How to make Masala Chai - SK Khazana -
The spices add a touch a sting and of course lots of flavour to this tea
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tea leaves (चाय की पत्ती ), Green cardamoms (छोटी इलाइची)
Cuisine : Indian
Course : Beverages
For more recipes related to Masala Chai - SK Khazana checkout Mint Masala Chai, Moroccan Mint Tea, Masala Chai, Chai Masala . You can also find more Beverages recipes like Tadka Chaas - SK Khazana Party Fruit Punch Kale Smoothie Chitra chai
Masala Chai - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 0-5 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Masala Chai - SK Khazana Recipe
Tea leaves 2 tablespoons
Green cardamoms 6
Cloves 2-3
Cinnamon 1 1/2 inch stick
Black peppercorns 2
Fennel seeds (saunf) 1/4 teaspoon
Ginger peeled 1 1/2 inches
Milk 1 cup
Sugar 3 tablespoons
Bhajiyas to serve
Method
Step 1
Put green cardamoms in a mortar, add cloves, cinnamon stick, black peppercorn and fennel seeds and crush with the pestle to a coarse mixture. Transfer on a small plate.
Step 2
Put ginger piece in the same mortar and and coarsely crush it with pestle. Boil 3 cups water in a deep sauce pan, add tea leaves, spice mixture and crushed ginger and mix well. Continue to boil for 3-4 minutes.
Step 3
Add milk and mix well. Add sugar and mix well. Cook till the sugar dissolves. Take the pan off the heat.
Step 4
Strain the tea equally into 4 serving glasses and serve hot with bhajiyas.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
