CHAHA
MASALA / CHAI MASALA / TEA MASALA / चहा मसाला
INGREDIENTS
Gavti chaha / lemon grass
|
1 small bundle / 7 – 8 leaves
|
Kali miri / peppercorns
|
25 gms
|
Dalchini / cinnamon
|
25 gms
|
Velchi / Green cardamom
|
10 gms
|
Jaiphal / nutmeg small
|
½ no
|
Soonth pdr / ginger pdr
|
5 gms / ½ tsp
|
Lavang / cloves
|
20 nos
|
METHOD:
1.
To prepare this you will have to
start a few days in advance if you are using gavti chaha in it. You can also
omit its use.
2.
Wash the gavti chaha well. With
a pair of scissors finely shred the leaves.
3.
Spread them on a kitchen tissue
paper and allow to dry.
4.
Then neatly fold the tissue
along with the shredded leaves and put it in the refrigerator.
5.
In the next 10 – 12 days it
will completely dry off the moisture from the leaves condensing its flavour.
6.
Heat a pan till it is very hot.
Switch off the flame.
7.
Add into the pan pepper corns,
dalchini, velchi and lavang.
8.
Swirl masalas around in the pan till they absorbs heat from the pan and all the masalas heat up well.
9.
To a mixer jar add the soonth
pdr, nutmeg, gavti chaha and all the warmed up masalas.
10.
Grind them to a fine powder.
11.
At this stage many sieve the
powder to get the fine tea masala.
12.
But I prefer leaving it as it
is as even a little masala is enough in your tea, it gives a more intense
flavour and is strained out anyway.
13.
Even less than ½ tsp masala is enough for
2 cups.
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