Indian Masala Chai Food

MASALA CHAI (INDIAN SPICED TEA)

Steps:

• put the water on the stove and add spices, bring to boil.
• cover and let simmer for few minutes.
• add sugar or sucanat (whole ground sugar cane--like jaggery) and milk, stir.
• bring back to just barely boiling (watch pot, milk will bubble over).
• add tea leaves, cover pot, remove from heat.
• steep for 5 minutes.
• pour through filter to remove spices and tea leaves.

INDIAN MASALA CHAI

Steps:

• In a mortar, crush the cloves, cardamom pods and cinnamon, or use a coffee grinder.
• Transfer the crushed spices to a small saucepan, add the water, ginger and pepper and bring to a boil.
• Remove the pan from the heat, cover and let steep for 5 minutes.
• Add the milk and sugar to the pan and bring to a boil.
• Remove from the heat and add the tea.
• Cover and let steep for 3 minutes.
• Stir the chai, then strain it into a warmed teapot or directly into teacups.
• Enjoy!

MASALA CHAI (TEA)

Steps:

• Add the whole spices to a mortar and crush them lightly into smaller pieces.
• In a small saucepan on high heat, pour in the water and add the spices. Bring the water to a boil and add the tea bags or leaves. Lower the heat to a medium to low setting and simmer for two minutes, or until the tea leaves and spices have released flavor and color. Then, pour in the milk.
• Method one - Double Boil:Bring the chai to a boil on high heat, so that it starts aerating and bubbling to the top. Remove the pot from heat until the bubbles come down. Replace the pot on the burner and bring the chai back up again to a boil and remove from heat a second time until the bubbles go back down.Method two - Pulling ChaiAlternatively, use a small cup with a handle or ladle to scoop some of the chai and "pull" it while it's simmering. Start by pouring in the chai at a low height and steadily move up higher while continuing to pour the chai back into the pot to create bubbles. Repeat a few times until the chai is bubbly.
• Continue to simmer the chai until desired consistency and color, about 5-7 minutes. Some of the liquid will have evaporated by now, so the chai will be smooth and creamy. Remove the saucepan from heat.
• Strain the chai with a sieve into glasses, mugs, or a tea pot. Mix in the sugar according to taste, and serve hot.

EASY AUTHENTIC MASALA CHAI

Steps:

• Bring water to a boil in a small pot. Add ginger, cloves, cinnamon stick, green cardamom, and black cardamom; simmer until flavors infuse, about 5 minutes. Add tea bags; simmer for 1 to 2 minutes. Add milk and sugar; bring back to a boil. Strain tea into mugs.