INDIAN MASAL CHAI - SPICED TEA

    I am a Coffee person, nothing rejuvenates me, rather than a strong aromatic Cup of Coffee right in the morning.    Searching through my thoughts & while unravelling through my memories, I have drank cups & cups of tea many times during my childhood days. Spicing up a simple Chai(in Hindi) or Chaya(that's what we call Tea in Malayalam) with a few spices from the pantry.  Cardamom is the showstopper, and sometimes we do add spices like Dry Ginger, Cinnamon, Clove or a spice mix of all the above a few other Indian Spices like Fennel and Peppercorns.  Even we make it a bit intricate and aromatic by adding Dry Rose buds/petals or Mint Leaves.

    Well, a cup of aromatic spiced Chai is sure to tantalize your senses, if you are a Tea Person.  I quit drinking tea when I got pregnant with my son.  The only food I have avoided since those old days of morning sickness.  A sense of repulse which overtook my senses and regret that I am not able to get even with it until today.  But, it is only with Milk Teas and not the Black ones, but it makes me hyperactive drinking a Black Tea, Chinese Tea, Green Tea.  It is almost 25 years since I lost my friendship with Tea or the so-called Chai/Chaya, and it is not ready to get in terms with me whatsoever.

    But, I do make intricately spiced Tea at home, sometimes for my husband and mostly for my daughter.  My daughter quit Coffee for a long list of good reasons, as she was overwhelmingly getting addicted to it with her late night and a few hours of sleep study cycle for the past 3 years. So, whenever she is in the mood for a packet of Indian Parle-G or Malaysian Tiger Biscuits, there I make Tea, especially Masal Chai. 

    I am not sure how my Tea tastes, but I always have got comments (since my school days) that my Tea tastes good, and I am still not sure how.  I work with an eye-balling technique while making tea.  No tasting and no smelling, but still I try to get it perfect every time I make it. That's what the guinea pigs (My Tea Tasters) say...

So here goes a recipe for a wonderful cup of Indian Masal Chai...

INDIAN MASAL CHAI - SPICED TEA

So what makes a good Indian style Masal Chai or Spiced Milk Tea?

Milk:

Milk, Obviously...

In India, as a norm, every Chai wallahs and households use fresh cow milk or the ones available in packets which has become the style of selling pasteurized fresh Cow Milk in India.  Use whole milk or low fat milk to suit your preference.  Even Milk Powders diluted in water can be used instead of fresh milk.  Sweetened Creamers or Dairy/non-dairy whiteners (as in Malaysian grocery terms) are milk substitutes used here locally for making Tea, colloquially called Teh and the creamers are one best option for creamy when it comes to Malaysian favourite Teh Tarik(pulled Tea).

Tea:

Then of course you need a good quality Tea leaves - Black Tea.  Preferably Brooke Bond Three Roses Tea, an Indian Brand, which we have known through our growing age. Such products & brands live through our life in terms of taste, memory and nostalgia. Feel free to use your preferred Tea Leaves or Tea Dust. I use Yellow Lipton Tea which is commonly available in Malaysian Market and shop online for Three Roses Tea.

Spices:

    Chai Wallahs or the Tea vendors have their own blend of Spices for a Masal Chai, and it varies with Chai wallahs, as specifically to each Kitchen.  You can simply add a few pods of Cardamom and still it is called Masal Chai.  Or go with your whims and fancies to make it intricate, aromatic and absolutely delectable with your preferred spices & herbs. I usually make a Masal Mix for this Chai which is a blend of a few Spices like Cardamom, Dry Ginger, Cinnamon Clove and Dry Rose Petals.  Can also add spices like Peppercorns and Fennel.  The amount of each spice also goes with your liking.  

    Then instead of Dry-Ginger can use fresh Ginger along with a few other spices.  Or simply make Adrak ka Chai or Inji Tea, just with an extra bit of ginger in the tea.  Sometimes I even add a few dried rose petals or Mint Leaves while making Masal Chai. 

In my opinion, it is always improvising and fine-tuning. Without me tasting...

Sweetener:

    How to sweeten the Chai - a simple add-on of Sugar is what is needed to sweeten the Tea.  Use your preferred sweetener of choice.  

 

Tips to make the perfect Masala Chai:

INDIAN MASAL CHAI - SPICED TEA

Water Milk Ratio:

    How you prefer the Chai is what fixes this ratio, a personal preference.  I make Chai mostly with a Ratio of 3/4 Cup of Milk & 1/4 Cup of Water.  If you like richer, thicker tea, you could use more milk and less water or for a stronger tea, use even lesser milk.  

When to Add Spices:

    Make sure that the water is simmering before you add Tea Leaves & Chai Masala/Spices.

    Dry Ginger or Fresh Ginger - I prefer dry Ginger in Masal Chai which gives an intricate note, but fresh ginger is the most preferred version according to Indian taste buds.  Add ginger along with the Chai Masala/Spices to the simmering water.  Make sure to add it before adding milk, otherwise the milk may curdle.

When to Add the Tea Leaves:

    When the spice mix bubbles up, then add the Tea Leaves.  Do not boil the tea leaves/Tea dust for a long time, which can make the Tea bitter.  Give a gentle swirl occasionally while boiling the tea leaves. 

    Finally, add Milk & Sugar, mix well, pull it up to make a froth.  Pour in and serve Garma Garam Hot Tea - the humble Indian Masal Chai.

    Enjoy Masala Chai by dipping a biscuit or a piece of Rusk. Parle-G, Milk Bikis, Marie Biscuits and Milk Rusk are my personal suggestions - which goes a nostalgic way. Or simply pair it up with Tea time snacks like Vadai, Vazhakka Bhajji,Undam Pori, Pazham Pori, Sugiyan, Onion Pakoda, Cutlets, Egg Puff, Vegetable Puff etc., & etc., goes well with Snacks like Murukku, South Indian Mixture, Namkeens etc.,

For more TEA TIME SNACKS, Click here...

 

Cuisine - Indian
Recipe Type - Beverage
Difficulty - Easy - Medium
Serves - 1
Author - SM   

Brewing Time - 5 Minutes
Preparation Time - 5-10 Minutes

 

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HOW TO MAKE INDIAN MASAL CHAI - SPICED TEA

INDIAN MASAL CHAI - SPICED TEA

INGREDIENTS:

For Masal Chai:

Water - 1/4 Cup
Milk - 3/4 Cup
Chai Masala Powder - 1 Teaspoon
Fresh Ginger - 1/4" Piece
Tea Leaves - 1/2 Teaspoon
Sugar - 11/2 Teaspoons

 

Spices if not using Chai Masala:

Cardamom - 1 Pod
Cinnamon - a small Piece
Dry Ginger - a small Piece
Rose Petals - a few

• Boil water in a pot on Medium-high flame.
• When water starts to simmer, add crushed spices or Chai Masala Powder along with slightly crushed fresh ginger.
• Reduce the heat to low and bring the water to boil.
• Then, add Tea leaves and boil this for a minute. 
• Give a gentle swirl occasionally, so that the tea leaves and spices gets well infused into the decoction.
• Can add Sugar at this stage or can add it while serving.
• Pour in the Milk and stir well.
• Bring the Tea to a Boil. Now, switch off the flame.
• Strain the tea into another pot, gently pull it up to and fro into another cup so that it froths.
• Pour it out into the serving Tea Cup and enjoy Garma Garam (Hot) Chai with your choice of biscuits or toasts or with snacks and savouries.
• Masala Chai serves best as a morning tea or along with breakfast too.
  

 

INDIAN MASAL CHAI - SPICED TEA

BLUEBERRY CRUMBLE

    I am not yet out of the Crumble hangover.  In recent months, I should say, I have repeated this recipe numerous times.  The major reason is the availability of fruits and converting them into desserts like crumble, I make my daughter eat fruits.  And this crumble recipe comes out to be a somewhat guilt free dessert with its mild sweetness and less fat.  Then if you love to top warm crumbles with cold ice creams then 🤔 I can't help it.  Whatsoever, there's always a place for some Desserts!!!

    This Blueberry Crumble is one easy and a quick fix dessert and all the more you can never go wrong with a Crumble recipe. Warm Crumbles - Crunchy with hearty Blueberry fillings, topped with Vanilla Ice cream, are indeed a treat to the senses.   You don't even need to cook the Blueberries, as you do it for Apple Crumble or Pear Crumble.  Just mix them up with Brown Sugar, a dash of Lemon Juice and just layer it up, then top it up with the Crumble Mix, bake it and there you go with a wonderful Dessert with all the goodness of Berries, warm and soothing to the senses.

BLUEBERRY CRUMBLE

    While making Blueberry Crumble.  Remember these two main steps:

• Blueberry Filling

• The Crumble Mixture
  

 

Blueberry Filling:  

    In this crumble recipe, I have made with Blueberries and I loved them. You can add a variety of berries to make a berry crumble.  Substitute blueberries for other berry varieties like Strawberries, Raspberries, Blackberries, Cranberries etc.,  Since they may have a different sugar content, it’s a good idea to taste the berries you plan to use before adding sugar to the filling.

BLUEBERRIES

 

• Blueberries – Just add a lot of Blueberries. The amount of filling is as your heart desires. So use loads of Blueberries or a combination of Berries if you prefer a lot of Berries in your Crumble Recipe.
• Spices – The warmness of Spices is all about a Crumble Recipe. Some recipes call for Cinnamon, some add Nutmeg/Clove/Allspice. I love the aroma of Cinnamon & Nutmeg in a Crumble Recipe.
  
• Lemon – Lemon helps to balance the overall taste note and also helps to moisten the Sugar & Berries. What you need is just a bit, which will help keep the flavours intact.
• Sugar – Sugar sweetens the Blueberry filling. I have used Brown Sugar. 
• No pre-cooking - And I haven't pre-cooked the Berries it as I do for Apple Crumble or Pear Crumble before baking them.  Blueberry (or berries) do not need much of a cooking and turns soft while baking.  So extra cooking is not necessary while making Crumble recipe with berries. 

 

The Crumble:

 

CRUMBLE MIXTURE

     Making Crumble is so easy & you may hardly go wrong.  It is too straight forward. I love to add some slivered and toasted Almonds along with flour for that nutty and crunchy Crumble topping.

Some recipes call for Oats flour or Oats instead of All-purpose flour.

    As I live in  Tropical regions, the weather is mostly humid.  So I always use COLD BUTTER. Cut butter into small cubes and keep it refrigerated until use.  I don't have a food processor, so I use my hands to make this crumble.  So, I suggest keeping your hands cold. While mixing the flour, sugar & butter, the heat may melt way the butter making the topping a bit of a dough like.   

       So using your fingertips, rub the butter into the flour and sugar. You want the texture to be like streusel mixture or breadcrumbs. Then stir in those toasted almonds for extra crunchiness & texture.

     And when it comes to Sugar, I would recommend for Brown sugar or light Brown sugar, which gives the needed texture in a Crumble.  

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Cuisine - Around the World

Recipe Type - Crumble

Difficulty - Medium

Serves - 6-8

Author - SM

Preparation Time - 30 - 45 Minutes

Baking Time - 30-45 Minutes

 

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HOW TO MAKE BLUEBERRY CRUMBLE 

BLUEBERRY CRUMBLE

INGREDIENTS:

For Blueberry Filling:

Blueberries - 1 - 11/2 Cups
Brown Sugar - 120 Grams
Lemon Juice - 1 Tablespoon
Cinnamon & Nutmeg Powder - 1/4 Teaspoon
Cinnamon & Nutmeg Powder - 1/2 Teaspoon
Salt - To Taste

BLUEBERRY CRUMBLE

METHOD:

BUTTERFLY PEA FLOWER RICE - NASI BUNGA TELANG

    I have always loved this flower - Butterfly Pea Flower or Bunga Telang in Malay and Sangu Pushpam in Tamil & Malayalam for its colour and unique shape.  But until I started living in Malaysia, I never realized that this flower is used in cooking rather than some hearsay where it was used as herbal medicine & as a natural dye. 

    When I got some Butterfly Pea flower seeds, I planted them in a pot, and they grew. They grew so profoundly that the seeds got scattered around, and a few creepers were sprouting out from the concrete crevices in the front yard.  Who am I to succumb to the power of nature.  If it can grow from that little spot of its own, I made sure to water it well and nurture it. Gradually, it covered the whole fence and I had beautiful Blue flowers bloomed, pleasing my eyes every morning.  There I got into the idea of making dishes out of it.

    First trial went with Tea, the most trendy tea which swept the social media then.  Most alluring were the pictures from Instagram in vivid blue, which changes colour according to the pH level of anything added to it. A squeeze of lemon or lime will turn it purple to pink. I got even a batch of flowers dried and saved for making tea or to dye the rice dishes.

    Reading about the flower and its benefits, I found it astounding that it holds innumerable health benefits. A caffeine–free Butterfly Pea tea made by seeing the flowers in boiling water is believed to control diabetes and cholesterol, It also helps to relieve stress and anxiety. Ayurveda says that butterfly pea flower tea can enhance memory, and it also acts as an antidepressant. 

    Here, in this post we are going to see a Malay delicacy, a Rice Dish make with these Butterfly Pea Flowers. It is called Nasi Bunga Telang. A blue coloured rice with mild flavours which comes from Lemongrass, Kaffir Lime Leaves and Pandan Leaves. The recipe is as simple as that and the addition of Coconut Milk is purely optional, but it elevates the overall taste of this humble Rice Dish.  The Butterfly Pea Flower is used as a dyeing agent, and it naturally colours the dish into Blue.

    Nasi Bunga Telang can be served as such or can be served as Nasi Kerabu, a traditional Kelatan Rice Dish which comes along with a few accompaniments. And the same Rice can be substituted while making Nasi Lemak too. A variety of local side dishes like Ayam Masak Merah, Beef Rendang, Chicken Rendang, Prawn Sambal, Masak Lemak Udang Nenas etc., can be served along with it. Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasoning & Vinegar, is a great accompaniment when it comes to rice dishes like Nasi Bunga Telang.

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Cuisine - Malaysia (South East Asian)
Course - Main Course
Spice Level - Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 25 - 30 Minutes

HOW TO COOK BUTTERFLY PEA FLOWER RICE - NASI BUNGA TELANG

BUTTERFLY PEA FLOWER RICE - NASI BUNGA TELANG

INGREDIENTS:

For Butterfly Pea Flower Rice/Nasi Bunga Telang:

Fragrant Rice/Jasmine Rice - 11/2 Cups
Water - 11/2 Cups
Coconut Milk - - 11/2 Cups 
Butterfly Pea Flower(Fresh/Dried) - 10-12 Flowers
Lemon Grass - 1 Stalk
Kaffir Lime Leaves - 2 Leaves
Pandan Leaf - 1 Leaf 
Salt - To Taste
Vegetable Oil - 1 Tablespoon 

METHOD:

For Butterfly Pea Flower Extract: 

• Boil 11/2 cups of water.
  
• Add a few fresh or dried Butterfly Pea Flower into the boiling water.
• Let it steep for a few minutes.

AYAM MASAK MERAH

    Ayam Masak Merah is a fiery looking, bright red coloured, saucy, tangy Chicken Curry.  Though the curry looks fiery, the spiciness goes with the preference and it can surely range from mild to fiery in terms of spiciness.  The bright red colour comes from the ingredients like Tomatoes, Dry Red Chillies and Sauces added into the gravy. 

What's in the name - Ayam Masak Merah

• Ayam = chicken
• Masak = to cook/cooked
• Merah = red

So it can literally be translated to Red Chicken Curry.

    Ayam Masak Merah is one of the popular Malay style curry prevalent in Malaysian Cuisine and it has spread its popularity to Singapore and Indonesia. Ayam Masak Merah, traditionally, make its appearance on special occasions. Though not as popular as Rendang, it is still a prominent local Curry which finds it special place during Eid, Weddings & special occassions.

    Well, when we say Ayam Masak Merah at home, it is always Mr.Abu's recipe and it has become a benchmark for us when it comes to this particular dish. He makes the best Ayam Merah of my knowledge and his recipe is a bit spicy, and he always says that the secret of perfect Ayam Merah is slow cooking the ground chilli paste until aromatic for a long time.  Yet to learn the recipe from him.  Meanwhile, this recipe is what I have tried to replicate from the tips and suggestion given by Mr.Abu.

A few things to remember while cooking Ayam Masak Merah:

FRESH TURMERIC - I have used ground paste of fresh turmeric root while marinating the chicken, which gives a wonderful aroma to the fried Chicken.  Can substitute it with Turmeric Powder too.

DEEP FRYING - The marinated Chicken pieces are deep-fried until 3/4 done.  The rest of the cooking happens while it sits in the gravy.  That way, the flavours and essence gets well infused into the Chicken pieces and also gives a perfectly textured chicken pieces in Ayam Merah.

SLOW COOKING - slow cooking is the key for perfectly textured chicken with a wonderful silky texture & flavours well-infused into the meat from the spices and herbs.

 

ACAR JELATAH - MALAY PINEAPPLE & CUCUMBER SALAD

    When a rich dish like Nasi Biryani, Nasi Minyak are served with decadent side dishes like Ayam Masak Merah, Beef Rendang, Chicken Rendang then there comes a simple instant salad - Acar Jelatah or Acar Timun Nenas as a condiment.  It is one of my favourite local condiment. Acar Jelatah - crunchy, tangy and refreshing, that it goes perfectly with any Malay dishes, as it cuts through some richness from the curries like Rendang, Biryani or heavy meat dishes.

    Acar Jelatah is usually made up of Cucumber, Pineapple, Onions, Carrots and Red chilli. This is a quick fix recipe, and can be incorporated within minutes. It's so easy to make and goes well with rice dishes like Nasi Biryani, Nasi Minyak, Nasi Tomato, Nasi Kuning etc.,  Any leftovers can be stored in a clean dry jar for a day or two in the refrigerator. But I personally recommend not to store to it, as it tends to ooze out a lot of water from the vegetables and fruits in the acar/salad.  It tastes good when fresh with all the freshness & crunchiness.

    How I came to make this Acar is along with my food conquest. I got acquainted with this dish in a small restaurant in our neighbourhood - an all women restaurant.  A no name Warung kind of restaurant in Jalan Masai Lama behind the Petron Station, but we named the restaurant as" Biriyani Friday only Ma"!  One of our friends said that their Biriyani is very tasty, and we went there for lunch one day. To our disappointment, she said that they serve Biriyanis only on Fridays (" Biriyani Friday only, Ma"!).  Later we did try their Biriyani, and there have been numerous visits and numerous plates of Biriyanis since then.  

ACAR JELATAH - MALAY PINEAPPLE & CUCUMBER SALAD

    They usually serve their Biriyani along with this Acar. We had always called this as Salad, as it has a mixture of Pineapple, Cucumber, Onion, Carrots and Red Chillies, later to realize that it is called as Acar Timun or Acar Nenas or Acar Jelatah. And my husband's colleague Abu's Nasi Biriyani and our all-time favourite Ayam Masak Merah is usually served with Acar Jelatah.  So there I got to know that Malay Style Rice dishes are mostly served with a Pickle or the ones locally called as Acar.

    As simple as the recipe, the ingredients also seemed to be straightforward. The tanginess in the Acar/Salad comes from Vinegar, and I use Rice Wine Vinegar for the purpose.  When it comes to the ingredients you can simple stick on to two or three ingredients like Cucumber, Onions and Red Chillies or go to the extent of combining up it with Pineapples, Carrots etc.,  Acar Jelatah as itself elevates its taste with a combined note of sweetness, crunchiness laced with a mild note of spiciness and tanginess.  It is one best Acar/Salad which goes well with rich rice dishes like Biriyanis & Pilafs.

 

For more Recipes from MALAYSIAN CUISINE, Click here...

 

Cuisine - Malaysia (South East Asian)
Course - Condiment
Spice Level -Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 15 - 20 Minutes
 

HOW TO MAKE ACAR JELATAH - MALAY PINEAPPLE & CUCUMBER SALAD

ACAR JELATAH MALAY PINEAPPLE & CUCUMBER SALAD

INGREDIENTS:

For Acar Jelatah:

Pineapple - 1 Cup
Cucumber - 1 Cup
Onion - 1 Big
Fresh Red Chillies - 1 No.

 

For Pickling:

Rice Wine Vinegar - 1 Tablespoon
Lime Juice - 1 Tablespoon
Sugar - 2 Tablespoons
Salt - To Taste