Ginger-infused tea (Adhu vari chai) from Prashad Cookbook: Indian Vegetarian Cooking by Kaushy Patel
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black tea leaves
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ginger root
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Fenugreek leaf and banana bhajis (Methi ni bhaji na bhajia); Stuffed colocasia leaf rolls (Bafela patra); Garlicky cucumber and rice cake (Kakdi na panella); Speedy spicy sweetcorn (Vagareli makai); Fragrant fenugreek chapatti (Thepla); Potato and cauliflower stuffed flatbread (Aloo gobi paratha); Spicy fried dough puffs (Tikki puri); Flattened rice with peanuts and potato (Bataka pauwa); Gujarati jaggery bread (Mal pura); Sesame jaggery squares (Ghor papdi); Semolina and white poppy seed sweets (Soji ladoo); Indian coconut fudge (Kopra pak)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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