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.