Indian Masala Chai according to Soma

Ingredients for 4 servings:

• 1 bulb(s) ginger, thumb-sized
• 3 cardamom pods, green
• 3 tbsp, heaped black tea, coarse
• 3 tbsp, heaped sugar
• 1 liter of water
• 250 ml milk
• 1 pinch(s) black pepper, freshly ground

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Simple Indian spiced tea without any frills

The recipe comes from my Indian nanny and came to me via my mother. Masala Chai contains fewer spices than some other recipes, but this allows the cardamom aroma to come through much better. The ingredients are based on one pot. Peel the ginger and press it down with the palm of your hand or the pestle of a mortar. Break open the cardamom pods. Add both to about 1 liter of cold water and bring to a boil over medium heat. Put the sugar and black tea (choose a coarse, full-bodied tea. I always use Rize Turist Çayi, which is available at any well-stocked Turkish supermarket) in a small bowl. Boil the water, add the tea/sugar mixture, and bring to a boil. Add the milk and reduce the heat. Let the tea steep for 6 minutes over low heat. Strain, season with a pinch of black pepper, and serve. If you especially value your friends, you can put another cardamom pod in their cup and then pour in the tea.