Tea Leaves 2 teaspoons Sugar (adjust to suit your taste) 1 cup Water ½ teaspoon fresh grated Ginger OR ¼ teaspoon Dry Ginger Powder ¼ teaspoon Nutmeg 2 Cloves ¼ inch Cinnamon a pinch of Cardamom Powder 1 cup Milk (as required Notes You can use any kind of tea leaves you have on hand. Usually, those dark brown tea leaves (preferably produced in India) work best Use more or less or no sugar as per your taste The amount pf spices mentioned here is just for your reference. You can omit or add spices to suit your taste buds. If you like a milder tea, use more milk. If not, you can increase the water & amount of tea leaves and reduce the milk. If you like a tea with more milk, you can reduce the amount of water by half and follow the same steps. Instructions To a pan with high sides, add water, tea leaves, sugar and all the spices. Bring it to a boil on medium heat. Let it boil for 3-4 minutes until the water has evaporated a bit and you have a dark concoction. At this point, you can switch off and filter out the tea if you like it without milk. Else, continue to the next step Add milk and let the mixture boil on medium heat. Once the milk starts to rise, you can switch off the flame. Else, you can reduce the flame and continue to boil for another minute for a darker flavor. Pass the tea through a sieve to catch the tea leaves & spices. Serve hot. Notes Some people prefer making the concoction, and then separately adding hot milk later. You can do that too. However, I've found the best flavors in this method. Do not re-heat the tea. It just doesn't taste good! If the tea is cold, discard and make again! 3.2.2802
It doesn’t mean I haven’t been doing my homework however, as I bookmarked a few recipes to cook for the next few weeks including dishes for the Asian Food Fest’s Indian Subcontinent month and the next month which I am hosting
Kelly Siew Cooks | Where I share my recipes, and sometimes dining experiences.
6 garlic cloves40g fresh ginger peeled1 tbsp garam masala2-3 coriander roots1-2 fresh red chillies or to taste½ tsp turmeric2 tsp salt2 large brown onions peeled and halved40g olive oil1 tbsp ground coriander1 tbsp ground cumin1 tbsp smoked paprika400g tin whole tomatoes200g greek yoghurtFresh coriander leavesLamb shoulder. Add garlic, ginger, garam masala, coriander roots, chilles, turmeric and salt into the bowl and blitz on Speed 8 for 30 seconds. 1 tbsp garam masala
However the addition of a small amount of ground chai tea leaves makes all the difference taking these Chai Shortbread Cookies, from boring and uninteresting (to me) to a cookie that is suddenly so much more interesting, not to mention fragrant
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia
It is amassing to me that some of World's kitchens (Asian, Indian) don't use oven at all. If they contain beautiful spices and aromas, like all Indian breads do, then you probably won't stop making them