Indian Tea Party Recipes
Find awesome Indian Tea Party Recipes below!
We have selected these great recipes for their blend of spices that, in our opinion, evoke a wonderful sense of the exotic and green land that we imagine is India!
As always, feel free to browse these wonderful recipes, and follow the ‘More Recipes’ link to find even more great tea party recipes.
Candied Indian Ginger Cookies
Crystalline & sweet ginger pieces add a spicy, elegant touch to an old
1 cup butter, softened3/4 cup granulated sugar3/4 cup packed brown sugar1 teaspoon
cream of tartar1 teaspoon baking soda1/2 teaspoon ground
ginger2 eggs1 teaspoon vanilla2 3/4 cups all-purpose
flour1/2 cup finely chopped crystalline gingerGranulated
In a large mixing bowl beat butter with an electric
mixer on medium to high speed for 30 seconds. Add the 3/4 cup granulated
sugar, brown sugar, cream of tartar, baking soda, and ground ginger.
Beat in eggs
and vanilla until combined. Next, beat in as much of the flour as you can with
the mixer. With a wooden spoon hand-stir in any remaining flour. Mix the crystallized ginger
with a wooden spoon into the dough. Cover and chill dough about 1 hour.
Shape dough into 1 1/4-inch balls; roll in granulated
sugar. Place balls 3 inches apart on an ungreased cookie sheet.
Bake in a 375 degree oven for 8 to 10 minutes or until
edges are lightly browned. Transfer cookies to a wire rack and let cool.
Jasmine Tea Bread
exotic loaf definitely be the talk of your tea party... The citrus flavors
blend perfectly witha tincture of flowery jasmine!
tablespoons butter, softened3/4 cup brown sugar, firmly packed
1 egg1 teaspoon grated lemon peel1 teaspoon grated lime peel
1 teaspoon grated orange peel
3/4 cup orange juice1/2 cup brewed jasmine tea1 1/2 cup
all-purpose flour1 1/2 cup whole wheat flour1/4 teaspoon salt
1/4 teaspoon ground ginger1/4 teaspoon cinnamon1 teaspoon
baking powder1 teaspoon baking soda1/2 cup slivered blanched
In a large bowl, cream the butter with the brown sugar. Beat in the egg,
the the grated peels, orange juice, and tea.
another bowl, stir together the flours, salt, spices, baking powder, and
baking soda. Mix flour mixture into the butter mixture, stirring to
thoroughly moisten the dry ingredients. Stir in the almonds.
the batter into a greased and floured 9x5x3" loaf pan. Bake the bread in
a 350 degree oven for 50 minutes, or until it tests done with a
toothpick. Transfer pan to a rack to cool 15 minutes before removing
Candied ginger turns this traditional cream scone into a spicy & addictive
1/4 cups of unbleached all-purpose flour1/3 cup granulated sugar
1 tablespoon baking powder1 teaspoon finely chopped lemon zest
12 tablespoons butter, cut into cubes2/3 cup candied ginger3/4
cup heavy cream
Position rack in the center of the oven. Preheat the oven to 400
degrees. Line baking sheet with parchment paper.
large bowl mix together flour, sugar, and baking
powder. Cut in the butter into flour mixture with 2 knives, tossing
pieces with the flour mixture to coat and separate them as you work. The
largest pieces should be about the size of peas and the mixture should
resemble breadcrumbs. Work quickly. Do not allow the the butter to melt
or form a paste with the flour. Mix in lemon zest and candied ginger.
a well in the center and pour in the cream. Using one hand, draw in dry
ingredients, mixing until just combined. Wash your hands and dust them
the dough out onto a lightly floured work surface. Gently knead a few
times to gather dough into a ball. Press the dough into a circle about
3/4 inch thick. Cut out triangular wedges. Place the scones 1 inch apart
on the parchment lined baking sheet.
Brush the tops with cream and sprinkle with cinnamon and sugar. Bake until the tops are golden brown, 12 to 17
minutes. Let cool on rack or serve warm.
Sour-Cream Spice Cake
This is a satisfying cake that has a wonderful flavor and taste!... Add a
little confectioners' sugar to the top before serving.
tablespoons butter, softened1 cup light brown sugar, firmly packed
2 large eggs1 teaspoon baking powder1/2 teaspoon baking soda
1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4
teaspoon ground allspice1/4 teaspoon salt2 cups all-purpose
flour1 cup sour cream
Heat the oven to 350 degrees. Grease a 9x5x3" loaf pan. In a large bowl
beat butter and sugar with an electric mixer until pale and fluffy.
Scrape down the sides of the bowl.
With the mixer, beat in the eggs one at a time. Scrape the bowl. Add the
baking powder, baking soda, spices, and salt. Beat on low speed until
well blended, continuing to scrape down the sides.
mixer still running, add 1/2 cup of the flour and, without waiting for
it to be completely blended in, add about one-third of the sour cream.
Add the remaining flour and sour cream in the same way. Mix only until
Spread the batter evenly into the prepared pan. Bake until the cake is
light gold in color and a wooden pick inserted in the center comes out
clean, about 1 hour.
Place the pan on a wire rack to cool for 20 to 30 minutes. Loosen the
edges of the cake with a knife and turn it out onto the rack. Turn the
right-side up and let it cool completely. Serve, or wrap airtight and
let stand at room temperature overnight.