Chai Masala & Masala Chai

 Masala chai is tea brewed with chai masala. Though 'masala chai' and 'chai masala' contain the same words in them, they are not one and the same. The order in which those two words 'chai' and 'masala' are spelled makes all the difference. The word 'Chai' stands for brewed tea in Hindi and many other Indian languages, while 'Masala' refers to the spices/spiciness. 'Masala chai' refers to the spicy tea beverage while "Chai masala' indicates the melange of spices/herbs used to accentuate the flavor quotient in a tea preparation. Chai masala can be store-bought or custom made at home to suit one's taste buds. The quantity of spices/herbs used in a chai masala depends upon individual preference / one's favored spices. One can go with a basic version such as using only ginger and/or cardamom or go with a dozen other herbs and spices. My version is the one I had come up with after a few trials, to suit my husband's preferences. It can be taken as a guideline and the quantity of spices can be changed to suit your needs, as mentioned above. And also I add fresh ginger while preparing tea even though I add the chai masala since my husband prefers a strong ginger flavor.

Ingredients for chai masala:
2 tsp. cardamom pods / about 24 cardamom pods
2 tsp. dry ginger powder
10 cloves
10 pepper corns
1" cinnamon bark

Method:
* Add all ingredients to a spice grinder / blender and grind finely. It is not a big deal if you find the cardamom husks not properly ground. Store it in an airtight container and use as needed. 

Ingredients for masala chai: (1 serving)
3/4 cup water
1" peeled and crushed ginger root (optional) 
1.5 to 2 tsp. black tea granules / leaves
1/2 tsp. chai masala or as needed
1/4 cup + 2 tbsp. full fat milk
Sugar to taste (or artificial sweetener)

Method:
* Add water and ginger to a sauce pan and bring it to a boil.
* Add tea leaves / granules and chai masala. Continue to boil for about 3 to 4 minutes more.
* Next add milk and sugar and continue boiling the mixture until it starts to boil over.
* Pass it through a sieve and serve immediately.
 
Check here to see what other marathoners are cooking for BM #61.

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Homemade Instant Rasam Mix

My regular version rasam recipe is well appreciated in our family / friends circle and so, I was sceptical to go ahead with this instant mix that I tried recently. My husband however said that he actually enjoyed it more than the regular version since it was sinus - clearing spicy. :) And so this is going to be my "Homemade Instant Food Mixes" themed final post of blogging marathon # 10,  for the group 1.

(I have reduced the spice level in the below recipe.)
Ingredients:
5 - 6 Tbsp toordal
1 tsp coriander seeds
1 tsp cumin seeds
1/4 - 1/2 tsp peppercorns
1 - 2 red, dried chillies
1/8 tsp turmeric powder
Tamarind to taste (I forgot to note down the quantity I used. Will update it next time.)
Jaggery to taste (optional)
Salt to taste
For tadka: 1 Tbsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, a pinch of asafoetida powder and few curry leaves

Method:
1. Toast toordal in a pan until it starts to change the color. Add coriander seeds, cumin seeds, peppercorns, chillies to the same pan and toast until the coriander seeds start to change color. Add tamarind to it and turn off the stove. Let cool.
2. Grind the toasted ingredients along with turmeric powder, salt and jaggery (if using) into a fine powder.
3. Heat the oil in a small pan and add the tadka ingredients. When the mustard seeds start to pop, turn off the stove. Cool and add it to the ground mixture. Store in an airtight jar.

Note:
When rasam needs to be made, add water to mix and boil. For a cup of water use about a Tbsp of mix or accordingly.
Cooked tomato cubes and minced cilantro can be added to further enhance the flavor of rasam.

Check what my fellow marathoners are cooking, here.

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