An early India wakes up to a morning call made by tea. Every single household is different and so is their tea. I prefer Earl Grey with a dash of honey. But this is not about only me. A large section of this vast country prefers the masala chai recipe over a simple morning tea. But why am I talking about the morning routine? Be it any time of the day, you would get to see a crowd of 6-7 people queuing and chatting at the local tea stalls. And this doesn’t end till the midnight. The supermarkets are overflown with readymade Tea Masala powders. But I am not quite in sync with this ready mix type. I make my own masala in my kitchen.
Let’s see how you too can prepare Masala Chai in your kitchen.
Ingredients:
Tea leaves – 1 Tablespoon
Water – 1½ Cup
Milk – ½ Cup
Green cardamom – 4 Nos.
Cloves – 2 Nos.
Cinnamon – 1 Inch
Black peppercorn – 2 Nos.
Fennel seeds – ¼ Teaspoon
Ginger – 1 Inch
Sugar – 1½ Tablespoon
Procedure:
Prepare the masala:
Take a mortar. Take green cardamom, cloves, cinnamon, black peppercorn, and fennel seeds in it.
Crush coarsely.
Keep it aside.
Take the ginger in the mortar.
Ground it coarsely.
Prepare the tea:
Boil water in a pot.
Add the tea leaves.
Stir and bring it to a boil.
Add the masala and the ginger.
Stir.
Boil.
Add the milk and sugar.
Keep on stirring while boiling for a minute.
Serving:
Sieve through a strainer.
Serve piping hot with Pakoda or rusk biscuits.
This recipe serves 2 cups of masala chai.
Conclusion:
No matter if it’s raining or not, a masala chai recipe worthy of a sip. Go for it. Team it with rusk biscuits or your favorite kind of munching and see the magic.
Enjoy!
Read other Recipes here.