Biting through the Skin: An Indian Kitchen in America's Heartland, by Nina Mukerjee Furstenau.
Moshla Cha (Tea with a mixture of spices)
Mixture to make ahead of time and use as needed for tea:
4 tablespoons ground ginger
2 tablespoons whole black peppercorns
2 tablespoons green cardamom seeds
1 tablespoon whole cloves
Pot of tea
Milk and sugar to taste
Grind the spices in a clean coffee grinder. Store the mixture in an airtight container and add 1/2 teaspoon to a pot of hot water, add tea leaves, and steep for 3 to 5 minutes. Strain as you pour into cups and serve with milk and sugar.