idlis(2-3 Moulds) in this recipe.
• If using normal-sized Idlis use 8-10 Idlis(Can cut it into small pieces).
• Let the Idlis slightly cool down before adding Idli Milagai Podi.
• Sprinkle a hearty amount of Idli Podi over the Idlis.
• Warm up the Gingelly Oil and drizzle it over the Idlis.
• Toss them up well until each Idli is well coated with the Idli Podi and smeared with Oil.
• Serve Podi Idli warm or at room temperature.
• Serves best to be packed in a Lunch Box or simply serve it as a snack.

NOTES:

• Can prepare Podi Idli recipe with Mini Idlis or Normal Idlis.
• Add more Oil & Idli Podi if you feel the Idlis aren't totally smeared up with the spice powder.
• Adjust the amount of Idli Podi & Oil to suit your preference.
• I have used Gingelly Oil(Nallennai) in this recipe and have used homemade Idli Podi.
• Can prepare the same recipe with store-bought Idli Milagai Podi.
• Can give this Podi Idli a twist by adding Paruppu Podi instead of Idli Podi or try combing both. Tastes great with Paruppu Podi too.
• Can substitute Gingelly Oil with melted Ghee/Coconut Oil.
• Some recipes of Podi Idli calls for tempering it with Mustard Seeds & Curry Leaves.

TRIVIA: A SIMPLE NOTE

• Sesame Oil has a high smoke point & can be used for deep frying.
• Gingelly Oil has a low smoke point & can be used for stir-frying. Perfect for using it at the final stage of cooking to bring out the flavour and aroma. (Tamarind Rice/Puli Sadham, Vatha Kuzhambu, Podi Idli, to mix Idli Podi, drizzle over Dosa etc.,)
• Dark Sesame Oil has a very low smoke point & is used mostly as a flavour enhancer and is used in the final stage of cooking(final drizzle in Kuey Teow, Chicken Porridge, Soups etc.,)