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The Vegetarian Curry Bible
Chai Masala
by Sunita
Cucumber Raita
by Kris Dhillon
This is a delicious, cooling yoghurt dish excellent served with spicy curries together
with rice and/or Indian breads.
Serves four.
This makes 4 cups of chai (tea).
Ingredients
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3 cups water
4 tsp dried tea leaves(or tea powder)
2 cups whole milk
1 tsp masala chai powder( See "Pickles and Spice Mixes" section)
3 tsp sugar
Preparation time: 5 minutes.
Ingredients:
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1 pt (570ml) plain yoghurt
1 teaspoon salt
4 inch (10cm) piece of cucumber
½ teaspoon garam masala
Freshly ground black pepper
Method
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Heat the milk in the microwave for a minute.
Bring the water to a boil along with the sugar.
Add the tea leaves and masala powder.
When the concoction starts boiling, take it from the stovetop.
Pour out the milk equally into the 4 cups.
Place a strainer on one cup and pour about 1/3 cup of the tea
concoction into the strainer.
Method:
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Put the yoghurt and salt into a bowl and beat with a fork until smooth.
Thinly slice the cucumber, place slices on top of each other and cut into strips.
Now cut the strips into dice. Scatter over yoghurt.
3. Cover and refrigerate until required. Sprinkle on the garam masala and black
pepper just before serving.
4. NB. Allow the yoghurt to reach room temperature before serving.
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Remove strainer and mix the tea well.
Repeat for the rest of the cups.
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