INDIAN TODAY: FOOD BLOG WITH INDIAN RECIPES: Homemade Chai Masala – spiced tea mixture

Namaste dear ones🙏🏽

after my Masala Chai Recipe from last week, I’m sharing this today Chai Masala (spiced tea blend) recipe with you.

Chai is the most popular drink in India, whether rich or poor. This recipe comes from my neighbor in Gujarat and I use it for my family and friends. I love the taste of ginger, cinnamon and cloves.

Indian cuisine is known for its spices. The country of India produces a greater variety of spices than any other country in the world. The spices are used whole or ground in endless combinations. The unique subtlety of Indian cuisine is that no particular spice stands out and thus overwhelms all other flavors in the dish. Everything just magically fits together.

ingredients for Chai Masala:

Black pepper – Peppercorns are the fruit of a flowering vine native to the Malabar Coast, growing as green, juicy and fragrant berries. Black peppercorns are obtained from the cooked and dried unripe fruits. They have a fruity, woody, warm and earthy taste. Black pepper is considered the “king of spices”. Peppercorns are often steeped in oil at the beginning of preparation to soften them and make them easier to eat.

cardamom – Two types of cardamom are used in Indian cuisine, green and black. Green is the most common variety. At first glance, cardamom smells a bit like cold medicine, rose-sweet and with a hint of eucalyptus. But once you peel the seeds and crush them in a mortar, the flavor undergoes a marked transformation, becoming peppery, ginger and overwhelmingly delicious. Cardamom is not called “the queen of spices” for nothing. Cardamom is indispensable for a delicious Masala Chai. The black capsules, on the other hand, give a more intense and smoky taste. The two varieties are used in meat, vegetable and rice dishes. Along with ginger and turmeric, cardamom can neutralize the mucus-forming effects of milk.

cloves – A powerful spice made from the flower buds of the clove tree, “shout‘ in Hindi. Cloves add a special flavor to vegetables, lentil dishes, meat or rice dishes. Cloves are used either ground or whole and often combined with or as an ingredient in cardamom Garam Masala just like here Chai Masala.

Ground Ginger – Ginger is known for its medicinal properties and is used in AyurvedaMaha Aushadi‘ (The Universal Cure). It can stimulate digestion and appetite, be warming and germicidal, help with obesity and support the intestinal flora.

Ginger is an indispensable part of Indian cuisine. The fresh root of the ginger plant, with its strong, pungent aroma, gives dishes a warm citrus flavor when grated or crushed. Dried ginger (“saunth”) is the spice made from the ground ginger root, with a woodier and less pungent aroma.

Cinammon – The dark and tantalizing cinnamon “dalchini‘ in Hindi, is the Brad Pitt of spices. What we know in Europe as cinnamon is often “Cassia‘, a Chinese relative. If you hold the two side by side, you can see the difference. Real cinnamon has tight coils, often only 1mm thick, while Cassia often has only one, but thicker layer. Cinnamon has a warming flavor that goes well with both sweet and savory dishes.

retention suggestion
Store the powder in a small, airtight spice jar or container. It lasts 6-8 weeks before losing freshness. The spice mixtures should be kept in a dark place to preserve the essential oils.

Where is the recipe?
You can find the recipe link on my Instagram profile under @heutemalindisch or directly on my food blog at Chai Masala.

If you like the recipe, I would be very happy if you write to me or share it with your friends.
You can find more easy Indian recipes here: My current recipes

I say goodbye from 14.12. I’m going on Christmas vacation and I’m really looking forward to presenting you my new recipes in the new year. I wish you and your family a peaceful time and a happy new year 2023.

From my kitchen to you
Your Sophia💕

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