Agra wali - adrak chai

Agra wali ginger chai! It was the best chai we had. The chai was so tasty on a chilly winter morning. The tasty tea brought us back to the dabba in the evening! After seeing TAJ, walking and revisiting the love story of a great ruler and his beloved wife.

We have visited Agra in 2014 on chilly winter after attending a wedding at Delhi. Kids were at Canada and we two me and Ravi had a few days break from our schedule. 

I still remember the photo session we both underwent with our guide in Agra! 

Let me share with you the secret recipe. 

For tea masala. 

Ingredients


2 elachi 

3 clove

1 inch ginger piece(peeled and crushed)

2 teaspoon sugar

Method

*Dry roast one elachi and clove. 

*Crush a small piece of ginger add elachi and clove and ground further. Add this masala to your chai. 

*I use tata gold tea leaves/wagh bakri tea( I get it specially ordered, as most of the shops here don't have this brand)

*For best results allow your chai pathi (leaves) and ground masala to slowly cook in milk and water. 

*Add sugar and strain your yummy Agra wali chai.

The dabbawala was in all smiles when he shared his recipe. 

Restaurant Style Paneer Tikka Masala

 Restaurant Style  Paneer Tikka Masala

Pretty interesting! I tried this recipe after watching a TV show! In fact they were showing how to make paneer tkka in tandoor. Then I thought why not use that and make a simple gravy. 

2 cups of paneer  cubes (amul is best)

1 large onion, thinly sliced
2 tomatoes, pureed 
1 1/2 tsp of coriander powder 
1 tsp of jeera / cumin seeds 
1/2 tsp of turmeric powder 
1 tsp  red chilli powder 
2 tsp ginger julienne

1/4 tsp of crushed garlic 

1 tbsp dried fenugreek leaves (kasuri methi)
1/2 cup of cream 
Salt to taste
1/2 tsp Coriander leaves  
1 1/2 tsp tandoori masala
1 tbsp of oil /ghee

Method of Preparation

To make Paneer tikka

Marinate paneer pieces using tandoori 

masala,salt and lemon juice. Keep aside for 20 

minutes. In a non stick tawa you can slowly 

cook this paneer pieces till very light golden 

brown. Keep aside. (If tandoor oven is available 

make paneer tikka using it.)

For the gravy

 Heat oil in a pan and add the cumin seeds, allow it to release aromatic flavour, add the onion slices. When the onions begin to turn a dark brown, add the ginger and garlic. Saute for a while. Now  add  red chilli powder, turmeric powder, coriander powder, salt. Fry  until the mixture is absorbed by onion. Keep the flame low. Add pureed tomatoes along with a cup water. Mix well and cook on low flame until the mixture thickens. Add the kasuri methi and the cream. Mix well, keep cooking in low flame. Avoid boiling.

Its time to add the paneer tikka pieces and tandoori masala, coriander leaves adjust salt and mix well. Allow the gravy to evenly coat on paneer tikka. Serve with freshly made roti/naan or rice.

Garnish with ginger slivers before serving.

Watermelon Juice

Watermelon juice

Summer slowly setting in India. Days are becoming hotter. Its the time to buy fresh juicy watermelon. When you buy watermelon ask the seller to cut it and show you the red juicy melon. The texture of the fruit should be fresh. Make sure you use the watermelon within a day or two. 

Ingredients

Freshly cut and deseeded watermelon piece - 2 glass full
Ruhafza - 1 tbsp
ginger - a small piece
crushed pepper - a pinch

Method of Preparation

In a blender or mixie juicer add watermelon pieces, ruhafza and ginger. Blend to a smooth juice. Pour into tall glass. Now add crushed pepper. This is a real treat for children after school! 

For those who love to eat watermelon try this one

Cut the fruit into small/big cubes. Add crushed pepper/chat masala and a little salt. Enjoy your crunchy fruit.