Here’s my favourite homemade Chai Masala blend. As the title suggests, I think it’s very good.

8 tips for the perfect cup of homemade chai

1. Balance your spices

This homemade Masala Chai recipe delivers aromatic flavours as well as a warming whack of dried ginger and peppercorns.

When cool, aromatic spices and warming spices work in tandem, beautiful things happen.

For me, it’s the spiciness of the ginger and peppercorns, offset by cooling cardamom that takes a standard cuppa chai to the next level.

2. Pick decent quality tea

Use good-quality black tea. It doesn’t have to be super premium, just strong and with great flavour (a flavour you like!). Assam and Darjeeling are both good options.

Tea bags or loose leaf tea for chai? Loose leaf tea is traditional but tea bags make for easier clean up. Choose what works for you.

I live in the UK and my preference is to use Yorkshire Tea Leaf Tea. It’s what I’ve always had and I’m used to it. The flavour is suitably strong and it makes for a great cup of chai.

3. Boil it in a pan, on the stove

No teapots or cups for brewing. To make proper Masala Chai, you need a saucepan and a good 15 minutes or so. It’s a no shortcut zone.

4. Steep the tea

Brew your tea for 2-3 minutes. I like to give it a hard boil to extract as much tea flavour as possible.

5. Add milk and boil the chai properly

I cannot emphasise this step enough. Boil the tea with the milk in the pan, for at least 10 minutes. The spices and tea need time to infuse and the milk needs to reduce so its’ raw ‘dairy’ flavour condenses and cooks out. This is crucial.

Those coffee chains that sell “chai tea latte” with frothed milk are charging you too much for something that isn’t chai.

6. Stir often

To stop anything burning at the base of the pan.

7. Skim and strain

Skim off any skin (malai) that forms on the surface of the chai. It’s totally fine to consume but makes pouring rather difficult. Malai is less likely to form with plant-based milks.

Pour through a tea strainer into a cup or mug.

8. Don’t forget the biscuits

This is extremely important.

How to make vegan chai or chai with oat milk

Switch dairy milk for your usual non-milk milk. Almond milk, oat milk and rice milk make excellent chai. You can also use soy milk or cashew milk.

I do not recommend using coconut milk in chai (unless you really love coconut milk). It will completely change the flavour.

Pay attention to whether your dairy-free milk is sweetened or unsweetened so you know whether to add sugar or not.

I like to boil my vegan chai with oat milk for longer to make sure it’s really well infused and slightly condensed.

Sweeten to taste

Use any sugar or sweetener of your choice. I recommend something neutral tasting but go with your preference.

Personally, I don’t sweeten my chai at all but for family and guests, I only ever serve use white sugar, light brown sugar or agave.

Some people like to add artificial sweeteners which are usually fine taste-wise (in small amounts).

I do not recommend using maple syrup in chai (unless you really love maple syrup). It will completely change the flavour.

Popular varieties of Masala Chai

Cutting chai

Literally “half a cup” of chai. Cutting translates as a half serving or shot of tea. It’s just enough to give you a refreshing pick-me-up. The tea is usually rocket-fuel strong (karak chai or kadak chai).

To make Cutting chai: Half the recipe below and serve the chai in small glass cups. Leave some room at the top of the cup so it’s not too hot to hold.

Adrak Chai

Adrak chai or ginger tea is a zippy, fresh cup with the addition of fresh ginger.

To make ginger chai: Add 3-4 sliced rounds of fresh ginger along with the black tea in the recipe below and boil.

Tulsi Chai

Chai with Tulsi or holy basil provides a soothing, peppery hit of flavour. It’s herbal and and very delicious.

To make Tulsi chai: Add 5-6 tulsi (holy basil) leaves along with the black tea in the recipe below and boil.

Lemongrass Chai

As with ginger chai, lemongrass chai provides a refreshing change from everyday masala chai. The grassy, citrus aromas are a delicious addition.

To make Lemongrass chai: Add one lightly-bruised stalk of lemongrass along with the black tea in the recipe below and boil.

How to make Chai Masala

My recipe for chai masala calls for dried ginger, cardamom, black peppercorns, cinnamon, cloves, dried rose petals, mace and nutmeg.

Every recipe for chai is truly unique. Many call for other spices and some don’t include the ones I use in my blend. Some other common additions in masala chai recipes are star anise, fennel seeds and white peppercorns.

Watch how to make Masala Chai

Do I need to toast spices for Chai Masala?

No. There’s no need to toast the spices prior to grinding when making chai masala. The heat of the blade when grinding will do the hard work.

Simply throw your spices into a high-powered spice grinder or coffee grinder, blitz and store in an airtight container.

How long can I store Chai Masala?

This recipe for Chai Masala will keep well for around 6 months. It’s a relatively small batch so you can always have fresh Chai Masala to hand.

Can I use this Chai Masala to make Masala Coffee?

Absolutely, yes. I often do and it turns out delicious every time.

How to make Masala Coffee: Instead of adding the black tea leaves, add 3-4 teaspoons of instant coffee depending on how strong you like your Masala Coffee and then continue as directed in the recipe.

My essentials for Very Good Homemade Masala Chai

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Other recipes you might like

• Puffy Masala Poori
• Crispy Potato Bhajia
• Indian Cheese Twists
• Vegetable Samosas

Very Good Homemade Masala Chai recipe

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Very Good Homemade Masala Chai

Here's my favourite recipe for Masala Chai, including a homemade spice blend. As the title suggests, I think it's very good.

Course Breakfast, Drinks

Cuisine Indian

Keyword chai, drinks, spice blends, tea

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 150 grams

Author Sanjana

Equipment

• Spice grinder or coffee grinder
• Saucepan or milk pan
• Tea strainer

Ingredients

For the chai masala (150g)

• 50 g ground ginger
• 50 g green cardamom
• 30 g black peppercorns
• 15 g ground cinnamon
• 10 g rose petals
• 8 g cloves
• 4 g mace 2 blades
• 2 g nutmeg 1/2 or 1 very small kernel

For two cups of masala chai

• 400 ml water
• 400 ml milk
• 3 tsp 10g strong black tea leaves (or 3 teabags)
• 1 1/4 tsp chai masala (recipe included in this card)
• Sugar or sweetener to taste

Instructions

To make the homemade chai masala

• Add all of the spices, including the one that are already ground to the jar of a spice grinder or coffee grinder. Grind to a fine powder. Stop halfway to stir the spices and make sure everything is properly ground.
• Sift the chai masala into a bowl to ensure there are no longer any large spice fragments left in there.
• Pack the chai masala into a clean, dry airtight container. It will keep well for around 6 months. After this, it will begin to lose some of its' flavour and aroma.

To make two cups of masala chai

• Bring the water to the boil in a saucepan, milk pan or chai pan. Add the tea leaves or tea bags as well as the chai masala. Continue to boil for about 2 minutes.
• Add the milk of your choice and stir well. Bring to a rolling boil, stirring often. Once the chai begins to foam up, you can turn the heat down a little but continue to boil it quite vigorously for about 10 minutes. Note: Do not leave the chai unattended as it boils. It has a tendency to froth up and overflow. Cleaning it up isn't so fun.
• Once the chai has boiled for 10 minutes, remove it from the heat and strain into cups. Serve hot with your favourite biscuits or savoury snacks.

Video

Notes

• This recipe makes approximately 150g chai masala.
• If you don’t want to make your own chai masala, feel free to use your favourite shop-bought one.
• To customise this chai and make a ginger, tulsi, lemongrass, etc variety, see my suggestions in the post above.
• Store your chai masala in a cool, dark place. After 6 months, it will begin to lose some flavour and aroma.

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If you like this, you’ll love my recipe for Vegetable Samosas

Love Sanjana

The post Very Good Homemade Masala Chai appeared first on Sanjana.Feasts.

Don’t you just love the feeling you get when you’re in a restaurant and your waiter or waitress appears from the kitchen with your order? And also hate it when you think it’s yours but it’s really for the table next to you?

I guess it just affirms that we’re all big kids just waiting to be fed at heart.

When I think of Falooda I think of my dad and the big smile that emerges on his face whenever he rumbles the fact there’s something sweet on the menu. We’re two peas in a pod.

When I was little he used to take the whole family to a favourite restaurant in either Leicester or Bradford on a Sunday afternoon and we’d have the most memorable family meals. Mum would order something classy and simple, Dad would get the thali and my brother and I would squabble over whether they put coriander in the daal or not.

Regardless of what Ravi and I were arguing about, Dad would always diffuse the situation by asking me the golden question. That cheeky smile would spread across his face and he’d say one word, ‘Falooda?’

And that was all it took. I’d be content without coriander in the daal and no samosa starter because I knew I was getting to drink what is practically a dessert with my main meal. Happy days.

What the fudge is Falooda, I hear you ask?

A rose-flavoured milkshake with rice noodles, basil seeds, milk jelly diamonds and a couple of scoops of ice cream.

If you love ice cream sundaes, this will be your kryptonite.

I’ve been a bit playful with my version and tweaked what is a very classic Indian Falooda into what can only be described as a bloody delicious deviation. Meet the Stawberry Cheesecake Falooda – a hybrid between two separate ends of the world. A bit like me, I suppose.

Imagine this; all the gorgeousness of classic Falooda with the fruitiness of strawberries to compliment the delicate rose flavour, a hint of malt from the biscuits, the creaminess of light Italian mascarpone cheese and some strawberry cheesecake ice cream to top it all off.

This one’s all for you, Pops. Don’t tell Mum.

Strawberry Cheesecake Falooda
(Serves 2)

Ingredients for the milk jelly:

240ml milk
5g agar agar/China grass strands, snipped into small pieces
3 tablespoons sugar
200ml warm water
Few drops pink food colour

Method:

1. Soak the agar agar in warm water for about 15 minutes. Meanwhile, gently bring the milk to the boil. Squeeze the agar agar to remove any water and mix it into the boiling milk. Stir continuously until completely dissolved. Add the sugar and keep on stirring for a few minutes.

2. Lightly grease a steel plate and pour in the milk. Allow to cool to room temperature, then place into the fridge until set. When set, cut the jelly into diamond shapes. Refrigerate until needed.

Ingredients for the rest of the Falooda:

280ml milk
50ml rose syrup
4 large strawberries
1 tablespoon mascarpone cheese

2 Rich Tea-style biscuits, crushed
1 tablespoon takmaria (basil seeds), soaked in cold water for 20 minutes (you can get these in South Asian grocery shops or online)
60g rice noodles, cooked according to packet instructions, then soaked in 1 tablespoon rose syrup

4 scoops strawberry cheesecake ice cream
2 strawberries to garnish

Method:

1. Place the milk, rose syrup, strawberries and mascarpone cheese in a blender and blitz until smooth. Pour into a jug, cover, then chill in the fridge for 20 minutes.

2. Grab yourself two ice cream sundae glasses or other tall glassware. Divide the takmaria and noodles between the glasses, then add a few pieces of milk jelly and the crushed biscuits. Pour over the strawberry and rose milkshake, leaving some room for the ice cream.

3. Top with two scoops of strawberry cheesecake ice cream and garnish with a sliced strawberry. You’ll need a spoon and a straw, too!

Serves as a dessert – or if you’re a bit like me, as a drink on the side of a spicy meal.

The post Strawberry Cheesecake Falooda appeared first on Sanjana.Feasts.

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Mughlai cuisine is one of my new favourites, with its use of only the most aromatic spices, flowers and nuts. Indeed, it’s no wonder it was reserved for only kings and queens of the Mughal Empire.

The individual okra are then drenched in a sweet and tangy sauce laced with cardamom and made creamy with ground cashews.

Melt in the Mouth Paneer Kofta

The softest melt in the mouth kofta coated with the silkiest, delicate spicy-sweet sauce made with a honey, fennel, cardamom, tomato, almond and cashew nut sauce.

Creamy Pistachio and Cauliflower Curry

I’ve laced this with whole black peppercorns which soften in the simmered sauce and give the overall dish a very deep, gentle heat. The delicate flavour of sweet pistachios is in fact, a beautiful match for tender, textured cauliflower. It also stains the white cauliflower with the lightest hue of green imaginable.

Mughlai Apricot Biryani

With this biryani recipe, juicy apricots and pineapples are layered up with fluffy rice, spicy potatoes, sweet onions, aromatic saffron and kewra water (screwpine extract).

Peshwari Naan

Sultanas and coconut are very traditional ingredients in Peshwari Naan, which can be stuffed with a sweet filling and cooked in a super hot tandoor (clay oven). You can be sure that a good naan will be soft, slightly chewy, a little charred in places and finally, drenched in butter.

Classic Shrikhand

I’m adding this to the banquet menu not because it’s an authentic Mughlai dish, but because it’s rich, opulent and incredibly well-suited to this particular style of cooking.

Persian Chocolate Truffle Tart

The delicate flavour of white chocolate, with honey and rosewater is the basis of the tart, whilst the saffron adds a luxurious perfumed flavour.

Rose and Pistachio Baklava

Sweet rose rice and traditional spiced nuts are enveloped in thin, crisp filo pastry layers, then drenched in sugar syrup and left to absorb until chewy and divine.

Cinnamon and Orange Blossom Kataifi

Not sickly sweet, but slightly sweet, nutty and deliciously crunchy. The kind of sweet that has a delicate spice and fruitiness, so much so that when you take a bite it sings through your veins.

 

Qawah

A spiced espresso-style after dinner beverage which can accompany desserts and pastries like the ones pictured above

 

Spiced Milk

Spiced milk is the new hot chocolate – this is all you need to know.

Gather the troops, drag them into the kitchen (regardless of whether they’re kicking and screaming) and create a Mughlai-inspired banquet.

I’m assuming my invitation is already in the post.

The post Mughlai Banquet Menu appeared first on Sanjana.Feasts.

Last week I ordered a salted lassi at an Indian restaurant and got it in a pint glass. I didn’t even get a straw. It was an entirely bizarre experience which I can’t say I’d like to try again – lassi moustaches really don’t suit me.

Forget beer and wine, I think nothing compliments an Indian meal better than lassi. It’s a cooling, yogurt-based drink with palate cleansing properties that balance out a spicy Indian meal perfectly. You really couldn’t get a more traditional drink.

The roots of lassi are firmly embedded in Punjabi cuisine from Northern India and parts of Pakistan. Many Indian and Pakistani regions have adapted the refreshing beverage to suit their individual cooking styles and tastes. 

A quick guide to lassi

As well as being popular in the Punjab, salted lassi (or chaas) is also the drink of choice to accompany the classic working mans lunch for the many farmers in Porbander (Gujarat). Chaas usually accompanies a lunch of buckwheat chapattis (rotla), rice and lentil stew (khichdi) and aubergine curry (oroh).

Chaas differs to lassi slightly in its consistency, which is made slightly thinner with water. Like salted lassi, it can be blended with various herbs and spices to create a cocktail of mouth-watering flavours.

Basic Salted Lassi
(serves 4)

Ingredients

7 tbsp Greek yogurt
650ml iced water
1 tsp salt

Method

1. Blend all of the ingredients together and pour into salt and sugar-rimmed glasses.

Toasted Cumin Lassi

Blend together: 
1 x recipe for basic salted lassi
1 tsp toasted, ground cumin seeds
1/8 tsp black salt
1/8 tsp black pepper

Tempered Lassi with Curry Leaves

Temper 3 curry leaves, ½ tsp mustard seed and  ¼ tsp asafoetida in 1 tsp oil until the mustard seeds pop. Pour over 1 x recipe for basic salted lassi.

Chilli and Coriander Lassi

Whisk together:
1 x recipe basic salted lassi
2 tsp chopped coriander leaves
1 hot green chilli, chopped finely

The post The Ultimate Savoury Lassis appeared first on Sanjana.Feasts.

Unless you’ve been holidaying in the North Pole you must have heard about all of the snow that’s been falling. Well okay, maybe I phrased that badly. In the UK it’s been unnaturally cold for the past two weeks, with temperatures reaching a glacial -20 degrees C! My car is wearing a snug blanket of bright white and probably complaining of frostbite through silent, icy whispers. People are hobbling through soft, pillowy mounds of snow as it crunches, pops and compacts under even the tiniest of feet. I’ve always thought that falling snowflakes and pallid blizzards are beautiful to see… Through snow encrusted window panes.

Spiced milk is the new hot chocolate. Of course it isn’t an entirely new phenomenon, my mum used to make it for me as a child. She still does treat me to a cup or two when I’m home although when I’m not, I have to make it myself. It’s never as good as hers. Whether it’s snowing in your part of the world or not, I think you should treat your loved ones to a cup of this aromatic, sweet spiced milk. Like I said, it always tastes better when someone else makes it with lots of love!

Spiced Milk
(Serves 1)

Bring to a gentle simmer:

1 cup milk
1 tbsp sugar (or to taste)
1 small pinch of saffron
1 tsp flaked or chopped pistachios and almonds
1 pinch cardamom powder
¼ tsp rosewater
Sprinkle with a little nutmeg (optional)

Serve with plenty of love and great big smile.

Here are a few photos I took of the snowfall in my home town in West Yorkshire, England. Enjoy them (preferably whilst you sip a cup of spiced milk and bask in the warmth of your homes!)

The post A Flurry of Snowflakes and a Cup of Spiced Milk appeared first on Sanjana.Feasts.