Thyme and Mint Tea (Moroccan Mint Tea Recipe)

Thyme and mint tea is served at a very famous restaurant/cafe called Alibaba located in Fraser town Bangalore. They call it as Moroccan tea pot serves 5 and is super soothing.  I must thank alibaba team for sharing this recipe with me. 

This tea will give instant relief for people suffering from headache, stomach pain, cold, sore throat, fever and indigestion. This tea is a miracle drug for me has cured all my minor alignments.

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Pics Taken at Alibaba Restaurant...

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Ingredients:

1 Bunch Fresh Mint Leaves

1 Bunch Fresh Thyme or 3 Tbsp Dried Thyme

4 Tbsp Sugar or Honey

4 Cups Water

3 to 4 Green Tea Bags...

Method: Bring water to rolling boil add sugar and melt the sugar. Pick and wash the greens thoroughly. Add the tea bags to the water and steep the tea lower the flame add mint and thyme bring to a rapid boil switch off the flame and place a cover allow the tea to rest for a minute and serve hot in shot glasses...Enjoy...:)

Baby Corn Tempura with Curry Leaf Mayo Recipe

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I tasted this baby corn tempura at a famous thai restaurant here in Bangalore (Mangotree Bistrobar) they'd served the tempura with original japanese mayo wasabi flavor it was all fancy. I changed a few things the batter is a light coating and also served it with a curry leaf mayo dipping...must try monsoon series...

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Ingredients:

250 Grams Baby Corn

5 Tbsp Mayo

4 Tbsp Maida(all purpose flour)

2 Tbsp Corn Flour

3 Chilies Finely Chopped

1 Sprig Curry Leafs Finely Chopped

3 to 4 Pods Garlic Finely Chopped

1/2 Tsp Pepper Powder

Salt as per taste

Oil for frying

6 Ice cubes +1/2 Cup Ice water to create batter

To Prepare Curry Leaf Mayo: In a mixing bowl add mayo add half the amount of chopped curry leafs, garlic, chilies and pepper powder mix well and chill before serving..

Method:

• Clean the baby corn wash and pat dry.
• In a mixing add the corn flour and maida salt half the chopped curry leafs, garlic and chilies..
• Add water and ice cubes mix and reserve its okay if there is lumps in this batter..
• Heat oil in a wok on medium flame dip the baby corn in the batter and drop in hot oil fry till light golden brown in color drain from oil place on paper towel to drain out excess oil and serve with curry leaf mayo..Enjoy..:)

I prepared everything from scratch right from mayo to the tempura batter it all came together so well was really happy with the out come...

Always buy baby corn with husk its fresh that way do not purchase the pre peeled and packed corn its dipped in a lot of preservatives and then packaged its also very stale..use canned or corn with husk for this recipe...

Do try my recipe and post your comments friends thank you so much for visiting my space...Please do not copy recreate the content and pics with out written permission contact me via: vidyascooking@gmail.com 

Japanese Paniyaram (Takoyaki)

Takoyaki is normally prepared with seafood I did my own fusion version of this recipe and the results were awesome everyone at home liked this spicy soft and yummy lite spongy balls oh my they were to good...the first time I tried them it turned out a bit hard then added yogurt and soda it was lite as air do try my version on japanese paniyaram...:)

Finely Chopped 3 Green Chilly, 1/2 Onion and 2-3 Spring Onion
3 Chicken Sausage  Finely Chopped
1/2 Tsp Grated Ginger
2 Shredded Carrots
1 Egg
1/2 Cup Yogurt
1 Cup Maida/All purpose flour
1 Pinch Cooking Soda
1/2 Cup Water
Salt to taste
Oil for frying

Its a must to have a takoyaki pan at home we call it paniyaram Chatti or pan

Do watch my video demo for the recipe ...Enjoy...:)

• In a large mixing bowl add maida, egg, yogurt, cooking soda, salt and mix till there is no lumps. add grated ginger and chilly mix well and dilute the batter by adding extra water set aside for 10minutes.
• In a mixing bowl add the chicken sausage, onion, spring onion, carrots and salt mix and set aside.
• Heat the paniyaram Chatti on medium flame add enough oil ladle the batter in and fill the centre with the sausage mixture allow to fry a bit. gently turn the paniyaram and allow to fry till turn golden brown to all sides drain on a paper towel and garnish with chilly sauce mayo and finely chopped spring onion serve hot...Enjoy...:)

Japanese Vegetable Dosai (Okonomiyaki)

I love Japanese food the recipes which i will be posting are some of my favorites though we cant find most of the ingredients I've managed to compare and adjust the ingredients locally found and prepared it as per my taste...:)

1 Medium Shredded Carrot
1/2 Onion (finely chopped)
1/2 Cup Cabbage (finely chopped)
5-6 Spring Onion (finely chopped)
3-4 Green Chilly (finely chopped)
1 Inch Grated Ginger
1 Cup Maida/All purpose flour
1 Egg
2 1/2 Cups Yogurt
Salt
Oil

For Sauce:
3 Tbsp Tomato Ketchup
1 Tsp Oyster Sauce
1 Tbsp Sweet n Sour Chilly Sauce
1 Tbsp Soy Sauce
2 Tbsp Worcestershire Sauce
1 Tsp Green Chilly Sauce
1 Pinch Piece Chicken Stock Cube

Do watch the video demo in english...enjoy...:)

Method:

• Add all the above measured sauces in a sauce pan place on medium flame allow till well combined...do not allow to boil..once the sauces have heated and combined well remove from flame allow to cool.
• In a mixing bowl add all the vegetables mix well add the flour,salt, yogurt and egg mix and combine till batter consistency has formed if the batter is too thick add extra yogurt and combine till batter has formed to dropping consistency cover and allow to rest for 10minutes.
• Heat a pan on medium flame ladle the batter spread a bit add 2 sp oil cover and allow to roast well once it has roasted to one side flip it to the other side and allow to fry till well done.
• Serve the dosa on a serving plate apply the sauce on the dosa garnish with finely chopped spring onion and mayonnaise...serve hot enjoy...:)