Tulsi Tea & Ginger lemon Tea : Reviews

A dreary long afternoon without power. Though cocooned from nature's fury by virtue of its geographic location, the aftermath of Hudhud is being felt in a very different form in the IT city(refer news). While the power shortages have disrupted our set schedules, it has also opened up new avenues of entertainment. No telivision/no laptop equals to more books/going to the park/chatting up with neighbours. On one such afternoon as I was engrossed in a Paulo Coelho, the doorbell rang. As I was expecting a package from Borosil, I ran excitedly to open the door. 'Ah at last', I exclaimed when I saw the courier guy with a package. I signed and took the package in my hands. It felt different.  I took a proper look at the consignment details. That is when I saw the words 'Paper Boat' along with their logo embossed on the package. Had missed it in my excitement. They have launched two new variants of their drinks and had sent it for review. (PS- I loved the tiny note you guys sent with it!!!)

This is the third time I am reviewing their products which are all natural ready-to-serve 'Indian' beverages. Have previously reviewed all the exising flavours and I think these two variants are a nice addition to their repetoire. Both the flavours 'Tulsi Tea' and 'Ginger Lemon Tea' are much loved and widely consumed especially during winters. Touted to be the sure cure for all sore throats, they are essentially hot beverages. But the twist is that these RTS beverages need to be 'served chilled'. So how did they fave on my gusto-meter ??

The samples came in a jute bag (this time it is brown) enclosed within a cardboard box (brownie points for the eco-friendly packaging). There were two samples of each flavour. Though it was mentioned to 'serve chilled', I could hardly wait to try them. So, I tried them at room temperature first. Both turned out to be quite refreshing but tasted somewhat similar ( both have those lemony notes ). The Tulsi variant is a litle too subtly flavoured and maybe they can upp the flavour by a notch or two. I liked the Ginger-Lemon variant among the two. It has that right balance of flavours ( and that ginger smell which I really dig ). It think it is really nice. Reminded me of the CCD iced tea that was a favorite at one time.

[The remaining samples were duly kept in the fridge and tried later. Yes, they do taste better when chilled. Stock them in your fridge for those hot ( and also not-so-hot ) days.]

Yaay's -
1. Low on sugar ( just 6 g/100ml)
2. Traditional Indian flavours
3. Low on calories ( 27.4 Kcal/100 ml for Ginger Lemon and 24 Kcal/100ml for Tulsi )
4. No preservatives
5. No added colors
6. All natural ingredients (as listed on package) - water, sugar, black tea leaves, lemon juice concentrate, ginger, lemongrass, tulsi leaves.
7. Nice taste (when slightly chilled)
8. Priced at Rupees 30/250 ml.

Naay's -

1. I expected the Tulsi version to have a stronger flavour.



Rating - Since Paper Boat Drinks are in a league of their own, it will not be favourable to comapare them with other beverages. However, i would rate it a 4.25/5 based on taste/calorie content/pricing and health perspective.

[ Though product samples sent by the company, my opinion is unbiased and strictly personal.]

Garnier Saved My Day !!

It is 5 am. A new mother finally gets to hit the bed. But sleep eludes her as she keeps getting up to check on her bundle of joy. "Is he too cold ?? or maybe too warm. It has been two hours since his last feed, won't he be hungry?". Her thoughts wander in every possible direction. Finally the alarm goes off at 7.30 am. She gets off hurriedly to shut it lest it disturb the little one.

As she splashes cold water on her face to get rid of the grogginess, she notices the dark areas that are beginning to develop under her eyes. Her once luminous skin is not longer that radiant. Her rigorous skincare routine has gone haywire after the arrival of the baby. Not that she regrets it. "Thank God for small mercies...at least I do not have to go to office looking like this...most folks would easily mistake me for an endangered member of the bear family".

The day passes by in blur. Feeding, changing nappies and soothing the little one takes up all her time. A sudden ringing of the mobile disrupts her routine. Her husband informs her that two of his colleagues would be dropping by around 7 p.m.. She checks the time and it is already 6 p.m. which leaves her with less than an hour to get ready to receive the guests.

She runs through her mental checklist. The fridge is stocked with frozen snacks which would be ready to serve in 10 mins. The house looks a bit untidy and will take up another 15 mins. With the baby scheduled for a feeding at 6:45, that leaves her with just about 20 mins for herself. Deciding to tackle the living room first, she gets to work. It turns out that she grossly underestimated the effort. It is 6:30 by the time she is done with arranging the house.

She hurriedly takes a shower and dons a fresh outfit. The baby has begin to stir and needs immediate attention. A feeding session and a lullaby follows. The baby settles down and she puts him in the rocking chair. With the snacks are laid out in the microwaveable dish and the coffee maker kept ready, the food arrangements are taken care of. Turning her thoughts to her makeup and hair, she hurriedly opens the makeup kit which has been gathering dust ever since the baby was born. She sighs at the sight of the neatly arranged primer, foundation, concealer, highlighter and the pressed powder. These things have to wait for another day. Closing the kit, her reaches out for a little pouch. Her vanity is at stake and she cannot afford to look less than presentable.

Un-zipping the pouch, she turns it upside down on the dressing table. A Garnier BB cream, a kajal stick and two lippies tumble out. Though minimalistic, these have become her savior. An impulse buy from an online portal, the Garnier BB cream has worked its way into her hectic routine. While she had initially been skeptical about the lack of a shade repertoire to match every skin tone, she discovered that it matched beautifully with her medium skin tones. It gives that beautiful flawless finish with a dewy shine which stays in place for a good eight hours while the in-built moisturizer ensures that skin stays hydrated. And it has SPF too which abolishes any need for applying a sunscreen. No need for layering multiple products.

She dots her face with a tiny amount and spreads it evenly with light fingers. A second layer ( mixed with a dot of matte foundation) applied right under the eyes takes care of the dark circles. After a swipe of kajal to brighten up those tired eyes and a bit of lippy to add some color to the face, she looks every bit her old self. With those extra minutes to spare, she quickly runs a straightener through her wild hair. She is just putting it back in its stand when the doorbell rings. As she opens the door, the look in her husband's eyes says it all. Garnier BB cream has once again saved the day for her.

[ Note - Garnier BB Cream has been my constant companion ever since the arrival of my baby. Though I have been using it for more than a year, I jumped at the chance to do a blog post about it. Thanks to Indiblogger and Garnier for providing me a free sample and the lovely opportunity.]

Chuin-Saru-Baigana Tarkari (Drumstick-Taro-Eggplant curry)

Drumstick curry is a very popular dish is every odia household. But every lady has a different way of cooking this traditional favorite. The taste varies according to the quantity of masala paste and vegetables used. Some prefer to thoroughly fry the veggies before adding it to boiling water salt and turmeric water while others add the raw veggies itself. While I usually make one with drumsticks-potato-badi and a thick mustard-garlic paste, this time I tried a more watery variation by keeping the quantity of mustard low and adding eggplant and arbi/taro to the curry.

Read on for the recipe -

Preparation Time - 20-25 mins

Ingredients -

• 4 drumsticks ( cut into 2 inch long pieces)
• 1 cup eggplant cubes
• 1/2 cup arbi/saru/taro cubes
• 1 large potato (cubed)
• 1 large tomato (finely chopped)
• 1 dried mango slice (ambula)
• 1 medium  onion (finely chopped)
• 6-7 garlic flakes
• 2 tsp mustard seeds
• 2 tsp cumin seeds
• 2 red chili
• 1 green chili
• 1 tsp pancha phutana
• 1 tsp turmeric
• 2 tsp mustard oil
• salt to taste

Preparation - Grind the mustard, cumin, red chili and half of the garlic flakes into a smooth paste. Dilute the paste with 3 cups water.

Soak the ambula in 1/2 cup hot water.

Cooking - Heat a wok. Carefully drain off the diluted mustard paste into the wok leaving the solids behind. Bring to a boil. Add turmeric and salt along with all the veggies. Cover with a lid and cook till the veggies are soft.

Heat the oil in another wok. Add the panch-phutana, crushed garlic flakes and green chili. As the garlic starts to brown, add the chopped onion.

Fry till the edges start to turn red. Then add the chopped tomato and cover with a lid for 1-2 mins. Open lid and crush the tomatoes with a spatula. Add the cooked veggies along with the residual liquid. Also add the dried mango/ambula along with the water in which it was soaking. Adjust salt.

Bring to boil and let simmer for 4-5 mins. Switch off the flame.

Serve with white rice, dal and some vegetable fry.

Click here for another version (HERE).

Budha Kakudi Khatta

Recently we were invited to a kid's birthday party. My husband and my mother in law also accompanied us to the event. Once the candles were blown out and the b'day song sung enthusiastically by everyone present, the hosts cut up the cake and served it to all. I had to help my little one finish off his piece first. And all the while he insisted on holding the spoon and eating it by himself. As I started to pick up my plate, he showed an interest in devouring my piece too. I just about managed to taste a tiny morsel as he eagerly demolished it. If you are wondering why I am narrating this incident, it is just to show how a mother makes sacrifices, whether small or big, every single day of her life. Happy Mothers Day to all mothers who are reading this. Because every day is special for a mother.

Coming back to the recipe. 'Budha kakharu' or ripened cucumber is one of the ingredients that go into the making of  'Dwitibahana ghanta'. But rarely is it made into a dish by itself. However, as the 'Kartika Somabar' staple 'Oou' is not available in Bangalore, I decided to make a sweet-savoury preparation with the available vegetables. The ripe yellow melons ( which are not exactly same as 'budha kakudi' which we get in Odisha but taste somewhat similar) caught my attention and I decided to give them a try. Read on for the recipe -

Preparation Time - 20-25 mins

Ingredients -

• 1 Budha kakudi (melon)
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 2 dry red chillis
• 1 tsp tamarind paste
• 3-4 tbsp sugar
• 1/2 tsp turmeric
• 1/3 tsp chilli powder
• 1/2 tsp roasted cumin-chilli powder
• 1/4 tsp pancha phutana
• 3 tsp cooking oil
• freshly grated coconut for garnishing
• salt to taste

Preparation - Peel the budha kakudi and cut into medium sized cubes.

Grind the mustard and cumin seeds into a smooth paste.

Cooking - Heat the oil in a wok. Add the pancha phutana and broken red chilli. Allow to splutter.

Add the budha kakudi cubes to the wok. Sprinkle some salt and fry for a while till it starts turning a bit mushy. Add the mustard-cumin paste and fry for 1 minute. Add 2 cups of water along with salt, turmeric and chilli powder. Cover with a lid and allow to cook on medium flame for 10 minutes. (Keep checking in between and add more water if required )

Add the sugar and tamarind paste. Simmer for 5-6 mins.

Finally add the grated coconut and roasted cumin-chilli powder. Mix in and remove from the flame.

Serve with arwa bhata (rice) and dalma (dal cooked with veggies).

Soya-Palak ki subzi (Soyabean au Palanga tarkari)

Political correctness is a virtue which every public figure should possess. As they are under the scanner every time they try to channelize their inner thoughts, they need to learn how to make it sound good. Else they might end up sounding like Mr Nadella who has finally spoken the 'satya' or the truth about the mindset of the Indian male, which incidentally happens to be one of the most insecure breeds amongst all home sapiens. Indian women are born to obey their fathers (and brothers), then their husband and finally their sons. And that is something we have been doing without raising a voice (even when not-so-stray incidents of domestic violence happen). So, when a Nadella decides to advise them on doing good 'karma', all the collective pent-up frustration of the estrogen clan starts pouring out on the internet. While I am no supporter of the now 'infamous' guy, I would very much prefer that these women take it out on the men in their lives instead. Charity begins at home.

Back to my kitchen. While I prefer cooking soya chunks in a traditional (read typical Odia) curried form, spinach usually ends up being pureed with onion, ginger and garlic. This spinach puree is quite versatile and I keep adding it to paneer, sweet corn, potato and even rice preparations. I also stuff it into sandwiches at times.

But last week I was in a hurry to finish all the vegetables/perishables lying in my fridge before leaving for a weekend trip. I had prepared my favorite soya curry for lunch and some of it was still remaining for dinner. As I cleaned out the fridge, I noticed this bunch still lying untouched. Came up with the plan of improvising my leftover curry with some greens. Hence I combined two of my favorite formulas to come up with this curry.

Read on for the easy and yummy recipe -

Preparation Time - 25 mins

Ingredients -

• 1 1/2 cup soya nuggets
• 1 1/2 cup baby spinach (with stems removed)
• 1 medium sized potato
• 1 medium sized onion
• 6-7 garlic cloves
• 1 inch ginger
• 1 small tomato
• 1 dry red chili
• 2 green cardamom
• 2 cloves
• 1 inch cinnamon
• 1 small bay leaf
• a small bit of a black cardamom
• 1/2 tsp meat masala
• 1/2 tsp red chili powder
• 1/3 tsp turmeric
• 4 tsp oil
• salt to taste
• 2 pinch garam masala

Preparation - Roughly chop onion, ginger and garlic. Transfer to a mixer jar along with the broken red chili and buzz for 1 sec to get a very coarse paste ( you should be able to make out each ingredient ).

Soak the soyabeans in 4-5 cups hot water for half an hour. Remove from hot water and wash under running water. Squeeze out the water and once again wash it under running water. Repeat 2-3 times.

Blanch the spinach ( put in boiling water for 2 mins, remove and immediately transfer to cold water ). Buzz in a mixie jar for 2-3 seconds to obtain a coarse puree.

Cooking - Heat 3 tsp oil in a pressure cooker. Add all the wholes spices and fry for 5-6 secs till they start to give out a fragrance.

Add the onion paste and fry till it turns reddish (use low flame with regular stirring else it will burn). Add the
tomato and cook for 2-3 mins till it softens.

Add the powdered masalas (except garam masala) and salt at this stage and fry for 1 min. Add the soaked (and thoroughly squeezed soya nuggets) along with the diced potato to the cooker. Stir fry on medium flame for 3-4 mins.

Add 2 1/2 - 3 cups hot water, adjust salt, sprinkle garam masala and close the lid of the cooker. Cook for 1-2 whistles on medium flame. Remove from flame and allow to stand aside till steam escapes.

Heat remaining oil in a wok. Add the spinach puree and fry for 2-3 mins. Add the contents of the pressure cooker to the wok. Bring to boil and let it simmer for 2 mins.

Serve hot with white rice, roti or parantha.

Note - One can also skip the whole garam masala and add some powdered garam masala instead.

Proud Contributor to Indus Ladies '100 Kids Lunchbox Recipes' Book

Download HERE.


My featured recipes -

1. Avocado Sandwich - -Click here.
2.Three Cheese Quesadilla - Click here.

Avocado Cucumber & Tomato Salad

Another easy salad recipe with avocados !! Given the almost silken texture of ripe avocados, they make for a great addition to any salad even without the use of a dressing laden with oil/mayonnaise. But do add another acidic (tangy/sour) ingredient to balance out the flavors and take the dish to another level.

Read on for the recipe -

Preparation Time - 10 mins


Ingredients -

• 1 fully ripe avocado
• 2 large ripe tomatoes
• 1 small cucumber
• 1/2 tsp mustard sauce/English mustard
• a dash of fresh pepper
• salt to taste

Preparation - Cut, halve and deseed the avocados. Scoop out the flesh.

Chop the tomatoes and cucumber into chunks.

Take all the ingredients in a mixing bowl and toss up.

Serve chilled.

Note - One can add either finely sliced onions/garlic to this salad.

Avocado & Corn Salsa

An interesting take on the traditional salsa, this one has more of a sweet & buttery flavour!! Gets ready in minutes and goes great with nachos and even as a salad/sandwich filling.

Read on for the easy recipe -

Preparation Time - 10 mins

Ingredients -

• 1 fully ripe avocado
• 1 sweet con of the cob
• 1/2 tsp chili flakes
• 1/3 tsp oregano
• 1 tsp vinegar
• 1 tsp olive oil
• salt to taste

Preparation - Cook the sweet corn with water and a little salt for 6-7 minutes. Remove it from water and keep aside till it cools down to room temperature. Using a sharp knife, cut the corn from the cob.

Cut, halve and de-seed the avocado. Scoop out the flesh and roughly chop it up.

Take the oregano, chili flakes, vinegar, olive oil and salt in a mixing bowl. Mix it. Add the avocado flesh and sweet corn to the bowl. Toss up.

Chill for 20 mins before serving.

Serve with nachos or even as a salad.

Note - Do not throw the avocado skin as it makes for a great serving bowl.

Karele ka Bharta (Kalara Bharta/Bittergourd bharta)

For most of us, the term 'bharta' evokes images of a popular Punjabi eggplant recipe. But there is nothing Punjabi about this one. Nor does it use any eggplant. This is one of the simplest things that one can do with bittergourd or 'karela', which is also termed as the 'manaa' for diabetics. It contains atleast three compounds ( one of them being polypeptide-p which also acts like insulin )which help to reduce/regulate blood sugar levels . Even the leaves of this plant are edible and are consumed for its medicinal properties.

Read on for the recipe -

Preparation Time - 15-20 mins

Ingredients -

• 2 medium sized bitter gourd
• 1 medium sized onion
• 2 green chilis
• 1/2 tsp pancha phutana (panch phoran)
• 2 tsp mustard oil
• 1-2 cloves garlic 
• 1 tsp lemon juice (optional)
• 1/3 tsp turmeric
• salt to taste

Preparation - Wash the bitter gourd and cut into two. Cook with 1/2 cup water, salt and turmeric in a pressure cooker. Remove from flame after 2-3 whistles. Once the steam escapes, open the lid and drain off excess water.

Mash with salt and green chili.

Chop the onion into medium sized pieces.

Cooking - Heat the oil in kadai / wok. Once it starts smoking, add the pancha phutana and the onions. Fry till onions turn translucent.

Add the mashed bitter gourd and cook for another 6-7 minutes till it starts to brown a bit.

Remove from flame. Sprinkle lemon juice and crushed garlic, and mix.

Serve hot with rotis.

Note - One can also add some tomatoes instead of the lemon juice.

Foods for the Festive Season

[My guest post for 27coupons. Link here]

The Navratris have started and the Dusshera festivities have kicked off. With most of the shopping malls, Mom & Pop shops and e-commerce sites having fabulous discounts and deals going on, this is just the time to revamp your home and wardrobe. Check out the awesome coupons for your favorite sites here.

Justifying the ‘Incredible India’ tagline floated by the Ministry of Tourism, the festival which is celebrated in almost every corner of the country is observed in unique ways in different parts of the country. Be it the elaborate Pandals and light decorations of West Bengal/Odisha or the scintillating Dandiya/Ras garbha performances of Gujarat, each region has its own way of ushering in the Goddess. The Mysore Dusshera with its royal mustering and a grand elephant led procession are in no way less captivating than the grandiose Ramlila ( depiction of scenes from the life of Lord Rama and the final burning of the effigies of Ravan, Kumbhkaran and Meghnad ) of North India.

Lesser known but equally beautiful are the Golu dolls ( also known as Bommai Kolu or Bommala Koluvu or Bombe Habba) of South India. These wooden or porcelain dolls are used to depict the stories from the epics. While the more traditional ones stick to dolls of deities and demons, the contemporary artists also create dolls depicting musicians, couples dressed in traditional clothes, farm scenes, lavish weddings, cricket matches, etc. However, the God of wealth, Kubera is a must have of all such displays. Unlike the more public festivities in other parts of India, Gola dolls are more of a family tradition. Some of the dolls displayed in such households have been handed down through generations and every year a few new ones are also added to their collection. ( For more details, click here)

Whether it is Lord Rama vanquishing Ravana or Goddess Durga slaying the demon Mahisasura, the festival symbolizes the victory of good over evil. But at the same time it is also the season which sends all foodies into a tizzy. Food stalls invariably pop up at every small and big celebration venue and become a major draw for people ( who obviously discount the hygiene factor ). Even the vrat ka khana or sweets which are laden with ghee and dry fruits, are enough for most folks to break all diet resolutions. In fact, lot of folks try to work out and lose weight in the first three quarters of the year only to gain it back in the last quarter (most of the major festivals/weddings happen around this time). Here are some popular Navratri recipes –

1. Sabudana Vada – Sabudana is rich in carbs which gives an instant energy boost. Quick to prepare and good to eat, it keeps one full for hours. This one is made with soaked sabudana (sago) and mashed potatoes dumplings deep fried in oil.

2. Sabudana Khichdi - It consists of almost the same ingredients as the sabudana vada but is lower in calories. Equally yummy.

3. Shakarkand ki subzi – A tangy preparation of sweet potatoes, this one is light on the stomach and easy on the palate.

4. Shakarkand ka halwa – Made with mashed sweet potatoes, milk and ghee, it is simple yet filling. One can skip/reduce the quantity of ghee used without compromising on taste.

5. Fruit Kebabas/Fruit Chaat – Low in calories but quite yummy. They are easy to make and nutritious too.

6. Kuttu ka dosa/Kutta ki puri – Kuttu or buckwheat is a popular choice among most folks who observe a strict fast (cereals being forbidden) during the Navratris. Being high on fiber and proteins, it is a good choice for folks who eat only one meal per day (after sunset). Also, it is gluten-free.

7.Rajgire ki Puri/paratha/thepla – Another popular item on the menu for those on a no-cereals diet. This one also happens to be gluten free.

8. Gajar ka halwa – It is hard to find a soul who can resist this deliciously fudgy and decadent dessert. For calorie conscious folks, try the Microwave version or the gajar ka kheer.

9. Raita – A cooling raita is a must when gorging on festive food. The good bacteria in the yogurt helps in digestion. Try the staple potato/cucumber/boondi ones or get adventurous with Singharas, sweet potatoes or even a fruit raita .

10. Makhane ki kheer – A light kheer made with puffed lotus seeds and nuts, it is easy to digest. For those for prefer the savory, makhana or fox nuts can also be cooked with paneer or green peas in a nuts based gravy.

11. Sundal - Made with boiled and lightly tempered pulses, this one is as healthy as it can get. No wonder, most South Indian folks swear by it.

Spinach and Sweet corn Sandwich

The yucky spinach (as most kids would label it) in a different avatar !!! This is one of those simple sandwiches that are healthy, filling and yummy, all at the same time. They make for a great 4 o'clock snack and taste equally good in the lunch-box.

Read on for the easy recipe -

Preparation Time - 10-12 mins

Ingredients -

• 1 1/2 cup shredded spinach leaves 
• 1/2 cup sweet corn
• 1/2 of a small onion (finely chopped)
• 1/3 tsp GG paste
• 1/3 tsp chili powder
• salt to taste
• 1 tsp oil
• 4-6 tbsp grated cheddar cheese
• 4 slices of bread
• butter 

Preparation - Blanch the spinach and keep aside to stain excess water. Give it a buzz in a food processor to get a coarse textured paste.

Cooking - Heat the oil in a wok. Add the chopped onion and fry for 1 minute before adding the GG paste. After 2 mins, add the chili powder, spinach paste, sweet corn and salt. Cook for 3-4 mins. Remove from flame and keep aside.

Layer half of the spinach-sweet corn filling over a bread slice.

Top it with 2-3 tbsp grated cheese and close with another bread slice. Repeat the process with the remaining bread slices and filling.

Heat a sandwich maker/tawa. Brush a little butter on the outer sides of the sandwiches and grill/toast for 2 mins. (Cut into triangles if doing it on a tawa).

Serve hot or cold.

Note - The cheese is optional. One may skip it or even add some crumbled paneer instead.