Masala Chai

Cardamom - 3

Peppercorn - 4

Fennel seeds - 1/8 tsp

Cinnamon - a small piece

Clove - 2

Nutmeg - 1/4 tsp

Ginger - a small piece

Tea leaves - 2 tsp

Milk - 1 1/4 cup

Sugar - to taste

Place Cardamom, Peppercorn, Fennel seeds, Cinnamon, Clove, Nutmeg, and Ginger in a mortar. Use a pestle to crush the ingredients and set aside.

Bring 1 1/4 cup of Water to a rolling boil in a pot. Add the crushed ingredients and boil for about 5 minutes.

Next, add Tea leaves to the boiling mixture and continue boiling for another 5 minutes.

Add Milk and bring it to a rolling boil.

Mix in Sugar and reduce the heat.

Let the Milk simmer for an additional 5 minutes.

Take off the heat and strain the Tea into individual cups.

Ginger Chai

Cardamom - 3 pods

Ginger - a small pc

Tea leaves- 2 tsp

Milk - 1 cup

Sugar - to taste

In a mortar, add Cardamom and Ginger. Crush using the pestle and keep aside.

Bring 1 cup Water to boil in a pot. Add the crushed ingredients and let boil for about 5 mins.

Now, add the Tea leaves to the boiling ingredients and let boil for another 5 mins.

Add in Milk, and let the Milk come to a rolling boil.

Now stir in Sugar and reduce the heat. Let the Milk simmer for about 5 mins.

Remove from heat and strain the Tea into individual cups.

Serve hot Ginger Chai with deep fried Pakoda's on lazy evenings.

Jus Alpukat (Indonesian Avocado Coffee Shake)

1 cup whole milk, plus additional as needed

1/2 cup condensed milk

2 medium avocados

1/4 cup coffee

Pinch of salt

Chocolate syrup for drizzling

Place whole milk, condensed milk, avocado, ice cubes, coffee, and salt in a blender. Blend on high speed until smooth, for 30 seconds to 1 minute; if the shake is too thick, blend in additional milk to thin it slightly.

If desired, drizzle chocolate syrup inside the serving glasses, then pour the shake evenly into the glasses, and serve.