Chai – My Style

The debate whether tea or coffee is better will go on. People who drink either beverage or prefer one over the other will go on about why their preference is better than the other. 

I regularly started drinking tea when I came to this country about 20 years back. I was a coffee drinker until then as Coffee is more preferred in South India. My dad always had tea and I remember him making tea for me when I was in college and woke up early during my exams. 

I’m a tea aficionado and usually start my day with the ‘golden liquid’. I like my morning tea to be spiked with cardamom and fresh ginger. I always wondered about the street vendors in India selling tea and why they boil it for soooo long. After experimenting on my own I came to the conclusion that the more you boil tea the tastier it gets. 

All tea drinkers have a particular way of making this beverage. The milk and water gets meticulously measured, some prefer just milk while others more milk less water and the various permutations go on. I like to roast cardamom and finely powder and store in an airtight container and use as required. Dry roasting the cardamom infuses a richer flavor in the tea and this richness in flavor can’t be had with regular cardamom powder.

We (my hubby and I) were visiting his Mamiji in Bombay (I still can’t get myself to call Mumbai even after so many years since its name has changed) many years ago and she served this flavorful Chai. I instantly asked her how did it taste so great and she shared that she uses roasted cardamom. Thanks to Mamiji, ever since I like my tea with roasted cardamom powder.

I will share how to make it in the recipe section.

Servings

2

Prep Time

5 minutes

Cook Time

10-15 minutes

Total Time

15-20 minutes

INGREDIENTS

  • 1 ¼ cup water
  • ¾ cup milk
  • 2 tsp sugar
  • 2 tsp black tea
  • 2 tsp fresh grated ginger
  • ½ tsp roasted cardamom powder 
  • To make crushed cardamom:
  • ½ cup whole cardamom pods

PREPARATION

Step 1
To make roasted cardamom powder, take a pan heat on medium flame and add the whole cardamom pods. Lightly roast for about 1-2 minutes until cardamom is heated through. Cool completely and grind to a coarse or fine powder with the skin. Store in an airtight container and use as required

To make tea:

Step 2
Measure water and milk and add to a pan. Add sugar and tea and bring to a boil.

Step 3
Now add grated ginger and the coarsely powdered cardamom and boil further. Keep boiling on low-medium flame for another 5-7 minutes or so.

Step 4
At this point you can see a layer of cream has formed on top. Strain the tea and serve hot.

2 Comments

  1. Veena

    Roasted cardamom pd surely enhances the flavor.
    Last year exactly at this time i had made a batch of roasted cardamom pd & packed it for jeevan so that he can add it to his tea too.
    Thanks for the recipe.

    Reply
    • Fusion Kitchen Tales

      I remember you mentioning this, glad you like it.

      Reply

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The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.

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