Chutneys, pickles & drinks · Biya Samaraan
Chai jo Masalo
Tea masala
A dry tea-masala powder ground from cinnamon, cloves, black pepper, green and black cardamom and dry ginger. A small pinch goes into the tea as it is made; the blend keeps for many months.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
Tap a number to tick off a step.
Grind all the ingredients to a powder and mix them together.
Keep the powder in an airtight container and use as needed.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Add a pinch of the masala when making tea.
Nutrition
EstimatedPer teaspoon
16 kcal
- Protein
- under 1 g
- Carbohydrate
- 2 g
- Fat
- under 1 g
We estimate about 100 teaspoons from the weight of the dish.
Whole recipe
1,600 kcal
- Protein
- 61 g
- Carbohydrate
- 243 g
- Fat
- 56 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Shelf life is over 9 months if stored properly.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos