SERVES: 1 person
INDIAN CHAI: RHODODENDRON TEA
INGREDIENTS
1. Rhododendron Tea (बुरांस चाय) (dried flowers) 1 tbsp
2. Tea Leaves (dried) (चाय की पत्तियां) 1 tbsp
3. Milk (full cream, should be at room tempersture) (दूध) 1 cup (60 ml)
4. Water (पानी) 1 cup (60 ml)
5. Sugar (चीनी) 2 tbsp
6. Cardamom (छोटी इलाइची) 2 pods)
7. Ginger (अदरक) chopped 1 tbsp
PREPARATION
- Put water in teapot/saucepan, bring to boil on and add both types of tea leaves, Ginger and Cardamom, boil for a minute.on full flame
- Once the aroma rises add milk, boil until the soft brown colour is seen and then add sugar.
- Boil for 2 minutes on full flame. Use a strainer to pour tea into a teacup.
- Serve with any crispy/spicy Indian snack.
Note:
- Stir the tea in between to avoid spilling
- Tea is best served in earthen cup, steel cup or ceramic cup
- Do not add sugar of any kind/jaggery if you have diabetes
- Same recipe can be followed for any type of tea or combination
- Incase milk is not preferred, add sugar after step 1, stir and turn off the heat.
- If required use an infuser and fill it with a mix of both types of tea leaves.
- Basil leaves (तुलसी) and fennel seeds (सौंफ) can also be added in tea during summers, while ginger, cloves (लौंग) and black pepper (काली मिर्च) are best preferred in winters to make masala tea.