INDIAN CHAI MASALA POWDER

    When we talk about Chai or in Indian terms - a Tea. It's just brewed tea decoction mixed along with Milk and sweetened with Sugar(?).  But in elaborate terms it can be named as Masal Chai.  Masal Chai is nothing but spicing up a simple Chai or Chaya(that's what we call Tea) 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, Peppercorns, Nutmeg etc.,  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.

    Fresh Spice powders gives out an aroma worth the time.  But every time you pound fresh spices and then add them while brewing a tea is mostly a bit of time taking.  So as normal as any Indian kitchen, we all do have a blend of spices for Masal Chai, readily available when you are in a mood for an aromatic Masal Chai.

INDIAN CHAI MASALA POWDER

    Homemade Chai Masala or Tea Masala is an aromatic blend of whole spices which makes Indian tea flavourful. Add this to your Masala Chai to make the perfect fragrant tea.  I usually make a small batch at a time and store it in an airtight container.  It is a quick fix and quick mix recipe, and what goes inside a Chai Masal Powder depends on personal preferences. More or less of an ingredient of your choice.  

    This Chai Masala Powder recipe has most of the spices normally used for preparing a perfect Indian style Kadak Masal Chai (Strong Spicy Tea).  So what makes an Indian Chai Masala Powder?

Fresh and new spices, and then store the ground Chai Masala Powder in an airtight container.

INDIAN CHAI MASALA POWDER

• Cloves : Cloves have antioxidants and anti-inflammatory  properties. It adds a slight spicy note with a deep earthy flavour to the Tea.
• Green Cardamom : Cardamom has antioxidants and cancer fighting compounds. It adds a mild sweetness with a wonderful aroma to the Tea.  Cardamom, as it is, does a wholesome justice for a Masal Chai.
  
• Black Peppercorns : Black peppers have anti-inflammatory properties. I usually do not add Peppercorns to Chai Masala, but if you prefer a spicy kick in your Tea, then peppercorns are a must add.
  
• Cinnamon : Cinnamon is an amazing spice with powerful medicinal properties. It gives a mild not of sweetness and a wonderful aroma to the Tea Mix.
  
• Dried Ginger Powder : Fresh Ginger is widely preferred while making a Masal chai.  But for a Spice Mix, dry ginger powder works best.  Ginger helps reduce inflammation and improves digestion and immunity.
• Rose Petals : It is an optional ingredient, but if you love a subtle aroma of rose in your tea, then add a few dried petals. Rose petals make the Tea fragrant, and it's certain to sooth your senses.
  

    Can add a few other spices like Fennel, Nutmeg etc., along with the above spices or just make it with the spices of your choice. Can make this Indian Masal Chai a bit more intricate by finishing it off, by serving it with a few mint leaves.  All the ingredients which goes into this spice powder mix are sure to appease your senses, tantalize your buds and also aids you with therapeutic properties.

 

INDIAN CHAI MASALA POWDER

    Indian Masal Chai is loaded with health benefits.  Boil a teaspoon of this Homemade Indian Chai Masala Powder in 1 Cup of Water along with some Tea Leaves or Tea Dust, add Jaggery/Palm Sugar/White Sugar/Cane Sugar to sweeten it, strain it and there you go with a rejuvenating flavourful healthy drink, an aromatic Black Tea.

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 HOW TO MAKE INDIAN CHAI MASALA POWDER/ SPICE POWDER FOR INDIAN MASAL TEA

INDIAN CHAI MASALA POWDER

INGREDIENTS:

Indian Chai Masala Powder:

Cinnamon(1") - 6 Sticks
Black Peppercorns - 1 Teaspoon (Optional)
Green Cardamom - 1 Tablespoon
Cloves - 1 Tablespoon
Dry Ginger(1" Piece) - 2 Nos.
Dried Rose Petals - 1 Tablespoon (Optional) 

 

INDIAN CHAI MASALA POWDER

NOTES:

• The traditional recipe calls for Cardamom & Ginger or dry ginger as main ingredients.
• Add the rest of the ingredients to suit your preference.
• Apart from the spices mentioned above, can add spices like Fennel Seeds, Nutmeg etc., 
  
• Can grind it into a fine/coarse powder. You can even sift the ground powder & store it, if you prefer.
• I usually make this Indian Chai Masla Powder in small batches.  This way it retains most of its flavours and aroma.
• Add any preferred sweetener. Can serve this Masal Chai without any sweeteners too.
• Tastes and serves best with its curative properties when served HOT.

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...

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:

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.,

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Cuisine - Indian
Recipe Type - Beverage
Difficulty - Easy - Medium
Serves - 1
Author - SM   

Brewing Time - 5 Minutes
Preparation Time - 5-10 Minutes

 

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HOW TO MAKE INDIAN MASAL CHAI - SPICED TEA

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

• 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.
  

 

INDIAN MASAL CHAI - SPICED TEA

Bombay Mixture Recipe | Crispy Homemade Snack with Tea

"Bombay Mixture: A Taste of Nostalgia from Coimbatore"

    Craving a taste of home? For me, Bombay Mixture has always been more than just a snack—it’s a nostalgic reminder of Coimbatore's famous Nellai Periya Lala Sweet Shop. Growing up, we simply called it the "Mixture with Black Dha'l," often purchased alongside Oma Podi, another classic favourite.

Rediscovering the Name: Bombay Mixture

    As they say, necessity is the mother of invention. When you live far from home, certain cravings push you to recreate your favourite foods. In my case, this led me to search for my beloved snack. Surprisingly, I didn’t even know its proper name until recently—it's called Bombay Mixture!

Origin of the Name "Bombay Mixture"

    The snack is widely referred to as Bombay Mixture because of its association with the city of Mumbai (Bombay), a key trade and cultural hub in India. Mumbai's street food culture is rich, and many snacks originating from this city gained popularity across India. Bombay Mixture, being one such popular snack, eventually took on the city's name as a way to distinguish it from the many other "mixtures" found across different regions.

Mixture Snacks in Indian Tradition

    "Mixtures" of various ingredients like sev, fried dals, peanuts, and other tidbits are not unique to Mumbai. Different regions of India have their own variations—Chivda in Maharashtra, Bhujiya in Rajasthan, Chanachur in Bengal, and Namkeen in North India. The Bombay Mixture is likely an evolution of these traditional mixture snacks, with Mumbai's distinct twist—Masoor Dal, Oma Podi, and a mild spicing.

The Challenge of Finding Authentic Ingredients

    Living abroad, Indian sweets and snacks are hard to come by. Even when we do find them, they rarely match the flavours of home. So, I took it upon myself to perfect this snack, ensuring every bite took me back to Coimbatore.

    My first mission? Discovering the identity of the mysterious black dhal in the mixture. As always, Google came to the rescue—it was none other than whole Masoor Dhal!

The Ingredients Hunt: Masoor Dhal

    Armed with this newfound knowledge, the next challenge was sourcing the ingredients. Fortunately, during last year’s Diwali week in Kuala Lumpur, my daughter and I stumbled upon a few Indian stores. Lo and behold, there it was—whole Masoor Dhal! With that, the journey to recreate my favourite Bombay Mixture began.

Crunchy Bombay Mixture: Dive into this Delectable Diwali Snack!

Bombay Mixture Recipe | Crispy Homemade Snack with Tea

 

Bombay Mixture: A Simple, Flavourful Snack from South India

Bombay Mixture—a delightful combination of Sev  or Oma Podi and crispy, deep-fried whole Masoor Dhal—is the perfect light snack for any occasion. While many variations of Bombay Mixture call for adding green grams, peanuts, cashews, raisins, and other ingredients, my version stays true to the original from Nellai Lala Sweets in Coimbatore. This classic mix consists solely of Oma Podi and Masoor Dhal, mildly flavoured with black salt, and it's been my benchmark for years.

Why You’ll Love This Bombay Mixture

    If you’re in the mood for a snack that’s not too heavy but still packs a satisfying crunch, Bombay Mixture is ideal. It’s perfect for tea-time or as a Norukkutheeni (a light nibble) snack, especially if you prefer a snack that's easy to make and not overly spicy.

    But don’t stop there! You can also tweak this recipe by adding Kara Boondi, fried peanuts, cashews, raisins, curry leaves, and a variety of spices like chilli powder and asafoetida for a spicier, South Indian-style Mixture. Either way, it’s a must-have addition to your Diwali Bakshanam list!

Step-by-step Guide to make the Perfect Bombay Mixture

Bombay Mixture Recipe | Crispy Homemade Snack with Tea

 

Method:

For Sev/Omapodi

• Dry Roast Carom Seeds: Dry roast the Carom Seeds/Ajwain on a very low flame for a few minutes to warm them up.
• Soak Seeds: Clean, wash, and soak the roasted Carom Seeds in ample water for about 2 hours.
• Blend: Add the soaked Carom Seeds to a small blender jar and give a quick whisk. Then, add 1/4 cup of water and grind it into a smooth paste.o a smooth paste.
• Filter: Filter the paste and set it aside.
  
• Combine Dry Ingredients: In a bowl, combine all the dry ingredients and mix well.
• Melt Butter: Melt the butter and pour hot butter into the dry mixture, mixing thoroughly.
• Heat Oil: Heat oil and pour it into the mixture.
  
• Knead Dough: Add a little water at a time, kneading it into a soft but stiff dough.
• Prepare the Sev Press: Grease the Sev press with the appropriate attachment, fill it with the dough, and close it.
• Fry the Sev: Heat oil in a frying pan over medium heat. Once hot, hold the Sev press above the oil and press the handle to drop thin strands of Omapodi/Sev directly into the oil, making a whole circular motion. Stop as you complete one circle. Oil should be moderately hot while dropping the Omapodi/Sev Strands into it.
  
• Deep-fry: Deep-fry until the Sev turns golden brown and the sizzling sound diminishes. Remove with slotted spoons and drain on absorbent paper.
• Cool Down: Allow the Sev to cool for 5 to 10 minutes before storing/ making Bombay Mixture.

 

CARDAMOM

    

    Cardamom - 'THE QUEEN OF SPICES' is one exotic Spice, with those aromatic seeds packed inside green pods.  A note of Cardamom reminds me of several dishes, but the memories of hot Masala Chai and Rain is quite reminiscent to Cardamom.
     Commonly named as 'Cardamom', but its native name calls it as 'Elam' - Elaichi, Elakkai, Elakki.  Cardamom is indigenous to India and Sri Lanks and it founds its way throughout Southeast Asia and to other parts of the world.  Considered to be one of the most expensive spice.
    Cardamom has a wonderful aroma and an enticing warm, spicy-sweet flavour. The whole pods can be added to dishes, or the seeds can be extracted and either added whole or ground into a variety of dishes and desserts. It's widely used in Indian and Middle Eastern dishes and in Scandinavian Baking.
     There are commonly two varieties of Cardamoms :
                                         Green Cardamom &
                                         Black Cardamom
        It's best to buy them in pods and store them in airtight containers.  Ground ones and the seeds removed from the pods tend to lose their flavour soon.

CULINARY USE :

      Cardamom can be used in whole or in ground form in a variety of dishes. Freshly ground Cardamom has a strong, unique spicy-sweet taste and they are more aromatic. Most recipes call for Green Cardamom.It is one major component in most of the Spice Mixes.  Indian desserts are mostly flavoured with Cardamoms. It's widely used in Spicy dishes, Indian Desserts, in beverages like Tea and Coffee and also in Baking.

Cardamom is one of the main ingredients in Garam Masala, a combination of spices used in both vegetarian and non-vegetarian dishes in Indian Cuisine. It is also used in the preparation of Curry/Masala Powders and Spice Mixes commonly used in Indian cooking.
Ground Cardamom can be added to tea or coffee to impart a pleasant and refreshing aroma.  Swedish Coffees are brewed with ground Cardamoms and then served with Cream and Sugar.  Masal Chai, Sulaimani Chai etc, add Cardamom pods to impart a wonderful fragrance in the tea aiding digestion of the food side by side.
Lassi - a refreshing drink prepared by combining Curd/Yogurt, Full Fat Milk, Sugar and flavoured with Cardamom Powder.
Green Cardamoms are mainly added to Biriyanis, Pulaos, Indian Stews, Curries, Kormas, Dhals, Kebabs etc.,  It enhances the flavour of the dish along with other spices.
Most of the Indian Desserts like Sweets, Kheers, Payasams, Halwas, Kulfis etc., are flavoured with Cardamoms.
Cardamom is widely used in Scandinavian baking. It is used in flavouring all types of sweet pastry and bread dishes instead of cinnamon.
Ground cardamom seeds can be used to flavour foods like Soups, Patties, Stews, Purees and Rice dishes.
Cardamoms can be used in the marinades while grilling Chicken or Lamb.  Cardamom powder enhances the flavour of Tandoori Chicken, Honey Roast Chicken etc.,

MEDICINAL PROPERTIES- HEALTH

       Cardamom is a potluck filled with not just the fragrance but it caters a plethora of health benefits.
Though it's a part of ancient Indian heritage, it plays a major role in Ayurveda and in Traditional Chinese Medicine too.  For its wide medicinal properties.


HICCUPS : Cardamom is an antispasmodic spice which can help you in getting rid of hiccups. It provides relief from involuntary muscle spasms, like intestinal and stomach cramps

DETOXIFY : Cardamoms are known to detoxify the body. They are rich in minerals and vitamins like Vitamin A, B, C, niacin, riboflavin etc. It is a great blood purifier and removes excess urea, calcium and other toxins from the kidney.

ANTIOXIDANT : Many of the phytonutrients, vitamins and essential oils which are present in cardamom act as antioxidants. This magical spice helps in cleaning up the free radicals and tends to resist cellular ageing.

ANTI -CARCINOGENIC : Cardamom has anti-carcinogenic properties which prevents Colo rectal Cancer.

RELIEF FROM COLD & FLU : Cardamom is a pungent spice which tends to help in preventing and relieving cold and flu symptoms. Cardamom is a good home remedy for cold and flu. A cup of cardamom tea helps get rid of a headache and cold.

PATHOGENS : Cardamom is known to prevent infections.  The essential oils in it inhibit the growth of bacteria, virus, mould and fungus.

DENTAL CARE: Ayurveda and Chinese Medicines advice that chewing a couple of Cardamom seeds removes not only bad breath but also treats mouth ulcers and mouth infections due to its antiseptic properties.

ASTHMA : Cardamom is found to be highly beneficial in treating Asthma, Whooping Cough and Bronchitis.

IMPROVES APPETITE : Chewing few Cardamom Seeds improves appetite and improves digestion of food. The use of spices in food, on the other hand, is ideal because they inhibit infectious microbes and not the probiotic bacteria, which aids digestion.

IMPROVES BLOOD CIRCULATION : Regular consumption of Cardamom improves Blood Circulation.  This reduces High Blood Pressure/Hypertension and also improves Cardio-vascular health.

REDUCES CHOLESTEROL: The micro nutrients in Cardamom counteract with the surge of lipids in the body. The antioxidant enzymes help in controlling the cholesterol levels significantly.

TREATS URINARY DISORDERS : Ayurveda uses Cardamom in treating Urinary tract infections and disorders such as cystitis, nephritis, and gonorrhoea.

TREATS GASTROINTESTINAL DISEASES : The essential oils from Cardamom are used in Ayurveda, Unani and Traditional Chinese Medicine to treat Gastrointestinal disorders such as Acidity, Flatulence and Stomach Cramps.

MEDICINAL PROPERTIES - BEAUTY :

     For its antiseptic and Anti-inflammatory properties, it's loaded not only with therapeutical benefits but also are used in preparations of Beauty products - Mainly for its fragrance. When added to perfumes or soaps, it imparts an exotic fragrance and can stimulate our senses. The essential oil from Cardamom is used in various Beauty products.

SKIN ALLERGY :  Due to its antibacterial properties, it is used as an antiseptic to treat skin problems.

SKIN CARE :  Cardamom Oil helps in removing blemishes from the skin and also improves the complexion. It also flushes out the toxins, free radicals and dangerous fluids which are harmful to our body, thus providing a clearer skin.

IMPARTS FRAGRANCE :  The strong fragrance of Cardamom wards off the unpleasant smell.  also, the smell imparts a warm feeling and stimulate our senses.  so they are widely used in aromatherapy.

HAIR CARE : Anti-oxidative properties in Cardamom provide nourishment to the scalp and hair follicles. Antibacterial properties prevent the scalp from infections and irritation. Cardamom strengthens the roots and prevents hair loss. It also provides shine and lustre to the hair.

NOTES :

    Cardamom is an expensive spice.  It's mostly used along with other spices. Ground Cardamom Seeds or seeds removed from the Cardamom Pods tend to lose its flavour and aroma soon. So store them in airtight containers in a cool, dry place away from sunlight to extend its shelf life.
And use freshly ground Cardamoms for best results.


_____________________________________________________________

*DISCLAIMER:

Please remember these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice in any matter related to your health. This is for information purposes only.

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