You must admit that some things just taste  so much better when had from and on the streets. Chai definitely classifies as one of them. The masala chai served at Starbucks would loose hands-down compared to the Chai from the streets in Mumbai. My sister had just been to Istanbul and could not stop raving about it. It was a well budgeted trip and she had so much fun, saying the cheapest holidays sometimes are the best. You needn’t be staying 5 & 7 star to have a great time. One of the things we ended up talking about was the incredibly delicious street food and the tea they served there and how she loved it. Almost immediately I had to stand up for our local tea ! Nothing beats a desi road side chai. There is something about it … maybe the way the chai walla keeps stirring the tea endlessly or maybe the rustic way its made … but a cutting chai is difficult to resist . I had to share with all of you what the famous Mumbai Masala Chai is all about, and so we have our 1st video on aapplemint.

There is such a vast difference from the dip dip – tea using a tea bag, and a made on the stove – boiled tea. The aroma wafting from a pot of boiling tea, the fragrance of cardamom, fresh ginger and the aromatic blend of the chai masala mix can turn you into a tea lover. You could very easily make your own chai masala and preserve it. Just a teeny bit could liven up your tea. This spice mix can also be used to flavour cakes and chai lattes. Use you imagination … go wild . There is no fixed recipe for masala mix for tea … it varies from person to person, but this is more or less it. Like some people like their tea milkier and some like it strong, there is no fixed ratio to the spices. This works for me, and just half a teaspoon per cup of tea just perfect.

  • 8 brown cardamoms (skins removed)
  • 20 green cardamoms
  • 6-8 black peppercorns
  • 8 teaspoons fennel seeds
  • 2 tsps ginger powder
  • 12 cloves
  • 4 cinnamon sticks

Grind all these spices to a very fine powder using a coffee grinder . Preserve in an air tight container.

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Comment :

This masala chai are very tasty whether they are from road or somewhere else. I sometimes try these masala chai and they seems very tasteful rather than home made tea.

Vaishali

Hey!

This is a great post. Not only did I learn how to make good chai I also absolutely fell in love with your photography skills. I am a beginner in photography (playing with my Nikon D90) and would love to hear where you learned photography (classes/manuals/blogs) and also if you could share some tips/techniques 🙂

Keep up the good work!

Ohhh this sounds so good. Love good chai!!!

Dil, Dosti and Yaari, with chai ki pyali ! Fun with friends is doubled when there is ‘chai’ to accompany all the gup-shup

I like this video I hope you also Like this

http://www.youtube.com/watch?v=rMgUjc7qCd8

Rose

I love Mumbai, thanks

Hello Kajal. I really loved the last photograph in this blog post, that I used it as a reference to do an oil painting. This painting now hangs on my kitchen wall as my morning always starts with a glass of masala chai. Hope you don’t mind I used your photo – here is the link to it if you’d like to take a look. http://arabianartist.blogspot.com/2014/02/masala-chai.html

Kajal

Ancy I’ve tried leaving a comment in your post , but it doesn’t seem to be going through.
Your painting is fabulous and looks so real ! You are extremely talented and so glad you chose my picture to paint. Kudos to you !

Jelly

How much sugar should I add per cup? The video didn’t appear to be very much, for the whole pot. The only chai I can get locally, both coffee houses and supermarkets, is a very sweet liquid mix, and, like another commenter, I really like it spicy! (We bought the black/brown cardamom, only to realize we were out of cinnamon sticks, so I’ll be making it soon.). Thank you for posting this.

Kajal

Hello Jelly,

I usually prefer 1 tsp per cup. You can adjust as per your taste. Also I would recommend using the green cardamom pods for the tea. The black ones are used more in preparing curries. For the spice the ginger would give it a good kick 🙂

Jelly

Thank you for your reply! Your recipe calls for both brown and green cardamom, so I was intending to follow it to the letter? I didn’t mention the green because we easily already had 20 pods on hand. 🙂 And although I was intending to eye-ball the milk addition for color, is there a set, or relatively set, amount of milk added? In plain English, how much? 🙂 Thanks again!

I love Mumbai, thanks

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