Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, masala chai. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Masala Chai is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Masala Chai is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have masala chai using 9 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Masala Chai:
- Prepare 350 ml approx. whole milk (doodh)
- Take 350 ml water (pani)
- Prepare 22 black peppercorns (kali mirch)
- Prepare 8 cloves (laung)
- Make ready 2 inch flat cinnamon (dalchini)
- Prepare 5 g dried ginger piece whole (saabut saunth) (about size of thumb) Note: you could try using pre-ground ginger powder but the taste won't be the same. Don't use fresh ginger as it can curdle the milk
- Take 3-4 green cardamom pods (hari elaichi)
- Make ready 3 teaspoons tea powder (chai pattee) (red label brand or other indian brand)
- Make ready 3-5 teaspoons white sugar (chini) or to taste
Steps to make Masala Chai:
- Pour some milk into a medium saucepan
- Pour some water into a saucepan until it looks like the right consistency
- Turn heat on high, keep a close watch and lift the pan off the burner if it starts to foam
- Pound (or grind with spice grinder) black pepper into a powder and add into the saucepan
- Pound cinnamon into a powder and add it
- Pound cloves into a powder and add it
- Pound the dried ginger and add it
- Remember to stir and lift the pan as needed
- Add the tea powder
- Add the sugar
- Boil on high. Note: if the tea is not a brown color you can keep it boiling and lift it off the heat if it foams until you get the desired color.
- Pound the green cardamom into a powder and add it. Note: adding the cardamom at end gives the tea an aromatic scent and vibrant taste.
- Remove from the heat and strain the mixture into a pitcher
- Pour from a height between two pitchers to cool and foam the tea. Note: cooling the tea prevents the milk from burning and you can drink it sooner.
- Serve in a cup
So that is going to wrap it up for this exceptional food masala chai recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope My site becomes “the place to be” when it comes to masala chai cooking. Go on get cooking!
