Saturday, January 19, 2013

Adrak and Masala chai(Ginger Masala Mix Chai)

Chai is Refreshing and stress releasing. In the morning it gives me a kickstart on the otherside in the evening , a cup of chai do wonders releasing my all day long stress. Necessary to mention, Chai has several types "mamuli chai", "chalu chai", "masala chai", "herbal chai", "darjeeling tea", "green tea","Cough reliving Kada"and "The ghar wali adrak ki chai(Ginger Tea)".

In general at our home we prepare the "The ghar wali adrak ki chai(Ginger Tea)". Whilst at the kiosk we can find the very tasty"chalu chai",Hotels and resturant specializes in "Masala tea", Grandma and kids would always prefer the "herbal tea", And during cold and cough it becomes a medicine which we call kada(greatly helps in reliving cough ) .

This is my version of Ginger and masala Chai.
cooking time 5 minutes
Serves- 2 tea cups

  • Water- 150 ml
  • Milk - 120 ml
  • Ginger- 1 inch(crushed or minced) or Dry Ginger powder- 1 Tsp
  • Basil leaves- 3-4 leaves or Dry basil leaves- 1Tsp
  • Pepper cons- Freshly crushed(1/2 Tsp)
  • Chai patti(Tea leaves)- 1 Tbsp[Red label, Tata tea or any other brand will do]
  • Sugar- 1Tbsp or adjust to your taste
  • Heat water in a saucepan.
  • Add sugar, chai patti, ginger, pepper and basil leaves at medium heat.
  • Bring it to boil. 
  • Once the colour becomes dark red add the milk.
  • Bring it to boil twice or thrice for the perfect taste.(Keep an eye on your chai, since once it comes to boil , there are good chances that it may spill off the pan)
  • Turn off the heat once done. let the chai rest for 10 seconds
  • Use a seive to filter out the chai in a cup, and serve it hot.
Enjoy your cup of tea. Thank you for reading. 
Happy cooking :-)

By: Sushmita Pandit

Sunday, January 13, 2013

Til K Ladoo (Sesame Sweet savory)

Wishing everyone a very Happy and prosperous Makarsankranti and Happy Lohri. 14th of January in India is a day where whole India celebrates sankranti in inumerable ways. In Punjab people celebrate Lohri, in east India as makar sankranti , in south India as pongal and in Gujrat the whole sky is filled with kites :-).
On this very day people do eat varity of dishes made with the Sesame seed. One of the most popular dish is the Til k ladoo. In this post i will be detailing the recipe. Its sweet and mouth watering dish.


  • Sesame seed - 200gms
  • Jaggery - 125gms
  • Water- 90 ml


  • Roast the sesame seed until they turn crispy and light brown in color.
  • Once roasted cool them off.
  • Heat one kadai, switch to medium flame, add water and jaggery.

  • Keep on stirring until the jaggery melts and a syrup kind of solution appears.
  • To check weather right consistency of syrup is achieved or not , we can do a water test. Take water in a bowl. To this add one drop of syrup with the help of spatula. if it spreads in water we have to wait for little more. Once the drops settles at the bottom, rub it between your fingers if u find it sticky and also string like ....that's it ... u have reached to the right consistency of syrup.

  •  Immediately turn off the heat or take the kadai off the heat. Add the roasted sesame seed. mix well.
  • Now grease your palms with water and make small rolls while the mixture is still warm or little more than warm. Be careful dont burn your hand.

voila! Ladoo is ready to be served :-)

Let the balls cool off. store them in an airtight jar or box. This will last for atleast a month.

Happy cooking and wishing everyone a very happy and prosperous Makarsankranti :-)

Lukin forward to take a dip in the Rhine...only if it is not Frozen :D

By: Sushmita Pandit