Kalmi Vada, Hari Chutney and Masala Chai

Ingredients

• 2 cup Coriander Leaves (Packed, with tender stems)
• 1 cup Mint Leaves (Packed, stems removed)
• 3 pcs Green Chili (Adjust to your spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 2 clove Garlic (Optional, for a pungent flavor)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Cumin Seeds (Can be lightly roasted for deeper flavor)
• 2 tbsp Curd (Optional, for creaminess. Use plain, full-fat.)
• 0.75 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Optional, to balance flavors)
• 3 pcs Ice Cubes (To preserve the green color)

Instructions

1. 1

   Prepare the Herbs (3 minutes)

   • Thoroughly wash the coriander and mint leaves under cold running water to remove any grit.
   • Pat them dry gently with a kitchen towel. This prevents the chutney from becoming watery.
   • Use tender coriander stems but discard any thick, tough ones. Pluck the mint leaves from their stems, as mint stems can be bitter.
2. 2

   Combine Ingredients in Blender (2 minutes)

   • Place the prepared coriander and mint leaves into a high-speed blender or grinder jar.
   • Add the green chilies (stems removed), chopped ginger, garlic cloves (if using), cumin seeds, lemon juice, curd (if using), salt, and sugar.
   • Finally, add the ice cubes. The cold temperature helps prevent the herbs from oxidizing and turning dark during blending.
3. 3

   Blend to a Smooth Paste (3 minutes)

   • Blend the ingredients on high speed until you achieve a smooth, uniform paste.
   • You may need to stop and scrape down the sides of the blender jar once or twice to ensure everything is well combined.

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.