Masala chai or tea infused with spices is pretty much a standard in most Indian homes. It is perhaps the ultimate comfort, a hug in a mug (or cup or a clay vessel) that can be found in many homes across the globes each morning. The tea with masala is generally sweetened with sugar but these days as people are becoming health conscious, the sugar is often omitted. Nonetheless, the chai needs masala to hit the spot. It is almost a ritual. Masala for chai is mainly aromatics but these have healing properties too and it is said that it keeps bugs at bay in the winter if you drink this sweet, spice infused chai.The masala chai is generally made by boiling a pan of water with tea leaves / bags. Chai Masala and sugar are added to the pan and the water is brought to the boil. Milk (generous amount) is then added and the whole thing brought to a rolling boil for a good few minutes and then strained into cups or mugs and drunk steaming hot. Indians love their masala chai at breakfast, with snacks during the day. In our home tea is served with parotha, thepla, gujarati snacks, toast and even cookies.. basically, a cup of masala wari chai is hardly ever turned down.
The chai masala recipes vary from household to household but basic ingredients are cardamom and ginger. Some people add cloves, some a bit of mace, and black pepper. The quantities of the spices also vary according to taste whilst some people add fresh ginger and mint to their tea along with the masala. The masala is best if it is fresh and I do not recommend making a year’s supply. Make it in small batches to last a few weeks and then repeat.
I am sharing here my recipe for the perfect blend of spices for your cup of chai.
1/2 lb driend ginger
1/2 lb black pepar
1/4 lb cinnamon
2 whole Nutmeg
2 oz cardamom
handful clove
1 table spoon mace (javintri)
Grind all the above ingredients and make fine powder. Store in an air tight container.
jikoni 