Thursday, 19 December 2013

Masala Chai(Tea)

 My husband needs tea to start his day. More precisely, he needs a strong, slightly sweet and milky tea. Depending on my mood, what I have on hand, I keep switching up the spices. I do love to have this chai masala only in the evenings with vada’s.It makes a delicious cup of chai with minimal effort and without having to open too many spice jars. This is the recipe for my mom’s chai masala that she has worked on over the years. Some teas are light and refreshing but they do not hold up well to strong spices like cinnamon and ginger. A simple cardamom infusion works well with teas. The secret to a great chai is in the masala, the spice mixture. To make it richer, add more milk and sugar to taste.

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Prep time: 5 mins          |Cook time: 20 mins

Ingredients

Quantity

Whole cloves

4 no’s

Cardamom pods

3 no’s

Cinnamon stick, broken into pieces

I medium stick

Water

5 cups

Ginger

A medium size piece

Black peppercorns

1 tbsp.

Fennel seeds

1 tbsp.

Black tea(I use taj mahal)

3 tbsp.

Mint leaves

One handful

Granulated sugar

1 cup

Milk

2 cups

 Method

1. Put the water in a tea pan. Let it boil for some time. Now add tea leaves to the boiling water. Keep aside the cloves, cardamom pods and cinnamon.masal12. Crush fennel seeds and pepper seeds to a coarse mixture separately. In the meantime, add milk to the boiling tea leaves.Add cinnamon, cardamom pods (only skin), and cloves. Bring mixture to a boil. After 5 minutes add the pudina leaves. Keep few leaves aside.masala 23. On the other hand, do the crushing part. Now we are going to smash ginger along with the some of the remaining pudina leaves. Take out the cardamom seeds and crush it separately.masal 34. Now it’s time to add the ginger pudina paste and crushed cardamom seeds. Leave it to boil for some minutes.Let the juice of ginger masala get added to it.Sugar got to be added at last. Cover, turn heat to low and simmer for 5 minutes.masa 45. Once done, remove from the fire and cover it for 3 minutes.Then strain (filter) the masala mixture and serve the tea with some biscuits or with some vada’s for this cold weather.

Notes

For a different taste, garnish your chai with whipped cream and a sprinkle of cocoa or cinnamon. You can also chill your prepared chai and blend it with ice cream to make a delicious cold chai drink.

4 comments:

  1. Never tried pudina and fennel in tea....sounds so delicious ...will give a try...

    ReplyDelete
  2. super shobana.. i have tasted mint tea, ginger tea, never tried with masala looks tempting..

    ReplyDelete
    Replies
    1. Really u should try for this cold weather.

      Delete
  3. super masala tea from scratch, will try it :-)

    ReplyDelete

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