Ingredients and Method to make Masala Chai
1 cup water
1 cup milk
1/2 inch piece of ginger grated (adrak/inji)
1/4 tsp fennel seeds (saunf/ sombu)
1/4 tsp whole black pepper (kali miri/ milagu)
4 green cardamoms coarsely crushed (elaichi/ elakkai)
2 whole cloves ( lavang/kramb)
1 inch piece of cinnamon (dalchini/ pattai)
2 tsp sugar (or to taste)
2 1/2 tsp loose tea leaves
Heat water in a medium sized pan. Add ginger, fennel, pepper, cardamoms, cloves and cinnamon and allow to simmer for a few minutes. I usually keep it on simmer for about 3 to 4 minutes.
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In the meanwhile, heat milk on the stove top/ microwave. Add sugar and loose tea leaves and allow it to simmer for a scant 30 secs to 45 secs at most. Add milk to this mixture and allow to heat until it boils.
Switch off heat, remove, strain tea and pour into two cups. Serve immediately.
1 cup water
1 cup milk
1/2 inch piece of ginger grated (adrak/inji)
1/4 tsp fennel seeds (saunf/ sombu)
1/4 tsp whole black pepper (kali miri/ milagu)
4 green cardamoms coarsely crushed (elaichi/ elakkai)
2 whole cloves ( lavang/kramb)
1 inch piece of cinnamon (dalchini/ pattai)
2 tsp sugar (or to taste)
2 1/2 tsp loose tea leaves
Heat water in a medium sized pan. Add ginger, fennel, pepper, cardamoms, cloves and cinnamon and allow to simmer for a few minutes. I usually keep it on simmer for about 3 to 4 minutes.
The copyright of this content belongs to Veginspirations.com
In the meanwhile, heat milk on the stove top/ microwave. Add sugar and loose tea leaves and allow it to simmer for a scant 30 secs to 45 secs at most. Add milk to this mixture and allow to heat until it boils.
Switch off heat, remove, strain tea and pour into two cups. Serve immediately.
