My most treasured times are sitting on the kitchen floor in my family’s home in Southern India watching my grandmother, or paati, draped in her colorful silk sari, shuffle around making her special masala chai tea—and now you can make it, too.
My most treasured times are sitting on the kitchen floor in my family’s home in Southern India watching my grandmother, or paati, draped in her colorful silk sari, shuffle around making her special masala chai tea. She grinds spices and we laugh and gossip as the room becomes fragrant with fennel and star anise. After she pours the tea, we watch the morning come alive as clouds move over the mountains and peacocks begin to talk.
My Paati's Masala Chai Recipe Place 12 green cardamom pods, 1 tsp. whole cloves, 2 tsp. allspice, 1⁄2 tsp. peppercorns, and 1⁄4 tsp. fennel seeds in a mortar; press with a pestle until cardamom pods crack and spices are somewhat crushed. Place in a heavy-bottom saucepan with 5 cinnamon sticks , a 4-inch piece of dried ginger, and 1 whole nutmeg, and toast for 2 minutes over low-medium heat. Add 3 cups water; bring to a boil over high heat then remove from stove.
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