Beverages · Cooking · Drink · How to · Recipes · Winter

How to make Turmeric Pepper Milk

turmeric milk.jpgTurmeric in the Tamil language is  called Manjal, which when directly translated means yellow. Obviously the name came from the colour of the spice. Not only was Turmeric or Manjal a commonly used ingredient in  almost all our south Indian preparations , it is also often used as a home remedy.

When we were little and hurt ourselves when playing,and there was blood involved, the wounds were washed and dressed with a mix of crushed small shallots and turmeric.Women applied turmeric paste on their faces to protect the skin from acnes and other skin blemishes. The most common medicinal use however, is for common cold and cough.

Whenever we got the sniffles or scratchy throat, during the monsoon season in India, my mum always  made manjal paal aka  turmeric pepper milk for us to drink . Although I did not appreciate it much during childhood, I appreciate it a lot now as I find it very smoothing with its amazing healing properties for cold , sore throat and cough during Winter here.

Since Winter is the season where these ailments are largely rampant in most homes, I thought I will share this simple but very effective time tested  Winter remedy with my readers  here today.

Ingredients to serve 1

ingrMilk :   1 cup

Turmeric :1/2 tsp

Black Pepper: 1/4 tsp

raw sugar/honey or palm jaggery to taste.

Method

In a small saucepan, take milk.Heat on medium heat uncovered, until almost boiling.Add in turmeric and black pepper. Stir well.Reduce heat  and  and let it simmer for  five minutes. When the spices have blended evenly with the milk , remove from flame.Add raw sugar/honey or palm jaggery to taste. Serve warm.

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Cookbook Scribbles

Turmeric milk also aids  with getting a goodnight’s sleep at night.


Beverages · Cooking · How to · Recipes

How to Make Ginger Chai

ginger chai 2Growing up in a home  dominated by staunch coffee drinkers, I cannot remember where my love for a good cup of tea came from.I did not fancy the karupatti kappa that was offered at evening snack  time , so skipped drinking coffee altogether.J is not a coffee or tea drinker either and so I did not have the need to make ritualistic early morning coffee in  our home.

It was in Pondichery that I was introduced to masala chai along with a spicy plate of kothu parrota .Still there was never the ritualistic tea making in our home until we came to NZ!

A couple of years back,when we were in India ,my aunt introduced me to Red Label Nature Care tea  and it turned out to be my go to drink during the really cold first winter in Christchurch. My comfort drink for homesickness and warmth !

When I had finished the tea stash I brought with me from India,my search for Nature Care Tea all over Christchurch came to nothing. I was relieved I found the Red Label tea here. I just add ginger or cardamon and I’m good to go!

Since I have grown to love my cup of chai so much I thought I will share it on the blog for my readers (if any!) to make at home as its pretty easy and quick.

Ingredients to serve 2

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Water :  1 1/2 cup

Milk :    1/2 cup

Fresh Ginger : 2″ piece

Tea  Powder  :2.5 tsps

Sugar as per taste

Method:

Crush the ginger. Add it to the water in a saucepan and allow to boil till you can smell the aroma of the ginger come through.Add the tea  powder and allow to simmer for a couple of minutes. Add in the milk .Switch off the flame. Let it sit  for a minute. Strain into a cup with a tea strainer.Add sugar as required. Serve piping hot!

chai

 

 

 

Cook Book Scribbles

  • A good cup of ginger chai goes well with a hot plate of pakoras or bhajis.
  • Any loose tea dust can be used  to make this tea.