Hi Tea

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This is the final post in this week’s Thali series. My sister-in-law gifted me a cupcake / hi tea stand and I have been planning to use it in the blog for ages now. I didn’t want to miss the chance this time and so I figured making a hi tea spread for the Thali theme would be just perfect. Hi tea is a British tradition of drinking tea sitting on high back chairs at the table with a spread including cold cut meat, fruits, breads, crackers, etc.

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This hi tea spread includes –

1. Iced tea (because it it summer now)

2. Regular black tea & milk

3. Cheese and Garlic Scones

4. Walnut Cake Slice

5. Masala Chai Mini Muffins

6. Dry fruit biscuits

7. Pistachio and chocolate biscuits

8. Peas & Carrot Finger Sandwiches

9. Cucumber & Mayonnaise Finger Sandwiches

8. Jam

9. Honey

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Here is a quick recipe for the masala chai muffins –

Makes 16-18 mini muffins

WHAT WE NEED

3/4 cup Whole wheat flour

1/2 cup Granulated sugar

1/2 tsp Baking powder

1/4 tsp Baking soda

Pinch of salt

1/2 cup Masala chai / tea ( no sugar)

1 tsp Vinegar

2 tbsp Oil

WHAT TO DO

  • Preheat the oven at 190C
  • Mix the flour, sugar, baking powder, baking soda and salt in a bowl
  • Mix the oil, masala chai and vinegar in another bowl
  • Add the wet ingredients to the dry ingredients and mix well to combine
  • Line a mini muffin tray and pour the batter up to 3/4 full for each muffin mould
  • Bake for 15-20 minutes or till the toothpick inserted comes out clean
  • Cool for half hour
  • Enjoy!

This is my post for the Blogging Marathon under the theme, ‘Thalis’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Cucumber Soup

Does it ever happen to you that you want something out of context, something no one else would want in a particular situation? The exception is wanting to watch TV or play the day before exams. That everyone wants. But suddenly, I was hit with this craving for cold soup at this time of the year in Bangalore. The climate here is beautiful now with lovely breeze and a pleasant chill. You know, the kind when it is chilly but you don’t need a sweater? That amazing kind. It is also completely possible that I am exaggerating this because I have just returned after staying on the sun or Malaysia, as it is popularly known.

So here I was, enjoying my warm soups snuggling with my daughter and then one fine day i.e. yesterday I wanted or rather craved cold soup. Just like that. Luckily I had a cucumber and an old bookmarked recipe for the cold soup in hand and off I went to the kitchen. Needless to say, the melange of flavours in this soup is so amazing. There is yogurt and garlic and whoever thought of adding lemon to cucumber is a genius! So here goes –

Serves 2 ( or as you can see by the size of that cup, just me)

Recipe adapted from here.

WHAT WE NEED

Cucumber, large                  1

Curd / yougurt                      3/4 cup

Spring onions                      2 tbsp

Garlic                                      2 cloves

Juice of 1 lemon

Salt & pepper

WHAT TO DO

  • Peel the cucumber and dice into small pieces
  • Set aside few pieces for garnish
  • Add the cucumber pieces, yougurt, lemon juice and garlic cloves to a blender and blend until smooth
  • Add the spring onion, salt and pepper and blend again
  • Add more lemon juice if you like
  • Chill until ready to serve
  • Serve with a sprig of mint and the diced cucumber pieces
  • Enjoy!

 

This is my post for the September Mega Marathon under the theme – Soups.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

Sour Cream Cucumber

   

This is the second day of this week where I need to pick a recipe from the Top 100 recipes of 2015.

This recipe was an absolute surprise. I picked it because I had less time and had to do something quickly. Since I had all the ingredients for this one, I figured I could do it. It seemed so simple but once I starting having it, the burst of flavors and the beautiful blend of the pepper with sugar, the vinegar with sour cream was totally yumm.

So here goes – 

Serves 2

WHAT WE NEED

Cucumber, large                  1

Onion, small                         1

Sour cream                            2 tbsp

Vinegar                                   2 tsp

Sugar                                       2 tsp

Pepper                                     to taste
WHAT TO DO

  • Slice the cucumbers thinly
  • Cut the onions into rings
  • In a bowl, beat the sour cream, vinegar, sugar and pepper together.
  • Add the sliced cucumber and onion.
  • Refrigerate covered for atleast 4 hours.
  • Serve with a slotted spoon.
  • Enjoy!

 

This is my post for the Blogging Marathon under Top 100 dishes.

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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

Bottle Gourd Juice & a refreshed morning

   

I have been meaning to post this recipe for ages but somehow I miss clicking a picture and so postpone writing about it.

Recipe, here, seems like a huge word for this drink. Just juice them all and drink up instantly. This was shared with me by a dietician I had visited over a decade ago. It is supposed to help you clean your system and refresh you, not to mention it’s amazing effects on your skin. But more than anything else, surprisingly it tastes so good that you hardly need another reason for a bottoms up! 

  

The best part is that even my two year old gulps this down in glee and saves me a lot of trouble to get some veggies down her throat.

So here goes –

WHAT WE NEED

1/2 of a large bottle gourd

1 large cucumber

Salt

WHAT TO DO

  • Cut the bottle gourd and cucumber into small cubes
  • Use a juicer to get the juice
  • Add salt and drink up

  

NOTES

  1. If you don’t have a juicer I think you can use mixer/ blender and then strain the juice . I haven’t tried it though.
  2. Drink up the juice at the earliest. If you leave it out for long it develops a brownish froth which is not so good.

This is my entry for the Cook from Cookbook Challenge hosted by Srivalli.