bananas







fun food




mangos!









this from a NY Times feature regarding Indian spices stored in copper containers.
here an elaborately stunning gift from mother to son; our version in copper or brass

amazing copper urns in this classic "hotel"
a hotel in southern India is the equivalent of the diner in America, serving basic, no frills food with quick service. this one serves chai so hot you need two glasses

maybe it's not authentic, but making chai for a snowday in Brooklyn

1/2 t fennel or anise seeds
4 cardamon pods
6 whole cloves
1 inch piece of cinnamon stick
1/2 t black peppercorns
1 bay leaf
1 inch piece of fresh ginger peeled and sliced
1 c water + 1 c milk
1 T black Assam tea
raw sugar
lightly toast spices for about 1 minute or until fragrant
crush spices a bit in motar and pestle, then put in stainless saucepan.
add ginger and milk + water and tea leaves.
bring to a gentle boil then simmer for about 5 minutes.
add sugar if desired
strain into little bitty chai cups
adapted from David Tanis
and thanks to Mr V for the nice red chai cups





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