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Recent ArticlesAmounts are for my 0,5l serving:
basil - 1/2 of full teaspoon
cinnamon - the best is piece of bark or we add big pinch of cinnamon powder
cloves - 5-10 cloves
green cardamon - 7 crushed pods
ginger - few thin slices of fresh ginger root or 2 pinches of ginger powder
black pepper - 7-12 whole seeds or pinch of pepper powder
turmeric powder - 1/2 full teaspoon
fennel seeds - bigger Indian light green color variety - flat teaspoon
sugar - 4 full teaspoons - dark brown cane sugar is best, in white sugar then I add big pinch of molasses
1 tea bag or equivalent amount of black tea leafs
coconut milk - fine dense emulsion/cream 80% of coconut content - 70-120g
coconut oil - full teaspoon
Preparation:
put spices and tea into water, cold or hot, heat it up covered on moderate fire and boil 1-2 minutes, then let it infuse for 10-15 minutes. Next add coconut milk, sugar, molasses, coconut oil.
Best be served very hot.
Tea is optional for additional taste and color and brain activity stimulant
Turmeric is my intention complementing black pepper - together they synergistically amplify their properties of strengthening immune system / anti-bad-microorganisms property.
Fennel seeds - it is great taste enrichment secret passed to me by one genuine Nepali Cook
As we are pro-vegan, we prefer plant based ingredients - coconut milk and oil instead of cow's milk and butter.
Feel free to experiment with proportions.
:-) Wdzięczność :-)
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