Search results
Results from the WOW.Com Content Network
Masala chai is composed of three major components: masala, chai (or tea), and milk. Recipes and preparation of chai can vary by geography and by family. One way to prepare masala chai is by gently boiling water with spices in a pot. Tea is then added to the pot and brewed to preference.
There are many other popular variations depending on regional and cultural affiliations. By and large, tea drinkers in India drink milk tea. In Southern India, Masala Chai is not popular; instead, tea brewed with milk and sugar is the prime beverage. Popular tea brews in Assam are Sah, Ronga Sah (red tea without milk) and Gakhir Sah .
Doodh pati chai, literally 'milk and tea leaves', a tea beverage drunk in India, Pakistan, Nepal, and Bangladesh; Teh tarik, a kind of milk tea popular in Malaysia, Indonesia, and Singapore; Suutei tsai, a salty Mongolian milk tea; Shahi Adani, a Yemeni milk tea; Masala chai, also known as masala tea, is a spiced milk tea drunk in the Indian ...
Black tea gets a facelift (in taste form) with Masala chai. "Masala chai, or chai tea, includes cinnamon and black tea, ingredients known for their potential cardiovascular benefits," Costa says ...
Some drink masala chai, especially the Pakistani Pashtuns. Sheer chai, a type of tea that is mixed with milk and sugar, is also consumed. Other breakfast foods can include Afghan naan, paratha, eggs, butterfat (malai), milk creams, cheeses, etc. Pastries, cakes and cookies are consumed with either tea or warm milk. Those in cities buy and eat ...
5. Potato and Corn Chowder. This slow-cooked chowder develops layers of flavor as the slow cooker does all the work. Vegetarians can use vegetable stock instead of chicken, and even water would ...
Noon chai is traditionally made from green tea leaves, milk, salt and baking soda, and is usually cooked in a samavar. [1] The leaves are boiled for about an hour [7] with baking soda until it develops a burgundy colouration, then ice or cold water is added to "shock" it and make it stay that colour.
Recipe courtesy of Masala Farm: Stories and Recipes from an Uncommon Life in the Country by Suvir Saran with Raquel Pelzel and Charlie Burd. Published by Chronicle Books, 2012. Related articles