Spiced Tea (Chai)
The Indian chai masala has become
very popular amongst Tibetans in the refugee communities, and is healthier in
the Indian climate than the traditional buttered tea.
Ingredients
Method
-
Crush the cardamom pods
and ginger and add them to the cold water.
-
Slowly bring the water to
a boil.
-
Remove from the heat and
add the tea bags.
-
Allow the mixture to sit
for several minutes.
-
Remove the tea bags and
add the milk and sugar.
-
Reheat and serve.
-
 This
recipe is excerpted from "The
Lhasa Moon Tibetan Cookbook", ©1999, by Tsering Wangmo and
Zara Houshmand. The cookbook offers the Lhasa Moon Restaurant's most
popular Tibetan dishes, with a unique mix of Asian influences and Tibetan
regional ones -- cuisine which delights vegetarians and meat lovers alive.
Reprinted with permission from the publisher, Snow Lion Publications,
Ithaca, NY. http://snowlionpub.com.
Info/Order
this book.
About The Authors
  TSERING
WANGMO, owner of Lhasa Moon (a Tibetan restaurant in San Francisco),
is also a famous Tibetan actress, singer, and dancer. She is a founding
member of Chakasam-pa Tibetan opera troupe in San Francisco.
ZARA HOUSHMAND is an Iranian-American writer. She is active in modern
Iranian theatre, as well as traditional Balinese puppetry, and her own
plays have been produced in San Francisco, Los Angeles, and New York. She
cooks compulsively for friends and especially enjoys cooking for
retreats.
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