In the U.A.E. the long weekend was upon us. Eid festivities followed by the Keralite festival of Onam. It is such a blessing to be able to have your family close to you and especially during the festive season. My Mom and sister cooked up a feast of a sadhya. Delicious as always. There is something about having an Onam sadhya on a banana leaf. Post festivities: Masala Chai.
Every year Onam sadhya is prepared by Mummy. The flavors are the same. One curry more or less. But each year it only feels like the dishes taste better than the year before. Must be something about home cooked meals made with patience and love. This year the sister was fantastic with her share too. Particularly the pineapple pullissery. Mummy’s ‘kazhipunzham’ has definitely rubbed off on her 🙂
Rewind. It was exam week. My first year and first semester in college. The usual routine being dinner at the hostel mess hall followed by lights out after 9 PM. Exam week meant a very considerate serving of Masala Chai at 10PM. Something I eagerly looked forward to. The aroma of the chai and its strong flavor were a definite boost for me while I prepped through the night.
Masala Chai has been a favorite drink of mine for the longest time.
It is a frothy milk tea blend brewed using fresh and aromatic spices. I have always had an issue getting the right balance in flavor. This particular preparation was deliciously good. The addition of savory, crunchy Murukku and sweet Kozhikatta (traditional Keralite Christian sweet) made tea time memorable. The joys of living with Mom!
11/2 cup water
1 large piece ginger
8 pieces green cardamom
¼ tsp. ground nutmeg
1 small piece cinnamon
2 tsp. powdered black tea
2 tsp. sugar or as per taste
In a medium sized saucepan, add the water, sugar, and spices.
On medium heat let the water come to a gentle boil.
Add the powdered black tea and let the tea further come to a boil.
Reduce the heat. Add the milk.
Stir or whisk the tea occasionally till it rises up.
Turn off the heat. Let the chai stand for a minute. Pour the masala chai through a fine-mesh strainer. Discard the tea leaves and spices.
Pull the tea between two vessels until nice and frothy.
Pour into glasses adding the foam on top. Serve.