Wishing you all a Very Happy New Year !! Though, 2021 isn't going to be very different from 2020, I am glad that 2020 is over & done :)

One thing I will always be grateful for 2020 was that, I got my blogging mojo back. I blogged consistently after many years & I realized that hitting the Publish button still brings me as much joy  

Here is an easy Kashaya Recipe that I've been wanting to share that you can make with some common spices available at home. 

This is a recipe I learnt from Shankar's Grandmother & this has been my go-to Kashaya recipe especially when someone at home is under the weather. 

You can also drink this in the morning instead of Tea/Coffee

There are 2 ways of making Kashaya. One is making a Kashaya Powder by roasting the spices & the other one is using unroasted spices

I mostly make the latter as I usually don't store Kashaya powder. I feel Kashaya Powder loses its freshness over a period of time, so no point in storing it especially if you don't consume Kashaya regularly

The main Spices used in Kashaya are Coriander Seeds, Cumin, Black Pepper & Dry Ginger .. If you dont have dry ginger, use  fresh Ginger (like I always do)

Adding Mint in Kashaya is not very common, but it tastes great 

Ingredients:

• 1.5 tablespoons Coriander Powder
• 2 teaspoons Cumin Seeds
• 6 Black Peppercorns
• A small Stick of Cinnamon
• 2 Cloves 
• A few Mint Leaves

To make Kashaya Powder

A Tamil Style Kootu Recipe using Chayote Squash | Chow Chow | Seeme Badanekayi, Moong Dal & Spiced Coconut Paste

Difference between Kannada Style & Tamil Style Kootu 

Kootu in Kannda & Tamil are different things. Essentially, they both are made with Vegetables, Dal & Spiced Coconut Paste. But they differ in texture.

Kannada Style Kootu is more Sambar like which is mostly made with mixed vegetables & is made using Tuvar Dal

Whereas Tamil Style Kootu is thicker is consistency & more like our Thovve & is made using Moong Dal. It tastes great with steamed rice & Saaru 

A delicious & wholesome meal made

 with Pasta, loads of vegetables, lemon juice & finished

 with loads of Parmesean Cheese 

Hot Chocolate Season is upon us. December is all about snuggling under the duvet with a mug of Hot Chocolate for that warmth. We are so looking forward to the holidays. 

I just figured out that you can actually make amazing Hot Chocolate with just Chocolate Chips & some Milk on hand. 

I am not at all a fan of Store bought Hot Chocolate Packs. They lack flavor & not they don't taste chocolatey at all. Don't you agree?

So Let's make some delicious Hot Chocolate with some chocolate chips & Milk

What Kind of Milk to Use

Using Oat Milk

Recipe

The first time I came across Tehri was in a Recipe booklet that came along with my Hawkins Pressure Cooker. 

Back then, it seemed just like another Pulao recipe, but years later after having read multiple blogs/food accounts, I realized that Tehri & Pulao are very different 

For a lot go them in UP & Bihar, Tehri is comfort food, A lazy Sunday lunch 

What is the difference between Tehri & Pulao ??

You Will Need:

• 1.5 cups Basmati Rice 
• A small head of Cauliflower
• 2 large Potatoes
• 1/2 cup fresh Green Peas 

Pressure Cooker Method 

 This is a basic soup recipe, with Pumpkin, Onions & a bit of Coconut Milk. 

I made it in an Instant Pot this time .. You can of course make it on the stove top or even use a Pressure cooker.The only advantage of making it in an Instant Pot is that the Soup stays Hot/Warm for a longer time 

Serves 4-5 

You Will Need:

• 4 cups of diced Pumpkin / 1 can Pumpkin Puree 
• 1 medium sized Onion 
• A small Piece of Ginger 
• 5-6 Pods of Garlic 
• 1 bay leaf
• 1/ 4 teaspoon Red Chilli Powder
• 2 tablespoons of any Thai Curry Paste (I've used Yellow Curry Paste here)
• 2 tablespoon of Butter/Olive Oil 
• 1 cup Coconut Milk / Half a can 
• Salt as per Taste 

• 1/2 cup Toor Dal 
• 1/8 cup Moong Dal (Optional)
• 2-3 teaspoon MTR Spicy Sambar Powder 
• 1 large Onion 
• 2 large Tomatoes 
• 1 Capsicum
• 1/4 teaspoon Turmeric Powder
• A small lump of Jaggery
• Salt as per taste 

NOTE: