Bored of the usual tea and coffee? Treat yourself to some Nestea Iced Tea…and refresh yourself!
NESTEA reinvents tea by expertly blending tea and fruit to give a refreshing, great tasting and naturally good drink.
Nestea is a brand of iced tea manufactured by Nestle.NESTEA ICED TEA is a special blend of natural tea and natural fruit flavor enriched with the goodness of Vitamin C.
Enjoy its great Refreshingly Good Taste !
Available in two exciting flavors – Lemon and Peach.
Each glass of NESTEA Iced tea meets 50 % of your daily requirement for Vitamin C* .Vitamin C supports body’s immune system and is good for you.
Ingredients:
1 Nestea packet
200 ml cold water
4-5 mint leaves for garnish
ice cubes
Method :
1. Add 2 -3 tsp nestea powder in a glass.
2. Add 200 ml cold water .add ice cubes .
3. Garnish with mint leaves & serve chilled .
Olya Kaju Chi Aamti- usal -rassa bhaji is a spicy curry of Kajus (cashews). tender cashew are called ole kaju in marathi.
It is a spicy preparation and is savoured by the Malvani populace.
I have tasted this ole kaju bhaji during my chilhood days.even today we get ole kaju in alibaug during summer season.Skinned tender cashew nuts can be freezed for upto a month.
Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra and Goa, and some northern parts of West Karnataka. Although Malvani cuisine is predominantly non-vegetarian, there are many vegetarian delicacies
Malvan being a coastal area in Konkan, it has its own distinct way of cooking food. Malvani cuisine uses coconut liberally in various forms such as grated, dry grated, fried, coconut paste and coconut milk.
Many masalas have dried red chilies and other spices like coriander seeds, peppercorns, cumin, cardamom, ginger, garlic, etc. Some dishes also use kokum, dried kokam (amsul), tamarind, and raw mango (kairi).
Ingredients:
Kaju ( fresh, tender cashew nuts ) 1 cup - Alternatively, soak unsalted dried cashew nuts in water for 2 hours
Onion 2
Coconut ½ cup
Red chilly powder 1 tsp,
garam masala powder ½ tsp
Turmeric powder ½ tsp
Coriander leaves 1 tbsp,
Jaggery 1-2 tsp
tamarind paste 1 tsp
1 tsp mustard (rai) seeds+ 1 tsp jeera seeds
Oil 2 tbsp,
Salt.
Method :
1.Soak fresh tender cashews, in hot water so that their skins come off easily. Skin the cashew nuts and wash them thoroughly rubbing with your hands under running water
2.prepare onion coconut vatan ( paste) .For vatan finely Chop 1 onion. Place a Frying pan on heat and add one Tablespoon of oil. Then add finely chopped onion and fry till its golden brown.Add grated coconut to it and fry till both the ingredients are mixed properly and turned golden brown.Make a fine paste of this mixture by adding 1/4th cup of water to it.
3.In a kadai heat 1 tbsp oil ,let mustard jeera crackle. Add turmeric and asafoetida fry chopped onion till brown.
4 .Then add Malvani Masala and garam masala powder and keep frying on low flame.
5. next add cashews & saute for 2 minutes . Allow to cook for 10-15 mins by adding 1 cup of water on low flame. Once the Cashewnuts are cooked,add onion coconut vatan ( paste) to it and mix well.Add salt.
6.Add jaggery ,tamarind paste ,salt. Allow to Cook covered for 10 mins on medium flame till it gets mixed well. Add water as per desired thickness of masala.
7.Kaju curry is ready garnish with coriander leaves.
8.Serve Kaju Curry with rice bhakri, vade or chapati & plain steamed rice.
Tips and Variations:
1) This recipe tastes best with tender cashew nuts ( called 'ole kaju' in Marathi) .Nevertheless, you may substitute unsalted dried cashews for the tender ones. Soak them for 2 hours before use.
2) Substitute black Maharashtrian masala for garam masala.
3.) instead of ground coconut onion vatan (step2) you can add fresh coconut in step 5 .rest process remains same.
MALVANI FISH FRY is a popular fish dish from the coastal part of maharashtra mainly from konkan region.
Konkan being a coastal area, it has its own distinct way of cooking food.
But mainly Fish dishes dominate the Konkani / Malvani cuisine. The fiery seafood curries may be a bit too spicy for some people but you will definitely like the taste. You would find a lot of similarity between the Konkani / Malvani cusine and Goan or Coastal South Indian Cusine.
Pomfret is one of the main fishes in South Asia.
They are found majorly in the Indo – Pacific ocean and Atlantic region. Along Mumbai coast, Alibaug, Versova, Revadanda, Arnala, Uttan, Satpathi, Basein are the main regions where pomfret is found in plenty.
Health and Nutrition Facts
- Pomfret is very low in calories and fat. It is high in good quality protein. It is very good for people suffering from cardiovascular diseases. It can also be consumed by hypertensive patients. People who want to build their muscle tone should incorporate pomfret into their diet.
- It contains high amount of omega 3 fatty acids which reduces the risks of cardiovascular problem development. It supplies DHA which an important component for brain development.
- Cooking low fat techniques like grilling, steaming and baking are better as compared to frying.
Crispy pomfret fry taste great with fish curry (kalwan) and rice, a malwani feast.
pls click here for malvani masala powder recipe.
You can use the same recipe for bombil , ghol ,prawn fish fry.In above picture you can see two tukdi (pieces) of paplet fish & two of bombil.
Ingredients:
6 pieces of Pomfret (paplet)fish
To grind into paste
2-3 garlic cloves
1 inch piece ginger
1-2 small green chilies
1 cup cilantro/coriander
Spices
2-3 tsp malwani masala or red chilli powder ( use as per your taste)
1/2 tsp turmeric powder
Salt as per taste
3 tsp tamarind extract or 1-2 tsp lemon juice
For Coating
1 tbsp semolina
4 tbsp rice flour
½ tbsp turmeric
½ tbsp red chilli powder
Oil for shallow frying
Method:
1 Clean the Fish, Apply a little salt, 1 tsp tamarind extract and turmeric and keep aside.
2.Grind together green chilly, garlic, ginger and corriander leaves.Now mix together tamarind pulp, malvani masala and ground paste with salt .
3. rub this mixture to the fish thoroughly and keep aside to marinade at least for half to one hour.
4.Take oil in a pan and let it heat on medium heat.
5. In a dish combine semolina and rice flour and add salt and little red chili powder & turmeric to it.
6. Take the fish pieces and dip it in the flour mixture and ensure it is coated on all sides with it.
7. Shallow fry in a pan on medium heat for 3 – 4 min on each side till the cover is crisp.
Tip:
1.You can substitute malwani masala with red chilli powder and garam masala.
2.You can skip rava and use only rice flour for coating.
3.How to select a pomfret
- It is very important to select a fish with bright eyes. Fish with dull eyes may not be safe for consumption.
- The body should be firm and when pressed with a finger, it should leave no indent.
- The skin should be shiny.
4.
Same process can be used to fry other fish like prawns or surmai.
5.
Leftover rice flour mixture after fish fry can be used to make tandalacha pithachi vadi ie rice flour pancakes which can be served as a side dish .
There’s nothing nicer on a cold midwinter’s day than a soothing cup of herbal tea. But besides being a tasty, warming, caffeine-free pick-me-up, herbal tea has lots of wonderful health benefits.
Nature Cure or naturopathy is gradually emerging as the most popular mode of preventive healthcare as well as that of therapeutic cure.
Difference between herbal green tea & black tea
Our traditional morning cup of tea or the high tea we have in the evening is made from leaves of Camellia sinensis, also known as the tea bush. Herbal tea, on the other hand, is actually an infusion of herbs or flowers and the correct name for it is tisane.
For more than thousands of years herbal teas have been lauded for their medicinal properties. Today, more and more people are taking to drinking tisanes since it helps to relax and revive them. Also, it makes for a healthier option as compared to the caffeine high coffee or tea.
Although there are herbal teabags available quite easily in supermarkets, it’s always more fun to make your own infusion at home with leaves, berries, herbs or flowers of your choice.
In case you are using leaves, take no more than 1 tablespoon per cup and make sure you tear the leaves finely. Infuse them in boiling water for about 10 minutes but if you prefer a stronger flavor, let it stand for longer.
When it comes to roots, such as liquorice or ginger or cinnamon sticks you will have to simmer them for slightly longer, about 15 minutes or so, in order to extract their flavor. Same goes for seeds such as aniseed or caraway seeds. Once you have an infusion to your liking, you can add a little honey or sugar according to taste.
Ingredients
2 cup water
2 tsp sugar ,
ginger,
gavti chaha (lemon grass sticks) 2-3 sticks,
pudina 5-6 leaves
tulsi leaves 5-6 leaves
1/4 lemon juice
1 tsp tea powder (you can use green tea bags or normal black tea or loose green tea )
Method :
1.Take 2 cups of water in sauce pan & add sugar .
2.Once water starts to boil add ginger gavti chaha (lemon grass sticks)
pudina , tulsi leaves.
3.Give tea a nice boil .
4.Lastly add half spoon tea powder give a quick boil say for 1 minute and switch off gas .(NOTE :after adding tea powder do not boil much as tea will turn green .
5.Next squeeze 1/4 lemon juice & enjoy this herbal geen tea made at home
Tips
1.You can drink this green tea as many times as you want to stay young & rejuvanated.
2.you can add pepper,cinamom,fennel seeds to above tea
Popular herbal teas and their benefits:
•Chamomile tea: Chamomile tea is a well known sedative and it helps relieve anxiety. Due to its sleep promoting qualities it is usually preferred by people suffering from insomnia.
•Ginger Tea: For those who suffer from car sickness, ginger tea can help. It also aids digestion, eases flatulence, and relieves nausea.
•Ginseng Tea: For several centuries, ginseng was considered some sort of a miracle herb in China. Today, various studies have revealed the rich medicinal properties of this root, making it one of the most preferred herbal teas.
•Peppermint Tea: Peppermint is more than a popular flavor for mouth fresheners. It relaxes your muscles, aids digestion, and relieves flatulence and stomach cramps. Of course, it tastes great too.
•Cinnamon Tea: Cinnamon tea is usually a seasonal drink had in winters to warm the body. It also lowers blood sugar and cholesterol. You can have cinnamon tea as a tisane or pour cinnamon-flavored water on regular teabag and allow it to infuse for a couple of minutes.
Extensive
herbal green tea studies and research have confirmed that Green tea can
greatly help people with many medical conditions including (but not
limited to):
High Blood Pressure
Diabetes
Cancer
Alzheimer’s Disease
Obesity
High Cholesterol
And many other medical conditions
Today I am sharing a recipe that falls under the rice varieties category.
An amazingly flavorsome biryani rice recipe, capsicum biryani with chopped capsicum and spices mixed with rice is a great way to show your culinary skills to your family and guests.
Topped with sauted paneer pieces and coriander leaves, capsicum biryani takes you on a gastronomical trip.
Just serve with onion raita & papad .
Ingredients:
1 cups basmati rice
1 medium sized or 1 c cup diced Capsicum ~ Bell Pepper
2 ½ – 3 tbsp. Oil + 2 tsp ghee
2 – 4 Cardamoms
2 Cloves
½ tsp. Shah Jeera
Cinnamon small piece
1/3 cup sliced Onion
2 Green Chilies
1 tbsp. Ginger Garlic paste
1 tbsp curd
1 tsp. Coriander Powder
1 tsp hyderabadi garam masala or biryani masala
pinch Turmeric
1 ½ tsp. Salt (adjust to taste)
1 tsp. Chili Powder
1 small Tomato
1 cup Fried Paneer Cubes
Cilantro
Method :
1.soak rice in water for 15 minutes drain water . next Cook rice with 1 tsp ghee/oil & 1 3/4 cup water. once the rice is cooked, mix it with 1 tsp ghee or oil,transfer it into a wide dish and let it cool or uncover the rice rice cooker and let the rice cool..Rice should be fluffy.
2.Next slice the onions, cut the bell peppers into small cubes, chop tomatoes, slit green chilies into two and chopping cilantro for garnish.
3.Heat oil in a pan add sliced onion with some salt & cook them till they are browned ( birista WHICH WE MAKE FOR BIRYANI).keep few aside for garnish .In same oil toss paneer cubes till light brown & keep aside.
4.In same oil add some ghee ,next add cardamom, cloves, caraway seeds, cinnamon and let them pop. Add browned onion , green chilies, ginger garlic and sauté until raw ginger smell goes away.
5.Add chili powder, coriander powder, hyderabadi garam masala or biryani masala salt, turmeric and mix well.
6.next Add tomatoes, dahi , bell peppers, mix well, cover and cook for another 2 minutes or until tomatoes are soft and mushy.
7.Remove the cover and continue to cook until juices from the tomato evaporate. Also, make sure bell peppers are not over cooked. Once the bell peppers are added, don’t cook more than 3-5 minutes.
8. Add cooked rice and fried paneer stir well. Taste the rice and adjust reasoning accordingly. Sauté for 3-4 minutes,cover & cook on low flame for 2 minutes .
9. sprinkle cilantro and serve hot.
Tips:
1 Use normal garam masala or pav bhaji masala in place of hyderabadi garam masala or biryani masala .
2.You can skip tomato & squeeze half lemon juice instead.
3. Leftover rice also works for this preparation.
Toe rings are known as jodve in marathi.Toe ring is a small circular band made of metal which is worn on the toes.The women decorate their feet by wearing toe rings on the second toe of each foot. Traditionally toe rings are mainly made of silver.
There is an enormous variety of jewellery items found in India. The style of jewellery worn by a woman reflects her customs and traditions to a great deal.
Toe rings a part of Solah Shringaar
Solah Shringaar, Hindi term for 16 ancient traditional accouterments is a great custom of ornamenting the entire body with jewellery. There are 16 ancient traditional accouterments worn by the Indian women to beautify her self and till today the women in India are passionate about 16 accouterments with which they, love to adorn themselves. Toe rings in the Indian culture are one of the most popular ornaments of these 16 accouterments.
Toe rings as a Symbol of Marriage
It is a custom in maharashtrians to wear jodve after marriage. Wearing of toe rings is practiced in entire India.It is worn as a symbol of the married state by Hindu women .There is a special ceremony performed for wearing toe rings at the time of marriage. Along with other symbols of marriage toe rings are also a traditional symbol of marriage.
As toe rings are a symbol of married status, according to the Hindu culture and religious beliefs the unmarried girls are prohibited to wear toe rings. Though in the present age toe rings have become a fashion ornament, but the Indian girls still refrain from wearing toe rings before marriage.
Toe rings are called bichiya (pronounced: bee-chee-ya) in Hindi, jodavi(जोडवी) in Marathi, Mettelu (à°®ెà°Ÿ్à°Ÿెà°²ు) in Telugu, Metti in Tamil (à®®ெட்டி), Kaalungura in Kannada.
They are usually made of silver and worn in pairs (unlike the trend in Western countries, where they are worn singly or in unmatched pairs) on the second toe of both feet.
Traditionally they are quite ornate, though more contemporary designs are now being developed to cater to the modern bride. Some 'bichiya sets' may have pairs for four of the five toes, excluding the little pinky.
'Bichiyas' may not be made of gold, as gold holds a 'respected' status and may not be worn below the waist by Hindus, but this is not followed very strictly and toe rings made of gold and diamonds are commonly seen.
Thanks to the earlier history of toe rings, today we have countless
designs and colors to expand our options. They are crafted in gold,
silver, platinum, beads or even elasticized bands.
Toe rings accentuate the best pedicures
and the cutest shoes and add a fun and flirty vibe to you and your feet,
which will keep everyone on the beach smiling.
Some designs in toe rings include semi-precious or precious
gemstones, rare stones and other fascinating materials man made or
natural as well. The lovely Celtic band toe ring is unique and trendy.
These are snaps of few jodve worn by me.
