A wonderful blend of tea, ginger and black peppercorn
Preparation Time : 2-3 minutes
Cooking Time : 5-7 minutes
Servings : 4
INGREDIENTS
Ginger, crushed 1 inch piece
Black peppercorns 8
Tea leaves 3-4 teaspoons
Fennel seeds (saunf) 1/2 teaspoon
Fresh mint leaves 6-8
Milk 1 cup
Sugar 4-5 teaspoons
METHOD
Heat three cups of water in a pan. Take peppercorns and fennel seeds in a mortar and pound with a pestle. Add this to the water.Crush the ginger and add. Add fresh mint leaves and let the water come to a boil. Add tea leaves and continue to boil. Add milk and let the mixture boil once more. Add sugar and simmer the mixture for two to three minutes. Strain and serve piping hot.
Preparation Time : 2-3 minutes
Cooking Time : 5-7 minutes
Servings : 4
INGREDIENTS
Ginger, crushed 1 inch piece
Black peppercorns 8
Tea leaves 3-4 teaspoons
Fennel seeds (saunf) 1/2 teaspoon
Fresh mint leaves 6-8
Milk 1 cup
Sugar 4-5 teaspoons
METHOD
Heat three cups of water in a pan. Take peppercorns and fennel seeds in a mortar and pound with a pestle. Add this to the water.Crush the ginger and add. Add fresh mint leaves and let the water come to a boil. Add tea leaves and continue to boil. Add milk and let the mixture boil once more. Add sugar and simmer the mixture for two to three minutes. Strain and serve piping hot.
