Chai Masala Powder Recipe

by Sonia on October 16, 2011

Post image for Chai Masala Powder Recipe

Hello friends!

How have you been there? I’m well but damn busy with new work and life. I know its old excuse but it’s right. I’ve been trying to balance my life and work, plus cooking and photography. I really really missed my blog baby and finally I sit down and written my post anyhow with whatever photos and recipe is ready and worth to share with you. Being absent doesn’t mean I’m not trying any new recipes. I should say I’ve tried greatest number of new recipes in past 4 months, from my cookbook collection, internet and some from my mom. I hope I could find enough time share with you.

My past four months were so far so good. About four months back I joined new company and have been enjoying my new role in healthy and growing work place. After that, we blessed with our beautiful niece just 2 months ago. I was SO happy to hear about it and I immediately made some Peda to offer our God! I’m a happy masi/aunt now and can’t wait to fly India asap and squeeze her tightly. :D See below her picture.

Well, come back to Chai masala powder recipe. This is something I use extensively in my house. Our chai is not complete without hint of this wonderful spice powder. Till now, I used store-bought powder. I wanted to make it myself at home since ages as I knew it’s easy to prepare and far better than ready-made powder. So, I searched online and came across Tarla Dalal’s site. I’ve made good changes as per my taste. As per Tarla Dalal’s measurement, it’s too much nutmeg-y flavoured that we hate, so I added little more ginger powder to adjust the flavour. Below is the my measurement as per my taste. But, feel free to adjust as per your taste.

This versatile powder can be used in various recipe. I’ll post more recipe later. I use it in Indian chai, coffee and sometimes I use to stir in decoction; drink prepared by boiling water and milk with ginger, black pepper, jaggery and some Tulsi leaves (Indian basil) added to it to cure sore throat, cold and fever. I’ll share my version of Indian tea in next upcoming posts.

Print Recipe!

Chai Masala Powder Recipe

inspired from: Tarla Dalal
Preparation Time: 10 mins
Cooking Time: 10 mins
Makes scant 1.5 cup

*Updated on February 1st, 2012: I made second batch today and increased the ginger powder up to 1 cup as we love that taste. You can increase little by little if you wish to.

**Updated on November 2nd, 2012: From now onwards, I would drop big cardamoms (brown and big cardamom, also known as Punjabi Badi Elaichi) into my Chai Masala powder. We prefer very less the pungent flavour and fragrance of badi elaichi. 

Ingredients

  • 1/4 cup scant cinnamon sticks/ dalchini, cut into small pieces
  • 1/8 cup cloves/ lavang
  • 1/4 cup black peppercorns
  • 1/4 cup green cardamom {elaichi}
  • 6 black cardamoms {badi elaichi, optional, see above note}
  • 1/4 cup mace/javantri, broken into pieces
  • 1 tbsp Nutmeg, powdered or grated
  • 3/4 cup dried ginger powder/soonth powder {see above note. Available in Indian grocery stores, I used Everest brand}

1

chai masala ingredients, forgot to include badi elaichi

How-to:
Dry roast all ingredients except the dried ginger powder (soonth) and powdered nutmeg in pan, preferably cast iron on low heat until all wonderful aroma filled your whole house, about 5-7 mins. Remove them in wide plate and cool down completely. Grind into very fine powder in coffee grinder. If you’re using freshly grated nutmeg add now. Finally, add into dried ginger powder and (if you’re using) powdered nutmeg. Mix well. That’s it. Store in airtight jar and use as required.

 

Look at this angel!

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