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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.
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.
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!
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 :
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
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.
P.S. Make sure the mixture is kept aside and only used once cooled down.
Finally make the samosas
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!