Rohu Fish Curry

A simple flavourful & satisfying Bengali style curry.

I spoke about getting to know this fish Rohu in 2006 in my blog of Rohu Fry. I guess this is the most flavourful recipe of Rohu that my hubby and I relish. It is super easy with very simple ingredients. The final dish is super comforting with steamed rice. Rohu or Rui in Bengali is enriched with super amount protien, Omega 3 fatty acids, Vitamin A, B & C. Go ahead try this yummy and healthy fish curry.

INGREDIENTS

  • Rohu Fish, 1 whole fish of about 600 to 750 gms, cut in pieces, cleaned and marinated with turmeric powder
  • Onion – 2 small
  • Tomato – 1
  • Garlic – 8 to 10 cloves
  • Ginger – 2 inch piece, chopped
  • Yellow Rai – 2 tablespoon
  • Kali Miri – 10 to 12
  • Safed Miri – 8 to 10 (optional)
  • Methi dana – a pinch
  • Dalchini – 1 inch
  • Badi Elaichi – 1
  • Panchphoran – 1 teaspoon
  • Green Chilly – 2, slit
  • MOMmade Haldi Powder – Half tsp
  • MOMmade Chilli Powder – Half tsp
  • MOMmade Dhana Powder – 1 tbsp
  • MOMmade Jeera Powder – 1 tsp
  • Coconut Milk – 3 tablespoon
  • Oil – prefer mustard oil
  • Salt to taste
  • Coriander leaves for garnish

Crush the Mustard seeds, Kali Miri, Safed Miri and Methi dana to powder. If you do not have Yellow mustart seeds you can use normal black mustard seeds as well. To this crushed powder add onion, tomato, garlic and ginger as well. And grind to a fine paste. (forgot to click that step)

Fry the Rohu Fish pieces in oil for 2 mintues on both sides. Remove and keep aside.

To the same pan and oil add the panchporan, dalchini, badi elaichi and slich green chillies. Fry for 40 seconds. Add the ground paste and fry well till all the mositure evaporates.

Mix the powder masalas with salt with water to form a paste. Add this paste to the pan. Also add the coconut milk. And mix well.

Add the fish, adjust the consistency and let it cook for 5 minutes till the fish are cooked thoroughly. Serve with steamed rice and enjoy.

I agree the taste of rohu and mustard based curry isn’t a regular one and drastically different from the pomfret and coconut based curry made in Maharashtra. You got to try to check if you like it or not. I swear by my Maharashtrian, Malvan Fish curries but this mustard based Rohu curry has also become a part of our regular menu. ‘Yumminess Everyday‘ is all that matters.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Pithala

A yummy treat for the boring day.

This is my go to recipe on the days when I open our refrigerator and none of my favourite vegetables feel exciting. I want something interesting and tasty but don’t wish to cook any vegetable or even meat. It has to be quick and yummy as well. And then I turn to the pantry and without doubt remove the jar with besan in it. It is so easy to make and practically doesn’t take more than 10 minutes from start to serving on the plate. That’s Pithala – you can devour it with fulka, bhakari or also steam rice.

INGREDIENTS

  • Besan – 3 tablespoon
  • Onion – 1 small, finely chopped
  • Garlic – 5 to 6 cloves, crushed
  • Green Chilly – 1, chopped
  • Karipatta – 7 to 8
  • Rai – 1 teaspoon
  • MOMmade Haldi Powder – Half teaspoon
  • Hing – a pinch
  • Salt to taste
  • Oil
  • Water, enough to make besan paste and cook the pithala

Take one tablespoon oil in a pan. Add rai and let it crackle. Add hing, Karipatta, garlic and chilly pieces. Let them fry for 40 seconds. And add onions. Fry them for a minute.

Add MOMmade Haldi Powder and Salt to taste. Salt when added to onions helps in making the onions nicely tender. As the onions are cooking, make besan paste by adding water. Add water slowly so that there are no lumps. Add enough water for the pithala to cook through and maintain a thin or thick consistency of your choice. I added almost a glass of water. Once mixed well, add the besan paste to the pan and mix everything well.

Cover and cook for 4 to 5 minutes. Make sure you remove all the rawness of the besan. Check the consistency. If it is too thick you can add a little warm water and mix with a whisker. If it is too thin let it cook for some more minutes without keeping any cover.

And the awesomely tasty pithla is ready. Serve it hot with fulka, bhakari or even rice. The funny thing about pithala and my home was, we would ask my mom or dadi to let the pithala stay in kadhai for some more time without stirring. So that the base of the pithala sticks to the kadhai. Then once the pithala was served, we kids would remove the stuck part which is called as ‘kharad’ and enjoy it just like that. There was a heavy competition to get the ‘Kharad’.

So what you are bored to eat any vegetable. So what your refrigerator is empty owing to your busy schedule. You can still give yourself a yummy treat without spending money on ordering food from outside which is again undoubtedly unhealthy. Remember ‘Yumminess Everyday‘.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Carrot / Gajar ki Subji

A winter delicacy that will entice your taste buds.

Carrots, rich in Vitamin A, Antioxidants, minerals and fiber, are wonderfully sweet and abundantly available in this winter season. You can eat them raw, roasted, added to various curries or in the famous sweet delicacy – Gajar Halwa. But today I am going to share savoury delight with minimum ingredients and cooked in really less time.

INGREDIENTS

  • Carrots – 2, peeled and diced
  • Green Chillies – 2, chopped
  • Kari patta – 10 to 15
  • Panchphoran mix – 1 tablespoon
  • Udid dal – 1 teaspoon
  • Methi dana – a pinch
  • Til – 1 tablespoon
  • MOMmade Haldi Powder – Half teaspoon
  • Salt to taste
  • Oil

To a pan, add 1 tablespoon of oil. One hot, add panchphoran, udid dal, methi dana, green chillies, karipatta leaves. Fry for minute. Add the diced carrots. Fry for 2 to 3 minutes.

Add the MOMmade Haldi Powder and salt. Mix and cover to cook. Let it cook for 4 to 5 minutes.

Remove the cover. Sprinkle the til over it and give it a nice mix. Serve with hot fulkas or even bajri bhakari. Planning to make Til Gul Poli tonight on the eve of Makar Sankranti. This simple savoury subji is definitely going to give a tasty addition to your dinner tonight. It’s absolutely healthy and yummy without a doubt. ‘Yumminess Everyday‘.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Til Gul Poli

Makar Sankranti Special. Yummy in every bite.

Makar Sankranti is a special festival of India. While the world starts the new year with a lot of seriousness to set new goals, set new processes, India gears up for the first festival. Makar Sankranti. So significant as per the weather, geography, harvest. Full of colours, vibrancy, sweetness, deliciousness, love and warmth, Sankranti is a celebration of transformation. Tomorrow, 15th Jan 2020 is Makar Sankranti. Let’s go back and make the traditional Til Gul Poli to add a lot of sweetness & yumminess to the day.

INGREDIENTS

For the dough

  • Wheat Atta – 1 bowl
  • Maida – 1 bowl
  • Salt to taste
  • Oil – 2 tablespoon, hot
  • Milk – Half Glass, warm

For the Filling

  • Til – Half Bowl
  • Desiccated Coconut – Half Bowl
  • Besan – 2 tablespoon
  • Gud – 1 bowl, grated
  • Khaskhas – 1 tablespoon
  • Elaichi Powder – 1 teaspoon
  • Ghee – 4 teaspoon

Mix all the ingredients for the dough. Knead well into a dough. Add more milk if required. Apply a little oil to the dough and keep aside for one hour.

Roast Til, Coconut. Keep aside. Add ghee to the pan and roast besan well till it changes a little colour and looses its rawness. Add the roasted til & coconut. (I kept a teaspoon roasted til aside) Once mixed and roasted well, remove in a plate to cool. Once cool, pulse it to a powder in grinder.

Roast khaskhas separately. Add along with roasted til (1 teaspoon that were kept aside in the earlier step), elaichi powder and Gud to the powder made. Mix well with hands. Our filling is ready.

After setting the dough aside for 1 hour, knead it well again. Then make a lemon sized balls of the dough. Take one ball, and with fingers start making a cavity.

Put a spoonful of the filling mixture. Press well, bring all the sides together and seal the dough well.

Dust in a little flour and roll lightly and evenly to make a chapati. Do not make very thin chapati.

On a hot tawa, add a teaspoon of ghee. Cook the stuffed chapati well from both sides drizzling ghee on both sides.

Serve hot. There is no need for any accompaniment. You can also store in an airtight container for almost 5 to 6 days. Whenever you wish to serve, you can warm it up on a tawa or microwave with a little ghee.

Its a must have this season when your body needs some warmth and til with gud is perfect to give you that warmth from within. So make your #Sankranti2020 special with this lovely Til Gul Poli. It’s the first festival of the new year 2020. So what are you waiting for? ‘Yumminess Everyday‘.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Bhogi Special

A perfect delicacy for perfect festival of the season.

A day prior to Makar Sankranti, is called Bhogi in most part of India. It is a day when people discard old things and focus on new things. As the season is transforming during this time of the year, it represents transformation in our lives as well. Winter Vegetables with sesame and peanuts in a stew alongwith bajari bhakari is a perfect menu for this day.

INGREDIENTS

  • Mixed Vegetables – Carrots, Green Peas, Baingan, Harbhara, Chavali Beans, Potato, Tondli
  • Paste of Garlic(5 to 6 cloves), Ginger (1 inch) and Green Chilli (2)
  • Peanuts (2 tablespoon), Sesame (2 tablespoon) and Dessicated Coconut – Roasted (2 tablespoon) and ground together
  • MOMmade Haldi Powder – Half teaspoon
  • MOMmade Khandeshi Mazala – 1 tablespoon
  • MOMmade Dhana Powder – 1 tablespoon
  • Rai – 1 teaspoon
  • Jeera – 1 teaspoon
  • Miri – 4 to 5, crushed
  • Karipatta – 8 to 10
  • Hing – Half Teaspoon
  • Oil
  • Salt to taste

Heat oil. Add Rai, Jeera, Miri, Karipatta and Hing. Let is sizzle for 30 seconds. Add the paste of Garlic, Ginger and Green Chilly. Fry for a minute or two till the rawness of ginger garlic chilly paste is removed. Add in the harbhara and potaoes. Mix well.

Add in a little water. Cover and cook for 4 to 5 minutes.

Add in the spices and Mix. I have added MOMmade Khandeshi Mazala, which is generally used in my home. Alternatively you can add MOMmade Goda Mazala as well. Add the rest of the vegetables some water. Cover and cook for 7 to 8 minutes.

Finally stir in the peanuts, sesame seeds and desiccated coconut powder. It makes the stew so rich and yummy. Serve it hot with Bajra Bhakari and celebrate the festival of transformation and newness with yumminess. Remember whichever occasion of day it should be, ‘Yumminess Everyday‘.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Masale Bhaat

A special Maharastrian Wedding Delicacy.

Literally every wedding in Maharashtra or at least the Khandesh area (North Maharashtra) of Maharashtra would be incomplete without this delicacy. It is actually so colourful, so vibrant, full of richness and goodness and yumminess that it should be a part of any celebration. It is actually a complete meal in itself and a kind of royal delicacy.

INGREDIENTS

  • Basmati Rice – 1 big cup, washed and soaked for 30 mins
  • Vegetables – Peas (1/2 cup), Potato (1, sliced), Tondli (4-5, sliced), Carrot (Half, sliced) Cauliflower (Half cup, florets separated)
  • Onion – 1, sliced
  • Garlic – 4 to 5 cloves, sliced
  • Dry coconut – 4 to 5 sliced pieces
  • Peanuts – 10 to 15
  • Tejpatta – 2
  • Badi Elaichi – 1
  • Kali Miri – 8 to 10, crushed
  • Panchphoran – 1 tablespoon
  • Karipatta – 10
  • Hing – a pinch
  • MOMmade Haldi Powder – Half teaspoon
  • MOMmade Chilli Powder – 1 teaspoon
  • MOMmade Khandeshi Mazala – 1 and Half teaspoon
  • MOMmade Dhana Powder – 1 teaspoon
  • Salt to taste
  • Ghee
  • Hot water – 3 cups

Start with heating the ghee in a wide and heavy bottomed pan. Add Tejpattam badi elaichi, kali miri, panchphoran, kari patta and hing. Fry for roughly 30 to 40 seconds.

Add in onions (I took only one onion looking at the prices currently. Not that can’t afford. But best way to reduce the prices is by using the thing to minimum and thus reducing the demand.), garlic, and fry well. Add in all powdered spices along with salt. Remember MOMmade Khandeshi Mazala is absolutely perfect for this delicacy. In fact this delicacy is the speciality of this masala.

Once the spices are mixed well, add in all vegetables and rice. Stir very smoothly and with care so that the rice doesn’t break. Else you can add the vegetables, stir them for a minute then add the rice and immediately add the hot (almost boiling) water and mix with water so the spoon doesn’t break the rice.

Bring to a nice boil and keep cooking without a cover. Once 90% water is evaporated cover and cook for another 5 minutes. The overall cooking time after adding water was around 13 to 14 minutes.

Actually masale bhaat is ready in the earlier step itself. But I took these additional steps so as to make it a little more festive and yummy. Fried some slivered almonds (5) and raisins (5) in a tablespoon of ghee and added to the rice on top. Also added a generous amount of scraped coconut and chopper coriander leaves.

To be honest, my hubby and I over-ate that day as the stomach got filled but the tongue and heart just wanted more. And the biggest happiness was when my daughter relished it. She doesn’t much enjoy rice but this masale bhaat she kept on asking for. Do try it for your loved ones and see a satisfying smile across their face. A smile says it all. Lets continue the journey of ‘Yumminess Everyday’.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Bharwa Karela | Stuffed Bitter Gourd Recipe

A Karela recipe as my mom taught me.

Karela has been on my favourite list since my childhood. Yes surprisingly I have loved this bitter tasting vegetable made anyways – chips, fried with onions or stuffed. I don’t when some one adds sugar or jaggery to make it sweet. No! I mean it is karela. And Karela is supposed to taste bitter. Get it. This recipe has been popular in our home. I loved it when my mom or my mami made. In fact whenever my mami made this, she would send a tiffin packed with at least 2 karelas to my home just for me. So sweet.

INGREDIENTS

Wash the Karela well. I dont remove the skin ever. Give a slit at one side and remove the seeds to create a cavity to fill the stuffing. For all the people who cant bear the bitterness, the 2nd step is important. Boil the cut karela in water with a teaspoon of salt for roughly 5 minutes. This also saves cooking time.

Mix all the rest on ingredients with 1 tablespoon of oil. Oil helps to bind the stuffing together. A quick tip here – Use you clean hands to mix. It just adds in the extra love and actually easier to mix it really well.MOMmade Khandeshi Mazala is the key ingredient here. It is perfect for such stuffing in taste, aroma and consistency as well. This mixture can actually be used to make stuff brinjals, bhindi and capsicum as well.

Stuff each karela with enough masala stuffing and don’t worry about the remaining masala. We will be using it as well.

Heat oil in a pan and throw in the stuffed karela along with the extra masala stuffing. Cover and cook for 5 to 6 minutes. Then continue to cook uncovered. Keep changing the sides of karela to get all the sides fried properly.

I usually take it to the burnt level of cooking as I like it that way. It is optional for you. Sprinkle some more finely chopped coriander leaves and a few drops of lemon if you like and relish it with chapati.

Do try this homely version with MOMmade Khandeshi Mazala of course and you would not stop at one karela for sure. Karela may be bitter but nothing stops you from making it yummy. Remember ‘Yumminess Everyday‘.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Rohu Fish Fry

A quick, easy and yummy starter.

Fish fry is an ultimate favorite of a seafood lover. But it mainly includes Pomfret, Surmai, Bombil and so on here in Mumbai. It was 2006, that I got introduced to Rohu while in Ahmedabad for 2 years. I didn’t quite enjoy it, pomfret taste being at the back of my mind. Neither did I give up. A few tastings later I started enjoying the bitter sweet rustic taste of this river fish. And to ask the current situation, I enjoy making and eating Rohu atleast once a month. The mustard paste curry is may favorite preparation. I will share that soon.

It is a quick fry dish this time. My hubby got prawns and rohu together from the market. Prawns Malvani curry was the main dish for the evening. And rohu was cleaned, coated with turmeric packed in a dabba and off to the freezer to be used the next day or so. Prawns curry was gonna take some time as had to be clicked while being prepared for the blog and rohu was tempting as well. So just sneaked out two pieces to fry and relish. So here’s the recipe. (Well it was such a quick decision and making that couldn’t capture the ingredient and marination step)

So, marinated the pieces of rohu with salt to taste, 1 teaspoon of MOMmade Haldi Powder, 1 teaspoon of MOMmade Mirchi Powder and 1 & half teaspoon of MOMmade Malvani Mazala mixed in a half teaspoon of oil. Oil helps the masalas to coat well on the fish. These masalas were anyways being used in the Prawns curry. Kept aside for 15 minutes. And off they went in a pan with hot oil.

Fried on both sides for roughly 4 minutes each, covering for 2 minutes on medium flame and without cover for 2 minutes on a high flame till they got a slight brown color on them. Just checked them by pricking with a knife if they were done on the inside as well.

Removed on plate and served hot with a lemon slice. Isn’t it simple and quick? And yummy of course. So yummy that they got over in 4 minutes precisely.

Do give it a try and let me know how you like it. Also share your tips for a fish fry. And remember, ‘Yumminess Everyday‘.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Bhindi Fry

Simple & Yummy Maharashtrian Style Dry Okra / Ladies Finger.

Bhindi, a favourite of all the kids in our family. I guess this legacy is just getting passed down from generations to generations in the Vadnere (my paternal surname) family. Starting from my Dadaji to my 21 month old daughter who picks up a whole piece of bhindi and relishes it little by little. Try making bhindi this week with this step by step recipe. Don’t forget to read the entire recipe as there are a number of tips in most of the steps, as making bhindi fry can get sticky / tricky at times.

INGREDIENTS

  • Bhindi – washed, dried, cut in long pieces
  • Groundnut powder – 3 to 4 tablespoon
  • Garlic – 6 to 7 cloves, sliced
  • Karipatta – 10 to 15
  • Kokum – 2 pieces
  • Rai – 1 teaspoon
  • Til – 1 teaspoon
  • MOMmade Haldi Powder – Half teaspoon
  • MOMmade Chilli Powder – Half teaspoon
  • MOMmade Khandeshi Mazala – 1 tablespoon
  • Salt to taste
  • Oil for frying

To oil in a pan, add rai and let it crackle. Try using a local oil instead of the new and famous healthy oils. Each region has its weather and composition. Local produce is something that suits the people and the climate the best in each region. Like Coconut Oil in South, Mustard Oil in North, Groundnut oil in Maharashtra. Going local is the best way.

Add kari patta and Garlic and fry them for a minute and add Bhindi. Tip for cutting bhindi. Remember to completely dry the bhindi after washing and before cutting. Also rub some lemon on your knife while cutting.

Fry the Bhindi for a minute or two and cover cooking on high flame for 3 to 4 minutes. Remove the cover, add spices, salt and kokum. Then keep cooking without any cover on low flame. Remember do not cover with a lid for the entire cook. Maximum 4 minutes and that too on high flame. Then the entire cooking should be on a low flame, slowly and uncovered. Your bhindi will never be sticky with these tips.

Again go local. Kokum is local to Maharashtra. In the north you can add some Aamchur powder or lemon (at the end of the cook). In the south you can add some tamarind along with rai and fry in the oil. Well, all these are optional if you like a little tangy flavour. Or else you can completely skip. But this little tanginess also avoids stickiness in Bhindi.

Keep frying till the Bhindi is cooked well. I like to take it to a bit burnt level. But not today for the sake of my blog. Add the peanut powder. (Peanut Powder – Roast the peanuts, remove the skins, cool and grind) Mix it all well. And sprinkle some sesame seeds with lots of love.

Serve it with garma garam fulkas and enjoy. So you see it isn’t a rocket science to make the overly loved Bhindi. Well Bhindi can be made many ways – stuffed bhindi, masala bhindi or deep fried as well. I guess this one is simplest and of course healthier and yummy as well.

Coming to spices, MOMmade Khandeshi Mazala is our native masala. Famously called Kala Masala in Khandesh (area of North Maharashtra), it is so versatile and has its own specialities as well. I am planning to write one entire post on this masala. Do try and I am sure you are going to simply love it. Also there are going to be a number of recipes coming soon on this blog around this masala. Why? It is an inseparable part of my masala dabba.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

A Cup of Detox Tea

Believe me, the simplest & yummiest Detox ever.

Feeling bloated after binging on too much food on weekend. And monday blues are at their best. Normally you would go for a strong cup of tea or coffee to wake you up and arise to the challenges in the week ahead. Wait. For a change, sip on this detox tea to relax your gut and let the entire body feel warm and light. Sometimes taking a step back and relaxing helps to invigorate your self for bigger challenges. 

This is my go to tea almost everyday. As it not only keeps my body detoxed but frankly I love the taste. I am quite a big time fan of Curry Leaves. I use it generously in my everyday cooking. Curry Leaf and Jeera along with Cinnamon, honey and lemon have amazing health benefits.

Health Benefits

  • Relieves morning sickness and nausea
  • Eliminates Bacteria
  • Great for weight loss
  • Good for Hair and skin
  • Promotes Digestion
  • May help with Diabetes
  • Contains Antioxidants
  • Improve Cholesterol

What are you waiting for? Lets make this ultra beneficial cup of detox tea right away and enjoy it.

What you need : Handful of curry leaves, 1 teaspoon of Jeera, 1 inch piece of Dalchini (crushed), 1 and half cup of Water, Honey and lemon as per your liking. You can also add a little tea powder.

Take a chai ka pateli and heat the water. Add in washed and teared curry leaves, jeera and crushed dalchini. Let it boil till the water is reduced to one cup. Switch off the flame and let it sit for a minute or two.

Sieve in a cup. Add a spoonful of honey and 4 to 5 drops of lemon. While seiving you can add half a teaspoon on tea powder in the sieve to get the tea flavor. Sip it warm to give the good feeling to the throat and the gut.

It was just out of curiosity that I made this tea the first time and my entire being felt so refreshed that I started consuming it everyday. Also tried many such unusual unimaginable flavours as teas. I will share those as well very soon.

I agree, with the fast paced life around us, we like everything instant. But take some time out and make yourself a nice cup of tea. And don’t gulp it down. Sip it with love and appreciation for yourself. Remember you deserve it.

And a genuine request, do not leave out the spoonful of honey. Give yourself a little sweetness in the day. Yes, eat healthy but also make it yummy. Thats the resolution for 2020.. Yumminess Everyday!

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

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