| No. of servings: 3 | |
| Preparation Time: 2 mins | Cook Time: 10 mins |
Special kick of ajwain leaf and seeds flavor in Chai for a rainy evening! The jaggery in it adds its own goodness to this delectable tea.
Ingredients:
- Tea leaves - 3 tsp
- Indian Borage (Doddipatre, Doddapatre, Peddapatra, Karpooravalli, Ajwani) leaves - 6
- Ginger - 1 inch
- Powdered ajwain (Ajowan caraway) seeds - 0.25 tsp
- Milk - 0.75 cup
- Jaggery (or) brown sugar - 3 tsp
Method:
- Grate ginger into a vessel
- Tear the ajwani leaves into it
- Add water and bring to a boil ('Soup' mode in IP)
- Add tea leaves and boil for a minute
- Add ajwain seeds powder and boil
- Add milk and let it boil for another minute
- Strain into cups
- Add jaggery/sugar as prefered and serve hot
Tips and Tricks:
- Heating water in a hot water kettle expedites the process
- To cut the time needed to grate or process the flavorings, put them all in a blender jar with half a cup of hot water and pulse. (Ginger will be grated, leaves will be ripped, zest will be incorporated, etc.!) Pour it into the vessel and whisk the remaining hot water in the blender jar and use that for the tea. Clean up will be done instantly
- Ajwain leaves and the seeds (they don't come from the same plant though) are excellent for digestion; beats gas and bloating
- Per cup of tea, use: 1 cup water; less than half a cup of milk and little more than a tsp of tea leaves
Pictures:
Final Outcome:
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