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my ginger chai

My kadak ginger chai

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CHAI is life! & a good cup of chai can fix your day! I know we all have our own way of making chai, but of all different kinda chai recipes, this recipe never disappoints.

I prefer using mixture tea! the one that I get from the local store is honestly the best, I don’t know where to find it online, but, you can use the below chai powders.

  1. If you live in India, Lasa Lamsa Mix
  2. If you reside outside India, you should try Wagh Bakri ( for some reason I liked the exported tea powder better when compared to what I found here locally)
My kadak ginger chai

Step 1: 

  • Take 1.5 cups of water
  • add 1 tsp tea powder (I prefer mixture tea)
  • grate 1 medium piece of ginger and add it here
  • cook until you see 3/4th of water remains. 

Step 2:

  • Boil 1/2 cup milk with 1 inch cinnamon stick and sugar as per taste. 
  • when the milk boils, lower the flame & strain the 3/4th cup of black tea here
  • let it cook on low flame for 2-3 minutes. 

Your Ginger Chai is ready!!!! 🙂

P.S. Please use whole milk in your chai (in case you use skim milk or low fat milk, follow the below recipe!)

  • in a pan, add 1 cup milk, 1/2 cup water
  • add sugar, 3/4th tsp tea powder, 1 inch finely chopped ginger
  • cook it on high flame till the milk boils & on medium flame till the quantity reduces to 3/4th cup.
  • Strain & enjoy your garam chai

You can switch ginger with cardamom for cardamom chai, you can add no masala for regular tea. My personal fav is ginger , hence, sharing my fav here! 

chicken 65cut

Chicken 65

1

Authentic Hyderabadi recipe

INGREDIENTS:

  1. 500 grams medium sized boneless chicken
  2. 2 tsp Red chili powder
  3. 2 tsp Salt
  4. ½ tsp black pepper powder
  5. 2-3 pinch Ajino moto (optional)
  6. 1 ½ tbsp ginger garlic paste
  7. Red color – 2 pinch (optional)
  8. ½ tsp Turmeric powder
  9. 3 tbsp cornflour
  10. 2 Eggs
  11. 15 Green Chillies
  12. 1 bunch Curry leaves (In case you don’t find curry leaves, you can replace it with lime zest and add it to your chicken while marination)
  13. 2 tsp red chili sauce 

Step 1:

  • Wash the chicken pieces well & add the dry ingredients to it – i.e. 2 tsp red chili powder, ½ tsp black pepper powder, 1 tsp salt, 2 pinch Ajinomoto (optional), 2 tbsp ginger garlic paste, ½ tsp turmeric powder, mix well.
  • Add 2 eggs, 2 pinch red color (optional) mix well & lastly, add 3 tbsp corn flour (set it aside the marinated chicken for at least 1- 3 hours!
  • In a pan, heat oil, add slit 15 green chilies & curry leaves till it becomes brown in color and keep it aside for future use.
  • In the same oil, deep fry the marinated chicken pieces.

Step 2:

  • After frying, remove excess oil from the pan & leave about 3 TBSP oil in the pan & lower the flame.
  • Whisk ½ cup yogurt with salt, black pepper, coriander powder (optional), red color (optional) & add it to the oil, let it cook for about a minute, then add 2 tsp red chili sauce. Let it cook for about 30 seconds.
  • On a high flame, add the fried chicken, fried slit green chilies & curry leaves from first step here & mix well until it soaks. 

Your juicy, delicious chicken 65 is ready! You can serve it as a snack or  a starter or as a part of your main course with paratha or simply with rice & curry! 

If you want it to be gravy, add extra yogurt in step 2 & close the stove in 2 minutes just so the chicken soaks in desired amount of yogurt while you have some left as gravy!.