Mornings or Evenings in India are incomplete without chai, tea is a most populardrink which is now very popular in the whole world as well.It can be prepared with milk or milk powder or without milk and various types of plain or flavored tea powders.
Adrak Eliachi Chai is an aromatic and kadak(strong) tea, it is served in Terracota (kulhad) glasses and it's called "kulhad chai" in India ("kulhad" is the transliteration of the Hindi word for "glass shape vessel made from the clay soil").The green cardamom gives an earthy and comforting flavor. The gingerworks great to soothe sore throats and to facilitate the healing of common colds. What is Kulhad Chai?A kulhad is a traditional clay cup, without any handles. It is very plain in its form. It is unpainted, unadorned and simple in design. ... The earthen cup tends to soak up a bit of the hot fluids poured into it. So, when you pour hot tea into a kulhad, a bit of the tea soaks into the clay and the two flavours intermingle.
What is Chai?
Chai is a blend of milk, loose black tea leaves, water and lots of other spices. There’s a lot on spices that can go into the chai like, fennel seeds, black cardamom and dal chini etc. However this one has only 2 ingredients flavored – ginger and green cardamom(eliachi). The tea flavored with these two are the most popular at my home, commonly known as adrak wali chai (ginger tea) and elaichi chai(cardamom tea).
Everyone has their own preference when it comes to chai, the list is really very long. Some like more milk in their chai, some do not like milk at all. Some prefer stronger chai while others would want very little tea flavor in their chai.
Also check out another chai recipe on the blog – Jaggery Chai
Prep Time : 2 minutes
Cook Time : 8 minutes
Total Time : 10 minutes
Course : Beverages
Cuisine : Indian
Servings : 2 person
Author : Jolly Makkar
Ingredients :
1 cup water1 cup milk1 tablespoon black loose tea leaves2 inch ginger (washed and crushed)3 green cardamom (crushed)sugar to taste - 1 tbsp
Instructions :
1. Heat water in a pan on medium flame. Bring it to boil.2. The curdling enzyme in ginger will be dilute by now. Crushed it on mortar pestle.
3.
Once the water is boil, add the crushed ginger and boil for 30 seconds. This way milk never curdle.4. Add the 1 tablespoon of black loose tea leaves. Boil over medium heat.
5. Add 1 cup of milk at room temperature. Crush the cardamom slightly using a mortar & pestle & add it into chai.
6. Add 1 tbsp sugar, boil over medium flame for 3-5 minutes or until tea is reduced at your desired consistency or color.7. Switch off the flame, once done. Strain the chai into the cup using a strainer.8. Serve hot with your favorite snacks and cookies. I love parle g with my chai.
This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time "E" so I choose my key ingredients ELIACHI and make this easy and simple and kadak Adrak Eliachi Chai for this winter season special!!
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