Freshly ground masala at home is usually a culmination of leftover cardamom peels mixed with some more spices. Most tea brands are also bringing their own masala chai versions which is good as you are saved of mixing this and that but the cost of it is not worth the taste. I wont name brands here but being an ardent tea lover I have followed every new variant that comes to the market.
I eventually settle down to regular black tea with my own added masala.
For the final week of cooking carnival, I am sharing dry powders which you will almost always find in my kitchen round the year. These are few things that come handy when I have to deal during the rush morning hour. My kiddo loves tea once in a while, and I insist on giving him a light herbal tea infusion using the masala alone when he is under the weather….
1 cup dried ginger powder
1/4 cup green cardamom
1/8 cup cloves
1/8 cup black pepper
1″ inch cinnamon stick (optional)
1 tbsp dried tulsi leaves (optional)
1 tbsp dried mint leaves (optional)
1) Lightly roast the cardamom pods with peel, cloves, black pepper and cinnamon stick on slow flame until it is aromatic
2) Now pulse them together with the dried ginger powder.
3) Store in airtight container
Use as required.
Usually 1/4 tspn works well for 1 cup of tea.
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