CHAI MASALA

Chai masala…..An aromatic blend of spices which makes chai floverful.

3/4 cup black pepper powder

1/2 cup cardamom powder

1/2 ginger powder

1/4 cup cinamon powder

1 table spoon nutmeg powder

1/8 cup clove powder

1 teaspoon javintri ( mace)

Dry roast black peppercorn,cinamon and clove. Allow to cool and grind. Place the mixture in a bowl and add dried ginger powder,nutmeg powder,javintri powder and cardamom powder.Mix until well combined. Store in an air tight container.

MASALA CHAI

1 cup water

3/4 cup milk

1 1/2 teaspoon loose leaf tea.

1/4 teaspoon chai masala

2 teaspoons sugar

Place water, tea leaves and sugar in a sause pan and bring to a boil. Add milk and the chai masala and let simmer on a low heat for few minutes. Turn the heat off,strain in a tea mug and serve hot. Cheers!!

YUCA / CASAVA FRITTERS

More from the Vacation and its food related

So whilst in Punta Cana we tried their Yuca Fritters, another thing that made me think of Dar, the mogo or Yuca as it is popularly known round here.

These yummylicious fritters were just mouth watering so being a foodie I asked the chef for the recipe. Their recipe was fairly straight forward but in mine I have added a few more ingredients to make these spicy and aromatic and it is my recipe that I am sharing with you today.

Enjoy these with a baridi beer or mojitos like we did.  Do give these golden morsels a try please and hope you enjoy them

1 cup yuca /casava ( boiled and mashed)

2 teaspoons chili flakes

1 teaspoon salt

1 teaspoon lime juice

1 teaspoon butter

oil for frying

Boil yuca until soft. Once its cooked,drain the water. Mash until nice and soft. Add salt,chili flakes, lime juice and butter. Mix until combine throughly. Scoop out little mixture and roll into equal tight balls. Set aside. Heat the oil in kadai, deep fry on high heat. Dont flip, just little stir from time to time to prevent them from sticking to the bottom of kadai. Once the fritters are golden brown, remove from the oil and let them drain on a kitchen towel. Enjoy ooohhhh so simple but creamy googness …..

NUTS CHIKI / BRITTEL

2 cups roasted nuts and the seeds of your choice

2 cups sugar

Toast the nuts of your choice, and set aside.

Prepare the caramel by meting the sugar over a low heat until it becomes anber colored ( takes about 5 to 6 minutes) When the caramel is ready turn the heat off ,pour the toasted nuts and the seeds, mix well. Pour the mixture on parchment paper greased with ghee then cover with another sheet of parchment paper, level with your hands or rolling pin. Remove the parchment paper, once its little cooled mark with pizza cutter so it will be easier to break into pieces.

Note : Place few drops of the caramel into a cold water, if it breaks its ready. If its gooy keep stirring and cheak until its hard and brittle.

KARELA SHAK / BITTER GOURD

2 cups sliced karela ( washed and deseeded)

1 onion thibly sliced

2 tablespoon oil

1/4 teaspon mastard seeds

1/2 teaspoon asafoetida

1 1/2 teaspoon salt / as per taste

1 teaspoon dhana jeeru

1 1/2 teaspoon chili powder

1 tablespoon gaggerey

1 teaspoon lemon juice

Hand full chopped cilantro

Place sliced karela in a large bowl,add little salt and mix well. Cover and set aside for about 10 minutes. Squeeze out all the excess water from the karela and set aside. In a sauce pan heat the oil, once heated ass the mustard seeds and asafoetida. Once crackedadd sliced onions and soute for about 1 minute ,add the cliced karela,salt and turmeric powder. Mix well, cover the lid and cok on low heay stirring in between for about 15 minutes or until cooked. Add chili powder,dhana jeers, jaggeryand lemon juice. stir and cook for 1 minute. Turn the heat off and garnish with chopped cilantro. Enjoy karela nu shak with masale daar daal and garma garam rotli.