There is nothing as refreshing and as relaxing as having a hot cup of masala chai (tea) made with chai masala. My hubby and I share a common passion for tea:) In fact he can have tea any number of times a day.
A few months back, I had masala chai (tea) at a friends house and loved it a lot. That was the time I first decided to make chai masala at home. I used a Tarla Dalal recipe and made it by skipping some ingredients. It turned out awesome and now drinking our tea with this chai masala is a part of our regular routine. My hubby cannot do without it so I have to get the next batch ready before the first finishes 🙂
This chai masala is good to have on a daily basis with your tea and specially useful to give relief for cold and sore throat.
Here is the step by step recipe for chai masala:
Preparation Time: 10 minutes
Cooking Time: NA
Ingredients:
Cinnamon: 1/4 cup cut into small pieces
Cloves: 1/8 cup
Green Cardamom: 1/4 cup
Black Cardamom: 6
Peppercorns: 1/4 cup
Ginger Powder (Soont): 1/4 cup
Method of Preparation:
- Dry roast the cinnamon, cloves, peppercorns, green and black cardamom for 7-8 minutes. It will leave a lovely aroma which will fill your house. Let all the spices cool before grinding.
- Add ginger powder to it and grind all the spices to a fine powder. Cool and store in air-tight container.
- Use as required. I usually add a pinch or two per cup of tea.
Now that you have you hot cup of masala chai ready, it is now time to make some snacks to go with it 🙂 You might want to look at the Tea Time Snacks on YourHungerStop. Some popular ones here are Paneer Pakoras, wheat choco chip cookies, Potato Bread Rolls, Poha Fingers, Corn Cutlets
Chai Masala
- Cinnamon: ¼ cup cut into small pieces
- Cloves: ⅛ cup
- Green Cardamom: ¼ cup
- Black Cardamom: 6
- Peppercorns: ¼ cup
- Ginger Powder (Soont): ¼ cup
- Dry roast the cinnamon, cloves, peppercorns, green and black cardamom for 7-8 minutes. It will leave a lovely aroma which will fill your house. Let all the spices cool before grinding.
- Add ginger powder to it and grind all the spices to a fine powder. Cool and store in air-tight container.
- Use as required. I usually add a pinch or two per cup of tea.
Speak Your Mind