Archive for the ‘Ginger’ Category

There are many ways to drink tea. The English traditionally drink their tea with milk and often sugar, the Indians add to this a range of spices, chili as well!


In Russian, black tea is traditionally drunk with lemon and sugar, or sometimes even with jam. Adding a squeeze of lemon juice to black tea has the effect of clearing the liquid, it transforms it from dark nearly opaque brown to a transparent orangey brown in a matter of seconds. This is because the hydogen ions produced by the acid in the lemon juice suppress the ionisation of tannins, the polyphenols that otherwise give tea its brown colour.


The reaction makes the tannins lose not just their brown colour but also their astringency, so strong black tea can be made drinkable this way – especially with the addition of a little sugar to take the edge off the bitterness. Unlike milky tea, lemon tea made this way remains tasty at any temperature.


Because tea in general is very rich in antioxidants, it proves to be a good fight for cancer. They say that drinking tea with milk destroys the benefits of these chemicals; they seem to be mopped up before they ever reach the blood, so if you want to drink strong tea which has plenty of caffeine, isn’t mouth-shrinkingly astringent and still gives you the full health benefits of tea, lemon tea may well be the way to go.




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What do names like Ban Mian, Char Kway Teow, Hokkien Mee, Yong Tau Foo, mean to you?? Do I see some of you wrinkling your noses? Wondering what in the world do they mean?? I dont know

That’s exactly the reaction of people over here (Singapore) when we say names like Manchurian and American chopsuey which are like the hallmarks of Chinese food for anyone who has had their first Chinese meal in India and swear by it! If you will ask for Schezwan whatever (fried rice, veg, etc.), you will be given stares as if you are from some other world, since its pronounced as Sichuan which is actually a province of western China. Thinking

When I first came to Singapore, I was searching for Manchurian to pop up from somewhere amongst all the Chinese names be it on the food court stalls or the menu cards of any hotels, but all I came across were some of those names to which you were wrinkling your nose along with, Chwee Kway, Hor Fun and the likes….

Chinese food along the globe has had all forms of variations from Indian Chinese to American and Canadian Chinese.

The adaptation of Chinese food to Indian Chinese is said to have been brought about by the Chinese Community living in Kolkata. To suit the Indian taste buds, Indian Chinese tends to be generously flavored with spices, chili, garlic, ginger, which are traditionally not associated with genuine Chinese Cuisine.

If you love your adapted Chinese, you may be in for a shock if you happen to eat the Genuine Chinese food….. and an even bigger shock if you are a vegetarian like me! Surprise

I was not really exposed to the food court culture till I started my job. Happy to see a vegetarian stall there, I made a bee line to it and I almost fainted when I saw names like Sweet and Sour Chicken, Duck Soup and Oyster fried rice!! “Does vegetarian mean something else also??” was the first thing that came to my mind! At wits endA colleague then assured that this is absolutely vegetarian and they create mock vegetarian versions with soy and gluten wheat which gives you the same feel and texture. But in spite of that the thought of eating duck and chicken was something beyond me!!

I somehow survived on plain rice, Bee Hoon (rice noodles) and some greens and veggies. It takes a while to get used to it, but if you are not so fussy about what you are eating, as far as it fills you up to talk to your students for the next 2-2 1/2 hours it should be fine. Half the days I survive on fruits (at least no mockery there) so that’s taken care of. ThumbsupChow time!

Indian Chinese, is only available in few places (only very recently) so its almost always making it at home……. and Gobi Manchurian with Fried rice is our favorite…..

Gobi Manchurian…

This is made in two stages.

Stage 1: Manchurian balls

Ingredients: DSC00738

  • Cauliflower Florets
  • All purpose flour:Corn Flour = 2:1
  • Chili Flakes
  • Salt
  • Oil for frying

Mix everything except the cauliflower and oil and make a batter of pancake like consistency. Dip the florets individually in the batter and deep fry till tiny brown spots start to appear.


Stage 2: Sauce/Gravy


  • 2 tsp oil
  • 3/4 tsp chili garlic
  • 1/4 tsp ginger (grated/paste/crushed)
  • 3-4 tsp soy sauce
  • 1-2 tsp tomato ketchup
  • Corn flour paste: 1 tsp corn flour +3/4 cup water
  • handful of chopped spring onions green
  • salt to taste
  1. Heat the oil in a wok and sizzle chili garlic and ginger till the smell wafts through the house.
  2. Add the soy sauce and tomato ketchup and mix till it all becomes one.
  3. Add the corn flour paste …… the sauce will become unusually opaque at this time. Keep stirring till it starts to thicken. Check the salt now and add if required. Soy sauce has enough salt in it so be careful with it.
  4. When the sauce turns from opaque to mild translucent glow its time to throw in the Manchurian balls. Mix gently till the sauce coats the Gobi. Sprinkle spring onions green and its ready to serve!
Mushroom Fried RiceDSC00745A


  • 1 cup rice
  • 3/4 cup sliced mushrooms
  • 1/2 tsp grated ginger
  • 1/2 tsp chili garlic
  • 2 tsp soy sauce
  • oil
  • salt
  1. Cook rice with two cups of water +salt +1/2 tsp oil. Ideally the rice is said to be done when its just shy of being fully cooked…….. drain the remaining water and keep.
  2. Heat oil and sizzle chili garlic+ginger again till its smell wafts through the house.
  3. Throw in sliced mushroom and cook till they soften.
  4. Now throw in the rice+2 tsp soy sauce and mix it all well.
  5. Lastly throw in chopped spring onion greens, toss and serve.

Enjoy this as hot as you can and with chopsticks if you can! Hot


Check out some fantastic tips on on making Fried Rice By Jaden.


This goes as my entry for JFI rice to Sharmi.

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So its JFI time!!!!! This is the first time I am submitting an entry for JFI!!! (Where should I go and hide my face!!!???) Either due to work commmitments or my cam problems I could never contribute for this wonderful event started by Indira.

I believe that cooking for food events should be fun and not something which is a compulsion or a punishment. Don’t stress yourself to run behind deadlines for submitting for food events!!! Mine or anyone elses. 🙂

So shall we begin!!!! 🙂 I didn’t really know what to make for this month’s ingredient since I use ginger as a spice for most of my cooking!!!! (I would be flooding Rosies post if I were to send them all 😛 ) Then it rang a bell about this recipe which I had noted down a few yrs back in my cookbook. Ginger Toffies!!!!! Traditionally, also know as Aale Paak. If I am not wrong its a typical maharashtrian food item. (Where are my maharashtrian friends??? Am I correct???) This also goes as of my contribution to FAHC.

This is typically eaten in extremely cold weather to give warmth to your body. I guess you would be wondering why did I make it then, when I almost always shout about the warm Singapore weather!!!! I made this to send it with my hubby who is now nicely enjoying the warmth of it in 0* temperature at London!!!!! GGRRRRR……..

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