Masala chai: useful properties and a classic drink recipe. Masala (tea): recipe and spices included in the composition

Teas of India have always been famous for their quality and brightness of taste indicators, remember at least the very “tea with an elephant”, which managed to gather a whole army of loyal fans during the Soviet Union. Today, there is a wide selection of Indian teas, among which one of the most unusual is masala - tea with spices. This exotic drink does not leave indifferent any tea drinker.

What is masala chai?

Masala tea is considered a traditional spicy drink of magical India and other Eastern countries.

Chai masala is a warming spicy drink, the beneficial properties of which are known in all corners of the globe.

There is no traditional way to prepare this tea. It is said that every Indian family has its own unique recipe passed down from generation to generation. However, any masala tea must include 4 essential components:

• Tea. As a rule, black large-leaf is used. However, the use of green, red and even white tea is not excluded.
• Milk. Whole, pure or diluted with water.
• Spices. It can be any so-called "warm" spices. The most popular of them are ginger, cardamom, cloves, black pepper and cinnamon. It is also allowed to use various herbs, flowers and nuts.
• Sweetener. As a sweetener for the entire mixture of ingredients, it is customary to add white or brown sugar. The use of honey or condensed milk is also not excluded.

Naturally, spices are selected taking into account their interaction with each other. For example, the combination of spices such as star anise, pepper and ginger in tea helps to cheer up with a lack of energy or drowsiness, while the combination of mint and saffron, on the contrary, helps to calm down and reflect.

It is desirable to combine spices for such a drink in accordance with the norm.

In some spice shops, tea shops and online stores, you can buy a specially selected mixture called "masala chai" or "masala tea". A package with spices is usually accompanied by a detailed recipe for making tea.

Chemical composition

Each dry mix of masala tea has its own vitamin and mineral complex of substances. Therefore, we present to your attention the average chemical composition of the drink:

• vitamins B1, B2, B4 (choline), B5, B6, B9, B12, C, E and PP;
• calcium;
• iron;
• zinc;
• manganese;
• phosphorus;
• magnesium;
• potassium;
• sodium;
• copper.

The main component of the drink, black tea, is responsible for the presence, quantity and quality of pantothenic and ascorbic acid in the drink.

calories

100 g of the product contains, as a rule, about 379 kcal, of which:

• fat ≈ 138 kcal;
• proteins ≈ 65 kcal;
• carbohydrates ≈ 175 kcal.

Energy balance (proteins | fats | carbohydrates) ≈ 18% | 37% | 46%.

Despite the fact that masala tea is quite high in calories, the ratio of fats, proteins and carbohydrates in it allows you to include the drink in some diets.

Beneficial features

The beneficial effects of masala tea are as follows:

1. The drink invigorates and relieves drowsiness. A burning mixture of ingredients promotes an active metabolism in the body. Drinking even a small cup of drink in the morning, you can recharge your batteries for the whole day.
2. Improves the digestive system. The spices that make up the tea help to remove discomfort in the stomach, and also burn toxins. That is why the drink is advised to drink after a large feast and is included in the menu for weight loss.
3. Normalizes blood circulation and cleanses the blood of harmful substances. With the help of such processes, the complexion noticeably improves and breathing normalizes.
4. Increases the elasticity of blood vessels and reduces the risk of their fragility.
5. Stabilizes pressure.
6. It has a warming effect on the body.
7. Satisfies thirst and quenches the feeling of hunger.
8. Strengthens immunity.
9. Improves mental capacity and strengthens memory.

Due to its versatility and exceptional beneficial properties, masala is considered to be the recognized authority among all hot drinks in India.

Thus, the drink can be used both for preventive purposes and for complex treatment:

• colds and infectious diseases;
• beriberi;
• anemia;
• tuberculosis;
• diseases of the gastrointestinal tract;
• diseases of the nervous system;
• diseases of the cardiovascular system.

The ancient Indian healing system gave tea the name "living fire". This is due to the fact that the drink supports the vital activity of almost all human organs.

Recipes

The peculiarity of masala chai is that it can be prepared according to one's own taste preferences. We present you some of the most original drink recipes, the components of which are designed for 1 cup.

Classical

Ingredients:

• 3/4 cup water;
• 1 cup milk;
• 4 things. black pepper;
• 5 pieces. cardamom;
• 3 pcs. cloves;
• 1 pinch of cinnamon;
• 1 pinch of ginger;
• 2 tsp black tea;
• 1 tsp Sahara.

Cooking method:

1. Grind all the spices thoroughly, pour into a saucepan and add black tea.
2. Pour the mixture with water and milk in equal proportions (3/4 cup each).
3. Bring the drink to a boil, then add the remaining milk and sugar.
4. After the drink boils again, remove it from the heat and strain.

With nutmeg and fennel

Ingredients:

• 1 cup of water;
• 1.5 cups of milk;
• 10 g fresh ginger (root);
• 4 things. black pepper;
• 1 PC. star anise;
• 1 PC. cloves;
• 2 pcs. cardamom;
• 1 PC. nutmeg;
• 0.5 tsp cinnamon;
• 1 tsp fennel;
• 1 st. l. black long leaf tea;
• 1 st. l. Sahara.

Cooking method:

1. Pour water and milk into separate saucepans. Put both liquids on the stove and bring to a boil.
2. Pour tea into boiling water, and peeled and grated ginger, chopped nutmeg and black pepper into boiling milk.
3. After 3-4 minutes, add all the other chopped spices to the milk. Take the tea off the stove.
4. After 2-3 minutes, add sugar to the milk and remove from heat.
5. Now it remains to mix milk with tea. To do this, liquids are poured several times from one pan to another, then the drink is filtered.

With anise and sweetener

Ingredients:

• 1 cup of water;
• 1 cup milk;
• 20 g fresh ginger;
• 3 pcs. cardamom;
• 1 PC. anise;
• 2 pcs. fennel;
• 1 tsp cinnamon;
• 2 tsp black tea;
• 1 tsp honey or maple syrup.

Cooking method:

1. Pour water into a saucepan and add all the chopped spices. Put on fire and bring to a boil.
2. Add milk and tea to boiling water with spices.
3. As soon as the liquid boils, reduce the fire and cook for another 2-3 minutes.
4. Pour the sweetener into the bottom of the cup and pour the strained drink into it.

From green tea with star anise and vanilla

Ingredients:

• 0.5 cups of water;
• 1 cup milk;
• 5 pieces. green cardamom;
• 3 pcs. cloves;
• half of 1 star anise;
• 2 pinches of white allspice;
• 0.5 tsp ginger;
• 1/4 tsp nutmeg;
• 1 tsp vanilla;
• 2 tsp green tea;
• 2 tsp Sahara.

Cooking method:

1. Grind all the spices and lightly fry in sunflower oil.
2. Pour milk into a saucepan, put on the stove and bring to a boil.
3. Pour spices and sugar into boiling milk. In a separate saucepan, put the tea to boil.
4. After 3-4 minutes, milk and tea are removed from the stove. Cover both containers with a warm towel and let it brew for 5 minutes.
5. Milk is poured into tea. The drink is filtered.

Leave for another 10 minutes before use. You can also drink chilled.

With mint and honey

Ingredients:

• 1 cup of water;
• 1 cup milk;
• 2 pcs. cloves;
• 1 PC. cardamom;
• 0.5 tsp ginger;
• 0.5 tsp cinnamon;
• 1 bunch of mint;
• 1 st. l. black tea;
• 2 tsp sugar or honey.

Cooking method:

1. Pour water into a saucepan and add all the chopped spices. Put on fire and bring to a boil.
2. Add tea, milk and sugar to boiling water with spices. Reduce the fire and cook for another 3-4 minutes.
3. Remove the drink from the stove and strain.

Please note that all proportions are averaged. You can experiment by adding more or less of certain products, because everything is selected empirically!

Video: Drink Recipe

How to brew masala chai

This drink has not only a huge number of recipes (due to the variety of acceptable ingredients), but also a lot of all kinds of brewing options. Below are the most common cooking technologies.

The scope of imagination when brewing a drink is practically unlimited

Method number 1

1. Water is heated in a metal saucepan over a fire with all the ground spices.
2. As soon as the water boils, add milk, tea and sugar. After that, the fire is reduced, the lid is slightly opened and the mixture is kept on fire for another 4-5 minutes.
3. After the time has elapsed, the tea is removed from the stove, filtered through a strainer and poured into cups.

Method number 2

1. Pour milk and water into a deep saucepan. Put on fire and bring to a boil.
2. Spices and sugar are poured into a strongly boiling liquid. Mix well and remove from heat immediately.
3. The container is tightly closed with a lid and wrapped in a warm cloth. Leave the drink to infuse for 10-15 minutes.
4. Black tea is poured into the infusion and again put on low heat.
5. After 5-10 minutes, the tea is removed from the heat, filtered and poured into mugs.

Method number 3

1. Tea is brewed and boiled. As soon as the smell characteristic of tea begins to appear, the container is removed from the fire.
2. Pour water into a separate saucepan, put on the stove and bring to a boil.
3. Already infused and slightly cooled tea, as well as pre-ground spices, are added to boiling water. Immediately remove the pan from the heat (to get rid of bitterness, it is advisable to do this within 30 seconds).
4. Tea is filtered, milk and sugar are added. Pour into cups and serve hot.

Proportions of the ratio of milk to water usually vary from 1:1 to 3:1. Tea and sugar can be selected to taste. But spices are recommended to be used in accordance with the norms, since their excess or lack can significantly spoil both the taste and the aftertaste of the drink.

When preparing tea, the following nuances should also be considered:

• The taste qualities of all ingredients are fully revealed in a strong drink. Weakly brewed tea rarely gives the desired effect for beginners; rather, it resembles regular tea with milk.
• The aroma of spices is best revealed in a fatty environment. That is why many Indians lightly fry spices in ghee before making tea.
• Milk plays an important role in tea. The higher the percentage of fat content in milk, the tastier and more pleasant the drink will turn out.
• It is very important that all the ingredients are thoroughly mixed. Therefore, if you do not initially mix water with milk, during this connection it is recommended to pour the drink from one container to another at least 4 times.

You can make tea at once for several receptions. In the refrigerator, a container with a chilled drink can stand up to 2 weeks. It can be warmed up or drunk cold before use. When chilled, tea quenches thirst very well. Some Indians scald the cups with boiling water before pouring the drink.

You need to drink masala with oriental slowness, trying to feel the whole bouquet of taste and range of aromas.

Contraindications for use

Throughout the years of this tea's existence, it has been observed to have virtually no side effects. However, when adding certain spices, it must be borne in mind that the resulting mixture may be individually intolerable. In this case, you must stop drinking the drink, exclude the allergic ingredient, or try replacing the products.

If you experience an atypical reaction of the body (diarrhea, acute pain in the abdomen, allergies, etc.), you should immediately consult a doctor.

Make a little India at home and try to make a truly wonderful milky spicy drink. After drinking masala chai once, you will want to consume it regularly.

The history of the legendary drink dates back to ancient times. The world-famous masala tea, or spiced tea, appeared in India many years before the British invaded the peninsula. He managed to gain and maintain great popularity thanks to the healing properties, thanks to which the drink helps to get rid of digestive problems, insomnia and lack of energy.

Indian tea with spices

Many people think that masala is a tea that has passed through the centuries only because its recipe was kept by the leaders and those close to them, who have great power. But that's not the case at all. In India, masala (tea) is considered the drink of uneducated and poor people. It is prepared in village dhabs for rickshaws and the urban poor.

A respectable Hindu, who is asked about such a drink, may answer that in India they do not drink tea with spices at all. Decent restaurants in India also do not include masala chai in their menu. But in spite of everything, the drink is on a par with the most popular Indian travel brands.

A bit of history

Masala (tea) gained its popularity in the second half of the 19th century, when the British, who appeared at that time on the peninsula, began to use it as a medicine. The Indian Tea Association, which by the beginning of the 20th century was already a well-known supplier of tea, began to expand its production with new efforts. To save on workers and at the same time get the maximum result, they were given weak and not very sweet milk tea. After some time, tea peddlers diversified the taste of the milk drink by adding traditional Indian spices to it. A new drink with an unusual taste and aroma quickly spread among the population and gained extraordinary popularity not only in India but also abroad.

Another hypothesis suggests that modern masala (chai) is a "descendant" of karhi, a traditional Indian drink made from hot milk, herbs and spices.

Variations of Indian tea

There is no single accepted, traditional recipe for masala chai, just as there is no classic taste. For example, in southern India, the taste of tea is not quite spicy, as a little cardamom and a piece of ginger are added to it. The northern version is fat and sweet due to the addition of yak milk to it. In the east of the country, tea is particularly spicy and hot. Residents of Bariguda prepare an incredibly burning drink, adding ginger root powder, spirit pepper, cardamom to it.

Very tasty tea is brewed in the Harichandra area. Here he is popular only in a society of ragamuffins and beggars. A respectable Hindu will never drink tea with spices at a chaiwalla, because this is considered indecent. But travelers are happy to visit tea vendors and enjoy the strong spicy taste of a milk drink.

Main Ingredients of Masala Chai

There is no unity in the preparation of tea with spices, both in methods and in ingredients. Each Indian family has its own original secrets that tell you how to make masala (tea). But despite the different recipes, there are still components that determine the beneficial properties of the drink, you can’t do without them.

This miraculous energy drink draws its piquant taste from cardamom, cloves, ginger, and black pepper. In some versions, some almonds, rose petals, licorice root are added. The milk drink gains all its strength thanks to the combination of spices that are added to it.

Actually tea

Tea is an essential component of this drink. Traditionally, cheap varieties are used - mamri. Chaiwallas often say that if loose leaf tea is used, the taste will not be the same. Mamri, crushed and fermented, when brewed, gives the maximum amount of coloring and aromatic substances. In addition, it contains almost no tannins and tannins. Cheapness is explained by the fact that it is produced from substandard tea leaves, which are not suitable for making high-grade tea.

Connoisseurs say that when buying mamri, you need to pour a little tea into your palm, roll it over the granules with your finger and blow it off. The excellent quality of the product should be evidenced by the absence of tea dust in the palm of your hand. Masala chai is made from cheap mamri because a decent leaf tea will leave a bitter taste provoked by tannins.

Milk

Buffalo milk is traditionally used to make masala (chai) in India. Due to the limited number of cows, their milk is very expensive there, and very rarely it reaches poor areas. Street cows, or rather, not cows, but zebu, are almost never used for the purpose of obtaining milk. In the Himalayas, yak milk is used. Since we have neither buffalo, nor yak, nor zebu milk, we can take cow's milk. But you need to understand that the fat content in it is several times lower than in Indian. Our milk from the supermarket for masala chai is not quite suitable, as it is already very low-fat. Homemade milk will work well, but in proportion to water, not 1:3, as served in Indian chaiwall recipes, but 1:1.

Spices

Spices are an essential component of a milk drink. Masala chai is made from a mixture of spices called karha. Each chaiwalla has its own set, in which ginger and green cardamom are the obligatory ingredients. Cinnamon, as a rule, is not added to the mixture, but a stick is lowered to the bottom of the cup. Often karhu includes cloves, anise or star anise, masse, black pepper, coriander, nutmeg. Less commonly, masala (tea) is prepared with the addition of saffron, black coriander, vanilla, fennel.

A special kind of drink is the Kashmiri kahuah. For its preparation, green leaf tea, milk, cinnamon, cloves, saffron and almonds are used.

Often karha is prepared in accordance with the principles of Ayurveda. Also, the composition of spices depends on the weather. When it is warm, nutmeg, cinnamon, zira, ginger, saffron, and pepper predominate. When it's hot - anise, cloves, cardamom, star anise.

Making tea at home

You can also make masala chai at home. It will not only bring health benefits, but also surprise with its unusual taste and aroma. Indian masala (tea) can be prepared in several ways.

For the first recipe, add a little milk and black tea to boiling purified water. Fresh ginger root must first be chopped, chopped nutmeg. Add allspice, cinnamon, cloves, cardamom.

It is important that the water boil over low heat throughout the procedure. At the end of cooking, add honey or sugar and remove from the stove. In order for the whole drink to be well saturated with spices, you need to pour it several times from one container to another. The tea itself will give vivacity and energy, and nutmeg will help satisfy hunger.

Classic masala chai recipe

To prepare a classic spiced tea, you will need cheap tea, usually Assamese. As a sweetener, you can use honey, syrup, as well as coconut, palm, cane or regular white sugar. In rural India, palm sugar is used, unrefined and cheap. Without the sweetener, the tea will be too bitter due to the spices.

Milk can be either buffalo or regular goat, cow or soy milk. From spices, cardamom pods and ginger root should be included in masala tea. The recipe may also include the addition of other spices: star anise, cinnamon, nutmeg, cloves, etc. Sometimes cumin or rose petals are also put in tea. In the West, vanilla, chocolate, condensed milk, ice cream are also added to masala tea. How to brew it? There are also multiple answers to this question. You can use rooibos or regular green tea, but it will already be a Kashmiri drink.

Preparing masala tea

The recipe for making a drink can be interpreted in your own way and spices can be added to it to taste and like. For this cooking method, you will need milk and water in a 2: 1 ratio, black leaf tea, spices. The drink itself is prepared from green cardamom (10 pieces), ground cinnamon (1 tsp), chopped nutmeg (pinch), ginger root, black cardamom and cloves. First of all, prepare the mixture. To do this, peeled ginger root is grated, cardamom is peeled, nutmeg, cloves and allspice are ground in a coffee grinder. When a mixture of two glasses of milk and a glass of water boils on the stove, then you need to add a mixture of spices to it and cook for a few more minutes, add a sweetener and stir. Leaf tea is added at the very end, after which the mixture is boiled a little more.

This recipe calls for black cardamom, which is quite hard to come by. It will give the tea a smoky flavor. Often in stores you can find mixtures for masala chai, which include other spices.

Cooking features

You do not need to have special skills in order to prepare a particularly delicious masala chai. The composition of the drink may vary depending on individual preferences. It is important to know some secrets with which you can make the drink unique.

The fullness of taste and aroma can be revealed only by preparing masala tea correctly. How to brew it? Pour in enough loose leaf tea. The drink must be strong, otherwise it will turn out just tea with milk, which will not bring any pleasure. The fat content of milk plays an important role. Tea will be delicious if you add milk with a high percentage of fat to it. You do not need to put any spices, as they can not be combined with each other and spoil the drink. Depending on the cooking time, put different ingredients. If the drink is going to be drunk in the morning, then it is better to use invigorating spices to give the body a boost of energy. In the evening, tea should be relaxing and soothing, so you need to choose the right spices.

Benefits of masala tea

Indian masala tea during its existence has long gone beyond the borders of the country and gained immense popularity all over the world. It is considered to be the hallmark of India. In addition to its unusual taste and specific aroma, the drink has a positive effect on human health. Masala tea, the beneficial properties of which provide the body with energy, is in demand in different countries of the world.

Firstly, the drink has a good effect on metabolism. They can be replaced with a morning cup of coffee, as some of the spices that make up its composition have an invigorating effect and give strength for the whole day. It is believed that the drink has a positive effect on the immune system, so experts recommend drinking masala tea for colds. The benefit of the drink lies in the vitamins that it contains. Its beneficial substances help purify the blood, thereby improving the appearance of a person. Also, a milk drink has a good effect on the cardiovascular system. Masala tea is also taken as a prophylactic against tuberculosis, as it contains proteins, fats, and minerals. It is also drunk with disorders of the digestive and nervous systems and with anemia. Masala tea, the properties of which depend on its composition, has a positive effect on human memory.

Each type of spice performs its function in the drink. Combined, they saturate the tea with vitamins and minerals. Cardamom improves memory, increases appetite. Cinnamon lowers the temperature, helps to get rid of problems with urination. Clove cleanses the liver of toxic substances.

Contraindications

Speaking about the side effects of the drink, it can be noted that they are practically absent. Since masala tea has spread all over the world, apart from its beneficial effect on the human body, exquisite taste and aroma, it has not become famous for anything else. The only warning is that due to the spices that are included in its composition, the drink should be used with caution by those who have an allergic reaction to one or another type of ingredient. In this case, the product can either be completely excluded, or replaced with something else.

Masala tea is now available for sale in almost all specialized stores. It can also be ordered online. In addition, you can cook it yourself. Having bought the finished mixture, you only need to correctly calculate the proportions of milk, water, spices and tea.

Masala tea should be tried by everyone at least once in their life. Its taste cannot be compared with anything, it is impossible to confuse it. Having tried a milky spicy drink once, you will return to it again and again.

Here we publish the most popular Indian spices (masala), their composition and recipes with them. You will also find here descriptions of some other oriental spices (Japanese and Arabic). Seasonings have many beneficial properties: they warm the stomach, help digestion, help cleanse the gastrointestinal tract, prevent constipation, improve blood properties, skin and hair condition, serve as an antidote for food poisoning, etc. Oriental spices make food tasty and healthy!

You can buy most of the spices listed in the Moscow store "Indian spices" (there are branches of the store near Sukharevskaya, Belyaevo / Yugo-Zapadnaya, Tushinskaya, D. Donskoy Boulevard) or order them on the Internet.

Garam masala - Garam masala

Ingredients: cloves, cardamom, coriander, cumin, bay leaf, nutmeg, black pepper, chili pepper, fennel.

In Hindi, "garam" means "hot" and "masala" means "a mixture of spices." The spices used in garam masala really "warm", so they are indispensable in cold weather and the winter season for those who are prone to colds and hypothermia.

Garam masala is the perfect blend of spices for bean and pea soups, as well as fried appetizers, sauces, vegetable salads and vinaigrettes.

Garam masala gives amazing flavors to sweet dishes: muffins, pies with apples, pears, pumpkin, etc., oatmeal cookies, hot herbal tea and fruit (especially apple and pear) drinks.

Garam masala, one of the most popular spice mixes among the world's finest culinary experts, is a versatile tool that can add a unique flavor and aroma to food. It is widely used in the practice of preparing nutritious and healing Ayurvedic dishes, among which the most popular is khichri, which is based on the traditional combination of rice and mung dala (mung beans) with the addition of vegetables and garam masala.

Tandury masala - Tandoori masala

Ingredients: cloves, ginger root, cardamom, black cardamom, ground coriander, cinnamon, cumin, bay leaf, nutmeg, nutmeg, fenugreek seeds (shamballa), ground black pepper, pepper, onion, garlic, mustard, salt.

Mode of application:

Mix one cup of kefir with 1 tablespoon of tandoori masala spice mix. Thoroughly mix the resulting paste and 2 tablespoons of lemon or lime juice and fresh coriander leaves. Dip 4 skinned chicken breasts in the marinade, cover and refrigerate for 6 hours. After that, put the chicken in an oven preheated to 200 ° C for 30 minutes. Garnish the dish with fresh coriander leaves and lemon wedges. Serve with garnish.

Also, tandoori masala is great for marinating barbecue.

Carry madras - Curry madras mild

Ingredients: mustard seeds, coriander, cumin, turmeric, fenugreek seeds (Shambhala), ground black pepper, chili pepper, garlic, fennel, salt.

Curry is the most famous Indian condiment. This word denotes three concepts:

1. Fresh or dried leaves of the curry plant (curry leaves).

2. A mixture of spices, which includes from 3 to 30 ingredients! Curry usually includes turmeric, cardamom, cinnamon, ginger, saffron, chili, etc.

3. Food cooked in a sauce with a mixture of spices. For example, curry chicken or curry shrimp.

Curry is the oldest recipe from Madras chefs. The combination of spices "Curry" is made in accordance with the traditional medical system of Ayurveda and contributes to maintaining the balance of all body functions. Curry is versatile! It is added to taste in all dishes - appetizers, soups, hot sauces, sandwiches, ketchups, side dishes, salads, pizzas, rice dishes, vegetables, baked goods - all this takes on an unsurpassed new taste thanks to curry. Curry not only makes food appetizing: the proposed combination of spices "lightens" the food and promotes its rapid absorption, keeping you cheerful and in a good mood.

Chana masala - Seasoning for peas

Ingredients: clove, ginger root, cardamom, ground coriander, cinnamon, cumin, bay leaf, mango, nutmeg, nutmeg, mint leaves, fenugreek, black pepper, chili pepper, black salt, pomegranate seeds, nutmeg, salt.

Cooking method:

White chickpeas 200 g soak overnight. Strain. In a large frying pan 50g of vegetable oil. Finely chop and fry until golden brown 120g red onion. Add two chopped tomatoes (120g) and sauté them along with onions. Sprinkle 20g chickpea seasoning, 1 teaspoon salt and chickpeas. Fry for a few minutes and then add 800 ml of water. Mix half a teaspoon of baking powder, add to water and cover. Simmer the dish for about 40 minutes over low heat.

Сhicken curry masala - Seasoning for chicken

Ingredients: asafoetida, cloves, ginger, cardamom, coriander, cinnamon, cumin, turmeric, bay leaf, nutmeg, nutmeg, fenugreek, black pepper, mustard seeds, cumin, chili pepper, salt.

Cooking method:

Take 1kg of chicken and divide it into 8 parts. Heat 100g ghee oil in a frying pan and fry 3 chopped onions in it. Finely chop 3 tomatoes and add them to the pan as well. Paprika ½ tablespoon will not hurt. Mix everything well. Then add 15g chicken seasoning and fry the resulting mixture, stirring constantly. Add chicken and saute for about 10 minutes. Add 100g yogurt, 60ml water and stir. Reduce the heat and cover the skillet with a lid. Simmer the contents for about 20 minutes, making sure that it does not burn. Add 15ml lemon juice and fenugreek leaves. Stir.

Meat curry masala - Seasoning for meat

Ingredients: asafoetida, cloves, ginger root, cardamom, coriander, ground cinnamon, cumin, turmeric, bay leaf, nutmeg, nutmeg, fennel, mustard seeds, garlic, onion, fenugreek, black pepper, chili pepper, salt.

Cooking method:

For pasta: take - ginger 15g, 6 cloves of garlic, almonds 15g, coconut 15g - and chop, pour some water, put everything in a blender and make a paste. Pour 50 g of vegetable oil into the pan, fry 100 g of onion until golden brown. Add pasta and fry for 3-4 minutes, add 20g meat seasoning and fry for another 2 minutes. pour 120 g of yogurt, then 60 g of fresh tomatoes, salt, fry the resulting mixture, stirring, for another 3-4 minutes. Dip 700 g of sliced ​​\u200b\u200bmeat into the pan and reduce the heat. Pour 250 ml of hot boiled water, close the lid and simmer for 45 minutes over low heat.

SHAN masala - Seasoning for rice

Ingredients: clove, ginger root, cardamom, black cardamom, cinnamon, cumin, turmeric, fenugreek seeds (Shambhala), black pepper, dried plum, dill seeds, bay leaf, kalinji seeds, fennel, garlic, black cumin, chili pepper, salt.

Cooking method:

Fry the onion in vegetable oil until golden brown. Add one grated tomato and fry until the oil separates. Add 500 g of chopped meat, garlic, ginger, potatoes, kefir, as well as a tablespoon of seasoning for pilaf and fry for 15 minutes. Add 1-2 tablespoons of water and simmer over low heat until the meat is cooked, then reduce the heat and fry, stirring until the oil separates from the gravy. Separately, boil 500 g of basmati rice until half cooked, drain the water and put in two layers with the previously prepared sauce. Cover and simmer over low heat until the rice is cooked. Stir thoroughly before serving.

Fish seasoning mix - Seasoning for fish

Ingredients: clove, ginger, black cardamom, coriander, cinnamon, cumin, turmeric, mango, nutmeg, fenugreek, paprika, onion, garlic, black pepper, chili pepper, salt.

Cooking method:

1) Mix 1.5 kg of sliced ​​fish with 1.5 teaspoons of garlic paste and 1 pack of fish seasoning. Set aside to marinate for half an hour. Heat ghee or vegetable oil 500 g in a deep frying pan and fry the fish until golden brown. You can add 3-4 tablespoons of tamarind to the above ingredients.

2) Heat 175 g (1 cup) ghee oil in a frying pan and fry 1/2 medium size onion until golden brown. Add 15-25 curry leaves, 1 tbsp garlic paste, a cup of yogurt (200 ml), and a pack of fish seasoning. Fry for a few minutes. Add 1.5 kg of sliced ​​fish or shrimp and fry for 10 minutes, stirring well. Add 3-4 cups of water and simmer over low heat until the fish is soft. Serve with boiled rice.

Chanky chat masala, Pav bhaji masala - Salad dressings

Ingredients: asafoetida, cloves, ginger, coriander, cumin, mango, nutmeg, mint leaves, black pepper, chili pepper, nutmeg, pomegranate seeds, cumin, juniper berries, salt, black salt.

Cooking method:

Take half a potato per person. Peel it and cut it into 2 cm cubes. Heat enough ghee in a frying pan and fry the potato pieces over low heat until golden brown. Transfer to a deep plate. Add one tablespoon of salad dressing and two tablespoons of lemon juice. Mix well and serve hot.

To prepare a fruit salad, for one person, take half a cup of peeled and cut into 2 cm pieces of fruit, add salad dressing and lemon juice.

You can also sprinkle masala on waffles, roasted nuts, vegetable salads, sandwiches, etc.

T-plus masala - Seasoning for tea and coffee

Ingredients: star anise, cloves, ginger, cardamom, ground cinnamon, black pepper, anise.

Cooking method:

1) For an exotic taste and smell, add seasoning along with tea leaves to boiling water. Milk and sugar can be added if desired.

2) You can also add tea seasoning to hot milk or coffee before boiling

Kitchen king masala - Seasoning Royal

Ingredients: asafoetida, cloves, mustard, ginger, cardamom, coriander, cinnamon, cumin, turmeric, bay leaf, nutmeg, nutmeg, fenugreek, black pepper, chili pepper, fennel, garlic, onion, salt.

Cooking method:

Cut the Adyghe cheese into cubes and fry in melted butter until golden brown. Separately, fry 2 finely chopped onions, add 2 peeled and pureed tomatoes and cook for 2-3 minutes. Add 2-3 teaspoons of royal seasoning, salt to taste and cook for 3 more minutes. Put 4 peeled and chopped potatoes and 200-300g green peas into the pan. stir 3 min. At the end of cooking, when the potatoes are soft, add the pieces of cheese, parsley or coriander leaves.

Sambar masala - Sambar masala

Ingredients: asafoetida, cloves, ginger, cardamom, coriander, cinnamon, cumin, turmeric, nutmeg, nutmeg, fenugreek seeds (shambhala), black pepper, chili pepper, mustard, salt.

Cooking method:

Wash and dry 500g of vegetables such as cauliflower, peas, zucchini, potatoes, etc. Boil 200g of peas in 800ml of water (40 minutes). Leave it in the water. Soak 50g of tamarind in 100g of warm water for 30 minutes, remove the pulp and transfer to a pot with boiled peas. Separately fry 100g red onion, 100g chopped tomatoes. Add vegetables, 20g sambar masala, salt, cook for another 5 minutes. Now put boiled peas with water there and cook for about 20 minutes more, at the end put coriander and parsley to taste.

Panch puren masala - Panch puren spice mix

Ingredients: mustard, kalinji (black cumin), cumin, fenugreek seeds (shambhala), fennel.

The panch puren spice mix has a pleasant aroma that goes very well with vegetable and bean dishes.

Wasabi

Ingredients: wasabi horseradish, lactose, sorbitol, dyes, salt, water.

Wasabi (Wasabia japonica (Miq.) Matsum.), a perennial plant of the Cruciferous / Cruciferae family, growing in Japan along the banks of clear, cold mountain streams. It is also grown in culture for the sake of sharp and burning roots on mountain terraces, through which water from mountain streams is let in. During the year, the roots grow by about 3 cm, so that the harvest of commercial roots has to wait several years.

The pungent taste of wasabi is said to stimulate the stomach, promote digestion, and neutralize poisons. Wasabi root is a spice known exclusively in Japan. Japanese relative of our horseradish, served as a green paste made from freshly grated roots. Wasabi is served with raw fish dishes. Wasabi is sometimes thought to serve as an antidote for food poisoning from raw fish, which is why it is most often served with sushi and sashimi.

tahini paste

Ingredients: 100% natural sesame meal

Sesame tahini paste. This thick, oily paste is made from roasted sesame seeds. Tahini paste is used to make sweet desserts and together with sugar and honey to make halva.

« Living with spices is more interesting than without them. Are there so many things in the world about which one can say the same?”- once noted the famous writer Pyotr Weil. If you properly handle these mysterious substances, you can not only strengthen your health, but also bring emotions into balance. Finally, oriental spices- this is the easiest and most useful way to diversify the sensations.

In India, spice blenders are called masalchi. This is an ancient profession, mentioned in the sacred texts of the Aryans. A full course of study on masalchi lasts at least three years. Doses, proportions, compatibility, appropriateness - the science of spices is very similar to pharmacology, and no wonder.
Ancient sages - from the creators of Ayurveda to the shamans of the Central African tribes - used spices as medicines. Not forgetting at the same time that most of the spices are aphrodisiacs (this property was known back in biblical times).

We do not understand our happiness - because today spices are publicly available. But a few centuries ago, a standard set of spices would have cost a fortune. 200 grams of black pepper cost as much as a workhorse. To buy a few cinnamon sticks, a medieval craftsman would have to work for a whole year. Owners of spices kept them in treasuries along with silver utensils and gold bars. In pursuit of precious spices, military expeditions were equipped, a sea route was laid to India and China, and (by mistake) America was discovered.

We do not promise to dedicate you to all the subtleties of the art of masalchi at home, but we will tell you the basics of the world's "spicy geography".

BERBERE- a favorite mixture of Ethiopians, one of the most spicy in the world. The mixture is based on five ingredients: red hot pepper, garlic, cardamom, coriander seeds and shamballa leaves. The remaining ingredients (black pepper, ginger, long pepper, fenugreek, cinnamon, cloves) depend on the whim of the cook.
In a dry frying pan without oil, fry the chopped pods of red pepper until dark, add the rest of the ingredients. After a few minutes, the whole mixture is ground.
Berbere goes with lamb, soups and stews.

VINDALOU- a visiting card of South-West India. These are roasted hot spices: mustard seed, cumin, black pepper, shamballa seeds, cloves, coriander, red hot pepper and tamarind seeds.
If you dilute this mixture with vinegar, you get a universal spicy paste for meat, fish and rice.

GARAM-MASALA originally from North India. This complex mixture may include all Indian spices, but in the classic version it has 12 ingredients: cumin, coriander, black pepper, Indian bay leaf (in extreme cases, you can replace our laurel), allspice. Cinnamon, cloves, nutmeg and cardamom in small doses bring a sweet note. Chili pepper, saffron and fennel emphasize spiciness and spice.
The secret of garam masala is its freshness. All ingredients must be ground right before adding to the dish. So the ready-made garam masala in the store is a fake.

GOMA-SIO. If you prefer minimalism to Indian variety, try a simple Japanese seasoning made from sea (or rock) salt and sesame seeds. Combine them in a ratio of one to eight, fry and finely grind.
Goma-sio replaces table salt in many therapeutic diets and is generally a symbol of healthy eating. Just keep in mind that Japanese salt does not store for long, cook it in small portions.

ZAKHTAR originally from Jordan. But today, this mixture of crushed sesame, powdered sour red-purple fruits of the sumac tree and thyme is common throughout the Middle East. It is sprinkled on meat, vegetables, or mixed with olive oil to make a simple sour and spicy sauce that is very healthy.

COLOMBO- one of the brightest and at the same time moderately spicy mixtures. It is used in the Caribbean. Breathe in this smell, in which coriander, saffron, garlic, nutmeg, chili and cinnamon overlap each other - and Johnny Depp and the juicy scenery of "Pirates of the Caribbean" will pop up in your memory.

PANCHORON or Five Seeds, a Bengali condiment for vegetarian dishes. Unlike other mixtures, the ingredients of Panch-Phoron are not ground. Equal parts of cumin seeds, fennel, wild fennel (nigella, or nigella), black mustard and shamballa seeds are fried in mustard (or other vegetable) oil right before use.

RAS EL HANUT- one of the most complex Arabic mixtures. It, like the Berbere, everyone prepares in their own way. Ras el hanout is ginger, anise, cinnamon, cloves, cubeba pepper (originally from Java) and black pepper, dried rosebuds or lavender, turmeric root, cumin, cardamom, wild fennel, nutmeg and mace… Confused? But this is not the limit: up to fifty components fit into ras el khanout!

SHITHIMI-TORAGASHI. But the most complex Japanese seasoning contains only seven components: local toragashi pepper, crushed mint-flavored sansho Dental leaves, white sesame seeds, poppy and hemp seeds, ground dried nori seaweed and pieces of tangerine zest.
Shichimi-toragashi is an interesting addition to sushi, seaweed salad and rice without salt.

Wuxianmian- a well-known Chinese mixture, it can be found in supermarkets under the code name five-spice powder. It goes well with pork, poultry and fruit desserts. Wuxianmian is made from equal parts ground cinnamon, fennel seeds, cloves, star anise, and Chinese huajio pepper. Wuxianmian will be your guide in the fine cuisine of the Celestial Empire.
Author - Elena Kruglova

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06.10.2017

Here is collected interesting information about what masala tea is, due to what it has medicinal properties and how to brew it correctly in order to fully enjoy its beneficial composition. The cure for all diseases, broken hearts, bad mood and an unforgettable spicy-warming taste - all this is embodied in one extraordinary Indian drink, the popularity of which spreads throughout the world.

What is masala chai?

Masala Chai is an invigorating, sweet and spicy tea drink, slightly spicy and very aromatic thanks to the many spices used to make it. Very popular in India and some other neighboring countries. Its name translates as "tea with spices." The word "Masala" refers to different combinations of spices widely used in Indian cooking.

A hot cup of masala chai is a great alternative to coffee and the perfect way to start your day. A fragrant Indian drink will not only give strength, but also speed up the metabolism.

Composition of masala chai

Similar to garam masala condiment, masala chai recipes are passed down from generation to generation, may vary by region, and there is no single method of preparation. Nevertheless, all variations of this drink contain four main components: spices, milk, tea leaves and sugar.

Spices

The spices that are put in this drink are called "warm". They harmoniously combine with each other and create an incredible composition of rich and spicy taste and spicy, delicate aroma.

The main spices found in almost every version of masala chai are:

• Cinnamon - rich, spicy. Whole cinnamon sticks are preferred over powders.
• Green Cardamom - Sweet aromatic pods add a spicy flavor that dominates masala chai. 1-2 pieces are enough for one serving.
• Clove - gives an intensely spicy aroma and a warming taste.
• Fresh ginger is hot but sweet.
• Black Pepper - Adds a hot, spicy note.

Additional spices:

• Bay leaves are not just for soup! In some parts of India, it is a required ingredient for masala chai. Fresh leaves have a mild aroma, while dried leaves are more intense.
• Lemongrass - gives the drink a fresh, citrusy note that is especially attractive when paired with a lot of ginger.
• Saffron - it has a bitter taste, put in small quantities in softer mixtures of masala chai. Colors the drink in a bright yellow color.
• Star anise (star anise) - can be used to give an anise-like flavor to tea.
• Fresh basil - a few leaves (2-3 per cup) will transform the taste of your drink.

Milk

Typically, masala chai is made by mixing ¼ to ½ parts full fat milk with water and heating the liquid to a boil (or even full boil). For those who prefer to drink tea without milk, it is simply replaced with water. Some people like to use coconut, rice or almond milk.

True connoisseurs of this Indian drink do not recommend using skim milk, as the spices in it reveal their flavor worse.

tea leaves

Use any good quality, full-bodied black tea available to you.

Sugar

Plain white, brown, palm or coconut sugar, maple syrup or honey is added. Sweeteners enhance the flavor of spices and offset the bitter-spicy taste, but you can do without them if you prefer unsweetened tea.

Masala Chai Recipes

This drink is made quite quickly and simply, the proportions can be varied to taste.

Classic masala chai recipe

You will need:

• 2 glasses of milk;
• 2 glasses of water;
• 4 whole cloves;
• 2 crushed green cardamom pods;
• 2 chopped peppers;
• 1 cinnamon stick;
• 1 grape-sized piece of ginger, peeled and chopped
• 2 tsp Sahara;
• 2 tbsp. l. black tea leaves.

How to cook:

1. Combine milk, water and spices in a medium saucepan. Boil over medium heat for 10 minutes, stirring occasionally.
2. Add sugar and tea leaves. Stir and then boil for 5 minutes.
3. Strain through a sieve and serve.

This recipe is the base, but feel free to experiment with mixing other spices in this drink and change the proportions to suit your tastes and mood!

Making masala chai with ground spices

You will need:

• Carnation - from 6 to 8 buds.
• Black pepper - from 6 to 8 peas.
• Green cardamom - 6 to 8 pods.
• Cinnamon sticks - 2 to 3 pieces.
• Dry ginger powder - ½ teaspoon.
• Ground nutmeg - ¼ teaspoon.
• High fat milk - 1 cup
• Water - 1 glass.
• Fresh ginger - 3 cm slice.
• Tea leaves - 1 tablespoon.
• Sugar - to taste.
• Mortar for spices.

How to cook:

1. Place all spices in a mortar.
2. Grind everything into a coarse powder.
3. Add water and milk to a saucepan.
4. Put some fresh ginger in there.
5. Sprinkle in tea leaves.
6. Add the prepared spice mix.
7. Let the tea boil for 4-5 minutes. It will change color to a rich dark brown.
8. Carefully strain the hot tea into a cup through a strainer.
9. Sweeten your drink. You can add honey instead of sugar.
10. Enjoy your Indian Masala Chai while it's still warm.

How to make masala chai from ready mix

You can also buy ready-made tea masalas, which are dry powdered or granular mixtures with various flavors and combinations of spices.

For 1 serving:

1. Put 1 tsp. tea mixture in ¾ cup boiling water.
2. Brew 4-5 minutes and strain.
3. Pour in ¼ cup hot milk and sweeten with honey or sugar to taste.

Liquid "tea concentrates" have also become very popular, which simply need to be diluted with milk or water to create a fragrant hot or cold drink. Many coffee shops and restaurants use them for convenience, instead of making masala chai from scratch.

Tea bags are also common, which contain an assortment of ground spices that need to be soaked in a mug of hot water.

How to make masala tea - video

• Vary the ratio of the mixture of tea-masala, tea leaves, milk and sugar to your taste.
• Add a few basil leaves, lemongrass, and other powdered dried herbs for a spicier flavor and aroma.
• Use other spices such as fennel, bay leaf, and star anise.
• Try adding a pinch of black salt to your masala chai.
• Cloves, cardamom, allspice or black pepper, cinnamon, anise, fennel - the combinations are up to you, but fresh ginger is an indispensable component of masala chai!

How to choose and where to buy good masala tea

It is best to buy malasa tea in an online store specializing in organic products (that is, grown in environmentally friendly places without the use of pesticides). Here is a list of the best Indian masala chai ready mixes that meet international quality control standards and have garnered numerous positive reviews:

Tulsi Organic India tea, 18 bags >>>- tea of ​​100% organic origin with the addition of basil (tulsi), which gives it a perfect taste filled with health. Assam black tea, cassia, ginger, cardamom, black pepper, cloves, nutmeg.

100% organic black tea with spices "500 Mile Chai" The Tao of Tea (114 g) >>>- a blend of the best black tea with ginger, cloves, cardamom and cinnamon. The name of this masala chai translates to “tea for 500 miles,” an Indian proverb that originated when drivers stopped late at night at small roadside tea stalls (“dhabas”) and asked for a strong, sweet tea that helped them cover long distances (jokingly it was called tea “for the next 500 miles”).

Frontier Natural Products Organic Masala Chai (453g) >>> contains cinnamon, fennel, black pepper, ginger, cardamom, nutmeg, clove, goes well with milk and sweetener.

Tazo Teas Organic Black Tea, 20 bags >>> with a pronounced taste and sharpness thanks to a rich blend of quality black tea, cinnamon, cardamom, black pepper and star anise.

Twinings Spice Tea, 25 bags >>> contains 100% natural ingredients, perfectly balanced thanks to the sweet and spicy taste of cinnamon, cardamom, cloves and ginger. Brew a tea bag with freshly boiled water and leave for 4-6 minutes depending on the desired strength. It is best to drink sweet with the addition of milk or cream.

Organic Premium Stash Tea, 18 bags >>> This version of the classic Indian drink blends organic black and green Assam teas with organic cinnamon, cloves, ginger and cardamom. When brewed, it is a very fragrant masala chai with a sweet, strong and deep taste and a rich, full-bodied and long aftertaste. This tea is pleasant both on its own and with the addition of milk and sugar.

Zhena's Gypsy Tea Caffeine-Free Caffeine-Free Chai, 22 bags is based on herbal red rooibos tea with ginger, cinnamon, cardamom, cloves, orange peel, nutmeg and black pepper. Boil water, pour the bag and infuse for 3-5 minutes.

Organic masala tea Choice Organic Teas 16 bags >>>- A balanced blend of rich black Assam tea with traditional Southeast Asian spices: cardamom, cinnamon, ginger, clove and black pepper. All ingredients are grown without the use of harmful substances. Pour a glass of boiling water over the tea bag, steep for 5-6 minutes and enjoy.

How to store masala chai

You can store prepared masala chai powder in an airtight container in a dark cupboard for several weeks.

Benefits of masala tea

Here are 10 health benefits that make masala chai unique and healthy:

1. It has an anti-inflammatory effect.
2. Removes fatigue.
3. Fights colds and flu.
4. Improves digestion.
5. Reduces the risk of cardiovascular disease.
6. Improves metabolism.
7. Prevents diabetes.
8. Helps with PMS (premenstrual syndrome).
9. Raises the mood.
10. Promotes weight loss.

When analyzing what are the health benefits of masala chai, it is important to examine each ingredient in the composition. While they work together, the individual components have powerful benefits on their own.

• Ginger aids digestion, improves blood circulation, boosts the immune system and reduces inflammation, which will be especially beneficial for people suffering from arthritis. Has antioxidant properties. Studies have shown that ginger can help fight cancer cells.
• Cardamom is good for digestion and supports the immune system. In addition, it helps detoxify the body, improve circulation, and may fight respiratory problems.
• Black tea is known for its strong antioxidant properties. The tannins present in it help regulate heart rate and blood pressure by dilating the blood vessels.
• Cinnamon - also has excellent digestive properties, can balance blood sugar levels. It has anti-inflammatory, antibacterial and antioxidant effects. Prevents Alzheimer's disease.
• Clove - again, it helps digestion, has analgesic and antibacterial properties, regulates the amount of sugar in the blood. Helps reduce the amount of "bad" cholesterol.
• Black Pepper - New research has shown that it can affect our metabolism. It also provides antibacterial and antioxidant support and aids in digestion.

Contraindications (harm) masala tea

Although there are no known cases of harmful effects of masala chai on the body, still do not get too carried away with it if you have a stomach ulcer or hyperacidity. It contains spices, which are almost all spicy, and it is very bad for the stomach.

Contraindicated in case of individual intolerance to any components of tea.

Since masala chai is a mixture of various herbs and spices, it is important to be careful when pregnant or breastfeeding. Some spices can lead to hormonal imbalances and other side effects. Avoid ingredients such as:

• mint;
• sage;
• thyme;
• parsley;
• comfrey;
• licorice (licorice).

In addition to the amazing aroma and invigorating effect, this Indian drink contains only natural ingredients that will bring health benefits. Now that you have learned what masala chai is, studied the composition and all the details about its medicinal properties, be sure to try making it at home.