Cookbook:Masala Chai I
|Masala Chai I
Masala chai is a spiced version of the typical Indian milk tea. As with much of Indian cuisine, the exact mix of dry spices varies greatly and is often handed down in families from one generation to the next.
Masala mixture edit
- 100 grams powdered ginger
- 25 grams cloves
- 100 grams whole black peppercorns
- 60 grams whole cinnamon, broken small, or 40 grams ground cinnamon
- ½ seed of nutmeg, crushed
- 35 grams green cardamom pods
- Combine all of the spices, and blend well in an electric grinder.
- Store the powder in a clean container at room temperature; you only need a small quantity for each cup of chai, and a full recipe will keep you stocked full of chai for months.
Notes, tips, and variations edit
- Let the remaining solids cool and sprinkle them on your plants for an excellent fertiliser.
- Tea masala or garam masala from a store can be used to get around the masala mixture process; however, pre-ground spices lose their flavor over time.
- When making the chai, boil the water and milk separately, and in step two add the tea leaves and masala to the boiling water, boiling until the tea is as strong as you like. Only then add the milk to the mix. This can speed up the process without affecting the flavor. This method is often used by restaurants to serve chai in large quantities quickly as orders are taken.
- Optionally turn off the heat in the end, cover, and let sit for about 5 minutes for a richer flavor.
- Try adjusting the ratio of milk to water. For a richer milky tea, try two parts milk to one part water.
- Leave out the sugar for a more adult flavor. Sugar can be added while drinking if so desired.
- Try other combinations of South Asian spices. Each region in which chai is commonly available has its own popular or traditional spice mix. One optional addition to masala chai is fennel seeds.
- Add a piece of a lemongrass leaf (called lili cha in Gujarati), while the water is still boiling (before adding milk). This gives a nice flavor to the tea. Mint, fresh ginger, and/or holy basil (tulsi) can also be added.
- To make ground ginger: Select good quality ginger and wash to remove soils and other foreign objects. Cut into thin slices. Spread evenly in trays. Dry under the sun or in oven under moderate heat or (70ºC). Pulverize using blender or grinder. Pack and seal tightly.