Friday, October 30, 2009

Parsi Lemongrass Tea

This is the recipe shared by one of my sister N's school friend's mom. My sister had this tea at her friend's place and then it became a regular at our home. Lemon grass (called takka-tan in Konkani) was widely available in Pune and many vegetable vendors sold it. My mom would dry the grass and preserve it for the winters to make lemon grass tea as a remedy for cough and cold. I found lemon grass at a local farmer's market some time ago and I washed and dried it and stored it in the freezer in a ziplock bag. It stays good for a year I use it mostly to make tea during the cold and flu season. This recipe goes to the event hosted by RCI Celebrating Parsi Cuisine and
Lakshmi .

1-2 strands of lemon grass
1-2 mint leaves
1 teaspoon black tea (I use brook bond Red label tea)
1/2 teaspoon sugar or as per taste
3 tablespoon milk
3/4 cup water

Put the lemon grass and mint in water and get it to a boil. Add the tea leaves and cover the vessel with a lid. This helps to infuse the tea flavor in the water. Strain the tea into a cup. Add sugar and hot milk. Serve immediately.

Masoor Dal Khichdi / Masoor Ni Khichri

Khichdi means "mixture" of rice, lentils and vegetables. It is a quick way of making a healthy meal. Read more about Khichdi here. Here is red masoor dal and rice khichdi and this recipe goes to the event hosted by RCI Celebrating Parsi Cuisine and Lakshmi .

1/2 cup basmati rice or other rice
1/2 cup masoor dal or moong dal
1 teaspoon jeera or cumin seeds
1 teaspoon chili powder
1/2 teaspoon turmeric powder
4-5 cloves
1/2 cup vegetables (potatoes, carrot, peas, beans, cauliflower)
1/2 teaspoon whole pepper corns
4-5 pieces of dalchini or cinnamon
piece of bay leaf
thinly sliced medium onion
coriander leaves or cilantro for garnishing
1 tablespoon oil
salt for taste


Wash the rice and dal thoroughly. Drain the water and keep aside.

Heat oil in a pan and add cumin seeds, cloves, pepper corns, cinnamon and bay leaf. Fry for a minute. Add onions and fry the onions till golden brown. Add vegetables and fry for 4-5 minutes till the vegetables are slightly caramelized on all sides. Mix in turmeric powder and chili powder. Add the rice and dal and mix well. Boil 2 1/4 cups of water and add to the rice. Add salt as per taste. Cook till well done. Garnish with coriander leaves and serve hot with curd or raita.

Preparation time: 30 minutes
Serves: 2