Chai ho jaaye!

Chai or Indian tea is the caffeine that runs in the desi bloodline. Whether early am, or afternoon siesta or just any'o'clock - there is always time for chai.

Holding the cup of chai is calming and gives you the peace of mind, that everything will be okay. As the hot sip of chai makes it way from your mouth to the stomach, creating a warming sensation while passing through the heart. Friends relax over making of chai, it is the comforting element that anchors you to the present moment.

Chai with Khari and Marie

Making of Chai is an art to be perfected. The chai-wallahs that offer a cutting chai in small glass cups got it covered. Some women got it under control, and one of the very few guys - like Jatin got it down to a recipe that never fails.

The color of chai determines everything - too dark and you have tanine taste, too light and it leaves a creamy taste in your mouth, just the right kind of brownish-maroonish-whitish goodness and you have yourself a treat from heaven.

I visited one of my close friends in Canada after almost 8 years of her marriage. Her husband made me the first cup of chai, which was very good. The next day, I expected average tasting cup, and he surprised me again, with the same intact taste. It was hard not to notice how the chai tasted good, no matter what time of day he made it. Every single cup was perfect, like a science experiment, he would bring the same taste, color, quality - I sipped it enough to leave the taste in my mouth like no other chai. I knew what was the secret of my friend's marriage - a solid cup of chai , two times a day!

Fast forward to 4 years ahead. I was working on my yoga certification project and I wanted to make Chai, real Chai for my class. (none of that chai-latte crap they make, and earn $$ with). 

Of course I sent a hurried text to Jigna and Jatin who came to my rescue. I am attaching the text exchange we had along with blogging the recipe. I was not able to make the Chai for my project (ended up making misal-pav instead, Nov 2019 bog) but nevertheless, the effort led to getting the perfect chai recipe, from the duo, eventually making it to the blog.

Some day, I'll make misal-pav + chai for a wonderful evening reminiscing memories of Bombay and good friends.

Ingredients :

Milk                       1 cup (whole milk preferred)

Water                     1 cup

Sugar                     3-4 teaspoons (Per taste)

Black Pepper         2-3 corns

Cardamom             2-3 count

Ginger                   Grated or smashed

TEA Powder          2 teaspoon (Wagh Bakri Chai powder)

Mint Leaves           2-3 (Optional)

Chai ka bartan      The pot that you make chai in.

Tea strainer           metal or plastic is fine

Chai masala       1 teaspoon (use this instead of above spices, if in a hurry, MDH chai masala reco.)

Procedure:

Add all the ingredients in blue (above) in the pot and let it come to a boil.
When it boils thoroughly, add milk and boil again, for 7-8 more minutes.
Once you see the bubbles rise and change in color to dark-brown, chai is ready.
Turn off the gas and use the strainer to pour the tea into your favorite cups. Enjoy it when it is super-hot with cookies and snacks.

Pictures for soothing your eyes:





I'll admit I am not a avid chai-drinker, because of two reasons, one - I don't make it perfect all the time and two - "I" don't want to make it all the time. Blessed with husband who makes coffee instead, the snob in me wants chai, but the lazy in me settles for coffee. If I have to make two cups of chai, this is the recipe I'd recommend.
Do not fall for the chai-latte crap (real chai does not have Cinnamon, no offense to cinnamon, but no, you do not add cinnamon to chai, the judgmental b*tch in me will never forgive you).

Back to sipping chai, hope you enjoy the chai ka chuska with your favorite people around!

Jigna and Jatin enjoying their cuppa of chai on their back-porch, Ontario, Canada

Having Chai with close friends - Circa Jan 2016, Gorai, Bombai, India

THANK YOU JIGNA AND JATIN FOR THE LOVELY RECIPE.