An innovative recipe to spice up India's favourite beverage on International Tea Day
Tea is one of the few things which are loved by people across India as every region has its own unique blend and manner of having tea evolving from cultural influences. From a relaxing sip for the worker sweating it out all day to an evening ritual that unites the family, tea means different things to different people.
Tea has been made in different ways across the globe with cultural diversity adding a distinct flavour to it. As the world celebrates this popular beverage, we bring to you recipes which add a new twist to your average cup of tea.
Winter is the most awaited season in India, and hot beverages (especially tea), food are normally preferred.
Keeping in mind the needs of tea lovers, Dr. Rupali Ambegaonkar has come with some unique dishes using different tea blends.
Vegetable Tea Soup with Chicken - finely ground oolong tea Chia Seed and Matcha Power Pots - Made of Matcha tea powder
Vegetable Tea Soup with Chicken
Serves 4 (Nutrition per serving: calories 240, fat 4.5 g, protein 33 g, carb 16 g)
Ingredients
• Four 4-ounce skinless, boneless chicken breast halves
• 2 teaspoons olive oil
• ½ chopped onion
• 2 cloves garlic, chopped fine
• 2 cups shredded cabbage
• 2 cups low-sodium chicken or vegetable broth
• ½ cup chopped carrots
• ½ cup chopped celery
• One 14.5-ounce can chopped tomatoes
• ½ cup chopped green beans
• ½ cup chopped zucchini
• 1 teaspoon ground black pepper
• 1 tablespoon finely ground oolong tea
• 2 tablespoons Worcestershire sauce
• 1 tablespoon chopped fresh basil or 1 tablespoon dry
• 2 tablespoon grated fat-free parmesan cheese
Method
Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until translucent. Add the garlic and stir, being careful not to burn it. Add the cabbage and sauté for about 10 minutes. Add the broth and 1 ½ cups water.
Add the carrots, celery, and tomatoes with their juice. Cook for 30 minutes. Add the green beans, zucchini, pepper, oolong tea, Worcestershire sauce, and basil. Cook for 15 minutes more. Add the parmesan before serving.
Note: This recipe may be doubled and kept in refrigerator or freezer.
