I am from a family of tea-lovers, and I myself is a big-time tea-buff. Before marriage, I used to have 3-4 cups of tea daily. However, gradually due to my husband’s opposition and acidity problems, I realized one cup of evening tea is more than sufficient.
So, I decided to have just one cup of tea which should be of my liking. I am so particular about my tea that I always make it myself. I very rarely like tea made by someone else. Call me cynical, but even if I am visiting someone at tea-time, I usually have my tea at home before going.
I always try to enhance the flavor of my tea and that too in a time-saving manner. That’s why, one fine day I thought why to grate ginger and crush cardamom every day. Won’t it be better to take a shortcut without compromising taste? So, this led me to come up with home-made tea masala.
I pondered what all can be added in tea-masala and gathered all dry ingredients available at home and made fine powder of it. Trust me it turned out really good. It’s more fragrant and is required in small quantity compared to stale ready-made ones. I really love my masala chai with spicy samosa and moong dal tikki :-).
It’s really simple and you can adjust the proportion of ingredients according to your liking. Information gathered about health benefits of mint leaves while writing mint drink and mint chutney posts made me try mint leaves in tea too.
Since these days I am very fond of mint tea, I increased the amount of dry mint leaves. Let me tell you, mint in tea tastes really good as it adds subtle flavor of mint in tea.
When affected by sore throat or cold this kadha (kahwaa) works wonders for me. It’s so soothing to have a hot cup of kadha. It also provides some relief from body pain caused from cold.
So, here is the list of ingredients I have used. If by chance you don’t have any that’s perfectly fine. Since it’s monsoon time, I have added dry tulsi (holy basil) and cloves as they act as immunity-booster providing protection from cough and common cold.
- Black peppercorns: 1 tbsp
- Cinnamon (dalchini) sticks: 4-5
- Black cardamom: 4-5
- Cloves: ½ tbsp
- Green cardamom: 1 tbsp
- Dry mint leaves: 1 tbsp
- Dry tulsi (holy basil): ½ cup
- Dry lemon grass: ½ cup
- Dry ginger powder (saunth): 2 tsp
Procedure to make Chai-masala
- Cut lemon-grass strands into small pieces and crush tulsi leaves too.
- Take all the herbs and spices and grind to make fine powder.
- You will get an aromatic tea-masala ready to make masala-chai.
- Store it in an air-tight jar to keep its fragrance intact. This tea-masala stay good for more than 6 months at room temperature. So no need to store it in refrigerator.
Procedure to make Indian Masala-chai
- To make one cup tea I normally take ¾ cup milk and ¼ cup water in a small saucepan.
- Bring it to boil and add 2 tsp tea-powder, 1 tsp of sugar and ½ tsp chai-masala.
- Cover it and brew it on medium flame for 10 minutes.
- Take it off the heat and strain it directly in your favorite tea cup.
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