Saturday, December 20, 2008
Wednesday, December 17, 2008
Monday, November 24, 2008
Getting back to blog after a longish break. Plenty has happened.
Thursday, June 19, 2008
Thursday, May 8, 2008
Saturday, May 3, 2008
Thursday, April 10, 2008
Sitting down with a moment to spare.. beginnings of a sense of relief. Comes with watching things fall into place.. a sense of regret too. From letting go of chaos that gets you thriving. (A feeling familiar only to the hormonal, toddlers and women).
water -6 cups
Lime juice - from two whole limes. I prefer the Indian/ Thai varieties.
Ginger - 2 inch piece, crushed
choti elaichi (cardamom)- 3-4, crushed
Jeera ( cumin seeds) - 3 tsp
Saunf ( fennel seeds) - 3tsp
fresh mint leaves - 5-6
Pepper corns- 3-4
Szechwan pepper/ Timur - 3-4
Saunth- 1 pinch
Tulsi patta (Indian basil)- 4-5
(the latter are only for those with a stomach for timur and saunth)
Honey - 1/2 cup
Sugar (to taste)/ (optional)
Tea leaves -1 to 2 tsp/1- 2 tea bags ( prefer Lipton yellow label)
Boil the water with elaichi, jeera, saunf and ginger. Add one or more of saunth, pepper and Szechwan pepper if you care for them. When the decoction is bubbling profusely, and starting to change colour, squeeze in the lime juice and add tea leaves/bag. Shut off the flame. Add mint leaves and tulsi patta and steep the brew for a minute or two.
Add the honey and sugar and adjust the sweetness/ tartness as desired.
Strain and serve hot or chilled.
NB : Not that it matters too much, but the nimbu chai is great for coughs, colds, chills and sundry other digestive ailments and such like too..