So officially autumn has arrived in Britain !!! Really ? I don’t think so, when thermometers have reached around 34.5 C in London, way higher then normal for the time of the year with the September average around 12 C. According to Met Office this September is the hottest day in over a century. I’ve had enough of humid and muggy days and nights however this current ( hopefully last of this year ) sweltering heatwave turned out to be really good for me, rather than moaning about it, I channelled all my energy into thoroughly cleaning the house in time for Diwali! This flavoursome ginger beer helped keep us all energised and refreshed.
You will need :-
- 150 g fresh ginger
- 3 tbsp. fresh mint + one sprig for garnishing
- 1 tsp. ground clove
- 3-4 lime or lemon juice
- 4 tbsp. muscovado or normal sugar
- 1 litre of sparkling water or soda water
- Ice cubes and lime wedges to serve
Notes :- Instead of fresh lemon juice, you can use lemonade. Method :- Wash, peel and chop the ginger in small pieces. In a blender place ginger, mint and sugar. Add little water and blend til you get smooth puree. Take a sieve or cheese cloth and squeeze all the juice. In that juice add lemon and clove powder. Let it sit for 15-20 minutes. Add ice in a glass, pour some squeezed ginger, mint and clove juice then add sparkling soda or water. Garnish it with lime wedges and fresh mint. Serve immediately. Enjoy !
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Beetroot, Tofu and English Mustard Rice is a wholesome one pot meal. The health powers of the beetroot, tofu and abundance of spices make this dish a great choice for a lunch or dinner.
You will need :-
- 2 cup cooked basmati rice
- 1 packet of firm tofu
- 2 medium boiled beetroot grated
- 2 tsp. English Mustard paste
- 3-4 tbsp. oil
- 1 tbsp. whole spices (clove, green cardamom, black cardamom, whole black pepper, cinnamon and bay leaf)
- 1 tsp. Caraway seeds or Cumin seeds
- 1 big onion finely chopped
- 1 tbsp. ginger-garlic paste
- 1 tsp. red chilli powder
- 1/2 tsp. turmeric powder
- salt to taste
- Fresh chopped coriander
