An ideal day throughout winter involves a comfortable blanket, a decent scan and a warm cup of tea. Though for most tea lovers, every season is that the same, winter becomes a reason for others too. Tea is thought for its anti-inflammatory drug properties, that’s smart for digestion – add ginger and it becomes an elixir. Whereas there are many kinds of tea around the world, one such tea that you simply actually need to try is Tandoori tea, we have just heard about Tandoori roti isn’t it, so let try the new cup of tea.
Yes, you read it right. Tandoori tea has become quite popular in India. Chef Reetu Uday Kugaji spoke to the media regarding the Tandoori Tea and shared a bit concerning this exotic creation. “I tried this tea in Pune so started making it at my home. It’s a stunning, rustic and smoke-dried flavour to that. To make the tea, place a clay pot in an exceedingly pre-heated oven for 10 minutes.”
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Chai lovers, here's something for you! If you are someone who has a special liking for chai and can have it in almost any form, then tandoori chai is here to please your taste buds . . Picture: @white_sharkh_photography Hashtag: #whitesharkhphotography . . #nustaharamkhor #maibhisadakchap #teampixel #nustachai #chailover #tea #tandooritea #tealovers #photographer #photographers_of_india #photography #photographers_hub_india #oph #lucknowblogger #blogger #photoblogger #canon #canon1300d #photography_love #refreshment
Here’s The Recipe For Tandoor Tea Just Give A Look To It…
Ingredients for it
Take one clay pot, add some milk, tea leaves, sugar, lemongrass, mint leaves, and at last the tea masala
Step 1: Pre-heat the tandoor for 10 mins by placing a clay pot in it.
Step 2: Semi-brew the tea (or the milk will burn when poured into the clay pot)
Step 3: Boil water, add tea leaves, lemon grass, mint leaves and tea masala.
Step 4: Add milk and boil it again
Step 5: Using tongs, place the clay pot in a deep brass pot and start pouring the hot tea in it.
The tea will start to bubble in the clay pot and eventually ooze out. This infused concoction is then transferred to a utensil and finally, a clean kulhad.