I decided to get an orchid from the Mountain View Farmer’s market. It’s not like I’ve had a lot of luck with them in the past but they are so beautiful that I find it hard to resist. Let’s just hope this one lasts and after all the flowers are gone, this plant will sprout some new buds. Here’s to some wishful thinking! If you have any orchid tips, do let me know, I need all the help I can get.
This weekend, my buddies, Alanna of The Bojon Gourmet and Phi of Princess Tofu came over to spend a day. If you follow us on Instagram you might have noticed all the insane amount of eating, cooking and photographing that happened. I took the girls out to try some Indian street food at one of my favorite chaat houses in South Bay, followed by a trip to an Indian grocery store, some pumpkin picking, some cooking, more eating, photography and a whole lot of chatting. And there was chai, we had lots of it, I could think of no better way than to spend my day with these two extremely talented people.
Chai is a ritual habit for some and Indian houses make masala chai in several different ways. Here are some of my tips on making chai at home,
- I buy loose black tea (tea bags are good) and I generally use the Assam black tea variety at home.
- Chai (tea) with no spices (masala), is simply called chai in Hindi. There are several different types and combinations of spices that can be added to tea. Some people prefer some more to others. Personally, I prefer green cardamom and ginger in my masala chai, I use them individually or together depending on what I have in the house. Either way of all the spices I’ve listed in my recipe here, green cardamom and ginger are my top choices. (I haven’t shown cloves and peppercorns in the photograph but they are good additions to the masala (spice) blend.
- Adding the ingredients at the right temperature to the water is important because it helps in infusing the flavors correctly.
- When crushing the spices, just crush them once or twice with a mortar and pestle to release the seeds, do not over grind or pound them excessively into a powder.
- For sweeteners, you can use sugar, honey or even raw Indian sugar – jaggery.
- Milk or any other non-dairy milk is completely optional.
yields : 4 cups
4 cups water
1 inch piece ginger root
4 whole green cardamom pods, crushed
1 black cardamom pod, crushed (optional)
1 inch piece cinnamon stick (optional)
6-8 black peppercorns, crushed (optional)
4 whole cloves, crushed (optional)
1 1/2 teaspoons black tea leaves (Assam tea)
around 1 /2 cup hot milk or what ever kind of vegetarian milk you prefer (rice, soy or nut based) (amount used might be more or less depending upon your personal preference on how dark or light you want the tea)
sugar to sweeten as needed
1. Place the water in medium saucepan. Bring to a boil on medium high and add the spices immediately.Bo (I always add either ginger and/or green cardamom, the rest are all optional).
2. Remove the saucepan from the stove and allow to the spices to infuse for about 4-5 minutes. Place the saucepan back on the stove and bring to a boil on medium high. As soon as the water begins to boil, add the tea leaves and reduce the flame to low. Allow the liquid to boil for about 30 seconds and remove from stove. Cover with a lid and allow to sit for 1 minute.
4. To serve, pass the hot tea through a tea strainer to get rid of the tea leaves and spices into a teapot or teacup (as needed). Add enough milk to get a light brown color (depends on how dark or light you like your tea) and sweeten as needed. Serve hot with cookies or pastries.