Posts filed under ‘lemongrass’

Health in a Cup- Kadha

With swine flu still dominating the news it has become difficult to distinguish between the regular flu (Influenza) and Swine Flu.  Lot of preventive advice is being given to keep the H1N1 at bay, adding to the confusion.

Here, meanwhile flu like diseases are at its peak. Cold, cough, sore throat, fever…you name it and we have it!

One of the home remedy traditionally used for Cough, cold, sore throat, bodyache and other such infections is this age old Kadha; a Marathi word for ‘Herbal Tea’.
This was my grandmother’s classic medicine when we were growing up; though at that time I did not much enjoy this Kadha; It had to be forced as a medicine.

Now I enjoy it as aHerbal Tea’


recipeFor the Kadha you need: 

  • Tulsi (Basil) :8-10 leaves washed
  • Fennel Seeds:1 tsp 
  • Lemon Grass: 1 leaf (Use dried lemon grass if you don’t have fresh )
  • Cloves: 3-4
  • Soonth (dry ginger powder): 1 pinch
  • Jeshthimadh (Licorice): 1 pinch

Add all these ingredients to water and boil till the water reduces to half its original quantity.

Filter (if required) and drink hot.

Note: Jeshthimadh is a natural sweetner so I haven’t added honey. Use honey if not using Jeshthimadh.


                        Thank you for visiting My FoodCourt ..Cheers

August 19, 2009 at 8:58 am 5 comments

Thai style vegetables in Red curry and Saffron Rice

In contrast to week days, Weekends I cook some elaborate meals. This weekend I made this Thai style vegetables in Red curry and Saffron Rice.

For the curryI made everything from scratch right from coconut milk.

I used the recipe for the Red Curry paste from Sanjeevkapoor. This spicy Thai style vegetables in Red Curry we had with Saffron Rice. I used lime leaves from our garden to flavour the curry .

I followed this recipe for Saffron Rice, Except that I made it in the Rice cooker and with our regular long grained white rice-no jasmine rice.


Thai style vegetables in Red Curry recipe

For about 4-5 servings


For the Red curry paste


8 Red chillies whole

2-3 Lemon grass stalk (I have used dried sticks)

1 tsp Coriander seeds/powder

1 tsp Cumin seeds

8-9 Peppercorns

2 medium sized Onions (chopped)

4-5 cloves Garlic (chopped)

Salt to taste  

For the Vegetables in gravy


200 gms tofu cubed

7-8 button mushrooms, thoroughly washed and sliced

6-7 Babycorns slit lengthwise

1 large Yellow capsicum julienned

~ 2 cups cabbage diced

3/4 cup thin coconut milk

~ ½ cup Mung sprouts

A handful of roasted peanuts (crushed)

1 tsp Lemon juice

4-5 lime leaves torn with hand

1 tbsp oil

Salt to taste 

To make Coconut milk

Take about ½ cup fresh , grated coconut in a blender along with ~ ½ cup lukewarm water. Blend till the coconut becomes creamy. Sieve through a fine mesh (like a cheesecloth)to get the coconut milk. Repeat this procedure with the coconut ‘flesh’ and less water one or two times more till most of the milk comes out.  

To make the Red curry

Blend all the ingredients of the Red curry paste together to a smooth paste. 

To make the Vegetables in gravy

Heat oil in a pan.

Add the mushrooms and sauté till all the water dries up.

Add the babycorns and the Mung sprouts. Add about ½ cup water. Cover and cook for 5 minutes.

Add the cabbage. Cook for few minutes more.

Then add the tofu and capsicum. Cook for few more minutes.

Add the red curry paste. Mix nicely and heat on high flame for few minutes.

Stir in lime juice and salt and mix nicely.

Add the coconut milk , simmer for 2 minutes.

Add the lime leaves and crushed peanuts.

Serve hot with Saffron Rice.


August 13, 2007 at 4:02 pm 11 comments

June 2021




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