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Simple recipes to beat the cold

Herbal Tea with Tulsi, Mint and Ginger

Ingredients

  • 1/2 cup Tulsi leaves (Indian Basil)
  • 1/4 cup Mint leaves
  • 1 tbsp roughly chopped Ginger
  • 2 tbsp honey

Method

  1. Combine Tulsi leaves, Mint and Ginger in a mixer and blend to a coarse paste using very little water.
  2. Transfer the paste into a non-stick saucepan, add 1½ cup of water, mix well and boil for 5 to 7 minutes, stirring occasionally.
  3. Strain the mixture using a strainer, add the honey and mix well.
  4. Serve immediately.

Aloo Methi

Ingredients
• 4 medium size potatoes peeled and cubed (this will make about 3 cups of cubed potatoes)
• 3 tablespoons oil
• 1/2 teaspoon cumin seed (jeera)
• 1/8 teaspoon asafetida (hing)
• 3 whole dry red chilies broken in 2 pieces
• 1/4 teaspoon turmeric (haldi)
• 1 tablespoon coriander powder (dhania)
• 2 cups fenugreek leaves chopped or 1/2 cup dry fenugreek leaves (kasoori methi)
• 1 teaspoon salt
• 1/4 teaspoon red chili powder
• 1/2 teaspoon mango powder (amchoor)

Method

  1. Wash peeled and cut the potatoes in small cubes.
  2. Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
  3. When the cumin seeds crack, add asafetida, and red chilies stir for few seconds add potatoes stir add turmeric, coriander powder, red chili powder, salt and fenugreek leaves. Mix well and cover the sauce pan.
  4. Turn down heat to medium. Let it cook until potatoes are tender and cooked well. It should take about 15 minutes. Stir occasionally.
  5. If potatoes appear to be very dry add one or two tablespoons of water.
  6. After potatoes are cooked well, add mango powder and mix well. Turn off the heat. Aloo Methi is ready to serve.

Spinach Soup

Ingredients

  • 2 ½ cups chopped spinach
  • 2 tbsp butter
  • ½ cup finely chopped onions
  • 2 ½ tbsp fresh cream
  • 2 tbsp corn flour dissolved in ½ cup cold milk
  • salt and freshly ground black pepper powder to taste
  • For the garnish
  • Fresh cream (optional)

Method

  1. Heat butter in a pan, add the onions and saute on a medium flame for 1-2 minutes, or till the onions turn translucent.
  2. Add the spinach and saute for a minute.
  3. Add 2 cups of water and cook on a medium flame for 5-7 minutes, stirring occasionally.
  4. Allow to cool completely.
  5. Once cooled blend to a smooth puree.
  6. Strain the mixture with help of a sieve and transfer to pan.
  7. Combine the cornflour-milk mixture and the cream in a bowl and mix well till no lumps remain, add to the spinach puree and cook for 2 minutes.
  8. Add salt and pepper and cook for one more minute.
  9. Serve hot garnished with cream.