Tea, Indian

Preparation Time: 5 minutes
Cooking Time: 5-7 minutes
Servings: 4

Ingredients:
• 3 cups of water
• 1 cup milk
• 1 cinnamon stick, broken into pieces
• 2 cardamom, green ones preferably
• Sugar to taste
• Tea (leaves or bag)
• 1 inch ginger root slice
• 1-2 cloves
• 1/8 black pepper

Procedure to Prepare Indian Masala Tea:

• First and foremost, crush cinnamon, ginger, cloves, black pepper and cardamom lightly.
• Pour 3 cups of water in a saucepan and put it on flame. Then add above mentioned crushed mixture of ginger, cinnamon, cardamom, cloves and black pepper into the heating water.
• Let the mixture boil and then simmer it for 1-2 minutes on medium flame.
• Then remove the saucepan from the gas and cover it for 3-4 minutes. So that all the spices get the chance to infuse their distinct aromatic flavor in the concoction.
• Now add sugar (or let people add it as per their tastes later), tea and milk in the mixture.
• Once again put the mixture on the gas and let it boil on the medium flame for 1-2 minutes.
• Your Indian Masala Tea is ready to be served. Pour the mixture in cups with the help of a strainer. Serve it hot with snacks.
Enjoy!

Priyanka Sharm

Read More: How to Make Indian Masala Tea- Recipe | How to Do Things in India | Indian How to Articles and Videos | HowIndia.com http://howindia.com/how-to-make-indian-masala-tea-recipe/2011/06/#ixzz1QicRSfqD

Index

The Foods are arranged under months according to this plan so that they come out generally in alphabetic order. FOODS ARE IN ARCHIVES OF 2008 regardless of when they were cooked. You can use this general guide. You can also go to the front page of the blog to the 2008 archives and click the arrow by each month to see each recipe post.

ABCD November
foods like: beans and chicken

EFGH September
foods like: fish and humus

IJKL July
foods like: kale but not kapusta that is under saurkraut

MNO May
foods like: polenta and pizza

PQR March
foods like: salad and rice

ST February
foods like:  sauerkraut     sweet potato soop  turkey

UVW January
foods like: wraps

December 07 is reserved for odds and ends of posts not part of the cookbook recipes.

For anyone that may not know, the BEST way to make "hard-boiled" eggs is in the OVEN! Place the eggs in a muffin tray so they do not move around, turn the oven to 325 degrees, pop in for about 25-30 minutes and remove! Not only are they tastier, but they also are much easier to peel!

apples- Baked apples stuffed

This is not an unlimited food. Eat in small portions.

I adapted a recipe from Mollie Katzan' The Enchanted Broccoli Forest
Mollie is famous for the Moosewood cookbooks and collaborated on the Eat, Drink, and Weigh Less book with Dr. Willet.

STUFFED BAKED APPLES

1/4 cup tart cooking apples

10/25/08 I used macintosh

1/4 cup Grape Nuts Cereal
1/4 cup finely minced walnuts

10/25/08 I used chopped

1/4 cup cinnamon

10/25/08 I used peach juice and forgot the cinnamon

a small handful of raisins or currants

10/25/08 I used chopped prunes

2 tbs hone

10/25/08 I used a bit of maple syrup

Still the idea was the same. Core the apples. (10/25/08 I used a long fillet like knife) Mix the stuffing in a bowl and push the stuffing in the apples tight. No baking setting was in the recipe. 10/25/08 I used 350 for 40 minutes and did them in Elizabeth's toaster oven. Next time I'll use the roaster and a bit deeper pan. Put a bit of water in the pan.

She recommends a dab of yogurt or a wedge of cheese.
10/25/08 I used neither.

10/25/08 The top burned a bit. Use the other roaster oven so the stuffing is not so close to the top burner. Otherwise just fine. Very sweet and good.

bananna smoothie

1 medium-size or large, ripe banana. Note: You can substitute frozen banana for the fresh. When your bananas begin to ripen and soften too much, peel, cut in chunks, and freeze in small resealable bags. Use in smoothies, and you won¹t need ice.

1/2 cup frozen blueberries

4 fresh or frozen strawberries, hulled

1 cup milk

1 teaspoon honey

2 or 3 ice cubes if desired

Place all of the ingredients in a blender and blend until smooth. Serve right away.

Variation: Almond or rice beverage may be substituted for the milk.

Yield: One 16-ounce or two 8-ounce servings.

Advance preparation: Smoothies should be made and drunk right away. This will thicken and lose flavor if it sits.

Martha Rose Shulman can be reached at martha-rose-shulman.com

beans black

I combined a can of black beans (drained and rinsed) with a can of collard greens (drained) and added Montreal Steak seasoning, powedered garlic. Cooked it in the microwave fast and had a fine supper. I added Cholula garlic and chili flavored hot sauce and it was really delightful.

I ate some of the salad I made yesterday, using fresh lime and Moderna balsalmic. I like this mix a lot. Now if I could only get the juices to stay in the salad. It did help to drizzle it over the salad and then not mix so much, but there was still a good bit in the bottom of the empty bowl.

As for canned beans and greens. I don't care what the purists say. I was so hungry after our shoppng and missed lunch at the Mexican place that closed that I wanted a fast, easy meal. Canned beans are all cooked. No soaking, planning, waiting. Canned collards require no large pan for cleanup. They are already cooked down so you get a full can in a can rather than getting a can from a shopping bag full.

When I prepare again for pandemic in the spring, I'll certainly stock up on canned beans and canned greens.

When no pandemic comes, they will be easy to eat up.

beans - red lentil curry

I heard part of a recipe on the radio this week that brought red lentils and other veggies into a curry form. The advantage of the lentils was that they don't require presoaking. So I bought some. I can't remember all the details. Actually, it called for prefrying the added ingredients in butter, but I won't do that. What I did like was that it talked about shredded spinach and said it should be added long after carrots and such had cooked, right at the end of the recipe.
Here is one note from a recipe with too much sugar for me:

Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
I want to start using more curry. Elizabeth loves it. Also, lacking great variety in foods, variety in spices is a great alternative.

For example, I used the spicy Montreal steak seasoning for a bowl of bean and eggplant soup and found it tasty.