How To Make Hot Lemon Tea With Honey

Hubby and I are big fans of the hot lemon tea we get here in Bangalore, in several bakeries. It is a light brew, but the lemon in it makes it so very refreshing. Most bakeries make it with sugar, and we love how the sweetness combines with the tartness of the lemon.

We often make a pit-stop at a nearby bakery to enjoy a glass of our favourite hot lemon tea, in the midst of grocery shopping or running other errands. This is just the perfect drink for us any day, but especially so on the kind of dark, rainy days that are prevalent in Bangalore right now. It is a great pick-me-up for us, a mood-changer, an energy-booster.

I recently learnt how to make great hot lemon tea with honey at home, courtesy of a friend’s mother. Check out the recipe, just in on my photo blog!

Advertisements

Arachuvitta Rasam| Rasam With Freshly Ground Spices

Freshly ground spices are magic. They transform a dish. It’s incredible how freshly ground spices elevate the taste of a dish to a whole new level, vis-a-vis using home-made or store-bought spices from a bottle. This Arachuvitta Rasam is one such dish, made with spices ground fresh, the taste heightened to the max thanks to this simple change.

Check out my family recipe for Arachuvitta Rasam, just in on my photo blog!

Inji Thogayal| Ginger Chutney

Inji Thogayal or South Indian ginger chutney is a beautiful thing. It is a medley of sweet and tangy and salty and spicy flavours, an absolute treat to the senses. Just add a spoonful of this thogayal to piping hot steamed rice, along with ghee, and you are all set – a wholesome, flavourful meal is ready! It also makes for a lovely accompaniment to idlis, dosas, upma and the like.

The ginger chutney is a great digestive aid too, this thogayal, especially in the kind of dark, rainy weather that is prevalent in Bangalore right now. It is not a tough thing to put together either. Even making the Inji Thogayal is a cathartic process – it fills up your home with a heavenly scent!

Check out the recipe, just in on my photo blog!

Thai Yellow Vegetable Curry

Give me a well-made Thai curry with hot steamed rice any day, and I will be a very happy person!

It is no secret that I adore the Thai cuisine. I love the way it combines so many flavours – hot and tangy and salty and sweet – in such simple ways. I also love the fact that most Thai food is so very easy to prepare at home. Substitutes for some typical Thai ingredients are easily available in India, and it is not tough to put together a delish Thai meal within a matter of minutes. Check out this Thai Yellow Vegetable Curry that I recently prepared!

The recipe is up on my photo blog!

Beetroot Poriyal| South Indian Beetroot Stir-Fry

Beetroot Poriyal is an absolute favourite in our household. We love having it with piping hot sambar or rasam and rice – often a weekend special lunch at home! πŸ™‚

Beetroot and coconut is a match made in heaven, I think, and this South Indian-style stir-fry incorporates that very combination. The addition of curry leaves, mustard and green chillies elevates the taste of the dish to a whole new level. It is amazing how this Beetroot Poriyal uses a few ingredients, and how it can be put together so very easily, but is so delicious!

Check out the recipe, just in on my photo blog! πŸ™‚

Chef Sumitra Kalapatapu Concludes Pop-Up Andhra Kitchen At WelcomHotel

Last weekend, I had the pleasure of partaking of a special Telugu Brahmin meal, curated by Chef Sumitra Kalapatapu for Jacaranda, the restaurant at Welcomhotel by ITC, Bangalore. I was at WelcomAndhra, a 10-day pop-up kitchen by Chef Sumitra at Jacaranda. The experience, I must say, was quite lovely!

Read all about the meal I had, just in on my photo blog!

Cheese & Chutney Corn On The Cob

Corn on the cob is a hugely popular snack across India, one you will find being sold on the streets almost everywhere. The most common way to eat it, though, is boiled or char-grilled, with a generous dose of salt/chaat masala/red chilli powder and lemon. Today, I present to you a different way of eating corn – Cheese & Chutney Corn On The Cob.

Check out the recipe, just in on my photo blog!

Walking Alongside The Almond Trees At Badamvaer, Srinagar

It was love at first sight with Badamvaer, Srinagar, for both the husband and me. The moment we set foot inside the gates of Badamvaer and caught a glimpse of its prettiness, we were charmed. It was a rainy weekend morning when we visited, in the course of our holiday in Kashmir, and we were lucky to have this beauty almost all to ourselves.

What is Badamvaer, you ask? Popularly called ‘Badamwari‘, Badamvaer is the Kashmiri name is a gorgeous, gorgeous garden in Srinagar. Like the name suggests, almond trees abound in the place (‘Badam‘ refers to ‘almond’, while ‘vaer‘ is ‘garden’ in Kashmiri). I hear the garden comes alive in the spring, when the almond trees blossom. There are beautiful white blossoms everywhere, and the garden is a sight to behold. When we visited this May, there were no blossoms on the almond trees, but the place was still a sight to behold.

Check out my photostory on Badamvaer, just in on my other blog! πŸ™‚

Chatpati Vegetable Khichdi

By now, you guys probably know that our family is one of big khichdi fans. Khichdi often finds pride of place on our dining table, in different versions and flavours. We love experimenting with different types of khichdi!Β  The latest type of khichdi I prepared was a Chatpati Vegetable Khichdi, with chaat masala adding a lovely, refreshing, tangy flavour to it.

The Chatpati Vegetable Khichdi turned out absolutely beautiful! It made for a lovely change from the usual Vegetable Daal Khichdi we make with garam masala in it. I was in the mood to indulge and topped the khichdi with some grated cheese too, which elevated the dish to a whole new level.

Check out the recipe, just in on my photo blog!