2 cups shelled peas
1 medium-sized cauliflower
½ cup mustard oil
1 tbsp ginger-garlic paste
1 onion (peeled and
ground to a paste)
1 tsp turmeric powder
2 bay leaves
salt to taste
1 tsp cumin seeds
1 tbsp coriander seeds
2 cloves
½” piece of cinnamon

Directions:

Grind all the ingredients for the spice paste. Cut the cauliflower into florets. Heat the oil and fry the onion paste together with the ginger-garlic paste till they are a light golden brown in colour. Lower the flame and add the bay leaves. Mix in the cauliflower pieces and the turmeric powder. Fry over a medium heat till the cauliflower is half cooked and turns a light golden brown. Lower the flame and mix in the shelled peas and the spice paste and 1½ cups of water. Cover with a lid and cook over a low flame till the vegetables are cooked. Serve hot with boiled rice.

1 tall glass
1 cup water
1 tsp tea powder
5 tsp sugar
1 lemon’s juice
10-15 ice cubes

Directions:

Make black tea as usual with 5 tsp sugar. Take the tall glass and fill it more than ½ with ice cubes. ol the black tea till only a bit warm. Pour the lemon juice over the ice cubes and also the black tea. Garnish with whole pudina leaves(1-2) and a lemon slice.