Thursday, April 10, 2008

Yummylicious! : Masala lemon tea

Sitting down with a moment to spare.. beginnings of a sense of relief. Comes with watching things fall into place.. a sense of regret too. From letting go of chaos that gets you thriving. (A feeling  familiar only to the hormonal, toddlers and  women).
I have finally a moment to dedicate to some randomness. Let me do something I've been thinking of doing for a set of fellow bloggers whom have  managed to get me heavily addicted. 

I hope the chosen ones are listening,  Archana, Prashant, Sas, Vineeta, Shireena, Masala chai, Chamki, Hermit, Udder- all on my `daily fix' list on the blog.  Lovers of chai,  blessed with an middling to obsessive addiction to the brew or not,  these guys churn out fare I am definitely addicted to by now...

To all of them and more I hereby share my own favourite recipe for chai...
It is a recipe for lemon tea,  with a very desi twist to it. If you have never tried brewing your cuppa like this, go ahead and give it a shot and bless me with every ooh and ah of relish that subsequently issues forth your lips, and if you have tried it already go right ahead and make yourself a cup all the same and bless me with every oh an ah... etcetera etcetera..

Masala Nimbu chai

Makes 5 cups


water -6 cups

Lime juice - from two whole limes. I prefer the Indian/ Thai varieties.

Ginger - 2 inch piece, crushed

choti elaichi (cardamom)- 3-4, crushed

Jeera ( cumin seeds) - 3 tsp

Saunf ( fennel seeds) - 3tsp

fresh mint leaves - 5-6

other optionals:

Pepper corns- 3-4

Szechwan pepper/ Timur - 3-4

Saunth- 1 pinch 

Tulsi patta (Indian basil)- 4-5

(the latter are only for those with a stomach for timur and saunth)

Honey - 1/2 cup

Sugar (to taste)/ (optional)

Tea leaves -1 to 2  tsp/1- 2  tea bags ( prefer Lipton yellow label)


Boil the water with elaichi, jeera, saunf and ginger. Add one or more of saunth, pepper and Szechwan pepper  if you care for them. When the decoction is bubbling profusely, and starting to change colour, squeeze in the lime juice and add tea leaves/bag. Shut off the flame. Add mint leaves and tulsi patta and steep the brew for a minute or two.

Add the honey and sugar and adjust the sweetness/ tartness as desired.

Strain and serve hot or chilled.

NB : Not that it matters too much, but the nimbu chai is great for coughs, colds, chills and sundry other digestive ailments and such like too..




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