Warm your teapot by rinsing it with boiling water.
Place the tea& spices in the teapot.
Boil the 5 cups of water and pour over the tea& spices.
Let steep for 5 minutes, stir, and serve with a cardamom pod added to each cup.
Add sugar, honey and/or milk to taste.
NOTES:
You can substitute Assam or Ceylon tea for the darjeeling, and can use teabags instead (1 or 2 per cup of water, depending on how strong you like your tea).
If using a coffeemaker, 4 teabags for a 10-cup pot seems to work perfectly.
For the Masala Chai Tea Concentrate:
Crush lightly together
cups of water with tea bags, add chickpeas once the
Fill large pan 80% with water and bring to rapid boil.
add tea . boil two minutes.
add rounded tbs. chai masala, cinnamon, ginger, cardamom. boil 5-10 minutes, stirring occasionally.
add sugar. bring to soft boil, adjust heat to medium ( do not allow to boil over!).
add milk. allow to heat just under boiling. remove from heat. cool two minutes.
pour into cups using tea strainer. serve very hot.
hrow away the teabags (the tea Bags are to give the
Put all the masala mixture ingredients in a spice mill or blender and grind well. You will only use a pinch of this mixture, the remaining can be stored in an airtight jar.
2. Pour the milk and 2 cups of water in a saucepan and bring to a boil.
3. Add in the sugar, tea leaves and masala. Stir until the mixture turns dark (8 minutes).
4. Remove from heat, strain into cups and serve hot.
CHICKEN RECIPE: In a large bowl, combine
ized plastic bag, place the tea, cardamom, cloves, and cinnamon sticks
tir chickpeas, black tea, lemon juice, salt, cumin, garam masala, and coriander
*NOTE: I used three tea bags of Traditional Medicinals brand Organic Green Tea with Ginger. The original recipe specified six tea bags and three full tablespoons of honey. I toned it down a little.
Brew the tea and let steep for 10 minutes; covered. Remove tea bags, allow tea to cool down then refrigerate.
Place all ingredients in a blender and process until smooth.
rom the heat, add the tea bags and let steep for
Boil a liter of water.
Rinse the small tea pot with about 1/4 cup of the boiling water and discard.
Add the tea leaves and add 1/4 cup boiling water.
Swirl the pot to wash and rinse the leaves, and then carefully discard the water.
Add the orange flower blossoms, mint leaves and the sugar.
Fill the pot with 1/2 liter (about 2 cups) boiling water.
Leave combined tea mixture to steep for five minutes.
Gently stir the tea, pour into small tea glasses and serve.
Mix whole milk, whipping cream, sugar, cinnamon sticks, tea, garam masala, peppercorns, cardamom pods, anise pods, and nutmeg together in a saucepan; bring to a simmer and cook for 20 minutes. Strain mixture through a colander into a large bowl. Add up to 1 cup more milk to cut spice level and sweetness to your liking.
Pour milk mixture into an ice cream maker and churn according to the manufacturer's instructions.
Stir chocolate into the churned milk mixture and freeze, stirring occasionally, until soft and creamy, 4 to 5 hours.
In a small pan bring water and basil leaves to boil.
Lower the heat and allow to brew for 3-4 minutes.
Now add the tea leaves or tea bags and sugar to your taste and bring to a boil.
Turn off the heat and strain the tea into cups and add milk as per your taste.
ll the spices for the masala paste except the red chili
Chicken Marinade: combine marinade recipe in a bowl or food-
he onion, Garlic-Ginger Paste (recipe below), and tomatoes in a
he heat and add the tea bags. Stir and allow the
With mortar and pestle, crush the cloves, cardamom pods and cinnamon.
Place crushed spices in a small saucepan with the water, ginger and peppercorns and bring to a boil. Remove the pan from the heat, cover and let steep for 5 minutes.
Add the milk and sugar to the pan and bring to a boil. Remove from the heat and add the tea. Let the tea steep, covered, for 3 minutes.
To serve, strain chai into a warmed teapot or cups.
put the water on the stove and add spices, bring to boil.
cover and let simmer for few minutes.
add sugar or sucanat (whole ground sugar cane--like jaggery) and milk, stir.
bring back to just barely boiling (watch pot, milk will bubble over).
add tea leaves, cover pot, remove from heat.
steep for 5 minutes.
pour through filter to remove spices and tea leaves.