Russian Tea
Top Rated Recipe
Key Details:
prep time: 15 minutes
Cook time: 10 minutes
Difficulty Level: Easy
Course: Beverage
Cuisine: Karnataka
Key Ingredients:
Black tea decoction
Orange
Lemon
Cinnamon
Cloves
Castor sugar
Pineapple juuice
About Russian Tea
Table of Contents
Amalgamation of
myriad flavours, a cup of this tea will pep you up instantly
- Black tea decoction 2 cups
- Medium orange 1
- Large lemon 1
- Cinnamon 3 two-inch sticks
Step 1. Boil 1 cup water in a non-stick pan. Cut orange and lemon into small pieces and put into the pan.
Step 2. Add cinnamon sticks and cloves and boil for about 5-6 minutes. Strain into a bowl and cool.
Read MoreIngredients
- Black tea decoction 2 cups
- Medium orange 1
- Large lemon 1
- Cinnamon 3 two-inch sticks
- Cloves 2 to 3
- Castor sugar 6 tsps
- Pineapple juice 1 cup
- Orange slices 4
How to Make Russian Tea (Stepwise Photos)
Method
- Boil 1 cup water in a non-stick pan. Cut orange and lemon into small pieces and put into the pan.
- Add cinnamon sticks and cloves and boil for about 5-6 minutes. Strain into a bowl and cool.
- Add castor sugar, pineapple juice and black tea decoction and mix well.
- Transfer into a jug and then pour into 4 serving cups.
- Decorate the rims of the cups with an orange slice and serve.
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
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