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  • Chai Masala

    YIELD: 1/2 CUP / 140 G
    TOOLS: You’ll need a spice grinder or powerful blender, such as a Vitamix.

    Chai is very easy to make once you have the right spices on hand. This is also a great blend of flavors to cook and bake with. Mix it into pies, muffins, or cookies, or sprinkle it over baked potatoes and even spiced nuts. My girls even bake it into Indian flatbreads and sprinkle it into their soup concoctions. Talk about fusion!

    • 1 tablespoon whole black peppercorns
    • 9 3-inch /9 8-cm sticks cinnamon
    • 1 tablespoon whole cloves
    • ½ teaspoon fennel seeds
    • 2 tablespoons whole green cardamom pods
    • 3 black cardamom pods
    • 2 tablespoons dried ginger powder

    1. Combine all the ingredients in a spice grinder or a powerful blender, such as a Vitamix, and process into a fine powder. Take your time, as this may take a few minutes. If your spice grinder is small, you may need to grind it in several small batches. Sift after grinding to refine the powder or use as is.

    2. Store in an airtight (preferably glass) jar in a cool, dry place for up to 6 months. I always add a pinch of turmeric to my chai if someone in the house has a cold.

    TO MAKE CHAI (TEA): To make traditional chai, place 1 teaspoon of this mix (or more if you prefer), 4 cups / 950 mL boiling water, 2 black tea bags, ½ cup / 120 mL milk or milk alternative, and honey or agave nectar, to taste, in a medium saucepan over medium–high heat. Bring to a boil and allow to boil for 3 to 4 minutes. Remove from the heat. Remove and discard the tea bags, strain, and serve immediately, piping hot. For richer flavor, add grated or thinly sliced ginger while the mixture is boiling.

Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.

© 2016 Alta Editions LLC.