Magic potions to deal with climate change

• To make Toor Dal.
• Boil ¼ cup of toor dal, add water, turmeric powder and castor oil.
• Cook in the pressure cooker, until the dal is tender and cooked. Strain the water and reserve it for soup.
• First Pound the Cumin and black pepper corn coarsely, do not pound it finely.
• Heat ghee in no stick pan in medium flame, add the pounded spice, cinnamon stick and fry for a minute.
• Add the boiled dal, turmeric water, crushed ginger and garlic.
• Bring to boil, add salt and check for the seasoning.
• Once the desire consistency is reached, add basil leaves and switch off immediately.
• Do not boil the soup after adding the basil leaves.
• Strain the mixture and serve it Hot.

• Don’t substitute ghee with oil, the soup will not taste good.
• You can replace the Dal with some whole millet, it can provide you good energy.
• Turmeric, whole pepper corn, ginger, garlic and basil, which act as fighting agents and prevents you from cold or fever.

• Keep a thick bottom pan Roast the Whole coriander seed crush and keeps it aside. Crush dry ginger keep aside.
• Take a pot adds 1 litre of water, add all the ingredients except basil leaves and allow boiling for 30 minutes.
• Just before 2 minutes to take out from flame add hand crushed basil leaves, now strain the drink hot, if required you can squeeze a lemon wedge per cup for sourness and honey if required.

• Apply oil on yellow pepper and roast it in the oven for 2-3 mins and let it cool.
• Heat the cooking oil in a pan and sauté chopped onion, garlic, celery & leeks until become translucent.
• Add shrimps, Corn kernel, and roasted yellow pepper and mix it well.
• Immediately add shellfish stock and potato cubes.
• Cover the pot and simmer it by stirring it occasionally for about 10 mins or until potato is fully cooked.
• Once all the ingredients are cooked puree it in food process.
• Place the puree in a pan, adds cream and cheddar cheese and mix it well.
• Pass it through fine strainer, season it with salt and freshly ground black pepper. 

• Boil toor dal in a heavy bottomed vessel.
• Mix in the tomato puree with tamarind pulp and let boil for thirty minutes
• In a fry pan heat oil and roast the bedki chillies, coriander seeds, cumin seeds, Black pepper and grated coconut and puree till fine.
• Mix in the spice paste and let simmer for fifteen minutes.
• Adjust the seasoning with grated jaggery and salt.
• Finish with chopped coriander. 

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