Tea masala (chai masala) recipe to make every morning Tea so special in Winter!

• Gather all these ingredients

  • 15 gm

    green cardamom(elaichi)

  • 1/2	nutmeg(jaiphal)

  • 2-3	black cardamom(elcha)

  • 5 to 6 (15 gm)

    cinnamon sticks(taj)

  • 10 gm

    black pepper

  • 15 gm

    cloves(laving)

  • 25 gm

    dry ginger powder (sonth)

  • 5 gm	white pepper

• Crush the black cardamoms pods to let its seed come out.
• Break the cinnamon sticks into some smaller parts if possible.
• (Optional but recommended) - Place all the spices into a sunlight for an hour or 2. Please ensure the weather should not be cloudy or damp as the whole purpose of this step is to remove any dampness and make them completely dry. 
• If you have a whole dried ginger then, crush it into a powder.

• Take a frying pan, set the gas flame to low setting and then, add all the spices except dry ginger powder into a pan. And continue to dry roast in the frying pan for 2 to 3 minutes or until you starts to smell light aroma.
• If you have not followed sunlight drying step mentioned earlier then, you may need to dry roast ingredients for 4 to 5 minutes.

The aim for dry roasting is to remove the moisture from all spices before grinding. So, it is essential that you do not continue to roast for more than advised time, else burning of spices could begin and that is not desirable outcome as burnt spices could make the tea taste bitter. 

• Transfer all the roasted spices into another plate.
• Allow it to rest until it has fully cooled down.
• Take a grinder/mixture jar, add all the roasted spices and grind them first.
• Now, add dry ginger powder into the same jar and grind them all together until they are finely ground/mixed.
• Now, the Tea masala is ready.

• Take an airtight glass container and transfer all the Tea masala into it and store it for future use. The process of "how to use Tea Masala during tea making" can be found here.