Diy Immunity boosting tea

Let’s admit in these covid times all we can do at the drop of the hat is boost our immunity.

So let get to this really easy & doable immunity tea!

You can make it fresh & have it a couple of times in the day.

Put about 1 litre water in a pan on a medium flame gas & add –

2-4 Tulsi leaves

1 tablespoon grated ginger

1/2 teaspoon Saunf/fennel seeds

2 inch stick of cinnamon/ dalchini

1 teaspoon organic haldi

1/2 teaspoon jeera

1/2 teaspoon ajwain

1 green cardamom/elaichi

1/2 teaspoon cloves

1/2 teaspoon black pepper

Boil on medium flame for 15 mins. Strain in a cup add 1/4 the lemon & some honey. That’s it!

It’s easy & super great to boost your Immunity, it is even know to clean the liver & clean toxins from our body.

Tell me your experience in the comments below.

Until next time share this with someone you know!

#stayhealthy #staypositive

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Shahi Tukda – Recipe

I usually write my recipes on Instagram but due to the word limit it gets a bit taxing. Hence I shifted base πŸ˜€

Shahi tukda contains 2 main elements, one is fried bread and the other is rabri, A good Rabri should have a medium thick consistency & a grainy texture. Full of flavor.

Ingredients required to make (about 200gms of) Rabri are:

Full fat Milk – 1 litre

Cardamom powder – 1/2 teaspoon

Sugar – 3 tablespoon ( as per taste)

Kesar 2 -3 strands

Khoya – 1 tablespoon (if available)

Soaked cashews – 1 tablespoon

Chopped pista – 1 teaspoon for garnish

Take a pan/kadhai and start boiling full cream milk on low/medium flame.

It will take about an hour for this milk to thicken so have patience, don’t try to speed up the process by using the full flame or you will burn the milk.

Occasionally stir the milk and move the Malai that forms on the top layer. this Malai you can move aside to the corner of this pan.

Once the milk begins to thicken, the Malai on the corners will also thicken, which you can stir back into the Rabri. Once the milk has reduced to one half or one third of the starting quantity you can add chopped cashews, cardamom powder, sugar and a couple of strands of kesar if you like your rabri to be the colour yellow. I usually save the kesar to garnish because I like it to be white. Add a few drops of kewra essence for enhanced flavor.

You can also add one tablespoon of khoya to thicken the rabdi even further or to speed up the process. I had some left after I a ghee at home, so I used that to thicken my rabdi & reduce the cooking time.

Once Rabri is ready,
Shallow/deep fry triangles of bread in ghee.

I usually shallow toast the bread in ghee, until it’s crispy n light brown.

Now in a flat bowl, place a couple of bread triangles, pour in the Rabri generously, garnish with sliced pistachios. Hence the Rabri needs to be the right consistency to be soaked in well by the breads.

Let it sit in the fridge for 10mins before serving.

Hope you enjoy cooking & eating this super tasty and easy dessert.

Until next recipe, share this with someone πŸ˜€.

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