Masala Tea Punch

About Masala Tea Punch

Ingredients

• Black tea bags 4 to 5
• Cinnamon 2 one-inch sticks
• Cloves 6 to 8
• Crushed ice as required
• Castor sugar 6 tbsps
• Medium orange 1
• Pineapple juice ¾ cup
• Orange juice ¾ cup
• Lemon juice 2 tbsps
• Fresh mint leaves, shredded a few

How to Make Masala Tea Punch (Stepwise Photos)

Method

1. Boil 2 cups of water in a non-stick pan, add tea bags, cinnamon and cloves and boil for 2-3 minutes. Let the tea brew. Strain into a bowl and castor sugar and mix well. Add crushed ice to make it lukewarm.
2. Peel orange, separate the segments, remove skin and seeds and chop.
3. Add pineapple juice and orange juice and lemon juice to the tea decoction and mix well. Pour into a jug.
4. Put some orange segments into 4 glasses. Now pour the prepared punch in the glasses. Garnish with shredded mint leaves and serve chilled.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps