It’s a good idea to start the day right by making this first meal of the day a fresh, enjoyable one. Whether you favour just tea and toast, would rather include eggs, have a wholesome bowl of cereal or find that nothing is as satisfying as parathas and yogurt, make sure you don’t make breakfast a grab-and-run affair. Worse still, don’t ignore the meal altogether in your morning rush to work.
If you are about to protest that there truly just isn’t time, allow me to tell you how to make it. If you must rush off to work, lay the table for yourself the night before. There’s nothing elaborate about this – just the usual plate, quarter plate, a couple of knives, a fork, spoon, the bottle of jam, tomato ketchup perhaps, the salt and pepper cellars and a cup for your breakfast drink. If you’re the kind who looks down on tea unless it’s served from a pot, lay out the tea-tray too, even going so far as to put the tea-leaves in the tea-pot. The next morning, all you’ll have to do is pour in the boiling water and heat a little milk.
Now that we’ve done all that, let’s switch to the morning after. You wake up to see the table neatly laid, the tea-tray laid out, so how can you think of skipping breakfast? You won’t need more than ten minutes now to fix whatever it is you’re eating. Sit down and enjoy it, glance at the newspaper and pour yourself a nice cup of tea. This sounds almost as inviting as those advertisements on TV doesn’t it? Well, I hope you get the message – pamper yourself before you set off to face the stresses of the day.
There’s a range of breakfasts here to choose from – the ones at the beginning of the chapter are better suited to everyday needs, while the ones at the end are holiday treats. Before the chapter closes, I’ve included the usual breakfast drinks like tea, coffee, lassi (a yogurt drink), and nimbu pani (a fresh lime drink) to rescue those of you who are really beginners to experimenting in the kitchen. Have a good day. Start it right!
When I got married and faced my first breakfast alone, this was the recipe that necessitated a telephone call to my mother! ‘What do I do?’ I whispered desperately. ‘Do I boil the water first or put the egg in the pan with the water? How long do I keep it?’ Well, as it happens, I needn’t have worried. There are, in fact, two methods of boiling eggs. Here are the recipes for both, just in case you’re as unaware as I was in those bygone days.
INGREDIENTS
• Eggs
• Water
OTHER REQUIREMENTS: a fairly heavy-bottomed pan with a handle and lid • a tablespoon
METHOD NO. 1
1. Put the eggs, along with enough water to cover them completely, in the pan. Put the lid on and set the pan on to heat. On a slow flame, let it come to a boil. Turn off the heat. For half-boiled eggs, keep them in the water just a minute more, and for hard-boiled eggs about 5 minutes more.
2. Remove the eggs from the water using a tablespoon, and hold under running cold water to stop the cooking process completely.
METHOD NO. 2
1. Put as much water as would be needed to cover the eggs into the pan. Cover it and set it on to heat. As soon as it comes to a boil, gently slide the eggs in. The best way to do this is by putting them, one at a time, into the tablespoon and then lowering them into the water. Since you will be introducing the eggs to very hot water, it is best to have them at room temperature. In case you have forgotten to take them out of the refrigerator earlier (a distinct possibility, I’m sure) you could prick them with a pin in the blunt end (the rounder, wider base of the egg) to minimize the risk of them cracking on contact with hot water. If this still happens, quickly drop a teaspoon of salt or a little vinegar into the water. This seals the egg white and stops it from seeping out of the shell in unseemly designs!
2. Lower the heat and let the eggs simmer for 3 minutes for soft-boiled eggs and 6 minutes if you want hard-boiled ones.
3. Remove the eggs from the water with a tablespoon and hold under cold running water to stop the cooking process completely.
NOTE
If you are boiling a large number of eggs, the first method is safer. If you have boiled more eggs than you need and have to store them, mark them before you put them back in the refrigerator. Mine have faces on them, reflecting my mood at the moment!
The easiest egg to cook, did you say? Well, let’s have a softly fried, not-too-greasy one. With the yolk intact, of course. Shall I tell you how to get a perfectly centred yolk? Just put the eggs narrower side down when you store them in the refrigerator!
INGREDIENTS
• 1-2 eggs
• 2 teaspoons oil per egg, less if you are weight conscious (you could try olive oil)
OTHER REQUIREMENTS: a non-stick pan or a frying pan • a flat spatula
METHOD
1. Put the pan on to heat.
2. Drop in the oil and after a few seconds, break the egg into the pan. Lower the heat. If you are using an ordinary frying pan, slide the spatula under the egg to ensure that it is not beginning to stick.
3. Holding the pan by the handle, gently tilt it so the oil slides down to the lower edge. With the spatula, flick the oil over the egg, particularly over the yolk. If you like a crunchy white, cook a few seconds longer.
4. Gently slide the spatula under the whole egg, hold it up to let any excess oil drip off and then carefully slide it onto a plate.
NOTE
If you are using an ordinary pan, you will require about double the quantity of oil. Also, heat the pan well, then drop in the oil and immediately add the egg. The egg will most likely not stick to the bottom.
FOR DOUBLE FRIED EGGS
After cooking the egg till step 4, flip it over and back into the pan for another 30 seconds instead of onto a plate.
To add interest, sprinkle some finely chopped fresh coriander, parsley or green chillies over the egg as it is cooking. Finely chopped green onions or shallots add spunk. You could try a grating of cheese too, or a splash of chilli sauce.
Serves 1.
Quite a deluxe way to start the day, this rich, creamy egg can be easily perfected.
INGREDIENTS
• 1 egg
• 3 teaspoons butter
• ¼-½ teaspoon salt
• Freshly ground black pepper
OTHER REQUIREMENTS: a non-stick pan or an ordinary frying pan • a wooden or metal spoon • an egg-whisk or fork
METHOD
1. Beat the egg in a small bowl with a whisk or fork. It should just become frothy. Stir in the salt.
2. While you are beating the egg, you can put the pan on to gentle heat. Drop in the butter.
3. As soon as the butter starts melting, pour the egg into the pan.
4. With the spoon, stir the egg around continuously on gentle heat till it is set.
5. Serve on top of a toast or spoon onto a plate. Sprinkle over the pepper before you serve.
Serves 1.
If butter eggs were not really your style, how about trying these more spicy ones?
INGREDIENTS
• 2 teaspoons oil
• 1 tablespoon onion*
• 1 tiny tomato
• 1 green chilli, finely chopped
• 1 egg
• ¼-½ teaspoon salt
• Pepper to taste
OTHER REQUIREMENTS: a small non-stick pan or an ordinary frying pan • a wooden or metal spoon • a fork or egg-whisk
METHOD
1. Finely chop the onion, tomato and chilli. Refer to the earlier section if you need.
2. Put the pan on to gentle heat. Drop in the oil.
3. Drop in the onion. Stir it around for about 30 seconds. It should just start turning transparent.
4. Add the tomato and chilli. Stir till the fat starts to separate.
5. Quickly beat the egg with a fork or whisk till it is lightly frothy. Add the salt and pepper. Pour it into the pan.
6. Stir the egg continuously with the spoon, on gentle heat, till the egg is cooked.
7. Serve the egg on toast or on a plate.
Serves 1.
VARIATIONS
Add fresh, chopped coriander along with the tomato.
Add chopped ham or salami along with the tomato.
Add chopped capsicum/bell pepper along with the tomato.
Add a pinch of ground cumin before you drop in the onions.
Add a few teaspoons sweet-chilli or hot-chilli sauce along with the tomato.
*Remember to include tiny, baby onions among the rest when you buy onions – they come in handy for recipes like this one. Alternately, slice off as much of the onion as you need with the skin on. Use the bit you need and leave the remainder for another time.
Of course you’ll soon be making perfect fluffy omelettes, maybe even spicy, stuffed ones. These just need a little practice and they certainly make a filling breakfast.
INGREDIENTS
• 1 tablespoon oil
• 1 egg
• ¼-½ teaspoon salt
• ¼ teaspoon pepper
OTHER REQUIREMENTS: a preferably non-stick pan approx. 6”in diameter • a wire whisk • a small bowl to beat the egg • a flat spatula • a lid for the pan
METHOD
1. Put the pan on to heat. Drop in the oil. Let the pan sit on gentle heat to allow the oil to spread all over the bottom.
2. While the pan is heating up, break the egg into the bowl and beat with the wire whisk.
3. About 30-40 energetic strokes should be enough to blend the white and yolk well and make the mixture fluffy.
4. Mix in the salt and pepper and immediately pour the mixture into the heated pan.
5. Turn the heat up to medium and let the egg cook on the underside. After about a minute you can lift up an edge with the spatula and peek underneath. If it has become a golden brown, tilt the pan and let some of the uncooked egg on top slide to the sides and bottom. Cover with the lid and cook another 30 seconds to 1 minute. By this time, the egg should be done.
6. Fold the omelette in half with a spatula and gently slide onto a plate.
Serves 1.
Finely chop the ingredients for the stuffing. This could include onions, green chillies, fresh coriander, ham, salami, shredded chicken, mushrooms and capsicum. After pouring the egg into the pan, sprinkle the stuffing all over or just in the centre, as you prefer, and cook the omelette exactly as you do the plain one. If you like, you may even stir these ingredients into the egg mixture and then pour it into the pan and continue to cook as you do a plain omelette.
To make a Cheese Omelette, pour the beaten egg into the pan and then grate cheese over.
To make a really fluffy, soft-centred, professional Souffle Omelette, separate the egg white and yolk. Beat the white into soft peaks. Lightly beat the yolk and fold it into the white. Do this with a metal spoon and then gently pour into the pan to cook.
To make a Spanish Omelette, boil one potato. Slice it and lay at the bottom of the pan. Slice an onion into thin rings and lay that over the potato. Then beat the eggs (it is best to make this omelette with at least 2-3 eggs), season them with salt and pepper, add green chillies, fresh coriander and tomatoes. Pour the eggs over the potato and onion in the pan. Grate cheese over, if you like. Other possible additions could include cooked crumbled bacon, finely chopped ham, parsley, or sliced sausages. Raise the heat to medium and let the underside cook to a golden brown. This will take about a minute. While it is cooking, cover the pan so the top gets a little steamed too. Once the bottom is done, take the pan off the heat, put a large plate on top and turn the egg out. Now slide it back into the pan with the part that was earlier on top now at the bottom. Cook another minute or so, then slide out of the pan.
This omelette is best shared unless you’re really hungry and would like to make a meal of it. You can make this omelette with up to 6 eggs so it is a good idea for a Sunday brunch, especially if you have a couple of friends over. Remember, however, that if you are making a larger quantity, you will need a larger frying pan.
Now, you know what I’m referring to, don’t you? These are the sandwiches that you make and pop into the sandwich toaster. This can be the manual toaster that you have to hold over the stove or the electric one, which is very easy to operate. You just put your sandwich into it, close it, switch it on and then you can go off and do something else while it toasts your sandwiches to an even golden brown.
INGREDIENTS
• 2 slices bread
• butter
• pepper
• tomato ketchup (optional)
• mustard (optional)
• cheese
OTHER REQUIREMENTS: a manual or electric sandwich toaster • a knife • a cheese slicer or another knife
METHOD
1. Lay the two slices of bread on a plate.
2. Butter them, with as much or as little butter as you like.
3. Now spread over them the tomato ketchup and mustard. Sprinkle over some pepper.
4. Slice the cheese with the slicer or knife. Lay on one slice of bread. Top with the second slice.
5. Press the sandwich together lightly and carefully lay in the toaster. Switch the toaster on and let the sandwiches get done. It normally takes about 5-8 minutes depending on how well-done you like the sandwiches.
6. To make the sandwich in a manual toaster, put the sandwich in, hook the gadget closed and lay it on the stove. After about 4-5 minutes on one side, turn over. If you are not using a non-stick gadget you will need to smear a little oil or melted butter on the outside of the sandwich too.
These toasted sandwiches are a convenient snack or even light lunch that you can carry to work.
Serves 1 delicious toasted cheese sandwich.
VARIATIONS
Toasted cheese sandwiches are just one of many sandwiches you can make this way. You can use almost any leftover dry vegetable as a filling. You could try dry-cooked potatoes, for example, or even rajmah (cooked red kidney beans) taken out of their gravy and mashed with some tomato ketchup and butter, cooked meat or chicken taken off the bone and mashed, or shredded ham, salami, tomato slices along with the cheese, cooked mince and so on. Pesto is a wonderful addition to any sandwich. I am sure you will invent many new fillings yourself.
Another good idea for a change in the breakfast menu. These toasts don’t take long to make but perhaps weight-watchers better stay away …
INGREDIENTS
• 2 slices bread
• 1 egg
• 2 teaspoons milk
• 2 teaspoons sugar (for sweet toasts)
• a pinch of salt (for savoury toasts)
• a pinch of pepper (for savoury toasts)
• Tabasco or any chilli sauce for added punch (optional)
• oil
OTHER REQUIREMENTS: a frying pan, preferably a non-stick one • a spatula • a wire whisk • a pair of tongs or two knives • brown paper
METHOD
1. Cut the crusts off the slices of bread. This is not essential. If you don’t mind them, let them be.
2. Beat the egg and milk lightly with the wire whisk. Add the sugar if you want sweet toasts or the salt and pepper if you want savoury ones. You could add a few drops of Tabasco at this point if you’d like some more flavour and chilli.
3. Put the pan onto the fire with about an inch of oil in it.
4. Holding the bread with the tongs, dip one slice at a time into the egg. Coat it lightly. If the oil is well-heated, drop the toast in, still holding it with the tongs. (You can test whether oil is adequately heated by dropping a tiny piece of bread into it – if the bread sizzles and rises to the top the oil is hot.) If you don’t have tongs use your fingers or two knives to help you transfer the bread into the pan. Fry till golden brown on one side, then turn over and do the second side the same way. Take out and drain on brown paper.
Serves 2.
VARIATIONS
To make extra-special savoury toasts, layer cheese spread on one side of each slice before dipping into the egg.
This is another easy yet delicious breakfast idea. It’s quick to make, especially if you make the spread in advance. You can make a cupful of the spread whenever you have the time and store it in the fridge.
INGREDIENTS
• 4 slices bread
• 2 teaspoons butter
• ½ cup grated cheese
• 2 tablespoons tomato ketchup or pesto
• A pinch of black pepper
• Mustard to taste
• 2 teaspoons cream or malai (top of the milk)
OTHER REQUIREMENTS: a plate and fork • a sharp knife • a round-bladed knife • an oven tray • oven gloves
METHOD
1. Put the grill in your oven on.
2. Cut the crusts off the bread using a sharp knife. Cover the bread and keep aside.
3. Mix the rest of the ingredients together. This is most easily done with a fork.
4. Spread some of the mixture generously over each slice. Use a round-bladed knife to do this. Lay the slices on the oven tray.
6. Put the tray into the oven. If your grill is well-heated, the toasts will not need more than 3-4 minutes to turn a rich golden brown. Remember to use your oven gloves to take them out!
Serves 2.
VARIATIONS
Add finely chopped chilli, onion, capsicum, or fresh coriander to the spread.
Top the spread with a slice of ham or fresh tomato before grilling it.
Doesn’t this sound like a nice Sunday breakfast? Well, add an egg to it if you really want to indulge yourself. This recipe makes really ‘professional’ fries.
INGREDIENTS
• 4 large potatoes
• Oil
• Salt
• Pepper or chaat masala
• Cold water
• Sausages (as many as you’d like)
OTHER REQUIREMENTS: a chopping board • a vegetable peeler • a sharp knife • a karahi or wok • a long-handled slotted spoon • brown paper • a plastic bowl • a napkin
METHOD
1. First peel the potatoes using the vegetable peeler. Wash them.
2. To cut into chips, lay a potato on the chopping board. Cut lengthwise into thick slices. Cut each slice into fingers. Drop these into a plastic bowl filled with cold water.
3. While you’re cutting the chips, you can put the karahi on the stove to heat the oil. You will be deep-frying the chips so fill the karahi about half-full. Heat the oil to just below smoking point. Turn the heat to medium.
4. Remove the chips from the water and gently dry with a clean napkin.
5. Drop into the hot oil. If this is the first time you’re making chips, you might feel more comfortable if you put a batch of chips onto a long-handled spoon and gently lower it into the oil. Turn the heat up. Fry the chips till they are just beginning to change colour. Take out with the slotted spoon and keep aside. This step can be done in advance.
6. When you’re ready to eat, heat the oil again and drop in the chips. This time, fry till they’re an even golden brown. Drain on brown paper and season with salt, pepper or chaat masala before serving.
This double frying is the secret of crisp, professional potato chips. Please don’t make them any other way!
Serves 2 generously.
TO COOK THE SAUSAGES
Put a flat-bottomed pan onto the fire. Lay as many sausages as you need to cook in the pan. Let them cook on a slow fire. Do not add any oil. They will exude plenty – enough to get fried in and more that you can strain and keep to use in a meat preparation.
While the sausages are cooking, you will have to keep a watch on them and turn them over to the other side when one is done. They should be reddish brown in colour. Drain them on brown paper before serving.
For a special touch, slit the sausages before serving and spread mustard in the slit. For an extra special touch, stuff a finger of cheese in the slit.
Parathas are a common breakfast speciality in Indian homes.
You better learn to make parathas – not only are they a good change for breakfast, but you can take them to work for lunch as well. Make a meal of them served with a pickle and yogurt or enjoy them teamed with that spicy scrambled egg.
INGREDIENTS
• Atta (dough) made with 1 cup wheat flour*
• oil or ghee for frying
OTHER REQUIREMENTS: a tava (griddle) • a chakla (board to roll the dough on) • a belan (rolling pin) • a bowl to keep dry flour • a teaspoon • a small bowl for the oil or ghee
METHOD
1. Put the griddle onto the fire.
2. Pinch off a piece of dough. It should be about the size of a small potato. Roll it into a ball then flatten it slightly by pressing it between your palms.
3. Dust it on both sides in dry flour, which you should have lying next to you in a bowl. Lay the dough on the board.
4. Roll the dough out with the rolling pin as evenly as possible, to form a circle 4”in diameter (you needn’t measure it!). Smear about 1 teaspoon of oil or ghee all over and sprinkle a pinch of dry flour over this. Fold in half into a semi-circular shape. Once again, smear with oil, sprinkle with dry flour and fold again into a triangle.
5. Now roll this triangle out again to little more than double its present size. Use dry flour to dust whenever you feel matters are getting sticky or unmanageable.
6. By the time you have rolled out your paratha, the griddle should be heated up. Test it – drop a pinch of dry flour onto it. It should brown in a few seconds. Carefully pick up the paratha and lay it on the griddle, keeping the heat at medium. In about a minute, you will see small bumps appearing and the underside should be getting little flecks of brown all over. Turn the paratha over and let the second side get half-cooked too.
7. Now take ¾-1 teaspoon of oil and smear it all over the surface. Turn the paratha over and do the same to the side now uppermost. Press down with the teaspoon on the thicker edges to ensure they get cooked through. Turn over once more, if needed, before serving.
Serves 2-3.
If the parathas are hard, you are either rolling them too thin or over-cooking them before frying them. Don’t let them brown too much before you smear them with oil.
If the edges are undercooked but the centre is hard, perhaps you are cooking them on too hot a griddle. Try lowering the heat.
HANDY HINT
If you’re having people over and you’re ambitious enough to serve parathas, follow the process till Step 6. Cover them and keep them in a casserole or wrapped in a napkin. Just before serving, complete the cooking process i.e., the frying.
Parathas keep very well and are excellent to take with you if you are travelling. You can make them in batches and freeze them as well.
*To learn how to knead dough, see the introductory section. What can you do if your parathas are not perfect? Don’t get upset. They do take some practice to perfect. Look for what could be going wrong.
One day you will perfect these too. And what a fantastic and filling brunch they make – quite perfect for a lazy Sunday afternoon.
INGREDIENTS
• Atta (dough) made with 1 cup wheat flour*
• A stuffing of your choice
• Oil or ghee for frying
• Dry flour
OTHER REQUIREMENTS: a tava • a chakla • a belan • a bowl to keep dry flour • another for the oil or ghee • a teaspoon
METHOD
1. Put the griddle onto the fire.
2. Pinch off a piece of dough. It should be about the size of a small-sized potato. Roll it into a ball then flatten it slightly by pressing it between your palms.
3. Dust it on both sides in dry flour, which you should have lying next to you in a bowl. Lay the dough on the board.
4. Roll it out evenly with the rolling pin to a circle about 4”in diameter. Pick it off the board and cup it in your left hand. Put a teaspoon or two of the stuffing (you will be able to put more as you get experienced) into the centre of the dough. With your right hand, pull the edges of the dough closed over the stuffing. Press with your fingertips to seal.
5. With this side down, lay in the bowl of dry flour. Press down gently to coat with dry flour, then do the same on the other side.
6. Now pick up the dough and lay it back on the board. Roll it out gently. Keep the pressure very light to avoid the dough tearing and the stuffing oozing out. If this happens, dust with dry flour and carry on. Roll out to a reasonable sized paratha.
7. Test the griddle (as you did for the plain paratha) and then pick the stuffed paratha off the board and place on the griddle. If you find this a bit tricky, you can try using any flat spoon (like the one used to serve rice or fry an egg) to get the paratha onto the griddle without breaking it.
8. Continue to cook and fry it as you do the normal paratha.
These parathas keep well and are a good idea for packed lunches or when you’re travelling.
Serves 2-3.
IDEAS FOR STUFFINGS
• Grate cauliflower. For 5 parathas, you will not need more than 6-7 tablespoons. To it add finely chopped fresh coriander, chopped fresh green chillies, and fresh chopped or grated ginger. Just before making the parathas, add salt. Let me warn you that this is one of the more tricky stuffings. As soon as you add the salt, the cauliflower starts exuding water, so as you roll out the paratha, it starts tearing and you end up in tears.
To be on the safe side, grate the cauliflower in advance and dry it out in a wok over low heat for a few minutes. Remember that in this case, you will need a little more of it since it ‘shrinks’ when you cook it.
• A safer paratha to make is the aloo paratha, the one stuffed with potatoes. For 5 parathas, you will need to boil and mash 2 large potatoes. To them add fresh chopped coriander, chopped green chillies, finely chopped onions (optional), salt, and if you like sour flavours, a pinch of mango powder.
• Grate radish. You will need about 6 tablespoons. Just before making the parathas add salt and if you like, red chilli powder. If the radish starts exuding water as you go along, squeeze the water out before continuing.
• Make the spicy scrambled egg and use it to stuff the parathas. You will need 2 eggs to make a generous stuffing.
• Use any cooked dry leftovers. Minced meat, peas and cottage cheese are delicious and safe bets.
• To make a wholesome egg paratha, roll out a normal paratha, and when you put it onto the stove to cook, break an egg over it. Stir the egg around with a whisk or fork. Add salt, pepper and some chilli if you like. Continue to cook as you would a normal paratha. You could also whisk the egg separately, adding some finely chopped onions, chillies or coriander to it before pouring it onto the cooking paratha.
*To learn how to knead dough, see the introductory section.
Upma
SAVOURY SEMOLINA
This is a delightfully flavoured south-Indian speciality that cooks quickly and makes a satisfying breakfast.
INGREDIENTS
• 1 cup sooji (semolina)
• 2 tablespoons oil
• 1-2 green chillies, chopped or slit and left whole
• ½ teaspoon rai (mustard seeds)
• ½ teaspoon zeera (cumin seeds)
• 1 heaped teaspoon channa dal (Bengal gram)
• 1 heaped teaspoon urad dal (white gram)
• A handful of peanuts (optional)
• 1 ½ teaspoons chopped ginger
• 10 karipatta (curry leaves)
• 1 large onion, finely chopped
• 2 cups water
• 1 teaspoon salt
• Half a lemon
OTHER REQUIREMENTS: a karahi (wok) or any heavy-bottomed pan • a wooden or metal spoon
METHOD
1. Put the karahi on the fire. Let it heat up.
2. Sieve the semolina and drop it into the karahi. Without oil, roast it lightly, stirring all the time till it turns light brown. Pour out of the karahi into a plate or bowl. Wipe the karahi with a clean cloth. Careful! It will be hot.
3. Into the same karahi, put in the oil. Let it heat up for a minute. In the order mentioned, drop in the ingredients starting with the chillies and ending with the curry leaves. Drop in each after a little gap. The seeds will splutter, the dal will change colour, the ginger will turn a shade darker, and the curry leaves will sizzle. Stir almost continuously while all this action is taking place. Finally, add the onion. Keep stirring. It will turn pinkish.
4. Now add the water and the salt. Turn the heat up to high and let the water come to a boil.
5. Drop in the roasted semolina, stirring vigorously as you do it, so that no lumps form. Once all the semolina is smoothly blended in, keep cooking and stirring till the mixture becomes like a soft halva.
6. Turn out the upma into a serving dish and squeeze the lemon juice all over. Preferably, serve immediately.
Serves 2 generously.
TEA IN A POT
1. Put the water for the tea on to heat. When it is medium hot, pour a few tablespoons of it into the tea-pot to warm it. Let the remaining water come to a boil.
2. Throw out the water you put in to warm the pot and drop in, for every 2 cups of tea, 1 teaspoon of long-leaf (this is better flavoured) tea and½teaspoon small-leaf (this is for colour) tea.
3. Pour in the boiling water, cover the pot and put on the tea-cozy.
4. Let the tea brew for about 4-5 minutes. Stir well before pouring out.
5. Keep hot milk and sugar handy.
BREWED TEA
1. Put the water on to heat. Let it come to a boil.
2. Drop in the tea-leaves. Reduce the heat. Let it simmer for a minute then add milk and if you like, the sugar too.
3. Bring to a boil once more, stir and serve.
This tea suits those who like a strong, brewed tea.
You may add cardamom, aniseed, a small stick of cinnamon, a piece of clove or a combination of these to the boiling water to make masala tea. Let the spices brew for a while on a slow fire before you add the tea leaves.
Tulsi, (its closest relative being basil) makes for a flavourful tea too. Lemongrass is delicate. Mint leaves make for a soothing cup after a good meal.
When your throat needs soothing, a combination of a few leaves of tulsi, roughly pounded black pepper and a piece of crushed ginger brewed together and sweetened with honey is very effective.
COFFEE
1. Boil the water.
2. Put the coffee into the cup. About ½-1 teaspoon will do for each cup. Pour in the hot water. Add sugar and milk to taste. The milk may be heated along with the water, unless you want black coffee. The proportion of water to milk is a matter of personal preference.
3. A dash of ground cinnamon added to the coffee gives it a special touch. You may also decide to beat the sugar and coffee with a few tablespoons of hot water before adding the boiling water to it. There’s nothing like making a guest, a husband or wife, or for that matter, yourself, feel pampered by adding these special touches.
NIMBU PANI
1. For each glass, put 3 teaspoons of sugar into a glass. Add a few tablespoons of water and stir briskly to dissolve the sugar.
2. Add the juice of half a lemon, top up with water and ice and serve. Sizes of lemons vary in different seasons and countries so you may need more or less juice. I am sure you can manage to figure this one out.
A few torn-up leaves of mint really pep this drink up!
COLD COFFEE
1. For one glass, heat a few tablespoons of milk and in it dissolve 1 teaspoon coffee, and sugar to taste.
2. Pour this mixture into a blender with 1 cup milk and crushed ice cubes.
3. Blend it and serve immediately. A few drops of vanilla essence enhance the flavour.
To indulge yourself, add a scoop of ice-cream to your cold coffee.
LASSI
1. For each glass, put into the blender½cup of yogurt with ½ cup of water. Add a little more yogurt if you like your lassi on the thicker side.
2. Drop in a few ice-cubes, 4 teaspoons sugar for sweet lassi or salt and pepper to taste if you want a salty one. Blend for a minute, pour out and drink immediately.
FRUIT SHAKES
1. For each glass, into the blender, put 1 glass of cold milk, 2-3 cubes crushed ice, 1 teaspoon sugar (optional) and the pulp of 1 small mango or banana. You may also use ½ cup chopped ripe papaya, pineapple, strawberries or 2 small chikoos. You could use any one fruit or even a combination of them.
2. Blend for a few seconds and serve.