Tea Masala Recipe

Ingredients

• Dried ginger (soth) – 100g
• Cardamom – 50g
• Black pepper – 50g
• Cinnamon – 25g
• Cloves – 25g
• Fennel seeds – 25g
• Nutmeg powder – ½ tsp
• Basil leaves (Tulsi) – 10-12 leaves
• Dry rose petals (optional)

Method

1. Prepare the Ginger: Chop the dried ginger (soth) into small pieces.
2. Roast the Ingredients:
   • Heat a pan on medium flame and dry roast the ginger pieces until all moisture is gone. Set aside to cool.
   • In the same pan, add the cloves, black pepper, and cardamom, and lightly roast until aromatic.
   • Add cinnamon and fennel seeds to the pan, roasting for another minute.
   • Finally, add the basil leaves and optional rose petals, giving them a quick toss for a minute, then turn off the heat.
   • Spread all the roasted spices on a plate and let them cool completely.
3. Grind the Spices:
   • In a blender or spice grinder, first grind the dried ginger to a fine powder. Set this ginger powder aside.
   • Grind the rest of the roasted spices to a fine powder.
   • Finally, combine the ginger powder, roasted spice blend, and nutmeg powder in the blender, and pulse a few times until well-mixed.
4. Store: Transfer your tea masala powder into an airtight container. It can be stored for up to 3-4 months in a cool, dry place.

To Use:

Add about ¼ to ½ teaspoon of this masala to your tea for an aromatic, spiced flavor. Enjoy!