It is getting cold here and what is better than a hot cup of masala chai during cold winter days?
On my recent trip to Europe, I realized the importance of Indian chai masala we add to prepare masala chai/tea. While talking to the people who were travelling with us, I realized that they don’t know the difference between chai and tea and masala chai. If I explain it in simple words, tea in Indian language mean chai. When we talk about masala chai it means masala (spice blend) added while we prepare tea. We make special blend of spices especially to enhance the flavour of tea. Every mom has their secret recipe. You can also find the chai masala in store but nothing beats the home-made spice blend which is fresh and you can adjust the flavour as per your liking. I also add fresh ginger, mint, lemon grass etc. while boiling tea. Indian’s also like their tea with milk and sugar.
Preparation Time: 5-7 minutes
Cooking Time: 2-3 minutes
25-30 cardamom pods
2 tbsp black pepper
3-4 big cinnamon sticks
2 star anise
2 tbsp dry ginger powder
1. Dry roast all the spices (except dry ginger powder) in a pan on low to medium heat stirring continuous. When spices starts releasing wonderful flavour, turn off the heat. Move the pan away from the heat.
2. When spices are cooled down, grind to a fine powder using dry grinder or coffee grinder. Add ginger powder and mix well. Store in an air tight container and keep at room temperature.
3. When you make masala chai, just add a very little. The flavour of all these spices make the perfect masala chai. It also gives warmth during cold season. Enjoy!
Also let me know if you have any questions regarding the dish.
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