Snacks
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
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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.
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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.
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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.
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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.
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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.
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