At 5pm in the Shroff household, everything stops for tea. If you’ve ever had the pleasure of coming to tea at our home, you’ll understand why. Tukaram mama’s chai is unparalleled. It is refreshing (with notes of lemongrass and mint), spiced with plenty of ginger and entirely delicious. With a bit of homemade farsan — I recommend chaklis or khandvis — teatime is easily everyone’s favourite time of day.
Recipe: Tukaram mama ka chai
1 1/4 cup water at room temp
1 cup milk
1 inch piece of fresh ginger
8-10 fresh mint leaves with stem
4 stalks of fresh lemongrass
2 1/2 tsp Wagh Bakri chai powder
1/8 tsp homemade chai masala or everest chai masala.
Set the lemongrass, mint leaves and water to boil.
While it is on the stove, crush or grate the ginger and add it to the water along with the chai masala.
Bring to a boil and let it bubble for a minute.
Lower the flame, add the chai powder and milk. Increase the flame again and bring to a boil. After it reaches a boil, reduce the flame so the tea lowers back into it's pot. Turn off the heat, and allow the tea to rest for a minute, then strain and enjoy.
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