That perfect cup of Chai!

Its been raining heavily in most parts of the city over the weekend. While few of us ventured outside to enjoy the lush greenery, many of us were huddled inside our homes sipping endless cups of Chai.
They say that the real test of one’s culinary skills will always remain brewing the perfect cup of tea or coffee. Just like the timeless tradition of serving tea to the visiting grooms family. Well, there is never a cup that suits everyone. Some people like it loaded with sugar and milk, some like it black, some like it with a dash of honey and lime, and others like it with masala.
To each, his own.
In this post, we list two popular versions of Tea aka Chai.


Comfort Chai  ki pyaali
This is the Chai you can find on the railway platforms and at most people’s homes. This chai needs to be brewed for a while hence a good Assam blend is the best choice of tea for making the perfect cup. If you’re making six cups of tea, you’ll need seven level teaspoons of tea. The process is rather simple.

· Place water and equal cups of milk in a pan. Set to boil.
· While the water and milk is on the hob, add one teaspoon of freshly grated ginger, two green cardamoms that have been bashed, and a one inch stick of cinnamon. Tweak the spices to suit your taste. Add and adjust sugar.
· Add the tea leaves. Stir.
· As the tea comes to the boil, turn the flame low. Let the brew simmer for five minutes.
· Take off flame, strain and pour into individual mugs. Savour with maska pav, rusk or khari !

Tulsi – Elaichi Chai (Cardamom- Basil Tea)
This tea comes close to the comfort chai but it is not a daily practice to use tulsi or basil leaves. This is a perfectly brewed concoction on days when one is suffering from a throat infection or cold.
Tea leaves – 1 tbsp
Cardamom (Elaichi) powder – 1 tbsp
Tusil leaves (Basil) – 3 to 4
Grated ginger – 1/2 tsp

Bring water to a boil in a saucepan. Add tea leaves, and add sugar to it. Put the burner on low flame and let the solution boil till it turns a brown colour. Coarsely grind basil leaves, cardamom and ginger into a paste and add this to the boiling water. Now, add milk to it. Turn off the flame and let it steep for 2-3 minutes. Strain the mixture into a tea cup. Savour !

The quantity of milk and water are generally equal but can differ, basis personal choice of consistency. The quantity of tea leaves generally varies between 1.25 teaspoons per cup.

We love our tea and are grateful to this sugary mixture to keep us going through the dark gloomy days and also during endless meetings and exams 🙂


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