MASALA CHAI / MASALA TEA

Masala chai, literally "mixed-spice tea" is a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs. The simplest traditional method of preparing masala chai is through decoction, by actively simmering or boiling a mixture of milk and water with loose-leaf tea, sweeteners, and whole spices. 

The solid tea and spice residues are strained off from masala chai before serving.

The method may vary according to taste or local custom; for example, some households may combine all of the ingredients together at the start, bring the mixture to a boil, then immediately strain and serve; others may leave the mixture simmering for a longer time, or begin by bringing the tea leaves to a boil and only add the spices toward the end (or vice versa).

Servings: 2  Category: Drinks  Cuisine: Indian

Total Time: 15 mins Prep Time: 5 mins Cook Time: 10 mins

Ingredients : 

• 4 whole cloves 
• 3 Green cardamom Pods 
• 1 Cinnamon Stick 
• 6 Black Peppercorns 
• 1 inch Ginger 
• 1 Cup Water 
• 1 Cup Milk 
• 2 Tablespoon Black Tea 
• Sugar to taste 

 To make Masala chai / Masala Tea at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

1. In a mortar, crush the cloves, cardamom pods, black peppercorns  and cinnamon, and keep aside 
   
   
   
   
   
   
2. Crush ginger and keep aside 
   
3. In a small saucepan, add water and black tea powder and bring to boil 
   
4. Add crushed spices and ginger and bring to a boil for 3 minutes 

5. Add milk and boil for 3-5 minutes on medium flame 

6. Remove the pan from the heat and strain it into a vessel 

7. Add sugar and mix well 
8. Serve hot 

Beach Sundal Masala

Chennai Beach Sundal Masala !! My most favorite recipe of Chennai. Whenever I visit Marina beach, I don't come without having this sundal. The flavours are simply amazing and the way they serve is fantastic.

Most of you would have seen this picture on a beach, a plate full of sundal curry over a stove at low flame will be continuously burning, sides of the curry will be decorated with slices of tomato. When we place an order, they scoop some of the sundal and mixes with the curry. Serving will be fun, they crush masala vadai or poori in a plate, pour the piping hot Sunday gravy with some garnishing. One plate is more than enough for an evening time snack.

Since I'm staying in Singapore, only when I reach Chennai I can have this recipe, so I thought to recreate this awesome recipe at home. Simple and delicious recipe for all Chennai lovers.

Ingredients : 

• Soaked green peas - 1 cup  (Soak for 6-8 hours)
  
• Chopped green chilly - 1 no 
• Chopped ginger and garlic - 2 tsp 
• Chopped onion - 1 no 
• Chopped tomato - 2 nos 
• Curry powder - 2 tsp 
• Mango powder - 1/4 tsp 
• Chopped Coriander leaves - 2 tsp 
• Salt - For taste 

For Vadai

• Bengal Gram - 1/2 cup 
• Dry red chilly - 4 nos 
• Curry leaves - 5 nos 
• Fennel seeds - 1 tsp 

(Soak all these for 1 hour before you start the recipe)

For Green chutney

• Coriander Leaf - 1 cup 
• Mint leaves - 1/2 cup 
• Green chilly - 3 nos 
• Lemon juice - 2 tsp 

(Grind all these in a mixer to a fine paste with little water)


For Vadai

1. Grind all the soaked ingredients without water
2. Add the salt required for the vadai and mix well 
   
3. Make this vadai mix into small balls 
4. In a deep pan, add oil required for frying and maintain at medium flame
5. Drop in the balls in hot oil
6. Fry them all in medium flame till golden brown
7. Once it cools down, crush them all in a serving bowl and keep aside. 

For Gravy 

Pressure cook the soaked green peas with salt for 4-5 whistles. 

1. In a pan, add 2 tsp of oil, add green chilly, ginger and garlic. 
2. Add the onion and fry till brown 
   
3. Once the onion is cooked well, add chopped tomato 
4. Cook tomato till mash state 
5. Add Curry powder and mango powder 
   
6. Add the boiled green peas and mix well 
7. Add water required for the gravy and bring it to boil 
   
8. Add the green chutney to the gravy and cook for 4-5 minutes in low flame 

For Serving 

Crushed masala vadai are already placed in a serving bowl, pour the hot sundal gravy and garnish with some lemon juice, chopped onion and coriander leaves.