The Mother of all Chai: By Dr. Harsh K. Luthar

The Mother of All Chai

This morning I skipped breakfast and made instead the “Mother of all Chai”, my special Vegan Chai recipe.

I grated fresh ginger root, grated fresh turmeric root, added five cinnamon sticks (maybe more) and a lot of whole black peppers as well as lot of Fennel seeds, Anise seeds, and Ajwain seeds. Not stopping there, I added many whole Cloves and Cardamom seeds.

The I put the mix in a large pot of water and brought the pot to a boil.

After letting it simmer on low for ten minutes, I added loose black Darjeeling tea to the mix and let it simmer for 5 more minutes.

Using a strainer to pour the liquid in my Chai mug, I added Soy milk and then sweetened the mixture with stevia.

Finally, I sat down and sipped the Chai slowly and watched as this magical potion gently energized me and made me…

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Amma’s Kitchen: By Professor Jill Eggers


I talked with Raj Mataji on the phone and she gave me a couple of the recipes we craved: the Chole, the Allu Ghobi, and her rice recipe. Like most good family cooks, she doesn’t measure much but goes with her experience and intuition, so on amounts she was a little fast and loose. We negotiated some general agreement about amounts, though, so each recipe comes out fairly specific. But as Mataji pointed out, “if we are a little short on something, we put in something else.” I told her we would do our best and let her know the results!

Raj Mataji’s Chole

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