Re: sabz chai
sabz chai as in green tea, right? its very quick to make, there are a variety of flavours availabe here for green tea, the traditional chinese one is best. You have to be accurate with the quantity of water in the sauepan (eg. boil 2 cups for 2 cups of tea) as soon as the water boils get it off the stove and add only a pinch of loose tea for 2 cups, more will make it strong/bitter, add an illaichi, cover and dum for a minute. The reason u don't want to add tea to boiling water is that green tea leaves are very delicate and it gets very bitter if boiled water is added immediately. Now it also depends on what quality tea ur using, with the good ones, u get maximum flavour with just a pinch and some cheaper varieties will need more. hope it helps!