Egg Pakora, Mint Chutney and Masala Chai

Ingredients

• 1.5 cup Mint Leaves (Packed, tough stems removed)
• 1 cup Cilantro (Packed, including tender stems)
• 2 piece Green Chili (Adjust to spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 2 tablespoon Roasted Chana Dal (Acts as a thickener)
• 2 tablespoon Lemon Juice (Freshly squeezed)
• 0.75 teaspoon Salt (Adjust to taste)
• 0.5 teaspoon Black Salt (Also known as Kala Namak)
• 0.5 teaspoon Sugar (Optional, to balance flavors)
• 3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)

Instructions

1. 1

   Prepare the Herbs (4 minutes)

   • Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
   • Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
   • For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
   • Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2. 2

   Combine Ingredients in Blender (1 minute)

   • Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3. 3

   Blend to a Smooth Paste (3 minutes)

   • Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
   • Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
   • If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.

Ingredients

• 2 cup Water
• 2 cup Whole Milk (For a rich, creamy texture.)
• 4 tsp Assam Black Tea Leaves (Or any other strong black tea.)
• 1 inch Fresh Ginger (Peeled and coarsely crushed.)
• 4 pods Green Cardamom Pods (Lightly crushed to open them.)
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 5 pcs Black Peppercorns (Lightly crushed.)
• 4 tsp Sugar (Adjust to taste.)

Instructions

1. 1

   Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.

2. 2

   In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.

3. 3

   Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.

4. 4

   Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.

5. 5

   Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.