CHAI – TEA
In this method, you make tea in a pressure cooker. The flavors are locked and sealed inside the cooker. It creates a very bold flavour. Its easy, its tasty and you will make it again and again.
Indian households make chai / tea mostly using loose tea leaves. Don’t spend too much on getting the best tea leaf available. Indian tea is made with mamri tea leaves. Mamri tea is tea that has been cured in an unique inexpensive way. It produces granules or powder instead of the popular curl tea leaf. Infact, my mother would refer to it as tea “powder”. She has never used the word tea “leaf”. So pick up an inexpensive tea “powder” with the label “made in India”.
Then comes the spices. I have used ginger, cardamom and cloves. Slightly crush them in a mortar and pestle to release its flavor.
A note on ginger – Too much ginger will make the milk curdle and you will ruin your tea. So don’t go over board on ginger.
Here is the fool proof and the best method of making tea.
Hope you like the video. Enjoy!
Note: 2 liter or 3 liter pressure cooker is recommended for this recipe
- 1 Cup water (add it to the pressure cooker)
- 1 cup milk
- ½ cup water
- 1½ teaspoon loose tea leaf powder
- 1 teaspoon ginger, crushed
- 2 cardamom, crushed
- 2 cloves, crushed
- 2 teaspoon sugar
- Add a cup of water to a two liter pressure cooker.
- Place a bowl inside the cooker and add in all the ingredients mentioned above.
- Cover the cooker and cook for 3 minutes on medium flame. About 1-2 whistles might come in these 3 minutes.
- Switch off the flame and remove the pressure manually.
- Strain the tea and serve hot.
A note on ginger - Too much ginger will make the milk curdle and you will ruin your tea. So don't go over board on ginger.
The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The recipes have been adapted from his OPOS Cookbook. They are used in Kannamma Cooks with prior permission. The recipes are an adaptation from the cookbook.