Masala Chai is a perfect morning drink to break into the day with. It's warming for the system with it's spices and so easy on the digestion. This is my favourite recipe - simple and quick to make once you've ground up an initial batch of the masala powder. Some Indian friends I was teaching yoga to in my hometown in Zambia, would always put in lemongrass which I particularly like. Chai is generally ok for all dosha's if you're feeling good. It can be aggravating to Vata (wind), and Pitta (heat) in excess, or when there is a strong imbalance. You can always opt for a de-caf or rooibos version, though there really isn't a true replacement for the original. Follow the link to see a very inspiring project of authentic Indian chai wallah's by photo journalists Resham and Zac. A nice basic masala powder ..
3 tbsp green cardamom pods 4 tsp fennel seeds 2 rounded tsp ground ginger * (or omit and add fresh ginger later) 1 tsp black pepper 12 cloves 12 cm of cinnamon stick Tea (I like to use slightly ground down loose leaf tea like Clipper English bkfst or assam) Grind the spices in a coffee grinder and keep in an airtight container. To make tea for 1; pour 1 cup (250 ml) of water into a small saucepan, add 1/2 tsp tea leaves and 3/4 tsp masala powder, and then simmer a while till the strength is right and some has evaporated, then add 3 tbsp milk, a cube of raw sugar cane and a little more chai powder if needed, let simmer a minute more and you're done. * Many times I like to use fresh ginger and a little lemongrass, so I will grind all the ingredients omitting the dry ginger, and then add a 1/4 tsp of the masala powder, along with 1/4 tsp freshly grated ginger, and 1/2 inch lemongrass. (Fresh ginger is good for all dosha's and dry ginger can be quite heating so not recommended when Pitta is in excess.) Enjoy.
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