CHAHA MASALA / CHAI MASALA / TEA MASALA / चहा मसाला

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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