Lemon Grass ginger tea/lemon grass adrak CHAI! tasty yummy homemade chai

Ingredients: lemon grass/ginger chai

1 stem of Adrak(ginger stem)
2 1/4th cup Water
3/4 cup lemon grass
2 tblsp Tea Leaves (Chai Patti) or 2 to 3 lipton red tea bags
To taste Sugar (Cheeni)
As needed Milk (Doodh)

How to make Adrak/lemon grass chai:

In a small tea pan bring water and other ingredients to boil.

Lower the heat and allow to brew for 3-4 minutes.

Now add the tea leaves or tea bags and sugar as per taste.

Add milk to the tea as per your needs.

Bring to boil.

Turn off the heat and strain it into cups at a height to get a froth

Pork Vindaloo-Indian dish

Ingredients:

2 l/b Pork
1/2 Cup Vinegar
2 tblsps. Tamarind juice
1 tblsp. Sugar s
12 Red chilies
12 Flakes garlic
1 tsp. Cumin seeds
1/2 tsp. Turmeric powder
5 Big onions 2-inch piece ginger
1/2 tsp. peppercorns
6 green chilies, slit/sliced
Salt to taste

Preparation:

Method: Grind 6 flakes garlic, half the ginger, red chilies and whole spices to taste. Heat 4 tblsps vegetable oil and fry the onions. Fry till it is golden brown. Then add remaining ginger garlic paste. Add ground spices and later on add the pork and salt to taste. Fry them nicely. Cover with hot water and cook till the pork is almost done. Mix in the remaining spices. When the pork is tender and the gravy thick, remove from fire.

Servings: 4-5 people

Spicy adn Aromatic Tandoori Chicken(chicken in a clay oven or oven)

Ingredients

Chicken breast or chicken thigs and legs(about 2 to 2-1/4 pounds)
2-1/2 teaspoons unseasoned natural meat tenderizer
1/3 cup lemon juice


FOR MARINADE
1 tsp cumin powder(jeera powder)
1 tblsp ginger paste
1tblsp garlic paste
1 tblsp red chili powder
1/2 teaspoon ground cardamom
1/2 teaspoon red pepper
1 teaspoon tandoori coloring, or 1 tsp paprika
1/3 cup plain yogurt
Clarified butter(ghee) or light vegetable oil for basting


Method:
Prick the chicken all over with fork or a thin skewer. Make diagonal slashes, + inch deep, 1 inch apart on the meat. Put the meat in a large bowl. Add meat and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes. Cover and marinate for an hour. Put all the ingredients of the marinade into the container of an electric blender or food processor, and blend until reduced to a smooth sauce. Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well.

A note of caution: Since certain brands of Tandoori coloring tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken.) Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times. Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy.
Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.


TO ROAST IN THE OVEN:
Start heating the oven to 400-475 degrees. Take the chickens out of the marinade. Brush them with the ghee or vegetable oil, and place them on an extra-large shallow roasting pan, preferably on a wire rack. Set the pan in the middle level of the oven, and roast for 45-minutes to an hour, or until the meat is cooked through. There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.

इंडियन समोसस- इंडियन वेगेतारियन samosas

For Cover(pastry):
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional) or cumin seeds

Ready made: Get the refigerated uncooked tortillas or to make the samosa cover
For Stuffing:

3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:


For Cover: Mix all the ingredients (salt, oil, ajwain) except water.

Add a little water at a time.

Pat and knead well for several times into a soft pliable dough.

Cover it with moist Muslin cloth and keep aside for 15 minutes.



For Stuffing :
In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.

Add green peas, cashews and raisins and mix well.

Add coriander and keep aside.



To Proceed :
Make small rolls of dough and roll it into a 4"-5" diameter circle.

Cut it into two parts like semi-circle.

Now take one semi circle and fold it like a cone. Use water while doing so.

Place a spoon of filling in the cone and seal the third side using a drop of water.

Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).

Serve samosa hot with hari(green) chutney, tamarind chutney.

Sugar free ghajar/gajjar ka halwa(carrot indian sweetdish)

Ingredients:

1 pound carrots (gajjar)
1 litre skim milk(1% or 2 % or fat free)
1/4 cup koya or sweet condensed milk or heavy cream
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee(Butter)
2 tablespoons Raisins/Currants
2 tablespoons Almonds(Badam)
2 tablespoons Pistachios
450 grams Sugar substitute/Splenda or any store brand


Preparation of carrot halwa :

Wash and grate the carrots.
Soak the raisins in water for 30 minutes.
Blanch and shred the nuts.
Put the water to boil, when it starts boiling add the grated carrots.
Cook for 5-7 minutes.
Add the milk and koya or other ingredients
Cook on a low flame for 1 hour stirring occasionally.
Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
Add ghee and simmer for 2-3 minutes.
Add the slightly crushed cardamoms and the raisins. Mix well.
Remove the gajjar halwa from heat and arrange in a serving dish.
Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Servings: 3-4

Bhaingan bhartha indian eggplant dip dish recipe

Ingredients: Bhaingan Bhartha(Roasted eggplant dip)

1 Medium sized eggplant 2 small green chillies
1/2 tsp grinded black pepper 4 medium sized garlic cloves
1/2 inch ginger root
1/2 tsp cumin powder
1/4 cup cut medium sized onion
1/4 cup Olive oil Few sprigs of Cilantro(corriander leaves)salt to taste

Preparation:
Brush Eggplant with olive oil.Make few slits on the eggplant.Roast the eggplant in the oven at 375 degree for 35-40 mintues, till the eggplant is tender and shriveled.
Let the eggplant cool after taking it out from the oven. Mash the eggplant with masher along with the eggplant skin.In a mortar and pestal or a food processor grind eggplant, chillies, garlic, ginger and olive oil and salt to taste.
In a pan saute onions with 3 tbspl of olive oil for 10 minutes.
Add cumin powder and grinded pepper. Add the remaining eggplant mixture to the pan.
Garnish with cilantro ad lime/lemon wedges.

Servings:4-6 people