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Masala Chai
Masala Chai

Before you jump to Masala Chai recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods Can Help You Stay Fit As Well As Healthy.

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If you determine that your overall health is important to you, you need to take these suggestions to heart. Also if you cut out all the unhealthy food that you shouldn’t be eating anyway, you will probably find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to masala chai recipe. To cook masala chai you only need 9 ingredients and 15 steps. Here is how you achieve it.

The ingredients needed to cook Masala Chai:
  1. Prepare 350 ml approx. whole milk (doodh)
  2. Use 350 ml water (pani)
  3. Prepare 22 black peppercorns (kali mirch)
  4. Prepare 8 cloves (laung)
  5. Use 2 inch flat cinnamon (dalchini)
  6. Use 5 g dried ginger piece whole (saabut saunth) (about size of thumb) Note: you could try using pre-ground ginger powder but the taste won't be the same. Don't use fresh ginger as it can curdle the milk
  7. Use 3-4 green cardamom pods (hari elaichi)
  8. You need 3 teaspoons tea powder (chai pattee) (red label brand or other indian brand)
  9. You need 3-5 teaspoons white sugar (chini) or to taste
Instructions to make Masala Chai:
  1. Pour some milk into a medium saucepan
  2. Pour some water into a saucepan until it looks like the right consistency
  3. Turn heat on high, keep a close watch and lift the pan off the burner if it starts to foam
  4. Pound (or grind with spice grinder) black pepper into a powder and add into the saucepan
  5. Pound cinnamon into a powder and add it
  6. Pound cloves into a powder and add it
  7. Pound the dried ginger and add it
  8. Remember to stir and lift the pan as needed
  9. Add the tea powder
  10. Add the sugar
  11. Boil on high. Note: if the tea is not a brown color you can keep it boiling and lift it off the heat if it foams until you get the desired color.
  12. Pound the green cardamom into a powder and add it. Note: adding the cardamom at end gives the tea an aromatic scent and vibrant taste.
  13. Remove from the heat and strain the mixture into a pitcher
  14. Pour from a height between two pitchers to cool and foam the tea. Note: cooling the tea prevents the milk from burning and you can drink it sooner.
  15. Serve in a cup

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