Hindustani Chai

RECIPE FOR ONE CUP

Take a small saucepan and a cup or mug you intend to drink your tea out of.
Fill the mug about 1/3 full with water and pour that into the saucepan.
Add tea to the water.
A good tea is Brook Bond, the Taj Mahal type, although Brook Bond Red Label is also good.
Use the loose leaf type.
OK, if you can't get it, use a strong black tea. Typhoo is great. You may not find that either so get a good English Breakfast tea and you can use tea bags if you have to. If tea bags use two.
If loose tea, a heaping teaspoon will do.
Now you can add spices.  I like cardamom. Put in a few seeds. Tetley makes a tea bag with masala spice which is good.
Boil the water and spices.
Fill  your mug or cup 2/3 full with milk (fat free milk does not work well)
If you have water buffalo milk, that is excellent, but of course you do not have water buffalo milk.
Pour the milk into the tea and water in the saucepan.
Heat  until the mixture boils up.
Strain into your cup.
Add lots of sugar.

Ahhhhhhhh. So good.

(There is a film that forms on top called malai. Some people like to eat that on toast.
Some people hate it.)

Old Fashioned Pineapple Upside Down Cake

1 stick butter (yes, butter)
2 cups brown sugar
Heat butter in iron skillet, then add brown sugar and simmer until melted.
Arrange canned or fresh pineapple rings on top of sugar.
Put marischino cherries in middle of pineapple rings.
3 egg yolks
1 cup white sugar
1 tsp vanilla
1/4 cup juice from pineapple (if not enough, add water)
Beat until sugar dissolved
one and 1/4 cup flour
one tsp baking powder
1/4 tsp salt
Sift and stir into egg mixture.
Beat the 3 remaining egg whites until peaks form.
Stir into first mixture and pour over fruit.
Bake at 350 degrees for 35 to 45 minutes.
When tested done in the middle, take carefully out of oven
Using oven mittens or thick pot holders.
Cover with large serving dish
and flip over.

Yum.