CHAI MASALA /AROMATIC TEA SPICE/IMMUNITY BOOSTER CHAI KA MASALA

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CHAI MASALA /AROMATIC TEA SPICE/IMMUNITY BOOSTER CHAI KA MASALA /चाय का मसाला

Winters and cough-colds are synonymic to each other. As the approach of the winter, we start to prepare ourselves to look for the remedies to fight against these ailments which could bother us during this harsh season. This time the harm is going to be too huge because of coronavirus. So we have to be overcautious to take care of ourselves and the family. For this, several immunity boosters are available in the market, but what if we prepare them with regular and easily available spices and herbs at our home. Many spices or masale are easily merged into our own and the most loved beverage ‘the tea or chai’

Now we acknowledge the importance of using different spice that they not only have taste factor but also many medicinal properties in the form of micronutrients which boost up our immunity and bring a positive effect on our mind and body. Let’s make a special aromatic masala mix to make a kadak(strong) masala chai. This spice is so effective that just a pinch works magically.

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Prep time – 10 minutes
Ready in – 30 minutes
Type – A spice mix for the tea
Course – Tea time
Author – Bharti Dhawan

INGREDIENTS REQUIRED

•  Green cardamom (choti ilaychi) – 100 gms
•  Black cardamom (badi ilayachi) – 3-4 nos
•  Cinamon stick (dalchini) – 2-3 medium sticks
•  Cloves/long/lavang – 15 nos
•  Black pepper/kali mirch – 10 nos
•  Dry ginger/sonth – 2 inch piece
•  Mulathi (मुलैठी) – 2 inch piece
•  Fennel/saunf – 1 tbsp – 10-15 gms
•  Dry tulsi leaves – 15-20 (dried in sun or under fan)

HOW TO MAKE CHAI KA MASALA

1- Take a pan and dry roast all the spices except tulsi leaves.

2- Dry roast them at low flame until a pleasant aroma comes out

3- Switch off the flame and allow it to cool completely

4- Grind the spices along with tulsi leaves to a fine powder

5- Store this masala in a glass container and a pinch or very small spoonful will be quite enough to make 2 cups of tea

NOTES

Both the cardamoms(ilayachi) should be roasted and grinded with the skin. Just open a little all of them with the help of a pestle or rolling pin( roti belan)

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