Comments on: Masala Chai (Spicy Tea)

by: S.H SUMON

Tue, 08 Dec 2009 09:35:59 +0000

spicy tea is a best choice of food value about anti oxidants.
sumon.

by: WANDERLUSTIG » Stocking a Kitchen and a New Direction?

Wed, 05 Mar 2008 19:05:46 +0000

[…] This week I’ll go into unknown territory with one recipe by making Lamb Curry. I’ve been cooking a lot of French lately and am longing for something quite different, in region as well as meat. It seems reasonable to pair this with Moroccan Baby Carrots and coconut-flavored rice. Which is well and good that I’m going in this direction, because there’s a chai recipe that is also calling my name! (However, I might have to add that cooking a divine-tasting kheer is my ultimate cooking goal). […]

by: Shella

Thu, 25 Oct 2007 11:36:17 +0000

Indira, I am having a very, very soar throat, n i really wish I could pick up the chai & drink it. It would give so much relief!!!

by: belinda mckeegan

Sun, 27 May 2007 21:22:40 +0000

l ave work`d in an East Indian Resuraunt`s for over 20years and the masala tea we served is just the best l ave2ave a cup@least 3times a day l am not the one who makes the masala and they wont tell me what is in it so thank you for this site, is fennel really in the masala? please let me know becuz my boss wont even sell me any2bring home so l need to make my own l am so addicited2this tea that l drink it everyday GR8 TEA

by: musical

Sun, 01 Apr 2007 00:14:51 +0000

Indira ji,

Even though its not winter in Los Angeles, this post is enough to make me feel like have poori-bhaji and masala chai .

Perfect combination for all seasons .

by: Uma

Mon, 17 Apr 2006 04:41:19 +0000

My family migrated from Kutchh to Bombay/Mumbai maybe 100 years ago. Our recipe for masala chai includes cinnamon and cardamom, but we also add a few more ingredients. We usually make a batch of chai masala and store it in an airtight jar to last a couple of months. It makes that quick cup of tea a little quicker, which is convenient in the rainy or cold seasons when tea-drinking frequency rises. In equal proportions, grind together: cinnamon, cloves, black pepper, dried ginger, and cardamom. If you don’t want to pound the masala with a heavy brass or cast iron mortar and pestle, a coffee grinder works just great (best to have separate grinders for spices and coffee). If lemongrass/mint are in season, a couple of fresh stalks/leaves are added when the water is first set on the stove. If you like, you can also crush and add fresh ginger at this stage.

by: obachan

Wed, 14 Dec 2005 11:02:17 +0000

I have a tiny jar of chai mix (powder) but now it’s almost gone. But from now on, thanks to this recipe, I can make chai whenever I want. Thank you!

Indira says…
Hi Obachan, Thanks for the comment.
If you want, you can also add dried ginger powder and clove to the chai along with cardamom and cinnamon.

by: Barbara

Sun, 11 Dec 2005 16:30:48 +0000

Congratulations on the cookie contest! Woohoo!

I do love chai masala. I don’t make it at home often enough, though. I probably should get into the habit of it.

I think I drink too much coffee. Tea is a more gentle drink.

Indira says…
Barbara, thank you!
We reduced our coffee consumption, drinking more tea nowadays. Tea is more soothing compared to coffee.

by: Jenn

Sat, 10 Dec 2005 18:55:48 +0000

Mmm, I love a great cup of chai. I made it for the first time about 8 years ago and it was RED it was so strong. It literally made my heart race! hahahaha

I do tend to make mine with a lot of milk (sometimes even 100%) as I love a nice, strong cup (not red anymore) of chai that is creamy and spicy.

Chai mixes well with so many dishes. I am also a big fan of pakora and chai on a cold, winter day.

by: Stephanie

Sat, 10 Dec 2005 16:51:38 +0000

That looks delicious…can we come over???

Indira says…
You are most welcome, Stephanie:)