“Masala Chai/ Tea” … The wee hours of the morning in northern India always carry the comforting aroma of brewing chai/ tea, while in southern parts its freshly brewed kaapi/ coffee … the mornings in olden days meant savoring a steaming cup of tea alongside the daily newspaper, today’s routine has shifted to watching morning news channels ... yet, despite the changing times, most of us remain deeply hooked to that essential first cup of flavorful tea/ coffee to start the day with … the steaming hot chai, brewed with freshly crushed ginger and spices is sometimes sipped on hot with a biscuit/ khari biscuit/ maska pav/ bun pav standing in balcony exchanging warm morning greetings with neighbors walking by or watching children rushing to school ... that was a pakka Mumbaikar's life for you ... now we are all in a rush with no time to stare, however, the need remains the same ... Yummilicious ...
** Steaming Hot Coffee/ Tea are beverages that most people round the world depend upon to wake them up to a glorious day. The chai/ tea brewed in the age-old simmering saucepan that shows signs of ageing with tea stains is a precious metal owned by almost all and it truly spells out the story of brewing on regular basis. I am sure all of you too have your own vessel for brewing chai, I do and I love it.
** More than being just a beverage, chai is sort of a morning ritual, an emotion, a must for many whole mind is bogged down with thoughts of the workload that lays ahead through the day. There are plenty of chai vendors who serve them as early as 4 am to people enjoying their early morning walk or those leaving home early to travel to far off destinations for work, the reasons vary the need remains the same.
** It’s sort of a lifeline to many be it served in porcelain cup at home, a sturdy glass at a roadside shop, a traditional clay kulhad/ small pot at a bustling railway station, chai is the great equalizer that has been there for ages and will continue to do so. There was a time when it was savored watching the rising sun/ nature however, with changing time these days people browse through their mobile.
** I have already written on how this one cup of morning tea became my lifeline a few decades back, you may read through other chai posts if interested. I have always stuck to my chai brewed with freshly crushed ginger for ages, however, in the last five years I have tried experimenting a little bit like addition of other spices, gulkand, milk powder etc. and they all turned out excellent, now I will go for more.
** These days masala chai powder is easily available in stores, however I have not like any that I have so far tried out and prefer to add freshly crushed ones as they bring out the best flavor in chai. For this Tea/ Chai, I have used freshly crushed ginger/ adrak along with spices like cinnamon, cloves, cardamom and I must confess it turned out aromatic. I did add sugar though I prefer not to, it individual choice.
** There are a few posts shared in my Blog here on Tea/ Chai and Coffee/ Kaapi to which I will share a common link at the bottom of this recipe, you may browse through and try any that appeals to you. They all taste wonderful in their own way and as I always say its Individual choice when it comes to spices. So just give them a try and discover your own preference and enjoy you morning Tea at sunrise.
** Here is to my recipe for "“Masala Chai/ Tea” … my style ....
** Note : I always brew Tea/ Chai with milk+ water added in the ratio of 1:1 together, however here I have changed the method and brewed the tea leaves and spice in water and later added on the milk, just for a change.
** Add on 2 cups of potable water into thick bottomed stainless steel vessel along with 4 tblsp (approximately) tea leaves/ chai ki patti and bring to a boil. Meanwhile in a small stoneware pestle crush 2 inch sized piece of fresh ginger (adrak/ alle), 4-5 cloves (laung/ lavanga), 2-3 whole green cardamom (ellacihi/ yelu), 2 pieces of one inch sized cinnamon (tike saal) until coarsely crushed/ powdered.
** Add the pound spice to the simmer tea and mix well. Now raise the heat and let simmer for just a minute mixing well in between a few times. The tea turns into dark color and the aroma begins to fill the kitchen, in fact it engulf the whole home and even escapes from the window outside to neighbors home. Don’t blame me if you suddenly have unexpected/ uninvited guests ringing on the door bell.
** While the tea is brewing; heat 2 cups of skimmed milk (doodh) and keep it aside ready. When the tea has brewed well, just pour about 1.5 cups of hot milk to tea on low heat and mix well. Check the color and the flavor and add remaining half cup of hot milk only if needed. You need to have a judgment when it comes to adding milk later, again it also depends on individual preference of how strong one wants their tea to be, the very reason why I have kept some aside to be added only if needed.
** At this point you can add required amount of sugar (shakkar/ Sakkara), usually 1 tsp of sugar is desired for one cup of tea, but then it is again individual preference. I do not add sugar to brewing tea and always prefer serving it as per each ones requirement. These days many prefer not to take sugar, so it is always safer to serve steaming hot tea as it is and sugar served separately they way they do in restaurants.
** After adding the milk let the tea come to a boil on high heat, do not let it keep boiling or simmering, remove it immediately from heat, cover with a tight lid and let rest for just 2 minutes for the flavors to seep into chai. Now sieve the tea/ chai into individual cups/ glasses through a fine stainless steel sieve.
** "Masala Chai/ Tea" is done and ready to be served. Always serve Chai/ Tea steaming hot by adding on sugar as per individual choice along with breakfast or evening snacks/ tiffin. You can also enjoy this tea in between at mid morning or any other time you want a break. Many have the habit of having Tea/ Chai after heavy lunch in a gap of say an hour or so, however, masala chai is recommend best to be had with some lighter snack either in the morning or in the evening and not after lunch. I am sure most chai/ tea lovers are familiar with this recipe, if not, give it try, sip it on steaming hot and enjoy sunset/ sunrise/ breaking news/ mobile reels or anything that is your routine.
** Please do read through Notes given below ....
** Note : My ratio of chai/ tea is always 1:1, as I use skimmed cow’s milk, which is almost zero in fat. If using full fat milk do increase the ratio of water.
** Note : Each milk differs in quality and may not give desired effect or get curdled when added to boiling tea, this is one more additional point that you have got to keep in mind. In order to avoid the mess keep a spoon in simmering tea and add milk little by little observing carefully and mixing in between to ensure safety.
** Again, the milk has to be fresh and boiled before adding on to the simmering tea to be assured against curdling. In addition, always use stainless steel vessel as they are user/ environment friendly and safer without parting anything unhealthy to cooked food which are sometimes the cause for curdling.
** Note : Once you are adjust/ have confirmed the results of certain brand of milk, stick to the same when it comes to preparation of tea for safety. Do not leave the brewing tea/ chai after addition of milk unattended, unless you are sure of the results. Also you need to stir it a few times for best results.
** Note : Addition of the required quantity of dried tea leaves is individual choice and the brand of the tea leaves used. There are many types of dried tea leaves available in the market and each have their own aroma and strong flavor. It is for you to decide which brand suits to your liking, how strong you want your tea etc. The more you simmer the stronger the chai, but not so every time, it may turn bitter if you overdo it. So use your judgment and play safe initially, overtime you will be more accustomed with the preparation of chai/ tea after which it is a breeze work, so don’t worry.
** Note : You can use a mixer grinder instead of stone pestle for coarsely crushing/ powdering the spices, especially if you are preparing chai/ tea in larger quantity. I prefer pounding/ crushing them fresh, just a little bit, that way you get a stronger and aromatic flavored tea. You can choose any method convenient to you.
** Note : Do not boil the tea for long time after adding in the pound spices or else the tea may turn out bitter, also the milk may get curdled, so be careful and keep a watch on the brewing tea, with practice all these small points become habituated with us and then there is no anxiety and the chai turns perfect. Remember sometimes despite all cautions the chai can curdle even with regulars, so don’t worry.
** Note : I once again repeat, it is better to serve sugar as per individual preference. These days health is of utmost priority and many avoid sugar, again there are diabetics or blood pressure patients who prefer not to take sugar in coffee/ tea. And oh! Yes, there are some odd people like me who love their tea without sugar, I know it’s funny, but I really do not like sugar in my cuppa of tea. I have come across many people who refrain from addition of sugar to tea or coffee for health reasons. If they can sip it or if I can relish it so can you. Try it, cutting down of both sugar and salt is good for health.
** Please read this Important Note : Despite all the notes mentioned above some quality of milk are just not suitable to be prepared into tea in the manner in which I have prepared and chances are it may get curdled be it added together or at later stage. In case this is happening with your tea don’t worry, avoid addition of milk to tea on boiling stages. The best way to follow in such case is to sieve the brewed tea/ chai with spices in water only and then add hot milk as desired, mix well and serve along with required amount of sugar. This method ensures that the milk does not curdle especially powdered milk.
** You may browse through my Article on “Kadak Adraki Chai/ Strong Ginger Tea”… for more details and step by step pictures ….
** You can also go through my Article on "Coffee Preparation" shared in blog before, Please go through the link given below …
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