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magic tea - made from Pea

Flower, an indigenous of

Thailand .... changes colour from

blue to orchid purple ...... when

you add lemon juice pea flower is a common ingredient in many herbal teas, mixed drinks, and cosmetic products. It is rich in antioxidants and may be linked to several health benefits, including increased weight loss, better blood sugar control, and improvements in hair and skin health.


To make butterfly pea flower tea,”blue tea,”


add 1 teaspoon -of dried flowers to 1 cup (200 mL) of hot water.


Let the tea steep for 10–15 minutes before straining out the dried flowers. Enjoy hot or served over ice.


You can also add a bit of lemon juice, lime juice, or honey to ramp up the flavor. The acidity of citrus fruits can also turn the drink a deep purple hue, thanks to the ternatins the plant naturally contains.

Often featured in cocktails, cosmetics, and herbal tea blends, butterfly pea flower is an ingredient well-known for its brilliant blue hue.

You may have heard about the butterfly pea flower in health and diet Talks .

of Late , the plant has also been studied for its antioxidant content and healthy properties and

some studies suggest that butterfly pea flower may help ensure skin and hair health, promote weight loss, and reduce blood sugar levels.


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Updated: May 19, 2022

The most perfect classic Margarita recipe made with fresh lime juice, simple syrup, orange liqueur, and tequila is quick and easy to make.


This lip smacking tequila cocktail served Frozen , blended with Crushed ice is the best drink ever , don’t forget to Rim /Salt the glass


I figured this classic frozen margarita recipe and now I can make these at home in just minutes.

Just have a very Mexican or a wide mouth glass - a margarita one as in the pics - and Voila !


What I use:


1 shot Tequila

1/2 shot Triple Sec

4-6 fresh limes

2 cups ice

Salt for rimming


Rim glass with lime. Now this is a trick I learned from watching the bartender at my local Mexican Restaurant.


I just rub a slice of lime around the edge of the glass–and then I get a bit of lime with my salt …. to rim - I use my Vitamix blender on the frozen mode - but a cocktail blender is fine as long as you use crushed ice !


For the frozen Margarita-

1 shot Tequila

1/2 shot Triple Sec

4-6 fresh limes

2 cups ice

Salt for rimming




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Hyderabadi Dum Biryani


My Mutton Biryani here is simple and have used most ingredients normally found in your kitchen , I ve used tender mutton shoulder , normally cut into bigger pieces ( about 30-32 pieces from a kg )

This recipe is a huge hit with my family due to its complex flavours, although made with simple ingredients. The following step by step instructions will be of help in making it a simple process, do follow carefully. Enjoy The dum biryani !




Ingredients:-

For the Mutton Marination-

* 1 kg Kg Mutton

* 1 cup thick curd

* 2 tablespoon Ginger paste

* 4 Tbs garlic paste

* 1.5 Tsp Garam masala .

* 2 tablespoon Chilli powder

* 2 tsp turmeric powder

* 2 tsp salt ( to adjust to taste)

* 2-3 finely chopped tomatoes

* 1 cup Mint leaves

* 1cup coriander leaves

* 1/4 cup roughly ground green chillies

* 1/4 cup hot oil ( left from fried onion )



For Onion Barista :-


(for the crispy fried onion & Potatoes )-

* 750 ml oil

* 10 medium onions -peeled , cut in half & slice finely

* 500 gm potatoes - peel ,cut in half, prick all over with a fork and rub a tsp of haldi & salt over them, leave for 1( minutes.

*

To cook Rice:

* 3-4 cup Basmati Rice( about 600 gm

* 2 star anise

* 6 green cardamom

* 3 black cardamom ,

* 4 bay leaf

* 1 “cinnamon

* 6-8 clove

* 1 tsp, black jeera( shahi zeera )

* 1.5 litres of water


For layering:

* 1/2 cup mint leaves chopped

* 1/2 cup saffron infused milk

* 1/2 cup onions

* Fried fried potatoes .


INSTRUCTIONS

Prep work:

1. Wash and soak the basmati rice prior cooking.15 min.

2. chop fine or roughly Grind coriander leaves, mint leaves and green chilli .

3. To marinate:

4. To a mixing bowl, add mutton, Ginger garlic paste, chilli powder, turmeric powder, hung curd/yoghurt, ground coriander-mint paste. garam masala powder& salt to taste .

5. Give a good mix ( preferably a good kneading in by your hand work best )

6. marinate for minimum-1/2 an hour or more .

7. Heat oil in a thick bottomed kadai .

8. add sliced onions and fry them to nice golden colour. Collect half the fried onions in a colander and set aside.

9. remove the remaining fried onion, keep for mixing in the meat & layering

10. fry potatoes in 2-3 batches till golden brown….3/4 done

11. these will go into layers To cook Rice:-

12. Heat water in a deep pot to boil , adding the cinnamon, cloves, cardamom, bay leaf, star anise , 1 tablespoon ghee and a tsp of salt .

13. Once the water has come to a rolling boil. Add basmati rice and cook till the rice is 3/4th cooked.

14. Drain out the water in the colander. For Layering:-

15. Spread the marinated meat at the bottom of a thick bottom Pot/ degchi

16. Add the hot oil and some crushed fried onions

17. spread the cooked basmati rice in 2 layers , sprinkling the chopped mint leaves, fried onions and some ghee and sprinkling over some saffron milk all over . Eg - 1/5 of the rice over the mutton , 3/4 potatoes and repeat again the rice & potatoes layer only … on top again layer with basmati rice, sprinkle mint leaves, fried onions and some ghee.

18. Cover with the aluminium foil, keep in very low heat and dum for 1/2 hour to 45 minutes, taking care the heat is at sim after the first 10 mins …

19. check to see that it does not catch at the bottom .


Serve hot with an sliced Onion & tomato salad ,chilli pickle and raita !!



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