I remember drinking Gujarati tea — ‘cha’ — from the age of four, with particularly fond memories of sipping it from saucers which is the traditional way to enjoy it. Chai in general is a daily staple in the Indian home.
Why the popularity? In the context of Ayurveda, this nourishing and therapeutic tea balances all three doshas, in other words, as a ‘rasanaya’ — a healing tonic, this rich, sweet and spicy liquid has a balancing effect no matter what your prakruti (natural constitution) is.
Most of my life, I drank it twice a day. As a child, my grandmother would serve it in the mornings alongside toast (my daily breakfast.) And as I got older I would brew another comforting cup in the early evening!
I liken making tea to making art. Chai, for me, is a meditative, sensory experience, a ritual.
Its immune booting benefits along with its antimicrobial, anti-inflammatory properties are just the plus side! Note that I grate fresh ginger into the masala mix for that extra kick. My own concoction is dark and bitter ‘kadak chai’ — my mum attests to the taste being like ‘nectar’ — life giving; warming and revitalising. The strong and bitter taste and slight astringency felt in the mouth gives me my version of that ‘coffee-hit’ feeling, awakening and enlivening the senses.
Friends often crave my particular blend and unique flavour, I kid you not. And if I’ve met up with a friend after a long time, I often get the request to bring some of my tea in a flask! Such is the memory left by this chai’s gorgeous flavour.
Winter time is perfect to give this fragrant drink a try! (And I’m not talking about cafe-style Chai-lattes — nope. Nothing beats Indian home-brewed tea.)
MASALA CHAI RECIPE ~
INGREDIENTS:
1 and 1/2 cup of Water
1 Cup Milk (Oat/Soya as alternatives).
2 Teaspoons of Black Tea Granules (or use tea bags).
A few pinches of fresh ginger (grated/crushed).
1 Clove
1/2 Cinnamon Stick or 2 pinches of the powder
Elaichi
(2 Cardamom pods - optional).
Honey/Jaggery/Sugar
RECIPE ~
⫸ Boil the water in a saucepan along with the loose tea.
⫸ (Option to dry roast the spices slightly.)
⫸ Add in the spices and leave to simmer for 2 or 3 minutes.
(Okay so here’s the cheat sheet. I’ve always had a ready-made Gujarati spice tea blend on hand — usually 1 teaspoon of this masala mixture is added to the pot of water (I of course add enough to burn the back of my throat — I like it spicy!).
Either get yourself a ready-made spice blend (I currently use ‘Niharti Tea Spice,’) or crush the spices listed above and add according to taste.
⫸ Next, pour in the cup of milk. (Again adjust according to how milky you like the texture to be.)
⫸ Now is the time to add in sugar and stir if this is how you prefer to sweeten your tea.
⫸ Otherwise, allow the mixture to rise and come to a boil.
⫸ Continue to let the tea rise and fall a few times. (To get that dark shade and bitter taste - boil for longer!).
⫸ Strain the liquid through a small sieve into your favourite mug, or go old school and make sure you have a saucer to enjoy it the indigenous way!
⫸ If you haven’t added the sugar, sweeten now with honey or jaggery.
ENJOY! And let me know how it turns out! Was it a meditative experience?
Send me a message on INSTAGRAM!
Or Email: Payal@pranaandpoetry.com
RISE UP!
Payal
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