ASH Designs's Profile

I used Valspar Ultra Paint and primer in three rooms so far. I picked it because of the low odor and zero VOC. The paint went on great. I still applied two coats because I like it perfectly coated but you could get away with just one coat of paint. True to its label there was very little odor.

I had done a previous paint job using Bher's paint and primer and had to use two coats to cover well. Not only that, we couldn't sleep in the room for a week because of the smell. So for now I'm going to stick with Valspar.

The two recipes that FOOD-LOVER suggested are great uses of tapioca, otherwise known as sabudana in India.

Love the video. Very creative.

@TnTA - you are correct, chai means tea and masala chai is spiced tea. Usually in India, most people don't drink black tea so chai means the tea made with milk; unlike certain franchises that call tea "chai tea latte". Drives me crazy.

I personally don't have the patience to grate the ginger; I simply peel and slice the ginger in to long thin slices. Also, I don't grind up the cardamom, cloves, or cinnamon sticks. I open up the cardamom pods and drop them in whole (with or without the skin makes no difference since you are straining the tea anyways). The cloves and cinnamon sticks also go in whole. The end result is the same as the flavors seep in to the tea regardless.

I recently had my friend try "Indian style chai", that is what I call it to differentiate because as you pointed out "Chai tea" is saying "tea tea". She has been hooked and had me write down a recipe that night. Like another commenter, Indian girls make chai from a very young age and it comes naturally to me now so writing down the recipe was a bit difficult at first.

Your recipe looks good but I agree with @IKAAS about the boiling of the milk. It is a VERY, VERY important step for the right taste. I let mine boil for at least two minutes (or until the right color emerges), using a spoon to keep the milk contained.