Kadak Adraki Chai / Strong Ginger Tea

“Kadak Adraki Chai / Strong Ginger Tea” … My Day starts with my cuppa of hot adraki chai, my lifeline … Just one cup in the morning during bf keeps my day going, be it summer, monsoon or winter … Try Karke Dekho AccHa Lagega … Heavenlicious …. 

** “Kadak Adraki Chai/ Strong Ginger Tea” is a cultural Icon of Northern India just like how Hot Filter (Decoction) Coffee is in the Southern parts of India, though now "Hot Chai" is sipped almost all round the Country. We Konkani GSB Saraswat’s are partial for our love towards coffee though things are in change now, but coffee still rules the roost. My family is a die hard fan of coffee while I am the only one who does not drink it to date. It’s not that I do not like coffee, but somehow it does not suit my health and makes me uneasy, somewhat nauseous. The funniest part of it is I make the best decoction strong coffee that my family loves, though I myself never drink it. They always demand that I prepare the coffee whenever they drop home.

** My Childhood and growing up years passed off by everybody trying to make their level best to get me hooked on to coffee, well sadly nobody succeeded. Those days our parents who were very strict on how we behaved in public or when we attended functions or when we visited our relatives home, always advised us to drink or eat whatever was given without a murmur. Unlike now when we have learnt to say NO, those days Mom’s rolling eyes were enough to make us eat or gulp whatever was given. Though it is a good advice not to offend your host, there is no point in punishing yourself with something you do not like or cannot digest. A polite No is always ok, while I do NOT endorse a rude behavior on the same. 

** After marriage and settling in Mumbai too never changed much as the kitchen was my department, well I was the only female. So nobody insisted I drink coffee nor tea. But here I have to mention that though I do not like coffee, I like Mangalore Benne Butter dunked in hot coffee. That is somehow my favorite. We get those butter’s / toast in Mumbai's Mangalore stores too and whenever I bring them home I still enjoy them in some hot coffee. Time flew fast and before I could blink 12 yrs of marriage had passed by. It was then somewhere in the year of 2000 that I developed severe throat infection that lasted about 4-5 months. That was when things started to happen and I developed my liking to the good old adraki chai. 

** It was so becoz. No medicines worked, while all tests came out Negative that nothing was wrong. Though that was something of a great relief, the problem was not solved. I used to feel difficulty in swallowing. My ENT specialist did not leave any tone upturned but could not diagnose. Finally she concluded that I should change the cooking oil and also eliminate the acidic level in my body completely so that maybe things would improve. I was also asked to build up my immunity level. I had no choice had I, My weight was excess, which still is, but I did have high acidity due to Migraine problem. So, I too decided to give it a try, she also asked me to stop using red chillies, Urad Dal and Tuvar dal and many more items.

** Now comes the delima, imagine for a pucca Amchi (Konkani Saraswat) that was no less than “Death Sentence”, I mean No ground Masala, No oily food, No red Chilly and above all our kuldevu No Dalitoy and No dosa / Idly … I wondered how I would pull on or would I ever survive this battle. But I am a fighter, I never give up without giving a fair chance and my best and above all these things I had full faith in God. I knew God would help me if I helped myself. As I was asked to drink hot beverages, I decided to try on Chai which I used to drink at functions instead of Coffee. But the sweet Chai never appealed to me, so I skipped and decided to go for black tea, well that was bitter. Sigh, I thought why my taste buds were not listening to my plea. 

** It was then that a close friend of mine suggested I try Adraki Chai, Mumbaikars specialty. Well no harm I thought and tried my first Adraki Chai without sugar. I had added more of adrak / ginger so I was like OMG, but I prepared it the next day and the next and the next. Well now its been 18 yrs and I am happily hooked on to that one large cup of strong Adraki Chai / Ginger Tea in the mornings. My headaches / migraines too began to be less and I followed my Dr. advice and for almost 6 months I lived on rice, bhaji, saar, saar upkari etc. I not only lost a lot of weight but also eliminated that excess acid level from body for good. 80% of my problems were sorted and I was really happy with my effort and the results. The culprit being the oil and the acid levels in the body. 

** Everybody who looked at me began commenting on my improved health and I was sort of too happy to believe that now I could swallow without difficulty. Sadly, life moved on and slowly as I was given the green signal to eat anything, I began going back to old diet habit, old habits die hard I guess. I put back some of the weight unfortunately to my dismay, though not all, but yes, I have successfully controlled Acidity till date and still have that cuppa of tea every morning. I have written this incidence of my life here, not for fun but just in case it helps someone who has similar problem. I would not like to keep this blog firmly towards sharing recipes only, but would love to share some of my experiences in life, for anybody who feels interested in reading through. If you are bored to read, I completely understand, just scroll down to the recipe section and note down the recipe please. That is why I have made it into two sections, I understand all are short of time. But do read, if you find the time, it may help too. 

** There are 2-3 methods in which you can prepare the Chai / Tea. I will be adding on many of them in future. Again addition of milk, almond milk or cashew milk is also a choice. However by and large Tea / Chai is prepared with addition of Cow's or Buffalo milk. One simple method to prepare the tea is by adding on the tea leaves to boiling water and then straining the same and adding on milk and sugar later. The second method is to add on water and milk in ratio 1:1 bring to a boil, add the tea leaves and then strain. First method is used widely round the world While the second method is used more in India specially in the Northern side to the best of my knowledge and in South Coffee is preferred. But, with the second method you have got to be careful as sometimes milk does curdle. So you have got to use fresh milk to avoid such mishaps. In Mumbai, by and large the second method is used even by tea sellers. I actually stood and watched them make tea, though they strain it using cotton cloth. But you do get good strong infusion of tea. 

** Again there are many types of Tea / Chai, which is actually infusion of different types available tea leaves or even flower and leaves or even herbs. You can make tea with hibiscus, jasmine flowers too. There are many types of dried tea leaves available in the market all of which are prepared using infusion method. I will be adding many types / flavored tea (Chai) like cardamom flavored, cinnamon flavored, with tea masala etc. Do keep checking onto my Blog for the same. Then there is Black tea which I have already posted before and so is there Green Tea which has got the fancy of health promoters now. Green Tea is said to have immense health benefits and yes I do consume it at times though I still have not got used to the flavor. I will shortly write on the same too. Again now newly White Teas have caught the fancy of the consumers these are actually less processed leaves. Well Google will give you all the details about them if need be as I think I have bored you enough. So lets move on to preparation of  the Tea my way.   

** Here is to my Method of preparing the “Kadak Adrak Chai / Strong Ginger Tea” ….. 

** Add on 2 cups of purified water with 2 cups of skimmed milk, into thick bottomed stainless steel vessel. My ratio of chai / tea is always 1:1, you can make your own variation. If using full fat milk do increase the ratio of water. I use skimmed milk which is almost zero in fat, hence I add on in 1:1 ratio. 

** Note : All types of milk sometimes do not give desired effect or get curdled when tea leaves are added to them on boiling point. So that is one more additional point that you have got to keep in mind. The milk has to be fresh and boiled before adding on the tea leaves to be assured against curdling. Also either use glass ware dishes or stainless steel, I recommend stainless steel dishes always as they are user / environment friendly.

** Bring the water + milk to a boiling point on medium to high heat. Once it reach almost the boiling point, lower the heat and add in 4 tblsp of tea powder / dried leaves / chai ki patti. Increase the heat to medium and bring to a boil then lower the heat to simmering point and simmer for a good 5 minutes. Do not leave the brewing tea / chai unattended. 

** Note : Again addition of the amount of dried tea leaves is individual choice and the brand of the tea leaves. There are many types of dried tea leaves available in the market and each have their own aroma and strong flavor. It is for you to decide which brand suits to your liking. Also how strong you want the tea is also individual preference. The more you simmer the stronger the chai, but not so every time, it may turn bitter if you overdo it. So use your judgement and play safe initially, overtime you will be more judgmental with the preparation. 

** Once the chai / tea has simmered / brewed well it turns into a awesome dark color and the aroma fills the room in fact it even leaves the home and to neighbors home. Now the tea is actually ready, if you want to serve it immediately. But for adraki chai / ginger tea you have to now add about 1 to 1.5 inch of washed and rubbed ginger either grated or finely crushed to the simmering tea and continue simmering for another 2-3 minutes and its done. 

** Sieve the tea / chai into individual cups / glasses through a fine sieve. Add on sugar to the cup of tea / chai as per individual choice / preference. Sugar should always be added slightly lesser in quantity if it is added priory to the tea ie when tea is prepared in bulk, so that those who want it sweeter can always help themselves to some more and the others need not wrinkle their nose in distaste. Also sometimes some people prefer to have sugar at time and at times not too.

** You can also serve sugar as per individual liking into the individual glasses if need be. There are sometimes diabetics who do not take sugar in coffee / tea, then there are also some odd people like me who love their tea without sugar, I know its funny, but I really do not like sugar in my cuppa of tea. In fact I have come across many people who refrain from addition of sugar to tea or coffee for health reasons. If they can sip it or if I can relish it so can you. Try it, cutting down of  both sugar and salt is good for health. 

** “Kadak Adrak Chai / Strong Ginger Tea” is done and ready to be served. Always serve Chai / Tea steaming hot by adding on sugar on individual choice along with breakfast or evening snacks / tiffin. You can also enjoy this tea in between at mid morning or any other time you want a break. Some also have the habit of having Tea / Chai after heavy lunch in a gap of say an hour or so. However, you like your Tea / Chai, try adding on Ginger / Adrak to your chai and enjoy the awesome aromatic flavor and the health benefits of Ginger.  

** You can also go through my Article on Coffee Preparation shared in blog before, Please go through the link given below … 

http://gayathrifoodbytes.blogspot.in/2016/07/filter-coffee-cultural-icon-of-south.html#more

** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group for "Konkani Saraswats" by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring".