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Indian Masala Chai Tea Recipe - Made Just Right

Indian Masala Chai Tea Recipe - Made Just Right
Masala Chai Tea is one of the most popular beverages in all of India. The exact recipes for chai tea vary by region and can be made with various different spices, though this recipe combines some of the most popular into one delicious hot drink… or you can even serve it over ice for a refreshing iced chai “latte”! Ingredients: 2 cups of water 1 cup Earth Balance® Original Soymilk 2 teaspoons black tea leaves (good choices: Assam, English Breakfast, Earl Grey, Darjeeling) 1 cardamom pod 1 clove 1/2 inch piece of ginger 1/4 inch piece of cinnamon stick Sugar to taste In a sauce pot, combine the Earth Balance® Soymilk, water and spices, bring to a boil. When it begins to boil, add the tea leaves and keep on a rolling boil for 2 minutes or till the tea leaves are brewed and the tea has a dark golden color. We love this combo of floral tea with warm spices, perfect for the onset of fall! What is your favorite type of tea? Rating: 0.0/5 (0 votes cast) Related Posts Related:  One recipe only!

KFC Coleslaw recipe With the 4th of July upon us, I thought I would share with you a fabulous recipe I discovered. My husband loves the coleslaw from Kentucky Fried Chicken. In fact, he’s a terrible mayo-phobe, so it took many, many years just to get him to try other coleslaws. He had even told me one day that he wished I could find a recipe for KFC’s coleslaw so we could have it at home more often. Then I saw it. This recipe is now available for download on Kindle! More I’m making on the 4th:Blackberry Pie SquaresFresh Raspberry LemonadeWatermelon CookiesSour Cherry Almond CakeGarlic Marinated Chicken Cutlets and Grilled Potatoes From the internet:Glazed Pork Kebabs from Culinary CoryBroccoli Delight Salad – from The English KitchenRed, White and Blueberry Pie – from Grumpy’s HoneybunchRed, White and Blue Moonstone Cookies – from Salad in a Jar

Steak au Poivre - The Showstopper I have a comment on this comment, then I have a comment for the OP. To Amy: Removing to foil is simply a way to keep the steaks warm whilst resting (FOR 5 MINUTES AT LEAST… ALWAYYYS!). When the OP says remove to foil, he/she doesn’t mean to wrap them tightly. They mean to place them in a plate, and form a loose ‘covering’ of foil. This will simply trap some of the heat and allow it to remain warm, without trapping too much moisture. To the OP and to anyone else who decides to try ‘flambe’: It is important to note: When you add cognac or any other high proof liquour to a hot pan, then ignite, you are not burning the alcohol itself, per se. - Never light alcohol while there is an open flame/heat source. - Notice how in the OP, they remove the pan from the stove and then light. - Keep a heavy lidded pan nearby, just in case things Do go awry (if you follow the first 2 tips, they won’t) - Always have at least an ABC rated fire extinguisher within arm’s reach

Sesame Chicken Sesame Chicken I have whined and complained before about my plight of living without Chinese takeout. Well this is how I cope. Sesame Chicken is my favorite on the all you can eat buffet, well along with the Crab Rangoon. This is a recipe that I adapted from one my sister-in-law gave me. Ingredients for chicken: 3 chicken breasts, cut into 1 to 1/2 chunks1/2 cup milk1 egg1 1/2 cups flour1 teaspoon saltVegetable Oil for frying for sauce: 1/2 cup water1 cup chicken broth1/8 cup vinegar1/4 cup cornstarch1 cup sugar2 tablespoons soy sauce2 tablespoons toasted sesame oil1/2 teaspoon granulated garlic2 tablespoons sesame seeds, toasted Cooking Directions for chicken: Place milk and egg in a shallow bowl and beat together. for sauce: In a medium sauce pan, add water, chicken broth, and vinegar. Enjoy! Miss Microformatting by hRecipe. Tagged as: Chicken, sesame, sesame sauce

The Pastry Affair - Home - Garlic Parmesan Pull-Apart Bread I once made the driest pancake in the world. I can see you sitting at home, staring at your computer screen, and scoffing at my bold statement. Driest pancake in the world? Yeah, right. Let me share my story with you. A few years back, I made chocolate chip pancakes. Quickly flash to the next morning. Still cold. Confusion. Was the microwave broken? I got angry, as one will when they want food and want it now. When I took it out, the pancake was slightly less cool. It took me a few hours to realize what had happened. It only stands to reason that my pancake was so utterly dry that there wasn't enough water in it to be absorbed by the microwaves. Thus, the world's driest pancake was born. And to think I took a bite... Luckily, this Garlic Parmesan Pull-Apart Bread is definitely not dry. One Year Ago: Chocolate Orange Miniature Cakes Garlic Parmesan Pull-Apart Bread Yields 1 loaf In a large mixing bowl, stir together the yeast and water. Punch down the dough.

Parmesan Roasted Potatoes Ok fine. I’m officially ready to make the transition to fall. And I thought, what better way to do it than with my all time favorite Parmesan Roasted Potatoes! These are like candy. 100% addictive. Once you stop, you just can’t stop. I always, without fail, make these with Yukon Gold potatoes because here’s the truth… I’m too lazy to peel the skins off potatoes. This is more a technique rather than a recipe, since you can scale these potatoes up if you’re cooking for a crowd. You’re going to start with some naked potatoes…. Add on all the seasonings… Using your fingers, go ahead and toss everything together…. Put them in the oven for about 15 minutes. Once they are nice and golden and crispy, throw them onto a serving platter…. And then EAT!! And just a public service announcement – make a double batch and then serve them with breakfast the next morning too. Parmesan Roasted Potatoes Ingredients Instructions Preheat your oven to 425 degrees.Place the cubed potatoes into a baking dish.

Better Than Takeout Orange Chicken Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius. I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges, and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent. I love orange chicken, and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home. The sauce is sweet, tangy, there is no lack in orange flavor, and the red pepper flakes give it just a touch of heat. Combine corn starch, salt, and pepper. As you finish each batch, drain cooked chicken in a paper towel lined plate. In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Ingredients Chicken

broccoli parmesan fritters Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. I have a theory that you can tuck almost any finely chopped or shredded vegetable — be it potatoes, zucchini, or an Indian-spiced mix — into a savory pancake, fry it in small mounds until crisp on both sides, serve it with a dollop of a sour cream or yogurt sauce and they will be inhaled. So, you know where this is going. And with that, I had them for lunch instead. Broccoli Parmesan Fritters There’s a lot of broccoli and very little pancake in this fritter. In the bottom of a large bowl, lightly beat your egg.

Artisan Bread in Five Minutes a Day And I’m not even kidding! Easiest. Recipe. Ever! If you’ve been intimidated to make homemade bread, your store bought days are over. Recipe for Homemade Artisan Bread makes 3 loaves 3 cups lukewarm water1 1/2 tablespoons granulated yeast1 1/2 tablespoons kosher or other course salt6 1/2 cups unbleached all purpose flourcornmeal for pizza peel (optional) 1. 2. 3. 4. 5. 6. 7. 8. Now slice and add lots of butter or strawberry jam. Thanks to my brother, Ramon, for taking the time to teach me.

Cookies and Cream Peanut Butter...Midnight Snack Need a midnight snack? Or anytime snack for that matter, my cookies and cream peanut butter might just knock your socks off I was so lucky to have my sister and her family visit earlier this week and I got to have some kitchen time with her beautiful girls. Hope you’ll enjoy this naughty snack that’s good enough to eat by the spoonful! Here’s your 3 ingredient line up. Break out the Oreos. My sweet little helper, I miss her already! Here’s the second stinker that kept passing through the kitchen. Pour those Oreos in a large bowl. …as well as peanut butter Time to melt the chocolate chips Use either a double boiler or melt in the microwave. Add 2 tablespoons of peanut butter to the double boiler, helps melt the chocolate nicely. Add the chocolate to the bowl! Mmmm Give a gentle stir and place into a mason jar. Yes please. Double yes please. Cookies and Cream Peanut Butter 10 whole Oreo Cookies 2 Cups creamy peanut butter 1 cup white chocolate chips 2 tablespoons creamy peanut butter 1. 2. Yield: Debatable

Spinach Stuffed Portobellas « From Ketchup To Chutney Spinach Stuffed Portobellas 13Jul11 Here in Boston it’s been in the 90s for the last few days, so recipes for the grill have definitely been catching my eye. Anything to keep the heat out of the house. After the 4th of July and all the cook-outs and camp food this summer (involving all kinds of delicious meats and rich foods), this vegetarian dish really hit the spot. I opted to use Laughing Cow Lite cheese, mostly because it’s what I had on hand, but also because it’s creamy and cheesy without being heavy. Spinach Stuffed Portobellas (inspired by Serious Eats, feeds two as a small main or large side dish) 2 large Portobella Mushroom Caps 3 wedges Laughing Cow Cheese (or ~2.5oz other soft, spreadable cheese) 10 oz package frozen Spinach S&P Olive Oil Crank up the grill to a medium-high flame. Wipe down the mushroom caps to remove excess dirt or debris (don’t ‘wash’ mushrooms, just use a wet paper towel to wipe down). Defrost the spinach, and mix together with the cheese. Like this:

cumin seed roasted cauliflower with yogurt I do this dreary thing every October where I decide on the first day that requires a scarf and a hustle in your step to keep warm that the long, gloomy descent into winter has begun and soon the world will be brown, gray and frozen and this will continue until April or beyond and I might as well stock up on some farro and root vegetables and climb into my igloo because that’s all there will be for a long time. I am clearly no fun at all, and also a little blind as I declare this while stepping over crinkly flame-throwers of leaves, while the sky is still fantastically blue and generally, without even have stepped through a farmers market. Because the markets? In the early days of blogging, the phrase Cheese Sandwich Blogs was used to unkindly refer to blogs so dull that their authors would even describe what they had for lunch that day. The recipe is from Melissa Clark’s new cookbook, Cook This Now. This dish gets an amazing amount of flavor out of just a few ingredients.

15 Basic Stir Fry Sauce Recipes (Food and Whine) I love a good stir fry and they are a great way to use up odds and ends of meat, vegetable and noodles. And let’s face it, they are a quick and easy dinner solution. Simply cook up some rice or throw in some noodles and it’s a family-pleasing meal. I rarely start with a recipe – just a pile of odds and ends. So it occurred to me recently that what I really needed was a stir-fry sauce “cheat sheet” – a handy reference for the combination of sauce ingredients I need to make different kinds of stir fry to combine with my collection of ingredients. Here I’ve collected 15 great stir-fry sauce recipes that can be printed to keep handy in the kitchen (or bookmarked, if you prefer). Instructions for all of these recipes … just combine the ingredients in a small bowl, stir well to combine, then add to your stir fry. Lemon Stir-Fry Sauce – Great with seafood stir fries, such as shrimp and/or scallops, as well as chicken. Lemon Stir-Fry Sauce II – nice with chicken and seafood. Tips:

Lucy Knisley - CHAI! Oh sweet! I'm totally going to use this, thanks. if you go to middle eastern stores, or even indian stores cardamon is waaay waaaaay cheaper. stop buying ethnic ingredients at chain grocery stores- they over charge!! same goes with pomegranate juice... or figs... or dates. I love it when your comics take a turn to the psychedelic side... Holy cow I'm doing this the second I get home from work. Ok, yeah, definitely making a bigger batch next time. I used to get the best Chai tea from the cafe at Borders when I worked there, for some reason I've never had better! Yeah, they had great Chai...then their cafes became Seattle's Best and the good Chai could never be had again. are you planning to publish a book of the various comic recipes you've been making? Twinings had a nice Indian Spice Chai in tea bags, which is nice. Oh wow this is the coolest recipe ever! Cardamom is a lovely, lovely spice, and makes a fabulous spiced sweetened bread. I can't WAIT to try this recipe now. try Oregon Chai.

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