Archive for the ‘Spices’ Category

… and was forced to get out of my hibernation by someone 😛

She told her not to give me my prize until I do atleast three posts!!

Life’s been busy as always, but thats not the excuse this time. I somehow couldn’t get myself to bring me to the blog…… is there somethign called as blogarthargy? :-!

I haven’t checked what comments I have recieved……… I opened my mail box after a long long time……. blog stats are something long forgotten!

I was talking to her sometime back and she was going through it as well. And she very aptly put it as, “Our honeymoon period with our blog seems to be over!” (U) ( I don’t think she has reached my stage though. 🙂 )

And that was so true………

I used to have my blog and email links open always……. TOI was being refreshed every few minutes to check what’s cooking around? ………. blog stats were checked twice a day and IP adresses were put to use to see who’s visiting me from where………. SIGH!! Whats happened to all that??

I have at least 10 posts in my draft……. but I still can’t get myself to publish them…….. There are more than a dozen emails asking me where have I disappeared and whats wrong with me still waiting to be answered. Too many thank you’s are due for all those blog awards.

Is anyone feeling anything remotely like this? Or is it just me?

Anyways, lets have some bhutta… 😉

Corn 015



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Hot and spicy chocolate from Archana’s Culinary Adventures


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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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