Ginger Flower Stew & Tea скачать в хорошем качестве

Ginger Flower Stew & Tea

What crazy week it has been ... well a cobra about 6 ft in lenth entered my home. Actually, it was climbing up a basket where the chicken had laid eggs, startled by my presence and in a bid to flee, not knowing which way to go, it entered my home and hid under a cabinet. It took a while to chase the snake out and it was a very scary situation. The continuos thought of what if I hadn't noticed it enter and the outcome of it sends shivers down my spine. On a lighter note two of our roosters were fighting over the ladies and territory and one of them just died when the other pecked strongly on the other ones head. We had chicken dinner that night .. yaay. Although my mother was not very happy - she loves her chickens. Oh! and the best part .. My deaf dog 'Bengi" which literally means deaf gave birth to four cute puppies. My husband played the role of a mid-wife and I the role of a nervous husband. The puppies were born in the afternoon sometime, oh boy, that night was a sleepless night for us. 'Bengi' is a first time mother, and she being deaf can't hear her pups crying. She slept soundly in a corner, while the pups cried in search of their mother and kept rolling out of their home. We had to several times pick up the pups and put them next to their mother. A day later, pups coulds locate their mother easily and Bengi too has learned to take care of them. Making tea with ginger fower is really simple and easy, I am actually going to use the flower to infuse flavour to a regular tea. You can make it with just the fower without any tea leaves too. Cut the flowers as you want, I am just splitting it open length wise. Drop them into the vessel along with tea leaves and let it come to a boil. The ginger flower has a distinct flavour from the ginger. It has a floral note which resembles the scent of galangal rather than ginger. It has a nice texture it too if you're eating it as a vegetable. Ginger flower is prepared in many different ways across northeastern India, We generally cook it along with chilies, fermented fish, lye from bamboo ash and salt. Lye is a strong alkali that is obtained by dissolving ash from burnt bamboo and certain other plants, and straining out the solid particles. The liquid obtained this way has been used instead of salt to impart flavour and tenderise meat and other ingredients. So in a cooking vessel take all the ingredients and add some water, cover it with a lid and let it cook till the flowers are soft. The dish goes really well with steamed rice. Music credits: www.bensound.com Thank you for watching. Lets connect! Facebook:   / eatyourkappa   Instagram:   / eatyourkappa   Email: [email protected] Twitter:   / eat_your_kappa