I’m back! I have not been able to post for a while since I was taking some courses which required me to take exams twice a week.

Right after the exams, we had to plan our vacation to the middle east and that meant a lot of reading, figuring out logistics and, of course, shopping.

We just got back from a trip to Jordan and Israel. You can get the scoop of our trip on Rahuls blog.

I’ll post more recipe’s this year. For now, I leave you with the simplest recipe I picked up while in the middle east: Shaai (tea).

It’s simple, refreshing and addictive!

• Get a packet of Lipton Yellow Label tea (tea bags)
• Seep it in hot water
• Add some mint/sage/thyme (any one, do not mix)
• Let the tea and mint seep in the water for a while – depending on how strong you like the tea
• Add sugar as per taste

Voila! You got Shaai. This kind of tea is available all over the middle east, from the simplest roadside stalls to the expensive 5 stars! Its made the same everywhere (only the price varies). Enjoy!

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Since the weather was nice and warm, I wanted to spend some time at Union Square with Rahul relaxing and chatting with him. We both wanted to eat Indian food, but did not want to eat that greasy restaurant food. So I decided to make some khichadi and bengan aloo sabji (eggplant and potatoes) when we returned home. It took me 30 mins to prepare and lay the table, but the satisfaction you get is worth million dollar. Khichadi can be eaten with sabji, Kadhi or yogurt. This recipe is very simple with few ingredients, yet tasty. Hope you all enjoy it as well!

Preparation time:20 minutes

Serves:4 people

Ingredients

• 1 cup rice

• 1/2 cup toor dal

• 2-3 table spoons ghee

• 1 tea spoon cumin seeds

• pinch of asofotedia (optional)

• 1/4 tea spoon turmeric powder

• 1/2 tea spoon red chilly powder (adjust as per taste)

• 2-3 cloves

• 2/3 cup frozen veggies (carrots and peas)

• 1 3/4 th cup water

• 1 tea spoon salt (adjust as per taste)

Directions:

1. Take the rice and dal in a bowl and rinse it with water 2-3 times.
2. In a pressure cooker , heat the ghee and then add cloves, cumin seeds and asafotedia, and sautee until it all turns golden-brown.
3. Now add turmeric powder, red chili powder, frozen veggies and stir for for a minute.
4. Add salt, water, rice and dal mix and stir well.
5. Close the pressure cooker lid and switch off the gas flames and let the rice and dal saok for 10 minutes.
6. Turn on the flames and cook up to 1 whistle and then switch off the flames again.
7. Once the pressure cooker cools down, ENJOY!

Note:

1. Kichadi can be eaten with pickles (Indian style achaar), chaas (buttermilk) or Yogurt.
2. While serving add a spoonful of ghee for more ehananced taste, if you like it.

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After coming home, we’ve been drinking this extremely nutritious and delicious smoothie everyday. It has different nuts and berries that are essential for the body and should be consumed daily. It can be made in advance and stays good for up to two days.

Preparation time: 5 minutes

Serves: 2 people

Ingredients:

• 4 Strawberries
• 4 Blueberries
• 4 Blackberries
• 2 tea spoon Goji Berries
• 2 Dates, pitted
• 3 raw Walnuts
• 6 raw Almonds
• 4 raw Cashew Nuts
• 2 tea spoons raw Pistachios
• 1/2 cup Kefir milk
• 1/2 cup non fat milk
• 1 table spoon coconut milk powder
• 2 table spoon Acai berries
• 2 fig

Directions:

1. Except for the yogurt and milk, put all the other ingredients In a blender and blend it until you get a smooth texture.
2. Add the yogurt and milk and blend it till you get a smooth liquid.

Note

1. Use raw and unsalted almonds, cashew, pistachio and walnuts.
2. I use Dates and figs as sweeteners, adjust their proportions as per your taste. You can use fresh figs if they are available.
3. You can also use bananas.
4. Since I could not find acai berries at the store, I use acai juice. Howver, if you can find the berries, use them.
5. Adjust the proportion of milk to get the desired consistency.

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Thandai is a cooling drink and can be quite refreshing.

The ingredients

Ingredients:

• 1/4th cup poppy seeds (khas-khas)
• 10-12 whole almonds
• 1 table spoon fennel seeds (saunf)
• 1 tea spoon whole black peppers
• 4-5 whole cardamoms
• 4-5 whole raw cashew nuts (optional)
• 1 tea spoon rosewater
• 2 tablespoons rock candy sugar (khadi sakhar)
• 1 cup milk
• 1 cup water
• 3-4 threads of saffron

Directions:

1. Soak the almonds, poppy seeds, cashew nuts and fennel seeds in separate bowls overnight ( 6-8 hours )
2. Grind the black pepper and cardamom into a smooth powder. Then add the poppy seeds and grind it into a smooth paste.
3. Add the almonds, fennel seeds and cashew nuts and grind it well.
4. Add the rose water and water and sieve the mix .You can do this through a muslin cloth.
   
5. Then add milk and serve cold with ice and a sprinkle of almonds and saffron.

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