Masala Chai

Ingredients and Preparation:

4 cups water, 3 cloves, 4 black peppercorns, 1/4" cinnamon, 3 pods of cardamom, cracked, 1x1" approx dried orange peel (optional).

Bring all the above to a rolling boil, add 2 tsp of loose black tea and reduce to a simmer for 5 minutes.

Add 1/4 cup of milk (or as desired) and continue to simmer for 3 -5 min more.

Strain and enjoy with or without sugar.

You can strengthen the 'spicy' taste by adding more cardamom, cinnamon and cloves.

I took the liberty of changing the format for this recipe because it is really simple, but if you would prefer it in the usual format with all the ingredients listed and then the preparation method, do please let me know.

Ingredients

1 cup moong dal

2 cups water – or more to reach desired consistency

1” piece of peeled ginger, cut into 2 or 3 pieces

½ tsp turmeric

1 tsp salt or to taste

1 small tomato, quartered

1 tsp oil

“Tarka” or seasoning

¼ cup oil (you can use clarified butter) – to coat bottom

1 tsp cumin seeds

2 dried red peppers

1 medium onion diced

3 – 4 cloves garlic, sliced

Pinch of asafetida (“hing”)

2 fresh hot green chilies, sliced

2 – 3 tbsp chopped fresh coriander

 Preparation

In a medium heavy bottomed pan, over medium heat, cook the moong dal in water, with ginger, turmeric, tomato, oil & salt to taste until the dal is completely dissolved. You can adjust the consistency by either boiling more till thicker, or adding water – slowly, until desired consistency is reached, simmering slowly over low heat. Add chilies & coriander when done.

Prepare seasoning – heat remaining oil (1/4  cup) over medium to high heat until you see a haze. In quick succession add the red peppers, cumin seeds & onion. Keep stirring & when the onions begin to turn translucent and light brown, add garlic & asafetida. Cook until this turns a dark, rich brown stirring all the while. Now add to the dal & serve hot garnished with more fresh coriander, if desired.

Kheer (Indian Rice Pudding)

Ingredients

1 L whipping cream

1 L whole milk

2 tsp ground cardamom – or 5 – 6 green cardamoms, crushed

1 handful of basmati rice

4 -5 tbsp sugar

25gms of ground almonds (optional)

Roasted almond slivers (optional) & edible silver leaves for garnish

Preparation

In a heavy bottomed pan bring the cream & milk with cardamom and well rinsed rice to a boil. Lower heat & simmer, stirring often to prevent sticking until the quantity reduced to about ½ - at least ¾ or original volume. If you choose to add the ground almonds now. Don’t cook too much after because the almonds will stick. You will have to keep stirring to prevent mixture sticking. Add sugar. Cook a little more & then remove from heat. Cool slightly. Mix well & cool. Garnish with nuts & silver leaf.

The above dishes would make a very generous meal for 4 people.

Ingredients

1 lb tandoori chicken – cut in pieces

½ cup mixture of oil & clarified butter

½ litre (container) whipping cream

1 tbsp ground/finely chopped ginger

1 medium onion – diced

1 tsp hot red pepper

½ tsp turmeric

2 tbsp tomato paste

1tsp salt or to taste

1tsp garam masala

Preparartion

Prepare tandoori chicken – marinate chicken in tandoori masala for at least 3 hours & grill about 20 minutes in oven or on BBQ until done.

In heavy bottomed pan heat oil/ghee mixture. When a drop of water sputters as dropped, add onion & ginger. Stir until onion is translucent & light brown. Add hot pepper, turmeric, salt & garam masala. Cook stirring for about a minute & add the green chilies & tomato paste with a little water to prevent sticking to the bottom. Add cream, turn down the heat & cook until oil separates. Add chicken & cook for about 10 minutes on low heat until flavour seeps. Serve hot garnished with coriander.

Fresh coriander & green chilies to garnish