Monday, 18 March 2019

Mint Tea

Mint leaves, especially freshly crushed leaves help you deal with nausea and headache.Mint is a great appetizer or palate cleanser, and it promotes digestion.It also soothes stomachs in cases of indigestion or inflammation.Addition of lemon gives a twist to the drinkTea is a much more preferred and healthy alternative to soda and coffee and of course, lemon presents a lot of health benefits.When you add few ice cubes it is really refreshing and a welcome change to this summer heat.It is simple to make and tastes great.

Related Beverages recipe links

Prep time
Cook time
3 mins
10 mins
4 persons

Recipe type:  Beverages
Cuisine:  Indian

  • Tea powder – 2 tbsp
  • Water - 500 ml
  • Sugar – 5 tbsp
  • Mint leaves – handful

1. Heat water in a pan. Once it starts boiling, add tea powder and allow it to boil for 5 mins on medium high.

2. Wash the mint leaves and add them along with sugar. After sometime open the pan and strain the tea. (Discard the strain portion).

3.You can add one teaspoon lime juice also. Serve hot with snacks as your wish. Mix it well and take it hot.

Serving suggestions
Instead of sugar you can add honey also.
If you want you can add milk. (optional)

Step by Step Pictorial

 Add the tea powder to the boiling water.

Let it boil for 5 mins

Take some handful of mint leaves

Let it boil for 3 minutes and add sugar

Filter the tea powder and pudina leaves.

Now mint tea is ready to serve

Add two teaspoon honey and mix it well. It’s good for sore throats, cold and coughs.

Friday, 15 March 2019

Brown Rice Pulihora

Pulihora is a popular rice based in South India.It is tangy and spicy and can be made in several different ways.Today's pulihora is one varaition using brown rice.Its a filling and hearty dish that is great to pack for lunch or as a meal.Soaking brown rice is necessary to make it cook quicker and also to make more easily digestible.


Related Rice recipe links
Cooking time
15 mins
10 mins
3 persons

Recipe type: Rice varieties

Cuisine:  Indian

  • Brown rice – 1 cup
  • Water – 2 ½ cups
  • Tamarind pulp  -1/4 cup
  • Turmeric powder -1/2 tsp
  • Mustard seeds- ¼ tsp
  • Split urad dal -1/4 tsp
  • Dry red chillies  -2 no’s
  • Oil -1 tbsp
  • Channa dal -1 tbsp
  • Cashews -6 no’s
  • Peanuts –handful
  • Curry leaves – few sprigs
  • Hing – to taste
  • salt - to taste


1. Soak rice in water for 2 hours.
Rinse and drain the water. Cook rice along with turmeric powder in a pressure cookefor 5 whistles on medium heat. Let the rice cool down. 


2. In a small pan, heat 2tbsp oil, add chana dal, urad dal, peanuts, mustard seeds and red chilies. Once the seeds start to splutter and the dals turn golden, add hing and curry leaves.

  3. Stir fry for 1mt and add tamarind pulp and sugar. Cook tampering ingredients in tamarind pulp for 5-10 minutes. 


 4. Turn off heat add the tamarind mixture to rice. Mix well and adjust spices.

Serving suggestions

Sago appalams or papads

You can skip it if you are not fond of the pungent taste of mustard.