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Indulge in the Warm, Aromatic Bliss of Masala Chai

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Chai Water Color

The aroma of chai has wafted through the streets of India for centuries, enchanting the senses and warming the soul. This beloved beverage has a rich history that stretches back to ancient times when it was first crafted from aromatic spices and black tea. Over the years, chai has evolved into the rich and complex drink that we know and love today, with each region of India adding its unique twist to the recipe. From the bustling markets of Delhi to the quiet tea stalls of the countryside, chai is an integral part of daily life in India, bringing people together and nourishing the body and spirit. Whether you’re sipping a steaming cup on a chilly morning or sharing a pot with friends, chai is a timeless treasure that has captured the hearts of people around the world.

Chai is the heartbeat of India. It’s the drink that wakes us up in the morning, helps us take a break from our busy lives, and brings us together with friends and family. It’s a symbol of hospitality, a source of comfort, and a daily ritual that connects us with our cultural roots.

Indian chai, also known as masala chai, is a delicious and aromatic spiced tea popular throughout India. Here is a simple recipe for making Indian chai at home:

Chai Ingredients

  • 2 cups water
  • 2 cups milk
  • 2 tbsp black tea leaves
  • 1 cinnamon stick
  • 2 cardamom pods
  • 1-inch piece of fresh ginger, sliced
  • 2 tbsp sugar (or to taste)

Chai Instructions

  1. In a saucepan, bring the water, milk, tea leaves, cinnamon stick, cardamom pods, and ginger to a boil over medium heat.
  2. Reduce the heat to low and let the mixture simmer for 10 minutes or until the tea is brewed to your desired strength.
  3. Stir in the sugar and adjust to taste.
  4. Strain the tea into cups and serve hot.

Optional: You can add other spices to the chai, such as cloves, black pepper, or fennel seeds, to give it a more complex flavor. Experiment with different combinations to find your perfect chai blend.

Makes 4 cups of Chai.   If you want to make a larger batch of chai, simply adjust the proportions of the ingredients accordingly.

Calling it “chai tea” or “chai tea latte” is redundant because “chai” already means tea. It would be like calling it “tea tea” or “tea tea latte” – it just doesn’t make sense.

I don’t like Indian Food….Do you mean Punjabi Food?

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MapofIndia

I don’t like Indian food. I hear that occasionally. I explain that there’s not really Indian food…that the country has a variety of regional foods. Unfortunately, the great majority of Indian restaurants outside India focus on the cuisine of Punjab.  This Indian cuisine map, courtesy of Maps of India, does a great job of illustrating the foods from the various regions of India.  Remember that India is about the size of continental Europe and has 28 states, each with its food, attire, and even unique spin on religion.

Indian cuisine is known for its diverse flavors and dishes, and the country’s regional differences play a large role in this diversity. Each region of India has its unique cooking style, influenced by climate, culture, and local produce.

In northern India, the staple grain is wheat, which is used to make various bread such as roti, naan, and paratha. The cuisine of this region is also characterized by rich, creamy dishes like butter chicken and korma, which are made using yogurt and cream. Spices such as cardamom, cloves, and cinnamon are widely used in northern Indian cuisine.

In southern India, rice is the staple grain, and dishes are typically made using coconut and tamarind for added flavor. The cuisine of this region is known for its use of fresh herbs and spices, including curry leaves, mustard seeds, and turmeric. Popular dishes from this region include dosa, a type of fermented rice and lentil crepe, and idli, a steamed rice cake.

In eastern India, the cuisine is influenced by the flavors of Nepal and Tibet. The region is known for its use of fermented foods, such as the popular dish of momos and steamed dumplings filled with meat or vegetables. The region is also known for its sweet dishes, such as rasgulla, a spongy ball of cheese soaked in syrup.

In western India, the cuisine is influenced by the flavors of Gujarat and Rajasthan. The region is known for using lentils and beans in dishes such as dal and chana masala. The cuisine of this region is also characterized by a wide variety of vegetarian dishes, as well as spicy curries made with a blend of chili peppers and other spices.

Overall, Indian cuisine is a rich and diverse culinary tradition that is influenced by a wide range of factors, including geography, culture, and local produce. Whether in the north, south, east, or west of India, you’re sure to find delicious and unique dishes that are characteristic of the region.

Getting Started with Indian Cooking: Stocking your Pantry

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Cooking Indian food at home can be a delicious experience, but it does require a fair collection of ingredients, particularly spices. Indian cuisine is known for its rich and complex flavors, and many of these flavors come from the spices used in the dishes.

To make it easier to try many different Indian recipes, it’s important to have a well-stocked pantry with the right ingredients. One of the best ways to do this is to take a trip to an Indian grocery store. These stores carry a wide variety of Indian spices at a very affordable price. It’s a great way to stock up on all the ingredients you’ll need to make delicious Indian meals at home. The Indian store will also have other ingredients like lentils, basmati rice, and other grains used extensively in Indian cooking. With the right ingredients on hand, you’ll be able to experiment with different Indian recipes and create delicious meals for your family and friends.

Essential Indian Spices

List of common spices used in Indian cooking, each adding a unique flavor and aroma to dishes.

  • Cumin powder (jeera powder): Has a warm, earthy, and slightly bitter flavor and is used in various dishes, including curries, stews, and lentils.
  • Coriander powder (dhania powder): Has a slightly sweet and nutty flavor and is used in various dishes, including curries, stews, and lentils.
  • Turmeric powder (haldi powder): Has a warm and earthy flavor and is used for its vibrant yellow color as well as for its medicinal properties. It is a common ingredient in curries, lentils, and vegetables.
  • Red chili powder (lal mirch powder): Has a hot and spicy flavor and is used to add heat to dishes. It is a common ingredient in curries, marinades, and dry rubs.
  • Garam masala powder: A blend of spices typically includes cumin, coriander, black pepper, cloves, cinnamon, and cardamom. It has a warm and aromatic flavor and is used as a finishing spice in various dishes, including curries, stews, and lentils. When starting with Indian cooking, buying garam masala from the store is acceptable. As you get more experienced you should start making your own and customizing it to your taste.
  • Cumin seeds (jeera): Has a warm, earthy, and slightly bitter flavor and are used as a whole seed or ground in various dishes, including curries, stews, and lentils.
  • Mustard seeds (sarson): Has a pungent and slightly spicy flavor and are used as a whole seed or ground in various dishes, including curries, stews, and pickles.
  • Asafoetida (hing): Has a strong and pungent flavor and is used as a flavoring and a digestive aid in Indian cooking.
  • Cinnamon (dalchini): Has a warm, sweet and fragrant flavor, used in both sweet and savory dishes.
  • Cloves (laung): Has a warm, pungent, and slightly sweet flavor and is used in various dishes, including curries, biryanis, and meat dishes.
  • Cardamom (elaichi): Has a sweet, floral, and slightly spicy flavor and is used in sweet and savory dishes.
  • Mace (javitri): The lacy outer covering of nutmeg has a similar but more delicate flavor than nutmeg; it’s a spice frequently used in Indian and other Asian cuisines to add a warm, aromatic flavor to curries, biryanis, and other dishes.
  • Tamarind paste (Imli paste): It is made from the pulp of the tamarind fruit and is used to add a tangy and slightly sweet taste to curries, chutneys, and marinades. It’s a key ingredient in many Indian and Southeast Asian dishes, adding a distinct and unique sourness to balance the dish’s flavors. It’s available in most Asian grocery stores and can be stored in an airtight container in the refrigerator for several months.

Indian Herbs

Here are some common herbs used in Indian cooking with a brief description:

  • Cilantro (Dhania): It is a fresh, green herb with a unique, tangy, and slightly citrusy flavor. It is commonly used in chutneys, curries, and marinades to add a fresh and bright flavor and garnish dishes.
  • Mint (Pudina): It has a refreshing, cool, and slightly sweet flavor with a hint of pepper. It is used in chutneys, curries, and marinades to add a fresh and bright flavor and garnish dishes.
  • Basil (Tulsi): It has a unique, sweet, and slightly peppery flavor with a hint of licorice. It is commonly used in curries, marinades, and garnish.
  • Curry leaves (Kadi Patta): These are used in curries, stir-fries, and lentil dishes. They have a unique flavor that is slightly citrusy and nutty. They are used as a tempering agent and are usually fried in oil or ghee to release the aroma and flavor before adding other ingredients.
  • Fenugreek leaves (Methi): These have a distinctive bitter and slightly sweet flavor. They are used in curries, dal, and lentil dishes to add a unique flavor and garnish.
  • Indian Bay Leaves (Cinnamomum Tamala, Tej Patta): These are not to be confused with the Bay leaves (Laurus nobilis) commonly used in Western cuisine. Indian bay leaves, also known as tej patta, have a more complex, subtle flavor than regular bay leaves and are used in various Indian dishes, particularly in the north of India. They have a unique aroma and flavors that combine cinnamon and clove and are an essential ingredient in the famous garam masala spice blend. They are also used in biryani, dals, curries, and soups. They are added to hot oil to release their essential oils and aroma before other ingredients are added to the dish.

    How do you manage all these spices?   Use a Masala Dabba

    Indian Spice DabbaIf you store these spices in their original containers, they are a bit tough to use easily when cooking. Most Indian cooks use a masala dabba to store, organize and allow easy access to their most-used dry spices. It typically consists of a round or square metal container with several small, shallow compartments arranged around the edge of the container. Each compartment is used to hold a different spice or spice blend.

    The spices commonly stored in a masala dabba may include cumin powder, coriander powder, turmeric powder, red chili powder, garam masala powder, cumin seeds, mustard seeds, asafetida, cinnamon, cloves, and cardamom. Each household has a unique blend of spices in their dabba.

Papad, Pappadum, Poppadum–A Quick Snack

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Papads (or Pappadum) are chappathi-sized (ok Tortilla sized) thin, crisp wafers made from lentil flour and accented by spices such as black pepper, cumin, garlic, or chile.   The good news, you can buy them ready to use from most Indian food stores.  Making papad yourself is very labor intensive and requires intensive labor to prep the ingredients, roll them out and dry them in the sun for days.   While I do remember papads drying on the terrace at my grandmother’s house, almost all Indian cooks buy them from the store.

Generally, in North India, they are dry roasted over a flame; in the South, they are fried.   If you’re feeling adventurous, roast them over an open flame.   I tend to cook them on a tava (a convex flat iron griddle) by heating the lava over medium heat, putting the papad on and roasting till it looks like the picture (flip occasionally).   If you want a quick snack, pop Papad into the microwave and cook for 30 secs, flip and cook for another 30 secs.

Want to get fancy?  Serve with any chutney you have handy (or in a pinch, salsa). A favorite snack when I was a kid was using papad to scoop up Indian yogurt. and of course it can also be served with chai.

As long as you don’t fry them, papads offer a healthy snack or an accompaniment to an Indian meal.

Cooking Papad

Heat a pan over medium heat.

  1. Place the papad in the pan and cook until they change color (dull yellow to bright yellow) and become crisp.
  2. Flip the papad over and cook until they are evenly crisp and golden brown.
  3. Remove the papad from the pan and transfer them to a plate lined with paper towels to drain any excess oil.
  4. Serve the papad immediately, garnished with chopped cilantro and accompanied by a chutney or dipping sauce.

Note: You can also cook papadams in the oven by preheating them to 400°F (200°C), placing them on a baking sheet, and baking for 5-7 minutes or until they are crisp and golden brown. Alternatively, deep-fry the papadams in hot oil until they are crisp and golden brown.

Crunchy Roast Chickpeas (Channa)

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Roast chickpeas are an awesome healthy snack–that are quick and easy to make.

Drain 2 cans of chickpeas (garbanzo beans), rinse them and pat dry.

HEB Can of 2 Garbanzo Beans

They will taste better if you skin them; here’s an easy technique from America’s Test Kitchen on skinning chickpeas.  Preheat the oven to 400°F.  Line a baking sheet with aluminum foil, spread the chickpeas, and put in the oven for 15 minutes.  Pull the chickpeas out of the oven.

Mix the spices and 2 tablespoons of olive oil in a mixing bowl.  Toss chickpeas until coated.

Put beans back on a baking sheet and bake for approximately 30 more minutes.   Check periodically to make sure that the beans do not burn.

Beans on baking pan

  When the chickpeas are crunchy, let them cool and put them in an air-tight container.

Crunchy Roast Chickpeas (Channa)
Recipe Type: Snack
Cuisine: Indian
Ingredients
  • 2 cans chickpeas,
  • 2 tbsp olive oil
  • 1 tbsp sea salt
  • 1/2 tsp red chili powder
  • 2 tsp garam masala powder
  • 1 tsp curry powder
  • 1/2 tsp garlic powder
Instructions
  1. Drain the can of chickpeas and rinse them
  2. Remove the skin on the chickpeas
  3. Preheat oven to 400°F. Line a baking sheet with foil.
  4. Spread chickpeas in a single layer and roast in the oven for 15 minutes.
  5. Combine oil, salt, red chili powder, garam masala powder and garlic powder in a mixing bowl. Toss chickpeas until coated.
  6. Spread coated chickpeas back on a backing sheet and put them back in the oven for another 30 minutes. Check periodically to make sure they don’t burn
  7. Take them out of the oven, and let them cool completely. Stored in an air-tight container.

Cauliflower and Peas Stir Fried (Gobhi Mutter Ki Subzi)

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Ready to start putting the excess of the holiday season behind you?   Stir fried vegetables are a quick and easy part of every day healthy Indian cooking.  Here’s mom’s recipe for Cauliflower and Peas.   You can use the same basic technique with a variety of vegetables–potatoes, cabbage, etc.

Peas and Cauliflower

Cauliflower and Peas Stir Fried Gobhi Mutter Ki Subzi
Recipe Type: Vegetable
Cuisine: Indian
Author: Laj Nasta
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 tablespoon oil
  • 1 green chili sliced (jalapeño or serrano)
  • 1 onion
  • 4 cloves garlic sliced
  • 1 inch of ginger grated
  • 1 tablespoon mustard seed
  • A pinch of chili powder
  • 1 tablespoon ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon of mango powder
  • 1 teaspoon salt
  • 1 cauliflower (about 1 pound), cut into large florets (about 4 cups)
  • 1 cup peas
  • 1/2 cup chopped cilantro
Instructions
  1. Add oil to a deep non-stick pot.
  2. Fry onions until clear and lightly browned over medium-high heat.
  3. Add ginger and garlic; only fry for about 1 minute as the ginger will start to stick.
  4. Fry mustard seeds. Stir for a minute over medium heat or until mustard splatters. Stir in the rest of the spices (cumin, turmeric, mango powder, salt)
  5. Add cauliflower florets
  6. Reduce heat, cover, and simmer for 15-20 minutes
  7. Add peas and cover, and cook for about 3 minutes or until peas are bright green.
  8. Garnish with chopped cilantro

Gordon Ramsay’s visit to a Biryani Chef

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Biryani is a fragrant, festive rice dish made with chicken, mutton, fish, eggs, or vegetables and a variety of spice.  The origins of Biryani are in dispute but largely Biryani was believed to have been invented in the kitchen of the Muslim Mughal Emperors and is still served at celebration banquets. Today you can find Biryani served throughout southeast Asia.   The spicing and choice of ingredients changes but generally Biryani involves a long, slow cooking process that allows the flavors of the spices and meat to infuse into the rice.

Gordon Ramsay visits an Indian chef who specializes in making a traditional biryani of a whole goat stuffed with chicken, stuffed with quails, stuffed with eggs.

Additional Resource:  Hindustani Times Rude Food Biryani Nation

Mint Cilantro Chutney with Peanuts

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This  chutney recipe is a slight variation on the regular mint cilantro chutney.  The peanuts add a bit of body and a nice nutty flavor to the recipe making it perfect for veggie chutney sandwiches and as a relish for idlis and dosas.

Mint Cilantro Chutney
Author: Laj Nasta
Prep time:
Total time:
Ingredients
  • 1 bunch of Cilantro
  • 1 bunch of Mint
  • 3 Tsp. of coarsely crushed roasted peanuts
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Red Chili Pepper
  • 1/2 Tsp. Sugar
  • One Whole Lemon
  • 1/4 Red Onion
Instructions
  1. Wash Mint, Cilantro and put them in the blender.
  2. Peel and wash onion, chop in two add to the blender.
  3. Add salt, red chili pepper and blend it using minimum water. Be sure to leave some texture
  4. Now add peanuts, sugar, and the juice of one lemon.
  5. Mix well and refrigerate