Aromatic Massala Chai

Serves 4

4 cups water

½ teaspoon fennel seeds

5 whole black pepper

2 cardamon

¼ inch cinnamon stick

4 teaspoon tea leaves or teabags

4 teaspoons sugar (or as needed)

½ cup milk (or as needed)

Boil water with the spices till it comes to a rolling boil.
Add the tea leaves/teabags and remove from heat.
Let it stand for 2-3 minutes. Heat the milk separately.

Serve with sugar and hot milk

<Back to Top>

Chutney Salsa

My creation of mingling chutney with salsa.

½ cup chopped ripe mango

½ cup chopped pineapple

½ cup chopped onion

½ cup deseeded and chopped tomato

¼ cup cilantro

3-5 minced green chilies

1 teaspoon vinegar

Salt as per taste

Combine all ingredients and serve with spicy spinach cakes.

<Back to Top>

Cucumber Sandwiches with a Hint of Spice

Cucumber sandwiches are traditionally served with tea in England. Mint and black pepper pep up this sandwich for a refreshing taste
Serves 4

8 slices white bread

3 teaspoon of softened butter

2 mint leaves

¼ teaspoon freshly cracked black pepper

½ minced green chili (optional)

16 slices of cucumber

Mince the mint leaves very fine. Add the black pepper with minced mint leaves and chili to butter. Mix thoroughly and apply to bread slices. Place sliced cucumber in between the bread slices to make a sandwich. Trim off the edges and cut in to triangles.

Garnish with a slice of orange and fresh mint leaves.

<Back to Top>

Ginger Massala Chai

Serves 4

4 cups water

½ inch ginger slightly crushed

3-4 lemon grass strands

4 teabags or tea leaves

4 teaspoon sugar

½ cup milk

Add ginger and lemongrass to water and boil vigorously.
Add tea leaves/teabags to the water and remove from heat.
Let it steep for 3-4 minutes. Heat milk separately.
Serve with sugar and milk.

<Back to Top>

Massala Flakes

Regular breakfast Cornflakes are paired with an assortment of nuts and coated with spices to make interesting munchies to complement tea.

1 tablespoon oil

1 teaspoon cumin seeds

½ cup raisins

½ cup peanuts

¼ cup cashews

¼ cup almonds

½ teaspoon red chili powder (as per taste)

¼ teaspoon turmeric powder

1 teaspoon lime juice

½ teapoon sugar

salt as per taste

4 cups cornflakes

Keep all the ingredients handy before starting. Heat oil in a large pan. Add cumin seeds and wait till it sizzles.

Then throw in the raisins, and nuts. Stir well. Lower the heat and Mix in the chili powder, tumeric powder lime juice, sugar and salt.

Immediately add the cornflakes and stir well for 3-4 minutes.

Cool completely before storing.

<Back to Top>

Spicy Spinach Rice Cakes

In India the typical snack to go with tea is fried foods like samosa, and pakoda. This is a low fat version of deep fried food, pakoda.

1 cup cooked rice

½ cup spinach

¼ cup cilantro leaves

½ cup rice flour

½ cup coarsely crushed peanuts

¼ teaspoon red chili powder

1 teaspoon lime juice

salt as per taste

3 teaspoon oil to sauté

Mix all the ingredients except oil. Knead well with hands.

Take walnut size dough and flatten it like a patty. Place on a sauté pan and brush with oil. Cook till it turns golden brown.

Serve with spicy salsa or chutney.

<Back to Top>