Thursday, November 9, 2017

Herbal Winter Tea


Makes 1 cup

Black peppercorns: 5-6
Cloves: 3-4
Cardamom: 2
Cinnamon stick: 1 inch
Black cardamom: 1
Fresh ginger: ½ inch
Basil: 5-6 leaves
Turmeric powder: ½ tsp
Clarified Butter (Ghee): 1 tsp
Honey: 2 tsp


  • Take all the ingredients except turmeric powder and crush them in a motar pestle.
  • Boil 2 cups of water and all the crushed ingredients, turmeric powder and simmer on low flame for 15 minutes, till a soft rolling boil is achieved.
  • Cover  and continue boiling till the water is reduced to half of the original and is a deep golden colour. 
  • Strain and add honey and ghee. Drink hot.

Thursday, February 9, 2017

Friday Night Pasta Dinner

250 grams orecchiette (or any other pasta of your choice.)
300 grams chickpeas, boiled
1/2 cup Kalamata olives, pitted
2 tablespoons tomato paste
3 cloves garlic, thinly sliced
1 6-inch sprig rosemary
3 tablespoons extra-virgin olive oil, plus more for serving
1/4 teaspoon red-pepper flakes, plus more for serving
Coarse salt and freshly ground pepper
1/2 cup grated Parmessan cheese, plus more for serving
2 cups baby arugula


  • Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and 5 cups water in a large straight-sided skillet. 
  • Season generously with salt and pepper. 
  • Bring to a boil, then cook over medium-high heat, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats pasta, 12 to 15 minutes.
  • Remove skillet from heat, discard rosemary, and stir in cheese. Add more water, a few tablespoons at a time, to thin sauce if necessary. 
  • Divide pasta and arugula among bowls and serve immediately, drizzled with oil and sprinkled with cheese and pepper flakes.