Lemon tea

LEMON TEA

INGREDIENTS 
Water              - 3 cups
Tea powder    - 1 tsp

Sugar               - 3 tsp

Lemon             - 1.5

Mint                 - 9 to 10 leaves

METHODS 

1.Take the pan and add water and tea powder. Allow it to boil. Then add sugar and mix it.

2. Drain the tea in a cup. And squeeze 1/2 the lemon in each cup and add 2 to 3 mint leaves.

3. Let it rest for 2 minutes to observe the lemon and mint flavour. Now have it.. Hot lemon tea is ready to drink.

 

Bhaji (pavbhajimasala)|Ferdin's kitchen

BHAJI
INGREDIENTS
Green gram              : 1 cup
Onion                         : 3
Tomato                       : 4
Potato                         : 2
Chilly                          : 1
Fennel seeds             : 1 tsp
Corriander powder : 2 tsp
Turmeric powder    : 1 tsp
Chilly powder           :2 tsp
Garam masala          : 1 tsp
Ginger garlic             : 1 tsp
Curry leaves              : 10 to 12
Corriander leaves    : few
Salt                              : as required
Oil                                : 2 tbsp

METHODS
1. Pressure cook the green grams for 3 whistles and keep a side.
2. Finely chop the onion, potato and tomato and keep it seperately..
3. Now heat the kada with oil. Add fennel seeds for tempering. Then add ginger garlic paste and saute till the raw smell dispers.
4. Now add onion and saute till golden brown. Then add curry leaves, chilly, tomato and saute till the tomato gets watery.
5. Add potato, salt and few water, cover and cook in medium flame for 7 mins.
6. Now add turmeric powder, chilly powder, corriander powder, garam masala and give a complete mix.. allow it to cook for few minutes..
7. When the potato begins to mash add the boiled green grams and mix well.. mash every thing coarsely..
8. Check for salt and add few drops of coconut oil(optional) .. finally Garnish with corriander leaves..
9. Pav bhaji masala is ready to serve.. happy eating.. support ferdin's kitchen 🙂

Ivy-gourd|kovakkai|coccinia|tindora semigravy

Ivy-gourd/kovakkai/tindora/coccinia semigravy
INGREDIENTS
Ivy-gourd                - 1/2 kg
Onion                       - 1 big
Tomato                    - 2 big ( for sour)
Curry leaves           - few
Urad dal                  - 3 tsps
Oil                            - as required
Turmeric powder - 1/2 tsp
Chilly powder        - 3.5 tsp
Cumin powder       - 1/2 tsp
Rice flour                - 1.5 tsp
Salt                           - as required

METHODS
1. Clean and cut the ivy-gourd into straight long slices. At the same time chop the onion and tomatos and keep a side.
2. Now heat the kada with oil. Add the sliced ivy-gourd and onion with few salt along and saute it for 2 minutes.
3. Add few water to the veggies.. cover and cook in medium flame for few minutes. ( Till it cooked well)
4. Now take another kada and heat with oil.. temper with urad dal and curry leaves. Then add tomatoes and saute till it gets watery.
5. Add turmeric powder, chilly powder, cumin powder, rice flour, few salt and stir it.
6. When the raw smell vanishes, the flavour of urad dal appears as a perfect essence for that mixture..
7. Add 1/4 cup of water, and the cooked veggies with the mixture and give a complete mix..
8. Stir it gently and cook for few minutes so that the ivy-gourd absorb the urad dal and tomato flavours..
9. Stir it side by side so that it cooks faster.. when the semi gravy consistency reaches switch of the flame..
10. Ivy-gourd semi gravy ready to serve along with chapattis, rice, nans etc..

(Note: since we are adding rice flour for maintaining consistency don't add the flour too much.. Cook carefully to avoid lumps and burnings..)

Happy and healthy eating 😊 keep supporting Ferdin's kitchen 🙂

Lemon rice

LEMON RICE
INGREDIENTS
Boiled rice                    - 1 cup
Lemon                           - 1 medium
Garlic                             - 3 cloves
Urad dal                        - 1 tsp
Mustard seed               - few
Onion                             - 1/2
Curry leaves                 - few
Turmeric powder        - 1/4 tsp
Cumin powder             - 1/4 tsp
G.chilly                           - 1
Oil                                   - 2 tsps
Salt                                 - as required

METHODS
1. Heat a kada with oil.
2. Temper the following items one by one.. add mustard seeds, urad dal, curry leaves, chilly, garlic..
3. Add onions and saute till it becomes transparent.. then add cumin powder, turmeric powder, salt and saute for 30 secs..
4. Now add the rice and mix well.. finely extract lemon juice and add it to the rice and stir it.. give a complete mix.. check for salt.. lemon rice is ready.. happy eating :)

Note: I have used boiled channas while adding boiled rice.. the taste never changes.. while preparing for kids you can add channas, fried ground nuts, cashews etc.. so that we can show difference in varieties.. and in looks.. the appearance and the presentation attracts them to eat more.. since these items are healthy and good.. give a try.. have a healthy and happy eating :)

Tomato chutney (kanagu chutney)

TOMATO CHUTNEY (KANAGU CHUTNEY)

INGREDIENTS
Tomato               - 5
Garlic                  - 3 cloves
Urad dal             - 3 tsps
Moong dal          - 1 tsp
Salt                      - as required
Oil                        - 1 tbsp
Chilly powder    - 1.5 tsp

METHODS
1. Clean and cut the tomatoes and garlic.
2. Heat the kada with oil. Add garlic, urad dal and moong dal and saute till it become golden brown.
3. Add tomatoes and saute for minutes.. saute till the tomatoes become watery.. add few salt so that the process will be somewhat faster..
4. Add the chilly powder and keep stirring without burning. Check for salt, when the raw smell of chilly powder vanishes switch of the flames.
5. Leave the mixture to cool.. now grid it to a fine paste.. chutney is ready.. happy eating.


Most of you think that this is just a tomato chutney.. then why were you named it as kanagu chutney??.. yes, i too have a story here for you.. one day i was preparing a chutney.. while preparing i was thinking is there any formula to prepare any chutneys or gravies.. then why we are preparing the items in the same way, same tastes, why don't we give a different try?? Usually i won't prepare tomato chutney in this taste.. would add some spices, flavours, certain quantity and certain formula.. but here i have given a different try.. while i was cooking my kiddo entered the kitchen and he asked mamma what are you doing.. i replied him chutney.. he asked chutney a?? Innaikuma?? His face looks dull.. 'coz for every mamma making chutney is the very easy thing.. i said i have tried a new thing babe.. taste and tell me.. he said chutney la enna different? And oruvaliya tried and said mamma it's awesome.. kaaramalaam illa.. namma ithukku kanagu chutney nu name vaikalaam..  i asked him y pa?? It's just a tomato chutney la.. he said amma.. ellaa chutney kum orae name na how you will differentiate?? See the colour of the chutney looks like a kanakambaram flower so we can name this as kanagu chutney.. yes, this chutney was named by my champ.. give a try.. feedbacks welcomed.. :) keep supporting Ferdin's kitchen :)