Ingredients
Small Cardamom (Choti Elaichi) – 10-12
Cloves (Lavang/Laung) – 3-4
Fennel seeds(Saunf) – 1 tablespoon
Method
Dry roast all the ingredients for 7-8 minutes until you can get a faint aroma of the spices. Let it cool completely. Once it is cool run it in the dry jar of a mixer/blender and grind into a fine powder. Cool completely and store in an air-tight container. Use the masala as and when required to make tea.
Indian Masala Tea
To make 2 cups of Masala tea. Boil 2 cups of water in a pan. Add sugar, Tea leaves and the powdered masala and let it come to a boil. Once it starts boiling, add some milk(fresh, evaporated or condensed) and let it boil for a couple of minutes. Strain and serve piping hot.
Small Cardamom (Choti Elaichi) – 10-12
Cloves (Lavang/Laung) – 3-4
Fennel seeds(Saunf) – 1 tablespoon
Method
Dry roast all the ingredients for 7-8 minutes until you can get a faint aroma of the spices. Let it cool completely. Once it is cool run it in the dry jar of a mixer/blender and grind into a fine powder. Cool completely and store in an air-tight container. Use the masala as and when required to make tea.
Indian Masala Tea
To make 2 cups of Masala tea. Boil 2 cups of water in a pan. Add sugar, Tea leaves and the powdered masala and let it come to a boil. Once it starts boiling, add some milk(fresh, evaporated or condensed) and let it boil for a couple of minutes. Strain and serve piping hot.
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