RECIPE: Masala Chai
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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Although nothing beats a solid English breakfast tea, Chai tea comes in at a close second.
This Masala Chai recipe is taken straight from Chetna Makan’s new cookbook, Chai Chaat & Chutney focusing on her adventures travelling around India exploring the very best of Indian Street Food.
“The backbone of Indian street food culture, this drink is available in every nook and cranny of almost every street in India,” she explains. “Everyone has their favourite chai stalls, which they’ll visit daily, whether it’s day or night.
“When I was in my final year of college and we were working late at night, a chai walla would come to the gate on a bicycle at around 1am with piping hot chai in a container. All the students who were still up would go and sit in a big group just outside the college to take a break and drink tea together. I learned this masala chai recipe years ago from a tea stall holder in Delhi.”
Makes you want to book a flight straight to Deli doesn’t it.
Chetna Makan’s Masala Chai Recipe
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Loading...Combine the measured water, ginger, cardamom pods and cloves in a saucepan and bring to a boil.
Add the sugar and tea, reduce the heat to low and cook for 2 minutes, until the mixture darkens to a deep, strong colour.
Stir the milk into the pan and return the mixture to a boil, then reduce the heat and simmer for 2–4 minutes, until well infused.
Pass the masala chai through a sieve into 2 cups and serve immediately.
Combine the measured water, ginger, cardamom pods and cloves in a saucepan and bring to a boil.
Add the sugar and tea, reduce the heat to low and cook for 2 minutes, until the mixture darkens to a deep, strong colour.
Stir the milk into the pan and return the mixture to a boil, then reduce the heat and simmer for 2–4 minutes, until well infused.
Pass the masala chai through a sieve into 2 cups and serve immediately.
Although nothing beats a solid English breakfast tea, Chai tea comes in at a close second.
This Masala Chai recipe is taken straight from Chetna Makan’s new cookbook, Chai Chaat & Chutney focusing on her adventures travelling around India exploring the very best of Indian Street Food.
“The backbone of Indian street food culture, this drink is available in every nook and cranny of almost every street in India,” she explains. “Everyone has their favourite chai stalls, which they’ll visit daily, whether it’s day or night.
“When I was in my final year of college and we were working late at night, a chai walla would come to the gate on a bicycle at around 1am with piping hot chai in a container. All the students who were still up would go and sit in a big group just outside the college to take a break and drink tea together. I learned this masala chai recipe years ago from a tea stall holder in Delhi.”
Makes you want to book a flight straight to Deli doesn’t it.
Chetna Makan’s Masala Chai Recipe
Combine the measured water, ginger, cardamom pods and cloves in a saucepan and bring to a boil.
Add the sugar and tea, reduce the heat to low and cook for 2 minutes, until the mixture darkens to a deep, strong colour.
Stir the milk into the pan and return the mixture to a boil, then reduce the heat and simmer for 2–4 minutes, until well infused.
Pass the masala chai through a sieve into 2 cups and serve immediately.
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Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photog...
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Loading ...Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photog...
READ MORE BY Maria BellYou decide
Loading ...Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photog...
READ MORE BY Maria BellYou decide
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