Guest guest Posted February 1, 2008 Report Share Posted February 1, 2008 A recipe sans cardamom (since that's the hardest-to-find chai spice) is at the end of the file if you can't find a good Indian grocer in your area, though some would argue that's not " real " chai. What?!?!? He cried, incredulously. I doubt if there's an Indian market within 100m of me and the local health-food store has cardamons (As seeds) Ditto (in small poddy sort of things) and some things which are labelled (I think) " Brown cardamons " and look as if they have another layer outside the pod thing. Nn. England. Funny thing is, until tonight I'd never seen it with 2 " m " s Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2008 Report Share Posted February 1, 2008 > What?!?!? He cried, incredulously. I doubt if there's an > Indian market within 100m of me and the local health-food > store has cardamons (As seeds) Ditto (in small poddy sort > of things) and some things which are labelled (I think) > " Brown cardamons " and look as if they have another layer > outside the pod thing. I generally try to patronize ethnic markets rather than health food stores. HFSs are generally the least-authentic and most expensive way to procure anything of foreign origin, behind even the ethnic foods section of a well-stocked chain grocery. I think I've been in the HFS in Augusta since I moved here once, looking for malted milk powder. I didn't buy anything. > Funny thing is, until tonight I'd never seen it with 2 " m " s " Cardamon " is a common misspelling of " cardamom " . According to the OED, it has no published historical precedent. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2008 Report Share Posted February 1, 2008 > Interesting . . . I've never come across a chai recipe decocted in > milk. All of them (including the one my Indian friend's wife makes) > that I've run across involve decoction in water and later addition of > milk. What area of India were you in? > I was in a rural area of central Mahrastra. They made it with pure milk and blew like crazy on it. It was delicious! Diane Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2008 Report Share Posted February 1, 2008 (in small poddy sort of things) and some things which are labelled (I think) " Brown cardamons " and look as if they have another layer outside the pod thing. > > > Nn. England. , The cardamom (oops that was what spell check came up with! ) we have is little green pods. The seeds inside are brown and tiny. They smell wonderful and I think are a very important ingredient in Chai! Just my thoughts. Diane Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2008 Report Share Posted February 1, 2008 Hi That is probably OT but would yu care to pass this Chai recipe on? I am interested I like the aroma of Cardamom as well. I have tied a " Chai " Latte a Starbucks and did not like it.. I would like to try making my own... Frantz Beckman <sehrgut@...> wrote: > > > > Interesting . . . I've never come across a chai recipe decocted in > > milk. All of them (including the one my Indian friend's wife makes) > > that I've run across involve decoction in water and later addition of > > milk. What area of India were you in? > > > I was in a rural area of central Mahrastra. They made it with pure > milk and blew like crazy on it. It was delicious! I'm going to have to try that . . . and amend my generalized chai recipe to include the Mahrastra region! __ --------------------------------- Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2008 Report Share Posted February 1, 2008 Disregard last post... Frantz --------------------------------- Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2008 Report Share Posted February 1, 2008 > > Hi > > That is probably OT but would yu care to pass this Chai recipe on? I am interested I like the aroma of Cardamom as well. I have tied a " Chai " Latte a Starbucks and did not like it.. I would like to try making my own... > > Frantz Frantz, That is so funny cause when I was in the London airport coming home from India, I thought oh I'll have a Chai at Starbucks......OMGosh was it horrible. I was so shocked that that is what people thought Chai was. When my daughter lets her friends have a sip of mine they say how different it is but it sure is good. I'm not sure if you were asking me or someone else but you're more than welcome to pass mine on. You must try it with pure milk it's delicious! I know it kills the enzymes, but I guess sometimes that's just the way it is. EnJoy! Diane www.peacefulacres.wordpress.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2008 Report Share Posted February 1, 2008 > I know it kills the enzymes, but I guess sometimes that's > just the way it is. That's alright. The enzymes in raw milk are not acid-active like digestive enzymes, and are inactivated and broken down to amino acids in the stomach and small intestine very quickly. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2008 Report Share Posted February 1, 2008 I've tried one of those, but they clog so quickly and then take so long to drain, must be rinsed constantly. -Patty > > Hi All > > I use a reusable coffee filter. Cost a couple dollars at > WalMart. Very fine mesh and easy to clean. > > Bill > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2008 Report Share Posted February 5, 2008 Hey Diane.. I know it's been a while since you wrote this one, but I was wondering about the amounts - if you could give a little more detail. Such as - loose tea to spices - would you say half and half? More tea? More spices? Also, approx. how much sugar per cup of milk? I would love to try this recipe. Thanks. > Sugar > Bring the milk and tea/spices to a boil. ... But we keep playing > around with it until we get it to our tasting. > Enjoy > Diane > Quote Link to comment Share on other sites More sharing options...
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