All About The Feel Good Drink - Chai

Slurp.

This one gulp of Indian chai takes us back to our childhood. As children, we would run to the kitchen when a sudden whiff of aroma would be the lift-me-up and lure me to my parents who would be straining earthy chai into delicate cups. The earthy color is what baits me along with the warm aroma of indigenous masalas.

In India, it is a drink to begin your day with and the most ideal companion. Our love affair with our favorite has made us experiment with different flavors so you can get a little taste of India in every sip. Let us walk through the various chais at Herbs & Kettles.

Masala Chai

Our Masala Chai blend is aromatic and zesty and will help you welcome the morning fiercely! Composed of Assam black tea blended with aromatic spices, our Masala Chai will bring a sense of warmth and rejuvenation. The cardamom, pepper, ginger, and pepper are a treat for immunity.

Vanilla Lavender Chai

Our Vanilla Lavender Chai combines our masala chai blend with luxurious vanilla bean powder and delicate aromatic lavender flowers. Have it hot or cold, sweetened or unsweetened, it is delicious!

Rose Cardamom Chai

The rich aromas of rose and cardamom add layers of depth. Experience a sense of calm and peace as soon as you take your first sip!

Now that you are aware of the true meaning of the word chai and the western interpretation of the word, try making your own masala chai with our blend here. Just follow the recipe that has been perfected by our Chaiwala Tiger at Herbs and Kettles below :

1. Mix 1 cup (8 fl oz or 240 ml) water with 1⁄2 cup milk or milk substitute (4 fl-oz or 120 ml) in a saucepan and bring it to a boil.
2. Add 2 teaspoons (4 g) of Herbs and Kettle Masala Chai and then reduce the heat and let it simmer for 3-5 minutes.
3. Switch off the heat and put a lid on the saucepan for 2 minutes to allow the chai to rest.
4. Strain into a mug and enjoy!

If you want a +1 with your chai, nothing is better than a good-ole samosa.

We thought about sharing a Tarla Dalal, which is one of the most trusted recipes in Indian households.This is all you need

For Samosa Dough
1/3 cup plain flour (all-purpose flour)
1/2 tsp melted ghee
a pinch of carom seeds
salt to taste

For Samosa Stuffing
3/4th cup boiled and peeled potato cubes
1/3rd cup boiled green peas
1 tbsp oil
1/2 tbsp cumin seeds
a pinch of asafoetida
1 1/2 tsp ginger-green chilli paste
1/2 tsp garam masala
1/4 tsp whole coriander seeds
1 tbsp finely chopped coriander

Oil to deep fry

Make the Samosa Dough

Combine all the ingredients in a bowl and knead into a stiff dough using enough water. Cover the dough with a muslin cloth and put aside for 10-15 mins. The trick to knead the perfect dough is to add water in small portions. Make sure the dough is a little tougher and you can check by pressing your finger into it.

Make the Samosa Stuffing

• Heat the oil in a non-stick pan and add cumin seeds
• When the seeds crackle, add asafoetida and ginger green-chili paste, and sautee in
• a medium flame for a few seconds, Add the potatoes, and green peas and mix well. Mash this with the back of the spoon.
• Add the garam masala, dry mango powder, coriander seeds, and salt. Mix well and cook for 2 mins
• Add the coriander and mix well
• Divide the stuffing into 4 equal sides and put aside

P.S. Make sure the mixture is kept aside and only used once cooled down.

Finally make the samosas

•  Knead the dough until smooth and elastic. Divide the dough into 2 portions
• Roll out the dough into oval Rotis
• Cut the oval into 2 halves using a knife
• Take one and join the edges Stuff the cone with a portion of the stuffing and apply water on the edges to seal it
• Repeat with the other portions
• Heat the oil and deep fry the samosas until they are golden brown
• Serve the samosas with tea and green chutney

P.S The trick to fry crispy samosas is to use warm oil to fry them and slowly increase the temperature of the oil. This cooks the outer crust slowly, making them crispy

We hope you enjoy it!