2. Tea and Coffee

Tandoori Chai (Tea)


  • 1 inch ginger piece peeled
  • 3 green cardamoms
  • 3/4 cup water
  • 3 teaspoons tea leaves
  • 2.5 cups milk boiled
  • sugar to taste
  • A small kullad or earthen ware pot


  • Take your earthen pot and clean it thoroughly. Rinse and completely wipe off the moisture. Place it in your stove top and heat it thoroughly from all sides until it turns blackishhot clay pot for kullad chai
  • Rinse and peel 1″inch ginger piece. Add into a mortar along with 3-4 cardamom pods. No need to remove the husk of the cardamom. Using a pestle crush them well.
  • crushed ginger cardamom
  • Add this to 3/4 cup water and bring it to rolling boil.Simmering ginger cardamom in water
  • Add 3-4 teaspoons dried tea leaves and simmer for 3-4 minutes.Simmering tea leaves in water
  • Next add 2.5 cups boiled milk and sugar to taste. Simmer for 4 more minutes again.
  • Milk added to steaped tea
  • While the tea is simmering remove the earthen pot that is heated carefully from the flame and place inside a deep bowlhot kullad placed in a deep bowl
  • Now strain the simmered tea and pour into the hot kullad placed inside a vessel from a height. It will bubble and ooze out very fast depending on how well you have heated the kullad.making tandoori chai
  • Let it sit for a minute to absorb the smoky flavor. Remove the kullad carefully with a tong and transfer tea into serving glasses. Serve tandoori chai immediately.
  • Serving tandoori chai in earthen ware pot


Serving: 3gCalories: 130kcalCarbohydrates: 11gProtein: 7gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 91mgPotassium: 291mgFiber: 1gSugar: 10gVitamin A: 329IUVitamin C: 1mgCalcium: 237mgIron: 1mg

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