GINGER TEA

HOW TO MAKE GINGER STRONG TEA
SERVES 2 PERSON


ASSAM TEA- 2 TEA SPOONS
MILK            - 1 CUP
WATER        - 1 CUP
GINGER       - 1/2 INCH CRUSHED
SUGAR        - 2 TEASPOONS
ILAICHI       -2 CRUSHED

METHOD


BRING WATER TO A BOIL IN A SAUCEPAN ADD MILK AND ASSAM TEA LEAF, LET IT BOIL FOR 30 SECONDS THEN ADD GINGER AND SIMMER IT FOR ANOTHER 1 MINUTE ADD SUGAR AND ILAICHI, COVER AND KEEP IT FOR 2-3 SECONDS AND SERVE WITH SOME NICE HOME MADE COOKIES ON A RAINY DAY.  IT IS SUPPOSED TO EASE HEADACHE, AND IT RELAXES THE MIND AFTER A TIRING DAY.

ALOO POSTO

Poppy seed (Khas Khas/Posto) is used as food and as a source of fatty oil. It is widely used for culinary purposes. Because of its highly nutritive nature it is used in breads, cakes, cookies, pastries, curries, sweets and confectionary. Its seeds are demulcent and are used against constipation. The capsules are used as a sedative against irritant coughing and sleeplessness in the form of syrup or extract. 




This particular dish is very popular in Bengali cuisine and is prepared in almost every house and supposed to be the most simple recipe from bengali cuisine.




INDGREDIENTS:-


POSTO(POOPY SEED PASTE)  - 4 TABLE SPOON
POTATOS                                    - 4 (MEDIUM) CUT IN SMALL CUBES
KALAUNGI ONION SEED         - 1 TEA SPOON
SALT                                             - AS PER TASTE
GREEN CHILLI                            - 1
OIL                                                - 1 TABLE SPOON

METHOD:-


FRY POTATO IN A KADHAI TILL IT TURNS LIGHT BROWN IN COLOUR. REMOVE AND KEEP ASIDE. ON THE SAME KADHAI PUT KALAUNGI AND LET IT CRACKLE, ADD POTATO, SALT, GREEN CHILLI AND POSTO. COVER THE KADHAI AND COOK ON A MEDIUM FLAME FOR ABOUT FIVE MINUTES.