INGREDIENTS

INSTRUCTIONS

There are 2 methods you could make tea the Indian way.  Boil a mixture of
water, milk (as much as needed for the entire serving).  This mixture is
then brought to a boil. Once that happens, add the tea leaves and spices
and continue to heat - please note that this is the important difference in
the two methods - the "hotch potch" is boiled for about 5 minutes and you
would have to keep stirring the mixture (other wise it would boil over)
Strain the tea directly into tea cups. This method is used for the not so
exotic variety of tea leaves - Basically, you depend on the spices to give
you the flavor.
Spices: There are a lot of varieties which are used.  Combinations are
made usually depending on the taste the individual likes:
Ginger (as you had mentioned)
Cardamom
Cloves
Whole white pepper (this might not be available freely - check
Asian-Indian grocery stores)
I can give you certain other names - but I know only the Indian names.
Don't know the English equivalent. If you are interested you could email me
for an extended list. Most of these would be available at Indian (Asian
Indian) stores I am not giving the list right now - by the time you get
back to me I'll try and find the English name equivalents.
All these are part of mix-n-match variety. All of them need to be ground
before added to the tea preparation. A coarse grind should be enough. You
need not add all, then again you could - depends whether you like what you
get as end product Trial would help you out.
My favorite though is a mixture of ginger and Cardamom added to tea.
For this I add about piece of ginger (size of a grape) cut in small pieces
and 2-3 pods of Cardamom (grind it coarsely - or just powder it with
something heavy). This is added for a 2 cup serving.
MAHESH@BIGBRO.COLUMBIASC.NCR.COM
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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