Tag Archives: tea

How do you Chai?(Tea)

3 May

When I read the title of a book called, ‘Coffee, Tea or Me’, the first thought that crossed my mind was, may be it is a debate between tea aficionados or coffee addicts. But the book was completely different. Ha ha, well since then, this topic has been brewing in my mind, that how do you prefer to make tea? Honestly, I would have indulged in a long debate on handling tea and its contents. But as time has passed, we are not reserved anymore about certain methods, like tea should be made in this specific way, there are so many flavors, so many new experiments with tea or coffee and so many beverages that are now easily available. Well I am a fan of Chai Tea Latte myself. But in olden times in India, people say it was one of the tests that the bride-to-be was secretly given, to make tea, if you passed the test, you were supposed to be shortlisted as an eligible wife. He he. Sure, I get it, tea is THAT important. Tea is definitely something that can uplift my mood and I am sure a coffee lover can relate to the feeling as well. However, coffee is not my department. I have had long chats on tea with friends and family. And the last conversation I remember with my dad before he passed away was he told me to buy Orange Pekoe tea leaves and make tea. So let me share my method of making basic English tea that my dad taught me and his update as well with tea.


Tea served with paniyaram or appe and green chutney

Tip: Remember, more ‘tea-dust’ in the tea, the stronger it is. Do not leave the tea for long. The longer you leave the tea the stronger the taste. Too long is also not good for health. Generally the sugar and tea leaves are to be used in same quantity so if the tea mixture is too strong, use as many teaspoons as the servings. If the tea leaves are light use one teaspoon more to the entire servings. Sweeter the sugar, lesser quantity should be used.

For eg: If the number of people to serve are 6, stronger the tea use 6 teaspoons or even less, lighter the tea, use 7 teaspoons or 8 teaspoons.

If fine sugar is used it is already too sweet so use 6 teaspoons in this instance, if crystalized sugar is used  use 7 teaspoons.

Pour just about the amount of milk that will make the color of the tea change from darkest brown into a medium caramel color, like they will describe ‘tan’ in foundations . Ha ha.

All you need:

Servings : 2

  1. Tea leaves (loose) 3 teaspoons
  2. Sugar in crystal form 3 teaspoons (if fine sugar is used reduce one teaspoon)
  3. Water : Use 1/3rd cup of water per serving
  4. Milk as required (I prefer boiled hot milk because if the milk is raw,you can taste the raw milk in tea)

Ready, Set, Go:

  1. In a deep vessel pour 1/3rd of a the cup of water used for measurement.
  2. Add sugar. Stir until dissolved.
  3. Let the water boil.
  4. Add tea leaves and remove the vessel off the heat and keep it covered.
  5. Steep the leaves until they settle at the bottom. Do not uncover the lid many times just to check. Leave it for a while.
  6. Uncover, strain the leaves through a strainer dividing equally in two cups.
  7. Pour milk only as required. Do not overpower the milk or else it will be too milky, do not pour very less or it will be too strong.

Update: So my dad told me smaller the tea leaves stronger the tea, meaning more dust stronger tea, so I buy loose Orange Pekoe tea leaves that are not the strongest of tea leaves. So for example I have to make myself some tea, I will need 1/3rd cup of water, 2 teaspoons of crystalized sugar and 2 teaspoons of tealeaves. Earlier I would use one teaspoon for one cup of tea. That’s just the update of my own method of making tea.

P.S: There are many methods and flavors of tea. Many people just put all ingredients together and boil it until the tea becomes darker. Some also add ginger to their tea for medicinal or health benefits. Some add even more spices like cardamom, saffron, etc. Some people just boil the water sugar and tea first and then add milk and boil it further. Some people prefer cold milk in their tea. Some people use sugar cubes and boil ingredients without sugar and add it later. To each his own. Happy Tea lovin’!


Chai from a local tea stall


Indian Masala Omelette

1 Apr

I had to make a quick post for reference. If I can rant about how much I love an Indian Masala Omelette, I can keep going at it for a long time, but as I said this is a quick post for reference. I can eat this for breakfast, lunch or dinner, I can even gulp it down at tea-time. Ooh, I am a tea-lover, not much of a coffee person, I prefer a cold coffee over a hot one which could be insulting to all the coffee addicts out there. Ha ha, too much talking everything other than the Indian Masala Omelette! This recipe will yield only one serving. Here goes.


Tip: Sprinkling cheese will be heavenly, just when its hot, any type of cheese will make it a melty, yummy Indian Masala Cheese Omelette!

All you need:

  1. 2 Eggs
  2. 2 tbsp chopped onion, I roughly chop it to keep the crunch, you can chop it finely whatever suits your taste.
  3. 1 green chili, finely chopped (Indian chilies are pretty hot, one is enough for the right spicy hot taste)
  4. 1 tbsp finely chopped tomato(optional, I don’t add it for my husband, the one in the picture is clearly my husband’s serving)
  5. 2 tbsp cilantro, finely chopped
  6. 1 tbsp milk
  7. 1 tsp turmeric
  8. 1 tsp red chili powder (optional, if you think the green chili is enough spice for you skip this, I love it for the extra kick, tasty!)
  9. Salt as required
  10. Black pepper powder, a pinch
  11. 2 tbsp Oil/ Butter (I love it when the sides are oily, you can cut this down to half)

Ready, Set, Go:

  1. Whisk the eggs till a little frothy. Add all the ingredients except the oil and whisk a little again.
  2. On medium low flame heat a round pan preferably an 8″ or smaller so that the omelette fluffs up nicely in the pan.
  3. Pour oil and swirl it around the pan, when it starts to swirl easily, that’s the right amount of hot.
  4. Pour the egg mixture in the center and swirl it around the pan making sure the entire pan is covered.
  5. Cook until the edges look firm and the omelette is fluffy and bubbly.
  6. Flip it over and cook for 20-30 seconds or until it is firm yet moist.
  7. Serve hot with toasted slices of bread or buns.


Kande Pohe

14 Jun

Shree Ganeshaya Namah

This is my first recipe as I have struggled the most with Pohe! One of the easiest once you get a hang of it! The first time I used my imagination and made Pohe, it was a disaster. I ended up drowning the pohe in oil!! I will share two methods; you can choose to follow whichever seems easier. You can add peanuts, potatoes to this dish. Well, first method explains how I do it, you can always add your own creativity. Kande Pohe (Tempered Beaten rice with onions) is the most common dish among Maharashtrians, mostly served at breakfast, it could also be an evening snack. The best combination is Pohe and Tea. My father always served me Pohe topped with shredded coconut, cilantro and a piece of lemon. I cannot forget the days in college when I enjoyed Pohe during rainy season with a green chutney and shev (fried snack made out of different types of flour) on top of it!

Tip: Remember to grab one fistful of poha for each person when soaking poha.

Serves :  2

Method 1 :-

All you need :

1. Poha (Flattened/Beaten rice) 1 cup
2. Onion 1 medium roughly chopped
3. Green Chillies 2-4 or as required
4. Cilantro (kothimbir) leaves chopped
5. Curry leaves 4-6
6. Cumin seeds 1tbsp
7. Mustard Seeds 1 tbsp
8. Turmeric Powder 1/2 tsp

9. Sugar (if desired)

10. Salt (as required)

11. Lemon (for garnishing)

12. Shaved coconut flakes (for garnishing)

Ready, Set, Go:

1. Start with heating a little oil in pan/kadhai, in the meanwhile you can chop the onions, green chillies, keep all the spices and curry leaves ready.

2.  Add the mustard seeds, cumin seeds, chopped green chillies, curry leaves, sauté it for 5-10 seconds and add the chopped onions to it. (Take a colander, wash the poha lightly and set aside till the water drains away)
3. Sauté onions until they are golden, add the turmeric powder and the soaked poha.
4. Mix everything really well. Cook for 5-7 minutes on medium flame.

5. Add salt and sugar.
6. Garnish with chopped cilantro and a piece of lemon. Sprinkle shaved coconut flakes.

Method 2:-

1. Wash the poha in water for a few seconds and drain the water. Set aside for a few minutes. Start chopping onions, chillies, and cilantro.  Add salt and turmeric to poha. Keep it aside.
2. Heat a little oil in pan/kadhai. Add chopped potatoes, cover and cook on medium flame till they become tender, do not add water let them cook on steam.  Take them out. If desired, add peanuts to the same oil and fry it on medium flame till it changes colour. Keep aside.
3. Add the mustard seeds, cumin seeds, chopped green chillies, curry leaves, saute it for 10-15 seconds and add the roughly chopped onions to it.

4. Sauté onions until they are transparent, add the fried potatoes, peanuts and the soaked poha.
5. Mix everything really well, and add the chopped green coriander leaves. Cook for 5-7 minutes on medium flame untill it mixes really well.
6. Serve hot with a dash of lemon juice in it. Sprinkle shaved coconut flakes.

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