While watching the raindrops trickling down, I felt the urge to make strong tea. Tea infused with Lemongrass and Mint.
Like anything else, Tea is something very subjective! My husband likes black tea with Ginger, while I make Tea with milk and other spices. And making a Tea is a fine balance - a right balance between water, milk, ginger and spices.
I first saw Lemongrass in the markets of Mumbai, which is being sold as "Nimbu Ghaans". I never paid attention to this herb, until I was introduced to Thai cuisine during the later stages of my life. Lemongrass is generously used in South East Asian cuisine. The Parsi community in Mumbai also uses Lemongrass in their Tea. One of my friends from Gujarat served me Lemongrass tea one afternoon and ever since then, I am in love with this Tea!! I was so determined to master this Lemongrass Tea, that I went to nursery to buy Lemongrass plant, so that I always have a fresh stash of Lemongrass at my disposal!
Lemongrass is easy to grow, it is drought and frost resistant. My Lemongrass plant is over a year old and nothing can beat the joy of plucking Lemongrass and Mint from my balcony garden and making strong, aromatic cup of tea!
Here comes the recipe of Lemongrass Mint Tea ( makes one cup)
- Water - one cup
- Milk - 1/2 cup
- Tea leaves - one spoon
- Sprigs of lemongrass - roughly chopped - 1/4 th cup
- Roughly chopped mint leaves - 1/4 th cup
- Green cardamom pods - lightly crushed - 5 or 6
- Sugar ( optional)
Process:
- Heat water in a pan. Once it has started boiling, gently pour lemongrass, mint and cardamom pods. Let it boil for 3-4 minutes
- Add milk and lower the temperature slightly
- Add tea leaves and let it boil in simmering heat for another 2- 3 minutes. Let the tea get infused with aromatic and delectable herbs. Sugar is optional at this stage.
- Strain into tea cups and serve warm!
So raising a virtual cup of cheer to all of you!!
No comments:
Post a Comment