Cooking with Kurma
The Ekadashi Feast
(1) Succulent Gujarati Pumpkin Curry
(2) Sago Pilaf (Sabudana Khichari)
(3) Eggplant, Potato and Panir Cheese (�A Meat-Eater�s Delight�)
(4) Crisp Ekadasi Cauliflower Fritters (Pakoras)
(5) Hot and Sweet Tomato Chutney
(6) Buckwheat Poories
(7) Saffron Mashed Potatoes
(8) Hot & Spicy Apple Chutney
(9) Savoury Fresh Cheese Balls in Creamy Tomato Sauce (Malai Kofta)
(10) Creamy Cardamom-infused Condensed Yogurt Dessert with Pistachios and Saffron Syrup (Shrikhand)
(11) North Indian Carrot Halava
(12 ) Hot Spiced Tea (Masala Chai)
Use black (rock) salt, groundnut or olive or non-grain oil.
(1) Succulent Gujarati Pumpkin Curry
This dish proves just how delicious pumpkin can be if teamed up with the correct flavour partners. Succulent Gujarati Pumpkin is excellent served with hot chapatis or poories. Makes enough for 6 persons.
2 tablespoons oil or ghee
1 teaspoon fenugreek seeds
� teaspoon yellow asafetida powder
1 kg pumpkin, cut 1.75cm cubes
1 cup water
1� teaspoons salt
� teaspoon turmeric
� teaspoon red chili powder
1 teaspoon coriander powder
1� teaspoons jaggery or brown sugar
1 tablespoon lemon juice
handful fresh coriander leaves, chopped
Heat a wok or deep saute pan over moderate heat. Add the oil or ghee, and when slightly hot, add the fenugreek seeds. Fry them until they turn one or two shades darker. Be careful not to darken them too much, or they will turn bitter.
Add the yellow asafetida powder, saute momentarily, splash in a little water to cool the pan, then add the pumpkin, water, salt, turmeric, chili, and coriander powder.
Stir, then cover, raise the heat, bring the mixture to the boil, then reduce to a simmer and cook for about 15 or 20 minutes, or until the pumpkin is tender, preferably with a little liquid left in the pan.
Add the sweetener and lemon juice, heat through, then remove the pan from the heat, sprinkle with fresh coriander leaves and serve hot.
(2 ) Sago Pilaf (Sabudana Khichari)
Known as sabu or sabudana, sago and tapioca are both used similarly and interchangeably in Indian cooking, especially as a light-meal choice for Ekadasi grain-fasting days. There is sometimes confusion about which is which because the white beads of sago and tapioca can look identical. But they are from quite different sources.
Tapioca is processed from the tubers of the cassava plant, while sago is obtained from the sago palm.
To make things more confusing, packaging and distribution companies sometimes refer to sago as tapioca, and vice versa. It probably makes no difference if you're making a sticky tapioca pudding, but for this recipe I recommend sago. The main reason is that sago has to be soaked for a longer period of time than tapioca, and is less temperamental to deal with.
And in this dish, where every pearl has to be separate, it's essential that you don't over-soak it, or it will turn out like a sticky paste. Another potential problem is that sometimes sago or tapioca is partially pre-cooked, although there is no indication on the packaging. That variety is unacceptable for this recipe.
My advice is to purchase your sago from an Indian grocery supplier. Chances are it'll be the right stuff, and quite suitable for preparing Sabudana Khichari.
Sago, like tapioca, comes in different grades - small, medium and large pearls. The grade required for this recipe is medium - the pearls should be the size of black peppercorns. If you want to take your chances with tapioca, then note carefully the following differences: Indian sago has to be washed once in cold water, then drained. Hot water (not boiling) is then poured over the sago until the water just reaches the surface of the sago, and is left, covered, for 2 hours. It will completely soak up all the water, double in size, and become separate and fluffy.
If using tapioca, follow the same procedure, but it should not be washed, and just soaked in cold water for half an hour only.
There is one other very important thing you should know about preparing this dish. Sago, like tapioca, is very heat-sensitive. If you try to fry the soaked pearls of sago in the hot spiced oil or ghee, it will turn into a sticky, gluggy mass, which is impossible to separate. Instead, fold the sago carefully into the warm seasoned oil after the pan has cooled a little. If you need to re-heat the dish, do so on the lowest possible setting, stirring constantly. Having said all that I invite you to try the recipe. Serves 4 � 6.
1� cups Indian sago
4-6 tablespoons oil or ghee
1 cup potatoes, cut 1.25cm cubes
2 teaspoons cumin seeds
12-15 curry leaves
1-2 hot green chilies seeded and minced
� teaspoon turmeric
2 teaspoons salt
� teaspoon sugar
� cup freshly-shredded coconut
1� cups roasted peanuts, very finely chopped
1-2 tablespoons chopped fresh
coriander leaves
Wash and soak the sago as described above. It is very important to pour only sufficient hot water to just reach the surface of the sago, otherwise it will become sticky. Leave for 2 hours.
Gently rake the fully soaked pearls of sago between your fingers to separate them. Heat the oil in a wok or deep-frying pan over high heat. When the oil is hot, drop in the potatoes and fry them for 3-5 minutes or until they are golden brown and fully cooked. Remove them with a slotted spoon, and set them aside.
Reduce the heat to low, and allow the oil to cool a little. Drop in the cumin seeds and fry them until they darken a few shades. Add the curry leaves and green chilies, saute them for half a minute, then remove the pan from the heat. Allow the oil to cool a little more, then sprinkle in the turmeric.
When the pan is fairly cool, but not cold, drop in the sago, salt, sugar, coconut, peanuts and potato. Stir well until the sago is an even yellow colour from the turmeric-flavoured oil. Sprinkle on the coriander leaves, and serve immediately. If you want to re-heat, follow the directions as above.
(3) Eggplant, Potato and Panir Cheese (�A Meat-Eater�s Delight�)
Our spiritual master, �r�la Prabhup�da, taught Dipak, my old friend and culinary guide, how to prepare this vegetable dish in 1972 giving it the unusual sub-title of 'Meat-eaters Delight'.
Because the panir cheese is cut into large uneven chunks and deep-fried in ghee until dark, then slowly stewed in spiced whey, it develops a very "meaty' texture and appearance. Serve this rich and juicy vegetable dish with plain boiled rice, a simple dal, crisp salad, and flat bread. Note: Save the whey when you make the panir cheese. Serves 4 � 5 persons.
ghee for deep-frying
2 large baking potatoes, peeled and cut into 2.5 cm cubes
2 large eggplants, cut into 2.5 cm cubes
panir made from 2 litres milk, pressed for � hour, and cut into 2.5 cm cubes
1 tablespoon ghee
2 teaspoons cumin seeds
1 teaspoon crushed dried red chilies
� teaspoon yellow asafoetida powder
� teaspoon turmeric
2 cups whey
� teaspoon ground coriander
1� teaspoons salt
Add enough ghee to half-fill a wok or deep-frying pan. Place over moderate heat and allow it to reach 190�C/375�F. If you use a large wok or pan, you can fry all of the potatoes simultaneously. Otherwise, add half the potatoes and deep-fry them until golden brown 8 to 10 minutes. Remove and drain them. When the potatoes are all fried, allow the ghee to return to the required temperature.
Fry half the eggplant pieces until they are golden brown. Remove and drain them. Allow the ghee to return to the frying temperature; then fry the remaining eggplants and drain them.
Deep-fry the panir cubes until they are dark golden brown. Remove and drain. Turn off the heat under the ghee.
Heat 1 tablespoon ghee over moderate heat in a heavy 3-litre saucepan. Saute the cumin seeds until golden brown. Add the chilies, asafoetida, and turmeric. Stir momentarily; then carefully add the whey, salt, and ground coriander. Raise the heat until the whey boils.
Add the potatoes, eggplant cubes, and pieces of fried panir. Combine the vegetables with the whey, taking care not to crush the eggplant. Boil, reduce the heat to low, and simmer the vegetables for about 20 minutes. Cook until the potatoes become glazed and light golden. The eggplant should be soft but not mushy, and the panir cubes should be juicy. Serve hot.
(4) Crisp Ekadasi Cauliflower Fritters (Pakoras)
Pakoras are popular spiced, batter-dipped, deep-fried, vegetables that make perfect snacks or hors d'oeuvres. Ghee is the preferred medium for frying pakoras, although you can use nut or vegetable oil.
The tradition of frying things in batter is popular throughout the culinary world. In Italy, there�s the delicious Neapolitan fritters known as pasta cresciuta, comprising of things like sun-dried tomato halves, zucchini flowers, and sage leaves dipped in a yeasted batter and fried in olive oil. The Japanese dip all sorts of things, including zucchini, eggplant and carrot into a light thin batter and serve the tempura with dipping sauce.
In India, pakoras (pronounced pak-OR-as) are almost a national passion. Cooked on bustling street corners, in snack houses, and at home, the fritters are always served piping hot, usually with an accompanying sauce or chutney. The vegetables can be cut into rounds, sticks, fan shapes, or slices. The varieties are endless.
Try batter-frying various types of vegetables. Cauliflower pakoras are probably the most popular, but equally delicious are potato rings, zucchini chunks, spinach leaves, pumpkin slices, eggplant rings, baby tomatoes, sweet potatoes, red or green pepper slices, asparagus tips, and artichoke hearts. Cook pakoras slowly to ensure that the batter and the vegetables cook simultaneously. Makes about 2 dozen pakoras.
1 cup each of buckwheat and arrowroot flour
2 teaspoons baking powder
2� teaspoons salt
2 teaspoons yellow asafoetida powder
1� teaspoons turmeric
2 teaspoons cayenne pepper
1� teaspoons ground coriander
2 teaspoons nigella seeds
2� cups cold water, or enough to make a smooth batter
1 large cauliflower cut into florets
ghee or oil for deep-frying
Combine the flours, salt, powdered spices, and green chilies in a bowl. Mix well with a wire whisk.
Whisk in sufficient cold water to make a batter the consistency of medium-light cream. When you dip the vegetable in the batter, it should be completely coated but neither thick and heavy nor runny and thin. Have extra flour and water on hand to adjust the consistency as required. Let the batter sit for 10 to 15 minutes.
Heat the ghee or oil to a depth of 6 � 7 cm in a wok or deep-frying vessel until the temperature reaches about 180�C/355�F.
Dip 5 or 6 pieces of cauliflower in the batter and, one at a time, carefully slip them into the hot oil. Fry until the pakoras are golden brown, turning to cook them evenly on all sides. Remove with a slotted spoon and drain on paper towels. Continue cooking until all the pakoras are done. Serve immediately or keep warm, uncovered, in a preheated cool oven for up to � hour.
(5) Hot and Sweet Tomato Chutney
Too hot to bear but too sweet to resist! Makes about 2-2� cups
2 tablespoons ghee or oil
� teaspoon black mustard seeds(note that some do not partake of these on Ekadasi)
� teaspoon cumin seeds
one 5cm piece cinnamon stick
3�4 whole dried red chilies, broken
� teaspoon turmeric
� teaspoon fenugreek seeds
3� cups firm, ripe tomatoes, peeled and coarsely chopped
� cup sugar
� cup sultanas (optional)
� teaspoon salt
Heat the ghee or oil in large heavy frying pan over moderate heat. Saute the mustard seeds in the hot ghee until they begin to crackle. Add the cumin and cinnamon. When the cinnamon darkens, add the chili bits and the turmeric.
Add the chopped tomatoes and, stirring occasionally, cook over moderate heat for 10 minutes, or until the chutney begins to thicken.
Stir in the sugar, sultanas and salt. For a moist chutney, continue to cook for another 5 minutes. For a jam-like chutney, cook for another 15 minutes or until the chutney appears thick and glazed.
Serve warm or at room temperature.
(6) Buckwheat Chapatis
Buckwheat is not technically a grain, but it lends itself to breads and pancakes as it behaves like a grain. In India and elsewhere, on the grain-free Vaisnava fasting day of Ekadasi, buckwheat, as well as other pseudo-grains, like chestnut flour and tapioca flour, are used in a variety of versatile ways. If you like the taste of buckwheat, you�ll love these tender versions of India�s most popular flatbread, the chapati. Buckwheat contains no gluten, so those of you who can�t eat wheat will find this recipe appealing. As far as equipment is concerned, you�ll need at least one non-stick frypan, (two or three are better), a rolling pin, a smooth surface for rolling, and some kitchen tongs. Makes 10 large chapatis.
2 cups buckwheat flour, about 250g
� teaspoon salt
300g peeled potatoes, about 3 medium-sized potatoes, cut into large pieces
3 tablespoons water
a good quantity of extra buckwheat flour for dusting and rolling
melted butter or ghee (optional, for spreading over the chapatis after they�ve been cooked)
Combine the buckwheat flour and salt in a large bowl.
Boil the potatoes in sufficient water until they are very soft. Remove, drain and mash them. Measure the quantity of mashed potatoes. You will need 1 cup. Place the measured quantity of mashed potatoes in a large metal sieve over a large kitchen bowl. Push and rub the potato through the sieve and collect it in the bowl.
Pre-heat the large non-stick frying pan, or pans over moderate heat. Combine the warm mashed potato with the buckwheat flour. Add the water a little at a time to form a soft, but not sticky dough. Turn the dough onto a clean, smooth working surface, sprinkled with buckwheat flour. Turn and knead the dough for one or two minutes.
Pinch off 10 even-sized lumps of dough and form them into smooth balls, pressing and kneading them gently into thick patties. Dredge a patty of dough in flour and place it on the flour-strewn surface. Carefully roll it with a dry, flour-sprinkled rolling pin to a fairly thin, even, smooth disc about in diameter. If it sticks to the pin, re-roll it and apply more flour. A little care needs to be taken here since the dough contains no gluten and is very delicate.
Very carefully pick up the disc of dough and quickly transfer it to the frying pan. Slip it onto the hot pan, taking care to avoid wrinkling it. Cook it for about 1 minute on the first side. The top of the bread should start to show small bubbles, or it may even fully puff up in the pan � even better!
Turn it over, being careful not to tear it, and cook it on the reverse side. When a few dark spots appear on the underside, lift the chapati with kitchen tongs to about 5cm over a full flame, if you are using gas. If using an electric stove, you�ll need to sit a cake cooling rack above, but not touching, the element. The chapati should swell into a puffy balloon.
Cook it until it shows a few more darker spots, then place it in a bowl or basket covered with a clean cloth, and continue cooking the rest of the chapatis. When they are cooked and stacked, you may like to butter them. Serve buckwheat chapatis hot, or keep them warm, well covered, in a pre-heated warm oven for up to half an hour.
Note: to make this recipe into buckwheat poories, follow the same recipe, but instead deep-fry the rolled out discs. Perfect!
(7) Saffron Mashed Potatoes
The secret of good mashed potatoes lies in choosing the right variety of potatoes, combined with just the perfect amount of milk, butter, and in this case, cream. The flavour and colour of saffron is a brilliant addition, both visually and taste-wise. Serves 4-6.
1 kilo pink skinned potatoes, such as Desiree or Pontiac, peeled and cut into thick slices
� cup milk
� cup cream
� teaspoon saffron threads, ground
� cup unsalted butter, cut into pieces
�-1 teaspoon salt
� teaspoon pepper
Boil the potatoes in lightly salted water for 15 � 20 minutes or until tender. Drain and put through a food mill (to guarantee an absolutely smooth texture), or mash with an old-fashioned potato masher.
Combine the milk, cream and saffron in a saucepan and simmer until the saffron releases its colour and flavour. Add the cubes of butter to the mashed potato, stirring with a wooden spoon until well incorporated.
Pour in the boiling saffron milk slowly, stirring and beating all the while. Keep the pot over a gentle heat while you beat. Add extra butter and hot milk if the mixture feels heavy. Add the salt and pepper. Serve hot.
(8) Hot & Spicy Apple Chutney
Chutney varies immensely according to the kind of apples used, but invariably sour Granny Smiths seem to produce the best results. This chutney is hot yet sweet and can be served as an accompaniment to a great variety of savoury dishes. Allow 1 - 4 spoonfuls per serving. Apple chutney can be refrigerated in a sealed container. Serves 10.
2 tablespoons ghee or oil
1� teaspoons cumin seeds
2 fresh hot green chilies, cut into thin rings
2 teaspoons minced fresh ginger
1 teaspoon turmeric
500g tangy green apples, peeled, cored and sliced
� cup water
1� teaspoons ground cinnamon
� teaspoon ground nutmeg
1 cup sugar
Heat the ghee or oil in a heavy 2-litre/quart saucepan over medium heat.
Sprinkle in the cumin seeds and fry in the hot ghee until golden brown. Add the green chilies and minced ginger and saute for 1 minute. Add the turmeric and the sliced apples. Fry, then reduce the heat to low and add the water, cinnamon, and nutmeg.
Cook, stirring occasionally, for about 15 - 20 minutes or until the apples become soft. Add the sugar and continue to cook the chutney until it becomes jam-like. Serve at room temperature or cover and refrigerate for up to a week.
(9) Savoury Fresh Cheese Balls in Creamy Tomato Sauce (Malai Kofta)
Malai kofta are a rich and tasty addition to a special or formal dinner. The main ingredient is panir, or homemade curd cheese. Although cottage cheese, ricotta cheese or �farm� cheese may seem similar to panir, they will not work as a substitute, because panir is the only cheese that can be successfully deep-fried. Makes about 30 small kofta.
The kofta balls
curd cheese, panir, from 3-litres milk
1 tablespoon flour
3 tablespoons sultanas
3 tablespoons slivered almonds
1 or 2 green chilies, seeded and chopped
1 teaspoons salt
� teaspoon black pepper
� cup chopped fresh coriander leaves
ghee or oil for deep-frying
The malai sauce
1 tablespoon ghee
1 teaspoon finely minced fresh ginger
� teaspoon yellow asafetida powder
4 cups tomato puree
1 teaspoon salt
2 teaspoons sugar
� cup pouring cream
1 teaspoon black pepper and cumin seeds powder masala
3 tablespoons chopped fresh coriander leaves
To make the kofta balls:
Place the curd cheese in a food processor and process until creamy smooth.Add the flour, sultanas, almonds, chilies, salt, pepper and fresh coriander and process until very smooth.
Roll the cheese mixture into thirty 1.5cm smooth balls. Heat the ghee or oil in a wide pan over moderate heat. When r a slight haze appears over the ghee, gently place in a quantity of cheese balls. Fry the balls gently, stirring with a slotted spoon to evenly cook them, for about 5 minutes, or until they turn a rich, dark brown. Lift them out and drain them. Repeat for all the kofta.
To make the sauce and combine with the kofta:
Place 1 tablespoon ghee in a wide mouthed saucepan and apply moderate heat. When the ghee is hot, add the ginger and stir for a few moments. Sprinkle in the yellow asafetida powder and stir momentarily.
Add the tomato puree, salt and sugar. Bring the sauce to the boil, then reduce the heat and simmer for 2 or 3 minutes.
Mix in the powder masala, stir in the cream, then gently add the kofta balls. Simmer the kofta gently in the sauce for 5 to 10 minutes. For optimum results, plan to serve the kofta within 30 minutes of soaking them in the sauce. Just before serving, sprinkle with the chopped, fresh coriander.
(10) Making Homemade Curd Cheese (Panir)
You need little by way of equipment to make curd cheese: a 2 � 6 litre pan, or larger (depending on the quantity of milk), a stirring paddle or wooden spoon, a colander, and some new cheesecloth. You will need the following ingredients for an easily manageable home batch of panir.
4 litres fresh milk
3-4 cups yogurt, or 4-6 tablespoons lemon juice or white vinegar, or 2 teaspoons citric acid dissolved in � cup water
Pour the milk into a heavy-bottomed pan that allows plenty of room for boiling. Set it over high heat and bring the milk to a full foaming boil, stirring often to prevent scorching and sticking. Reduce the heat to low, and, before the foam subsides, drizzle in the lemon juice, vinegar, citric acid solution, or spoon in the yogurt.
Very gently and slowly move the spoon through the milk in one direction. After 10 or 15 seconds, remove the pan from the heat and continue to gently agitate the milk until large lumps of soft curd form. If the cheese has not formed after 1 minute, place the pan over the heat momentarily until the casein (milk protein) coagulates and leaves pale yellow-greenish whey. If necessary, add a little more acid agent.
As soon as the cheese has formed, remove the pan from the heat, cover it and set it aside for 10 minutes. If you want a very soft cheese, gently pour in 1 or 2 cups of hot water. When the cheese has settled under the surface of the whey, it is ready to drain.
Line a colander with 2 or 3 thicknesses of cheesecloth or some clean white cloth that has been dipped in water and wrung dry. Drape the corners and edges of the cloth over the sides of the colander. If you want to collect the whey, set the colander over another pan; otherwise place it in a sink. (Many sweet-makers in Bengal use this soured whey to make further batches of cheese, but you need a significant amount more than lemon juice to do the job � you need one part whey to four parts milk).
Remove the large lumps of cheese with a slotted spoon and place them in a colander. Gently pour the smaller pieces and remaining whey into the colander.
Gather up the corners of the cloth and twist it around. Hold the bag of cheese under a gentle stream of cold running water for 5 to 10 seconds. Gently twist the cloth to squeeze out the excess whey.
Drain the whey slowly, allowing the curd to compact under its own weight, by hanging the bag over a bowl to drain. Otherwise, for a quicker result, you can place the bag of cheese under a weight until firm.
Unwrap the cheese and use as directed, or wrap in paper-towel-lined plastic wrap, zip-lock bags or plastic containers and refrigerate for up to 4 days.
(10) Creamy Cardamom-infused Condensed Yogurt Dessert with Pistachios and Saffron Syrup (Shrikhand)
This popular Indian sweet from Maharastra State is simple to prepare. Yogurt is hung in a cloth to remove the excess liquid. The solid residue, called yogurt cheese or dehin, is sweetened, flavoured with saffron, pistachio nuts, cardamom, and rosewater, beaten until silky-smooth, and served ice-cold in little cups.
Shrikhand is ideal to prepare in large quantities. Remember the simple sugar to yogurt ratio: good quality yogurt should yield 50% liquid (whey) when hung. Add sugar to the yogurt cheese in the ratio of one to four: in other words, the sugar content of shrikhand is one-eighth part the original quantity of yogurt.
Reserve the liquid that drips out of the yogurt. It�s a first-class curdling agent for making your own homemade curd cheese. Shrikhand is delicious served with slices of fresh mango and puffed plain flour pooris sprinkled with sugar. Makes enough for 8�10 persons.
1 kg whole-milk yogurt
� teaspoon ground saffron threads
� teaspoon ground cardamom
1 tablespoon rosewater
2 tablespoons blanched raw slivered pistachios
� cup powdered sugar
Place a triple thickness of cheesecloth in a colander. Spoon in the yogurt, gather up the corners of the cloth, tie it into a bundle, and hang it, either in the refrigerator or in a cool spot for at least 12 to 16 hours, or a day or two if you like. Catch the drips in a bowl.
When you are ready to prepare the dessert, combine the ground saffron threads with the rosewater for 5 or 10 minutes to allow the saffron to steep and release it�s flavour and colour. After the required hanging time, the residue of yogurt cheese should have reduced to half the original quantity.
Transfer the cheese to a bowl, add the ground saffron and rosewater infusion, ground cardamom seeds, pistachio nuts and sugar. Beat until light and fluffy, and serve in small bowls.
Alternatively, do not add the nuts to the mixture, pipe out the dessert from a piping bag with a fairly large nozzle, and sprinkle the pistachio nuts on top. Drizzle with a saffron sugar syrup.
(11) North Indian Carrot Halava
Unlike the Middle Eastern sesame based halva, Indian halavas are more like fluffy puddings, and can be made with grains, vegetables, fruits, seeds or legumes. In my ultra-simple version of the famous North Indian dish, fresh sweet carrots are shredded and cooked with ghee and sweet spices, then folded with dried fruit and nuts to form an aromatic dense pudding. Carrot halava is delicious, and ideal when you want to prepare something a little different. Serves 4 � 6 persons.
2/3 cup unsalted butter, about 140g
900g carrots, trimmed, peeled and coarsely shredded (weighed after trimming and peeling)
1 teaspoon powdered cardamom seeds
� cup raw sugar
� cup sultanas
� cup toasted almond slivers
Melt the butter or ghee in a large non-stick saucepan over low heat.
Add the shredded carrots, increase the heat to moderate and, stirring frequently, cook the carrots and butter together for 30 minutes, or until the carrots are very reduced, dry and completely soft.
Add the powdered cardamom, sugar, and sultanas, and stirring steadily to prevent scorching, cook for about 10�12 minutes, or until the orange coloured ghee oozes out of the pudding, and the mixture is again nearly dry. Remove the carrot halava from the heat, fold in the nuts and serve hot or warm.
(12 ) Hot Spiced Tea (Masala Chai)
Whenever I make this tea at home, I use a naturally caffeine-free tea from the plant Aspalathus linearis called Rooibos, that is grown on the slopes of South Africa�s Cedarberg mountains. It is available at well-stocked supermarkets as Rooi tea (pronounced �Roy�). The tea lends itself well to this version of the ubiquitous spicy chai available all over the Indian Subcontinent. Serves 4.
4 cups water
one 6cm cinnamon stick
10 green cardamom pods
10 whole cloves
1� cups milk
2� tablespoons sugar, or to taste
6 teaspoons Rooibos tea
Bring to the boil the water, along with the cinnamon, cardamom and cloves, in a medium saucepan over full heat.
Reduce the heat and simmer for 10 minutes.
Add the milk and sugar, return to the boil, drop in the Rooibos tea, remove from the heat, cover and set aside for 2 minutes.
Strain and serve immediately. (Note - this tea will not go bitter on standing and can be reheated successfully).
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