This is wonderfully heady and comforting, and perfect with an Indian meal. I’ve made it as directed, but also have a coffeemaker I use just for tea, and most often make it in that. I’ll just put the spices in a coffee filter with the tea, then throw a cardamom pod in each cup when I serve it. It’s great cold too (but I prefer it hot, with a little sugar)
I tried this crumble variation with tea masala spices and this came out really delicious. You can try with your favorite spices mix or with my Recipe #448067 mix (quantity to taste). What’s the difference between a British crumble and an American crisp? According to http://www.fromkarenskitchen.com/tips/types_of_cobblers.php this is the answer: The traditional crumble topping contains flour, sugar, and butter but may also include oats, nuts, and spices. As more of these ingredients are added, the crumble becomes even more similar to a crisp.
Posted in response to a request. From “The Vegetarian Menu Book” by Vasantha Moorthy. Note: Prep. time includes overnight fermenting time.
Make and share this Masala Coffee (Spiced Coffee) recipe from Food.com.
I borrowed this recipe from my North Indian friend. This goes well with naans, phulkas, fried rice & pulaos this dish is calcium rich as it contains paneer.
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