Recipe for ghee tea?

Question

Ghee was one of the many things recommended to balance my Pitta dosha. Never heard of the stuff before. Ghee tea was recommended, and I found some pictures of it on-line, and a little bit about mixing tea, ghee, and salt. But it doesn't say in what proportion. Ghee tea appeared thick and white. I've got a fine jar of ghee staring me in the face... any recommendations on roughly what the proportions should be as a start (from which I can play around with)? (Also, it seems to say it can be used like a spread... as in, spread it on my toast, for example? Or is it really for use as a cooking oil?)

Answer 1

mmm, I love my ghee tea! But to be honest, I don't know the recipe. My boyfriend, Jimmy, makes a killer dose of ghee tea with a couple of jam bikkies to accompany it.

Let me know when you figure out this yummy ghee tea recipe! : )

Answer 2

Ayurvedic Balance: Ghee balances both Vata (the dosha that controls movement in mind and body) and Pitta (the dosha that controls heat and metabolism).

Ghee can be used as both an "oil" or "butter".  You can add it anything really rice, toast, pasta, bread, chapatis.... it is high in antioxidants but is also pure fat.  Moderation is the key.

GHEE TEA:  adjust according to your dosha

Ingredients:

Water

Plain black tea (in bags or loose) Darjeeling or Assam are the best

pinch of sugar, to taste (optional)

pinch of salt, to taste (optional)

2 tablespoons ghee

1/2 cup milk (whole milk is best)

Four main things are needed to make butter tea. You will need: any kind of plain black tea (both bags and loose tea are okay), salt, sugar, ghee and whole milk. (You can use any kind of milk you want, though full fat milk is the best, and sometimes you can also use Half and Half, which is half cream and half milk.) Most people who live outside of India use Lipton tea, or some kind of plain black tea.

This ghee tea recipe is for four people, more or less.

First boil five to six cups of water, then turn down the fire. Put two bags of tea or one heaping tablespoon of loose tea in the water and boil again for a couple of minutes. Take out the tea bags or if you use loose tea, strain the tea leaves. Pour your tea, pinch of salt, two tablespoons of ghee, and a half cup of milk into a teapot. Serve the tea right away, it is best when it's very hot.

Answer 3

Masala Tea Ingredients

6 c Cold Water  4 Whole Cloves  

1/3 c Milk (or to taste)  12 Black Peppercorn (opt)  

1 3" stick Cinnamon  12 ts Sugar (or to taste)  

6 Whole Green Cardamons  6 ts Leaf Tea (heaping) OR  

Instructions for Masala Tea

Combine water and milk in adeep pan, and bring to a boil. Add the spices and sugar. Stir to blend, and turn off the heat. Cover the pan, and let the spices soak for at least 10 minutes. Add the tea leaves or tea bags, and bring the water to a second boil. Reduce heat and simmer, covered, for 5 minutes. Uncover, check the color and taste, and if desired add more milk and sugar. Strain the tea into a warm teapot, and serve immediately. Note: This is the way traditional spiced tea is made. You may, however, omit the milk or sugar, or both, in which case reduce the quantity of tea to 2 heaping teaspoons or 3 tea bags.

Answer 4

I've never heard of ghee tea (although I will check my library after I answer), but you should open it immediately and start using it.  It is ambrosia--makes anything taste better.  And yes, you can actually deep-fry in ghee--I've done it.  It's like oil and doesn't burn.  Also good for cooking anything--vegetables, soup vegetables, etc.  It's clarified butter.  You can make it yourself.  Probably not as good as butter on toast because ghee in a jar is made with  unsalted butter.  

You should look on Indian recipe sites for ghee tea--also use the ghee to fry the spices for lentil dishes.  Oh, so delicious!!  I am off to check my ayurvedic resources.

EDIT:  There was nothing in my ayurvedic cookbook, but I did find a reference in  a Tibetan cuisine book.  It says they use tea leaves and twigs molded into a brick.  Then you break some off and boil it with water and salt and add ghee "according to taste and economic status."

So it is up to you and your economic status.  I think the Tibetans use ghee in tea to put some energy into it.  

So, you got some good answers--I had a feeling you would.  That chai recipe sounds just like the one I use, which is Julie Sahni's.

Answer 5

Ghee tea is a Ghee with tea leaves. It has no water, milk, or sugar added like making Chai.

Ingredients

Ghee: 1 Cup

Salt: 1/4 teaspoon or to your taste

Tea leaves: 1 teaspoon

Method

You heat the Ghee to hot, add tea leaves, and salt. Ghee should not be very hot, you are not going to fry the tea-leaves, you are just going to extract some flavor out of them. Normally you boil water and add tea leaves to make Chai, here you are using Ghee. Steep on low temperature for about 20 minutes. Let it cool off. Do not strain it to remove tea-leaves. Beat it with a fork. You will have bits of tealeaves dispersed in Ghee. Normally, it is left out at room-temperature. It wil probably last you over a week or two.

Do NOT drink it like tea. You have prepared a spread. Use one teaspoon of Ghee like butter to spread on your bread or Roti, or put in your curry or over your hot rice