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| INDIAN MASAL CHAI - SPICED TEA |
I am a Coffee person, nothing rejuvenates me, rather than a strong aromatic Cup of Coffee right in the morning. Searching through my thoughts & while unravelling through my
memories, I have drank cups & cups of tea many times
during my childhood days. Spicing up a simple Chai(in Hindi) or Chaya(that's what we call Tea in Malayalam) with a few spices from the pantry. Cardamom is the showstopper, and sometimes we do add spices like Dry Ginger, Cinnamon, Clove or a spice mix of all the above a few other Indian Spices like Fennel and Peppercorns. Even we make it a bit intricate and aromatic by adding Dry Rose buds/petals or Mint Leaves.
Well, a cup of aromatic spiced Chai is sure to tantalize your senses, if you are a Tea Person. I quit drinking tea when I got pregnant with my son. The only food I have avoided since those old days of morning sickness. A sense of repulse which overtook my senses and regret that I am not able to get even with it until today. But, it is only with Milk Teas and not the Black ones, but it makes me hyperactive drinking a Black Tea, Chinese Tea, Green Tea. It is almost 25 years since I lost my friendship with Tea or the so-called Chai/Chaya, and it is not ready to get in terms with me whatsoever.
But, I do make intricately spiced Tea at home, sometimes for my husband and mostly for my daughter. My daughter quit Coffee for a long list of good reasons, as she was overwhelmingly getting addicted to it with her late night and a few hours of sleep study cycle for the past 3 years. So, whenever she is in the mood for a packet of Indian Parle-G or Malaysian Tiger Biscuits, there I make Tea, especially Masal Chai.
I am not sure how my Tea tastes, but I always have got comments (since my school days) that my Tea tastes good, and I am still not sure how. I work with an eye-balling technique while making tea. No tasting and no smelling, but still I try to get it perfect every time I make it. That's what the guinea pigs (My Tea Tasters) say...
So here goes a recipe for a wonderful cup of Indian Masal Chai...
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| INDIAN MASAL CHAI - SPICED TEA |
So what makes a good Indian style Masal Chai or Spiced Milk Tea?
Milk:
Milk, Obviously...
In India, as a norm, every Chai wallahs and households
use fresh cow milk or the ones available in packets which has become the
style of selling pasteurized fresh Cow Milk in India. Use whole milk
or low fat milk to suit your preference. Even Milk Powders diluted in
water can be used instead of fresh milk. Sweetened Creamers or
Dairy/non-dairy whiteners (as in Malaysian grocery terms) are milk
substitutes used here locally for making Tea, colloquially called Teh and
the creamers are one best option for creamy when it comes to Malaysian
favourite Teh Tarik(pulled Tea).
Tea:
Then of course you need a good quality Tea leaves - Black Tea. Preferably Brooke Bond Three Roses Tea, an Indian Brand, which we have known through our growing age. Such products & brands live through our life in terms of taste, memory and nostalgia. Feel free to use your preferred Tea Leaves or Tea Dust. I use Yellow Lipton Tea which is commonly available in Malaysian Market and shop online for Three Roses Tea.
Spices:
Chai Wallahs or the Tea vendors have their own blend of Spices for a Masal Chai, and it varies with Chai wallahs, as specifically to each Kitchen. You can simply add a few pods of Cardamom and still it is called Masal Chai. Or go with your whims and fancies to make it intricate, aromatic and absolutely delectable with your preferred spices & herbs. I usually make a Masal Mix for this Chai which is a blend of a few Spices like Cardamom, Dry Ginger, Cinnamon Clove and Dry Rose Petals. Can also add spices like Peppercorns and Fennel. The amount of each spice also goes with your liking.
Then instead of Dry-Ginger can use fresh Ginger along with a few other spices. Or simply make Adrak ka Chai or Inji Tea, just with an extra bit of ginger in the tea. Sometimes I even add a few dried rose petals or Mint Leaves while making Masal Chai.
In my opinion, it is always improvising and fine-tuning. Without me tasting...
Sweetener:
How to sweeten the Chai - a simple add-on of Sugar is what is needed to sweeten the Tea. Use your preferred sweetener of choice.
Tips to make the perfect Masala Chai:
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| INDIAN MASAL CHAI - SPICED TEA |
Water Milk Ratio:
How you prefer the Chai is what fixes this ratio, a personal preference. I make Chai mostly with a Ratio of 3/4 Cup of Milk & 1/4 Cup of Water. If you like richer, thicker tea, you could use more milk and less
water or for a stronger tea, use even lesser milk.
When to Add Spices:
Make sure that the water is simmering before you add Tea Leaves & Chai Masala/Spices.
Dry Ginger or Fresh Ginger - I prefer dry Ginger in Masal Chai which gives an intricate note, but fresh ginger is the most preferred version according to Indian taste buds. Add ginger along with the Chai Masala/Spices to the simmering water. Make sure to add it before adding milk, otherwise the milk may curdle.
When to Add the Tea Leaves:
When the spice mix bubbles up, then add the Tea Leaves. Do not boil the tea leaves/Tea dust for a long time, which can make the Tea bitter. Give a gentle swirl occasionally while boiling the tea leaves.
Finally, add Milk & Sugar, mix well, pull it up to make a froth. Pour in and serve Garma Garam Hot Tea - the humble Indian Masal Chai.
Enjoy Masala Chai by dipping a biscuit or a piece of Rusk. Parle-G, Milk Bikis, Marie Biscuits and Milk Rusk are my personal suggestions - which goes a nostalgic way. Or simply pair it up with Tea time snacks like Vadai, Vazhakka Bhajji,Undam Pori, Pazham Pori, Sugiyan, Onion Pakoda, Cutlets, Egg Puff, Vegetable Puff etc., & etc., goes well with Snacks like Murukku, South Indian Mixture, Namkeens etc.,
For more TEA TIME SNACKS, Click here...
Cuisine - Indian
Recipe Type - Beverage
Difficulty - Easy - Medium
Serves - 1
Author - SM
Brewing Time - 5 Minutes
Preparation Time - 5-10 Minutes
For more BEVERAGES, Click here...
HOW TO MAKE INDIAN MASAL CHAI - SPICED TEA
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| INDIAN MASAL CHAI - SPICED TEA |
INGREDIENTS:
For Masal Chai:
Water - 1/4 Cup
Milk - 3/4 Cup
Chai Masala Powder - 1 Teaspoon
Fresh Ginger - 1/4" Piece
Tea Leaves - 1/2 Teaspoon
Sugar - 11/2 Teaspoons
Spices if not using Chai Masala:
Cardamom - 1 Pod
Cinnamon - a small Piece
Dry Ginger - a small Piece
Rose Petals - a few
METHOD:
- Boil water in a pot on Medium-high flame.
- When water starts to simmer, add crushed spices or Chai Masala Powder along with slightly crushed fresh ginger.
- Reduce the heat to low and bring the water to boil.
- Then, add Tea leaves and boil this for a minute.
- Give a gentle swirl occasionally, so that the tea leaves and spices gets well infused into the decoction.
- Can add Sugar at this stage or can add it while serving.
- Pour in the Milk and stir well.
- Bring the Tea to a Boil. Now, switch off the flame.
- Strain the tea into another pot, gently pull it up to and fro into another cup so that it froths.
- Pour it out into the serving Tea Cup and enjoy Garma Garam (Hot) Chai with your choice of biscuits or toasts or with snacks and savouries.
- Masala Chai serves best as a morning tea or along with breakfast too.
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| INDIAN MASAL CHAI - SPICED TEA |
- Water to Milk Ratio: This ratio is very much a personal preference. I
prefer about ⅔ water to ⅓ milk in a cup of Chai. If you like richer,
thicker tea, you could use more milk and less water or for a stronger
tea, use even lesser milk.
- Make sure the water is simmering before you add the spices and ginger.
- Ginger is a must-have. Add ginger in water and let it simmer before adding milk, else it can curdle the tea sometimes.
- Adjust the spices you add to your taste. A few tries and you will
know your preference. I like to make Chai Masala blend and have it handy
for everyday use.
- Do not boil the tea leaves for long, just about a minute.
- You can pick the pot using the pot handle to move it in circular motion carefully. This helps to stir it
