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Recipes - Tasty Tulsi

Compilation
09/20/2012

Tulsi Nectar

Tulsi Leaves - ½ cup(100 leaves)
Gur(jaggery) - ¾ cup
Lemon - 5(medium sized)
Elaichi(cardamom) - 10
Water - 10 cups

Squeeze juice from the lemons. Grind tulsi leaves and elaichi along with lemon juice to make a fine paste. Boil water with jaggery in it. Once the water comes to boil and the jaggery starts to dissolve turn off the gas. When the water turns lukewarm, then add the paste to the jaggery dissolved water. Stir well so that the paste and water are inseparable then cover it and leave aside for 2 hours.

After proper cooling strain Tulsi drink. Keep well for 2 weeks refrigerated.

Basil and Dates Flavored Basmati Rice

(Tulsi aur Khajoor Pulao)

The sweet fragrance of basil and dates impart an excellent flavor to the basmati rice.

1 1/2 cups basmati rice
salt to taste
2 tablespoons vegetable oil
1 medium-sized onion, coarsely chopped
A 2-inch cinnamon stick
1 tablespoon garam masala
1 cup dried dates, coarsely chopped
1/2 cup fresh basil, finely chopped

 Rinse the basmati rice until the water runs clear. Soak in warm water for 10 minutes and drain. Boil 4 cups salted water in a large pot. Add rice and cook until it is tender and fragrant—about 10 minutes. Drain the rice and keep it warm. Heat the oil in a large skillet over medium heat. Add the onions and cookuntil they are tender and translucent—about 4 minutes. Add the cinnamonand garam masala. Stir until they are well mixed.Add the rice to the mixture and toss until the rice is evenly coated. Keep itwarm until it is ready to be served.Just before serving, add dates and basil and stir to mix.

Tulsi and Honey Chai

1 cup fresh basil (leaf)
4 14 cups water
4 tsps teas (loose orange pekoe)
1 piece peeled fresh ginger (1 inch, cut in half)
3 tbsps honey (taste)

Combine the basil leaves and water in a saucepan. Bring to a boil and simmer very gently for 5 minutes. Add the tea, ginger, honey, and peppercorns and bring back to a boil.Remove from the heat and steep, covered, for 5 more minutes.Just before serving, return to a boil and strain into tea cups.

 



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