Veggie Foodie

Ingredients:

Whole spices

• 4 tbsp green cardamom pods
• 2 tbsp cloves
• 2 tbsp black peppercorns
• 2 sticks cinnamon (about 10 gm)
• 1 nutmeg, broken into pieces
• 2 star anise
• 2 tbsp fennel seeds

Spice powder

• 4 tbsp dried ginger powder

Optional

• 2 mace flowers
• 1/4 cup loosely packed dry basil leaves (Tulsi) along with its seeds and twigs
• 1-2 licorice sticks
• 1 tbsp long pepper roots (ganthoda)

Method:

1. Roast the whole spices in a pan on low heat for 2-3 minutes and then cool
2. Grind to fine powder
3. Mix in ginger powder
4. Sieve the mixture
5. Grind any coarse spices left in the sieve
6. Finally, gently mix in dry basil (Tulsi) and your chai masala is ready!

• Store in airtight glass container in a cool dark place
• When making chai, add 1/2 tsp of this masala to 1 cup chai

Inspiration source:

https://m.tarladalal.com/chai-ka-masala–chai-powder–tea-masala–indian-masala-tea-powder-4217r