Saturday, January 14, 2012

Masala Chai/Masala Tea

Ingredients for Tea Masala

Cardamom (Elaichi/Elakulu) powder - 1 tbsp
Cinnamon powder -1 tbsp
Black pepper powder - 1/4 tbsp
Nutmeg powder - 1/8 tsp

Mix all these powders in a container. This powder serves for a longer period.


Everyone has their own way of making chai..say..with water decoction and milk or only with milk or with tea bags in water and creamer. The recipe I generally follow is the former one.

For 1 cup of tea/chai

For 1/4 cup of water, add 3 tsp sugar and 2 tsp tea powder and the masala powder (as per taste-may be 2 pinches).
Bring it to boil, add milk (3/4 cup). Bring it to boil. Strain using a tea strainer, serve while hot with a rusk or tea biscuits.

 Ginger powder (1/2 tsp) can also be added to the masala powder.

Sweet Roti

List of ingredients

Wheat rava - 1 cup
Wheat flour - 3 cups
Sugar - 1 cup
Cardamom powder - 1 pinch
Water - 2 cups (to cook wheat rava)
Butter - 1 tbsp
Salt - 1 pinch

Preparation time - 45 mins


  • In a mixing bowl, mix wheat flour, water, salt.  Mix the dough to the consistency level of chapathi/roti flour. Let it rest.
  • In a nonstick pan, take wheat rava, fry until the color changes. Now add 2 cups of water to it, cover the pan to allow boiling. 
  • Add sugar to the rava when it is almost boiled. At this point, the rava gets water due to sugar. Now add 1 tbsp of butter, cardamom powder. Cook rava on medium flame until it gets hard enough to roll into a ball. 
  • Make round balls with rava and keep them aside.
  • Now take some wheat flour, roll it into a disk. Place the sweet rava ball in the disk, and cover it with the edges of the disk (same as parantha). Roll it again to a thin disk.
  • Take a tawa, coat it with butter spray. Once it gets hot, place the sweet roti disk and cook it like a chapathi by flipping and spraying butter on both sides as needed.
  • Delicious sweet roti is ready...


  • Semolina can be used for stuffing inside instead of wheat rava.
  • Wheat flour can be replaced by all purpose/maida flour.
  • Instead of cooking it as a roti, the disk can also be fried as a poori.

Almond Burfi

Things needed

Almonds - 1 cup, blanched for 3 mins
Milk - 1 cup, whole milk preferably
Butter - 2 tbsp
Sugar - 1 cup (brown)
Elaichi/Cardamom powder - 1 pinch

Preparation time
45 mins


  • Grind almonds and milk to a paste.
  • In a vessel, add butter, let it melt. Now add the ground paste, sugar; 
  • Boil the contents on a medium flame until it gets thickened as shown below

  • Add cardamom powder, mix well. Now spread the almond paste on to pre greased (with butter)  plate and let it cool.
  • Once the burfi paste gets cooled, cut it into pieces.
  • Keep stirring the contents to make sure that the mixture does not burn.

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