Chai Masala Powder(Spice Mix for making Masala Tea)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 50
- Amount Per Serving
- Calories: 6.6
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 1.2 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.6 g
- Protein: 0.2 g
View full nutritional breakdown of Chai Masala Powder(Spice Mix for making Masala Tea) calories by ingredient
Introduction
This is the way Tea would be made during my childhood.Half a teaspoon of this Spice Powder along with a few Fresh Sweet Violet Leaves (Banafsha/Adulsa)would be boiled in four cups of Water and reduced to half.This Concoction would then be strained,1 tsp. of Dark Honey added to this along with a squeeze of Lime Juice would be given to us three sisters to drink as hot as possible by my Nanny---specially in the Monsoon and the Winter----to warm us and prevent Coughs and Colds.She used to call it "Kaadhaa".This Powder can also be added to traditional Tea made with Milk to spice it up and give it a zing.This also is excellent as an "Ukaalaa" or just boiled in a mixture of plain Milk and Water without the addition of Tea Leaves.This is drunk with Dark Honey stirred in after it is strained into a Cup.I still continue to make this Spice Powder and add a pinch of this to spice up my early morningTea--and this acts as a great wake up call each morning--very refreshing and energising!! This is the way Tea would be made during my childhood.Half a teaspoon of this Spice Powder along with a few Fresh Sweet Violet Leaves (Banafsha/Adulsa)would be boiled in four cups of Water and reduced to half.This Concoction would then be strained,1 tsp. of Dark Honey added to this along with a squeeze of Lime Juice would be given to us three sisters to drink as hot as possible by my Nanny---specially in the Monsoon and the Winter----to warm us and prevent Coughs and Colds.She used to call it "Kaadhaa".This Powder can also be added to traditional Tea made with Milk to spice it up and give it a zing.This also is excellent as an "Ukaalaa" or just boiled in a mixture of plain Milk and Water without the addition of Tea Leaves.This is drunk with Dark Honey stirred in after it is strained into a Cup.I still continue to make this Spice Powder and add a pinch of this to spice up my early morningTea--and this acts as a great wake up call each morning--very refreshing and energising!!Number of Servings: 50
Ingredients
-
INGREDIENTS
50 gms. Dry Ginger Powder (Soonth/Sonth)
50 gms.Fresh Lemon Grass (Paateecha Chaha/Leelee Chai)
30 gms.Dried Basil Leaves (Tulsi Leaves)
30 gms. Dried Mint Leaves (Pudina Leaves)
30 gms. Dried Rose Petals (optional)
15 gms. Cinnamon Sticks (Daalchini/Taj)
15 gms. whole Black Pepper Corns(Kali Miri/Kali Mirch)
15 gms. Green/White Cardamom Pods(Velchi/Elchi/Ilaichi)
15 gms. Mace Leaves (Jaypatri/Javitri)
15 gms. Fennel Seeds (Badishep/Saunf)
7.5 gms. whole Cloves (Lavang/Laung)
5 gms. Nutmeg (Jaiphal)
0.5 gms Saffron Threads
Tips
Add a pinch of this Powder to a cupful of cold Milk and boil.Strain and drink hot after adding Raw Sugar or dark honey to warm up during the cold Winter months.This Preparation is called "Ukaalaa" and is a favourite among the Gujarati Community belonging to the State of Gujarat in India.
Directions
PREPARATION
Powder the Dried Rose petals,Basil and Mint Leaves as well as the Nutmeg and Mace together.
Mix well with the Dry Ginger Powder.
Wash and cut the fresh Lemon Grass into small pieces and spread out on a Brown Paper Sheet to dry.
Heat a pan till warm.
Gently toast the Saffron Threads on it and let cool.
Dry roast each of the remaining Ingredients including the fresh Lemon Grass Leaves separately till aromatic and crisp.
Care should be taken to roast these on a low flame to retain and enhance their Flavours.
When cooled to Room temprature,combine and powder in a Coffee Grinder.
Store this in an airtight Glass Jar.
Use in the proportion of one Pinch /Cup of Tea.
This can also be added to Green Tea by boiling it with the Water in which the Green Tea Leaves are stewed.
Had without Milk after adding a squeeze of Lime Juice and a tsp. of Dark Honey it helps in warming the throat and also helps to reduce Coughs and Colds.
Serving Size: Makes approximately 200 gms---50 serving.
Powder the Dried Rose petals,Basil and Mint Leaves as well as the Nutmeg and Mace together.
Mix well with the Dry Ginger Powder.
Wash and cut the fresh Lemon Grass into small pieces and spread out on a Brown Paper Sheet to dry.
Heat a pan till warm.
Gently toast the Saffron Threads on it and let cool.
Dry roast each of the remaining Ingredients including the fresh Lemon Grass Leaves separately till aromatic and crisp.
Care should be taken to roast these on a low flame to retain and enhance their Flavours.
When cooled to Room temprature,combine and powder in a Coffee Grinder.
Store this in an airtight Glass Jar.
Use in the proportion of one Pinch /Cup of Tea.
This can also be added to Green Tea by boiling it with the Water in which the Green Tea Leaves are stewed.
Had without Milk after adding a squeeze of Lime Juice and a tsp. of Dark Honey it helps in warming the throat and also helps to reduce Coughs and Colds.
Serving Size: Makes approximately 200 gms---50 serving.