Autumn Chai Recipe
•3 ½ cups of boiling water
•2 cinnamon sticks
•1 T fresh ginger, grated
•1 whole nutmeg, chopped or 1/2 tsp ground nutmeg
•1 T fennel seeds
•1 T cardamom seed pods
•½ tsp whole cloves
•¼ tsp black peppercorns
•1 T Astragulus root (optional)
•½ tsp Echinacea root (optional)
1) Bring water to a boil.
2) Simmer the spices in the water for about 15 minutes. (If you’d like to add black tea, add 1/8 cup after removing from the heat and steep for not more than 3 minutes.)
3) Strain out the herbs, add warmed milk (I suggest at least ¼ cup) & honey to taste.
Puffed Fried Bread (Puri)
Puris are traditional Indian fried breads made with whole-wheat flour, but you can vary the ingredients. Puris are best when eaten hot. Makes 16 medium-sized puris.
•2 c sifted chappati flour (or 1 c whole wheat and 1 c white)
•1/2 tsp salt
•2 T melted butter or oil
•2/3 c warm water
•ghee or oil for deep frying
1) Combine the flour and salt in a mixing bowl. Rub in the butter or ghee until the mixture resembles coarse meal. Add up to 2/3 c water, slowly pouring in just enough to form a medium-soft, kneadable dough. Turn the dough onto a clean working surface.
2) Knead the dough for 5-8 minutes or until silky smooth. Cover with an overturned bowl and let rest for 1/2-3 hours.
3) Reknead dough again for 1 minute. Divide the dough into 16 portions, roll each portion into a smooth ball, and cover all the balls with a damp cloth.
4) Preheat ghee or oil in a wok or deep pan over low heat. Meanwhile, with a rolling pin, roll all your balls of dough into smooth disks about 4 1/2 inches wide.
5) Drop rolled puris into the hot oil (BE CAREFUL!) and watch it puff up into a balloon. Let it brown slightly to a golden color, then turn it over and cook the other side. Lift out with a slotted spoon and drain in a large colander.
6) Sprinkle powdered sugar after the puri has slightly cooled.