Herbal Chai (Tea) Recipe, Indian Cuisine

A healthy drink, without caffeine, it is known to relieve cramps, coughs, and poor digestion. Combine any or all of the following herbs, as desired. To save time, grind larger quantities of different herbs and spices for use as needed.

Ingredients:

3½ cups cold water 2 teaspoons fennel seeds 2 green cardamom pods ½” cinnamon stick 2 peppercorns 2 cloves ½” ginger piece 1 tablespoon fresh mint leaves (or 1 teaspoon dried leaves) 6–8 sacred basil (Tulsi) leaves

Seasonings: Honey (or sugar) and milk (to taste)

Method:

1. Crush all the herbs and spices coarsely. Boil the water with the herbs. (About 1/2 teaspoon herbs for 1 cup water.) Simmer for 15–20 minutes, covered.

2. Strain; serve hot with milk and honey (or sugar) to taste.

Variation: Let the tea cool down. Add honey (or sugar) to taste and serve cold on ice, garnished with thin lemon slices.

About the Author: Kusum Gupta is the author of ‘Recipes with a Spice – Indian Cuisine for Balanced Nutrition’. It is a collection of 260 recipes from different regions of India, using whole grains, lentils, vegetables, and different spices and herbs, allowing you to indulge your appetite, spice up the food, and treat your taste buds to an exciting range of flavors. It addresses the needs of the experienced cook as well as the adventurous beginner or a child wishing to explore the world of cooking or changing to healthy way of eating. Visit www.healthyindiancuisine.com.