Tea Masala Powder Recipe

Indian Masala Tea Made with Home Made Tea Masala Powder !!!

Masala Tea is a stronger version compared to normal tea that is flavored with real aromatic Indian spices. Masala Chai is famous all around India. It a special beverage during the monsoon and cold winters. It is believed that it keeps the body warm and gives an energy during those seasons.

A bit of this and a bit of that, roasted and blended together to make an aromatic and flavourful chai, that can pep you up and comfort you like a good friend would...

Many people take it as a regular drink during the evenings. If you wish to enjoy Masala tea regularly then we will be making Tea Masala powder first, stock it to use as and when needed. I got this recipe from my Mom. She makes this tea masala powder in Large quantity and distribute to all of us. Here I have given the exact measuring of spices to make the tea masala powder. 

Ingredients:

1. Dry ginger - 215 grams (approx)
2. Black Pepper - 200 grams (approx)
3. Cardamom - 40 grams
4. Cinnamon - 20 grams
5. Clove - 5 grams

Totally 500 grams of spices approximately

Directions to make the Tea Masala Powder:

First dry roast dry ginger separately and all the remaining ingredients separately for few mins on a medium low flame in a pan. Just heating of ingredients is enough. No need to roast for long time. (pics not taken)

Add dry ginger in a mixie. Grind it to a fine powder. transfer to a bowl.

Add cloves, cinnamon, cardamom and Pepper. Grind it to a fine powder.

Add the already grounded dry ginger powder along with this spice mix. Mix  everything through the mixie. Now the Tea Masala Powder is ready to make Masala Chai.

Transfer it to an Air tight Container and keep in a dry place.

Notes:

• You can decrease black pepper according to your taste, since it is too Hot.
• You can also prepare this powder in small quantity and use as and when needed according to the mesurings given above.
• You can refrigerate this tea masala powder and use it for a year. Take a small quantity in a bottle and keep it outside and you can use everyday for your tea. 

Masala Tea / Masala Chai Recipe

Authentic Indian spiced Tea with Traditional Ingredients !

Chai is black tea brewed with spices and milk. A cup of chai gives a wonderful sense of warmth and has a soothing effect.

A dash of spices always makes chai a lot more interesting, especially on cold winter days and wet monsoon ones! 

Although there are many chai blends available in supermarkets, making your own is quick and satisfying, and the results are much better.The Chai ka Masala is the secret behind making the perfect Masala Chai , and here I have given you the entire detailed recipe of making this magic ingredient Tea Masala Powder and Masala Chai. 

Ingredients:

1. Milk - 1/2 cup
2. Water - 1/2 cup
3. Grated Ginger - 1/4 tsp
4. Tea leaves - 1/2 tsp
5. Tea masala Powder - 1/8 tsp
6. Sugar - 1 and 1/2 tsp

Directions:

Through a mortar and pestle i crushed the Ginger.

In a tea making pan add the water followed by ginger and tea leaves.

Let it boil for some time. Then add sugar.

You can add Milk and boil for about few seconds. 

Now add the tea masala powder and boil for few seconds. If you wish you can add this masala powder along with the tea leaves. 

Filter the tea using a tea filter and serve hot.

Enjoy Masala Tea with your Breakfast , invite friends for a cup of tea with yummy Evening Tea Snacks and make a lovely friendship bonding.

Notes :

• You can add milk at the end. 
• Just a quarter teaspoon is enough for 1 cup of tea. If it is added more the taste differs.

Vazhaipoo Adai Recipe

Ingredients:

1. Idly Rice - 1 Cup
2. Toor Dal -  3/4 cup
3. Channa Dal - 1/4 Cup
4. Vazhaipoo / Banana Florets - 1 Cup 
5. Onion - 1 medium size
6. Ginger - 1 small piece
7. Garlic - 2 nos
8. Fennel Seeds - 1 tsp
9. Cumin seeds - 1 tsp
10. Red Chilli - 4 nos
11. Turmeric powder - 1 tsp
12. Curry leaves few
13. Coriander Leaves few
14. Cooking Oil - 2 tbsp
15. Salt as per taste

Cooking Method:

Soak the Rice, Tooe Dal and Channa Dal for about 3 to 4 hours.

Finely chop the florets like this as shown below. Please refer my Vazhaipoo Poriyal recipe for "How to clean Vazhaipoo with step by step pictures"

Add soaked Rice, both the dals, ginger, Garlic, Fennel, Red Chilli, curry leaves in a mixie and grind it to a fine batter.

In a Wok add oil, Onion and chopped Florets, Saute for about 5 mins till the florets are cooked

Add the sauted florets, coriander leaves, salt and turmeric in the grounded batter. stir well.

In a Dosa Pan add the batter and spread slowly and cook in medium flame. After few seconds flip it to the other side and cook for another few seconds.

Now it is ready to serve hot with coconut chutney or simply you can have it. Yummy !

20 minutes Crispy Babycorn Fries

Baby Corn Fry is a delicious vegetarian recipe best relished in the monsoons. It is a delightful snack made from baby corns. Baby corns are loved by continental food lovers and are also used widely in Chinese recipes. Baby corn fry is a great starter recipe which can be made at home for any lunch or dinner party. Want to know how to make this scrumptious delight from baby corn at home? Simply follow my step by step recipe guide with a detailed description. 

Ingredients:

1. Baby corn - Around 20 pieces   
2. Maida / Refined Flour - 200 gms 
3. Corn flour - 2 tbsp
4. Bread crumbs - 100 gms
5. Red Chilli Flakes - 1 tbsp
6. Crushed Black pepper - 1 tbsp
7. Mexican seasoning - 1 tsp
8. Oregano - 1 tsp
9. Ginger Garlic paste - 1 tbsp
10. Salt as per taste
11. Cooking Oil

Directions to make Baby corn Fries:

Cut the baby corn lengthwise

In a cup add Maida and corn flour.

Add red chilli flakes and crushed pepper

Add Ginger Garlic paste and salt. Add water and make a batter without any lumps.

Add Mexican seasoning and oregano. You can add this before adding water.

The batter should not be too thin or too thick. It must be in pouring consistency as shown below. Dip the baby corn in the batter.

Gently drop it in the bread crumbs and coat it gently

Dip all the baby corns in Maida batter and coat in bread crumbs.

Place the coated babycorns in a seperate plate.

Drop the coated baby corns one by one slowly and deep fry it in a medium flame. After one minute flip to the other side and slightly increase the flame and fry for few seconds. 

when it is golden brown in colour remove it from the Oil and place it in the tissue paper plate.

Now our crispy tasty and yummy baby corn fries are ready to serve hot with Tomato Ketchup.

Notes:

• Always select fresh and small baby corns else the fries will not be crunchy and also it may break sometimes.
• You may increase the chilli flakes and pepper.
• Addition of Mexican seasoning and Oregano gives an extra flavour to the baby corn fries.
• You can substitute any other seasoning or herbs instead of mexican seasoning.
• Be patient in every step of making baby corn fries.
• For variations you can make paneer or potato crispy fries.

Chow Chow Chutney / Chayote Side dish Recipe

We have been preparing many side dishes for idly, Dosa, chapati, Roti etc., But in this article, I would like to post a chutney with a common  vegetable. Everybody would have heard about chow chow vegetable. Using this we prepare sambar, kootu, curry etc. Here i have posted chutney recipe by using chow chow. That too, it looks alike tomato chutney. I got this wonderful recipe from my dear friend Gokila. 

Many of us do not like this chow chow because of its taste. Since chow chow is low in calories and full of vitamins and other nutrients, it is a wonderful idea to include in our daily diet as a tasty side dish. Children and even elders might not knowing that we have included this vegetable in the chutney. I will cheat Vyshu by telling this as a tomato chutney and she will complete the idlis thinking like that. I think this recipe will be useful for my readers too. Lets c how to prepare.

Ingredients:

1. Chow Chow - 1/2 of whole vegetable
2. Big Onion -1 medium size
3. Sweet Tomatoes - 2
4. Red Chilli - 2
5. Channa Dal - 2 tsp
6. urad Dal - 1 tsp
7. Grated Coconut - 2 tbsp
8. Curry leaves few
9. Coriander leaves few
10. Mustard - 1/8 tsp
11. Oil - 2 tbsp
12. Salt as per taste

Cooking Method:

Cut the whole Chow chow in to half. If it is too big quarter size is enough for chutney. Remove the skin of the vegetable and wash thoroughly.
In a grater grate the chow chow and keep it aside.

In a pan add oil channa dal, urad dal followed by onion, red chilli and tomato. Saute everything for a minute.

Add the grated chow chow, close the lid and cook for about 3 to 5 mins  in medium low flame. Keep stirring in between. Ensure it does not get burnt. No need to add water. The vegetable will be cooked in its own water. 

Add the grated coconut and saute for a minute. 

Leave it to cool down. Add required salt.  Add it to a mixie and grind. No need to add water. If you need add little water and grind. 

Temper the chutney with mustard, channa dal, urad dal and curry leaves.

Now its time to taste the healthy and tasty chow chow chutney with idly or Dosa. It looks absolutely like tomato chutney. 

Notes:

• You can add chow chow vegetable according to your taste. if you like this veg more you can add more chow chow than onion and tomato.
• For variations you can add radish instead of chow chow. It will be a different taste. 
•  If you do not like coconut, you can make this chutney even without coconut, it tastes good.