Yemeni Chai Chai Adani Recipes

Steps:

• Add all the spices, milk and water to medium saucepan, cover with a lid. Place on stove on medium heat.
• when milk mixture is almost at a boil add sugar and tea (don't forget to stir often other wise milk will scortch).
• Allow chai to come to a boil. for a minute.
• strain into a mug and enjoy.
• I normally don't strain it, just fish out the spices and pour into my mug.

Steps:

• Cut tea bags open and empty into a small bowl; discard tea bags.
• Bring water to a boil in a saucepan; add loose tea. Boil tea until water becomes dark red, 3 to 5 minutes. Stir sugar into tea.
• Grind cardamom seeds in an electric grinder or using a mortar and pestle. Stir ground cardamom, cinnamon, nutmeg, and ginger into tea; boil until flavors are infused, about 10 minutes.
• Stir milk into tea and bring back to a boil for about 2 minutes. Pour tea through a sieve to separate out solids. Serve hot.

Steps:

• Heat heavy large skillet over medium-high heat. Add first 5 ingredients; toast until aromatic and cumin seeds are slightly darker, stirring often, about 2 minutes. Cool slightly. Working in batches, finely grind spice mixture and salt in spice mill. Transfer to medium bowl. Whisk in turmeric. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature.