Masala Ginger Lime Tea

          This immune booster drink is the need of the time. It's refreshing, spicy and a tangy concoction that will surely soothe your nerves and keep you going throughout the day. You can enjoy it hot or chilled, along with some ice cubes, according to your preference, anytime of the day. The tea and the honey (or any sweeteners) can be omitted if you wish.

       
          Ginger and lime contains vitamin C and other anti oxidants. The intake of ginger wards off nausea, stomach ailments and of course strengthens our immunity. 

          Lime on the other hand, improves digestion, is good for the tummy, removes toxins from our body and relieves constipation.

          Lastly, the whole spices are high in antioxidants as they lower blood sugar level / blood pressure, reduces inflammation, digestive problems and improves cholesterol, relieves indigestion and constipation.

          So a cupful of this healthy drink (with all the above mentioned ingredients) has a lot of healing properties. It relieves any cold during winter and boosts our energy with or without the spices, tea or honey.

• 1 litre water
• 1" ginger, sliced 
• 2" cinnamon stick 
• 3 green cardamoms 
• 5 cloves 
• 1 tsp. carom seeds 
• 1 tsp. fennel seeds 
• pinch of salt
• 1-2 tsp. tea leaves / 2 tea bags
• lime juice to taste
• honey / brown sugar / jaggery to taste

          Bring the water to a boil in a pan. Then add all the ingredients (except tea, lime juice and honey). Simmer for 8-10 minutes on a low flame till it is slightly reduced.

          When done, switch off the flame and add the tea leaves. Keep it covered for 5 minutes. Then strain and serve with lime juice and honey / brown sugar / jaggery to taste.

Earl Grey Tea Dhokla - Gujarati Steamed Snack

          Dhoklas are steamed Gujarati delicacy that can be literally relished any time of the day. So how about having some Tea Dhoklas? I added the brew of Earl Gray Tea bags for it. The inspiration was derived from the Italian dessert 'Tea Panna Cotta'. 

          Any flavored tea bags can be used to dish out these amazing Dhoklas, which are perfect for a healthy lunch box meal, a light tea-time snack or for breakfast. Enjoy them as it is or with some green chutney. So do give it a try by checking out the step by step pictorial recipe to prepare it.

• 3 Earl Grey tea bags
• 3/4 cup hot water
• 1 tsp. grated ginger
• 2-3 green cardamoms, bruised
• 1/2 cup sooji (semolina)
• 1/2 cup yoghurt
• salt to taste
• 1/2 tsp. turmeric powder
• 1-2 green chilies, ground
• 1/4 tsp. cinnamon powder
• 1 tsp. Eno fruit salt
• 1 tbsp. oil + 1 tsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tsp. sesame seeds
• 1 tbsp. fresh grated coconut
• 1 tsp. coriander leaves, chopped

         In a bowl, add the hot water, tea bags, ginger and cardamoms. Cover and keep aside for 30 minutes to brew. Strain and keep the liquid aside.

         In a bowl, mix together sooji, yoghurt, strained tea, salt, turmeric powder, green chilies and 1 tsp. oil. Cover and keep aside for 30 minutes.

         Add the Eno fruit salt and mix well. Transfer to a greased plate / container and steam for 17-20 minutes (10 minutes on high flame and remaining on low flame).

         When cool, run a knife around the edges and flip it over. Cut into desired shapes. Heat 1 tbsp. oil in a pan and temper with the mustard seeds. Allow it to splutter.

          Add the curry leaves and sesame seeds. Sauté for a few seconds till light brown. Switch off the flame and add 1/4 cup water to it. 

          Pour this tempering over the dhoklas and garnish with coconut and coriander leaves. Enjoy with green chutney or simply as it is for breakfast or as a tea-time snack.

In a bowl, add hot water, tea bags, ginger & cardamoms. Brew for 30 min.

                                  Strain & keep the liquid aside.

                   Mix sooji, tea brew, salt, 1 tsp. oil, turmeric powder, yoghurt & green chilies.

                                  Whisk well.

                                 Add cinnamon powder & Eno fruit salt. Whisk again.

                                 Pour onto a greased plate & steam for 15 minutes. 

                    When cool, cut into desired shapes. Temper hot oil with mustard seeds &
                    sesame seeds. Pour it over the Dhoklas.

                            Serve, garnished with coriander leaves & fresh grated coconut.

Tea Buttermilk Burfi (Sweet)

         This is a Burfi made from Buttermilk and flavoured with tea, cardamoms, ginger, cinnamon and vanilla essence. I was inspired from the original Italian recipe of Tea Panna Cotta. 

         Any flavoured tea like Earl Grey or green Tea can be used and I thickened it with some agar agar powder. This needs a little bit of patience as it requires a fair amount of time to simmer the contents on a low flame. The result are these delicately flavoured Burfi a la Indian style.

• 1/2 liter buttermilk
• 1/2 cup hot water
• 1/2 cup lukewarm water
• 2-3 tea bags
• 1 tsp. ginger, grated
• 2-3 cardamoms, bruised
• 1 & 1/2 tbsp. agar agar powder
• 1/2 cup powdered brown sugar or to taste
• 1/4 tsp. cinnamon powder
• 1/2 tsp. vanilla essence
• 1 tbsp. chopped nuts

         In 1/2 cup hot water, place the tea bags, cardamoms and ginger. Cover and keep aside for 30 minutes to brew.

          Strain and add to the buttermilk, sugar, cinnamon powder and vanilla essence. Give it a whisk.

          Add the agar agar powder to the lukewarm water and mix well. Add this to the buttermilk mix along with 1/2 of the mixed nuts.

          Transfer the contents into a non-stick pan and start simmering on a low flame. Stir continuously till it reduces and becomes a sticky mass. (This will take approx. 25-30 minutes).

          Transfer it to a greased plate and garnish with the remaining nuts. Keep aside for a couple of minutes to cool down. Cut into desired shapes and refrigerate to chill before serving.

Tea Panna Cotta (Dessert - Italian Style)

   
          This is an amazing Italian dessert where I gave a tea flavor to it. I used Agar Agar powder for the thickening. Traditionally it is prepared with milk and / or cream. But in this recipe, I made use of some full fat milk with two other flavoring agents - cardamom and cinnamon powder besides tea bags. It is a light after-meal dessert. You can experiment with the tea flavors by adding Earl Grey Tea, Green Tea, etc. So check out the step by step pictorial recipe to prepare it.

• 2-3 tea bags
• 1 tsp. ginger, grated
• 2-3 cardamoms, bruised
• 500 ml. full fat milk
• 1 cup hot water
• 1 & 1/2  tbsp. agar agar powder
• 1/2 cup powdered brown sugar or to taste
• 1/4 tsp. of cinnamon powder
• 1/2 tsp. vanilla essence
• chopped dry fruits to garnish

          Place the tea bags along with ginger and cardamoms in a bowl and add 1/2 cup hot water to it. Cover and keep aside for 30 minutes to brew. Then strain it and keep the liquid aside. 

          Meanwhile bring the milk to a boil. Add sugar and cinnamon powder. Stir to dissolve. Simmer for 5 minutes on low flame by stirring continuously. Add the vanilla essence, mix well and keep aside to cool.

          Add the agar agar in remaining hot water and mix well so that there are no lumps. When the milk has cooled down, add the agar agar mix and the tea liquid. 

          Stir well and pour into individual glasses. Refrigerate for 4-5 hours for it to set properly. Garnish with chopped nuts and serve as an after meal dessert.

                      Pour hot water over tea bags, ginger & cardamoms. Set aside for 30 
                      minutes to brew.

                                 Strain & keep the liquid aside.

                     Bring milk to a boil. Add sugar & cinnamon powder. Stir continuously. 
                     Add vanilla essence & set aside to cool. 

                Mix agar agar in remaining hot water. Add to the cooled down milk, mix 
                well & pour into individual glasses. Refrigerate to set.

Garnish with chopped nuts & serve.

Baked Mathri (Savoury Crackers)

          Mathris are favourite snacks that are very popular in the Northern regions of India. There are many versions to it where the ingredients differ from one region to the other. They tastes simply yummy as these crunchy snacks go along well with your hot beverage. But how about having them in a baked version, so that you can devour on them guilt free? 

         I tried the healthy way by adding half and half of refined flour & whole wheat flour, semolina and olive oil. I seasoned it with ajwain (carom seeds) and kasuri methi (dry fenugreek leaves). So enjoy these delicious homemade snacks along with your evening tea / coffee. For a variation, try them with hummus, mayo or any dip. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup atta (whole wheat flour)
• 1/2 cup maida (plain flour)
• 1/2 cup sooji (semolina)
• 2 tbsp. olive oil / melted butter
• pinch of baking soda
• salt to taste
• 1/2 tsp. ajwain (carom seeds)
• 1 tsp. kasuri methi (dry fenugreek leaves), crushed

          Sieve the atta, maida, sooji and baking soda 2-3 times. Add rest of the ingredients and rub it well to resemble bread crumbs. 

          Knead a dough with required quantity of water. Cover with a damp cloth and keep aside for an hour.

          Knead back again for a minute more and divide into 2 equal parts. Roll out each into a circle just like a chapatti.

          Cut into desired shapes with a cookie cutter, prick with a fork and brush some oil / melted butter / ghee over it.

          Arrange the mathris on a greased oven proof tray and bake in a preheated microwave oven in the convection mode at 180 degrees C for 15-20 minutes.

          Halfway through flip over the mathris. When done, cool them on a wire rack and store in an airtight container to be relished with your evening tea / coffee.

                                  Sieve atta, maida, baking soda & sooji 2-3 times. 

                                  Add ajwain, kasuri methi, salt & oil. 

                                  Give it a rub to resemble bread crumbs.

                       Add water & knead into a dough. Cover & leave aside for an hour.

                    Divide into two equal portions. Roll out each & cut into desired shapes. 
         

                                  Prick with a fork.

                                 Brush with some oil / butter.

                                  Bake for 20-22 min. in a preheated oven at 180 degrees C.

                                  Serve with your evening tea.