PEPPER - 20 GRAMS
firstly, in a heavy-bottomed pan take 40 grams cardamom, 20 grams cloves, 20 grams pepper, 8 grams cinnamon and 10 grams fennel.
dry roast on low flame until it turns aromatic. keep aside
DRY GINGER - 30 GRAMS
now take 30 grams dry ginger and break into pieces
dry roast until it turns aromatic. keep aside
TULSI SEEDS - 6
further add 6 tulsi seeds, ½ nutmeg and roast well
READY TO BLEND
cool completely, and transfer all the spice mix into a blender.
blend to a slightly coarse powder. chai masala powder is ready, you can store in an airtight container and use for a month
CHAI MASALA - HALF TSP
firstly, in a saucepan take 2 cup water, 4 tsp tea powder and ½ tsp chai masala
BOIL - 4 MINUTES
boil for 4 minutes or until the strong decoction is prepare
MILK - 1 CUP
now add 1 cup milk, 2 tsp sugar and boil the chai twice
READY TO DRINK
strain the masala tea and enjoy.