Chai ya Viungo (Has an Indian Influence to it)
4 oz small cardamom pods
2 oz dry ginger
2 oz black peppercorns
2 oz cloves
2 oz cinnamon
2 pcs nutmeg
Method: Roast all the ingredients on a low heat for 10-l5 minutes or until crisp.
Allow to cool then grind in a coffee grinder.
Store the Tea Masala powder in an air tight jar. (Can be Kept for Months)
Place water in a Pot pan and add 1 tsp of Tea masala and sugar to taste and let it simmer for a few minutes. Sieve and serve hot. Milk is optional. (Indians prefer Milk)
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment