Masala wali chai

Masala wali chai

Spiced tea

By
From
Mr Todiwala's Bombay
Serves
4
Photographer
Helen Cathcart

This is a basic, classic chai recipe but you can add more! We Parsees love lemongrass and fresh mint in our tea and even here in London you will always find a stash of lemongrass leaves in our freezer.

A small piece of lemongrass or a few bruised mint leaves added right at the end before switching off and covering the pot give a fabulous added zing. For both do not add too much as you will then lose the wonderful sweet, spiced flavour of the tea.

Another option is to add a 2.5 cm piece of well-crushed fresh ginger. It’s particularly good for relief of cold symptoms.

Ingredients

Quantity Ingredient
500ml water
250ml whole milk
2-3 green cardamom pods, crushed
2-3 black peppercorns, coarsely crushed
2-2.5cm cinnamon stick
1 tablespoon loose tea leaves
caster sugar, to taste (optional, but Indians love sweet, sugary tea)

Method

  1. Heat the water, milk and the spices in a non-stick saucepan to boiling point. Reduce the heat and simmer for a couple of minutes, then bring it back to the boil.
  2. As soon as it boils add the tea leaves and reduce to a simmer. Cover the pan and remove from the heat.
  3. Leave to stand for 2 minutes until the leaves settle. If sweetening, stir in sugar to taste, then strain and serve. Or strain and serve the tea, handing sugar separately.
Tags:
Mr
Todiwala
Todiwalas
Todiwala's
Indian
India
Bombay
Mumbai
Asia
Asian
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